Savory Rice & Spinach
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Ingredients
1½ cups cooked rice
¼ t nutmeg
1 lb baby spinach
3 T olive oil
2 garlic cloves, minced
¼ cup toasted pine nuts
¼ cup Traina Golden or Dark Raisins
Pinch of coarse sea salt
Fresh ground pepper to taste
Lemon juice
Directions
Rinse spinach and drain in colander. Trim off stems and dry well. Heat oil in a large skillet on medium heat. Add garlic and sauté for 30 seconds, stirring constantly. Raise heat to medium high and add spinach. Turn with tongs constantly for about 20 to 25 seconds. Reduce heat to low, add pine nuts and raisins. Cook for 20 seconds.
Drizzle lemon juice, add salt, nutmeg and pepper. Serve immediately.
Posted by: Traina Kitchens
Herbed Fruited Couscous
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Ingredients
1¼ cup diced fennel
1¼ cup diced onion
2 T minced garlic
2 t dried thyme
2 t dried sage
½ cup toasted pine nuts
1¼ cup Traina Baker’s Fruit Medley
3 T dry sherry
3 cups chicken broth
4 T butter
2 cups dry couscous
½ lb sausage, casings removed
Directions
Combine the fruit and sherry. Allow to hydrate for at least 30 minutes. Drain fruit well.
In a sauté pan, brown sausage. When rendered add diced fennel and onion. Cook until soft. Add garlic and cook one minute more. Add seasonings. Bring broth and butter to a boil. Pour couscous in a steady stream. Turn heat off and cover pan. After 5 minutes, using a fork, fluff the couscous. Add dried fruit, herbs and sautéed sausage mixture to the cooked couscous.
Posted by: Traina Kitchens
Penne with Traina Sun-dried Tomatoes, Shrimp and Yellow Peppers
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Ingredients
Pasta, 3 cups cooked
1½ T olive oil
Traina Sun-dried Tomato halves
½ lb shrimp
1½ cups julienne-cut yellow peppers
½ cup heavy cream
2 T sliced fresh basil
Parmesan
Directions
When olive oil is heated through, add shrimp and yellow peppers. Sauté mixture until shrimp are almost opaque. Add Sun-dried Tomatoes and cream. Cook until mixture is thickened. Toss in cooked pasta, basil and Parmesan cheese.
Posted by: Traina Kitchens
Grandma’s Noodle Kugel
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Ingredients
5 cups cooked wide egg noodles
2 cups cottage cheese
1 cup sour cream
3 eggs, beaten with fork
½ cup sugar
½ t vanilla
½ t salt
1 t butter, softened
1 t fresh orange zest
1 cup Traina Berry-Cherry-Golden Blend (or use diced Apricots)
¼ cup fresh orange juice
1 t cinnamon
Directions
Butter the sides and bottom of a 1½ qt baking dish. Hydrate dried fruit in warm water for 10 minutes. Drain well. Blend all ingredients together. Top with bits of softened butter. Bake at 350˚ for 45 minutes.
Posted by: Traina Kitchens
Pasta with Green Kale, Golden Raisins and Red Sun-dried Tomatoes
PRINTER FRIENDLY VERSION
ADD YOUR OWN RECIPE
Ingredients
4 cups cooked pasta (Italian orecchiette is a good choice)
¼ cup oil
3 cloves garlic, minced
2 shallots, minced
1 T Worcestershire
1 bunch green kale
1 cup chicken broth plus ½ cup kale cooking liquid
¼ cup Traina sun-dried Tomatoes
¼ cup Traina Golden Raisins
¼ cup toasted, chopped almonds or toasted pine nuts
½ cup Parmesan, grated
Salt, fresh ground pepper to taste
Directions
Trim bottom off kale stalk, discard. Loosely shred leafy greens from stalk and dice top 3” of stalk. Retain shredded leaves and diced pieces. Cook Kale stems in boiling water until barely tender. Drain and retain liquid.
Heat olive oil in a sauté pan. Add shallots to pan and sauté for 3 minutes until shallot becomes translucent. Add garlic and cook an additional minute or two.
Add kale and continue to sauté until greens wilt. Add Worcestershire and some broth if needed to wilt kale.
Add raisins and sun-dried Tomatoes. Adjust liquid and cook down until slightly thickened. Add sauce to hot pasta. Top with grated Parmesan and nuts.
An appealing appetizer is as convenient as refrigerated dough - fill dough with Sun-dried tomatoes, pine nuts, cheese and herbs for a savory snack.
