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Archive | Recipes

For a tasty treat – try these recipes

Apple pie sundae


 4 large apples, cored, peeled and sliced into 1/4 in. slices

 ¼ cup butter

 ½ cup chopped walnuts, a few reserved for garnish

 ¼ cup packed brown sugar

 1 tsp lemon juice

 ½ cup apple cider

 1 tbsp cornstarch

 1 tsp ground cinnamon

 ⅛ tsp ground nutmeg

 ⅛ tsp allspice

 Vanilla Ice Cream

 Waffle bowls


Melt butter in a large skillet over low heat.

Add apples in a single layer.

Sprinkle with lemon juice, brown sugar and spices.

Stir to coat.

Cover and simmer on low until tender, about 10 minutes.

Remove apples with a slotted spoon.

In a small bowl, combine apple cider and cornstarch. Whisk well.

Pour into skillet with drippings from apples.

Increase heat to medium.

Whisk continuously until thickened.

Combine apples, sauce and walnuts in a large bowl.

Stir gently to combine.

Allow to cool slightly.

Scoop ice cream into waffle bowls, spoon apple mixture over top.

Add a few walnuts to top.

NOTE You can serve this right after cooking, when it’s very warm, but I find it works better when it’s cooled slightly. You can also make it ahead of time and reheat in the microwave, for about 1-2 minutes until it’s warmed through.

Recipe from Winnersdrinkmilk.com, the official website of the American Dairy Association of Indiana Inc.

Blender strawberry ice cream


 1 (10 ounce) package frozen sliced strawberries

 ½ cup sugar

 1 cup Heavy cream


Combine the frozen strawberries and sugar in a food processor or blender.

Process until the fruit is roughly chopped.

With the processor running, slowly pour in the heavy cream until fully incorporated.

Serve immediately or freeze for up to one week.

Recipe from Winnersdrinkmilk.com, the official website of the American Dairy Association of Indiana Inc.

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Seasonal Brunch Ideas with an Original Farm-to-Table Ingredient

Family Features

Bunny Oatmeal

Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal. 

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter. 

For more kid-friendly, seasonal recipe ideas, visit milklife.com 

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life

Servings: 1 

1/3 cup instant oats

3/4 cup fat-free milk

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

1 teaspoon brown sugar

2/3 small banana

2 fresh blueberries

1/2 small strawberry

chocolate syrup (optional)

1 glass milk (8 ounces)

In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.

Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.

Place remaining banana halves at top of bowl, hanging out, to create ears.

Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.

Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Easy Egg Casserole

Recipe courtesy of Milk Life

Servings: 1 

Nonstick cooking spray

1 cup lean ham, cubed

1 cup frozen seasoned potatoes with fresh onions and peppers

3/4 cup fresh spinach, chopped

1/2 cup low-fat cheddar or Swiss cheese, shredded

6 eggs

3/4 cup fat-free milk

1 glass milk (8 ounces)

Heat oven to 375 F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese. 

In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed. 

Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

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Create a Sweet Easter Treat

Bunny Butt Cupcakes

Family Features

This Easter, satisfy guests of all ages with festive cupcakes modeled after the Easter bunny.

For more Easter recipes, visit Culinary.net.

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

1 2-layer size white cake mix

1 tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided

1 tablespoon McCormick Pure Vanilla Extract

3/4 cup white chocolate chips

2 sticks butter, softened

16 ounces confectioners’ sugar

2 tablespoons milk

10 drops McCormick Green Food Color

1-2 drops McCormick Red Food Color

12 large marshmallows, halved crosswise

3 tablespoons white nonpareil sprinkles

Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.

To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.

Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.

To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.

To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.

Place both bunny feet against base of marshmallow with toes facing down.

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A Sweet St. Patrick’s Day

(Culinary.net) Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Find more festive recipes at Culinary.net.

Luck o’ the Irish Mint Pie

Makes: 2 pies (9 inches each)

3 3/4    cups heavy whipped cream, divided

8          ounces cream cheese, softened

1 1/4    cups, plus 2 tablespoons, powdered sugar, divided

5          drops green food coloring

1 1/4    teaspoons vanilla extract, divided

1/4       teaspoon mint extract

1          bag mint chocolate candies, chopped, divided

2          chocolate cookie crusts (9 inches each)

1          bag mint chocolate candies

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl.

