Growers often package small apples into bags and offer them at a discounted price. Bagged apples are a great deal for consumers. Not only are they less expensive per pound than larger apples, small apples are often more crisp and flavorful than their larger counterparts! Apples keep in the fridge for six weeks, so you needn’t be concerned about buying more apples than you can eat in a reasonable period of time.
Cilantro is a versatile herb and is prominent in ethnic cuisines such as Thai, Indian, and Mexican. Cilantro pairs perfectly with the inexpensive beans—such as black beans or chickpeas—that form the mainstay ingredient of many ethnic recipes. Add fresh cilantro, garlic, onions, chili peppers, a little olive oil, and a dash of cooking sherry to canned black beans to make a tasty, inexpensive soup.
For a very modest price, Lacinato kale offers a vast amount of nutrition including beta-carotene, vitamins C & E, iron, calcium, potassium, as well as cancer-preventing indoles and sulforaphane. With 3 grams of protein per 1 cup serving, kale is also a significant source of vegetarian protein. Try braising kale with Light Life brand Organic Smokey Tempeh (Fakin’ Bacon) for a quick, high protein, and economical meal.
Buying bulk staple ingredients will stretch your food dollar. Bulk couscous makes a quick, hearty, & inexpensive side dish. Simply steam couscous in broth. Add interest by tossing in small amounts of diced veggies, fruits, or nuts. For example, for just 99 cents/bunch, sliced green onions lend flavor & color to couscous. Other great additions to couscous include dried currants, cranberries, sliced almonds or pistachios
For just a few cents, a sprig of fresh basil will jazz up any jarred pasta sauce. Or, make your own marinara for about $1 per _ cup serving. Sauté garlic & onions in olive oil, then add 2 cans of Muir Glen Diced Tomatoes. Puree the sauce in a blender & toss with Dakota Growers Angel Hair Pasta & chopped fresh basil. This simple recipe will feed a family a feast for about $8.
We offer spotty special bananas whenever we have an abundance of extra-ripe bananas. Bananas are sweetest when they are extra-ripe, so they make great banana bread. Or, peel & freeze spotty specials for use in smoothies. For an inexpensive, healthy dessert, dip frozen bananas in melted chocolate. Then refreeze them for about an hour until the chocolate is solid.
Eggplant is low-cal, low-carb, and contains less than 1 gram fat per 1 cup serving.
Before cooking, sprinkle raw eggplant with salt and allow it to rest for 30 minutes, then rinse. This will prevent the eggplant from absorbing excess cooking fat. To further reduce your fat intake, broil—rather than fry—your eggplant in a small amount of olive oil.
Green-top parsley root is the perfect all-in-one vegetable for use in soups, stews, and broths. The root tastes like a cross between celery and carrots. The leaves can be used just like parsley, so don’t forget to toss the parsley leaves into the pot as well!
Because radicchio—like other endives—is pleasantly bitter, it makes an interesting addition to tossed salads. Radicchio may also be served warm in pasta or risotto dishes. Or, for a quick appetizer, brush radicchio leaves with olive oil, stuff them with smoked mozzarella, and broil until the cheese melts.
Fuyu Persimmons are high in beta-carotene, Vitamin C, and potassium. Choose Fuyus that are deep orange and fairly firm to the touch. Fuyus are sweet, with a subtle, but distinct, pumpkin-spice flavor. Ask us for a sample.