Cooker’s Pot

You’ll Need:

3/4 k fresh corn ears (or 2-1/2 cups canned corn kernels)
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
2 cups water
1/2 cup all-purpose cream
2 Tbsp sweetened condensed milk

Procedure:

1. BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt).
2. COMBINE with the remaining ingredients. Blend well. Chill until ready to serve.

You’ll Need:

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
150 g DEL MONTE Salad Macaroni, cooked per package directions
1 medium (118 g) lacatan banana
1 medium (200 g) green apple
1/2 cup mayonnaise
2 Tbsp sweetened condensed milk
1/8 tsp iodized fine salt
1/8 tsp pepper

Procedure:

1 SLICE banana and soak in fruit cocktail syrup. Slice and core apple, then cut into tidbits. Add to the banana. Drain. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail and other ingredients. Blend well. Chill until ready to serve.

You’ll Need:

2 (6 ounce) cans tuna, drained
1 cup chopped dates
1 1/2 cups chopped celery
1 large apple peeled, cored and diced
1/2 cup lemon flavored yogurt
1 tbsp minced onion
2 tsp lemon juice
1 tsp ground curry powder

Procedure:

In a large bowl, combine the tuna, dates, celery and apple. Mix together well. In a medium-size bowl, whisk together the yogurt, onion, lemon juice and curry. Pour over tuna mixture and gently toss to coat. Refrigerate until chilled and serve with fresh lettuce leaves if desired.

You’ll Need:

4 pink grapefruit, halved
12 cups gourmet salad greens
2 cups coarsely chopped fennel bulb
1 cup vertically sliced red onion
Sweet pink grapefruit vinaigrette

Procedure:

With a small, sharp knife, remove the sections from each grapefruit half (as you would for breakfast eating), leaving the membranes behind. Place the sections into a large salad bowl. Squeeze the juice from the grapefruit halves into a small bowl; reserve 1/4 cup juice for vinaigrette. To the grapefruit sections, add salad greens, chopped fennel, and sliced onion. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately.

You’ll Need:

1 grapefruit
1/2 cup light sour cream
1 tbsp honey
1/2 tbsp chopped fresh mint
1 medium banana, peeled, sliced
1 small green apple, unpeeled, cut into bite-size pieces
1 small red apple, unpeeled, cut into bite-size pieces
4 lettuce cups

Procedure:

Grate 1 tsp grapefruit peel; reserve. Over bowl, peel and section grapefruit; cut sections in half. Drain and reserve 2 tbsp of the grapefruit juice. In small bowl, combine sour cream, honey, mint, grapefruit peel and 1 Tbsp reserved juice; chill. Combine banana, apples, and grapefruit; toss with remaining 1 tbsp juice. Divide fruit mixture onto lettuce on four salad plates. Top each serving with about 2 tbsp dressing. Garnish with fresh mint leaves, if desired.

You’ll Need:

2 grapefruit, peeled and sectioned
4 fresh pears, peeled and cut into wedges
1 8-oz can apricot halves, drained
1 cup seedless grapes

Grapefruit Mint dressing:
2 tbsp honey
1 tbsp fresh grapefruit rind, grated
1 tbsp grapefruit juice, reserved from sections
2 tbsp chopped fresh mint leaves, or 1 tsp dried mint leaves, crushed

Procedure:

In medium bowl, combine grapefruit, pears, apricot halves and grapes. Cover and chill. In small bowl combine yogurt, honey, grapefruit rind, grapefruit juice, and mint. Mix well. Cover and chill. To serve arrange the fruit in individual serving bowls. Serve the mint dressing on the side.

You’ll Need:

1 1/2 lb potatoes
5 cup water
Purple onion rings
1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved
1 sm clove garlic
1/4 cup plain yogurt
2 tbsp crumbled Feta cheese
1/4 tsp dried oregano,
1/8 tsp dried rosemary crushed
1/8 tsp pepper
4 ripe olives
1 tbsp chopped fresh parsley

Procedure:

Combine potatoes and 5 cup water in a large saucepan; bring to a boil. Cover, reduce heat and simmer 15 min. or till tender. Drain potatoes and chill. Cut potatoes into 3/4 in. cubes. Combine potatoes, cucumber and tomatoes in a large bowl. Set aside. Drop garlic through chute in processor with procesor running. Prcess about 3 seconds or until garlic is finely chopped. Add yogurt and feta chees, oregano and rosemary. Process until smooth. Add yogurt mixture to reserved potato mixture; toss gently to coat. Garnish with parsley, olives and onion rings if desired.

You’ll Need:

4 boneless, skinless chicken breast halves
2 tbsp low-sodium soy sauce
2 tbsp dark sesame oil
2 tbsp lemon juice
2 tbsp sugar
1/2 cup slivered almonds
1 large ripe mango
1 can sliced water chestnuts rinsed and drained (8 oz)
6 cup torn leaf lettuce

Procedure:

Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350?F. Trim all fat from chicken breasts and cut lengthwise into ?” wide strips; set aside. In small bowl whisk together soy sauce, sesame oil, lemon juice and sugar; divide in half. Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing. Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done. Meanwhile, toast almonds on a dry cookie sheet at 350?F. For five minutes, or just until lightly browned. Peel and cut up mango; drain, rinse and drain water chestnuts. Wash and tear lettuce into bite-size pieces. Combine almonds, mango and lettuce in large bowl. When chicken is cooked, add to salad and toss with remaining soy sauce mixture.

You’ll Need:

Olive oil, to brush on squid
16 whole squid, skinned and cleaned
2 diced mangos
2 1/2 cups cooked black beans
4 cups of arugula
4 tbsp rice wine vinegar
1/3 cup extra virgin olive oil
2 tsp chipotle puree
1 tbsp honey
2 tbsp fresh mint chiffonade
3 tbsp cilantro, chopped
Salt and pepper to taste

Procedure:

Brush squid with olive oil and season with salt and pepper. Grill squid for 1 1/2 minutes on each side and cut into 2 inch pieces While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.

You’ll Need:

Preparation - 15 minutes

1 cos lettuce
6-8 canned anchovies, chopped
1 1/3 cups Parmesan, grated

Dressing
1 large egg
1 garlic clove, roughly chopped
juice of 1 lime
2 tsp mustard powder
few shakes of Worcestershire sauce
1/2 cup olive oil
salt and ground black pepper

Procedure:

Make the dressing: place the egg in a food processor with the garlic, lime juice, mustard powder and Worcestershire sauce. With the motor running, slowly pour in the oil to make a smooth sauce about the thickness of light cream. Season to taste and chill until ready to serve. To make a classic caesar salad, tear up the lettuce leaves and mix with the chopped anchovies and grated parmesan. Drizzle with the dressing and … enjoy! Variation: The dressing also tastes great drizzled over chicken or large broiled shrimp.