Hy-Vee Recipes and Ideas

While some grocery chains have discontinued selling the "ugly" produce, Hy-Vee is not giving up on the so-called imperfect produce. Hy-Vee Misfits are perfectly edible and a great way to help offset the 6 million pounds of fresh produce that goes unused each year.

Kiwifruits are brown and egg-shaped with a fuzzy skin and bright green flesh. They're packed with vitamin C and can be used in everything from salads, to smoothie bowls, and even margaritas!

When ripe, pears are sweet and juicy with an irresistible aroma. To ripen hard pears, place them in a paper bag that's loosely closed and keep them at room temperature. Check daily for ripeness. 

Taste a variety of different types to find the ones you like best. Then try them roasted on toast, poached for dessert, or tucked into a pear crisp.

Few things warm up a chilly night like warm apples. Whether you're making apple pie, apple muffins, or heating up some brandy apple cider, apples are there to give you a warm winter hug. 

Learn the different types of apples and which ones are best for baking. 

Mandarins are a type of orange, but are generally smaller and sweeter. You may also see sumo mandarins, which are characterized by their top-knot and how easy they are to peel. People sometimes confuse mandarins for tangerines; however, tangerines are considered a subclass of mandarins. Both go great in salads or grain-based sides, such as couscous or rice.

Grapefruits are described as bitter, tangy, but also slightly sweet and come in red, pink, and white. Closely related is the pomelo, which is even bigger in size.

While grapefruits are often served cut in half to be eaten raw, they can also be sliced and caramelized for parfaits, juiced for cocktails such as palomas, or added to salads. Grapefruit sections or pieces can be added to fruit salads and used in desserts.

When juiced or zested, limes have a way of punching up flavor in a variety of dishes and desserts. Key limes are even smaller, slightly more acidic, and have a stronger aroma.

Try squeezing lime juice over tacos, chicken drumsticks, or seafood salads. On average, you can get about 2 tablespoons of juice out of a lime.

If your entree, side, or salad is missing a little something, chances are it's a squeeze of lemon. Most lemons are a very tart variety. However, Meyer lemons, which are slightly smaller, are sweeter and less acidic.

Try using the zest and juice to make lemon cookies or lemon pull apart bread. Or use slices to make lemon chicken or salmon.

Acorn squash is easily recognized by its acorn shape. When cooked, it has a sweet, nutty-tasting flesh that goes well with warm spices, such as nutmeg or cinnamon.

Try slicing and roasting to make a pork chop sheet pan dinner or try making stuffed squash. 

You can identify butternut squash by it's stretched out pear shape. It has a pale yellow-orange skin with a bright orange flesh. To help you cut through it's tough skin, prick a few holes in the skin and heat in the microcrave for 1 to 2 minutes. Allow to cool and slice through. 

Try peeling and cubing squash for soup or an easy side dish. Also try grating it for coffee cake!

Ok, technically mushrooms aren't vegetables. They're not even plants. In fact, they're a special type of fungus with really important health benefits.

Look for mushrooms that have been exposed to UV light, as they're higher in vitamin D. Mushrooms are also very low in calories and high in B vitamins. Try them on flatbread, in soup, or in frittatas.

There are more than 400 varieties of this cruciferous veg, ranging in color from light green to deep reddish purple. Just one cup of cabbage has only 22 calories and is loaded with vitamins K and C. It's also a good source of folate, a B vitamin that helps your body make DNA.

Yes, it's the primary ingredient in most slaws, which can even be roasted and served over fish or meat. But it's also delicious when grilled or slathered with Dijon and garlic and baked.

Few things are more enticing than the aroma or garlic cooking, and some studies even suggest this delicious ingredient may help protect your heart.

One of the easiest ways to peel a clove of garlic is to place it on a cutting board. Using a broad-bladed knife, press down firmly on the clove. This will help the peel easily separate from the clove.

Use garlic to add a punch of flavor to dipping sauce, cheesy bread, and seafood, and to season fries.