Page 51 - Harnett Life Fall 2020
P. 51

Plantain Crusted Salmon Fillets                   nonstick cooking spray and set aside.
      Prep time: 15 minutes
      Total time: 30 minutes                                     Combine cilantro, olive oil, lime juice, garlic and cumin; set
      Servings: 4                                                aside.

              Nonstick cooking spray                             Arrange salmon fillets on prepared baking sheet. Season with
      1/3     cup chopped fresh cilantro                         salt, to taste. Spread about 1 tablespoon cilantro mixture on top
      1 1/2   tablespoons olive oil                              of each salmon fillet to cover.
      1 1/2   tablespoons lime juice
      1       tablespoon minced garlic                           Using box grater, peel and grate plantain. Place grated plantain
      1       teaspoon cumin                                     in bowl with green onions, lime peel and 1/4 teaspoon salt; toss
      4       salmon fillets (6 ounces each), skin on            to combine. Sprinkle about 1/4 cup plantain mixture on top of
      1/4     teaspoon salt, plus additional, to taste, divided  each salmon fillet, gently pressing to adhere. Spray plantain
      1       DOLE® Plantain, green or half ripe                 crust with nonstick cooking spray.
      2       Dole Green Onions, thinly sliced
      1/2     tablespoon grated lime peel                        Bake 15 minutes, or until salmon is opaque and plantain crust
                                                                 is lightly browned.
      Preheat oven to 425 F. Line baking sheet with foil; spray with



















                                                                                                   2  medium Dole Plan-
                                                                                                   tains, chopped (about 3
                                                                                                   cups)
                                                                                                   4  cups   low-sodium
                                                                                                   vegetable broth
                                                                                                   1/2      cup red len-
                                                                                                   tils
                                                                                                   3  cups packed, chopped
                                                                                                   collard greens
                                                                                                   1/4      cup  roasted
       Slow Cooker Sweet Potato, Plantain and Len-                                                 salted pepitas

                      til Caribbean Curry                        In large skillet over medium-high heat, heat 2 teaspoons oil;
      Prep time: 20 minutes                                      add onion and cook 3 minutes, or until softened, stirring occa-
      Servings: 6                                                sionally. Add garlic, curry powder, cayenne pepper and ginger;
                                                                 cook 2 minutes, or until fragrant and starting to brown, stirring
      1       tablespoon, plus 2 teaspoons, grapeseed oil, divided  occasionally.
      1       large DOLE® White Onion, chopped
      4       cloves garlic, minced                              Transfer onion mixture to 3-4-quart slow cooker; add chick-
      2       teaspoons curry powder                             peas, potatoes, plantains, broth and lentils. Cover and cook on
      1/2     teaspoon cayenne pepper                            high 4 hours or low 8 hours, or until potatoes and lentils are
      1/2     teaspoon grated fresh ginger                       tender.
      1       can (15 ounces) reduced sodium chickpeas, drained
      and rinsed                                                 Stir in collard greens; cook 20 minutes, or until greens are ten-
      2       large Dole Sweet Potatoes, chopped (about 4 cups)  der. Serve garnished with pepitas.
   46   47   48   49   50   51   52   53   54   55   56