GreenWise Organic Frozen Fruits and Vegetables are the perfect addition to so many of your favorite recipes. They're also an easy—and delicious—way to add more organic foods to your diet.

Stock your freezer with unlimited recipe possibilities that your whole family is sure to enjoy.

Stop by our frozen section, and pick up all 12 varieties:

• GreenWise Organic California Blend
• GreenWise Organic Cauliflower
• GreenWise Organic Green Beans
• GreenWise Organic Mixed Vegetables
• GreenWise Organic Broccoli Florets
• GreenWise Organic Cut Leaf Spinach
• GreenWise Organic Peas
• GreenWise Organic Supersweet Corn
• GreenWise Organic Mixed Berries
• GreenWise Organic Blueberries
• GreenWise Organic Raspberries
• GreenWise Organic Strawberries

Recipes

Try some of these fruit- and veggie-packed recipes for dinner tonight:

Five-Spice Pork with Berry Sauce

Total Time - 20 minutes (Makes 4 Servings)

Ingredients: 
1 (14.5-oz) can beef broth
1/2 cup sugar
1 (10-oz) bag frozen GreenWise
    Organic Whole Mixed Berries (2 cups)
2 tablespoons flour
1 tablespoon Chinese five-spice powder
3/4 teaspoon kosher salt, divided
4 (3/4-inch thick) boneless pork chops (1 1/2 lb)
2 tablespoons canola oil
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon fresh ground pepper
1/2 teaspoon minced garlic

Steps

1. Combine broth and sugar in small saucepan; bring to a boil on medium-high to dissolve sugar. When boiling, stir in berries and reduce heat to medium-low; simmer 6–8 minutes or until berries begin to break down and release their juices.
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine flour, five-spice powder, and
   1/2 teaspoon salt in bag; shake to combine. Place pork chops in bag; shake to coat.
3. Place oil in pan. Remove pork from bag, shaking off excess flour, and add to pan; cook 3–4 minutes on each side or until pork is 145°F.
4. Combine cornstarch and water until smooth; stir into berry sauce, along with pepper, garlic, and remaining 1/4 teaspoon salt. Bring to boil; cook and stir 2 minutes. Spoon berry sauce over pork chops. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 22g; SAT FAT 6g; TRANS FAT 0g; CHOL 75mg; SODIUM 740mg; CARB 41g; FIBER 3g; SUGARS 31g; PROTEIN 30g; VIT A 0%; VIT C 20%;CALC 8%; IRON 15%

Vegetable Barley Salad

Total Time - 20 minutes (Makes 6 Servings)

Ingredients: 
4 cups water
2 cups quick-cooking barley
1 (10-oz) bag GreenWise
    Organic California Blend Vegetables
1/3 cup fresh basil, coarsely chopped
1/2 cup presliced green onions
1/2 cup raw cashews
1/2 cup Asian ginger dressing
1 (15-oz) can mandarin oranges in juice, drained

Steps: 

1. Prepare barley following package instructions. Chill 5 minutes to cool.
2. Microwave vegetables following package instructions. Chop basil. Chop vegetables; place both in salad bowl.
3. Stir remaining ingredients (except oranges) into vegetable mixture. Arrange oranges on top of salad. Serve at room temperature or chilled.

CALORIES (per 1/6 recipe) 310kcal; FAT 10g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 280mg; CARB 49g; FIBER 7g; SUGARS 7g; PROTEIN 9g; VIT A 30%; VIT C 50%; CALC 4%; IRON 10%

Berry Quinoa Salad

Total Time - 20 minutes (Makes 4 Servings)

Ingredients: 
2 cups water
1 cup quinoa
1 cup frozen GreenWise
   Organic Whole Mixed Berries
1 cup fresh asparagus, coarsely chopped
1 cup radicchio lettuce, finely chopped
2 oranges, for zest/juice
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 cup crumbled goat cheese (optional)

Steps: 

1. Bring water to boil for quinoa. Thaw berries following microwave package instructions.
2. Prepare quinoa following package instructions. While quinoa cooks, chop asparagus and radicchio. Chop thawed strawberries (or other large berries) into bite-size pieces. Zest/grate orange peel (no white; 1 teaspoon); squeeze oranges for juice (about 1 cup).
3. Remove quinoa from heat and stir in asparagus. Let stand 10 minutes to cool.
4. Make dressing by placing orange juice, zest, and honey in small saucepan on medium; simmer
   4–5 minutes or until thickened and reduced by about one-half. Remove pan from heat; let stand
   5 minutes to cool.
5. Stir remaining ingredients (except cheese) into quinoa, then toss with dressing and sprinkle with cheese. Serve at room temperature or chilled.

CALORIES (per 1/4 recipe) 240kcal; FAT 3g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 160mg; CARB 49g; FIBER 5g; SUGARS 19g; PROTEIN 8g; VIT A 10%; VIT C 70%; CALC 6%; IRON 15%

Vegetable Couscous

Total Time - 25 minutes (Makes 4 Servings)

Ingredients: 
1 (10-oz) bag GreenWise
    Organic California Blend Vegetables
1 ear fresh corn
1/2 tablespoon canola oil
1/2 cup prediced red onions
1 cup reduced-sodium chicken broth (or stock)
1 teaspoon salt-free Southwest chipotle seasoning
3/4 cup plain couscous
1 lemon, for zest/juice

Steps: 

1. Microwave vegetables following package instructions. Remove corn from cob.
2. Preheat medium saucepan on medium-high 1–2 minutes. Place oil in pan, then add onions and corn; cook and stir 2–3 minutes or until onions soften. Add broth and seasoning; bring to a boil. Let microwaved vegetables stand 5 minutes, uncovered, to cool slightly; chop veggies into small pieces.
3. Remove pan from heat; stir in couscous, cover, and let stand 5 minutes. Zest/grate lemon peel (no white; 1/2 teaspoon); squeeze lemon for juice (2 tablespoons). Fluff couscous with a fork; fold in (stir gently) vegetables, zest, and juice. Serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 2.5g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 135mg; CARB 36g; FIBER 4g; SUGARS 4g; PROTEIN 6g; VIT A 15%; VIT C 35%; CALC 2%; IRON 2%