(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.

Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.

Find more summer recipe inspiration at Culinary.net.

Dip Up a Good Time

Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.

This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.

Visit Culinary.net for more snack ideas.

Apple Guacamole

Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10

• 3          ripe avocados, halved and pitted
• 1/2       cup finely chopped Vidalia onion
• 1/2       cup snipped fresh cilantro
• 1          lime, juice only
• bottled hot pepper sauce, to taste
• 1          Granny Smith apple, peeled, cored and finely chopped
• kosher salt, to taste
• tortilla chips

1. In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
2. Serve with tortilla chips.

Savor a Bite of Steak

A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.

Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.

Visit silverfernfarms.com for more inspiration.

Steak Banh Mi

Prep time: 2 hours
Cook time: 15 minutes
Servings: 2

• 10        ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
• 2          teaspoons hoisin sauce
• 2          teaspoons soy sauce
• 2          teaspoons honey
• 1          teaspoon fish sauce
• 1          clove garlic, minced
• 1          teaspoon, plus 1/2 cup, rice vinegar, divided
• 1/8       teaspoon five-spice powder
• 2          tablespoons sugar
• 1          pinch salt
• 1          small carrot, cut into matchsticks
• 1          tablespoon vegetable oil
• 1/4       cup water
• 2          Vietnamese baguettes or dinner rolls
• 1/4       cup mayonnaise
• 4          Batavia lettuce leaves
• 1/4       cup cilantro, chopped
• 1          Persian cucumber, sliced

1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
2. In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
3. Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
4. Remove steak from marinade and pat dry. Reserve marinade.
5. Heat oven to 325 F.
6. Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
7. Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
8. Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
9. Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
10. Slice baguettes along middle without cutting through.
11. Slice steak into thin pieces.
12. Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.

Go for Satisfying Summer Greens

Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.

This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.

Find more salad inspiration at freshexpress.com.

Apple, Strawberry, Blueberry Salad

Total Time: 30 minutes
Servings: 6

Blueberry Dressing:

• 2          cups fresh blueberries
• 1/4       cup balsamic vinegar
• 2          tablespoons honey
• 1          tablespoon lemon juice
• 1/2       cup olive oil
• salt, to taste
• pepper, to taste

• 2          large apples
• 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
• 1          pint strawberries, cut in half
• 1          pint blueberries
• 1/2       cup pecan halves, toasted
• blueberry dressing

1. To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
2. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
3. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Sweet, Summery Treats

After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.

These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.

To find more summertime snacks, meals and treats, visit watermelon.org.

Watermelon Berry Frozen Pops

Servings: 8

• 6          cups watermelon
• 1          cup blueberries, divided
• 1          cup raspberries, divided
• 3          tablespoons honey

1. In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
2. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

 Photo courtesy of Getty Images (Apple Guacamole)

Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board

(Culinary.net) If you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to experience this dessert. It’s fluffy, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will likely never go out of style.

You can stop guessing what it may be: this treat is a scrumptious bite of Fluffy Peanut Butter Pie drizzled with chocolate syrup. You will understand the craze once you sink your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert.

Although it tastes like you have been in the kitchen all day, it’s a simple-to-make, delightful treat with luscious peanut butter flavor that melts in your mouth.

To make this pie, remove the filling from 20 chocolate cookies and crush them with a rolling pin until they are just crumbs. Mix cookie crumbs with melted butter and mold into a pie dish to create the crust.

Next, in a mixer, combine cream cheese and reserved cookie filling. Then add sweetened condensed milk, peanut butter, lemon juice and vanilla extract while you continue mixing.

In a mixing bowl, beat whipping cream until stiff peaks form. Fold peanut butter mixture in with the whipping cream.

Layer the peanut butter and whipping cream mixture on top of the crust in the pie pan. Chill for about 4 hours then drizzle with chocolate syrup just before serving.

This dessert is perfect for anyone with a sweet tooth. House guests, birthday parties or even just a simple treat after a meal; it’s an any-occasion kind of pie.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Fluffy Peanut Butter Pie

Servings: 6-8

• 20        chocolate cream-filled cookies
• 1/4       cup butter, melted
• 1          package (8 ounces) cream cheese, softened
• 1          cup smooth peanut butter
• 1          can (14 ounces) sweetened condensed milk
• 3          tablespoons lemon juice
• 1          teaspoon vanilla extract
• 1          cup whipping cream
• chocolate syrup

1. Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.
2. In medium bowl, combine finely crushed cookies with melted butter.
3. Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.
4. In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.
5. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.
6. Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.
7. Cover leftovers and store in refrigerator.

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2       cup mayonnaise
• 1 1/2    tablespoons minced pimentos
• 1          tablespoon Dijon mustard
• 1          tablespoon minced bread and butter pickles
• 1          pepperoncino (seeded and minced)
• 1/4       teaspoon smoked paprika
• 1/4       teaspoon garlic powder
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon freshly squeezed lemon juice
• 3          dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• Vegetable oil, for frying
• 1/2       cup all-purpose flour
• 1/2       teaspoon kosher salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon smoked paprika
• 1          large egg
• 1          tablespoon water
• 2          dashes hot sauce
• 1/4       cup potato chips, finely blended in food processor
• 1/3       cup panko breadcrumbs
• 1          tablespoon minced flat leaf Italian parsley
• 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

• 1          pound Omaha Steaks premium ground beef
• salt, to taste
• freshly ground black pepper, to taste
• 2          tablespoons unsalted butter, at room temperature
• 2          brioche buns
• 2          slices yellow cheddar cheese
• 3          leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

• 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
• 3          tablespoons olive oil
• 2          garlic cloves, minced
• 2          tablespoons minced shallots
• salt, to taste
• freshly ground black pepper, to taste

Bearnaise Sauce:

• 1/4       cup white wine vinegar
• 2          tablespoons minced shallots
• 1          tablespoon chopped tarragon
• 3          egg yolks
• 2          tablespoons water, plus additional for boiling, divided
• 2          dashes hot sauce
• 12        tablespoons unsalted butter, melted
• salt, to taste
• freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

• 1          pound jumbo lump crab meat
• 2          tablespoons kosher salt

New York Strip Steaks:

• 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
• salt, to taste
• freshly ground black pepper, to taste
• water
• 4          tablespoons grapeseed oil
• 4          tablespoons unsalted butter
• 3          garlic cloves
• 2          fresh thyme sprigs

1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
5. Bring medium pot half full of water to slow boil.
6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes
Servings: 4

• 1          can (15 ounces) READ 3 or 4 Bean Salad
• 2          tablespoons lemon juice or white wine vinegar
• 2          tablespoons olive oil
• coarsely ground black pepper, to taste
• 1          package (about 10 ounces) mixed salad greens with carrots
• 4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
• shaved Parmesan or Asiago cheese (optional)

1. Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
2. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
3. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

Sabich

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

• 1          jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
• 1          medium eggplant
• 2          teaspoons salt, plus additional, to taste, divided
• 1          cup vegetable oil
• 4          hard-boiled eggs, sliced
• pepper, to taste
• 1 1/2    teaspoons za’atar, plus additional for serving, divided (optional)
• 1/2       teaspoon sumac, plus additional for serving, divided (optional)
• 1          cucumber, diced
• 3          Roma tomatoes, diced
• 1/3       cup fresh parsley, finely chopped
• 1/2       lemon, juice only
• 4          whole-grain pita breads with pockets
• 1/2       cup hummus
• 2          cups shredded red cabbage
• 1          medium green bell pepper, thinly sliced
• 1/4       cup Amba pickled mango sauce (optional)
• 1/4       cup tahini

1. Drain beets and onions; set aside.
2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Source: Seneca Foods
Aunt Nellies

(Family Features) Enjoying a meal outside is one of the many benefits of warmer weather, which makes spring a favorite season for those who relish the opportunity to dine outdoors. When the weather cooperates, a light dish focused around fresh ingredients is a perfect way to savor the moment.

Center your next al fresco dining occasion around a recipe like this Flatbread with Caramelized Onions, Bacon and Arugula. Whether you choose to bake this spring delight in the oven or lay it flat on the grill, it’s an easy way to enjoy fresh flavors in the sunlight.

It starts with sweet caramelized Texas 1015 onions, a versatile veggie that can be grilled, roasted or eaten fresh on salads and sandwiches. Straight from more than 100 Texas farm fields to grocery stores, the low sulfur content makes them a “no tear” onion, meaning there’s no “hot” or burning sensation when you cut or eat them.

Once the onions are caramelized, simply layer them along with cheese and bacon on a flatbread before baking or grilling less than 15 minutes. Top with arugula tossed with olive oil and lemon juice for a sweet spring eat.