In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well.

Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form.

Pour filling into crusts and smooth tops.

Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies.

Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.

Refrigerate until firm, 5-6 hours.

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Good Health Reset

(NAPS)—A good health reset can happen any time of the year. It simply takes a commitment to making small, sustainable changes that add up to impactful, healthy habits. Dr. Samara Sterling with The Peanut Institute says it’s best to begin by concentrating on the good habits you already follow.

“Set yourself up for success by building on the healthy things you like to do,” says Sterling. “For example, if you typically eat one serving of fruit a day, figure out a way to increase that to two servings.”

Over time, as you amp up your healthy habits, the detrimental ones tend to fade away more easily.

As part of a good health reset, Dr. Sterling recommends incorporating more protein, especially plant-based proteins, into a daily diet.

“Proteins and healthy fats make you feel fuller for longer and can help eliminate the urge to snack and consume empty calories,” explains Sterling.

Peanuts are an example of a powerful plant protein. Just one serving of peanuts delivers seven grams of protein, 19 vitamins and minerals and heart-healthy fats.

“Peanuts are categorized as a superfood because they’re nutrient-dense and deliver superior health benefits in a very small serving,” says Dr. Sterling. “If you combine superfoods, like kale and peanuts or quinoa and peanuts, you’re really maximizing your nutritional intake.”

There’s more good news because peanut butter also packs protein.

“Research has shown that the consumption of small amounts of peanuts or peanut butter has been associated with a reduced risk of cancer, heart disease and diabetes,” says Sterling. “It’s easy to incorporate peanuts and peanut butter into breakfast, lunch or dinner.”

Mediterranean Grain Medley with Peanuts

3 Tbsp. peanut oil

2 garlic cloves, minced

½ tsp. hot pepper flakes

½ red bell pepper, diced

1 yellow squash, diced

8 oz. snap peas

2 cups beluga lentils or brown lentils, pre-cooked

1 cup jasmine rice, pre-cooked

2-inch piece of ginger, grated

1 cup peanuts, plain, roasted

1 bunch green onions, chopped

Salt to taste

Lime juice to taste

Cilantro as garnish

Heat a sauté pan and add peanut oil. Add garlic and pepper flakes, cook for 30 seconds. Add bell pepper and squash, sauté for 3–4 minutes. Add snap peas, cook for an additional minute. Add lentils, rice, ginger, lime juice and salt, mix well. Heat the grains for 1 minute then toss in the peanuts and green onions. Serve warm, enjoy! 

For more delicious and healthy recipes, visit peanutinstitute.com.

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Enjoy this superfood on any specialty diet

 (BPT) – Are you following a gluten-free, keto, paleo, vegetarian, Whole 30 or other special diet? The problem with sticking to a diet is that it can feel restricting, because you’re only allowed to eat certain foods, and that can get boring fast.

Fortunately, Registered Dietitian and Nutritionist Dawn Jackson Blatner has a few expert tips to help you succeed with any diet routine:

* Keep it convenient. Focus on foods that are easy to prepare.

* Keep it fun. Focus on foods that you actually enjoy eating.

* Keep it varied. Focus on foods that are versatile and can be used lots of ways.

There’s one ingredient that food lovers can count on while dieting that is incredibly easy to make, versatile and delicious: eggs. Eggs are packed with protein and essential vitamins and nutrients, perfect to keep dieters energized and feeling full throughout the day. For a quick meal that fits most specialty diet plans and can be eaten any time of day, try scrambling peppers, mushrooms and eggs in a pan and top with fresh avocado.

When buying ingredients at the grocery store, remember that not all eggs are created equal. Look for Eggland’s Best eggs with the bright red EB stamp on each egg, as they have superior nutrition compared to ordinary eggs. In fact, Eggland’s Best eggs provide 10 times more vitamin E than ordinary eggs, which is an important nutrient for maintaining the immune system. Plus, they have 25 percent less saturated fat, more than double the omega-3s and vitamin B12 and six times more vitamin D.

Why are EB eggs so much more nutritious than regular eggs? The additional nutrients are thanks to a proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and vitamin E.

