Dole has announced a recall on its Endless Summer Salad Kits in 17 states.
The recall was launched due to "possible undeclared allergens" inside the salad bags. The announcement specifies the allergens as fish and egg. The dressing and topping kit inside the bag was intended for "a different Dole product" and was "unintentionally used during a portion of the production." If you've got bagged salad in the fridge, it's just the one version of their many pre-made salads that is part of this recall.
Dole's announcement, shared by the Food and Drug Administration (FDA), says that no illnesses or allergic reactions have been reported. Still, the kits could potentially cause a serious reaction for anyone with an allergy to eggs or fish.
The recall does not impact every bag of Endless Summer sitting on shelves. You're looking for the UPC "0-71430-01073-0," a best-by date of "01-26-21," and lot codes "B00912A" or "B00912B." You'll find the lot code and best by date in the upper right corner of the bag. The UPC code is on the back of the bag in the lower right corner. These specific kits were only distributed in Arizona, California, Colorado, Idaho, Illinois, Iowa, Kansas, Minnesota, Missouri, North Dakota, Oklahoma, Oregon, Pennsylvania, Texas, Utah, Washington, and Wisconsin.
You'll find images of the product and contact information on the FDA's recall page. If you're allergic to anything that might be in the bag, be sure to return it to wherever you bought it.
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February 01, 2021 at 11:07AM
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Dole Is Recalling Salad Kits in 17 States - Thrillist
Welcome back to For The Week, where my goal is to help make your life a little easier by providing tips, tricks and recipes to keep the stress out of your kitchen. Every Sunday, For The Week will set you up for success as you get ready to start the week streamlined.
If you missed last week’s edition, I highly recommend going back and reading it. What’s great about these tips and tricks is that they build off one another, meaning every week you are going to learn something new that you can simply add to what you already know.
Pick one meal and eat the same thing for the entire week
It’s that simple. Pick one meal and eat the same thing for the entire week.
But I’m sure you are thinking, it’s not that simple. How do I prep all of that? What do I do if I get bored? Good questions.
Let’s start at the beginning. Many people find this rule easiest to implement at breakfast. When I first added this rule into my meal prep, that’s the meal I went with. Lately, since I’ve been at home more often, I’ve started using lunch as an opportunity to stay consistent. By having that one meal set in stone ahead of time, it cuts out any extra decisions I have to make during the day about what I’m going to eat.
Researchers at Cornell University estimate we make 226.7 decisions about food each day. And many of those decisions pop up because of a lack of planning and preparation. I know I’m more inclined to order takeout when I have nothing planned or ready to go (one of the reasons why the Refrigerator Plate is so helpful).
Start small and think simple. Overdoing it or making the meal too complicated right away will only discourage you. This is supposed to make your life easier, not add more stress. Perhaps you start by whipping up some grilled chicken and roasted veggies over the weekend. Yes, it’s a simple meal. But it also gives you a lot of opportunity to beat food boredom during the week. Add different sauces, make it into a wrap, turn it into a rice bowl. It’s a great, simple base to get you started.
If you aren’t on board just yet, another good way to build up consistency is to use dinner as an opportunity to prep meals for the next day. Yes, it’s likely you’ll be eating the same thing (or at least, something pretty similar). But you’re already making your kitchen dirty. Why not squeeze out an extra meal?
My ‘One Meal’ Right Now
I’m about to prove to you that meal prep doesn’t need to be fancy or complicated to make your life easier and give you delicious meals.
Meet my fancy-ish Chopped Asian Sesame Salad. Every Sunday, I prep this bad boy in under 20 minutes. Then when it’s lunch time, I heat up some chicken, slice up an avocado, throw on some dressing and my lunch is ready to go.
I have been eating this salad for lunch for the last few months. It is so simple and delicious and I’m obsessed. It fits all of my needs — tastes good, loaded with veggies and easy!
Ingredients
One bag of Dole Chopped Sesame Asian Salad
Broccoli
Cauliflower
Cucumber
Carrots
Red onion
Cherry tomatoes
Garbanzo beans
Edamame (Tip: Trader Joe’s Ready-To-Eat Edamame)
Directions
Empty salad mix into large bowl. Set aside dressing and wonton chips.
Clean and chop broccoli, cauliflower, cucumber, carrots and red onion. Add to salad.
Rinse tomatoes and beans. Add to salad.
Add edamame.
Toss.
Separate salads out into containers and store in fridge until ready to eat.
Add dressing and wonton crisps immediately before eating. Toss again.
You’ll notice there are no amounts listed in the ingredients. What I need nutritionally and what you need nutritionally are going to be different. Make this salad your own. This plan makes anywhere from 5 to 10 salads for the week for me. I typically divide it out in five containers to get me started and then split things up from there. This is a great option if you are someone who is trying to eat smaller meals throughout the day, too.
Tips
You’ll likely need more salad dressing than what’s provided in the Dole salad packet. I’ve tried a few different Sesame Asian dressings and I like the Panera brand the best so far. What’s great about this salad is that it works with other dressings as well — eat whatever you enjoy.
