Quick, easy, and a wonderful blend of flavors in this great recipe adapted from a recipe I found in the April 2011 issue of Cooking Light. I decided to add shrimp to the mix and sauté the fennel, radish and shrimp. I served the salad warm, but would be super chilled.

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Ingredients:

8 oz uncooked orzo
1 tbsp kosher salt
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1-1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 Tbsp chopped fresh mint
3 Tbsp minced green onions
2 cups med size, cooked, deveined shrimp
1/2 tsp kosher salt
1/3 cup almonds (optional)

Directions:

Cook orzo pasta with 1 Tbsp kosher salt according to the package directions.  Drain and rinse with cold water.  Drain well.

Combine the lemon juice, olive oil, mustard and ground pepper in a large bowl; stir well with a whisk.
Set aside.

In a large skillet, add olive oil and heat.   Add fennel, radish, and green onions.  Sauté until fennel is tender crisp, add the shrimp and continue to sauté until the shrimp is warm, about another minute or two.   Add the orzo and transfer to the bowl with the lemon dressing.  Add fresh mint, salt and almonds (if using).   Toss to coat.  Serve warm.

Yield: 4 (1-1/4 cup) servings

The holiday shopping season is in full swing and many of us find ourselves eating on the run. It is difficult to eat healthy during this time of year. It’s tempting to just stop for fast food or grab a pizza to feed the hungry troops at home. The next time you are wrestling with the idea of what to have for dinner, try this quick, easy, kid-friendly dinner from the “Cooking Light Annual Recipes 2010.” In as little as 40 minutes this combination of sweet and tangy will be on your table, featuring FruitFast’s liquid supplements.

Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Ingredients:

7 oz fingerling potatoes (about 5)
1 tsp olive oil
1 medium red onion, cut into 1 /2 inch –thick slices
1 (13.8 oz) can, refrigerated pizza crust dough
2 Tbsp cornmeal
1 cup (4 oz) shredded part-skim mozzarella cheese
3 /4 cup (3 oz) crumbled goat cheese or feta cheese (can also sub queso fresco)
1 garlic clove, minced
1-1/2 tsp fresh thyme (sprinkled on after the pizza is baked keeps the color and flavor vibrant)

Directions:

Preheat oven to 450 degrees. Place the potatoes in a saucepan; cover with water. Bring to a boil and cook for 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4 inch slices.

Heat oil in a large nonstick skillet over medium-high heat and add onion. Saute for 8 minutes or until tender.

Roll the dough out on a lightly floured surface to a 14 x 10-inch rectangle. (If the dough is difficult to roll out, let it rest for about 5 minutes, then try again). Sprinkle cornmeal over a large baking sheet; place dough on the baking sheet and sprinkle mozzarella cheese evenly over the dough. Arrange the potatoes and onions over the mozzarella; top evenly with the goat cheese (or feta cheese) and garlic. Bake in the lower third of the oven for 15 minutes or until browned; sprinkle with fresh thyme. Serve with Romaine-Radicchio Salad.

Serving size: 2 pieces

Yield: 6 servings

Romaine-Radicchio Salad with Fruit Dressing

Ingredients:

2 Tbsp FruitFast Liquid Fruit Supplement (your choice)
2 Tbsp extra-virgin olive oil
5 cups thinly sliced romaine lettuce
2 cups thinly sliced radicchio

Directions:

Combine the liquid fruit supplement and olive oil in a large bowl. Add the lettuce and radicchio. Toss to coat. Salt and pepper to taste.

This simple and quick salad  (from Sunset), made with FruitFast Wonderful Pomegranate Juice Concentrate, will make a stunning side dish for any holiday or special dinner.

Photo: Annabelle Breakey; Styling: Randy Mon

Ingredients:

3/4      cup pomegranate juice (add 1 Tbsp FruitFast Pomegranate Juice Concentrate to 3/4 c water)

1         Tbsp fresh lemon juice
2          tsp roasted hazelnut oil or extra-virgin olive oil
1/2      tsp kosher salt or sea salt
1/4      tsp minced fresh thyme leaves
1/8      tsp freshly ground black pepper
5          oz spinach leaves (about 2 lightly packed quarts)
3/4      cup finely shredded radicchio (from 1 head)
1/2      cup pomegranate seeds*
1/2      cup coarsely chopped toasted hazelnuts
1          large firm-ripe Bartlett pear

Directions:

In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.  In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing.  Divide among 6 plates.  Quarter the pear and core.  Thinly slice crosswise, then stack slices and cut in matchsticks.  Arrange pear on salads.

*Note:  You can purchase pomegranate seeds at your local supermarket in the produce section.

On a recent trip to the Tuscany region of northeast Italia, one standard-fare salad continued to bring rave reviews from our traveling troupe.

Called Caprese, this classic creation is best when the mozzarella is freshly made and the tomatoes are perfectly ripened.  Adding FruitFast’s Wonderful Pomegranate Liquid Fruit Supplement is the ideal final touch.

Ingredients:

2         Tbsp minced red onion
1/4      cup balsamic vinegar
3/4       cup olive oil
Salt and pepper

1          small red onion, sliced thin
12 oz   fresh mozzarella, sliced
2          tomatoes, sliced
1/2       cup basil leaves
1          Tbsp FruitFast Pomegranate Liquid

Directions:

Prepare the vinaigrette by stirring the minced red onion and vinegar together, whisk in the olive oil.  Season to taste with salt and pepper.  Toss the sliced red onion with 2 Tbsp of the vinaigrette.  Arrange on plate, alternating the mozzarella slices, sliced tomatoes and red onion.  Add basil leaves.  Spoon on remaining vinaigrette, drizzle with FruitFast Pomegranate Liquid.

