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Y’all, I can’t believe I made it through this past week. It’s been a whirlwind, between moving, my brother getting married (and me being the photographer!), multiple photo shoots and just life in general. Thank goodness it looks like things are going to start slowing down soon! I need some time to catch up with everything in life before the new school year starts with a bang.
So the fact that I was able to make dinner the other night and come up with this fun recipe idea is a pretty good sign that things are getting back to normal. I’m ready to not be torn 500 different directions with all the things I need to do. Our first meal in our new apartment set off the smoke detector (oops…), but this second meal was a success and I can’t wait to make it again!
Before getting to the recipe, though, I need to tell you about an amazing new product I’ve been trying out. I don’t know about you, but I absolutely love filling up my fridge with fresh produce. Looking in and seeing all the different colors of the fruits and veggies just makes me happy! I especially enjoy it during the summer when I get to enjoy all the fresh and in season produce. However, I hate it when my fruits and veggies go bad after just a few days, no matter how perfect they looked the day I bought them. Any one else with me? Well that’s where these Rubbermaid® FreshWorks™ containers come into play.
These produce containers are different from the normal ones I’ve always used. They are made with patented FreshVent™ Technology that keeps produce fresher longer- how awesome is that? It also has a Crisp Tray™ that elevates the produce away from moisture at the bottom of the container and promotes proper airflow to help prevent spoilage. When I first heard about them I knew these were going to be perfect for me, and I was right! I loved that the three different containers are sized for storage of the most commonly purchased produce, and how well it stacks in my fridge.
How it works:
The patented membrane in the containers helps regulate the flow of oxygen and carbon dioxide, and the FreshVent is used to delay spoilage of your produce. The vent allows excess CO2 to escape and additional O2 in, creating the optimal environment to maintain fresh produce. Which is basically a complicated way to say that the containers are made to extend the life of your fruits and veggies longer than when stored in their normal containers.
**When using the FreshWorks containers, make sure your produce is not cut, but still whole! If it’s cut the produce will not stay fresh as long.**
I picked up my container at my local Kroger in the food storage aisle!
So when I opened up my brussels a few days after buying them and saw they were still just as fresh as the day I bought them, I was a happy duck! I couldn’t wait to use it in my recipe. This week I decided to try something new and make some summertime bruschetta with all my favorite summer flavors- grilled squash and brussel sprouts, mini heirloom tomatoes and some baby kale. The result: one of my new favorite recipes to make for entertaining guests!
When I think of bruschetta, I think of fancy Italian restaurants and expensive appetizers. I never really considered making it before, but after this recipe, I know it’s going to be one of my go-tos when we have friends over for dinner. Not only is it super easy to pull together, but it’s absolutely delicious and you can go so many directions flavorwise depending on the ingredients you use for the topping. Pretty awesome, huh? Especially when I get to use fresh produce that lasts so much longer than normal with my new FreshWorks container! ;)Print
- 1 cup heirloom tomatoes
- 1/4 cup kale
- 1 cup brussel sprouts
- 1 cup squash
- 1 Tbsp red wine vinegar
- 1/2 Tbsp olive oil
- Salt and pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- French bread
- Olive oil (for the bread)
- Heat up your grill while prepping the brussels and squash.
- Cut off the ends of the brussel sprouts, then cut them in half. Place on a big sheet of foil, sprinkle some olive oil and season with some salt and pepper. Fold up the ends of the foil to make a “bag”.
- Roughly chop the squash. Place on a big sheet of foil, sprinkle some olive oil and season with some salt and pepper. Fold up the ends of the foil to make a “bag”.
- Grill until veggies are tender!
- Meanwhile, chop the tomatoes and kale into small pieces and place in a bowl. Season with the vinegar, olive oil and spices.
- Once the veggies are done on the grill, cut them into smaller pieces and and add to the bowl. (You can remove the seeded part of the squash if it has become a bit mushy during the cooking.)
- Turn on the broiler in your oven, or set the oven to 400F.
- Cut the french bread into half inch slices, place on a foil lined pan, and spread the olive oil over the tops of the slices.
- If using the broiler, broil for 2 minutes or until the tops are brown and crunchy.
- If baking, bake for 10 minutes, or until the tops are brown and crunchy.
- Remove from the oven then top with a spoonful of the veggie mixture.
- Enjoy immediately!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Do you struggle with produce going bad just a few days after buying it at the store?
Have you ever made bruschetta before?