Need an appetizer for your summer fêtes? Try this seasonal twist on a classic, Avocado Toast with Watermelon from the National Watermelon Promotion Board!
● 1/2 avocado, mashed
● 1/2 teaspoon lemon juice
● 2 slices whole grain bread, toasted
● 4 tablespoons diced watermelon
● 2 tablespoons low-fat feta cheese, crumbled
● 2 teaspoons chopped fresh mint
● 1/2 teaspoon lemon zest
Mix together avocado and lemon juice and spread mixture on each slice of bread.
Top with watermelon and cheese.
Sprinkle with mint and lemon zest and serve.
Preserve summer’s bounty with this sweet cherry jam from Washington State Cherry Farmer April Clayton. This jam is great on sandwiches, toast or even just straight out of the jar.
Got a crisper drawer full of last week’s veggies? Throw ’em in a stew! Try this hearty beef stew from Missouri cattle farmer Luella Gregory.
These Chili Loaded Baked Potatoes are the perfect weeknight meal or game day treat. Try this recipe from the Mushroom Council!
This burger recipe from the Mushroom Council combines all of the tasty meatiness of beef without the heft. And it’s a great way to use up any extra mushrooms you might have!
Sink your teeth into this tasty no-bake peanut butter pie recipe from Georgia peanut farmer Casey Cox!