Meal Ideas 21 September 2020

Comforting Dairy Dishes that Deliver Taste and Nutrition

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 1/2       cup chopped shallot
  • 3          cups cauliflower rice
  • 1/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 2          tablespoons, plus 1 teaspoon, all-purpose flour
  • 1 3/4    cups 1% low-fat milk
  • 3/4       cup freshly grated Parmesan cheese, divided
  • 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
  • 1 1/2    cups fresh or frozen peas
  • 2          tablespoons fresh basil leaves, cut into ribbons
  1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
  2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
  3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil, divided
  • 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
  • 1          small onion, diced
  • 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
  • 6          large eggs
  • 3/4       cup low-fat or whole milk
  • 1 1/2    teaspoons Dijon mustard
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1/2       cup packed, shredded extra-sharp cheddar cheese
  1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
  2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
  3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
  4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
  5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

  • 2          tablespoons olive oil
  • 2          medium shallots (about 2/3 cup), chopped
  • 1          package (10 ounces) white button mushrooms, trimmed and sliced
  • 1          package (10 ounces) cremini mushrooms, trimmed and sliced
  • 2          garlic cloves, minced
  • 4          cups low-sodium chicken or vegetable broth
  • 1          tablespoon Worcestershire sauce
  • 1          teaspoon Dijon mustard
  • 3/4       teaspoon salt, plus additional, to taste
  • 1/4       teaspoon freshly ground black pepper
  • 1          cup whole-wheat egg noodles
  • 1          cup 1% low-fat milk
  • 2/3       cup sour cream, divided
  • 2          tablespoons all-purpose flour
  • 2          tablespoons chopped fresh parsley
  1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
  2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
  3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

Seafood 28 July 2020

New Food Trends Can Save Time and Money

(Family Features) As families continue to adjust their meal routines amidst a worldwide pandemic, there are trends you and your loved ones can follow to improve your general health, maintain a budget and spend more time together.

Home cooking: According to a study conducted by Hunter Public Relations on how COVID-19 has changed home cooking, 54% of Americans are cooking more and 50% have more confidence in the kitchen. Many, perhaps for the first time, found that cooking at home and learning cooking techniques could be a fun family activity.

Trusting frozen: Frozen foods have seen a renaissance in 2020. Many families discovered that new technologies allow frozen foods to deliver innovations in flavors, recipes, authenticity and affordability without compromising taste. For example, Aqua Star’s frozen Cutting Board Meal Kits are available at grocers nationwide and feature full chef-inspired meals like Chipotle Shrimp Street Tacos and Southwest Chili-Lime Tilapia.

Saving money: It’s common knowledge for many consumers that eating at or ordering takeout from a restaurant is more expensive than cooking at home. Eating at home showed families just how much they could save, and this trend is likely to continue. According to a Simon-Kucher Restaurants Survey, 26% of consumers who ate meals from casual restaurants before the pandemic anticipate eating meals primarily at home for up to a year after lockdown.

More seafood: According to a national survey by Aqua Star, one of the country’s largest seafood companies, 75% of Americans want to eat more seafood. Seafood provides nutritional benefits for a multitude of recipes, but many people don’t know how to prepare it. One of the easiest ways to introduce your family to seafood is through familiar comfort food recipes and convenient one-pan meals.

Online grocery shopping: Nearly daily trips to the grocery store can be an expensive habit since impulse buying is a bane to healthy eating and saving money. As online grocery shopping grows in popularity, it provides families with a convenient, time-saving way to keep must-haves on hand without overspending at the store.

Dinners with family: After years of families grabbing meals on the run, sheltering in place has brought many back to the dining room table. For a simple family meal that focuses on frozen seafood and pantry staples, try this recipe for Shrimp Scampi that involves just a few steps of preparation that can even allow kids to help in the process. If you don’t have time to cook, Aqua Star’s Shrimp Scampi MicroSteam Bowl is a simple way to enjoy the same flavors in minutes, from the microwave, with no clean-up required.

Find more at-home seafood solutions at aquastar.com.