I add protein to my salad to complete the meal. It’s typically chicken, either leftovers from dinner, grilled chicken I’ve meal prepped over the weekend or gluten-free chicken nuggets I microwave and cut up before adding to the salad.
I love adding avocado to my salads. Like the dressing and the wonton crisps, I don’t add the avocado until I’m ready to eat the salad. Sliced avocado doesn’t last long, even in the fridge. So if you are traveling with your lunch or bringing it into the office, add the avocado as close to lunch time as possible.
These are the items I enjoy in my salad. You should put whatever you like to eat in your salad. I will say, the more I eat this veggie-loaded delight the more I crave veggies. It’s an easy, delicious way to get started on a veggie dense diet.
In September, I introduced you to Justin and Becky Ahlstrom of Andoverr who were doing the unthinkable -- opening a restaurant during a global health pandemic. Not only did they successfully open their restaurant, they’ve since added an entire new menu to their repertoire -- brunch!
Note: Margie’s has a ton of gluten-free and vegan options on their menu, making it a great stop for families who need those substitutions.
Margie’s Kitchen and Cocktails is open for dinner Wednesday through Friday and all day Saturday and Sunday.
Like Lindsay’s work? Follow her recipes, blogs and videos here on Bring Me The News or on her website https://lindsayguentzel.com/. Or follow her on social media @LindsayGuentzel on Twitter and Facebook.
February 01, 2021 at 05:46AM
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For The Week: Eat this delicious salad for 1 meal the next 7 days - Bring Me The News
■ 6 cups Florida new potatoes, quartered, cooked and cooled
■ 2 tablespoons rice vinegar
■ 1 tablespoon olive oil
■ 2 tablespoons mayonnaise
■ ½ cup assorted color Florida bell peppers, diced
■ ½ cup red onion, diced
■ 2 tablespoons fresh parsley, chopped
■ Sea salt and fresh ground pepper, to taste
PREPARATION
Florida Grouper Sandwich
■ Preheat a large sauté pan over medium-high heat. Lightly season the grouper fillets with Cajun seasoning, salt and pepper. Put the cooking oil in the preheated pan and carefully add the seasoned fish fillets to the pan.
■ Cook fillets for about 2 minutes on each side depending on thickness until golden brown and cooked throughout. Place fillets on cut, open rolls. In a small bowl, combine mayonnaise, lemon juice, paprika and cayenne.
■ Taste and adjust seasoning with salt and pepper. Assemble sliders using lemon mayo, lettuce, tomato and red onion. Use a bamboo skewer if needed to keep sliders standing. Serve with potato salad.
Florida New Potato Salad
■ Combine all ingredients into a medium-sized mixing bowl. Stir ingredients to completely combine. Taste potato salad and adjust seasoning with salt and pepper. Serve cold.
Originally domesticated in Latin America more than 5,000 years ago, sweet potatoes currently grow in more developing countries than any other root crop, with up to a million tonnes produced in the Caribbean per year (FAOSTAT, 2016). Identified as the fifth most important food crop in the developing world, and one of the main crops identified for Caribbean food security, sweet potatoes produce more biomass and nutrients per hectare than any other food crop. This superfood has immense potential to fuel Caribbean development, not only in the alleviation of food insecurity and as a nutrition crop but also from the perspective of climate adaptation and mitigation, and as a driver of economic development.
Sweet potatoes are able to grow in a variety of settings and conditions. Small and subsistence farmers have the ability to produce the crop on small parcels of marginal or inferior land without pricey inputs such as labour, fertilizers and irrigation— allowing rural communities to take charge of their own production and food security. As sweet potatoes have gained importance as a strategic crop, many production systems have transitioned to larger, commercial-sized acreages.
The largest producers in the region are currently Jamaica (43,188 tonnes in 2019), Haiti (42,002 tonnes in 2019), St Vincent and the Grenadines (2,500 tonnes in 2019), Dominica (2,385 tonnes in 2019) and Barbados (2,093 tonnes in 2019). (FAOSTAT)
Sweet potato is conducive to sustainable growth, producing high yields per unit area of land with limited impact to air, water, land, soil or forests and can grow at both high and low altitudes, with a smaller environmental footprint than other staple crops. It easily adapts to harsh environmental conditions— also making it a climate-resilient crop— and provides environmental benefits with respect to climate change mitigation and soil health.
As a perennial, or crop that lives for 3 or more years, the sweet potato crop does not need frequent replanting or reseeding which means that it is not damaging to the soil and can grow in extremely dry conditions.
Raw Caribbean sweet potatoes
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In 2020, Dr Angela Alleyne, Senior Lecturer in Biochemistry at the University of the West Indies (UWI), conducted research on 15 varieties of sweet potato across five Caribbean countries, and identified several drought-tolerant varieties under commercial production in Dominica (“SDPW-01” and “SRDY-DOM”), Grenada (“Cricket Gill” and “Hucky”), Jamaica (“Ganja” and “Fire on Land”), and St. Lucia (“SSLYY”). These climate resilient varieties are an excellent choice for production as the region continues to experience more severe dry seasons.
Recently, the “Up-lifter” variety of sweet potato, in Jamaica, was also identified for its role in soil protection. Farmers have reported that within 10 weeks of planting, the crop covers the soil, preventing erosion.
