Breakfast Bruschetta
DELANO FARMS3
1 cup each Delano Farms* red and green seedless grapes
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
Dash of ground cloves
1/8 teaspoon almond extract (optional)
1 cup part-skim ricotta cheese
1 tablespoon minced candied ginger
1 tablespoon chopped walnuts
1 baguette, cut into 16 slices
Fresh mint leaves or additional grapes, for garnish
1. Pulse grapes in a food processor 3-4 times, just until chopped. Drain
thoroughly.
2. Transfer grapes to a bowl and sprinkle with cinnamon, nutmeg, cloves
and almond extract. Stir to blend.
3. Place ricotta, ginger and walnuts in another bowl and stir to blend.
4. Toast bread slices.
5. Spread 1 tablespoon of the ricotta mixture on each bread slice. Top
with a spoonful of the grape mixture.
6. Garnish with mint or halved grapes, if desired. Makes 4-6 servings.
Tip: Thin-sliced biscotti, toasted mini-bagels or English muffins can be
substituted for the baguette.
Recipe developed by Amy Muzyka-McGuire, dietitian/certified culinary professional.
* Brands may vary by region; substitute a similar product.
Mediterranean Asparagus Frittata
ALPINE FRESH5
1 pound Alpine Fresh* asparagus, trimmed
Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red bell pepper
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided
1. Preheat oven to 400°F.
2. Cut off asparagus tips; microwave on high for 1 minute. Set aside.
Cut remaining asparagus stalks into 1-inch pieces.
3. Coat a large ovenproof sauté pan with cooking spray. Add olive oil to the
pan and heat over medium heat. Add asparagus stalks, mushrooms and bell
pepper; cook for 2-3 minutes, or until asparagus is crisp-tender. Sprinkle
with salt, red pepper flakes and basil.
4. Blend eggs and water; pour into the pan. Sprinkle with 1/2 cup Parmesan.
Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.
5. Cook over medium heat for 8-10 minutes, or until almost cooked
through. Place in the oven for another 5-10 minutes, or until puffed and
golden. Makes 6 servings.
Recipe developed by Amy Muzyka-McGuire, dietitian/certified culinary professional.
* Brands may vary by region; substitute a similar product.