Shrimp Scampi

Cook time: 20 minutes
Servings: 4

  • 8          ounces pasta linguine
  • 2          tablespoons butter
  • 2          tablespoons extra-virgin olive oil
  • 4          garlic cloves, minced
  • 1/2       cup dry white wine or seafood broth
  • 3/4       teaspoon kosher salt
  • 1          dash crushed red pepper flakes
  • 1/4       teaspoon black pepper
  • 1 1/2    pounds large or extra-large Aqua Star shrimp, shelled
  • 1/3       cup parsley, chopped
  • 1/2       lemon, juice only
  1. Cook pasta according to package directions.
  2. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half.
  3. Add shrimp and saute until shrimp turn pink and opaque, approximately 2-4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. 

 

Photo courtesy of Getty Images (family dinner)

Source: Aqua Star

Meal Ideas 16 July 2020

Flavorful, Fun Japanese-Inspired Lunches to Cook with Your Kids

(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

Meal Ideas 29 June 2020

Flavor Fusion

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

  • The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.
  • Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.
  • Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.
  • Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.
  • To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.
  • Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

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

  • 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
  • 2          tablespoons soy sauce, divided
  • 4          teaspoons cornstarch, divided
  • 1/4       cup NAKANO Roasted Garlic Rice Vinegar
  • 3          tablespoons hoisin sauce
  • 2          teaspoons grated fresh ginger
  • 3          tablespoons vegetable oil, divided
  • 1          red onion, cut into thin slivers
  • 1          red bell pepper, cut into thin strips
  • 1/2       pound shishito peppers, stemmed
  • 6          warmed corn or flour tortillas
  • 1/2       cup finely shredded red cabbage
  • 1/4       cup thinly sliced green onions
  1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
  2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
  3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
  4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
  5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

  • 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
  • 1          tablespoon soy sauce
  • 1          tablespoon cornstarch
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon garlic powder
  • 3          tablespoons avocado oil, divided
  • 2          cups multicolored, mini sweet peppers, cut into thin rings
  • 1/4       pound broccolini, cut into 3-inch sections
  • 2          large shallots, chopped
  • 1/4       cup NAKANO Seasoned Rice Vinegar
  • 1          tablespoon sugar
  • 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
  • 1/4       teaspoon kosher salt
  • 2          teaspoons grated fresh ginger
  1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
  2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
  3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
  4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

  • 1/2       avocado
  • 1/4       teaspoon serrano pepper
  • 1          tablespoon cilantro
  • 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
  • 2          tablespoons sesame oil
  • 1          teaspoon lime juice
  • 1/3       teaspoon salt
  • 1/2       cup corn
  • 1/2       cup red cabbage, shredded
  • 1/2       cup jicama, diced
  • 1/2       cup black beans, rinsed
  • 1/2       cup shredded green cabbage
  • 1/2       cup cherry tomatoes, halved
  • 1/2       cup extra-firm tofu, diced
  • 1/2       cup corn chips, crushed
  • 1/2       cup spinach
  • 1          tablespoon queso fresco
  1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
  2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO

Seafood 12 June 2020

Add Seafood to Summer Meals

(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

Meal Ideas 11 November 2019

6 Tips for Adding More Seafood to Your Family’s Menu

(Family Features) Seafood can make for a healthy addition to diets, particularly for children. It improves body and brain function, and studies conducted by “Pediatrics” and the “American Journal of Clinical Nutrition” have linked seafood to reduced risks of heart disease and allergic conditions like asthma.

In fact, the United States Department of Agriculture suggests making seafood part of healthy diets and its 2015-2020 Dietary Guidelines for Americans recommend putting it on menus at least twice a week.

While there are common complaints, such as “my kids won’t like it” or “I don’t know how to prepare it,” these tips can help make it quick, easy and affordable to add nutritious seafood to your family’s menu.

  • Start with shrimp. Shrimp is one of the most popular types of seafood in the United States. Try shrimp warm or cold as a snack, appetizer or main course. It’s versatile and can be sauteed, broiled, boiled, grilled or baked.
  • Make it fun. Consider putting healthy fish like wild cod, salmon or pollock into fun foods like tacos or burgers.
  • Buy frozen. Fish is now flash frozen at sea to lock in freshness. Frozen seafood meals add convenience and help cut down on waste because what you don’t use can go back in the freezer.
  • Cook with your kids. If your kids don’t think they like seafood, have them help with dinner. Cooking with kids can help develop healthier long-term habits and a more adventurous palate. It also helps improve motor functions and confidence. In fact, a study published in “Pediatrics” shows getting children involved in meal preparation may increase their enjoyment of healthy foods.
  • Pick the right products. To create a family-friendly menu, consider an option like Aqua Star’s Cutting Board meal kits, a selection of 10 recipes that include everything a family needs to prepare a tasty, healthy meal. Selections include tacos, flatbreads and comfort favorites. With pre-portioned ingredients for quick preparation and cleanup, they make it easy for parents and kids to create their own restaurant-quality meals.
  • Eat at home. Eating out often can drive unhealthy eating habits and strain family budgets. Seafood is easy and convenient to make, whether you use a simple recipe like these Chipotle Shrimp Street Tacos or choose a convenient meal kit, and can help you spend more time together at the dinner table.

