Eye-popping recipes worth sharing

(Family Features) It seems that taking pictures of mouthwatering food to share online is all the rage for social media users. Food is art, and toast and its trimmings can be the perfect canvas. Creating a social media-worthy slice requires a bit of creativity, some patience, quality and, of course, aesthetically pleasing ingredients.

The versatility and distinct flavor profile of California Ripe Olives make them an ideal ingredient to fuel your imagination and add an extra bit of finesse to your edible creation.

California farmers are responsible for producing more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure the highest quality olives come from their farm to your table – one can at a time. Adding olives to any dish helps bring California sunshine into each bite.

Put your creativity to the test with these delicious designs. For more delightful and artistic recipes with California Ripe Olives, visit calolive.org.

Toast Like a Butterfly

• 2          slices wheat bread
• large butterfly cookie cutter
• 1/2       avocado, mashed
• salt, to taste
• pepper, to taste
• 1          cheese stick
• 2          slices orange bell pepper
• 2          thin slices red bell pepper
• 6          black California Ripe Olives
• 3          green California Ripe Olives
• 1          sugar snap pea

1. Lightly toast wheat bread and use cookie cutter to cut one wing from each slice.
2. Mash avocado and mix with salt and pepper, to taste. Spread on both wings.
3. Slice cheese stick to fit between wings and act as body of butterfly.
4. Slice orange bell pepper into antenna and red bell pepper into thin slices to line body of butterfly.
5. Slice black olives in half, lengthwise, and place on upper and lower portions of each wing. Slice green olives into rounds and place on middle of each wing.
6. Decorate plate with quartered olives and place sugar snap pea in center.

Pro Tips for Creating Shareable Slices:

These pro tips can take you from toast trainee to skillful slice creator.

1. Have a vision. Don’t be afraid to sketch it out.
2. The base of your toast is everything. Pick a sturdy variety.
3. Consider your ingredients and play with flavors, textures and colors. For example, try to incorporate both green and black California Ripe Olives for greater versatility.
4. Shapes, colors and textures can add excitement.
5. Toast is a small canvas, so consider the tools you’re working with and get creative.

A Toast to Summer

• 2          slices white bread, toasted
• 4          tablespoons cream cheese
• 3          crackers, crushed
• 1/4       cup sliced almonds
• handful leafy greens of choice (green onions, parsley, cilantro or chives)
• 2          black California Ripe Olives
• 1          green California Ripe Olive

1. Slice each piece of toast into a square and place one above other on plate.
2. Spread layer of cream cheese on bottom third of lower piece of toast and cover spread with crushed crackers.
3. Spread layer of cream cheese from lower-right corner to upper-left corner and, starting at bottom, layer sliced almonds on top of each other to create trunk spreading across both pieces of bread.
4. Arrange greens into palm fronds at top of trunk. Use cream cheese as glue if they begin to slip.
5. Arrange black olives and green olive as coconuts between top of trunk and base of leaves, covering bottom of leaves.

Singing in the Grain

• 1/4       avocado, peeled and thinly sliced
• 1          slice sourdough bread, toasted
• salt, to taste
• pepper, to taste
• handful of green California Ripe Olives, sliced into rounds
• 1          orange bell pepper, sliced
• 1          red bell pepper, sliced
• handful of black California Ripe Olives, sliced into raindrop shapes
• 1          large sugar snap pea

1. Arrange sliced avocado on toasted sourdough bread and top with salt and pepper, to taste.
2. Slice green olive rounds in half and arrange in line beneath toast.
3. Place one slice orange bell pepper below bread as handle and one small piece orange bell pepper above bread.
4. Place one straight slice of red bell pepper on bottom edge of toast.
5. Arrange black olive slices and sugar snap peas around toast as raindrops.

Walking in a Toasty Wonderland

• 2          slices white bread, toasted
• 2          tablespoons cream cheese, divided
• 5          slices red bell pepper
• 1          orange bell pepper, sliced small
• 2          black California Ripe Olives, 1 jumbo and 1 medium
• 5          small sugar snap peas, divided
• 1          pretzel stick, cut in half
• 3          green California Ripe Olive rounds
• small snowflake cookie cutter
• large snowflake cookie cutter
• 4          slices gouda or white cheddar cheese
• 8          cilantro or parsley leaves