Sweet potatoes present an excellent opportunity for food waste reduction— most parts of the plant are edible, including leaves, roots, and vines. Regional processors have reported that between 30 and 50 per cent of production typically gets thrown away in processing, but with some creativity, this is avoidable.
An effective role for the underutilized parts of the sweet potato plant, for example, is in animal feed. Not only is sweet potato a nutritious option for animals, but studies have suggested that animals fed on high protein sweet potato vines produce less methane gas, helping to reduce the 220 pounds of harmful emissions that a single cow produces each year.
From a nutritional perspective, sweet potato is a super food. Sweet potatoes are rich in carbohydrates, micronutrients, antioxidants and fibre and produce more edible energy per hectare per day than wheat, rice or cassava. The leaves and shoots are good sources of vitamins A, C, and B (Riboflavin) and the flesh is one of the best food sources of beta carotene, a powerful antioxidant that the body can convert to vitamin A. Just 125 grams of sweet potato can meet the daily Vitamin A requirement of a preschool child, thus protecting that child from stunting and night blindness.
Globally rising food prices and reduced availability of staples such as cereals and grains has led the governments of the region to establish food and nutrition security goals to reduce reliance on imports, through import substitution with traditional staples, such as sweet potato.
Sweet potato’s role as a strategic food crop was highlighted in Grenada, during COVID-19, when the population was at its most vulnerable.
“What we have seen here at CARDI is a massive increase by farmers and home gardeners in sweet potato production, and this took place as a result of COVID-19,” explained Reginald Andall, the Caribbean Agricultural Research and Development Institute (CARDI) representative to Grenada. “People have taken it into their own hands to try to increase their local food production, and this is the first year in many years that we have seen such a great demand for sweet potato planting material.”
According to Dr Greg Robin, Jamaica country representative of CARDI, there is an under-tapped income opportunity for regional producers, in that the Caribbean imported approximately $57.4 million worth of sweet potatoes in 2019. Trinidad and Tobago imported 393 tonnes of sweet potatoes during that year alone.
And at a consumer level, not only is sweet potato nutritious and delicious, but it is also affordable. In June 2014, a research team obtained the average prices and nutritional benefits of one hundred and fifty eight commonly consumed foods across six parishes in Jamaica, after which they were ranked. Sweet potato was found to be the cheapest food to make it into the top ten.
In the region, the root vegetable has been typically used in its primary state, either baked, boiled or fried, as an accompaniment to a protein, or as a key ingredient in traditional dishes such as sweet potato pie or Ducana, a dumpling or pudding made from sweet potato, grated coconut, sugar, flour, coconut milk, and/or water, raisins, ginger, grated nutmeg, salt and vanilla extract.
“Sweet potato is the candy vegetable,” says Barbadian Chef, Jason Howard. “It’s one of my favourite vegetables to cook with as it has the perfect texture and taste and is very versatile when transformed into a powder or liquid form.”
6 hour roasted sweet potato with scotch bonnet confit, carrots, coconut stewed peas with stuffed ... [+]cabbage parcel and finished with a vegan jus, by Barbadian Chef, Jason Howard
Jason Howard
Due to a growing health consciousness among Caribbean consumers there has been an emerging market for value added products made with sweet potato.
In recent years, agri-processers have begun to convert the crop into starch, flour, alcohol, confectionery, snacks, purees and thickening agents, nutraceuticals, animal feed, and other value added products.
In September 2020, it was announced that CARDI would be collaborating with the Food and Agriculture Organization (FAO) to set up a solar-energy drying project to produce flour from sweet potato in Grenada. That project is ongoing.
In September 2020, Onel Williams, owner of food services company Essential Goods and Services Trading Ltd, producers of the Nella's Foods JA brand, launched Nella's Tendaronis, Jamaica’s first sweet potato pasta.
Onel Williams with Nella's Tenda Ronis, Jamaica's first sweet potato pasta
Onel Williams
In Barbados, agri-food processor Carmeta’s transforms the succulent Bajan sweet potato into a variety of value added options including Carmeta’s Sweet Potato Flour, Carmeta’s Marion Sweet Potato Cookies and Carmeta’s Sweet Potato ‘n Spice Sorbet.
Starch and flour processing from sweet potato has provided the opportunity to create new economic and employment activities for rural households, while adding nutritional value to local food systems. Repositioning sweet potato production and its potential for value-added products will optimize its food systems benefits to the region.
Sweet potato is the Caribbean’s regenerative giant. It is adaptable to a wide range of uses, from food security crop to cash crop, from human nutrition to animal feed, from fresh food to processed products and as a strategic regenerative crop for the community, the economy and the environment.
January 31, 2021 at 11:57PM
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Sweet Potato Is The Caribbean’s Regenerative Giant - Forbes
The UK’s departure from the European Union has created a catch-22 for some Irish farmers who can no longer import British seed potatoes but the move could revitalise the domestic trade in the product.
The import ban has the potential to cause headaches for farmers growing potatoes for consumers and for the snack industry, with a switch to seed potato from the Continent bringing increased transport costs and the prospect of importing diseases.
