Image provided by: University of Oregon Libraries; Eugene, OR
About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (March 7, 2012)
Food Healthy Produce T he U.S. Department of Agriculture (USDA) suggests filling half of your plate with fruits and vegetables. While this may seem difficult, summer-fresh fruit from Chile provides for year round availability and daily use in a variety of healthful recipes. With fresh beets, sweet maple syrup, blueberries, tangy Dijon mustard and walnuts, this crowd-pleaser salad can be easily adapted to fit the tastes of even the little ones. The stuffed sweet potato recipe features notes of sweet potato, pear, grapes, brown sugar, honey and cinnamon with the added crunch and nutty flavor of almonds. Fresh Grape-Pear-Almond Stuffed Sweet Potatoes Yield: 8 servings Prep. Time: 20 minutes Bake Time: 1 hour, 25 minutes Cook Time: 12 minutes 4 3/4 1/4 1 1/2 1/4 1 1/4 medium sweet potatoes (3 1/2 pounds) cup sliced almonds cup butter Red Bartlett pear, chopped cup halved grapes cup firmly packed brown sugar tablespoon honey teaspoon ground cinnamon Place potatoes on aluminum foil-lined baking sheet. Bake at 425°F for 1 hour to 1 hour and 15 minutes or until tender. Heat almonds in nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet. Melt butter in skillet over medium-high heat. Add pears and grapes; sauté 2 to 3 minutes or until pear is tender. Stir in brown sugar, honey, and cinnamon. Remove from heat. Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add pear mixture to pulp in bowl; gently stir until blended. Spoon mixture into shells. Place on baking sheet. Bake at 350°F for 15 minutes or until thoroughly heated. Top with nuts. Nutrients per serving: 211 calories, 10g fat, 90 calories from fat, 4g saturated fat, 15g cholesterol, 64g sodium, 4g dietary fiber, 3g protein Roasted Beet-Fresh Chilean Blueberry Salad with Maple Vinaigrette Yield: 4 Servings 6 medium beets (red, golden, Chioggia – about 6 ounces each) 1 cup walnuts 2 tablespoons fresh lemon juice 1 tablespoon maple syrup 1-1/2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup canola oil 1 package (5 ounces) gourmet mixed salad greens, thoroughly washed 1 cup fresh blueberries 1 package (4 ounces) goat cheese, crumbled See HEALTH on page 11 Page 10 The Portland Skanner March 7, 2012
