(Family Features) As rays of sunshine light up backyards and patios, many families take their meals outdoors to enjoy the warm weather while sharing special moments together. More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.
For a unique twist on the classic backyard burger, prepare fresh Falafel Burgers with Cucumber Sauce that provide a plant-based way to emphasize nutrition at the center of your plate. As a trendy way to rethink summer cooking, this family-friendly recipe keeps flavor top of mind while adding plants to the menu.
If lunchtime or snacking in the sunshine calls for an even lighter dish, this Mediterranean Platter offers an opportunity for stylish expression that can be prepared ahead of time. As a simple snack that encourages people to gather and socialize, it’s a perfect summer spread that combines veggies, hummus, cheese and pita bread.
Visit Aramark’s Feed Your Potential website, fyp365.com, to find more ways to celebrate the season.
Recipe courtesy of Aramark
- 1/2 lemon, thinly sliced
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 3 3/4 teaspoons extra-virgin olive oil, divided
- 1 cup diced tomato
- 1 cup diced English cucumber
- 1 tablespoon diced dill pickle
- 2 tablespoons sliced green onion
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- 1 1/2 teaspoons red wine vinegar
- 1/8 teaspoon ground black pepper
- 1 pound fresh asparagus, trimmed
- 3 cups hummus
- 1/2 cup crumbled feta cheese
- 1 1/4 cups pitted mixed olives
- 6 pita breads, warmed and quartered
- In bowl, mix lemon, 1/4 teaspoon salt and sugar. Cover and chill 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill.
- Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil and 1/4 teaspoon salt. Cover and chill.
- Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil and remaining salt.
- Grill asparagus 2 minutes, or until tender-crisp. Let cool. Cover and chill.
- Set large serving platter on work surface. Place hummus and tomato salad in small bowls.
- To assemble, place larger items on platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in remaining space.
Falafel Burgers with Cucumber Sauce
Recipe courtesy of Aramark
- 2 medium cucumbers, peeled and coarsely grated
- 2 cups plain full-fat Greek yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 small cloves garlic, minced
- 2 teaspoons dried dill
- 1 teaspoon kosher salt
- 2-3 tablespoons water
- 2 cans (15 ounces each) chickpeas, rinsed, drained and patted dry
- 1/4 cup sesame seeds
- 1 large carrot, peeled and sliced
- 1 red onion, halved and sliced
- 1 cup loosely packed cilantro
- 6 cloves garlic, peeled
- 1 jalapeno, sliced
- 3/4 cup chickpea flour
- 4 teaspoons ground coriander
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 tablespoons grapeseed or vegetable oil
- 4 buns
- lettuce (optional)
- tomato (optional)
- To make cucumber sauce: Place grated cucumber in clean dish towel. Roll dish towel around cucumber and squeeze to remove excess liquid.
- In bowl, mix cucumber, yogurt, lemon juice, oil, garlic, dill and salt. Stir in 2 tablespoons water, adding more as needed until mixture is smooth and creamy. Cover and chill.
- To make falafel patties: In food processor, cover and process chickpeas and sesame seeds until mixture is finely chopped. Transfer to bowl.
- In food processor, cover and process carrot, onion, cilantro, garlic and jalapeno until finely chopped. Add vegetable mixture to chickpea mixture. Add flour, coriander, cumin, salt and black pepper; mix well.
- Heat oven to 375 F. Line baking sheet with parchment paper. Shape chickpea mixture into four patties. In skillet over medium heat, heat oil. Cook patties 3 minutes, or until golden brown on bottoms. Turn over and cook 3 minutes. Drain on paper towels. Transfer patties to baking sheet.
- Bake 20 minutes. Let patties cool 15 minutes. Place patties on buns and top with lettuce and tomato, if desired. Drizzle with cucumber sauce.
(Family Features) Warm weather and grilling go hand-in-hand, and few dishes say summer like burgers. While traditional beef patties come to mind for many, there are also healthy protein options to satisfy that burger craving without sacrificing flavor.
