News – Rolling Harvest Food Rescue

Senator Santarsiero Announces $49,405 in State Funds to Rolling Harvest Food Rescue

September 27, 2023 Jennifer Announcements, In The Media

BUCKS COUNTY – September 26, 2023 – Senator Steve Santarsiero (D-10) today announced $49,405 in state funds were awarded by the Pennsylvania Department of Environmental Protection (DEP) to Rolling Harvest Food Rescue to improve food storage and reduce food waste.

With the funds, provided through the Food Recovery Infrastructure Grant Program, Rolling Harvest will partner with Solly Brothers Farm to purchase a second 10 x 20 walk-in, outdoor refrigerated cooler to increase their safe food storage capacity and to use as a central Food Access Hub for food distribution in the region.

“The work of Rolling Harvest Food Rescue is critical to combatting food insecurity that affects too many individuals and families in Bucks County,” said Senator Santarsiero. “Through partnerships with local farms, Rolling Harvest helps reduce food waste and provide nutritious, local produce to those in need. I proudly supported this grant to increase the organization’s capacity to store thousands of pounds of fresh produce for community members in need.”

“On behalf of all of us with Rolling Harvest Food Rescue, please accept our sincere appreciation in helping us secure the recent $50,000 PA DEP Food Recovery Infrastructure Grant, said Cathy Snyder, Founder and Executive Director of Rolling Harvest Food Rescue. “One of the main barriers to being able to rescue and redistribute perfectly wholesome, healthy surplus food has always been a lack of available cold storage in Bucks County, and beyond. This grant helps remove that barrier by providing us with a new, large cooler facility in a central location, increasing our food recovery efforts with local farmers, food producers, and food retailers to benefit all of our neighbors in need struggling with food insecurity and lacking access to nutrition. Cold food storage means this precious and highly perishable food does not have to be left in the fields or sent to landfills.”

Rolling Harvest Food Rescue connects farmers with food pantries to eliminate waste and meet local demand. The organization works to increase access to donated fresh produce and other healthy foods to area hunger-relief sites that serve the at-risk, food-insecure population by providing local farmers and food producers with free, effective delivery and distribution of their surplus. Additional information about Rolling Harvest Food Rescue can be found on their website.

Food Recovery Infrastructure Grant funds are used for the procurement of eligible equipment to reduce food waste disposal from food retailers, wholesalers, agriculture organizations, farms and cooperatives by repurposing and redistributing apparently safe and wholesome foods to Commonwealth nonprofits that provide food to segments of the public.

For additional information on DEP’s action to reduce food insecurity click here.

“GROUND WORK” – an article from Grid Magazine, January 2021

January 11, 2021 Jennifer Cathy's Corner, Featured, In The Media

Published in Grid Magazine on Jan 3, 2021.
Story by KIKI VOLKERT; Photography by MILTON LINDSAY

Our own Jamie McKnight – RHFR program director – in the driver’s seat, with founder and executive director, Cathy Snyder.

Download a .pdf of the full article in the January issue of Grid Magazine, or view the entire magazine here.

“Sally Quigley is not a farmer. But today, at a food distribution event in the parking lot of CURE Insurance Arena in Trenton, she could fool anyone.

She looks down at a table heaping with butternut squash and recalls wistfully how she planted this squash and later got to harvest it. Today, she’s proud to hand it over to families that will eat it for dinner.

It is mid-October and Quigley is a regular volunteer with Rolling Harvest Food Rescue, a nonprofit organization that rescues produce that would otherwise go to waste and distributes it to food pantries and food-insecure people throughout Bucks, Montgomery, Chester, Hunterdon and Mercer counties.

