Dulcinea Savory Flavors Recipe Booklet

Savory Flavors
Celebrate taste and flavor with simply irresistible recipes from Dulcinea. Absolutely unique
and delicious combination of ingredients creates a surprising blend of savory dishes that
are fun, quick and easy. We developed these recipes to range from the familiar to creatively
unusual so you can entertain or simply find a clever way to get your kids and family to eat
healthy. Only Dulcinea’s premium produce will deliver the tempting flavors to make every
bite flavorful and exquisite.
Tempt your senses with a Tuscan-Style Basil Honey Dip, Rosso Bruno Caprese Tower or relax
with a tasty glass of PureHeart Vodka Lemonade. Kids will love the Red, White and Blue
Kabobs, Creamy Yogurt Melon Pops and the All Natural Juicy Melon Pops. Of course, it’s
a well known fact that the best recipes in the world will only be as good as the ingredients
you use and that’s why Dulcinea quality produce will always delivery what you need.
Add flavor to your dishes and to your life with Dulcinea Farms™ Savory Flavors Recipe Book!
Simply Zesty Melon Salad
Yields 4 – 5 servings
Ingredients
• 1
PureHeart® Watermelon &
1 Tuscan-Style™ Cantaloupe
• 2 –3
oz Orange or Lemon Liqueur
(Cointreau,® Grand Marnier ®
or Limoncello®)
• 3 –4
Fresh mint leaves
• Lemon
or other citrus zest
Directions
Chill melons then cut into bite size pieces.
Place melon in a bowl and drizzle the melons
with a splash of lemon or orange liqueur.
Finely chop the fresh mint and top with the
mint and grated citrus zest as desired.
Dulcinea Melon Teasers
Yields 8 – 10 servings
Ingredients
squares or circles (1/2˝ thick each)
PureHeart® Watermelon
(make 30 or 40 pieces)
• 2-inch
cup diced 1/4˝ Tuscan-Style
Cantaloupe pieces
• 1
• 1 Tbsp
• 4
white balsamic vinegar
strips of prosciutto
• 2 Tbsp
sliced fresh basil
Directions
Place watermelon squares or circles on a
serving platter and scoop a small amount out
from the center to form a small shell (a melon
baller works well for this).
Toss together diced cantaloupe and vinegar
and spoon into the center of PureHeart
squares or circles.
Place prosciutto between double layers of
paper towels and microwave on HIGH for
3 minutes or until crispy.
Let prosciutto cool slightly then crumble and
sprinkle over squares or circles; top with basil.
Grilled Tuscan-style
skewers
Yields 6 – 8 servings
Ingredients
• 3/4 cup
honey
• 1/4 cup
Lemoncello (lemon liqueur)
• 2 Tbsp
butter
• 1
Tbsp lemon juice
• 1 Tuscan-Style
Cantaloupe,
seeded and cubed
• 2
lemons, very thinly sliced
• Lemon zest and
small fresh mint leaves
Directions
Bring honey, liqueur, butter and lemon juice
to a boil in a small saucepan.
Reduce heat to medium and keep mixture at a full
rolling boil for about 8 minutes (mixture should
be golden brown). Remove from heat and let cool.
Thread cantaloupe cubes and lemon slices
onto skewers.
Grill over high heat for a few minutes on each
side to lightly char, brushing with a little caramel
sauce during the last few minutes of grilling.
Place on a platter and drizzle with warm (not hot)
caramel sauce.
Dust with lemon zest and garnish with mint leaves.
Tuscan-Style Cantaloupe
and Basil Honey Dip
Yields 8 servings
Ingredients
• 1/2 of a
small or 1/4 of a large
Tuscan-Style Cantaloupe
• 2 Tbsp
honey
• 1
tsp very finely minced fresh basil
• 1
(7-oz.) container créme fraiche
• Tuscan-Style
Cantaloupe and
PureHeart watermelon balls
• Fried
beet chips*
Directions
Puree cantaloupe in a blender or small
food processor.
Line a fine mesh strainer with cheesecloth
or a coffee filter and set over a bowl.
Add cantaloupe puree and let stand for
30 minutes or until mixture is thick.
Spread créme fraiche in a shallow decorative bowl.
Drizzle with cantaloupe puree and basil honey.
Drag a knife through mixture in a circular motion
to swirl ingredients.
Serve with melon balls and beet chips for dipping.
*Peel and very thinly slice fresh beets
(using a mandolin is best for thin, even slices).
Deep fry in very hot oil until crisp.
PUreHeart® Martini
Yields about 2 cocktails
Ingredients
• 3
oz Vodka
• 4
oz PureHeart Watermelon,
chopped and cubed
• 1
oz lime cordial
Directions
Mix 3 ounces of vodka to 4 ounces of
watermelon juice (about 3 medium sized
cubes of watermelon) and 1 ounce lime
cordial in a blender.
Blend until all watermelon chunks have
been ground finely.
Let sediment settle to bottom, then
serve in chilled glass.
Garnish with small watermelon wedges.
PAN Roasted
Tuscan-Style Cantaloupe
Yields 4 – 6 servings
Ingredients
• 1
large Tuscan-Style Cantaloupe
sugar
• 3/4 tsp sea salt
• 1/2 tsp pepper
• 4 Tbsp butter or margarine
• 1 Tbsp olive oil
• 1/2 cup cilantro, fresh, leaves only, minced
• 2 Tbsp ginger, fresh, peeled, minced
• 1/2 tsp coriander, ground
• 2 Tbsp
Directions
Slice the cantaloupe in half and remove seeds.
Slice each half into 8 or 9 thin wedges and
remove the peel.
