Raisins Add to Menu

Recipes featuring dried fruit make for great additions to the family table.


| July/August 2009


When attending a chicken cooking contest, you might expect only chicken on the menu. However, during the Food Media Seminars –sponsored by the National Chicken Council and the U.S. Poultry & Egg Association – that are part of the National Chicken Cooking Contest add a few other items to the menus enjoyed by the food writers.

This year, the California Raisin Marketing Board co-sponsored one of the breakfasts for the food writers. And, of course, for food writers, the board provided recipes. The strata was particularly tasty, by the way.

Enjoy!

SWEET AND TANGY YAM AND CALIFORNIA RAISIN SALAD
CALIFORNIA RAISIN CHIPOTLE GRILLING SAUCE
NORTH AFRICAN BRAISED CHICKEN
GRAB 'N GO RAISIN ENERGY BARS
SWEET AND SAVORY ARGENTINE EMPANADAS WITH CALIFORNIA RAISINS
NO-MESS BANANA NUT PANCAKES WITH CINNAMON-RAISIN SYRUP
CHILAQUILAS WITH CALIFORNIA RAISINS AND CHICKEN CHORIZO
THREE GRAIN RAISIN CIABATTA
CALIFORNIA RAISIN CRANBERRY APPLE COMPOTE
ORANGE RAISIN STICKY BUNS
CALIFORNIA RAISIN GRANOLA
VEGETARIAN FIESTA BRUNCH STRATA

 



SWEET AND TANGY YAM AND CALIFORNIA RAISIN SALAD

 

Cost per serving: $1.57
Prep time: 25 minutes
Cook time: 15 to 20 minutes
Chill time: at least 1 hour
 
Golden Raisin Vinaigrette
1/2 cup California golden raisins
1/2 cup water
1/3 cup fresh lime juice
2 tablespoons extra virgin olive oil
1/8 teaspoon salt
Freshly ground pepper to taste
 
Salad
3 pounds small yams (2 inches in diameter), peeled and sliced 1/4-inch thick
1/2 tablespoon extra virgin olive oil
1/2 cup California golden raisins
2 tablespoons snipped fresh chives
1 (5-oz.) package baby arugula (8 cups, loosely packed)
 
For vinaigrette, in small saucepan, place raisins and water and bring to boil; reduce heat and simmer, uncovered, 15 minutes or until most of water has been absorbed. Let cool, then purée in blender or small food processor. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.
To prepare salad, in medium bowl, place sliced yams and toss with olive oil. Cook on grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and place in medium bowl; let cool.
Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber scraper until yams are evenly coated with dressing. Let chill for at least 1 hour before serving. Place 1 cup arugula onto each plate and top each with about 2/3 cup yam salad. Yields 8 servings.
Nutrition analysis per serving: Calories: 250, Fat: 5g (16% of calories from fat), Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 105mg, Potassium: 1023mg, Carbohydrates: 51g, Fiber: 7g, Sugar: 25g, Protein: 5g, Vitamin A: 660%, Vitamin C: 70%, Calcium: 10%, Iron: 10%

 







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