12 New Holiday Recipes From Dole For This Holiday Season!

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12 New Holiday Recipes From Dole For This Holiday Season!

Do you need help coming up with yummy treats and drinks for the holidays? Check out these 12 holiday recipes from Dole that are both healthy and delicious! We are sure the whole family will love them and even for ask for a recipe to recreate them at home, take a look:

Twisted Candy Cane Dole Whip

Ingredients:

2 ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
1⅓ cups unsweetened coconut milk, chilled
2/3 cup chopped DOLE® Pineapple, frozen
1 tablespoon powdered sugar
¼ teaspoon peppermint extract
2/3 cup hulled and halved DOLE® Strawberries, frozen
½ cup DOLE® Raspberries, frozen
Mini candy canes and mint leaves for garnish (optional)

Instructions:

Purée 1 banana, 2/3 cup milk, pineapple, ½ tablespoon sugar and peppermint extract in a blender on high until smooth; transfer to a large plastic piping bag and freeze 15 minutes. Makes about 2 cups.
Purée strawberries, raspberries, and remaining 1 banana, 2/3 cup milk and ½ tablespoon sugar in a blender on high until smooth; transfer to a large plastic piping bag and freeze 15 minutes. Makes about 2 cups.
Cut off about ½ inch from tip of each piping bag; place both bags side by side in a large plastic piping bag fitted with a large star tip. Pipe the 2 flavors into 4 small bowls; serve garnished with candy canes and/or mint leaves, if desired.

Thanksgiving Banana Bread Monte Cristo

Ingredients:

1 cup DOLE® Raspberries
½ cup whole berry cranberry sauce
2 large eggs
½ cup unsweetened oat milk
1 prepared Classic DOLE® Banana Bread (recipe on dole.com), cut crosswise into 16 slices
8 slices leftover carved turkey, halved crosswise (about 1 pound)
1 cup leftover mashed sweet potatoes
¼ cup whole grain mustard
Nonstick cooking spray
Powdered sugar for dusting (optional)

Instructions:

Stir raspberries and cranberry sauce in a small bowl. Makes about 1 cup.
Whisk eggs and oat milk in a wide, shallow dish. Spread 8 bread slices with ½ cup raspberry mixture; top with turkey and sweet potatoes. Spread remaining 8 bread slices with mustard; place, mustard side down, over sweet potatoes.
Heat a griddle or large nonstick skillet over medium heat; spray with nonstick cooking spray. Dip both sides 4 of sandwiches into egg mixture and place on hot griddle; cook 4 minutes or until golden brown, turning once. Repeat with nonstick cooking spray and remaining 4 sandwiches. Makes 8 sandwiches.
Serve sandwiches dusted with powdered sugar, if desired, along with remaining ½ cup raspberry mixture for dipping.

Pineapple and Muddled Berry Mule Mocktail

Ingredients:

1 cup chopped DOLE® Pineapple plus additional wedges for garnish (optional)
½ cup chopped DOLE® Strawberries
½ cup DOLE® Raspberries
½ cup fresh cranberries
¼ cup agave nectar
2 teaspoons minced fresh ginger
2 DOLE® Limes, juiced (about ¼ cup), plus additional lime wheels for garnish (optional)
Ice
2 cups pineapple-flavored sparkling water

Instructions:

Muddle ½ cup pineapple, ¼ cup each strawberries, raspberries and cranberries, 2 tablespoons agave nectar and 1 teaspoon ginger in a cocktail shaker; add 2 tablespoons lime juice. Fill shaker halfway with ice; cover and shake vigorously.
Fill 2 (16-ounce) copper mugs with ice. Pour unstrained pineapple mixture into mugs over ice; top with 1 cup sparkling water and garnish with pineapple wedges and/or lime wheels, if desired. Repeat to make 2 more mules.

Spiced Pineapple Apple Crumble

Ingredients:

Vegan nonstick cooking spray
1 cup gluten free old-fashioned rolled oats
½ cup whole wheat flour
½ cup sliced almonds
½ teaspoon salt
¼ cup cold vegan buttery stick, cut into ½-inch pieces
5 DOLE® Red Apples, halved, cored and chopped
1 large DOLE® Pineapple, peeled, cored and chopped
1 cup fresh cranberries
2½ teaspoons ground cinnamon
1¼ teaspoons ground nutmeg
¼ cup maple syrup

Instructions:

Preheat oven to 375°F; spray a 13 x 9-inch baking dish with nonstick cooking spray.
Pulse oats, ¼ cup flour, almonds and salt in a food processor until small crumbs remain; add buttery stick and pulse until pea-size crumbs form. Makes about 2¾ cups.
Toss apples, pineapple, cranberries, cinnamon, nutmeg and remaining ¼ cup flour in a large bowl. Spread pineapple mixture in prepared dish; sprinkle with oat mixture and drizzle with syrup.
Bake crumble 40 minutes or until edges are bubbly and top is golden brown, rotating once. Makes about 10 cups.

