(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.
Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.
This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.
Tossed Bean Salad with Lemon Vinaigrette
Prep time: 15 minutes
- 1 can (15 ounces) READ 3 or 4 Bean Salad
- 2 tablespoons lemon juice or white wine vinegar
- 2 tablespoons olive oil
- coarsely ground black pepper, to taste
- 1 package (about 10 ounces) mixed salad greens with carrots
- 4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
- shaved Parmesan or Asiago cheese (optional)
- Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
- To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
- Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.
Variation: Top salad with sliced grilled chicken then top with cheese.
Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
- 1 jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
- 1 medium eggplant
- 2 teaspoons salt, plus additional, to taste, divided
- 1 cup vegetable oil
- 4 hard-boiled eggs, sliced
- pepper, to taste
- 1 1/2 teaspoons za’atar, plus additional for serving, divided (optional)
- 1/2 teaspoon sumac, plus additional for serving, divided (optional)
- 1 cucumber, diced
- 3 Roma tomatoes, diced
- 1/3 cup fresh parsley, finely chopped
- 1/2 lemon, juice only
- 4 whole-grain pita breads with pockets
- 1/2 cup hummus
- 2 cups shredded red cabbage
- 1 medium green bell pepper, thinly sliced
- 1/4 cup Amba pickled mango sauce (optional)
- 1/4 cup tahini
- Drain beets and onions; set aside.
- Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
- In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
- Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
- To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
- Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
- Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.
(Family Features) Casual and diehard sports fans alike can all agree one of the best parts of game day is the tailgate. Whether you’re heading to the game to take part in the action or tuning in on the big screen, you can light up the scoreboard this season with these tips for a fun, easy and downright tasty tailgate (or home-gate).
Start early. There’s likely no easier way to send a tailgate spiraling out of control than to get a late start, which puts the party in a rush ahead of game time. Prepare early, and if you’re heading to the stadium, leave yourself plenty of time to find the ultimate parking spot, light the grill and enjoy the atmosphere.
Keep it simple. A true tailgate experience starts with flavorful foods fit for a crowd, which calls for ready-to-go ingredients like Eckrich Smoked Sausage, crafted with just the right blend of spices for a rich, savory and smoky taste. Because it’s pre-cooked, just heat it up and pair with other simple ingredients, such as a hoagie bun and some peppers for an easy Grilled Smoked Sausage and Pepper Hoagies.
Share the responsibility. Preparing shouldn’t fall on one person’s shoulders. Instead, ask each attendee to bring something useful for the entire group, such as plasticware, trash bags, napkins, cups, drinks and games.
Make it customizable. Especially if you’re bringing a large group, creating a spread that allows for personalization can help ensure everyone leaves happy. These Deluxe Nacho Dogs call for an abundance of topping options, giving guests full freedom to concoct their own creations, and they pair perfectly with Nathan’s Famous Beef Franks – made with 100% premium beef, no artificial flavors or colors and no fillers or by-products.
Ensure an easy cleanup. When the tailgate is winding down and the game is about to start, it’s almost inevitable there’ll be a rush to pack up and head to the stadium (or the couch). Make things simpler and quicker by using disposable plasticware, plates and cups, and strategically placing trash bags in easily visible areas for everyone to clean up as the party continues, rather than scrambling to pick everything up at once.
Grilled Smoked Sausage and Pepper Hoagies
Cook time: 22 minutes
- 1 package Eckrich Smoked Sausage
- 1 red or green bell pepper, halved and seeded
- 4 slices (1/2-inch thick) large red onion
- 1/4 cup bottled hickory or spicy barbecue sauce
- 4 hoagie rolls or 8-inch French bread rolls, split
- Heat grill to medium-high heat and oil cooking grates. Cut each sausage link in half crosswise.
- Grill sausage, peppers and onions, covered, 5 minutes. Turn; continue grilling, covered, 5 minutes, or until sausage is heated through and vegetables are crisp-tender.
- Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut-sides down, around edges of grill. Continue grilling, covered, 2 minutes, or until rolls are lightly toasted. Cut bell peppers into strips; separate onion slices into rings.
- Serve sausage and vegetables in rolls.
Deluxe Nacho Dogs
Prep time: 15 minutes
- 1 head lettuce
- 1 tomato
- 1 red onion
- 2 jalapeno peppers
- 1 package (8 hot dogs) Nathan’s Famous Skinless Beef Franks
- cheese sauce
- 1 package hot dog buns
- sour cream
- Heat grill to medium-high heat.
- Wash and dry lettuce, tomato, red onion, jalapeno peppers and chives. Chop lettuce. Dice tomato and red onion. Remove jalapeno stems then slice. Chop chives.
- Grill hot dogs 4 minutes, turning once halfway to warm through.
- Heat cheese sauce according to package directions.
- Personalize hot dogs with desired toppings. Spoon cheese sauce over entire dog then layer lettuce, tomatoes, onions and jalapenos. Add sour cream and garnish with chives.
Tip: To add heat, slice jalapenos and fry in skillet over medium heat with olive oil, salt and pepper. Cook until slices begin to blacken.
If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.
Find more on-the-go recipe ideas at Culinary.net.
Watch video to see how to make this recipe!
- 1 can (16 ounces) buttermilk biscuits
- 1 package (12 ounces) bacon
- 8 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 5 slices cheese
- Heat oven to 350° F.
- Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
- Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
- In large bowl, whisk eggs, salt and pepper.
- In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
- Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.
(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.
Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.
Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.
Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.
For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.
Bacon Doughnut Breakfast Sandwich
- 4 slices Farmland Hickory Smoked Thick Cut Bacon
- 1 teaspoon olive oil
- 4 cups baby spinach (optional)
- 1 tablespoon butter
- 4 eggs
- 4 glazed doughnuts
- 4 slices real cheddar cheese
- Fry bacon for 10 minutes, until outside is crispy and brown.
- In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
- In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
- Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.
Bacon and Egg Breakfast Pizza
Makes 1 pizza
- 1 package (16 ounces) Farmland Hickory Smoked Bacon
- 1 can (10 ounces) refrigerated pizza crust dough
- 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
- 1/4 cup chopped green bell pepper
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- Heat oven to 425° F.
- Cook bacon according to package directions; drain.
- Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
- Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
- Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.
Source: Farmland Foods
(Family Features) When your family is short on time, there's no need to shortchange them when it comes to a wholesome dinner. The key to getting dinner on the table in 30 minutes or less is to plan ahead. Here are some tips to help you do just that.
* Make a Menu. Planning your meals for the week is the best way to save time and money. Stock up on quick dinner recipes, then stock up on the ingredients you need to make them. The two recipes here bring Bob Evans Food Products' farm-fresh taste to the family table in no time.
* Plan Your Leftovers. Instead of wondering what to do with the leftovers from Monday's meal - or worse, just throwing it out - plan your menu to turn one night's leftovers into another night's dinner. Leftover rotisserie chicken can turn into spicy quesadillas. Extra meatballs can morph into meatball grinders.
* Cut Down Prep Time. Take advantage of prepared foods in your grocery store. Pre-cut veggies, pre-washed bagged salads, pre-made pizza crusts, even Bob Evans Refrigerated Mashed Potatoes - they can all come in handy and save you time. Also, think about making double batches of food - one lasagna to serve now, one to freeze for later. Roasting two chickens tonight doesn't take that much longer than one and saves you from having to do it twice.
For more fast, family-friendly recipes, visit www.bobevans.com.
Prep time: 5 minutes
Cook time: 20 minutes
Makes 4 servings
- 1 pound Bob Evans Original Recipe Roll Sausage
- 1 medium onion, chopped (optional)
- 1/2 cup chopped green bell pepper (optional)
- 1 1.3 ounce envelope Sloppy Joe seasoning mix
- 1 6-ounce can tomato paste
- 1 1/4 cups water
- 8 sandwich buns, split and toasted
- In large saucepan, over medium heat crumble and cook sausage, onion and pepper until sausage is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns.
Prep time: 10 minutes
Cook time: 10 minutes
Makes 4 servings
- 1 pound Bob Evans Original Recipe Roll Sausage
- 1 28-ounce jar of your favorite pasta sauce
- 1 8-ounce (minimum) package of your favorite pasta
- In a skillet, crumble and brown sausage over medium heat until cooked. Stir in your favorite pasta sauce and heat until warm. Cook pasta according to package directions. Serve sauce over pasta.
Source: Bob Evans Foods
(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.
The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.
The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.
BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.
For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.
Mini Meatball Hamburgers
Makes 26 appetizers
- 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
- 1 cup ketchup
- 3 tablespoons Dijon honey mustard
- 26 2-inch rolls, sliced in half horizontally
- 1 1/2 cups sweet pickle relish
- Preheat oven to 400°F.
- Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
- In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.
Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.
- Byron's BBQ
- 1 cup shredded Monterrey Jack cheese
- 1/2 cup red onion, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1 15-ounce can black beans, rinsed and drained
- Tortilla chips
- Whole kernel corn
- Sliced jalapeño
- Fresh guacamole
- Sour cream
- On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.