Cooking doesn’t have to be hard! In fact, Dole has partnered with Pixar to spread Chef Gusteau’s message from Ratatouille – “Anyone can cook!” Anyone of any age can cook, as long as they have recipes, inspiration, and fresh fruits and vegetables as ingredients!
Dole is launching their “Now We’re (ALL) Cooking” initiative to invite chefs of all ages and experience into the kitchen to discover — or rediscover — a love of cooking. Today, we are bringing you TEN recipes from the “Now We’re (ALL) Cooking!” collection to show that ANYONE can cook!
Air Fried Sweet Frites with Pineapple Sauce
This is a healthier take on french fries, featuring air fried sweet potatoes dipped in a spicy pineapple, jalapeno, honey, and apple vinegar sauce.
- 1 garlic clove, minced
- ½ cup finely chopped DOLE® Pineapple
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely chopped jalapeño pepper
- 1 teaspoon honey
- 1 tablespoon plus 1½ teaspoons cornstarch
- 1 tablespoon chopped fresh cilantro
- 2 large DOLE® Sweet Potatoes, peeled and cut lengthwise into ½-inch thick slices, then sliced ¼-inch thick crosswise
- 2 teaspoons olive oil
- ¼ teaspoon gluten free chipotle powder
- ½ teaspoon gluten free garlic powder
- ½ teaspoon kosher salt
- Heat garlic, pineapple, vinegar, jalapeño, honey, and 3 tablespoons water to a simmer in a small saucepan over medium heat, stirring occasionally
- Reduce heat to medium-low and cook 5 minutes or until pineapple is very tender.
- Whisk 1½ teaspoons cornstarch and ¼ cup cold water in a small bowl; whisk into pineapple mixture, heat to a boil, and boil 2 minutes or until thickened. Stir in cilantro. Makes about ½ cup
- Preheat a 3.3-quart or larger air fryer to 375°F for 5 minutes. Toss potatoes, oil, chipotle powder, garlic powder, salt, and remaining 1 tablespoon cornstarch in a large bowl; transfer to air fryer basket. Air fry 30 minutes or until potatoes are crisp and fork-tender, shaking basket every 5 minutes. Makes about 5 cups.
- Serve Sweet Potato Pommes Frites with Spicy-Pineapple Dip.
Chef’s Tip! Pommes Frites can also be baked in a single layer on a parchment-lined rimmed baking pan at 400°F for 25 minutes or until browned and crisp, turning once
Berry French 75 Mocktail
Fill your glass with this blend of DOLE lemon juice and muddled DOLE blueberries, raspberries, and blackberries!
- ½ DOLE® Lemon, juiced (about 2 tablespoons)
- 1½ teaspoons agave nectar
- 12 DOLE® Blueberries
- 8 DOLE® Raspberries
- 4 DOLE® Blackberries, halved
- 1¼ cups sparkling water
- Fresh basil leaves for garnish (optional)
- Whisk lemon juice and agave nectar in a medium bowl; add berries and muddle with a muddler or wooden spoon. Makes about ½ cup.
- Fill 4 Champagne flutes with ice; add lemon juice mixture and top with sparkling water. Garnish mocktails with basil, if desired. Makes 4 mocktails.
Critic’s Choice Rustic Ratatouille
This recipe is very similar to the famous ratatouille Remy made for Aton in Ratatouille!
- 1 tablespoon olive oil
- 2 medium green and/or red bell peppers, cut into 1-inch pieces
- 1½ medium DOLE® Red Onions, chopped
- 1 medium eggplant, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 cups small DOLE® Cauliflower florets
- 2 cups small DOLE® Broccoli florets
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme plus additional sprigs for garnish
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, juice reserved, and tomatoes quartered
- 1½ DOLE® Lemons, juiced (about 6 tablespoons)
- 2 cups whole wheat pearl couscous
- 1 cup DOLE® Baby Arugula
- Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally.
- Add eggplant, zucchini, cauliflower, and broccoli; cook 10 minutes or until starting to brown, stirring occasionally.
- Add garlic, thyme, ¾ teaspoon salt, and crushed red pepper; cook 30 seconds, stirring occasionally.
- Add tomatoes with their juice and lemon juice; heat to a simmer. Reduce heat to medium-low; cover and cook 30 minutes or until vegetables are very tender.
- Prepare couscous as label directs. Makes about 5 cups.
- Stir arugula into ratatouille; remove from heat. Makes about 8 cups.
- Reserve 2 cups ratatouille; stir ¼ teaspoon salt into a Dutch oven with remaining ratatouille and serve over couscous garnished with thyme sprigs, if desired. Refrigerate reserved 2 cups ratatouille in an airtight container for up to 2 days; use in the Ratatouille Omelet recipe.
