MARKET TO MEALTIME!

MARKET TO MEALTIME! FSNE

Funding for th

e SNAP-Ed progra

m provided by U

SDA in cooperat

ion with th

e Marylan

d Department o

f Human

Resources a

nd the Unive

rsity o

f Mary

land. T

he Universit

y of M

arylan

d Extensio

n will not d

iscrim

inate ag

ainst a

ny

person becau

se of race, a

ge, sex,

color, sexual o

rientat

ion, physi

cal or m

ental disa

bility, r

eligion, a

ncestry o

r

national o

rigin, m

arital

status, g

enetic inform

ation, p

olitical

affiliat

ion, and ge

nder identity

or expressio

n.

Always wash your hands

before preparing food

SUMMER

Makes: 6

servin

gs

Serving s

ize: 1

cup

Ingredien

ts:

Direction

s:

1. Preheat oven to 350 degrees.

2. In a large bowl, a

dd oats, half of th

e nuts, brown sugar, baking

powder, and cinnamon, and mix well.

3. In another bowl, b

eat together milk, egg, m

elted butter,

and vanilla

, if used.

4. Add the egg mixture to the oat m

ixture, and stir to combine.

5. Gently stir in blueberries and sliced bananas.

6. Spray 8x8-in

ch baking pan with cooking oil spray.

7. Pour mixture into pan and top with remaining chopped nuts.

8. Bake for 35-40 minutes.

Banana-Blueberr

y Bake

d Oatmeal

2 cups oats

½ cup nuts, chopped

2 Tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups nonfat or low-fa

t milk

1 egg

2 Tablespoons margarine or

butte

r, melte

d

2 teaspoons vanilla extract,

optio

nal

1½ cups blueberries, washed

2 bananas, peeled and sliced

Cooking oil spray

Make ahead and reheat in the microwave for a quick breakfast.

MARKET TO MEALTIME! FSNE

Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.

Always wash your hands before preparing food

SPRING Fruit and Spring Greens Salad

Makes: 5 servingsServing size: 1 cup

Ingredients:

Directions:1. In a large bowl, mix spinach or greens, fruit, and nuts.2. In a small bowl, mix oil, lemon juice, and honey to make dressing.3. Pour the dressing on top of the salad and mix. 4. Season with salt and pepper to taste.

4 cups spinach or salad greens, washed and dried1 cup strawberries, washed and sliced, or orange segments¼ cup nuts, chopped2 Tablespoons lemon juice2 Tablespoons vegetable oil1 Tablespoon honeySalt and black pepper to taste

Make half of your plate fruits and vegetables.

MARKET TO MEALTIME! FSNE

Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human

Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any

person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or

national origin, marital status, genetic information, political affiliation, and gender identity or expression.

Always wash your hands

before preparing food

FALL

Chicken Waldorf Salad

Makes: 6 servings

Serving size: ½ cup

Ingredients:

Directions:

1. Toss apples with orange juice.

2. Add mayonnaise, nuts, raisins or dried cranberries, curry

powder (if used), celery, onion, and chicken.

3. Stir, then refrigerate at least 1 hour before serving.

3 apples, washed, cored,

and chopped

3 Tablespoons orange juice

1/4 cup reduced-fat mayonnaise

1/4 cup nuts, chopped

1 cup raisins or dried

cranberries

2 stalks celery, washed

and chopped

½ onion, chopped

2 cups cooked chicken, diced

2 teaspoons curry powder,

optional

This recipe makes a great main dish salad for lunch or dinner.

MARKET TO MEALTIME!Greens, Roots , and Fruits

Market to Mealtime is an innovative program, developed by Maryland Food Supplement Nutrition Education (FSNE) to

encourage consumption of fruits and vegetables. The curriculum reflects the Maryland growing season highlighting

produce grown locally in spring, summer, and fall.

p poster displays p simple recipes p practical tips for families

p handout materials p lessons

Participants learn simple, low-cost ways to include more fruits and vegetables in meals and snacks. Recipes combine

seasonal fruits and vegetables with staple foods such as whole grains, lean protein, and low-fat dairy foods.

Market to Mealtime displays are an excellent resource for use in community settings including farmers’ markets, CSA

pick-ups, food banks and pantries, health departments, agency waiting rooms, and school-sponsored family events.

Tabletop poster displays have corresponding recipe cards and handouts for distribution.

FSNE

Funding for the SNAP-Ed program provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.

· Almost 100% of participants, who attend events with recipe demonstrations, report that they enjoy theway the recipe tasted; 91% believe their families would like the recipe as well.

· A majority of program participants report they plan to use the knowledge they gained during thesessions – nearly 8 out of 10 plan to buy the produce in the recipe they tasted.

· 76% of participants plan to involve their family in making the recipe they tasted.

Market to Mealtime: Making a Difference in Maryland Communities

For more information about Market to Mealtime or to become a collaborator contact Lynn Rubin in the FSNE State Office at 410-715-6903 or e-mail lrubin@umd.edu