healthy recipes

Pineapple Pit-Stop Smoothie

June 06, 2017

Ingredients: 2 cups DOLE® Pineapple 1 cup DOLE Baby Spinach 1 DOLE Banana 1 cup unsweetened almond milk 1 cup ice 1⁄4 tsp ground cinnamon Directions: Combine pineapple, spinach, banana, almond milk, ice and cinnamon in blender. Cover; blend until smooth. Recipe credit: Dole, Chef Mark Allison

Tropical Ambrosia Salad

May 02, 2017

INGREDIENTS 3 oranges, peeled and segmented, reserve juice 2 tablespoons honey 1 teaspoon vanilla extract 1 teaspoon fresh mint, chopped 1 cup DOLE® Pineapple, peeled and cut into chunks 1 star fruit, sliced 1-1/2 cups mango and/or papaya, seeded, peeled, and sliced into 1” pieces 2 DOLE Bananas, peeled and cut into chunks 1/2 cup […]

Homemade English Muffins

March 24, 2017

Ingredients: 2 cups milk 3 tablespoons butter 2 1/2 cups whole wheat flour 2 teaspoons instant yeast 1 1/2 teaspoons kosher salt 2 tablespoons sugar 1 egg (each) 1 cup cornmeal, grits, or semolina Preparation: Warm the milk to about 110F, either in the microwave or on the stovetop Melt the butter and allow to […]

Rutabaga Fries

January 12, 2017

Ingredients: Rutabaga, skin removed 1/2 tsp. cayenne pepper 1/2 tsp. garlic powder 1/4 tsp. dried oregano 1/4 tsp. black pepper 1-2 tbsp. olive oil Directions: 1. Preheat the oven to 450 degrees. Line baking sheet with parchment paper. 2. Slice rutabaga in half, then into “fries.” 3. Add to bowl and add olive oil and […]

Warm Sweet Potato and Quinoa Salad

January 06, 2017

Ingredients Olive oil 1 medium sweet potato, peeled and chopped 1 tsp. paprika 1 Tbsp. maple syrup 3 cups spinach 2 cups cooked quinoa (1 cup dry) 1/4 cup red onion chopped 1 cup fresh pomegranate arils 1/4 cup fresh orange juice Directions 1. Cook quinoa according to package. 2. Heat olive oil in pan, […]

Brussels Sprouts Salad

January 06, 2017

Ingredients: 20 large Brussels sprouts (about 3 cups), chopped 2 large carrots, chopped 1 stalk of celery, chopped 2 Tbsp. raisins 1/2 cup sunflower seeds Juice from 2 lemons 1 tsp. maple syrup 1 tsp. thyme Directions: 1. Make dressing with lemons, maple syrup, and thyme. 2. Combine all other ingredients. 3. Add black pepper […]

Feta Bruschetta

October 04, 2016

Ingredients: 2 ear fresh corn (removed from husk) 1 small zucchini (diced) 1 bell pepper (diced) 1 cup diced red onion 4 medium scallions lemon zest 3 Tbsp. lemon juice 4 Tbsp. olive oil 1 cup feta cheese 3 Tbsp. fresh thyme leaves Fresh ground pepper Directions: 1. Cook corn for 2 minutes in the […]

Tomato and Strawberry Salad

September 30, 2016

Ingredients: 2 cups of chopped strawberries 2 cups of chopped cherry tomatoes 1/3 cup of chopped basil 1 tablespoon chopped fresh oregano 1 teaspoon of lemon zest pinch of salt and pepper Directions: 1. Mix all ingredients together. 2. Keep refrigerated until ready to be served. Recipe Credit: Cabarrus Health Alliance What Dole has to […]

Caprese Pasta Salad with White Beans

September 27, 2016

Ingredients: Orecchiette pasta Grape tomatoes Fresh mozzarella Fresh basil White beans Black pepper Garlic Balsamic vinegar Olive oil Directions: 1. In a small bowl, mince 2 cloves of garlic and add 1/3 cup balsamic vinegar and 3 tablespoons olive oil, whisk together. 2. Cook orecchiette pasta according to package. 3. rinse and drain 1 15-ounce […]

