recipe

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.

Makes:   6 Servings 

Prep time: 10 minutes

Cook time: 25 minutes

This egg dish provides a quarter cup serving of vegetables during breakfast and uses reduced-fat cheddar cheese and non-fat milk to limit fat. Prep and cook in about 30 minutes makes this recipe an easy breakfast for both the weekday or the weekend.

Makes:   16 servings 

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