(Family Features) As families spend more time at home, Americans are finding comfort in a surprising source: bread. In fact, a 20-year trend of declining grain food consumption has been reversed.

A national study by the Grain Food Foundation suggests that the turnaround is more than a one-time sales blip due to pantry loading. In reality, consumers count bread among their top comfort foods. The study revealed one-third of Americans named pasta and bread as foods that are comforting during a stressful time.

In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

“For years, we’ve been telling consumers that grain foods are the foods we love that love us back,” said Christine Cochran, executive director of the Grain Foods Foundation. “The stress has given us permission to enjoy bread and pasta again, but unlike most comfort foods, consumers recognize that grains have nutritional value.”

The highest-ranking comfort foods were ice cream; baked goods like cakes, cookies and pastries; salty snacks; candy; and fast food. However, when asked to identify comfort foods with nutritional advantages, consumers identified bread and pasta as the top two.

Beyond identifying comfort foods and their nutritional value, consumers also expressed worry that bread is in short supply right now.

“We can all rest assured that there is enough supply of grain food products in this country,” Cochran said. “Shoppers may be experiencing some sporadic unavailability of certain high-demand items. However, manufacturers are working closely with retailers to make sure that out-of-stocks are short lived. Consumers will be able to buy their favorite grain-food products and eat them, too.”

To learn more about the role of grain foods in a healthful diet, visit GrainFoodsFoundation.org.

Avocado Veggie Sandwich

Recipe courtesy of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 2

• 1/2       ripe avocado, peeled
• 1          tablespoon fresh lemon juice
• 1/8       teaspoon salt
• 4          slices bread
• 4          slices tomato
• 8          slices cucumber
• 12        slices sweet bell pepper
• 2          tablespoons red wine vinegar
• 2          lettuce leaves

1. In small bowl, combine avocado, lemon juice and salt. Spread mixture evenly over two bread slices.
2. Place tomatoes, cucumber and peppers on covered surface. Drizzle with vinegar.
3. Layer lettuce, tomato, cucumbers and peppers evenly between slices of bread, creating two sandwiches.

Panzanella Bagel Salad

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 5 minutes
Servings: 6

• 2          medium Roma tomatoes, seeded and diced
• 1 1/4    cups canned diced tomatoes, undrained
• 1/4       cup green bell pepper, diced
• 1/4       cup cucumber, peeled, seeded and diced
• 2          tablespoons red onion, diced
• 2          tablespoons Parmesan cheese, grated, plus additional (optional)
• 1          tablespoon balsamic vinegar
• 2          tablespoons fresh basil, chopped
• 2          bagels (4 ounces each) cut into 2-inch pieces, toasted
• assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Rotini with Sausage and Mushrooms

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 18 minutes
Servings: 8

• 1          box (13 1/4 ounces) whole-grain rotini
• 1          tablespoon olive or vegetable oil
• 1          pound chicken sausage, sliced
• 1          cup leeks, thinly sliced
• 1          cup green onions, thinly sliced
• 2          cups mushrooms, sliced
• 1          cup chicken stock
• 1/4       cup parsley chopped
• 6          leaves from tarragon sprigs, chopped
• 1          cup Romano cheese grated
• Parmesan-Romano cheese (optional)

1. Prepare rotini according to package directions. Drain and transfer to large bowl.
2. In large skillet, heat oil over medium heat. Cook sausage 2-3 minutes, or until well browned. Add leeks, onions and mushrooms; cook until tender. Add chicken stock and simmer 3-5 minutes, or until hot. Fold sausage mixture into warm pasta. Add parsley, tarragon and Romano cheese; toss again. Top with Parmesan-Romano cheese, if desired.

