recipes

Meal Ideas 11 January 2022

Fresh, Healthy Family Meals

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal 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, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

  • 1/4 cup oil
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 2 tablespoons raw sugar
  • 1 cup chopped fresh cilantro
  • 1 lime, juice only
  • 1 clove garlic, minced
  • 1 small Thai bird chile or serrano chile, chopped
  • 1/4 head finely shaved green cabbage
  • 1/4 head finely shaved purple cabbage
  • 2 carrots, thinly julienned

Skirt steak:

  • 1 1/2 pounds trimmed skirt steak
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sriracha
  • salt, to taste
  • 3 cups cooked brown rice
  • 1/2 cup crushed peanuts
  • 1 lime, quartered, for garnish
  1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
  2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
  3. Heat grill to high.
  4. Grill 3-4 minutes each side until medium rare.
  5. Let rest 3 minutes.
  6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

  • 1 whole chicken, cut into eight pieces
  • 1 ounce minced garlic
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1 tablespoon kosher salt

Potatoes:

  • 2 1/2 pounds Yukon gold potatoes
  • salted water
  • oil

Cauliflower:

  • 1 head cauliflower
  • salted water
  • ice
  • 2 tablespoons mayonnaise
  • 1 teaspoon tamari or soy sauce
  • 1 tablespoon chopped parsley

Roasted onions:

  • 1 red onion
  • salt
  • oil

For serving:

  • 3 ounces pitted Castelvetrano or green olives, cut into quarters
  • 5 ounces wild arugula
  • 1 lemon, quartered
  1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
  2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
  3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
  4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
  5. Preheat oven to 450 F.
  6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
  7. Squeeze lemon over reserved onion.
  8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

  • 2 heads garlic
  • olive oil
  • salt

Frittata:

  • oil
  • 2 medium leeks, sliced
  • 8 ounces blanched, chopped broccoli
  • salt, to taste
  • 9 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 ounces grated Parmigiano Reggiano
  • 2 tablespoons heavy cream
  1. To make roasted garlic: Preheat oven to 400 F.
  2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
  3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
  4. To make frittata: Lower oven to 375 F.
  5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
  6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott

Appetizers & Sides 07 December 2021

A Secret Ingredient for Winter Wellness

Support your immune system with 100% orange juice

(Family Features) While winter rushes in with brisk breezes and chilly temperatures, staying indoors to avoid the weather shouldn’t mean forgoing healthy habits. One step toward wellness is maintaining nutritional value in meals from morning to night, even when comfort foods call your name.

As a key source of nutrients that supports a healthy lifestyle year-round, especially during cold and flu season, one 8-ounce serving of Florida Orange Juice provides more than 100% of your daily value of vitamin C and is a good source of potassium, folate and thiamin. Fortified juice also contains 15% of the daily value of vitamin D, which plays an important role in regulating immune response and helps cells fight off bacteria and viruses that enter the body.

Additionally, 100% orange juice is virtually the only dietary source of a unique, powerful phytonutrient (naturally occurring plant compound) called hesperidin, which may also help support a healthy immune system. According to the USDA, the flavonoid hesperidin is highly concentrated in citrus and rarely found in other foods.

“Maintaining a well-balanced diet is one way to help support your immune system in the colder months,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For example, 100% orange juice contains vitamin C, vitamin D (in fortified juice) and phytonutrients like flavonoids and colorful carotenoids, making it a nutritional powerhouse.”

This Orange Honey Glazed Carrots recipe offers a warming yet nutritional, naturally sweet way to incorporate orange juice into your winter menu. Orange juice is also a go-to ingredient for popular non-alcoholic drinks like this Orange Juice Mint Mocktail, a perfect pairing for winter meals.

Visit floridajuice.com to find more recipes for winter wellness.

Orange Honey Glazed Carrots

  • 2 cups sliced carrots
  • 1/4 cup Florida Orange Juice
  • 1 teaspoon honey
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • fresh parsley, for garnish
  • fresh chives, for garnish
  1. Steam carrots until tender.
  2. In saucepan over medium heat, whisk orange juice, honey, cornstarch, salt and ginger.
  3. Cover, whisking constantly until sauce thickens.
  4. Pour sauce over steamed carrots. Top with parsley and chives.