1. Slice one piece of toast into circle with 4-inch diameter.
2. Slice second piece of toast into half-circle with 4-inch diameter, which will act as base of snow globe.
3. Spread 1 tablespoon cream cheese onto bottom fifth of circular toast.
4. Cover base of snow globe with slices of bell pepper, cut to correct width.
5. Stack medium black olive on top of jumbo black olive and affix to toast with cream cheese.
6. Add decorations to olive snowman by affixing two small sugar snap peas to body of snowman, pretzel stick arms to sides, small piece orange bell pepper for nose and two small dots cream cheese for eyes.
7. Decorate base with green olive rounds and three sugar snap peas in center.
8. Use cookie cutters to cut four small snowflakes and four large snowflakes out of slices of cheese. Arrange snowflakes around outside of plate and place cilantro leaves between each snowflake.
9. Place remaining cream cheese in small plastic bag and cut small hole in corner. Pipe small dots on circular toast around snowman.

Source: California Ripe Olive Committee

(Family Features) From savory appetizers to delicious holiday gifts, cheese is a must-have holiday ingredient.

These recipes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street," make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.

Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.

Find more ideas to elevate this holiday season at jarlsberg.com.

Tomatoes Gratin

Servings: 4

• 4 tomatoes
• 2 ounces balsamic vinegar
• 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
• 4 garlic cloves, sliced thin
• 4 sprigs fresh thyme (or equivalent dried)
• salt, to taste
• pepper, to taste
• 2 ounces pine (pignoli) nuts
• 8 ounces shredded Jarlsberg Cheese

1. Heat oven to 350° F.
2. Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
3. In pan, toast pine nuts with remaining olive oil until golden then set aside.
4. When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

Cranberry and Walnut Phyllo Triangles

Servings: 4

Filling:

• 1 cup chopped fresh or frozen cranberries
• 1/3 cup sugar
• 1/3 cup raisins
• 2 tablespoons honey or maple syrup
• 1 tablespoon finely grated orange peel
• 3 tablespoons freshly squeezed orange juice

Triangles:

• 10 sheets fresh or frozen phyllo dough
• 1/3 cup melted butter
• 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes
• 2 cups chopped walnuts

1. Heat oven to 375° F.
2. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
3. Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.
4. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.
5. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Note: If using frozen phyllo dough, thaw in refrigerator overnight.

French-Style Marinated Cheese

Servings: 1

• 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
• 2 ounces black or green olives
• 1 small leek, bulb only (or small shallot)
• 1 tablespoon fresh oregano or tarragon (or equivalent dried)
• 1 teaspoon green or black peppercorns
• 2 sprigs fresh thyme (or equivalent dried)
• 1 clove garlic
• 2 tablespoons white wine vinegar
• 4 tablespoons extra-virgin olive oil
• 1 glass canning jar

1. Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
2. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
3. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

Holiday Deviled Eggs

Servings: 12

• 6 eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon white vinegar
• 1 teaspoon mustard
• 1/4 cup mayonnaise
• 1 cup shredded Jarlsberg Cheese

Topping options:

• Paprika
• Parsley
• Bacon
• Shredded Jarlsberg Cheese
• Cooked crab meat
• Scallions

1. Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
2. While eggs cook, chop parsley and scallions, if desired.
3. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
4. Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
5. Spoon about 1 tablespoon of yolk mixture into each egg white half.
6. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

Source: Jarlsberg Cheese

(Family Features) One of the challenges of cooking at home is creating bold and unique flavors with healthy, organic and wholesome ingredients without spending hours in the kitchen. With the right tools, you don't have to go to extremes or make drastic changes to eat healthy.

Try these tips to prepare tasty, healthy meals in less time:

1. Double or triple up on ingredients: If you’re making a recipe you love, double or triple the recipe so you have plenty of leftovers throughout the week. Prepare extra servings of staple ingredients and protein so you have healthy basics ready then just add a base like rice for a quick meal.

2. Don’t sacrifice nutrition for flavor: Purchase products made with certified organic ingredients that have no artificial colors or flavors and are grown by trusted farmers who share the same passion. Consider including items like Organic Simmer Sauces from SEEDS OF CHANGE, which donates 1 percent of sales to support and develop sustainable community-based farming and growing programs. Add some zest to your favorite meals by sauteing your favorite protein, veggies or tofu with one of an array of flavors: Sesame Ginger Teriyaki, Taco Roasted Chipotle, Sweet and Sour, Mushroom and Tikka Masala. Just add and simmer for 10 minutes.

3. Know your sources: Buy fresh and organic foods from trusted sources. When you’re at the grocery store, keep in mind the farmers who are behind the labels on your family’s favorite foods, and try to make an effort to understand where those foods come from.

