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fold fold Source: USA dry Pea and Lentil Council Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. FARM TO CRUST FLATBREAD Ingredients: Flatbread 1/4 cup roasted red pepper hummus 2 TBLS kale, chopped 2 TBLS zucchini, sliced 2 TBLS pardina lentils, soaked and drained 1/4 cup fennel, roasted and diced 2 TBLS feta cheese, crumbled Directions: Top flatbread with hummus, chopped kale, zucchini, lentils, roasted fennel, and feta cheese. Bake at 350 degrees for 9 - 12 minutes or until cheese is golden brown and bubbling. ---PAGE BREAK--- fold fold Source: USA dry Pea and Lentil Council Nutritional analysis per serving, without dressing: 284 Calories, 59 Carbohydrates, 2 Fat, 14 Protein, 3 Sugar Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. FARRO, PARDINA AND ROASTED BUTTERNUT SQUASH Directions: toss together all ingredients being careful not to compromise the integrity of the pulses/vegetables. For Vinaigrette: Combine vinegar, honey, mustard, salt, shallot and garlic in a medium bowl. Slowly whisk in oil to emulsify. Ingredients: ½ cup Farro, cooked ¼ cup Pardina Lentils, soaked and cooked ½ cup Butternut Squash, roasted and cut into large dices ¼ cup Parsley, chopped ¼ cup Honey Vinaigrette 1 TBLS Sea Salt Honey Vinaigrette: ¼ cup White Balsamic Vinegar ¼ cup Honey 2 TBLS Yellow Mustard 1 tsp Salt 1 TBLS Shallot 1 TBLS Garlic ¼ cup Olive Oil ---PAGE BREAK--- fold fold Source: Running to the Kitchen Nutritional analysis per serving: 2 servings: 365 Calories, 29 grams Fat, 19 grams Carbohydrates, 13 grams sugar, 8 grams Protein Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. BAKED ALMOND APPLE CRISP RINGS Serves 2 Ingredients: 1 large apple, cored and sliced into rings 2 TBLS melted coconut oil 1/2 cup almond meal 1/2 tsp cinnamon 1/4 tsp nutmeg vanilla ice cream & maple syrup for topping, optional Directions: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Pour coconut oil into small shallow dish. Mix almond meal, cinnamon, and nutmeg together in another shallow dish. Coat each apple slice in the coconut oil then dip in the almond meal mixture on both sides. Place on wire rack on top of baking sheet. Repeat with remaining apple slices. Bake for 5 - 7 minutes then carefully flip each slice and bake for another 5 - 7 minutes. Turn oven to hi-broil and finish baking for an additional 3 - 5 minutes with the door ajar. Stack on a plate and enjoy warm topped with vanilla ice cream and maple syrup if desired. ---PAGE BREAK--- fold fold Source: Nutrition Education Program Nutritional analysis per serving: 8 servings: 60 Calories, 3.5 grams Fat, 6 grams Carbohydrates, 3 grams sugar, 1 gram Protein Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. EGGPLANT AND PEPPER DIP Ingredients: 1 large eggplant, chopped 1 inch cubes 2 red peppers, chopped 1 small onion, peeled and chopped 1⁄4 teaspoon garlic powder 2 TBLS vegetable oil 1 tsp oregano 1 teaspoon basil 1⁄4 teaspoon salt Directions: Put all the ingredients in a large bowl. Stir together. Spread the ingredients on a baking tray. Bake at 400 degrees for 45 minutes. While the dip is baking, stir it a few times. When the eggplant is browned and soft, take the dip out of the oven. Let the dip cool for at least 10 minutes. Put the dip the blender. Blend until smooth. Serve the dip cold or at room temperature. ---PAGE BREAK--- fold fold Source: Idaho Prefered Nutritional analysis per serving: 12 servings: 65 calories, 2 grams Fat, 10 grams Carbohydrates, 1 gram sugar, 3 grams Protein, 5 mg iron Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. GARBANZAMOLE Ingredients: 1 pound fresh green garbanzo beans ¼ cup sour cream ½ small onion, finely chopped ½ -1 jalapeno pepper, finely chopped 2 cloves garlic, finely chopped 10 sprigs fresh cilantro, chopped ¼ - ½ teaspoon chili powder 2 tomatoes, chopped Juice from ½ lime Salt and pepper to taste Directions: Simmer fresh garbanzo beans in boiling water until very soft – approximately 20 