Cheesy Black Bean Toast with Pico de Gallo

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation
Prep time: 15 minutes
Servings: 4

• 6          Roma tomatoes, diced
• 1⁄2       medium onion, finely chopped
• 1          clove garlic, finely minced
• 2          serrano or jalapeno peppers, finely chopped
• 3          tablespoons fresh cilantro, chopped
• 1          lime, juice only
• 1⁄8       teaspoon oregano, finely crushed
• 1⁄8       teaspoon salt (optional)
• 1⁄8       teaspoon pepper
• 1⁄2       Hass avocado, diced
• 4          bolillos (6 inches) or large Kaiser rolls, sliced in half lengthwise
• 1          can (16 ounces) seasoned low-fat refried black beans
• 2          cups shredded Chihuahua or mozzarella cheese

1. Heat oven to 350 F.
2. In medium mixing bowl, combine tomatoes; onion; garlic; peppers; cilantro; lime juice; oregano; salt, if desired; pepper; and avocado; set aside.
3. On medium platter, split rolls. With medium spatula, spread refried beans onto each bread half; sprinkle cheese among bread.
4. Bake 5-8 minutes, or until cheese is melted and hot.

Source:  Grain Foods Foundation

When it’s time to fire up the grill this summer for an all-American classic, you can take steak to the next level by pairing it with a creamy sauce that delivers a kick. This Horseradish and Chive Sauce is the ideal complement for juicy steak; try making a day in advance to allow the flavors to meld together overnight. Find more ideas for upgrading your grilling experience at OmahaSteaks.com.

Watch video to see how to make this recipe!

Horseradish and Chive Sauce

Prep time: 5 minutes
Total time: 1-24 hours
Yield: 1 1/4 cups

• 1          cup sour cream
• 3          tablespoons fresh grated horseradish
• 2          tablespoons minced fresh chives
• 2          teaspoons fresh lemon juice
• 1/2       teaspoon kosher salt
• 1/2       teaspoon fresh cracked pepper
• Omaha Steaks Private Reserve Rub
• 2          Omaha Steaks Private Reserve Boneless New York Strips (10 ounces each), thawed

1. In small bowl, mix sour cream, horseradish, chives, lemon juice, salt and pepper. Cover and refrigerate at least 1 hour or overnight, if possible, to let flavors meld.
2. Heat grill to medium-high heat. Spread rub over steaks.
3. Grill steaks to desired doneness. Serve with Horseradish and Chive Sauce.

Source:  Omaha Steaks

(Family Features) A salad can fill an empty stomach for nearly any purpose, from an al fresco snack to a family appetizer. When combined with protein like chicken, a salad can become a full, nutritious meal all on its own.

If you're looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteed onions as a key ingredient for added flavor.

In fact, onions can be called nature's ninja because of their many "skills." Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Visit onions-usa.org for more recipe ideas.

Watch video to see how to make this recipe!

High-Protein Chicken, Onion and Quinoa Salad

Recipe courtesy of the National Onion Association
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6

Dressing:

• 1/4       cup apple cider vinegar
• 2          tablespoons olive oil
• 1          tablespoon lemon juice
• 1          teaspoon honey
• 1          teaspoon Dijon mustard

• 1 1/2    cups red quinoa, rinsed
• 2 1/2    cups vegetable broth
• 1          teaspoon canola oil
• 1          white onion, sliced
• 3          cups baby kale
• 1          red skinned apple, chopped
• 2          cups cooked chicken, chopped
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside.
2. In saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed. Cool completely.
3. In medium skillet, heat canola oil over medium-high heat. Saute onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.
4. In large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing. Stir in cooled quinoa.

Nutritional information per serving: 407 calories, 36.5 g protein, 11.6 g fat, 39 g carbohydrates, 297 mg sodium, 4.2 g fiber.