Rolling Harvest’s food rescue operation is centered around gleaning—harvesting produce that farms aren’t able to sell, either because it’s surplus or because it doesn’t match customers’ aesthetic expectations.”
READ THE FULL ARTICLE IN GRID MAGAZINE, JANUARY 2021

Rolling Harvest Food Handling Coronavirus

March 15, 2020 Jennifer Announcements, Featured

For our friends and neighbors who have to work hard to keep healthy foods on the table in the best of times, the COVID-19 pandemic will raise many additional challenges. These include more than illness and illness related expenses; they also include challenges like lost wages, unforeseen childcare expenses, lack of transportation or ready access to healthy foods through school meal programs, as well as likely closures of grocery stores and food pantries. At Rolling Harvest, we are committed to “rolling on”, and continuing to inviting healthy and willing volunteers to glean fields and collect food from our generous farmers, to ensure that healthy produce is available to those who need it most. Based on the current available guidance from the USDA and CDC, we believe that we can continue this important work, with the help of our dedicated volunteers, as long as we follow a few basic guidelines. If you have questions, contact contact csnyder@rollingharvest.org.

Don’t volunteer if:
- you or any member of your household traveled to a level 3 or level 2 travel health notice country within the past 14 days
- you or anyone in your household experienced potential exposure to the coronavirus (COVID-19) in the last 14 days. If you are unsure, please use the CDC’s risk assessment tool to assess potential exposure.
- To your knowledge, were you in the same indoor environment as a person who has tested positive for the coronavirus (COVID-19) (e.g., in the same classroom or hospital waiting room) in the last 14 days.
- You or any member of your household are exhibiting any of the following symptoms (without a known cause, e.g., allergies): runny nose, sore throat, fever, cough, or shortness of breath.
Before you glean, you must wash your hands and arms for at least 20 seconds with soap under warm running water.
If possible, use single-use sanitary gloves to handle food, but you must still wash your hands.
While handling food, you must re-wash your hands, or replace your gloves if you: touch a body part, an animal, cough, sneeze or use a tissue, eat or drink, use tobacco, or engage in any other activity that might contaminate your hands.
If you need to sneeze or cough move away from the food and other volunteers and cover your nose or mouth with a tissue or your elbow.
Be mindful of cleaning any other surface that comes in contact with food, as studies have shown that human coronaviruses can persist on surfaces like plastic, metal or glass for up to nine days.
Keep a social distance from other volunteers. Wave to your fellow gleaners, air hugs work too! Try to maintain a distance of 6 feet from your fellow gleaners wherever possible.

Announcing Summer Internship Opportunities!

March 9, 2019 Jennifer Announcements, Featured

We are now accepting applications for our 2019 Summer Internships, and want you to be part of our dynamic team! Help us work towards creating a fairer, more equitable local food system that benefits all!

Cathy Snyder interviewed on WHYY’s “Radio Times” as a part of “Farming Stories”

August 23, 2018 Jennifer Featured, In The Media

WHYY’s Mary Cummings-Jordan interviews Jess Niederer, Cathy Snyder, and Gail Koskela.

From WHYY.org
Air Date: August 23, 2018 10:00 am
Guests: Cathy Snyder, Gail Koskela, Jess Niederer

Today, three different perspectives on farming in the greater Philadelphia area with Jess Niederer, Cathy Snyder, and Gail Koskela.

LISTEN HERE

Rolling Harvest Helps Feed Thousands of Hungry Families in Bucks County

September 1, 2016 Cathy Snyder Featured, In The Media, Press Releases

A News Report broadcast by ABC’s Channel 6 Actions News
November 10, 2015

VIEW VIDEO HERE

BUCKS COUNTY (WPVI)– Every year, 6ABC partners in the region’s largest food drive. The need this holiday season is as great as ever, with 1 in 6 people at risk of going hungry.

Rolling Harvest Food Rescue gleans farm fields to help needy

July 16, 2016 Cathy Snyder Featured, In The Media

Volunteers harvest, clean, pack and transport fresh produce that might otherwise go to waste, and gives it to needy families.
By Gwen Shrift, The Intelligencer, July 16, 2016

Thousands of scallions rooted in Bucks County soil very nearly got plowed under this week before ever seeing the inside of a salad bowl.

