b'discounts market nutrition 52available!see pages cover59-60 Bestseller! Fresh Fruits andVeggiesbookEnjoy fresh fruits and vegetables from your farmers market, grocery store or gardenyear round with these family favorite recipes using 19 different fruits and vegetables.Try these 40 delicious ways!FreshBook is 6 x 8 with 40 pagesFull color throughoutFruits &Available in English and SpanishVeggies FN52BK (English)FN52BKs (Spanish) Request 40 Ways to Eat More! ISBN# 978-1-942530-44-2a review2022 Nutrition Matters, Inc. sample Footer 1look inside book today!Waste Less,Berries Blueberryand Save Money! SELECT RaspberryEnjoy summer Choose bright red, firm strawberries;Muffins fresh berries.Shop Smart: Avoid Waste: plump firm raspberries;Add blueberries, raspberries or chopped and plump blueberries with a dusty blue color.2 cups flourTop a bowl of breakfast cereal withBuy just the amount your family needs. Got extra vegetables? Roast themAvoid mushy, shriveled cup sugarblueberries or strawberry slices. strawberries to vanilla yogurt. Large packages of fresh produce could be toofor a delicious side dish or snack.or wet berries. 1 tablespoon baking powder much for your family.Add roasted veggies into tacos and teaspoon saltr se and equesadillas. cup milktin at! Buy fresh fruits and vegetables once a week, since Too many berries, apples, bananas orSTORE 2 eggssmany need to be eaten within a week.Store berries in cup vegetable oilujs, rrieother fruit? Puree fruits and freeze inthe refrigerator.2 teaspoons vanilla extracte Shop early at farmers markets when produce is thecontainers for smoothies later. Use strawberries within1cups fresh raspberriesb ffreshest.ol1 to 3 days, blueberries wo ba nwithin 7 to 14 days1. Preheat the oven to 400 F. Store Well: and raspberries withinSpray a muffin pan with nonstick oBuy the fruits and1 to 2 days.cooking spray. k c a n S Store fresh fruits and vegetables properly.2. Stir together the flour, sugar, baking vegetables you will use.PREP powder and salt in a large bowl.Keep your refrigerator at 40 F or below.Use the fruits andDo not wash the berriesAdd the milk, eggs, oil and vanilla to theEat foods with a short shelf life first. Produce likeuntil ready to eat. Rinseflour mixture. Stir just until combined. raspberries, strawberries, cucumbers, green beans,veggies you buy.berries under running tapStir in the raspberries.and mushrooms need to be used within a couplewater before eating.days after purchase.Kohlrabi 3. Spoon the batter into the 12 muffinSome produce like apples, carrots, onions,cups. Bake for 18 to 20 minutes. Spread peanut butter on whole wheat potatoes and winter squash have aMakes 12 muffins- One muffintoast and top with berries. make a smoothie!longer shelf life and can be eaten later. has 238 calories, 10 gms fat, 240 mg sodium and 2 gms fiber.Blend together 1 cup fresh berries and 1 cup vanilla yogurt. Lettuce Raspberry Add other flavors such asbanana, orcup fresh spinach.4 Waste Less, and Save Money! Waste Less, and Save Money! 5 8 Berries Berries 9Carrots ZucchiniSELECT StovetopSELECT Italian Choose firm, crisp carrots.Choose zucchini with a Avoid soft, wilted orshiny, firm skin with noZucchinisplit carrots. Carrots cuts or bruises.STORE A tasty side dish! STORE Choose small to Refrigerate carrots in1 pound fresh carrotsStore zucchini in a plasticmedium sized zucchini!a plastic bag. Remove1 tablespoon butterbag in the refrigerator.3 zucchinigreen tops. Use within teaspoon saltUse within 1 week. Do not 2 to 3 weeks.teaspoon pepperwash until you are ready teaspoon saltto use it. 2 tablespoons vegetable or olive oil PREP 1. Peel carrots and cut into slices. teaspoon garlic powderPeel carrots, cut off ends2. Place the carrots, 1/3 cup water, salt1 teaspoon dry oregano and rinse. and pepper in a skillet. Cover and cookSweet & Spicy2 tablespoons gratedover medium heat until carrots areparmesan cheesetender, about 4 to 5 minutes.Carrots 1. Wash zucchini and cut intoCrustless 3. Remove the cover and add the butter.Fun way to eat whole carrots! 2. inch rounds. Zucchini Stir and cook until water is absorbed,Heat oil in a skillet. Add zucchini in about 2 to 3 minutes. 1 pound fresh carrots1. Preheat the oven to 450 F. Peel the carrotsa single layer, and cook for about& Corn Quicheving ( cup) 2 tablespoons vegetableand cut into halves. 3 minutes or until edges are browned. Makes 4 serories, 3 gms fat, or olive oilFlip gently and brown on both sides. 1 cup zucchini slices 1. Preheat the oven to 350 F. has 72 cal vings - One ser 247 mg sodium and 3 gms fiber. 1 tablespoon honey 2. Toss the carrots with the oil in a bowl.3. Sprinkle zucchini with garlic powder,1 cup corn kernels2. Scramble eggs in a large bowl.teaspoon paprikaSprinkle honey, paprika and salt on carrotsoregano and cheese.cup chopped Stir milk and cheese into beaten eggs.teaspoon saltand toss together. red bell pepper4. Serve with warm pizza or6 eggs3. Add remaining ingredients and stir together.3. Spread carrots on a metal baking sheet.spaghetti sauce.Bake for 20 minutes, turning a couple times1 cup milk4. Pour mixture into a greased baking dish. until carrots are soft. vings - One serving ( cup)1 cup shredded cheese Cook in the oven for 45 minutes or until the Make it Simple Makes 4 serories, 8 gms fat, 203 mg sodium teaspoon saltcenter is firm.has 98 calCut carrots intoories,and 2 gms fiber.teaspoonspears, flat rounds,Makes 4 serving4 mg sodium and 3 gms fiber black pepperMakes 6 servings - One serving (1 slice ) has 192 calories, and other shapes.7 gms fat, 22 s - One serving ( cup) has 123 cal.Dip in hummus or12 gms fat, 417 mg sodium and 1 gm fiber.dill dip.12 Carrots Carrots 13 36 371.888.356.5575 www.numatters.com info@numatters.com'