(Family Features) Holiday gifting is an exciting tradition for many families, but finding that perfect present for the person who seems to have it all can be tricky. This year, you can add a touch of sweetness to that special someone’s stocking with the gift of fresh fruit.

Look no further than the delicious taste contained in Florida Citrus gift boxes with premium citrus hand-selected at the peak of ripeness and delivered fresh to your recipient’s door. From varieties of fresh fruit to tasty delights like orange blossom honey, jellies, candies and chocolate, it’s an easy choice for crossing off holiday checklists.

Well-known for its vitamin C content, it provides a combination of nutrients to support overall health for a nutritious twist on seasonal gifting.

“Fresh Florida Citrus fruits provide an attainable solution for individuals falling short of their daily nutrient goals,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “It offers a number of key vitamins and minerals, including vitamin C, folate, fiber and thiamin, and can help support overall well-being when consumed as part of a healthy diet.”

Thanks to Florida’s unique climate with subtropical temperatures, abundant sunshine, distinctive sandy soil and ample rainfall, the citrus fruits pack a juicy, naturally sweet taste from the Sunshine State. These gift boxes can bring a new spin to your holiday menu.

Whether you’re shipping a box to a family member, friend, neighbor or your own front door, holiday get-togethers can receive a spark of sweetness from a delicious appetizer like Grapefruit Avocado Bruschetta. This fresh take on a party favorite calls for toasted baguette slices topped with chopped grapefruit, Roma tomatoes, avocado and red onion to take your hors d’oeuvres selection to the next level. For the adults in attendance, put a simple yet refreshing cocktail on the menu with this Grapefruit Paloma – just rim four glasses with margarita salt and mix a few easy ingredients to bring a little sunshine to the festivities.

Find more information, check availability in your area and shop for gift boxes at gifts.floridacitrus.org.

Grapefruit Avocado Bruschetta

Servings: 3

• 1 cup Florida Grapefruit sections
• 1 baguette, sliced on bias
• 2-3 whole garlic cloves, peeled and halved
• 3-4 ripe Roma tomatoes, seeded and chopped
• 1 large avocado, chopped
• 1/2 small red onion, chopped
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• Florida Grapefruit segments, for garnish (optional)
• cilantro sprigs, for garnish (optional)

1. Preheat oven to 350 F. Chop grapefruit.
2. Place baguette slices on baking sheet and toast 5-7 minutes, or until golden brown.
3. Rub toasted sides of bread with cut sides of garlic cloves; reserve.
4. In medium bowl, combine tomatoes, grapefruit, avocado, red onion, cilantro and olive oil; season with salt and pepper, to taste. Toss gently to combine.
5. Spoon grapefruit mixture over prepared bruschetta.
6. Garnish with fresh grapefruit segments and cilantro, if desired.

Grapefruit Paloma

Servings: 4

• 24 ounces Florida Grapefruit Juice
• 16 ounces silver tequila
• 16 ounces seltzer
• ice
• margarita salt (optional)
• 4 Florida Grapefruit wedges (optional)

1. In large pitcher, mix grapefruit juice, tequila and seltzer with ice.
2. Rim four glasses with margarita salt, if desired.
3. Divide paloma among glasses; garnish with grapefruit wedges, if desired.

Source: Florida Department of Citrus

(Family Features) Between the welcome warmth of the sun’s rays and a nearly universal desire to get outdoors, springtime is a beloved season for enjoying an al fresco meal. Add in fresh produce to heighten the flavors of family favorites and the table is set for a delicious picnic.

Whether your warm-weather adventures take you to a nearby park, a neighbor’s patio or simply your own backyard, satisfying those spring cravings often starts with plant-forward dishes. From tomatoes and onions to mushrooms, Brussels sprouts and other fruits and veggies, you can rely on Mother Nature to give picnic recipes a boost.

For example, these fresh ideas from Aramark’s Feed Your Potential program offer easy solutions to take your loved ones outdoors for a meal all can enjoy. As a popular springtime lunch, sandwiches provide the opportunity to customize servings according to each person’s preferences.

