As a token of appreciation, our stores made donations of healthy snacks to frontline workers at hospitals in our neighborhoods. The donations consisted of a variety of healthy snacks, abundant enough to nourish up to 100 people. We’re so appreciative of those on the frontlines each day, and we’re proud of our stores for making each of these donations possible! Below is a list of our stores that put together a donation and the hospital to which their donation was sent.
Connecticut
UConn Health John Dempsey Hospital, from store #204 Bristol
The Hospital of Central Connecticut, from store #203 Southington
Charlotte Hungerford Hospital, from store #156 Torrington
Saint Mary’s Hospital, from store #248 Oxford
Windham Hospital, from store #243 Storrs
Massachusetts
UMass Memorial Hospital (Marlborough), from store #162 Marlborough
UMass Memorial Medical Center (Worcester), from store #148 Park Ave
New York
Albany Medical Center, from store #023 Madison Ave
Upstate University Hospital, from store #172 Erie Blvd
St. Anthony’s Community Hospital, from store #223 Warwick
St. Luke’s Cornwall Hospital, from store #198 Newburgh
Orange Regional Medical Center, from store #114 Middletown
Vassar Brothers Medical Center, from store #129 Poughkeepsie
Health Alliance Hospital, from store #193 Saugerties
Our Lady of Lourdes Memorial Hospital, from store #237 Binghamton
Pennsylvania
Regional Hospital of Scranton, from store #169 Taylor
Wilkes-Barre General Hospital, from store #222 Wilkes Barre
St. Luke’s Hospital, from store #236 Marshall’s Creek
Vermont
UVM Medical Center, from store #165 Shelburne Road
11 Summer Grillmaster Essentials
Although we may not be having the big backyard barbeques we usually crave during the cold winter months, we can still get excited to work our magic on our grills. To prepare for the upcoming weekends with weather that’s finally staying nice, we’ve put together a list of 11 grillmaster essentials to keep your grill cooking all summer long!
Kosher Salt: If you ask us, Kosher Salt is the #1 seasoning salt out there. It’s a must-have for any barbeque!
PICS Vegetable Oil: Vegetable Oil is our go-to option for lubricating the grill. It’s inexpensive when compared to alternatives like peanut and corn oil while still maintaining a very acceptable smoke point.
Olive Oil: Good Olive Oil, like Filippo Berio, will add a nice boost when drizzled on veggies and meat after you take them off the grill.
Versatile Seasoning: A versatile seasoning, like McCormick Grill Mates Montreal Steak Seasoning, is important to enhance the flavor of meat, fish, chicken, or veggies.
All-Purpose Rub: An all-purpose rub, like Stubbs BBQ, goes great on ribs, pork, or chicken!
Skewers: Skewers are essential! Go with your preference when choosing between wood and metal options.
Tongs/Spatula: Of course, a good set of tongs and a spatula are important grilling tools.
Meat Thermometer: A meat thermometer is an excellent resource for knowing when your meat is done cooking and ready-to-eat. They’re key for preventing over and under cooking.
Apple Cider Vinegar: Combined with your favorite BBQ sauce, apple cider vinegar creates a tasty mop sauce or glaze for a kick of flavor. Add it in in the final 10 minutes of grilling chicken, pork, or veggies for the best result.
Aluminum Foil: Aluminum foil works well as a makeshift smoker packet on the grill. Also, it’s useful for wrapping up your vegetables, ribs, fish, and more for a different method of grilling.
Let your grill skills shine now that nicer weather is upon us. These 11 essentials will have you on the grillmaster fast track. Visit your local store or head to our website to pick up these items and more to prepare for all the grilling ahead!
Happy Grilling!
The Sweetest Apple in the World
Ellie Wilson
MS, RDN Senior Nutritionist
Apples are a diverse and delicious fruit – they can be different colors, grown in different areas around the country and the world, and range from tart to sweet. Always nutritious, packable and snackable, an excellent source of fiber and Vitamin C, they are versatile and worth including in sweet and savory dishes. One variety rises above the rest for sweetness – the KIKU, a natural mutation of the beloved FUJI apple. Discovered by chance in a Japanese orchard by an Italian apple grower in 1990, and introduced in the US in 2010, KIKU apples have a devout and growing following, with moms and chefs alike getting to know this newby. KIKUs are only grown in 3 states in the U.S., and our partners at CMI Orchards in Washington state are one of the premier growers sharing this treat with our shoppers. They are considered the sweetest apple in the world, scientifically verified to have a higher sweetness than most apples on the BRIX scale, a well-recognized sweetness measure.
