ML Interest Tag: spinach

Recall Alert: Dole Baby Spinach May Pose Potential Salmonella Risk

by Erica Loop

The U.S. Food and Drug Administration recently announced a recall for Dole Baby Spinach due to a possible Salmonella contamination risk. Representatives for Dole did not immediately return Red Tricycle’s request for comment.

If you think you may have this product in your fridge or freezer, read on for more information on the recall.

Recalled Product Description: Dole Baby Spinach

The recent recall includes a limited number of cases of six-ounce Dole Baby Spinach bags and 10-ounce Dole Baby Spinach clamshell. The products were sold in IL, IN, KY, MI, NJ, NY, OH, TN, VA and WI and have the use-by date of Aug., 5, 2019. Products in this recall have either the lot code W20308A (UPC code 0-71430-00964-2) or lot code W203010 (UPC code 0-71430-00016-8).

Why the Baby Spinach Was Recalled

The voluntary recall was issued after a sample of the baby spinach product tested positive for Salmonella during a random Department of Agriculture test in Michigan. Salmonella can cause serious illness, with symptoms that include diarrhea, vomiting, fever and abdominal pain.

How To Tell If Your Baby Spinach Was Recalled

Look for the lot code and use-by date on the upper right corner of the bagged spinach or on the label located on the bottom of the clamshell. These include lot code W20308A (UPC code 0-71430-00964-2) or lot code W203010 (UPC code 0-71430-00016-8).

What Consumers Can Do

If you have the recalled product don’t eat it. Throw the spinach away. Contact Dole Consumer Center at 1-800-356-3111 with any questions about the recall.

—Erica Loop

Photos: Courtesy of the U.S. Food and Drug Administration 

 

RELATED STORIES

Recall Alert: Entenmann’s Little Bites Chocolate Chip Cookies Recalled for Potential Choking Hazard

Recall Alert: Raw Beef & Pork Products Recalled Over Blood Contamination Risk

Recall Alert: Stokke Steps Bouncer May Pose Fall Risk

Advertisement

Related reads

Advertisement

June Food Recalls You Need to Know About Now

by Erica Loop

It’s a summer full of sun, fun and…recalls? School’s out, the kiddos are clamoring for a treat and we’ve got a list of some of the most recent recalls for parents to take note of.

Before you bake a cake, blend a berry-filled smoothie, have a snack, make a veggie recipe, sauce your spaghetti or feed your kiddo, check out these food-related recalls.

Pillsbury Best Bread Flour

The FDA issued a recall (on Jun. 14) for two lots of Pillsbury Best Bread Flour in five-pound bags over E. coli concerns. Nearly 4,620 cases of the flour was shipped to retailers in Connecticut, Delaware, Maryland, Maine, New Hampshire, New Jersey, New York, Ohio, Pennsylvania and Virginia. Visit the FDA’s website for specific UPC codes and use by dates.

King Arthur Flour

The flour, sold at Walmart and Target, was recalled on Jun. 13. The Unbleached All-Purpose Flour in five-pound bags was also recalled due to possible E. coli contamination. Click here for the FDA’s full list of recalled products and remedy options.

Private Selection Frozen Berries

Kroger recently announced a recall of the 16 and 48 ounce sizes of Private Selection Frozen Triple Berry Medley and the 16 ounce size of Private Selection Frozen Blackberries. The products, manufactured by Townsend Farms, may have possible Hepatitis A contamination. Visit the FDA’s website for more information here.

Kirkland Three Berry Blend

Townsend Farms’ recall also extends to Kirkland Three Berry Blend products sold at Costco stores in select states. For more information visit the FDA’s recall page.

Lay’s Lightly Salted Barbecue Flavored Potato Chips

The FDA released a recall for Lay’s Lightly Salted Barbecue Flavored Potato Chips on Jun. 14 for an undeclared milk allergen. The products, which are listed on the FDA’s website here, were distributed in Arkansas, Arizona, California, Colorado, Idaho, Iowa, Kansas, Louisiana, Minnesota, Missouri, Mississippi, Montana, North Dakota, Nebraska, New Mexico, Nevada, Oklahoma, Oregon, South Dakota, Tennessee, Texas, Utah, Washington and Wyoming.