min- utes. While beans simmer, chop onion, jalapeno pepper, garlic, cilantro and tomatoes. When beans are cooked, drain, rinse under cold water and place in food processor or blender. Blend on high speed until smooth. Add sour cream and mix until blended and smooth. Add chopped ingredients, chili powder, salt, pepper and lime juice. Pulse just until thoroughly blended. ---PAGE BREAK--- fold fold Source: Joy of Cooking Nutritional analysis per serving: 64 Calories, 5.25 g Total Fat, 0 mg Cholesterol, 11 mg Sodium, 4 g Car- bohydrates, 1.8 g Dietary Fiber, 1.5 g Protein Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. GARLIC BRUSSELS SPROUTS Serves 4 Ingredients: 1 1/2 TBLS Olive Oil 2 to 3 gloves garlic 2 cups brussel sprouts Directions: Rinse and clean brussels sprouts, dry and slice in half In a skillet over medium-low heat add olive oil and minced garlic. Place brussels sprouts face down in skillet, cook until brussels sprouts are tender and caramelized. Serve. ---PAGE BREAK--- fold fold Source: Mayo Clinic Nutritional analysis per serving: 62 Calories, 1.3 g Total Fat, 3.5 mg Cholesterol, 153 mg Sodium, 8.25 g Carbohydrates, 3.7 g Dietary Fiber, 5.5 g Protein Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. MOCK GARLIC MASHED POTATOES Serves 4 Ingredients: 1 medium head cauliflower 1 TBLS fat free cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp freshly ground black pepper 1/2 tsp chopped fresh or dry chives, for garnish Directions: Steam cauliflower in microwave safe container with a small amount of water, 6-8 minutes. Pat cauliflower dry with a paper towel. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, and pepper until almost smooth. Garnish with chives, serve. ---PAGE BREAK--- fold fold Source: www.theaprongal.com Nutritional analysis per serving: 108 Calories, 6 g Fat, 16 g Carbohydrates, 2 g Protien Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. ROASTED FINGERLING POTATOES Serves 4 - 6 Ingredients: 1 bag fingerling potatoes 2 TBLS olive oil coarse salt like sea salt or kosher salt fresh ground pepper *additional herbs if desired (rosemary, thyme, sage, etc.) Directions: Preheat oven to 400. Cover a cookie sheet with foil and spray with nonstick cooking spray. Wash potatoes and halve the larger ones to allow for even cooking. Toss in a bowl with olive oil, salt, and pepper. Coarse ground salt and pepper are preferred but not essential. Pour potatoes onto cookie sheet in a single layer. Bake at 400 for 25 minutes before removing to flip potatoes over and add additional salt and pepper if desired. Bake for an additional 20 - 30 minutes, checking for doneness with a fork. You want them to be tender when pricked but not turn to mush. Serve as a accompaniment to any meal with steak, pork, chicken, or a salad. ---PAGE BREAK--- fold fold Source: Allreipes.com Nutritional analysis per serving: 72 Calories, 6 g Fat, 3 g Carbohydrates, 2 g Protien Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. GRILLED ZUCCHINI PIZZA Ingredients: 1 large zucchini 1/4 cup butter, melted 3 cloves crushed garlic 1/2 cup low moisture part skim mozzarella cheese 1/2 (14 ounce) can pizza sauce Directions: Slice the zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. Set aside. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt. ---PAGE BREAK--- fold fold Source: University of Illinoise, Diabetes Recipes Nutritional analysis per serving: 77 Calories, 0 g Fat, 2 mg Cholesterol, 60 mg Sodium, 16 g Carbohy- drates, 2 g Diatary Fiber, 3 g Protien Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. BLUEBERRIES AND CREAM Ingredients: 1 pint fresh blueberries 2/3 cup non-fat plain yogurt 1/3 cup non-fat sour cream 4 packets (1 gram each) Stevia 1/8 tsp finely grated orange rind 1/2 tsp vanilla 1/8 tsp almond extract Directions: Wash berries and pat dry. Sprinkle 2 packets Stevia over berries and set aside. In a small bowl combine yogurt, sour cream, 2 packets Stevia, orange rind, vanilla, and almond extracts. Spoon berries into 4 goblets