We’re Hiring! Two 2026 Internships: Nutrition & Culinary Education Outreach Intern and Summer Farm Intern

March 4, 2026 Jennifer Announcements, Featured

Nutrition and Culinary Education Outreach Intern

Join us this summer to help share the bounty from our local farms, get nutritious foods to our neighbors in need, and teach healthy eating for life! Our Nutrition Education Intern will assist Rolling Harvest’s Nutrition and Culinary Education Outreach Team with:

Fresh produce distribution, identification, preparation, and healthy cooking advice, working within the financial and housing constraints of food pantry recipients.
Cooking demos, and recipe and video creation, working directly with our dedicated Nutrition Education Directors and volunteers.
Other duties will include occasional weekly produce pickups from our partner farmers and food producers, and some gleaning (harvesting).
Additional nutrition and cooking outreach will be arranged at Fresh Connect Bucks free mobile farm markets, low-income senior housing locations, senior community centers, summer camps, health clinics, and area shelters, schedule TBD.

Flexibility is a key component of this internship as our societal needs keep changing. Must be able to lift 35 pounds.

This is a 12‑week college summer break internship (allowing for a one-week summer vacation) based on the candidate’s academic schedule and prior family vacation commitments. 20 hours per week, with all attempts made by Rolling Harvest to accommodate any other part-time job the candidate may be committed to for evenings and late afternoons. This is a paid internship with a $3,700 stipend, offered either as non‑taxable educational support (paid directly to the institution on behalf of the student) or as bi-weekly taxable installments.

The ideal candidate will bring enthusiasm, a commitment to social justice, compassion, and respect for the at-risk, food-insecure population we are helping. Must have own vehicle. Spanish speaking is a plus. Living within 20 minutes of the New-Hope/Lambertville area is a plus.

Please send cover letter and resume by March 31, 2026, to Vicki Sarnoff at vsarnoff@rollingharvest.org.

Summer Farm Intern

RHFR is offering a summer/seasonal farm internship for the 2026 season. We are sustainably growing over 20+ crops through our Grow To Give program at 4 different locations – primarily at our donation fields at Gravity Hill Farm in Titusville, NJ, as well as three additional plots in Pipersville, PA. All produce that we grow is donated and distributed to local hunger relief organizations. This is a great hands-on learning experience for those interested in sustainable agriculture, food access programs, and community outreach. Interns will work with the RHFR Operations Manager to plant, cultivate, and harvest a variety of vegetables as well as assist with general food distribution to hunger relief agencies.

The Ideal Candidate:

Is at least 18 years of age
Can follow instructions and communicate clearly with the team when questions or concerns arise
Works well alongside management as well as independently
Has reliable transportation and can commute to any of the farm locations we manage
Is able to lift up to 40 lbs repeatedly
Can work outdoors in all weather conditions
Bonus: Experience using a push mower and/or weed whacker

This is a 12‑week internship position, running June 1, 2026 through August 21, 2026 (allows for one week vacation). The position averages 20 hours per week. Specific days and times will be determined on a week-by-week basis and agreed upon in advance between the selected candidate and the RHFR Operations Manager. A Saturday shift may be required. This is a paid internship with a $3,500 stipend, offered either as non‑taxable educational support (paid directly to the institution on behalf of the student) or as bi-weekly taxable installments.

Interested candidates should send their cover letter and resume to: Jon Haddad, RHFR Operations Manager at jon@rollingharvest.org by March 23, 2026.

Save the Date! Rolling Harvest Inaugural Golf Outing & Fundraiser

March 3, 2026 Jennifer Announcements, Featured

Learn more about the impact and recognition of each sponsorship level. Contact Jamie McKnight for details.

$10,000 – Title Sponsor. . . Nourish a healthier, more equitable food system for all

$5,000 – Hunger Hero. . . Sustain fresh food rescue & distribution to reduce food insecurity

$2,500 – Nutrition Champion. . . Support healthy eating and dignity in food access

$1,000 – Community Connector. . . Strengthen relationships and logistics

$500 – Grow To Give Supporter. . . Help expand and maintain our farm fields

Cooking with Purpose: Healthy Meals from Surplus Farm Produce

February 24, 2026 Jennifer Nutrition Education

At Rolling Harvest Food Rescue, we believe good food should never go to waste — and everyone deserves access to fresh, nourishing meals. Every week, we work with local farmers to rescue beautiful surplus produce that might otherwise stay in the field. These fruits and vegetables are just as delicious and nutritious as anything you’d find at a farm stand — they simply need a home in your kitchen.

