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Roasted Fresh Chilean Blueberry-Stone Fruit Crumble

Roasted Fresh Chilean Blueberry-Stone Fruit Crumble

stone fruit crumble in a mason jar with a plaid towel

A-comfy-cozy-warm-and-toasty-sit-by-the fire-and-sip-port-dessert. Cutting the butter that normally makes a command performance in the topping, this dessert weighs in at only 117 calories and 2 grams of fat. Ah, but it feels like so much more.


Crumble Topping

  • 6 Amaretti Italian cookies, coarsely crumbled
  • 1 Tablespoon brown sugar
  • Pinch of salt


  • 2 fresh Chilean Nectarines, halved, pits removed
  • 1/2 cup fresh Chilean Blueberries
  • 2 fresh Chilean Plums, halved, pits removed
  • 2 Tablespoons port
  • 1 Tablespoon sliced almonds, toasted
  • 1/4 cup non-fat Greek Yogurt


Preheat oven to 400° F.

Prepare 4 – 4” (1 1/2 cup) ramekins by coating the sides with a thin layer of butter.

Mix the crushed cookies, brown sugar and salt together in small mixing bowl.

Arrange 1/2 nectarines, cut side up in each of the four prepared ramekins. Divide the blueberries among the dishes. Place the 1/2 plums, cut side down, pushing the nectarines at an angle, so they overlap slightly. Drizzle each with the port. Sprinkle crumble on top and divide nuts among the ramekins.

Place ramekins on a sheet pan, and bake for 18 to 20 minutes, checking the topping after about 15 minutes. Place a small square of foil over the ramekin, if the topping is starting to darken. Fruit should be tender and juicy when pierced.

Serve warm with dollop of Greek yogurt on top.

Serves 4
Nutrients per serving:
117 calories, 2 gms fat, 18 calories from fat, 0 gms saturated fat, 0 gms cholesterol, 47 mg sodium, 3 gms dietary fiber, 4 gms protein

Rockin’ Moroccan Pita Pocket

Rockin’ Moroccan Pita Pocket

Two pitas with chicken and garbanzos on a blue plate with yogurt sauce

Coriander, cumin, garlic and lemon zest bring back immediate memories of the perfume of grilled meats on the streets of Casablanca.  This recipe brings all those flavors together, but in a very quick simple few steps to get it on the table.


  • 1 Tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt, divided below
  • 1 pound chicken breast, cut in 1” cubes
  • ¼ cup olive oil, divided below
  • 4 cloves garlic, thinly sliced
  • juice (about ¼ cup) and peel of two lemons, zested or finely grated
  • ¼ teaspoon ground black pepper
  • 2 16-ounce cans garbanzo beans, rinsed and drained
  • 3 scallions, thinly sliced
  • 1 red pepper, diced
  • ¼ cup parsley
  • 6 onion (or plain) pita pockets

Garnish: non-fat plain yogurt


Combine the cumin, coriander, chili and ½ teaspoon salt in a plastic bag. Add the chicken and shake to coat with the seasonings.

Heat one Tablespoon olive oil in a sauté pan.  Add the garlic and sauté until golden, about 2 minutes. Transfer the garlic to a small mixing bowl. Add the chicken to the sauté pan and sauté until cooked through, about 5 –6 minutes.  Transfer the chicken to a large mixing bowl.

Meanwhile in the small bowl with the garlic, add lemon peel, ¼ cup lemon juice, the remaining 1/2 teaspoon salt, and black pepper.  Drizzle in the remaining 3 Tablespoons olive oil in a thin stream, whisking to combine.

Add garbanzo beans, scallions, and peppers to the chicken.  Toss the salad with the dressing and stir to combine. Stir in parsley.  Taste and adjust seasoning.

Cut the top off the pitas to open. Divide the salad among the pitas, and top each salad with a dollop of plain yogurt to garnish.

Serves 6

Warm Thai Peanuts

Warm Thai Peanuts

Warm Thai Peanuts on square white tray

The perfect balance of sweet and heat.  These nuts incorporate the sassy tastes and bold aromatics of Thai cuisine.


  • 8 cups of raw peanuts
  • 1 Tablespoon olive oil
  • 3 shallots, peeled and sliced thinly crosswise into rings
  • 3 cloves of garlic, peeled and slivered lengthwise
  • 6 kaffir lime leaves, broken into small pieces
  • 2 teaspoons red pepper flakes
  • 2 Tablespoons butter, melted
  • 2 Tablespoons fresh lime juice
  • Zest of two limes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon plus 2 teaspoons kosher salt


 Preheat oven to 350o F.

Spread peanuts on two half-sheet pans and roast for 25 minutes, shaking the pans and rotating about half way through.

Meanwhile, heat olive oil over medium-high heat.  Sauté shallots and garlic until golden and slightly crispy, about 8-10 minutes.  Add the lime leaves and red pepper flakes, and cook an additional two minutes, stirring. Transfer to a paper towel and cool until crispy.

When peanuts are golden, transfer to a mixing bowl to cool slightly.  If desired, rub between two cloth towels to remove skins.

In a small bowl, stir together the butter, lime juice and zest, brown sugar and salt.  Drizzle over the peanuts.  Stir in the crispy shallot/garlic mixture.  Serve warm.

The nuts can be warmed again in a 300o F oven for 10 minutes.

