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Happy Health(ier) New Year

Grape Dutch Baby

3 large eggs
2/3 cup all-purpose flour
2/3 cup low-fat milk
1/2 tsp vanilla
1/2 tsp salt
5 Tbsp unsalted butter, divided
2 cups red grapes, halved
2 Tbsp brown sugar
1/8 tsp cinnamon (optional)
Confectioners’ sugar

Heat oven to 450 degrees.
Put large (10-inch) cast-iron or
ovenproof skillet in oven.

With electric mixer on high speed in a mixing bowl, beat eggs until frothy then beat in flour, milk, vanilla, and salt; beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14–19 minutes.

While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar, and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar, and serve.


Coconut Muesli Clusters

Olive oil spray
1 cup plain protein powder
1/2 cup unsalted sunflower or pumpkin seeds
1 cup whole raw pecans
1 cup unsweetened whole flake shredded coconut
1/2 cup chia seeds or ground flaxseeds
1 Tbsp stevia
2 tsp cinnamon
1/2 tsp ground turmeric
1 Tbsp coconut oil
1 Tbsp peanut butter
1 tsp vanilla extract
2 large eggs
1/4 cup water

Heat oven to 350 degrees. Line large baking sheet with parchment paper, coat with olive oil spray, and set aside. In large bowl, mix together protein powder, sunflower or pumpkin seeds, pecans, coconut, chia seeds or flaxseeds, stevia, cinnamon, and turmeric. In large skillet, combine coconut oil, peanut butter, and vanilla extract; melt completely then stir in nut mixture. Turn heat off and add eggs and water, tossing well. Transfer to prepared baking sheet and spread mixture in layer about 1/2-inch thick. Bake 10–15 minutes until mixture starts to brown and clumps together to make clusters. Cool completely on baking sheet then store in airtight container, refrigerated, up to 1 week.


Butternut Squash and Pear Soup

1 Tbsp unsalted butter
1 medium onion, chopped
2 lbs butternut winter squash, cubed
1 medium pear, sliced, plus additional
for garnish
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground white pepper
5 cups chicken broth
1 tsp fresh lemon juice
1/2 cup heavy cream
Nutmeg (optional)

In large pot over medium heat, melt butter. Add onions and saute until translucent, about 6 minutes. Add squash, pear, curry powder, salt, and white pepper; saute 3 minutes. Increase heat to high and add chicken broth. Bring to boil then reduce heat to low; simmer 20–25 minutes, uncovered, until cubed squash is very tender. Allow to cool about 10–15 minutes. In blender or food processor, puree soup in batches until smooth or use a handheld immersion blender. Return pureed soup to pot and add lemon juice and heavy cream. Stir soup over low heat until hot. Garnish with additional sliced pears and a sprinkle of nutmeg, if desired.


Roasted Brussels Sprouts with Grapes and Balsamic Glaze

1 lb Brussels sprouts, trimmed and halved lengthwise
2 Tbsp extra-virgin olive oil
Pinch of salt
Freshly ground black pepper, to taste
1 cup red grapes
2 Tbsp ready-to-use balsamic glaze

Heat oven to 450 degrees. On baking sheet, toss sprouts with olive oil, salt, and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17–20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3–5 minutes. Transfer to bowl and drizzle with glaze, or drizzle platter with glaze and pile sprouts on top.


Baked Eggs in Avocado with Bacon

Nonstick cooking spray
1 avocado, halved and pitted
2 eggs
Kosher salt, to taste
Freshly cracked pepper, to taste
2 slices bacon, cooked, crumbled
2 Tbsp grated Parmesan cheese
1 Tbsp chopped chives
Smoked paprika, for garnish
Hot sauce, for garnish (optional)

Heat oven to 425 degrees. Spray baking sheet or glass baking pan with nonstick cooking spray. Scoop additional 1–2 tablespoons out of avocado halves to create wells for eggs. Place avocados cut-side up on prepared baking sheet or glass pan. Gently crack one egg in each avocado well, keeping yolks intact. Bake 15–18 minutes or until eggs reach desired temperature.Add salt and pepper, to taste. Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce, if desired.

Recipes and photos courtesy of California Table Grape Commission, Atkins, and Farmland Foods.