Sprouts Farmers Market Cut Leaf Spinach

This FDA recall, which was issued on Jun. 17, includes Sprouts Farmers Market’s Frozen Cut Leaf Spinach, conventional and organic varieties. The spinach was recalled due to Listeria monocytogenes concerns. Get the FDA’s full recall details here.

Ragu Pasta Sauce

Mizkan America, Inc. recently announced a voluntary recall of select Ragu pasta sauces. While there are no reported injuries, the recalled products may contain fragments of plastic. Visit the recall release here for full information on recalled products and what to do if you have the affected sauce.

Ruiz Bacon Breakfast Wraps

The U.S. Department of Agriculture’s Food Safety and Inspection Service announced this recall on Jun. 14 for 246,514 pounds of frozen, not-ready-to-eat breakfast wraps. The wraps may contain extraneous products, which according to the USDA, are small rocks. Visit the USDA’s website here for more information.

Table 87 Frozen Pork and Beef Pizzas

The USDA’s recall for these frozen pizza products is an expansion of the initial Jun. 6 announcement. The pizzas were produced without federal inspection. Find a full list of products on the USDA’s website.

Peñafiel Unflavored Mineral Spring Water

Keurig Dr Pepper recently recalled Peñafiel unflavored mineral spring water after detecting arsenic levels in violation of the FDA’s bottled water standards. Visit the FDA’s website for a list of recalled products and remedies.

Parent’s Choice Advantage Infant Formula Milk-Based Powder with Iron

The FDA recently announced a recall for Parent’s Choice Advantage Infant Formula Milk-Based Powder with Iron. The nationwide recall of products, exclusively sold at Walmart, was issued for the potential presence of metal foreign material. The current recall includes products with the Lot Code C26EVFV and a “use by” date of Feb. 26, 2021. Click here for more information on what to do if you have this product.

—Erica Loop

Featured photo: Kaboompics via Pexels 

 

RELATED STORIES

Salad Products Recalled at Whole Foods & Whole Foods 365 Stores Due to Undeclared Allergen

Recall Alert: Target Recalls 29,000 Pairs of Unicorn Rain Boots

Recall Alert: Beaba Babycook Neo Steam Cookers/Blenders

 

Advertisement

Related reads

Advertisement

5 Simple Dishes Anyone (Yes We Mean Anyone) Can Pull Off

By The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living

With all the gorgeous food blogs, glossy cookbooks and “that looks easy” videos out there, you have every reason to be overwhelmed. It goes without saying that you want to make attractive, appetizing and healthy food for your kids. You’re a positive parent! But the world is bombarding you with beautiful images of perfect-looking food and instead of that feeling like a useful blueprint it leaves you not knowing where to start. Because there will always be somebody who won’t eat something. Don’t panic. Put your apron on—wait, who are we kidding, you already stained your shirt at least once today anyway—and get practical. All you need is a little bit of confidence and some solid ideas for riffing on basics. And here they are:

Unhateable Roasted Vegetables:
Do they have to have those perfect grill marks? No! Does it matter which ones your second child hates and might smear all over the walls? Yes! So, if that means no broccoli, then that’s what it means. Do what you need to do, not exactly what the recipe says or what’s on what’s-her-name’s instagram. It’ll be ok, we promise.

Mix about 6 cups assorted winter/root vegetables (potatoes, sweet potatoes, Brussels
sprouts, parsnips, beets, carrots) in a bowl, and toss with olive oil, balsamic vinegar, and
sea salt. Optionally, add sliced onions and garlic, and/or season with fresh rosemary.
Roast in 350-degree oven for 45-60 minutes (depending on how small the pieces are).

Dal for Your Darlings:
The flavor is mild, and the vegetable choices vary, yet you’re making something they don’t have every day. All hail! Now, you do you. And them.

Saute 2 cups yellow or orange lentils, 1 potato, 2 carrots, onions, garlic, and ginger with
olive oil and salt and curry powder in a large pot until onions are soft. Fill the pot about
halfway up with boiling water. Cook 1 hour. Add any other vegetables later, such as broccoli
or zucchini squash.

Can You Cous Cous?:
Um, that was rhetorical. Of course you can. Cous cous is absurdly easy to make and you can put in anything you want. You can’t ruin it.

