More Easy To Make Recipes From Dole In Honor Of Mickey Mouse’s 90th Birthday
Tomorrow Mickey Mouse, the big cheese himself is turning 90 and there’s no better way to celebrate and honor Mickey’s 90th Anniversary than with these Mickey Mouse inspired recipes from Dole.
The main mouse has certainly aged well, and we’re sure it’s due to his healthy eating habits and when it comes to fresh fruits and vegetables, Dole is the name we’ve all come to know and count on to bring us all the freshest of the fresh.
As we all know, the year was 1928. Mickey Mouse made his Hollywood debut in Steamboat Willie, the seven-and-a-half-minute animated short film that would foreshadow the world’s most beloved brand of entertainment and now his 90th is just around the corner. At 167 years old, Dole knows a thing or two about longevity as well. At the same time, Mickey was being introduced to the world, 2,500 miles across the Pacific in Hawaii, James Drummond Dole was overseeing a 20,000-acre pineapple plantation that would grow into the world’s largest provider of fresh fruits and vegetables. In Honduras, a precursor to Dole’s Latin American operations, there were already hospitals and schools being opened for its thousands of employees growing bananas for a hungry world.
Nine decades later, Dole and Disney come together to celebrate Mickey’s 90th Anniversary with four months of activities highlighted by fresh takes on some iconic recipes and new dishes honoring a True Original and the two brands’ long collaborative friendship. It’s the culmination of Dole’s yearlong “Powering the Hero Within” (#DoleHero) initiative, an ambitious healthy-eating alliance that marries Dole fruits, vegetables and nutrition with the most popular Disney films and characters.
Recently launched and continuing through January 2019, the program presents Mickey Mouse as the world’s Everyday Hero and True Original through 19 new Dole Mickey Mouse-inspired recipes and how-to recipe videos themed to different Mickey Mouse eras plus images of the True Original on tens of millions of DOLE® Bananas, Pineapples, packaged salads, and vegetables in U.S and Canadian supermarkets continent-wide.
“Dole and Disney have a rich history of working together toward happier, healthier families, and encouraging kids of all ages to eat better and be more active,” said William Goldfield, Dole’s director of communications. “Since our relationship has always centered on the intersection of fun and food, we knew we wanted to celebrate Mickey’s 90th in a big way.”
Dole first teamed up with Disney in 1976 when the produce giant become the sponsor of Walt Disney’s Enchanted Tiki Room at the Disneyland Resort and at the Magic Kingdom in Walt Disney World – a sponsorship that continues in California and resulted in the creation of the iconic Dole Whip now available at Disney Parks and Resorts worldwide. At the heart of the program are 19 original Dole entrée, salad, side dish, smoothie, and dessert recipes made with DOLE® fresh fruits and vegetable and themed to one of three Mickey Mouse eras – Classic, OId School, or Modern. Over the upcoming weeks, we will be bringing you these classic recipes, honoring Mickey Mouse in the 1920s and 1930s, include “Dole Mushroom Rockefeller,” a non-seafood alternative to Oysters Rockefeller; “Steamboat Willie Green Apple Waldorf,” a Mickey version of the classic New York salad; “Dole Pineapple Julep Smoothie,” a nutritious take on the New Orleans cocktail; “Creamy Caesar Sprouts Salad,” featuring fresh DOLE Brussels sprouts; the meatless “Dole Hearty Veggie Nutloaf,” and perhaps the most- iconic pineapple dessert ever, the “Dole Pineapple Downside-Up Cake.”
“When you have 90 years of the most beloved Disney icon in the world for inspiration, there’s really no limit to what’s possible from a recipe standpoint,” said Goldfield. “The largest set of original recipes we’ve ever created for a single program – let alone a mouse! – Dole’s culinary tribute to Mickey Mouse takes its cue from his famous history, iconic starring roles, and eternally optimistic personality that continue to motivate millions toward a better life.”
