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Our Culinary Cues Stage showcased an incredible variety of celebrity Chefs, food bloggers, mixologists and restaurateurs all sharing great recipes, cooking techniques, amazing hacks and tips.  Here we share just a sampling of our favorite recipes.  Bon Appetite!

DOLE SUNSHINE CARIBBEAN GRILLED DOUBLE CHEESE SANDWICH

Ingredients

  • 2 Dole Sunshine Pineapple Slices, drained and more moisture patted out with paper towels

  • 1/16 (or large pinch) sea salt

  • 1/8 teaspoon coarse ground pepper

  • 2 slices sourdough bread, artisan style preffered, sliced about 1/2 to 3/4\" thick

  • 3 tablespoon butter, salted, room temperature for easy spreading

  • 2 slices pepperjack cheese

  • 1/3 cup fresh spinach and arugula greens

  • 3 tablespoon whipped cream cheese, optional

 

Directions

  1. Sprinkle the salt and pepper on the pineapple slice.

  2. Heat a large cast iron skillet on medium high heat. Let it get hot. Put one tablespoon of butter in the skillet and the pineapples. Grill on each side about 90 seconds. Remove to a plate. Reduce heat to medium low.

  3. Butter one side of each slice of bread. Start building the sandwich to grill.

  4. On the unbuttered side of one slice, put the pepperjack cheese slices. Add the seared pineapple slices. Add the cheddar cheese slices. Top with the greens.

  5. Put the whipped cream cheese on the unbuttered side of the top slice of bread (yes, your hand will get some butter on it from the other side). Place the whipped cream side on top of the greens (this will ‘glue’ the greens in place, too).

  6. Cover the sandwich with a lid for about 60-75 seconds or until golden brown on the bottom side.

  7. Carefully flip the sandwich with a spatula. Press down gently with a somewhat flexible egg flipper. Cover with the lid for about 60-90 seconds or until the bottom bread is crispy golden brown.

  8. Optional: Add more arugula greens to the sandwich by stuffing in/around the sandwich.

  9. Remove to a cutting board. Slice at an angle. Serve immediately.

  10. Note: If you want to add a protein like deli sliced smoked ham, turkey or another meat, that’s also an option. Fold over the meat slices and place on top the cream cheese when grilling.

 

Servings: 1 Sandwich

THE LIVE ON GREEN

SMOOTHIE

This smoothie, which takes about 5 minutes to make, was just one of the recipes featured at the 2016 Live On Green Family Festival.

Ingredients

  • 4 cup Dole baby spinach

  • 3/4 cup vanilla soy milk

  • 1/2 cup Dole pineapple juice, chilled

  • 1 cup Dole Frozen mango chunks

  • 1 Dole banana

Directions

  1. Combine spinach, soy milk and pineapple juice in blender or food processor. Cover. Blend until smooth scraping down sides if necessary.

  2. Add mango chunks and banana. Cover. Blend until smooth.

  3. Serve with a skewer of spinach, banana bite and mango bites.

  4. Make it festive with a red striped paper straw!

Servings: 3

Prep Time: 5 Minutes

Difficulty: Novice

TRI-TIP WITH SPRING

CHIMICHURRI SAUCE

You'll love this Argentinean-inspired herb sauce with its tart and tangy flavors, the ideal complement to our marinated Tri-Tips. For a scrumptious meal, just add some roasted veggies and a salad.

 

Ingredients

  • 1 3-pound Bill Bailey's Finest Steakhouse Tri-Tip Roast

  • 1 C fresh parsley leaves

  • 1 C fresh mint leaves

  • 1 C fresh basil leaves

  • 1/2 C fresh cilantro leaves

  • 2 garlic cloves, peeled

  • 2 Tbs red wine vinegar

  • 1 Tbs fresh lemon juice

  • 1/2 tsp red pepper flakes

  • 1/4 tsp ground cumin

  • 1/2 C extra-virgin olive oil

  • Salt & freshly ground pepper

 

Directions

  1. Preheat the oven to 350ºF. Loosely wrap the Tri-Tip in aluminum foil and place it on a baking sheet. Roast the Tri-Tip for 40 minutes, then remove the foil and roast for 10 minutes more or until you reach an internal temperature of 145ºF, or the desired doneness. Let the Tri-Tip rest for 10 minutes before slicing.

