recipe

Makes:   4 Servings 

A deliciously balanced blend of crisp Cameo apples, celery, raisins, chicken breast and Greek yogurt-based dressing, served over a bed of lettuce.

Makes:   4 Servings 

Prep time: 1 hour

Fruit-based desserts can contribute to making half your plate fruits and veggies. True to their name, Honeycrisp apples are sweet and crunchy, perfectly delicious raw, but also ideal in baking. And their sweetness lends potential to reducing added sugar, as we did with this apple crisp.

Makes:   4 Servings 

Prep time: 15 minutes

A colorful, casual meal that's surprising simple to prepare.

More than 1,500 acres of cabbage are harvested in Colorado each year. Cabbage relatives include broccoli and cauliflower, and there are more than 400 varieties of cabbage in the world. Choose cabbage heads with compact leaves that are heavy for their size. Cabbage is very low in sodium and an excellent source of Vitamin C. Look for Colorado cabbage at your local grocery store, farmers' market or at restaurants across the state. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.

Makes:   8 servings 

Dried fruit and sage combine to give this whole grain dish a flavor of fall, but you can enjoy it any time of the year!

Makes:   5 servings 

This recipe can be enjoyed for any meal of the day.  Spice it up with your favorite hot sauce. 

Makes:   8 servings 

Banana peppers add a kick to these delicious enchiladas - and are in season the same time as bell peppers. 

Makes:   4 Servings 

Prep time: 30 minutes

Chopped mushrooms, when sauteed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Makes:   6 servings 

Break out the barley to make a comforting vegetable soup on a cold or rainy day.

Makes:   16 servings 

This tasty, zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.