Recipes

NEW RECIPE

ITALIAN BROCCOLI AND PASTA

INGREDIENTS
2 cups uncooked fettuccini noodles
Nonstick cooking spray
3 tbsp chopped green onion
2 cups broccoli florets
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 (14 1/2-ounce) can stewed tomatoes, not drained
2 tsp grated parmesan cheese

DIRECTIONS
1. Cook fettuccini according to package.
2. Spray a medium skillet with nonstick cooking spray. Stir-fry onion and broccoli for 3 minutes over medium heat.
3. Add seasonings and tomatoes. Simmer until heated.
4. Spoon warm vegetable mixture over fettuccini and top with cheese.

Adapted from: Discover the Secrets to Healthy Living

Produce Tip:
● Refrigerate unwashed broccoli in an open plastic bag.
●Cook broccoli by steaming, microwaving or stir-fry. Boiling causes some of the vitamins and minerals to be lost.

PAT’S SALSA FRESCA

INGREDIENTS
3 Tomatoes, firm, chopped
1 Red onion, chopped
2 Jalapeño peppers, seeded, finely chopped
1 Serrano pepper, seeded, finely chopped
1 tbsp Cilantro, fresh, chopped
½ tsp Garlic salt
1 Lemon
1 Lime
Salt and pepper, to taste

DIRECTIONS
1. Combine tomatoes, onions, peppers, cilantro, and garlic salt in a large bowl. Mix well.
2. Squeeze the juice of 1 lemon and 1 lime (no seeds) to the mixture.
3. Add salt and pepper to taste. Adjust seasonings.
4. Refrigerate for 1 hour before serving.

Tip: Use yellow onion if red onion is not available.
Substitute fresh garlic for garlic salt if preferred

This recipe serves 2-4.

Mushroom Florentine with Farfalle Pasta

INGREDIENTS
10 ounces uncooked farfalle (bowtie) pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 shallot, finely chopped
6 ounces button mushrooms, sliced
8 ounces fresh spinach, trimmed and torn into pieces (about 5 cups)
½ cup grated parmesan cheese
Salt and pepper to taste

DIRECTIONS
1. Cook farfalle (bowtie) pasta according to package directions. Drain and set aside.
2. In a large skillet heat olive oil, then add garlic and shallots and cook until tender.
3. Add sliced mushrooms and cook about 5 minutes or until mushrooms are soft.
4. Stir in spinach, cover and cook about 1 minute or until spinach is wilted.
5. Remove from heat, add the drained pasta and parmesan cheese and toss mixture.
6. Season with salt and pepper.

Makes 4 servings.

Source: adapted from Fresh Foods

Quick and Easy Chicken and Vegetable Stir-Fry

INGREDIENTS
3 tbsp olive oil
1 bag vegetable stir fry mix
Or 1 cup each chopped carrots, thinly sliced
1 cup broccoli, chopped
1 cup cabbage, chopped
salt and pepper, to taste
3 tbsp low-sodium soy sauce
4 ounce cooked chicken breast, sliced
1 cup cooked rice

PREPARATION
1. Heat olive oil in a skillet under medium heat.
2. Add vegetables and sauté for 5 minutes or until tender-crisp.
3. Season with salt and pepper. Add low-sodium soy sauce and stir.
4. Add cooked chicken slices and heat through.
5. Serve on top of rice.

Makes 2 servings
Prep time: 5 to 7 minutes
Cook time: 7 to 10 minutes