  2. Combine the parsley, mint, basil, cilantro and garlic in your food processor and pulse until finely minced. Add the vinegar, lemon juice, red pepper flakes, cumin, olive oil and salt and pepper and pulse to combine.

  3. Slice the Tri-Tip against the grain, for tenderness and serve with the Chimichurri Sauce.

 

Servings: 8

Prep Time: 10 Minutes

Cook Time: 50 Minutes

DOLE SUNSHINE MANGO

KAHUNA TUNA SALAD

Ingredients

  • 1 1/2 cup Dole Sunshine frozen mango chunks, thawed

  • 1/3 cup mayonnaise

  • 1/3 cup Cilantro Avocado Yogurt Dressing, Bolthouse Farms brand (found in refrigerated section), or something similar in a yogurt based dressing

  • 1 teaspoon sea salt

  • 1 teaspoon coarse ground pepper

  • 3 cans (7 oz.) albacore tuna, in water, drained

  • 5 medium sized green onions, sliced thinly with tops

  • 1 1/2 cup celery, sliced with some green leaves chopped

  • 1/2 cup deli style green (with pimentos) and black olives (pitted), in oil (about 3-4 Tbl.), sliced (Note: Olive mixes can be found in most grocery store delis) + more for garnish

  • 1 1/2 cup purple cabbage, chopped

 

Directions

  1. Put the thawed mango chunks, mayonnaise, cilantro avocado yogurt dressing, salt and pepper in a food processor. Pulse and blend into a thick creamy mixture. Set aside.

  2. In a large bowl, combine the tun, green onions, celery, olives/oil, and cabbage. Toss and blend breaking some of the tuna chunks into smaller pieces. Add about three-fourths to one cup of the dressing. Toss and blend.

  3. Refrigerate at least an hour before serving. Use the extra dressing for garnish/serving.

  4. Serving Suggestions:

  5. Use hot dog buns and fill with the tuna salad. Hamburger buns also work well.

  6. Roll up tuna in tortillas.

  7. Stuff pita pockets with the tuna.

  8. Serve with greens making a salad.

 

Servings: 6+

BUTTER LETTUCE WRAPS W/ ASIAN VEGETABLES – PUMMELO-KISHU MANDARIN VINAIGRETTE

Wrap Ingredients

  • 1 head butter lettuce, separated into cups

  • 1 cup Melissa's cooked Chinese Noodles

  • 1/2 cup shredded napa cabbage

  • 1/2 cup chopped bok choy

  • 1/2 cup julienned red bell pepper

  • 1/2 cup julienned sno peas

  • 1/2 cup sliced Chinese long beans

  • 1/2 cup bean sprouts

  • 1/2 cup shredded carrots

 

Pummelo-Kishu Mandarin Vinaigrette

Ingredients

  • 1/2 Pummelo, juiced

  • 4 kishu Mandarins, juiced

  • 1/4 cup soy sauce

  • 1/4 cup seasoned rice vinegar

  • 1 teaspoon chopped garlic

  • 1 teaspoon chopped ginger

  • 1 tablespoon brown sugar

  • 1 tablespoon Sesame Oil

  • 3/4 cup soybean oil

  • salt and pepper, to taste

 

Vinaigrette Directions

  1. In a blender add the pummelo juice, kishu juice, soy sauce, rice vinegar, chopped garlic and brown sugar.

  2. With blender on, drizzle the sesame oil and soybean oil in a steady stream.

  3. Season with salt and pepper to taste.

Assemble the Wraps

  1. In a mixing bowl add all of the vegetables and toss together.

  2. Add the cooked noodles, drizzle with the vinaigrette and toss until well coated.

  3. Cover and refrigerate for ½ hour.

  4. Remove from fridge and place lettuce cups on a plate. Fill lettuce cups with noodle salad. Garnish with black sesame seeds and serve.