Whether hard-boiled, poached, scrambled or mixed into a favorite recipe, Eggland’s Best eggs are easy to use in dishes and customize to your tastes. If you’re looking for recipe inspiration, try this tasty Garden Frittata recipe:

Garden Frittata

Fresh vegetables mixed with eggs and cheese make for the perfect meal. Note: This recipe adheres to the rules of many specialty diets, including vegetarian, keto and gluten-free.


4 Eggland’s Best Eggs (large), beaten

2 tablespoons butter

1 teaspoon finely chopped fresh garlic

1/2 cup chopped onion

1 cup chopped fresh spinach

1/4 teaspoon salt

1 tablespoon chopped fresh basil leaves

1/3 cup shredded Parmesan cheese

1/4 cup chopped cherry tomatoes


Melt butter in 10-inch skillet until sizzling; add garlic and onions.

Cook over medium heat, stirring occasionally, 4-5 minutes or until onions are translucent.

Add spinach, saute 2-3 minutes or until spinach is wilted.

Whisk eggs and salt together in bowl.

Add eggs to vegetable mixture in pan; sprinkle with basil.

Cover; continue cooking 4-6 minutes or until center is almost set.

Sprinkle with cheese. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.

Cut into wedges. Garnish with chopped tomatoes.

For more nutritious recipes, visit www.egglandsbest.com.

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Refresh your summer with delicious, healthy mocktails

(BPT) – There’s nothing better on a hot summer day than kicking back and relaxing with a cold, tasty and refreshing beverage – and there are so many great options to choose from. But why not add a little excitement to your summer by choosing something to drink that’s fun and colorful, super healthy and delicious, too?

You can skip the dehydrating alcohol, artificial flavorings or unhealthy refined sugar and opt to serve up a natural, fruit-based drink – a “mocktail” – when you’re planning your next summer soiree, or to enjoy with friends and family of all ages anytime the weather heats up. A mocktail not only replenishes your vital fluids, hydrating you and providing important nutritional content your body needs, but it’s yummy, fun and festive to drink.

When you add a super food like a Chiquita banana to your mocktail, you’re adding vitamins and minerals, including vitamin B6, which helps muscles function, boosts your immune system and helps with formation of red blood cells. Chiquita bananas are also a great source of potassium, which can help level out your blood pressure, among other positive benefits. They provide fiber, protein, antioxidants, vitamin C, magnesium and other nutrients to your diet. Another plus? Bananas come in their own handy, naturally biodegradable, portable and easy-to-peel package!

No matter what kind of delectable mocktails or fruit smoothies you want to create this summer, adding bananas to the mix will provide a bonus of sweet flavor and a creamy texture to your beverage. Bananas will balance out the flavors of the more tart or acidic fruits you’re using in your recipe, while they also boost the overall nutritional content of your drink.

Another great thing about mocktails? They are super easy to prepare, taking only about 10 minutes of prep time. All you need is a blender and the ingredients of your choice! Serve each mocktail over crushed ice or ice cubes in a fun decorative glass and add a tiny umbrella or a small fruit skewer with berries and banana slices for a festive and delicious party presentation.

Try one of these vegan, gluten-free and lactose-free recipes for delightfully refreshing, yummy mocktails:

Tropical Chiquita Banana Colada Shake with Coconut Water (serves 2)


2 Chiquita bananas 

2 cups coconut water 

2 cups mango juice 

3 sprigs fresh mint 

2 limes


Chop the Chiquita bananas in pieces and blend them together with the coconut water, mango juice and the juice of one lime. Pour the juice into the glasses and garnish with the other lime (sliced or quartered) and the sprigs of mint. Enjoy and share your Banana Colada shake recipe using #Chiquita Banana.

Pink Sunrise Mocktail with Chiquita Bananas and 

Watermelon (serves 2)


2 Chiquita bananas 

1 grapefruit 

3 slices watermelon 

2.5 cups sparkling water 

1 lemon 

Fresh mint to garnish


Mix the two Chiquita bananas with half of the grapefruit, 3/4 cup sparkling water and one squeezed lemon. Set this mixture aside. 

Using another bowl, blend 1 1/2 cup sparkling water with the 3 slices of watermelon and the other half of the grapefruit. 

Fill half of the glass with the red juice (with the watermelon in it) and pour the other juice (containing the blended bananas) on top. 

Garnish with a piece of watermelon and mint. 

Enjoy and share your Pink Sunrise Mocktail recipe using #ChiquitaBanana.