(Family Features) Finding a simple solution for your family's dinner can be as easy as reaching in the pantry for ingredients like canned tuna to create Tuna-Carrot Cakes with Garlic Lemon Aioli. With less than half an hour spent in the kitchen, you can have a meal on the table in a hurry that delivers the irreplaceable nutrients of dairy. Find more family dinner ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Tuna-Carrot Cakes with Garlic Lemon Aioli

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

Garlic Lemon Aioli:

• 3/4       cup fat-free plain Greek yogurt
• 1          tablespoon lemon juice or orange juice
• 1/4       teaspoon garlic powder
• 1/8       teaspoon salt

Tuna-Carrot Cakes:

• 3/4       cup fine corn flake crumbs, divided
• 1/3       cup fat-free plain Greek yogurt
• 1/3       cup shredded carrot
• 2          tablespoons chopped green onion
• 2          tablespoons dill pickle relish or finely chopped dill pickle
• 1          can (12 ounces) tuna in water, drained and flaked
• 2          tablespoons vegetable oil
• chopped green onion (optional)

1. To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
2. To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
3. Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
4. In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.

Source:  United Dairy of Michigan

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.

Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.

Discover more nutritious recipes at AmericanPecan.com

Pecan Chicken Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs

• 1          pound ground chicken
• 1/4       cup spinach, chopped
• 1          tablespoon fresh lemon juice
• 1          egg
• 1          teaspoon minced garlic
• 1/4       teaspoon onion powder
• 1/4       teaspoon paprika
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       teaspoon cayenne pepper (optional)
• 1          cup finely chopped fresh pecan pieces, divided

1. Heat oven to 400° F. Line baking sheet with parchment paper.
2. In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
3. Roll chicken mixture into 1 tablespoon- sized meatballs.
4. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
5. Bake 20-30 minutes until meatballs are cooked through.
6. Serve warm with sauces for dipping or over pasta.

Chinese Chicken Salad with Pecans

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

Dressing:

• 1/4       cup pecan butter
• 1          tablespoon rice vinegar
• 1          tablespoon honey
• 1          teaspoon toasted sesame oil
• 1 1/2    teaspoons soy sauce
• 2          tablespoons warm water, plus additional as needed (optional)

Salad:

• 4          ounces dried thin rice noodles
• cold water
• 4          cups chopped romaine lettuce
• 4          cups chopped iceberg lettuce
• 1/4       cup toasted and chopped pecans
• 2          scallions, finely chopped
• 1          cup bean sprouts
• 1/2       cup crispy wontons
• 1          cup mandarin oranges
• 2          tablespoons sesame seeds
• 2          cups rotisserie chicken breast, chopped

1. To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
2. Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
3. To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
4. In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
5. Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

• 10        ounces gluten-free baking flour mix
• 1          teaspoon baking powder
• 1/2       teaspoon baking soda
• 1/2       teaspoon sea salt
• 2          flax eggs
• 1          cup organic brown or coconut sugar
• 1/2       cup coconut oil
• 1/2       vanilla bean
• 1/2       cup vegan yogurt
• 3/4       cup mashed bananas, ripe
• 1          cup raw pecan pieces, chopped, plus additional for topping

1. Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
2. In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
3. In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
4. Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
5. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
6. Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
7. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
8. Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
9. Allow bread to cool completely. Slice as desired.

Source:  American Pecan Council

Dairy-inspired, plant-based dishes to serve from morning to night

(Family Features) From cereal and milk to yogurt and fruit to broccoli and cheese, combining dairy with plant-based foods creates a superfood power couple that can help ensure you and your family are getting the nutrients you need any time of day.

With the rise in popularity of plant-based diets, dairy can help optimize nutrient absorption from plant foods and provide additional nutrients like high-quality protein, calcium, vitamin D and vitamin B12. You can create delicious meals with the nutrition you need while enjoying the best of plants and dairy.