KIKU is very versatile – appealing to children and adults, it is a great apple for cooking, having the desired crispness for pies and desserts, even roasting and sautés. Being naturally super sweet, crunchy and juicy, it is easy to add to sandwiches, salads, and savory dishes. How about grating into cole slaw as a topping for pulled pork, or baking to naturally sweet perfection and mashing as homemade applesauce or baby food? No need to add sugar with this sweetheart of an apple, which is important to families and individuals looking more closely at added sugars and eating well. It is also a great value – they tend to be on the larger side, easy to cut up and share, and keep well for about 3 months in the fruit crisper drawer of the refrigerator. The beautiful ruby red striped skin of the KIKU is Insta-worthy as both an ingredient and decorative element in a salad, dessert or making a cameo appearance on your cheese and charcuterie board.
Other ways to enjoy – think about slicing and layering a KIKU apple into a grilled cheese (sourdough bread, sharp cheddar, peppery arugula, sweet KIKU apple, YUM). Taking that simple sandwich up a notch, it is great for dinner, as an appetizer/slider, or sharing with a friend. Or, catch up to the current home baking trend and sub into this apple dumpling recipe a sweet treat with a quick, easy prep, and you can reduce the brown and cane sugar in the recipe by half.
For every KIKU box of apples sold, CMI Orchards will donate to the First Responder charity of choice on behalf of Price Chopper | Market 32. Stock up on these sweet treasures while they last and crunch your way to a delicious day!
Cinco De Mayo and Mother’s Day in the Kids Cooking Club
Written by Jodie Fitz
I am so excited to be in the kitchen experimenting and sharing new recipes with you at the Price Chopper/Market 32 Kids Cooking Club. There’s been a lot happening behind the scenes with bringing activities, recipes and videos on line for you. We have even spruced up the Kids Cooking Club logo, which looks great; make sure to take a peek at everything including my new character releases for added fun at home.
What’s happening in May? Mother’s Day and Cinco de Mayo!
We have a couple of things we’d like to highlight for you:
- NEW! And, perfect for Mother’s Day….our Fun At Home Kits. Each kit includes:
- 3 yellow cupcakes
- 3 chocolate cupcakes
- 8 sugar cookies
- 16 oz. of our butter cream frosting
- 2 oz. rainbow sprinkles
- A pastry bag
These kits are a great and delicious family activity!
Let our Price Chopper/Market 32 Supermarket Floral Departments help you find something special for MOM!
- – Make your own bouquet at home with the 3 for $15 flower bundles
- – Check out our other pre-made bouquets and floral service
- – Choose from our beautiful flowering hanging baskets, perennials and other plant options
What’s happening in the Price Chopper/Market 32 Kids Cooking Club kitchen to celebrate Mother’s Day and Cinco de Mayo?
– A Mixed Berry Smoothie you can make and share with mom; but you’re going to want to mark this recipe because it’s so delicious you’ll want it all summer long!
– Chocolate Peanut Butter Banana” Ice Cream”, which is dairy free, can be made nut free AND tastes just like you are eating ice cream. YUM!
– Quinoa Taco Meat! Say What? I know, I know, but TRUST me…you’re going to love it.
So, grab an apron, all of the ingredients you need and let’s get experimenting in the kitchen together.
Cheers to another Tasty Month ~ Jodie
Mixed Berry Smoothie
Kids Lessons in the Kitchen:
- Measuring ingredients
- Blending safety
- Following directions
- Experimenting with different flavors
- Vegetable inclusion
3 cups PICS frozen berry medley fruit
1 1/2 cups rice milk
1 cup fresh baby spinach
6 oz. vanilla coconut yogurt alternative
2 tablespoons PICS honey
1 teaspoon raspberry extract
½ teaspoon PICS vanilla extract
Measure and add the frozen berries, rice milk, spinach, vanilla yogurt, honey, raspberry extract and vanilla extract into the blender. Mix well & serve.
Frozen Berry Medley: You can purchase a frozen berry medley, which contains fresh frozen strawberries, blueberries, raspberries and blackberries with no added syrups or sugars. It can be found in the frozen fruit section at your local Price Chopper/Market 32 Supermarkets or you can create your own berry mix with frozen fruit.
Spinach Measurement: Use a loosely packed measurement on this recipe vs. densely packed.
Other Dairy Free Options:
- Try coconut milk for a creamier consistency. (optional depending on your dietary needs)
- Try other vanilla dairy free yogurts (soy, oat, etc.)
