We’ve all heard our parents extoll the benefits of eating a healthy and balanced diet, and we all know that fruits and vegetables are good for our health. Despite that knowledge, most of us are lackadaisical when it comes to incorporating fresh produce into our daily meal routine. How do we make it happen with everything else on our daily to-do lists? Enter produce delivery subscription services!
Receiving fresh, local fruits and veggies at your doorstep provides a more convenient way to maintain a healthy diet without breaking the budget. Produce subscription services help to add variety to meal planning. These types of services introduce you to fruits and veggies not commonly found on your grocery list. So, when you open that produce delivery box, you are not just opening a box of healthy food, you’re also opening a whole new world of recipes to try.
In our latest video with Niki Strealy, a registered dietitian nutritionist at Providence, we learn a bit about these produce subscription services. Watch the video to hear more about her perspective on how these types of services can help you experiment with fresh produce. Who knows, you might find a new family favorite!
As part of our Pick of the Week series on nutritional wellness, Niki also shared some of her favorite recipes she uses with her produce subscription. Take a look below.
Swiss Chard with Parmesan Cheese
2-3 TBSP olive oil
1-2 cloves minced garlic
½ small red onion, diced (optional)
1 large bunch of Swiss chard
½ cup dry white or cooking wine
Zest of one lemon
1-2 TBSP lemon juice
¼ cup grated parmesan cheese
Dash of salt and pepper
1 can garbanzo beans, drained and rinsed (optional)
- Rinse Swiss chard and dry with paper towels. Cut stems and coarsely chop leaves separately.
- Heat olive oil in large skillet. When hot, add garlic and (optional) onion. Stir and cook for about a minute. Add garbanzo beans and stir for several minutes.
- Add white wine and Swiss chard stems only to the skillet. Stir and simmer for about 5-10 minutes, until stems have softened. Then add chard leaves to skillet (may look like it will overflow). Stir for another 5-8 minutes until leaves have wilted.
- Add lemon juice, salt, and pepper to taste. Top with parmesan cheese just before serving.
2 sweet potatoes (can substitute white potatoes, yams, and/or parsnips)
2 TBSP olive oil
1 tsp kosher salt
½ tsp garlic powder
½ tsp oregano
½ tsp cumin
Black pepper to taste
- Preheat oven to 375 degrees.
- Wash and peel sweet potatoes/potatoes/yams/parsnips. Slice into thin ~1/8 inch slices. Toss veggies in large bowl with olive oil until coated.
- Lay veggies in a single layer on two baking sheets lined with parchment paper for easier cleanup.
- Mix spices together in a small bowl. Sprinkle evenly over the veggies.
- Bake veggie chips until edges are light brown, about 20-28 min depending on thickness of slices. Consider flipping halfway through cooking for more even cooking.
Tips: Chips turn out better if only one baking sheet is cooked at a time. Experiment with different spices or add 2 TBSP parmesan cheese to get different flavor combinations. Serve with ranch dressing, sour cream, or ketchup for dipping.
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