Famous Remy Ratatouille Omelet
This recipe is perfect for any of your leftover Rustic Ratatouille. Who says you can’t have breakfast all day long?
- 6 large egg whites
- 5 large eggs
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 cups ratatouille (from Rustic Ratatouille recipe)
- Gluten free nonstick cooking spray
- ¼ cup fat free feta cheese
- 2 teaspoons chopped fresh chives
- Whisk egg whites, eggs, salt, and pepper in a large bowl. Makes about 2 cups.
- Heat ratatouille in a small saucepan over medium heat for 3 minutes or until heated through, stirring occasionally.
- Heat a small nonstick skillet over medium heat; spray with nonstick cooking spray. Add ½ cup egg mixture; cook 1 minute or until eggs begin to set.
- Lift edges of the omelet with a rubber spatula as it cooks, allowing uncooked eggs to run underneath; cook 2 minutes or until eggs are set.
- Add ½ cup ratatouille and 1 tablespoon cheese down center of omelet; fold 1 side of omelet towards the center over ratatouille, then tilt pan to roll omelet, seam side down, onto a plate. Repeat 3 times with nonstick cooking spray, and remaining egg mixture, ratatouille, and cheese to make 3 additional omelets. Makes 4 omelets.
Little Chef Potato-Leek Soup
Ever since we watched Ratatouille for the first time, we have been DYING to know exactly what was in that first pot of soup! It turns out that it included lots of vegetables — cauliflower, carrots, celery, and potatoes. Now, you can make this famous soup for yourself!
- 2 tablespoons olive oil
- 1 large leek, halved lengthwise and thinly sliced
- 2 cups small DOLE® Cauliflower florets
- ½ cup chopped DOLE® Carrots
- ½ cup chopped DOLE® Celery
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 large DOLE® Potato, peeled and cut into ½-inch cubes
- 1 cup unsalted vegetable stock
- 3 cups gluten free and soy free oat milk
- 2 tablespoons finely chopped fresh Italian parsley plus additional for garnish (optional)
- 1 tablespoon fresh lemon juice (from 1 DOLE® Lemon
- 6 tablespoons gluten free breadcrumbs for garnish (optional)
- Heat oil in a large saucepot over medium-high heat. Add leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt, and pepper; cook 8 minutes or until vegetables are tender, stirring frequently.
- Add potato, stock, and milk; heat to a simmer. Reduce heat to medium; cook 10 minutes or until potatoes are easily pierced with a fork.
- Purée soup in batches in a blender on high 20 seconds or until smooth, transferring soup back to the saucepot; stir in parsley and lemon juice.
- Serve soup garnished with breadcrumbs and/or parsley, if desired. Makes about 6 cups.
Five Star Vegan Cheese Spread
A mix of potatoes, cashews, cloves, and vegan cream cheese, this spread would be perfect on a French baguette.
- 1 large DOLE® Potato, peeled and cut into 1-inch cubes (about 9 ounces)
- 1 cup raw cashews
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ cup plain vegan cream cheese, softened
- 1 tablespoon lemon juice (from 1 DOLE® Lemon)
- 2 tablespoons miso paste
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups DOLE® Broccoli florets
- 3 cups DOLE® Cauliflower florets
- 2 large DOLE® Carrots, peeled and cut into 3 x ½-inch sticks
- 1 DOLE® Green or Red Apple, cut into wedges
- ½ (14-ounce) whole wheat baguette, cut into 1-inch cubes
- Cover potatoes and cashews with 1 inch of water in medium saucepot; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until potatoes and cashews are very tender. Drain.
- Pulse garlic cloves in a food processor to chop, scraping down sides with rubber spatula; add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot; heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper; stir until cheese is melted and the mixture is heated through. Makes about 2½ cups.
- Cool spread slightly and transfer to a small bowl; cover with plastic wrap, pressing wrap onto surface. Invert spread in the center of a large serving plate; arrange broccoli, cauliflower, carrots, apple, and baguette around spread.
Gusteau Scallop and Pineapple Salad
A recipe straight from Gusteau! This salad sounds so refreshing with ingredients like plantains, pineapples, spring mix, and scallops.
- 1 ripe yellow DOLE® Plantain, peeled and cut crosswise into 8 (1-inch-thick) pieces
- ½ teaspoon salt
- ¾ teaspoon black pepper
- 8 fresh dry or frozen large sea scallops, thawed if necessary, patted dry (about 9 ounces)
- ½ cup extra virgin olive oil
- 3 cups packed DOLE® Spring Mix
- ½ cup finely chopped DOLE® Pineapple
- ¼ cup pomegranate seeds
- ¼ cup sliced almonds
- 1 tablespoon Champagne vinegar or white wine vinegar
- Preheat oven to 450°F; spray a rimmed baking pan with nonstick cooking spray.
