Seasonal recipes

Try these BERRY recipes - in season all year long!

Broccoli Salad

2 cups broccoli florets (or fresh green beans, if desired)
1/4 cup purple onion, diced
1/4 cup yellow pepper, diced
1/4 cup pimento peppers, diced
1 Tbsp. extra virgin olive oil
1 Tbsp. frozen orange juice concentrate, thawed
1/2 Tbsp. rice vinegar
2 cloves garlic, minced
1/2 Tbsp. minced fresh parsley
1/8 tsp. dried marjoram
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper

Steam the broccoli for 2 to 3 minutes, or until it is bright green. Transfer broccoli to a medium bowl. Add the onion, yellow pepper and pimento.

In a small bowl, whisk together the olive oil, orange juice concentrate, rice vinegar, garlic, parsley, marjoram, salt, pepper and cayenne. Toss the dressing with the broccoli. Serve at room temperature or cold.

Makes 4 servings.

Per serving: 60 calories, 3.5 g total fat (<1 g saturated fat),
6 g carbohydrates, 2 g protein, 2 g dietary fiber, 85 mg sodium.

Oatmeal-Apricot Cookies

1/4 cup canola oil
1/4 cup applesauce
2/3 cup packed light brown sugar
1 egg
2 tsp. vanilla
1/2 cup dried apricots, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup old fashioned or quick-cooking oats
1 Tbsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 375 degrees. Set aside two ungreased cookie sheets.

In a small bowl, whisk together the oil, applesauce, sugar, egg and vanilla. Stir in the apricots and set aside.

In a medium bowl, combine the all-purpose flour, whole-wheat flour, oats, cinnamon, baking powder and salt.

Combine the wet and dry ingredients and stir until combined.

Drop the batter by the spoonful onto the cookie sheets. Press each cookie down slightly with the back of the spoon.

Bake for 15 minutes, remove and cool immediately on a wire rack.

Makes 16 servings, 2 cookies per serving.

Per serving: 130 calories, 4 g total fat (0 g saturated fat),
21 g carbohydrates, 2 g protein, 1 g dietary fiber, 80 mg sodium