Orange Juice Mint Mocktail

  • 2 cups Florida Orange Juice
  • 1/4 cup lemon juice
  • 1/4 cup water
  • ice cubes
  • 1/2 cup carbonated water
  • 2-3 mint leaves
  1. In pitcher, stir orange juice, lemon juice and water.
  2. Divide mocktail evenly among ice-filled glasses and top with carbonated water.
  3. Garnish with mint leaves.

Source: Florida Department of Citrus

Main Dishes 05 November 2021

Warm Up with Classic Comfort Foods

(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.

Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.  

Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.

Find more comforting recipe ideas at auntnellies.com and readsalads.com.

Beet Lentil Chili

Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 jars (16 ounces each) Aunt Nellie's Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic, diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can (6 ounces) tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils

Garnishes (optional):

  • 1/2 cup sour cream
  • 1/4 cup radishes, cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco
  1. Drain beets; dice and set aside. Discard liquid.
  2. Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  5. Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Loaded Chicken Bake

Recipe courtesy of "Hungry In LA"
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • French-fried onions (optional)
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and French-fried onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.

Source: Seneca Foods
Aunt Nellie's

Meal Ideas 10 August 2021

Go Plant Based for Healthy School Days

(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.

When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.

Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.

Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.

Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Apple Pie Stuffed Pitas

Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4

Filling:

  • 4          green apples, peeled, cored and thinly sliced
  • 1          teaspoon cinnamon
  • 1/2       teaspoon nutmeg
  • 2          tablespoons plant-based butter
  • 1/3       cup white sugar
  • 3          tablespoons water
  • 1          teaspoon cornstarch

Oat Crumble Topping:

  • 1/2       cup flour
  • 1/2       cup rolled oats
  • 1/4       cup brown sugar
  • 1/2       teaspoon cinnamon
  • 1          tablespoon orange juice
  • 1          pinch salt
  • 2          tablespoons plant-based butter
  • 4          Toufayan Multi-Grain Pita Bread
  1. Preheat oven to 350 F.
  2. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
  3. To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
  4. Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
  5. Bake about 6 minutes. If desired, broil 1 minute for additional color.

Roasted Chickpea Cauliflower Sandwiches

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

  • 1          can chickpeas, roasted
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1/8       teaspoon black pepper, plus additional, to taste, divided
  • garlic salt, to taste
  • 1          head cauliflower, cut into florets
  • 1/4       cup plant-based yogurt or sour cream
  • 1/2       red pepper, diced
  • 1/3       cup shredded carrots
  • 1          cup corn kernels (optional)
  • 1/4       teaspoon dill
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon paprika
  • 3          Toufayan Bakeries Multi Grain Pitas, halved
  • parsley, for garnish
  1. Preheat oven to 425 F.
  2. Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
  3. In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
  4. Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.

Source: Toufayan

Meal Ideas 30 July 2021

Plan a Perfect Reunion for Family and Friends

(Family Features) After an extended period of social distancing, this year will be a time for reuniting with family and friends. Picnic get-togethers filled with delicious food are one of the best ways to reunite with loved ones when you’re ready for those long-overdue laughs.

While planning the perfect outdoor gathering can feel overwhelming, it doesn’t have to be. With these simple tips, it can be easy to organize a memorable picnic reunion.

Make it fun. Whether it’s a water balloon toss or a three-legged race, organizing a few games for your guests can be a simple way to reconnect and have fun together. Outdoor games like ring toss and potato sack races or arts and crafts are activities all ages can enjoy.

Reach for pantry staples. No picnic is complete without good food. When planning your menu and packing your cooler, don’t stress. Before you make an extra trip to your local farmers market or grocery store, be sure to check your pantry. You probably already have the makings for simple yet delicious meals and snacks. For example, canned fruits, vegetables and proteins – like wild-caught tuna, salmon and sardines – can help you create and elevate your picnic recipes.

Host an eco-friendly picnic. Good food and good weather help make a successful picnic, but ensuring you leave your space as you found it is equally important. To minimize waste, invest in reusable picnicware, like utensils and plates. Also consider swapping your paper napkins for cloth versions. Not only are they more environmentally friendly, but they’ll also elevate the overall look of your picnic.