Savory Grape Truffles

Ingredients:

¾ cup finely chopped roasted and lightly salted pistachios
3 tablespoons finely chopped fresh parsley
1 tablespoon za’atar seasoning
36 DOLE® Green and/or Red Grapes
1 package (8 ounces) cultured vegan cream cheese
36 appetizer cocktail picks

Instructions:

Line rimmed baking pan with parchment paper. Stir pistachios, parsley and seasoning in a wide, shallow dish.
Rinse and pat grapes dry with paper towel. Press 1 teaspoon cream cheese around each grape with wet hands. Roll each grape in pistachio mixture to coat and pierce with picks; place on prepared pan and refrigerate 1 hour or until firm. Makes 36 truffles.

Harvest Spiced Banana Latte

Ingredients:

2 medium ripe DOLE® Bananas, peeled and chopped
4 cups oat milk
½ cup maple syrup
2½ tablespoons instant espresso powder
2 teaspoons vanilla extract
1½ teaspoons pumpkin pie spice
Cinnamon sticks and/or coconut whipped topping for garnish (optional)

Instructions:

Purée bananas and oat milk in a blender on high until smooth and frothy; transfer to medium saucepot. Add syrup, espresso powder, vanilla extract and pumpkin pie spice to saucepot; heat to a simmer over medium-low heat, stirring frequently. Simmer latte 10 minutes or until heated through, whisking occasionally. Makes about 5 cups.
Serve latte in 4 (10-ounce) mugs garnished with cinnamon sticks and/or whipped topping, if desired.

Warm Wintery Grape and Lentil Salad

Ingredients:

1 cup brown lentils
1 cup pecans
3 cups DOLE® Red Grapes
½ cup sliced red onion
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 cups packed mixed baby greens
2 cups chopped radicchio
Dairy free feta crumbles for garnish (optional)

Instructions:

Cook lentils as label directs; drain, return to saucepot and cover to keep warm.
Toast pecans in a large skillet over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally. Add grapes and onion; cook 2 minutes or until heated through, stirring frequently.
Whisk oil, vinegar, honey, salt and pepper in a large bowl. Add greens and radicchio; toss. Fold in lentils and pecan mixture. Makes about 9 cups.

Stuffed Banana Bread French Toast

Ingredients:

½ (8-ounce) package Neufchâtel cheese, softened
2 medium DOLE® Bananas, chopped
1 large DOLE® Orange, zested (about 1½ tablespoons)
2 large eggs
½ cup unsweetened vanilla almond milk
1 prepared Classic DOLE® Banana Bread (recipe on dole.com), cut crosswise into 16 slices
2 tablespoons vegan buttery spread
1 cup DOLE® Blackberries
1 cup DOLE® Raspberries
Maple syrup for serving (optional)

Instructions:

Stir cheese, bananas and orange zest in a medium bowl. Makes about 1 cup.
Whisk eggs and almond milk in a wide, shallow dish. Spread 8 slices of bread with cheese mixture; top with remaining 8 slices bread.
Heat a griddle or large nonstick skillet over medium heat. Add 1 tablespoon buttery spread; melt and spread over griddle. Dip both sides of 4 sandwiches into egg mixture and place on hot griddle; cook 4 minutes or until golden brown, turning once. Repeat with remaining 1 tablespoon buttery spread and 4 sandwiches. Makes 8 stuffed French toasts.
Serve French toast topped with berries and syrup, if desired.

Vegan Banana Agave Pudding Cups

Ingredients:

6 medium ripe DOLE® Bananas, coarsely chopped
2 cups raw cashews
2 tablespoons raw dark agave syrup plus additional for garnish (optional)
½ cup unsweetened vanilla cashew milk
3 whole graham cracker sheets, coarsely crushed

Instructions:

Purée bananas, cashews, agave and cashew milk in a blender on high until smooth. Makes about 4 cups.
Divide cashew mixture into 8 (4-ounce) jars with lids; cover and refrigerate at least 4 hours or up to 3 days. Serve pudding topped with graham crackers and agave, if desired. Makes 8 pudding cups.

