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.

Hummus

April 16, 2026 Vicki Sarnoff Uncategorized

Hummus

Hummus is a creamy, savory spread made primarily from chickpeas, blended with tahini (ground sesame seeds), lemon juice, garlic, and seasonings. Originating in the Middle East, it’s widely enjoyed as a dip for vegetables and pita or as a spread in sandwiches and wraps. Hummus is naturally rich in plant-based protein, fiber, and healthy fats, making it a nutritious and satisfying addition to many diets.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course lunch, Side Dish, Snack

Cuisine Mediterranean

Servings

Calories 98.6 kcal

Equipment

1 measuring cup
1 food processor or blender

Ingredients

1 15oz chickpeas drained and rinsed
1 garlic clove peeled and cut
1/3 cup tahini
1/4 cup lemon juice
1/2 tsp salt
1.5 cup ice water

Instructions

1. Drop the chopped garlic clove into a food processor and add the lemon juice.
2. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin and optional sumac.
3. Process until the mixture looks peanut-buttery, about 1 minute.
4. Stream in the ice water, a little at a time, with the motor running. One cup of water is often enough, but it depends on how creamy you like your hummus.
5. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
6. Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

Notes

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

Nutrition Facts

Hummus

Amount per Serving

Calories

98.6

% Daily Value*

Fat

8.5

g

11

%

Saturated Fat

1.2

g

6

%

Sodium

241.9

mg

11

%

Potassium

89

mg

2

%

Carbohydrates

4.5

g

2

%

Fiber

0.8

g

3

%

Sugar

0.3

g

Protein

2.9

g

6

%

Vitamin A

11.6

µg

1

%

Vitamin C

5.6

mg

6

%

Vitamin K

0.02

µg

0

%

Calcium

26.8

mg

2

%

Iron

0.7

mg

4

%

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

Keyword chickpeas, hummus, tahini

Tried this recipe?Let us know how it was!

Cashew Rounds

April 16, 2026 Jennifer Recipes

Cashew Rounds

Looking for a gluten free, dairy free, egg free snack that is so satisfying and provides good protein choose this recipe.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 18

Total Time 23

Course Breakfast, lunch, Snack

Cuisine American

Servings

Calories 226.9 kcal

Equipment

1 high speed blender
1 parchment paper
1 baking sheet pan
1 measuring cup
1 spatula

Ingredients

1 cup cashews raw
2 flax eggs
2 tbsp olive oil
1/2 cup water
1 tbsp nutritional yeast
1/4 tsp salt
1 tsp everything bagel seasoning
2 tbsp protein powder
1/2 cup oats extra protein

Instructions

Pre-heat oven to 400 degrees
Soak the cashews in water for 10 minutes
Create the flax egg by adding 2 tbsp ground flax seed to 6 tbsp water. Let it sit for 10 minutes to gel.
Blend all ingredients in the blender.
Spoon the blended mixture on the parchment lined baking pan and spread to 4 inch rounds.
Top with Everything Bagel Seasoning or any other spices and bake until lightly browned approximately 9 minutes on each side.

Nutrition Facts

Cashew Rounds

Amount per Serving

Calories

226.9

% Daily Value*

Fat

16.3

g

21

%

Saturated Fat

2.6

g

13

%

Sodium

152.3

mg

7

%

Potassium

232.5

mg

5

%

Carbohydrates

13

g

4

%

Fiber

2.6

g

9

%

Sugar

1.7

g

Protein

9.9

g

20

%

Vitamin A

12.4

µg

1

%

Vitamin C

0.1

mg

0

%

Vitamin K

10.4

µg

9

%

Calcium

35.9

mg

3

%

Iron

2.3

mg

13

%

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

Keyword cashews, flax egg

Tried this recipe?Let us know how it was!

Spring Greens and Grain Bowl

April 16, 2026 Jennifer Recipes

Spring Greens and Grains Bowl

This bowl is a fresh, nutrient-packed dish that celebrates seasonal vegetables and wholesome grains. It typically combines a base of hearty grains like quinoa, farro, or brown rice with vibrant spring greens such as arugula, spinach, or baby kale. Crisp vegetables like asparagus, radishes add texture and flavor, while protein sources—such as chickpeas, beans, or tofu—make it satisfying. Finished with a light vinaigrette or lemon dressing, this bowl is a balanced, heart-healthy meal rich in fiber, vitamins, and plant-based protein.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 30

Course lunch, Main Course, Salad

Cuisine American

Servings

Calories 340.6 kcal

Equipment

2 medium pot
1 bowl
1 knife
1 cutting board

Ingredients

Base

1 cup quinoa cooked according to directions: any grain: farro, barley, brown rice
1 cup greens chopped: any greens: arugula, baby kale, spring mix, mustard greens
1 bunch asparagus trimmed an cut into 2 inch pieces

Dressing

2 tbsp olive oil or any vegetable oil
2 tbsp apple cider vinegar optional: lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
salt to taste
pepper to taste

Optional boosts

2 tbsp sunflower seeds or pumpkin seeds, pistachios, or walnuts
1/2 cup chickpeas or other beans
1/4 cup fresh herbs parsley, dill, mint
1/2 cup tofu cut into cubes

Instructions

Cook the grains: prepare according to directions or use leftovers

Blanch asparagus: brings water to a boil in medium pot. Add asparaqgus and cook for 1 minute until tender crisp. Remove abd immediately place in an ice bath to stop the cooking. Dry well.
Prepare dressing: Whisk all dressing ingredients until emulsified or place all ingredients into a jar and shake until fully combined.
Assemble bowl: Layer the greens on the bottom, Add the grains, asparagus and radishes.
Fishish by drizzling dressing generously and mix. Add optional toppings and enjoy.

