(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.

To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen. 

For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime. 

Visit Sabra.com to discover the many ways that hummus can be more than a dip.

Vegetarian Spicy Noodles

Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2

Sauce:

• 4          tablespoons soy sauce
• 2          tablespoons sugar
• 1/2       cup water
• 6          tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish

• 4          quarts water
• 3          ounces dry angel hair pasta
• 1          tablespoon minced fresh garlic
• 2          cups thinly sliced bell pepper
• 1          cup thinly sliced cherry tomatoes
• 1          tablespoon thinly sliced Thai basil, divided
• 1          tablespoon sliced scallions, divided

1. To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
2. To make noodles: Bring water to boil.
3. Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
4. Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
5. Place noodles in bowls and top with hummus and remaining basil and scallions.

Chipotle Hummus and Mushroom Tacos

Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2

Chipotle Hummus:

• 6          tablespoons Sabra Classic Hummus
• 1/2       teaspoon ground chipotle, dried

Slaw:

• 1/4       cup finely shredded purple cabbage
• 1/2       teaspoon chopped fresh cilantro
• 1/4       teaspoon lime juice
• 1/8       teaspoon salt

Mushrooms:

• 1/2       tablespoon olive oil
• 8          ounces sliced mushrooms (brown or white)
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 4          small tortillas (corn or flour)
• 1/2       ounce feta cheese (optional)

1. To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
2. To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
3. To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
4. Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
5. Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.

Source: Sabra

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

• 1/4       avocado
• 1/2       lemon, juice only
• 2          slices flaxseed bread, toasted
• 1          tablespoon hummus, any flavor
• 1          fried egg, cooked over-medium
• 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
• fresh mozzarella cheese, thick sliced
• 1/2       red bell pepper, sliced
• 1          handful baby spinach

1. In bowl, mash avocado and combine with lemon juice. Set aside.
2. Spread one bread slice with hummus and second with avocado mash.
3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

• 1/4       cup honey
• 2          tablespoons Dijon mustard
• 1          tablespoon chopped fresh parsley
• 8          tablespoons salted butter, melted

Rolls:

• 12        premade rolls
• 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
• 12        slices Kretschmar Swiss Cheese

1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
2. To make rolls: Heat oven to broil.
3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

(Family Features) Burgers and brats have earned a spot in the backyard barbecue hall of fame, no doubt, but if you’re looking for a different type of barbecue, add some finesse to your menu with flatbreads.

Set up a DIY bar. Let guests flex their creative culinary muscles and curb their cravings with a selection of toppings. Offer a variety of proteins, plenty of veggies, fresh or dry herbs, seasonings and a selection of cheeses so everyone can make a personal masterpiece. Ingredients can quickly dry out on the grill, so be sure to include dressings like pesto, hummus or herb-infused olive oil.

Re-imagine favorites off the grill. A sizzling steak sprinkled with blue cheese is a classic barbecue choice, but try serving it on grilled flatbread for a new menu option that is sure to delight. To make a Steak and Blue Cheese Flatbread, grill a flatbread for a few minutes and top with hummus and flank steak to add a bright flavor and mouthwatering texture to your dish. An option like Sabra Hummus is available in more than a dozen flavors to complement your favorite dishes.

Incorporate non-traditional ideas. While many backyard cookouts feature meat, veggies like corn, asparagus and mushrooms can add big flavors for those with different dietary restrictions. Choose your desired produce and grill until tender then add light seasoning for a fresh take on summer grilling with a dish such as this Vegan Garden Flatbread.

Look for more recipes to serve this summer at Sabra.com/flatbread.

Steak and Blue Cheese Flatbread

Yield: 1 flatbread

• 1          flatbread, any variety
• 3          tablespoons Sabra Classic Hummus
• 1/2       cup fresh arugula, rinsed and dried
• 4          ounces thinly sliced, cooked flank steak
• 1/4       cup crumbled blue cheese
• thinly sliced red onion (optional)
• salt, to taste
• pepper, to taste

1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
2. Spread hummus onto flatbread. Layer arugula (reserving 3-4 leaves to garnish), steak and crumbled blue cheese. Top with onion, if desired.
3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 2 minutes).
4. Add salt and pepper, to taste, before serving.

