RECIPES + TIPS | savetheproduce

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Recipes

Have extra fruits and vegetables you don't know what to do with? Want to get more out of your produce? Follow the recipes and storage tips below!

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Broccoli Slaw

2 cups shredded broccoli stalk

3 medium carrots, shredded

1 apple, chopped

½ cup raisins

3 Tbsp mayo (alternatives: mashed avocado, tahini)

⅓ cup orange juice

1 Tbsp sugar

Directions:

1. In a large bowl, toss together broccoli, carrots, apple, and raisins.

2. In a small bowl, beat together mayo, juice and sugar.

3. Pour mixture over fruits and veggies; toss until coated. Serve cold.

apple sauce

4 apples

6 tbsp sugar

1 cup water

1 cinnamon stick

Juice from 1 lemon (optional)

Directions:

1. Place in a saucepan the apples (peeled and finely chopped), sugar, water, cinnamon stick and lemon juice. Cook over high heat until the mixture starts to boil, then cook the applesauce over medium heat for 40 minutes or until get the perfect consistency.

2. Remove the cinnamon stick.

3. You can blend the applesauce or use a masher or a fork, but this step is optional.

4. When the applesauce is cold, keep it in a glass jar in the fridge.

peanut butter banana ice cream

3 large ripe bananas

2 tablespoons smooth peanut butter

1 teaspoon vanilla extract (optional)

Directions:

1. Peel bananas and cut into 1-inch sections.

2. Place in a zip-top bag and freeze for several hours, until solid. Blend bananas in batches in a food processor. Process until smooth and creamy, about 3 minutes.

3. Add peanut butter (and vanilla if desired) and process about 1 minute. Eat immediately for soft serve, or place container in freezer for 30 minutes, until ice cream hardens.

beet chips

2 medium beets

1 tsp extra virgin olive oil

Salt to taste

Directions:

1. Preheat oven to 350 degrees. Peel beets and slice thin slices. In a large bowl, toss beets with extra-virgin olive oil.

2. Arrange beets in a single layer on a baking sheet and cover sheet. Bake until edges of beets begin to dry out, about 20 minutes, then uncover. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Storage tips

Store broccoli loosely in the fridge in a damp towel or cotton bag.
Store the stalks in an airtight container with a paper towel.
Broccoli can be blanched and put in the freezer in an airtight container.
The stalks can be eaten, too! Peel and shred them to make a broccoli slaw or cut them and put them into soups.

Store apples in the fridge to extend shelf life.
One bad apple can ruin the whole bunch, so eat up the bruised ones first!
For longer storage, store in a cardboard box covered with a damp towel.

- Keep bananas in the fridge to slow ripening

- Sprinkle peeled bananas with lemon or lime to prevent browning

- Store peeled bananas in plastic bags in your freezer

- Store beets in the fridge (greens removed) in an airtight container with a paper towel inside to absorb moisture. - You can freeze beets by blanching them and storing in an airtight container.

- Don’t forget to eat the beet greens!

maple cinnamon butternut squash

8 cups cubed squash (peeled and seeded)

2 tbsp maple syrup

2 tbsp extra virgin olive oil

½ tsp cinnamon

2 pinches cayenne

1. Preheat oven to 425 degrees. Line 2 baking sheets with foil and spread out cubes.

2. Drizzle squash on sheets with olive oil and maple syrup. Sprinkle each baking sheet evenly with salt, cinnamon and a pinch of cayenne.

4. Toss the squash on the sheets with clean hands to coat evenly.

5. Roast the sheets of squash for about 30 minutes, until the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the broiler.

6. Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown-- careful, it will brown very fast-- don't let it burn!). Serve warm.

- Store in a cool, dark, well-ventilated place.

- Winter squashes get sweeter if they’re stored for a week or so before eaten.

- Don’t forget, you can roast and eat the seeds!

cabbage stir-fry

2 tbsp olive oil

2 tbsp soy sauce

1⁄2 medium head napa cabbage, cut into ribbons

3-4 shallots, finely chopped

2-4 cloves garlic, minced

Salt + pepper + dried red pepper flakes to taste 1 tbsp sesame seeds

Directions:

1. Heat the oil and soy sauce in the same pan. Add the shallots and garlic, and sauté over medium-low heat until all are golden.

2. Add the napa cabbage. Continue to stir-fry until the cabbage is tender- crisp, about 2 to 3 minutes.

3. Season with salt, pepper, and dried hot red pepper flakes. Sprinkle with sesame seeds and serve at once.m.

- Store cabbage in the crisper drawer of the fridge.

- Wash and chop only before using, otherwise flavor will diminish.

- Peel off outer leaves if they start to wilt

spinach: berry smoothie

2 cups frozen or fresh red berries, raspberries, strawberries, or a mix

3 cups spinach (packed)

1 cup milk/almond milk

1 large banana, fresh or frozen

Directions:

1. Put the berries and spinach in the blender first, and add the yogurt and banana. 2. Process, scraping down as needed. Blend until smooth and serve.

- Store spinach in the fridge in an airtight container with a damp paper towel.

- Soak leaves that have gone limp for 30 minutes in cold water to revive crispness.

carrot soup

4 cups low-sodium vegetable broth, divided

1 cup yellow onion, chopped

3 cloves garlic, finely chopped

2 tsp freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon Gold potato, peeled and cut into 1-inch chunks

1 tsp lemon juice

1 tbsp sliced fresh chivese

Directions:

1. Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. 2. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.

3. Stir in ginger, carrots, potato and remaining broth and heat to a boil.

4. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender.

5. Stir in lemon juice and garnish with chives..

- Cut the tops off carrots to keep them fresh longer.

- Store carrots in the fridge either in a container of water or unwashed in an airtight container in the crisper drawer with plenty of moisture.

- Revitalize carrots by placing them in ice-cold water

ratatouille (tomatoes)

Dash olive oil

1 large onion, chopped

3 peppers, cut into large strips

1 zucchini, cut into long strips

3 cloves garlic, crushed

1 heaping tsp each dried oregano and basil Pinch of salt and pepper

5 ripe tomatoes, chopped

Directions:

1. Put oil in a large pan on medium heat, add the onion and stir 2-3 minutes until it softens.

2. Chop and add peppers and zucchini and stir regularly for 4- 5 minutes.
3. Add the garlic, herbs, seasoning, chop and tomatoes. Stir for 3 minutes, add a lid and remove from the heat and leave to stand for 3 minutes before serving.

- Store on the counter unless very ripe, at which point transfer them to the fridge.
- Store tomatoes away from other produce. They give off ethylene gas that causes other produce to deteriorate.

pasta with turnips and turnip greens

2 large turnips, peeled + cut into large matchsticks

14 oz turnip greens, tough stalks removed

2 tbsp olive oil

2 cloves garlic, chopped

1 red chili, deseeded + finely chopped

Salt + pepper

Pasta

1. Pull the large stalks from the leaves and discard. Blanch leaves in salted boiling water until just al dente – still retaining a little ‘bite’. Rinse thoroughly under cold water to stop cooking and squeeze out, then chop finely.

2. Add the turnip and when it begins to brown add the 2 garlic cloves and the chili. Fry for another minute, then add the greens and continue cooking gently until the leaves are soft and quite dry, around 7-10 mins.

3. Season to taste. Boil the pasta.

4. Drain the cooked pasta, add the turnip and greens and mix through.

Remove any greens and store separately.
Store in a cool, dark, humid root cellar or in an

airtight container with a damp towel in the fridge.