Before the Brexit trade deal there was concern over a threat to the traditional “chipper chip” as it was unclear if the British potatoes traditionally used in Irish fish and chip shops could still be imported. The pre-Christmas trade agreement between the EU and UK resolved that issue and British “table” potatoes continue to cross the Irish Sea.
However, seed potatoes – from which farmers grow their crop – can no longer make the same journey as EU-UK phytosanitary regulations are now not aligned.
The Department of Agriculture warned Irish farmers of the issue last year given their reliance on seed potatoes from Britain, particularly Scotland. Most stocked up before the end of the Brexit transition period so they could plant their crops this spring.
Thomas McKeown, chairman of the Irish Farmers’ Association (IFA) potato committee, said the production of potatoes would be unaffected this year as most had planned ahead. However, he warned that the ban could present “a huge problem” next year and beyond.
Crisp manufacturer Tayto Snacks moved – along with its suppliers – to take early delivery of its stock of seed potatoes from Britain and the EU ahead of the Brexit deadline. Despite the uncertainty, it sought to reassure consumers that it would take “appropriate steps” to maintain supplies in the years ahead.
Mr McKeown said there is still hope that a deal can be reached between the UK and EU allowing the seed potato trade to resume. But in the absence of a deal, most Irish farmers are going to have to source seed potatoes from the Continent while waiting for the indigenous industry to ramp up. Minister for Agriculture Charlie McConalogue is understood to be exploring how to re-establish and develop a national seed programme.
Mr McKeown said this presents “a great opportunity” but he cautioned that it could take years to achieve. He said importers are looking in the short-term at France and Poland as possible alternative sources of seed potatoes.
Diseases
There is concern among Irish farmers that bringing in more continental seed potatoes increases the risk of importing diseases such as brown rot, present in the Netherlands and some other countries.
Co Meath farmer Paddy Reynolds, who supplies Tayto and also sells to supermarkets, stocked up on the seed potatoes he needs for the year in December. That move avoided a potential crisis, but led to extra storage costs.
He said it is “imperative” that the native seed industry gets back up and running. Without an EU-UK deal, he would have to “bite the bullet” and get potatoes from elsewhere in Europe. However, he warned that a grower could end up out of business if an imported disease such as brown rot struck their crop.
Asked about efforts to reach a deal on seed potatoes, the UK’s Department for Environment, Food and Rural Affairs said it understands the importance of the product to UK exporters and “we continue to engage” with the European Commission “with the aim of finding a resolution soon”.
The commission would not be drawn on the issue, with a spokesman saying the export of seed potatoes from Britain to the EU “is no longer possible as the UK has decided to no longer align itself to EU phytosanitary rules”.
The Department of Agriculture said the UK’s request for a derogation for seed potato exports will be examined by the commission and EU member states.
Mr McKeown said boosting the indigenous seed potato industry would take significant investment, but “ the opportunity is there if we have the will to take it”. He said he does not know if Ireland will ever get back to being fully self-sufficient in this regard but “by God we can put a fair dent in it with the backing of all sectors in the industry”.
February 01, 2021 at 10:00AM
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Post-Brexit issue creates catch-22 for Irish potato growers - The Irish Times
Now, a TikTok user has posted a video on a kitchen shortcut that’s raising some eyebrows: making mashed potatoes out of potato chips.
TikTokker Eli, known as @elis_kitchen on the social media platform, is known for posting food hacks. But Eli’s Signature Cheesey Mashed Potatoes recipe is a bit unusual, to say the least.
The home chef starts out with a pot of boiling water, then adds some salt and vinegar. Next, he dumps multiple snack-size bags of Lay’s potato chips into the pot and stirs until they become soft and translucent.
Once the chips are “cooked” through, Eli drains them in a colander and returns them to the pot — but not before throwing back a shot of the strained potato water. Um, OK.
From there, the finishing touches include= adding some shredded cheese and smoked paprika.
“Please go buy actual potatoes,” posted Miranda Smith. “They’re not even that expensive.” Others noted that instant potatoes exist, so there’s no reason to use chips.
TikTok user Alexis seemed concerned about the lack of nutritional value of the dish, writing, “This is why doctors get paid as much as they do.”
Another commenter, Morgan Fortay, sent out the call for a food expert to come in and save the day.
“I can’t wait for Gordon Ramsay to find this,” Fortay posted.
But, you might be surprised to find out that world-famous chefs have used a similar method to create a potato purée. “Top Chef” judge and chef Chris Santos shared the secret with Insider.
“While we were competing against each other, the brilliant chef Alex Guarnaschelli taught me that you can make a deep, satisfying, delicious, silky potato purée by rehydrating potato crisps in cream and then blending,” he said.
Maybe Eli’s viral creation isn’t so crazy after all.
Salad is one dish that comes to most people's mind when they think of healthy eating and dieting for weight loss. A portion of salad either with a meal or as a mid-snack is an easy option to keep oneself full and increase servings of vegetables and fruits.