or dessert bowls. Top with yogurt mixture. ---PAGE BREAK--- fold fold Source: University of Illinoise, Diabetes Recipes Nutritional analysis per serving: 77 Calories, 0 g Fat, 10 mg Cholesterol, 346 mg Sodium, 1.3 g Carbo- hydrates, 3.4 g Diatary Fiber, 9 g Protien Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. GREEN BEANS AND FETA Ingredients: 3 cups fresh green beans 1/2 cup feta cheese crumbles Directions: Wash green beans and trim ends. Steam green beans in microwave fro 4 to 6 minutes. Place in a serving bowl and toss with feta crumbles. ---PAGE BREAK--- fold fold Source: Idaho Prefered Nutritional analysis per 1/4 cup serving: 49 Calories, 3 g Fat, 6 g Carbohydrates, 2 g Protien Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. PEACH AND TOMATO SALSA Makes approximately 3 cups Ingredients: 2 peaches 4 roma tomatoes, chopped 1/2 cup bacon, fried until crisp and chopped 1/2 bell pepper, chopped 1/3 cup sweet onion, chopped 1 - 2 hot waxy or jalapeno peppers, seeded and chopped 2 tsp brown mustard 1/4 cup cilantro, chopped 1 TBLS honey salt and pepper to taste Directions: Combine chopped peaches, tomatoes, bacon, bell pepper, and sweet onion in a medium-size mixing bowl. Stir in a desired amount of chopped peppers and the mustard, cilantro, and honey. Season with salt and pepper. Allow salsa to sit in the refrigerator for one hour to combine flavors. Serve with tortilla chips or on grilled pork or chicken. ---PAGE BREAK--- fold fold Source: fruitsandveggiesmorematters.org Nutritional analysis per serving: 148 Calories, 4.4 g Fat, 0 mg cholesterol, 4 g fiber, 45 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. CORN-ON-THE-COB W/ CHILI LIME BUTTER Ingredients: 4 TBLS salted, light margarine 1 tsp grated lime peel 1 TBLS fresh lime juice 1 tsp chili seasoning 4 ears of yellow corn-on-the-cob fresh and in the husk Directions: Combine margarine with lime peel, juice and chili seasoning. Mix until all the juice has been incorporated into the margarine. Cover and allow to stand for at least 30 minutes. Remove outer leaves of the corn husk, leaving inner leaves. Remove as much silk as possible. Rinse in cold water and place all 4 ears in plastic storage bag. Close the bag, leaving about 1-inch unsealed. Place corn in microwave and cook on HIGH for 6 minutes. Carefully turn bag over and cook on HIGH for 4 more minutes. Remove carefully. Cool briefly, peel remaining husk and silk. Serve hot with 1 teaspoon chili lime butter for each serving. ---PAGE BREAK--- fold fold Source: http://americanprofile.com/ Nutritional analysis per serving: 179 Calories, 10 g Fat, Carbohydrates 19 g, Protein 8 g, Sugars 2 g Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. ZUCCHINI PATTIES 5 servings Ingredients: 1 cup Bisquick (or other baking mix) 1/2 cup mozzarella or Cheddar cheese, shredded 1/8 tsp salt 2 eggs, beaten 2 cups zucchini, shredded 2 TBLS onion, Chopped 1 TBLS butter Directions: Combine Bisquick, cheese, salt, eggs, zucchini and onion in a mixing bowl. Blend well. Melt butter in a large frying pan. Spoon tablespoon of zucchini mixture onto melted butter. Cook until golden brown (3 to 5 minutes per side). Place browned patties on a paper towel. Add more butter when necessary for additional batches Can serve with marinara sauce, low fat cream cheese, cottage cheese, or better yet use as a mini pizza crust! ---PAGE BREAK--- fold fold To assemble, place the beets on a serving dish and pour vinaigrette over. Sprinkle with cheese. Source: BackRoads Farm Nutritional analysis per serving: 143 Calories, 9 g Fat, Carbohydrates 15 g, Protein 4 g, Sugar 10 g Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. ROASTED BEETS WITH FETA 4 servings Ingredients: 4 regular beets, or 12 baby beets 1/4 cup minced shallot, or green onion, or fresh chives 2 TBLS minced fresh parsley (optional) 2 TBLS olive oil 1 TBLS balsamic vinegar 1 TBLS red wine vinegar salt and pepper to taste 1/4 cup crumbled feta cheese Directions: Preheat oven to 400 degrees F. Wash