Just pour hot broth over the cous cous and cover for 15 minutes
(add nuts, fruit, chopped veggies, a protein—do it how you do it). Fluff with a fork.

The Crepe Escape:
Sweet, savory, breakfast, lunch dinner. What’s more flexible and riffable than crepes? Nothing. Nada. Rien.

Whisk together 1 egg, 1 cup of almond milk and ½ cup of flour.
Pour about ½ of this into a crepe pan on low heat, and cook until very solid and easy to flip.
Flip and cook on the other side, adding whatever you wish to the top at that time.
Savory choices: Cheese, tomato, spinach, cooked potatoes, cooked egg, cooked vegetables, ham or turkey deli slices. Sweet ways: Banana and Nutella, strawberries and whipped cream.
These are just options, people!

Be the Master of Your Quiche:
Eighties jokes about who eats quiche aside, this is one make-your-own-mark food item if ever there was one.

Preheat oven to 350 degrees. Lay a pie crust in the bottom of a pie pan. Layer grated
cheese (gruyere or parmesan or what you have) in the bottom. Next, put sautéed vegetables
of your choice with salt, celery seed, and thyme or spices you like. Good combinations are asparagus and purple onion, cauliflower and shallots, or spinach and garlic. Pour 6-8 eggs mixed up with some cream or half-and-half on top. Bake about 45 minutes. Easy to make ahead of time and in multiples.

From this basic foundation, let your creativity go wherever it takes you.
You can even deconstruct it like this: Cut 4 small corn tortillas cut into pieces—cook in canola oil until the bottom side turns brown. Pour 4 scrambled eggs on top, let cook until set, then flip.
Add chopped asparagus and cook until egg sets again. Break it up and crisp it up.
It’s deconstructed quiche. It’s a riff on Tortilla Española. It’s a veggie omelet. It’s a healthy, hearty meal.

You want to feed your family well? Learn the ways of riffing and make your family’s own culinary music.

The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor

We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

Advertisement

Related reads

Advertisement

Kick-Start Each Morning with a Healthy Paleo Egg Muffin

by Erin Lem

High on protein and low on carbs, these Paleo Egg Muffins from food blogger Rebecca of MyNaturalFamily.com are great for a morning pick-me-up or after school snack. Rebecca says that the muffins keep well so eat them fresh or store in the fridge for later. Tell us in the Comments below what your kids think of these bite-sized treats.

Makes 12 muffins

Ingredients:
8 oz. pork breakfast sausage
1 Tbsp olive oil
1/2 sweet onion thinly sliced
3/4 Cup bell pepper chopped or thinly sliced (any color)
1 1/2 Cup spinach (packaged)
1 tsp fresh oregano chopped or ½ t. dry oregano
9 eggs
1 Dash pepper
3/4 tsp salt
1/4 Cup coconut or almond milk

Method:
1. Preheat oven to 350 degrees. Grease a muffin tin.

2. Place the ground sausage in a sauté pan and heat on medium high. Break up the ground sausage into crumbles with a spatula as it cooks.

3. When the sausage is half way cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent.

4. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.

5. Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.

6. Add the sausage and vegetables to the egg mixture and mix in until well distributed.

7. Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.

8. Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.

What did your kids think of these treats? Do make Paleo dishes in your house?

For more recipe ideas that’ll have you taking charge of your health, visit MyNaturalFamily.com where Rebecca (mom of four) dishes about her latest healthy eats. 

Advertisement

Related reads

Advertisement

Pesto Is the Gateway Green (& a Sneaky Hack to Get Kids to Eat Their Veggies)

By The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living

If you’re looking for a kitchen utility player that might open the floodgates to green eating, look no further. Pesto is perfect and it goes way beyond pasta. Pesto converts “take out the green stuff” people into green-eating machines—on the daily. Why? Because it’s absurdly delicious, that’s why!

Make it vegan, make it extra lemony, crank up the garlic, hide some spinach up in there, up the protein and anti-inflammatory properties with walnuts. It’s amazing what you can do with a blender and a dream.

