February 28, 2017
6 More Globally Inspired Recipes to Spice Up Mealtime
Now that you know how to stock your pantry to cook with global flavors, we’ve asked our friends at Dole and Campbell’s to share some international recipes to inspire you to shake up your dinner routine!
CAULIFLOWER LENTIL STEW
This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. To brighten favors and add contrast, try serving with a spoonful of Greek yogurt and a squeeze of fresh lemon juice.
- 2 tablespoons vegetable oil
- 1 large Vidalia onion or other sweet onion, chopped (about 1 3/4 cups)
- 2 large carrot, peeled and sliced (about 2 cups)
- 3 stalks celery, sliced (about 1 1/2 cups)
- 2 cloves garlic, chopped
- ½ teaspoon salt
- 4 cups cauliflower florets
- 2 cups dried lentils, rinsed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 can (28 ounces) diced tomatoes, undrained
- 4 cups Swanson® Aseptic Vegetable Broth orSwanson® Certified Organic Vegetable Broth
- Heat the oil in a 6-quart saucepot over medium heat.
- Add the onion, carrots, celery, garlic and salt and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Increase the heat to high. Stir in the cauliflower, lentils, cumin, coriander, turmeric, cinnamon, tomatoes and broth and heat to a boil.
- Reduce the heat to low. Cover and cook for 35 minutes or until the lentils are tender, stirring occasionally. Season to taste.
- Top each serving with a spoonful of plain Greek yogurt and a squeeze of fresh lemon to brighten and contrast the fragrant spices in the stew.
ASIAN HAND ROLLS
Wrap your salad greens in a sheet of nori for a burst of Japanese flavor and to create a delicious, portable lunch, ready for dressing whenever you’re ready to eat. DOLE®’s Chopped Sesame Asian Kit adds crunch, and quinoa adds protein, which turns this handy salad into a satisfying meal.
- 1-1/2 cups cooked quinoa
- 2 tablespoons rice vinegar
- 2 tablespoons chopped cilantro
- 1 tablespoon sesame oil
- Salt to taste
- 1 DOLE® Chopped Sesame Asian Salad Kit
- 6 Nori seaweed sheets, cut in half lengthwise
- SEASON quinoa with rice vinegar, cilantro, sesame oil and salt, set aside.
- CUT seaweed sheets in half, lengthwise with scissors. Lay sheets flat on the counter and spread 2 tablespoons of quinoa on each one.
- DIVIDE greens between the seaweed sheets. Roll the seaweed sheet into a cone and arrange on a platter, seam side down.
- DRIZZLE Toasted Sesame Ginger Vinaigrette from the salad kit inside the cone, over the greens and top with sliced almonds and crisp garlic wontons. Eat right away.
- TIP: An easy way to roll Nori into a cone is to pinch the seaweed sheet at the center spot on the long side. Then one side at a time, wrap the seaweed sheet around the salad, retaining the “spot” as the point of the cone.
THAI PESTO WITH CELLOPHANE NOODLES
Cellophane bean threads are easy to work with and are a lighter alternative to pasta. They also require minimal cooking. Tossed with Thai-inspired arugula-and-basil pesto, they make a perfect bed for crunchy, fresh DOLE® Very Veggie salad.
- 2 cups DOLE® Arugula
- 1 cup fresh basil leaves
- 1/2 cup toasted hazelnuts
- 1/3 cup grated Parmesan cheese
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons grated fresh ginger
- 1/4 teaspoon sea salt, plus more for seasoning
- 1 pkg. (8.8 oz.) cellophane bean threads or rice noodles
- 1 pkg. (12 oz.) DOLE Very Veggie
- 12 cooked DOLE Asparagus Spears
- 8 DOLE Brussels Sprouts, thinly sliced
- 3 DOLE Radishes, thinly sliced
- 8 mint leaves, finely chopped
- COMBINE arugula, basil, hazelnuts, Parmesan, sesame oil, olive oil, rice vinegar, ginger, lime juice, and salt in blender or food processor. Cover; blend until smooth.
- BREAK cellophane bean threads in half and soften in warm water for 10 minutes. Drain the noodles and add to a pot of boiling water for 30 seconds. Drain again.
- TRANSFER noodles to a mixing bowl and toss with half the pesto, set aside. Toss remaining pesto with the salad blend.
- ARRANGE the bean threads around the outside of a serving platter or bowl. Nest the dressed salad blend in the center. Scatter asparagus spears, sliced Brussels sprouts, radishes and mint over the top.
Tip: Use this pesto for other recipes too. It is full flavor and will be delicious when it is served on fish, chicken, vegetables or grains.
ASIAN LETTUCE WRAPS
Looking for a light, flavorful meal with a delicious Asian flare? Try these Asian Lettuce Wraps from our friends at @Dole.
- 1 tablespoon olive oil
- 1 cup sliced DOLE® Green Onions
- 2 teaspoons minced garlic
- 3/4 pound ground chicken or turkey
- 2 tablespoons grated fresh ginger
- 1 cup diced fresh DOLE Tropical Gold® Pineapple
- 2 tablespoons hoisin sauce
- 1 tablespoon minced mild green chili pepper
- 1 pkg. DOLE Chopped Sesame Asian Kit
- 6 DOLE Butter Lettuce leaves
- 4 DOLE radishes, trimmed and shaved thin
- HEAT olive oil in a skillet over medium high heat. Sauté green onions and garlic until soft, about 1 minute. Add chicken and ginger, sauté until cooked, about 5 minutes. Remove from heat and toss with pineapple, hoisin sauce and chili pepper. Set aside.
- TOSS salad greens with dressing from kit. Fill butter lettuce cups with dressed salad, topped with Thai chicken mixture. Sprinkle cups with crispy wontons and almonds from kit. Top with shaved radish and serve immediately.
BANANA SUSHI ROLLS WITH CRISPY RICE
For a fun twist on sushi that’s great for kids, try this Banana Sushi Rolls recipe from our friends at @Dole.
- 1 DOLE® Banana, peeled
- 1/4 cup cashew nut butter, almond butter, or nonfat Greek yogurt
- 1 to 2 teaspoons crispy rice cereal
- 1 to 2 teaspoons chia seeds
- CUT banana into 8 equal pieces.
- SPREAD cut ends of banana with nut butter or yogurt.
- DIP banana pieces in cereal and chia seeds.
Slow-Cooked Pork with Soy and Smashed Sweet Potatoes
- 1/2 cup sugar or honey
- 1/4 cup regular soy sauce
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 lbs. sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups coarsely chopped onion
- 2 (8-oz.) cans crushed pineapple in its own juice, undrained
- 1 Smithfield® Original Recipe Pork Loin Filet
- Black pepper
- 1/4 cup butter
- Combine sugar, soy sauce and pepper flakes in a small bowl, cover and set aside.
- Coat a 5-quart slow cooker with nonstick cooking spray, combine potatoes and onion in slow cooker. Pour pineapple with its juice over top. Place pork loin filet on top and sprinkle with black pepper. Cover and cook on High for 4 hours (Low: 8 hours).
- Place pork on a cutting board and let stand 10 minutes.
- Add butter to potato mixture in the slow cooker. Using a potato masher or fork, mash until well blended.
- Slice or coarsely shred pork. Spoon the potatoes on a serving platter, top with pork.
- Stir the soy sauce mixture and spoon over pork and potatoes.