Strawberry & Yogurt Bites

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Strawberry & Yogurt Bites

Need inspiration for Valentine’s day? Here is a recipe perfect for kids and adults alike by Produce For Kids! These bite-sized strawberry & yogurt bites are a sweet and delicious treat for Valentine’s Day (or any day!). Let kids help mix the ingredients and fill molds for a fun activity.

This recipe calls for plain Greek yogurt sweetened with a little honey, but any flavor or type of yogurt can be substituted.

• 1/2 cup chopped strawberries

• 1 cup plain Greek yogurt

• 2 tablespoons honey

All of us here at E. Armata INC are excited that we got the opportunity to share this fun Valentines’ Day recipe with you! If you’re interested in learning more about the recipes we share across our site, please click here to view the full archive.

Would you like to learn more about our produce distribution services? E. Armata INC ships wholesale produce all across the east coast of the United States. If you’re interested in learning more about our services, we suggest you fill out the form on our general inquires page to get more information.

For more information on the types of produce that we ship, please check out the drop down menu on our website (under the “Our Produce” tab).

Photo By PARKER FEIERBACH Recipe By PARKER FEIERBACH

Instant Pot Lentil Soup

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Recipe Courtesy Delish.com

Photo Courtesy by Parker Feierbach

 

Ingredients

  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 1/2 c. green lentils
  • 1 (14.5-oz.) can diced tomatoes
  • 2 tsp. fresh thyme
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken or vegetable broth
  • 4 c. baby spinach
  • Freshly grated Parmesan, for serving

 

Directions

  • To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release.
  • Remove lid and stir in spinach. Serve with Parmesan.

NATIONAL SOUP MONTH

Vegan Lemon Garlic Herb Roasted Potatoes

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Vegan Lemon Garlic Herb Roasted Potatoes

Recipe Courtesy Crazy Vegan Kitchen

 

Ingredients

  • 1 lb. Baby Potatoes (500 grams)
  • 1 1/2 tablespoons Olive Oil
  • 1 tablespoon finely minced fresh Basil Leaves
  • 1 tablespoon finely minced fresh Parsley Leaves
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Maple Syrup
  • 1/2 teaspoon Sea Salt, or to taste
  • Black Pepper, to taste

Lemon Herb Olive Oil Mixture:

  • 3 tablespoons Olive Oil
  • Zest of 1/2 a Lemon
  • 1 teaspoon finely minced fresh Parsley Leaves
  • 1 teaspoon finely minces fresh Basil Leaves
  • Salt/Pepper, to taste

 

Instructions

  1. Preheat oven 180 Celsius/350 Fahrenheit. Line a baking sheet with nonstick baking paper. Set aside.
  2. Make fine slits in each baby potato, but do not cut all the way through.
  3. In a large bowl, combine prepared potatoes with Olive Oil, Basil, Parsley, Garlic, Maple Syrup, Salt and Pepper. Toss to coat well.
  4. Place potatoes, cut sides up, on a baking sheet and roast for 20 – 25 minutes.
  5. Meanwhile, combine all ingredients for Lemon Herb Olive Oil in a small bowl.
  6. After 25 minutes of roasting, baste potatoes with half of the Lemon Herb Olive Oil mixture, and then pop back into the oven and continue roasting for another 25 minutes or till potatoes are cooked.
  7. Once cooked, drizzle potatoes with remaining Lemon Herb Olive Oil mixture and serve immediately. Sprinkle with more sea salt if necessary!

Stuffed Butternut Squash with Tempeh

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Recipe & Photo Courtesy Pickles & Honey

INGREDIENTS

  • 1/4 cup uncooked wild rice
  • 1/4 cup uncooked brown basmati rice
  • 11/2 cups water or vegetable stock
  • Pinch of sea salt
  • 1 large butternut squash
  • 2 tablespoons plus 1/2 teaspoon extra virgin olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, finely chopped
  • 8 ounces tempeh
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Seeds from 1/2 pomegranate

 

This Stuffed Butternut Squash made with Tempeh is nutritious and perfect for a fall meal.

INSTRUCTIONS

  • Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
  • Place the wild and basmati rice in pot or rice cooker with water or vegetable stock and a pinch of sea salt. Bring to boil, reduce the heat and simmer covered until the liquid is absorbed (about 45 minutes). Remove from the heat and set aside.
  • Cut the squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub the larger piece with 1⁄2 teaspoon of olive oil. Place flesh-side down on prepared baking sheet. Peel the other piece and cut it into 1⁄2-inch cubes. Place the cubes in a bowl, toss with 1 tablespoon of olive oil and spread in a single layer on the second baking sheet. Roast both for 35 minutes, or until tender. Remove from the oven and set aside.
  • In a cast-iron skillet over medium heat, sauté the shallots and garlic in the remaining 1 tablespoon of olive oil until soft (about 2 minutes). Add the celery and sauté for 2 minutes longer. Crumble the tempeh and add it to the pan. In a bowl, combine the lemon juice and maple syrup and pour over the tempeh. Fold to combine and continue sautéing to heat through.
  • Fluff the grain and add it to the tempeh mixture. Fold in the pepper flakes, cubed squash, and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus the shell. Fill the squash with the stuffing, allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions and serve.

 

Halloween Apple Bites Recipe

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Recipe Courtesy Fork and Beans

INGREDIENTS

INSTRUCTIONS

  1. Cut the middles out of each quarter of the apple to create a mouth. It does not need to be perfect; you are filling this gap with sunbutter so if you cut too deep, it’s easily covered.
  2. Coat the inside of the cut gap with a filling of sunflower butter.
  3. Place 4 sunflower seeds on the top of the “mouth” for the teeth.
  4. Place 1 sliced strawberry inside the mouth for the tongue.
  5. “Glue” each eye above the mouth with a dab of sunbutter to stick.
  6. Serve with a smile.

SEE OUR VALENTINE’S DAY RECIPE

Mushroom Omelet Breakfast Recipe

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Start your day with a low carb, high protein omelet with delicious satuéd mushrooms and onions! Serves 1. 

Ingredients

  • 1 egg
  • 1 egg white
  • 1-2 tsp. chives, chopped
  • 4 cup sliced mushrooms
  • 2 tbsp. low fat-milk
  • 1/4 onion, diced
  • A drop of Worcestershire Sauce

 

Cooking Steps

  1. Add egg, egg whites, chives, and milk in a bowl and whisk until mixed well, then set aside the bowl.
  2. Add cooking spray to a small non-stick pan and heat, sauté onions and mushrooms until soft, add a drop of Worcestershire sauce, season with salt and pepper, then set aside the vegetables.
  3. Add cooking spray to the pan again and pour in the egg mixture, cook on low heat for 4-5 minutes, then flip over and repeat for the other side. 
  4. Once cooked, slide the omelet on a plate, then add the mushrooms and onions on top.
  5. Enjoy your breakfast!

This recipe is courtesy of weightloss.com.au.