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If you love fresh fruit and veggies, you are going to love these recipes from researcher Sheila Kern and the Shop Cheap Kitchen. Enjoy!

Raspberry Buckle

From www.southernfood.about.com

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon baking soda

scant 1/2 teaspoon salt

8 tablespoons butter (4 ounces), softened

3/4 cup granulated sugar

1 large egg

1/2 cup milk, low fat is fine

2 1/2 cups fresh raspberries

 Topping

4 tablespoons butter (2 ounces), softened

1/3 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

pinch ground nutmeg

Directions

Grease and flour an 8-inch square pan. Heat oven to 350°.

Combine the flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of butter with 3/4 cup sugar until light and fluffy, about 4 minutes. Beat in egg until well blended. Add about a third of the dry mixture (flour and baking powder mixture) and half of the milk. Beat on low speed until smooth. Add another third of the dry mixture and the remaining milk and beat until smooth. Add remaining dry mixture and beat until smooth. Spread in the prepared baking pan. Scatter raspberries evenly over the top of the batter.

For topping, combine the 4 tablespoons of butter with 1/3 cup of flour, the 1/2 cup sugar, cinnamon, and nutmeg. Mix with a fork until well blended. With fingers, scatter crumbs evenly over the raspberry layer. Bake for 50 to 60 minutes, until a cake tester or wooden pick comes out clean. Cool completely on a rack then cut into squares.

Raspberry-Pistachio Crusted Chicken

From www.womenshealthmag.com

Makes 2 servings

Ingredients

1/2 cup raspberries

1 tsp Dijon mustard

1 Tbsp fresh lemon juice

1/4 cup whole-grain bread crumbs (about 1/2 slice)

1 Tbsp coarsely ground pistachio nuts

1 Tbsp minced fresh parsley

1 dash white pepper

1 pinch sea salt

2 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness

1 tsp olive oil

1/2 head kale, leaves trimmed and washed

Directions

In a food processor or blender, process berries, mustard, and lemon juice until smooth. Transfer to a shallow pan. In another pan, combine bread crumbs, pistachios, parsley, pepper, and salt. Dip chicken into the raspberry sauce, then into the bread-crumb mixture to coat. Heat olive oil in a skillet and saute chicken over medium heat, about 5 minutes per side. Serve each chicken breast on a bed of kale.

Oven-Roasted Asparagus

From www.allrecipes.com

Servings: 4

Ingredients

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Grilled California Asparagus and Mushroom Salad

with Shaved Parmesan

From www.calasparagus.com

Serves: 6

Ingredients

1 lb. California asparagus, trimmed

olive oil, as needed

salt, as needed

freshly ground pepper as needed

2 tablespoons fresh lemon juice

1 clove garlic, chopped finely

1/8 teaspoon crushed red pepper or to taste

2 tablespoons olive oil

1/2 lb. medium crimini or white mushrooms, cleaned

1-1/2 oz. Parmesan cheese, shaved; pieces

Directions

Blanch asparagus, in a frying pan large enough to hold asparagus in one layer.

Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add

asparagus. Cook at a medium boil until slightly underdone, about 3 minutes,

depending on thickness. Drain on paper towel; cool.

To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over

medium-high heat, turning frequently, until lightly browned and fork tender, about

5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in

1-1/2" pieces; reserve.

To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8

teaspoon salt; whisk in oil. Reserve.

Recipe can be made ahead to this point. Refrigerate cooled asparagus and

vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room

temperature before continuing.

Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus

and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over

salad.

Use a cheese planer or a potato peeler to shave cheese paper-thin.

Crispy California Asparagus Straws

From www.calasparagus.com

Makes 36 single asparagus straws

Ingredients

36 California asparagus spears

4 sheets of phyllo dough, thawed

4 oz. Parmesan cheese, grated

1/4 cup butter, melted

salt and pepper to sprinkle on top

Directions

Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly

tender to the bite, about 3 minutes.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,

cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet

into nine rectangles, two cuts down from the top, two cuts across. Place an

asparagus spear at the bottom of the short side of the rectangle with the tip

sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll

up spear and seal with butter. Finish with remaining spears.

Place on cookie sheet lined with parchment paper. Sprinkle with remaining

cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until

golden brown and crispy 10 to 12 minutes. Serve warm.

BRATWURST AND POTATOES

From www.cooks.com

Ingredients

1 lb. fully cooked bratwurst

2 lg. potatoes, paired and diced

1 c. water or beef broth

2 apples, pared and diced

2 tbsp. sugar

3 tbsp. butter

1 tsp. Salt

Directions

Combine bratwurst, potatoes and water or broth in wide skillet or saute pan, simmer until water evaporates and potatoes are tender (about 15 minutes). Add apples to pan. Push brats, apples and potatoes to one side, sprinkle sugar over a portion of skillet. Stir over high heat until sugar caramelizes. Add butter and stir with potatoes and apples. Sprinkle with salt. Serve immediately.

TIPS:

For added flavor, add one chopped onion to potatoes and apples after potatoes are cooked. Serving suggestions: Green salad, rye bread, and German Beer.

Chocolate Chip Banana Bread

From www.hersheys.com

Makes 1 loaf

Ingredients

 2 cups all-purpose flour

 1 cup sugar

 1 teaspoon baking powder

 1 teaspoon salt

 1/2 teaspoon baking soda

 1 cup mashed ripe banana (2 to 3 medium)

 1/2 cup shortening

 2 eggs

 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

 1/2 cup chopped walnuts

Directions

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.

Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.

Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)

Variation: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.

Chicken Salad Makeover

From www.mottsfresh.com

Serves: 4-6

Ingredients

2 c Cooked, diced chicken breasts

1-1/2 c California seedless grapes

1 apple (medium), cored and sliced

1/2 c Raisins and diced celery

1/2 t Dried tarragon, crushed

Salt and pepper to taste

2-4 T Each of: Lowfat mayonnaise and yogurt

1/4 c Parsley, chopped

Lettuce leaves

Sprigs of thyme (optional)

Directions

Combine all ingredients except lettuce and thyme; mix well. Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.

Adapted recipe from mottsfresh.com and Produce For Better Health Foundation.

Peanut Butter, Banana, and Berry Salad

From www.familyfun.go.com

Serves 4

Ingredients

2 medium bananas, sliced

2 tablespoons lemon juice

2 cups shredded romaine lettuce

1 cup sliced strawberries or raspberries

1/4 cup chopped peanuts

Peanut Butter Dressing

2 tablespoons creamy peanut butter

1 tablespoon honey

1/2 cup low-fat vanilla or plain yogurt

2 tablespoons orange juice

Directions

Combine all the dressing ingredients in a blender and process the mixture until smooth.

In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

Divide the lettuce among four serving dishes and then top it with the bananas and berries. Drizzle peanut dressing over each salad and garnish with chopped peanuts.