Videos 11 September 2020

Walnut Apple Pear Crisp

(Culinary.net) Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.

For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.

Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.

Find more comforting dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Walnut Apple Pear Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

  • 1 1/2    cups California walnuts, divided
  • 1/4       cup all-purpose flour
  • 1/4       cup brown sugar
  • 1/2       cup quick-cooking oats
  • 1/2       teaspoon ground cinnamon
  • 1/2       cup butter, chilled and sliced into pieces

Apple Pear Filling:

  • 4          apples, peeled and sliced into 1/4-inch slices
  • 3          pears, peeled and sliced into 1/4-inch slices
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1          teaspoon cinnamon
  • 1/8       teaspoon salt
  • 1          tablespoon lemon juice
  • ice cream (optional)
  • caramel sauce (optional)
  1. Heat oven to 350 F.
  2. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
  3. In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
  4. To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
  5. Pour fruit mixture in bottom of 12-inch cast-iron pan.
  6. Layer walnut crisp topping mixture over fruit.
  7. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
  8. Top with ice cream and caramel sauce, if desired.
Dessert 12 August 2020

Enjoy Seasonal Favorites with Fall Comfort Foods

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

  • 1 1/2    cups California walnuts, divided
  • 1/4       cup all-purpose flour
  • 1/3       cup brown sugar
  • 1/2       cup quick-cooking oats
  • 1/2       teaspoon ground cinnamon
  • 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

  • 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
  • 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1          teaspoon cinnamon
  • 1/8       teaspoon salt
  • 1          tablespoon lemon juice
  • ice cream (optional)
  • caramel sauce (optional)
  1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
  2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
  3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
  4. To make apple pear filling: Preheat oven to 350 F.
  5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
  6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
  7. Sprinkle walnut crisp topping mixture over fruit.
  8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
  9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

  • 6          cups vegetable stock
  • 1/4       cup olive oil
  • 1/2       large yellow onion, finely diced
  • 1 1/2    cups Arborio rice
  • 1          cup pumpkin puree
  • 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

  • 2          cloves fresh garlic
  • 1          cup California walnuts
  • 1/2       cup fresh sage leaves, plus additional for garnish, if desired
  • 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
  • 2          tablespoons olive oil
  • kosher salt, to taste
  • black pepper, to taste
  1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
  2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
  3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
  4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
  5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
  6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

Videos 18 May 2020

Apple Cheese Dijon Delight

As families spend more time at home, Americans are finding comfort in recipes made using bread. In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

Try this tasty recipe for Apple Cheese Dijon Delight, which is not only packed with grains but is also under 500 calories. Find more recipe ideas at GrainFoodsFoundation.org.

Watch video to see how to make this recipe!

Apple Cheese Dijon Delight

Prep time: 15 minutes
Yield: 1 sandwich

  • 2          teaspoons Dijon mustard
  • 2          slices honey oatmeal bread
  • 6          thin slices Granny Smith apple
  • 2          slices Brie cheese
  • 2          slices cheddar cheese
  • 4          slices deli turkey
  • nonstick cooking spray
  1. Spread Dijon mustard on one bread slice.
  2. Layer apple slices, Brie cheese slices, cheddar cheese slices and turkey slices.
  3. Spray panini press or grill with nonstick cooking spray. Add sandwich and grill each side 2-3 minutes.

Source:  Grain Foods Foundation

Videos 30 April 2020

Green Apple Waldorf Salad

(Family Features) Fresh fruits and veggies are often the flavors of spring, and you can bring them all together by celebrating National Salad Month with a homemade masterpiece.

This Steamboat Willie Green Apple Waldorf Salad, created in honor of Mickey Mouse’s 90th anniversary, is perfect for adopting a diet rich in produce with green apples, pineapple, blueberries, grapes, celery and, of course, salad greens. With all the fresh flavor, including Dole’s 50/50 Salad Blend – a robust and balanced blend of delicate baby greens and lettuces: tender baby spinach, peppery radicchio and invigorating arugula and chard – it’s an ideal recipe to honor National Eat More Fruits and Vegetables Day.

Large salads like this make for a nutritious yet filling meal for the whole family and can be enjoyed nearly any time of day as a lunch, appetizer, snack or even as a main course at the dinner table.

Find more easy-to-make recipes, kid-friendly activities, inspiration for families spending time together at home and more at dole.com/at-home-resources.

Watch video to see how to make this recipe!

