Fresh Produce for Breakfast

Fresh Produce for Fresh Produce for Breakfast Breakfast KEVIN DELEVAN CATEGORy MANAGER PRODUCE

After a long winter, there’s nothing more welcome than the sight of spring’s first vegetables: Crisp lettuces, slender spears of asparagus, leafy spring onions, fresh peas and green beans join year‑ round staples like garlic and beets as well as winter favorites nearing the end of their season. In the first of our series of comprehensive seasonal produce guides, we’ve got expert tips for buying, storing, and preparing the best of springs bounty, plus recipes for a delicious veggie hash brown bake and veggie scramble. Happy cooking!

4 Reasons to Eat with the Seasons

Enjoying vegetables and fruits during their peak season has many benefits.

• Has more nutrients because it often doesn’t have to be transported as far (produce begins losing nutrients as soon as it’s harvested).

• Naturally adds variety to your diet by adjusting your grocery list seasonally.

• Locally grown, fresh produce tastes better when it’s grown in its ideal season.

• Saves you money because you’re eating produce at its peak availability.

Veggie Hash Browns

INGREDIENTS

• 1 Cup Cauliflower Rice • 1/4 Cup Green Onions • 1/2 Cup Sliced White Mushrooms • 1 Cup Spinach 4/2.5lb

DIRECTIONS

1. If using whole head cauliflower, grate the head to desired size crumbles. Set in bowl.

2. Add avocado, splash with lemon or lime juice, and mash. Salt and Pepper to taste. Wisk eggs in separate bowl.

3. Cook mushrooms in an olive oil prepared pan for 1 minute and set aside.

4. Put cauliflower mixture in pan and drizzle with olive oil and season to taste. Cook for 3‑5 minutes, then add mushrooms back into pan.

5. Add green onions and baby spinach and continue to cook until spinach is wilted.

Recommended Ttems

PFS ITEM #61311 CAULIFLOWER 12CT OR PFS ITEM #605728 CAULIFLOWER RICE 6/12OZ PFS ITEM #907545 GREEN ONIONS 4/2LB PFS ITEM #272384 5LB SLICED WHITE MUSHROOMS PFS ITEM #272385 5LB SLICED WHITE MUSHROOMS 1/8 “ PFS ITEM #907545 W&T SPINACH 4/2.5LB

Scrambled Veggie Breakfast

INGREDIENTS

• 3 Eggs • 1 Cup Green Bell Peppers (diced) • 1 Cup Spinach • 1 Cup Grape Tomatoes (sliced in half) • 1 Ripe Avocados (sliced) • Salt & Pepper

DIRECTIONS

1 .Melt tablespoon butter in pan, add ½ diced green peppers until soft‑ 2 minutes.

2. Add 2 cups spinach and sauté until wilted

3. Season the eggs with salt and pepper and add to pan. Cook to desired consistency.

4. Add tomatoes and avocados to top of mixture and serve.

Recommended Ttems

PFS ITEM #650605 GREEN BELL PEPPERS PFS ITEM #907130 SPINACH 4/2.5LBS PFS ITEM #328742 PEAK GRAPE TOMATOES PFS ITEM #616935 PEAK RIPE AVOCADOS # 2 PFS ITEM #616938 PEAK RIPE AVOCADOS 60CT