Lemony California Grape and Beet Salad
Servings: 6
1/4 cup, plus 1 tablespoon, extra-virgin olive oil, divided
3 tablespoons lemon juice
1 tablespoon honey
2 cups peeled and sliced (1/8-inch thick) raw red and yellow beets, cut into small half-moons or triangles
1/2 teaspoon sea salt
3 cups halved red Grapes from California
1/2 cup roasted salted pumpkin seeds
2 green onions, thinly sliced
4 cups (3 ounces) baby arugula
freshly ground pepper, to taste
Heat oven to 400 F and line baking sheet with parchment paper. In large bowl, whisk 1/4 cup olive oil, lemon juice and honey; set aside.
Place sliced beets on prepared baking sheet and drizzle with remaining oil. Add salt and toss well to coat. Spread in single layer and bake 25 minutes, or until tender; let cool.
Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add cooled beets, green onions and arugula. Toss lightly; season with pepper, to taste.
Nutritional information per serving: 250 calories; 5 g protein; 25 g carbohydrates; 16 g fat (58% calories from fat); 2.5 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 320 mg sodium; 3 g fiber.
Loaded Philly Cheesesteak Baked Potato
Recipe courtesy of Real California Milk
Prep time: 10 minutes
Cook time: 1 hour, 11 minutes
Servings: 4
4 large russet potatoes, washed
1 cup Real California sour cream
1-2 tablespoons Real California whole milk
1/4 cup Real California unsalted butter, divided
1 small green bell pepper, thinly sliced
1/2 small yellow onion, thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
1 pound fresh shaved sirloin steak
2 cups shredded Real California provolone cheese
Preheat oven to 425 F and line baking sheet with aluminum foil.
Prick potatoes all over with fork. Bake until potatoes are tender and fork inserted easily comes out, 45 minutes-1 hour. Split tops of potatoes open with knife and fluff potato flesh with fork. Set aside.
In small bowl, combine sour cream and milk, adding more milk as needed, until sour cream is pourable. Set aside.
In large skillet or on griddle over medium-high heat, heat 1 tablespoon butter. Add peppers and onions; cook until tender, 3-4 minutes. Season with salt and pepper, to taste. Transfer to plate and set aside.
Clean skillet then melt remaining butter. Add steak and cook until fully cooked and lightly browned, 3-4 minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.
Evenly top each potato with 1 tablespoon butter, steak mixture and cheese. Transfer to oven and bake until cheese is melted, 2-3 minutes. Drizzle with sour cream and serve.
