recipes

Meal Ideas 16 May 2022

Dine Outdoors with Delicious Plant-Forward Dishes

(Family Features) As rays of sunshine light up backyards and patios, many families take their meals outdoors to enjoy the warm weather while sharing special moments together. More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.

For a unique twist on the classic backyard burger, prepare fresh Falafel Burgers with Cucumber Sauce that provide a plant-based way to emphasize nutrition at the center of your plate. As a trendy way to rethink summer cooking, this family-friendly recipe keeps flavor top of mind while adding plants to the menu.

If lunchtime or snacking in the sunshine calls for an even lighter dish, this Mediterranean Platter offers an opportunity for stylish expression that can be prepared ahead of time. As a simple snack that encourages people to gather and socialize, it’s a perfect summer spread that combines veggies, hummus, cheese and pita bread.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more ways to celebrate the season.

Mediterranean Platter

Recipe courtesy of Aramark

  • 1/2 lemon, thinly sliced
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon sugar
  • 3 3/4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced tomato
  • 1 cup diced English cucumber
  • 1 tablespoon diced dill pickle
  • 2 tablespoons sliced green onion
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped
  • 1 1/2 teaspoons red wine vinegar
  • 1/8 teaspoon ground black pepper
  • 1 pound fresh asparagus, trimmed
  • 3 cups hummus
  • 1/2 cup crumbled feta cheese
  • 1 1/4 cups pitted mixed olives
  • 6 pita breads, warmed and quartered
  1. In bowl, mix lemon, 1/4 teaspoon salt and sugar. Cover and chill 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill.
  2. Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil and 1/4 teaspoon salt. Cover and chill.
  3. Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil and remaining salt.
  4. Grill asparagus 2 minutes, or until tender-crisp. Let cool. Cover and chill.
  5. Set large serving platter on work surface. Place hummus and tomato salad in small bowls.
  6. To assemble, place larger items on platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in remaining space.

Falafel Burgers with Cucumber Sauce

Recipe courtesy of Aramark

Cucumber Sauce:

  • 2 medium cucumbers, peeled and coarsely grated
  • 2 cups plain full-fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 small cloves garlic, minced
  • 2 teaspoons dried dill
  • 1 teaspoon kosher salt
  • 2-3 tablespoons water

Falafel Patties:

  • 2 cans (15 ounces each) chickpeas, rinsed, drained and patted dry
  • 1/4 cup sesame seeds
  • 1 large carrot, peeled and sliced
  • 1 red onion, halved and sliced
  • 1 cup loosely packed cilantro
  • 6 cloves garlic, peeled
  • 1 jalapeno, sliced
  • 3/4 cup chickpea flour
  • 4 teaspoons ground coriander
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 6 tablespoons grapeseed or vegetable oil
  • 4 buns
  • lettuce (optional)
  • tomato (optional)
  1. To make cucumber sauce: Place grated cucumber in clean dish towel. Roll dish towel around cucumber and squeeze to remove excess liquid.
  2. In bowl, mix cucumber, yogurt, lemon juice, oil, garlic, dill and salt. Stir in 2 tablespoons water, adding more as needed until mixture is smooth and creamy. Cover and chill.
  3. To make falafel patties: In food processor, cover and process chickpeas and sesame seeds until mixture is finely chopped. Transfer to bowl.
  4. In food processor, cover and process carrot, onion, cilantro, garlic and jalapeno until finely chopped. Add vegetable mixture to chickpea mixture. Add flour, coriander, cumin, salt and black pepper; mix well.
  5. Heat oven to 375 F. Line baking sheet with parchment paper. Shape chickpea mixture into four patties. In skillet over medium heat, heat oil. Cook patties 3 minutes, or until golden brown on bottoms. Turn over and cook 3 minutes. Drain on paper towels. Transfer patties to baking sheet.
  6. Bake 20 minutes. Let patties cool 15 minutes. Place patties on buns and top with lettuce and tomato, if desired. Drizzle with cucumber sauce.

Source: Aramark

 

Snacks 06 February 2019

Simple Snacks for Anytime Entertaining

(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.

Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.

The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.

Explore more ideas to make your entertaining skills shine at AuntNellies.com.

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Herbed Mediterranean Flatbread

Prep time: 15 minutes
Cook time: 10-12 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1          jar (7 1/2 ounces) quartered, marinated artichoke hearts
  • 1/4       cup finely chopped red bell pepper
  • 1/4       cup chopped fresh parsley
  • 2          tablespoons chopped or sliced Kalamata olives
  • 1/4       teaspoon crushed red pepper flakes
  • coarsely ground black pepper
  • 2          tablespoons shredded Parmesan cheese, divided
  • 2          teaspoons olive oil
  • 1/2       teaspoon dried thyme leaves, crushed
  • 1          clove garlic, minced
  • 2          whole-grain round or square flatbreads (about 6-7 inches diameter)
  • fresh basil (optional)
  1. Heat oven to 400° F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.
  3. In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.
  5. Cut each flatbread in half. Sprinkle with fresh basil, if desired.

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Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

  • 1/2       cup orange marmalade
  • 1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1          tablespoon finely chopped candied ginger (optional)
  • 1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
  1. In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  2. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
  3. Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.

