Tortellini Fruit Salad


1 9-ounce package cheese tortellini
1 cup Florida blueberries
1 3/4 cups Florida strawberries
2 Florida tangerines, peeled and sectioned
1/2 cup low-fat poppy seed dressing


  1. Cook tortellini according to package instructions; drain.
  2. In a large, bowl add pasta and fruit. Pour dressing over salad and mix evenly.
  3. Add basil and salt and pepper to taste.
  4. This recipe is best when served cold. Refrigerate 2-4 hours.

Yield6 servings


Vegetable Calzone


1 11 ounce package of pre-made pizza dough
1/2 cup pasta sauce
1 teaspoon dried oregano leaves
1 cup chopped Florida zucchini, sautéed
1 cup chopped Florida bell pepper, sautéed
1 cup chopped spinach, sautéed
2 1/2 cup grated mozzarella cheese


  1. Roll the dough into a 10-by-14-inch shape and cut in half to make two 7 inch by 10 inch rectangles.
  2. Cover half of each, lengthwise, with the tomato sauce, zucchini, pepper and spinach leaving a 1-inch border. Add oregano and 1 1/2 cups of the grated mozzarella. Brush the edge of the dough with water.
  3. Fold the 2 sides together, pinch the edge to seal, and roll the edge slightly. Prick the top several times with a fork. Transfer to a greased baking sheet. Let rest 10 minutes.
  4. Sprinkle top with remaining mozzarella. Bake 20 to 25 minutes.

For toddlers:

  1. *Take out an extra zucchini for your toddler to enjoy as a snack while you prepare dinner. See steaming directions and dip recipes in Phase 2 under “Kid Recipes”.

For babies:

  1. Choose 1 Florida zucchini; smaller zucchini are usually most tender.
  2. Wash and cut into small slices or chunks. Do not remove skins.
  3. Steam zucchini until tender.
  4. Place into food grinder and puree.
  5. Add water as necessary to achieve a smooth, thin consistency.


Turkey Green Bean Salad


2 cups Florida green beans, trimmed and cut into small pieces
1/4 cup low-fat mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dill
1/4 teaspoon ground black pepper
2 cups diced cooked turkey meat
1/2 cup diced Florida red bell pepper
1/2 15 ounce cans tomato sauce
3 tablespoons chopped fresh cilantro


  1. Place green beans in a pot of boiling water and cook for 2 minutes. Remove from heat and rinse with cold water, drain well.
  2. In a large bowl combine mayonnaise, yogurt, lemon juice, salt, dill and black pepper; mix well.
  3. Add green beans, turkey, bell pepper and cilantro to the mayonnaise mixture. Toss well to coat.


Florida Zucchini with Parmesan Skillet Cake


1 pound medium Florida zucchini
2 tablespoons unsalted butter
1 clove Florida garlic, minced
2 tablespoons fresh Florida basil, chopped
1/2 cup grated Parmesan cheese


  1. Grate zucchini.
  2. Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes.
  3. Add basil and salt and pepper to taste.
  4. Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
  5. Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet.
  6. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
  7. Slide cake onto a platter. Cut like a pizza. Serve and enjoy.

Yield2-4 servingsFor BabySet aside one extra zucchini for baby food. Wash and cut into small slices or chunks; do not remove skins. Steam squash until tender. Place into food grinder and puree. Add water as necessary to achieve a smooth, thin consistency. Freeze any extra portions in ice cube tray for use later.


Vegetable and Sausage Pasta

1 12 ounce box of rotini pasta
2 tablespoons olive oil
1 pound sausage, chopped
2 cups chopped Florida zucchini
2 teaspoons minced garlic
2 tablespoons all purpose flour
2 cups coarsely chopped Florida tomatoes
1 1/2 cups whole milk
1/2 teaspoon salt
3 tablespoons minced fresh parsley
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until desired doneness. Drain pasta and set aside.
  2. Heat oil in a large deep skillet and cook sausage until evenly browned.
  3. Stir in zucchini and garlic and cook for two minutes. Add flour a little at a time, stirring until blended. Stir in tomatoes, milk and salt. Simmer on low heat until mixture thickens, 8 to 10 minutes.
  4. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Yields 4

To prepare food for you baby while cooking for the family cut an extra ½ cup zucchini for baby and steam until tender. Place in food grinder and puree. Freeze any extra portion in an ice cube tray for use later.

