Category Archives: Fruit

No Bake Strawberry Pineapple Pie

03 Friday Jun 2016

Posted by in Dessert, Fruit, Quick and Easy, Vegetarian

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No Bake Strawberry Pineapple Pie

This pie is a cinch to throw together, and always comes out delicious.  It’s one of husband’s all-time favorite desserts, and one that he requests frequently.  It’s especially refreshing in the summer, but it hits the spot any time of year!

No Bake Strawberry Pineapple Pie
Yield: 8-12 servings
Time: 20 minutes active, 2+ hours chilling

For the graham cracker crust:
1¾ cup graham cracker crumbs
¼ cup sugar
½ cup butter, melted

For the pie filling:
8 ounces reduced fat cream cheese, softened
¼ cup skim milk
3 ounce package of instant vanilla pudding
8 ounces crushed pineapple (juice and all!)
2 tbsp. strawberry preserves (optional)
8 ounces Cool Whip, or other whipped topping

For garnish:
2 cups sliced fresh strawberries
whipped cream (optional)

  1. Make the graham cracker crust by mixing together the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp coarse sand.  Gently press the mixture into the bottom and sides of a lightly greased 9-inch pie pan.  Set aside.
  2. Using a hand-held mixer, beat together the cream cheese and milk in a large mixing bowl until well blended.
  3. Stir in the dry pudding mix, crushed pineapple (undrained), and strawberry preserves.  Fold in the Cool Whip.  Mix until all ingredients are evenly distributed.  Pour the filling into the prepared graham cracker crust.  Refrigerate for at least two hours, overnight is fine.  Just prior to serving, top with fresh sliced strawberries and whipped cream.

PDF to Print Recipe for No Bake Strawberry Pineapple Pie

 

Rhubarb Compote

19 Thursday May 2016

Posted by in Breakfast, Dessert, Fruit, Healthy, Quick and Easy, Side Dishes, Vegan, Vegetarian

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Rhubarb Compote

I can’t help myself this time of year.  As soon as rhubarb appears in the grocery store, I buy it in bulk.  I feel like I need to get my fix while it’s available, since the season always seems to end too soon.  After a recent splurge on tons of fresh rhubarb, I needed creative ideas of what to make with it.  Hello compote!  This could honestly be my new favorite food.  I can’t stop eating it!  It’s delicious on waffles and pancakes for breakfast, as a filling in crepes or blintzes, or over vanilla ice cream for dessert.  For a simple and healthy snack, try some drizzled over fresh cut strawberries.  I even stirred some adobo sauce into some reserved compote and ate it with grilled pork.  Any way you eat it, I promise, you won’t be disappointed!

Rhubarb Compote
Yield: 2 cups
Time: 15 minutes total

4 cups diced rhubarb (roughly 1¼ lbs)
½ cup sugar
¾ tsp. ground cinnamon
½ tsp. ground ginger
1 tsp. vanilla bean paste (or vanilla extract)

  1. In a medium saucepan, mix together the sugar, cinnamon, and ginger.  Add the rhubarb and toss to coat.  Bring to a simmer over medium heat for 3 minutes, stirring occasionally.  (I know, it seems weird that the mixture has no liquid in the beginning, but after a few minutes the rhubarb will start to break down and provide all the moisture you need!)
  2. Reduce the heat to medium-low and simmer for about 5 minutes to allow the rhubarb time to break down a bit.  Remove from the heat and stir in the vanilla.

Serve warm or chilled.  I love this compote over waffles or pancakes, over vanilla ice cream with fresh cut strawberries, or straight off the spoon!

PDF to Print Recipe for Rhubarb Compote

Ginger Soy Salmon with Watermelon Salsa

05 Tuesday Apr 2016

Posted by in Dinner, Fish, Fruit, Healthy, Quick and Easy

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Longing to take a spring break trip, but it’s just not in the cards for you this year?  Maybe you can’t spare the vacation days, you just don’t have the extra cash, or Zika has you nervous.  No need to miss out–make this spring break inspired dinner and you’ll be on island time in no time!  Grass skirt, bikini top, and piña colada optional!

Ginger Soy Salmon with Watermelon Salsa

Ginger Soy Salmon with Watermelon Salsa
Yield:  2 servings
Time:  30 minutes active prep, 2 hours marinating, 20 minutes cooking

For the salmon and marinade:
2 six-ounce filets of salmon
2 garlic cloves, minced
2 tbsp. minced fresh ginger
3 tbsp. soy sauce (low sodium preferably)
2 tbsp. brown sugar

For the watermelon salsa:
NOTE:  the dice on the following fruits and veggies should be small, roughly ¼-inch cubes (unless otherwise noted)
½ of a large cucumber, seeded and diced
1 orange, diced
3 cups diced watermelon
10 oz. pineapple tidbits, or diced pineapple
¾ to 1 full jalapeño, very finely minced
zest of half a lime
1 tsp. red wine vinegar
1 tbsp. sugar

  1. Prepare the marinade by whisking together the garlic, ginger, soy sauce, and brown sugar.  Transfer to a zip-top bag and add the salmon.  Refrigerate for 2-4 hours to allow ample time for the flavors to marinate into the salmon.
  2. Meanwhile, prepare the watermelon salsa.  Toss together all ingredients.  Mix well.
  3. Preheat the oven to 400°F.  Place the salmon in a lightly greased glass baking dish.  Pour the marinade over the fish.  Cook at 400°F until the salmon is cooked through, roughly 16 minutes.
  4. Serve with watermelon salsa.