Place wedges on a large platter, sprinkle
both sides with sugar, salt and pepper.
Heat a large skillet over medium high heat.
Add butter and oil, heat until butter begins
to brown (about 3 minutes).
Add the cilantro, ginger, and coriander,
mix well to blend.
Add melon wedges and brown about
1 to 2 minutes per side.
Tips and Serving Suggestions: Sprinkle diced sautéed prosciutto over
the wedges along with a squeeze of lime just before serving.
Shake pan gently back and forth while
browning the melon to avoid sticking.
Remove cantaloupe from skillet and serve.
Rosso Bruno
Caprese Tower
TM
Yields 4 servings
Ingredients
• 4
Rosso Bruno™ Premium
Vine-Fresh tomatoes, sliced
• 8 ozs balsamic vinegar
• 8 oz fresh mozzarella, sliced
• 1 cup fresh basil leaves, sliced (chiffonade),
with 8 whole leaves reserved for garnish
• 1/4 cup Extra-virgin olive oil
• Coarse sea salt
• Fresh cracked black pepper
Directions
In a small saucepan, heat the balsamic
vinegar and simmer until reduced to half of
its original volume, and it becomes thick
and slightly syrup-y.
Cool until ready to use. On individual
plates, stack the tomato slices alternating
with the mozzarella slices, starting and
finishing with tomato.
You will need 4 slices of tomatoes and 3 slices
of mozzarella for each plate.
Sprinkle each tomato/cheese stack with sea
salt and cracked pepper, drizzle with olive oil
and sprinkle with basil.
Artfully drizzle balsamic reduction on the
side of the tomato stack and garnish with
basil leaves.
RED, White & Blue Kabob
Yields 10 servings
Ingredients
• 1
PureHeart Watermelon
• 1
Honeydew
• Handful of blueberries
• Powdered
sugar (optional)
Directions
Cut watermelon and honeydew
into fun shapes using cookie cutters,
a melon baller or cut into cubes.
Wash blueberries and pat dry.
Alternate fruit on kabob spear.
Sprinkle with powder sugar (optional).
PureHeart Lemonade Pops
Yields 5– 6 pops
Ingredients
• 1/2 or 3/4 PureHeart Watermelon
• 12 –14 oz
All Natural Minute Maid® Lemonade
Directions
Cut PureHeart watermelon in half.
Use a melon baller to scoop round
balls of watermelon.
Place a handful of PureHeart balls into
Popsicle molds.
Pour lemonade over the melon balls
into the mold.
Add Popsicle sticks and freeze until firm.
Popsicle Tips
To remove Popsicles from molds, run under
warm water until the Popsicles slide out easily.
Creamy yogurt
melon pops
Yields 8 pops
Ingredients
• 1 Tuscan-Style
Cantaloupe
or 1 PureHeart Watermelon
• 32 oz Fruit or plain yogurt
• Decorative cake sprinkles
• 8 or 10 oz paper cups
• Popsicle sticks
• Tin foil
Directions
Spoon a little of your favorite flavor of yogurt into
the bottom of Popsicle molds or small paper cups.
Add a layer of mashed cantaloupe or watermelon.
Repeat layers.
Sprinkle a little bit of decorative cake
sprinkles on top if you like.
Add sticks and freeze until firm.
Popsicle Tips
To keep sticks standing up in cups, top-filled
cups with a small piece of foil. Make a small slit
in the center and slide the stick through. It will
stay standing until Popsicles are frozen!
To remove Popsicles from molds or cups, turn
sideways and run under warm water until the
Popsicles slide out easily.
Alternate layers of different colors of yogurt with
mashed melon for fun and colorful striped pops!
Mashing melon is easy! Just put small cubes
onto a large cutting board or a large plate and
mash with a fork.
Tuscan Italian Sundae
Yields 6 servings
Ingredients
• 1 1/2 cups diced Tuscan-Style
Cantaloupe
• 1/3 cup
Amaretto liqueur, or non-alcoholic
Italian Amaretto syrup (i.e., Torani® brand)
• 6
generous scoops vanilla gelato
• 1/3 cup
toasted almond slivers
Directions
Up to 2 hours before serving, toss diced
melon in Amaretto or syrup, and refrigerate
until serving time.
Place gelato in each of six serving dishes.
Top gelato with equal portions of marinated
melon and syrup.
Finish with toasted almond slivers to serve.
Juicy Melon Pops
Yields 5– 6 servings
Ingredients
• 1 Tuscan-Style
• 1
Cantaloupe
PureHeart Watermelon
• 12 – 14
oz of 100% fruit juice
(such as pineapple, cherry, apple or orange)
• Popsicle
molds and sticks
Directions
Mash melons and stir together with your
favorite juice in a bowl.
Spoon mixture into Popsicle molds.
Add Popsicle sticks and freeze until firm.
Popsicle Tips
To remove Popsicles from molds, run under
warm water until the Popsicles slide out easily.
Mashing melon is easy! Just put small cubes
onto a large cutting board or a large plate and
mash with a fork.
Pureheart
Vodka Lemonade
Yields 12 8-oz servings
Ingredients
•
2 cups lemon juice
•
1 cup orange juice
•
1 cup vodka
•
5 cups water
• 1/2 cup
•
sugar
4 cups diced PureHeart Watermelon
Directions
In large pitcher, combine lemon juice,
vodka, water, and sugar. Blend well to
dissolve sugar.
Puree PureHeart, adding more juice
if needed. Mix PureHeart puree into
the lemonade.
Chill until serving; stir well before pouring
lemonade over ice into glasses.
Garnish with a PureHeart and lemon slice.