For example, salmon is a nutritionally well-rounded alternative that offers a variety of health benefits, and an option like gluten-free Trident Seafoods Alaska Salmon Burgers are made with wild, sustainable, ocean-caught whole filets with no fillers and are lightly seasoned with a “just-off-the-grill,” smoky flavor. Topped with melted cheddar then piled on top of fresh arugula, peppered bacon and zesty mayo, these Alaskan Salmon Burgers with Peppered Bacon are a twist on tradition that can help you put a protein-packed, flavorful meal on the table in minutes.
Find more healthy seafood recipes at tridentseafoods.com.
Watch video to see how to make this recipe!
Alaskan Salmon Burgers with Peppered Bacon
Prep time: 13 minutes
- 1/2 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 box (11.2 ounces) Trident Seafoods Alaska Salmon Burgers
- 4 cheddar cheese slices
- 4 seeded burger buns, split and toasted
- 4 cups arugula
- 6 strips peppered bacon, cooked
- 12 bread-and-butter pickles, drained
- In small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.
- Cook salmon burgers according to package directions. When almost cooked through, top each with slice of cheese, cover and cook until melted.
- Spread cut sides of buns with mayonnaise and top bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.
Source: Trident Seafoods
(Family Features) Quality meals don't have to drain hours from your day; satisfying taste is possible in just minutes when you have a few strategies that can help make meal prep easier and the results more enjoyable.
Eat better with veggies. If eating better is your goal, explore veggie-based recipes that are hearty and filled with nutrients and vitamins. This Brown and Wild Rice Bowl with Veggie Burger is perfect for a meatless Monday or any other day when you need a fast, filling and flavorful meal in short order. If you don't have veggie burgers at home, or simply prefer a meat-based option, a cooked frozen beef patty is a good time-saving alternative.
Make simple swaps for variety. When you find a dish that's easy and tasty, you may find yourself falling back on the same thing again and again. Prevent taste bud boredom by mixing up your ingredients. You can transform a rice-based recipe by changing up the veggies, cheese, dressing and other toppings. Try pickled jalapenos for spice. Add corn if you like things sweet. Swap a creamy dressing with a zesty vinaigrette for fewer calories and a whole new taste.
Shop for convenience. Takeout may let you skip prep time completely, but you can easily make versions of many favorite to-go meals at home in just a few minutes. This Beef and Broccoli Garlic Rice uses perfectly portioned Minute Ready to Serve microwavable rice cups that help you put together a delicious lunch or dinner without measuring or overeating. Choosing products like portion-controlled rice and other ready-to-serve ingredients can help shave time off your prep work.
Tempt your taste buds with more convenient meal ideas at minuterice.com.
Brown and Wild Rice Bowl with Veggie Burger
Prep time: 5 minutes
- 1 cup Minute Ready to Serve Brown and Wild Rice
- 1 precooked veggie burger patty
- 1/2 cup shredded lettuce
- 1/2 cup halved grape tomatoes
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons ranch dressing
- Prepare rice according to package directions.
- Break veggie burger into large chunks and place in small, microwave-safe bowl. Microwave on high 60-90 seconds, or until veggie burger is heated through.
- Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing.
Beef and Broccoli Garlic Rice
Prep time: 5 minutes
- 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced red bell pepper
- 2 tablespoons diced water chestnuts
- 3 ounces cooked beef, sliced into strips
- 3 tablespoons teriyaki glaze
- soy sauce (optional)
- Heat rice according to package directions.
- In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute.
- Stir in glaze and rice. Top with soy sauce, if desired.
Source: Minute Rice
(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
- 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
- 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.
- 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.
- 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
Family-friendly recipes for breakfast, lunch and dinner
(Family Features) Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.
Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.
For more back-to-school recipes, visit Culinary.net.
Freshen Up Family Breakfasts
A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.
This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.
Visit honey.com for more family-friendly recipes.
