Healthy Habits

Produce Challenge: D’Anjou Pears

February 24, 2018 by Sage Fruit Leave a Comment

The Produce Challenge for today is a D’Anjou pear. Luckily, this is something we know a little bit about, so it wasn’t too difficult to find a recipe!

Recipe:

Pear Noodle Yogurt Parfait – From Inspiralized

Cook Time: 5 mins

Ingredients

3/4 cup diced fruit (bananas, blueberries or strawberries)
Greek yogurt – vanilla, blueberry, strawberry
1 cup favorite granola
2 medium pears (bosc or anjou)

Instructions

Divide your diced fruit at the bottom of three mason jars.
Top fruit with one container of Greek yogurt per mason jar.
greek yogurt with 1/3 cup of granola per mason jar.
Top granola with pear noodles in each mason jar.

Prep Time: 5 minutes…..or less!

For this, we took the fresh and easy approach – no cooking required!

The best part about a parfait is that you can really use whatever fruit you want. I happened to use strawberries, but if you didn’t want to do any cutting, go with blueberries or raspberries – there is NO bad combination for a breakfast parfait. As far as the granola goes, I used what I had leftover from earlier in the week and yes, it was still amazing!

When purchasing your D’Anjou pears, be sure to Check the Neck – apply just a little pressure with your thumb at the top of the neck of the pear; if it gives a little, it is ripe and ready to eat!

Produce Challenge: Parsnip

February 23, 2018 by Sage Fruit Leave a Comment

I’ve eaten rutabagas, turnips and beets, but I can’t recall a time that I’ve ever eaten parsnips. So,for today’s Produce Challenge my goal was to find an easy-to-follow recipe that would leave little room for error during preparation. I settled on a roasted fruit and veggie mash!

Recipe:

Roasted Cauliflower Parsnip Apple Mash – From SoFab Food

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour

Ingredients:

1 head cauliflower, cut into florets
4 large parsnips, peeled and cut into chunks (about 2 cups)
2 medium tart apples, peeled and diced (about 2 cups)
2 tbsp oil (olive oil, avocado oil, and canola oil all work)
1/2-3/4 cup unsweetened almond milk
2 cloves garlic, minced
2 tbsp vegan butter or regular dairy butter
1 tsp salt
1/2 tsp ground black pepper
1 tbsp green onion, chopped

Instructions

Preheat oven to 350°F. Toss cauliflower, parsnips, and apples with two tablespoons of oil.
Spread out in a single layer on a baking sheet. Roast for 35-45 minutes, until lightly charred & parsnips are able to be pierced easily.
Immediately transfer to a high powered blender. Add garlic, almond milk, butter, salt, and black pepper. Pulse until smooth.
For a thinner mash, add the additional 1/4 cup almond milk.

Prep Time: Accurate

Although an hour seemed a little excessive to me for a side dish, it was nice to have time to prepare other aspects of the meal. It was easy to pop the baking sheet into the oven, set the timer and then go about doing other things.

For this recipe, I chose to use Golden Delicious apples. Their own flavor is very mild, and they tend to take on the flavor of what it is they are being cooked with; I didn’t want the taste of apples to be too overbearing.

What I found to be most interesting about parsnips is that they are much sweeter than I expected. I was anticipating more of a potato flavor, but was pleasantly surprised. For my main course, I paired the mash with a pan-fried pork chop; it was a sweet and savory combination. The next time I make it though, I will likely add a sprinkle of cinnamon and a sprinkle of nutmeg for a little something extra.

Produce Challenge: Sweet Potato

February 22, 2018 by Sage Fruit 1 Comment

Produce Challenge for today = Sweet Potato

Up until recently, I’d only really eaten sweet potatoes during the holidays; they’ve always been a staple at Grandma’s dinner. However, I have started using them more frequently, so I was really excited when I saw they were on the calendar for February.

Recipe:

Caramelized Apple, Onion & Sweet Potato Hash – From The Wheatless Kitchen

Ingredients

1 large sweet potato, peeled and chopped
1 small sweet yellow onion, thinly sliced
4 eggs
1 large red apple, cut into wedges
1/4 cup water
2 tbsp olive oil
2 tbsp pure maple syrup
1 tsp cumin
small pinch chili pepper flakes
pinch of salt

Instructions

Preheat the oven to 350 degrees.
In a large cast iron skillet over medium heat, sauté the sweet potato and onion with the oil and water for 5 minutes, until the onion starts to turn translucent.
Add all of the other ingredients, except for the eggs, and cook for another 5 minutes or so. Just until the apples start to soften up. Stir occasionally to prevent anything from sticking to the pan.
Using a spoon or spatula, make 4 small holes in the mixture and gently crack an egg into each hole.
Transfer the pan to the oven and bake for 8-10 minutes, until eggs are cooked.