Yield:   2-4 servings

This recipe comes from Better Homes & Gardens. Bring it to your next family gathering or potluck, serve it as a side salad or with a bowl of tortilla chips for quick dipping. Then be prepared to share the recipe when asked!

Ingredients:

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp FruitFast Mixed Berry Liquid (optional)
1 Tbsp honey
1/2 tsp ground cumin
1/2 tsp salt (optional)
Directions:

In Dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.   When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, Mixed Berry Liquid, honey, cumin, and salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).

Yield: 6 to 8 servings.

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands, wash well with soap and water.

Give tuna an upscale flavor with cherries, green beans and carrots.

Ingredients:
2        (6-ounce) cans white tuna in water, drained and flaked
1        cup cut green beans, cooked and drained
3/4     cup Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup shredded carrots
1/2     cup chopped celery
1/2     cup bottled balsamic vinaigrette salad dressing
1/2     cup crumbled feta cheese
1        Tbsp Dijon mustard
1/4     cup pine nuts, toasted
Salad greens (optional)

Directions:
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.  Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated. Refrigerated, covered, 2 to 3 hours to allow flavors to blend. Sprinkle with pine nuts just before serving.  Serve over salad greens, if desired.

Yield:  4 main-course servings (1 cup each).

2     cups Farfalle (bow tie) pasta
4    cups fresh baby spinach leaves
2    Tbsp olive oil
1/2    cup pine nuts
1/2    cup Brownwood Acres Montmorency dried tart cherries
Salt

Cook pasta according to directions.  Drain water, leaving 1/8 inch of water in bottom of pan.  Return to heat, add the spinach leaves and cook, stirring, until spinach is wilted.  Remove from heat and add the olive oil, dried cherries and pine nuts.  Salt to taste.

Serve as a light lunch or perfect as a side dish.  For added flavor and appearance, drizzle with FruitFast Mixed Berry Liquid Fruit Supplement.

A super simple side dish to any entrée. Purchase packaged grated carrots to cut prep time.

1 /4 cup Brownwood Acres Dried Tart Cherries
2 Tbsp white wine vinegar
1 Tbsp olive oil
2 tsp lemon juice
1 tsp honey
1 small package grated carrots or 4 large carrots, grated
1 /4 cup chopped walnuts
1 /8 tsp salt

Soak the dried cherries in hot water for 20 minutes to plump; drain. In a bowl, combine, vinegar, oil, lemon juice and salt, whisk. In a medium bowl, combine raw carrots, walnuts, cherries and vinegar and oil dressing. Toss to coat.

Yield: 4 servings

This fruit salad takes little time to prepare and is super delicious. The citrus sauce is very light and does not overwhelm the flavor of the other fruit. Serve as a side dish; or as a perfect ending to any meal. I paired it with a hearty Chicken and Vegetable stew. Both are low fat and low calorie for a healthy winter lunch or dinner.

DRIED BERRY FRUIT SALAD WITH BRANDY CITRUS SAUCE

Ingredients:
Salad:
1 medium apple (your choice), washed and chopped
1 medium pear, washed and chopped
1 /4 cup toasted pecans, chopped * (you can substitute walnuts or almonds)
1 /4 cup Brownwood Acres Dried Tart Cherries
2 Tbsp Brownwood Acres Dried Wild Blueberries (optional

Brandy Citrus Sauce:
1 tangerine
2 Tbsp brandy
1 Tbsp honey

Place fruit, dried fruit, and nuts in a salad bowl and toss gently to combine. Set aside.
Peel tangerine and over a bowl, remove seeds. Take each section and cut into thirds, allowing the juice to catch in the bowl. In a small non-stick sauce pan, combine tangerine pieces, juice, brandy and honey.
Heat mixture over medium-low heat until the honey is dissolved; stirring constantly. This takes only a minute or two. Remove from heat and cool for about 5 minutes. Stir mixture into the fruit salad.

*Nuts are rich in antioxidants, but also calorie rich. Toasting nuts brings out the flavor and allows you to use less in your recipes. To toast, place nuts in a dry non-stick skillet and cook on medium-high heat until brown. Stir or shake while cooking. Watch very carefully as they can easily burn.
Yield: 5 (1 cup servings).

WINTER CHICKEN STEW

Ingredients:
2 cups sliced carrots (about 3 large)
1 cup sliced celery (about 2 stalks)
1 /2 cup sliced green onions
1 /2 cup diced onions
1 lb chicken breasts (boneless, skinless) cut into 1 inch pieces.
3 cups chicken broth (approx. 2—14.5 oz cans)
2 cups water, plus 1 /8 cup
3 /4 cups uncooked pearled barley
Chopped fresh parsley (optional)

Directions:
In a stock pot, over medium heat, sauté onions in the 1 /8 cup water. Add chicken and cook until slightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 3-4 hours. Salt and pepper to taste. Top with parsley sprigs.
You can also make this stew in a slow cooker. Place ingredients i(except parsley) in a slow cooker; cover and cook on low heat 8 to 9 hours.
Yield: Approx six (1-1 /2 cup) servings

This is a favorite holiday salad and pairs well with turkey.

1     can whole cranberry sauce
1     3 /4 cups water
2     3 oz packages cherry jello
2     cups red seedless grapes, halved
2     cups celery, finely chopped
1     large can crushed pineapple, undrained
1-2  cups FruitFast Dried Tart Cherries

Boil water and add jello to dissolve.  Add cranberry sauce. Stir to break up. Let cool. Add grapes, celery, pineapple and cherries. Pour into mold and refrigerate. Makes about 2 quarts.