Honey Leches French Toast
Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board
- 2 tablespoons blueberry honey
- 1/4 cup evaporated milk
- 1/4 cup light coconut milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/2 cup blueberry honey
- 1/2 teaspoon cayenne pepper
- 8 small slices premade pound cake
- nonstick cooking spray
- To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
- To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
- To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
- Heat electric griddle to 375° F.
- Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
- Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
- On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
- To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.
A Healthy, Happy Midday Meal
Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.
Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.
By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at watermelon.org.
Recipe courtesy of the National Watermelon Promotion Board
- Watermelon, cut into sticks
- yogurt, for dipping berries
- 18 cubes (1 inch each) seedless watermelon
- 6 cubes smoked turkey breast
- 6 cubes cheddar cheese
- 6 coffee stirrers or beverage straws
- In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
- To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.
A Bigger, Bolder Burger
Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.
Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.
Find more back-to-school meal solutions at jarlsberg.com.
Brooklyn Bacon Bonanza Burger
Recipe courtesy of chef George Duran on behalf of Jarlsberg
- 4 thick chunks Jarlsberg cheese
- 1 tablespoon hot sauce
- 1/4 cup mayonnaise
- 1 pound ground beef
- 1/2 pound ground pork
- 1 onion, finely chopped (about 1 cup)
- 1 cup chopped cooked bacon
- 3 tablespoons sundried tomato paste
- 3 tablespoons breadcrumbs
- kosher salt
- freshly ground black pepper
- nonstick cooking spray
- 4 eggs for frying (optional)
- 4 hamburger buns
- 8 thin slices tomato
- Place cheese in freezer about 1 hour ahead of time.
- Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
- In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
- Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
- Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
- In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs.
Photo courtesy of Getty Images (French toast)
(Family Features) Summertime officially ushers in grilling season. There's no better way to celebrate the warm weather than at a backyard barbeque. Whether you're entertaining friends or cooking for your family, it's easy to make healthful choices at your next summer soirée.
When planning for an outdoor get-together, try better-for-you alternatives to traditional grilling fare. For example, serve fresh, seasonal grilled vegetables instead of potato chips. Once you've fired up the grill, try veggie burgers as an alternative to meat.
MorningStar Farms Grillers Original Veggie Burgers contain 57 percent less fat than regular ground beef.* So, it's not a burger - it's better!
Get your meatless barbeque started with an Alpine Burger. Or, if you're looking for a burger with a bit of a twist, consider making these Garden Veggie Deluxe Burgers or Spicy Tex-Mex Pita Burgers.
Once you're finished with the main course, grill pineapple and serve it over sherbet for dessert.
These simple substitutions are so delicious, your family and friends are sure to leave your next backyard party satisfied. For more recipes and fun food ideas, visit www.morningstarfarms.com.
*Regular ground beef contains 14g total fat per 64g serving. Grillers Original contain 6g fat per 64g serving.
Prep Time: 25 minutes
Time to Table: 25 minutes
- 3/4 cup sweet onions, sliced
- 1/2 cup fresh mushrooms, sliced
- 1/4 teaspoon bottled minced garlic
- 1 MorningStar Farms Grillers Original Burger
- 1 teaspoon spicy brown mustard or Dijon Mustard
- 1 slice multigrain or whole wheat bread, toasted
- 1/3 cup baby arugula
- 1 tablespoon Gruyere cheese or Swiss cheese, shredded
- In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
- Meanwhile, cook veggie burgers according to package directions.
- Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger.
Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.
Spicy Tex-Mex Pita Burgers
Prep Time: 20 minutes
Time to Table: 20 minutes
- 2 MorningStar Farms Spicy Black Bean Veggie Burgers
- 1 cup baby romaine lettuce or torn romaine lettuce
- 2 tablespoons reduced-fat mayonnaise
- 4 teaspoons chopped fresh cilantro
- 1/2 medium avocado, pitted, peeled, chopped
- 4 tablespoons tomato salsa
- 1 whole-wheat pita bread round
- 4 tablespoons shredded Cheddar cheese with jalapeño peppers or Monterey Jack cheese with jalapeño peppers
- 10 baked tortilla chips (optional)
- Cook burgers according to package directions.
