Mary Cummings from Campus Dining and Lori Schermers from Campus Recreation are teaming up to provide food demos on September 6, September 27, and October 11. Their menu is as follows:
Sept 6 - Fruit Salad with Honey Ginger Lime Dressing: Fresh watermelon, cantaloupe, & honeydew tossed in a twisted honey, ginger, & lime dressing for a light & crisp snack or dessert. Perfect for a September afternoon!
Sept 27 - Carrot, Beet, and Apple Salad with Mint & Cumin Vinaigrette: changing the way you think about beets! Come sample a hearty carrot, beet, and apple salad tossed in a deliciously surprising mix of herbs & spices. The best part? It's all in season!
Oct 11 - Peanut Butter & Cinnamon Greek Yogurt Fruit Dip: Need an easy protein-packed snack? Come learn how to throw together this easy and delectable dip that can be paired with all sorts of fruits!
GVSU Allied Health Sciences professor Dr. Jody Vogelzang, RD, performed three food demos this season, featuring light and healthy dessert recipes for faculty and staff to help prepare and enjoy using ingredients right from the market. All of her recipes are posted below. Sponsored by Human Resources and GVSU Department of Public Health. In the event of inclement weather, demonstrations move to the Russel H. Kirkhof Center 1142.
Judy's Recipe from September 13
Grilled Plums with Dark Chocolate Granola and Greek Yogurt
1 cup rolled oats (do not use quick-cooking or instant)
2 tablespoons flaxseed
1/2 cup sliced almonds
2 tablespoons unsalted butter, melted
2 tablespoons honey
8 ounces dark chocolate (60 to 65 percent cacao), coarsely chopped
2 cups plain nonfat Greek-style yogurt
4 large black plums, cut in half and brush with olive oil
Mint leaves, for garnish (optional)
1. Preheat the oven to 325 degrees. Lightly grease a rimmed baking sheet with cooking oil spray.
2. Combine the oats, flax seed, and almonds in a mixing bowl. Stir in the butter and honey until evenly coated, then spread the granola mixture on the baking sheet. Bake for 15 minutes, then cool. Reserve one-quarter of the granola in a separate medium bowl.
3. Fill a medium saucepan with a few inches of water; place it over medium heat. Place the chocolate in a shallow bowl that fits over the opening of the saucepan (to create a double boiler). Once the chocolate has melted, pour it over the granola on the baking sheet and stir to coat. Refrigerate for 7 to 10 minutes, until firm. Break into small chunks; transfer to the bowl with the smaller portion of granola and toss lightly to incorporate.
4. Cut the plums in half through the stem end, pit them, and brush the cut sides with oil. Cook cut sides down for 8-10 minutes or until lightly browned and tender. Transfer cut sides up to a plate to cool slightly.
5. When ready to serve, place grilled plum half in individual bowl, cut side up, top with ¼ cup Greek yogurt followed by the granola. Garnish with mint, if using, and serve.
Adapted from Hickman, A. Cooking Light, September 2016 and Witte, J. & Anderson J. Washington Post, April 2, 2014.
Judy's Recipe from August 2
Blueberry Dessert in a Jar
1 ½ cups crushed graham crackers
½ cup (one stick) melted butter
2 cups thick plain Greek yogurt
3 Tablespoons powdered sugar
2 Teaspoons finely grated orange zest
2 Tablespoons orange juice
8 ounces frozen whipped cream topping
1 teaspoon vanilla flavor
1 pint blueberries
Combine graham crackers with melted butter.
Combine the yogurt, powdered sugar, orange zest and orange juice and mix well. Gently fold in the whipped cream.
Crush blueberries roughly, and add the powdered sugar and vanilla.
Now assemble the dessert in a glass. Cover the bottom of the glass with a cookie layer, add a layer of cream and then a layer of blueberries. Repeat as ingredients allow.
Top with a layer of berry sauce, fresh berries and a few sprinkles of crumbs.
Refrigerate the dessert for half an hour before serving.
Judy's Recipe from June 14
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannins, which have been shown to have antioxidant and anti-inflammatory properties. Featured in: The Fruits Of Summer, Sip By Sip.
1 heaping quart (2 1/4 pounds) ripe strawberries, hulled
2 Tablespoons fresh lemon juice
1 Tablespoon sugar
1 Tablespoon mild flavored honey such as clover
½ cup freshly squeezed orange juice
¼ teaspoon vanilla
Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the vanilla and beat together. Taste and add more honey if desired. Chill until ready to serve.
Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.