Vegan Garden Flatbread

Yield: 1 flatbread

• 1          flatbread, any variety
• 2          tablespoons basil pesto (prepared or homemade)
• 2          tablespoons Sabra Classic Hummus
• 3-4       white button mushrooms
• 2          tablespoons corn (fresh or frozen)
• 3          spears asparagus, cooked until just tender
• 1/4       cup vegan mozzarella cheese, shredded
• olive oil
• red pepper flakes (optional)
• salt, to taste
• pepper, to taste

1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
2. Spread pesto, followed by hummus, over flatbread then layer mushrooms, corn and asparagus. Top with shredded mozzarella cheese.
3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes).
4. Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.

Source: Sabra

(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment's notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie's Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za'atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.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
• 2 large boneless, skinless chicken breast halves (about 1 pound)
• 1/2 teaspoon salt, plus additional, to taste, divided
• 1/2 teaspoon pepper, plus additional, to taste, divided
• 4 1/2 tablespoons stone ground mustard, divided
• 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
• 2 tablespoons minced fresh chives
• 1 large lemon, zest and juice (1/3 cup juice)
• 1/4 cup olive oil
• 1 bag (9 ounces) leafy romaine lettuce pieces
• 1/3 cup chopped almonds, toasted
• 1/3 cup crumbled blue, feta or goat cheese

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 mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 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 and 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. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

• 1 can (15 ounces) READ 3 or 4 Bean Salad
• 1/2 cup cherry or grape tomatoes, halved
• 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 small clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes

Dressing:

• 2 tablespoons prepared hummus
• 1 tablespoon fresh lemon juice
• 1/4-1/2 teaspoon za'atar seasoning blend

1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
3. To make dressing: In bowl, combine hummus, lemon juice and za'atar seasoning.
4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

Source:

Seneca Foods http://www.readsalads.com/

(Family Features) When school is in session, it's the perfect time to renew your family's healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn't have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids' brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2

• 2 red mini sweet peppers, sliced
• 1 mandarin, peeled and segmented
• 1 kiwi, sliced
• 1/2 cup sugar snap peas
• 1/4 cup blueberries
• 1/2 cup red seedless grapes
• 1 large spinach wrap
• 1 tablespoon hummus
• 2 slices provolone cheese
• 2 ounces low-sodium deli-sliced turkey
• 1/2 cup baby spinach, chopped

1. Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
2. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6

• 1/2 teaspoon olive oil
• 3 mini sweet peppers, finely chopped
• 1/4 cup finely chopped sweet onions
• 1/2 cup chopped tomatoes
• 1 cup no-salt-added black beans, drained and rinsed
• 1 tablespoon low-sodium taco seasoning
• 12 frozen empanada discs, thawed
• 3/4 cup shredded low-fat cheddar cheese
• 1 large egg white, beaten
• 6 guacamole minis
• 6 packages crispy fruit

1. In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
2. Heat oven to 375 F.
3. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
4. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
5. Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Source: Produce for Kids

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

• 1          can (15 ounces) READ 3 or 4 Bean Salad
• 1/2       cup halved cherry or grape tomatoes
• 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
• 2          green onions, thinly sliced
• 1/2       cup chopped fresh parsley
• 2          tablespoons chopped fresh mint
• 1          small clove garlic, minced
• 1/4       teaspoon crushed red pepper flakes

Dressing:

• 2          tablespoons prepared hummus
• 1          tablespoon fresh lemon juice
• 1/4-1/2   teaspoon za'atar seasoning blend

1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

• 1/4       cup fresh orange juice
• 1          tablespoon orange zest
• 1/2       teaspoon coarsely ground black pepper
• 1/4       teaspoon salt (optional)
• 2          tablespoons olive oil

Salad:

• 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
• 1          can (15 ounces) chickpeas, rinsed and drained
• 1/2       cup thinly sliced green onion
• 1/2       cup chopped fresh parsley
• 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
• 1/2       cup coarsely chopped almonds, toasted
• 1/3       cup crumbled reduced-fat or traditional feta cheese
• 1          tablespoon orange zest

1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
2. To make salad: Drain beets. Place in large bowl; set aside.
3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

Source: Sabra

(Family Features) While it is widely known that starting your day with a balanced, nutritious breakfast can have a positive impact on overall health, it may be difficult for some people to make it a priority. Whether you generally run low on time in the mornings or have little ones to keep on track before heading out the door, it simply isn’t always an option to piece together a grandiose morning meal.

Rather than overhauling your lifestyle, consider some simpler ways to incorporate breakfast into your daily routine. These tips can help you start the day strong – and on time – without sacrificing the day’s first meal.

Prep the Night Before
Not everyone is fortunate enough to have ample time in the morning to prepare what some studies consider to be the most important meal of the day. If you’re typically short on time before heading out the door, prepare breakfast the night before so you can ensure you’re starting each day with proper fuel and nutrition. Even if it’s as simple as setting out a bowl, spoon and your favorite cereal before you go to bed, you can set yourself up to shave a few minutes off your morning routine.

Take It To-Go
If your kids are a handful or that snooze button is just too easy to reach each morning, sitting down at the table – even for a quick breakfast – might be out of the question. Preparing in advance by packing a to-go container with your favorite morning foods can be a simple solution to keep everyone happy without adding more strain to the day.

Keep It Simple
Breakfast doesn’t have to be elaborate to get your day going in the right direction. Simple options like avocado toast take little time to create yet can go a long way toward adding nutrients in the morning. For a different spin on traditional avocado toast, combine it with a unique taste like Sabra Classic Hummus, which can help you add fiber and protein before the day truly begins. Even if you aren’t an avocado person, just by swapping out the jelly you might put on your morning toast for hummus instead can help you reduce sugar intake without compromising on taste.

Find more solutions to busy days and recipes for any occasion at sabra.com.

Hummus Toast

• 2          tablespoons Sabra Hummus (any flavor)
• 1          slice whole-wheat or hearty bread, toasted
• 1/2       cup avocado, sliced
• 1          sliced radish
• 1/4       cup tender arugula
• 1          tablespoon chopped pistachios
• salt, to taste
• pepper, to taste

1. Spread hummus on toast. 
2. Top with avocado, radish, arugula and pistachios. 
3. Sprinkle with salt and pepper, to taste.

Source: Sabra

(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.

These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.

Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.

Find more game day recipes at sabra.com.

Mediterranean Nacho Bar

• Sabra Hummus
• Diced tomatoes
• Chopped green onions
• Chopped zucchini (1/4-inch chunks)
• Chopped Greek olives
• Chopped pepperoncinis
• Shredded lettuce
• Crumbled feta cheese
• Grilled chicken
• Pita chips

1. Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
2. Serve with pita chips.

Olive Bar Flatbread

Prep time: 15 minutes
Servings: 2

• 3          tablespoons Sabra Roasted Red Pepper Hummus
• 1          flatbread
• 1/2       cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
• 3          miniature mozzarella balls, sliced
• 2          cups arugula
• 2          tablespoons lemon juice
• 1          tablespoon olive oil
• ½         teaspoon salt
• 1          teaspoon pepper

1. Heat oven to 400° F.
2. Place hummus on flatbread. Top with desired vegetables and mozzarella.
3. Bake on lower rack 10-12 minutes, or until crispy and browned.
4. Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.

Source: Sabra

(Family Features) One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at Bertolli.com.

Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

• 4          tomatoes
• 3          grilled red bell peppers in oil
• 1          shallot
• 1/2       cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
• 3          tablespoons sherry vinegar
• 1          clove garlic
• 10        basil leaves
• salt, to taste
• pepper, to taste
• 4          slices crusty bread

1. Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.
2. In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.
3. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

Healthy Beet Hummus

Prep time: 15 minutes

• 3          beets
• salt, to taste
• Bertolli Extra Virgin Olive Oil
• 2          cups canned chickpeas
• 2          tablespoons sesame seed paste or tahini

1. Heat oven to 375° F.
2. Peel beets and boil until soft; season with salt and olive oil.
3. Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

Mushroom Carpaccio and Creamed Spinach Au Gratin

Prep time: 15 minutes

Mushroom Carpaccio:

• 2 1/4    cups cremini mushrooms
• Bertolli Extra Virgin Olive Oil
• salt, to taste

Creamed Spinach:

• 2 1/4    cups spinach
• 1/2       cup heavy cream
• salt
• pepper
• Parmesan cheese

1. To make Mushroom Carpaccio: Heat oven to 400° F.
2. Clean mushrooms and cut into thin slivers.
3. Season with olive oil and salt. Set aside.
4. To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.
5. In blender, puree mixture and pour over Mushroom Carpaccio.
6. Grate Parmesan cheese over entire dish; bake 5 minutes.

Bitter Chocolate and Pistachio Cream Dessert

Prep time: 15 minutes

• 1/2       cup, plus 1 tablespoon, sweetened condensed milk
• 1/2       cup brown sugar
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream
• 4          ounces dark chocolate
• 1 1/4    cups shelled pistachios

1. In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.
2. Add olive oil and dark chocolate; continue to stir until fully combined.
3. Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.
4. To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.
5. Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

Source:  Bertolli