Truth be told, eating a salad does not necessarily mean that you are eating healthy. Your bowl of salad can either lead to weight loss or can become a reason for weight gain, depending on the ingredients you choose to add to it. The salads served in restaurants are more likely to sabotage the number on the scale. Here are 5 common mistakes people make while preparing their bowl of salad that can impair their weight-loss efforts.
It might seem fair to reduce ingredients from your salad to cut down the calorie intake. But that should never be protein. As you already must be consuming less of carbs and fat, cutting down protein would not be a good idea. Protein is the building block of cells and you need to consume it every day to maintain RDI. This macronutrient increases satiety and prevents you from unhealthy munching. Always add good sources of protein in your salad like nuts and seeds, eggs, chicken breast or a handful of chickpeas.
Fats, carbs and protein are the three vital macronutrients, required by our body on a daily basis. While you might be cautious about the intake of saturated and trans fat, never shun fat altogether. There are two types of fat- bad and good. Bad fats are unhealthy for weight. Good fat supports the weight loss process by promoting satiety. Choose healthy sources of fats for your meal like olive oil, avocado and fatty fish.
Salad dressing adds flavours to the dish, but to satisfy your taste buds do not drown your green and fruits in its creamy fatty layers. Instead of creamy cheesy dressing or mayonnaise, prefer to add olive oil with vinegar and avocado-based dressings with heart-healthy fats. Besides adding flavour to your dish, it satisfies your hunger and keeps your fuller.
The core ingredient of your weight loss salad should always be veggies. Rather than opting for one or two green vegetables, add different varieties like tomatoes, cucumber, lettuce, broccoli or carrot. The more veggies you add in your food, the more nutrients you will get. Try to stick to raw vegetables.
Adding toppings to the salads is important for some people. But loading your salads with different kinds of toppings like cheese and croutons is not an ideal choice. Choose healthy toppings like nuts and do not overdo it. You can even add blueberries or blackberries to get a good dose of antioxidants.
LOUISVILLE, Ky. (WDRB) -- Walk in the door at Georgia's Sweet Potato Pie Company and you're instantly hit with the sugary smell of delicious desserts.
Deyago Urrutia and his wife Dawn serve up pies, cupcakes, and even candles at their new shop in the Highlands. The couple started the pie company in late 2016 as a way to fund their nonprofit.
"We weren't trying to invent the wheel. We was just trying to do our part in the community," said Urrutia.
The pair gives books to kids, but helping others takes funding so the pies served a purpose.
"Our first event we gave pies away and people couldn't believe it," said Urrutia.
Word quickly spread and the pair started selling hundreds of pies a week at farmers markets around town.
"It's all history from there," he said.
They recently moved into their own storefront in the heart of the Highlands, serving more than a thousand people at their recent grand opening. Angie Jones-Clark became a fan four years ago and admits she didn't think she liked sweet potato pie at first.
"We ate the whole thing," said Jones-Clark.
Now, she's happy to see all the Urrutias hard work pay off.
"I could not be happier for them. If ever anyone deserved to have this success it's this family," she said.
The family is hoping that success continues because with each pie sold, another book ends up in the hands of a kid.
"The pies pay for the books. You just bring your little ones in, they could even be teenagers, and have them grab a book," said Urrutia.
It's something he doesn't take for granted.
"There's nothing like it because I know when I was young kid I really didn't have an opportunity to get a lot of books so it does bring joy to you," he said.
Georgia's Sweet Potato Pie Company is located at 1559 Bardstown Road. It's open Wednesday through Sunday.
Copyright 2020 WDRB Media. All Rights Reserved.
January 31, 2021 at 09:49PM
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Georgia's Sweet Potato Pie Company serves desserts with a side of purpose - WDRB
Pampushki are starchy bites usually served with soup, such as borscht. Much of the time, pampushki are yeast rolls, usually drizzled with butter and garlic. Pampushki (singular – pampushka) is common in Russia, Ukraine, and other parts in Eastern Europe. These pampushki are made with potatoes, stuffed with cheese, and pan fried until cooked and crispy…need I say more?!
What sets these pampushki apart from generic potato pancakes is that they are made with both mashed potatoes and shredded raw potatoes. Creamy, crunchy, and fried to golden, brown, and delicious, they contain a luscious cheesy filling made from farmer’s cheese, Parmesan and chives.
You can use shredded mozzerella cheese or the cheese of your choice and add to or change up the filling to suit your taste; caramelized onions, bacon,or chopped mushrooms, etc. Potato pampushki can be served as a main course, side dish, appetizer, or snack.
While millions of Americans wait for the COVID-19 vaccine, hospital board members, their trustees and donors around the country have gotten early access to the scarce drug or offers for vaccinations, raising complaints about favoritism tainting decisions about who gets inoculated and when.
By
Associated Press
January 31, 2021 at 06:13AM
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Dole recalls salad kit over allergy concerns - Hawaii News Now
Due to possible undeclared allergens (fish and egg)
Company Name:
Dole Fresh Vegetables, Inc.
Brand Name:
Brand Name(s)
Product Description:
Product Description
Dole™ Endless Summer Salad Kit
Company Announcement
Dole Fresh Vegetables, Inc. is voluntarily recalling a single lot code of Dole™ Endless Summer Salad Kit.
