Fresh Tips
Fresh Produce Tips from our culinary kitchens.
Fresh tips and creations

Fingerling Potatoes

Spinach

Portobello Mushrooms

Fingerling Potatoes

Steam Ease
Place potatoes in a steamer bag with extra virgin olive oil or unsalted butter and pinch of salt and pepper; microwave 3 to 4 minutes.

Spinach

Nutrient Rich
To retain the majority of spinach's nutrients, thinly slice the leaves, lightly steam, and fold into your preparations at the last moment.

Portobello Mushrooms

Prep Hint
For meatier flavor and better caramelization, scrape out the mushroom's "gills" prior to cooking.

Artichokes

Eggplant

Chard

Artichokes

Quick Dip
Serve grilled, caramelized artichokes with a Greek yogurt dip seasoned with fresh lemon and dill.

Eggplant

Dip In
Halve eggplant. Roast until blackened and tender, remove skin; blend with Greek yogurt, herbs and seasoning for a deliciously different dip.

Chard

Wrap it Up
Wrap chard leaves around wild rice, ground beef, roasted wild mushrooms or lentils and steam or bake until cooked through.

Mustard Greens

Belgian Endive

Jicama

Mustard Greens

Quick Side Dish
Top cooked greens with breadcrumbs, crumbled cooked bacon and parmesan cheese; broil briefly to toast and melt toppings.

Belgian Endive

Salad Starter
Thinly shave endive and add to your salads. It pairs especially well with almonds, citrus and goat cheese.

Jicama

Refreshing
Peel and slice jicama into spears; combine with grapefruit or orange segments, cilantro, extra virgin olive oil and hot pepper strips.

Cara Cara Navels

Hatch Peppers

Mangos

Cara Cara Navels

Seasonal Salad
Peel and slice navels into rings; layer with jicama, red onion, fresh cilantro or basil; dress with rice wine vinegar and flavorful olive oil.

Hatch Peppers

Hot and Buttery
Chop roasted peppers and fold into unsalted butter, then spoon onto grilled beef, pork, chicken, fish or roasted corn on the cob!

Mangos

All Dressed Up
Dress mangos with fresh lime, a sprinkle of chili pepper flakes and a dash of sea salt.