LHHG Foodi Tip: Pick fruits and vegetables that have a thick outer skin when selecting non-organic produce. However, non-organic fruits and vegetables should not be excused from your menu. Washing and lightly scrubbing the vegetables and fruits will remove pesticide residue found on the out layer of your produce. Also, buy foods that are in season, because farmers have less problems with pest and disease due to friendly growing environments and weather conditions.
Worst Produce: High in Pesticide Residue
Nectarines – imported
Kale / collard greens +
Summer squash +
Dirty Dozen List Source: EWG.org
Parmesan Spinach Cakes
12 cups DOLE Spinach from two 9-ounce packages
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400°F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full). Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.