Today we’re adding some more easy to make recipes in honor of the world’s most famous mouse. Be sure to check out our other recipes that kicked off our series that honored the iconic movie that started it all, the Steamboat Willie Green Apple Waldorf Salad partnered with the refreshing Dole Pineapple Julep Smoothie
Creamy Caesar Sprouts Salad
Makes 8 servings
- 1/4 cup sliced almonds
- 6 tablespoons fresh lemon juice and zest of 1 lemon
- 1/2 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 4 garlic cloves, finely chopped
- 5 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 6 cups DOLE® Brussels Sprouts, shaved
- 1/4 cup DOLE Green Onions, chopped
- 1/4 cup dried Cranberries
- HEAT nonstick skillet over medium-high heat add almonds and allow to cook for 3 to 4 minutes, stirring occasionally until toasted and fragrant. Remove from heat and allow to cool.
- WHISK together lemon juice, pepper, salt, garlic and olive oil, in large bowl and allow to stand for 5 minutes to infuse the flavors.
- STIR in parmesan cheese and Brussels sprouts, toss to evenly coat with the dressing. Sprinkle almonds, green onions and cranberries over salad.
Dole Hearty Veggie Nutloaf
Makes 6 servings
- 1 cup plus 1 tablespoon whole wheat breadcrumbs, divided
- 2 eggs
- 1/4 cup slivered oil-packed sun-dried tomatoes
- 4 tablespoons olive oil, divided
- 1 medium DOLE Onion, diced
- 1 cup DOLE Cauliflower, grated
- 3 cups DOLE Mushrooms, finely chopped
- 2 garlic cloves, minced
- 1/4 cup seeded and minced jalapeno pepper
- 1/2 cup grated Parmesan cheese
- 4 cups DOLE Baby Spinach
- PREHEAT oven 350°F. Coat 6 (1/2 cup) ramekins with cooking spray and lightly sprinkle with 1 tablespoon breadcrumbs.
- BEAT eggs in medium bowl, stir in sun-dried tomatoes and remaining 1 cup breadcrumbs until combined. Set aside.
- HEAT 3 tablespoons oil in large nonstick skillet over medium-high heat, stir in onions and cauliflower, cook stirring frequently, for 8 to 10 minutes until vegetables are tender. Add mushrooms, garlic and jalapeno cook until the liquid from the mushrooms has evaporated, about 10 minutes. Transfer the vegetables to a large bowl to cool.
- ADD breadcrumb mixture and parmesan cheese to the vegetables and mix well with your hands. Spoon mixture into prepared ramekins, place on baking sheet.
- BAKE 25 to 30 minutes. Let cool slightly, then run a knife around the edges of each ramekin.
- HEAT remaining 1 tablespoon oil in large nonstick skillet and add spinach, cook until wilted and divide among serving plates. Invert each ramekin onto the spinach. Serve immediately.
Dole Pineapple Downside-Up Cake
Makes 10 servings
- 6 tablespoons of buttery spread
- 1 cup honey (divided)
- 1/2 fresh DOLE® Tropical Gold® Pineapple, cored, cut into thin slices
- 1-3/4 cups gluten-free flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup DOLE Pineapple Juice
- PREHEAT oven 350°F.
- COMBINE ½ cup honey and buttery spread in a saucepan, over medium heat, stirring until the buttery spread has melted. Continue stirring until the mixture starts to boil, cook for 2 to 3 minutes or until mixture has thickened. Evenly pour sauce into 9-inch round cake pan to coat the bottom of the pan. Arrange the pineapple slices on top of the sauce in a single layer.
- PLACE remaining ingredients into blender. Cover; blend until smooth, pour the batter over the pineapple slices and spread evenly.
- BAKE 45 to 50 minutes or until the top is a deep golden brown and a toothpick inserted in center comes out clean.
- COOL cake in the pan for 5 minutes, place a plate over the pan and then turn the pan over, inverting the cake onto the plate, serve warm or at room temperature.
Coming up next, Dole Mushroom Rockefeller! Happy 90th Anniversary Mickey! We can’t wait to see what the future has in store for you.