Try this delicious and healthy option for homemade chocolate pie!

These air-fryer “honey” BBQ cauliflower wings will be a hit at your next tailgate party.

Ingredients: 

• 3 cups spring mix lettuce 
• 2 ½ cups pecans, coarsely chopped 
• 2 or 3 fresh shallots, minced  
• 1 teaspoon granulated sugar 
• 1 teaspoon red wine vinegar  
• 2 teaspoons red wine
• ¼ cup dried apricots 
• ¼ cup fresh red raspberries 
• ¼ cup fresh blueberries 
• ¼ cup blue cheese, crumbled 

Make the chipotle-candied pecans 

• ½ cup granulated sugar 
• ½ cup water  
• 2 ½ cups pecan pieces
• 1/8 teaspoon ground cinnamon 
• 1/8 teaspoon chili powder 

Preheat oven to 375° F. Line a baking sheet with parchment paper. 

In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar.  

Remove from the heat, stir in the pecans and toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty.  

While still warm, sprinkle the nuts with a mixture of cinnamon and chili powder. 

Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month. 

Make the dressing  

In a small bowl, whisk together the minced shallots, sugar, red wine vinegar and red wine. 

Heat the saucepan to low heat and add the mixture. Cook for 5 minutes or until shallots are tender.  

The minimum internal temperature should be 140 degrees F. or above.

Cool quickly to an internal temperature of 40 degrees F. or below. 

Store in an airtight jar in the refrigerator at 40 degrees F. or below for up to 1 week. 

Assemble the salad  

Put the lettuce in a stainless-steel serving bowl. 

Add the blue cheese, raspberries and blueberries.  

Top with candied pecans and apricots. 

Just before serving, drizzle the dressing over the salad, to taste. 

Nutritional information: 

• Serving size: 1 salad (about 3 cups) 
• Calories per serving: 300  
• Total Fat: 15 g  
• Cholesterol: 20 mg  
• Sodium: 230 mg  
• Carbohydrates: 13 g  
• Fiber: 3 g  
• Sugar: 17 g  
• Protein: 3 g 

Approved by:  

Clay Simmons  
Executive Chef  
Genesis Food and Nutrition Services 

Find more recipes at genesishcs.org/eatwell. 

This colorful and nutritious summer salad recipe features candied pecans, apricots, berries, and blue cheese on top of fresh lettuce. Pull it all together with a homemade dressing featuring fresh shallots and red wine vinegar.

Learn how to make this delicious lentil soup with an insta pot.

Ingredients: 

• 2 tablespoons fat-free milk 

• ¼ cup ketchup 

• 1 tablespoon Dijon mustard 

• 1 lb. 93-97% lean ground beef 

• 1 slice (1½ oz) whole grain bread 

• 1 teaspoon dried basil 

• 1/3 cup fresh parsley, chopped 

• ¼ teaspoon pepper 

• 2 egg whites 

• ½ cup steamed broccoli florets, chopped 

• ½ cup roasted red pepper, chopped 

• ½ cup white onion, chopped 

Nutritional information: 

• Serving size: 2 slices 

• Calories: 178 

• Total fat: 4 g 

• Saturated fat: 1 g 

• Cholesterol: 47 mg 

• Sodium: 189 mg 

• Carbohydrates: 10 g 

• Fiber: 1 g 

• Protein: 20 g 

Instructions: 

Preheat oven to 350 degrees and coat a 9” x 5” loaf pan with cooking spray. In a large mixing bowl, combine milk, one tablespoon of ketchup, mustard and egg white. Add onion, red pepper and broccoli and set the mixture aside. In a food processor, pulse bread until completely crumbled. Add ground beef and breadcrumbs to the vegetable mixture. Add basil, parsley and black pepper. Mix all ingredients together by hand. Place meat mixture into loaf pan. Brush the remaining three tablespoons of ketchup over the top. Bake for one hour or until the thermometer inserted in the center of the pan registers 160 degrees. Let stand for 10 minutes. Cut meatloaf into 12 slices. 

Find more recipes at genesishcs.org/eatwell. 

Try this healthier version of a classic for your next family dinner.

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