Try out some of our favorite recipes featuring fresh ingredients grown throughout the Heartland! Join our cooking expert and host on dozens of new culinary adventures in Farm to Fork with Sharon Profis
Seasonal Recipes
Lemon Raspberry Cheesecake Cups
Lemon Raspberry Cheesecake Cups
Tomato-Artichoke Panzella
Tomato-Artichoke Panzella
Shaved Asparagus Salad
Shaved Asparagus Salad
Pasta with Seasoned Feta
Pasta with Seasoned Feta
Heartland Recipes
Main Dishes
Sides and Appetizers
Soups and Salads
Desserts and Drinks
Recently Added Recipes
Spinach Falafel
Spinach Knowledge
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March – June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Coconut Curry
Coconut Knowledge
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Mini Zucchini Pies
Zucchini Knowledge
- Use stem as a “holder” when grating
- It can be eaten raw! Just slice thin.
- Removing water from zucchini does two things: prevents water from coming out into dish, AND intensifies the natural flavor of the squash
Peach Upside Down Cake
Peach Knowledge
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Candied Orange Salad
Orange Knowledge
- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
Roasted Carrot Soup
Carrot Knowledge
- Carrots come in various colors — you’ve likely seen bunches of purple, yellow, and orange carrots. Carrot flavors range anywhere from sweet and sugary to piney and woody. The common carrot you find in stores is designed to be an all-purpose, sweeter carrot that can be enjoyed both raw and cooked.
- Real baby carrots are young carrots. Otherwise they have been shaved (milled) down.
- High in beta-carotene, which is converted to Vitamin A – that’s why they are called carrots (carotene), and that’s why you always hear they are good for your eyes.
- Choose carrots that are brightly colored. That’s how you know when they were picked at the peak of ripeness. That’s when they will be the sweetest. Carrots that were picked too soon will taste bitter and woody.
Carrot Tips
- Remove the skin. May cause bitter taste. Plus, if you’re serving them whole, it’ll look prettier.
- Save with tops — remove them to avoid bitter taste.
- Don’t throw away the carrot tops! Use them in stock, pesto, salads, or as a garnish. They give a light carrot flavor.
Cauliflower & Chorizo Frittata
Cauliflower Knowledge
- Most common is white, but purple, green, and even yellow varieties are available.
- Why is it called cauliflower? Because it’s actually a flower that hasn’t yet developed.
- Has a neutral taste so it can take on a lot of different flavors.
- Available pretty much year round. Most come from California where it can grow 10 mo. yearly.
- Orange cauliflower is also dubbed “cheddar” cauliflower, though it tastes nothing like cheese. Its flavor is mild, slightly sweet, and creamy. Purple cauliflower is mild and slightly sweet with nutty nuances.
Cauliflower Tips
- How to choose cauliflower: It should feel heavy for it size, and the leaves should look fresh and vibrant. Wilted leaves indicate an older head of cauliflower.
- Add lemon juice to water when boiling to maintain white color
Mediterranean Turkey Burgers
Ground Turkey Knowledge
- Low calorie, high in protein
- Compared to beef, much less saturated fat and cholesterol.
- Options: Like beef, there are fat ratio options. Go for 90/10 or 85/15. These are combos of breast meat and dark meat.
- Use it to substitute ground beef in almost any recipe – meatballs, bolognese, tacos, and even burgers.
- Has a subtle flavor.