What's On Your Plate?

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

Power Up 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 Power Up Your Plate!

About Pink Ribbon Produce

Pink Ribbon Produce, a cause-marketing in-store promotion now celebrating its fourteenth 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 social media campaign, Pink Ribbon Produce drives consumer awareness through the produce departments at Harris Teeter 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 Olga Verkhotina with any questions regarding this program.
Email: overkhotina@augustineagency.com
Phone: (916) 774-9600

Win With "Power Up Your Plate!"

Win up to $500 to Price Chopper, Harris Teeter or Market 32 grocery markets by entering to win the "Power Up Your Plate" contest giveaway! Entering is easy! Just share a photo of how you eat healthy with Pink Ribbon Produce on Facebook, Twitter, or Instagram using the hashtag #PowerUpYourPlate and by tagging the Pink Ribbon Produce social channels to be entered to win. The contest kicks off on September 23, 2019 and ends October 31, 2019. For more information and to read the official contest rules, please visit www.pinkribbonproduce.org. Good luck!

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.

Return to Site

ASIAGO APPLE ARUGULA SALAD

Serves: 4
Working time: 10 minutes
Total time: 10 minutes

Ingredients
1 medium Gala apple, cored
1 (5-ounce) package fresh arugula
1/3 cup finely chopped Fresh Gourmet® Honey Roasted Pecans
1/3 cup Litehouse Balsamic Vinaigrette
1 ½ cups Fresh Gourmet® Asiago Cheese Crisps (about 2 ½ ounces)
Lemon Juice from a quarter of a lemon (to prevent Apples from browning)

Directions
Cut apples into very thin wedges. Spritz lemon juice on cut apples to prevent browning. In a large bowl, gently toss arugula, pecans, and vinaigrette until lightly coated. Sprinkle on Fresh Gourmet® Cheese Crisps and enjoy. 

Return to Site

POACHED PEAR, PROSCIUTTO & GORGONZOLA SALAD RECIPE

Sweet pear comes together with crispy prosciutto and Gorgonzola cheese to make a salad that’s sure to please!

Ingredients
1 Fresh Express Pear Gorgonzola Salad Kit
3 Slices Prosciutto, 1/16th in. Slice
3 Halves Bosc Pear, Halved, Cored
2 Each Star Anise, Whole
16 Fl. Oz Red Wine
2 Each Clove, Whole
1 Cinnamon Stick
¼ Cup Granulated Sugar
16 Fl. Oz. Water

Instructions
Preheat a convection oven to 375°.
In a medium sauce pot combine star anise, red wine, cloves, cinnamon, and water.
Bring the sauce pot to a light simmer and add Bosc pear halves.
Continue to simmer for 20 minutes or until pear is soft to the touch but still has structure.
Place the prosciutto on a parchment lined baking sheet; bake for 8 minutes or until golden brown and crispy.
Remove pears from poaching liquid and allow chilling under refrigeration.
Mix Fresh Express Pear Gorgonzola Salad Kit in a mixing bowl and toss with salad dressing.
Garnish with crispy bits of prosciutto and shingled slices of the poached pears.

Return to Site

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!

Return to Site

BEET AND ARUGULA SALAD WITH GOAT CHEESE

Serves 6

Ingredients
6 beets boiled or roasted (Can be bought pre-cooked)
4 ounces Solata fresh arugula
⅓ cup chopped walnuts or pecans
4 ounces crumbled goat cheese

Instructions
Cut beets into bite size pieces.
Place arugula in a bowl and toss with beets, nuts and goat cheese.
Drizzle with a vinaigrette dressing of your choice. (Balsamic vinaigrette is recommended.)

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.

Return to Site

QUINOA CONFETTI SALAD

4 servings

Ingredients
½ cup quinoa
¼ teaspoon fine sea salt
1 package (5 ounces) organicgirl® protein greens
1 carrot, peeled and shredded
1 cup finely shredded red cabbage
4 red radishes, thinly sliced
1 medium cucumber, peeled, seeded, and diced
⅓ cup organicgirl® avocado cilantro dressing
⅓ cup toasted pumpkin seeds
1 large jalapeño, thinly sliced

Instructions
1. In a medium saucepan combine quinoa, salt, and ¾ cup water. Bring to a boil, cover, and reduce the heat to simmer until tender, about 15 minutes. Spread out cooked quinoa on a plate to cool until steam stops rising.
2. In a large bowl toss together greens, carrot, cabbage, radish, cucumber, quinoa, and dressing to combine well. Transfer to a serving platter and sprinkle with pumpkin seeds and jalapeño.

Return to Site

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.

Curation

Return to Site

FRUITY SWEET KALE & WHEAT BERRY GRAIN SALAD RECIPE

This delicious salad is bursting with sweet grapes, Granny Smith apples and wheat berries.

