Island Kabobs with
Tropical Fruit Salsa
2 ripe, ;rm Dole bananas,
peeled, each cut into
6 pieces, plus 1 ripe Dole
banana, peeled and diced
12 chunks Dole Tropical
Gold fresh pineapple
16 extra-large or jumbo
shrimp, shelled and
1 green or red bell pepper,
cut into 8 pieces
4 Dole white or brown
mushrooms, cut in half
2 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground allspice
1 mango, peeled and diced
1 tablespoon chopped
fresh cilantro or mint
1 Dole green onion, minced
Preheat the grill to medium-high.
Thread 12 banana pieces, pineapple, shrimp,
bell pepper and mushrooms onto skewers.
In a small bowl, whisk together lime juice,
oil and allspice. Brush 2 tablespoons of the
mixture over the kabobs.
Combine the remaining marinade with the
diced banana, mango, cilantro or mint, green
onion and jalapeño. Place in a serving dish.
Grill the kabobs for 8-10 minutes, turning once,
or until the shrimp are opaque. Arrange the
kabobs on top of the salsa. Makes 4 servings.
Nutritional information: Each serving has
217 calories, 6 g protein, 34 g carbohydrates,
8 g fat, 43 mg cholesterol, 5 g ;ber, 52 mg
sodium, 18 g sugar.
Crab en Papillote with Baked
Reser’s Fine Foods
40-ounce tray Main
Street Bistro Baked
1 pound fresh crabmeat
½ cup chopped fresh chives
2 tablespoons melted butter
Preheat oven to 350°F.
Divide the scalloped potatoes into 12 equal squares.
For each serving, cut out a 12-by-16-inch piece of
parchment paper and fold it in half. Draw a large
half heart on the parchment, with the fold being
the center of the heart. Cut out the heart shape
Lay a spoonful of crab on the parchment in the
center to one side of the fold. Lay a square of
scalloped potatoes on top, followed by another
spoonful of crab. Sprinkle with chives. Fold the
other side of the heart over, and starting at the top,
fold up both edges of parchment, overlapping the
folds as you move along. Once you reach the end
tip, twist several times and secure tightly. Place on
a baking sheet and brush with melted butter.
Bake for 7 minutes. Open the parchment and serve.
Makes 12 servings.