and trim beets, leaving one inch of stem attached. If some beets are larger than others, halve to create uniform size. Toss beets in a bit of olive oil in a baking dish, and bake in preheated oven until easily pierced with a fork, 30-45 minutes. Remove from oven, and allow to cool until you can handle them. Peel beets, and cut into bite size pieces. While the beets are roasting, whisk together shallot, parsley, olive oil, and vinegars in a bowl. Season to taste with salt and pepper and set aside. ---PAGE BREAK--- fold fold Source: Food on the Table Nutritional analysis per serving: 196 Calories, 12 g Fat, Carbohydrates 21 g, Protien 3 g, Sugar 16 g Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. SWISS CHARD VITALITY 4 servings Ingredients: 1 large bunch of swiss chard 1 TBLS Olive Oil 1/4 cup maple syrup 2 TBLS rice wine vinegar 1/2 tsp dijon mustard 1/4 tsp salt 1/4 tsp pepper 2 TBLS olive oil Directions: To cook in sauté pan, strip out the center stem of the chard, chop and cook before you add the chard leaves. To cut the leaves, roll a handful of washed (damp) greens into a tight bundle (like a cigar) and cut thin strips of greens (Chiffonade). Add 1 TBSP olive oil to a sauté pan and heat over medium heat. Add thin cut greens to the pan and sauté until leaf veins are soft to the pinch. In a small bowl, whisk together the maple syrup, rice wine vinegar, mustard, salt, pepper, and oil. Sprinkle dressing on the cooked greens and serve. ---PAGE BREAK--- fold fold Source: www.cookingactress.blogspot.com Nutritional analysis per serving: 240 Calories, 10 g Fat, 90 Calories from fat, 5 mg cholesterol, 5 g fiber, 210 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. GREEN MONSTER SMOOTHIE 2 servings Ingredients: 1 cup low-fat chocolate milk or milk alternative 1 medium banana (frozen is best) 2 Tablespoons peanut butter 2 cups fresh spinach or other leafy green *If using fresh banana add 1/2 cup ice Directions: Put milk and spinach in a blender. Blend for 30 to 60 seconds. Add the rest of the ingredients and blend until smooth ---PAGE BREAK--- fold fold ITALIAN BEEF STIR-FRY 4 servings Ingredients: 1 1/2 pounds sirloin or round beef steak 4 cloves garlic 1/8 teaspoon pepper 1 1/2 cup mushrooms 2 cups of pea pods 1 1/2 cup cherry/grape tomatoes 1/2 cup chopped parsley 1 1/2 teaspoon oil 2 Tablespoons fat-free Italian salad dressing 2 teaspoons shredded parmesan cheese Directions: Cut garlic cloves into thin slices or use garlic press. Slice mushrooms. Cut cherry/ grape tomatoes in half. Chop parsley. Cut beef into thin diagonal slices. Heat oil in large nonstick skillet over medium high heat. Place half of beef strips in skillet and stir-fry one minute or until outside surface is no longer pink. Do not overcook. Remove to warm platter. Stir-fry the rest of the beef with the sliced or crushed garlic cloves. Remove to warm platter. Sprinkle with black pepper. Cover to keep warm. In same skillet, add mushrooms and peas and stir-fry for two minutes. Add tomatoes, parsley, beef, and Italian dressing. Heat through. Sprinkle with shredded parmesan cheese. Source: University of Illinois, Recipe for Diabetes Nutritional analysis per serving: 360 Calories, 10 g Fat, 90 Calories from fat, 137.5 mg cholesterol, 2 g fiber, 175 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. ---PAGE BREAK--- fold fold Source : http://www.food.com/recipe/baby-bok-choy-with-garlic-104240 Nutritional analysis per serving: 86 Calories, 6.5 g Fat, 58 Calories from fat, 15.2 mg cholesterol, 1.2 g fiber, 106.3 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. BABY BOK CHOY WITH GARLIC 4-6 servings Ingredients: 1/8 cup unsalted butter 5 teaspoons minced garlic (or to taste) 12 -14 baby bok choy (washed thoroughly) 1 1/2 cups canned low sodium chicken broth Directions: Melt butter in heavy large skillet over moderate heat. Add minced garlic and sauté about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve. ---PAGE BREAK--- fold fold GRILLED ASPARAGUS 4 servings