Our Nutrition Education team loves showing families, volunteers, and community partners how to turn seasonal abundance into healthy, satisfying meals. If you’ve ever received a box of rescued produce and wondered, “What do I do with all this?” — this post is for you.

Why Surplus Produce Is a Gift

Surplus produce is often:

Perfectly ripe (which means peak flavor and nutrients)
Harvested locally (so it’s fresh and hasn’t traveled far)
Seasonal (which helps you naturally vary your diet)

Cooking with what’s in season supports local farms, reduces food waste, and encourages a more diverse, plant-forward way of eating.

Start with a Flexible Mindset

When cooking with rescued produce, flexibility is key. Instead of cooking from a strict recipe, think in formulas:

Soup formula: Aromatics + vegetables + beans or grains + broth + herbs
Stir-fry formula: Mixed vegetables + protein + simple sauce
Roasting formula: Chopped vegetables + olive oil + salt + high heat
Salad formula: Leafy greens + crunchy veg + protein + healthy fat + acid

This approach allows you to adapt to whatever comes in your share.

Simple, Healthy Cooking Methods

1. Roast for Flavor

Roasting concentrates natural sugars and enhances flavor. Toss chopped vegetables (carrots, peppers, squash, eggplant, broccoli, sweet potatoes) with olive oil, salt, and pepper. Roast at 400°F until tender and caramelized.

Use roasted vegetables:

In grain bowls
In wraps or quesadillas
Tossed with pasta
Blended into soups

2. Build a Balanced Grain Bowl

A grain bowl is one of the easiest ways to use a variety of produce.

Base: Brown rice, quinoa, farro, or whole wheat pasta
Add: Roasted or sautéed vegetables
Protein: Beans, lentils, tofu, eggs, or shredded chicken
Finish: Lemon juice, tahini, yogurt sauce, or vinaigrette

This combination provides fiber, plant-based nutrients, and lasting energy.

3. Blend It into Smoothies

If you receive very ripe fruit or leafy greens, smoothies are your friend.

Try:

Spinach + banana + peanut butter + milk
Berries + yogurt + oats
Mango + carrot + orange

Freeze overripe fruit in chunks so nothing goes to waste.

4. Turn Extras into Soup

Soup is one of the most forgiving and budget-friendly meals. Even slightly soft vegetables can shine in a blended soup.

Try combinations like:

Tomato + red pepper + basil
Butternut squash + apple + onion
Mixed greens + white beans + garlic

Make a large batch and freeze portions for later.

Storage Tips to Reduce Waste

Wash and dry greens before storing with a paper towel to absorb moisture.
Store herbs upright in a jar with water (like flowers).
Chop and freeze extra onions, peppers, or greens for future cooking.
Blanch and freeze surplus vegetables if you can’t use them quickly.

A little prep early in the week can save time and prevent spoilage later.

Involve the Whole Family

Cooking with surplus produce is also a powerful learning opportunity. Invite children to:

Help wash vegetables
Choose seasoning blends
Assemble their own grain bowls
Taste-test roasted veggies

When kids participate, they’re more likely to try new foods.

Eating Well While Preventing Waste

Healthy cooking doesn’t require expensive ingredients or complicated recipes. Often, it simply means:

Using what you have
Cooking at home more often
Filling half your plate with vegetables
Choosing whole foods over highly processed ones

Every rescued carrot, tomato, or zucchini represents the hard work of a local farmer and the opportunity to nourish a neighbor. When we cook thoughtfully, we honor both.

From all of us on the Nutrition Education team: thank you for being part of a community that values fresh food, sustainability, and shared abundance. Let’s keep cooking — creatively, confidently, and with purpose. 🌱

A Season of Impactful Change

January 21, 2026 Jennifer Announcements, Featured

We are thrilled to announce an important leadership transition at Rolling Harvest Food Rescue that reflects both continuity and growth for our organization. Please join us in welcoming Lynn Flannery as our new Executive Director! Lynn brings extensive experience in nonprofit leadership, fundraising, financial management, and program coordination, along with a passion for holistic health, local agriculture, sustainability, and equitable access to nutritious food. Lynn’s nonprofit experience includes work with NJ Farmers Against Hunger, Children’s Miracle Network of NJ/NY, Friends’ Health Connection, AmeriCorps, Intercollegiate Tennis Association and several scientific academic societies. Lynn enjoys building community partnerships to strengthen systems that support farmers, reduce food waste, and expand access to fresh, nourishing food for all. She looks forward to connecting with our amazing volunteers and partners in the coming months! You can reach her at lynn@rollingharvest.org.

