Resources & Recipes
Entree
Herbed Fruited Couscous
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Ingredients
1¼ cup diced fennel
1¼ cup diced onion
2 T minced garlic
2 t dried thyme
2 t dried sage
½ cup toasted pine nuts
1¼ cup Traina Baker’s Fruit Medley
3 T dry sherry
3 cups chicken broth
4 T butter
2 cups dry couscous
½ lb sausage, casings removed
Directions
Combine the fruit and sherry. Allow to hydrate for at least 30 minutes. Drain fruit well.
In a sauté pan, brown sausage. When rendered add diced fennel and onion. Cook until soft. Add garlic and cook one minute more. Add seasonings. Bring broth and butter to a boil. Pour couscous in a steady stream. Turn heat off and cover pan. After 5 minutes, using a fork, fluff the couscous. Add dried fruit, herbs and sautéed sausage mixture to the cooked couscous.
Posted by: Traina Kitchens
Savory Rice & Spinach
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Ingredients
1½ cups cooked rice
¼ t nutmeg
1 lb baby spinach
3 T olive oil
2 garlic cloves, minced
¼ cup toasted pine nuts
¼ cup Traina Golden or Dark Raisins
Pinch of coarse sea salt
Fresh ground pepper to taste
Lemon juice
Directions
Rinse spinach and drain in colander. Trim off stems and dry well. Heat oil in a large skillet on medium heat. Add garlic and sauté for 30 seconds, stirring constantly. Raise heat to medium high and add spinach. Turn with tongs constantly for about 20 to 25 seconds. Reduce heat to low, add pine nuts and raisins. Cook for 20 seconds.
Drizzle lemon juice, add salt, nutmeg and pepper. Serve immediately.
Posted by: Traina Kitchens
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Cream cheese tastes even better with any Traina Foods Sun-dried fruit blended into it. Add sugared nuts for indulgence…or instead, add a pungent cheese for a complex-sweet fruit taste.