No grill, no problem. As more people seek out substitutes for red meat, change up your menu and serve seafood as a delicious alternative. For example, an Albacore Bliss Bowl made with Chicken of the Sea Solid White Albacore Tuna in Water is a versatile choice that can be topped with veggies like cabbage, cucumber and carrot then drizzled with a homemade dressing. Since there’s no cooking required, you can easily prep ahead of time or even on-site. For those taking part in the day’s games and activities, try these Salmon Rollups which make perfect handheld snacks.

For more recipe inspiration while planning your next picnic reunion, visit chickenofthesea.com .

Albacore Bliss Bowl

Total time: 10 minutes
Servings: 4

  • 2          cans (5 ounces each) Chicken of the Sea Solid White Albacore Tuna in Water, drained and flaked
  • 2          cups cooked quinoa 
  • 1/2       cup chopped purple cabbage
  • 1/3       cup diced cucumber
  • 1/3       cup shredded carrot
  • 1/3       cup diced red pepper
  • 1/3       cup diced mango
  • 1/3       cup chopped green onions
  • 4          tablespoons apple cider vinegar
  • 2          tablespoons olive oil
  • 2          tablespoons honey
  • 1          tablespoon sesame oil
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground pepper
  • 1          teaspoon sesame seeds or black sesame seeds
  1. Divide cooked quinoa between four bowls. Top each with evenly divided tuna, cabbage, cucumber, carrots, red peppers, mango and green onions.
  2. In small bowl, whisk apple cider vinegar, olive oil, honey, sesame oil, salt and pepper. Drizzle over each bowl. Garnish with sesame seeds.

Salmon Rollups

Total time: 15 minutes
Servings: 4

  • 1          can (5 ounce) Chicken of the Sea Pink Salmon
  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup thick and chunky salsa, plus additional for dipping (optional)
  • 1          cup shredded cheddar cheese
  • 1          cup corn chips, crushed
  • 4          flour tortillas (8 inches)
  • 4          large leafy green lettuce leaves, washed and patted dry
  1. In bowl, combine cream cheese and 1/2 cup salsa until light and fluffy. Stir in salmon, cheese and corn chips.
  2. Spread 1/4 filling to within 1/2 inch of each tortilla edge. Arrange one lettuce leaf over filling. Roll up tortillas and wrap in plastic wrap. Refrigerate 1-3 hours.
  3. To serve, remove plastic wrap, trim ends from rolls and cut each into 3-4 slices. Serve with additional salsa, if desired.

Source: Chicken of the Sea

Meal Ideas 13 July 2021

Add Powerful Pairings to Your Plate

(Family Features) Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.

As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.

Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.

Find more information, resources and recipes at powerfulpairings.com.

Mediterranean Grain Bowl with Pork Skewers

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 45 minutes, plus 2 hours marinate time
Cook time: 75 minutes
Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)

Red Lentil Hummus:

  • 1 1/3    cups water
  • 1/3       cup dried red lentils
  • 1          tablespoon olive oil
  • 1          tablespoon tahini
  • 1          tablespoon lemon juice
  • 1/2       teaspoon minced garlic
  • 1/2       teaspoon cumin
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 12        ounces pork loin roast, trimmed of fat
  • 4          tablespoons olive oil, divided
  • 2          teaspoons minced garlic
  • 1          teaspoon lemon zest
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          sweet onion, chopped
  • 3          cups no-salt-added chicken stock
  • 3/4       cup whole-grain sorghum, rinsed and drained
  • 1          cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels
  • 1 1/2    cups halved cherry tomatoes
  • 1          cup arugula
  • 1          cup chopped cucumber
  • 2/3       cup crumbled feta cheese
  • 1/2       cup kalamata olives
  1. To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.
  2. Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.
  4. Preheat oven to 400 F.
  5. Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.
  6. Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.
  7. To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).

Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)

  • 1 1/2    tablespoons olive oil
  • 1          onion, chopped
  • 3/4       cup sliced carrots
  • 3/4       cup sliced celery
  • salt, to taste
  • pepper, to taste
  • 1 1/2    teaspoons minced garlic
  • 6          cups no-salt-added chicken stock
  • 1 1/4    cups green split peas
  • 1          small ham bone
  • 2/3       cup chopped ham
  • 2/3       cup pearled sorghum
  • 4          sprigs thyme
  • 2          bay leaves
  • 1 1/2    tablespoons Worcestershire sauce
  • chopped fresh thyme (optional)
  • cracked black pepper (optional)
  1. In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.
  2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.
  3. Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).

Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)

  • 2          cups vegetable broth
  • 2          cups water
  • 1          cup whole-grain sorghum
  • 2          tablespoons olive oil
  • 1          tablespoon minced garlic
  • 1          tablespoon minced fresh parsley
  • 1 1/2    teaspoons lemon zest
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          pork tenderloin (16 ounces), trimmed of fat
  • 1          medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1          cup kidney beans, rinsed and drained
  • 1/2       cup dried cranberries
  • 1/2       cup pecan halves
  1. Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
  2. In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
  3. Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
  4. Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
  5. Slice pork tenderloin and serve with warm sorghum salad.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

Source: Powerful Pairings

Meal Ideas 22 June 2021

Sweet, Simple Solutions for Family Meals

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

  • 2          eggs
  • water
  • 4          slices sourdough bread
  • 1          ripe avocado, sliced
  • 1          Envy apple
  • 1          teaspoon lime juice
  • 1/4       cup shaved Parmesan cheese
  • 2          teaspoons chia seeds
  • 1          tablespoon minced chives
  • edible flowers, for garnish
  1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
  2. Peel eggs, halve lengthwise and set aside.
  3. Toast sourdough bread then mash avocado across bread with fork.
  4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
  5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

  • 2          Envy apples
  • 4          portobello mushrooms
  • 1/2       cup olive oil, divided
  • 2          tablespoons lemon juice
  • 4          garlic cloves, minced
  • 2          teaspoons oregano
  • 2          teaspoons salt
  • 1          cup herbed goat cheese
  • 4          brioche buns
  • 4          large butter lettuce leaves
  • 4          tablespoons mayonnaise
  1. Heat grill to high heat.
  2. Slice apple horizontally into thick round wedges and remove seeds using fork.
  3. Remove portobello stems.
  4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
  5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
  6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
  7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

  • 1/2       pound pork tenderloin
  • 3          tablespoons olive oil
  • 1          teaspoon salt, plus additional, to taste, divided
  • 1          teaspoon pepper, plus additional, to taste, divided
  • 2          Envy apples, divided
  • 3          sprigs rosemary
  • 1/2       cup shredded carrots
  • 1/2       cup shredded red cabbage
  • 1          cup shredded green cabbage
  • 4          tablespoons honey
  • 1          cup mayonnaise
  • 1          tablespoon mustard
  • 1          tablespoon white vinegar
  • 12        soft taco shells
  • 2          tablespoons sour cream
  • 1          lime, cut into wedges
  1. Cut pork crosswise into 1-inch medallions.
  2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
  3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
  4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
  5. Let pork rest 3 minutes then slice into strips.
  6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
  7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
  8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
  9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  10. Cut remaining apple half into thin wedges.
  11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

Grilling-Tailgating 18 June 2021

Get Grilling This Summer with Plant-Based Sides

(Family Features) Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.

This summer consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful – and plant-based. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.

By using Violife 100% Vegan Cheeses in your favorite summer recipes, you won’t be sacrificing taste or texture with your meal. Each option is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Made from the goodness of plants and available in shreds, slices, wedges, blocks or as a cream cheese alternative, these vegan cheeses melt, stretch and are perfect for including as part of any plant-forward summer menu.

To find more summer recipe ideas, visit violifefoods.com .

Grilled Corn with Garlic and Herbs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, crushed
  • 1          tablespoon parsley, chopped
  • 1          tablespoon oregano, chopped
  • salt, to taste
  • freshly ground pepper, to taste
  • 6          corn cobs
  • pink pepper, to taste
  • lime
  1. Preheat oven to 350 F or heat grill to medium.
  2. Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
  3. Grill corn or bake 30-35 minutes, or until tender.
  4. Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

Sweet and Spicy Vegan Coleslaw

Prep time: 10 minutes
Servings: 4

  • 1          carrot, grated
  • 10        Brussels sprouts, finely sliced
  • 1          small red cabbage, grated
  • 1          cup peas
  • 3          spring onions, sliced diagonally
  • 1          cup coriander, chopped

Dressing:

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, finely minced
  • 3          tablespoons olive oil
  • 1/4       cup wine vinegar
  • 3          tablespoons agave
  • 1          tablespoon ginger, finely chopped
  • 1/2       teaspoon chili flakes or chili paste (optional)
  • toasted sesame seeds (optional)
  1. In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.
  2. In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.
  3. Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.