These Portobello Mozzarella Sandwiches are a plant-forward version loaded with grilled mushrooms, fresh mozzarella, pesto mayo, arugula and a balsamic glaze on ciabatta rolls. For an added touch of freshness, a homemade tomato bruschetta topping combines tomatoes, red onions, basil and more to capitalize on a peak produce season.

No picnic is complete without a side that perfectly complements the main course. For a delicious solution that’s fast and easy to make, try a new twist on an al fresco classic: coleslaw. A healthy accompaniment to the sandwiches, this Apricot Brussels Sprouts Coleslaw is an ideal spring dish that calls for less than 10 ingredients and requires simple prep so you can make it fresh before heading out the door.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more picnic-worthy recipe ideas.

Portobello Mozzarella Sandwiches

Recipe courtesy of Aramark
Servings: 4

Tomato Bruschetta Topping:

• 1/4 pound fresh plum tomatoes, cored and diced
• 2 tablespoons red onion, peeled and minced
• 2 tablespoons fresh basil leaves, thinly sliced
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1 pinch ground black pepper
• 1 pinch fresh garlic, peeled and finely minced

Sandwiches:

• 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
• 3 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup mayonnaise
• 2 1/2 tablespoons prepared basil pesto
• 4 ciabatta rolls (4-by-4 inches), split in half
• 4 ounces fresh mozzarella cheese, sliced small
• 4 ounces tomato bruschetta topping
• 2 ounces fresh baby arugula
• 1/4 cup balsamic glaze

1. To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.
2. To make sandwiches: Preheat grill pan or grill to medium heat.
3. Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
4. Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.
5. Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
6. For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
7. Top with other roll halves. Cut diagonally in half to serve.

Apricot Brussels Sprouts Coleslaw

Recipe courtesy of Aramark
Servings: 4

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups trimmed and shredded Brussels sprouts
• 1 cup dried apricot, diced
• 1 cup red onion, trimmed and diced

1. Combine mustard, honey, sugar, salt and pepper. Mix well.
2. Add Brussels sprouts, apricot and onion; toss to coat.

Source: Aramark

(Family Features) Cool, crisp days call for comfort foods, like the classic flavors of traditional Italian cooking. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cuisine may be easier than you may think.

Perfect your pasta game. Limp, mushy, overcooked pasta can ruin an otherwise delicious Italian dish. Aim for al dente pasta, which is soft but still firm. It’s important to note variables like the type of pasta, size of your pot and amount of water can all affect cooking time. Treat the package instructions as a guide and start taste testing 1-2 minutes before you expect it to be done.

Be choosy about your ingredients. Many of the best Italian dishes are incredibly simple, so it’s important to select quality ingredients that allow the flavors to really stand out. Made in Italy, Bertolli d’Italia sauces are available in premium red and white varieties to elevate the at-home culinary experience and bring the authentic and delicious flavors of Italy to your table. Every jar reflects more than 150 years of authentic Italian culinary tradition using high-quality ingredients like tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.

Give seasonings time to simmer. Great things come to those who wait. That’s why the best Italian chefs sample their sauces along the way, adding and adjusting until the taste is just right. Then, they allow the ingredients to simmer together to create a perfectly balanced harmony of flavors.

Experiment with proteins and veggies. For many Italian recipes, you can create an entirely new dish by adding or swapping the protein and adding fresh produce. Try introducing juicy strips of grilled chicken and fresh, steamed broccoli to an alfredo pasta like this Cavatelli with Cacio e Pepe Sauce. Or, if you’re a seafood lover, reimagine this Fresh Tomato Bruschetta Chicken by swapping in a mild white fish like halibut, cod or snapper.

Get cozy in your kitchen this fall with more comforting recipes at Bertolli.com.

Cavatelli with Cacio e Pepe Sauce

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• Salt, to taste
• 1          box dry Cavatelli pasta
• 1          jar (16.9 ounces) Bertolli d’Italia Cacio e Pepe Sauce
• 1          cup finely grated Pecorino Romano cheese, or to taste
• freshly ground black pepper, to taste

1. Bring large pot of cold water to boil. Salt water heavily.
2. Cook dry pasta according to package instructions until al dente. Strain pasta, reserving pasta water.
3. In large saucepan over low heat, warm pasta sauce 3-5 minutes. Add 1-2 tablespoons pasta water.
4. Transfer cooked pasta to saucepan.
5. Stir and toss pasta approximately 30 seconds over medium heat to integrate it with sauce. Add pasta water as needed for creamier texture.
6. Plate pasta and top with finely grated Pecorino Romano and freshly ground black pepper, to taste.