Notes

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

Nutrition Facts

Spring Greens and Grains Bowl

Amount per Serving

Calories

340.6

% Daily Value*

Fat

14

g

18

%

Saturated Fat

1.5

g

8

%

Sodium

147

mg

6

%

Potassium

750

mg

16

%

Carbohydrates

45

g

15

%

Fiber

8

g

29

%

Sugar

4.2

g

Protein

10

g

20

%

Vitamin A

1289

µg

143

%

Vitamin C

19

mg

21

%

Vitamin K

189

µg

158

%

Calcium

80

mg

6

%

Iron

3.5

mg

19

%

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

Keyword asparagus, grains, greens, radishes

Tried this recipe?Let us know how it was!

A bowl of fresh salad with asparagus, sliced radishes, leafy greens, and grains topped with seeds, served beside a small glass pitcher of dressing on a red table in warm sunlight.

Fresh From the Field, with Rolling Harvest

April 10, 2026 Jennifer Featured, Nutrition Education

Happy Spring from the Nutrition Team!

In the spirit of new beginnings and growth we are starting a new tradition: Recipe of the Month. Each month we will feature a new recipe highlighting paricular fruits and vegetables that are abundant in the season. We aim for the recipes to be simple, using easily accessible ingredients and minimal equipment. The goal is to demonstrate that it does not have to be complicated, time-consuming, or expensive to make foods that are both delicious and nutritious.

If you have been waiting patiently for the first fresh, local vegetables of Spring, then you are not alone. Here at Rolling Harvest, we are anxious to cook up the last of our storage potatoes, carrots, and turnips and begin feasting on Spring favorites. We have incorporated a few of these favorites in April’s Recipe of the Month, the Spring Greens and Grains Bowl. This versatile dish features leafy greens, asparagus, and radishes, all of which contribute their own dynamic taste and nutrition benefits. Combined with grains of your choice (a great use for leftovers!) and topped with optional nuts, seeds, or beans and a bright apple cider vinaigrette, the Spring Greens and Grains Bowl will delight your tongue and nourish your body.

Let’s dive into the nutritional nitty gritty of the recipe. First and foremost, this bowl is packed with fiber from the grains, vegetables, and any of the optional toppings. Fiber is crucial for gut health, helps control blood sugar levels, and can be protective against cardiovascular disease and even some cancers. Guidelines recommend women eat 28 grams of fiber every day and men 35 grams, but most Americans eat only half of the recommended amount. For perspective, eating one serving of this recipe without any of the optional toppings provides 8 grams of fiber. Adding ¼ cup of beans would give you another 4 grams of protein. With this one meal you could meet 1/3 to ½ of your daily fiber recommendations!

Beyond fiber, the Spring Greens and Grains bowl is loaded with vitamins, minerals, and healthful plant chemicals called phytochemicals. Salad greens are high in vitamins A, C, and K, as well as the mineral magnesium. Asparagus is a nutrition powerhouse! This flavorful stalk is not only loaded with vitamins A, C, K, and folate, but is also a plant source of iron. Similarly, radishes are rich in vitamin C, as well as the minerals calcium and potassium. The combination of nutrients in this recipe, from vitamins and minerals, to fiber, to plant-based protein will help you meet your nutritional needs for good health. The bonus is that it tastes fresh and zesty too, like Spring in a bowl!

We look forward to sharing more recipes and nutrition information with you every month, and we hope you enjoy a taste of fresh home cooking.

With warmth from our kitchen to yours,

The Rolling Harvest Nutrition Team

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

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

Tried this recipe?Let us know how it was!

Blog

Hummus

Equipment

Ingredients 1x2x3x

Instructions

Notes

Cashew Rounds

Equipment

Ingredients 1x2x3x

Instructions

Spring Greens and Grains Bowl

Equipment

Ingredients 1x2x3x

Base

Dressing

Optional boosts

Instructions

Cook the grains: prepare according to directions or use leftovers

Notes

Happy Spring from the Nutrition Team!

Nutrition and Culinary Education Outreach Intern

Summer Farm Intern

Roasted Butternut Squash, Lentil, and Apple Salad

Equipment

Ingredients 1x2x3x

Salad

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Roasted Fall Vegetable Frittata

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Instructions

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Ingredients

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