Ingredients

• 3 C. cooked sushi rice
• 4 sheets roasted nori
• 1 large carrot finely shredded
• 1 cucumber cut into thin matchsticks
• 4 large lettuce leaves
• 5 radishes cut into thin matchsticks
• Soy sauce or tamari for dipping

Instructions

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

This delicious green smoothie is a great way to start your day. Feel free to add other greens such as kale or chard or parsley. Using frozen bananas creates a creamy texture and eliminates the need for ice cubes. If you do not have frozen bananas, add a few ice cubes to the blender to help make it cold and creamy.

• 2 C. water or coconut water
• 3 stalks celery
• 2 frozen bananas
• Small Handful of Spinach
• Juice of 1/2 lemon
• 1 large apple

Optional: Almond butter, protein powder, extra lemon.

Instructions

1. Add all ingredients to a blender or high-speed blender such as a Vitamix and blend until smooth.
2. Pour into glasses and enjoy!

About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

This dish is an excellent low carb, healthy substitution for mashed potatoes. Serve warm with extra butter or olive oil and sprinkled with chopped fresh herbs such as chives, rosemary or parsley.

• 1 medium/large head cauliflower cut into bite sized florets
• 1/4 C. butter or olive oil
• 1/2 tsp. garlic powder
• 1/4 C. chicken broth or vegetable broth, cooking liquid from steamed cauliflower will also do.
• 3/4 tsp. sea salt
• 1/2 tsp. chopped fresh rosemary, chives, or other herbs (optional)

Instructions

1. Clean and cut cauliflower into bite sized pieces.
2. Fill a large soup pot or saute pan with 1-2 inches of water and bring to a boil.
3. Add cauliflower to pot, cover and simmer for 6-8 minutes or until fork tender.
4. While cauliflower is steaming prepare a food processor by fitting it with an S blade. Add the butter or olive oil, garlic powder, broth or cooking liquid, and salt to the processor.
5. When cauliflower is fork tender, strain water off (if you are not using it in place of broth).
6. Add hot cauliflower to food processor on top of other ingredients.
7. Process until smooth, adding more broth or water if needed.
8. Serve warm with or without extra butter or olive oil and top with fresh herbs.
9. Store and leftovers in an airtight container for up to 3 days.

Serving Size approximately ½ cup

Calories: 123
Total Carbs: 7g
Net Carbs: 3g
Fiber: 3.8g
Fat: 10g
Protein 3.4g

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.

• 2 medium beets washed and peeled
• 1 can chickpeas drained (reserve liquid) and rinsed
• 1/4 C. aquafaba (liquid from can of chickpeas)
• 1/2 lemon juiced
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 2-3 T. olive oil
• 2 T. chopped Italian parsley

Instructions

1. Preheat oven to 400°F
2. Wrap beets in foil and bake for 40 minutes or until soft, then remove from oven and allow to cool.
3. Add chickpeas, lemon, garlic, salt, olive oil and aquafaba to a food processor fitted with an S blade.
4. Process ingredients until smooth, adding more aquafaba if needed.
5. Add to serving dish and garnish with extra olive oil and chopped parsley.

Looking for a delicious hummus recipe? This is a nutritious twist on a traditional hummus. You’ll love this plant-based, vegetarian, hummus treat.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 1/2 pound carrots, peeled and sliced diagonally 1/2-inch thick
• 2 bay leaves
• 2 dried chilies
• 1 C. water
• 1 C. sugar
• 1 1/2 C. white vinegar
• 1 tsp. onion powder
• 1/2 tsp. mustard seeds
• 1 1/2 tsp. kosher salt
• 1 tsp. chili flakes

Instructions

1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

This Pickled Carrots recipe provides a variety of flavor … a little sweet, a little sour and a little spicy. Check out this delicious carrot recipe!

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

To Make the Garlic Chili Oil:

• 2 T. coconut oil
• 1 large garlic clove, peeled and minced
• 1 T. red pepper flakes
• 2 T. extra virgin olive oil

To Make the Parsnip Hummus:

• 1 lbs parsnips (about 6), peeled and cubed into 1″ pieces
• 1/4 C. extra virgin olive oil (divided use)
• 1 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 3/4 tsp. sea salt or Himalayan salt
• 2 large garlic cloves, finely minced
• 6 T. tahini (sesame seed paste)
• 4 T. freshly squeezed lemon juice
• 6 T. filtered water (divided use)
• Freshly chopped parsley leaves to finish (optional)

Notes
Gluten-Free, Grain-Free, Vegan, Paleo, Dairy-Free, Nut-Free

Instructions

Make the Garlic Chili Oil:

1. Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
2. Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.

Make the Parsnip Hummus:

1. Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
2. Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
3. Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
4. With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
5. Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

Learn how to make Parsnip Hummus. This Parsnip Hummus Recipe with Fiery Chili Oil is easy to make and is a delicious snack!