- Meanwhile, in a mixing bowl, toss together lettuce, mayonnaise, and cilantro until lettuce is evenly coated. In another bowl, stir together avocado and salsa.
- Cut pita bread across middle in half. Fill each half with lettuce mixture. Insert burgers. Add cheese and avocado mixture. Serve with tortilla chips, if desired.
Garden Veggie Deluxe Burgers
Prep Time: 5 minutes
Time to Table: 25 minutes
- 2 MorningStar Farms Garden Veggie Patties Veggie Burgers
- 2 slices (1 1/2 ounces total) Provolone cheese
- 2 tablespoons reduced-fat mayonnaise or regular mayonnaise
- 1/4 teaspoon curry powder
- 2 whole-wheat hamburger buns, split
- 2 slices tomato
- 2 slices red onion
- 4 rings green or red bell pepper
- Fresh flat-leaf parsley leaves for garnish (optional)
- Cook burgers according to package directions. Top hot burgers with cheese slices. Let stand until cheese melts, about 1 minute.
- Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Spread on bun bottoms. Top with burgers, tomato, red onion and bell pepper. Top with parsley leaves, if you like, and bun tops.
Source: Morningstar Farms
(Family Features) Weekend barbecues, birthday celebrations and family reunions are in full swing, so up your grill game from basic to bold with a few ideas to leave your guests wanting more.
Step outside your comfort zone and create some “wow-worthy” dishes with big flavors with these recipes from McCormick and chef Roger Mooking from Cooking Channel’s “Man, Fire, Food.”
Get started with these ideas:
- Once ribs are grilled until tender, use a sharp knife to carefully slit skin on the back of each rib for easier bone removal.
- Make a giant cheese-stuffed burger by lining a 9-inch round cake pan with foil. Add in half of the ground beef followed by a cheese layer. Top with remaining ground beef and shake on seasoning for maximum flavor.
- Brine pork chops in the refrigerator for 8-10 hours before grilling to infuse with flavor and help make tender and juicy. Top with caramelized apples cooked in a cast-iron skillet.
Find more summer recipes and tips at GrillYourBest.com.
Smokehouse Maple-Brined Pork Chops
- 1/3 cup sea salt
- 1/4 cup, plus 2 tablespoons and pinch, McCormick Grill Mates Smokehouse Maple Seasoning
- 1/2 cup packed light brown sugar, divided
- 8 cups water, divided
- 4 bone-in center-cut pork chops (3/4-inch thick, about 2 1/2-2 3/4 pounds total)
- vegetable oil
- 1 lemon, cut in half
- 3 tablespoons unsalted butter
- 2 Granny Smith apples, each peeled, cored and cut into six wedges
- 1 tablespoon finely chopped fresh chives (optional)
- In medium saucepan, whisk salt, 1/4 cup seasoning, 1/4 cup sugar and 4 cups water. Bring to simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining water and mix thoroughly. Transfer brine to large container with lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8-10 hours.
- Heat grill to medium-high heat.
- Remove pork chops from brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons seasoning.
- Grill until bottom side of pork chops are well marked and charred, 7-9 minutes. Flip and grill 4-6 minutes, or until cooked through and internal temperature registers 145° F. Let rest under tented foil.
- Place large cast-iron skillet on grill. Juice one lemon half into small bowl. Add 1 teaspoon lemon juice and remaining sugar to skillet and stir with heatproof spatula until mixture resembles wet sand. Cook with grill open, stirring frequently, until sugar melts and deepens to amber, about 8 minutes. Add butter and stir until melted. Once foam subsides, add apples. Close grill and cook, stirring gently to coat apples in caramel, until apples are tender-crisp, about 8 minutes. Remove skillet from heat and add remaining lemon juice and pinch of seasoning; stir gently.
- Arrange pork chops on platter and top with apples. Zest remaining lemon half over dish. Sprinkle with chives, if desired.