Super Easy Pesto Recipe

Measure about 1 cup mixed parsley, basil, and/or arugula (basil is traditional) and about ½ cup of pine nuts (or other nuts). Put in blender with 1 tsp. sea salt, ¼ cup parmesan, 4 tbsp. olive oil, and 1 to 3 minced clove(s) garlic (how much raw garlic one prefers is highly variable).

Here’s some easy ways you can change it up:

  • Leave out the cheese and add lemon juice (2-3 lemons).
  • Add pepper!
  • Use walnuts or cashews or almonds for a slightly different flavor profile.
  • Add some spinach leaves or other vegetables—what happens in the blender stays in the blender.
  • Use a mortar and pestle instead of a blender if you’re feeling fancy.

Once you’re done tinkering with the recipe, it’s time to talk about the ways you can serve that secret sauce. Here we go:

Imagine the Pasta-bilities

It’s tried and true, so there’s no reason to knock it. Extra points for fun-shaped pasta, but you knew that.

Panini Perfection

Regardless of what you put between the bread—turkey, tofu, cheese—it’s going to taste a lot better. Hot or cold, trust us.

Omelette Accelerator

Looks gorgeous, tastes amazing. From bland to bam!

Vigorous Veggies

Put a big spoonful of pesto in a pan. Chop up some veggies into small pieces. The more surface area, the better. Cook them up. All of a sudden, they’re asking for vegetable seconds? Data point!

Better Broth

You probably didn’t realize this, but your homemade flavor-packed pesto can be a tasty cooking broth too. Just add water! Literally. Just. Add. Water. Then use it as you normally would to cook your couscous (or riced cauliflower if you’re gonna be that way about carbs). Try some fresh peas, sliced cherry tomatoes and some lightly crumbled feta on top if you want to show off a little. Or just give the people what you know they’ll eat.

And here’s the thing about pesto, moms and dads: it’s a gateway green. Who knows what they’ll be willing to try next. We see your zucchini and we raise you a Brussels sprout.

The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor

We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

Advertisement

Related reads

Advertisement

Recall Alert: Whole Foods Recalls Prepared Foods Made with Spinach

by Erica Loop

Another day, another recall. This time, it’s a Whole Foods spinach recall due to possible Salmonella contamination. The grocery chain used the now-recalled spinach (and mesclun too) in salads, pizzas, sandwiches and wraps sold in stores in eight states. Representatives from Whole Foods Market and Satur Farms of Cutchogue, New York (the spinach and mesclun supplier) did not immediately return Red Tricycle’s request for comment.

Following a Jan. 23 spinach and mesclun recall by Satur Farms, Whole Foods Market initiated a voluntary recall the following day for some of its prepared foods. Here’s what you need to know.

photo: Chiara Conti via Unsplash 

Recall Product Description: Whole Foods Prepared Foods with Spinach & Mesclun

The current recall affects salads, pizza, sandwiches and wraps sold at Whole Foods stores in Connecticut, Florida, Maine, Massachusetts, New Hampshire, New Jersey, New York and Rhode Island. The affected pre-packaged products bear the Whole Foods Market scale label.

Hot bar and salad bar products that contain baby spinach (from the stores in the states listed) are also part of the recall. For a full list of recalled items, visit the FDA’s website here.

Why the Spinach and Mesclun Was Recalled

The Florida Department of Agriculture and the New York State of Agriculture identified possible Salmonella contamination in multiple lots of baby spinach and mesclun from Satur Farms. Salmonella is a potentially harmful microorganism that can cause severe GI pain, diarrhea, nausea and vomiting.

Following notification of the original baby spinach and mesclun recall, Whole Foods Market initiated their own recall of products that contain the greens. As of now, there are no reported cases of illnesses due to the recalled products.

How To Tell If Your Spinach or Mesclun Product Is Recalled

Again, the recall currently only affects products sold in Whole Foods stores in Connecticut, Florida, Maine, Massachusetts, New Hampshire, New Jersey, New York, and Rhode Island through Jan. 23, 2019. Visit the FDA’s website for a full list of recalled items, product codes and sell by dates.

What Parents Can Do

If you have any of the affected products in your home or have baby spinach or mesclun-containing items from a salad bar or hot bar in the states listed, discard the item immediately. Do not eat it. Bring your receipt to the store of purchase for a full refund. Anyone with additional questions can call 1-844-936-8255 from 7 a.m. to 10 p.m. Central, Monday through Friday or between 8 a.m. and 6 p.m. Saturday and Sunday.