Ingredients
1 Fresh Express Sweet Kale Chopped Kit
1/2 Cup sliced Red Grapes
1/2 Cup Granny Smith apples, Julienne
1/4 Crumbled Feta cheese
1 Tbsp minced cilantro
1 Tbsp Olive Oil
1 Cup Wheat Berries
3 1/2 Cups Chicken Stock
1/2 tsp Kosher Salt
1/8 tsp ground black pepper
2 Tbsp Feta Cheese, Crumbled (for garnish)
1 Tbsp Minced Cilantro (for garnish)

Instructions
Heat a medium sauce pan over medium high heat.
Heat oil until the oil begins to shimmer. Add in wheat berries and toast until they are fully coated in oil.
Add vegetable stock, salt, black pepper and bring the liquid to a boil.
Reduce to a simmer and cover with a tight-fitting lid.
Cook the wheat berries for 30 minutes, wheat berries should be tender.
Reserve and chill in the refrigerator.
Mix Fresh Express Sweet Kale Salad Kit and toss with the dressing, fold with chilled wheat berries, grapes, apples and feta cheese.
Garnish with the freshly chopped cilantro.

Return to Site

SAVORY BACON & GUACAMOLE STUFFED POTATOES

Ingredients
1 bag Nature’s Way Steam It! Sweet Potatoes
1 tablespoon vegetable oil
1 (8-ounce) WHOLLY GUACAMOLE® Organic Guacamole
¼ cup sour cream
¼ cup chopped green onions
¼ cup HORMEL® Real Bacon Pieces

Directions
1. Heat oven to 400°F.
2. Wash sweet potatoes. Rub with oil and place on baking sheet. Bake 45 minutes or until tender.
3. Let stand 10 minutes. Cut slit in top of potato and stuff with guacamole. Top each with 1 tablespoon sour cream, green onions and bacon pieces.

Return to Site

RED GRAPE AND WALNUT SWEET POTATO

Ingredients
2 cups Pacific Trellis premium red seedless grapes
4 sweet potatoes
1 tsp grapeseed oil
2 cups walnuts
4 oz. goat cheese crumbles
2 Tbsp. Agave Syrup
¼ tsp. cinnamon
¼ tsp. nutmeg
salt and pepper to taste

Instructions
1. Preheat oven to 400 ºF.
2. Line a baking sheet with foil. Pierce several holes in all sweet potatoes with a fork. Bake for 40-50 minutes until potatoes are tender. Remove sweet potatoes from oven, slice in half and let cool.
3. Increase the oven temperature to 450 ºF
4. On a non-stick baking sheet, lightly drizzle grape seed oil over Pacific Trellis red seedless grapes. Season lightly with salt and pepper. Toss to coat evenly.
5. Roast Pacific Trellis red seedless grapes for 20-25 minutes or until skin begins to break. Remove from oven and let cool.
6. Now that sweet potatoes are cooled, remove the inner flesh from each half and set aside.
7. Combine the sweet potato flesh, walnuts, cinnamon, nutmeg, agave and a dash of salt and pepper in a large bowl. Add 3oz of goat cheese crumbles and save 1oz for topping. Mix ingredients well.
8. Fill sweet potato skins with mix and re-heat for 15 mins.
9. Top slices with roasted Pacific Trellis red seedless grapes and remaining goat cheese.
10. Drizzle with Agave syrup.
11. Enjoy!

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.

Return to Site

APPLE GINGER KOMBUCHA MOCKTAIL

Serves 1

Ingredients
1/4 fresh lemon sliced into wedges
3 sprigs cilantro
2 slices fresh ginger, peeled
¾ cup Health-Ade Pink Lady Apple
½ cup crushed ice
1 Ginger Beer, chilled
1 Cripps Pink or Pink Lady Apple for garnish

Instructions
1. Muddle lemon wedges, 2 cilantro sprigs and ginger in a cocktail shaker.
2. Add Health-Ade Pink Lady Apple and crushed ice. Shake well and strain into a tall glass. Top with ginger beer until full.
3. Using a vegetable peeler, peel a long ribbon of apple. Serve with cilantro spring and apple ribbon.

Return to Site

CHIPOTLE-LIME SHRIMP AND GUACAMOLE TACOS

This will become your go-to Mexican shrimp tacos recipe for every time you crave tacos! With smoky chipotle flavor and a heap of guacamole in the center, it’s what you would find at a restaurant, but in the comfort of home.

Prep Time: 40 min
Cook Time: 5 min
Total Time: 45 min

Ingredients
12 ounces shrimp, peeled and deveined
1 tablespoon canola oil
1 tablespoon chipotle peppers in adobo sauce, minced
2 teaspoons grated lime rind
2 teaspoons fresh lime juice
⅛ teaspoon kosher salt
1 (8-ounce) package WHOLLY GUACAMOLE® Classic Guacamole
8 corn tortillas, heated

Toppings
shredded cabbage
sliced jalapeños
sliced radishes
fresh cilantro leaves
crumbled cotija cheese
fresh lime wedges

Directions
1. In medium bowl, combine shrimp and next 5 ingredients. Cover and chill 30 minutes.
2. Heat oil in large cast-iron skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side or until charred and cooked through.
3. Divide guacamole evenly among corn tortillas. Place shrimp over guacamole. Top with desired toppings.