Avocado Shrimp Tostones with Salt Cured Egg Yolk

Ingredients:

2 cups fine sea salt
1 cup granulated sugar
4 large egg yolks
16 raw 16-20 count peeled and deveined Argentinean red shrimp, thawed if necessary, tails removed
1 cup olive oil
2 ripe DOLE® Plantains, peeled and cut crosswise into 16 (1-inch) slices
1 DOLE® Avocado, peeled and pitted
½ teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro and/or dill

Instructions:

Stir sea salt and sugar in a medium bowl. Spread 1½ cups sea salt mixture in a wide, shallow dish. Make 4 indentations in the salt mixture with the back of a large spoon. Add 1 egg yolk to each indentation; cover yolks with remaining 1½ cups sea salt mixture. Cover with plastic wrap; refrigerate 7 days.
Line a rimmed baking pan with parchment paper. Set oven to lowest baking temperature (about 170°F). Carefully rinse salt off yolks with water; place on prepared pan. Bake yolks 1 hour or until dry and firm. Let cool; use immediately or refrigerate in an airtight container up to 3 weeks.
Cook shrimp and 1 quart water in a medium saucepot over medium-high heat 5 minutes or until shrimp turn opaque throughout; drain and rinse with cold water until cool.
Heat oil in a large nonstick skillet over medium heat. Add plantains in a single layer; cook 4 minutes or until golden brown, turning once. Transfer plantains to cutting board.
Smash plantains to ½-inch thick with a spatula; submerse in a bowl of cold water 1 minute. Remove plantains from water; pat dry with paper towel. Reheat oil in skillet over medium heat. Add plantains; cook 5 minutes or until crisp, turning once. Transfer plantains to a paper towel-lined plate.
Mash avocado and kosher salt in a small bowl with a fork. Place plantains on serving platter; top with mashed avocado and shrimp. Grate 1 cured egg yolk over shrimp; sprinkle with cilantro and/or dill. Makes 16 tostones.

Banana Blini and Beet Canapes

Ingredients:

1 DOLE® Banana, peeled
1 large egg
1 cup chickpea flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 DOLE® Avocado, peeled and pitted
2 teaspoons fresh lemon juice (from 1 DOLE® Lemon)
1 teaspoon lemon zest (from 1 DOLE® Lemon)
Olive oil nonstick cooking spray
⅓ cup finely chopped refrigerated cooked beets
¼ cup chopped walnuts
2 tablespoons chopped fresh dill and/or mint

Instructions:

Purée banana, egg, flour, ½ teaspoon salt, baking powder and 3 tablespoons water in a food processor until smooth. Makes about 1¼ cups.
Mash avocado with a fork in a small bowl; stir in lemon juice, lemon zest and remaining ½ teaspoon salt until smooth.
Heat a griddle or large nonstick skillet over medium heat; spray with nonstick cooking spray. Pour 1 heaping tablespoon batter per blini onto hot griddle; cook 2 minutes or until golden brown, turning once. Repeat with remaining batter, spraying griddle with nonstick cooking spray as needed. Makes about 16 blini.
Top blini with avocado mixture, beets, walnuts, dill and/or mint; serve immediately.

Mini Black Forest Swirl Banana Breads

Ingredients:

Nonstick cooking spray
1½ cups DOLE® Raspberries
½ cup chopped, thawed frozen dark sweet cherries
½ cup dark chocolate chunks
2 tablespoons cocoa powder
2 tablespoons light brown sugar
1½ cups white whole wheat flour
1 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
3 very ripe DOLE® Bananas, peeled
2 large eggs
½ cup unsweetened cashew milk
¼ cup avocado oil
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F; spray an 8-well (2½ x 4-inch) mini loaf pan with nonstick cooking spray.
Stir 1 cup raspberries, cherries, chocolate, cocoa powder and sugar in a small bowl. Makes about 2 cups.
Whisk flour, baking powder, baking soda and salt in a medium bowl. Mash bananas with a fork in a large bowl; whisk in eggs, cashew milk, oil and vanilla extract. Fold in flour mixture; divide into prepared pan.
Drop ¼ cup raspberry mixture on top of each loaf; gently swirl into batter with a butter knife. Top loaves with remaining ½ cup raspberries. Bake 25 minutes or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
Cool breads in pan on wire rack 10 minutes; run a small knife around edge of wells to loosen and remove breads. Cool breads completely on wire rack.

Credit: Dole Food Company

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