Monday, June 25, 2012

Meatless Monday:Fruit Focus

Today's edition of Meatless Monday will focus on fruits.  Summertime yields some great, fresh fruits that you can buy in your produce section, local farmer's market, or even get from a berry picking adventure of your own!  Let's start with some fruity recipes to get your day going...

Puffed Cherry Pancakes-courtesy of

1 teaspoon(s) unsalted butter, divided
unsalted butter
1/2 cup(s) low-fat milk
3 large eggs
1 teaspoon(s) vanilla extract
1/2 cup(s) whole-wheat pastry flour (see Tips) or all-purpose flour
1 tablespoon(s) granulated sugar
1/8 teaspoon(s) salt
1 pinch(s) ground cinnamon
2 cup(s) halved, pitted sweet or sour cherries, fresh or frozen thawed, drained
1/4 cup(s) sliced almonds
Confectioners' sugar, for garnish
Preheat oven to 450 degrees F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.  Melt the remaining 1 tablespoon butter in a small pan or in the microwave. Transfer to a medium bowl and whisk in milk, eggs, and vanilla. Add flour, granulated sugar, salt, and cinnamon and whisk to combine.  Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.  Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners' sugar, if desired. 
Or try these Fruit and Pecan Granola Bars, which are great for school (or summer camp) lunches or on-the-go snack time.
1 large egg
 1 large egg white
 1 cup(s) light brown sugar
 1 tablespoon(s) canola oil
 1 teaspoon(s) ground cinnamon
 1/4 teaspoon(s) salt
 1 teaspoon(s) vanilla extract
 1 1/2 cup(s) toasted oats
 2/3 cup(s) chopped dried cranberries or golden raisins
 1/4 cup(s) chopped pecans
 1 tablespoon(s) all-purpose flour
Preheat oven to 325 degrees. Line an 8-by-11-inch pan with foil. Coat with cooking spray.  Whisk egg, egg white, sugar, oil, cinnamon, salt, and vanilla in a large bowl. Stir in oats, cranberries (or raisins), pecans, and flour. Spread in prepared pan.  Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife.
For lunch, these easy Apple, Peanut-butter and Raisin Sandwiches from Williams-Sonoma are healthy and delicious.

10 tbs. peanut butter
1 Granny Smith apple, cored and cut into 10 rings, each about 1/4 in. thick
2 tbs. raisins
2 tbs. granola 

Spread 2 Tbs. of peanut butter onto half of the apple rings.  Sprinkle each with 1 Tbs. granola and a few raisins.  Cover each of the remaining apple rings to form sandwiches.  Makes 5 apple sandwiches.
Teriyaki Tofu & Pineapple Kabobs from PreventionRD, are a great way to introduce your kids to tofu.


1 (14-oz) package extra-firm tofu, drained and cut into cubes
1 large pineapple, peeled, cored, and cut into cubes (1 tbsp set aside for sauce)
1 large red or orange bell pepper, cut into chunks
1 large onion , sliced into wedges
1/2 cup low-sodium soy sauce
2 Tbsp toasted sesame oil
2 Tbsp chili garlic sauce
2 cloves garlic, minced
2 tsp honey
1 pinch red pepper flakes

Preheat oven to 375 F.  Spray a baking sheet with olive oil. Arrange tofu cubes on the baking sheet and mist with olive oil. Bake for about 12 minutes, while you chop the veggies for the kebabs.  Thread each of 7 bamboo skewers with tofu, cubed pineapple, bell pepper, and onion and place in baking dish.  Simmer soy sauce, sesame oil, chili garlic sauce, honey, and red pepper flakes 3 minutes in skillet over medium heat. Add thinly sliced tablespoon of pineapple and garlic to skillet, and simmer 2 minutes, or until sauce begins to thicken.  Pour sauce over kebabs, and bake 20-30 minutes, turning once to keep kebabs coated in sauce. Yield: 7 large skewers.
And we can't forget about ending our meal with a tasty treat.  Try this Kiwi Granita from cool, fresh and fruity way to end your Meatless Monday!

6  kiwi fruits
1/3 cup of water
50 g sugar (just shy of 1/4 c.)

Add kiwi to the blender and mix until smooth, add water, sugar and mix again.  Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.

For more great Meatless Monday recipes-follow our Meatless Monday Pinterest board!

No comments:

Post a Comment