Source: Aunt Nellie’s

Meal Ideas 06 February 2019

Diversify Your Dinner Menu

(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.
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Classic Veal Parmesan Sandwiches

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

  • 6          veal cutlets (3 ounces each)
  • salt, to taste
  •             ground black pepper, to taste
  • 1/2       cup all-purpose flour
  • 1          egg wash
  • 1          cup breadcrumbs
  • 1          cup vegetable oil
  • 12        tablespoons tomato sauce
  • 3          tablespoons Parmesan cheese, grated
  • 6          slices provolone cheese
  • 6          slices mozzarella cheese
  • 6          sub rolls
  1. Heat oven to 350° F.
  2. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
  3. Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
  4. In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
  5. Drain on paper towels or wire rack set over baking sheet.
  6. Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
  7. Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
  8. Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.
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Veal Za’atar Flatbreads

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

  • 1/4       cup za’atar seasoning
  • 3          tablespoons extra-virgin olive oil, divided
  • 1          package (10 ounces) flatbreads
  • 1          onion (4 ounces), finely chopped
  • 1/2       pound ground veal
  • 1/4       cup crumbled feta cheese
  • 1          tomato (6 ounces), cored and chopped
  • chopped parsley, for garnish
  1. Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
  2. Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
  3. In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
  4. Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.
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Mediterranean Grilled Salad

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

  • 1          large orange (12 ounces)
  • 1/2       cup Italian salad dressing
  • 1          teaspoon Dijon mustard
  • 1          veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
  • 1          bulb fennel (7 ounces), trimmed, halved and cored
  • 1/2       small red onion (1 1/2 ounces), thinly sliced
  • 1 1/2    cups cooked farro
  • 2          cups packed baby arugula (about 3 ounces)
  • 1          head radicchio (4 ounces), cored and torn (about 2 cups packed)
  • 1/2       cup toasted hazelnuts, chopped
  • 1          ounce Parmesan cheese
  1. Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
  2. Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
  3. In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
  4. Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
  5. Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
  6. Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.
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Veal, Spinach and Tomato Arepas

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

  • 1/2       pound veal cutlets
  • 1          teaspoon cumin
  • 1/2       teaspoon chili powder
  • 1 1/2    tablespoons olive oil
  • 2          green onions (1 ounce each), sliced
  • 1          clove garlic, minced
  • 1          can (10 ounces) diced tomatoes and green chilies
  • 1/8       teaspoon salt
  • 2          cups packed baby spinach (about 2 1/2 ounces)
  • 4          arepas (5 inches in diameter)
  • 1/4       cup crumbled queso blanco cheese (1 ounce)
  1. Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
  2. In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
  3. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
  4. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
  5. Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.
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Source:  North American Meat Institute

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

Appetizers & Sides 23 January 2017

The Goodness of Grapes

(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.

In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.

Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.

To learn more about the health benefits of grapes from California, and to get more delicious ways to enjoy them every day, visit www.grapesfromcalifornia.com or www.facebook.com/GrapesFromCalifornia

Keeping Cells Healthy

Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:

  • Have antioxidant properties, which can help protect against cell-damaging free radicals.
  • Can influence the communication between cells that support key biological processes.
My Heart Belongs to Grapes

Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:

  • Improve blood flow
  • Lower blood pressure
  • Reduce oxidative
  • Decrease inflammation
  • Improve blood lipids
Seeing Is Believing

Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.

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Mediterranean Grilled Chicken and Grape Skewers

These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, fresh minced
  • 1/2 teaspoon red chili flakes, crushed
  • 1 tablespoon oregano, fresh minced
  • 1 tablespoon rosemary, fresh minced
  • 1 teaspoon lemon zest
  • 1 pound chicken breast, boneless and skinless
  • 1 3/4 cups California green seedless grapes, picked from stem and rinsed
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice, fresh
  1. In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
    Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
  2. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
  3. Remove skewers from marinade and let excess oil drip off. Season with salt.
  4. Grill until chicken is cooked through, about 3 to 5 minutes on each side.
  5. Arrange on serving platter and drizzle with additional olive oil and lemon juice.

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Breakfast-To-Go Grape Smoothie

Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups

  • 1 1/2 cups frozen California grapes
  • 1 banana, sliced
  • 1/2 cup vanilla or honey lowfat Greek yogurt
  • 1/2 cup grape juice
  • 1/4 cup wheat flake cereal
  1. Combine all ingredients in a blender and blend for 1 minute. Serve immediately.

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Grape and Salmon Power Salad

Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings

  • 3/4 cup pearled barley
  • 3 cups firmly packed kale leaves, torn and sliced into ribbons
  • 1 cup halved, red or black seedless California grapes
  • 8 ounces cold, cooked salmon, skin and bones removed
  • 1/2 cup walnuts, lightly toasted, coarsely chopped
Dressing
  • 1/4 cup fresh squeezed lemon juice
  • 1 clove garlic, mashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
  • 1/2 cup extra virgin olive oil
  1. Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
  2. Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
  3. In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
  4. To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
  5. Pour onto salad and fold gently to combine. Serve immediately or refrigerate.

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Frozen Grape and Banana Skewers with Chocolate Drizzle

These delightful frozen treats are healthy, too.
Makes 4 servings

  • 2 firm ripe bananas
  • 2 tablespoons orange juice
  • 1/2 cup red grapes (about 16)
  • 1/2 cup green grapes (about 16)
  • 8 10-inch wooden skewers
  • 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped
  1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
  2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
  3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
  4. Using a spoon, drizzle melted chocolate onto fruit skewers.
  5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

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