Dr. Kracker

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ¾ cup Dr. Kracker Cherry Semolina Crackers
• 1 cup dried cranberries, chopped
• 1 cup dried apricots, chopped
• ½ cup honey
• ¼ cup macadamia nuts
• 1/3 cup coconut flakes

Directions

1. Place Dr. Kracker Cherry Semolina Crackers into a large Ziploc bag; mash into a crumb-like texture.
2. Place macadamia nuts in a food processor; process for 2 minutes or until they form a crumb texture.
3. In a large mixing bowl, combine cracker crumbs, cranberries, apricots, honey and macadamia crumbs; mix well.
4. Mold into 1 inch balls and roll in coconut flakes.
5. Place into the refrigerator for 2 hours before serving.
6. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ½ cup Dr. Kracker Klassic 3 Seed Crackers
• 1 cup water
• 3 Tbsp. olive oil
• 2 cloves garlic, peeled
• 1 red bell pepper, chopped
• 4 zucchini, cut into ½ inch slices
• 1 cup mushrooms, chopped
• 5 eggs
• 2 scallions, chopped
• 2 Tbsp. fresh cilantro, chopped
• 1 Tbsp. crushed red pepper
• Sea salt and pepper, to taste
• 1 cup shredded low- fat mozzarella cheese
• Toppings: Greek plain yogurt, salsa and guacamole

Directions

1. Preheat oven to 350 degrees.
2. Place Dr. Kracker Klassic 3 Seed Crackers into a large Ziploc bag and mash until they form a crumb texture.
3. In a large skillet, combine water, olive oil, red pepper, zucchini and garlic; cook until tender; approximately 7-8 minutes.
4. Drain water and discard garlic. Add onion and mushrooms; cook until onion is transparent.
5. Add eggs and stir; season with scallions, cilantro, crushed red pepper, sea salt and pepper.
6. Continue to cook until egg is firm.
7. Sprinkle with cheese.
8. Bake for 15 minutes. Remove from oven and let stand to slightly cool before cutting into wedges and serving.
9. Serve with your choice of Greek plain yogurt, salsa and guacamole.
10. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• 2 Tbsp. lemon juice
• 1 tsp. chili powder
• Sea salt and pepper, to taste
• 5 Tbsp. olive oil
• 1 egg
• 1 (15 ounce) can of salmon
• 2 scallions, chopped
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• ¼ cup roasted red peppers, chopped
• 2 Tbsp. salsa
• 3/4 cup Dr. Kracker Sunflower Cheddar Crackers
• 5 cups fresh baby spinach

Directions

1. In a small jar, combine lemon juice, chili powder, sea salt and pepper. Add 3 Tbsp. olive oil; shake to combine.
2. In a large bowl, beat egg. Drain can of salmon and add to the egg along with scallions, parsley, basil, roasted red peppers, salsa, ½ cup Dr. Kracker Sunflower Cheddar Crackers cracker crumbs, sea salt and pepper; mix well with hands.
3. Shape into patties approximately ½ inch thick.
4. In a large non-stick pan, heat 2 Tbsp. olive oil over medium heat.
5. Coat salmon patties with remaining cracker crumbs; cook until golden brown, approximately 4-5 minutes per side.
6. Place patties over spinach. Shake dressing again and pour over salmon and spinach.
7. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• ½ cup Dr. Kracker Hummus Maximus Crackers
• 4 medium eggplant
• 3 medium tomatoes
• 3 medium onions
• 3 large zucchini
• 3 Tbsp. olive oil
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. oregano
• 1 tsp. lime juice
• 1 tsp. balsamic vinegar
• ½ cup low-fat ricotta cheese
• Sea salt and pepper, to taste

Directions

1. Preheat oven to 325 degrees.
2. Place Dr. Kracker Hummus Maximus Crackers into a large Ziploc bag and mash until they form a crumb texture.
3. Slice eggplants into rounds; sprinkle with sea salt. Set aside.
4. Blanch tomatoes for 1 minute in boiling water; then peel and slice into rounds. Peel onions and slice into rounds. Slice zucchini into rounds.
5. In a baking dish, alternate between eggplant, tomatoes, zucchini and ricotta cheese stacking the veggies side by side.
6. Mix together olive oil, lime juice, balsamic vinegar, herbs, sea salt and pepper. Pour mixture over stacked vegetables and bake for 45 -50 minutes or until vegetables are done.
7. Remove from oven and serve warm.
8. Enjoy!

