This recipe comes from our 2020 nutrition intern Olivia Jacobs as part of her Budget Shopping Series. Ingredients for this recipe are estimated to be $14.68 total and $3.67 to $4.89 per serving.
Add an extra boost of vegetables to your dinner with our cauliflower alfredo sauce from 2020 nutrition intern Sydney Albarado. Feel free to substitute broccoli, peppers and tomatoes for any other seasonal vegetables from the market like snap peas, zucchini or whatever ends up in your market basket that week! In addition to market vegetables,… Read More →
With beautiful and delicious products at every table, it can be tricky to stay on budget at the market. Our nutrition intern Olivia Jacobs, has created a series of seasonal shopping lists and recipes to keep you on-track and thinking about the market as your grocery destination. These “Market Basket” shopping lists are available at… Read More →
Did you know you can save your vegetable scraps to make vegetable broth? What a great way to reduce food waste! Easily store veggie scraps in gallon sized freezer safe bags or other air tight container and store them in the freezer until you are ready to make the broth. While you can save most… Read More →
These produce-packed egg cups are a filling, nutritious and delicious breakfast for your family. They are easy to customize – just sub in whatever veggies you have on hand. They are great for busy mornings, a quick snack or popping into lunch boxes. Kids will love eating these muffins, and the semi-soft texture means they… Read More →
Your family won’t miss the noodles in this cheesy, comforting lasagna. This recipe has all the flavors of the classic dish, but with delicious summer produce and an extra serving of vegetables. While older kids and adults will need to do the slicing and chopping, younger kids can mix the ricotta filling and build the… Read More →
This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.… Read More →
Millet is an anciet grain native to many areas in Africa and Asia and now domesticated around the world as a cereal crop for feeding both animals and people. Due to its small size, millet cooks quickly. You can emphasize the grain’s subtle corn flavor by toasting it, like we do in this recipe. Millet… Read More →
Market Chef Jenny Breen’s spring pizza is the perfect palette for spring farmers market finds like ramps, spinach and farmstead cheeses. Watch Jenny’s digital cooking class and get the recipe below.
