What's On
Your Plate?

A healthy plate and an active lifestyle can help reduce your risk for breast cancer.

What’s On Your Plate?

Pink Ribbon Produce and its produce partners want to help you meet the challenges of balancing your plate with a healthy diet of fruits and vegetables and an active lifestyle so you can make strides in the fight against breast cancer. The American Cancer Society recommends eating at least 2 ½ cups of fruits and vegetables each day to help lower cancer risk. These foods contain important vitamins, minerals, phytochemicals, and antioxidants and are usually low in calories. Choose produce with the most color – dark green, red, yellow, and orange – they have the most nutrients.

Check out our produce partners healthy options to help balance your plate!

Download our FREE What’s On Your Plate? guide for recipes, information and healthy living tips.

About Pink Ribbon Produce

Pink Ribbon Produce, a cause-marketing in-store promotion now celebrating its eleventh year, continues to unite the produce industry in the fight against breast cancer. This program is designed to bring awareness through education and fundraising for continued breast cancer research. It has grown each year both in its reach of retail support and number of supplier sponsors. The fundraising efforts of Pink Ribbon Produce support breast cancer research, education and screenings. This year Pink Ribbon Produce is teaming up with the National Breast Cancer Foundation, Inc.

Using in-store, interactive and online components in conjunction with a public relations campaign, Pink Ribbon Produce drives consumer awareness through the produce departments at Harris Teeter, Meijer and Price Chopper retailers. Shoppers can pick up information on healthy living and early breast cancer detection while shopping and support the Pink Ribbon Produce promotion by purchasing participating supplier products.

Donations are raised through the participating produce suppliers who donate a flat dollar amount and through our online donation campaign during the promotion dates. All donations support the National Breast Cancer Foundation, Inc. and the money raised is kept in the local communities.

Please contact Marta Ryan with any questions regarding this program.
Email: mryan@augustineagency.com
Phone: (916) 774-9600

Win a grocery gift card up to $750 when you share photos of Pink Ribbon Produce on your plate using the hashtag #WhatsOnYourPlate.

See below for details

FILL MY PLATE WITH:

Boring salads are a thing of the past! Try out some of these tasty salad recipes to easily fill half your plate with fruits and veggies.

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SUPER GUACAMOLE GRILLED CHICKEN SLIDERS

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Servings: 8

Ingredients
1 lb. ground chicken
1 large egg, lightly beaten
1 cup chopped fresh basil leaves
1/2 cup WHOLLY GUACAMOLE®
1 tsp. grated lemon rind
3/4 tsp. kosher salt
8 slider buns, toasted

Garnish
WHOLLY GUACAMOLE® Classic Dip
Pico de gallo

Directions: Prepare grill for medium heat. In large bowl, gently combine ground chicken and next 5 ingredients and shape into 8 (1/2 inch thick) patties. Grill 5 to 7 minutes on each side or until cooked through. Always cook chicken to well-done, 165° F as measured by a meat thermometer.
Assemble sliders and top with guacamole and pico de gallo, if desired. 

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WILD GREENS AND QUINOA WITH TOFU

Ingredients
1 9-oz. bag Eat Smart Wild Greens and Quinoa Salad Kit
1 15-oz. package extra firm tofu
1 lime, juiced
1 1/2 tsp. cajun seasoning
1 tsp. agave
1 tbsp. canola oil
Salt and pepper to taste

Directions: For the marinade: Combine lime juice, cajun seasoning and agave in a bowl 
and set aside.

Slice the block of tofu horizontally in half. Stack tofu between two paper towels, place a plate on top and press down to remove some of the water. Press the tofu for about 5–15 minutes. Remove the paper towels and chop the tofu into small cubes. Marinate the cubes in the lime mixture for at least 1 hour, then season with salt and toss. Heat canola oil in a non-stick pan over medium heat. Pan-fry tofu until golden brown on all sides.

Mix the wild greens and quinoa in a bowl and place half of salad on a plate. Top with the marinated tofu or place tofu on the side.