Our outgoing Executive Director, Elyse Yerrapathruni, won’t be going far as she has graciously agreed to transition into the role of Board Chair where she will function in a strategic leadership role. Please don’t hesitate to reach out if you have any questions. We look forward to seeing everyone in the fields, in the kitchen, and on the road in 2026!

The Next Step Programs Goes to Rolling Harvest

December 9, 2025 Jennifer Featured

Rolling Harvest welcomes groups like The Next Step Programs (TNS) to join us on the farm to cook and to learn about nutrition and how food is grown and the nourishment that it provides to our bodies and communities. Click on the video below to learn more:

Established in 2015, The Next Step Programs (TNS) was founded to empower young adults with intellectual and developmental disabilities in Bucks County. TNS delivers year‑round, person‑centered day and evening programs – from community outings to job‑skills workshops – building inclusion through local partnerships, family events, and advocacy and changing lives one connection at a time.

Roasted Butternut Squash, Lentil and Apple Salad

October 25, 2024 Vicki Sarnoff Uncategorized

Roasted Butternut Squash, Lentil, and Apple Salad

Roasted Butternut Squash Salad with Lentils is loaded with protein and topped with crumbled feta, and served on a bed of greens. It is colorful, festive squash salad that doubles as a side dish or a vegetarian main.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 30

Total Time 1 5

Course lunch, Side Dish

Cuisine American

Servings

Calories 339.6 kcal

Equipment

1 baking pan
1 large pot
1 knife

Ingredients

Salad

1 cup lentils
1 small butternut squash
1 apple red or green
1 tbsp olive oil
3 cups water or low sodium vegetable broth
2 cups spring mix
1/2 cup feta cheese crumbled

Dressing

1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp mustard brown or Dijon
1 tsp maple syrup
1 dash salt to taste
1 dash pepper to taste
1/4 avocado optional

Instructions

Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils in a medium saucepan.
Cover with 3 cups water or vegetable broth and bring to a boil.
Turn heat to medium-low and cover pot. Simmer until lentils are tender but not mushy, about 20 to 25 minutes. Remove from heat and let cool.
Cut the butternut squash in half and remove the seeds. Peel the butternut squash.
Dice the squash into 1 inch cubes. Coat squash with olive oil and season with salt and pepper.
Roast at 400 degrees F for 20-30 minutes until fork tender. Remove from oven and let cool.
Combine dressing ingredients and place in a blender if using the avocado. Blend until creamy. If not using avocado, just add ingredients into a jar and shake until combined.
Dice the apple with the skin on.
Combine the lentils, squash, apple and salad greens in a serving bowl.
Coat the salad with the dressing and top with feta cheese.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Roasted Butternut Squash, Lentil, and Apple Salad

Amount per Serving

Calories

339.6

% Daily Value*

Fat

15.8

g

20

%

Saturated Fat

3.5

g

18

%

Sodium

176.2

mg

8

%

Potassium

860.8

mg

18

%

Carbohydrates

40.6

g

14

%

Fiber

13.6

g

49

%

Sugar

7.4

g

Protein

11.7

g

23

%

Vitamin A

13533.5

µg

1504

%

Vitamin C

33

mg

37

%

Vitamin D

0.05

µg

0

%

Vitamin K

12.5

µg

10

%

Calcium

150.3

mg

12

%

Iron

3.6

mg

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Butternut Squash, lentils, salad

Tried this recipe?Let us know how it was!

