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Strawberries

Dirty Foods

Dirty Foods

Rachel Sherwood

Dirty Foods

The new report points to strawberries as being the most pesticide-contaminated fruit or vegetable tested. It ranked higher than apple, which topped the list for the last 5 years in a row. The EWG looks at the results of tests done by the US Department of Agriculture and the Food and Drug Administration to produce their list. The results of another report done by CBS news found that almost all non-organic strawberries had pesticide resides and nearly half of the tested samples contained at least 10 different pesticide chemicals.

Yes, the FDA acknowledges that most pesticides are safe to consume, and the EPA argues the levels of pesticides found in fresh produce are safe to eat. They also warn that others have been linked to various health issues and neurological problems. So, who’s right? What do we do? By all means don’t stop eating the items found on the Dirty Dozen List. I hope you still love and enjoy strawberries. The EWG just recommends that you purchase the organic versions of the items found on the Dirty Dozen List and of course always thoroughly wash all produce before consuming it. In the end the choice is yours and with most things in life each choice we make has it’s own potential risks and rewards.

The “Dirty Dozen” list:

12.Cucumbers
11.Cherry tomatoes
10. Sweet bell peppers
9. Tomatoes
8. Spinach
7. Cherries
6. Grapes
5. Celery
4. Peaches
3. Nectarines
2. Apples
1. Strawberries

In addition to releasing its “Dirty Dozen” list, the organization also creates its annual “Clean Fifteen” list of fruits and vegetables that were found to have minimal amounts of pesticides:

The Clean Fifteen

15.Cauliflower
14.Cantaloupe
13. Grapefruit
12. Honeydew melon
11. Eggplant
10. Kiwi
9. Papayas
8. Mangos
7. Asparagus
6. Onions
5. Frozen sweet peas
4. Cabbages
3. Pineapples
2. Sweet corn
1. Avocados

Fruit Tartlets

Fresh Fruit Tartlets

Rachel Sherwood

Spring is finally here and springtime gatherings like Easter, Mothers day and Bridal showers are right around the corner. This year make it special with individual servings of these beautiful fresh fruit tartlets with cream cheese filling. They are so simple because I use store-bought gram cracker crusts. Theses crusts are shelf-stable and good to keep on hand for last-minute treats. The filling whips together in minutes, decorating with fresh fruit is creative, and fun even children like to help. Your guests young and old will love these tartlets as they feature colorful fresh fruit on a lightly sweetened cream cheese base.

Fruit Tartlets

(Fresh Fruit Tartlets with Cream Cheese Filling)

Makes 6 (you can easily double this recipe to serve more).

  • 6 store-bought individual graham cracker crusts
  • 1 8-ounce package cream cheese (softened)
  • 1/2 cup powdered sugar (more if you like things sweeter)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • variety fresh fruit  (I like strawberries, kiwis and blueberries because you can slice the strawberries and kiwis to make them go further and these offer a good variety of color. Other good options are raspberries, blackberries, peaches or sliced grapes).

In a medium-large mixing bowl combine the softened cream cheese, powdered sugar, sour cream and vanilla. Mix these together well until creamy and smooth.

Divide the cream cheese mixture evenly among the 6 crusts and top with sliced fruits in a variety of patterns. Cover and chill until ready to serve.

Fresh Pear and blue cheese with Honey

The Magic of Crostini

Rachel Sherwood

I love to make crostini because it takes something that you would otherwise toss out and make it into something delightfully crispy perfect for snacks and elegant appetizers. Take a look at how easy it is to make home-made crostini and magically turn it into one of these three impressive appetizers.

Crostini

(All photos taken by Nikki Santavy)

Crostini:

1 long baguette

¼ cup olive oil

Salt and pepper

Preheat the oven to 400 degrees. Slice the baguette at an angle about ¼ inch thick slices. Spread slices in an even layer on a baking sheet, drizzle one side with half of the olive oil and sprinkle with salt and pepper. Bake for 2-3 minutes until lightly crisp on topside. Remove pan from the oven. Flip slices over and drizzle with the remaining olive oil and sprinkle with salt and pepper; continue baking for anther 2-3 min until crisp. Remove from the oven and allow to cool on the pan. Store in an airtight container for up to 3 days.

3 Sorts of Crostini Toppings:

Fresh Strawberries and Goat Cheese with Basil

Fresh Strawberries and goat cheese with Basil

Top crostini with goat cheese, fresh strawberry slices and thinly slices basil. Drizzle with balsamic vinegar just before serving is desired.

Fresh Pear and Blue Cheese with Honey

Fresh Pear and blue cheese with Honey

Top crostini with goat cheese, fresh pear slices and drizzle with honey just before serving.

Blue Cheese with Toasted Pecans and Grapes

Blue Cheese with toasted Pecans and Grapes

¼ cup chopped pecans

1-tablespoon butter

¾ cup blue cheese, crumbled

1-3 teaspoons milk or cream

½ cup red grapes sliced in half

Fresh parsley or chervil for garnish

In a medium sauté pan melt butter and add pecans stirring to evenly toast about 3 minutes. Remove pecans from pan and allow to cool.

In a small bowl combine crumbled blue cheese, cooled pecans, and just enough milk or cream to have the mixture hold together.

Top each crostini with a scoop of the cheese mixture, press the grapes into the cheese mixture and garnish with herbs, serve immediately.

Watch Rachel Today:

Watch Rachel on Twin Cities Live

Tune in today, Watch Twin Cities Live, local channel 5 at 3pm for Holiday food and presentation techniques that will have you looking good for the festivities to come.