According to the U.S. Centers for Disease Control and Prevention, in 2009, 67.5 percent of adults ate fruit less than two times daily and 73.7 percent ate vegetables less than three times per day. Despite ongoing efforts to increase healthy eating, families across the U.S. are still not able to eat the suggested daily dose of fruits and vegetables.
Stop & Shop is helping families get their daily value of fresh fruits and veggies by providing shoppers with many options for choosing fresh, in season, locally-grown produce.
For more than 60 years Stop & Shop has been the largest buyer and seller of fresh and local produce in the Northeast. “We recognize the value in supporting local farms and believe it is our responsibility as a company to make it easier for our customers to purchase locally grown food,” said Andrea Astrachan, vice president of consumer affairs at Stop & Shop.
Heat 1 tsp oil in a large, heavy nonstick skillet over medium heat. Add onion and cook just until soft. Add remaining oil, eggplant, zucchini, salt and pepper and cook until eggplant is golden brown. Add peppers and stir-fry 3-4 minutes. Stir in garlic and cook only until fragrant, about 30 seconds. Add tomatoes, vinegar and herbes de Provence. Reduce heat to low, cover and gently simmer 4-5 minutes. Meanwhile, in rapidly boiling water, cook penne according to package directions. Drain pasta. Measure 1 cup pasta and stir into ratatouille. Remove from heat and stir in basil. Portion remaining pasta into shallow soup bowls and top with ratatouille. Sprinkle each with Parmesan and garnish with more fresh basil.
Spray a 9-inch baking dish with vegetable cooking oil. Arrange alternate layers of potatoes and apples in the dish. Pour orange juice and maple syrup over the layers. Dot with margarine. Cover and bake in a 375F preheated oven for 20 minutes or until apples are tender.
SOURCE Stop & Shop