Fruitful

Delectable Dime

by Faith Escher

I have always been a person who has loved fruit! I love fruit in every way it comes. I enjoy eating fruit fresh off the tree, dried and sprinkled on oatmeal, mixed together as a fruit salad, and definitely in dessert. I have been known to love pineapple on my pizza as well.

Since there are so many delicious fruits in season this summer, I have been drawn to the idea of using fruit to compliment and accentuate a dish. There are so many ways to use fruit to highlight a natural sweetness, foil bitterness, or bring out the nuanced hues and flavors in a recipe. This week I have collected a few of my favorite examples of ways that fruit can be added to a dish in subtle and delicious ways without overpowering it. This week’s collection of recipes uses citrus, berries, peaches, and pineapple! I’m sure you will love these dishes as much as I do!  

Fruitful

Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

  • 1 Large garlic bulb - $0.50 (5)
  • 12 oz eggless fettuccine - $1.50 (1)
  • 1 Carton of unsweetened almond milk - $2.50 (1)
  • 4-8 oz Container of soy cream cheese - $3.98 (1)
  • 2 oz of Sliced almonds - $1.98 (2)
  • 4 oz Container of nutritional yeast - $6.69 (1)
  • 1 Bunch of parsley - $0.99 (2)
  • 1 Bunch of cilantro - $0.99 (1)
  • 1 Small Container of ground flax seeds - $2.99 (1)
  • 16 oz Container of cornstarch $1.18 (1)
  • 1 Orange - $0.89 (1)
  • 5 oz of sesame oil - $2.29 (1)
  • 16 oz gluten-free flour - $3.99 (1)
  • 1 Bunch of green onions - $0.99 (1)
  • 1 lb Bag of long-grain brown rice - $3.50 (2)
  • 1 lb Bag of wild rice - $4.99 (1)
  • 1 Bag of lemons, 4 or more - $1.49 (2)
  • 1 Bunch of cilantro - $1.00 (1)
  • 1 Block of firm tofu - $2.50 (1)
  • 1 Fresh pineapple - $2.00 (1)
  • 2 Large red bell peppers - $2.00 (2)
  • 1 Large green bell pepper - $1.00 (1)
  • 9 oz Container of sriracha - $1.76 (1)
  • 3 Small limes - $0.60 (1)
  • 4 Ears of corn - $3.50 (2)
  • 1 Cucumber - $0.79 (1)
  • 2 Ripe peaches - $1.79 (1)
  • 1 Avocado - $1.00 (1)
  • 1 Small bunch of basil - $1.20 (1)
  • 1 Container of vegan mayo - $3.00 (1)
  • 1 Serrano chile - $0.79 (1)
  • 1 oz Container of onion powder - $2.29 (1)
  • 1 Container of white wine vinegar - $1.99 (1)
  • 16 oz Bag of cashews - $5.99 (1)
  • 7 oz of Container of curry powder - $2.38 (1)
  • 8 oz or less Bag of dried blueberries - $5.49 (1)
  • 1 Red onion - $0.79 (1)

$80.00 - $90.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $83.30 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $19.45) or substitute with ingredients you have in your cupboard.

  • Salt and Pepper shakers - $3.49 (4)
  • Olive oil -  $3.99 (5)
  • 1 Container of maple syrup - $7.99 (1)
  • 1 Container of rice vinegar - $1.99 (1)
  • Soy sauce or Tamari - $1.99 *GF version is usually more expensive (2)

Recipe No. 1

Vegan Lemon Fettuccine Alfredo | Cook Time: 35 Minutes

Source: Foodnetwork.com | Link to instructions

  • 12 ounces eggless fettuccine
  • 2 cups unsweetened soy or almond milk
  • 4 ounces soy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup loosely packed parsley leaves, chopped

Note: The lemon zest really adds to the flavor of this recipe. Also, this dish is so creamy and delicious it makes you feel like you are eating at a fancy restaurant.

Recipe No. 2

Crispy Orange Tofu | Cook Time: 35 Minutes

Source: namelymarly.com | Link to instructions

  • 14 oz package extra firm tofu drained and pressed dry
  • 1 tablespoon flax seeds ground
  • ½ cup water
  • 1/3 cup cornstarch
  • 1/3 cup gluten-free flour
  • 1 tablespoon sesame seed oil toasted is best

Orange Coating:

  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder*
  • ½ cup chopped green onions
  • zest of 1 orange
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave or maple syrup or honey*

Sticky Orange Sauce:

  • Juice of one orange
  • 1 tablespoon cornstarch
  • ½ cup water
  • 1 tablespoon agave or maple syrup or honey*
  • 2-3 tablespoons tamari or soy sauce

Note: For this recipe I used maple syrup and fresh garlic instead of garlic powder.