October 8, 2024 Vicki Sarnoff Uncategorized

Roasted Fall Vegetable Frittata

This Roasted Autumn Vegetable Frittata is a hearty, colorful dish that celebrates the flavors of fall while providing a nutritious and satisfying meal. It's perfect for brunch, lunch, or a light dinner, and serves 4-6 people.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, dinner, lunch

Cuisine Italian

Servings

Calories 289.2 kcal

Equipment

1 knife
1 skillet

Ingredients

1 delicata squash seeded and diced (about 2 cups)
1 onion medium, diced
2 carrots medium, diced
2 tbsp olive oil
2 cups collard greens chopped
10 eggs large
1/4 cup milk
1 cup broccoli florets chopped
1/2 cup cheddar cheese shredded (optional)
1 dash salt to taste
1 dash pepper to taste

Instructions

Preheat the oven to 400°F
Chop delicata squash, onions, carrots and broccoli into similar-sized pieces.
Toss with olive oil, salt, and pepper, then roast for about 20-25 minutes until tender.
While the vegetables are roasting, sauté chopped collards in a large oven-safe skillet.
Add the roasted vegetables to the skillet with the collards.
In a bowl, whisk together 8-10 eggs with some milk, salt, and pepper. Mix in the cheese, if using.
Transfer the skillet to the oven and bake for about 15- 20 minutes until the frittata is set and lightly golden on top.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Roasted Fall Vegetable Frittata

Amount per Serving

Calories

289.2

% Daily Value*

Fat

18.6

g

24

%

Saturated Fat

6

g

30

%

Sodium

241.2

mg

10

%

Potassium

664.3

mg

14

%

Carbohydrates

15.7

g

5

%

Fiber

3.5

g

13

%

Sugar

5.4

g

Protein

16.4

g

33

%

Vitamin A

6759.6

µg

751

%

Vitamin C

35.5

mg

39

%

Vitamin D

2

µg

10

%

Vitamin K

89.8

µg

75

%

Calcium

224.8

mg

17

%

Iron

2.4

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Eggs, frittata, squash

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Herbed Potato Salad

October 8, 2024 Vicki Sarnoff Uncategorized

Herbed Potato Salad (no mayo)

This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your dinner table. This salad is vegan, egg free and gluten free.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 25

Course dinner, lunch, Side Dish

Cuisine American

Servings

Calories 210.9 kcal

Equipment

1 medium pot
1 bowl
1 knife
1 cutting board

Ingredients

2 lbs red potatoes use small red, purple and white potatoes for great color. Scrub and cut the potoates into 1/2 inch cubes
1 tbsp sea salt
1/4 cup olive oil
1/3 cup parsley flat leaf, roughly chopped, plus2 tbsp more for garnish
1/3 cup green onions roughly chopped, plus 2 tbsp for garnish
2 tbsp lemon juice fresh
2 tsp mustard Dijon or Brown
2 cloves garlic roughly chopped
3 stalks celery diced
1 sweet pepper red or orange
1/3 cup green olives or dill pickels, chopped (optional)
1 dash black pepper

Instructions

In a large saucepan bring 3 cups water to a boil. Combine diced potatoes and salt and add to the water. Cover the potatoes with water by 1 inch. Reduce heat to medium-low and cook until potatoes are tender, about 5-6 minutes
Reserve 1/4 cup cooking water, then drain.
Transfer the potatoes to a large mixing bowl.
In a small blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and black pepper.
Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes. Add the celery, peppers, olives or pickles (if using) to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again.
Season generously to taste with salt and pepper. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Herbed Potato Salad (no mayo)

Amount per Serving

Calories

210.9

% Daily Value*

Fat

10.6

g

14

%

Saturated Fat

1.5

g

8

%

Sodium

1345.2

mg

58

%

Potassium

831

mg

18

%

Carbohydrates

27.5

g

9

%

Fiber

3.9

g

14

%

Sugar

3.4

g

Protein

3.6

g

7

%

Vitamin A

1088.7

µg

121

%

Vitamin C

46.7

mg

52

%

Vitamin K

83

µg

69

%

Calcium

41.1

mg

3

%

Iron

1.7

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword herbs, potato salad, potatoes, salad

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Pasta Primavera

August 1, 2024 Vicki Sarnoff Uncategorized

Pasta Primavera

Packed with seasonal veggies, this pasta primavera is a simple, fresh summer dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course dinner, lunch, Main Course

