• FIXATE WEEK: GRILLED PEACHES WITH MASCARPONE

    SERVES: 4
    Prep Time: 10 min.
    Cooking Time: 20 min.
    CONTAINER EQUIVALENTS (per serving):
    PURPLE – ½     YELLOW – ½ BLUE – 1

    INGREDIENTS: 

    3 Tbsp. mascarpone cheese
    ¼ tsp. pure vanilla extract
    2 Tbsp. pure maple syrup (preferably Grade B)
    ½ medium orange, orange peel finely grated (orange zest), juice reserved
    2 tsp. Kentucky bourbon
    2 medium peaches (preferably late-season freestones)
    Nonstick cooking spray

    DIRECTIONS:

    1. Beat together mascarpone and extract in a small bowl; refrigerate, covered.
    2. To make maple bourbon sauce, combine maple syrup, orange peel, orange juice, and bourbon in a small saucepan over medium-high heat. Bring to a gentle boil; cook, stirring constantly (being careful not to burn it), for approximately 5 minutes, or until sauce is reduced by half. Remove from heat. Set aside.
    3. Coat grill with spray. Preheat grill (or cast iron grill pan) on high.
    4. Cut peaches in half; remove stones.
    5. Grill peaches, flesh side down, for 12 to 15 minutes, or until you can see juices bubbling beneath the skin, flesh is slightly charred, and peaches are soft to their core. Place peaches on a serving platter.
    6. Fill each peach center with about 2 heaping teaspoons of mascarpone mixture; drizzle with maple sauce.
    7. If desired, top each with a few crystals of fleur de sel (or any large, flaky salt) and enjoy!

    TIPS:
    • For a kid-friendly version, skip the maple bourbon sauce and drizzle the grilled peaches with plain maple syrup or honey.
    • When possible, use Freestone peaches (available mid-June through August) since their stones can be easily removed. If using regular peaches, be sure to split them along their equator, not lengthwise, and remove the stone with a sharp paring knife.
    • If you don’t have a grill, you can arrange peaches flesh side up on a baking sheet and place under the broiler for 10 to 12 minutes. Watch carefully so they don’t burn!

    GROCERY LIST:

    FRUITS:
    1 orange, medium
    2 peaches, medium
    DAIRY:
    1 container mascarpone cheese
    ESSENTIALS:
    1 bottle Kentucky bourbon
    1 bottle maple syrup, Grade B
    1 bottle pure vanilla extract
    BAKING SUPPLIES:
    1 can nonstick cooking spray

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  • FIXATE RECIPE WEEK: KID FRIENDLY KALE NACHOS

    This is a sneaky way to get some superfoods into your kids while not feeling the guilt that usually comes with a big plate of nachos!

    SERVES: 4
    Prep Time: 20 min.
    Cooking Time: 31 min.
    CONTAINER EQUIVALENTS (per serving):
    GREEN- 1  YELLOW-½  RED-1  BLUE-½ OILS 1½

     

    FOR KALE CHIPS:
    Parchment paper
    Nonstick cooking spray
    4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
    1 Tbsp. olive oil
    1 dash sea salt (or Himalayan salt)

    FOR TACO MEAT:
    12 oz. raw extra-lean ground beef
    1 Tbsp. FIXATE Taco Seasoning (see separate recipe for FIXATE Taco Seasoning)
    1 Tbsp. olive oil
    ¼ tsp. sea salt (or Himalayan salt)

    FOR TOPPINGS:
    2 medium Roma tomatoes, seeds removed, chopped
    ½ cup chopped onion
    1 cup canned black beans, drained, rinsed
    ½ cup shredded cheddar cheese
    1 Tbsp. fresh lime juice (juice of ½ medium lime)
    ¼ cup chopped fresh cilantro

    FOR KALE CHIPS:

    1. Preheat oven to 400º F.
    2. Cut a sheet of parchment paper into four equal squares. Lay parchment paper squares on a large baking sheet; lightly coat with spray. Set aside.
    3. Combine kale, oil, and salt in a large bowl; toss gently to blend.
    4. Evenly arrange kale, in a single layer, on each parchment paper square.
    5. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy. Set aside.

    FOR TACO MEAT:
    1. Combine ground beef and taco seasoning in a large mixing bowl; mix with clean hands until just blended. Cook’s Note: Try not to overmix as that will make the meat tough; knead just enough to combine ingredients into a uniform, homogenous mixture.
    2. Heat oil in large skillet over medium-high heat; swirling to coat pan.
    3. Add ground beef mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Drain and discard any excess fat.
    4. Top kale chips evenly with ground beef mixture, tomato, onion, black beans, and cheese.
    5. Bake for 3 to 5 minutes, or until everything is warm and melty.
    6. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

    TIP: Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.
    VARIATION: Substitute ground chicken breast or 93% lean ground turkey for ground beef

    GROCERY LIST:

    FRUITS:
    1 lime, medium
    VEGGIES:
    1 bunch cilantro, fresh
    1 bunch kale, fresh
    1 onion, medium
    2 Roma tomatoes, medium
    DAIRY:
    8 oz. cheddar cheese
    PROTEINS:
    12 oz. extra-lean ground beef
    ESSENTIALS:
    1 can black beans (15 oz.)
    1 bottle olive oil
    1 container sea salt (or Himalayan salt)
    BAKING SUPPLIES:
    1 can nonstick cooking spray
    1 roll parchment paper

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