Always great fun working with my friend Chef Mark Allison and Monday morning of this week was no different.
The occasion: a food styling gig for Dole ‘s Get Up And Grow tour.
This is annual event for the California- based company, touring all over the United States challenging old and young alike to beef up (pardon the expression) our intake of fruits, salads and vegetables and in the process teaching us all how easy and delicious it is to cook and eat healthier.
My job this week was to prepare four recipes Dole is promoting on the tour and to arrange and “style” everything on the set so that Mark could concentrate on the message of the segment and share the details of the tour. Honored to be entrusted to prep and style Mark’s recipes, I am delighted to tell you that these are four keepers and while I don’t always make a point to share recipes I work with on gigs like this – these are definitely four I will make again and wanted to share them with you as well.
For those of you who know Mark, have seen him on television or were perhaps one of his students at Johnson & Wales, you may be interested to know what he is up to now.
His job now covers all recipe development for the Dole food company, he also write recipes and develop menus for Dole owner Mr. Murdock, and is currently writing a book on nutrition together with the Dole Nutrition Institute. Basing out of Kannapolis NC, he travels nationally and internationally on behalf of Dole giving presentations on healthy food and nutrition.
In Kannapolis, Mark’s office is located at one of the top research centers in the world, Dole’s North Carolina Research Campus, dedicated to the advancement of nutrition, agriculture and human health. Working along scientists from universities, industry, government and non-profit organizations who are finding new ways to promote healthy lifestyles and to prevent, treat and cure the most prevalent diseases of our times like cancer, diabetes, obesity, Alzheimer’s and other diet and lifestyle-related disorders.
The Get Up and Grow Tour is Dole’s fun and flavorful campaign to spread the good word about good eating, one city at a time and this week they are in the Charlotte area August 18-20, 2016 – check the Get Up and Grow website for specific tour dates, times and locations. Aug 18-20.
Stop by to pick up one of the tour’s bright signature blue t-shirts and other gifts reminding you to eat your fruits and veggies; and if you sign the Get up and Grow pledge, your name will be entered in a drawing to win the chance to have Chef Mark Allison come to your home and prepare a healthy and delicious dinner for 8, compliments of the fine folks at Dole.
Meanwhile, its easy to prepare the same dishes we did for the television broadcast. Here are all the recipes with my notes and a few Make-it-even-more-local suggestions. Enjoy!
Dole’s Salad Sipper – an easy and delicious way to eat you greens!
3 cups unsweetened almond milk
4 cups DOLE® Power Up Greens Baby Kale or DOLE Baby Spinach
1 large or 2 small DOLE Bananas, peeled and sliced
1 cup fresh DOLE Tropical Gold® Pineapple, peeled and chopped
1 cup local or organic Blueberries
2 Tbsp, local honey, optional
Combine almond milk, baby kale, banana, pineapple, blueberries, and honey into blender. Cover; blend until smooth. Divide mixture between four glasses. Cheers!
Dole’s Cafe Banana Frappe – try this one as a great start to the morning or instead of a mid to late afternoon snack
3 shots espresso or 2 tablespoons instant espresso with ½ cup boiling water, cooled
1 cup unsweetened almond milk
1 DOLE® Banana, peeled and sliced
2 Tbsp. local honey, optional
1 cup ice
Combine espresso, almond milk, banana, honey, and ice in blender. Cover; blend until smooth. Divide mixture between two glasses.
Brussels Sprouts and Grilled Dole Pineapple Salad
1 cup fresh DOLE® Tropical Gold® Pineapple wedges
12 oz. DOLE Brussels Sprouts, trimmed and thinly sliced (about 3 cups)
3/4 cup local or organic Blueberries
2 Tbsp. lemon juice
2 Tbsp. grated lemon peel
2 Tbsp. local honey
2 Tbsp. your favorite Extra Virgin olive oil
Salt and pepper, to taste
2 Tbsp. smoked almonds, chopped
2 oz. manchego cheese, shaved or, instead, use my new cheesy favorite -Local Water Buffalo aged cheeses from Fading D Farm in Salisbury !
Try Fading D’s Sapore or Roco in this salad for a great burst of local flavor! Check out all of the other Fading D Farms cheeses on their website or on Saturdays in at the Cotswold Farmers’ market in Charlotte, NC, The Davidson Farmers’ market in Davidson NC or the Salisbury Farmers’ Market in Salisbury NC.
Here are the directions for the salad: Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces. Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside. Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper. Pour dressing over s Toss gently to coat evenly. Divide salad evenly between six serving plates and top each with smoked almonds and cheese.
For those of you who follow me on Facebook or who have read other recent blog posts here, this next recipe could also be called How-I-Used-My-Uno-Alla-Volta-Cottage-Cheese-This-Week.
On Dole’s Get Up and Grow website, the name of this recipe is simply Strawberry Toast, but on air on Monday Mark called them Strawberry Toasties which I love so much more, so strawberry toasties it is! For a fun colorful and nutritious twist blend an avocado in the ricotta or cottage cheese mixture for a slight different spin on the original recipe
Dole’s Strawberry Toasties
2/3 cup part-skim ricotta cheese ( instead I used 2/3 cup of Charlotte’s own Uno Alla Volta locally made Cottage Cheese with amazingly scrumptuious results!)
1 DOLE® Banana, peeled
1-1/2 tsp. grated lemon peel
1/2 tsp. local honey
8 toasted whole grain baguette slices
1-1/4 cups sliced DOLE Strawberries
1 cup DOLE Spring Mix
1-1/2 tablespoons Honey Balsamic Dressing (see below)
1 Tbsp. sliced almonds
Combine together ricotta cheese and banana. Stir in grated lemon peel and honey. Spread ricotta mixture over toasted baguette slices and shingle sliced strawberries on top. Tuck several spring mix greens under strawberry slices, securing them on the toast. Drizzle with honey balsamic dressing and sprinkle with sliced almonds.
Honey Balsamic Dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1 tsp. chopped Green Onion. Season to taste with salt and pepper.
Finally, you may have noticed that the drink recipes all call for almond milk. Lots of good brands on the market, but even more fun to make you own and here is my recipe for how to do it. For Chef Mark Allison’s Salad Sipper and Cafe Banana Frappe Recipes just use your almond milk unsweetened, but for regular drinking or in other recipes fro baking or smoothies you might want to sweeten or flavor it slightly with vanilla or local honey.
Make It Yourself Almond Milk
1 cup raw organic almonds
2 cups filtered water
Soak the almonds in water overnight at room temperature or for up to 2 days in the refrigerator. The longer they soak, the creamier your final product will be. Drain and rinse the soaked almonds and place them in a blender. Add 2 cups of filtered water to cover. Blend on high speed for 2-3 minutes. Strain the mixture through a cheesecloth lined fine strainer. Sweeten to taste – or not. Fresh made almond milk will keep int he refrigerator for up to 2 days.
Keep the leftover almonds by drying them in a dehydrator ( as per the instructions that come with your unit) or in low over for several hours and then using them in any recipe as almond meal or grind the dried almond meal for your own almond flour.