Description
UPC
Best If Used by
Date
Lot Code
Dole™ Endless Summer Salad Kit
0-71430-01073-0
01-26-21
B00912A
B00912B
This recall is due to possible undeclared allergens (fish and egg) in Dole™ Endless Summer Salad Kit. The dressing and topping kit (masterpack) designed for a different Dole product was unintentionally used during a portion of the production of the salad. Dole Fresh Vegetables, Inc. is coordinating closely with regulatory officials. No illnesses nor allergic reactions have been reported to date in association with the recall. However, people who have an allergy to fish or eggs may have a serious or life-threatening allergic reaction if they consume this product.
The product lot code and Best if Used by Date is located on the upper right corner of each bag and the UPC code is located on the bottom right corner of the back of each bag. The impacted products were distributed in AZ, CA, CO, IA, ID, IL, KS, MN, MS, ND, OK, OR, PA, TX, UT, WA, and WI. Consumers are advised to check product they have in their homes and discard any product matching the production description, UPC codes, product lot code and Best if Used by Date listed above.
No other Dole products are included in the recall. Only Dole™ Endless Summer Salad Kit with the exact UPC code, lot code and Best if Used by Date identified above, are included in the recall. Consumers who have any remaining product should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Consumer Center at 1-800-356-3111, which is open 24 hours a day.
Company Contact Information
Consumers:
Dole Consumer Center
1-800-356-3111
Product Photos
January 28, 2021 at 12:00PM
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Dole Fresh Vegetables Announces Limited Voluntary Recall of Dole™ Endless Summer Salad Kit Due to Undeclared Allergens - FDA.gov
We love salads at our house. They’re a relatively quick and easy way to put a delicious side on the table and can make a seriously delicious main course some nights, too. While Jack could eat lettuce and ranch every night, we like to mix things up a bit.
Years back we started adding apples, blue cheese and a tangy dressing to our salads and really loved the sweet and sour combo, so we often still find that kind of salad on the table these days.
Now in case y’all haven’t bought apples in the grocery store lately, there are quite a few options these days. I’ll admit that my most recent favorite was the Honeycrisp. It’s so bright, tangy and crisp. But, man, they can be expensive. They’re also delicate and don’t last long. And then I found the EverCrisp. Cue the angelic sounds.
The EverCrisp is a newer apple that’s a cross between a Honeycrisp and a Fuji. It’s got the crispness and effervescent flavor of the Honeycrisp, but the sturdiness of the Fuji. It’s perfect to be eaten fresh, all by itself, or to be put into fresh applications like this salad.
The dressing and pecans can be made prior to the salad for more than a week. (Stacey Little/Southern Bite)
The dressing and pecans can be made prior to the salad for more than a week. (Stacey Little/Southern Bite)
It is 100% our new favorite apple. And my entire family agrees. In fact, every single person I’ve shared the EverCrisp with has been super-impressed with the flavor and texture.
And they’re probably available right now at your local grocery store. Just be sure to grab enough for this salad and a few extra for snacking. You’ll thank me later.
So let’s talk about this salad:
Making the vinaigrette is as simple as whisking the ingredients together. This dressing recipe might have a few more ingredients than you typically see in my work, but I promise you it is 100% worth the extra little effort.
Plus, this is going to make enough dressing for more than one salad. So you can store it in the fridge for another one, or just use it to dip more of those delicious EverCrisp apples in as a snack like I do.
The candied pecans are an extra step, too. But I’ve made them as easy as possible. You’ll have these ready in less than 15 minutes.
You can certainly buy some candied pecans at the grocery store to save a little time, too.
Both the dressing and the pecans can be made in advance if you’re pressed for time. Simply store the pecans at room temp in an airtight container. The dressing will keep in the fridge in a jar, or another airtight container, for a week or so.
The sweet and zesty dressing is the perfect complement to the mild lettuces and the sharp blue cheese. And, of course, I had to throw some pecans in there.
Y’all are going to seriously love this salad and all the delicious flavor packed in it. And you’re going to love those apples, too.
Apple Pecan Salad with Apple Cider Vinaigrette
Prep time: 20 minutes
The sweet and zesty dressing complement the mild lettuce and sharp blue cheese. (Stacey Little/Southern Bite)
Cook time: 10 minutes
Serves: 4 to 6
Ingredients
1 (11-ounce) package spring mix
3 EverCrisp apples, cored and thinly sliced
4 to 6 ounces blue or gorgonzola cheese crumbles
2/3 cup dried cranberries
For the Candied Pecans:
2 teaspoons butter
1/4 cup firmly packed light brown sugar
1/2 teaspoon kosher salt
1 tablespoon water
1 cup pecan halves
1/8 teaspoon cinnamon
For the Apple Cider Vinaigrette:
2/3 cup olive oil
1/3 cup apple cider vinegar
1 tablespoon white vinegar
3 tablespoons fresh lime juice
3 tablespoons pineapple juice
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
To make the candied pecans:
Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
In a small skillet over medium heat, add the butter, brown sugar, salt and water. Stir until the butter and sugar have melted.
