Cooking with Tammy Kelly: Fresh local raspberries

This week I was gifted some fresh local raspberries from our Horticulture Specialist and it prompted me to do a little raspberry research. Raspberries will give you a sweet, tangy burst of summer flavor. Raspberries are also packed with antioxidants, fiber and multiple essential vitamins.

Raspberries are rich in antioxidants like vitamin C and the plant protein quercetin, both of which help combat inflammation and stress. They are high in fiber, which supports digestive health and aids in weight management.

Raspberries have a flavor like no other summer fruit and can be used in refreshing beverages, yummy desserts and savory suppers. Embrace the goodness of raspberries and treat yourself to some of this collection of recipes. Hope you will enjoy.

Summer chicken salad with raspberry vinaigrette

1 package, 10 ounces, ready-to-serve salad greens
3 1/2 cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup slivered almonds or pecans, toasted

Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds or toasted pecans. Serves 6.

Raspberry pretzel salad

For the crust

2 1/2 cups pretzels
3 tablespoons granulated sugar
1/2 cup salted butter, melted

For the filling

8 ounces cream cheese, softened
3/4 cup granulated sugar
8 ounces Cool Whip, thawed, or heavy whipped cream

For the topping

2 3-ounce boxes raspberry Jello
2 cups water
12 ounces fresh or frozen raspberries

Preheat oven to 350 degrees.

Place pretzels in a large Ziploc bag and crush with a rolling pin.

Transfer to a bowl and add sugar and melted butter, stirring to combine. Press into the bottom of a 9-by-13-inch baking dish with the bottom of a measuring cup. Bake for 10 minutes, then remove from oven and cool completely.

In a large bowl, beat the cream cheese and sugar with an electric hand mixer until smooth. Fold in the Cool Whip with a spatula, then spread over the pretzel crust in an even layer, taking care to press all the way to the edges of the pan to create a seal that will prevent the Jello layer from seeping through. Chill in the fridge for 30 minutes.

While the middle layer chills in the fridge, microwave the water for 3 to 5 minutes, until boiling, then stir Jello into the hot water until dissolved. Add frozen raspberries and stir.

Once the cream cheese layer has chilled and the Jello has cooled, gently pour the raspberry Jello mixture over the cream cheese layer. Refrigerate until the Jello is completely set, around 2 to 3 hours. Slice into squares and serve. Yields 12 servings.

Frozen yogurt raspberry snacks

1/2 cup vanilla Greek yogurt
3/4 cup fresh raspberries

Optional toppings

Poppy seeds or sprinkles

Fill a piping bag or Ziploc bag with yogurt. Freeze up to an hour, checking every 10 minutes. You want it to solidify a bit without becoming solid.

Meanwhile, rinse and dry your raspberries. Once the yogurt has thickened, pipe into the raspberries. Top with poppy seeds or sprinkles, if desired. Serves 4.

Raspberry pie

3/4 cup sugar
3 tablespoons cornstarch
3/4 cup water
1 tablespoon raspberry liqueur, Chambord
4 pints fresh raspberries
1 teaspoon pure vanilla extract
2 tablespoons butter, diced
1 teaspoon lemon juice, fresh is best
2 tablespoons powdered sugar
1 9-inch deep-dish pie crust, cooked and cooled

In a large saucepan, combine sugar and cornstarch. Mix in water, Chambord and 1 pint of raspberries. Mash the raspberries into the liquid. Bring to a boil, reduce heat and allow to cook for 5 minutes. Stir constantly. The mixture will thicken.

Remove from heat and stir in butter, vanilla and lemon juice, so butter melts. Allow to cool to room temperature.

Fold in 2 pints of raspberries. Pour mixture into cooled pie shell.

Decorate top of mixture with the last pint of raspberries, ends up. Sprinkle with powdered sugar. Chill overnight. Serve with vanilla ice cream or sweet whipped cream. Yields 1 pie, 8 servings.

Pulled pork quesadilla with spicy raspberry salsa

1 pound pork tenderloin
1 tablespoon coarse salt
1/2 large orange
2 serrano peppers, finely diced, divided
6 ounces fresh raspberries
1/4 cup cilantro, finely chopped
1 tablespoon fresh lime juice
1 small red onion, finely diced, divided
10 flour or low-carb tortillas
8 ounces Monterey Jack cheese, shredded
1 tablespoon fresh ground black pepper
1 tablespoon ground cumin
2 to 3 tablespoons canola oil

Place the pork tenderloin on a large platter or cutting board. Combine the salt, pepper and cumin in a small bowl. Rub the salt mixture over pork tenderloin using your hands to work the seasoning deep into the pork.

Heat the canola oil in a large, high-sided skillet or Dutch oven until the oil is shimmering. Add the tenderloin to the pan and sear each side, about 1 to 2 minutes per side.

Reduce heat to medium. Press one-third of the chopped peppers and half of the chopped onions into the tenderloin using a large spoon. Squeeze the juice from the orange over the tenderloin, then press peel into the top. Cover with a heavy lid.

Continue cooking the tenderloin on medium for 20 minutes or until the center of the meat reaches 165 degrees. This step can be done in the oven by baking at 375 degrees for 30 minutes or until it is 165 degrees in the center.

For the salsa, place raspberries in a bowl, add the remaining onion and peppers. Stir in lime juice and cilantro, combine and season with salt and pepper.

Allow tenderloin to rest for at least 5 minutes, uncovered. Remove the orange peel. Shred the tenderloin with two forks.

Heat a second skillet over medium-high heat. Pour on a few drops of oil. Place one tortilla onto the hot surface, place about 1/4 cup of the tenderloin mixture on the right side of the tortilla, drop 1 to 2 tablespoons of raspberry salsa onto the tenderloin mixture. Sprinkle with cheese. Fold the tortilla in half over the filling. Cook for 1 to 2 minutes. Flip quesadilla over, cook until the cheese is melted and the tortilla is golden brown.

Repeat with remaining tortillas and tenderloin mixture. Serve immediately.