Fruit Leather

If the fruit on your counter
has gone a little past
ripe, never fear...

read more

Mushroom Farro Risotto

If you are tired of the usual rice
or potatoes, consider introducing
your family to farro...

read more

Asparagus Mustard
Vinaigrette

Asparagus season is wrapping up in
Northern California but this recipe...

read more


Make Homemade Fruit Leather


If the fruit on your counter has gone a little past ripe, never fear! Nugget Markets has just the recipe for you and it came from their Grandma Pfost! Grandma's homemade fruit leather is easy and healthy, yet sure to bring out the kid in all of us. This recipe works for strawberries or pears, depending on the season and what you have on hand.

Strawberry Fruit Leather

Ingredients:

  • 2 pounds fresh strawberries
  • 2 tablespoons honey

Pear Fruit Leather

Ingredients:

  • 4 medium Bartlett Pears
  • 1 medium Fuji apple
  • 2 tablespoons honey

Directions:

Preheat oven to 150° F or to its lowest setting.

Slice and core fruit. In a medium skillet, sauté fruit with honey over medium heat until most of the moisture has evaporated. Take care to not scorch the fruit or burn the honey in the cooking process. Line a large nonstick baking sheet with parchment or wax paper. In a blender or food processor, puree cooked fruit to a somewhat smooth consistency and spread onto lined baking sheet to achieve a relatively uniform 1/8" layer of cooked fruit paste.

Place into preheated oven and cook for 6-8 hours at 150° F or your oven's lowest temperature setting. Cool at room temperature, cut into desired sizes and shapes, peel and enjoy.

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Introduce a New Grain


If you are tired of the usual rice or potatoes, consider introducing your family to farro, a whole grain from the wheat family. Farro is typically served in place of rice or pasta and has a subtle nutty flavor. This recipe, courtesy of Sacramento's Mulvaney's Building & Loan, uses faro in a risotto-style.

Oyster Mushroom & Farro "Risotto"

Courtesy of Mulvaney's Building & Loan

Ingredients:

  • 1 cup farro
  • 8 cups water
  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup chopped shallots
  • 2 cup finely chopped oyster mushrooms
  • 2/3 cup dry red wine
  • 2 cups chicken stock
  • 2 tablespoons freshly grated Parmesan cheese

Directions:

Put your vinaigrette together by combining shallots, mustard, salt, pepper and vinegar in a bowl, whisking together. Drizzle oil in slowly while continuing to whisk, checking for seasoning. Whisk again before using.

Soak farro in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan and cook pasta until al dente, about 20 minutes. Drain in strainer and coat lightly with oil.

Melt 1 tablespoon butter in sauté pan add shallots; sauté 1 minute. Add mushrooms and saut?ntil tender. Add farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently.

Stir in cheese and 1 tablespoon butter. Season with salt and pepper.

To learn more about how to cook - and eat! - heart healthy, attend "Eat Your Heart Out" on Saturday, July 20. Space is limited. Call 916.733.6245 or email mercyheart@dignityhealth.org for more information or to register.

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Make Your Asparagus Elegant


Asparagus season is wrapping up in Northern California but this recipe, courtesy of Sacramento's Mulvaney's Building & Loan, is too tasty to miss out on. Fortunately this heart healthy recipe is easy enough to make on a weeknight and yummy enough that you'll be craving it until asparagus season rolls around again next year!

Asparagus with Mustard Vinaigrette

Courtesy of Mulvaney's Building & Loan

Ingredients:

  • 1 Bunch of Asparagus, bottoms snapped
  • 2 shallots, minced
  • 1 tablespoon Dijon mustard
  • champagne vinegar and olive oil, mixed to taste
  • Salt and pepper
  • Fresh herbs of choice

Directions:

Put your vinaigrette together by combining shallots, mustard, salt, pepper and vinegar in a bowl, whisking together. Drizzle oil in slowly while continuing to whisk, checking for seasoning. Whisk again before using.

Place butter in a 9x13 baking dish and place in oven to allow butter to melt while oven is preheating. Remove as soon as butter has melted - about 5 minutes.

Place asparagus in boiling water-or on the grill with light oil and seasoning. They don't require much cooking time; just until they turn bright green. Arrange on a plate, sauce with the vinaigrette and serve. If desired, serve a slice or two of prosciutto or hard boiled eggs as accompaniments.

To learn more about how to cook - and eat! - heart healthy, attend "Eat Your Heart Out" on Saturday, July 20. Space is limited. Call 916.733.6245 or email mercyheart@dignityhealth.org for more information or to register.

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