KCC Veggie Bugs

by Jodie Fitz

1 – 14.5 oz. can of PICS chick peas

1 cup PICS baby carrots

1 garlic clove

3 tablespoons tahini paste

3 tablespoons PICS olive oil

¾ teaspoon PICS sea salt

½ teaspoon PICS onion powder

Baby cucumbers

Fresh vegetables ie grape tomatoes, pepper, celery to create bug body

PICS cream cheese

Candy eyes

Drain and rinse the chick peas.

Place the baby carrots in a mini food chopper or food processor and finely chop.  

Add 1 clove peeled garlic, chick peas, tahini paste, olive oil, sea salt and onion powder to the carrots. Grind together until a thick, creamy hummus consistency is reached.

Slice cucumbers in half length-wise. Scoop out the center with a spoon. Fill with hummus to make the bug body. Using fresh vegetables like grape and cherry tomatoes, sliced and cut cucumber pieces, create head, tail, wings and other bug body parts.

Add candy eyes using a dab of cream cheese as “glue.”

Bug creation can be deliciously limitless!

Share on facebook
Share on twitter
Share on pinterest

Earth Day Cuisine - The Plant Powered Plate

Ellie Wilson

MS, RDN, Manager, Health and Wellness

Earth Day, the largest secular observance event in the world, will be recognized again on its 51st anniversary, April 22nd. Over 1 billion people in 184+ countries will be engaged in activities and events that promote improved care and feeding of our unique planet. There is a streaming international event online and events that focus on community connection, education and collaboration in venues near and far.

Adding more plants to your plate is one way to engage in supporting Earth Day, agriculture and individual health. Americans at every age and stage have plenty of room to add more plant-based foods. Recent research released by the Produce for Better Health Foundation shows an almost 10% decline in fruit and vegetable intake since 2004. As 2021 is also the International Year of Fruits and Vegetables, we fully support all efforts to add bounty and benefits of powering your plate with plants, and we have some resources to make it easy.

Recipe for a Plant Powered Plate

  1. Most people only eat just one vegetable one time per day – up the ante on that, double up veggie portions when you have them, and add some to all meals and snacks.
  2. Energize your day with a quick cup of 100% juice – a 4 ounce serving equals a full serving of fruit! Add 100% juice to water, vinaigrettes, marinades, or freeze in ice cube trays and bag up for a quick way to add flavor and benefits to your favorite drink.
  3. Participate in “conscious cuisine” – promoted by the Produce for Better Health Foundation, being more mindful of how plants can bring flavor, texture, antioxidants, fiber, and more to a dish. More plant-based eating benefits human and agricultural wellbeing.
  4. Check out the Know Your Colors Plant Powered nutrition guide for plant-based foods that only contain plant-based ingredients and at least 5 grams of protein.
  5. Find more ways to bring climate literacy and food education together here.

Some delicious plant-forward recipes from the Price Chopper recipe collections:

Grilled Fruit Tacos

Oatmeal Energy Squares

Tex Mex Quinoa Bowls

Shop Earth Day Favorites!

Share on facebook
Share on twitter
Share on pinterest