Farm to Fork Recipe Club: Make the Most of Frozen Vegetables

For years now, I've been discussing on air healthy eating and wellness with Patti Green, the mastermind entrepreneur behind Healthy Living with Patti Green. I'm so happy to bring her appreciation for fresh seasonal ingredients and healthy home cooking to our online readers.

This month, since the weather doesn't support growing fresh produce in Western New York, Patti is focusing on frozen fruits and vegetables. They actually retain most of their nutritional value compared to their fresh counterparts, which can lose vitamins over time as they are exposed to light and air.

To learn more about the advantages of frozen produce, tune in each Friday for our interview on WBLK or follow Healthy Living with Patti Green on Facebook. If you enjoy these recipes, be sure to join the Farm to Fork Recipe Club at patti-green.com/recipeclub.

Mexican Egg Casserole

Oven Baked Denver Omelette in a baking dish

Healthy Living with Patti Green

Baked Greek Chicken

Chicken Doner Kebab, Turkish Style Kebab Sandwich

Healthy Living with Patti Green

Beef Stir Fry

Fried and stewed beef meat with rice. Uzbek cuisine pilaf (plov)

Healthy Living with Patti Green

Stuffed Crepes

Crepes

Health Living with Patti Green