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Fresh Stop is ready to roll

Friday is an exciting day for the entire Fresh Stop team! We are hosting a special preview for everyone associated with getting the bus ready to roll.

Part of this VIP event is a nutritious tasting menu featuring some of our favorite, health-friendly recipes. Want to try them at home? Check below for the top five recipes from this morning’s amazing preview.

Fresh Stop Fall Harvest Bake

8 oz Butternut Squash, peeled, diced ¼”
8 oz Beets peeled, diced ¼”
8 oz Sweet potatoes peeled, diced ¼”
8 oz Apples, diced ¼”
2 oz Orange juice
1 ½ Tbsp olive oil
1/3 tsp Salt
1 tsp Garlic, minced
1 pinch dried Parsley

Peel and dice squash, beets and sweet potatoes into small ¼” cubes. Dice apples with peelings into ¼” cubes and place in a water bath with orange juice. Cover apples with the water and orange juice. Set aside.
Spray baking pan with a non stick spray and add root vegetables. Drain apples and add to baking pan. Mix olive oil, salt, garlic together. Pour over mixture and toss well. Bake in oven at 350 degrees for 20 minutes. Bake until fork tender. Remove and garnish with parsley.

Fresh Stop Creamed Spinach

2 ½ lbs Spinach or Frozen spinach drained
1/8 tsp salt
1/3 tsp black pepper
1 oz canola oil
1/3 cup onions
1 ½ Tbsp flour
3/4 cup skim milk or fat free half and half
4 ounces mozzarella cheese

If spinach is frozen thaw and drain spinach. Spray a small baking pan with a non-stick spray. Add spinach. Mix in salt and black pepper.
To make sauce:
Sauté onions in oil over medium heat in a small pot. Cook onions until translucent. Add flour and cook for two minutes. Add milk and whisk sauce until it comes to a boil. Reduce to low heat. Add half the cheese, stir until melted. Fold in sauce with spinach. Sprinkle remaining cheese on top. Bake in oven until cheese melts. Remove from oven and serve hot.

Fresh Stop Kale Salad

2 ½ lbs chopped Kale
3 apples, cubed ½” (place in a bowl mixed with water and orange juice)
½ cup Orange juice
2 Tbsp of oil
2 Tbsp Honey
1 small red onion julienned
3/4 cups of feta cheese

Chop kale into small pieces and place in large salad bowl. Drain apples from juice bath. To make dressing, combine orange juice, oil, and honey together. Place orange segments on top of kale.
Drizzle dressing over kale. Lightly cover greens with feta cheese. Serve cold.

Fresh Stop Chicken Asian Salad

2/3 tsp fresh ginger
2 oz Rice Vinegar
2 oz Low sodium soy sauce
¼ cup Orange juice
2 Tbsp honey
3 oz sesame oil
¼ tsp powder
6 oz whole wheat pasta
1 cup Edamame beans (See Frozen section of store)
1 cup Carrots, shredded
1 cup Red Cabbage, shredded
1 small red onion, thinly sliced
6 oz diced chicken
1 oz Sesame seed

Add first 7 ingredients to a blender and mix well. Set aside. Cook pasta according to the package directions, drain, and cool. Do not overcook. In a large bowl, toss spaghetti noodles, Edamame, carrots, red cabbage, red onion, diced chicken and sesame dressing.

Have a favorite healthy recipe of your own? Let us know and we’ll share it with the Fresh Stop community!

Our Impact This Year

  • People Served


  • Volunteer Hours

    500 +

  • Bags of Produce


  • Community Site Stops


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