Our markets are bursting with deep green kale, red radishes, golden summer squash, sweet peas, crunchy carrots, red & yellow peppers, and juicy fruit waiting to be “SNAP-ed” UP! Did you know that the more colors you eat, the healthier your diet will be? Mixing together lots of colorful fruits & veggies make meals a “rainbow” of deliciousness and nutrition.
Our farmers accept SNAP, WIC, EBT and NYC HealthBucks. Find a market in your neighborhood go buy your rainbow! Our fruits & veggies are picked and delivered directly to your neighborhood by the farmers who grow them. They ripen naturally in local sunny fields which means they have BETTER taste and MORE nutrition!
Use those SNAP dollars to make a Rainbow Summer Salad. Chop up greens. Kale, spinach or any green you love. Add red or yellow peppers, radishes, sugar snap peas, cherry tomatoes, red onion and carrots, all in bite-size pieces
For extra protein, add a can of chickpeas or kidney beans, cold bits of cooked chicken or hard boiled eggs
Nuts like almonds add a little crunch plus antioxidants & fiber.
Toss it all together with a light dressing or make a rainbow of veggies on your plate. Either way, just be creative!
Like all rainbows there’s a pot of gold at the end: Vitamins A, B, C & K, antioxidants and fiber along with minerals like calcium, phosphorus & thiamin are all packed in each delicious bite.
It’s a SNAP to celebrate summer with rainbows of taste…and health!
RECIPE: Rainbow Salad
Serve it like a picture or mix it all up. Ingredients amounts are just suggestions - add what you like!
1 pound small red potatoes
½ pound of sugar snap peas or ½ cup of shelled peas
½ pound fresh green beans
1 red pepper, sliced in strips
Cherry tomatoes, cut in half
1 can kidney bean or chickpeas (rinsed)
¼ red onion thinly sliced
1 bunch of romaine or red leaf lettuce
6 hard boiled eggs, cut in quarters or a can of tuna
½ cup pitted black olives
1/3 cup olive oil
¼ cup lemon juice
2 teaspoons each of fresh oregano & thyme, finely chopped
1 teaspoon Dijon mustard
salt and pepper to taste
Whisk together dressing ingredients & set aside
Small red potatoes: Cut in quarters & cook in boiling water until tender (10 minutes or less.) Drain & toss with 1 tablespoon of dressing.
Green Beans: Bring water back to a boil. Add beans & cook for 3-4 minutes. Dunk into ice water & add them to paper towel
Kidney beans or chickpeas: Toss with onion & 1 tablespoon dressing
Arrange all ingredients in a large serving bowl. Serve with remaining dressing mixed in or on the side.
Use the same water to cook all the veggies one at a time. Remove veggies with slotted spoon and dunk into cold water to stop the cooking. This maintains crunch and color.
With salads the possibilities are endless. Have FUN! Mix and match your veggies! Sometimes it’s okay to play with your food!
Light Summer Dressing for veggies salads:
Mix ¼ cup lemon juice, ¼ cup feta cheese & 1 Tablespoon of olive oil to a jar and shake. Add mint for some extra freshness.
Avocado: Creamy, nutty taste that’s a powerhouse of vitamins & minerals
Roasted Veggies: On a rimmed cookie sheet toss carrot sticks, sliced summer squash or zucchini and onions with 1 Tablespoon of olive oil. Season with salt & pepper. Bake at 450 for 10-15 minutes until tender, turning once
Tuna Fish or cooked chicken add more protein
Capers add sharp tangy flavor & lots more antioxidants
Cheese adds more calcium. Just use a little for flavoring
Nuts add crunch & flavor. Walnuts, almonds, pecans & pistachios have antioxidants & vitamins & protein.
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