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Asparagus
Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!
Broccoli
Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.
Carrots
Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.
Lettuce/Greens
Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.
Onions
Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!
Spinach
Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.
Summer Squash/Zucchini
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.
Tomatoes
Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes flavorless. Cut tomatoes and mix with a balsamic dressing over mesclun greens or slice tomatoes and serve with fresh mozzarella.
Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!
Broccoli
Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.
Carrots
Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.
Lettuce/Greens
Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.
Onions
Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!
Spinach
Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.
Summer Squash/Zucchini
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.
Tomatoes
Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes flavorless. Cut tomatoes and mix with a balsamic dressing over mesclun greens or slice tomatoes and serve with fresh mozzarella.