  5. Drizzle with additional dressing if desired.

TRI-TIP EGGS BENEDICT

A scrumptious way to use last night's leftover Tri-Tip for breakfast or brunch.

 

Ingredients

  • 2 Tbs unsalted butter

  • 2 English Muffins, split

  • Leftover Bill Bailey's Tri-Tip Roast, warmed and thinly sliced

  • 4 eggs, poached

Ingredients for Blender Hollandaise

  • 8 egg yolks

  • 1 Tbs heavy whipping cream

  • 1 Tbs fresh lemon juice OR white wine vinegar

  • salt and freshly ground pepper

  • dash cayenne pepper or hot pepper sauce

  • 1 lb unsalted butter, clarified and hot

 

Directions

  1. Wash hands with soap and water.

  2. To warm the leftover Bill Bailey's Tri-Tip, heat oven to 200°F. Wrap leftover Tri-Tip tightly in foil and placed in heated oven until warmed through.

  3. To poach the eggs, combine the water, vinegar and salt in a sauce pot and bring to a gentle simmer. Crack an egg into a ramekin or small bowl. Use a spoon to stir the water to form a tornado effect, then carefully slide the egg into the hot water. Quickly repeat, poaching 4 eggs at a time. (Wash hands with soap and water after handling uncooked eggs.) Turn the eggs occasionally with a spoon, until the whites are firm and the yolks are still soft, about 3 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel to remove any excess water.

  4. Meanwhile, as you wait for the water, vinegar and salt to simmer make the Blender Hollandaise. Place the egg yolks, heavy cream, lemon juice or vinegar and seasonings in a blender and blend until the mixture is frothy. (Wash hands with soap and water after handling uncooked eggs.) With the blender running, SLOWLY pour the hot, melted butter into the mixture. The sauce will thicken as the butter blends with the egg yolks. Adjust the seasoning to taste and serve immediately or keep warm until ready to serve.

  5. Toast the English Muffins on a warm buttered griddle or in a toaster.

  6. Top the toasted English Muffins with slices of warmed Tri-Tip, a poached egg and spoon Hollandaise Sauce over the top

 

Servings: 2

Prep Time: 15 Minutes

Cook Time:20 Minutes

Hummus

Everyone loves hummus these days, and it seems there are as many recipes for it as there are devoted fans. My way of making it is easy, authentic, and most important, delicious! Serve it the traditional way alongside warm pita bread, or get creative and use it as a dip for Toasted Pita Wedges  or as a spread on sandwiches. Hummus is particularly good on roasted eggplant or grilled zucchini sandwiches.

Ingredients

  • 1 garlic clove

  • 2 cups freshly-cooked or canned garbanzo beans, drained

  • 1/2 cup fresh lemon juice 

  • 1/2 cup tahini paste

  • 1 1/2  teaspoons salt

  • 1  teaspoon ground cumin

  • 1/2 cup olive oil

  • 2 teaspoons extra-virgin olive oil

  • Paprika, for garnish

  • Italian parsley sprigs, for garnish

  • Toasted Pita Wedges 

Directions

  1. Mince the garlic in a food processor. Add the garbanzo beans and lemon juice, and blend until creamy, scraping the sides of the bowl occasionally. Blend in the tahini, salt, and cumin. With the machine running, gradually add the olive oil through the feed tube and blend until the hummus is smooth and creamy, scraping the sides of the bowl occasionally.

  2. Transfer the hummus to a serving bowl. Drizzle the extra-virgin olive oil over the hummus. Sprinkle with the paprika and garnish with the parsley sprigs. Serve with the toasted pita wedges.

 

Cook’s Notes: The hummus will keep for 2 days, covered and refrigerated

 

Appetizer Servings: 6-8

TRI-TIP SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH CREAM

The perfect sandwich for leftovers! Caramelized Onions add sweet tenderness and homemade Horseradish Cream adds some bite. Layer in your favorite cheese with a bit of fresh greens and you'll make sure to always have leftover Tri-Tip around!

