(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

• While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
• In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
• In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
• Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

• 2          cups water
• 1          cup quinoa
• 1          cup Florida Orange Juice
• 1          tablespoon hot sauce
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 6          tablespoons vegetable oil, divided
• 2          tablespoons lime juice
• 1          tablespoon white miso
• 1 1/2    pounds shrimp, peeled and deveined
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 1          bell pepper, diced
• 1          English cucumber, sliced into half moons
• 3          scallions, sliced
• 1          avocado, sliced
• 1          teaspoon sesame seeds
• 2          tablespoons cilantro, chopped

1. In pot, bring water to boil.
2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
4. Add shrimp to remaining half and marinate 15 minutes.
5. Heat large skillet over medium-high heat and add remaining oil.
6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

• 1          cup Florida Orange Juice
• 1/2       cup Florida Grapefruit Juice
• 1          ripe banana
• 1/2       cup low-fat vanilla yogurt
• 1/2       teaspoon vanilla extract

1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

• 4          portobello mushrooms
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon dried oregano
• 1/4       teaspoon smoked paprika
• 2          yellow bell peppers, sliced

Yogurt Dill Sauce:

• 1          English cucumber, grated
• 1          cup whole-milk

Greek yogurt

• 1/2       cup sour cream
• 2          tablespoons extra-virgin olive oil
• 1/2       small lemon, juice only
• 2          cloves garlic, minced
• 1          teaspoon salt
• 1          tablespoon minced fresh dill
• 4          pita breads or naan
• 2          tomatoes, thinly sliced
• 1/2       red onion, thinly sliced
• 1/2       head green lettuce
• crumbled feta cheese (optional)

1. Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
2. Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
3. To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
4. To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

• 1          tablespoon extra-virgin olive oil
• 2          cloves garlic, minced
• 1          medium onion, small diced
• 8          ounces crimini mushrooms, sliced
• 1          jar (24 ounces) marinara sauce
• 1          can (15 ounces) diced tomatoes
• 2          tablespoons tomato paste
• 2          teaspoons balsamic vinegar
• 1          teaspoon granulated sugar
• 1          tablespoon dried basil
• 1/2       teaspoon salt
• 1          teaspoon oregano
• 1/2       teaspoon black pepper
• 1          bay leaf
• 3          cups vegetable broth
• 6          lasagna noodles, broken into pieces
• 1/2       cup heavy cream
• 5          ounces fresh baby spinach
• 1          cup whole-milk ricotta cheese
• 1/2       cup shredded mozzarella cheese, for topping

1. Heat large pot over medium heat.
2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
5. Stir in heavy cream and spinach until wilted, 2-3 minutes.
6. Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:

• 8          boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 6          tablespoons unsalted butter
• 16        ounces crimini mushrooms, quartered
• 3          zucchini, sliced in half moons
• 3          large carrots, thinly sliced
• 4          sprigs fresh rosemary, leaves removed and roughly chopped
• 4          cloves garlic, minced

Orzo:

• 4          cups chicken or vegetable broth
• 1          tablespoon unsalted butter
• 1          tablespoon extra-virgin olive oil
• 1          small yellow onion, diced
• 2          garlic cloves, minced
• 16        ounces crimini mushrooms, finely chopped
• 1          cup uncooked orzo pasta
• 1/8       teaspoon black pepper
• 1/3       cup white wine
• 1/3       cup shredded Parmesan cheese

1. To make chicken: Preheat oven to 450 F.
2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
3. In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
4. Bake 20 minutes until chicken is cooked through and vegetables are tender.
5. To make orzo: In small pot over medium-low heat, warm broth.
6. Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
7. Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
8. Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
9. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce:

• 1/2       cup soy sauce
• 2          tablespoons brown sugar
• 1          tablespoon rice vinegar
• 2          cloves garlic, minced
• 1          teaspoon fresh ginger, minced
• 1          teaspoon chili garlic sauce (optional)
• 1          tablespoon toasted sesame oil
• 2          tablespoons barbecue sauce
• 2          tablespoons water
• 2          teaspoons cornstarch

• 1 1/2    pounds salmon (4 filets)
• 12        ounces stir-fry (pad thai) rice noodles
• 1          tablespoon toasted sesame oil
• 1          pound white mushrooms, sliced
• 1          cup sugar snap peas
• 1          large broccoli head, cut into bite-size florets
• 2-3       green onions, thinly sliced, for garnish
• sesame seeds, for garnish

1. Preheat oven to 400 F.
2. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
3. In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
4. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
5. Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
6. Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
7. To serve, divide noodles, veggies and salmon between plates.
8. Top with sliced green onions and sesame seeds.