Makes 8 cups

Asian Marinated Beef with Peanut Dipping Sauce

Asian Marinated Beef with Peanut Dipping Sauce

Thai beef satay on mango salsa bed with peanut dipping sauce on black plate

This spin on a Beef Satay incorporates a marinade and a dipping sauce that both can be used in a myriad of ways.  Use the marinade on pork, chicken or even fish and dip away in the peanut sauce with vegetables, eggrolls and dumplings, or use as a dressing on Chinese chicken salad.



  • 1/4 cup grated ginger
  • 8 cloves garlic, minced
  • 2 Tablespoons hoisin
  • 2 Tablespoons black bean garlic paste
  • 1/4 cup soy sauce
  • 2 Tablespoons molasses
  • 1/2 teaspoon ground pepper
  • 1/2 cup sesame oil
  • 1/4 cup chopped cilantro
  • 1 pound beef tenderloin, trimmed

Dipping Sauce

  • 14 ounce can coconut milk
  • 1 cup roasted peanuts, coarsely chopped
  • 1/4 cup lime juice
  • 2 teaspoons minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili garlic paste (sambal oelek)
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 Tablespoon chopped cilantro


Make the marinade: Combine all marinade ingredients and marinate beef for one hour or overnight in a non-reactive pan, covered, in the refrigerator.

Make the dipping sauce: Heat coconut milk in a saucepan until reduced by half.  Transfer to a mixing bowl and whisk together with remaining ingredients.  Store in the refrigerator.

Remove meat from marinade and pat dry.  Sear in 1 teaspoon sesame oil in a hot sauté pan until well browned.  Transfer to a roasting pan and roast in a 450oF oven until desired doneness, about 15 minutes more for medium rare.  Remove from the oven and let rest 10 minutes.  Carve into thin slices and thread onto skewers.

To serve, fan out the skewers on a serving tray atop a bed of red & yellow diced peppers and sliced scallions. Accompany with a bowl of dipping sauce.

Serves 6-8, as an appetizer

Fresh Grape and Plum Stuffed Sweet Potato

Fresh Grape and Plum Stuffed Sweet Potato

stuffed sweetpotatoes with roasted grapes, nuts on a board with a knife; bowl of red and green grapes behind

Many sweet potato recipes use a lot of butter to carry the flavor, but this recipe amplifies the sweetness of the roasted fruit and their juices and a sparing dash of toasted nuts and prosciutto.  The latter two give the dish a rich and nutty /salty surprise that plays off what can sometimes be a cloyingly sweet one note samba.  Not here! Tango for two.


  • 2 large sweet potatoes (approximately 2 pounds)
  • 1 cup grapes
  • 2 plums, chopped
  • 2 Tablespoons firmly packed brown sugar
  • 1 Tablespoon honey
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoon slivered almonds, toasted
  • 1 ounce of prosciutto, finely chopped


Preheat to 425°F.

Wash sweet potatoes and prick gently with fork. Place potatoes on an aluminum foil‐lined baking sheet. Bake for 1 hour to 1 ¼ hour or until tender, or alternatively microwave per the direction of microwave’s manufacturer. When potatoes are tender, remove and cool.

Meanwhile, place grapes on a rimmed non-stick baking sheet, lightly coated with non-stick cooking spray. Bake for about 15 minutes, shaking the pan occasionally to turn the grapes. Add plums to baking sheet; bake 8 minutes longer or until grapes start to shrivel and are lightly browned. Remove from oven, and transfer grapes and plums to a small mixing bowl. Add brown sugar, honey and cinnamon to fruit and stir until brown sugar has dissolved.

Reduce oven temperature to 350°F. When cool enough to handle, cut potatoes in half lengthwise; scoop pulp into a large bowl, and mash by hand or with hand mixer. Fold fruit mixture into potatoes, adding the juices as needed; gently stir until blended. Transfer mixture to a one-quart soufflé dish (or four individual 8-ounce ramekins), lightly coated with non-stick cooking spray. Top with almonds and chopped prosciutto.

Return to oven and bake at 350°F for 15 minutes or until thoroughly heated.

Serves 4-6

Nutrients per serving, based on 4 portions:

144 calories, 3 gms fat, 27 calories from fat, 1 gm saturated fat, 6 mg cholesterol, 157 mg sodium, 2 gms dietary fiber, 4 gms protein.

Fresh Chilean Blueberry Facial Mask

Fresh Chilean Blueberry Facial Mask

Blueberry mask with cucumbers patch on the eyes

Not just good on the inside, the powerful anti-oxidants of blueberries can also be absorbed through the body’s skin to provide fresh nutrition for our outer layers. Combined with the lactic acid of yogurt and some soothing restorative honey, this mask will leave your face hydrated and renewed.


  • 1/4 cup fresh Chilean Blueberries
  • 1/4 cup hot water
  • 1 teaspoon gelatin
  • 2 Tablespoons plain yogurt
  • 1 teaspoon honey

Garnish 2 cucumber slices


Puree blueberries in food processor, along with the hot water. Transfer to a mixing bowl and stir in the gelatin, until dissolved. Whisk in yogurt and honey.

Transfer to an airtight glass container and press plastic wrap against the top surface of the mixture. Cover tightly with the lid and place in an ice water bath until set, about 15 minutes.

To use, apply liberally to clean face, avoiding eyes (that is where the cuke slices go). Lie down and relax for 15 minutes!! To remove, wash face with first warm, then cool water.