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Recipes & Nutrition Analysis for Celery

Tips:

When selecting celery, chose straight, stiff stalks with fresh leaves if possible.  Avoid limp stalks. Celery should be juicy and crisp.

When storing celery, refrigerate in a plastic bag for 1-2 weeks. If celery stalks become limp, place the stalks in ice cold water to re-hydrate.

For long-term sotrage, celery can be frozen. Slice, then spread out on a cookie sheet and place into the freezer. When all the chunks are frozen, pack them into an airtight container and return to the freezer. Celery pieces will be soft when thawed and best used in soups and stews as opposed to salads.

ref: Fruits and Veggies More Matters, “From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce (3rd Edition)”

Show only recipes in season

Bean & Macaroni Soup

The word soup is derived from a Sanskrit word meaning “good nutrition.”  This Bean &Macaroni Soup is quick and easy, flavorful and colorful, and packed with nutrient-rich vegetables, herbs, and spices.

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Egg Salad Sandwich

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Pancit - Filipino noodle dish

One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!

This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.

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Pozole con Pescado

Alliance for a Healthier Generation's 2012 Rachael Ray's Yum-o! Healthy School Meal Contest Winning Recipe

Pozole, a soup made with hominy, is a favorite dish for Oakland Unified SD's Mexican students. While pozole is traditionally made with pork or chicken, this soup would be a great vehicle to serve fish that isn't fried and breaded. Option: Substitute the traditional topping of cabbage with kale, a dark and nutritious green. The dish has a slight kick to it but it is not too hot.

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