Warm Up Fall with Filling Family Meals
(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.
This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.
If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.
Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.
Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.
Chili Con Carne
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8
- 2 cups diced onion
- 3 cloves garlic, minced
- 1 green pepper, seeded and chopped
- 2 tablespoons cooking oil
- 2 pounds coarsely ground lean beef
- 2 cups kidney beans, soaked overnight
- 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
- 2-3 cups water
- 2-3 tablespoons chili powder
- 1 teaspoon ground cumin
- salt, to taste
- pepper, to taste
- 1 cup chopped celery
- 1 can (8 ounces) corn
- sour cream, for garnish
- lime wedges, for garnish
- Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
- Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.
Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.
Lasagna a la Sockarooni
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9
- Salted water
- 1 package lasagna noodles
- 1 jar Newman's Own Sockarooni Pasta Sauce
- 2 cups Parmigiano Reggiano cheese, grated
Bechamel Sauce:
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
- To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
- Preheat oven to 375 F.
- In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
- Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.
Source:
Chipotle Chicken Flatbread
(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.
Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.
Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.
For more al fresco recipe ideas, visit Culinary.net.
Watch video to see how to make this recipe!
Chipotle Chicken Flatbread
Adapted from butteryourbiscuit.com
- 2 flatbreads
- 2 cups shredded mozzarella cheese
- 1 clove garlic, diced
- 4 chicken tenders, cooked and cubed
- 1 pint cherry tomatoes, quartered
- salt, to taste
- pepper, to taste
- 1/2 cup ranch dressing
- 1 1/2 teaspoons chipotle seasoning
- 2 tablespoons cilantro leaves, chopped
- Preheat oven to 375 F.
- Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
- In small bowl, mix ranch and chipotle seasoning.
- Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
A Grilled Take on a Traditional Italian Meal
(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.
To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.
Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.
Find more ways to put your own spin on summer grilling at Carando.com.
Sweet Italian Sausage Polenta
Total time: 35 minutes
Servings: 4
- 1 package Carando Sweet Italian Sausage
- 8 cups chicken stock
- 2 cups dry polenta
- 8 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 medium yellow onion, julienned
- 1 tablespoon fresh garlic, minced
- 1/4 cup white wine
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 2 teaspoons oregano
- Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
- In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
- Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
- Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
- Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
- Add sausages to pan to warm.
- When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.
Source: Carando
Whip Up a Bountiful Weekend Brunch
(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.
Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.
Visit Culinary.net to find more ways to broaden your brunch menu.
Wake Up to a Wonderful Brunch
Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.
Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.
Find more breakfast and brunch recipes at Culinary.net.
Overnight Apple Cinnamon French Toast Casserole
Servings: 12
- Nonstick cooking spray
- 1 package (20 ounces) French bread, cubed, divided
- 1 can (20 ounces) apple pie filling
- 9 eggs
- 1 cup half-and-half
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar, plus additional (optional)
- 2 tablespoons milk, plus additional (optional)
- Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
- In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
- In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
- Cover with aluminum foil and chill overnight.
- Heat oven to 325 F.
- Remove foil and bake 50-60 minutes.
- Let cool 10-15 minutes.
- In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.
A Fresh, Flavorful Brunch Bite
Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.
Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.
Visit beefandlambnz.com for more recipes, cooking tips and information.
Spiced Grass-Fed Lamb Over Hummus
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6
Lamb:
- 4 Atkins Ranch grass-fed lamb loin chops
- 1 teaspoon cumin powder
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Hummus:
- 1 can (15 ounces) chickpeas
- 3 cloves garlic, chopped
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 3 tablespoons olive oil
For serving:
- 1 Persian cucumber, small diced
- 1 small tomato, diced
- 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
- parsley, chopped
- lemon wedges
- toasted flatbread or tortilla chips
- To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
- Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
- To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
- In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
- Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
- Transfer hummus to large platter and spread it out.
- In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
- Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
- To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
- Top with squeeze of lemon juice and serve with flatbread or tortilla chips.
Satisfy Cake Cravings with a Brunch-Worthy Dessert
Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.
Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.
Visit chsugar.com for more brunch recipe ideas.
Brown Sugar Pound Cake
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8
- 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
- 1 cup packed C&H Light Brown Sugar
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- sweetened whipped cream, for topping (optional)
- fresh fruit, such as strawberries and blueberries, for topping (optional)
- Preheat oven to 350 F.
- Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
- Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
- Top with sweetened whipped cream and fresh fruit, if desired.
Source: C&H Sugar
Beef + Lamb New Zealand
Get to the Grill for Fresh, Homemade Flavor
(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.
For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.
If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.
When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.
Find more inspiration to light up the grill at SuccessRice.com.
Grilled Quinoa Paella
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6
- 2 bags Success Tri-Color Quinoa
- 4 cups chicken broth
- 1 cup canned diced tomatoes
- 1 cup frozen peas
- 3/4 teaspoon smoked paprika
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, sliced into 1/4-inch rounds
- 1 red bell pepper, halved
- 4 boneless, skinless chicken thighs
- 12 ounces medium shrimp, peeled and deveined
- 2 cured chorizo sausages
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons lemon juice
- Preheat grill to medium-high heat; grease grates well.
- Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
- In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
- In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
- Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
- Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.
Mexican Grilled Corn Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Jasmine Rice
- 3 ears corn
- 1/4 cup lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/3 cup finely crumbled feta cheese
- 2 green onions, thinly sliced
- Prepare rice according to package directions. Set aside and allow to cool completely.
- Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
- In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.
Source: Success Rice
A Savory Meal for Spring Celebrations
(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.
One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.
The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.
As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.
How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.
Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.
What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:
- Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
- Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
- Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.
Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.
Herb Crusted Bone-In Leg of Lamb
Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15
- 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
- 1/4 cup olive oil
- 8 cloves garlic, finely minced
- 2 tablespoons Dijon mustard
- 2 tablespoons kosher salt
- 1/4 cup white wine
Herb Crust:
- 2 large egg whites
- 2 tablespoons minced rosemary leaves
- 2 tablespoons minced thyme leaves
- 2 tablespoons ground peppercorns
- 1 tablespoon kosher salt
- fresh mint sauce, for serving
- About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
- Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
- In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
- Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
- Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
- To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
- In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
- Carve lamb, arrange on platter and serve with fresh mint sauce.
Source: Atkins Ranch
Made with Love
Set the table for romance with a delicious date night at home
(Family Features) Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.
As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with mouthwatering sauces.
Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.
Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.
Find more romantic dishes perfect for sharing at Bertolli.com.
Italian Sausage Spinach and Tomato Rigatoni
Prep time: 10 minutes
Cook time: 20 minutes
- Water
- 1/2 box rigatoni pasta
- 1 tablespoon olive oil
- 1/2 cup onions, chopped
- 4 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 16 ounces sweet Italian sausage
- 1 jar Bertolli d'Italia Marinara Sauce
- 2 cups fresh baby spinach
- salt, to taste
- pepper, to taste
- Parmesan cheese, for garnish
- Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.
- In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.
- Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.
- Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.
Red Wine Braised Beef Short Rib Ragu
Prep time: 25 minutes
Cook time: 3 hours
- 2 tablespoons olive oil
- 4 pounds bone-in beef short ribs
- salt, to taste
- ground black pepper, to taste
- 1 stalk celery, chopped
- 1 large carrot, peeled and finely diced
- 1 small onion, chopped
- 8 cloves garlic, finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 4 sprigs fresh rosemary
- 2 sprigs fresh sage leaves, chopped
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 jar Bertolli d'Italia Marinara Sauce
- 2 cups beef bone broth
- water
- 24 ounces pappardelle pasta or preferred pasta
- freshly grated Parmesan cheese, for garnish
- Heat oven to 350 F.
- In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.
- Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.
- Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.
- Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.
- Carefully pour red wine into pot.
- Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.
- Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.
- Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.
- Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.
- Garnish with freshly grated Parmesan cheese.
Creamy Italian Garlic Chicken Pasta
Prep time: 10 minutes
Cook time: 20 minutes
- 2 tablespoons olive oil
- 2 large chicken breasts
- 1 teaspoon Italian seasoning
- salt, to taste
- pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup onions, chopped
- 1/4 cup sun-dried tomatoes, cut into strips
- 2 tablespoons capers, drained
- 6 fresh basil leaves, sliced
- 1 jar Bertolli d'Italia Creamy Rosa Sauce
- 1/2 cup heavy cream
- water
- 1/2 box Casarecce or preferred pasta
- parsley, for garnish
- Parmesan cheese, for garnish
- In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
- Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
- Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.
