The Produce Section Challenge Recipes

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Oatmeal and Almond Crust Pizza 


  • 1/2 Cup Rolled Oats
  • 1/2 Cup Roasted Almonds
  • Baby Arugula
  • Basil
  • 2 Roma Tomatoes
  • Diced Tomatoes
  • 1 Head Garlic 
  • 1 Pear
  • 1 Sweet Onion
  • Balsamic Glaze
  • Salt
  • Pepper
  • Dried Oregano 


  1. First add two cups of filtered water to a pan and bring to a boil. Next, add 1/2 cup of oats to the boiling water and cover cooking on low until the oats absorb the water.
  2. Next add the almonds to the blender with 1/4 cup filtered water and blend until you have almond butter. Then, add the almond butter to the pan with the cooked oats and stir until they’re blended together.
  3. Take the oatmeal almond batter and spread into a thin pizza shape on a sheet of parchment paper. Add the crust to the oven at 450 degrees and bake until it becomes crispy.
  4. Next, add your head of garlic into the oven to bake alongside your pizza crust.
  5. Now, take your diced tomatoes and add them to a blender with salt, pepper, dried oregano, and fresh basil. Pulse in the blender until you get a smooth tomato sauce.
  6. Once the pizza crust is finished, spread the tomato sauce on top. Next, peel and chop your roasted garlic and add that to the pizza along with fresh basil leaves, 2 sliced Roma tomatoes, 1/4 sliced sweet onion, and 1/2 sliced pear.
  7. Then add back into the over and back for another few minutes. Once finished, remove from the oven top with fresh arugula, a pinch of salt, and a drizzle of balsamic glaze. Slice and enjoy! 



Beet and Taro Chip Nachos 


  • 1 Taro Root
  • 3 Golden Beets
  • Black beans 
  • 2 Vine Tomatoes
  • 1 Avocado 
  • 1 Sweet Onion
  • 1 Jalapeño
  • 1 Lime
  • 1 Cilantro 
  • Sea Salt
  • Pepper


  1. Start by peeling the Taro root and Golden beets. Then, slice them into thin chips and add them to a baking tray lined with parchment paper. Add some salt to the chips them bake at 450 degrees for 45 minutes or until the chips become crispy.
  2. Next, add a can of black beans to a pot with salt and pepper. Cook on low heat and stir to make sure it doesn’t stick to the bottom.
  3. Then peel and slice your avocado. Add the avocado to a bowl with 1/4 of a diced sweet onion, 1/2 of a diced jalapeño, and 1/8th cup chopped cilantro. Then squeeze half of a lime into the bowl along with a pinch of sea salt. Next, mix the bowl with a fork to get a chunky guacamole. Set this aside for later.
  4. Now, dice your vine tomatoes and add them to a bowl with 1/4 of a diced sweet onion, 1/2 of a diced jalapeño and 1/8th cup chopped cilantro. Then, squeeze half of a lime into the bowl along with a pinch of sea salt. Next use a fork to stir the tomatoes to get a chunky Pico de Gallo.
  5. Place your Taro and Beet chips on a plate and top them with your warm black beans a scoop of guacamole and a scoop of Pico de Gallo. Garnish with a little fresh cilantro and enjoy!

Recipes courtesy of Marley Ficalora.