Add Healthy Fresh Produce to Family Dinners

Fresh Grapes-Pear-Almond Stuffed Sweet Potatoes
Roasted Beet-Fresh Chilean Blueberry Salad with Maple Vinaigrette

(Family Features) The U.S. Department of Agriculture (USDA) suggests filling half of your plate with fruits and vegetables. While this may seem difficult, summer-fresh fruit from Chile provides for year round availability and daily use in a variety of healthful recipes.

With fresh beets, sweet maple syrup, blueberries, tangy Dijon mustard and walnuts, this crowd-pleaser salad can be easily adapted to fit the tastes of even the little ones. The stuffed sweet potato recipe features notes of sweet potato, pear, grapes, brown sugar, honey and cinnamon with the added crunch and nutty flavor of almonds.

Enjoy these dishes with the whole family, and find more healthful recipes at www.ChileanFruitOnline.com.

Fresh Grapes-Pear-Almond Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes (3 1/2 pounds)
• 3/4 cup sliced almonds
• 1/4 cup butter
• 1 Red Bartlett pear, chopped
• 1/2 cup halved grapes
• 1/4 cup firmly packed brown sugar
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon

Preparation

1. Place potatoes on aluminum foil-lined baking sheet. Bake at 425°F for 1 hour to 1 hour and 15 minutes or until tender.
2. Heat almonds in nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
3. Melt butter in skillet over medium-high heat. Add pears and grapes; sauté 2 to 3 minutes or until pear is tender. Stir in brown sugar, honey, and cinnamon. Remove from heat.
4. Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add pear mixture to pulp in bowl; gently stir until blended. Spoon mixture into shells. Place on baking sheet.
5. Bake at 350°F for 15 minutes or until thoroughly heated. Top with nuts.

Serves
8

Calories:	211g		Total Fat:	10g
Cholesterol:	15mg		Protein:	3g
Carbohydrates:			Sodium:	64mg

Preparation Time:
20 minutes

Bake Time:
1 hour, 25 minutes

Cook Time:
12 minutes

Roasted Beet-Fresh Chilean Blueberry Salad with Maple Vinaigrette

Ingredients

• 6 medium beets (red, golden, Chioggia - about 6 ounces each)
• 1 cup walnuts
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1-1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup canola oil
• 1 package (5 ounces) gourmet mixed salad greens, thoroughly washed
• 1 cup fresh blueberries
• 1 package (4 ounces) goat cheese, crumbled

Preparation

1. Preheat oven to 400°F. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil; place on jellyroll pan.
2. Bake at 400°F for 1 hour or until tender. Transfer to wire rack, and let cool, wrapped in foil, 30 minutes.
3. Meanwhile, decrease oven temperature to 350°F. Bake walnuts in single layer on jellyroll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).
4. Whisk together lemon juice, syrup, mustard, salt, and pepper in small bowl. Add oil in slow, steady stream, whisking constantly until smooth.
5. Peel beets; remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/4 cup vinaigrette.
6. Arrange greens on serving platter. Top with beet mixture, blueberries, cheese, and walnuts; serve with remaining vinaigrette.

Serves
4

Calories:	581g		Total Fat:	52g
Cholesterol:	22mg		Protein:	11g
Carbohydrates:			Sodium:	383mg

SOURCE:
Chilean Fresh Fruit Association