Cuisine Italian

Servings

Calories 379.8 kcal

Equipment

1 large pot
1 large skillet

Ingredients

10 oz pasta penne
2 tbsp olive oil
4 cloves garlic sliced
1 zucchini sliced into half moons
1 cup carrots shredded
1 cup cherry tomatoes halved
1 cup onions red or sweet, thinly sliced
1 tsp salt
1/2 cup peas frozen, thawed
3/4 cup pecorino cheese grated
3 tbsp lemon juiced
1 cup basil leaves fresh
1/4 cup tarragon fresh (optional)
1 dash black pepper

Instructions

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
Drain and toss with a drizzle of olive oil to prevent sticking. Save up to 1 cup pasta water to use later to add to the sauce if needed.
Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, tomatoes, onion, salt, pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using. Add the saved pasta water if needed.
Season to taste, garnish with more basil, and serve.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Pasta Primavera

Amount per Serving

Calories

379.8

% Daily Value*

Fat

11.1

g

14

%

Saturated Fat

3.6

g

18

%

Sodium

677.1

mg

29

%

Potassium

584.1

mg

12

%

Carbohydrates

45.9

g

15

%

Fiber

5.1

g

18

%

Sugar

7

g

Protein

15.3

g

31

%

Vitamin A

5.037

µg

1

%

Vitamin C

31.1

mg

35

%

Vitamin D

0.1

µg

1

%

Vitamin K

33.4

µg

28

%

Calcium

245.1

mg

19

%

Iron

2.7

mg

15

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword pasta, primavera, root vegetables

Tried this recipe?Let us know how it was!

Roasted Sweet Potato, Beet and Apple Salad

July 2, 2024 Vicki Sarnoff Uncategorized

Roasted Sweet Potato, Beet and Apple Salad

This super flavorful salad will be a perfect accompaniment to any meal. The sweetness of the roasted beets and the sweet potatoes, the the tang of balsamic vinegar, and the freshness of the greens makes for a perfect salad.

Adapted from spoonfullofflavor.com

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course lunch, Salad, Side Dish

Cuisine American

Servings

Calories 257.3 kcal

Equipment

1 cutting board
1 knife
1 roasting pan
1 bowl

Ingredients

Salad

1 medium sweet potato peeled and diced
1 cup beets roasted and diced
6 oz arugula or your choice of greens
1 tsp olive oil
1/4 cup farro uncooked, or quinoa or grain of choice
1 medium apple diced, skin on
1/4 cup cranberries dried
1/4 cup feta cheese crumbled

Dressing

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp maple syrup
1 tsp Dijon mustard
1 dash salt to taste
1 dash pepper to taste

Instructions

Salad

Preheat oven to 425 degrees F. and line a baking sheet with parchment paper or foil.
Arrange sweet potatoes on the baking sheet and coat with oil and toss to coat.
Wrap each beet loosely with aluminum foil and bake along with the sweet potatoes.
Bake both for 25 minutes or until tender. Depending upon size, beets may require more cooking time.
Let the beets cool and remove from the foil and using a paper towel rub off the skin. Dice the beets.
While the veggies are baking, prepare the farro following the instructions on the package.
In a large bowl, toss together the cooked sweet potatoes, beets, farro, greens, and feta cheese. Tope with the dressing and toss to coat.

Dressing

Whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Roasted Sweet Potato, Beet and Apple Salad

Amount per Serving

Calories

257.3

% Daily Value*

Fat

10.7

g

14

%

Saturated Fat

2.5

g

13

%

Sodium

203.4

mg

9

%

Potassium

571.4

mg

12

%

Carbohydrates

37.1

g

12

%

Fiber

6.7

g

24

%

Sugar

13.9

g

Protein

5.3

g

11

%

Vitamin A

9107.6

µg

1012

%

Vitamin C

12.4

mg

14

%

Vitamin D

0.04

µg

0

%

Vitamin K

54.1

µg

45

%

Calcium

150.5

mg

12

%

Iron

1.8

mg

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword beets, farro, salad, sweet potatoes

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