PDF to Print Recipe for Ginger Soy Salmon with Watermelon Salsa

 

Whipped Blue Cheese and Poached Pear Toasts

09 Wednesday Mar 2016

Posted by in Appetizers, Boozy, Bread, Fruit, Vegetarian

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Whipped Blue Cheese Pear Toasts

This looks and tastes like a fancy schmancy appetizer, but I promise you it’s very simple to make.  It pairs especially well with dessert wine, which is exactly how I discovered it!  My friend Courtney recently suggested this recipe to me after I told her I planned to crack open a bottle of Far Niente’s dessert wine Dolce with my hubby that evening.  I highly recommend these elegant toasts, whether you’re simultaneously toasting with dessert wine or not!

Whipped Blue Cheese and Poached Pear Toasts
Yield:  8 appetizer servings
Time:  30 minutes

For the whipped blue cheese:
6 oz. blue cheese
4 oz. cream cheese (or Neufchâtel)
¾ tsp. red wine vinegar
1/8 tsp. salt
1 cup whipped cream

For the poached pears:
8 cups water
2½ cup sugar
6 cinnamon sticks
5 strips of fresh ginger (remove the outer skin from the ginger root, then create strips using a vegetable peeler)
4 Bosc pears (Bartlett or Anjou work too!)

Other:
1 baguette or loaf of other French bread
freshly cracked pepper
4 tbsp. honey

  1. Thinly slice the baguette and lightly toast until golden brown (about 5-8 minutes at 375ºF).
  2. To poach the pears, combine the water, sugar, cinnamon and ginger in a small saucepan.  Simmer over medium heat until gently boiling.  Keeping the stems of the pears intact, peel off the outer skin.  Submerge the pears into the boiling poaching liquid and continue to simmer over medium heat until the pears are softened, about 10 minutes.  Remove the pears from the liquid and allow to cool to room temperature.  Slice into quarters, remove the core, and thinly slice each quarter into about 5 slices.
  3. In the meantime, mash together the blue cheese, cream cheese, vinegar and salt.  Gently fold in the whipped cream and mix until well blended.
  4. Spread 1 tbsp. of the cheese mixture over each toasted baguette slice.  Place two slices of poached pear on top of the cheese mixture.  Lightly drizzle with honey and garnish with fresh cracked pepper.

Note:  The poaching liquid can be kept refrigerated for up to one week to poach additional pears and/or to be used as a pear-cinnamon-ginger simple syrup for cocktails.

PDF to Print Recipe for Whipped Blue Cheese and Poached Pear Toasts

This recipe was inspired by Far Niente’s recipe, which is available at: http://www.dolcewine.com/recipes/blue-cheese-mousse-with-vanilla-poached-pear-canape/?utm_source=Winery+Customers&utm_campaign=f52bc20046-DEC%2BDFNS%2BRecipe%2B2015&utm_medium=email&utm_term=0_42c452f99d-f52bc20046-229092593

Grape Rosemary Flatbreads

10 Tuesday Nov 2015

Posted by in Appetizers, Fruit, Quick and Easy, Vegetarian

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Grape Rosemary Flatbread

These flatbreads are one of my go-to appetizers for dinner parties because:
1)  you can prep everything ahead of time (grate the cheese, chop the rosemary, slice the grapes), then quickly assemble and pop them in the oven right before your guests arrive
2)  they’re a great filling vegetarian option in case you may be expecting guests who don’t eat meat
3)  they’re perfect for any time of the year–the rosemary works well in the fall and winter, and the freshness of the grapes makes them appropriate in the spring and summer
4)  they’re delicious and always a crowd pleaser!

While I typically make them as an appetizer, they could absolutely work as a main dish if you served them alongside a salad or bowl of soup.

Grape Rosemary Flatbreads
Yield:  12 pieces
Time:  17 minutes total

2 flatbreads (I use Damascus Bakeries Roll Up Wraps, available at Costco)
½ cup freshly grated Parmesan cheese
3 tbsp. chopped fresh rosemary
20 red seedless grapes, each sliced in half

  1. Preheat the oven to 425ºF.
  2. Place the flatbreads on a lightly greased baking sheet.
  3. Evenly distribute the grated cheese across the flatbreads, covering all the way to the edges.
  4. Sprinkle with fresh rosemary and grape halves.
  5. Heat at 425ºF for roughly 12 minutes, until cheese begins to turn golden brown.
  6. Cut into six pieces.  Serve warm.

PDF to Print Recipe for Grape Rosemary Flatbread