(Family Features) Helping members of your community can be easy when you donate plasma, which is the fluid component of human blood that supports essential bodily functions like red blood cells and white blood cells.
Since plasma is replaced in the body within about 24 hours, it can be donated twice per week. With a donation that takes 1-3 hours, you can make a lasting impact by providing lifesaving medicine for people affected by a variety of conditions.
Iron-rich foods can be helpful to eat before and after donating plasma, which is why chef Nate Appleman created recipes like Pistachio Crisps with Sumac and Black Pepper. After his son Oliver’s diagnosis with Kawasaki Disease – an inflammation of the blood vessels that causes large vessels to form on coronary arteries – Appleman made it his mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment.
The COVID-19 pandemic led to a serious shortage of plasma donors, which is why Appleman partnered with Abbott to bring awareness to the need for plasma.
Find more information about donating plasma at bethe1donor.abbott.
Watch video to see how to make this recipe!
Pistachio Crisps with Sumac and Black Pepper
Recipe courtesy of chef Nate Appleman on behalf of Abbott
Yield: 60 crisps
- 1 1/2 cups flour
- 1 cup sugar, plus additional for pressing crisps, divided
- 3/4 teaspoon salt
- 1/2 cup soft butter
- 1 egg, separated
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 cup pistachios, finely chopped
- black pepper
- Heat oven to 375 F.
- Sift flour, sugar and salt into bowl. Using fork, thoroughly mix in butter, egg yolk, milk and vanilla.
- Form into walnut-sized balls. Place on ungreased baking sheet.
- Using bottom of greased glass dipped in sugar, press balls to 1/16-inch thick. Brush with slightly beaten egg white. Sprinkle with pistachios, sumac and black pepper.
- Bake 8-10 minutes.
(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.
Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.
Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.
Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.
Grapes and a Healthy Brain
Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.
In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.
Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.
Find more nutritious recipes at GrapesFromCalifornia.com .
No-Bake Energy Bites
Prep time: 20 minutes
Yield: 8 energy bites
- 1/3 cup raw almonds
- 1/3 cup walnuts
- 1/2 cup pitted dates
- 1 1/2 teaspoons fresh orange juice or lemon juice
- 1 pinch sea salt
- 8 seedless California grapes
- 1/3 cup chia or hemp seeds
- In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
- Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
- Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.
Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.
Heart Smart Grape and Peanut Butter Smoothie
Prep time: 5 minutes
- 1 cup red California grapes, chilled
- 2/3 cup unsweetened almond milk, chilled
- 1/2 cup ice cubes
- 1/2 small banana
- 1 tablespoon peanut butter
- 1 tablespoon ground flax seed
- 2 teaspoons cacao powder
- In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.
Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.
Quinoa, Cauliflower and Grape Salad
Prep time: 15 minutes
Cook time: 15 minutes
- 1 cup white quinoa
- 1 small head cauliflower, trimmed and cut into small florets
- 1 1/4 cups red California grapes, halved
- 3 scallions, trimmed and thinly sliced
- 2 ripe avocados, diced 1/3 inch
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper, to taste
- Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
- To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.
Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.
(Family Features) Mornings may look different from the norm for many families but staying on track with healthy choices remains a top priority. While you may not be stopping at your favorite coffeehouse on the way to work or school drop-off, a new way to enjoy coffee has grown in popularity, allowing you to get more out of your cup of joe from home.
The popular trend, known as "proffee," got its name from a protein and coffee combination that adds nutritional benefits to coffee drinks. By adding a protein-rich option like Premier Protein 30g High Protein Shakes to your coffee, latte or cappuccino - hot or iced - your cup can provide you with up to 30 grams of protein and 24 vitamins and minerals, including antioxidants vitamins C and E that help support a healthy immune system.
Available in nine indulgent flavors - including fan favorites like Chocolate, Vanilla, Caramel, Cinnamon Roll and Cookies and Cream - these shakes make it easy to stay on track with your health goals and allow for "proffee" personalization. Plus, they can be enjoyed straight from the container as part of a nutritious breakfast, afternoon snack, post-workout boost or as an ingredient in a protein-packed recipe.
For those looking to make their own proffee, a Chocolate Latte is as simple as it is nutritious. Basic in the best way, you can enjoy the benefits of coffee, but with protein, vitamins and the addition of delicious chocolate notes. Or, for another warm coffeehouse-style option, you can take advantage of the many health benefits of curcumin and turmeric in a Golden Turmeric Vanilla Protein Latte. A sprinkle of pepper may sound odd in your latte, but the pepper can actually improve your body's absorption of the turmeric.
To learn more, visit premierprotein.com.
- 1/2 cup hot brewed coffee or 2 shots espresso
- 1 Premier Protein 30g High Protein Chocolate Shake
- 2 teaspoons cocoa nibs
- In large 14-16-ounce mug, prepare espresso or coffee.
- Pour chocolate shake on top to combine.
- Top with cocoa nibs.
Nutritional information per serving: 203 calories; 6.4 g total fat; 2.4 g saturated fat; 0 g trans fat; 20 mg cholesterol; 189.6 mg sodium; 7.7 g total carbohydrates; 4 g dietary fiber; 1.1 g total sugars; 30.9 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650 mg calcium; 3.5 mg iron; 538 mg potassium.