Source: Bertolli
A New Way to Seafood
(Family Features) Whether you’re celebrating a weekend meal with loved ones or simply looking for a way to bring your family to the table at the same time, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, it’s possible you’ll be enjoying the benefits of aquaculture, also known as seafood farming.
Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.
Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand for seafood.
However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.
For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:
- Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
- The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
- Improving farmed seafood quality and safety, so you can enjoy the flavor of recipes like One-Pan Japanese Salmon with Sweet Potato, Salmon and Shrimp Coconut Curry and Royal Salmon with Romesco Sauce and Aioli
To find more information about the certification process, visit NewWaytoSeafood.com.
Royal Salmon with Romesco Sauce and Aioli
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 tablespoons olive oil, divided
- 2 Atlantic Salmon MOWI Royal portions
- salt, to taste
- pepper, to taste
- 1 red pepper, cut into long strips
- 2 cups small potatoes, cooked and cut in half
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup garden peas
- 1 tablespoon chopped tarragon
Romesco Sauce:
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 cup slivered almonds, toasted
- 1/4 cup hazelnuts
- 1 slice white bread, crust removed
- 1 large roasted red pepper
- 1/4 cup tomato puree
- 1 teaspoon sherry vinegar
- salt
- black pepper
Aioli Sauce:
- 1 cup mayonnaise
- 1-2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 lemon, zest and juice
- salt
- white pepper
- lemon wedges, for garnish
- Preheat oven to 400 F.
- Place large skillet over medium-high heat and add 1 tablespoon olive oil. Season salmon portions with salt and pepper, to taste, and place skin sides down in pan. Cook 2-3 minutes until skin is crispy. Place on sheet pan, skin sides up, and bake 6-7 minutes. Remove from oven and let rest.
- In same skillet, add remaining olive oil then add peppers and potatoes. Cook 6-7 minutes until peppers soften and potatoes start to caramelize.
- Add paprika, cayenne and peas; stir and cook 2 minutes. Add tarragon.
- To make romesco sauce: In clean pan, heat olive oil and gently fry garlic, nuts and bread until toasted.
- In blender, process red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread; process to desired consistency.
- To make aioli: In bowl, whisk mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.
- Place several spoonfuls of aioli on plate. Top with potatoes, peppers and salmon, skin side up. Top with romesco sauce.
Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 pieces of MOWI Pure portions salmon
- 1 cup wild rice
- 1 tablespoon coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion, diced
- 1cup pumpkin or butternut squash, diced
- 1 tablespoon lemongrass, finely chopped
- 1 1/2tablespoons red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
- Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
- In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
- Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
- Serve with rice and lime quarters. Sprinkle with cilantro.
One-Pan Japanese Salmon with Sweet Potato
Servings: 2
Marinade:
- 1 tablespoon sesame oil
- 1/4 cup tamarind sauce
- 1/2 tablespoon Dijon mustard
- 2 tablespoons sesame seeds
- 1 tablespoon honey
- 1 sweet potato, cut into rounds
- 2 tablespoons coconut oil, divided
- 1 tablespoon sesame seeds
- sea salt
- 8 spears broccolini
- 2 salmon fillets (4 ounces each)
- brown rice, for serving
- Preheat oven to 400 F. Line tray with baking paper.
- To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.
- Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.
- Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice.
Source: Aquaculture Stewardship Council
Salmon and Shrimp Coconut Curry
(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.
Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.
Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.
However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.
For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:
- Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
- The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
- Improving farmed seafood quality and safety
Visit NewWaytoSeafood.com to find more information about the certification process.
Watch video to see how to make this recipe!
Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
- 2 pieces of MOWI Pure portions salmon
- 1 cup wild rice
- 1 tablespoon coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion, diced
- 1 cup pumpkin or butternut squash, diced
- 1 tablespoon lemongrass, finely chopped
- 1 1/2 tablespoons red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
- Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
- In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
- Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
- Serve with rice and lime quarters. Sprinkle with cilantro.
Source: Aquaculture Stewardship Council
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
- 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.
- 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.
- Heat grill to high.
- Grill 3-4 minutes each side until medium rare.
- Let rest 3 minutes.
- 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
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 450 F.
- Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
- Squeeze lemon over reserved onion.
- 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
- To make roasted garlic: Preheat oven to 400 F.
- 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.
- 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.
- To make frittata: Lower oven to 375 F.
- 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.
- 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