Fresh Tomato Bruschetta Chicken

Prep time: 15 minutes
Cook time: 28 minutes
Servings: 6

• 1/3       cup extra-virgin olive oil
• 3          tablespoons finely chopped fresh basil, plus additional, for garnish
• 3          cloves garlic, minced
• 2          teaspoons kosher salt
• 1/2       teaspoon ground black pepper
• 1/2       teaspoon dried oregano
• 6          thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
• 1          large onion, thinly sliced
• 1          jar (24.7 ounces) Bertolli d’Italia Marinara Sauce
• 2          cups multi-colored grape tomatoes, halved
• 2          stems cherry tomatoes on the vine
• 1/2       cup shredded Parmesan cheese
• 2          tablespoons balsamic glaze

1. Preheat oven to 400 F.
2. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
3. In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
4. Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Bruschetta Chicken Bake

Recipe courtesy of Stove Top Stuffing
Prep time: 10 minutes
Total time: 40 minutes
Servings: 6

• 1          can (14 1/2 ounces) diced tomatoes, undrained
• 1          package (6 ounces) Stove Top Stuffing Mix for Chicken
• 1/2       cup water
• 2          cloves garlic, minced
• 1 1/2    pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1          teaspoon dried basil leaves
• 1          cup shredded low-moisture part-skim mozzarella cheese

1. Heat oven to 400° F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13-by-9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 30 minutes, or until chicken is cooked through.

Substitute: Prepare as directed, omitting the garlic and using Stove Top Stuffing Mix Italian Style with Roasted Garlic.

Nutritional information per serving (recipe only): 310 calories; 7 g total fat; 3 g saturated fat; 80 mg cholesterol; 710 mg sodium; 25 g carbohydrates; 2 g dietary fiber; 4 g sugars; 33 g protein; vitamin A 10% DV; vitamin C 15% DV; calcium 20% DV; iron 15% DV.

(Family Features) From backyard barbecues and family picnics to a bright addition to seasonal recipes, sweet cherries not only provide a boost of flavor but also pack a punch when it comes to nutrition, helping keep you and your family healthy during busy summer months.

Cherries can help reduce inflammation and lower blood pressure as well as relieve stress and gout, and can improve sleep quality.

The perfect time to take advantage of the goodness of Northwest-grown sweet cherries is through August. Eat fresh cherries straight out of hand as a snack, bake them into a pie or pair with ice cream for a sweet summertime treat.

The rich fruitiness of sweet cherries helps blunt the sharp edge of dried fruit in a quick and easy Cherry Sauce recipe. Low in sugar and versatile, this sauce can be used as a base ingredient for cocktails, a glaze for meats, a spread for sandwiches, a topping for yogurt and more. Add some ginger or orange peel to complement your menu and you may have a new, nutritious summer favorite. Or, for a sweet, simple snack, use cherries to make an appetizer like Cherry Bruschetta.

Find more recipes and ways to use cherries at nwcherries.com.

Cherry Sauce

Servings: 16

• 3/4       cup water
• 3/4       cup maple syrup
• 4          cups fresh Northwest-grown sweet cherries
• 4          cups dried cranberries
• 4          peels (2 inches each) fresh ginger (optional)
• 3          tablespoons citrus zest (optional)
• black pepper (optional)
• fresh herbs (optional)
• raspberries (optional)

1. In medium saucepot, add water, syrup and sweet cherries. Bring to simmer, stirring occasionally and more frequently as sauce begins to form.
2. Add cranberries; continue stirring. Once reduced, remove from heat and add fresh ginger, citrus zest, black pepper, fresh herbs and raspberries, if desired.
3. Cool 30 minutes-1 hour before transferring to wider, shallow pan for speed cooling.
4. Once cooled, store refrigerated in airtight container up to 2 weeks.