Find more warm-weather recipe ideas at tx1015.com.

Flatbread with Caramelized Onions, Bacon and Arugula

Recipe courtesy of South Texas Onions
Servings: 2-3

• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 1 large sweet onion, sliced
• 1/2 teaspoon balsamic vinegar
• 1 naan flatbread (rectangular shape)
• 1 cup cheddar cheese, shredded
• 1 cup fontina cheese, shredded
• 4 slices bacon
• arugula
• olive oil (optional)
• lemon juice (optional)

1. To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
2. To make flatbread: Preheat oven to 425 F.
3. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
4. Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.

Source: South Texas Onions

(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

• 1/4 cup Holland House Sherry Cooking Wine
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 1/2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion, roughly chopped
• 2 pounds boneless, skinless chicken breasts, thawed
• 4 large garlic cloves, minced

Gyro Bowls:

• 2 cups long-grain rice
• 1 medium cucumber, seeded and sliced
• 1 large tomato, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled feta cheese
• 1 1/2 cups tzatziki sauce
• black pepper, to taste
• 4 pitas, warmed and cut into wedges

1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
4. Pour cooking wine mixture over onions and chicken.
5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
6. Evenly distribute minced garlic over chicken.
7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
9. To make gyro bowls: Cook rice according to package instructions.
10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House

(Family Features) If you’re on the lookout for recipes that are easy to prepare, nutritious and still full of flavor, you likely know how difficult it can be to check all those boxes. In order to meet those demands, it’s important to focus your dish desires around a short, simple list of ingredients.

Consider a delicious, health-conscious and sustainable recipe like this Asparagus Tartine, which requires less than half an hour in the kitchen and less than a dozen common ingredients. The main character: Michigan asparagus, which is grown by 100 family farmers during a season that relies on the weather and rainwater (rather than irrigation) for sustainable, environmentally friendly flavor.

Plus, it’s easy to pick out at your local supermarket – thicker spears lead to tender, textured, enhanced flavor – and even easier to prepare. Just boil 5-8 minutes for firm spears that aren’t overcooked. As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and small amounts of sodium, it’s a simple solution for at-home meals or standalone snacking.

Find more easy, nutritious meal solutions at michiganasparagus.org.

Asparagus Tartine

Total time: 25 minutes
Servings: 4
Recipe courtesy of Emily Dingmann from “My Everyday Table” on behalf of the Michigan Asparagus Advisory Board

• 1  cup ricotta cheese
• 2  teaspoons lemon zest
• 4  thick slices bread (sourdough or artisan)
• olive oil
• 16 ounces Michigan Asparagus
• 1  tablespoon butter
• flaky sea salt
• 1 tablespoon chopped fresh dill, plus additional, for garnish, divided
• 1 tablespoon fresh lemon juice
• 4 slices prosciutto, thinly sliced
• freshly cracked pepper

1. Stir ricotta and lemon zest.
2. Heat grill over medium-high heat and brush both sides of each slice of bread generously with olive oil. Grill 3-5 minutes per side, until lightly charred and toasted.
3. Trim asparagus by breaking off woody bottoms. Slice into 1-inch pieces.
4. In skillet over medium heat, heat butter. Add asparagus, sprinkle with flaky sea salt and cook, stirring occasionally, 3-4 minutes. Remove from heat and stir in 1 tablespoon fresh dill and lemon juice.
5. Layer bread with lemon ricotta, asparagus and prosciutto. Top with freshly cracked pepper, flaky sea salt and chopped dill.

Source: Michigan Asparagus Advisory Board

(Culinary.net) Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.

For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it makes it to feed all the smiling faces.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Start with a beef tenderloin and drizzle it generously with olive oil. Add 2 tablespoons of pepper. Flip and repeat on the other side. Bake for 12 minutes at 475 F.

Next, add one head of cauliflower to a mixing bowl with five shallots cut into quarters. Add 2 tablespoons of olive oil; mix well with salt and pepper, to taste. Add this to the baking sheet with the beef tenderloin and bake 18-25 minutes.

While that’s cooking, add 3 tablespoons of olive oil to a mixing bowl with lemon juice, Dijon mustard, salt, pepper and baby spinach.

To plate, add baby spinach salad first then the cauliflower and shallot mixture and, finally, that juicy, perfectly cooked beef tenderloin. Garnish with cranberries for a splash of color.

