Here is a small collection of some of our favorite recipes that are made using commodities that we glean. We hope you enjoy them! If you have recipes you’d like to share, please email them to [email protected].

Jennie’s Famous Beets
3 medium beets (skinned & quartered)
Onion (chopped)
1 butternut squash (cubed)
1 red bell pepper (chopped)
4 small new potatoes (quartered)
Combine ingredients in a mixing bowl, drizzle extra virgin olive oil, sprinkle with Cajun seasoning salt, put in shallow baking dish with ¼ cup of water, cover with foil, bake at 350 for 45 minutes, remove foil and bake 15 minutes longer.


Click on the image above to check out our featured beet recipe: Ocean Mist’s Balsamic Roasted Beets

Basic Roasted Beets
3 medium beets
1 tablespoon olive oil
Heat the oven to 375°F. Rinse beets and trim off  leafy tops. Wrap in aluminum foil and place on the center rack in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool. When the beets are cool enough to handle, peel using a sharp knife or by pushing the skin with your fingers. Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

Sautéed Broccoli with Garlic Chips
1 bunch broccoli (trimmed and cut into bite-size pieces)
3 garlic cloves (thinly sliced)
3 tbl olive oil
¼ cup white wine
¼ tsp red pepper flakes
½ tsp salt
Dash of black pepper
Heat the olive oil, garlic, and red pepper flakes in a large skillet on medium heat until fragrant for 30 seconds. Do not burn garlic. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the white wine. Season with salt and pepper. Cook about 3 to 5 minutes or until tender.

Roasted Broccoli with Bell Pepper
2 cups of broccoli florets
1 red bell pepper (sliced)
2 tbl olive oil
1 tbl Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Preheat oven to 400º. Spray non-stick cooking spray into a shallow baking dish. In a mixing bowl, combine broccoli florets, bell pepper slices, olive oil, Italian seasoning, garlic powder, salt and pepper. Toss lightly. Spread mixture evenly into shallow baking dish. Bake 15-20 minutes until veggies are tender and begin to caramelize.


Click on the photo above to check out our featured broccoli recipe: Mann Packing’s Broccoli and Carrots with Fresh Orange Sauce!

Sautéed Sweet Cabbage
1 head of cabbage (cored and thinly sliced into ribbons)
1 large sweet yellow onion (minced)
3 tbl butter (divided)
1 tbl Italian seasoning
½ tsp salt
½ tsp pepper
In a large sauté pan, melt 1 tbl of butter on a medium high heat. Add minced onions and cook until slighlty carmelized (approximately 5 minutes.) Add additional 2 tbls of butter and melt. Add in thinly sliced ribbons of cabbage, italian seasoning, salt and pepper. Sauté for 10-15 minutes stirring occasionally. Cabbage is ready when it starts to brown. Serve warm.

Bar-b-que Cabbage
1 head of cabbage (cored and cut into 6 wedges)
6 teaspoons of low-fat butter
6 teaspoons of Cavendar’s Greek seasoning
Salt and pepper to taste
Use your outdoor grill. Place cabbage wedges into 6 separate aluminum foil packets. Add 1 tsp of butter and 1 tsp of Greek seasoning to each cabbage quarter, salt and pepper. Wrap aluminum foil tightly, so that butter will not drain out. Place on grill directly over readied coals. Grill both sides for 10-20 minutes. Cabbage is ready when it is slightly charred.

Mashed Cauliflower
1 large head of cauliflower (sliced)
1/4 cup milk
1 tbl butter
1 tbl olive oil
1 tbl chives (minced)
1 clove garlic (minced)
1/2 tsp salt
1/8 tsp pepper
Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 minutes. Heat olive oil in saute pan over medium heat, add garlic, stir frequently and removed from heat after 1 minute. Do not burn garlic. Add steamed cauliflower, garlic, milk, butter, salt and pepper to food processor. Blend until smooth and creamy. Add mixture to serving bowl and garnish with chives.


Click on the photo above to check out our featured cauliflower recipe: Ocean Mist’s Cauliflower and Spinach Enchiladas!

Nana’s Cauliflower and Cheese
1 large head of cauliflower (sliced)
1 cup of milk
2 tbl flour
1 1/2 tbl butter
1/2 tsp salt Dash of pepper sauce
Cauliflower: Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 minutes.
Cheese Sauce: Melt butter over low heat, and slowly add flour to make a roux. Stir roue until it gains a light carmel color. Slowly add milk, stir until smooth. Add cheddar cheese, stir until melted. Optional, add a dash a pepper sauce.