Add the pecans and cook, stirring very frequently, for about 3 minutes, being cautious not to allow the mixture to scorch.
Remove from the heat and add the cinnamon. Stir to combine.
Spread the pecans on the prepared baking sheet and bake for 5 minutes.
Allow to cool completely before using on salad.
To make the dressing:
Whisk the oil, apple cider vinegar, white vinegar, lime juice and pineapple juice together.
Add the honey, salt, black pepper and garlic powder and whisk to combine.
Set aside.
For the salad:
Add the spring mix to a large bowl and top with the apples, blue cheese, candied pecans and cranberries.
Drizzle with the desired dressing amount, then toss and serve.
Note:
The candied pecans and vinaigrette can be made in advance. Store the prepared pecans at room temperature in an airtight container and store the dressing in the refrigerator in a jar or another airtight container.
INDIANAPOLIS (WISH) — Here’s a healthier approach to snacks for the upcoming big game: Sweet Potato Nachos.
3 sweet potatoes, sliced into coins
Olive oil or cooking spray
Salt
1/2 teaspoon garlic powder
1 rotisserie chicken, meat removed and shredded
1/4 red onion, thinly sliced
4 green onions, sliced
1 cup cherry tomatoes, sliced
Guacamole
1/2 cup feta cheese or queso fresco
Preheat oven to 425. Toss sweet potato slices with olive oil or coat with cooking spray. Lay sweet potato slices in a single layer on a baking sheet, and sprinkle with salt and garlic powder.
Bake until sweet potatoes get slightly crispy, about 25 minutes.
Remove and toss sweet potatoes together and arrange on a serving platter. Top with shredded rotisserie chicken, sliced green onions, sliced cherry tomatoes, dollops of guacamole and sprinkle with feta cheese. Serve!
January 30, 2021 at 11:02AM
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Two San Francisco Bay Area residents have filed a lawsuit alleging that Subway's tuna filling is “a mixture of various concoctions that do not constitute tuna, yet have been blended together by defendants to imitate the appearance of tuna.” (Joe Raedle/Getty Images)
January 30, 2021 at 02:37AM
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2 customers sue Subway, claiming its tuna salad contains ‘anything but tuna’ - Chicago Tribune
2 pounds white creamer potatoes or small red bliss potatoes
1 pound green beans de-stemmed and cut into 2 inch pieces
1 tablespoon chopped garlic
¼ cup extra virgin olive oil
2 tablespoons chopped mint
1 teaspoon kosher salt
Place the washed potatoes in a large pot covered with cold water and bring to a simmer over high heat. Turn the heat down to medium and simmer for an additional 12 minutes or until the potatoes are cooked. Strain and let cool to room temperature. In the meantime bring 3 quarts of salted water to a boil and blanch the green beans for 2 minutes. Strain then place the cooked green beans in a large mixing bowl. Quarter the potatoes and add them to the green beans. Toss with the chopped garlic, olive oil, chopped mint, and kosher salt. Mix well and adjust seasoning with salt if necessary.
Makes 6 cups.
January 30, 2021 at 04:27AM
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SAN FRANCISCO - Two San Francisco Bay Area residents have filed suit against the popular fast food chain, Subway, over allegations that the tuna salad is "anything but tuna."
The plaintiffs, Karen Dhanowa and Nilima Amin, claim in their lawsuit that Subway is trying to "capitalize on the premium price consumers are willing to pay for tuna."
Dhanowa and Amin visited numerous Subway locations throughout California to collect samples of the tuna salad. Their findings concluded that the concoction did not contain tuna, but instead a variety of substances masked to fool the average customer.
In a response, Subway said the allegations were "reckless and improper." The company said it plans to defend its product to the fullest extent.
"The taste and quality of our tuna make it one of Subway’s most popular products and these baseless accusations threaten to damage our franchisees, small business owners who work tirelessly to uphold the high standards that Subway sets for all of its products, including its tuna,” a spokesperson for Subway said.
The plaintiffs are in the process of getting the claim certified as a class action lawsuit, which will allow any customer who purchased a tuna sandwich from Subway after Jan. 21, 2017 to join in on the case.
January 30, 2021 at 02:55AM
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Customers sue Subway, claim tuna salad is 'anything but tuna' - WBRZ
Waldorf Salad is a classic of American cuisine. It was created in 1893 by Oscar Tschirky maître d’ of the Waldorf-Astoria Hotel in New York City. The first serving was on March 14, 1893 to 1,500 guests at a charity ball for St. Mary’s Hospital for Children. It was an instant success.
In 1896 Tschirky published The Cookbook by Oscar of the Waldorf. This book made his recipe readily accessible which resulted in his creation becoming widely popular throughout much of the 20th Century. A 1934 Cole Porter song “You’re the Top” highlighted this acclaim in the lyric, “You’re the top. You’re a Waldorf Salad.” At the height of this popularity Waldorf Salad was ordered 20,000 times a year by diners at the hotel.
Waldorf Salad is low in cholesterol, high in vitamin C, and, if made with low fat mayonnaise, contains no saturated fat. It is not only nutritious but can be served in various ways such an entrée, a light meal, or an appetizer.