Source: Mushroom Council

(Family Features) Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.

Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family's desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn't have to mean forgoing your dedication to nutritious choices either - these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.

These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.

Discover more nutritious recipe ideas at gapeanuts.com.

Veggie Sammies with Peanut Butter Satay Sauce

Prep time: 30 minutes
Servings: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup cucumber, sliced
• 1/2 cup white onion, sliced into thin strips
• 1/2 cup red bell pepper, sliced into thin strips
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha; mix well.
2. Spread sauce on both sides of each roll then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro.

Very Vegan Peanut Butter Jackfruit Chili

Recipe courtesy of the National Peanut Board
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

• 2 teaspoons oil
• 1/2 large white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 can whole tomatoes
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 1 can green jackfruit, drained and chopped
• 1/4 cup peanut butter
• cornbread (optional)
• tortilla chips (optional)
• cinnamon rolls (optional)

1. eat large, heavy-bottomed pot over medium heat. Add oil, onion and peppers; cook 3 minutes, stirring often. Add garlic, salt, cumin, chili powder and tomato paste, stirring to coat. Cook 1-2 minutes, stirring constantly, then stir in crushed tomatoes, whole tomatoes, water, kidney beans and jackfruit; bring to boil then reduce heat to medium-low. Simmer 25-30 minutes. Stir in peanut butter and simmer 5 minutes.
2. Serve with cornbread, tortilla chips or cinnamon rolls, if desired.

Peanut Granola Bars

Prep time: 10 minutes
Cook time: 6 minutes, plus 30-45 minutes cooling time
Servings: 12-14

• 1/2 cup honey
• 6 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups rolled oats (quick or regular)
• 1 cup bran flakes
• 1 cup sweetened coconut flakes
• 1 cup dried fruit (raisins, blueberries or cranberries)
• 1 cup roasted peanuts, chopped

1. In large, shallow, microwavable dish, combine honey, butter, peanut butter, brown sugar, vanilla and salt. Microwave at 50% power 2 minutes then whisk to combine and microwave at 50% power 2 minutes.
2. Add oats, bran flakes, coconut flakes, dried fruit and peanuts; stir to combine. Microwave on high 1 minute. Stir and microwave 30 seconds.
3. Press mixture into 13-by-9-inch baking dish lined with parchment or wax paper with some extra hanging over edges to easily lift bars out. Use bottom of glass wrapped with plastic wrap to press granola mixture firmly into pan. Allow to cool completely 30-45 minutes. Cut into 12-14 bars.

Peanut Butter Chicken

Recipe courtesy of "Unsophisticook"
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 6 cups

Peanut Sauce:

• 1/2 cup creamy natural peanut butter
• 3 tablespoons sweet red chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/8-1/4 cup hot water (optional)
• chopped unsalted roasted peanuts (optional)
   
• 2 tablespoons olive oil or avocado oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 3/4 cup peanut sauce
• cooked brown rice
• assorted bell peppers, sliced
• chopped unsalted roasted peanuts (optional)

1. To make peanut sauce: In small glass bowl, whisk peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce and honey until blended smoothly.
2. Thin sauce with hot water to desired consistency. Garnish with chopped unsalted roasted peanuts, if desired.
3. To make chicken: In large skillet over medium-high heat, drizzle oil. Add diced chicken then pour soy sauce over top. Saute about 10-12 minutes until chicken is fully cooked.
4. Serve with peanut sauce, brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, if desired.

Source: Georgia Peanut Commission

(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.

A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

To access more recipes and tips, visit bluecirclefoods.com.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

• 4 ounces Blue Circle Smoked Salmon
• olive oil
• 6 ounces cream cheese
• 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
• 1/2 medium red onion, finely diced
• 1 tablespoon chopped Italian parsley
• salt, to taste
• pepper, to taste

1. Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
2. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
3. Place thick line of cream cheese mixture along long side of salmon.
4. Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
5. Chill in refrigerator 2-3 hours or overnight to firm up roll.
6. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
7. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

• 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
• 1 medium tomato, seeded and cut into tiny pieces
• 1/4 cup scallions, finely chopped
• 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
• 1 tablespoon lemon juice
• 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
• salt, to taste
• pepper, to taste

1. Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
2. Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
3. Fill cucumber halves with smoked salmon mixture.
4. Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
5. To serve, place pieces on platter and garnish with additional dill, if desired.