Recipe No. 3

Thai Pineapple Fried Rice | Cook Time: Under 25 Minutes

Source: CookieandCate.com | Link to instructions

  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 1 ½ cups chopped fresh pineapple
  • 1 large red bell pepper, diced
  • ¾ cup chopped green onions (about ½ bunch)
  • 2 cloves garlic, pressed or minced
  • ½ cup chopped raw, unsalted cashews
  • 2 cups cooked and chilled brown rice
  • 1 tablespoon reduced-sodium tamari
  • 1 to 2 teaspoons chili garlic sauce or sriracha
  • 1 small lime, halved
  • Salt, to taste
  • Handful of fresh cilantro leaves, torn into little pieces, for garnishing

Note: The original recipe called for 2 eggs, but I easily omitted them to make it vegan friendly.

Recipe No. 4

Corn, Cucumber, Peach and Avocado Salad | Cook Time: 30 Minutes

Source: loveandlemons.com | Link to Instructions

  • 3 ears of grilled corn on the cob
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ small cucumber, diced
  • 2 ripe peaches, pitted and diced
  • 1 small avocado, pitted and diced
  • 8 basil leaves, thinly sliced
  • juice of 1 lime, plus lime wedges for serving
  • 3 tablespoons Chile Lime Dressing, plus more to taste
  • sea salt

Chile Lime Dressing:

  • ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise*
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro, including stems, plus more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile, plus more to taste
  • pinch of garlic powder*
  • pinch of onion powder
  • sea salt

Note: For this recipe I used fresh garlic instead of garlic powder, and added less vegan mayo for my own personal preference.

Recipe No. 5

Wild Rice Salad with Corn, Blueberries and Almonds | Cook Time: 30 Minutes

Source: Bon Appetit | Link to instructions

  • ½ garlic clove, finely grated
  • 4½ teaspoons fresh lemon juice
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sugar*
  • ¼ teaspoon curry powder
  • ¼ cup olive oil
  • Kosher salt, freshly ground pepper
  • ½ cup long-grain brown rice
  • Kosher salt
  • ½ cup wild rice
  • ¼ cup almonds
  • 1 ear of corn, kernels cut from cob
  • ¼ cup dried blueberries
  • 2 tablespoons chopped red onion
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper

Note: Note that I used maple syrup instead of sugar. If you want to add to this dish, you can mix some baby spinach leaves in!


References

Bon Appetit. (2016, April). Wild Rice Salad with Corn, Blueberries, and Almonds. Retrieved

           July 26, 2017, from www.bonappetit.com website:

           http://www.bonappetit.com/recipe/wild-rice-salad-with-corn-blueberries-and-almonds

Cookie and Cate. (2015, February 4). Thai Pineapple Fried Rice. Retrieved July 26, 2017,

           from cookieandkate.com website: Link to instructions:

           https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/

Food Network. (N.D.). Vegan Lemon Fettuccine Alfredo. Retrieved July 26, 2017, from

           Foodnetwork.com website: http://www.foodnetwork.com/recipes/food-network-

           kitchen/vegan-lemon-fettuccine-alfredo-3362345

Love and Lemons, & Jack and Jeanine. (N.D.). Corn, Cucumber, Peach and Avocado Salad.

           Retrieved July 26, 2017, from www.loveandlemons.com website:

           https://www.loveandlemons.com/corn-cucumber-peach-avocado-salad/

Marly, & NamelyMarly.com. (N.D.). Crispy Orange Tofu. Retrieved July 26, 2017, from

           http://namelymarly.com website: http://namelymarly.com/crispy-orange-tofu/#wprm-

           recipe-container-20960


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Faith Escher

Faith is passionate about pursuing ways to simplify life in order to help people find the adequate time and resources to cherish and invest in what is important to them. Whether it be traveling, cooking, adventuring, or studying, she desires to treasure the present, while daring to dream big for her future, and the futures of those around her. Faith is an enthusiastic practitioner of American Sign Language and Education.