Vegetable Cups

It’s that time of year again, when New Year’s resolutions are in full swing. If you’re aiming to prepare more wholesome meals and snacks for your family this year, but are worried about having the time, Libby’s^® Vegetable Cups are a great solution time-crunched moms and dads can feel good about.

Packed with vitamins and minerals, Libby’s^® Vegetable Cups offer a complete serving of healthy goodness and are an easy way to get your kids to eat more healthy, wholesome vegetables.  They are microwaveable and their single-serve and easy-to-open packaging make them perfect for lunchboxes and snacking on-the-go.

Libby’s^® Vegetable Cups are the only 4 oz. Vegetable Cups on the market and are available in five of Libby’s most popular varieties: Sweet Corn, Cut Green Beans, Sweet Peas, Diced Carrots and Peas & Carrots.

In addition to being a great choice for on-the-go snacks and single-serve sides, they’re also perfect to use in side dishes, main courses and even appetizers. Celebrity chef and head judge on the Food Network’s Iron Chef America and Next Iron Chef Donatella Arpaia crafted original recipes using Libby’s^® Vegetable Cups. Check them out here and let them fuel snack and meal masterpieces of your own!

Creamy Corn & Chorizo Soup

Serves 4-6

Ingredients:

• 1 lb. chorizo
• 2 tbsp. olive oil
• 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
• 1 medium onion, sliced
• 3 garlic cloves, sliced
• 1 red pepper, diced
• 2 tbsp. thyme
• 4 cups chicken broth
• 1 can chopped tomatoes with green chili pepper
• 2 tbsp. cilantro, chopped
• ¼ cup heavy cream

Instructions:

• Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
• Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
• Add the chicken broth and tomatoes with chili pepper and bring to a boil.
• Reduce the heat to low and simmer for 25 minutes.
• Add heavy cream and cook for an additional 10 minutes.
• Sprinkle the soup with the chopped cilantro, if desired.

Minestrone Soup

Serves 4-6

 

Ingredients:

• ½ onion, chopped
• ½ shallot, chopped
• 2 celery stalks, chopped
• 1 garlic clove, sliced
• ¼ cup olive oil
• 2 ½ cups chicken broth
• 1 can plum tomatoes, crushed
• 2 cans cannellini beans, drained
• 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
• 2 Libby’s®  Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
• 2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
• 2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
• 3 tbsp. thyme

Instructions:

• Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
• Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
• Drain the carrots, sweet peas, green beans and corn, and add to the broth.
• Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
• Serve with grated parmesan, if desired.

Seven Layer Dip

Serves 6-8

Ingredients:

• 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
• 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
• ½ head of iceberg lettuce, shredded
• 1 can Libby’s® Black Beans
• 1 garlic clove, minced
• 1 ½ tsp. garlic powder
• ¼ cup olive oil
• 1 can diced tomatoes with green chilies, drained
• ¾ cup sour cream
• ¾ lb. Monterey jack cheese, shredded
• 3 tbsp. cilantro, chopped

Instructions:

• Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper.
• Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes.
• Empty green beans in a bowl and set aside.
• Drain the corn, add to the skillet and cook for 2 minutes.
• Empty corn in a bowl and set aside.
• Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
• In a deep platter start layering. First spread the shredded lettuce over the platter.
• Spread the refried black beans over the lettuce.
• Sprinkle half the cheese over the black beans.
• Add a layer of corn over the beans.
• Sprinkle the remaining cheese over the corn.  Add a layer over the cheese with the seasoned green beans.
• Carefully spread the sour cream over the cheese, trying not to move the layer of cheese.
• Finally add a layer of tomatoes and chilies.
• Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

Roasted Diver Scallops over Pea Puree

Serves 2

 

Ingredients:

• 6 diver scallops
• ¼ cup plus 1 tbsp. olive oil
• 4 tbsp. unsalted butter, divided
• 2 cloves garlic, minced
• 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
• 1 sprig of mint
• 2-3 tbsp. mint, chopped
• 2 tbsp. shallot, chopped
• Extra virgin olive oil

Instructions:

• Pat the scallops dry and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan. Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
• In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
• Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
• Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
• To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.

Little Ears Pasta with Peas, Mint & Ricotta

Serves 5-6

Ingredients:

• 1 ½ cup ricotta cheese
• 1 cup parmesan cheese, grated
• 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
• 2 tbsp. lemon zest
• 2 tbsp. mint, chopped
• 1 lb. orecchiette or shell pasta
• 2 tbsp. unsalted butter

Instructions:

• Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.
• Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.
• Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.
• Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.
• Add chopped mint and additional pepper.

Carrot & Green Bean Salad

Serves 4

Ingredients:

• 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
• 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
• 3 tbsp. lemon juice
• ¼ cup olive oil
• 1 small garlic clove, finely minced
• ¼ of a red onion, thinly sliced
• ¼ cup parsley, chopped

Instructions:

• Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.
• In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
• Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.
• Sprinkle with the remaining parsley. Serve at room temperature.

Glazed Carrots with Spicy Pecans

Serves 4

 Ingredients:

• ½ cup pecan halves
• 4 tbsp. butter
• 1 egg white, beaten
• 1 tsp. cayenne pepper
• ½ tsp. cumin
• 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
• 1 tbsp. rosemary, chopped
• ¼ cup brown sugar

Instructions:

• Preheat the oven to 350°.
• In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
• Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
• Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
• Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
• Season the carrots with salt and pepper and cook for another 5 minutes.
• Put the carrots in a bowl with the pecans and toss to combine.