Start your journey toward bolder, healthier meal options with this easy and nutritious Seared Polenta Rounds with Mushrooms and Caramelized Onions recipe. Find more organic ways to add nutrition to your meals at seedsofchange.com.

Seared Polenta Rounds with Mushrooms and Caramelized Onions

Recipe courtesy of Tiffany from the blog ParsnipsandPastries.com
Servings: 5

• 1          large yellow onion, sliced
• 1          tablespoon butter
• 1/2       tablespoon olive oil, plus additional for searing
• 1/4       cup vegetable stock
• 10        ounces cremini mushrooms, sliced
• 4          ounces shiitake mushrooms, sliced
• 3          cloves garlic, minced
• pepper, to taste
• 1          pouch SEEDS OF CHANGE Organic Mushroom Simmer Sauce
• 1          tube (18 ounces) prepared organic polenta
• 10        teaspoons shaved Parmigiano cheese
• fresh parsley

1. Caramelize onions.
2. Heat butter and 1/2 tablespoon olive oil over medium heat until hot. Add sliced onions to butter mixture and stir gently to coat. Spread onions in one layer, and cook until golden brown and caramelized, stirring every 5 minutes for about 40 minutes, or until caramelized.
3. Once caramelized, add vegetable stock to deglaze pan and scrape browned bits. Add mushrooms and garlic, and season, to taste, with pepper. Cook until mushrooms are browned and tender. Stir in mushroom sauce, lower heat and bring to slow simmer.
4. Cut polenta tube into eight even rounds. Sear polenta rounds in bit of olive oil and season each side with pepper. Cook until polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.
5. Spoon mushroom mixture over polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley.

Hearty meals to bring the family together

(Family Features) Gathering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.”

Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor.

“I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.”

Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties – Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms – it’s Lowe’s secret ingredient to helping make family meals more enjoyable.

Find more family-friendly recipes to bring everyone together at bertolli.com.

Roasted Garlic Marinara Braised Chicken with Linguine

Recipe courtesy of Sean and Catherine Lowe
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 4-6

• 23        ounces Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 6-8       bone-in, skin-on chicken thighs
• 2          teaspoons kosher salt
• 1/2       teaspoon freshly ground black pepper
• 1          tablespoon extra-virgin olive oil
• 1          pound whole-wheat linguine
• 8          ounces sliced cremini mushrooms
• 1/2       cup small diced onion
• 1/4       cup white wine (optional)
• 3          ounces baby kale
• Parmesan cheese

1. Heat oven to 350° F.
2. In 3-quart Dutch oven over medium heat, heat sauce. Season chicken on both sides with salt and pepper.
3. In large skillet over medium-high heat, heat olive oil. Add chicken, skin-side down, and cook 3-5 minutes, or until skin is crisp and deep golden-brown. Turn chicken over and cook 3-5 minutes until golden-brown on second side.
4. Remove chicken from skillet, leaving fat in pan. Set aside skillet to be used later.
5. Add chicken to sauce in Dutch oven in single layer, skin-side up, with skin just above surface of sauce. Cover and bake 40 minutes. Begin to boil water for pasta.
6. Remove cover from Dutch oven and cook in oven 10 minutes.
7. Cook pasta al dente according to package instructions. Drain.
8. Heat reserved skillet and fat over medium-high heat; add cremini mushrooms and onions; saute until lightly browned. Deglaze with white wine, if desired, and cook until dry. Add kale to mushrooms and toss gently to wilt.
9. Remove Dutch oven from oven and gently transfer chicken to large plate. Add pasta to sauce in Dutch oven and stir gently to coat.
10. Place portion of pasta in pasta bowl and make well in middle. Spoon mushroom-kale mixture into center of well and top with one piece of chicken.
11. Shave Parmesan cheese over dish to finish.
12. Spoon polenta into serving dish and make a well in middle. Place mushroom-kale mixture in well. Top with marinara sauce and one piece of chicken.

Substitution: Portobello, shiitake or button mushrooms may be used in place of cremini mushrooms.

Tip: Serve with creamy polenta instead of pasta. In saucepan, combine 2 cups chicken stock, 2 cups milk, 2 tablespoons butter and 1 teaspoon kosher salt. Bring to boil and whisk in 1 cup instant polenta and cook, while stirring, 5 minutes. Add 1/4 cup grated Parmesan cheese and whisk to combine.

