L&M Companies

Recipes & Tips!

We hope you enjoy some of our recipes and fresh produce tips.  Check back often or follow us on twitter as we continue to add more!

Savory Potato Salad

May 22, 2014



  • 2 tablespoons olive oil
  • 2 pounds red potatoes, diced
  • 1/2 yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 8 cooked crisp bacon slices, crumbled
  • 1 8 oz can whole kernel corn, drained
  • 1 bunch green onions, chopped
  • 3/4 cup Ranch style dressing
  • Salt and pepper to taste


  1. Place oil in a 15- x 10-inch baking pan; add potatoes, onion, garlic, salt and pepper. Toss to coat. Arrange potato mixture in a single layer.
  2. Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.
  3. Toss together potatoes, bacon, corn, green onions, and dressing. Add salt and pepper to taste. Serve warm or chilled.


 Summer Harvest Pasta Salad

July 23rd, 2013



  • 1 green bell pepper, chopped
  • 1 yellow pepper, chopped
  • 1 medium eggplant, cubed
  • 2 yellow squash, cubed
  • 2 cups of broccoli, chopped
  • 1 pint cherry tomatoes
  • 5 tbsp extra virgin olive oil, divided
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup torn arugula leaves
  • 1/2 cup chopped fresh basil
  • 2 tbsp balsamic vinegar
  • 2 – 3 cloves of garlic, minced
  • 1 (12 ounce) package of small pasta (elbows, bowties or rotini)
  • 2/3 cup Feta cheese (optional)


  1. Preheat oven to 450 degrees. Spray a baking dish with non-stick cooking spray
  2. In a medium bowl toss the peppers, eggplant, squash, broccoli and tomatoes with 2 tablespoons of the olive oil, salt, and pepper. Spread evenly into the baking dish.
  3. Bake vegetables for 10 minutes
  4. Remove from oven. Drizzle 1 tbsp olive oil over vegetables and toss. Return vegetables to oven and bake for an additional 15 minutes.
  5. Cook pasta according to package instructions.
  6. In a large bowl, combine the roasted vegetables, cooked pasta, arugula, and basil. Mix in remaining olive oil, balsamic vinegar, feta (if desired), and garlic. Toss to coat.
  7. Season with salt and pepper to taste. This pasta salad can be served hot or chilled.

Grilled Eggplant Sandwiches 

June 18th, 2013

eggplant in carton

Serves 4


  • 1 Nature’s Delight eggplant cut into ½ inch slices
  • 1 Tbsp. salt
  • 1 ½ Tbsp. olive oil
  • 2 cloves garlic, crushed
  • 3 Tbsp finely chopped fresh basil
  • 8 slices, crusty bread (½ inch slices, toasted if you like)
  • 1 tsp balsamic vinegar
  • 2 large tomatoes, diced
  • fresh ground black pepper
  • Optional: 4 slices of Swiss cheese or ½ cup feta crumbles


  1. Remove the ends of your eggplant and cut into half-inch slices. Sprinkle both sides with salt and rest for at least 10 minutes. Rinse eggplant and pat dry with paper towels.
  2. Combine olive oil and garlic and lightly brush each slice of eggplant. Grill over MEDIUM HIGH. Cook for 15 minutes, or until easily pierced with a fork. Flip once halfway through cook time.
  3. Meanwhile, dice the tomatoes, toss with balsamic vinegar and basil and season with black pepper.
  4. Arrange eggplant slices on 4 slices of bread. Top with Feta or Swiss cheese if desired, and tomato mixture. Top with second slice of bread and serve warm.


Grilled Donut Peaches with Sweet Ricotta Cheese

June 7th, 2013



For the Peaches

  • 4 medium peaches
  • 2 tbsp unsalted butter or margarine
  • 1 tbsp brown sugar

For the Ricotta

  • 1 ½ cups part-skim ricotta cheese
  • 1 tsp vanilla extract
  • 2 tbsp mild honey


For the Ricotta

  1. Place ricotta cheese in food processor and blend until completely smooth.
  2. Transfer to a bowl and stir in vanilla extract and honey
  3. Refrigerate until ready to use

For the Peaches

  1. Cut the peaches in half and remove the pits
  2. In a small saucepan melt the butter and brown sugar together over low heat
  3. In a bowl, coat the peaches in the mixture
  4. Grill peaches over direct medium heat until grill marks are visible, about 10-12 minutes – flipping once halfway through cook time

 *Recipe Note: These peaches also pair well with vanilla ice cream

Larry’s Lucky Taters

May 28th, 2013



  • 2 lbs of red potatoes cut into ¾ inch cubes
  • 1 tbsp freshly chopped thyme (or ¼ tsp dried thyme)
  • 1 clove garlic, minced
  • 1/8 cup olive oil
  • ¼ cup lemon juice (juice of 1 large lemon)
  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees F
  2. In a large baking dish, toss potatoes with olive oil, lemon juice, and thyme. Sprinkle with salt and pepper to taste
  3. Roast in the preheated oven for about 45 minutes, or until potatoes are fork-tender and lemon juice has caramelized.