 

Caramelized Onions Ingredients

  • 4 large sweet yellow onions, peeled and thinly sliced

  • 3 Tbs olive oil

  • 3 Tbs unsalted butter

  • salt and freshly ground pepper

 

Horseradish Cream Ingredients

  • 1 C mayonnaise

  • 1 C sour cream

  • 1/2 C prepared horseradish

  • 2 Tbs lemon zest

  • dash of Worcestershire Sauce

  • salt and freshly ground pepper

 

For Sandwich Assembly

  • Leftover (cooked) Bill Bailey's Tri-Tip, thinly sliced

  • 4 slices Swiss cheese

  • baby arugula or other greens

  • 2 hoagie rolls or ciabatta

 

For the Caramelized Onions

Combine the olive oil and butter in a large shallow pot over medium heat. Add the onions, season with salt and pepper and cook, stirring often until the onions are caramelized and golden, about 30 minutes (for darker, crisper onions keep stirring and cook up to another 30 minutes). Store any extra in an airtight container in the fridge for up to one week.

For the Horseradish Cream

Combine the mayonnaise, sour cream, prepared horseradish, lemon zest and Worcestershire sauce in a mixing bowl and mix well. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to two weeks.

To Assemble the Sandwiches

Spread the top and bottom of the rolls with Horseradish Cream, layer bottom rolls with slices of cheese and handful of greens. Top with Tri-Tip slices and Caramelized Onions. Place top of roll onto the sandwich and enjoy.

 

Servings: 2 Sandwiches

Prep Time: 15 Minutes

Cook Time: 30 Minutes

SWEET & SOUR SLOW COOKER

GINGER CHICKEN

By Chef Jamie Gwen

Tender chicken unites with a sweet and sour sauce for the perfect, easy weeknight meal.

Ingredients for the Pancakes

  • 8 bone-in, skin-on chicken thighs

  • 1 tablespoon olive oil

  • 1/2 cup low-sodium chicken broth

  • 1/4 cup brown sugar, packed

  • 4 teaspoon soy sauce

  • 2 teaspoon honey

  • 3 tablespoon apple cider vinegar

  • 1 to 2 tablespoon Sriracha

  • 1 tablespoon ground ginger

  • 1 (8 oz.) can pineapple chunks, juices reserved

  • 1 (8 oz.) can crushed pineapple, juices reserved

  • 4 tablespoon cornstarch

  • 1 red bell pepper, cleaned and cut into 1-inch pieces

  • 1 small red onion, peeled and cut into 1-inch pieces

  • 1/2 teaspoon sesame seeds

  • salt

  • freshly ground pepper

  • cooked rice

 

Directions for Pancakes

  1. Season the chicken liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 3 minutes.

  2. Combine the chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, fresh ginger, garlic powder and ground ginger and the reserved juice from both cans of pineapple. Whisk to combine. Add the pineapple chunks and the crushed pineapple and stir well. Nestle the seared chicken thighs in the sauce. Cover and cook on low heat for 5 hours or high for 3 hours.

  3. Remove 1/4 cup of the sauce from the slow cooker and stir in the cornstarch to make a slurry. Add the slurry back to the slow cooker and stir to combine. Add the red bell pepper and onion to the slow cooker, cover and cook on high heat for an additional 45 minutes, or until the sauce is thickened.

