1/2cupraspberry fruit-only preservessuch as Polaner All Fruit
2TbspBalsamic Vinegar
1/2pintraspberriesfresh
Cauliflower Mash
1headcauliflower
3Tbspunsalted butter
1tspsalt
1/4tsppepper
1/4tsponion powder
1Tbspbottled minced garlic
Arugula Salad
5ozbaby arugula
1grapefruitcut into chunks
1/2pintraspberriesfresh
1Tbspextra virgin olive oil
1Tbsphoney
grapefruit juiceabout 1 grapefruit
1/4cuppepitastoasted
Instructions
Raspberry-Balsamic Chicken
Heat oil in large skillet. Add onion. Cook 5 minutes. While onion is cooking, combine rosemary, salt, and pepper in a small bowl. Rub both sides of chicken with spice mixture. Add chicken to onions in skillet, and cook 6-9 minutes per side or until cooked through. Remove chicken from skillet. Keep warm. Add wine to skillet and cook, stirring to loosen brown bits. Add spread, vinegar, and raspberries. Stir well. Bring to a boil. Reduce heat and simmer 10 minutes or until thickened. Spoon sauce over chicken.
Cauliflower Mash
Cut cauliflower into large chunks. Place in steamer basket fitted into large stockpot. Steam until soft, about 15 minutes. Place cooked cauliflower, butter, salt, pepper, onion, and garlic in a blender. Blend until smooth.
Arugula Salad
Arrange arugula evenly into 4 bowls. Top with grapefruit chunks and raspberries. Combine the juice, oil, and honey in a blender or shaker cup. Blend until well combined. Drizzle evenly over arugula. Top with toasted pepitas.