Developed by Marcy Gaston, MS, RD, CD Servings: 8 Serving size: ½ cup 1 ½ lbs mustard greens (or substitute kale or other leafy green) ¼ cup peanuts, roughly chopped 1 tablespoon olive oil 1 cup finely diced white onion 1 clove garlic, minced 1 ½ teaspoons Madras
Recipes
Creamed Turnips & Greens
Recipe by Julia Clancy of EatingWell.com Servings: 6 Serving size: ½ cup 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice
Late Summer Vegetable Soup
Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable
Parmesan-Squash Cakes
Developed by EatingWell.com Servings: 4 Serving size: 1 cake 1 large egg ⅔ cup finely chopped shallots 1 tablespoon chopped flat-leaf parsley ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip) ½ cup freshly grated Parmesan
Tatsoi Salad with Pears and Strawberries
Recipe by JSYFruitVeggies.org Servings: 5 Serving size: 125g 2 tablespoons vinegar 2 tablespoons vegetable oil 1 tablespoon apple juice (optional) 1 tablespoon honey or sugar 4 cups tatsoi 1 cup sliced pears 1 cup sliced strawberries Salt and pepper to taste Cooking instructions: Make the dressing: In