Grilled Mediterranean Stuffed Peppers

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 2          tablespoons olive oil, divided
• 1 1/2    cups (10 ounces) uncooked orzo pasta
• 1          can (14 1/2 ounces) vegetable broth
• 1          jar (23 ounces) Bertolli Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, divided
• 6          ounces crumbled feta cheese
• 1/2       cup (2 ounces) coarsely chopped smoked almonds
• 1/2       cup chopped fresh mint, divided
• 6          large red, yellow or orange bell peppers, top 1/2 inch removed and seeded

1. Heat grill to high.
2. In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil.
3. Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly.
4. Stir in cheese, almonds and 1/4 cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly.
5. Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to secure peppers firmly. Keep upright while grilling.
6. Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce.
7. To prepare peppers: Heat oven to 400° F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper.
8. Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.

Three-Cheese Farmstand Cups

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6

• 2          cups cooked mini penne pasta
• 1          cup small broccoli florets, cut into 1/2-inch pieces
• nonstick cooking spray
• 1/4       cup mascarpone cheese
• 3          eggs, beaten
• 1/2       cup grated Parmesan cheese
• 1          jar (23 ounces) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided
• 1 1/2    cups shredded mozzarella cheese, divided
• 1/4       cup chopped fresh basil

1. Heat oven to 375° F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.
2. Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set.
3. Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups with basil.

Source: Bertolli

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

• Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.

• Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.

• Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

• 1          cup nonfat, light vanilla yogurt
• 1          tablespoon creamy peanut butter
• 1          tablespoon chopped walnuts
• 4          pretzel twists, crumbled (about 1 tablespoon)
• 1          banana, sliced

1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

• 8          wooden skewers
• 6          ounces Monterey Jack cheese, cut into 18 cubes
• 1/2       cup strawberries, halved
• 1/2       cup cantaloupe, cut into 3/4-inch cubes
• 1/2       cup pineapple, cut into 3/4-inch cubes
• 1          kiwi, peeled and cut into 6 pieces
• 1/4       cup blueberries
• 6          purple grapes

1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.

Cap off a day of play with dinner outdoors

(Family Features) Enjoying the great outdoors is a perfect way to create fun memories with family or friends. All that fresh air is sure to work up your appetite, so be sure to plan a delicious meal to top off all the merriment.

Get those taste buds fired up for a delicious meal with a flavorful starter like this zesty panzanella. Take family favorites outdoors with this savory take on a flatbread pizza. Then close down an evening of open-air entertainment on a sweet note with a scrumptious dessert.

Explore more family-friendly recipes to enjoy outdoors this summer at culinary.net.

Smart Starters and Sides

There’s plenty to learn from the Mediterranean diet, and this recipe is proof. A variety of colorful cancer-fighting veggies, flavorful herbs and spices, and a bit of healthy fat make for a perfect starter or accompaniment to a grilled protein for a well-rounded meal. Find more recipes to help you eat well at AICR.org.

Grilled Panzanella

Reprinted with permission from the American Institute for Cancer Research
Servings: 6

• 4 garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup extra-virgin olive oil
• salt, to taste
• freshly ground pepper, to taste
• 15 fresh basil leaves, coarsely chopped
• 1 medium cucumber, seeded, washed and cut into 1/2-inch slices
• 3 large ripe tomatoes, cut into 1-inch cubes
• 2 tablespoons green olives, pitted and chopped (capers may be substituted)
• 1 medium red bell pepper, seeded and quartered
• 1/2 large red onion, cut in half and then into 1/4-inch slices
• 1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved

1. Heat grill.
2. In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside.
   In large bowl, gently combine basil, cucumber, tomatoes and olives.
3. Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes.
4. Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat.
5. Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.

Create Family Moments and Memories this Summer

Take advantage of slower summer schedules by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for family time during the warmer months are nearly endless, especially with a little creativity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Whether it’s kick the can, ghost in the graveyard, capture the flag or hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer together.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. This deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese’s Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market.

Rethink family movie night
Take your family movie outside. All you need is a sheet, a projector and some comfy pillows to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies right in your own backyard.

Find more family-friendly recipes for summer at BordenCheese.com.

Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

• 1 piece (12 inches) cracker bread or flatbread
• 1 tablespoon olive oil, plus additional for brushing
• 1 package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
• 8 strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
• 4 whole garlic cloves, sliced
• 4 plum tomatoes, sliced
• 1/2 red onion, cut in strips
• 1/4 cup chopped Italian parsley
• fresh basil leaves (optional)

1. Heat oven to 400° F.
2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
4. Add parsley to remaining cheese and spread over ingredients.
5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Sweeten the Deal

For the perfect ending to a perfect day, look to some of nature’s best ingredients, like fresh apples and honey. This fruity crisp is packed with flavor from tart, juicy apples and a delicate sweetness from honey that coats the fruit and lends a unique character to the crumbly topping. Find more sweet dishes for summer at honey.com.