What about dairy? Yes, you can make this with dairy yogurt and regular low fat milk.
Chocolate Peanut Butter Banana “Ice Cream”
3 frozen bananas
¼ cup PICS peanut butter or WOWButter®
2 tablespoons PICS honey
1 teaspoon PICS cocoa powder
1 teaspoon PICS vanilla extract
A pinch of PICS cinnamon
Freeze the bananas.
In a separate bowl, stir the peanut butter or WOWButter®, honey, cocoa powder, vanilla extract and a dash of cinnamon together.
Place the bananas into a food processor or blender. Begin to blend the bananas. After the bananas are chopped up into small pieces, add the remaining ingredients into the blender or food processor. Continue to blend until the mixture forms into a soft ice cream.
Serve immediately.
How to freeze bananas:
Option 1: Line a baking sheet with parchment paper. Peel the bananas. Slice the banana. Lay the sliced banana pieces flat on to a baking sheet. Cover them with another piece of parchment paper. Freeze the bananas for a couple of hours. Either use the frozen bananas immediately for a recipe or place the frozen pieces into a snap and seal freezer style bag and keep them in the freezer.
Option 2: Can you freeze a whole banana? Yes you can! Simply place a whole banana(s), peel and all into the freezer. Let it freeze. When you are ready to use the frozen banana, let it sit for a few minutes before peeling.
WOWButter® is a peanut and tree nut free peanut butter alternative. You can find this item in your Price Chopper/Market 32 Supermarkets in the allergy friendly aisle.
Serving Ideas: This Chocolate Peanut Butter Ice Cream Recipe is delicious served all on its own. However, it’s also good with a few toppings;
- PICS chocolate syrup
- Chocolate sprinkles
- Melted peanut butter or WOWButter®
- PICS Whipped topping
- Chopped nuts (optional depending on your dietary needs)
- Chopped Reese’s candy (optional depending on your dietary needs)
Kids Lessons in the Kitchen:
- Measuring ingredients
- Preparing fruit
- Knife safety
- Cutting skills
- Freezing fruit
- Blending safety
- Following directions
Quinoa Taco Salad
2 cups uncooked quinoa
4 cups vegetable broth
2 tablespoons PICS butter
1 ½ cups PICS salsa
1 tablespoon PICS ground cumin
2 teaspoons Full Circle ground chili powder
1 ½ teaspoons PICS onion powder
¾ teaspoon PICS garlic powder
¾ teaspoon sea salt
¼ teaspoon PICS white pepper
PICS nonstick cooking spray
Rinse the quinoa in a mesh strainer.
Heat a medium size saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast it for 3-4 minutes, stirring frequently.
Add the vegetable broth and butter to the quinoa, bring the mixture to a boil over medium to high heat. Reduce the heat to low, cover with a secure lid, and cook the quinoa as directed on the package, or until liquid is completely absorbed. When it’s done cooking, remove the lid, fluff the cooked quinoa with a fork and let it set for 10 minutes uncovered.
Preheat oven to 375°F.
In a small bowl, stir together the salsa, cumin, chili powder, onion powder, garlic powder, salt and white pepper.
In a large mixing bowl, stir the cooked quinoa together with the salsa and spices,
then spread onto a lightly greased, parchment-lined baking sheet.
Bake for 30 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
Add the quinoa to your favorite salad mixture with your favorite salad fixings to serve. Options include;
- spring mix
- romaine
- fresh tomatoes
- olives
- cucumbers
- avocados
- sharp cheese
- corn
- black beans
- and more…
Top it Off: You can always use your family favorite. Consider checking out some of our delicious fresh dressings in the produce area at our Price Chopper/Market 32 Supermarkets. There are many vinaigrettes and ranch dressing options that include cucumber, avocados and cilantro that would be delicious on this salad combination.
Leftovers: You can keep the leftover taco quinoa in the refrigerator for 4-5 days.
Reheating leftovers: The left overs can be reheated in the microwave, but the oven, a toaster oven or skillet are tastier options.
Kids Lessons in the Kitchen:
- Measuring ingredients
- Stove top safety
- Oven safety
- Knife safety
- Cutting skills
- Salad/vegetable prep
- Following directions
Magic Peanut Butter Sesame Sauce – 3 Great Meals!