* Contributed by Amie Valpone, HHC, AADP, of The Healthy Apple.

Ingredients

• 1 cup water
• 1 cup Dr. Kracker Fired Roasted Crisps Crackers
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tsp. chili powder
• ½ tsp. cinnamon
• 1 tsp. dried oregano
• 1 tsp. cumin
• 2 cloves garlic, minced
• 1 cup onions, chopped
• 1 ½ cups brown rice, cooked
• 1 large Roma tomato, chopped
• Sea salt and pepper, to taste
• Toppings: Whole grain buns, arugula, tomato, Greek plain yogurt

Directions

1. In a small microwave-safe bowl, combine water with Dr. Kracker Fired Roasted Crisps Crackers, cover and cook for 5-6 minutes or until crackers are softened. Set aside to cool.
2. In a large mixing bowl, combine all ingredients; mix well with hands.
3. Form into patties about ½ inch thick.
4. Spray a nonstick skillet with cooking spray over medium heat. Add patties and cook for approximately 5 minutes per side or until golden brown.
5. Enjoy atop a whole grain bun with lettuce, tomato and a dollop of Greek plain yogurt.

* Contributed by Marissa from her blog post.

I made this as an appetizer to go with my husband’s birthday lunch this weekend, and it was a hit! I was drawn to the use of pumpkin in this hummus recipe, as I like the way it adds an extra nutritional punch. For some interesting information on the nutritional value of pumpkins, check out this site by the University of Illinois. While my husband and I both enjoy regular hummus, we both agreed that this we liked this version even better.

• 2 tbsp tahini (optional)
• 2 tbsp fresh lemon juice
• 1 tsp cumin
• 1 tsp olive oil
• salt and pepper to taste
• 1/8 crushed red pepper
• 1 small can pumpkin
• 1 small can chickpeas
• 1 garlic clove
• 1 tbsp pumpkin seeds, toasted (optional)
• Pumpkin Cheddar Flatbread

Place tahini, pumpkin, lemon juice, cumin, olive oil, salt, peppers, chickpeas, and garlic in food processor and process until smooth. Sprinkle with toasted pumpkin seeds, if desired. Serve with Pumpkin Cheddar Flatbread.

While you could use toasted pita slices to dip into this dish, we really enjoy the Pumpkin Cheddar Flatbreads by Dr. Kracker. They are thick, crunchy, and taste incredible. They are speckled with pumpkin seeds, so they pair nicely with this pumpkin recipe. They are also organic, and have a substantially higher nutritional value than most regular crackers. Can’t go wrong there! You can check out these, as well as their other products, at drkracker.com

This is a funky dip that is both tangy and slightly sweet it is especially good with Seedlander, Klassic 3 Seed or Seeded Spelt Dr. Krackers. Serve it on its own like a salsa- or spread it over a layer of cream cheese for an alternative appetizer. Also yummy as an accompaniment to venison, duck or beef.

• 2 tablespoons coconut oil or olive oil
• ¼ teaspoon red pepper flakes
• ¼ cup shallots, finely chopped
• 2 teaspoons fresh garlic, finely chopped or crushed (divided use)
• ½ teaspoon garam masala
• ¼  teaspoon ground coriander
• ¼ teaspoon salt
• ½ cup tomatoes, diced (canned or fresh)
• ½ cup dark sweet cherries, pitted and roughly chopped
• 1/3 cup canned unsweetened coconut milk
• 1 teaspoon Balsamic vinegar
• 3 tablespoons fresh mint, chopped

In a saucepan heat oil and red pepper flakes over medium heat for a minute. Add shallots and half the garlic to pan and sauté until softened. Sprinkle in garam masala, coriander and salt and stir to combine. Add tomatoes, cherries, coconut milk and balsamic vinegar. Stir and simmer over medium low heat for 8-12 minutes to let tomatoes soften and flavors blend. Remove from heat and add the rest of the fresh garlic, stir through. Spoon into serving bowl. Allow chutney to cool slightly before serving. Stir through chopped fresh mint just before serving.

