I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
As a member of The Recipe ReDux healthy food bloggers group I have the opportunity to participate in contests and sponsored posts for some amazing brands. This month I am pleased to showcase a recipe I created for Zespri Kiwifruit – the world leader in premium quality kiwifruit. Each ReDuxer who chose to participate in this contest had to create a dish using SunGold Kiwifruit – a new variety from Zespri. (Links to all the recipes created are at the end of this post.) SunGold Kiwifruit has a beautiful golden interior color and a mildly sweet, tropical taste, absent the slightly tart quality that is characteristic of green kiwifruit. Unlike the green variety of kiwifruit, SunGold Kiwifruit have smooth, hairless skin. SunGold Kiwi Shrimp Cocktail uses this versatile kiwifruit in a tropical inspired shrimp cocktail appetizer. Martini glasses are decoratively lined with thin slices of SunGold Kiwifruit then filled with a cool, creamy, kiwi infused avocado sauce. Chilled, jumbo shrimp are then draped over the edge of the glasses, in classic shrimp cocktail fashion, before being garnished with fresh basil and lime wedges. SunGold Kiwi Shrimp Cocktail is not only delicious and beautiful to look at but is chock-full of super healthy ingredients like Zespri SunGold Kiwifruit, Greek yogurt, avocado, and fresh basil. Each SunGold Kiwi Shrimp Cocktail has a whopping 32 grams of protein and only 286 calories! (more…)
For this month’s Recipe Redux challenge (creative cuts – fruits and vegetables) I chose to highlight one of summer’s most abundant vegetables – eggplant. The humble eggplant is among the most versatile of vegetables. It can be grilled, roasted, baked, fried, diced, stuffed, and rolled. You can put it on pasta or pizza, make a sandwich or dip with it, and use it in soups and stews. Eggplant takes center stage in a variety of classic dishes from divergent cultures such as Italian (eggplant parmesan), French (ratatouille), Mediterranean (moussaka), and Asian (stir-frys). And even as I’m writing this I know that I’m barely scratching the surface of the many uses and recipes for which eggplant is well suited. Since eggplant is so delicious and so plentiful this time of year, I’m sure no one will mind that I am adding to the unending list of uses for eggplant with this fun and festive recipe that’s perfect for summer – Crispy Oven Baked Eggplant Flowers. Flower shaped eggplant slices are dipped into a savory egg and olive oil mixture, then breaded and oven baked. The result is golden brown and deliciously crispy-on-the-outside, tender-on-the-inside, pieces of eggplant that will knock your socks off! (more…)
In my recent quest to create a simple summer salsa I relied on three of my favorite foods – sweet potatoes, black beans, and avocados. These foods never disappoint me, no matter what recipe I put them in, so I knew they’d make a fantastic salsa. Sweet Potato Black Bean Avocado Salsa is a sweet and spicy salsa with vibrant colors and a wonderfully zingy taste. It’s great as an appetizer when served with tortilla chips and crackers, but it’s just as good as a topping for grilled fish, chicken, or pork. The cool, refreshing ingredients scream “summer” but you can easily make this salsa all year-long. (more…)
Most cheese straws are made with gobs of butter and cheese making them very rich. They’re likely to crumble a bit when you eat them (especially the puff pastry ones) and they’ll usually leave your fingers really greasy. Gluten-Free Spicy Cheese Straws are quite different. They’re made with just two tablespoons of coconut oil instead of butter, and contain only a small amount of Parmesan cheese. The result is a clean tasting, crispy cheese straw that won’t crumble when you bite into it, leaving you free to hold a drink in the other hand! They’re the perfect gluten-free appetizer to set on the bar when you’re entertaining or to serve as an accompaniment to your favorite dip.
Recipes for white bean dip abound in cookbooks, magazines, and the food blogosphere, and it’s easy to see why. White bean dips have huge appeal because they are healthier and lower in calories compared to appetizers made with cheese, cream cheese, pastry, bread, and nuts. Still, I have found most white bean dips rather bland, consisting only of pureed white beans, garlic, olive oil, and lemon. However, with a few simple recipe tweaks it’s easy to turn a basic, unexciting dip into a sensational, savory one. Roasted Garlic White Bean Avocado Dip contains fresh basil, avocado, and roasted garlic – ingredients not commonly found in white bean dip, but ones that make this dip truly exceptional. (more…)
If someone told you they had a recipe that was delicious, easy, elegant, colorful, low in calories, and required no cooking, you’d want to know about it pronto, right? Well, here is that recipe – Roasted Red Pepper Involtini. Sweet, smoky, roasted red peppers stuffed, roulade style, with prosciutto, mozzarella, and fresh basil, then cut into pieces called “involtini”, which, roughly translated means “a small bite of food” in Italian. (more…)
Potato Skins Pizza is my newest recipe remix and I’m so pleased with the results! Smashed, roasted baby potatoes masquerade as pizza crust in this seriously addictive rendition of loaded potato skins. In addition to the potato/potato skin base, you’ll find all of the signature ingredients you associate with classic potato skins – cheddar cheese, crispy bacon, and chive infused sour cream. I’m not kidding when I say that Potato Skins Pizza takes “delicious” to a whole new level. (more…)
Basil Avocado Yogurt Sauce is my new favorite condiment. It’s deliciously cool with a pleasant tang, and because it’s made with Greek yogurt instead of cream or mayonnaise, it’s light and refreshing. With the warm weather fast approaching here in New England, it’s natural to gravitate toward recipes that are suitable for picnics, backyard barbecues, and all manner of summer time celebrations. This means lots of grilled meat, seafood, and vegetables with accompanying side salads and sauces. Basil Avocado Yogurt Sauce is the perfect summer time sauce for almost anything grilled and can be prepared in a matter of minutes. (more…)
It’s hard to believe that a dish as simple as Chickpea Spinach Salad can be so delicious – it contains only a handful of ingredients and takes just minutes to prepare. If eating healthy is on your list of resolutions for the new year, then you’ll want to add this nutritious salad to your cooking repertoire. (more…)
These Pumpkin Lentil Flax Crackers would be perfect as an appetizer for a Thanksgiving gathering. They’re festive and chock-full of healthy ingredients like lentils, flaxseed, coconut oil, and beets – yes, beets! This recipe was a bit of an accident. Earlier this year I was trying to make a cracker in honor of Valentines Day and wanted to use a natural ingredient to color the dough red so I added beets, which did in fact make the dough a beautiful shade of red. The only problem was that when baked the color of the dough faded to orange. The crackers still tasted delicious so I posted the recipe anyway but they were not what I had envisioned. I did, however, make a mental note to recycle this recipe for Thanksgiving because the crackers turned out to be the perfect shade of pumpkin orange! If you don’t like beets I hope you won’t shy away from making these delicious crackers. I don’t like beets but I love these crackers. I know it sounds odd to use beets as an ingredient in crackers but you don’t really taste them – they just give the crackers a hearty, earthy quality that would be lacking without them. (more…)