Cherry Bruschetta

Servings: 6

• 18        slices (1/2-inch thick) small baguette-style bread
• 1          tablespoon olive oil, divided
• 1 1/2    cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4       cup chopped cilantro
• 1/4       cup diced yellow sweet pepper
• 2          tablespoons finely chopped green onions
• 2          tablespoons lime juice
• 1          teaspoon grated lime peel
• 1/2       teaspoon garlic salt
• 1/4       teaspoon ground black pepper
• 2          ounces fresh mozzarella cheese
• 1          tablespoon thinly sliced fresh basil

1. Heat oven to 350° F.
2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes.
3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
4. Top each baguette with thin slice cheese, 1 tablespoon cherry mixture and sprinkle of basil. Serve warm or cold.

Photo courtesy of Getty Images (Cherry Sauce)
Photo courtesy of Northwest Cherry Growers (Cherry Bruschetta)

Source: Northwest Cherry Growers

Simple, flavorful recipes for fall entertaining

(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.

Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.

With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.

“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”

For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.

Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:

• Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.

• Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.

• Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.

Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.

Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

• 1          loaf Italian bread, cut diagonally into 1/2-inch thick slices
• 2          tablespoons Bertolli Organic Mild Olive Oil
• 1          clove garlic
• 1⁄3       cup Bertolli Tomato & Basil Sauce
• 1        container (15 ounces) ricotta cheese

1. Heat oven to 425° F.
2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

Prosciutto and Arugula Rustica Pizza

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

• 1          cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
• 1          prebaked pizza crust (12 inches)
• 1/2       cup shredded fontina cheese
• 1          ounce prosciutto, thinly sliced
• 2          cups arugula
• 1          tablespoon Parmesan cheese, grated
• 1          tablespoon toasted pine nuts
• 1          tablespoon Bertolli Extra Virgin Olive Oil
• 1          tablespoon Bertolli Balsamic Vinegar of Modena

1. Heat oven to 450° F.
2. Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
3. Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.

Eggs in Purgatory

Recipe courtesy of Laura Vitale
Servings: 4

Eggs:

• 1          jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 1/2       cup water
• 4          eggs
• salt, to taste
• pepper, to taste
• 2          tablespoons freshly grated Parmesan cheese
• 1          tablespoon chopped parsley

Bread:

• 4          slices ciabatta, sliced about 1/2-inch thick
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil
• 1          large clove garlic, peeled but not chopped

1. To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
2. Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
3. When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
4. To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
5. Serve eggs with hunks of charred garlic bread.

Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.

Source: Bertolli

(Family Features) When it comes to planning brunch, there really are no rules. It’s the perfect opportunity to combine your favorite flavors and foods in one delicious meal.

Warmer weather calls for putting a summer twist on brunch classics. Breakfast Tacos Al Pastor are a fresh, flavorful addition to a festive summer brunch, while this Brunch Bruschetta Bar is a gorgeous way to feed a crowd and highlight your favorite summertime ingredients. These recipes are made and served with not-from-concentrate Florida’s Natural Brand Orange Juice, made entirely from oranges grown, picked and squeezed in Florida, with no water or sugar added.

Both recipes are from the Florida’s Natural Brunch Club, a collection of brunch experts creating recipes to celebrate brunch throughout the year. Brighten up your brunch with more fresh takes on classic recipes at floridasnatural.com.

Breakfast Tacos Al Pastor

Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4-6

• 2          tablespoons olive oil
• 1          pound ground chicken or pork
• 1/2       sweet onion, chopped
• 2          cloves garlic, minced or grated
• 2          teaspoons chili powder
• 1          teaspoon paprika
• 1          teaspoon, plus pinch, kosher salt, divided
• 2          chipotle peppers in adobo, chopped
• 1/2       cup not-from-concentrate Florida's Natural Brand Orange Juice
• 1/4       cup water
• 2          cups fresh pineapple chunks, divided
• 1/4       cup fresh cilantro, chopped
• 1/4       cup fresh basil, chopped
• 1          jalapeno, seeded and chopped
• 1          lime, juice only
• 4-6       fried eggs
• 6-8       corn or flour tortillas, warmed
• sliced avocado
• feta or cheddar cheese

1. In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.
2. Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.
3. In bowl, combine remaining pineapple, basil, jalapeno, lime juice and pinch of salt.