Return to Site

FRESH GOURMET CAESAR SALAD

Makes 4 servings
Working time 10 minutes
Total time 10 minutes

Ingredients
5 oz fresh kale (preferably baby otherwise needs to be massaged)
5 oz fresh romaine lettuce
2/3 cup Caesar Dressing
1 ½ c tomatoes halved (length wise)
1 medium-sized avocado, cubed
1 ½ cups Fresh Gourmet Parm Cheese Crisps (about 2 ½
ounces)
Lemon Juice from a quarter of a lemon (to prevent Apples from browning)

Instructions
Massage fresh kale if baby kale could not be found. Combine kale, romaine, and Caesar dressing to coat. Add tomatoes, avocado, and Cheese Crisps to taste and enjoy.

Return to Site

FARMHOUSE SALAD WITH CAULIFLOWER AND ASPARAGUS RECIPE

A fresh and delicate way to start any meal. Pairs beautifully with crisp white wine.

Ingredients
Fresh Express Organic Baby Spinach
3 Farm Direct asparagus spears, blanched and chopped into bite size pieces
1 cup cauliflower, cut into small florets, blanched
1 ear of corn, shucked and blanched

Instructions
In a bowl, toss all ingredients.
Add desired amount of dressing, and toss again until dressing is well incorporated.

Dressing Ingredients
1/2 cup extra virgin olive oil
4 Tablespoons fresh lemon juice
1/2 teaspoon organic lemon zest
1 garlic clove, minced
1 teaspoon shallot, minced
1 teaspoon honey
2 teaspoons thyme, finely chopped
Salt & pepper to taste

Dressing Instructions
In a bowl, mix lemon juice, lemon zest, honey, thyme, garlic and shallot all together.
In a slow steady stream, gradually whisk in olive oil.
Pour into a small jar and shake well before using.
Dressing can also be saved in the refrigerator up to two weeks.

Return to Site

GREEN BEAN SALAD WITH PICKLED FENNEL AND CARROTS

Serves: 4
Makes: 4 (about 1/2 cup per serving)

Ingredients
12oz Eat Smart green beans
1/2 a fennel bulb (about 1/2 pound) sliced thinly
1 large carrot, peeled and shaved into long thin pieces

1/2 medium red onion sliced
1 tablespoon lemon juice

1/4 cup red wine vinegar

1/4 cup water
1 tablespoon salt
1 1/2 teaspoons sugar

1/3 cup (about 2 ounces) almond slices

Directions
In a small bowl combine together the vinegar, water, salt, pepper, lemon juice and sugar. Add in the shaved carrot, onion and thinly sliced fennel, make sure to coat the carrot and fennel with the liquid. Set aside for 30 minutes to 1 hour.

Bring a large pot of salted water to a boil. Add the green beans and boil until tender but still crisp about 3-4 minutes. Drain and plunge into a cold water ice bath for 1 minute, drain and pat dry. Toss the green beans into the fennel and carrot mixture. Serve on a plate and top with the almond slices.  Salt and pepper to taste and enjoy! Serves 4 (about 1/2 cup per serving)

Suggested Serving Ideas
Great as a salad on it’s own or as a side dish. Add a protein of your choice to make a complete meal.

Curation

Powerful Partners

Pink Ribbon Produce along with its produce vendors want to help you bring balance to your life. By powering your plate with fruits and vegetables and staying active, your're well on your way to making a difference in the fight agains breast cancer.

Discover the powerful health benefits of our partners' products below.

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 #PowerUpYourPlate for a chance to win a grocery gift card from Harris Teeter, Price Chopper or Market32.

Grand prize: $500 gift card. 1st place: $250 gift card. 2nd place: $100 gift card.

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

  • Harris Teeter
  • Market 32
Since beginning our participation in the Pink Ribbon Produce program in 2006, Harris Teeter and its produce vendors have raised thousands of dollars for local breast cancer awareness programs.
Since beginning our participation in the Pink Ribbon Produce program in 2008, Price Chopper and its produce vendors have raised thousands of dollars for local breast cancer awareness programs.
DONATION INFORMATION
Name of Charity National Breast Cancer Foundation
Donation From Produce Partners Min. $2000 donation
Limitations on Donation None
Dates of Promotion Oct. 1 to Oct. 31, 2019
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 hundreds of thousands of dollars 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 Monday, September 23, 2019 at 12:00PM (PST) through Thursday, October 31, 2019 at 11:59PM (PST). Entries submitted before or after this period will be disqualified. CONTEST SPONSOR: Augustine 3017 Douglas Blvd. Ste 200, Roseville, CA 95661. HOW TO ENTER: Share your photos of how you eat healthy with Pink Ribbon Produce in your shopping cart or at home on Facebook, Instagram or Twitter using the hashtag #PowerUpYourPlate and by tagging the Pink Ribbon Produce social media handle (Instagram/Facebook: @pinkribbonproduce; Twitter: @PinkRibbn) 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 $500 gift card to Price Chopper, Market32 or Harris Teeter; (1) Second Place Prize Winner receives a $250 gift card to Price Chopper, Market32 or Harris Teeter; (1) Third Place Prize Winner receives a $100 gift card to Price Chopper, Market32 or Harris Teeter. Prize will be awarded on December 1, 2019. 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, 2019. 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.