4 cups strawberries, rinsed,
tops cut off and cut in quarters
½ cup water
½ cup sugar, or to taste
Juice of ½ lemon
Preheat the oven to the lowest setting or 150 F
(or as low as your oven will go).
Place the strawberries in a covered saucepan
over medium heat. Pour in water. Bring the
berries to a simmer and let them cook down
for 10 to 15 minutes, until the fruit is soft.
Purée the fruit and water in a blender and return
to the heat. Add the sugar and the lemon juice
and cook at a simmer until the sugar is completely dissolved and the mixture has thickened
( 5 to 10 minutes).
Spray a baking sheet lightly with cooking spray
and then line with plastic wrap (the heat is so
low it will not melt) or nonstick foil. Pour the
strawberry mixture onto the lined baking sheet
until it is about
8 inch thick or so.
Bake the fruit purée in the oven with the door
propped slightly open until the mixture is not
sticky to the touch (about 7 to 10 hours). This is
a great recipe to do overnight.
Let the fruit sheet cool and then tightly roll the
entire sheet, still on the plastic wrap or nonstick
foil. Once cooled, cut the rollups into desired
width. Makes 6 servings.
2 cups cauliflower florets
1 tablespoon salt
1 teaspoon ground white pepper
¼ cup finely grated Parmesan cheese
2 tablespoons grapeseed oil
1 cup yellow squash (cut in ¼-inch half-moons)
1 cup zucchini (cut in ¼-inch half-moons)
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon chopped fresh thyme
2 store-bought whole-wheat flatbreads
1 cup cooked corn kernels
1 cup steamed broccoli florets
2 cups reduced-fat shredded Parmesan cheese
¼ cup thinly sliced green onions
Preheat oven to 400 F.
Prepare the sauce: Over medium heat in a saucepan, with just enough water to cover, bring cauliflower, salt and white pepper to a simmer. Reduce
the heat and allow to cook until soft, 7 to 8 minutes.
Remove from the heat, drain and purée until
smooth. After puréeing, add the Parmesan and
heavy cream as needed and purée again.
Prepare the vegetables: In a sauté pan over high
heat, add the oil and allow to heat until on the verge
of smoking. Then reduce the heat to medium and
add the squash, zucchini, salt and black pepper.
Cook, stirring until softened, 3 to 4 minutes. Remove
from the heat and add the thyme.
Prepare the pizza: Place the flatbreads on a cookie
sheet and spread the sauce on top, evenly coating
from edge to edge. Add half of the zucchini, squash,
corn and broccoli, and top with half of the shredded
Parmesan. Repeat the process with the
second pizza. Bake until crisp, 7 to 8
minutes. Remove from the oven
and top with the green
onions. Slice and
serve. Makes 4 to
2 teaspoons seafood seasoning
(recommended: Old Bay Seasoning)
½ cup mayonnaise
¼ cup panko (Japanese bread crumbs)
1 teaspoon ginger root juice or powdered ginger
1 teaspoon hot sauce (like Tabasco)
Juice of 1 lemon
3 tablespoons grapeseed oil
1 pound lump crab, picked
All-purpose flour, for dusting
In a large bowl, thoroughly mix the egg, seafood
seasoning, mayonnaise, panko, ginger juice or
powdered ginger, hot sauce and lemon juice. Add
the crab and blend into the mixture, being careful
not to break up the lumps of meat. Refrigerate
for 30 minutes to 1 hour.
Portion the crab mixture into 2-ounce cakes and
lightly dust with flour. Heat a skillet over medium
heat with the oil. Add the crab cakes and sauté
until golden brown, 2 to 3 minutes. Flip and
cook on the second side until golden
brown, 2 to 3 minutes. Repeat
the process until all the cakes
have been cooked. Makes
16 crab cakes.
The Costco Connection
Look for fresh ingredients to make these
recipes and other healthful fare at your
local Costco warehouse.
All recipes courtesy
of Robert Irvine.