Take-in Thursdays ~ Eat your Veggies!

Hi Everyone,

Today, we want everyone to think about incorporating fresh produce into their daily lives in fun and creative ways.

Great Recipes from DOLE - Feel free to use other vegetables from the local farms or stores near you.

Carrot & Asparagus Ragout

Ingredients

• 6 slices semolina, French or Italian bread, cut inch thick
• 3 cloves garlic, divided
• 2 tablespoons olive oil
• 1 medium DOLE^® Onion, chopped
• 3 medium DOLE Carrots , peeled and sliced into ½ -inch pieces (about 1 cup)
• 1 can (15 oz) cannellini beans, rinsed and drained
• 4 cups reduced-fat vegetable broth
• 1 pound DOLE Asparagus, sliced into ½ inch pieces
• 1 can (14.5 oz) stewed Tomatoes with Italian herbs
• 1 bag (16 oz) DOLE Classic Cole slaw

Directions

1. Preheat oven at 350° F
2. Place bread slices on baking sheet.
3. Bake 12 to 15 minutes or until golden brown, turning once.
4. Remove from oven and rub one side of each bread slice with one of the garlic cloves to coat. Set toasts aside.
5. Mince remaining 2 garlic cloves. Heat oil in large saucepan over medium heat
6. Add onion, carrots and minced garlic. Cook until onion is tender, 2 to 3 minutes.
7. Add beans, broth, asparagus, tomatoes, and cole slaw and bring to a boil
8. Reduce heat; simmer 20 minutes, stirring occasionally.
9. Place a slice of garlic toast in each of the six soup bowls and ladle 1 cup soup over each.

Bean, Corn and Pepper Salad

Ingredients

• 1 ½ cups cooked brown rice
• 3 cups cubed cooked skinless chicken breast
• 1 can (15 ounces) corn, drained
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 medium green bell pepper, seeded and diced
• 1 medium red bell pepper, seeded and diced
• ½ cup peeled and diced jicama
• 1/3 cup extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice, or to taste
• ¾ cup chunky salsa
• 3 drops hot pepper sauce, or to taste (optional)
• 2 to 4 tablespoons water
• Salt and freshly ground black pepper
• Green leafy lettuce leaves
• ¼ cup finely chopped fresh cilantro or flat leaf parsley, loosely packed, for garnish
• ¼ cup low-fat shredded cheddar cheese, for garnish

Directions

1. COMBINE the rice, chicken, corn, beans, bell peppers and jicama in a large bowl.
2. TOSS gently until well mixed; set aside.
3. WHISK together in a medium bowl the olive oil and lime juice until well blended.
4. MIX in the salsa and hot pepper sauce. Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad.
5. DRIZZLE the dressing over the chicken mixture and toss to coat the salad ingredients evenly.
6. COVER the salad and refrigerate for 1 to 3 hours so the flavors can meld. Bring the salad to room temperature and check the seasonings before serving.
7. SEASON to taste with salt and pepper.
8. DRAIN off any excess dressing. Place the salad in a serving bowl lined with lettuce leaves, sprinkle the top of the salad with cilantro and cheese; serve.

Stir-Up-the-Fun Vegetable Mix

Ingredients:

• 3/4 cup DOLE® Pineapple Juice
• 1 tablespoon Splenda® or sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cornstarch
• 1 teaspoon light soy sauce
• 4 teaspoons vegetable oil
• 1 cup DOLE Broccoli Florets
• 1 cup sliced DOLE Carrot
• 1 1/2 cups DOLE Cauliflower Florets
• 1 cup sliced DOLE Celery
• 1 cup chunked red bell pepper
• 1 cup DOLE Sugar Snap Peas, stems removed

Directions:

1. Combine the first 5 ingredients in a small bowl; set aside.
2. Heat oil in a skillet over medium-high heat. Add broccoli, carrots, cauliflower and celery; cook for 2 minutes. Add bell pepper and sugar peas; cook for another 2 minutes.
3. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

We hope you find these recipes as intriguing as we do. Let us know if you find a great recipe you think we might enjoy!

Happy Cooking!

Get Fit For It,

D & K