New Year Breakfast

PASSION FRUIT MIMOSA

INGREDIENTS
Champagne *(Sprite or Sparkling White Grape Juice can be substitued for campagne)	Passion Fruit Nectar or Juice Orange, 1 -thinly sliced for garnish
DIRECTIONS
Chill Champagne flutes and fill with chilled champagne and 4 Tbsp of Passion Fruit nectar Enjoy!

PHOTO CREDIT: JOHNATHAN MIKSANEX

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HONEY POPPY SEED FRUIT SALAD

INGREDIENTS
Clementines, 3 - peeled and separated Kiwi, 3 - peeled and sliced Bananas, 2 - sliced Papaya, 1 - peeled, seeded, and cubed Fugi Apples, 2 - cored and cubed	Pomegranate, 1  - seeded Lime, 1 - juiced Fresh Mint, 1 Tbsp - chopped Honey, 1 Tbsp Poppy Seed Dressing, 3 Tbsp
DIRECTIONS
Preheat oven to 350°. In a small bowl combine lime juice, honey, mint, and poppy seed dressing. Let sit at room tempearature until fruit is finished cooking. Combine fruit and pomegranate seeds, then spread on lined baking sheet and cook for 15 minutes. In a large serving bowl combine fruit and wet ingredients, mixing thoroughly. Enjoy!

PHOTO CREDIT: Abhijit Mulye

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WILD RICE AND BALSAMIC ROASTED GRAPES

INGREDIENTS
Wild Rice, 1 c - rinsed Red Grapes, 2 c Walnuts, 2 c - chopped Shallots, 1 stalk - chopped Vegetable Stock, 3 c	Grapeseed Oil, 2 Tbsp - separated Balsamic Vinegar, 1 Tbsp Rosemary, ½ Tbsp Oregano, 1 tsp Fresh Thyme, 1 Tbsp - chopped
DIRECTIONS
Preheat oven to 350° Rinse rice and add to vegetable stock. Cook covered over medium-high heat. Rinse grapes and toss with rosemary and oregano in 1 Tbsp of grapeseed oil. When evenly coated, add Balsamic Vinegar and toss to coat. Transfer to a rimmed baking sheet that has been lined with parchment paper. Let roast for approx 45 minutes, adding walnuts to the pan for the last 10 minutes. Grapes will burst open and shrivel, but do NOT let them dry out. A syrup should have released from the grapes. When rice has finished cooking (the kernels will have burst open), add grape blend and syrup, along with fresh thyme. Toss and Enjoy!

PHOTO CREDIT: SUZIE HAZELWOOD

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APPLE-PEAR BAKE

INGREDIENTS
Golden Delicious Apples, 2 Anjou Pears, 2 Olive Oil, 4 Tbsp + 2 Tbsp - separated Organic Cane Sugar, 3 Tbsp	Ground Cinnamon, 1 Tbsp Rolled Oats, ¼ c Vanilla Ice Cream
DIRECTIONS
Preheat oven to 350°. Line baking sheet with parchment paper and sit to the side. Mix cinnamon and sugar together and sit to the side. Half and core apples and pears. Turn flesh side down, and thinly slice all the way across, but only ¾ of the way down so that fruit will hold together when baking. Transfer to baking sheet and brush tops with 4 Tbsp of olive oil. Sprinkle fruit with ½ of cinnamon sugar mix and bake for 20-25 minutes. When fruit is soft remove from heat and let cool. While fruit is baking combine remaining oil with sugar mix and oats. After fruit has cooled enough to handle, spoon the mixture into the slits. Fruit for another 5-10 minutes. Drizzle remaining oat-sugar mixture on top if any is left. Top with a scoop of vanilla ice cream and Enjoy!

PHOTO CREDIT: Dương Nhân

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