Friday, February 11, 2011

A Valentine's Dinner to Serve Any Day

Strawberry Sweetheart Salad
Serves 4

3 cups arugula
1 ½ cups radicchio
6 strawberries, thinly sliced
2 blood oranges, peeled and segmented
1/3 cup Wildtree Wildberry Dressing
¼ cup crumbled blue cheese
¼ cup chopped walnuts

In a medium size bowl, toss together the arugula, radicchio, strawberries, and blood orange segments. Drizzle with the Wildberry Dressing, and toss making sure that the salad is evenly coated. Divide among four plates, and top with blue cheese and walnuts.
Calories 190g; Fat 11g (Sat. Fat 2g); Protein 4g; Carb 20g; Fiber 3g; Chol 5mg; Sodium 120mg


Tuscan Pork Tenderloin with a Pomegranate Cherry Relish
Serves 4 to 6

2 tablespoons Wildtree Natural Grapeseed Oil
1 ½ pounds pork tenderloin
2 tablespoons Wildtree Tuscany Bread Dipper Herb Blend
1 jar Wildtree Sweet Onion Spread
½ cup dried cherries
 ½ cup pomegranate juice
¼ cup pomegranate seeds (optional)

Preheat oven to 450º F. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season pork with Tuscany Bread Dipper and salt. Sear pork on all sides, about 2 minutes. Place skillet with pork in the oven. Roast pork until thermometer inserted into center registers 145ºF for medium, about 10 minutes. Let rest 10 minutes and slice. Meanwhile, combine the jam, cherries, and pomegranate juice in a small saucepan and bring to a boil, reduce heat, and simmer for 10 minutes. Take off heat and stir in pomegranate seeds, if using, and serve with the pork.
Calories 360g; Fat 9g (Sat. Fat 1.5g); Protein 5g; Carb 45g; Fiber 3g; Chol 75mg; Sodium 140mg

Strawberry Truffle Brownies
 Serves 16

I package Wildtree O’ So Fudge Brownie Mix
6 tablespoons unsalted butter, melted
3 large eggs, lightly beaten
2 tablespoons low-fat milk
1 jar Wildtree Strawberries & Dark Chocolate Jam, divided
¾ cup semisweet chocolate chips
2 tablespoons honey
2 tablespoons unsalted butter

Preheat oven to 325ºF. Grease an 8x8-inch baking pan. In a medium sized bowl, combine the brownie mix with butter, eggs, milk, and 2/3 cup jam, and stir well. Spread into prepared baking pan. Bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool them 1 hour before glazing. For the glaze, combine the remaining jam, chocolate chips, honey and butter in a small saucepan over low heat until the chocolate and butter are melted. Stir until smooth and spread over the cooled brownies. Cool for several hours before cutting the brownies.
Calories 280g; Fat 11g (Sat. Fat 6g); Protein 4g; Carb 47g; Fiber 2g; Chol 55mg; Sodium 30mg

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