Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad

Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)

Fresh veggies are something we all could use more of in our diet, and what better way to make those veggies disappear than a scrumptious and savory salad?

Inevitably gardens lead to a surplus of veggies, and canning is a time-honored way to sock some away for later, so check out our easy Tomato and Apple Chutney canning recipe. Lastly, what is better than a pizza made with garden-fresh ingredients? If that’s up your alley (or up your row), check out our fresh veggie pizza recipe.

Want more healthy salad ideas? Head to and look under the Food+Recipes tab to see all the recipes we’ve gathered for you. And, as always, we are handing out $25 Whole Foods gift cards to those who want to share their favorite salad recipes! Just email us at


Tomato and Apple Chutney

Makes about 6 (8 oz) half pints

1 1/2 cups white vinegar

2 cups chopped, cored, peeled apples (about 2 medium)

5 cups chopped, cored, peeled tomatoes (about 7 medium)

1 1/2 cups lightly packed brown sugar

1 cup chopped English cucumber (about 1 medium)

3/4 cup chopped onions (about 1 small)

3/4 cup chopped seeded red bell peppers (about 1 large)

1/2 cup raisins

1 red chili pepper, finely chopped

1/4 teaspoon finely chopped garlic (about 1/2 clove)

1 1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

6 (8 oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine vinegar and apples in a large saucepan. Add remaining ingredients. Bring to a boil, stirring frequently. Reduce heat and simmer 30 minutes, stirring frequently.

Ladle hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Recipe courtesy of


California Salad

Serves 4-6

1/2 pound Romaine lettuce, chopped

1/4 pound mixed baby greens

1/4 pound arugula

1/4 pound sunflower sprouts (or your favorite sprouts)

2 cups fresh corn kernels

1 red bell pepper, seeds removed, diced

1/2 large English cucumber, unpeeled, cut into quarter rounds

1 cup sweet cherry tomatoes, halved

1 1/2 avocadoes, peeled and cut into cubes

California dressing

In a large bowl, toss the lettuce, baby greens, arugula, and sprouts together. Layer the remaining ingredients on top, and serve “family style” with California dressing on the side for self-serving.

California dressing

To be served with California salad

1/4 cup essential fatty acid (EFA) oil

3 tablespoons ume plum vinegar

1 tablespoon shoyu

1/4 cup apple cider vinegar

1 tablespoon fresh rosemary, minced

1/2 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kelp powder (optional)

Mix all ingredients until combined. Store in the refrigerator when not in use; will keep about two weeks. Makes close to 2/3 cup. Recipe provided by Superfood Kitchen by Julie Morris.


Garden-Fresh Vegetable Pizza

Serves 4-6

1 tablespoon olive oil

1 cup thinly sliced leeks, white part only

1 teaspoon minced garlic

1 cup peeled and grated carrots

9 ounce package whole wheat pizza dough (to go gluten-free, try Bob’s Red Mill Gluten-Free Pizza Crust)

2 medium tomatoes, cored and cut into 1/4-inch slices

1/2 cup thinly sliced zucchini

1 cup chopped thin asparagus, 1-inch pieces

salt and freshly ground black pepper, to taste

1/2 cup shredded nonfat mozzarella cheese

Preheat oven to 375 degrees. Lightly mist a 12-inch pizza pan or cookie sheet with nonstick cooking spray. Warm oil in a nonstick skillet over medium heat. Add leeks and garlic and sauté, stirring occasionally, for four minutes. Stir in carrots and sauté one minute. Remove skillet from heat and set aside.

On a lightly floured surface, roll out dough into a large circle or rectangle (depending on shape of pan); fit into prepared pan. Spread leek mixture onto dough, leaving a half-inch border. Arrange tomato slices around outside edge of leek mixture and lay zucchini slices in center. Arrange asparagus on top of tomatoes. Season lightly with salt and pepper: sprinkle mozzarella over entire pizza.

Bake until crust is golden brown, about 15 to 20 minutes. Cut pizza into four wedges to serve. Recipe courtesy of