Corn and green chili salad, photo from the California Nutrition Network Recipe Images, posted on the USDA images website
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Nutrition & Food

Our nutrition & food programs help Saratoga County residents to achieve and maintain a healthy weight, promote health, and prevent disease through workshops on healthy eating and cooking. Programs such as Strong Women Healthy Hearts and Dining with Diabetes strive to reduce the incidence of heart disease and diabetes.

Food preservation classes are offered during the growing season to provide the latest recommendations for safe home food preservation.

Community groups, such as libraries, civic groups and senior centers, can request a program on a specific topic or choose from a menu of topics. Programs vary in length depending on the needs of the group. Call for personalized answers to all your nutrition and food questions. Click here for a list of Food & Nutrition Class Offerings.

December's Nutrition Fun:

October's Tip is from Colorado State University Extension. It's a great article, not just for athletes but for everyone. Nutrition and the Athlete from Colorado State University Extension

Sweet Potato Pancakes with Balsamic Maple Mushrooms

This healthful version of pancakes features the delicious goodness of mashed sweet potatoes and whole grains, artfully balanced with sweet savory sautéed mushrooms infused with maple syrup and balsamic vinegar. This dish is perfect for dinner or brunch.

Makes 4 servings.

Sweet Potato Pancakes with Balsamic Maple MushroomsIngredients For Sweet Potato Pancakes

  • 3 medium sweet potatoes or yams (orange flesh)
  • 1 cup non-fat milk
  • 1

    egg, beaten

  • 2 tablespoons vegetable oil
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cooking spray, as needed

For Balsamic Maple Mushrooms

  • 1 pound cremini and/or white button\tmushrooms, quartered
  • 1 tablespoon vegetable oil
  • 1/3 cup maple syrup
  • 1 tablespoon balsamic vinegar


  1. Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer.
  2. Add milk, egg, and vegetable oil to potatoes; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended.
  3. Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray.
  4. Use 1/4 cup of batter per pancake, ladling into hot skillet.Wait until pancake bubbles and looks slightly dry on top before flipping over.
  5. While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame.
  6. Add quartered mushrooms and toss coat with oil. Let simmer, stirring occasionally, until juices run.
  7. Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.
  8. To serve, stack 2-3 pancakes, alternating with balsamic maple mushrooms.

Pumpkin Ricotta Stuffed Shells

Welcome the flavors of fall with these pumpkin ricotta stuffed shells! Rich in vitamins, minerals, and antioxidants, pumpkin adds a nutritious twist to traditional stuffed shells.

Pasta shells stuffed with pumpkin and ricotta cheese with a couple of pumpkins in the background

Makes 12 servings.


  • 6 ounces jumbo pasta shells

    (about 12 jumbo pasta shells)

  • 1 1/4 cups ricotta cheese, part skim
  • 3/4 cup pumpkin
  • 1/2 teaspoon garlic powder

    (or 2 cloves garlic, minced)

  • 2 tablespoons basil
  • 1/4 teaspoon sage, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan cheese, divided
  • 1 cup spaghetti sauce

    (low sodium)


For nutrition information, please visit

Peter Pumpkin Squares

at USDA’s MyPlate Kitchen.

Last updated November 20, 2023