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HARVEST GRAPE SALAD

Prep: 30 min. Servings: 16

Ingredients
12 cups leaf lettuce
1 lb. green and 1 lb. red grapes (seedless)
1/2 lb. cooked medium shrimp, peeled and deveined
1 package (3 oz.) ramen noodles
1/4 cup raisins
1/4 cup golden raisins
1/4 cup sliced green onions
1/4 cup toasted walnuts or sunflower kernels
Salad dressing of your choice

Directions: In a large bowl, combine lettuce, grapes and shrimp. Break ramen noodles into small pieces (save the seasoning packet for another use) and add to salad with raisins, onion, and walnuts or sunflower kernels.
Drizzle with dressing, toss to coat.

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SWEET AND SAVORY PASTA

Prep: 30 min. Servings: 4

Ingredients
1 package DOLE® Chopped Sunflower Crunch Kit
2/3 cup orzo
1 tbsp. olive oil
½ cup yellow onion, chopped
2 garlic cloves, minced
1 cup broccoli, roughly chopped
2 tsp. dried basil, crushed
1 medium tomato, chopped
½ cup garbanzo beans, cooked
½ cup chopped cucumbers
¼ cup black or green pitted olives, chopped
Sal and ground pepper, to taste
Chopped fresh basil or parsley

Directions: Cook orzo according to package directions; drain. Heat oil in large heavy pot over medium heat. Add onion, garlic and broccoli; cook until onion is soft. Add dried basil and tomato; cook 2 to 3 minutes. Add chopped salad blend; cook until wilted. Stir in garbanzo beans, cucumbers and olives; cook and stir 2 minutes longer. Stir in the orzo, dressing and sunflower seeds packets. Season with salt and pepper, to taste. Garnish with bacon packet and chopped fresh basil.

Side dishes & sauces can take a meal from mediocre to mouth-watering. And who doesn’t love a quick and nutritious shake? Try some of these recipes to help you on your quest for healthy eating.

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GREEN JUICE SALAD DRESSING

Ingredients
2 garlic cloves, crushed

1 tbsp white wine vinegar

1/2 lemon, juiced

1/4 cup Evolution Fresh Sweet
Greens & Lemon juice

1/2 tbsp Dijon mustard

1/2 tsp salt & pepper

1/3 cup olive oil

Directions: Mix together garlic, white wine vinegar, lemon juice, Evolution Fresh Sweet Greens & Lemon juice, Dijon mustard, and salt & pepper. Whisk in olive oil. 
Drizzle over mixed greens and enjoy!

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NONNIE’S GREEN BEAN SALAD

Prep: 15 min. Servings: 4

Ingredients
12 oz. Pero Family Farms® Snipped 
Green Beans
1/2 cup onion, chopped
1/2 cup Pero Family Farms® grape tomatoes, sliced in half
1/4 cup Apple Cider vinegar
2 tbsp. olive oil
1 tsp. garlic, minced
Salt and pepper to taste

Directions: Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.

Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.

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GINGER SHRIMP & SCALLOPS

Prep: 30 min. Servings: 4

Ingredients
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1 green onion, sliced thin
4 tbsp. Naturally Fresh® 
Ginger Dressing
Salt & pepper to taste

Directions: Combine all ingredients in skillet over medium heat. Sauté until seafood is cooked. Serve with rice and steamed vegetables.

Other serving suggestions:
1. Serve atop a bed of greens with any vegetables and dress with more Naturally Fresh Ginger Dressing.

2. Cook lo mein noodles according to package, return noodles to pot once drained and toss the seafood with vegetables and drizzle a little Naturally Fresh Ginger Dressing, mix and serve.

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TURKEY & MUSHROOM BBQ STUFFED SWEET POTATOES

Servings: 8 

Ingredients
4 large sweet potatoes, about 1 pound each
16 oz. Highline Mushrooms® white or mini bella mushrooms
1 lb. lean ground turkey
1 small yellow onion, diced
2 cups prepared barbecue sauce
2 cups shredded Monterey Jack cheese
4 green onions, white and green
portion sliced

Directions: Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.

Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.

Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often, until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.

Add barbecue sauce and stir until heated through, about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potato and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.

Broil on high for five minutes, until cheese
is browned and bubbling. Serve warm.

Sometimes you crave something a little different. "Surprise me!" is here to give you something a little different, with a lot of healthy, fresh ingredients.