- Place plantains in a single layer on a microwave-safe plate; heat in microwave oven on high 3 minutes or until tender. Place 1 plantain piece, cut side down, on cutting board and smash with bottom of a glass; repeat with remaining plantain pieces.
- Place plantains in a single layer on prepared pan; spray with nonstick cooking spray, and sprinkle with ¼ teaspoon each salt and pepper. Bake plantains 12 minutes or until golden brown, turning once and spraying with nonstick cooking spray halfway through baking.
- Sprinkle scallops with ¼ teaspoon pepper and arrange in a single layer in a large skillet; add oil and heat over medium-low heat 3 minutes or until small bubbles form. Cook 10 minutes or until scallops turn opaque throughout and internal temperature reaches 145°F, reducing heat, if necessary, to maintain gentle bubbles; use a spoon to occasionally ladle oil over scallops throughout cooking. Transfer scallops to a paper towel-lined plate; reserve 2 tablespoons cooking oil.
- Toss spring mix, pineapple, pomegranate seeds, almonds, vinegar, remaining ¼ teaspoon each salt and pepper, and 1 tablespoon reserved cooking oil in a large bowl. Makes about 3 cups.
- Serve salad topped with plantains and scallops drizzled with remaining 1 tablespoon cooking oil, if desired.
Oui Oui Wafer Banana Macarons
This classic French dessert with a TWIST – bananas, kiwi, mandarin oranges, and vegan cream cheese.
- ½ (8-ounce) package plain vegan cream cheese
- 1 small ripe DOLE® Banana, peeled and mashed (about ⅓ cup)
- 3 tablespoons powdered sugar
- ½ kiwi, peeled and finely chopped
- 16 drained mandarin oranges in mandarin orange juice, halved crosswise
- 64 vanilla wafer cookies
- Purée cheese, banana, and sugar in a food processor on high 30 seconds or until smooth; transfer to a medium bowl and stir in kiwi. Cover and refrigerate at least 4 hours or up to overnight. Makes about 1 cup.
- Transfer cheese mixture to small zip-top plastic bag; snip the bottom corner with kitchen scissors. Pipe 1½ teaspoons cheese mixture in center of 32 wafer cookies; place 1 orange slice in the center of cheese mixture and top with remaining wafer cookies. Serve macarons immediately. Makes 32 macarons.
Chef’s Tip! If you aren’t going to serve the macarons right away, refrigerate a small zip-top plastic bag filled with cheese mixture for up to 3 days. Pipe cheese mixture onto the desired amount of cookies for a quick and easy treat.
Tuna au Poivre & Radish-Cucumber Crunch Salad
This salad is easy to make and looks like something straight out of a restaurant!
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon finely chopped fresh thyme
- 4 (1-inch-thick) tuna steaks (about 10 ounces each)
- 1 tablespoon plus 2 teaspoons olive oil
- ¾ teaspoon salt
- 1 bag (12.2 ounces) DOLE® Chopped Sunflower Crunch Kit™
- 1¼ cups thinly sliced English cucumber
- 1 cup thinly sliced DOLE® Radishes
- Stir pepper and thyme in a small bowl. Rub tuna steaks with 2 teaspoons oil and sprinkle with salt; thoroughly coat both sides with pepper mixture, pressing to adhere.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add tuna steaks and cook 6 minutes or until outside is seared, center remains pink and internal temperature reaches 125°F for medium-rare, turning once. Transfer tuna steaks to cutting board; thinly slice.
- Prepare Crunch Kit as package directs in a large bowl; fold in ¾ cup cucumber and ½ cup radishes. Makes about 4 cups.
- Serve salad topped with 2 sliced tuna steaks. Refrigerate remaining 2 sliced tuna steaks, and ½ cup each cucumber and radishes in airtight containers up to 1 day; use in the Tuna Café Sandwiches recipe.
Tuna Café Sandwiches
Another great recipe for your leftover Tuna au Poivre & Radish-Cucumber Crunch Salad! Take your salad on the go by just adding a baguette, lettuce leaves, and artichokes.
- ½ cup drained and coarsely chopped oil-marinated artichokes
- 3 tablespoons fat free mayonnaise
- 1 tablespoon fresh lemon juice (from 1 DOLE® Lemon)
- 1 loaf (16 ounces) whole wheat baguette, cut crosswise into quarters, then horizontally in half
- 12 DOLE® Butter Lettuce leaves
- 2 sliced Tuna au Poivre steaks (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
- ½ cup thinly sliced cucumber (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
- ½ cup thinly sliced radishes (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
- Stir artichokes, mayonnaise, and lemon juice in a small bowl.
- Spread artichoke mixture on bottom halves of baguette; top with lettuce, tuna, cucumbers, radishes, and top halves of baguette.
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Which recipe will you be trying out? Tell us in the comments!