Peanut Butter! The king of staple foods, it is tasty, versatile and good for you, and the power ingredient in a delicious sauce that brings huge flavor to some typical pantry items. Peanut Butter Sesame Sauce can be sweet or spicy, and be used for noodle bowls, stir fry, veggie dip – even tacos! The basic recipe, adapted from the National Peanut Board, www.nationalpeanutboard.org) makes enough for four servings – you will want to double the recipe and store (airtight container in the refrigerator, up to 4 days) for a second delectable dinner! Check out the 10/$10 on Peter Pan Peanut Butter this week, or dive into your pantry for the PICS Peanut Butter you have on hand.
Peanut Sesame Noodle Bowls
Use any noodles in the pantry – traditional rice noodles or whatever pasta is in the cupboard! Plan for serving up to four people with these recipes.
About 7 oz. of PICS Pasta (e.g., 1/2 box of thin spaghetti) OR PICS Egg Noodles OR 7 oz. pkt rice noodles
- 2 Tbsp PICS Canola Oil
- 4 green onions, chopped
- 4 garlic cloves, chopped
- 2 handfuls of fresh cilantro OR 2 Tbsp freeze-dried cilantro
- 2 cups fresh veggies of choice
- 6 Tbsp PICS Creamy or PICS Chunky Peanut Butter
- 4 Tbsp PICS Soy Sauce
- 4 Tsp Sesame Oil
- 2 Tbsp PICS Maple Syrup
- 4 Tsp Siracha hot sauce (or to taste)
- 4 Tbsp Water
- Sesame Seeds – garnish
Peanut Sesame Noodle Bowl: Cook pasta according to directions. Divide into 4 bowls, set aside. Heat oil in a sauté pan. Add green onions and garlic, sauté for 3 minutes, and move to side of pan. Add any fresh veggies you like – fresh sliced peppers, snow or sugar peas, mushrooms, broccoli, julienne carrots – all work in this dish. Sauté until crisp tender. Toss in cilantro, stir for 1 minute until fragrant. Turn off heat. Place peanut butter, soy sauce, sesame oil, maple syrup, and water in a microwavable bowl – heat mixture on high for one minute, stir, and heat/stir again until peanut butter melts and sauce is combined. Add Siracha to taste. Add vegetables to noodle bowl, and top with sauce and sprinkle of sesame seeds. Bonus – this noodle bowl can be served hot or cold!
Chicken Stir Fry – Heat 2 Tbsp PICS Canola Oil in saucepan, and sauté (1.5 lbs./6 Oz. serving) sliced chicken breast, thighs or shrimp until done. Set aside, add 1 Tbsp of oil if needed. Sauté fresh chopped vegetables OR a bag of frozen PICS Grilled Peppers and Onions for a quick fix stir fry – serve with (shelf-stable or cooked/frozen) PICS Brown Rice.
Peanut Sesame Slaw Tacos – Stir fry (1.5 lbs.) chicken or shrimp, same as above. Keep some cilantro aside for garnish. Combine sliced cabbage and julienne carrots (such as bagged cole slaw mix) with chicken or shrimp in a bowl, toss with peanut sesame sauce to coat. Use as taco filling in flour tortillas with cabbage, sliced red peppers and peanut sesame sauce.
Peanuts have more protein than any other nut, and good fats to support satiety and overall health. Learn more about peanuts at the National Peanut Board website. Check out some more peanut butter recipes here and on our website!
Earth Day 2020 – The 50th Anniversary!
Ellie Wilson
MS, RDN Senior Nutritionist
Earth Day is 50 years old! On April 22, 1970, millions of Americans spoke out to create a healthier country and planet. Climate change and care of earth and water were central themes then, and that continues today. We all do our part when we recycle, manage food waste, keep our waterways clean, plant trees – there are so many ways, big and small, that we can improve the health of our planet.
As the world community grows, it is becoming more important than ever to be mindful of our own habits, and consider what we can each do to create healthier people and a healthier world. Consider these ideas and activities, and take this unique time to celebrate the earth and commit to a bright and supportive future for us all.
On your table:
Eating more plant-based foods is encouraged and recommended by climate and health educators alike. Double up servings of favorites, add fruits and vegetables to snacks, and explore new options in every aisle of the store. All ages and stages benefit from increasing plant-based foods, and pairing them with traditional, naturally nutrient-rich foods like dairy, lean meats and seafood. Farm to plate, all sections of the food community are improving their sustainability efforts and sharing best practices for common good.
In your home:
Recycling and up-cycling continue to expand. Have you checked your community recycling guidelines this year? Are there changes that affect how you and your family handle recycling?
Can you be more mindful of water use? Encourage shorter showers, maximize dishwashers before running, use refillable water bottles more often?
