June 16th is Fresh Veggies Day! We’ve got three straight-from-the-garden recipes for you to try from Hancock Health’s Clinical Nutritional Coordinator, Sara Hardin. Let us know which one you try first!

Easy Kale Salad With Fresh Lemon Dressing

Servings | Prep Time | Total Time
4        |   20 mins   |   20 mins

INGREDIENTS
5 C kale, chopped
1-2 tsp olive oil
1/8 tsp salt
2 C broccoli, chopped
1/2 C sliced almonds
1/2 C cheddar or feta cheese (optional)
1/4-1/2 C carrots, shredded
1/4 C red onion, diced
1/4 C sunflower seeds
1/4 C cranberries, dried

Lemon Dressing
1/4 C olive oil
2 T fresh lemon juice
2 T red wine vinegar
1 T Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp honey or sugar (adjust to taste)

DIRECTIONS

1. Make dressing. Combine all ingredients in a lidded Mason jar and shake well to emulsify. Test and adjust sugar, salt, and pepper to taste.
2. Massage chopped kale with a little olive oil and a pinch of salt. Rub with fingers until leaves begin to darken and tenderize. This makes it taste great and gives it a silky texture.
3. In a large bowl, combine kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, and cranberries. Shake dressing and pour about 1/3 over salad. Toss to coat; add dressing to taste.

Vegetarian Stuffed Peppers

Servings | Prep Time | Total Time
6        |   10 mins   |   1.25 hours

INGREDIENTS
1 1/2 C uncooked brown rice
1 red bell pepper, diced
1 onion, diced
1 13.5-oz can diced tomatoes
2 1/2 C vegetable broth
1 bunch green onions, chopped
2 T taco seasoning
1 13.5-oz can black beans, rinsed and drained
1 C frozen corn
3 large red bell peppers, halved and seeded
1 C pepper jack cheese
Cilantro, chopped

DIRECTIONS
In a large skillet, store together rice, diced bell pepper, onion, tomatoes, green onions, vegetable broth, and taco seasoning. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked, add black beans and corn and fluff with a fork.

Preheat oven to 400°F. Cut red bell peppers in half lengthwise and remove seeds and membrane. Fill peppers with prepared rice mixture (pack it in there!) and top with grated pepper jack cheese. Arrange stuffed peppers in a large baking dish or oven-proof skillet, cover, and bake for 30 minutes on center rack. Remove cover and bake another 10 minutes. Top with fresh cilantro and serve.

Vegetable Cream Cheese RollUps

Servings | Prep Time | Total Time
4-6     |   25 mins   | 1 hr 25 mins

INGREDIENTS
Two 7.5-oz containers Philadelphia Garden Vegetable cream cheese
4-6 wheat tortillas
1 red bell pepper, finely diced
1 orange pepper, finely diced
1 carrot, grated
2 broccoli crowns, finely diced
1 cauliflower crown, finely diced

DIRECTIONS
Spread even amount of cream cheese on one side of each tortilla. Cover with generous portion of finely diced vegetables. Tightly roll each wrap individually in plastic wrap. Place in fridge and chill for at least 1 hour before removing and slicing into pinwheels, about 1/2-in thick. Best if served same day.