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 8 oz uncooked penne pasta
• 1/2 C. dry white wine (or veggie broth/water)
• 2 very large parsnips, cut into 1/2 inch pieces (about 3 cups worth)
• 1 large yellow onion, diced
• 4 cloves of garlic, minced
• 5 C. fresh spinach
• 1 T. chopped fresh thyme
• 2 T. olive oil
• 1/4 tsp. crushed red pepper flakes
• Salt and pepper to taste

Toppings:

• Parmesan cheese
• olive oil
• Chopped walnuts
• additional crushed red pepper flakes

Instructions

1. Preheat oven to 400°F. Toss chopped parsnips with a little oil and place on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides. About 20 minutes. Toss parsnips halfway through cooking time.
2. Heat a medium sized skillet over medium heat with a little oil. Add onion and cook until tender and slightly caramelized. About 20 minutes, stirring occasionally. Stir in garlic, thyme and crushed red pepper flakes. Add wine and cook until liquid evaporates (about 3 minutes.) Stir in spinach and turn heat off.
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
4. Combine cooked parsnips and pasta with the rest of the veggies. Season to taste with parmesan cheese, crushed red pepper flakes, olive oil, walnuts, salt and pepper.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 7 small-medium carrots
• 3 medium parsnips
• 1 medium sweet onion
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 bunch fresh cilantro
• 2 cloves garlic
• 4 eggs
• 1/3 C. all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Olive oil or grapeseed oil for frying

Instructions

1. In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside.
2. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
3. Heat a sauté pan to medium and add a glug of oil (about 2 tablespoons). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 1/4 C. olive oil
• 8 cloves crushed garlic
• 5 bay leaves
• 5 jalapenos deseeded and sliced lengthwise
• 2 medium For You® Carrots, chopped in half, then sliced lengthwise
• 1 1/2 C. white wine vinegar
• 1 1/2 C. water
• 1 T. salt
• 2 T. dried Mexican oregano
• 1 bag For You® Radish MatchStixx™

Instructions

1. Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
2. Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
3. Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.

Featuring For You® Radish MatchStixx™, this Pickled Radish Matchstixx recipe is an easy plant-based vegan recipe. We’ve done all the work! For You® Matchstixx™ are ready to enhance your recipe with the distinctive flavor and texture of radishes. No extra fat or calories; just pure crunchy flavor.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 2 lbs parsnips, peeled, cut into 3″ lengths, quartered
• 1/4 C. Olive oil
• Salt and freshly ground black pepper
• 3/4 T. Red pepper flakes
• 2 T. Butter
• 1 T. Apple cider vinegar
• 1 T. Honey

Instructions

1. Preheat oven to 450°F. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!

Credit: Ronda Wieringa from Jenison, Michigan

A simple parsnips recipe featuring ForYou® brand parsnips from Miedema Produce. This Spicy Honey Glazed Parsnips recipe require a 2-pound bag of parsnips and spices for a delicious and nutritious side dish.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• Butter-flavor nonstick cooking spray
• 3 C. peeled, halved, and thinly sliced celery root (about 1 lb)
• 2 C. peeled and thinly sliced parsnips (about 12 oz)
• 2 T. butter
• 2 tsp. all-purpose flour
• 1 C. evaporated milk
• 1 tsp. snipped fresh thyme leaves
• 1 clove garlic, minced
• 5 T. finely shredded Parmesan cheese
• Fresh thyme (optional)
• salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.
2. Place a small saucepan over medium heat. Melt the butter, then whisk in the flour. Cook the flour and butter mixture for 1 minute, then slowly whisk in the thyme. Add the fresh thyme and garlic and cook, stirring constantly, until the sauce thickens. Season generously with salt and pepper.
3. Pour the thickened sauce over the arranged vegetables and sprinkle with the Parmesan cheese. Bake, covered, 40 minutes. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.

This Scalloped Root Veggies recipes features ForYou® brand parsnips. An easy-to-make vegetarian recipe with parsnips provides the perfect side dish.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 20 medium For You® Radishes, leaves, stems, and rootlets trimmed (about 1 pound when trimmed)
• 1 1/2 T. roasted peanut oil
• 2 T. soy sauce
• 2 medium scallions, sliced thin
• 1 T. sesame seeds, toasted in a dry skillet until golden brown

Instructions

1. Preheat the oven to 425°F. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
2. Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan

Ingredients

• 1 1/2 lbs For You® Carrots, coarsely chopped
• 2 lbs For You® Parsnips, peeled and cut into 1/2″ pieces
• 1/2 C. butter, diced and softened
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

This recipe features both ForYou® brand carrots and parsnips! A delicious and healthy side dish alternative to mashed potatoes, you will love this Whipped Carrots & Parsnips recipe as much as we do!

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan