Meal Ideas 17 May 2019

Picnic-Perfect Plates for Outdoor Dining

(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment's notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie's Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za'atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 teaspoon salt, plus additional, to taste, divided
  • 1/2 teaspoon pepper, plus additional, to taste, divided
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zest and juice (1/3 cup juice)
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine lettuce pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled blue, feta or goat cheese
  1. Heat oven to 375 F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
  3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2 cup cherry or grape tomatoes, halved
  • 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 small clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus
  • 1 tablespoon fresh lemon juice
  • 1/4-1/2 teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: In bowl, combine hummus, lemon juice and za'atar seasoning.
  4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

Source:

Seneca Foods http://www.readsalads.com/

 

Kids 03 September 2018

Pack a Healthier Lunchbox this School Year

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

  • 2 red mini sweet peppers, sliced
  • 1 mandarin, peeled and segmented
  • 1 kiwi, sliced
  • 1/2 cup sugar snap peas
  • 1/4 cup blueberries
  • 1/2 cup red seedless grapes
  • 1 large spinach wrap
  • 1 tablespoon hummus
  • 2 slices provolone cheese
  • 2 ounces low-sodium deli-sliced turkey
  • 1/2 cup baby spinach, chopped
  1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
  2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

  • 1/2 teaspoon olive oil
  • 3 mini sweet peppers, finely chopped
  • 1/4 cup finely chopped sweet onions
  • 1/2 cup chopped tomatoes
  • 1 cup no-salt-added black beans, drained and rinsed
  • 1 tablespoon low-sodium taco seasoning
  • 12 frozen empanada discs, thawed
  • 3/4 cup shredded low-fat cheddar cheese
  • 1 large egg white, beaten
  • 6 guacamole minis
  • 6 packages crispy fruit
  1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
  2. Heat oven to 375 F.
  3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
  4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
  5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

Meal Ideas 01 June 2018

Savoring Salad Season

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.
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Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2       cup halved cherry or grape tomatoes
  • 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
  • 2          green onions, thinly sliced
  • 1/2       cup chopped fresh parsley
  • 2          tablespoons chopped fresh mint
  • 1          small clove garlic, minced
  • 1/4       teaspoon crushed red pepper flakes

Dressing:

  • 2          tablespoons prepared hummus
  • 1          tablespoon fresh lemon juice
  • 1/4-1/2   teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
  4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

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Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

  • 1/4       cup fresh orange juice
  • 1          tablespoon orange zest
  • 1/2       teaspoon coarsely ground black pepper
  • 1/4       teaspoon salt (optional)
  • 2          tablespoons olive oil

Salad:

  • 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 1          can (15 ounces) chickpeas, rinsed and drained
  • 1/2       cup thinly sliced green onion
  • 1/2       cup chopped fresh parsley
  • 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
  • 1/2       cup coarsely chopped almonds, toasted
  • 1/3       cup crumbled reduced-fat or traditional feta cheese
  • 1          tablespoon orange zest
  1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
  2. To make salad: Drain beets. Place in large bowl; set aside.
  3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
  4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

Breakfast & Brunch 08 February 2019

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.
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Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

  • 1          slice whole-grain bread
  • 1/4       cup fresh arugula
  • 2-3       sun-dried tomatoes
  • 2          tablespoons Sabra Classic Hummus
  • olive oil
  • 2          tablespoons pine nuts
  • fresh Parmesan curls
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash and pat dry arugula; set aside.
  2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
  3. Spread toast with hummus.
  4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

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Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

  • 1          slice artisan country white bread
  • 1/4       cup fresh spinach, wilted
  • water
  • 1          soft-boiled egg
  • ice
  • 1          garlic clove, chopped
  • 1          teaspoon olive oil
  • 2          tablespoons Sabra Classic Hummus
  • red pepper flakes, for garnish
  • salt, to taste
  • pepper, to taste
  1. Toast bread; set aside. Wash spinach; set aside.
  2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
  3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
  4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

Breakfast & Brunch 05 February 2019

3 Savvy Ways to Simplify Breakfast

(Family Features) While it is widely known that starting your day with a balanced, nutritious breakfast can have a positive impact on overall health, it may be difficult for some people to make it a priority. Whether you generally run low on time in the mornings or have little ones to keep on track before heading out the door, it simply isn’t always an option to piece together a grandiose morning meal.