*Learn more about Larry and our other growers! 

Very Veggie Wraps

March 12th, 2013  


  • ¾ cup Nature’s Delight broccoli, chopped
  • 1 medium Nature’s Delight red bell pepper, chopped
  • ½ Nature’s Delight cucumber, peeled, chopped
  • ¾ cup carrots, shredded
  • 1 cup cheddar cheese, shredded, low-fat
  • ¼ cup ranch salad dressing, low-fat
  • ½ tsp chili powder
  • 1 cup shredded lettuce
  • 4 tortillas


  1. Wash and prepare vegetables.
  2. Combine chopped vegetables with cheese, dressing and chili powder; mix well.
  3. Spoon 1/4 cup vegetable mixture and 1/4 cup lettuce into the center of each tortilla.
  4. Wrap each tortilla around the vegetable mixture.
  5. Serve cold.

Healthy Chicken and Vegetable Pockets

February 28th, 2013 


  • 4 Boneless, Skinless Chicken breasts – 4 ounces each
  • 1 Nature’s Delight Green Bell Pepper, cut into strips
  • 1 Large Nature’s Delight Yellow Squash, thinly sliced
  • 1 medium Nature’s Delight Red Onion, peeled and sliced
  • 1 large Nature’s Delight Eggplant, peeled and cubed
  • 2 cloves of garlic, minced
  • 1 tbsp of Olive Oil
  • 8 tbsp (1/2 cup) Light Italian dressing (or favorite light marinade)
  • Salt and Pepper


  1. Preheat oven to 400 Lay out 4 rectangles of aluminum foil (roughly 13’ x 15’) on workspace
  2. In a mixing bowl, toss Bell Pepper, Yellow Squash, Onion, Eggplant, Garlic, and Olive Oil. Season with salt and pepper to taste.
  3. Spoon vegetables evenly among foil rectangles.
  4. Place a chicken breast on top of each serving of vegetables.
  5. Pull foil up around chicken and add 2 tbsp of dressing or marinade to each serving.
  6. Bring the edges of the foil together to create a pocket around vegetables and chicken, rolling the edges tightly, creating a seal to trap steam.
  7. Place pockets on a baking sheet and bake in 400 degree oven for 25 – 30 minutes.

*Recipe Note: Chicken is cooked when internal temperature reaches 165 degrees F.


A sweet pie for your sweet-pea!

February 14th, 2013


  • 16 ounces cream cheese, softened
  • 1/2 cup pureed Nature’s Delight sweet potato
  • 2/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 graham cracker crust, 9-inch
  • whipped cream and cinnamon sugar, if desired


*Let cream cheese and eggs sit until they reach room temperature (not to exceed 30 minutes)

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl with electric mixer, beat the cream cheese on medium speed. Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg until all ingredients are fully incorporated. The mixture should be smooth, light and fluffy. Fold in the eggs with a spatula until smooth and well blended. Spoon into the graham cracker crust
  3. Bake for 40 to 45 minutes, until the pie filling is set. Cool the pie. Cover and refrigerate until serving time.
  4. Serve this pie with whipped topping and a light dusting of cinnamon sugar, if desired.

Serves 8.  

Stuffed Bell Peppers … Stuffed to Pep-perfection!

January 31st, 2013


  • 4 medium sized Nature’s Delight bell peppers
  • 1 lb lean ground turkey
  • 1 small onion, diced
  • 1 tbsp Olive Oil
  • 1 clove garlic, minced
  • 1 cup cooked white or brown rice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 – 12oz can crushed tomatoes
  • 1 cup bread crumbs or cheddar cheese (optional)


  1. Preheat oven to 350 degrees.
  2. Cut the tops off of the peppers and remove seeds, etc. Blanch peppers in salted, boiled water for 5 minutes. Drain.
  3. Over medium-high heat, sauté onions in olive oil until translucent, about 5 minutes. Add garlic, cook 1 minute.  Add ground turkey. Break up large pieces, sauté for 3 minutes to brown the meat.
  4. Reduce heat to low. Stir in rice, tomatoes, salt and pepper.
  5. Spoon mixture into the peppers and arrange upright in a small, lightly greased baking dish.
  6. Bake at 350 degrees for 45 minutes or until cooked through. If using bread crumbs or cheese, sprinkle on top before the last 5 minutes of cooking and turn oven to broil.

How to Saute Eggplant

January 31st, 2013

Cut 1 Nature’s Delight eggplant (about 1 pound) into ¾ inch chunks. Toss with ½ teaspoon of salt and let sit for 20 minutes. Rinse eggplant and pat dry with paper towel. Heat 1 tbsp of olive oil in a large sauté pan over medium heat. Add eggplant, stir to coat in oil. Season lightly with salt and pepper to taste. Sauté for 12-15 minutes, or until tender. Stir often. For a savory, smoky flavor, substitute seasoning salt with ½ tsp of Liquid Smoke.