Combining dairy and plant-based foods can be easier with these dairy-powered recipes from Milk Means More. They are ideal for creating a nutritious and delicious plan for every meal throughout the day. Start with a Blueberry Apple Crisp Smoothie Bowl in the morning then build out your lunch or dinner plans around an appetizer like this traditional Middle Eastern Labneh Spread with grilled pita bread and assorted veggies. For the main course, try Lentil Tacos with Tangy Guacamole and a classic Moroccan staple, Creamy Couscous with Broccoli, Tomatoes and Cheese, on the side.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Creamy Couscous with Broccoli, Tomatoes and Cheese

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

• 1/2       cup chopped onion
• 2          tablespoons butter
• 3          cups broccoli florets
• 1          teaspoon minced garlic
• 1/2       teaspoon pepper
• 3          cups fat-free, 2% or whole milk
• 1 1/2    cups plain couscous (wheat pasta)
• 1          cup finely shredded Parmesan cheese
• 1          cup (4 ounces) shredded cheddar cheese
• 1 1/2    cups seeded and chopped tomatoes
• 2          tablespoons slivered fresh basil leaves

1. In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
2. Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
3. Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.

Lentil Tacos with Tangy Guacamole

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6

Tangy Guacamole:

• 1          medium ripe avocado, pitted, peeled and chopped
• 1          tablespoon orange, lime or lemon juice
• 1/4       teaspoon hot pepper sauce
• 1          clove garlic, minced
• 1/2       cup plain, fat-free Greek yogurt

Lentil Tacos:

• 2 1/3    cups water
• 1          cup dry brown lentils, rinsed and drained
• 1/2       cup finely chopped onion
• 2          teaspoons chili powder
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1 1/2    cups seeded and chopped tomatoes, divided
• 1 1/4    cups (5 ounces) shredded cheddar cheese, divided
• 12        yellow corn taco shells

1. To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic.  Stir in yogurt. Cover and refrigerate until serving time.
2. To make Lentil Tacos: Heat oven to 400 F.
3. In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
4. Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
5. Stir guacamole. Serve with warm tacos.

Labneh Spread

Recipe courtesy of Jenn Fillenworth, MS, RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6

• 12        ounces whole milk Greek yogurt
• 1/8       teaspoon salt
• 1/2       teaspoon fresh lemon juice
• 2          tablespoons olive oil
• 1          pinch sea salt, for garnish
• fresh herbs, for garnish
• pita bread, grilled
• assorted seasonal vegetables

1. In bowl, mix Greek yogurt, salt and lemon juice.
2. Transfer mixture to fine mesh strainer lined with cheesecloth.
3. Wrap mixture in cheesecloth and strain over bowl in refrigerator 24-48 hours. Strain longer to make thicker.
4. Once thickened as desired, remove from cheesecloth and top spread with olive oil, sea salt and fresh herbs.
5. Serve with grilled pita bread and assorted seasonal vegetables.

Blueberry Apple Crisp Smoothie Bowl

Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1

• 1          cup frozen blueberries
• 2          cups apples, roughly chopped, reserving 2 tablespoons for topping
• 1          teaspoon cinnamon
• 1/2       cup plain, non-fat Greek yogurt
• 1          cup spinach
• pure maple syrup, to taste
• ice cubes (optional)

Toppings:

• 2          tablespoons oats
• 1          teaspoon pure maple syrup
• 1          tablespoon pecans, chopped
• 2          tablespoons reserved chopped apple
• fresh blueberries

1. In blender, blend blueberries, apples, cinnamon, yogurt and spinach until smooth. Taste and add maple syrup, to taste. If thicker mixture is desired, add ice cubes.
2. Pour into bowl. Mix oats with maple syrup. Top smoothie mixture with oats, pecans, apples and blueberries.

Source: United Dairy Industry of Michigan

(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.

The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more recipe ideas at onions-usa.org.

Watch video to see how to make this recipe!

Caramelized Sweet Onion Hummus

Recipe courtesy of the National Onion Association

• 1          whole garlic head
• 4          tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
• 1          large sweet onion, thinly sliced
• 1          can (15 ounces) chickpeas
• 1          tablespoon lemon juice (about 1/2 lemon)
• 1/2       cup tahini (toasted ground sesame seeds)
• 1          teaspoon salt

1. Heat oven to 350° F.
2. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
3. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
4. Rinse and drain chickpeas; reserve 3 tablespoons liquid.
5. In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

Source: National Onion Association

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.