Rather than overhauling your lifestyle, consider some simpler ways to incorporate breakfast into your daily routine. These tips can help you start the day strong – and on time – without sacrificing the day’s first meal.

Prep the Night Before
Not everyone is fortunate enough to have ample time in the morning to prepare what some studies consider to be the most important meal of the day. If you’re typically short on time before heading out the door, prepare breakfast the night before so you can ensure you’re starting each day with proper fuel and nutrition. Even if it’s as simple as setting out a bowl, spoon and your favorite cereal before you go to bed, you can set yourself up to shave a few minutes off your morning routine.

Take It To-Go
If your kids are a handful or that snooze button is just too easy to reach each morning, sitting down at the table – even for a quick breakfast – might be out of the question. Preparing in advance by packing a to-go container with your favorite morning foods can be a simple solution to keep everyone happy without adding more strain to the day.

Keep It Simple
Breakfast doesn’t have to be elaborate to get your day going in the right direction. Simple options like avocado toast take little time to create yet can go a long way toward adding nutrients in the morning. For a different spin on traditional avocado toast, combine it with a unique taste like Sabra Classic Hummus, which can help you add fiber and protein before the day truly begins. Even if you aren’t an avocado person, just by swapping out the jelly you might put on your morning toast for hummus instead can help you reduce sugar intake without compromising on taste.

Find more solutions to busy days and recipes for any occasion at sabra.com.
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Hummus Toast

  • 2          tablespoons Sabra Hummus (any flavor)
  • 1          slice whole-wheat or hearty bread, toasted
  • 1/2       cup avocado, sliced
  • 1          sliced radish
  • 1/4       cup tender arugula
  • 1          tablespoon chopped pistachios
  • salt, to taste
  • pepper, to taste
  1. Spread hummus on toast. 
  2. Top with avocado, radish, arugula and pistachios. 
  3. Sprinkle with salt and pepper, to taste.

Source: Sabra

Grilling-Tailgating 16 January 2019

Make Game Day a Win

(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.

These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.

Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.

Find more game day recipes at sabra.com.
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Mediterranean Nacho Bar

  • Sabra Hummus
  • Diced tomatoes
  • Chopped green onions
  • Chopped zucchini (1/4-inch chunks)
  • Chopped Greek olives
  • Chopped pepperoncinis
  • Shredded lettuce
  • Crumbled feta cheese
  • Grilled chicken
  • Pita chips
  1. Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
  2. Serve with pita chips.

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Olive Bar Flatbread

Prep time: 15 minutes
Servings: 2

  • 3          tablespoons Sabra Roasted Red Pepper Hummus
  • 1          flatbread
  • 1/2       cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
  • 3          miniature mozzarella balls, sliced
  • 2          cups arugula
  • 2          tablespoons lemon juice
  • 1          tablespoon olive oil
  • ½         teaspoon salt
  • 1          teaspoon pepper
  1. Heat oven to 400° F.
  2. Place hummus on flatbread. Top with desired vegetables and mozzarella.
  3. Bake on lower rack 10-12 minutes, or until crispy and browned.
  4. Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.

Source: Sabra

Meal Ideas 28 September 2018

Simple Yet Stunning: Set the menu for easy entertaining

(Family Features) One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at Bertolli.com.
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Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

  • 4          tomatoes
  • 3          grilled red bell peppers in oil
  • 1          shallot
  • 1/2       cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
  • 3          tablespoons sherry vinegar
  • 1          clove garlic
  • 10        basil leaves
  • salt, to taste
  • pepper, to taste
  • 4          slices crusty bread
  1. Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.
  2. In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.
  3. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

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Healthy Beet Hummus

Prep time: 15 minutes

  • 3          beets
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil
  • 2          cups canned chickpeas
  • 2          tablespoons sesame seed paste or tahini
  1. Heat oven to 375° F.
  2. Peel beets and boil until soft; season with salt and olive oil.
  3. Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

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Mushroom Carpaccio and Creamed Spinach Au Gratin

Prep time: 15 minutes

Mushroom Carpaccio:

  • 2 1/4    cups cremini mushrooms
  • Bertolli Extra Virgin Olive Oil
  • salt, to taste

Creamed Spinach:

  • 2 1/4    cups spinach
  • 1/2       cup heavy cream
  • salt
  • pepper
  • Parmesan cheese
  1. To make Mushroom Carpaccio: Heat oven to 400° F.
  2. Clean mushrooms and cut into thin slivers.
  3. Season with olive oil and salt. Set aside.
  4. To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.
  5. In blender, puree mixture and pour over Mushroom Carpaccio.
  6. Grate Parmesan cheese over entire dish; bake 5 minutes.

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Bitter Chocolate and Pistachio Cream Dessert

Prep time: 15 minutes

  • 1/2       cup, plus 1 tablespoon, sweetened condensed milk
  • 1/2       cup brown sugar
  • 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream
  • 4          ounces dark chocolate
  • 1 1/4    cups shelled pistachios
  1. In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.
  2. Add olive oil and dark chocolate; continue to stir until fully combined.
  3. Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.
  4. To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.
  5. Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

Source:  Bertolli

Appetizers & Sides 06 August 2018

Make it Mediterranean

3 dishes to highlight the next trend in internationally themed cuisine

(Family Features) Just like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table. When pondering which trend you'll dive into in the future, consider incorporating tastes from an especially influential international location - the Mediterranean Sea region.

Considered by the experts at Les Dames d'Escoffier International (LDEI) in the organization's 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Because the fare is typically lighter, small bites and salads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad provide easy-to-prepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

In addition to Mediterranean food, the trends report highlighted Middle Eastern cuisine and Latin American flavors as areas of the world that will influence American dining in the next year. Additionally, LDEI highlighted these regions as likely to be influential in the next three years:

  1. East Africa
  2. The Balkans
  3. The Caribbean Sea

To go along with specific regions and countries to influence American food culture, the report identified these international food concepts as the most likely to become prominent food trends:

  1. Puebla Hot Pot (Latin America, Mexico) - ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
  2. Manouri (Mediterranean, Greece) - a semi-soft, fresh white whey cheese made from goat or sheep milk.
  3. Millet (India) - ancient grains harvested from small-seeded grasses used for porridge.

Mediterranean food, because of its reliance on the inclusion of vegetables and exclusion of red meat in many of its dishes, also squarely fits into the top established and growing health trends, according to the report, which are:

  1. Vegetarian cuisine
  2. Organic
  3. Vegan cuisine

Find full results from the report and learn more about the organization at LDEI.org.

10 Ways to Find Culinary Inspiration

Consider these strategies for achieving inspiration in the kitchen from the LDEI 2018 Trends Report:

  • Traveling
  • Cookbooks
  • Farmers' markets
  • Internet and social media
  • Fresh produce
  • Food magazines
  • Chefs
  • Seasons
  • Beautiful imagery
  • People and culture

Tracking the Top Food Trends

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. Find complete 2018 Trends Report survey results and expert panel insights by contacting This email address is being protected from spambots. You need JavaScript enabled to view it..

LDEI is a worldwide philanthropic organization of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 2,300 women in 40 chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For more information, visit LDEI.org or find LDEI on Facebook.


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Tomato, Feta and Basil Salad

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 15-20

  • 8 medium size tomatoes, sliced into 1/8-inch slices
  • 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
  • 2 small packages fresh basil, leaves picked off stems
  • 3 teaspoons sea salt
  • 2 teaspoons fresh ground pepper
  • 1/4 cup olive oil
  1. On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and Feta slice. Repeat.
  2. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

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Hummus

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Yield: 2 cups

  • 2 cans (15 ounces each) garbanzo beans
  • 1 medium garlic clove, peeled
  • 1 teaspoon sesame oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon black sesame seeds
  • 1 teaspoon olive oil
  • 1 teaspoon toasted sesame seeds
  1. Drain garbanzo beans reserving 1/2 cup liquid.
  2. In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.
  3. Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

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Fresh Figs with Honey

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 6

  • 6 fresh figs
  • 1 tablespoon honey
  1. Slice figs in half lengthwise (stem to bottom). Distribute on small platter.
  2. Drizzle honey over each fig equally. Serve immediately.

Photos courtesy of Beth Vlasich Pav

Source:  Les Dames d’Escoffier International

Meal Ideas 26 January 2018

Chow Down on Championship Snacks

(Family Features) When the clock ticks down toward game day and you’re putting together a snacking plan of attack, turn to recipes like these that you and your guests can savor for all four quarters of action.

With different choices to draft from, there’s no need for a superstar main course at the center of the meal. Instead, rely on options like customizable brats and pulled pork sandwiches, baked chicken wings and game-day dips for winners all around.

Find more recipes for hosting game day at Culinary.net.

Top Your Tailgate

Take your tailgate or home viewing party to the next level by setting up a topping station with a variety of both traditional and unexpected condiments and garnishes to let your fellow fans customize their grilled fare. Include options such as:

  • Ketchup and mustard (with flavor variations for added zing)
  • Sauerkraut or cole slaw
  • Chopped fresh and grilled onions
  • Chili (homemade or from a can)
  • Pickle spears and relish
  • Barbecue sauce
  • Sriracha
  • Assorted shredded and crumbled cheeses
  • A variety of peppers

A Game-Day Winner

Game time is no time to mess around when it comes to fast, savory snacks. Crispy and light, tangy and bold, these wings have you covered for all your game-day needs. These spicy hot wings pair perfectly with Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing and may result in another game day rivalry: blue cheese vs. ranch. Whether you’re hosting the game-day party or bringing a dish to a friend’s bash, these wings can make mouths water from the opening kickoff to the final whistle. Find more game-day recipes at litehousefoods.com.
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Crispy Baked Buffalo Chicken Wings

Total time: 1 hour, 25 minutes
Serves: 8

  • 4          pounds chicken wings
  • 2          tablespoons baking powder
  • 1          teaspoon salt
  • nonstick cooking spray
  • 4          tablespoons unsalted butter, melted
  • 1/2       cup hot sauce
  • 1/2       cup Litehouse Chunky Blue Cheese or Homestyle Ranch dressing
  • 1/3       cup Litehouse Blue Cheese Crumbles
  • carrots
  • celery
  1. Lay wings on rack on rimmed baking tray and let dry in refrigerator overnight, or pat dry with paper towels.
  2. Heat oven to 250° F. Put one oven shelf in lower quarter of oven and one in top quarter.
  3. Place wings in large re-sealable bag. Add baking powder and salt. Shake bag to coat wings evenly.
  4. Line tray with foil. Spray rack on baking tray with nonstick spray. Place wings skin side up on rack. Bake on lower shelf 30 minutes.
  5. Move tray to higher shelf and turn oven up to 425° F. Bake 40-50 minutes, rotating tray halfway through. Wings are done when they are dark, golden brown and skin is crispy.
  6. While wings bake, whisk together butter and hot sauce; keep warm.
  7. Remove wings from oven and toss with hot sauce; sprinkle immediately with blue cheese crumbles. Serve with blue cheese or ranch dressing, carrots and celery sticks.

Dip into Game Day

Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, making it a wholesome and delicious accompaniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com.
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Bruschetta-Topped Hummus

Prep time: 5 minutes

Bruschetta:

    • 2          cups multi-colored cherry tomatoes
    • 1          clove garlic, minced
    • 10        fresh basil leaves, chopped
    • 1          tablespoon olive oil, plus additional (optional)
    • salt, to taste

 

  • container Sabra Classic Hummus (10 ounces)
  1. To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste.
  2. Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and drizzle with touch of olive oil, if desired. Serve with fresh vegetables or pita chips.

