Busch's at Home: Making the Most of Your Produce

May 11, 2020

 Tired of having your produce go bad before you've gotten a chance to eat it? Check out these recipes for creative ways to use your produce once it has gone past it's prime! 

 

Homemade Tomato Sauce

 

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

 

5 garlic cloves, crushed with press

¼ cup extra virgin olive oil

½ teaspoon crushed red pepper flakes

1 medium yellow onion, chopped 

1½ teaspoons salt 

5½ cups chopped tomatoes (about 7 medium)

1 tablespoon Italian seasoning 

1 teaspoon ground black pepper 

1 tablespoon granulated sugar 

1 tablespoon red wine vinegar 

 

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.

 

2. Stir in sugar and vinegar; transfer to blender and purée.

 

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein

 

 

Pickled Vegetables

 

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

 

2½ cups sliced carrots (about ¼-inch thick)

2 cups sliced cucumbers (about ¼-inch thick)

2 bay leaves

2 garlic cloves, thinly sliced 

3 cups distilled white vinegar 

2 cups granulated sugar 

1 cup water

3 tablespoons salt

2 teaspoons dried dill 

1½ teaspoons whole black peppercorns 

1½ teaspoons yellow mustard seed

1 teaspoon coriander seed 

 

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.

 

  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

 

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

 

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

 

Vegetable Soup

 

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

 

2 cans (19-ounces each) vegetable soup

3 cups greens such as baby arugula or chopped kale or spinach

¼ cup shaved or grated Parmesan cheese

 

In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

 

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein

 

Fruit Ice Cubes

 

Prep: 5 minutes   Serves: 6

 

2 cups raspberries, blueberries strawberries or blackberries

1½ teaspoons granulated sugar

1½ teaspoons fresh lemon juice

2 tablespoons water

 

In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

 

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

 

Chef Tip

Serve ice cubes in sparkling water or lemonade.

 

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