Source: Violife

Grilling-Tailgating 07 June 2021

Cookout Cravings

(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

  • 1          tablespoon kosher salt
  • 1          tablespoon freshly ground black pepper
  • 2          teaspoons freshly ground coriander seed
  • 1          teaspoon granulated garlic
  • 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
  • 4          tablespoons extra-virgin olive oil, divided
  • 3          tablespoons Coriander Rub, divided
  • 12        small carrots with tops, washed and dried
  • 8          spring onions, washed and dried
  • 12-18   thin asparagus spears, washed and dried
  • 1          lemon, halved
  • 2          cups watercress, arugula or spring salad greens mix, washed
  • 1          tablespoon chives, thinly sliced
  • 1          tablespoon tarragon leaves, torn or chopped
  • 1          tablespoon Italian parsley, torn or chopped
  1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
  2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
  3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
  4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
  5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
  6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
  7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
  8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

  • 1/2       cup turbinado sugar
  • 1/4       cup, plus 2 tablespoons, kosher salt
  • 1/4       cup chili powder
  • 2          tablespoons smoked paprika
  • 3          tablespoons ground cumin
  • 2          teaspoons ground oregano
  • 2          teaspoons cayenne pepper
  • 1          tablespoon, plus 1 teaspoon, black pepper
  • 1          tablespoon, plus 2 teaspoons, granulated garlic
  • 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

  • 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
  • 1          cup Cool Smoke Barbecue Rub
  • 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

  • 1          cup peach preserves
  • 1/2       cup chicken or pork stock
  • 1/4       cup minced jalapeno (about 1 large jalapeno)
  • 3          teaspoons Cool Smoke Barbecue Rub
  • 2          teaspoon lemon juice
  1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
  2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
  3. Heat smoker to 275 F.
  4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
  5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
  6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
  7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
  8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

  • Oak wood chips
  • 1          can (6 ounces) tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 1          teaspoon cumin
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons kosher salt
  • 2          racks Chairman’s Reserve pork loin baby back ribs
  1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
  2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
  3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

Appetizers & Sides 26 May 2021

Add Mediterranean Flair to Your Dinner Table

(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.

Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Visit GenovaSeafood.com for more recipe inspiration.

 

Tuna Aioli Dip with Balsamic Drizzle

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4

  • 6          ounces Genova Albacore Tuna in Olive Oil
  • 1/4       cup balsamic vinegar
  • 1          dried bay leaf
  • 1          sprig fresh rosemary
  • 1⁄3       cup mayonnaise
  • 2          tablespoons capers, drained
  • 2          anchovies
  • 1/2       lemon, juice only (about 1 1/2 tablespoons)
  • raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
  1. Drain tuna, reserving 2 tablespoons oil.
  2. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
  3. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.

 

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates 

Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4

  • 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
  • 1/2       cup pine nuts
  • 4          cups arugula
  • 1          garlic clove 
  • 2          tablespoons butter (optional)
  • 1          cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
  • 2          lemons, zest only (optional)
  • 1/2       teaspoon kosher salt 
  • 1/2       teaspoon freshly ground black pepper
  • 3/4       cup extra-virgin olive oil 
  • 8          ounces whole-wheat orecchiette 
  • 1/2       cup jarred sun-dried tomatoes in oil, chopped
  • 1/2       cup dates, pitted and quartered 
  • 1/4       cup kalamata olives, pitted and chopped 
  • 1/4       cup dill, chopped (optional)
  • 1/4       cup parsley, chopped (optional)
  1. Preheat oven to 325 F.
  2. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
  3. Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. 
  4. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. 
  5. Place pesto in bowl and cover tightly to avoid discoloring.
  6. Bring large pot of salted water to boil.
  7. Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. 
  8. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
  9. Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.

Source: Genova Tuna

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