(Family Features) If you’re in search of a meatless meal – whether you’re observing Lent or simply adhering to your own dietary restrictions – remember you don’t have to sacrifice on taste. Enjoying a delicious dish without the meat can be an easy feat with just a few everyday ingredients.

Start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains white longer, even after cutting. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also helps play up meatless favorites like Seared Salmon with Apple Slaw.

The flaky baked fish is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic Lenten dish with a tangy twist. For a family meal that doubles down on freshness, try pairing with roasted broccolini or a light salad.

Firing up the grill isn’t only for beef, chicken and pork – you can prepare a tasty recipe over an open flame while skipping the meat with Grilled Apple Portobello Burgers. Simply substitute beef with thick portobello mushrooms and naturally white Envy Apple slices that maintain their beauty while cooking so your finished “burgers” look as delicious as they taste.

These plant-forward meals featuring the uplifting aroma and flavor of apples offer an invitation to savor small moments around the table and can help you celebrate Lent and beyond with an ultimate apple experience that introduces your loved ones to new ways to rethink weekly favorites.

Find more meatless meal inspiration by visiting EnvyApple.com.

Seared Salmon with Apple Slaw

• 4 portions boneless salmon
• 4 tablespoons Asian-style barbecue sauce
• 2 Envy Apples, cored and sliced into matchsticks or julienned
• 1 cup sliced or shredded red cabbage
• 1 cup sliced or shredded white cabbage
• 1 celery stick, finely sliced
• 1/2 red onion, finely sliced
• 1/4 cup mayonnaise
• 1 tablespoon chopped fresh herbs such as dill, parsley or cilantro
• 1 lime, juice and zest only
• 1 tablespoon toasted white sesame seeds, plus additional for garnish
• 1 teaspoon black sesame seeds, plus additional for garnish

1. Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper.
2. Arrange salmon portions on paper and spread barbecue sauce over each portion.
3. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top.
4. In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly.
5. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest.
6. Fold dressing and sesame seeds into slaw and toss together.
7. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Grilled Apple Portobello “Burgers”

• 1 Envy Apple
• 2 portobello mushrooms
• 1/4 cup olive oil, divided
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 cup herbed goat cheese
• 2 brioche buns
• 2 parge pieces butter lettuce
• 2 tablespoons mayonnaise

1. Heat grill to medium heat.
2. Slice apples horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/8 cup olive oil, lemon juice, garlic, oregano and salt.
5. Using basting brush, coat portobellos on both sides with olive oil mixture. Grill stem sides down 2 minutes then flip. Add goat cheese to portobellos and grill 2-3 minutes until cheese is melted. Remove from grill.
6. Use remaining olive oil to coat apple rounds. Grill apple rounds 1-2 minutes per side to lightly char.
7. Serve portobellos with apple rounds on brioche buns with lettuce and mayonnaise.

Source: Envy Apples

(Family Features) The cold chill of winter may have you feeling trapped indoors with nothing to do and nowhere to go, but fun activities fit for the whole family can add excitement and chase away those wintertime blues. Paired with an appetizing snack, at-home crafting provides a relaxing way to keep your mind and body moving.

Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rind-smile snowmen to handheld snacks.

When this year’s first snowfall offers a canvas for creativity and entertainment, gather your loved ones to make this Watermelon Snowman. Fresh-cut and personal-sized watermelons are the predominant options in wintertime, and they’re perfect for putting together this festive work of art. All you’ll need is a collection of kitchen knives, an ice cream scoop, melon ballers, skewers, some decorative “clothing” and blueberries for a fruit salad served right out of the snowman.

While you’re hard at work, ease your appetite with a quick and easy snack like Watermelon Glazed Meatballs. Start with a homemade watermelon puree mixed with barbecue sauce then saute frozen meatballs and top with the sweet glaze for a perfect wintertime treat. Along with delicious taste, watermelon is also a nutritious hydration source, which is just as important in winter as during warmer months, and provides an excellent source of vitamin C with 25% of the daily recommended value in each 2-cup serving to support immunity.