For other fun and delicious drink recipes to add a festive touch to your summer get-togethers, such as Frozen Smoothie with Chiquita Bananas and Peaches, check out https://www.chiquita.com/recipes.

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A Show-Stopping Dessert

(Family Features) With its dramatic presentation, this freshly baked cake and ice cream-based dessert can impress guests at your next gathering.  

Find more dessert recipes perfect for entertaining at Culinary.net.

Baked Alaska

Recipe adapted from Milk Means More


1/2 cup, plus 6 tablespoons, all-purpose flour

6 tablespoons unsweetened cocoa powder

1 cup, plus 2/3 cup, granulated sugar, divided

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup 2% milk

1/4 cup canola oil

2 eggs

nonstick cooking spray

1 1/2 quarts ice cream, any flavor

3 large egg whites

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract


Heat oven to 350 F.

In large bowl, whisk flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Make well in center of dry ingredients. Add milk, canola oil and eggs. Whisk until blended. Beat batter until smooth, about 3 minutes.

Pour batter into 9-inch, round, greased cakepan. Bake 25-28 minutes. Cool completely on wire rack. Wrap in plastic wrap and freeze 1 hour.

In glass bowl, spray with nonstick cooking spray. Layer inside of bowl with plastic wrap, draping some over edges of bowl. 

Scoop ice cream into bowl until full. Level ice cream. Place overhang of plastic wrap over ice cream. Freeze 2 hours.

Unwrap cake and place on plate. Unwrap ice cream and place on top of cake. Wrap both together and freeze 2 hours.

In medium bowl, beat egg whites and cream of tartar until frothy. Add remaining sugar and vanilla extract; beat mixture to form stiff peaks.

Heat oven to 500 F.

Unwrap stacked cake. Place on oven-safe plate. Spread meringue, creating swirl motions around cake. Bake 2-4 minutes until meringue peaks are brown and remaining meringue takes on dry appearance.

Serve immediately or cover with plastic wrap and place in freezer.

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Baked Meringues with Blueberry Ice Cream  

Baked Meringues with Blueberry Ice Cream

Blueberry Compote Ingredients

3/4 cup granulated sugar

1 vanilla bean

3 cups blueberries

Blueberry Ice Cream Ingredients

1 cup blueberry compote

1 ¼ cups whole milk

1 ¼ cup heavy cream

½ cup sugar

¼ cup buttermilk

6 extra large egg yolks

Meringues Ingredients

4 egg whites

1 ½ cups granulated sugar

Blueberry Compote Instructions

In a medium-sized saucepan over medium-high heat, dissolve sugar in with 1/3 cup of water; add vanilla bean, do not stir. Cook until the sugar is fully dissolved and the mixture turns into a thick syrup, about five minutes.

Add blueberries, stirring for 4-5 minutes.

Transfer compote to a container and let cool. Remove vanilla bean; set aside.

Notes & Tips: Reserve two cold plates in the freezer to pour the hot fruit onto so it cools faster. You can make this step a day ahead of time.

Blueberry Ice Cream Instructions

In a blender, blend blueberry compote until smooth. Strain thru a colander; set aside.

In a medium sized bowl, whisk egg yolks; set aside.

In a medium sized pot over medium-high heat, combine milk, heavy cream and sugar; bring to a boil.  Temper the egg yolks with the hot mixture by adding a ladleful at a time while whisking the yolks vigorously, until all the hot liquid has been added. Using a fine mesh sieve, strain the mixture into a separate container.  Chill the mixture over a bowl of ice. Once the ice cream base is cool, whisk in the buttermilk and blueberry purée.

Notes & Tips: Have a small metal measuring cup close by to easily transfer the hot milk into the eggs. Whisk the whole time! Place the separate container over the ice before you start warming your milk- it’ll make the cooling process go faster. Be sure to cool this mixture completely before placing in your ice cream maker. This mixture can also be made and refrigerated the day before using the ice cream maker.

Run the mixture in your ice cream machine following the manufacturer’s instructions. Place the finished ice cream in the freezer, and let it firm up completely, at least 4 hours.

Meringues Instructions

Preheat the oven to 300ºF and set two oven racks in the middle positions. Line two baking sheets with parchment paper.

Notes & Tips: If you’re using a convection oven, be sure to leave the convection feature on, but lower the temp to 280 F.

