Next Generation of 5 A Day! Fruits & Veggies-More Matters

As seen on KMGH-TV7

Fiesta Brunch Strata
Make it; keep it in the refrigerator overnight; bake it and serve a hearty brunch entrée.

INGREDIENTS
12 slices bread, lightly buttered and cubed
3 cups finely chopped cooked chicken
1-1/2 cups California raisins
2-1/2 cups shredded Mexican blend cheese, divided
8 eggs, beaten
3 cups milk
1 can (4.5 ounces) chopped green chilies, drained
1 jar (2.5 ounces) diced pimiento, drained

PROCEDURE
Arrange half the bread cubes in bottom of 13 x 9 x 2-inch pan. Spread chicken and raisins over bread. Sprinkle with 2 cups of the cheese. Top with remaining bread cubes. In large bowl, combine eggs, milk, green chilies and pimiento; mix well. Pour over bread cubes. Sprinkle with remaining 1/2 cup cheese. Cover tightly. Refrigerate overnight.
Heat oven to 350°F. Uncover strata. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa, if desired.

Serves 12: Nutrition Facts (per serving) Calories 320 (23% from fat); Total Fat 8g (sat 2.5g, mono 3g, poly 1g); Cholesterol 165mg; Protein 27g; Carbohydrates 34g; Fiber 3g; Iron 3mg; Sodium 540mg; Calcium 330mg;

Caramelized Onion Soup with Golden Raisin Pesto

INGREDIENTS
Olive oil, as needed
1 large onion, thinly sliced
2 cloves garlic, chopped or sliced
4 large ripe tomatoes; cored, peeled and diced*
1 quart chicken broth
Salt and pepper, to taste

Golden Raisin Pesto
1/2 bunch cilantro
3 tablespoons lemon juice
Olive oil, as needed
1/4 cup pine nuts
1 cup California golden raisins
Salt and pepper, to taste
Cilantro leaves; for garnish
Whole California golden raisins; for garnish

PROCEDURE
In sauté pan, heat a few tablespoons of olive oil until almost smoking. Add onions and cook until caramelized, stirring constantly. Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes. Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.

Golden Raisin Pesto
In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins. Pulse until well blended and smooth. Salt and pepper to taste.
To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

*One can (28 ounces) whole tomatoes may be substituted
Serves 8
Nutrition Facts (per serving) Calories 130 (22% from fat); Total Fat 3.5g (sat 1g, mono 1g, poly 1g); Cholesterol 0mg; Protein 4g; Carbohydrates 23g; Fiber 3g; Iron 2mg; Sodium 70mg; Calcium 28mg

Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts

INGREDIENTS
3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon good-quality maple syrup
2 teaspoons prepared basil pesto
12 to 15 thin asparagus spears, blanched or lightly steamed
1 cup California golden raisins
1 can (7.75-ounce) hearts of palm, drained and coarsely chopped
1 tablespoon chopped fresh basil
1 pound salmon steak, divided into 4 pieces
4 large red lettuce leaves
2 tablespoons toasted pine nuts (pignoli), coarsely chopped

PROCEDURE
Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.
To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.Note: Even better with additional vinaigrette on the side.

4 Servings: Nutrition Facts (per serving) Calories 410 (26% from fat); Total Fat 13g (sat 2g, mono 0g, poly 0g); Cholesterol 75mg; Protein 35g; Carbohydrates 44g; Fiber 5g; Sodium 360mg; Daily Values: Vitamin A 15%, Vitamin C 25%, Calcium 10%, Iron 25%.

Hot and Sweet Watermelon
This sweet and spicy dessert is refreshing and very healthy.

INGREDIENTS
¾ tsp. whole peppercorns or coarsely ground black pepper
1 ½ tsp. very finely chopped mint leaves
6 cups ¾-inch seedless red watermelon cubes
Fresh mint leaves

PROCEDUREPlace peppercorns on chopping block. Using the bottom of a heavy saucepan, press firmly, into a heavy downward motion and crush peppercorns into a semi-coarse texture. Combine ground peppercorns with finely chopped mint. In a large bowl, toss spice mixture gently but thoroughly with watermelon cubes. Spoon into 4 individual serving glasses or bowls. Serve chilled, garnished with a fresh mint leaf.

4 Servings: Nutrition Facts (per serving) Calories: 71; Total Fat: 0.4g; Saturated Fat: 0g; % of Calories from Fat: 5%; Protein: 1g; Carbohydrates: 18g; Cholesterol: 0mg; Dietary Fiber: 1g; Sodium: 2mg
http://www.fruitsandveggiesmatter.gov/