Prep Time: There wasn’t one listed, but I’d say give it about 20-25 minutes.

I used a combination of sliced and diced for my apples/potatoes/onions. Although the recipe called for wedges of apples, I wanted them mixed in more, so I cut them smaller. Also, if you don’t have one, get yourself a spiralizer! Mine is very basic, but I got it from Pampered Chef and it works GREAT for slicing onions. There were no tears shed and my onions were sliced perfectly thin. You can use it for all sorts of fruits and veggies.

As far as the apples go, I settled on Fuji today. They are very sweet and they pick up the flavors of the spices well. In addition, they’re a juicier apple, so I cut the water out of the recipe; there was no need for added liquid.

I imagine you could serve this as a side dish for dinner, but I ended up serving mine as the main course for breakfast and added some sausage patties on the side. The next I make this however, I will likely add the sausage directly into the skillet; cook the sausage first, then add the veggies in and follow the remainder of the instructions.

Produce Challenge: Coconut

February 20, 2018 by Sage Fruit Leave a Comment

Today’s Produce Challenge = Coconut!

For this challenge, I decided to go with a breakfast favorite here in the Sage Fruit office, granola. And, it did not disappoint!

Recipe:

Apple Pie Granola – From One Dish Kitchen

Prep Time: 10 mins Cook Time: 30 mins Total Time: 40mins

Ingredients

3 cups old-fashioned oats
1 cup coconut
1 cup walnuts
1/4 cup sunflower seeds
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
pinch allspice
1/4 cup butter
1/2 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 cup peeled , cored and diced apples

Instructions

Preheat oven to 300 degrees F.

In a large bowl, combine: oats, coconut, walnuts, sunflower seeds, brown sugar, cinnamon, nutmeg, cloves and allspice.
In a small pot, on medium heat, melt the butter. Stir in the maple syrup and the salt.
Remove from the heat and stir in the vanilla.
Pour the butter/syrup mixture over the oats/nuts mixture and stir until well blended.
Fold in the diced apples.
Spread over a large baking sheet and cook for 30 minutes, stirring every 10 for even color.

Although I regularly see coconuts at my grocery store, I’ve eaten it more times than I can count and I drink coconut water, like leeks, I’d never actually purchased one. So, once again, I had to do a bit of research – How in the world do I open this thing?! I found all the information I needed right here.

Prep/Cook Time: Semi Accurate.

The prep time was on point. But, I found that my granola was not quite as crunchy as I would have like after the 30 minute cook time. So, I turned up the heat on my oven to 350 degrees, and cooked for another 15 minutes, stirring every 5. However, if you decide to turn up the heat, be sure to keep a close eye on it so you don’t end up with a burnt pan. If you don’t want to risk it, but still want extra crunch, keep your temp at 300 and continue checking every 5-7 minutes.

**Note** As you let your baking sheet cool, your granola will crisp up a bit more than what it was when you originally took it out of the oven.

Today, the apples I chose to use were Gala. The main reason for this is because, even though they are very sweet, they are not overly juicy. So, when making a crunchy granola, they will dehydrate quicker and match the overall texture of the other ingredients better.

I can’t recommend this recipe enough – It was a huge hit both at home and in the office. You will not regret making this Apple Pie Granola!

apple pie granola

Cooking With Apples

December 12, 2016 by Sage Fruit 1 Comment

We receive numerous questions throughout the year about how best to use apples when cooking. Questions such as, what varieties are best for pies? Besides dessert, what else can I cook with apples? Are there any varieties that I shouldn’t cook with? You really can’t go wrong, but today we have put together some helpful tips for a successful apple recipe. We’ve also included a few fun recipes!