These tasty morsels also make for a simple, shareable appetizer while hosting throughout the season. Just lay them out on a serving tray and pop toothpicks into each meatball so guests can grab and go while mingling.

To find more family-friendly crafts and sweet snack ideas, visit Watermelon.org.

Watermelon Snowman

• Kitchen knives
• 1 round seedless watermelon
• 2 personal-sized watermelons, one larger than other
• ice cream scoop or large spoon
• melon baller
• mini melon baller or paring knife
• blueberries
• large wooden skewers

• y-shaped sticks
• scarf
• hat

1. Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
2. Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
3. Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
4. Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
5. On platter, using large wooden skewers, connect all three watermelons.
6. Insert y-shaped sticks in middle watermelon for arms.
7. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

Watermelon Glazed Meatballs

Servings: 8

Watermelon Puree:

• 1 fresh watermelon

• 2 tablespoons vegetable oil
• 24-36 frozen prepared mini meatballs
• 1 cup prepared barbecue sauce
• 1 cup watermelon puree

1. To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
2. In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil.
3. Saute mini meatballs until browned and hot. Reduce heat to low.
4. Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.

Source:

National Watermelon Promotion Board

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

• 2          pounds ground veal
• 1/2       cup plain breadcrumbs
• 1/4       cup milk
• 3          green onions, chopped
• 1          large egg
• 2          teaspoons garlic powder
• 1 1/2    teaspoons ground ginger
• 2          teaspoons kosher salt
• 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

• 1          small head broccoli, cut into florets
• 1          small red bell pepper, seeded and cut into 1/2-inch slices
• 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
• 1          small red onion, cut into 1/2-inch slices
• 1          small pineapple, cut into 1-inch chunks
• 2          tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2          green onions, for garnish
• 2          teaspoons sesame seeds, for garnish
• 6          cups cooked long-grain white rice

1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
2. Bake about 15 minutes. Remove from oven.
3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

(Family Features) Cooking and entertaining outdoors can bring friends and family back together, but it doesn’t have to be complicated. Simple, flavorful recipes can be easy on the home chef yet still tasty and enjoyable for those at the table.

One of the best parts of the season is grilled fare like burgers, hot dogs and fresh vegetables. This year, consider adding a plant-based option to your menu. Made with simple, recognizable ingredients, Lightlife offers vegan, non-GMO options that are made for the grill, like Plant-Based Burgers, Smart Dogs and Italian Smart Sausage. These products can help satisfy the craving for protein and are made with ingredients you can feel good about serving your friends and family.

“Food brings people together, and now more than ever, grilling season and dining al fresco is one of the best ways to do that,” said Tommy McDonald, executive chef at Greenleaf Foods. “Think of the grill as an additional seasoning element – a zero-fuss way to add miles of flavor. One of my favorite products is Lightlife’s Smart Dogs, which have been reformulated to taste better than ever. Try topping them with a freshly made onion jam or quick-pickled relish.”

Consider these tips from McDonald to properly grill plant-based variations of your favorite meals:

Be mindful of cook times. Plant-based protein products typically taste best when cooked properly, usually over a low, open flame. When you’re almost ready to dish them out in recipes like Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce or Avocado Toast Dogs, give them a quick sear. If you’re unsure, reference the recommended cook times on the packaging.

Keep it separate. During these seasonal celebrations, there’s often some people who want traditional meat and others who crave plant-based options. To satisfy your group, drop a cast-iron skillet on the grill and allow it to heat up. Put your favorite plant-based proteins in the skillet, along with veggies, to keep the grill organized.

Top it off. Don’t skimp on the toppings. The next time you’re looking to jazz up burgers, sausages or hot dogs, make an easy DIY onion jam to spread on top. While the burgers and dogs are on the grates, prepare some extra coals; once they’ve burned down a bit, bury foil-wrapped onions in the coals. After the onions are soft and warmed through, pull them out and enjoy a smokey onion jam.

