From now until August 31st, 2020, Dole hopes Canadian families will make and share their own nutritious recipes with their fellow Canadians.
For every recipe image featuring a Dole product shared on social media using the hashtag #Dolesunshineforall , Dole Foods Canada will donate $1, to a maximum of $10,000 to Food Banks Canada.
These funds will help support families in-need and ensure there is sunshine for all.
Chef Cory Vitello has partnered with Dole to bring Sunshine For All
To inspire Canadians to include nutritious foods in their daily lives, we’ve partnered with Chef Cory Vitiello to prepare simple snack and meal ideas, using Dole fruit products.
“With many families preparing meals together every day, it’s important to include nutritious foods, like canned Dole pineapple and Fruit Bowls with options like Mandarin Oranges and Diced Peaches,” says Chef Cory Vitiello, a long-time supporter of healthy eating programs for kids and families. “These pantry staples not only save you prep time, but also provide a great base for fun summer treats like my Pineapple & Coconut Chia Seed Pudding, Peach, Kale & Yogurt Frozen Pops and Soba Noodle & Mandarin Orange Bowl.
Pineapple & Coconut Chia Seed Pudding
|1/2 cup chia seeds|
|2 1/2 cups unsweetened coconut milk|
|1/4 teaspoon cinnamon|
|1/2 teaspoon vanilla extract|
Mix all ingredients thoroughly in a glass jar. Let the chia seed sit overnight in the refrigerator to swell. Shake the contents of the jar in the morning before service to break up and let any clumps of chia absorb the coconut milk.
Lay out the garnish in small bowls and allow your kids to assemble their own parfaits.
You can add any extra garnishes you have on hand, as well. This is a good one to improvise with, but here is our favourite:
Dole Pineapple Tidbits
Toasted shredded coconut
Toasted pumpkin seeds
Peach, Kale & Yogurt Frozen Pops
|1 cup of Dole Diced Peaches|
|1 cup chopped and washed kale|
|3/4 cups plain yoghurt|
|3 tablespoons almond butter|
Blend all ingredients until smooth. Pour the mixture into the popsicle molds and set in the freezer.
This is another great DIY job for the kids to get their hands on.
Soba Noodle and Mandarin Orange Bowl
|8oz soba noodles|
|1 cup strained Dole Mandarin Oranges (save the run off juice for the dressing)|
|1 cup shredded red cabbage|
|1/2 cup shredded carrots|
|1/4 cup sliced radish|
|2 cups washed baby spinach|
|Juice from the mandarin oranges|
|2 tablespoons sesame oil|
|2 tablespoons soy sauce|
|Juice of 1 lemon|
|Large pinch of salt|
|2 tablespoons toasted sesame seeds|
|6 sprigs fresh cilantro (optional)|
|2 tablespoons sliced green onion|
|1 whole avocado cut into wedges|
Drop the soba noodles into boiling, salted water and cook for approximately 5 minutes or until just tender, taking care not to overcook them. Strain the noodles and immediately rinse thoroughly in cold running water. Set aside in strainer until ready to use.
Whisk the dressing ingredients together in a large mixing bowl, add the soba noodles and toss until coated. Mix in the carrots, cabbage, Mandarin orange slices, radish and spinach.
Transfer into a large serving bowl and garnish with the sliced avocado, cilantro, green onion and sesame seeds.