To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.

Brunch Bruschetta Bar

Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
Servings: 8-12

• 1          cup basil pesto
• 1          cup sun-dried tomato spread
• 2          cups cherry tomatoes, marinated cherry tomatoes or diced tomatoes
• 6-8       soft-boiled or poached eggs
• 6-8       scrambled eggs
• 12        slices grilled or toasted bread
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 2-3       varieties of soft cheeses
• 2          cups fresh fruit
• 1          sliced avocado
• 2          cups sauteed veggies, such as spinach and mushrooms
• 6-8       pieces fried bacon
• 2-3       varieties of prosciutto, salami or smoked salmon
• 1          cup fruit jam
• 1          cup nut butter
• 1/2       cup honey
• 1          carton not-from-concentrate Florida's Natural Brand Orange Juice

1. On large serving board, arrange sauces and spreads. Add poached eggs, scrambled eggs and bread. Drizzle poached eggs with olive oil and season with salt and pepper. Arrange cheese, fruits, veggies, meats, jams, nut butter and honey around eggs. 
2. Pour orange juice into juice glasses for sipping.

Source: Florida's Natural

(Family Features) Whether fresh cherries are a favorite or a treat you’ve yet to try, the time to enjoy them is now.

Orchards in the Pacific Northwest, the nation’s largest growing region, experienced a long, cool spring, which often translates into more time and energy a tree can put into the fruit. When combined with the superior growing conditions characteristic to the area, this season’s fruit showcases what Northwest cherries are known for: their large size and sweet flavor profile.

Popular varieties grown in the Northwest include the mahogany-red Bings and super-sweet, yellow Rainiers. Rainier cherries, with their unique golden color and red blush, tend to ripen earlier in the year. Growers pick Rainier cherries over multiple weeks, selecting the ripest fruit each time.

Other varieties include the early-ripening Chelans and Tietons, followed by the often larger and darker Skeenas, Sweethearts and Lapins. Aside from the light-hued Rainier (which has juice that doesn’t stain) you can typically spot sweet cherries by their dark red skins – in general, the darker, the sweeter.

Great taste aside, sweet cherries are a healthful addition to summer picnics, parties and barbecues thanks to their fiber, antioxidants and anti-inflammatory power. They make for a snack that both grownups and little ones can enjoy straight out of the bowl thanks to their stem “handle” and can perk up appetizers, salads, desserts, sweet or savory sauces and more.

Outside of summer get-togethers, cherries make for a better-for-you late-night snack option as well. A cup of fresh, sweet cherries contains only 90 calories along with a low glycemic index of 22 making their cold, sweet crunch a tasty way to satisfy hunger cravings. Plus, they boast melatonin, which helps regulate circadian rhythm and promote healthy sleep patterns.

Fresh cherries should be kept in a sealed bag or container, and keep for approximately two weeks when refrigerated. To extend the cherry season and enjoy their health benefits after summer fades, buy an extra bag or two and preserve cherries by rinsing, packing and freezing them.

Basic freezing instructions

1. Select 3-5 pounds of firm, ripe, Northwest-grown sweet cherries.
2. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet.
3. Place in freezer until firm then pack into freezer-proof containers or plastic freezer bags. Remove excess air and cover tightly.
4. Add frozen cherries to smoothies or juices, or defrost and put in hot cereal, pies, turnovers, cobblers and more. Or enjoy as a frozen, sweet late-night treat.

To create a festive cherry dish for the summer season, try this Cherry Bruschetta as a snack or appetizer. Find more recipes and cherry tips at nwcherries.com.