Outside:
Spring is in the air! Walk around your yard or neighborhood and notice trees budding, flowers and plants growing. Can you name them, or just have fun naming colors and shapes?
Is there a public garden or park in your community? Visit once per week for some fresh air and activity, and watch how flowers and plants grow, and landscapes change with the seasons.
There are plants and seeds in the Floral Department in stores – look there for inspiration to plant something beautiful and watch it grow.
We all reap the benefit when we do our share for the care of our global home. Happy Earth Day!
Cooking At-Home: Quick Tips for Preparing 7 of Our Favorite Vegetables
Maureen Rowan Murphy
Manager Consumer Trends, Nutrition, and Lifestyles
While sheltering in place at home, many of us find ourselves cooking more, and fresh vegetables are a great addition to family meals. Part of an overall healthy diet, vegetables are full of vitamins, minerals and antioxidants. Eating enough fruits and vegetables can help boost immunity, is linked to a lower risk of many chronic diseases and may help protect against certain forms of cancer. When it comes to vegetables, think variety and color as each color provides a different antioxidant with a different health benefit so fill your shopping cart with a spectrum of colorful veggies when shopping!
Here’s a rainbow of our colorful favorites along with quick tips for easy and delicious preparation.
Broccoli
This cruciferous veggie, high in Vitamin C and folate, and a good source of potassium and dietary fiber, is particularly delicious roasted, and once you try it, you’ll be hooked! Toss broccoli florets (with an inch or two of stalk attached), with a little olive oil, thinly sliced garlic, salt and freshly ground pepper. Place in a preheated 425°F and roast for 20-25 minutes until crisp-tender and the tips of the florets are browned. Remove the pan from oven, toss with some lemon zest, juice of a half a lemon and grated Parmesan cheese.
Carrots
This once traditionally orange root veggie can now be found in white, yellow, red and purple, and can be enjoyed in many ways and countless dishes. Crunchy and colorful, carrots are delicious steamed, sautéed, roasted, and raw! Make carrots more appealing to children by serving carrot “noodles” aka spiralized carrots. If you own a spiralizer, have fun with the kids and make your own or you can find them in the Produce Department at your local Price Chopper Market 32 store. Simply sauté (or boil) just until tender, and serve with a little butter or olive oil and season to taste or with a sauce that pairs well like Full Circle Peanut Satay Sauce.
Enjoy added nutrition benefits too! An excellent source of Vitamin A as well as a good source of Vitamin K, several B vitamins and potassium, carrots also contain many plant compounds especially carotenoids including beta carotene and lutein. These carotenoids are linked to a reduced risk of cancer and heart disease, as well as improved eye health. Mom knew what she was talking about when she told you to eat your carrots when you were young!
Spinach
Combine some spinach with dried cranberries, mandarin oranges, red onion and toss with your favorite vinaigrette for a quick salad or another easy go-to is sautéed spinach. After sautéing in olive oil with crushed garlic, remove from heat, simply season with salt, pepper, and a pinch of nutmeg. The use of nutmeg with spinach is a classic in French cooking.
Packed with nutrients, spinach is an excellent source of fiber, is high in iron and folate, and vitamins A and C making it a smart addition at any meal.
*Remember to wash loose spinach and all leafy greens under running water for 20 seconds. Packaged, triple-washed leafy greens should not be re-washed however as that can introduce bacteria.
Cauliflower
This trendy cruciferous vegetable is one of our favorites due to its incredible versatility and health benefits. Cauliflower contains many powerful nutrients including B-vitamins, antioxidants and phytonutrients that may help protect against certain diseases like cancer and heart disease. Gone are the days of boring steamed cauliflower! Today cauliflower is “riced” or mashed, cut thick like steaks and grilled, used in soups or pizza crusts and more. Its creamy texture makes it a great alternative to high carb foods like potatoes and rice. It can also be served as a lower calorie alternative to Buffalo wings, and this Buffalo Cauliflower recipe is quick and easy to prepare.
Buffalo Cauliflower
3/4 cup PICS flour
1 tsp. PICS paprika
2 tsp. garlic powder
1 tsp. salt
½ tsp. black pepper
¾ cup PICS milk
1 head cauliflower, broken into florets
¼ cup PICS hot sauce
2 T. PICS canola oil
1 T. PICS honey
Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking oil or line with parchment paper
In a large bowl, add the flour, paprika, garlic powder, salt, pepper and milk, and mix well. Add the cauliflower florets, making sure to coat evenly. Place cauliflower on the baking sheet, and bake for 20 minutes, turning halfway through.
