Snacks: Apples
Snacks: Peppers
Apples are a sweet, crunchy, and easy-to-prepare fruit. Here’s how to cut them:
- Wash the apple under running water and dry it.
- Place the apple on a cutting board with the stem facing up.
- Cut the apple in half from top to bottom.
- Slice each half in half again to make quarters.
- Remove the core by cutting out the seeds and tough center from each quarter.
- Slice or chop as needed:
- Thin or thick slices for snacking, dipping, or sandwiches.
- Small cubes for adding to salads, yogurt, or oatmeal.
For best freshness, store cut apples in an airtight container and use lemon juice or salt water to prevent browning.
- Salt Water: Soak apple slices in a mixture of ⅓ teaspoon of salt per cup of water for 8–10 minutes, then rinse and dry.
- Lemon Juice: Squeeze a little lemon juice over the slices to slow down browning.
Peppers are a crunchy, colorful, and nutritious addition to snacks and meals. Here’s an easy way to cut them:
- Wash the pepper under running water and dry it with a towel.
- Remove the stem by slicing off the top.
- Cut the pepper in half from top to bottom.
- Scoop out the seeds and white parts using a knife or your hands.
- Slice into strips for dipping or stir-fries, or chop into small pieces for salads, omelets, or pasta dishes.
Store cut peppers in an airtight container in the fridge to keep them fresh!
Meals: Zucchini Noodles
Meals: Vegetable Stir Fry
Zucchini noodles, or “zoodles,” are a great low-carb alternative to pasta. Here’s how to cut and prepare them:
1. Wash and Prep
- Rinse the zucchini under running water and dry it with a towel.
- Trim off both ends with a sharp knife.
2. Choose Your Cutting Method
- Spiralizer (Easiest & Best for Long Noodles): Insert the zucchini into the spiralizer and turn it to create long, curly noodles.
- Julienne Peeler: Drag the peeler down the length of the zucchini to make thin, noodle-like strips.
- Knife Method: Cut the zucchini in half lengthwise, then slice each half into thin strips.
3. Cooking Options
- Raw: Use fresh zoodles in salads or cold pasta dishes.
- Sautéed: Cook in a pan with a little olive oil for 2–3 minutes until just tender.
- Boiled: Drop into boiling water for 1 minute, then drain immediately.
Avoid overcooking to keep the noodles from becoming mushy. Enjoy with your favorite sauce or toppings!
A stir-fry is a quick and flavorful way to enjoy a mix of fresh vegetables. Try this combination using zucchini, beets, onions, bell peppers, and lime!
Ingredients:
- 1 zucchini, sliced thick pieces
- 1 apple, thinly sliced
- 1 beet, peeled and cut into thin pieces
- 1 small onion, sliced into strips
- 1 bell pepper, sliced into strips
- Juice of 1 lime (squeeze juice from lime)
- 1–2 tbsp oil (olive, sesame, or vegetable or you can substitute with any oil or butter)
- 1 tbsp soy sauce or any thin sauce
- ½ tsp garlic (optional)
- ½ tsp ginger or any season or spice you have (optional)
- ½ tsp honey, maple syrup, molasses or a pinch of sugar (optional, for sweetness)
Instructions:
- Heat the oil or butter in a large pan or wok over medium-high heat.
- Add the onions and beets first, since they take longer to cook. Stir-fry for 3–4 minutes.
- Add the zucchini and bell peppers, cooking for another 3 minutes until slightly tender.
- Toss in the apple slices and cook for 1–2 minutes. They should stay slightly crisp.
- Season with garlic, ginger, soy sauce, and lime juice, stirring well to coat everything.
- Taste and adjust flavours, adding a bit of honey, maple syrup or sugar if you like a hint of sweetness.
- Serve hot, on its own or over rice, quinoa, or noodles or eat it as is.
This stir-fry is a great balance of sweet, savory, and tangy flavours—perfect for a quick and healthy meal!
Meals: Roasted Beets Recipe
Extras - Reducing Waste
Roasted beets are naturally sweet, tender, and a great addition to any meal. Here’s an easy way to prepare them, along with some substitute options!
Ingredients:
- 3–4 medium beets
- 1–2 tbsp oil (olive oil, or substitute with melted butter, coconut oil, or vegetable broth for an oil-free option)
- ½ tsp salt
- ¼ tsp black pepper (optional)
- 1 tsp balsamic vinegar or lemon juice (or substitute with apple cider vinegar, lime juice, orange juice, or a little maple syrup for sweetness)
Instructions:
- Preheat oven to 400°F (200°C).
- Wash and peel the beets (or leave the skin on and peel after roasting).
- Cut the beets into wedges or cubes for faster roasting.
- Toss with oil (or substitute) and seasonings in a bowl until evenly coated.
- Spread on a baking sheet in a single layer.
- Roast for 30–40 minutes, stirring halfway through, until tender and slightly caramelized.
- Drizzle with balsamic vinegar, lemon juice, or a substitute before serving for added flavor.
Serving Ideas:
- Enjoy as a side dish, in salads, or on grain bowls.
- Toss with nuts, goat cheese, or fresh herbs for extra flavor.
This flexible recipe makes it easy to enjoy roasted beets with whatever ingredients you have on hand!
Purchasing a Mobile Food Market basket can be an adventure—especially when you’re unsure how to use all the items! In addition to our snack and meal ideas, consider ways to save extra food for later. With food costs rising, preserving what you have helps reduce waste and makes meal prep easier when ingredients are ready to use.
If you have extra apples, zucchini, beets, onions, bell peppers, or limes, try these storage methods:
- Freezing: Chop and freeze in airtight containers. Blanching (quick boiling) helps retain texture for veggies like zucchini and beets.
- Canning: Pickle beets, onions, or zucchini in vinegar, or make applesauce. Process in a hot water bath for safe storage.
- Dehydrating: Slice and dry in a dehydrator or low-temperature oven for long-term storage—great for making chips or powders!
Click here for detailed step-by-step instruction.