Find more tips and recipes to add seafood to your family’s table at aquastar.com.

Chipotle Shrimp Street Tacos

Total time: 20 minutes
Servings: 2

  • 1          Aqua Star Chipotle Shrimp Street Tacos Meal Kit, including:
  • creamy ancho chili sauce
  • Aqua Star shrimp
  • chipotle seasoning
  • spinach
  • corn
  • roasted tomato
  • white corn tortillas
  • 2          teaspoons cooking oil, divided
  1. Submerge unopened sauce packet in bowl of water to thaw.
  2. In large skillet, heat 1 teaspoon oil; add shrimp and cook 6-8 minutes. Drain excess fluid and add chipotle seasoning.
  3. In medium skillet, heat remaining oil; add spinach, corn and roasted tomato. Cook 4-5 minutes until water is evaporated; set aside.
  4. In microwave, warm tortillas in moist paper towel 30 seconds.  
  5. To build tacos, fill two tortillas with shrimp and vegetables then top with sauce.

 

Photo courtesy of Getty Images (family eating)

Source:  Aqua Star

Meal Ideas 18 September 2019

Busy Season Solutions

Quick and tasty meals and snacks

(Family Features) For those who are always on the go, it can be difficult to find time to whip up meals and snacks that are both nutritious and tasty. However, with some simple changes – and timesaving recipes – you can create delicious dishes and meals that will keep you feeling energized to fuel your busy lifestyle.

For example, these quick and easy recipes for a main course, snacks and even desserts are all part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The eating approach, which is a more flexible version of the popular ketogenic diet, offers a balanced mix of foods containing fiber-rich and nutrient-dense carbohydrates while focusing on reduced levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

An On-the-Go Morning Treat

Busy mornings can lead to breakfast being put on the backburner or skipped altogether. However, with an option like the Atkins Chocolate Banana Shake, which is made with real fruit, you can enjoy the most important meal of the day on-the-go or anytime you need a snack break.

A beneficial source of B vitamins, these protein-rich shakes can satisfy hunger with 5 grams of fiber and provide steady energy all day long. Made to easily fit into a busy lifestyle, they’re also gluten-free with no artificial colors or preservatives, and low-glycemic with 4 net carbs and 2 grams of sugar.

Kickstart a nutritious eating plan at Atkins.com

Egg Roll Bowl with Shrimp

Recipe courtesy of Atkins
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 5          cups frozen cauliflower rice
  • 3          tablespoons canola oil
  • 3          tablespoons sesame oil
  • 4          teaspoons minced or pressed garlic
  • 2          teaspoons ginger paste
  • 6          cups pre-cut coleslaw (cabbage and carrots)
  • 1          cup sliced red bell pepper
  • 1/2       cup thinly sliced scallions, root and tips trimmed
  • 1          teaspoon Chinese five-spice blend
  • 1/4       cup tamari soy sauce
  • 2          tablespoons mirin rice cooking wine
  • 1          pound cooked and peeled shrimp, thawed
  • 4          teaspoons sesame seeds
  1. In microwave, steam cauliflower according to package instructions.
  2.  
  3. While cauliflower is cooking, warm large, nonstick skillet with lid over medium heat. Add oils, swirl to coat pan and, when shimmering, add garlic and ginger. Sauté until sizzling and fragrant, stirring constantly, about 30 seconds.
  4. Add coleslaw, bell pepper and scallions; continue sautéing, stirring frequently, until cabbage just begins to wilt, about 3 minutes.
  5. Sprinkle on five-spice blend and stir to incorporate. Add soy sauce and mirin rice cooking wine to pan and stir to evenly coat cabbage. Add shrimp to skillet; toss to evenly distribute. Reduce heat to medium-low, cover with lid and allow shrimp to warm, about 3 minutes.
  6. Measure about 1 cup cooked cauliflower rice into bottom of four bowls. Top evenly with shrimp and cabbage mixture, about 1 cup vegetables and 9-11 large shrimp per serving, drizzling with pan sauce evenly. Sprinkle each bowl with 1 teaspoon sesame seeds and serve while hot.

