April Recipes

SPICY CRANBERRY TURKEY WRAP

1 c. Orange juice
1 c. Sugar
1 bag (12 oz) Cranberries, fresh or frozen*
1⁄2 c. Currants or raisins
1⁄2 c. Onion, diced
1⁄4 c. Red wine vinegar
1 T. Jalapeno pepper, seeded and diced
1 t. Garlic, fresh or jarred, minced
3⁄4 t. Cumin, ground
1⁄2 t. Cinnamon, ground
1 lb Turkey breast Cutlets
1/2 c. Spreadable goat cheese or cream cheese
4 Flour tortillas, low fat, 10-inch
4 large Lettuce leaves, romaine or leaf
1 T. Fresh cilantro, chopped
1 Apple, thinly sliced

 

To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1⁄2-inch of edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight. Nutritional Analysis Per Serving: Calories 510 (26% Calories from Fat), Protein 35g, Carbohydrate 67g, Fiber 5g, Fat 12g, Sat. Fat 6g, Cholesterol 105mg, Sodium 430mg.
Recipe and photo credit: Cranberry Marketing Committee, www.uscranberries.com

 

ASPARAGUS WITH BLUE CHEESE & PINE NUTS

Yield: 12 servings

1/3 c. red or white vinegar

2 T. shallot, finely chopped

Salt, to taste

Black pepper, freshly ground, to taste

1/3 c. olive oil

3 oz. blue cheese, firm, chilled

2.5 lb. California asparagus,
extra large, trimmed and blanched

3/4 c. pine nuts, toasted

 

Method (1) Whisk together vinegar, shallots, salt and pepper. (2) Whisk in olive oil, reserve. (3) Crumble cheese, reserve in refrigerator.
(4) Arrange asparagus spears on a serving plate; add dressing and sprinkle with blue cheese and pine nuts.
Recipe and photo credit: California Asparagus Commission, Stockton, Calif., www.calasparagus.com
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SHANGHAI DUCKLING STIR-FRY

Yield: 4 servings

4 7.5-oz. Maple Leaf Farmsboneless duck breast filets

4 cloves garlic, minced

2 t. minced fresh ginger

5 T. soy sauce, divided

1/4 c. duck stock or chicken broth

1 T. cornstarch

2 T. vegetable oil

1 large yellow or red bell pepper,
cut into short, thin strips

2 c. fresh sugar snap peas
or snow pea pods

1 c. cut fresh asparagus spears
or small broccoli florets
4 c. hot cooked white rice*

 

Method (1) Remove skin from duck breast. Cut duck breast crosswise into 1/4”-thick strips; place in a medium bowl. (2) Add garlic, ginger and 2 tablespoons of soy sauce; toss well and set aside. (3) Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside. (4) Heat oil in a large, deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes. (5) Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender. (6) Stir soy sauce mixture, add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.

*If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over rice.
Recipe and photo credit: Maple Leaf Farms, Milford, Ind., www.mapleleaffarms.com
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