For more simple summer recipes, visit Lightlife.com/Recipes.

Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce

Total time: 30 minutes
Serving: 2

• 2          rings freshly cored pineapple
• 2          Lightlife Plant-Based Burger patties
• salt, to taste
• pepper, to taste
• 2          sesame seed burger buns, lightly toasted
• 1          cup baby arugula
• 1/4       cup crispy fried onions
• 2          tablespoons honey garlic barbecue sauce

1. Heat grill to medium. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill.
2. Season burger patties with salt and pepper, to taste. To grill burgers from refrigerator, grill 4-5 minutes per side until evenly browned with internal temperature of 165 F.
3. To assemble burgers, layer toasted bottom buns with arugula then top each with burger patty and two slices grilled pineapple. Sprinkle with crispy fried onions and drizzle with barbecue sauce. Top each with top bun.

Avocado Toast Dogs

Total time: 15 minutes
Servings: 4

•             Oil
• 2          medium avocados
• 1/2       lemon, juice only
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 4          Lightlife Smart Dogs
• 4          hot dog buns
• 1/2       teaspoon everything bagel seasoning
• sriracha

1. Lightly coat grill grates with oil and preheat to medium heat.
2. In small bowl, mash avocados, lemon juice, salt and pepper. Cover and rest in refrigerator.
3. Grill dogs 6-7 minutes, turning frequently.
4. While dogs are grilling, lightly toast buns.
5. Spread avocado mixture on one side of toasted buns. Sprinkle each with everything bagel seasoning. Add dogs and drizzle with sriracha.

Source: Lightlife

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

• 1 tablespoon olive oil, divided
• 1 Toufayan Gluten-Free Original Wrap
• 3 tablespoons gluten-free barbecue sauce
• 4 cooked sausage links, crumbled
• 2 cups diced Mozzarella cheese
• 2 tablespoons chopped green onion
• fresh Parmesan cheese, for garnish (optional)
• fresh fennel fronds, for garnish (optional)
• crushed red pepper, for garnish (optional)
• salt, to taste
• pepper, to taste

1. Heat oven to broil.
2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

• 1 stick softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free flour
• 1 cup semi-sweet chocolate chip

Cookie Layer:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

• 1 stick butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 3 eggs
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
• 1/4 cup semi-sweet chocolate chips
• vanilla ice cream (optional)
• chocolate syrup (optional)

1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
4. To make cookie layer: Layer cookies on top of cookie dough layer.
5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
6. Pour brownie mixture over cookie layer. Spread evenly.
7. Top with crushed cookies and chocolate chips.
8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

• 2 1/2    cups shredded purple cabbage
• 1/2       cup shredded carrot
• 2          jalapenos, thinly sliced
• 1 1/2    tablespoons canola or vegetable oil
• 2          tablespoons apple cider vinegar
• 1          teaspoon sugar
• kosher salt
• freshly ground black pepper

Fried Onions:

• canola or vegetable oil, for frying
• 1/2       cup all-purpose flour
• kosher salt
• freshly ground black pepper
• 1          yellow or Vidalia onion, cut into 1/4-inch slices

• 8          taco-sized flour tortillas, warmed
• 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
• spicy vinegar slaw
• 1          avocado, chopped
• fried onions
• 1/2       cup barbecue sauce
• 1/2       cup ranch dressing
• chopped cilantro (optional)

1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

• 1/2       cup chicken broth
• 1/2       cup soy sauce
• 6          tablespoons honey
• 1/2       teaspoon granulated garlic
• 1/2       teaspoon dried ground ginger
• 4          teaspoons cornstarch
• 3          teaspoons water