Steamboat Willie Green Apple Waldorf Salad

Total time: 10 minutes
Servings: 8

  • 3/4       cup fat-free Greek yogurt
  • 2         teaspoons Dijon mustard
  • 16        ounces chopped, cooked chicken
  • 1          cup chopped green apple
  • 1          cup DOLE® Blueberries
  • 1          cup Dole Red Grapes, halved
  • 1          cup chopped, fresh Dole Tropical Gold Pineapple
  • 1/2       cup Dole Celery, cut into chunks
  • 1          tablespoon freshly chopped mint
  • 1          package (5 ounces) Dole 50/50 Salad Blend
  • 1/4       cup chopped pecans or walnuts (optional)
  1. In medium bowl, stir yogurt and mustard. Stir in chicken, apples, blueberries, grapes, pineapple, celery and mint. Toss to evenly coat.
  2. Pour salad blend onto serving platter. Arrange chicken mixture on salad blend and sprinkle with pecans or walnuts, if desired.

Tips: Can be served as salad or spooned onto tortillas and rolled up for wraps. Amount of yogurt dressing can be adjusted based on personal preference.

Source:  Dole

Videos 11 December 2019

Skillet Apple Pie with Caramel Sauce

While apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Skillet Apple Pie with Caramel Sauce

  • 4          large Honeycrisp apples, peeled, cored and sliced
  • 1/4       cup sugar
  • 1 1/2    tablespoons cinnamon, divided
  • 1          tablespoon lemon juice
  • 6          tablespoons butter
  • 1/4       cup, plus 2 teaspoons, brown sugar
  • 2          refrigerated pie crusts
  • 2          teaspoons whipping cream
  • caramel sauce
  1. Heat oven to 350° F.
  2. In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.
  3. In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
  4. In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
  5. Bake 35-45 minutes until crust is golden brown.
  6. Drizzle with caramel sauce.
Meal Ideas 15 November 2019

Think Outside the Oven this Holiday Season

(Family Features) When most families think of holiday cooking, they typically picture baked goods and time spent in the kitchen near the oven. This year, you can take your seasonal meal prep outdoors with cooking methods often overlooked during the winter: grilling and smoking.

As one of the most popular dishes during the holidays, turkey is an easy way start creating festive flavors using a grill or smoker. To help keep your bird tasty and juicy, this Art of the Turkey Brine requires just a few simple ingredients before transferring the turkey to the grill. Pair it with this Sweet ’n’ Savory Sausage and Cornbread Stuffing that combines a soft, familiar interior with crispy edges.

If you’re aiming to create dishes like these in your own backyard this season, head to a destination like Ace Hardware for all your grilling essentials and holiday inspiration. With 72% of U.S. households located within 15 minutes of an Ace store and products from Big Green Egg, Traeger and Weber all under one roof, it’s a helpful place to take your holiday meals to the next level.

Find more ideas to change the way you think about holiday cooking at acehardware.com.

Art of the Turkey Brine

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 10 minutes
Cook time: About 2 hours; allow 2-3 hours to cool
Servings: 6-8

  • 1/3       package 5280 Culinary Brine mix
  • 2          quarts water, plus additional for cooling and covering turkey, divided
  • ice
  • 6-8       pounds turkey breast with rib cage, cleaned
  • 1          5-gallon Ace Hardware bucket and lid
  1. In pan, mix brine with water. Heat to high 5 minutes to dissolve sugar and salt.
  2. Cool brine mixture; add ice water and mix well.
  3. Place turkey in bucket and cover with water and brine. Place bucket in refrigerator or cooler.
  4. Brine 45 minutes per pound.
  5. Remove turkey from brine.
  6. Heat wood fire grill to 350° F.
  7. Cook turkey 20 minutes then turn temperature to 275° F. Cook 1 hour, 40 minutes until internal temperature reaches 170° F.
  8. Allow turkey to rest about 15 minutes prior to carving to allow juices to settle.

Sweet ’n’ Savory Sausage and Cornbread Stuffing

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 15 minutes, plus 1 day for drying
Cook time: 20-25 minutes
Servings: 10-12

  • 1          package cornbread
  • 1          pound sweet Italian sausage, ground
  • 1/2       cup carrots, peeled and diced
  • 1/2       cup celery with leaves, diced
  • 1/2       cup yellow onion, peeled and diced
  • 1/4       cup dried blueberries
  • 1/2       cup dried apples
  • 1          teaspoon fresh garlic, crushed
  • barbecue rub
  • 1-2       cups low-sodium chicken stock
  • nonstick cooking spray
  1. Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
  2. Heat wood fire grill to 350° F.
  3. Heat medium skillet and add sausage. Cook until half done and fat is rendered.
  4. Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
  5. Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
  6. Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.

