Description
A colorful and tasty twist to an old favorite.
Ingredients
Cream Filling
- 4 egg yolks
- ½ cup sugar
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- 1 tablespoon Cointreau, plus more to taste (optional)
Assembly
- ½ cup Grand Marnier, Marsala, sweet wine or sherry
- ½ cup orange juice
- 1½ packets (10.5 ounces) Savoiardi Ladyfingers
- 2 cups mixed berries, such as blueberries, raspberries, strawberries or seasonal fruit
- 1 cup nuts of choice (Try a different nut on each layer, such as roasted hazelnuts, sliced almonds, chopped macadamias, and pistachios.)
Instructions
- Line an 8×8 high-sided dish (or 9-inch rectangle) with parchment paper to make it easier to lift out.
- With electric mixer, beat egg yolks with ¼ cup sugar until pale, creamy and doubled in volume. Remove from bowl and scrape down sides.
- Whip ricotta and mascarpone with remaining sugar until soft peaks form. Fold in the Cointreau and egg mixture and whisk until well combined. Don’t overmix or you’ll lose the volume.
- Place the juice and Grand Marnier in a shallow dish. Dip ladyfingers in mixture just enough to moisten. (Be careful not to keep them in too long or they will fall apart.) Lay close together on the bottom of the dish.
- Spoon half the mascarpone mixture over top, followed by a layer of fruit. Scatter half the nuts over top. Repeat layers, end with a scattering of nuts.
- If there is any liquid remaining, drizzle a little over the top. Cover and refrigerate at least 4 hours or overnight.
Description
Enjoy this salad with crackers or in a tortilla wrap too.
Ingredients
Dressing
- 2 tablespoons plain yogurt
- 2 tablespoons sour cream, light if preferred
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice
- Salt and pepper to taste
Salad
- 1 cup julienne or diced apple (tart apples are best such as Granny Smith, Fuji or Honeycrisp)
- 1 cup sliced celery
- ½ cup red grapes, halved
- ½ cup roasted walnuts and pecans (or nuts of choice)
- 2 endives, sliced lengthwise
- 1 small radicchio, shaved
Instructions
- Whisk together the yogurt, sour cream, mayonnaise and lemon juice. Season to taste.
- Place apple, celery, grapes and nuts in a large bowl. Add dressing and mix well.
- Combine lettuces and arrange in a bowl, top with apple mixture, and serve straight away with some crusty bread.
Variations
Bring a seasonal touch to this recipe:
- Pears and pine nuts
- Papaya and cashews
- Strawberries and pistachios
- Figs and hazelnuts
- Cantaloupe and almonds
Description
This breakfast has lots of variations. The grains you use are totally up to your taste preference, and the more you use, the greater the nutrient content, flavor and texture. You can cook a week’s worth ahead of time, and store sealed in the refrigerator, so all you have to do is add the accompaniments. If you want gluten free, go for quinoa, millet, whole oats or even grits for a Southern twist! Other great grains are farro, barley, and rye. All have different cooking times, so be sure to read the package before cooking.
Ingredients
Sweet Version
- 1 cup cooked grains of choice
- ¼ cup apple or orange juice
- ½ cup plain yogurt
- 1 cup fruit of choice, such as berries, peaches, apple or pear
- ½ cup chopped mixed tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and/or walnuts)
Instructions
- Toss the grains with the juice in a bowl. Spoon over yogurt and berries and scatter with nuts. If making a savory version, omit juice and spoon toppings over cooked grains.
Savory Version
- 1 cup cooked grains of choice
- Topping suggestions: Sautéed spinach, mushrooms, roasted tomatoes, avocado, bacon, poached egg and/or fresh herbs
- Toasted nuts