• 2          tablespoons canola or vegetable oil
• 1          large yellow onion, sliced
• 3          bell peppers, sliced
• 1          large zucchini, sliced
• 4          ounces snow peas
• 10        ounces sliced mushrooms
• 2-3       cups broccoli florets, steamed to tender crisp
• 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
• sesame seeds, for garnish

1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

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

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

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

Grilled Portobello Gyros with Yogurt Dill Sauce

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

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

Yogurt Dill Sauce:

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

Greek yogurt

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

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

Creamy Spinach, Mushroom and Lasagna Soup

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

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

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

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

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

Chicken:

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

Orzo:

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

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

Asian Barbecue Sesame Salmon with Noodles and Veggies

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

Sauce:

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

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

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

Source: Mushroom Council

(Family Features) Comforting family meals are a tradition in many homes with time spent around the table sharing stories and laughs while enjoying great food. These meals can include lavish or complicated recipes, but you can also enjoy dinner with loved ones by turning to easy-to-make dishes that still follow through with delicious flavor.

Serve up snack-sized sandwiches, for example, with this recipe for Pulled Pork Sliders with Tangy Red Slaw made using Aunt Nellie’s Whole Holland Style Onions and Sweet & Sour Red Cabbage to add a zesty zip to tender pork sandwiches.

Ready in less than half an hour and requiring only a handful of ingredients, Lemon-Butter 4 Bean Ravioli is an easy solution for a comfort food craving. Cheesy ravioli, READ Bean Salad and veggies make a simple, satisfying, meatless pasta dinner in minutes.

Visit auntnellies.com and READsalads.com for more easy family meal inspiration.

Pulled Pork Sliders with Tangy Red Slaw

Prep time: 25 minutes
Servings: 6

Slaw:

• 1          tablespoon olive oil
• 2          tablespoons apple cider vinegar
• 3/4       teaspoon sugar
• 1/8       teaspoon cayenne pepper
• 1/4       cup thinly sliced celery
• 1/4       cup finely diced green bell pepper
• 1          cup Aunt Nellie’s Whole Holland Style Onions, drained and coarsely chopped
• 1          jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, drained

Sliders:

• 1          pound pulled pork, heated through
• 1/4       cup hickory smoked barbecue sauce, warm
• 12        small pull-apart dinner rolls, split crosswise and lightly toasted

1. To make slaw: In large bowl, combine oil, vinegar, sugar and cayenne pepper; whisk to combine. Add celery, bell pepper, onions and red cabbage; toss to coat.
2. To make sliders: In medium bowl, mix pork and barbecue sauce. To assemble, spoon pork evenly over bottom half of each roll. Top with slaw and top half of each roll.

Note: If desired, slaw can be served warm. In saucepan over medium-low or medium heat, cook slaw about 5 minutes, or until heated through, stirring frequently.

Lemon-Butter 4 Bean Ravioli

Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4

• 1          package (10 ounces) fresh cheese ravioli
• 1          teaspoon olive oil
• 2          cups combination of sliced button mushrooms, chopped kale and grape tomatoes
• 2          tablespoons unsalted butter, divided
• 2          large cloves garlic, minced
• 1          can (15 ounces) READ 4 Bean Salad
• 1-2       tablespoons fresh lemon juice
• crushed red pepper flakes (optional)

1. Cook ravioli according to package directions. Drain and set aside.
2. Heat medium skillet over medium heat. Add olive oil; swirl to coat.
3. Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
4. Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.
5. Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.