Best-Ever Buffalo Rack O’ Ribs Sandwich
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Lawry’s Seasoned Salt, plus additional, to taste
- 1/8 teaspoon coarsely ground black pepper, plus additional, to taste
- 2 cups shredded green cabbage
- 1/2 cup shredded carrot
- 1/4 cup diced celery, chopped
- 2 tablespoons fresh celery leaves
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 rack (about 2 pounds) baby back ribs
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon Lawry’s Seasoned Salt
- 4 tablespoons hot sauce, divided, plus additional for spreading and serving (optional)
- 1 soft French loaf (12-14 inches), split
- olive oil
- Lawry’s Seasoned Salt
- McCormick coarsely ground black pepper
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled blue cheese
- To make slaw: In medium bowl, whisk mayonnaise, lemon juice, seasoned salt and pepper. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper, to taste.
- To make ribs: Prepare grill for indirect medium heat at about 350° F.
- Insert butter knife between membrane and bone on backside of ribs. Grab membrane with paper towel then pull to remove membrane; discard. Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once until meat is tender and pulling away from bone but not totally falling apart, about 1 hour, 15 minutes-1 hour, 30 minutes. Remove ribs from grill.
- Unwrap ribs and let cool until cool enough to handle. Using sharp knife, carefully slit skin on back of ribs and remove bones, keeping slab in one piece.
- Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons hot sauce. Grill until underside begins to crisp, about 2 minutes. Carefully flip ribs and brush top with the remaining hot sauce. Continue to grill ribs until glossy and caramelized, about 2-3 minutes.
- To assemble sandwich: Scoop out most of soft insides of top of French bread to make room for toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
- Place ribs on bottom of loaf. Brush with additional hot sauce, if desired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces.
Giant Bacon-Cheddar Juicy Lucy Burger
- 2 tablespoons McCormick Grill Mates Montreal Steak Seasoning, divided
- 2 pounds 80 percent lean ground beef
- 8 ounces sliced medium or sharp white cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup yellow mustard
- 8 long pickle slices, plus 2 tablespoons brine
- 1 round loaf soft bread (10 inches), cut in half horizontally
- olive oil
- sea salt
- freshly ground black pepper
- 1 large heirloom tomato, thinly sliced
- 1 small red onion, thinly sliced
- 8 slices bacon, cooked
- 2 cups shredded iceberg lettuce
- Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
- Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
- In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
- Remove most of soft insides from top of bread to make hollow. Reserve insides.
- Prepare grill for indirect medium heat at about 350° F.
- Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
- Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
- Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.
(Family Features) Text your friends, dust off your apron and fire up the grill. It’s time to throw a barbecue party that won’t sink your summer budget.
You can find everything you’ll need at a one-stop shop like ALDI. With savings up to 50 percent over traditional grocers, you can fill your cart with summer essentials like fresh seasonal produce, premium meats and award-winning wines.
Once shopping is out of the way, you’ll have plenty of time and money to experiment with new recipes. These quick and affordable tips can up your grill game and impress guests:
Boost your burgers. Take burgers to the next level this summer with your favorite ground meats such as turkey, chicken and beef. Then layer on the toppings like avocado, kale, gourmet cheeses and more.
Change up your take on cheesy. Top your burger with a blue cheese mousse by simply blending blue cheese crumbles and cream cheese then season it with your favorite spices.
Spice up your condiments. Combine mayonnaise with fresh orange juice and fresh orange zest to make a citrus aioli or whip up a special sauce by mixing peanut butter with oil and hot water. Sprinkle with bacon for some extra flavor. Toppings such as a pickled red onion can also add a bit of crunch and zest.
Bite better buns. Forgo traditional burger buns and bookend your masterpiece with brioche buns or pretzel rolls.
Find more great grilling tips and recipes for dishes to enjoy all summer at aldi.us.
Six-Mile High Burger
Recipe courtesy of ALDI Test Kitchen
- 1 tablespoon Carlini Vegetable Oil
- 10 Baby Bella mushrooms, sliced
- 8 pieces Specially Selected Center Cut Bacon
- 8 Season's Choice Whole Onion Rings
- 4 All Natural 80 percent Lean Ground Beef Patties
- 8 slices Happy Farms Pepper Jack Cheese
- 1 cup Burman's Mayonnaise
- 1/4 cup Burman's Hot Sauce
- 1/2 cup Burman's Mustard
- 1/4 teaspoon Stonemill Iodized Salt
- 1/4 teaspoon Stonemill Ground Black Pepper
- 4 L'oven Fresh Hamburger Buns
- 1 tomato, sliced
- 2 romaine lettuce leaves, cut in half width-wise
- Heat grill to medium-high.
- In saute pan, heat vegetable oil and saute mushrooms 2-3 minutes. Set aside. Fry bacon to desired doneness, about 5 minutes on each side. Set aside. Bake onion rings according to packaging instructions. Set aside.
- Grill burgers 5-7 minutes on each side until they reach desired doneness. Place two slices cheese on each burger and continue to grill until melted. Remove from heat.
- Mix together mayonnaise, hot sauce, mustard, salt and pepper, and spread on both sides of buns, to taste.
- To assemble burger: layer bottom bun with patty with cheese, tomato, lettuce, mushrooms, two onion rings, two pieces of bacon and top half of bun.
(Family Features) A dazzling fireworks display may be the grand finale for your celebration, but you can make your mouthwatering menu a close second with these ideas to light up your Fourth of July. From bold burgers to crisp salads and sweet sides, give your guests plenty of reason to feel festive all day long. And don’t forget to add a little indulgence for all ages with a DIY dessert bar.
Find more recipes perfect for the Fourth of July at culinary.net.
Serve Up a Sundae Bar
The only thing better than a dish of cold ice cream on a hot summer day is the chance to make it all your own. Let guests create their own dishes of deliciousness with a DIY sundae bar. Start with a healthy supply of cups, spoons and towels to mop up inevitable drips then fill the bar with irresistible options like these:
- A sampling of ice creams, like vanilla, chocolate and strawberry
- Fresh sliced fruit
- Crushed candies and cookies
- Sauces (chocolate, caramel and something fruity, too)
- Assorted nuts
- Crunchy favorites like crumbled cones or salty pretzels
- Coconut (raw and toasted)
- Whipped cream
A Bold Take on an American Classic
When it comes to feeding family and friends on the Fourth of July, nothing pleases guests more than fan-favorite American bites fresh off the grill. Cheeseburgers are a tried-and-true classic for summer grilling season. Give your burger recipe a bold, sweet kick this Fourth of July with honey barbecue sauce and the finishing touch of delicious, smooth-melting Borden Cheese. Find more summer recipes to transform mealtime into memorable family time at bordencheese.com.
Bold Honey Barbecue Burger
Total time: 35 minutes
- 1 pound ground beef
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3-4 tablespoons steak seasoning
- 4 hamburger buns
- 1/2 stick melted butter
- 3/4 cup barbecue sauce
- 1 tablespoon honey
- 4 slices Borden Cheese American Singles
- 8 slices thick bacon, cooked until crispy
- 8 frozen onion rings
- 4 slices tomato
- fresh lettuce
- Combine ground beef, green onions, garlic powder and cayenne pepper; form into four patties. Sprinkle both sides of each patty with steak seasoning. Cover and chill. (Patties can be made several hours in advance.)
- Brush buns with melted butter; set aside. In small bowl, mix barbecue sauce with honey; set aside.
- Heat grill to medium-high heat.
- Grill burgers to internal temperature of 160° F, about 4-6 minutes per side. Two minutes before burgers are finished, grill buns, butter-side down, until golden brown. Place cheese slices on burgers to melt.
- Serve each burger on buttered bun topped with two slices bacon, two onion rings, honey barbecue sauce, lettuce and tomato.
