June Recipes

 

SPICY CRANBERRY TURKEY WRAP

Yield: 4 servings

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. jalapeño 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 from 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

 

JAMIE'S GRILLED CO RNBREAD SALAD

Yield: 4 servings

Vinaigrette :

1/4 c. red wine vinegar

1 T. Dijon mustard

2/3 c. extra-virgin olive oil

Salt and pepper to taste

Salad:

Homemade or store-bought cornbread

Extra-virgin olive oil

1 head of radicchio, cut into quarters

1 med. red onion, cut into 1/2-inch, round slices

4 c. baby arugula leaves

1 c. cherry tomatoes cut in half

1/2 seedless cucumber, thinly sliced

1/2 c. black or Niçoise olives

12 fresh basil leaves, torn into pieces

1/4 c. fresh mint leaves, left whole

1/4 c. fresh parsley leaves, left whole

 

For the vinaigrette, combine vinegar and mustard in a blender and pulse. With blender running, slowly add the oil to form an emulsion. Season with salt and pepper to taste. For the salad, heat a barbecue or stove-top grill to high. Cut the cornbread into 1-inch wide strips and brush strips lightly on all sides with olive oil. Brush onion slices and radicchio quarters with olive oil and season with salt and pepper. Grill cornbread, just until grill marks appear, about 1 minute per side. Grill onions until tender and golden, about 5 minutes per side. Grill radicchio until just beginning to wilt, about 1 minute. Cut grilled cornbread into 1-inch cubes and roughly chop grilled onions. Combine cornbread cubes and grilled onions with remaining ingredients, add vinaigrette to taste, toss gently and serve. Fry bacon in a skillet until crispy. Remove and drain on paper towels. Place pecans on a baking sheet and toast in a 350°-oven, keeping a close watch so they do not burn, (about 4-6 minutes). Remove from oven and put pecans on a plate. Once cooled, roughly chop. Cut broccoli into bite-size pieces and put in a bowl. Add mandarin oranges, golden raisins, scallions and pecans. Toss with vinaigrette and garnish with bacon.

Recipe and photo credit: “Good Food for Good Times: Simple Recipes for Sensational Celebrations” by Chef Jamie Gwen with Lana Sills

 

TOMATO & WATERMELON SURPRISE

Yield : 4 servings as an appetizer

1/4 watermelon

18 cherry tomatoes or pear tomatoes

18 wooden skewers

1/4 c. Made in Napa Valley Garden Herb Dipping Oil

Fresh edible flowers, chopped chives or mint

 

Use either a small melon baller or half-teaspoon to scoop out 18 watermelon balls. Using a paring knife, cut a little off the bottom of each melon ball so they stand up. One at a time, skewer one tomato and then the watermelon, with the round side of the watermelon first. Stand up on serving plate. Continue with remaining tomatoes and watermelon. Drizzle the finished skewers with Made In Napa Valley Garden Herb Dipping Oil and then sprinkle with the flowers or herbs.

Recipe and photo credit: Made in Napa Valley, Napa Valley, Calif., www.madeinnapavalley.com