March 11, 2020 Issue, Page 6 of 10

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Features Page 6 The Elk City News, Elk City, Oklahoma ‘Wednesday, March 11, 2020 a) Raspberry Coconut Smoothie Bowl Servings:2 2 cups frozen raspberries 1 large frozen banana 2/3. cup light coconut milk 1 tablespoon chia seeds Toppings (optional): shredded coconut shaved dark chocolate hazelnuts chia seeds edible flowers In blender, puree raspberries, banana, coconut milk: and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired. a Raspberry Goodness from Morning to Night FAMILY FEATURES rom breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite Red Raspberry dishes. As you look for ways to incorporate Whole-Fruit produce in your family’s recipes, consider an Sorbet option with a sweet-tart flavor and eye-catching ae color: red raspberries. nee) In the cool, marine climate ofthe Pacific North- sup.cacl west, Washington state produces approximately 4 tablespoons 90% ofthe nation’s frozen red raspberry crop. Picked powdered at the peak of ripeness and frozen within hours of, sugar being harvested, flavor and nutrition are locked in to 18 ounces frozen offer convenience and consistent quality out of the i raspberries freezer section at most grocery stores, perfect for 1 egg white, better-for-you desserts like Pecan-Topped Raspberry pasteurized Cake and Red Raspberry Whole-Fruit Sorbet. In blender, blend sugar With a distinct flavor that works well in dishes and frozen raspberries from sweet to savory, red raspberries can add bright until smooth. flavor and balance to recipes ranging from salads ‘Add egg white and like Spinach and Frisee Salad with Raspberry blend 30 seconds. Pickled Onions and Raspberry Vinaigrette to a Serve immediately ‘morning meal such as this Raspberry Coconut or place in container, ‘Smoothie Bowl. Plus, | cup of the flavorful red fruit cover and store in includes just 80 calories and contains 6 grams of freezer. To make Raspberry Vinegar: In fiber while providing 28% of the recommended daily Spinach and Frisee clean glass container, combine allowance ofvitamin C, a powerful antioxidant. f Salad with Raspberry Find more recipes at redrazz.org. t = Pickled Onions and frozen raspberries and vinegar; Raspberry Vinaigrette cover tightly. Refrigerate 3-7 days prior to use. Pecan-Topped Servings: Pour vinegar through fine strainer Raspberry } Cake Raspberry Vinegar: or cheesecloth-lined strainer into clean 1 cup frozen raspberries glass container. Cover container Servings: 8 2. cups vinegar 3/4 cup granulated ——s tightly and store in refrigerator. sugar, plus Raspberry Pickled Onions: Discard raspberries. 1 tablespoon, V 2 cup Raspberry Vinegar To make Raspberry Pickled divided 1 teaspoon olive oil Onions: In medium, non-reactive 1/2. cup unsalted butter, 2. tablespoons sugar container, combine Raspberry softened 2 teaspoons kosher salt Vinegar, oil, sugar and salt. Stir 2 eggs 1 pound sweet onions, peeled to dissolve sugar. Add onions and 1 a sit parpse and julienned raspberries. Toss well to blend and jour, , sifte Sifted i 1 cup frozen raspberries, coat onions. 1 t"ponder e bakii anne: partially thawed To make Raspberry Vinaigrette: In blender, combine Raspberry 1i teaspoon bag (12vanilla asces} a Raspberry Vinaigrette: Vinegar, shallot, Dijon mustard, frozen raspberries 1 cup Raspberry Vinegar honey and salt. With motor 1/2. cup chopped pecans teaspoon fresh shallot, running, slowly add oil in steady tablespoon lemon peeled and minced stream. Reserve remaining juice 2. teaspoons Dijon mustard Raspberry Vinegar. 1 teaspoon cinnamon 1/2 tablespoon honey ‘Once blended, pour Raspberry whipped cream 1/2 teaspoon Kosher salt Vinaigrette into clean, non-reactive Heat oven to 350 F. 3/4 cup olive oil container; cover and reserve in In bowl, cream 3/4 cup sugar refrigerator until ready to use. and butter. Add eggs one at a time Spinach and Frisee Salad: To make Spinach and Frisee and continue beating until well 8 ounces baby spinach, Salad: In medium mixing bowl, incorporated, Add flour, baking cleaned and dried combine spinach and lettuce. Add powder and vanilla; beat well. 8 ounces frisee lettuce, Raspberry Vinaigrette and toss well Pour batter evenly into 9- or cleaned, dried and torn to coat. 10-inch prepared pan. ounees Raspberry Plate 4 ounces mixed greens. Place frozen raspberries on Vinaigrette Top mixed greens with top ofbatter. Sprinkle with 6 ounces Raspberry Pickled 1 1/2 ounces Raspberry Pickled pecans, remaining sugar, lemon Onions Onions, 1/2 ounce feta cheese juice and cinnamon. 2 ounces feta cheese, crumbles and 1/2 ounce toasted Bake about | hour. Remove crumbled almonds. Repeat with remaining from oven and let cool. 2 ounces almonds, slivered greens, Raspberry Pickled Onions, feta Serve with whipped cream. and toasted cheese crumbles and toasted almonds.