Spring Fruit Salad in a Sweet & Spicy Yogurt Sauce

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(4 servings)

1 orange, peeled
1 pint strawberries
½ cup dark raisins
½ cup chopped walnuts
1 apple, washed, peeled, cored, and diced
1 tablespoon honey
Juice of ½ lemon
1 teaspoon hot sauce
½ cup pineapple juice
1 cup plain yogurt
¼ teaspoon salt
⅛ teaspoon white pepper


Preheat oven to 400 degrees.

With a paring knife, remove the white skin from the peeled orange and remove sections of orange from the surrounding membrane, making perfect bright-orange wedges.

Rinse the strawberries by dipping them in cold water. Remove the stems and cut berries in half.

Rehydrate the raisins by placing them in just enough hot water to cover, for 5 minutes. Then squeeze the rehydrated raisins to remove any excess water.

Place the walnuts on a sheet pan and roast in the oven until fragrant, about 5 minutes, .

In a medium mixing bowl, combine the fruit and nuts. In a large mixing bowl, combine the honey, lemon juice, hot sauce, pineapple juice, and yogurt. Whisk until well blended. Add the fruit/nut mixture, salt, and pepper, and gently mix. Place in a decorative or glass bowl and serve cold.


RECIPE ALERT: Red New Potato Salad with Chopped Dill



Barbeque season is among us as the temperature rises and summer fills the air with warmth and sun. Barbeques provide an escape from cooking in a hot kitchen and are an opportunity to enjoy the fresh air and delicious food with the ones you love. Despite being centered around a grill, barbeques aren’t complete without side dishes. Potato salad is a classic. It is simple to prepare and requires few ingredients. In honor of the season, we decided to spice up the age-old classic potato salad by using an olive oil base and New Red potatoes. Our New Red Potato Salad with chopped dill is a light and delicious alternative to the original creamy version. Olive oil makes this potato salad not only delicious but also nutritious. Filled with healthy fats and fresh ingredients, this reinvented potato salad is sure to be a hit at your next barbeque!


12 red new potatoes, quartered
½ cup virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
Salt and black pepper to taste


Bring a large pot of water to boil. Add the potatoes to the boiling water and cook about 12 minutes or until tender. Drain and let the potatoes cool in a large bowl. (Do not run the cooked potatoes under cold water as it will make them mushy and gooey) When the potatoes are cool, add the olive oil, vinegar, lemon juice and dill. Season the salad with salt and pepper to taste and mix gently. Refrigerate until serving time and then dig in!

RECIPE ALERT: Tri-colored Tortellini Salad with Roasted Vegetables

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One of the best parts of our graduation is the celebration after the ceremony in honor of the graduates. This year was no exception, with Marcell, the head chef in Philadelphia, putting together an unforgettable feast.

Each year Marcell stirs up a new theme for the party; this year’s was a taste of the international titled “Around the World.” It was the perfect way to celebrate the start of a new journey for our Ready, Willing & Able graduates. The sky is the limit for them as they begin this next chapter of their lives.

One of our favorite items served at Philadelphia’s graduation was a Tortellini Salad with Roasted Vegetables. This salad is wholesome, light and nutritiously balanced with a slew of roasted vegetables. It’s the perfect seasonal meal that will make even the pickiest of eaters want to eat their vegetables without protest!

8 Servings


1 head of broccoli, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
1 (16 ounce) package tri colored cheese tortellini, cooked according to package instructions, rinsed and drained
1/2 cup freshly chopped basil
1 1/4 cups balsamic dressing
Salt and pepper, to taste


  1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the broccoli, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
  2. In a large bowl, combine tortellini, roasted vegetables, Parmesan cheese, and fresh basil. Add the balsamic dressing and gently stir until tortellini and vegetables are well coated. Season with salt and pepper, to taste. Serve the salad chilled and enjoy!

RECIPE ALERT: Warm Beet Salad with Orange Wedges



Salads often get a bad reputation for being a healthy but boring meal option. Here at the Doe Fund we believe food doesn’t have to be boring to be healthy. One of our favorite salads combines warm beets with orange wedges, providing a delicate balance of sweetness and acidity to transform a seemingly simple salad into a standout dish. Our warm beet salad with orange wedges is truly an easy and delicious recipe that will  make you want to eat healthy.

4 servings


5 beets, peeled and thinly sliced
4 oranges peeled
5 scallions (white part only), thinly sliced
½ tablespoon balsamic vinegar
1 tablespoon virgin olive oil
1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
¼ teaspoon cayenne pepper
1 tablespoon salt
½ teaspoon black pepper


Cook the beets in 1 gallon of boiling salted water until tender, about 6 minutes and then drain.With a paring knife, remove the white skin from the peeled oranges and remove the sections of orange from the surrounding membrane, making perfect bright orange wedges.Place the beets, orange wedges, scallions, vinegar, olive oi and seasonings in a mixing bowl and gently toss. Enjoy!

RECIPE ALERT: Fresh Kale Salad and Balsamic Dressing

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The Doe Fund is committed to preparing healthy and nutritious meals for its many residents using ingredients that are freshest when in season.  Kale is one of our favorite cold weather crops and we wanted to share this simple recipe that was inspired by our very own urban farms! Located at both our Harlem and Porter Avenue facilities, we have been working hard to reduce our carbon footprint and put our empty spaces to good use!

In addition to kale, this year we have grown multiple varieties of herbs, leafy greens, root vegetables, berries, salad greens, peppers, tomatoes, eggplants, cucumbers, okra, and sunflowers.

Kale Salad

1 lb kale
1/2 cup red onion
1/2 cup red peppers
1/2 cup green peppers
1/2 cup radish 
1/2 cup Balsamic dressing

Balsamic Dressing 

4 tb balsamic 
2 tb honey 
1 tb dijon mustard 
1 tsp basil and oregano 
1 tsp fresh garlic
1 cup olive oil 

Directions for the Kale Salad: Cut all ingredients into small strips. Add them to a large bowl and toss together.

Directions for the Dressing: Add the first 5 ingredients to a medium sized bowl and whisk in 1 cup of olive oil . Add salt and pepper to taste.  Dressing can be served on the side and/or tossed on the salad and served.