Cherry Bruschetta

Serves: 8

• 18 slices (1/2-inch thick) small baguette-style bread
• 1 tablespoon olive oil, divided
• 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4 cup chopped cilantro
• 1/4 cup diced yellow sweet pepper
• 2 tablespoons finely chopped green onions
• 2 tablespoons lime juice
• 1 teaspoon grated lime peel
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 2 ounces fresh mozzarella cheese
• 1 tablespoon thinly sliced fresh basil

1. Heat oven to 350° F.
2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes longer.
3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
4. Top each baguette with thin slice of cheese, 1 tablespoon cherry mixture and sprinkle of sliced basil. Serve warm or cold.

Source: Northwest Cherry Growers

(Family Features) Chicken is one of America’s favorite foods, so much so that every American ate an average of 84 pounds last year. Although it’s a great go-to ingredient for a family dinner, it’s easy to get tired of the same old chicken recipes. To help combat chicken fatigue, Hellmann’s® mayonnaise has teamed up with Chef Tim Love to launch the “Chicken Change-Up,” offering simple and family-friendly recipe ideas, tips and tricks to help inspire parents when preparing the nightly meal.

“Chicken dishes are a staple in my household,” says celebrity chef, dad and author Tim Love. “I’m always looking for inspiration to create different types of chicken recipes and — no matter the dish — Hellmann’s® Real Mayonnaise made with simple ingredients like oil, vinegar and 30 percent cage-free eggs, is my secret for keeping chicken juicy and crispy.”
Whatever your dinnertime challenge, with recipes such as Parmesan Crusted Chicken and Baked Buffalo Chicken, Hellmann’s® can transform your chicken into a juicier, crispier, more delicious meal that the whole family will love.

Visit www.Facebook.com/Hellmanns to participate in the Chicken Change-Up, where you can find more dinnertime recipes, tips and tricks.

Parmesan-Crusted Bruschetta Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1/3 cup Hellmann’s® mayonnaise dressing with Olive Oil
• 3 tablespoons grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 pound)
• 4 teaspoons plain dry bread crumbs
• 1 tablespoon Italian seasoning
• 2 medium tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1/4 cup Wish-Bone Robusto Italian Dressing or Wish-Bone Italian Dressing

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl.
3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs and Italian seasoning.
4. Bake 20 minutes or until chicken is thoroughly cooked.
5. Meanwhile, combine remaining ingredients in medium bowl.
6. To serve, evenly top chicken with bruschetta mixture.

Tip: Also terrific with Hellmann’s® or Best Foods® Light or Real Mayonnaise.

Nutrition Information per Serving: Calories 290, Calories From Fat 140, Saturated Fat 3g, Trans Fat 0g, Total Fat 16g, Cholesterol 80mg, Sodium 550mg, Total Carbohydrate 8g, Sugars 4g, Dietary Fiber 1g, Protein 27g, Vitamin A 10%, Calcium 5%, Iron 6%

Baked Buffalo Chicken

4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 cup plain dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into strips

1. Preheat oven to 400°F.
2. Combine mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping.
3. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
4. Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.

Tip: For a fun twist, serve cooked chicken strips on wooden skewers. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.

Nutrition Information per Serving: Calories 450, Calories From Fat 210, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 23g, Cholesterol 95mg, Sodium 510mg, Total Carbohydrate 20g, Sugars 1g, Dietary Fiber 1g, Protein 37g, Vitamin A 0%, Vitamin C 4%, Calcium 6%, Iron 15%

Chicken Nuggets with BBQ Sauce

4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

• 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/2 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 4 boneless, skinless chicken breasts (about 6 ounces each), cut into nuggets
• 1/2 cup Italian seasoned dry bread crumbs

1. Preheat oven to 375°F.
2. Combine mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside.
3. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
4. Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.

Nutrition Information per Serving: Calories 570, Calories From Fat 320, Saturated Fat 5g, Trans Fat 0g, Total Fat 35g, Cholesterol 125mg, Sodium 1210mg, Total Carbohydrate 24g, Sugars 10g, Dietary Fiber 1g, Protein 39g, Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%

Parmesan Crusted Chicken

4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
• 4 teaspoons Italian seasoned dry bread crumbs

1. Preheat oven to 425°F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts. Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked through.

Nutrition Information per Serving: Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100mg, Sodium 390mg, Total Carbohydrate 2g, Sugars 1g, Dietary Fiber 0g, Protein 35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Source: Hellman's