Notes: To help meal come together quickly, use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.

Parmesan Crisps

Recipe courtesy of Atkins
Prep time: 2 minutes
Cook time: 8 minutes
Servings: 6

  • 3/4       cup shredded Parmesan cheese
  • 1/2       teaspoon Italian seasoning blend
  1. Heat oven to 325° F. Line baking sheet with parchment paper.
  2. Use large cup or mug to draw six roughly 4-inch circles on parchment paper. Fill each circle with 2 tablespoons Parmesan cheese, smoothing shreds out and creating slightly thicker outer edge. Sprinkle each with pinch of Italian seasoning and bake 7 1/2 minutes, or until outer edges and bottoms are golden but not burned.
  3. Remove from oven and let cool at least 1 minute before eating. Store in airtight container at room temperature up to 1 day.

Avocado Chocolate Mousse

Recipe courtesy of Atkins
Servings: 4

  • 3          avocados
  • 1/2       cup unsweetened coconut milk
  • 1/2       cup sugar-free chocolate chips
  • 2 1/2    tablespoons cocoa powder
  • 2          tablespoons Erythritol (low-carb sweetener)
  • 3          teaspoons stevia-based sugar substitute
  • 2          teaspoons vanilla extract
  • 1/8       teaspoon salt
  1. Mash avocado and place in blender with coconut milk. Blend until smooth.
  2. In microwave-safe bowl, heat chocolate chips 20 seconds, stir well and heat in 10-second intervals until melted, stirring in-between. Once melted, add to avocado mixture and continue to blend while scraping down sides of bowl.
  3. Add cocoa powder, sweetener, sugar substitute, vanilla and salt. Blend and scrape down sides of bowl until all ingredients are well combined and mousse is smooth and creamy. Add additional sugar substitute 1/4 teaspoon at a time if sweeter mousse is desired.

Note: All ingredients should be at room temperature to make blending smooth and easy.

Yogurt Parfait

Prep time: 5 minutes
Servings: 1

  • 13        pieces Atkins Honey Almond Vanilla Crunch Bites
  • 1/4       cup fresh blueberries
  • 1/4       cup plain, unsweetened whole milk Greek yogurt
  • 1          tablespoon almond butter
  • 1          pinch cinnamon
  • 1          pinch sugar substitute
  1. Roughly chop crunch bites.
  2. In small glass, layer blueberries, crunch bites and yogurt. Swirl almond butter on top and finish with sprinkle of cinnamon and sugar substitute.

Photos courtesy of Getty Images (Egg Roll Bowl with Shrimp, Parmesan Crisps and Avocado Chocolate Mousse)

Source: Atkins

Holiday 09 April 2019

A Fiesta of Flavor!

(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!

The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!

So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.

Taco Rice and Beans

Prep time: 5 minutes
Start to finish: 15 minutes
Serves 4

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 package (1.25 ounces) Ortega Taco Seasoning Mix
  • 1 cup water
  • 1 can (15 ounces) black beans, drained
  • 2 cups cooked rice
  • 1/4 cup Ortega Thick & Chunky Salsa
  1. In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.

Grilled Margarita Shrimp

Prep time: 40 minutes
Start to finish: 50 minutes
Serves 6

  • 1 cup margarita mix
  • 1 cup Ortega Taco Sauce, divided
  • 2 pounds raw shrimp (21 to 30), peeled and deveined
  • 3 tablespoons Ortega Diced Green Chiles
  1. In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
  2. Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
  3. Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.

Ham and Cheese Quesadillas

Prep time: 10 minutes
Start to finish: 20 minutes
Serves 5

  • 1/2 pound cooked ham, diced
  • 3/4 cup cream cheese, softened
  • Zest of one lime
  • 2 green onions, white and green parts, diced
  • 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
  • Cooking spray
  • 1 tomato, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup sour cream
  1. In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
  2. Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
  3. Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
  4. Cut into wedges and top with tomato, cilantro and sour cream and serve.