Golden Turmeric Vanilla Protein Latte
- 1 Premier Protein 30g High Protein Vanilla Shake
- 2 shots espresso
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 dash black pepper
- Froth vanilla shake using frother on warm setting. If you don't have a frother, simply shake in container 45 seconds, pour into mug and microwave 45 seconds.
- Add espresso to 14-16-ounce mug then top with frothed shake, turmeric, cinnamon and black pepper; whisk to combine.
Nutritional information per serving: 171.3 calories; 3.3 g total fat; 0.5 g saturated fat; 0 g trans fat; 20 mg cholesterol; 238.6 mg sodium; 6.6 g total carbohydrates; 1.7 g dietary fiber; 1.1 g total sugars; 30.1 g protein; 6 mcg vitamin D; 23 mg vitamin C; 3.8 mg vitamin E; 650.2 mg calcium; 2.5 mg iron; 348 mg potassium.
Source: Premier Protein
(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.
Cook time: 20 minutes
- 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
- Cook pasta according to package directions.
- 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.
- 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
(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
- 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
- In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
- In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
- 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.
- 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.
- Fill tortillas with shrimp mixture, cabbage and green onions.
Spicy Steak and Broccoli
Prep time: 20 minutes
Cook time: 10 minutes
- 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
- In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
- 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.
- 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.
- 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
- 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
- In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
- 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.
(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.
To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.
If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.
Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.
Prep time: 5 minutes
Cook time: 25 minutes
- 1 pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 tablespoon fresh ground black pepper
- 1 cup packed light brown sugar
- Heat oven to 375° F.
- Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
- Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
- Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
- Store in airtight container up to 3 days at room temperature.
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups
- 1/2 cup white vinegar
- 2 teaspoons sugar
- 1 teaspoon mustard seed
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
- 1 bay leaf
- 4 cucumbers, cut into angled 1-inch slices
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
- In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.
Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.
Prep time: 5 minutes
Cook time: 10 minutes
- 4 tablespoons unsalted butter
- 2 tablespoons chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp
- Heat medium skillet to medium-high heat. Add butter; cook until melted.
- Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.
Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions
Prep time: 1-12 hours
Cook time: 30-40 minutes
- 4 tablespoons Kosher salt
- 1 tablespoon coarse ground pepper
- 4 (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed
Butter and Balsamic:
- 4 tablespoons salted butter
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme
- 2 large sweet onions
- 4 wooden skewers, soaked
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
- To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
- To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
- To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
- Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
- On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
- Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.
Source: Omaha Steaks
Small plates to make for appealing dishes
(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.
It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.
Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.
For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.
Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.
Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette
Prep time: 10 minutes
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon Mustard
- 1 tablespoon clover honey
- 1/2 cup Carapelli Organic Olive Oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon basil, finely chopped
- 1 pound carrots, peeled and finely shredded
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons chives, thinly sliced, plus more cut into 3/4-inch pieces, for garnish
- 1/3 cup Champagne Vinaigrette
- fine sea salt, to taste
- freshly ground black pepper, to taste
- chive sticks, for garnish
- In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.
- In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.
Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.
Whipped Ricotta and Goat Cheese Beet Skewers
Prep time: 20 minutes
Cook time: 3 hours, plus cooling time
Servings: 42 skewers
- 2 beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks
- 1 tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- arugula, for garnish
- flaked sea salt, for garnish
Whipped Ricotta and Goat Cheese:
- 4 ounces goat cheese
- 1/4 cup whole milk ricotta cheese
- 1 tablespoon Carapelli Oro Verde Extra Virgin Olive Oil
- 1/4 teaspoon lemon zest
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- Heat sous vide water bath to 185° F.
- In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.
- Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.
- Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.
- If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.
- Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.
- In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.
- Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.
- To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.
- Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.
Olive Oil Drizzled Pecorino Popcorn
Prep time: 5 minutes
Cook time: 5 minutes
- 1/2 cup grated pecorino, plus more for garnish
- 1/2 teaspoon freshly ground black pepper, plus more for garnish
- 3 tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided
- 1/3 cup yellow popcorn kernels
- In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.
- In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.
- Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.
- Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.
- Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.
- Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.
Source: Carapelli Olive Oil
Cheesy Chicken & Rice Bake
Prep Time: 5 minutes
Bake Time: 45 minutes
- 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (regular or 98% fat free)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
- 1 cup shredded Cheddar cheese (4 ounces)
- MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.
- BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.
- UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6
Source: Campbell's Soup
- 4 medium red, green or yellow bell peppers
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 8-ounce can tomato sauce
- 3 tablespoons chopped fresh parsley, divided
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/2 cup cooked white or brown rice, cooled
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Chopped fresh parsley (optional)
- Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
- Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
- Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
- Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Preparation and Cooking Time
Calories: 328 | Total Fat: 15g
Cholesterol: 77mg | Protein: 25g
Carbohydrates: 25g | Sodium: 824mg
Notes, Tips & Suggestions:
Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
- 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
- 1/4 cup olive oil
- 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
- 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
- 3 tablespoons sea salt or kosher salt
- 1/4 cup paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon dry oregano
- 1 tablespoon thyme
- 1 tablespoon fennel seed
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
Creamy Horseradish Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon green onions, finely minced
- 1/2 teaspoon sea salt or kosher salt
- Heat a cast iron skillet until very hot, in a well ventilated area.
- Brush steaks with olive oil.
- Coat each side of the steaks with 1 teaspoon of blackening seasoning.
- Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
- Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
- Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
- Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
SOURCE: Omaha Steaks