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Summer Snack Attack

Summertime is almost here and we’re kicking it off by sharing some of our favorite summer snacks! While prepping food for a day at the pool, or just a day of fun in the sun with friends, you want easy and satisfying snacks that require little to no preparation. Look no further… we’ve got you covered!

Ditch the potato chips and opt for some delicious kale chips. We’re also sharing a few tasty dips that can be paired with your favorite Foxy dippable veggies!

We recommend using Foxy Broccoli, Cauliflower, Celery and Celery Hearts. Thoroughly wash and dry your veggies and cut into small, bite size pieces.

Follow these next steps for some healthy and delicious Foxy Organic Kale chips and veggie dips:

Classic Kale Chips

Ingredients: approx. ½ bunch kale leaves, olive oil

1. Drizzle with olive oil

2. Spread kale onto the baking sheet into a single layer. Bake for about 25 minutes, rotating the pan

“All-Dressed” Kale Chips

Ingredients: approx. ½ bunch kale leaves, olive oil, garlic powder, chili powder, onion powder, smoked paprika, fine grain sea salt or pink Himalayan sea salt and cayenne pepper (optional)

1. Add kale leaves into a large bowl. Massage lightly with olive oil then sprinkle on the spices and/or seasonings of your choice to taste.

2. Spread kale onto the baking sheet into a single layer. Bake for about 25 minutes, rotating the pan

Cucumber-Dill Yogurt Dip

Ingredients: 2 cups plain yogurt, ¼ English hothouse cucumber, small dice (about ¾ cup), 2 tbsp. minced fresh dill, a tsp ground coriander, ¾ tsp red pepper flakes, ½ tsp white wine vinegar, and salt and pepper to taste

In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar and salt. Season with freshly ground pepper to taste. Serve with Foxy Broccoli, Cauliflower and Celery and Celery Hearts!

Hummus Dip

Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed, ½ cup extra-virgin olive oil, ½ lemon, juiced, 2 tablespoons roughly chopped fresh parsley leaves, 2 gloves garlic, peeled, 1 ½ tsp salt, ½ tsp dark Asian sesame oil, 1.2 tsp ground cumin, 12-15 grinds black pepper, ¼ cup water and paprika, for garnish

1. In a blender, combine all the ingredients except the parsley and paprika to be used as garnish. Blend on low speed until smooth. If your mixture is too dry, add more olive oil.

2. Scrape the hummus onto a plate. Sprinkle the paprika over the drop, drizzle lightly with olive oil and scatter some parsley on top. Serve with Foxy Broccoli, Cauliflower and Celery and Celery Hearts!

We hope you enjoy these yummy summer snacks! Keep sharing your recipes with us this summer on Facebook, Instagram and Twitter. Make sure to tag #FoxyProduce for a chance to be featured on our page!

For more information about Foxy Produce and our products, please visit www.foxy.com/what-we-grow. For additional Foxy Recipes, please visit www.foxy.com/recipes.

Recipes inspired by Oh She Glows and The Food Network.

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