Monthly Seasonal Produce Guides

Ingredients – 1 cup of quinoa – 2 cups of vegetable broth – 1 tablespoon of olive oil – 1 onion, chopped – 2 cloves of garlic, minced – 1 red bell pepper, diced – 1 zucchini, diced – 1 can (400 g) of black beans, drained and rinsed – 1 teaspoon of cumin –

Ingredients – 1 cup uncooked quinoa – 2 cups vegetable broth – 1 tablespoon olive oil – 1 medium onion, diced – 2 garlic cloves, minced – 1 cup chopped carrots – 1 cup chopped zucchini – 1 can (400 g) diced tomatoes – 1 teaspoon dried oregano – Salt and pepper to taste Method

Ingredients – 2 cups of ripe tomatoes, chopped – 1 medium onion, chopped – 2 cloves garlic, minced – 1 red bell pepper, chopped – 1 tablespoon olive oil – 1 teaspoon dried oregano – Salt, to taste – Pepper, to taste – 1 cup cooked quinoa – 1 cup fresh basil, chopped Method 1.

Ingredients – 2 cups of cherry tomatoes, halved – 1 cup of cucumber, diced – 1 cup of corn kernels (fresh or frozen) – 1 bell pepper, chopped – 1/4 cup of red onion, finely diced – 1/2 cup of feta cheese, crumbled – 1/4 cup of fresh basil, chopped – 3 tablespoons of olive

Ingredients – 2 cups of cherry tomatoes, halved – 1 cup of fresh basil leaves, chopped – 2 cloves of garlic, minced – 1/4 cup of extra virgin olive oil – 1 teaspoon of balsamic vinegar – 1/2 teaspoon of salt – 1/4 teaspoon of black pepper – 1/2 cup of grated cheese (like mozzarella

Ingredients – 1 tablespoon olive oil – 1 medium onion, chopped – 2 cloves garlic, minced – 1 medium carrot, diced – 1 medium zucchini, diced – 1 can (400 g) diced tomatoes – 1 teaspoon dried oregano – 1 teaspoon salt – 1/2 teaspoon pepper – 400 ml vegetable broth Method 1. Heat the

Ingredients – 1 cup of diced pumpkin – 2 cups of spinach, chopped – 1 cup of white beans, drained and rinsed – 1 medium onion, diced – 2 cloves of garlic, minced – 1 teaspoon of ground cumin – 1 teaspoon of olive oil – 500 ml of vegetable broth – Salt and pepper

Ingredients 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 400g diced tomatoes 400ml vegetable broth 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper to taste Method Heat olive oil in a large pot over medium heat. Add diced onion and cook until

Ingredients – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 carrot, diced – 1 zucchini, diced – 1 can (400 ml) diced tomatoes – 1 cup vegetable broth – 1 teaspoon dried basil – 1 teaspoon dried oregano – Salt and pepper to taste Method 1. Heat olive

Ingredients – 2 cups of chopped vegetables (like carrots, bell peppers, and zucchini) – 1 cup of cooked quinoa – 1 can (400 ml) of chickpeas, drained and rinsed – 2 tablespoons of olive oil – 1 teaspoon of cumin – 1 teaspoon of garlic powder – 1 teaspoon of salt – ½ teaspoon of