A Tropical Summer Twist
If you find yourself hosting a last-minute barbecue without time to plan an extensive menu, don’t panic. Simply add a twist to traditional summer staples, like mixing one bag of cabbage with one jar of coleslaw dressing for a classic coleslaw side dish or incorporating coleslaw into your main course. This spin on a classic barbecue meal, Grilled Hawaiian Chicken and Tropical Coleslaw, can take your entertaining to the next level. For more recipes, visit litehousefoods.com.
Grilled Hawaiian Chicken and Tropical Coleslaw
Total time: 1 hour, 25 minutes
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 4 tablespoons olive oil, divided, plus additional for brushing grill
- 1 1/2 tablespoons rice vinegar
- 4 teaspoons Litehouse Instantly Fresh Garlic
- 1 tablespoon Litehouse Instantly Fresh Ginger
- 1/2 teaspoon sesame oil
- 3/4 teaspoon freshly ground black pepper, plus additional, to taste
- salt, to taste
- 1 3/4 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 1 large red onion, diced into 1 1/4-inch pieces
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 3 cups fresh cubed pineapple
- 1 package (14 ounces) coleslaw mix
- 1 cup diced red pepper
- 1 cup diced pineapple
- 1/2 cup slivered almonds
- 1/2 cup Litehouse Coleslaw dressing
- In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
- Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
- While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
- Heat grill to 400° F.
- Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
- Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165° F in center on instant read thermometer.
Serve skewers warm with coleslaw.
A Honey of a Side
No summer picnic or grilling spread is complete without an array of mouthwatering sides. When planning your menu, go for variety with dishes ranging from rich and savory to light and refreshing. If you want to mix things up a bit, look for ways to dress up timeless favorites, like this take on baked beans that gets its sweetness from honey instead of sugar. Find more ways to sweeten up your celebration at honey.com.
Honey Baked Beans
Recipe courtesy of the National Honey Board
- 4 slices bacon, diced
- 1/2 cup chopped onion
- 4 1/2 cups cooked navy beans (or 3 cans, 15 ounces each)
- 1/2 cup honey
- 1/2 cup ketchup
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- Heat oven to 350° F.
- Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.
Photo courtesy of Getty Images (berry sundaes)
Photo courtesy of Getty Images (baked beans)
Source: Family Features
(Family Features) It’s not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.
The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.
“Mushrooms are an incredibly versatile ingredient,” said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. “They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes.”
For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.
For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as “The Blend.” Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.
For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.
Mighty Mushroom Blended Burger
Prep time: 10 minutes
Cook time: 15 minutes
- 1/2 pound any variety mushroom
- 2 tablespoons olive oil, divided
- 1 pound ground beef
- 1/2 teaspoon salt
- 4 buns
- Finely dice mushrooms or gently pulse in food processor.
- In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.
- Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties.
- Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160° F. Plate and add desired toppings to bun.
- Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.
Marinated Mushroom Bowls with Lentils and Wild Rice
Prep time: 40 minutes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 1 teaspoon chili oil
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon sesame seeds
- 8 ounces crimini mushrooms, thinly sliced
- 2 cups thinly sliced purple cabbage
- 1 tablespoon fresh lime juice
- pinch of salt
- 2 teaspoons low-sodium soy sauce
- 2 cups cooked French lentils
- 1 cup cooked wild rice
- 1 cup chopped cucumber
- To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.
- Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
- Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.
- Stir in 1 teaspoon of soy sauce to both lentils and wild rice.
- To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
Note: Can be served at room temperature or cold.
Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette
Prep time: 10 minutes
Cook time: 15 minutes
- 8 ounces white button mushrooms, halved
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon ground black pepper
- 2 cups cooked wheat berries, warm
- 2 green onions, sliced
- 2 tablespoons dried cranberries, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon curry powder
- 1/4 teaspoon finely ground sea salt
- Heat oven to 400° F.
- Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
- Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.
- Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
In small bowl, whisk together all dressing ingredients.
- Pour dressing over salad. Toss to mix all ingredients. Serve warm.
Source: Mushroom Council