To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. For example, these Roll Your Own Snow Cones can appease those dessert cravings.

This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2. For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Roll Your Own Snow Cones

Prep time: 20 minutes, plus chilling time  
Cook time: 5 minutes  
Servings: 8

• 1          cup DOLE® Blueberries
• 6          tablespoons honey, divided
• 1          tablespoon fresh lemon juice from Dole Lemon, divided
• 6          tablespoons water, divided
• 1          cup Dole Raspberries
• 1          cup hulled and quartered Dole Strawberries
• 6          cups ice cubes

1. In blender on high, puree blueberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water until smooth; transfer to small saucepan. Repeat process with raspberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water then strawberries with remaining honey, lemon juice and water, transferring each to separate small saucepans.
2. Heat blueberry, raspberry and strawberry mixtures over medium heat 5 minutes, or until thickened; remove from heat and strain mixtures separately into three small bowls. Loosely cover bowls with plastic wrap; refrigerate 2 hours.
3. In blender on high, blend ice, in 4 batches, until “shaved,” transferring each batch to medium bowl and freezing between batches.
4. Divide shaved ice into eight (8-ounce) cups; drizzle with desired fruit mixtures.

Approximate nutritional information per serving (1 snow cone): 71 calories; 2 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium; 72 mg potassium; 19 g carbohydrates; 2 g fiber; 16 g sugars; 0 g protein; vitamin A 0%; vitamin C 20%; calcium 0%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 10%.

Source:  Dole/Disney

(Family Features) As the weather cools, spicy recipes can warm things up by satisfying your taste buds.

For example, award-winning chef Elise Wiggins brings the heat with this Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce recipe.

Inspired by her time spent cooking in Mexico and Central America, Wiggins puts a new spin on the popular polpette (Italian meatball), pairing bold seasonings with a cooling, dairy-based dipping sauce, made with pure, fresh Shamrock Farms milk.  

The recipe combination is a nice addition to any seasonal gathering, and the naturally soothing proteins in milk help combat the spice of the various chiles to cool down taste buds and complement flavors. Shamrock Farms milk also provides calcium, potassium and vitamin D, delivering flavor and versatility to a balanced diet without added growth hormones.

For more recipes perfect for cooler weather, visit shamrockfarms.net.

Fiery Beef Harissa Polpettes with Cooling Milk Goat Cheese Sauce

Recipe courtesy of chef Elise Wiggins
Yield: 12 polpettes

Polpettes:

• 1          dry ancho chile
• 2          dry guajillo chiles
• 10        dry arbol chiles
• 2          dry cayenne chiles
• hot water
• 1          tablespoon cumin seeds
• 1          tablespoon coriander seeds
• 2          garlic cloves, minced
• 1          tablespoon tomato paste
• 1          tablespoon lemon juice
• 1/4       cup Shamrock Farms Heavy Cream
• 1          lemon, zest only, finely chopped
• 2          teaspoons hot smoked paprika
• 1          teaspoon kosher salt
• 1          pound ground beef

Dipping Sauce:

• 1          cup Shamrock Farms Whole Milk
• 1          cup goat cheese
• 1/4       cup fresh mint, loosely packed and julienned
• 1/2       teaspoon sugar

Breading:

• 2          whole eggs
• 1          teaspoon water
• all-purpose flour
• panko bread crumbs