Source: Blue Circle Foods

(Family Features) Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. Getting creative and taking cues from some beloved characters may be all it takes for families to explore produce in a new way and discover how delicious, satisfying and enjoyable fresh fruits and vegetables can be.

A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.

Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.

An initiative from Dole, in collaboration with Disney and Pixar’s Monsters, Inc., is helping to take the scare out of specialty fruits and vegetables and widen America’s produce horizons. That’s because, like a good book or the characters in a beloved film, you can’t judge a fruit or vegetable by its appearance; nature’s true beauty often lies within.

The campaign offers character-inspired recipes, serving suggestions, digital and social activations, family-friendly activities, fun trivia and influencer partnerships that celebrate the not-so-scary world of the planet’s more unusual fresh bounty.

One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.

These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie and Chicken Stuffed Roz Heads, which call for green grapes, celery, avocados, strawberries and blueberries.

Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Chicken Stuffed Roz Heads

Prep time: 15 minutes
Servings: 3

• 1          cup cubed, cooked chicken breast
• 1/2       cup DOLE® Green Grapes, halved
• 1/4       cup chopped Dole Celery
• 1/3       cup nonfat plain Greek yogurt
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1 1/2    Dole Avocados, halved, pitted and peeled
• 6          whole-wheat pretzel twists
• 18        whole-wheat pretzel sticks
• 1          Dole Strawberry, sliced
• 3          dried, sweetened blueberries

1. In bowl, stir together chicken, grapes, celery, yogurt, salt and pepper.
2. Scoop three equal portions onto serving plate. Shape each into oval.
3. Top each with upside down avocado half.
4. Decorate each avocado half to resemble Roz’s face. Using sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off double loop section of each pretzel twist and discarding or enjoying as snack, keeping single loop portion, which will become one lens. Two lenses are needed per Roz Head.
5. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into top of each avocado to form hair. Add strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.

Green Slime Nacho Cups

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

• 1          green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
• 1 1/2    teaspoons canola oil
• 1/4       teaspoon salt, divided
• 1          Dole Avocado, halved, pitted and peeled
• 1          tablespoon lime juice
• 1          clove garlic, minced
• 1/2       cup thinly shredded Dole Purple Cabbage

1. Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
2. Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
3. Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
4. Serve slime nacho cups with plantain chips.

Slippery Slimy Smoothie

Prep time:10 minutes
Servings: 2 (8 ounces each)

• 1/2       cup DOLE® Spinach
• 1          Dole Banana, peeled and frozen
• 1/2       cup Dole Green Grapes, frozen
• 1/3       cup cucumber, diced
• 1/2       cup Dole Pineapple
• 1/2       cup unsweetened vanilla almond milk
• 1/2       cup nonfat plain Greek yogurt
• 5          ice cubes

1. In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
2. Pour smoothie into two glasses and serve.

©2020 Disney/Pixar (Roz)

Source: Dole

(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.

One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.

Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.

To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.

Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.

Garlic Shrimp with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Ponzu Rice:

• 1          cup jasmine rice
• 1/2       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1 1/2    cups water

Stir Fry:

• 2          tablespoons Mizkan Organic Rice Vinegar
• 1/4       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1/4       cup brown sugar
• 1          teaspoon sesame oil
• 1/2       cup vegetable stock
• 1          teaspoon cornstarch
• 2          tablespoons oil
• 1          pound (about 21-25) raw shrimp, peeled and deveined
• 1/4       cup red onion, large chopped
• 2          teaspoons garlic, minced
• 1          cup red bell pepper, chopped
• 1/2       cup carrots, shredded
• 1          cup sugar-snap peas
• 1          cup broccoli florets
• 2          scallions, sliced
• 2          teaspoons sesame seeds

1. To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
2. To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
3. In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
4. Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
5. Add reserved sauce and cook 2 minutes until thickened.
6. Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.

Miso-Glazed Salmon Bento

Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
Servings: 2

• 1/4       cup miso paste
• 2          tablespoons Mizkan Mirin Sweet Cooking Seasoning
• 1          tablespoon sake
• 2          skinless center-cut salmon fillets (6 ounces each)
• 1          cup thinly sliced seedless cucumbers
• 1          teaspoon kosher salt
• 2          tablespoons Mizkan Seasoned Rice Vinegar
• 2          cups cooked short-grain sushi rice, cooled
• 1          tablespoon thinly sliced green onions
• 1          teaspoon toasted sesame seeds
• 6          cherry tomatoes
• 2          lemon wedges

1. In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
3. In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.

Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.

Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.