The original recipe contained three ingredients - diced red apples, celery, and mayonnaise. We make two variations of this original salad. Waldorf Salad with Peanut Dressing from a Virginia Travel Guide that includes two popular Virginia products - peanuts and apples. The second is Chicken Waldorf Salad from myplate.gov, a USDA website which provides recipes and resources for healthy and budget-friendly meals.
WALDORF SALAD WITH
PEANUT DRESSING
Makes 4 servings
2 cups diced semi-tart apples such as Granny Smith, washed well and not peeled
1/3 cup raisins
½ cup diced celery
½ cup chopped salted peanuts
¼ cup creamy peanut butter
¼ cup honey
¼ cup mayonnaise
1 to 2 teaspoons lemon juice (optional, if using sweeter apples)
In a bowl, toss together apple, raisins, celery, and peanuts. Set aside. In a small bowl, blend peanut butter, honey, and mayonnaise. Toss with apple mixture and serve on a bed of lettuce.
CHICKEN WALDORF SALAD
Makes 4 servings
To prepare the chicken, we recommend poaching boneless, skinless chicken breasts using the instructions below. You can also use store-bought rotisserie chicken. If you do, keep in mind that it is already salty. Omit the salt in the dressing.
1/3 cup low-fat mayonnaise
⅓ 1/3 cup nonfat or low-fat plain yogurt
2 teaspoons lemon juice
¼ teaspoon salt
3 cups chopped, cooked chicken breast
1 medium red apple, diced
1 cup halved red or green grapes
1 cup sliced celery
½ cup chopped walnuts, divided (toasted if desired)
Whisk mayonnaise, yogurt, lemon juice, and salt in a large bowl. Add chicken, apple, grapes, celery, and half of the walnuts. Stir to coat well. Serve on lettuce, if desired, and topped with the remaining walnuts.
COOKING TIP: POACHED CHICKEN
To cook chicken in a hurry, the easiest way to cook it is to poach it. For 2-3 cups chopped or shredded cooked chicken, place one pound of boneless, skinless breasts in a skillet or saucepan. Add lightly salted water or chicken broth to cover and bring to a boil. Cover and reduce heat to low. Simmer until the chicken is cooked through and no longer pink in the middle, approximately 10-15 minutes.
2 pounds white creamer potatoes or small red bliss potatoes
1 pound green beans de-stemmed and cut into 2 inch pieces
1 tablespoon chopped garlic
¼ cup extra virgin olive oil
2 tablespoons chopped mint
1 teaspoon kosher salt
Place the washed potatoes in a large pot covered with cold water and bring to a simmer over high heat. Turn the heat down to medium and simmer for an additional 12 minutes or until the potatoes are cooked. Strain and let cool to room temperature. In the meantime bring 3 quarts of salted water to a boil and blanch the green beans for 2 minutes. Strain then place the cooked green beans in a large mixing bowl. Quarter the potatoes and add them to the green beans. Toss with the chopped garlic, olive oil, chopped mint, and kosher salt. Mix well and adjust seasoning with salt if necessary.
Makes 6 cups.
January 30, 2021 at 04:27AM
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One of the many upsides to having a spouse who loves to bake bread is that our soup consumption goes up as the temperatures go down. Because, really, is there a homier winter meal than a butter-slathered slice of sourdough dunked in a bowl of homemade soup?
I’ll make soup out of almost anything that crosses my cutting board, but potatoes are a staple in the pot. Usually, I pair them with leeks for a brothy, allium-sweet soup filled with pillowy nuggets of Yukon Golds.
But this potato-Cheddar variation is an entirely different thing. Taking its cue not from chunky vegetable soup but from cheesy mashed potatoes, it’s a silky-smooth purée that’s rich but not excessive, hearty but not heavy, and spiked with a little chili powder and a lot of garlic to liven things up.
Served unadorned, it’s a lovely and mellow meal in its own right. But the no-cook, quick-pickled jalapeños really make it shine, and throwing them together couldn’t be easier. Just slice them, douse them with fresh lime juice, stir in a pinch of salt and sugar, and let everything hang out while the soup simmers. That’s all there is to it, and the payoff is big, with the jalapeño slices perking up every spoonful of soup.
One thing you’ll have to decide is whether to remove the jalapeño seeds. This will depend on how spicy you like things, and how fiery your peppers are. Sometimes you can predict the heat of a chile by smelling it — if it’s a scorcher, it will make your nose tingle. But a more reliable way is to cut one open and give its guts a lick. Usually, I end up removing some but not all of the seeds by shaking the opened pepper over the sink. It’s the lazy person’s way, and it works for me.
Along with the pickled peppers, I garnish bowls with some cilantro and scallions for freshness, plus plenty of grated Cheddar, which melts into a gooey raft as it meets the hot soup.
Then pair it with a leafy salad for something green, along with slices of good crusty bread to round it all out. Whether you get those slices from a homemade loaf or otherwise, you’ll be happy for the chance to sop up every last drop of this savory, creamy soup.
January 30, 2021 at 01:53AM
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There’s Nothing Better Than This Cheesy Potato Soup - The New York Times