—Erica Loop

 

RELATED STORIES:

Recall Alert: RXBARs Sold at Trader Joe’s & More Stores Pose Peanut Allergy Risk

Why Are There So Many More Food Recalls? You’re Not Imagining Things

General Mills Recalls Gold Medal Flour Nationwide for Salmonella Risk

Don’t Panic but Chicken Nuggets Just Got a Major Recall

Advertisement

Related reads

Advertisement

How to Turn Your Child into a Bunny

by Christal Y.

They hop all around and take tiny bites of food so your kids are pretty much halfway to being bunnies already. With a few tips from us, your little snugglers will soon embrace that inner bunny. Hop on down to see how to do it.

photo: cartersbebemom via pixabay

1. Bunnies are ridiculously soft to the touch so dress up by wearing your most comfortable outfit. For those who take crafting seriously, make ears out of construction paper and a headband like the ones here. If you want to avoid a mess, holding up two fingers on each hand to your head works too. Just don’t forget to give those fingers a little wiggle.

2. Hop time! Crouch down into a squat and keep those legs together as you make tiny jumps across the room. Some bunnies leap bounds and others have a lighter spring in their step. It’s all up to you!

3. “Eat like a rabbit.” This phrase doesn’t just refer to speedy nibbling. It’s also a great way to convince your kiddo to eat their veggies. After all you are what you eat right? Carrots, celery, spinach—a bunny’s diet is 75% leafy greens and 25% fruit. In human terms, this means your veggie portion for the day should be 75% vegetables and 25% fruit.

4. Do everything quietly. While this action can be a blessing in disguise, we all know parents fear of prolonged silence, so here’s a quick list of noises bunnies are known to make: grunting, honking, teeth purring (grinding), sneezing and sighing. All your pal has to do is turn the volume low when they make these noises.

5. Be affectionate. Have you ever seen bunnies at the pet store? It’s a cuddle fest! Bunnies love to share, kiss and cuddle so this is a great way to get siblings to be loving. We’ll even suggest snuggling up and taking a nap with your little one.

Are you planning on becoming a bunny today? Tell us your tricks and tips in the Comments below!

Advertisement

Related reads

Advertisement

Today Is National #EatYourVegetables Day

by rtstephen

 

Daily
Today Is National #EatYourVegetables Day
Everyone romaine calm.
1

What better way to play with your food than a round of
Farmer’s Market Bingo?
2

Check out these books for a surefire way to get them asking
for more veggies, please.
3
Whip up a batch of this pasta with spinach pesto and watch them devour their leafy greens.
Today’s photo challenge theme: favorite zoo photo. Take a photo and share with us on Facebook, Twitter, or Instagram. Don’t forget to tag #Happy100SanDiegoZoo.

{ Today’s ideas brought to you by Farmers  }

Advertisement

Related reads

Advertisement

Pinky Pie Punch

by Erin Lem

This sweet knockout smoothie is sure to please with its healthy one, two, three punch of potassium, fiber and protein. Jen Hansard and Jadah Sellner, the brains behind this recipe and Simple Green Smoothies, tell us that beets are great to add to smoothies for kids because this versatile vegetable adds a vibrant pink color without overpowering the taste of the recipe’s sweet fruits.

Serves 2

Ingredients:
1 cup spinach
2 cups unsweetened coconut milk
2 clementines, peeled
1 banana
1 cup strawberries
2 tablespoons peeled and chopped raw beet

Method:
1. Blend the spinach and coconut milk until smooth.

2. Add the clementines, banana, strawberries, and beet and blend again. Pour into 2 glasses and top each with a dollop of coconut whipped cream, if using.

What type of smoothies do your kids love? Do you serve up veggie- and fruit-packed smoothies? Leave a comment below!

Reprinted from SIMPLE GREEN SMOOTHIES by Jen Hansard & Jadah Sellner. Copyright (c) 2015 by Jen Hansard and Jadah Sellner. By permission of Rodale Books. Available wherever books are sold.

Photo credit: Lindsey Johnson

Advertisement

Related reads

Advertisement