Recipe Notes:
Garam Masala is an Indian blend of spices and is available in better grocery stores and international markets. Dark sweet cherries are available year round in the frozen food section or substitute fresh cherries in the summer. Adding the garlic before cooking and after cooking adds two levels of garlic flavor to the dish

Regular guacamole is not qualified to take on the über-crunch of Dr. Krackers. Great with all five flavors of Dr. Krackers this chunky, yummy maximum flavor dip lets you know the doctor is in the house…

• 1 cup mango, diced
• 1/ 2 cup red bell pepper, diced
• ¼ cup shallots, diced
• 1 ½ tablespoon fresh tarragon, chopped
• 2 tablespoons gari, chopped (the pickled ginger served with sushi)
• 1 tablespoon of the rice vinegar that the gari is packed in
• 1 large or two small ripe avocados
• Salt & cayenne pepper, to taste

Dice mango, bell pepper, shallot, tarragon and gari and combine with a tablespoon of the rice vinegar from the gari. Stir all together. Recipe may be done up to one day in advance to this point.
Just prior to serving peel, pit and mash avocado with a fork. Stir through mango mixture and adjust seasoning to taste with salt and pepper.

A creamy, chunky bit of yumminess straight from Dr. Kracker’s Greek vacation. This dip is a classic with Seedlander, Klassic 3 Seed or Seeded Spelt Krackers. Also delicious as a condiment on hamburgers or with your Gyro recipe.
  

• 16 oz ricotta cheese
• 2 oz plain feta cheese
• 3 tablespoons fresh rosemary, minced
• 1 teaspoon fresh oregano, minced
• 2 tablespoons Greek Olive Oil
• 1 small/medium size cucumber, peeled and seeds removed, then chopped
• 2 tablespoons black olives such as Gaeta, Kalamata or Nicoise, chopped
• 2 tablespoons green onions, including most of the green tops, chopped
• Sea Salt and freshly ground pepper to taste
• 1 tablespoon fresh parsley, minced

 
In a food processor, add ricotta, feta and 1 tablespoon of olive oil, rosemary and oregano.

Pulse gently just until olive oil is incorporated, but not smooth.  

Pat the diced cucumber dry with a paper towel and add to the food processor with the olives and the green onions.

Pulse once or twice to mix.  Drizzle in olive oil as needed to adjust consistency.  The mixture should be chunky, yet spreadable.

Spread on platter or serve in bowl and top with minced fresh parsley.

This is a rebirth of hummus as only Dr. Kracker could handle. The buttery cannellini beans mingled with roasted garlic and rosemary deliver über-flavor to match all 5 Dr. Kracker flavors. 

• 2 - 15 oz cans cannellini beans(white kidney beans), drained and rinsed
• 1 bulb fresh garlic
• 3 tablespoons fresh rosemary, finely minced
• 2 ½  teaspoons Herbs de Provence
• 1/3 – ½ cup extra virgin olive oil
• Sea Salt and Pepper to taste
• 1-2 tablespoons extra virgin olive oil
• 2 medium roma tomato or 8-12 cherub tomatoes, de-seeded and diced
• 1 tsp fresh parsley, minced
• 1 tsp fresh basil, minced
• 1 clove of garlic, reserved from above, minced

To roast garlic: 
Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Reserve 1 clove of the fresh garlic for use in the top layer. Place the rest of the head of garlic in small baking dish. Turn garlic cut side up. Drizzle with olive oil and cover tightly with aluminum foil.

Bake until garlic skins are golden brown and cloves are tender, about 35-45 minutes.

Allow to cool. Squeeze garlic cloves from skins.
 
To prepare spread:
In a food processor, add drained and rinsed beans, 2 tablespoons of olive oil, rosemary, roasted garlic and Herbs de Provence.

Pulse on and off to coarsely process all the ingredients together. Scrape down sides of food processor. Turn on processor to medium speed and drizzle in additional olive oil through the feeder spout, adding enough oil to make the mixture smooth and spreadable.  Add sea salt and pepper to taste. 

Pour into serving bowl or spread on platter. 
 
For top layer:
In a separate bowl, add 1-2 tablespoon olive oil, the diced tomato, parsley, basil and the reserved clove of minced fresh garlic.

Mix gently to combine.

Add to top of the spread and serve.

Recipe Note:
Using fresh garlic and roasted garlic adds two levels of flavor to the dish.