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Recipes to help you get up and grow

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KANSAS CITY, Mo. -- Eating healthy can help you feel better and function at your prime. Representatives from Dole visited FOX 4 on Thursday, Aug. 25 to share some of their favorite recipes featured in the Get up and Grow campaign.

 

Brussels Sprouts & Grilled Pineapple Salad

TOTAL TIME: 20 MIN.

MAKES: 6 SERVINGS

1 cup fresh DOLE® Tropical Gold® Pineapple wedges
12 oz. DOLE Brussels Sprouts, trimmed and thinly sliced (about 3 cups)
3/4 cup DOLE Blueberries
2 tablespoons lemon juice
2 tablespoons grated lemon peel
2 tablespoons honey
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons smoked almonds, chopped
2 oz. manchego cheese, shaved

  • Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.
  • Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.
  • Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended.  Season to taste with salt and pepper.
  • Pour dressing over s Toss gently to coat evenly.
  • Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

Tip: Use a vegetable peeler to shave cheese into strips.

Strawberry Toast

PREP TIME: 20 MIN.

MAKES: 8 SERVINGS

2/3 cup part-skim ricotta cheese
1 DOLE® Banana, peeled
1-1/2 teaspoons grated lemon peel
1/2 teaspoon honey
8 toasted whole grain baguette slices
1-1/4 cups sliced DOLE Strawberries
1 cup DOLE Spring Mix
1-1/2 tablespoons Honey Balsamic Dressing (see below)
1 tablespoon sliced almonds

  • Combine together ricotta cheese and banana. Stir in grated lemon peel and honey.
  • Spread ricotta mixture over toasted baguette slices and shingle sliced strawberries on top.
  • Tuck several spring mix greens under strawberry slices, securing them on the toast.
  • Drizzle with honey balsamic dressing and sprinkle with sliced almonds.

Honey Balsamic Dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1 teaspoon chopped DOLE Green Onion. Season to taste with salt and pepper.

Refresh

TOTAL TIME: 5 MIN.

MAKES: 4 SERVINGS

3 DOLE® Premium Celery Hearts, trimmed and chopped
1 DOLE Banana, peeled and sliced
1 cup diced, fresh DOLE Tropical Gold®Pineapple
1 apple or pear, cored and chopped
3/4 cup unsweetened coconut water
1 cup ice cubes
1 teaspoon honey, optional
banana slices, optional garnish
celery leaves, optional garnish

  • Combine celery, banana, pineapple, apple, coconut water, ice and honey in blender or food processor. Cover; blend until smooth.  Garnish with banana slice and celery leaves, if desired.

Café Banana Frappe

TOTAL TIME: 10 MIN.

MAKES: 2 SERVINGS

3 shots espresso or 2 tablespoons instant espresso with ½ cup boiling water, cooled
1 cup unsweetened almond milk
1 DOLE® Banana, peeled and sliced
2 tablespoons honey, optional
1 cup ice

  • Combine espresso, almond milk, banana, honey, and ice in blender.  Cover; blend until smooth.  Divide mixture between two glasses.

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