  4. Serve over rice and garnish with sesame seeds.

Servings: 4

THE ULTIMATE DESSERT

GRAZING BOARD

By Chef Jamie Gwen

Ingredients

  • Chocolate Dipped Strawberries

  • A variety of Cookies

  • Brownie Bites

  • Cotton Candy

  • Chocolate Sauce

  • Sea Salt Caramel Sauce

  • Fresh Berries

  • Mini Cream Puffs and Mini Éclairs 

  • Chocolate Covered Pretzels

  • Dried Pineapple Slices

  • Smoked Almonds

ICED BERRIES WITH HOT WHITE CHOCOLATE SAUCE

By Chef Jamie Gwen

Ingredients

  • 2 cup heavy whipping cream

  • 24 ounces white chocolate chips

  • Dole Sunshine frozen raspberries, blueberries and strawberries

Directions

  1. Bring the cream to a boil. Turn off the heat and add the white chocolate chips. Whisk until smooth.

  2. Place the berries in martini glasses and drizzle the hot sauce over the berries. (The sauce will thicken and become gooey once it hits the coldness of the berries.)

Golden Lentil Soup

I think every country has its own version of lentil soup. My recipe, taken from the Eastern Mediterranean region, is thick and hearty. It’s the perfect comfort food for a chilly winter’s night.

Ingredients

  • 3 tablespoons olive oil

  • 6 celery stalks, cut into ½-inch pieces

  • 3 carrots, peeled and cut into ½-inch pieces

  • 2 onions, chopped

  • 1 pound dried red lentils

  • ¼ cup long-grain white rice

  • 12 cups water

  • 1 tablespoon lemon pepper

  • 1 tablespoon seasoned salt

  • 2 teaspoons salt, plus more to taste

  • 1½ teaspoons ground black pepper, plus more to taste

  • ½ teaspoon ground cumin (optional)

  • ¼ cup fresh lemon juice 

  • Italian parsley sprigs, for garnish

Directions

  1. Heat the oil in a very large stockpot over medium-high heat. Add the celery, carrots, and onions. Sauté until the onions are light caramel color, about 10 minutes. Stir in the lentils and rice and the water. Cover and bring to a boil over high heat, about 20 minutes. Reduce the heat to medium-low. Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes. Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin. Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes. Stir in the lemon juice. Season the soup to taste with more salt and pepper, if desired.

  2. Ladle the soup into bowls. Garnish with Italian parsley sprigs and serve. 

COOK’S NOTES: As the red lentils cook, they turn golden and literally look pureed. You can find red lentils in most  Middle Eastern markets, natural foods stores, and some supermarkets.

 

For a variation on this recipe, melt 2 tablespoons of butter in a heavy small saucepan until it begins to foam, then stir in a teaspoon or so of dried mint. Pour the mint mixture into the lentil soup just before serving. It’s delicious!

Pina Colada Pancakes with Pineapple Syrup

By Chef Jamie Gwen

It’s like a vacation for breakfast

Ingredients for the Pancakes

  • 1-1/2 cup all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon Kosher salt

  • 1 tablespoon granulated sugar

  • 1 cup coconut milk

  • 1 large egg

  • 2 tablespoon Coconut Rum

  • 2/3 cup DOLE crushed pineapple, drained

 

Ingredients for the Glaze

  • 1 cup powdered sugar

  • 2 tablespoon coconut milk

  • 2 tablespoon pineapple juice

Ingredients for the Glaze

  • 1/2 cup coconut, shredded

 

Directions for Pancakes

  1. Mix flour, baking powder, salt and sugar in a large mixing bowl, forming a well in the center.

  2. Add the milk, egg and rum, stirring to combine.

  3.  Fold in crushed pineapple.

  4. Place a sauté pan over medium heat or heat a griddle to 350°F.

  5. Pour 1/3 cup pancake batter onto the warmed pan, forming a circle.

  6. Once bubbles start to form in the batter and a lip forms around the edge, flip the pancake.

  7. Repeat until you've used up all of the batter.

Directions for Topping

  1. Preheat the oven to 350°.

  2. Spread the coconut on a baking sheet.

  3. Bake for 20 minutes or until lightly golden, tossing often during baking.

 

Directions for Glaze

  1. Whisk together the powdered sugar, coconut milk and pineapple juice to form a thin glaze.

  2. Drizzle the glaze over the pancakes and garnish with toasted coconut.

Servings: 4

Prep Time: 20 Minutes

Prep Time: 30 Minutes

Difficulty: Novice

Fire-Roasted Eggplant Dip

Grilling the eggplant and roasting the garlic beforehand imparts an indescribable depth of flavor to this traditional baba ghanooj recipe. In autumn, when pomegranates are in season, I like to garnish the dip with pomegranate seeds. A scattering on top provides a dramatic color contrast and a nice, sweet crunch. If you can’t find pomegranates, simply sprinkle the dip with paprika and fresh Italian parsley sprigs.

