top of page
461938444_2012983205827463_8745141815942

Recipes to Share

457732635_1986184251840692_3365127472888
458771559_1990776724714778_6188444533333

Roasted Fall Vegetable Salad

INGREDIENTS:

  • 2 cups halved Brussels sprouts (10 ounces)

  • 2 cups coarsely chopped butternut squash

  • 1 red bell pepper, cut into 3/4-inch pieces

  • 1 red onion, cut into 3/4-inch pieces

  • 4 tablespoons olive oil, divided

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon red wine vinegar

  • 1 tablespoon chopped fresh herbs, such as parsley or chives

  • 1 small clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 2 tablespoons pepitas (pumpkin seeds), toasted

DIRECTIONS:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.

  • Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.

  • Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.

  • Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.

  • ENJOY!

455247839_1970817310044053_4296381514731

Boost your brain power with this healthy recipe to promote good concentration and energy!

Don't just use LSA (linseeds, sunflower seeds, and almonds) on your muesli - here it gives the chicken a crunchy oven-baked crust while adding protein and healthy omega-3 fats.

LSA Chicken with Beetroot

and Silverbeet

Ingredients:

  • 2 tablespoons linseeds (see note)

  • 2 tablespoons sunflower seeds

  • 2 tablespoons almonds, finely chopped

  • 2 tablespoons pumpkin seeds (pepitas)

  • 1 tablespoon sesame seeds

  • 4 x 180g chicken breast fillets

  • 2 tablespoons wholemeal or plain flour

  • 1 egg, lightly beaten

  • 500g silverbeet, stalks removed, roughly chopped

  • 400g canned whole baby beetroots, cut into wedges

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

Directions:

  • Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.

  • Combine the linseeds, sunflower seeds, almonds, pumpkin seeds and sesame seeds, then transfer to a plate. Dust chicken in flour (gluten-free acceptable), then dip in the beaten egg to coat.

  • Press the chicken into the seed mixture until coated. Place on the tray and bake for 15 minutes or until cooked through.

  • Meanwhile, cook silverbeet in a pan of boiling, salted water for 3 minutes or until wilted. Drain, then toss with the beetroot, oil and lemon juice, then serve with the chicken.

  • ENJOY!!!

BBQ Chicken Stuffed Smoked Pineapple With Quick Pickled Cabbage

INGREDIENTS:

  • ½ cup red wine vinegar

  • 1 tablespoon coconut sugar

  • ½ teaspoon kosher salt

  • 4 garlic cloves, smashed

  • 2 bay leaves

  • 1 teaspoon whole black peppercorns

  • 1 small DOLE® Red Onion, halved and thinly sliced

  • 2 small serrano peppers, minced

  • ½ small head red cabbage, cored and thinly sliced

  • 4 cups favorite wood chips

  • 2 cups shredded rotisserie chicken breast

  • ½ cup barbeque sauce

  • 1 large DOLE® Pineapple3 (4-inch) wooden skewers

Sweet pineapple combined with savory and smoky BBQ chicken created the perfect flavor combination in this unique recipe.

DIRECTIONS:

  • Whisk ¼ cup vinegar, sugar, salt and 1 cup water in a large bowl; add garlic, bay leaves and peppercorns. Add onion, serrano peppers and cabbage; toss. Let cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour or up to overnight before serving. Makes about 4 packed cups.

  • Cover wood chips with water in a large bowl; soak as label directs.

  • Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal). Stir chicken and ¼ cup barbeque sauce in a medium bowl; tightly enclose in 12 x 24-inch sheet of nonstick aluminum foil.

  • Cut 1-inch crosswise slice from top of pineapple; reserve. Leaving at least 1-inch pineapple flesh, core pineapple using a pineapple corer or paring knife; remove pineapple skin. Replace top of pineapple; secure with skewers.

  • Place pineapple on hot grill rack over unlit side of grill; cover and cook 1 hour or until very tender, adding remaining chips halfway through cooking. Transfer pineapple to hot grill rack over lit side of grill; brush with remaining ¼ cup barbecue sauce. Place chicken foil packet on hot grill rack over lit side of grill; cover and cook 15 minutes or until chicken mixture is heated through, turning pineapple occasionally.

  • Transfer pineapple to cutting board; remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices; serve with Spicy Quick Pickled Cabbage.

*Recipe Notes:

Fresh pineapple contains an enzyme called Bromelain that breaks down proteins and can tenderize meats. However, if left in contact with the pineapple too long, meats can take on an undesirable consistency, so it’s best to cook them separately.

Something new and yummy! ENJOY!

Pumpkin Roll Cake
INGREDIENTS:
For the cake:

  • 3/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 tsp pumpkin pie spice

  • 1/4 tsp ground allspice

  • 1/2 tsp vanilla

  • 1/4 tsp salt

  • 3 large eggs

  • 3/4 cup granulated sugar

  • 2/3 cup canned pumpkin

  • non-stick spray, I used Smart Balance

  • 1/4 cup powdered sugar, to sprinkle on towel

For the filling:

  • 6 oz light cream cheese, at room temperature (NOT fat free)

  • 3/4 cup powdered sugar

  • 6 oz fat free Fage Greek Yogurt

  • 1/2 cup chopped walnuts, optional

  • 1 tsp vanilla extract

  • powdered sugar, optional for topping

DIRECTIONS:
Pumpkin Roll

  • Preheat oven to 375°F and place oven rack in the center of the oven. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.

  • Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.

  • Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)

  • Beat in the vanilla extract and pumpkin puree.

  • Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.

  • Bake 13 – 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

  • Sprinkle a clean dish towel with confectioners’ sugar.

  • Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioner sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling:

  • Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.

  • Refrigerate at least one hour.

To Assemble:

  • Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)

  • Just before serving, lightly dust with powdered sugar.

​

bottom of page