Apple Honey Crisp

Recipe courtesy of the National Honey Board
Servings: 6

• 2 pounds (1 1/2 quarts) apples, quartered and sliced
• 3/4 cup honey, divided
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup flour
• 1/4 cup butter, softened
• warm cream or ice cream

1. Heat oven to 350° F.
2. In bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into 2-quart baking dish.
   To make topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.
3. Bake 40-45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.

Photo courtesy of Getty Images (Grilled Panzanella and Apple Honey Crisp)

Source: Culinary.net

(Family Features) Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
• 2 large boneless, skinless chicken breast halves (about 1 pound)
• salt, to taste, plus 1/2 teaspoon, divided
• pepper, to taste, plus 1/2 teaspoon, divided
• 4 1/2 tablespoons stone ground mustard, divided
• 1 1/2 tablespoons orange marmalade, plus 1/3 cup, divided
• 2 tablespoons minced fresh chives
• 1 large lemon, zested and juiced (about 1/3 cup juice)
• 1/4 cup olive oil
• 1 bag (9 ounces) leafy romaine pieces
• 8 wooden skewers
• 1/3 cup chopped almonds, toasted
• 1/3 cup crumbled firm white cheese (such as blue cheese, feta or goat)

1. Heat oven to 375° F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165 F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Source: Aunt Nellie's

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
   Top with sour cream and chives, if desired.

Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

• 1 tablespoon vegetable oil
• 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves large garlic, finely chopped
• 4 cups water
• 1 can (29 ounces) Mexican-style hominy, drained
• 2 cans (10 ounces each) Las Palmas Enchilada Sauce
• 1 can (7 ounces) diced green chiles
• 2 teaspoons dried oregano, crushed
• 1/2 cup chopped cilantro
• Tortilla pieces

1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

• Vegetable oil
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup chopped onion
• 1 jar (16 ounces) salsa — thick & chunky
• 1 can (10 ounces) Las Palmas Enchilada Sauce
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1 cup sour cream (optional)
• 2 avocados, pitted and sliced

1. PREHEAT oven to 350ºF.
2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
2. Skip time-intensive pancakes and instead serve up a French toast casserole.
3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

Easy Brunch Omelet

Makes: 4 portions

Toppings:

• mushrooms
• chorizo, bacon or ham
• cherry tomatoes
• spring onions
• herbs

Omelet:

• 8 eggs
• 8 tablespoons water or milk
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 8 slices Jarlsberg Cheese
• 8 slices ham

1. Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
2. To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
3. Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
4. Finally, put omelet on plate and add garnish before serving.

Puff Pastry Swirls

Makes: 4 portions

• 4 ready-rolled puff pastry sheets
• 1 cup grated Jarlsberg Cheese
• 2 sprigs fresh rosemary, chopped
• pepper

1. Heat oven to 400° F.
2. On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
3. Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don’t roll out pastry with rolling pin.

Cheesy Bacon Quiche

Makes: 4 portions

Crust:

• 1 cup butter
• 1 cup flour
• 2 tablespoons water
• salt

Filling:

• 1 cup bacon, cut into 1/2-inch cubes
• 1 leek
• 4 eggs
• 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
• 3 tablespoons parsley
• 4 tablespoons cream

1. Heat oven to 400° F.
2. In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
3. Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
4. In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.

Source: Jarlsberg Cheese

(Family Features) Variety certainly is the spice of life, but after a long day, it’s easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you’ll always have an answer to the age-old question “what’s for dinner?”

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.

Cheesy Pork Enchilada Stew

Prep time: 10 minutes
Cook time: 4-5 hours
Servings: 8

• 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
• 1/2 cup corn flour
• hot sauce
• 2 cans (10 ounces each) red enchilada sauce
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (4 ounces) chopped green chiles
• 1 1/2 teaspoons minced garlic
• fresh cilantro
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup no-salt-added chicken stock
• 1/2 large red onion, diced
• sour cream
• 4 ounces cream cheese
• 2 cups (8 ounces) shredded sharp cheddar cheese

1. Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
2. Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).
3. Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.

Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 5

• 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
• 1 Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
• 2 tablespoons butter
• 1 large sweet yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup no-salt-added chicken stock
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic

1. In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.
2. Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.
3. Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
4. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150° F, turning once, about 10 minutes.

Source: Smithfield Foods