Mexican Meatballs

Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs

  • 3 Ortega Yellow Corn Taco Shells
  • 1 pound (16 ounces) lean ground beef
  • 1 teaspoon Ortega Chili Seasoning Mix
  • 1 egg
  • 2 teaspoons Ortega Diced Green Chiles
  • 1 bottle (8 ounces) Ortega Taco Sauce
  • 1/4 cup shredded cheddar cheese
  • Cilantro, finely chopped (optional)
  1. Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
  2. Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
  3. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.

Photos copyright (c) 2008 Publications International, Ltd. Used by permission.

Source: Ortega

Grilling-Tailgating 21 March 2019

Make Your Summer Sweeter with Honey

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

  • 1 cup orange juice
  • 3/4 cup 100% pure honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
  1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

  • 1 cup vegetable oil
  • 2 tablespoons 100% pure honey
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup 100% pure honey
  1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

  • 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
  • 3/4 cup 100% pure honey, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup light sour cream
  • Prepared 9-inch crumb crust
  1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
  2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
  3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

  • 3 6-inch corn tortillas
  • 4 oranges
  • 4 grapefruits
  • 1/3 cup 100% pure honey
  • 1/4 cup raspberry vinegar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
  2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
  3. Pour over citrus sections and toss gently.
  4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

  • 2 cups freshly brewed tea
  • 2 cups cranberry-raspberry juice
  • 1/4 cup 100% pure honey
  1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

Grilling-Tailgating 21 March 2019

Go Bananas

Easy ways to grill up something surprisingly good

(Family Features) Bananas aren't just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinnertime recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are still hot or add peeled slices to a tasty kabob - it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to www.dole.com/en/products/bananas. To share banana recipes anytime, go to www.facebook.com/DOLEbananas.

Did You Know?

  • With no fat, cholesterol or sodium, vitamin-packed bananas are a guilt-free summertime treat.
  • Banana peels are great for polishing shoes. Use (the inside of) an empty peel on your leather shoes as you would shoe polish and then buff off with a soft cloth. The banana's oils soak into the leather and, like most commercial shoe polishes, contains potassium.
  • As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana, the sweeter it will taste.
  • Ten or more bananas growing together are called "hands" and a single banana is called a "finger." Four to six bananas sold in the store are called a "cluster."

How to Store Bananas

  • Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen.
  • To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
  • If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

Island Kabobs with Tropical Fruit Salsa

Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

  • 2 ripe, firm Dole® Bananas, peeled, each cut into 6 pieces, plus 1 ripe Dole Banana, peeled and diced
  • 12 chunks Dole Tropical Gold Pineapple
  • 16 extra large or jumbo shrimp, shelled and deveined
  • 1 green or red bell pepper, cut into 8 pieces
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground allspice
  • 1 mango, peeled and diced
  • 1 tablespoon chopped mint
  • 1 Dole Green Onion, minced
  • 2 to 3 teaspoons minced jalapeño pepper
  1. Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
  2. Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
  3. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
  4. Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Teriyaki Pork Chops with Grilled Bananas

Preparation : 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon vegetable oil
  • 1 pound boneless pork chops (3 to 4)
  • 2 large firm Dole Bananas, peeled
  • 1/2 teaspoon cornstarch
  • 2 cups hot cooked rice
  • 2 tablespoons sliced Dole Green Onion
  • 1 tablespoon toasted sesame seed
  1. Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.
  2. Grill pork 8 to 10 minutes on each side until cooked through. Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.
  3. Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.
  4. Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled Bananas

No prep needed.
Grill Time: 10 minutes
Makes: 4 servings

  • 4 Dole Bananas, unpeeled
  • Assorted favorite dessert toppings
  1. Place unpeeled bananas on grill over medium high heat.
  2. Grill 4 to 5 minutes on each side until peels blacken and soften. Insides will be custard-like.
  3. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.

Grilled Caribbean Fruit Salsa

Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings

  • 1/2 fresh Dole Tropical Gold Pineapple, peeled and sliced vertically
  • 1 large, ripe firm Dole Banana, slice in half vertically
  • 1 mango, skinned, peeled and sliced in half vertically
  • 1/4 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup red onion, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 kiwi, diced
  1. Combine pineapple, banana and mango slices with the olive oil and lime juice.
  2. Brush to coat the fruit. Place fruit on grill.
  3. Grill fruit 4 to 5 minutes each side, remove and cool slightly.
  4. Roughly chop the grilled fruit, reserving juices.
  5. Combine fruit and reserved juices with the red onion, red pepper flakes and kiwi.
  6. Serve warm or room temperature. Great with grilled chicken or fish.

Source: Dole

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.