Focus Magazine of SWFL Cheers To Your Style

Raw Vegetable and Grape Salad Servings: 6 Salad: 2 cups shredded or very thinly sliced Brussels sprouts 1 cup shredded carrots 1 cup thinly sliced fennel 1/2 cup cooked, chopped bacon (6 slices) 4 cups green and red seedless California grapes, halved 1/2 cup sliced green onions Dressing: 3 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper Toss all salad ingredients together in large bowl. Whisk together all dressing ingredients in medium bowl and drizzle over salad. Toss until ingredients are well coated with dressing. Nutrition information per serving: 226 calories; 14 g fat (4 g saturated fat); 55% calories from fat; 8 g protein; 19 g carbohydrate; 3 g fiber; 17 mg cholesterol; 516 mg sodium; 471 mg potassium. Peanut Butter and Grape Trifle Helpful Tips for the Perfect Holiday Turkey n When shopping for your turkey, look for one with a pop-up timer. n To thaw your turkey, keep it in the refrigerator based on its weight. For example, it should remain in the refrigerator for 24 hours for every 5 pounds. To thaw quickly, place it in the sink and cover with cold water, changing the water every half hour per pound. n Once the turkey has thawed, always refrigerate or cook immediately. n When you’re ready to cook, baste the bird with extra virgin olive oil. Place turkey with the breast up on a rack in a shallow roasting pan in an oven preheated to 325°F. Loosely cover turkey with foil to prevent over-browning. n The turkey is done cooking when the meat thermometer reads 180°F, or if the red stem on the pop-up timer is up and the drum stick feels soft or moves easily. n Always allow the bird to rest for at least 20 minutes for easy carving. n Present your turkey on a platter with a fresh and colorful garnish, such as California grapes. Servings: 14 1 (16-ounce) container nonfat vanilla Greek yogurt 8 tablespoons creamy peanut butter 2 tablespoons honey 1 (8-ounce) container lite whipped topping, divided 1 (16-ounce) store-bought pound cake, sliced into 1-inch cubes 3 cups red seedless California grapes, plus more for garnish 3 cups green seedless California grapes, plus more for garnish 1/4 cup honey-roasted peanuts, chopped (optional garnish) In medium bowl, stir together yogurt, peanut butter and honey until well combined. Gently fold in half of whipped topping. Set aside. In clear glass trifle dish or bowl, layer half each of pound cake cubes, peanut butter mixture, red grapes and green grapes. Repeat layers a second time and top with remaining whipped topping. Garnish with additional grapes (sliced in half) if desired, and chopped peanuts, if desired. Nutrition information per serving (with peanuts): 313 calories; 15 g fat (5 g saturated fat); 42% calories from fat; 8 g protein; 38 g carbohydrate; 1 g fiber; 73 mg cholesterol; 197 mg sodium; 206 mg potassium. continued on page 175... FOCUS of SWFL 2014 173

Focus Magazine of SWFL Cheers To Your Style | Page 173