Meanwhile, in a small bowl, combine the hot sauce, oil, and honey. Brush on the cauliflower and bake for another 20 minutes. Serve with PICS light blue cheese or ranch dressing.
Bell Peppers
A staple in fajitas, stir-fries, and salsas, bell peppers are popular stuffed, and a delicious addition, roasted or raw, to omelets, salads, sauces, soups, pizzas, pastas and more. I love roasted peppers for their smoky flavor and texture. With warmer weather hopefully on the horizon, it’s easy to roast them right on the grill. Simply place peppers on the grill over a medium flame. Roast for 15-20 minutes, giving them a quarter of a turn with tongs every few minutes, until the peppers are charred and soft. Seed, peel and enjoy in your favorite recipes!
With a variety of colors to choose from, bell peppers are rich in many vitamins and antioxidants, especially Vitamin C. Red, yellow, orange and even purple peppers start out as green, and their color and taste change depending upon how long they are left on the vine to ripen. Red peppers pack the biggest nutrition punch because they remain on the vine longer than the others.
Asparagus
There are so many delicious ways to prepare and serve. Asparagus can be blanched, roasted, grilled, baked, or sauteéd. It can be added to salads, soups, pastas, breakfast dishes like frittatas, quiches and Eggs Benedict, wrapped with prosciutto for an easy appetizer or served as a simple side like this favorite of mine. Place spears in a large bowl and drizzle with melted butter. Toss to coat. Arrange asparagus in single layer on prepared baking sheet. Squeeze fresh lemon juice over the asparagus. Sprinkle with garlic powder, salt to taste and Parmesan cheese. Place in a preheated 400°F oven, and roast for 15-18 minutes until asparagus is lightly browned and crisp-tender.
Don’t miss out on the many health benefits this harbinger of spring has to offer. High in fiber and folate, and packed with vitamins like A, C, E and K, asparagus, especially purple, is also full of anthocyanins, an antioxidant that may help the body fight damaging free radicals.
Tired of taking meetings in your kitchen everyday? Us too. That’s why we put together these seven foodtastic conference call backgrounds. Your conference calls just became more delicious!
Save these to your desktop or the camera roll on your phone. Happy grocery video conferencing!
What is in Your CANtry? Five Fabulous Recipes Starring PICS Canned Foods!
Ellie Wilson
MS, RDN Senior Nutritionist
Canned foods have flown off the shelves lately as folks prepare to cook more at home over the next few weeks. Canning was a transformative food preservation advance, a process invented in the late 1700s, in response to a call from Napoleon Bonaparte, who was looking for a way to safely store and transport food to feed his army. It was perfected in the early 1800s, with the first commercial canneries starting up in England and America in 1812 and 1813, respectively. Ironically, the can opener was not invented until 1858! Though it was clear heat was key to the process, it was not understood why until Louis Pasteur demonstrated the presence of microorganisms and the temperatures that killed them in the late 1800s. Foods lose nutrients, quality and appeal as time passes, canning was a game changer for home cooks and commercial food service, and remains a great way to create recipes that are delicious and convenient.
The benefits of canned foods are many – fruits and vegetables are usually canned within a few hours of harvesting, capturing their nutrients and flavor right at the peak, and preserving them for a minimum of about two years, sometimes longer. Most canned items are single ingredient, no other additives necessary to maintain flavor, color and texture. Canned foods are budget and time-friendly, prepped and ready to use. Cans are also one of the most recyclable containers – made of 100% recyclable steel, important to sustainability efforts.* Finally, adults and children who regularly eat canned foods have a better intake of fruits, vegetables and fiber than those that do not.
PICS canned fruits, vegetables, tuna, chicken, beans and soups are top quality – you will love exploring the wide variety and flavors. Check these great recipes out – we are powering up the protein and produce content with a focus on canned beans. Beans are a rising star as families become focused on eating more plant-based and plant-forward foods. Let kids add the beans and some of the ingredients while you supervise – they love eating what they help preparing, and it is a positive way to connect them to food skills. Combining beans and other proteins is a budget-smart way to add benefits and a fresh twist to old favorites. Better meals are in the can!
Cowboy Caviar – A versatile recipe that comes together in just a few minutes! Dress it up with chopped mango or canned pineapple, use it as a dip, a side or a salsa on fish or chicken – delish!
For more canned food recipe ideas check out…
*Ref. Canned Food Alliance
Kids In The Kitchen – Power Up Food Skills
Ellie Wilson
MS, RDN Senior Nutrionist