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SPINACH & CHEESE STUFFED PORTABELLAS

Prep: 40 min. Servings: 4

Ingredients
4 tbsp olive oil
4 Highline Portabella Mushrooms, 
trimmed and cleaned
3 tbsp. olive oil
3 tsp. balsamic vinegar
4 tomato slices
2 cups fresh baby spinach
3 oz. goat cheese
Salt and pepper to taste

Directions: Preheat oven to 350°F. Place mushrooms–gill-side up–on a baking sheet. Drizzle with olive oil and balsamic vinegar. Bake for 20–25 minutes.

Remove mushrooms from oven and top with tomato, spinach and goat cheese. Salt and pepper to taste.

Serve warm.

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MINI WEDGE SALAD

Prep: 15 min. Servings: 2

Ingredients
1/2 head iceberg lettuce
Bacon crumbles
Cherry tomatoes
Blue cheese crumbles
4 oz. Wholly Guacamole Avocado Verde

Directions: Cut the lettuce into mini wedges, about 3 inches each. Top with bacon, tomatoes and blue cheese.

Drizzle with Wholly Guacamole Avocado Verde.

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HUDSON VALLEY HARVEST SALAD

Prep: 15 min. Servings: 2

Ingredients:
4 tbsp. extra virgin olive oil
1 tsp. Dijon mustard
1 tbsp. honey
2 tbsp. balsamic vinegar
1/2 lb. fresh kale, washed and chopped
1/4 red onion, peeled and chopped
1 Fuji apple, cored and chopped

Directions: Wisk together all wet ingredients. Toss together kale, onion and apple. Combine and enjoy!

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BROCCOLI & CAULIFLOWER MAC AND CHEESE

Ingredients
1 16 oz. package elbow macaroni
1 12 oz. bag of Eat Smart Broccoli
& Cauliflower Florets®
2 tbsp. unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken or vegetable stock
4 oz. Neufchatel cream cheese
2 cups shredded sharp cheddar cheese
(2 tbsp. reserved for topping)
1/2 cup grated Parmesan cheese
(1 tbsp. reserved for topping)
1 tsp. onion powder
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/4 cup panko breadcrumbs

Directions: Preheat oven to 375°. Cook pasta according to package directions for al dente. Two minutes short of the pasta’s finish cooking time, add florets to pasta water and continue cooking. Drain pasta and vegetables and place in greased 9″ x 12″ baking dish. Melt butter in medium saucepan over low flame. Add flour and stir with a wooden spoon to form a paste. Cook paste for five minutes, stirring occasionally, to avoid raw flour taste in your finished sauce. Slowly add milk to pan while stirring to incorporate. Add chicken stock and raise heat to medium. While milk mixture is heating, place Neufchatel in small bowl and add some of the warming liquid, stirring in one tablespoon at a time to soften into a thick liquid. Add cream cheese mixture to pot, stirring to incorporate. Heat sauce to a low boil and remove from heat. Stir in all remaining ingredients except breadcrumbs and reserved Parmesan.

Pour sauce over pasta and vegetable in baking dish and stir gently to incorporate. Top with breadcrumbs and reserved cheeses. Bake until bubbly and golden brown on top, about 25 minutes.

SHARE THE LOVE

Spread the word about breast cancer prevention and help Pink Ribbon Produce raise money for the National Breast Cancer Foundation.

CONTEST DETAILS

Share your photos of Pink Ribbon Produce on your plate on Facebook, Instagram or Twitter using the hashtag #WhatsOnYourPlate for a chance to win a grocery gift card from Harris Teeter, Meijer, Price Chopper or Market32.

Grand prize: $750 gift card. 1st place: $500 gift card. 2nd place: $250 gift card.

Show your support for the National Breast Cancer Foundation by purchasing from our Pink Ribbon Produce Partners:

  • Harris Teeter
  • Meijer
  • Market 32
Since beginning our participation in the Pink Ribbon Produce program in 2006, Harris Teeter and its produce vendors have raised $199,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
Since beginning our participation in the Pink Ribbon Produce program in 2007, Meijer and its produce vendors have raised $208,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
Since beginning our participation in the Pink Ribbon Produce program in 2008, Price Chopper and its produce vendors have raised $45,000 for local breast cancer awareness programs.
Download the FREE What’s On Your Plate? guide for recipes, information and healthy living tips.
DONATION INFORMATION
Name of Charity National Breast Cancer Foundation
Donation From Produce Partners Min. $2000 donation
Limitations on Donation None
Dates of Promotion Oct. 2 to Oct. 28, 2017
More Information pinkribbonproduce.org
Consumer purchase does not result in charitable contribution.