1. To make polpettes: Heat oven to 350° F.
2. In pan, cover chiles with hot water; simmer until chiles are soft and pliable. In warm sauté pan, toast cumin and coriander until fragrant. In spice grinder, grind until seeds turn to powder.
3. Remove chiles from water; reserve water. In blender, combine chiles, garlic, ground spices, tomato paste, lemon juice, heavy cream, lemon zest, hot smoked paprika, salt and 1/2 cup reserved chile water; blend until smooth, thick paste forms.
4. Combine spicy harissa sauce with beef; mix well to incorporate. Roll into 2-ounce balls and place on sheet tray. Cook 10 minutes. Remove and allow to cool. Leave oven on.
5. To make dipping sauce: In food processor, blend milk, goat cheese, mint and sugar. Place in dipping bowl in refrigerator until ready to serve. 
6. To make breading: In pan, crack eggs and add water; whip to incorporate. In separate pans, place flour and bread crumbs. Roll cooled polpettes in flour. Dust off excess. Roll in egg wash then breadcrumbs; set aside. Repeat until all polpettes are breaded. 
7. Place polpettes back on sheet tray. Cook until golden brown, approximately 10-12 minutes. Serve polpettes hot with chilled dipping sauce.

Note: If unable to find specific chiles, substitute any Mexican chile variety.

Source: Shamrock Farms

(Family Features) Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind.

When time is tight, it may be tempting to reach for pre-packaged snacks or fast food, but you can make your own grab-and-go snack packs and meals at home in less time than it takes to get through the drive-thru lane.

A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Another smart snacking tip: fill sandwich bags with servings of fresh fruits and veggies that you can carry in your purse or gym bag to nibble on when hunger strikes. Options such as watermelon cubes or sticks are a great choice because they are high in fiber and water to help fill you up with nutrients instead of calories.

Also be mindful of how you answer sweet tooth cravings. A naturally sweet treat such as a slice of watermelon is a satisfying alternative to cookies or candy. In fact, working sweet flavors into your regular meals is a way to keep cravings at bay. This salad combines an ancient grain high in protein and nutrients with the sweet crunch of fresh watermelon for a rich taste and texture.

Find more tips and recipes to fuel your day at watermelon.org.

Ancient Grain Salad with Watermelon

Servings: 6

• 3      tablespoons extra-virgin olive oil
• 4      tablespoons maple syrup
• 3      tablespoons lemon juice
• 2      teaspoons lemon zest
• salt, to taste
• 3      cups warm, cooked kamut grain (about 1 1/2 cups dry)
• 1/2     cup coarsely chopped pecans
• 1/3   cup diced green onions, plus 1 tablespoon
• 1/3   cup thin-sliced celery
• 1      cup corn
• 2      cups chopped watermelon

1. In small bowl, blend oil, maple syrup, lemon juice, lemon zest and salt. Add kamut and pecans. Stir thoroughly and let sit until cooled.
2. In tall glass bowl, assemble salad by placing one-third of the kamut mixture on bottom, topped by half each of the onions and celery, corn and watermelon. Repeat. Add remaining kamut on top and sprinkle with remaining diced green onion. Present as layered salad and toss just before serving.

Nutritional information per serving: 247 calories; 13.2 g fat; 1.6 g saturated fat; 3.7 g protein; 28.4 g carbohydrates; 15 g sugar; 30 mg calcium; 1.2 mg iron; 291 mg potassium; 13 mg sodium; 3.7 g fiber.

Rosy Red Superfood Smoothie 

Servings: 3 (1 cup each)

• 2       cups cubed watermelon
• 1       cup fresh or frozen raspberries
• 1       cup raspberry kefir
• 2       tablespoons orange juice concentrate
• 2       tablespoons hemp seeds
• 2       tablespoons agave syrup
• ice (optional)

1. Place all ingredients in blender and blend until smooth.

Nutritional information per serving: 201 calories; 4.4 g fat; 2 g saturated fat; 6 g protein; 34 g carbohydrates; 29 g sugar; 3 mg cholesterol; 189 mg calcium; 1.6 mg iron; 438 mg potassium; 23.5 mg sodium; 4.8 g fiber.

Source: National Watermelon Promotion Board