Simple Teriyaki Bowl

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 2

• 1          large boneless chicken thigh
• 2          tablespoons soy sauce
• 3          tablespoons Mizkan Mirin
• 3          tablespoons Mizkan Natural Rice Vinegar
• 1/2       scallion
• 1          tablespoon cooking oil
• 2          servings hot, cooked rice
• 1          teaspoon dried seaweed sheet (nori), sliced (optional)

1. Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
2. Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
3. In frying pan, heat oil and cook chicken until browned.
4. When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
5. Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.

Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)

Source:  Mizkan

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.

Whether you're pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that's perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won't change much from cut to cut. You'll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.

Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn't require fancy seasoning - a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
A two-zone fire is usually the way to go - one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through - without burning - over indirect heat.

Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you'll want to check for doneness. If it's not quite to the temperature you're looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Less Prep, More Summer with a Skewered Solution

Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit littlepotatoes.com/summertime for more summer grilling recipes.

Grilled Greek Kebabs

Dressing/Marinade:

• 3/4 cup olive oil
• 2 lemons, zest and juice only
• 1 teaspoon dried oregano
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 1 teaspoon sugar
• salt, to taste
• pepper, to taste
• 3 teaspoons mayonnaise
• Skewers:
• 2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
• 4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 wooden skewers dipped in water
• pita bread (optional)

Salad:

• 2 cups cherry tomatoes, halved
• 4 sliced Lebanese cucumbers
• 1/4 cup red onion, finely sliced
• 1 cup feta cheese
• 1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.

Sipping on Sweetness

When it's summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun's rays.

Find more summer drink recipes at Culinary.net.

Strawberry Spritzer

Recipe adapted from Taste of Home

• 1 package (10 ounces) frozen sliced strawberries, sweetened and thawed
• 2 liters lemon-lime soda, chilled
• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

1. In blender, process strawberries until blended thoroughly.
2. Pour strawberries into large pitcher; stir in soda and pink lemonade.

A Simple Stuffed Side

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Stuffed Cherry Tomatoes

Recipe courtesy of Culinary.net

• 24-48 cherry tomatoes
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons mayonnaise
• 1 medium cucumber, peeled and diced
• 3 green onion stalks, diced
• 2 teaspoons minced dill
• fresh dill, for garnish

1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
   In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
2. Refrigerate until ready to serve.

Photo courtesy of Getty Images (Steak)

Source:  The Little Potato Company

(Family Features) Grilled meals provide a summer escape for many families by offering opportunities to spend moments together while enjoying flavorful dishes. As Americans face uncertainty in many aspects of life, one place they should be able to turn to for normalcy is food.

One option that checks boxes including comfort, fun, taste and variety: seafood. As a nutritious protein available across the country, it is versatile and can be paired with a variety of cuisines and flavors. Options range from salmon and shrimp to crab, tuna and more.

To encourage hungry Americans to enjoy the many benefits of eating seafood, the “Eat Seafood America” campaign offers these reasons to add fish, shrimp and more to your menu:

• Whether you order online, head to a store or purchase fresh from a local fisherman, seafood is widely available.
• Seafood works for a variety of dishes and cooking methods, such as these recipes for Easy Shrimp Skewers, a light and hassle-free family meal, or Seared Salmon with Mediterranean Salsa, a fun spin on cowboy caviar.
• Seafood provides essential nutrients that support immune health, such as omega-3s that may even help reduce anxiety, according to research published by “The Journal of the American Medical Association.”
• Purchasing seafood supports 2 million American jobs for men and women who follow high levels of food safety practices to provide sustainable seafood.
• Seafood offers an escape as a way for families to enjoy a favorite meal that reminds loved ones of vacation memories from oceanside paradises.

Find more ways to add seafood to your summer menu at eatseafoodamerica.com.

Easy Shrimp Skewers

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 5

• 10        wooden skewers
• water
• 2          medium zucchinis, cut into large chunks
• 2          medium bell peppers (any color), cut into large chunks
• 2          red onions, cut into large chunks
• 1          cup cherry tomatoes
• 10-12   ounces cooked shrimp, peeled, deveined, tails on
• olive oil
• sea salt, to taste
• 1          lemon, juice only

1. In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
2. Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
3. Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
4. Drizzle with lemon juice and serve.

Seared Salmon with Mediterranean Salsa

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4-6

• 2          tablespoons olive oil
• 4-6       salmon filets (each about 1-inch thick)
• sea salt, to taste
• 1          can chickpeas, drained and rinsed
• 1          can quartered or chopped artichoke hearts, drained
• 1          cup diced cucumber
• 1          cup diced cherry tomatoes
• 1/3       cup diced red onion
• 1/2       cup crumbled feta cheese
• 1          handful fresh spinach, chopped
• balsamic glaze

1. In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.
2. In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.
3. Refrigerate leftover salsa.

