Celebrating Fresh Fruit and Vegetables Month

June 12th, 2015 @ 02:00pm Haley Sansom Food and Wine 0

June is National Fresh Fruit and Vegetables Month!

We actively grow, harvest and cook with fresh organic fruit and vegetables every day here at Peju. In honor of this month-long celebration, here are some quick, healthy recipes using produce from our own organic vegetable garden.

Parmesan Garlic Romano Beans


  • ½ lb. Fresh Romano beans, trimmed and rinsed
  • 1 Tbsp. Olive Oil
  • 2 cloves Garlic, chopped
  • Shaved Parmesan Cheese
  • Salt and Pepper to taste
  • Lemon Juice


Preheat oven to 450˚. Coat an oven-safe sauté pan with olive oil and allow to heat on medium. Add the beans, salt and pepper and sauté for 1 minute. Next add garlic and sauté for 1 minute. Add another light drizzle of olive oil and place pan in the oven and continue to cook for another 5-7 minutes, until beans begin to brown. Top with shaved parmesan cheese and a light drizzle of fresh lemon juice. Serve immediately.

Chef’s Note: if you do not have an oven-safe skillet, transfer beans to a foil-lined cookie sheet before cooking in the oven.

Chef Alex’s Kale Chips


  • 1 Head of Kale, thoroughly washed and dried
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to taste


Preheat oven to 100˚. Remove the ribs and chop kale into 2-inch pieces. Place kale in bowl and massage olive oil into the leaves. Line baking sheet with foil and place drying/cooling rack on sheet. Place chopped kale on rack and sprinkle with salt and pepper to taste. Dry in 100˚ oven for 3 hours or until crispy.

Note: Spice up your kale chips! Chef Alex recommends a sprinkle of turmeric for a unique flavor. You can also add garlic powder, Cajun seasoning, lemon pepper and more. For best results, use powdered spices, as fresh garlic or other additives may burn.

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