Inspired by the dish indigenous to Rome and Southern Italy, this classic sautéed spinach is reinvented with the addition of a sweet and savory granola including California Raisins, Fennel Seeds and Pine Nuts.Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.
From blinking lights to glittery tops, life gets more festive this time of year. For me, this excitement carries over to the kitchen with plans for holiday food favorites mixed in with new culinary traditions. Speaking of which, here’s one we should all adopt:
Festive recipes that are both delicious and include more nutrition for a less indulgent holiday.
It just so happens to be the theme of the Recipe Redux‘s holiday contest sponsored by California Raisins. But is it really possible during the holidays? Absolutely, and one way is to include wholesome ingredients, such as California raisins, in your holiday foods and baked goods. This dried-by-the-sun fruit is the all natural way to add flavor and healthfulness, and the ingredient label says it all: Raisins.
The nutrition label reads: zero fat, zero cholesterol and no added sugar. Plus raisins contribute 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup).
Because raisins are both portable and convenient, I also like them as a to-go snack (a healthier alternative to candy and chocolate). Talk about a good value, according to the USDA, raisins are the most economical dried fruit.
So let’s talk holidays and ideas for festive food. Woot! Woot! While I paged thru my coveted new book, Plenty, by Yotam Ottolenghi, I craved to show YOU how to add sparkle and good nutrition to YOUR holiday table with vibrant vegetables. So today’s recipe begins with these simple ingredients… …and it was inspired by the classic dish found in Rome and Southern Italy, sautéed spinach with golden raisins and pine nuts. It’s so easy to sautée spinach. Top it with the satisfiying crunch of a ‘make ahead of time’ granola that includes fennel, pine nuts and golden California raisins, and your done. But you won’t be done with this granola, trust me! You’ll want to sprinkle it on more vegetables, like an arugula salad ; add it to soups instead of crackers, like this California Sweetpotato Fennel Soup; use it on soft cheese for a delightful and fun appetizer (say tuned for my next post); and share with friends and co-workers a for wonderful DIY foodie gift. Please be sure check out the links at the bottom of this post for more ideas to add a festive, yet healthy touch, to your holidays!
Sauteed Spinach with Sweet & Savory Granola
- 12 ounces tomato puree
- 1/2 cup skinless, seedless cucumbers, thinly sliced
- 1/4 cup sliced green onion
- 1/4 cup diced carrot
- 2 drops hot sauce, or to taste
- 2 Tablespoons balsamic vinegar
- Juice from 2 limes (about 4 Tablespoons)
- 3 Tablespoons sugar
- 2 Tablespoons chopped cilantro
- 1 whole avocado, divided, chop one half and slice second half
- salt and pepper to taste
|Amount Per Serving||As Served|
|Calories 169kcal Calories from fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|