In a heat resistant mixing bowl, combine the egg whites and sugar. Put one cup of water in a saucepan.

In a saucepan, over medium heat, bring one cup of water to a simmer.  Place the  bowl with egg whites and sugar the saucepan and using a hand whisk, beat the mixture until the sugar is dissolved.

In a stand up mixer, set with the wire whisk attachment, beat the egg whites mixture until it forms firm and shiny peaks.

Spoon twelve large dollops of the mixture onto the prepared baking sheets (6 per sheet) and flatten them a bit with the back of a spoon so they look like a disc about 3-inches in diameter, and 1-inch thick. Make sure the meringues are at least 2 inches apart, because they will expand as they bake.

Bake in the oven for 1 hour. To check if the meringues are ready, gently pull one meringue off the parchment paper – if it peels off easily take the baking sheets out of the oven. If the meringues seem to stick to the paper, leave in the oven for another 10 minutes. Let the meringues cool completely on the tray before using.

In a stand up mixer of with a hand whisk, whip heavy cream with the crème fraîche until it forms soft peaks.

To serve: Place six meringues on individual plates.   Spoon a generous dollop of whipped cream on top of each meringue, put a large scoop of blueberry ice cream on each meringue and top with remaining compote.

Number of servings (yield): 6

Nutrition Per Portion:

844 calories

10 g protein

0 g dietary fiber

108 g carbohydrates

43 g fat

24 g saturated fat

Preparation time: 2 hours

Recipe from the U.S. Highbush Blueberry Council


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California Avocados Take Center Stage In Iconic California Cuisine


(NAPS)—Springtime in California brings with it the season’s bounty of fresh, local produce that inspires home and professional chefs alike. From salads to sandwiches, pastas to soups, it’s pretty much a given that when a dish has “California” in its name, it’s likely a dish made even better with delicious avocados. 

With premium California avocados at their peak, now is the perfect time to incorporate this delicious and nourishing fruit into any cuisine to give it that classic taste of the Golden State.

To kick off California avocado season, which runs spring through fall, two-star Michelin chef Josiah Citrin, of Los Angeles’ lauded Melisse and Charcoal Venice, elevated a simple pasta pesto dish with the use of the creamy fruit in his Linguine with California Avocado Pesto and Cherry Tomatoes.

“California avocados are one of the most versatile ingredients you can work with,” says Citrin. “Here, I have blended it seamlessly into a pasta sauce to add a velvety texture. Regardless of its shape or form, the California avocado brings vivacity to all the ingredients that surround it.” 

California avocado lovers everywhere can get these seasonal recipes and more at www.CaliforniaAvocado.com.

Linguine with Californ

Linguine with California Avocado Pesto and Cherry Tomatoes

ia Avocado Pesto and Cherry Tomatoes 

Serves: 4

Prep time: 25 minutes

Cook time: 10 minutes

Total time: 35 minutes


1lb. linguine, cooked al dente, reserving 1 cup of pasta water

2ripe, Fresh California Avocados, seeded and peeled

1cup baby arugula leaves

1cup baby spinach leaves

1cup fresh basil leaves, packed

1/4cup toasted pumpkin seeds

1/4 cup toasted cashews

2cloves garlic, peeled and smashed

3Tbsp. lemon juice

3Tbsp. extra virgin olive oil

1tsp. sea salt

2tsp. freshly ground black pepper 

1cup grated Parmesan cheese

1cup halved cherry tomatoes

2Tbsp. julienned basil leaves, for serving 


1. Place cooked linguine and reserved pasta water to the side. 

2. Add the halved avocados, baby arugula, baby spinach, basil leaves, pumpkin seeds, cashews, garlic, lemon juice, extra virgin olive oil, sea salt and pepper to a blender or food processor and then blend until smooth. 

3. Once the pesto is smooth, add the grated Parmesan and pulse a few more times to combine. 

4. Place the pasta in a large serving bowl and top with the California Avocado Pesto. 

5. Toss the pasta together with the pesto until coated. 

6. Add the halved cherry tomatoes.

7. A small amount of reserved pasta water can be added to the pasta, as needed, to create a loose, silky pesto that coats the linguine evenly. 

8. Sprinkle pasta with the julienned basil leaves and serve. 

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