Harvest of the Month

Lucky Collard Greens Recipe

SERVING SIZE:  1/2 cup
SERVES: 8

INGREDIENTS

• 1-pound fresh collards
• 1 ½ tablespoons olive oil
• ½ sweet onion, diced
• ½ red bell pepper
• ½ yellow bell pepper
• 1 teaspoon minced garlic (or ¼ teaspoon garlic powder, 1 garlic clove)
• ¼ cup reduced-sodium vegetable broth
• 1 Tablespoon white wine vinegar
• ¼ teaspoon red pepper flakes

INSTRUCTIONS: 

1. Trim all stems from greens and wash.  
2. Heat oil in a large deep skillet over medium-high heat. Add onion and cook until lightly browned.  
3. Add garlic, bell peppers, red pepper flakes, and broth to skillet. Bring to a boil.  
4. Add handfuls of greens to the skillet, stirring and cooking down until all greens can fit into the skillet. Cook greens until tender.  
5. Stir in vinegar.  
6. Serve hot & enjoy!

Harvest of the Month Pro Tips: 

• Don’t overcook greens or else they’ll lose their bright green color! 

• Add more vinegar and/or garlic to your taste.

Honey Roasted Broccoli

Serving Size: 1 cup
Servings: 5

Ingredients:

• 2 pounds fresh whole broccoli (about 12-14 cups) - will cook down to about 8 cups
• 2.5 cups yellow onion, julienne or matchstick cut
• 2 Tablespoons olive oil
• 2 Tablespoons garlic, minced
• 3 Tablespoons lemon juice
• 2 ½ teaspoons black pepper
• Cooking spray
•  2 ½ teaspoons red pepper flakes
  
  Sauce:
• 1 teaspoon olive oil
• ½ cup honey
• 3 Tablespoons rice vinegar
• 1 ½ Tablespoons less sodium soy sauce

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2.  Trim away the stalk and ut the broccoli into bite size pieces. Wash and dry.
3. In a large bowl, combine broccoli and onions. Add oil, garlic, lemon juice, and black pepper. Stir to combine.
4. Coat a sheet pan with cooking spray. Spread broccoli & onions evenly on the pan and roast for 25 minutes. Halfway through cooking give them a stir.
5. Meanwhile, combine sauce ingredients in a small saucepan. Bring to a simmer over medium heat.
6. Remove sauce from heat.
7. In the large bowl, combine broccoli mixture, sauce, and red pepper flakes. Stir and serve.
   
   Harvest of the Month Tip:
   Substitute olive oil with sesame oil for another healthy oil alternative

Source: Inspired by USDA Honey Garlic Roasted Broccoli & Cauliflower

Rise N' Shine Overnight Oats

Serves: 1

Ingredients: 

• ½ cup plain Greek or low-fat yogurt 
• 1 teaspoon vanilla extract 
•  ¼ cup whole grain quick cook oats 
• ⅓ cup 1%, lactose-free, soy, or almond milk 
• ½ cup fresh strawberries, wash and remove stems, divided

 
Directions: 
1. Combine yogurt, vanilla, oats, and milk in a small bowl.  
2. Dice strawberries into ½-inch cubes. 
3. Fold ¼ cup strawberries into yogurt mixture. 
4. Add yogurt mixture to a 10–12-ounce parfait cup, jar, or bowl. Top with remaining
strawberries. 
5. Cover and refrigerate for at least 4 hours, preferably overnight. 
 
Harvest of the Month Tip: 
For more sweetness, a small drizzle of honey or ½ ripened banana can add sweetness and a touch of flavor. 

Source: Inspired by USDA Rise n’ Shine Overnight Oats

Berry Sweet Chicken Salad

Berry Sweet Chicken Salad
Servings: 6
Ingredients:

Salad

• 10 cups greens (leaf lettuce, spinach, romaine, or mixed salad greens)
• 1 green apple, chopped
• 2 red apples, chopped
• 2 cups strawberries, sliced
• 2 cups blueberries, sliced
•  ¾ cup feta cheese
• 3 cups grilled or roasted chicken, sliced and cooled

Dressing

• ⅓ cup honey
• ⅓ cup apple cider vinegar
• 4 tablespoons lime juice
• 1 teaspoon ground black pepper
•  1 teaspoon garlic powder
•  ¾ cup extra virgin olive oil

Topping

• ¾ cup granola
• ¾ cup chopped almonds, walnuts, or pecans (optional)

Directions:
1. In a small mixing bowl, stir to combine the apple cider vinegar, honey, lime juice, pepper, and
garlic powder. Slowly add the olive oil while whisking continuously.
2. In a large salad serving bowl, layer salad greens, apples, strawberries, blueberries, feta cheese,
and chicken.
3. Drizzle the dressing over the salad just before serving.
4. Top with granola and nuts (optional).

Source: Farm at Florence One

Ready in 15 minutes

Serves 5 people

Ingredients

• 6 tablespoons vanilla yogurt
• ¼ teaspoon plus ⅛ teaspoon ground cinnamon, divided
• 2 medium red apples, chopped
• 1 large Granny Smith apple, chopped
• ¼ cup dried cranberries
• 2 tablespoons Nut-Free granola

Preparation

1. In a large bowl, combine the yogurt and ¼ teaspoon cinnamon. 
2. Add apples and cranberries; toss to coat. 
3. Refrigerate until serving. Sprinkle with granola and remaining cinnamon before serving.
    

Sweet Potato Hash

Serves: 6 
Serving Size: 1 cup

Ingredients

• 6 cups peeled and diced sweet potatoes, around 2 - 3 large sweet potatoes
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/3 cup olive oil 
• 1 head of garlic, around 12 - 15 cloves, minced
• 1 medium onion, diced

Preparation

1. Preheat the oven to 450 degrees.
2. Add the peeled and diced sweet potatoes to a glass casserole dish.
3. Sprinkle the sweet potatoes with garlic powder, onion powder, thyme, pepper, and paprika.
4. Drizzle olive oil over the sweet potatoes.
5. Toss the mixture with your hands to combine the sweet potatoes with the oil and spices
6. Roast the sweet potatoes at 450 degrees for 55 - 65 minutes, stirring 3 - 4 times to avoid burning, until crispy on the edges.
7. Once the sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil.
8. Cook the garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized
9. Once the sweet potatoes are done, remove them from the oven and stir in the garlic and onion mixture before serving.
   
   Recipe adapted from Sweet Potato Hash by Joy Shull, Build Your Own Bite https://buildyourbite.com/sweet-potato-hash-recipe/.