Ingredients

  • 1 whole garlic head, unpeeled 

  • 7 tablespoons olive oil

  • 2 eggplants (about 2 pounds total)

  • ¼ cup fresh lemon juice 

  • ¼ cup tahini paste  

  • 2  tablespoons plain yogurt

  • 1 ½ teaspoons salt

  • 1 teaspoon ground cumin

  • ½ teaspoon dried crushed red pepper 

  • ½ teaspoon ground black pepper

  • Pomegranate seeds, for garnish

  • Italian parsley sprigs, for garnish

  • Warm Pita Wedges , lavash, or plain crackers

Directions

  1. Preheat oven to 350˚F. To roast the garlic, peel the outer layer of skin from garlic head and leave remaining skins intact.  Cut off the pointed top portion with a small sharp, serrated knife, leaving the bulb intact but exposing individual cloves of garlic. Place the garlic head, cut side up, in a small baking dish, and drizzle garlic head with 2 tablespoon of olive oil.  Bake, covered, for 25-30 minutes or until cloves are soft when pressed.  Cool completely.  When ready to serve, use your fingers to squeeze the garlic cloves from parchment-like covering.  

  2. Meanwhile, prepare a barbecue for medium-high heat. Using a fork, pierce the eggplants on both sides several times. Grill the eggplant until the skins are charred and the centers are soft, turning them occasionally, about 30 minutes total. Place the eggplants in a strainer to drain and cool for 10 minutes. Cut the eggplants lengthwise in half. Scraping as close to the eggplant skins as possible, spoon the soft pulp into the strainer set over a bowl. Discard the skins and any juices that accumulate in the bowl. 

  3. In a food processor bowl, combine the eggplant pulp, 4 tablespoons of oil, the lemon juice, tahini, yogurt, salt, cumin, crushed red pepper and black pepper. Squeeze the garlic.

SAVORY MANDARIN

SUNSHINE PIZZA

This sweet and savory pizza is great for any occasion

Ingredients

  • 1 medium sweet white onion, sliced 1/4-inch thick

  • 1 -1/2 tablespoon canola oil

  • 1 teaspoon sugar

  • 3/4 teaspoon kosher salt

  • 1 1/2 teaspoon chopped fresh thyme leaves

  • 1 pkg. (16 oz.) frozen DOLE® Mandarin Sunshine Blend, thawed and drained

  • 1 pkg. (11 oz.) refrigerated thin pizza dough

  • 2 tablespoon honey

  • 1/3 cup chopped walnuts, toasted

  • 2/3 cup crumbled feta cheese

 

Directions

  1. Preheat oven to 400°F. Spray cookie sheet with cooking spray.

  2. Separate onions into rings; set aside. Add oil to large skillet and heat over medium-high heat. Add onions and cook 4 minutes or until translucent. Reduce heat to medium and add sugar and salt; stir to blend. Continue to cook 10 to 12 minutes or until completely softened and lightly browned, stirring occasionally. Remove pan from heat and add 1 teaspoon thyme. Toss to coat.

  3. Unroll pizza dough and place on cookie sheet. Prick dough with fork all over and par bake 7 to 9 minutes or until edges are lightly browned.

  4. Remove pizza dough from oven; brush with honey. Evenly distribute sautéed onions, walnuts and fruit over crust. Sprinkle with feta cheese.

  5. Bake pizza 7 to 9 minutes or until golden brown and cheese begins to melt. Remove pan from oven; cool on wire rack. Sprinkle with remaining thyme.

 

Servings: 12

Prep Time: 15 Minutes

Cook Time: 33 Minutes

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