The 2023-24 school year was the busiest yet for the FruitGuys Farm-to-School Program, and we couldn’t be more proud of the work our school team has done to bring fresh fruit and vegetables to students across California. Our Farm-to-School Program: By the Numbers These numbers were possible in part because we provide produce options for every meal that schools serve.
The Fourth of July brings to mind so many different images simultaneously: afternoons by a pool, American flags fluttering on front porches, and delicious food hot off the grill. From the perfectly-grilled hot dog to your mom’s secret coleslaw recipe, Independence Day is as much a day to celebrate good food as anything else. And if you’re looking to switch
Zucchini is a delicious and versatile summer staple that can be used in any dish. It’s nutrient-dense and packed with potassium. Kickstart your summer mornings with this easy summer egg muffin recipe that features zucchini! Ingredients 2 small zucchinis or summer squash, grated (about 1 cup) 2 small leeks, thinly sliced or 1/2 onion, minced 1 cup chopped cremini mushrooms
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound 4–6 medium-small potatoes, about 1 pound, well scrubbed (peels optional) 1 garlic clove, minced 1–2 tablespoons olive oil 1/2 teaspoon cumin Salt to taste 1/8–1/4 cup onion, minced (more or less to taste) 12-ounce can garbanzo beans, drained (optional for
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups) 2 tablespoons vegetable oil 4 scallions, minced 1/2 cup onion, minced 1 carrot, grated 1 cup kale or chard, finely shredded 1 tablespoon soy sauce 1 tablespoon mirin or rice vinegar 1/4 cup white wine 1 package gyoza wrappers,
INGREDIENTS 2 portobello mushrooms, cleaned with a dry towel 1/4 cup shallot or onion, minced 1 tablespoon olive oil, divided, plus more for rubbing 2 teaspoons balsamic vinegar Pinch of salt 1/2 cup cheese (Gruyí¨re, fontina, goat, mozzarella), grated and divided 2 tablespoons fresh herbs (parsley, basil, rosemary), minced PREPARATION Preheat oven to 350 °F. Rub the tops, sides, and
We asked The FruitGuys staffers to pony up with their favorite Thanksgiving side dishes. And maybe we’re all watching a little too much Netflix, but all the recipes featured a main ingredient with a certain stand-out hue that just so happens to be front and center of a new Netflix-exclusive show. See if you can guess the color that ties
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 1/2 cups tomatoes, diced (regular, roma, or cherry) 2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced 1 clove garlic, finely minced 1/4 cup olive oil 1–2 tablespoons balsamic vinegar Salt and pepper to taste 1/4 teaspoon chili pepper flakes (optional) 1/2–3/4 cup fresh “fior di latte” mozzarella,
“Mom, let’s go vegan.” These are words that can strike fear into any parent’s heart. I first heard them last fall from my 13-year-old daughter Sage. I blame the magazine VegNews, a publication that has been arriving at my house for several years, a hang-over from a previous career. The nation’s premier vegan lifestyle publication, VegNews is stuffed with the
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4 cups eggplant, cut into 1/4-inch thick fries (about 3–4 inches long) 3/4 cup flour 2 eggs, lightly beaten 1 cup panko breadcrumbs 1/4 cup grated Parmesan cheese Salt and pepper to taste Dipping Sauce 1/4 cup mayonnaise or Vegenaise 2 tablespoons minced fresh herbs (parsley, dill, basil) 2 tablespoons freshly squeezed
INGREDIENTS 4 cups fresh spinach, well-washed, de-stemmed, and roughly chopped 1 onion, chopped 2 cloves garlic, minced 1 can crushed tomatoes (32-ounce) 2 tablespoons tomato paste 1 cup mushrooms, sliced about 1/8-inch thick (optional) Olive oil 1/4 cup red wine 1/4 cup fresh basil, minced 1 tablespoon each of fresh oregano, fresh parsley, and fresh thyme, minced (if fresh is
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound fresh fava beans 1 head green garlic, minced 1 bunch kale, de-stemmed, and chopped into 1-inch pieces 2 carrots, thinly sliced on the diagonal, about 1/8-inch thick 3 tablespoons olive oil 1/4 teaspoon salt 3 tablespoons water or white wine 1–2 tablespoons balsamic vinaigrette 2 tablespoons minced fresh herb such
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 large or 4 small sweet potatoes or yams 2 teaspoons toasted sesame oil 1 tablespoon coconut oil 1/4 cup unsweetened coconut milk 1 teaspoon cumin 2 tablespoons lemon, lime, or orange juice 1 teaspoon zest of lemon, lime, or orange Salt and pepper to taste PREPARATION Preheat oven to 375 °F.
INGREDIENTS 1 large or 2 small zucchini, cut into ribbons (about 3 cups) 2–3 medium beets, roasted and cut into bite-size wedges 2–3 shallots, minced 1 cup carrots, shredded 1 1/2 cups snow peas, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 cup olive oil 1/2 cup fresh minced herb leaves, such as basil or parsley; or 1/4 cup
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup cooked, mashed sweet potato (see Cook’s note) 6 tablespoons melted butter, divided 1 1/4 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder Pinch salt 1/4 cup milk PREPARATION Preheat oven to 400 °F. In a large bowl, mix mashed sweet potato with 4 tablespoons of melted butter. In
INGREDIENTS 2 heads garlic, roasted (see Cook’s note) 1 tablespoon olive oil 1 cup burdock root, well-scrubbed (or peeled) and sliced into 1/2-inch rounds 1 cup broccoli florets Bok choy (2 small or 1 large), cleaned well and chopped into bite-sized pieces 4 cups vegetable broth 2 tablespoons sesame seed oil 2 tablespoons rice vinegar or mirin 1 tablespoon miso
Recipe by Rebecca Dienner for The FruitGuys Ingredients 2 cups cabbage, thinly sliced 1 cup carrots, grated 1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, and/or a crisp apple, sliced into matchsticks (peel jicama/yacon root) 1 cup orange, Cara Cara, grapefruit, or another sweet citrus, supremed (see Cook’s note) ¼ cup shallot or onion, minced
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned ½ cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh chopped herbs; toasted walnuts or
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 10–12 Padron peppers 1/4 teaspoon coarse salt 2 tablespoons olive oil PREPARATION Heat a skillet over high heat, add the salt and peppers. Cook on high for 2 minutes, or until the peppers start to blister on the cooked side. Turn peppers over and cook for two more minutes, or until peppers are blistered
Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub one tablespoon balsamic or red wine vinegar) Two teaspoons honey or agave (optional if a sweet dressing is preferred) Salt and pepper to taste OPTIONAL EXTRAS One avocado, diced
Copyright © 2025 Sitemap Contact Accessibility Cookie Preferences
Get your weekly dose of the latest fruit info and exclusive updates.
"*" indicates required fields
