Washington State University Senior Farmers Market Nutrition Program

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Recipes

Recipes

 

 

Recipes are an important tool in nutrition education. The following recipes can be used to promote a specific fruit or vegetable depending on what's available at the farmers market. The recipes below are formatted to make double-sided half sheet flyers.

Printing Instructions:
1. Print file (2 pages)
2. Duplex (make a double -sided copy)
3. Cut page into half sheets (2 recipes per page)

Hint: Try printing on colored paper or card stock for a more durable flyer.

Adobe Acrobat Reader® software is required to view or print PDF files. For information about downloading, click here.

RECIPES
KEY INGREDIENTS

Blueberry Coffeecake

Breakfast Burrito

Broccoli Salad

Cabbage & Potato Saute´

Cabbage Noodle Salad

Cauliflower in Yogurt-Cumin Sauce

Chicken Creole

Chicken Vegetable Soup

Creamy Parsnip Soup

Curry Dressing

Crust-less Spinach Pie

Eggplant Casserole

Garden Frittata

Mushroom Barley Soup

Parsnip-Carrot Gratin

Pasta & Beans

Pasta Delight

Pumpkin Bread

Rice Salad

Roasted Root Vegetables

Spicy Vegetable Dip

Spring Salad

Sweet Potato Pie

Vegetable Stir-Fry

blueberries or other berries

potatoes, onion, bell pepper

broccoli, red onion

cabbage, potatoes, bell pepper, onion

cabbage, green onion, carrots

peas, cauliflower, cilantro

tomatoes, bell pepper, celery, onion

kale or other greens, onion, carrot, tomatoes

parsnip, onion, potato

lettuce, peas, red pepper

spinach, garlic

eggplant, mushrooms, tomatoes

spinach, onion, tomato

mushrooms, onion, celery, carrot

parsnip, carrot, parsley

spinach, bell pepper, zucchini, onion, tomatoes

broccoli, carrot, red onion

pumpkin

any variety of vegetables, fresh herbs

potato, carrot, parsnip, rutabaga, sweet potato, onion

celery, bell pepper, green onion

spinach, radish, red onion

yams or sweet potatoes

cabbage, broccoli, bell pepper, carrot, onion

 
                         
                         
                         
 

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