Ingredients: 1/4 cup olive oil 2 cloves garlic, chopped 1 bunch fresh asparagus Directions: Combine olive oil and garlic. Place asparagus in a large resealable plastic bag and add olive oil and garlic mixture. Marinate 30 minutes. Remove asparagus and place on the grill for 5-7 minutes, turning spears frequently to avoid scorching. Source: Idaho Preferred Nutritional analysis per serving: 170 Calories, 14 g Fat, 120 Calories from fat, 0 mg cholesterol, 5 g fiber, 0 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. ---PAGE BREAK--- fold fold Source: University of Illinois, Recipes for Diabetes Nutritional analysis per serving: 90 Calories, 4.5 g Fat, 40 Calories from fat, 5 mg cholesterol, 4 g fiber, 320 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. STRAWBERRY ALMOND SPINACH SALAD WITH FETA 4 servings Ingredients: 6 cups spinach salad 1 cup strawberries 1/2 cup reduced fat feta cheese 2 Tablespoons pine nuts or almond slivers (optional) Directions: Wash spinach salad, place in a large bowl. Sprinkle remaining ingredients on top of salad. Serve with your choice of low-fat dressing. ---PAGE BREAK--- fold fold Source : http://www.foodnetwork.com/recipes/aaron-mccargo-jr/lemon-broccoli- rabe-recipe/index.html Nutritional analysis per serving: 190 Calories, 13 g Fat, 110 Calories from fat, 5 mg cholesterol, 0 g fiber, 340 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. LEMON BROCCOLI RABE 3-4 servings Ingredients: 1 gallon water Salt 2 bunches broccoli rabe, chopped 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Pinch red pepper flakes 1/4 cup grated fresh Parmesan 1 lemon, zested Sea salt and freshly ground black pepper Directions: In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain. Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown. Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes. ---PAGE BREAK--- fold fold Nutritional analysis per serving: 70 Calories, 5 g Fat, 45 Calories from fat, 10 mg cholesterol, 1 g fiber 120 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. SPINACH PESTO Ingredients: 1 Tbsp olive oil 1 garlic clove, minced 3 cups fresh spinach, stems removed 1 cup fresh basil leaves, stems removed ½ cup chicken broth, low-fat, low sodium ¼ cup grated parmesan cheese Directions: In a blender, add olive oil, garlic, spinach, basil, parmesan cheese, and chicken broth. Mix well until leaves are blended. Spread on bread or crackers or for a hearty meal add all the pesto to cooked fettuccine noodles, chopped bell pepper and one can of white beans. Source: CDC.gov - 5 a day Source: Produce for Better Health ---PAGE BREAK--- fold fold Nutritional analysis per serving: Serving size: 1/4 cup 10 Calories, 0 g Fat, 0 Calories from fat, 0 mg cholesterol, 0 g fiber, 10 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. SPICY RADISH SALSA Ingredients: 10 small-medium radish, finely chopped 1 small onion, finely chopped 1/4 cup cilantro, finely cut 1/2 Jalapeno, finely chopped Juice of one lime Directions: Mix all ingredients together in a bowl. Serve with chips, crackers, on burritos or tacos, or as a topping for a baked potato. Source: University of Idaho Extension ---PAGE BREAK--- fold fold Nutritional analysis per serving: 110 Calories, 11 g Fat, 90 Calories from fat, 0 mg cholesterol, 1 g fiber, 80 mg of sodium Eat Smart Idaho is designed to help adults eligible for SNAP to stretch their food dollars and attain active lifestyles. For more information contact the UI County Extension office at (208) 883-2267 or [EMAIL REDACTED]. BABY GREENS WITH MUSTARD VINAIGRETTE Serves 4 Ingredients: 2 t grainy mustard or Dijon mustard 1 T red wine vinegar 3 T extra virgin olive oil 6-8 oz mixed baby greens 1 t sugar (optional) Salt and pepper to taste Directions: Combine mustard, vinegar and sugar in the bottom of a bowl. Stream in extra virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn the greens with tongs to evenly coat them with dressing. Season with salt and pepper to taste. Source: BACKROADS FARM 2012