Women Owned & Mom Approved!
As Women and moms, Valley Girl Produce understands that when customers shop for groceries, the most important thing for each consumer is to find the items on their shopping list and that these items meet their quality, food safety, and taste expectations.
Valley Girl Sales and Marketing is a unique Fresh Produce Company with innovative ideas, vast produce experience and leading-edge marketing strategies .
We truly understand the importance of a great eating experience .
Quality, Taste, Surety of Supply and Dependability are at the core of every operating strategy.
Food safety is critical as we hand fresh produce items to our children and use them as we prepare food for our families.
Easy and Delicious Recipes
Fresh Strawberry Pie
Ingredients
1 refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional
Directions
- Line unpricked crust with a double thickness of heavy-duty foil or parchment paper. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
- Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve with whipped cream if desired.
Photo and recipe provided by Taste of Home
Parmesan Zucchini
Ingredients
1 lb zucchini quartered and cut into sticks
2 tablespoons olive oil
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste
cooking spray
Directions
- Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.
- Place the zucchini in a bowl. Add the olive oil and toss to coat.
- Add the breadcrumbs, salt, pepper and parmesan cheese and toss until zucchini is coated.
- Arrange the zucchini spears in a single layer on the sheet pan.
- Bake for 10-15 minutes or until browned and zucchini is tender. Serve immediately with marinara sauce if desired.
Photo and recipe provided by Dinner at the Zoo
Classic Stuffed Peppers
Ingredients
4 very large green bell peppers or about 5 small ones
15 ounce can tomato sauce
1/2 pound ground beef or turkey
1/3 cup chopped onion
1 cup cooked brown or white rice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
Directions
- Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.
- In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
- Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
- Stir well and spoon into the peppers.
- Top with the other half of the tomato sauce.
- Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm
Photo and recipe provided by Feast and Farm