Source: Seafood Nutrition Partnership

(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.

To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.

If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

Candied Bacon

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1          pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
• 1          tablespoon fresh ground black pepper
• 1          cup packed light brown sugar

1. Heat oven to 375° F.
2. Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
3. Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
4. Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
5. Store in airtight container up to 3 days at room temperature.

Quick Pickles

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups

• 1/2       cup white vinegar
• 2          teaspoons sugar
• 1          teaspoon mustard seed
• 1          teaspoon salt
• 1          clove garlic, crushed
• 1/2       teaspoon red pepper flakes (optional)
• 1          teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
• 1          bay leaf
• 4          cucumbers, cut into angled 1-inch slices

1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving. 

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.

Connecticut-Style Shrimp

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 4          tablespoons unsalted butter
• 2          tablespoons chives
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 12        large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp

1. Heat medium skillet to medium-high heat. Add butter; cook until melted.
2. Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions

Prep time: 1-12 hours
Cook time: 30-40 minutes
Servings: 4

Dry Brine:

• 4          tablespoons Kosher salt
• 1          tablespoon coarse ground pepper
• 4          (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed

Butter and Balsamic:

• 4          tablespoons salted butter
• 2          tablespoons balsamic vinegar
• 2          teaspoons fresh thyme

Grilled Onions:

• 2          large sweet onions
• 4          wooden skewers, soaked
• 1          tablespoon olive oil

• salt, to taste
• pepper, to taste

1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture. 
6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish.  Top with remaining brown butter balsamic mixture and serve with steaks.

Source: Omaha Steaks

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

• Steak, cut into chunks
• Chicken, cut into chunks
• Bratwurst or sausage, cut into slices
• Ground beef, shaped into balls
• Lamb
• Shrimp
• Salmon, cut into chunks
• Bacon, cut into small pieces
• Sliced onions
• Sliced bell peppers
• Sliced jalapenos
• Sliced mushrooms
• Sliced cucumbers
• Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

• 1 1/3    pounds lean New Zealand grass-fed ground beef
• 1          clove garlic, crushed
• 1          medium onion, grated or finely chopped
• 1          egg, lightly beaten
• 3/4       cup red kidney beans, rinsed and drained
• 2          tablespoons tomato paste
• 3          teaspoons dried oregano, chopped
• 2          teaspoons mild smoked paprika
• 2          teaspoons ground cumin
• 1          teaspoon ground coriander
• 1/2       cup Parmesan cheese, grated
• salt, to taste
• pepper, to taste
• olive oil

Jalapeno Salsa:

• 1          cup cucumber, thinly sliced into long ribbons
• 3/4       cup fresh cilantro leaves, chopped
• 1          red onion, finely sliced
• 1/2       cup pickled jalapenos, finely chopped
• salt, to taste
• pepper, to taste
• olive oil
• lime juice

Avocado Cream:

• 1          avocado, mashed
• 1/2       cup sour cream
• 1          lime, juice and zest only
• salt, to taste
• pepper, to taste

• 8-12     slider buns, halved
• 2-3       cobs sweet corn, cooked and sliced into shards
• 8-12     small bamboo skewers

1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
2. Heat grill or frying pan to medium heat.
3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

• 1/2       cup water
• 2          tablespoons lemon juice
• 3          tablespoons lemon zest
• 2          tablespoons gelatin
• 4          cups Well•Pict Strawberries, sliced, divided
• 1/3       cup honey
• 2          packages (8 ounces each) cream cheese
• 1/2       cup sour cream
• 1          cup ice cubes
• 2          cups graham cracker crumbs
• 1/2       cup melted butter
• 1          cup Well•Pict Strawberries, rinsed, for garnish
• 1          cup Well•Pict Raspberries, rinsed, for garnish

1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods”
Servings: 6

• 1          pound potatoes, chopped into 1-inch cubes
• 1/2       cup onion, chopped into 1-inch cubes
• 1/2       cup green pepper, chopped into 1-inch cubes
• 1          teaspoon garlic, finely chopped
• 1          teaspoon vegetable oil
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1          tablespoon parsley, finely chopped
• 1/2       teaspoon paprika

1. Preheat oven to 350° F.
2. In medium bowl, mix potatoes, onions, green peppers and garlic.
3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
4. Cover bowl and refrigerate 15 minutes.
5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries