Hy-Vee Dietitian: Hy-Vee Homegrown Labels

by Judy Fitzgibbons, Hy-Vee Dietitian

Hy-Vee offers a wide variety of nutrient-rich, locally grown produce from over 200 growers across eight Midwest states. The Hy-Vee Homegrown label ensures that you are purchasing the freshest items from local family farms. Judy helps you identify the Hy-Vee Homegrown labels so that you can support your community ranchers and farmers.

Not only are Hy-Vee’s fresh, locally grown fruits and vegetables flavorful, budget-friendly and of top quality, but they are full of nutrients such as vitamins and minerals. Both tomatoes and muskmelon provide lycopene for reducing inflammation and premature aging, while vegetables such as green beans and peppers contain vitamin A for promoting good vision and healthy skin. Discover key health benefits found in summertime favorites from the garden.

While summer is the perfect time for packing a picnic lunch, hiking at a local park or getting some sun, it’s also a great time to indulge in seasonal fruits and vegetables. Go to www.hy-vee.com for more ways to use popular summer produce grown locally in delicious recipes inspired by Hy-Vee dietitians and chefs.

Slow Cooker Quinoa-Summer Squash Casserole

Serves: 10

Serving Size: ¾ cup

All You Need:

12 ounces tomatillos, husked, rinsed and chopped

1 pint cherry tomatoes, chopped

1 poblano or bell pepper, chopped

1/2 cup finely chopped white onion

1 tablespoon lime juice

1 teaspoon salt

1 cup quinoa

1 cup crumbled feta or grated parmesan cheese, divided

2 pounds small yellow summer squash, cut into 1/4-inch slices

2 tablespoons chopped fresh oregano

All You Do:

1. Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.

2. Coat a 5- to 6-quart slow cooker with cooking spray. Layer quinoa, 1/3 cup cheese and all the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top, but don’t stir the ingredients together. Refrigerate the remaining cheese to use for the topping.

3. Cover and cook on LOW for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Nutrition Facts (per ¾ cup): 111 calories; 3 g fat (1 g sat, 0 g mono);3 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 6 g total sugars; 5 g protein; 3 g fiber; 286 mg sodium; 526 mg potassium

Daily Values: 52% vitamin C, 17% folate, 15% potassium and magnesium

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