A Heaping Handheld

Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com.
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Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce

Recipe courtesy of the National Honey Board
Servings: 8-10

Pork Rub:

    • 1/4       cup sugar
    • 1          tablespoon chili powder
    • 2          teaspoons paprika
    • 1 1/2    teaspoons seasoned salt
    • 1 1/2    teaspoons garlic powder
    • 1 1/4    teaspoons onion powder
    • 1          teaspoon salt
    • 1          teaspoon ground cumin
    • 1          teaspoon pepper
    • 1/4       teaspoon cayenne pepper

 

  • 1          bone-in pork shoulder roast (4 pounds)
  • 2          cups hickory chips
  • 1          cup water
  • 1 1/2    cups barbecue sauce
  • 1 1/2    cups honey
  • 1          cup ketchup
  • 8-10     rolls
  • chopped jalapeno peppers (optional)
  • chopped onion (optional)
  • chopped pickles (optional)
  1. To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper.
  2. Massage Pork Rub over surface of pork and let stand 30 minutes.
  3. Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes.
  4. Heat oven to 300° F.
  5. Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle.
  6. Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat.
  7. In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well.
  8. Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired.

Photos courtesy of Getty Images (Brats and Smoked Pulled Pork Sandwiches)

Source: Culinary.net

Snacks 02 May 2017

Simple, Healthy Summer Snacks

(Family Features) As temperatures climb and summer sets in, a slight change in diet can help maintain energy without overfilling on hot days.

Vegan and vegetarian diets are becoming a popular trend, but many people are also opting to be semi-vegetarians, also known as the flexitarian diet. A flexitarian diet means you don’t have to eliminate meat from your diet but can still reap the health benefits associated with plant-based diets.

Plant-based proteins like beans, peas, nuts, seeds, soy and lentils are chock-full of nutritional benefits from disease-fighting phytonutrients to cholesterol-lowering fiber. They’re also an excellent way to add low-sodium and low-cholesterol protein to your diet that can leave you feeling satisfied but not stuffed.

Light finger foods and dips are ideal summer snacks. Hummus, made from chickpeas and tahini (ground sesame seeds), makes for a quick and easy treat by itself or paired with health-conscious options like air-popped chips, whole-grain crackers or veggie sticks. You can also create simple summer snacks using hummus as an ingredient.

These vegan Cucumber Cups are the perfect refreshing pick-me-up on a hot afternoon, and they’re stylish enough to serve to guests at an upscale cookout. For a cool and creamy summer appetizer, try these vegetarian Southwestern Snack Bites made with hummus, guacamole and Greek yogurt.

Find more healthy ideas to help you snack your way through summer at sabra.com.

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Southwestern Hummus Bites

Yield: 30 pieces

  • 1 package (7 ounces) whole-grain bagel chips
  • 1 container (10 ounces) Sabra Hummus
  • 2 cups pico de gallo
  • 1 cup guacamole
  • 1 cup plain, low-fat Greek yogurt
  • 4 green onions, sliced (optional)
  1. Top each bagel chip with 1 tablespoon hummus, small spoonful of pico de gallo, guacamole and small dollop of yogurt.
  2. Garnish with slices of green onion, if desired.

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Cucumber Cups

Yield: 16 pieces

  • 2 English cucumbers
  • 1 container (10 ounces) Sabra Hummus
  • 1 teaspoon paprika
  • 1 bunch parsley, finely chopped
  1. Peel cucumbers and slice lengthwise into 1 1/4-inch pieces. Using melon baller, carve out seeds to create vessel, making sure to leave bottom intact.
  2. Using piping bag or small spoon, fill each cucumber with hummus (about 1 teaspoon each). Sprinkle with paprika and finely chopped parsley.

Source: Sabra

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