Hendricks Regional Health is proud to be one of the featured sponsors of the Go Red Luncheon on Friday, February 17 in Indianapolis. We are celebrating mothers, daughters, sisters, friends – all women alike – and bringing awareness to generational cardiovascular health and the importance of frequent screenings.
There will be hearty-healthy dishes and mocktails featured at the luncheon, and we wanted to share four of the recipes below:
Roasted Tenderloin of Beef Crostini
- 20 thin slices of French baguette seasoned with dried herb seasoning lite
- 10-ounce filet of beef
- 3 table spoons whole grain mustard.
- 20 thin ½ inch long slices of red bell pepper
- Place a thinly sliced of baguette on a cookie sheet
- Season with herb seasoning and bake at 300 degrees until lightly toasted, then let cool.
- Lightly season the beef tenderloin
- Place in roasting pan and roast until internal temperature is 145 degrees (if you like medium rare, cook until internal temperature is 129 degrees) then cool in refrigerator to 40 degrees
- After all is cooled, thinly slice beef into 20 slices
- On each crostini put a small dab of whole grain mustard, then a beef slice, and garnish with a red bell pepper strip
Kool Cucumber & Shrimp Bites
- 20 pieces of fully cooked 21/25 shrimp remove tail.
- 3 tablespoons Wasabi paste
- 5 thin slices of fresh lime cut into ¼
- 20 thin slices of English Cucumber
- 20 pieces of red bell pepper diamond cut garnish
- On each English cucumber slice, place a piece of shrimp, then place a dab of wasabi in the center of shrimp
- Place ¼ cut lime on top of the wasabi
- Garnish with a red diamond shape bell pepper
Hummus Crusted Garlic Infused Crostini
- 20 thin slices of French Baguette brushed with fresh crushed garlic
- 2 table spoons crushed garlic.
- 20 Table Spoons Red Pepper Hummus
- 20 cilantro leaves no stem for garnish
- Place crostini on a cookie tray, then brush each lightly with crusted garlic
- Bake at 300 degrees until lightly browned, then cool
- After the crostini is cooled, place a tablespoon of red pepper hummus on each crostini and garnish with some cilantro leaves
Food recipes: William Ellyson Price Jr., Executive Chef & Catering Manager
- 6 cups cranberry juice or pomegranate cranberry juice
- 3 cups pineapple juice
- 1 Tbsp almond extract
- 3 liters ginger ale
- 1 (12 oz.) bag fresh cranberries (optional)
- 2 fresh limes, sliced (optional)
- Pour cranberry juice, pineapple juice, and almond extract into a large juice dispenser and mix.
- Pour in the ginger ale, and give it one quick stir.
- Add in cranberries, ice and ginger ale.
- Serve within a few hours for best results as it will start to go flat.
Drink recipe: Keola Quartero, Director of Nutrition and Dietetics at Hendricks Regional Health