Source: Ace Hardware

Videos 02 May 2019

Apple Cranberry Cobbler

(Family Features) During the season for outdoor parties, reunions, picnics and delicious desserts, try bringing a new dish to the table with a recipe like this Apple-Cranberry Cobbler. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Apple-Cranberry Cobbler

Recipe courtesy of Wilton

  •             Nonstick cooking spray
  • 5          apples, peeled, cored and cut into 1/2-inch thick slices
  • 1 1/2    cups fresh or frozen cranberries
  • 2          teaspoons lemon juice
  • 1          teaspoon vanilla extract
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1/2       teaspoon ground cinnamon
  • 1          container (10.2 ounces) refrigerated home-style biscuits, quartered
  • 2          tablespoons butter, melted
  • 2          tablespoons sparkling sugar
  1. Heat oven to 375 °F.
  2. Prepare pie pan with nonstick cooking spray.
  3. In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract.
  4. In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture.
  5. Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven.
  6. Toss biscuits in melted butter. Distribute cut biscuits over fruit.
  7. Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven.
  8. Let cool 15 minutes before serving.

Source: Culinary.net

Dessert 31 August 2018

From Orchard to Pie: Apple Pies Made Easy!

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

  • 2 cups fresh or frozen cranberries
  • 1 1/2 cups sugar, divided
  • 4 tablespoons cornstarch, divided
  • 2 tablespoons water
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 5 to 6 cups sliced peeled apples (5 to 6 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
  2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
    Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
  3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

  • 6 cups sliced peeled ripe apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 3/4 cup old-fashioned oats
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup cold butter or margarine
  • 18 caramels, unwrapped
  • 5 tablespoons milk
  • 1/4 cup chopped pecans
  1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
    Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
  2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
  3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

Videos 01 March 2019

How to Make Caramel Apple Wraps

(Family Features) Snack time just got a bit sweeter.  These wraps are simple enough to make that even kids can enjoy putting them together. For more snack recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Caramel Apple Wraps

  • 3              large apples, any kind
  • 1              tablespoon granulated sugar
  • 1/4          teaspoon ground cinnamon
  • 1              cup fat-free vanilla Greek yogurt
  • 1/3          cup creamy peanut butter, or almond butter
  • 8-10       fajita-sized tortillas
  • caramel sundae syrup
  1. Wash and dice apples.  In medium bowl, mix sugar and cinnamon.  Add diced apples to sugar mixture.  Toss apples to coat.
  2. In small bowl, stir together yogurt and peanut butter until smooth.
  3. Layout tortillas and spread 2 tablespoons yogurt mixture on each.  Spoon small amount of apple mixture at one end of each tortilla.  Start from end with apples and roll tortillas.
  4. Drizzle with caramel syrup.

Recipe adapted from Milk Means More.

Source: Culinary.net

Kids 01 August 2018

Make the Grade with Back-to-School Lunches

(Family Features) Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.

As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.

No matter what meals you’re prepping, a store like ALDI can be your solution for packing tasty and better-for-you choices for lunches and on-the-go snacks. With high-quality ingredients at affordable prices, ALDI offers what you need to get ready for the days ahead.

For more recipes and meal prepping ideas, visit aldi.us.

Bento Box Lunch

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sushi Roll”:

  • 4          slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
  • 4          slices Lunch Mate Never Any! Turkey
  • 1          teaspoon Burman's Yellow Mustard
  • 1/2       avocado, sliced
  • 1          mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad:

  • 1 cup SimplyNature Organic Quinoa, cooked
  • 1/4       cup Southern Grove Sliced Almonds
  • 2 mandarin oranges, peeled and separated
  • 1/4       cup Southern Grove Dried Cranberries
  • 1 bunches green onions, sliced
  • 1          teaspoon Carlini Pure Olive Oil
  • Stonemill Iodized Salt, to taste
  • Stonemill Ground Black Pepper, to taste

Broccoli Salad:

  • 1          large head broccoli, chopped
  • 1/4       cup Southern Grove Sliced Almonds
  • 1/4       cup Southern Grove Dried Cranberries
  • 1          teaspoon Fusia Soy Sauce
  • 1/2       cup Friendly Farms Vanilla Nonfat Greek Yogurt
  • Stonemill Ground Black Pepper, to taste

Cinnamon Apples:

  • 1          Granny Smith apple, sliced
  • 1          tablespoon Nature's Nectar Lemon Juice
  • 1          teaspoon Stonemill Ground Cinnamon

 

  1. To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.
  2. To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.
  3. To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
  4. To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
  5. Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.

Source: ALDI

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