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A MESSAGE FROM @jordan.natae

Zombies at your door? You know where to hide… or run? But before you run, best stay prepared with these tips (and veggies) from @jordan.natae. Stick it to the man –  oops, we mean zombies, with a can.


Libby’s Vegetables strongly condemns the use of its cans for the purpose of inflicting harm.


Proper preparation is key to surviving most of what the world will throw at you when it’s ending.

You’ll need gadgets, self-defense mechanism and most importantly, can-openers. With a trusty can-opener, nutritious veggies are always in season, no matter what your recently-zombified weatherman’s moaning about. Here’s a list of must-hoard’s for when the actual zombie hordes arrive:


Stock your pantry with fresh food perfect to feed your family (or neighbors) during a zombie outbreak.


  • 1 cup orzo pasta, cooked according to package
  • 1 cup cherry tomatoes, halved
  • 1 cup cup mozzarella balls (ciliegine), drained
  • large handful fresh basil, julienned
  • 1/4 cup balsamic vinegar
  • 1/8 cup extra virgin olive oil
  • 3 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste



  1. Cook orzo pasta according to package. When cooked, rinse pasta with cold water to prevent clumping.
  2. While pasta is cooking whisk together ingredients for dressing and set aside.
  3. When ready to serve, assemble salad with orzo, tomatoes, mozzarella, basil and desired amount of dressing.


    Salad may be stored in the refrigerator in a sealed container for up to 5 days.
  4. Pair with Libby’s Cut Green Beans.


Creepy crostinis are packed full of nutrients to outrun even the fastest zombie.

[12 Servings | 15 Prep Time | 5 Minute Cook Time]


  • 12 baguette slices
  • 1/3 cup olive oil, divided
  • 2 tablespoons orange juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz.) Libby’s Cut Beets, drained
  • 1 can (14.5 oz.) Libby’s Cut Green Beans, drained
  • 1 small red onion, minced
  • 2 tablespoons chopped fresh chives
  • 8 ounces cream cheese, softened
  • 1/2 cup toasted chopped walnuts


1. Preheat oven to 400°F.

2. Brush baguette slices lightly with olive oil. Place onto baking sheet and cook for about 3-5 minutes or until toasted. Set aside to cool.

3. In large mixing bowl, whisk together 2 tablespoons olive oil, orange juice, mustard, garlic, salt and pepper until well combined. Add beets, green beans, red onion and chives. Stir gently to combine.

4. Spread cheese over one side of each baguette slice. Spoon vegetable salad on top, then top with nuts, if desired.


Need something juicy for when you are with your family in the bunker? Look no further than the best “splatter joes” you have had. Punch full of fresh veggies to be the last one standing.

[1 Servings | 5 Minute Prep Time ]


  • 3 ounces ground turkey
  • 1 tablespoon diced onion
  • 1 tablespoon diced celery
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup marinara sauce
  • 1 vegetable cup (4 oz.) Libby’s Peas & Carrots, drained
  • 1 large bun/roll
  • parmesan cheese (for topping)



1. In small pan, add turkey and cook until no longer pink. Add onions, celery, parsley, basil, salt and pepper; cook 2 minutes. Stir in marinara sauce and vegetables.

2. Add mixture to bun and top with parmesan cheese.



[8 Servings | 5 Minute Prep Time | 30 Minute Cook Time]


  • 1 can (28 oz.) Libby’s Jumbo-Can Cut Green Beans, drained
  • 2 cups cooked long-grain wild rice
  • 1 can (10.5 oz.) condensed cream of celery soup
  • 1 can (8 oz.) sliced water chestnuts, drained
  • 2 tablespoons chopped pimentos
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


1. In 2-quart casserole dish, mix together all ingredients.

2. Bake in 350°F oven for 30 minutes.