More “Recipes of the Month”

Strawberry Pops


12 Florida strawberries
12 4-inch lollipop sticks
1 cup lightly crushed whole grain cereal
12 paper candy cups, or use plate


  1. Rinse strawberries and remove leaves.
  2. Insert sticks into the narrow end of the strawberry.
  3. Dip berry in yogurt, then in the cereal. Serve immediately.


Steamed Corn with Feta Dressing


4 ears Florida corn, shucked and cooked on the cob (about 4 cups)
1 tablespoon olive oil
1 tablespoon white vinegar
2 tablespoons crumbled feta cheese
2 tablespoons freshly chopped basil


  1. Cut kernels from cob with a sharp knife, leaving the corn in large pieces. Heat oil over medium heat in a large skillet. Add corn and cook for 4 minutes, stirring occasionally. Add vinegar and cheese; mix well. Remove from heat and stir in


Shredded Carrot and Watermelon Salad


4 cups shredded carrots
2 cups seeded watermelon, diced small
1 1/3 cup vinegar
1/3 cup sugar
1 tablespoon Italian seasoning
1/4 cup olive oil
salt and pepper to taste


  1. Whisk together the vinegar, sugar, Italian seasoning and olive oil. Salt and pepper to taste.
  2. Place the carrots in a large bowl and pour the dressing over the carrots. Toss well and allow the carrots to marinate for an hour. Just before serving, toss the carrots again and mix in the watermelon. Serve immediately.

Yield4 to 6 ServingsFor BabySet aside an extra 1/4 cup sliced, soft Florida watermelon with rind and seeds removed. Puree with food grinder or mash with a fork – add cereal (if desired) to thicken the melon and to achieve a smooth, thin consistency.
*Melon does not need to be cooked, but can be steamed and mashed if you prefer.


Roasted Vegetable Strata


1 1/2 cups chopped Florida green beans
1 cup chopped Florida bell pepper
1 cup chopped Florida zucchini
2 tablespoons vegetable oil
4 Florida eggs
3 cups low-fat milk
1/2 cup chopped green onions
1 cup shredded low-fat mozzarella cheese
3 cups biscuit mix
3/4 cup low-fat milk
1 1/2 teaspoons crushed dried rosemary leaves


The first 3 steps of this recipe can be prepared up to 24 hours ahead and kept refrigerated until ready to use.

  1. Combine green beans, peppers, zucchini and oil in large bowl and toss to coat oil evenly.
  2. Arrange vegetables in a single layer in a baking pan and roast in a 400 F oven until vegetables begin to brown, about 25 minutes.
  3. While vegetables are cooking, combine eggs, milk, green onions and cheese in a medium bowl and beat until blended. When vegetables are done, set aside to cool. Pour egg mixture into a 3 quart casserole, add cooled vegetables and mix.
  4. Pre-heat oven to 350 F and if first 3 steps have been made ahead of time, remove egg and vegetables from refrigerator. Combine biscuit mix, milk and rosemary and mix until soft dough forms.
  5. Drop heaping teaspoons of dough onto egg and vegetables, leaving some space between biscuit mixes so the vegetables can be seen. Bake for about 35 to 45 minutes or until top browns and a knife inserted into the center comes out clean.

While waiting for the vegetable strata to bake take an extra 1/2 cup zucchini or green beans to make food for your baby. Steam until tender; beans will take a little longer that the zucchini. Place in food grinder and puree. Freeze any extra portion in an ice cube tray for use later.

Yields 6 servings


Red Bean Salad


1 15 ounce can kidney beans
1 cup chopped Florida celery
1 small Florida zucchini, chopped
1 small Florida cucumber, chopped
2 green onions, chopped
1 cup low-fat mozzarella cheese, cubed
1/2 cup grated Florida carrots
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoon olive oil
Salt to taste


  1. Rinse beans under cold water and drain well.
  2. In a large salad bowl, combine all ingredients. Toss well and serve