Source: Seneca Foods

(Family Features) When looking to guide your family toward healthier snacks, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make dishes that are satisfying and delicious like these Sweet and Spicy Nachos. Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Find more better-for-you snack ideas at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Sweet and Spicy Nachos

Recipe courtesy of the California Table Grape Commission
Servings: 2

Chipotle Barbecue Sauce:

• 1          tablespoon canned chipotle pepper in adobo sauce
• 2          tablespoons barbecue sauce
• 2          tablespoons freshly squeezed lime juice
• 1          teaspoon honey

• 3          ounces baked tortilla chips (about 28 chips)
• 1/2       jalapeno, seeded, stemmed and finely minced (optional)
• 2          tablespoons finely diced red onion
• 4          ounces grilled chicken, diced (about 3/4 cup)
• 1/4       cup shredded Monterey Jack cheese
• 1/4       cup queso Cotija Mexican cheese, crumbled
• 1/2       avocado, halved, pitted, peeled and diced
• 1          cup halved California grapes
• 3          tablespoons chopped cilantro

1. Heat oven to broil.
2. In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
3. Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
4. Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
5. Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.

Source: California Grapes

(Family Features) There’s something about summertime that ushers in an easygoing spirit. The long, hot summer months are often celebrated with backyard barbecues, beach days and spending time with friends and family. It’s a time to fire up the grill, slow down and roll with the punches.

So, when you’re thinking about what to feed your family off the grill, it should be a breeze, and you shouldn’t have to choose between good and good for you. Next time you turn on your grill, consider these tips for creating healthier, flavorful meals you can feel confident serving.

Keep it simple. Skip the complicated recipes that call for a wide variety of ingredients, a multitude of steps and long cook times. Instead, seek out products and dishes that are made with ingredients you recognize and have just a handful of instructions. This will ensure less time in the kitchen and more time with loved ones.

Focus on seasonal, clean ingredients. Get inspired by your local farmer’s market. One of the best parts about summer is the abundance of fresh fruits and vegetables that can add flavor and nutrients to your plate. Plant-based meat, like the burgers, ground and sausages from Lightlife, are also a healthier swap for traditional animal meat products. The pea protein-based product line features only simple ingredients, like pea protein, beet powder and red bell pepper, and are non-GMO, gluten-free and soy-free, perfect for use in recipes like this Burger with Grilled Pineapple and Honey Garlic Barbecue Sauce.

“I know how hard it can be to create fast and flavorful meals that the entire family will love,” said Dan Curtin, president of Greenleaf Foods. “That’s why we’re focused on making delicious food with the cleanest ingredients possible. The fact that they’re all plant-based is just a bonus.”

Don’t forget the sides. Food should be a source of confidence, with everything enjoyed in moderation. To balance your spread of burgers and hot dogs, consider serving fresh asparagus or sweet corn in place of other salty, processed options. Fruits like peaches and pineapple work well on the grill, too, but remember to group produce by similar cooking times. 

Aim for a quick and fun cleanup. Perhaps one of the most overlooked secrets to a stress-free meal is to cut down on cleanup. A backyard barbecue can be one of the easiest messes to maintain as most of the prep is done outside on the grill. Try setting up a buffet line on your deck or patio where your family can build their burgers with customized toppings, like cheese, veggies and sauces. Then add a little bit of fun by putting on your favorite music playlist to help make a simple, everyday meal feel even more special.

Visit lightlife.com to discover more plant-based recipes and solutions.

Burger with Grilled Pineapple and Honey Garlic Barbecue Sauce 

Total time: 30 minutes
Servings: 2 

• 2          rings freshly cored pineapple  
• 2          Lightlife Plant-Based Burger patties, thawed 
• salt, to taste
• freshly ground black pepper, to taste
• 1          cup baby arugula 
• 2          sesame seed burger buns, lightly toasted 
• 1/4       cup crispy fried onions 
• 2          tablespoons honey garlic barbecue sauce  

1. Heat grill to medium heat. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill to cook burger patties. 
2. Season burger patties with salt and pepper, to taste. Grill 4-5 minutes per side until burgers are evenly browned with internal temperature of 165 F.  
3. To assemble, layer handful of baby arugula leaves on toasted bottom buns, top each with burger and two cut slices each of grilled pineapple. Sprinkle on crispy fried onions, drizzle with honey garlic barbecue sauce and place toasted sesame seed bun on top. 

Source:  Greenleaf Foods