It only takes a few seconds, but donations make a huge difference. Over the past ten years, Pink Ribbon Produce has helped raise over $461,000 for breast cancer awareness and prevention. We still need your help. You can donate to the National Breast Cancer Foundation securely and confidentially online using your credit or debit card by simply clicking on the link below. If you'd prefer to send your donation by standard mail, you may also select that option. We appreciate your kindness and generosity.

No purchase necessary to enter or win. CONTEST PERIOD: Entries will be accepted Saturday, September 23, 2017 at 12:00PM (PST) through Tuesday, October 31, 2017 at 11:59PM (PST). Entries submitted before or after this period will be disqualified. CONTEST SPONSOR: Augustine 532 Gibson Dr., Ste. 250, Roseville, CA 95678. HOW TO ENTER: Share your photos of Pink Ribbon produce in your shopping cart on Facebook, Instagram and Twitter using the hashtag #WhatsOnYourPlate. By participating in the Contest, entrant certifies that his/her entry is original, has not been previously published or won any award, and does not contain any material that would violate or infringe upon the rights of any third party, including copyrights, trademarks or rights or privacy or publicity. The decision of the Sponsor and judges is final and binding on all matters relating to the Contest. All photos submitted will be deemed the property of the Contest Sponsor and may be used for advertising purposes without further compensation. ELIGIBLITY: (1) one entry per household, per day, during the contest period. Sponsor reserves the right in its sole and unfettered discretion to disqualify any entry that it believes contains obscene, offensive or inappropriate content, that does not comply with these official rules or that is not consistent with the spirit or theme of the contest. Qualifying photos will be determined by the Contest Sponsor. All entrants must be a legal resident of one of the following states in the United States: CT, DC, de, FL, IN, KY, MA, MD, MI, NC, NH, NY, OH, PA, SC, VA, VT, WI and who are 18 years or older. Employees, directors, contractors and officers of Sponsor, their respective parents, affiliates, subsidiaries, distributors, advertising and promotional agencies or other companies associated with the promotion of the Drawing, as well as the immediate family (spouse, parents, siblings, children, and their respective spouses) and household members of each such employee are not eligible. Entrants must have valid email address and it is entrant’s responsibility to update Sponsor of any change in email address. Contest Sponsor is not responsible for incorrect email address, server issues, winners moving or relocating or issues with lost or stolen mail, coupons or delivery. Expenses not specifically included in prize description and all taxes are the sole responsibility of the winner. Each prize is awarded “as is” with no warranty or guarantee, either express or implied outside of manufacturer's limited warranty. No transfer, assignment or substitution of a prize permitted, except Sponsor reserves the right to substitute prize for an item of equal or greater value in the event an advertised prize is unavailable. PRIZE: (1) One Grand Prize Winner receives a $750 gift card to Meijer, Price Chopper, Market32 or Harris Teeter; (1) Second Place Prize Winner receives a $500 gift card to Meijer, Price Chopper, Market32 or Harris Teeter; (1) Third Place Prize Winner receives a $250 gift card to Meijer, Price Chopper, Market32 or Harris Teeter. Prize will be awarded on December 1, 2017. ODDS OF WINNING THE PRIZE DEPEND ON TOTAL NUMBER OF ENTRANTS. SELECTION and WINNER NOTIFICATION: Prize winners will be notified by email on or around November 15, 2017. Winners not responding and providing shipping information within (5) days of notification will forfeit their prize. USE OF WINNER’S NAME, LIKENESS, CITY, STATE OF RESIDENCE and/or PRIZE INFORMATION: Except where prohibited by law, entry into the Contest constitutes the winner’s consent to the use by Augustine of winner’s name, likeness, voice, lithographical data, city and state of residence and entry materials in programming or promotional material, worldwide in perpetuity or on a winner’s list, if applicable, without further compensation. Sponsor is not obligated to use any of the above-mentioned information or materials, but may do so and may edit such information or materials, at Sponsor’s sole discretion, without further obligation or compensation. GENERAL: Participation in the Contest constitutes entrant’s full and unconditional agreement to and acceptance for these official rules and the decisions of sponsor, which are final and binding. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Instagram and Twitter. The entrant is providing information to Sponsor and not to Facebook, Instagram and Twitter. No information provided will be given to or sold to a third party.