A few basics:

Red Delicious apples DO NOT cook well. Whether you’re baking, or sautéing, they just don’t hold their shape. Leave them for eating fresh.
Rome apples, on the other hand, are excellent for cooking with, but really aren’t the most flavorful when eaten fresh.
Golden Delicious and Granny Smith apples both pick up spices well. Cinnamon, nutmeg, allspice… These varieties are GREAT for baking!
Fuji apples are extremely juicy. Because of that, they are better used in cakes than in pies. Fujis can cause pie filling to become liquidy, but in cake, they help keep the dessert moist.
Other varieties such as Pink Lady, Braeburn and Jonagold all work well for cooking too. They offer a nice, balanced, sweet flavor to your dishes.
Apples are extremely versatile – So, have fun with new recipes and don’t be afraid to try something out of the ordinary!

Carrot, Apple & Rosemary Soup

from The Little Green Spoon

Apples and soup, who would have thought? The depth of flavor in this dish is unbelievable.

Ingredients:

Carrots
Apples (Granny Smith)
2 Cloves of Garlic
2 Sprigs of Rosemary
Coarse Salt & Pepper
2 Tablespoons of Olive Oil
Stock (Chicken or Veg)

(We have an entire board dedicated to just soups on Pinterest – check it out here!)

Apple Gouda Stuffed Chicken Breasts

from Rachel Cooks

Apples are a great addition to the main course of a meal. This recipe pairs creamy Gouda cheese, apples and chicken for a delightful dinner.

Ingredients:

2 large boneless, skinless chicken breasts
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (Honeycrisp, Gala, Jonagold)
1 teaspoon olive oil
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 fresh ground pepper

Crockpot Apple Sauce

from The Produce Mom

This is one of our favorite apple sauce recipes – It’s easy, flavorful, minimal added sweetness and it makes the house smell amazing! Although the recipe calls for Granny Smith apples, another option is to use a number of different varieties. Tart, sweet, juicy… mix it up. You will NOT be disappointed!

Ingredients:

5 lbs apples peeled & cored
1 tbsp honey
1 tbsp vanilla extract
2 tbsp cinnamon ground
1/2 lemons zest only
2 cinnamon sticks (optional)

White Cheddar, Bacon, and Apple Biscuits

from Baker by Nature

Ingredients:

2 Cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Baking Powder
2 Tablespoons Granulated Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
6 Tablespoons Unsalted Butter
1/4 Cup Fresh Rosemary
1 medium-sized apple (Honeycrisp, Braeburn)
1/2 cup white cheddar cheese
6 slices bacon
1 Cup + 4 Tablespoons Heavy Cream

Wine, Cheese & Apple Pairings

If all else fails, just know…. apples pair wonderfully with cheese! A classic cheese board for a snack or a friendly get together is both easy and delicious. And, if it’s an adult gathering, they are both great compliments to wine. Not quite sure how to pair them? Don’t worry, we’ve put together an entire list for you! Whether you like strong cheese, or mild, sweet apples or tart, white wine or red, there is something to satisfy everyone.

My Plate and More Matters

November 28, 2016 by Sage Fruit Leave a Comment

January 2017 is fast approaching and you know what that means…. New Year’s Resolutions! Each year, it seems that “getting healthy” tops the list of our goals. So why is it that we don’t maintain our healthy resolution for the rest of the year? It could be busy schedules, or that we have to go at it alone. It could be that we set unrealistic expectations of ourselves, which in turn leads to disappointment, and eventually we abandon our original plan. There really is no clear cut answer, but if your goal is to change your lifestyle, why not start now? (It might even relieve some of the pressure associated with resolutions.)

Remember the Food Guide Pyramid from elementary school? Well, the USDA has since updated their guidelines and introduced My Plate. My Plate encourages you to make half your meal fruits and vegetables. Sounds easy enough, right? Through their website, the USDA has also provided a number useful tools to help turn those eating habits around! They have dietary guidelines, recipes… and everything in between. Whether you’re looking for yourself, your kids or your parents, there really is something for everyone. You can even find testimonials of those before you who have already made the change.

In order to build a healthy eating style, take into consideration:

All food and beverage choices matter, so focus on variety, amount & nutrition.
Choose an eating style low in saturated fat, sodium and added sugars.
Make small changes to create a healthier eating style.
Support healthy eating for everyone.

In addition to the My Plate information, look for foods with the the logo below. In 2007, the Produce for Better Health Foundation launched a national health initiative: Fruits & Veggies—More Matters®. Their mission is to help Americans achieve increased daily consumption of fruits and vegetables. Products and recipes that carry their logo must meet strict nutrition criteria. These standards are set by the CDC to ensure products and recipes promoting the brand offer an overall healthy nutrient profile. When it comes to fruits and vegetables, more really does matter!