Avocado Chicken Salad Wrap

September 23, 2016

Ingredients: Chicken breast Plain Greek Yogurt Parsley Lemon Avocado Garlic Powder Dill pickle (optional) Whole-wheat wrap Directions: Combine 1 cup cooked, shredded chicken breast, 2 tablespoons plain Greek yogurt, 2 tablespoons parsley, juice from 1 lemon, 1 mashed avocado (more if needed), 1 teaspoon garlic powder and 2 tablespoons Dill pickle (optional) into a large […]

Fruity Couscous

August 30, 2016

Read the original post on the UNC Nutrition Research Institute website. Designed by: Chef Mark Allison, Director of Culinary Nutrition, Dole Food Company. Ingredients: 1 cup couscous 1 cup water 1/4 teaspoon ground cinnamon 2 oranges 2 tablespoons honey 1/2 teaspoon vanilla essence 2 cups Dole berries (blueberries, strawberries, raspberries, blackberries) 1/2 cup pomegranate seeds 2 kiwis, […]

farro

Blueberry Farro Salad

July 01, 2016

Blueberry Farro Salad Ingredients: Blueberries Farro Celery Bell Pepper Olive Oil Cumin Coriander Red Onion Green Onion Sunflower Seeds Cider Vinegar Maple Syrup Preparation: Cook 1 cup of farro according to package. Rinse with cold water. Add 2 cups blueberries, 1 cup diced celery, 1 cup diced bell pepper, 1/2 cup diced red onion, 5 […]

avocado

Avocado Egg Salad

July 01, 2016

Ingredients:  Avocado Eggs Red onion Sweet pickles mustard Preparation:  Mash 6 hard boiled eggs in a large bowl. Add 2 peeled, pitted, and cubed avocados, 1/2 cup minced red onion, 3 tablespoons chopped sweet pickles, 1 tablespoon yellow mustard, and pepper to taste. Mix all together, serve chilled on a bed of spinach, in pita […]

Ranch Flavored Popcorn

June 30, 2016

Serving 1½ cup popped popcorn, yields 6 servings. Each serving has about 4 grams of fiber. Ingredients: ¾ cup popcorn kernels, or 9 cups popped corn (preferably air popped) 2 tablespoons oil (preferably canola, safflower, or olive) 1½ tablespoon dried chives 1½ tablespoon dried parsley 1 teaspoon dried dill 1 teaspoon garlic powder Preparation:  Pop […]

Summer snacks that will have kids (and adults) asking for more fruits and vegetables

June 24, 2016

News Release from the N.C. State University Plants for Human Health Institute: KANNAPOLIS, N.C. – Summertime seems to provide more opportunity for kids to snack, but don’t be fooled by junk food packaged and marketed as good snack options. First, take advantage of fresh fruits that come into season through the summer. Blueberries and blackberries […]

Smoothie Pancakes

April 28, 2016

Ingredients for Pancakes: Blueberries Banana Milk Egg Whole-wheat flour Baking powder Greek yogurt Optional: nuts, cinnamon, honey, etc. for serving pancakes Directions: Place 3/4 cups of blueberries, 1 large banana, 3/4 cup milk, 1 egg, 2 tsp. baking powder, and 1 3/4 cup flour into blender. Stir in another 3/4 cups blueberries. Coat skillet and […]

Nut Crust

April 26, 2016

Ingredients 1/2 cup cashews, toasted 1/2 cup walnuts, toasted 1/2 cup pecans, toasted 1 tbsp. agave nectar Directions In a food processor, combine cashews, walnuts, and pecans until nut mixture is coarsely ground. Transfer nut mixture to small bowl and add agave nectar, stir until well combined. Press nut mixture into the bottom of ramekins. […]

Dark Chocolate Tofu Mousse

April 26, 2016

Ingredients 10 oz. dark chocolate, chopped 1/2 cup almond milk 2 tbsp. agave nectar 12 oz. silken tofu 2 tbsp. Frangelico liqueur 1 tsp. vanilla extract Directions In a bowl, combine chocolate and almond milk, microwave for 1 minutes, and stir until melted. In a blender, combine melted chocolate, agave nectar, silken tofu, Frangelico and […]