This meal is satisfying and only requires some mixing bowls and a large sheet pan to make cleanup a breeze so you can focus on what really matters most: time with your loved ones.

Find more recipes and savory main dishes at Culinary.net.

Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings: 4-6

• 1          beef tenderloin (4 pounds), wrapped with butcher’s twine
• 9          tablespoons olive oil, divided
• 4          teaspoons pepper, divided
• 1          head cauliflower
• 5          shallots, quartered
• 2          teaspoons salt, divided
• 3          tablespoons lemon juice
• 2          teaspoons Dijon mustard
• 1          package (5 1/2 ounces) baby spinach
• dried cranberries, for garnish

1. Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper over beef into beef. Bake 12 minutes.
2. In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
3. In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
4. Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

(Culinary.net) Sweets with enhanced fruit flavors are often among the best of the best when it comes to family treats. Fruit can add levels of sweet, tart or even citrus flavor to all kinds of recipes.

From grapefruit to berries and lemons, there are a variety of fruits that can take your delightful desserts to the next level of flavor.

For example, these Baked Lemon Donuts are a unique dessert that can double as a sweet, fruity breakfast. Delicious and packed with lemon zest, they are coated in a lemon-sugar topping for a burst of lemon in every bite.

To make this recipe, start with 2 cups of flour in a mixing bowl. Add sugar, baking powder and salt then whisk everything together.

Then add buttermilk, eggs, melted butter, lemon juice, vanilla extract and lemon zest to the dry ingredients. Stir until all ingredients are combined to form dough.

Use a piping bag or cut a corner off a re-sealable storage bag then pipe the dough into a donut pan and bake at 350 F for 9 minutes.

While the donuts are in the oven, add some lemon zest to a half cup of sugar and mix.

When they are perfectly baked, dip the tops of each one into some melted butter then into a lemon-sugar mixture.

The end result is fluffy little donuts that are filled with light and scrumptious lemon flavor and covered with lemon sugar for a hard-to-resist lemony treat.

Late night or early morning, these donuts can leave you – as well as anyone you choose to share them with – craving “just one more.”

Find more unique recipes at Culinary.net.

Watch video to see how to make this recipe!

Baked Lemon Donuts

Serves: 12

• 2          cups flour
• 3/4       cup sugar
• 2          teaspoons baking powder
• 1          teaspoon salt
• 3/4       cup buttermilk
• 2          eggs
• 2          tablespoons butter, melted
• 2          teaspoons lemon juice
• 1/2       teaspoon vanilla extract
• 1          teaspoon lemon zest

Lemon Sugar Topping:

• 1/2       cup sugar
• 1          teaspoon lemon zest
• 1/2       cup butter, melted

1. Heat oven to 350 F.
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.
4. Pipe batter into donut pan.
5. Bake 9 minutes. Cool on wire rack.
6. To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.
7. Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

(Family Features) Of all the traditions that make the holiday season truly special, there’s one that often stands above the rest by bringing loved ones to the table: food. This year, despite all the unknowns that’ll likely make the festivities different than ever before, you can bring your family together with recipes that add that special feeling back to time spent celebrating.

With smaller gatherings and many people staying closer to home, the opportunity to enjoy a morning meal can be something to cherish. You can make mornings mean more by sharing a breakfast like Baked Brie Pancakes with the loved ones in your household, and you can even join friends and family from afar via video call to make the recipe together.

These pancakes are perfect for special holiday moments and call for Real California Milk, cheese and butter so you can feel good knowing your breakfast is made with sustainably produced milk from California families.

Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast and share your creations using #MorningsMeanMore.

Watch video to see how to make this recipe!

Baked Brie Pancakes

Servings: 4-6

Pancakes:

• 6          ounces Real California Brie, cut into chunks
• 1          cup Real California Milk
• 1          cup biscuit mix
• 2          tablespoons sugar
• 1          tablespoon lemon juice
• 1          teaspoon lemon zest
• 6          large eggs
• 1          tablespoon Real California Unsalted Butter
• 3-4       tablespoons chopped, toasted walnuts

Sauteed Pears:

• 1          tablespoon Real California Unsalted Butter
• 3          pears, any variety, cored and thinly sliced
• 1          tablespoon sugar
• 1/4       cup orange juice
• 1/4       teaspoon ground nutmeg
• 1/4       teaspoon cinnamon

1. To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.
2. In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.
3. To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears.

Source: Real California Milk