Healthy Holiday Baking Swaps
(Family Features) Many holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts.
Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this Lemon Cake or Sugar Cookies with Orange Glaze, as well as frying, this light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.
Find more better-for-you holiday recipe inspiration at Pompeian.com/recipes.
Lemon Cake
Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Servings: 30
- 1 1/3 cups Pompeian Light Taste Olive Oil, plus additional for oiling pan
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cups whole milk
- 3 large eggs
- 1 1/2 tablespoons grated lemon zest, plus additional for garnish (optional)
- 1/4 cup fresh lemon juice
- 1/4 cup limoncello
- powdered sugar, for garnish (optional)
- dried sweetened lemon rings, for garnish (optional)
- Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
- In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
- Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
- Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
- Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.
Sugar Cookies with Orange Glaze
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 36
Cookies:
- 2 cups all-purpose flour
- 1 cup cake sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Pompeian Light Taste Olive Oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2-3 tablespoons unsweetened milk of choice
Glaze:
- 1 cup powdered sugar, plus additional if needed, for thickening
- 2-3 tablespoons fresh orange juice
- 1/8 teaspoon salt
- orange slices or blood orange slices, for topping
- sugar, for topping
- To make cookies: Preheat oven to 350 F. Lightly grease baking sheet.
- In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
- Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
- Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
- Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used.
- Bake 8-10 minutes; do not overbake. Set aside to cool.
- To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken.
- When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.
Source: Pompeian Oils & Vinegars
Add Cheer to the Holidays with Cheesy Plant-Based Appetizers
(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.
Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.
Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.
Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.
Vegan Stuffed Mushrooms
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
- 12 button mushrooms
- 2 tablespoons olive oil, divided
- 1 large sweet onion, diced
- 2 medium zucchinis, diced
- 4-6 sun dried tomatoes, chopped
- 2-3 garlic cloves, minced
- 1 large handful spinach
- 1 pinch rosemary
- salt, to taste
- freshly ground black pepper, to taste
- 1 pack Violife Just Like Cheddar Shreds
- finely chopped chives
- Preheat oven to 350 F.
- Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
- In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
- Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.
Vegan Brussels Sprouts Fritters
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8
- 35 ounces Brussels sprouts
- 3 green onions, finely chopped
- 1/4 cup gluten-free all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- pink pepper
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 flax egg (2 tablespoons flax and 2 tablespoons water)
- 1 pack Violife Just Like Cheddar Shreds
- 2-4 tablespoons olive oil
- mint, roughly chopped
- Wash Brussels sprouts and finely slice. Place in bowl with green onions.
- In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
- Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
- In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
- Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.
Source: Violife
Go for Grapes as a Smart Choice for Health and Wellness
(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.
Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.
Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.
Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.
Grapes and a Healthy Brain
Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.
In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.
Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.
Find more nutritious recipes at GrapesFromCalifornia.com .
No-Bake Energy Bites
Prep time: 20 minutes
Yield: 8 energy bites
- 1/3 cup raw almonds
- 1/3 cup walnuts
- 1/2 cup pitted dates
- 1 1/2 teaspoons fresh orange juice or lemon juice
- 1 pinch sea salt
- 8 seedless California grapes
- 1/3 cup chia or hemp seeds
- In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
- Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
- Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.
Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.
Heart Smart Grape and Peanut Butter Smoothie
Prep time: 5 minutes
Servings: 1
- 1 cup red California grapes, chilled
- 2/3 cup unsweetened almond milk, chilled
- 1/2 cup ice cubes
- 1/2 small banana
- 1 tablespoon peanut butter
- 1 tablespoon ground flax seed
- 2 teaspoons cacao powder
- In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.
Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.
Quinoa, Cauliflower and Grape Salad
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8
- 1 cup white quinoa
- 1 small head cauliflower, trimmed and cut into small florets
- 1 1/4 cups red California grapes, halved
- 3 scallions, trimmed and thinly sliced
- 2 ripe avocados, diced 1/3 inch
Dressing:
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper, to taste
- Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
- To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.
Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.
Build-Your-Own Sausage Foil Packet Dinner
(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.
Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.
An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.
Visit ColemanNatural.com/Recipes to find more fall meal inspiration.
Watch video to see how to make this recipe!
Build-Your-Own Sausage Foil Packet Dinner
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
- 1 package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
- 2 cloves garlic, minced
- 2 ears corn, each cut crosswise into four pieces
- 2 large tomatoes, chopped
- 1 medium red onion, thinly sliced
- 1 pound Yukon Gold potatoes, chopped into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- salt, to taste
- pepper, to taste
- 2 tablespoons parsley, chopped
- Preheat oven to 425 F.
- Cut foil into four sheets about 12 inches long.
- Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
- Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
- Place foil packets on baking sheet and bake 30 minutes.
Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.
Source: Coleman Natural
Lemon-Garlic Tenderloin with Warm Sorghum Salad
(Family Features) Making the most of family meals means dishing up favorites that call loved ones together while also providing wholesome, nutritional flavor.
As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – this Lemon-Garlic Tenderloin with Warm Sorghum Salad calls for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.
Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.
Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.
Visit powerfulpairings.com to find more recipes that can become family favorites at your table.
Watch video to see how to make this recipe!
Lemon-Garlic Tenderloin with Warm Sorghum Salad
Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)
- 2 cups vegetable broth
- 2 cups water
- 1 cup whole-grain sorghum
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pork tenderloin (16 ounces), trimmed of fat
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces
- 1 cup kidney beans, rinsed and drained
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
- In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
- Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
- Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
- Slice pork tenderloin and serve with warm sorghum salad.
Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).
A Perfect Pairing for Summer Supper
(Family Features) Few moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the flavors of the season.
Fish, for example, is a popular choice for many with its lighter texture and a flavor profile that’s easily paired with a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect partner for the fish fillets.
No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegar-based dressing for a delightful spin on a family favorite.
To find more summer-inspired meal ideas perfect for sharing with family and friends, visit readsalads.com and auntnellies.com.
Blackened Salmon Sliders with Pickled Beet Relish
Recipe courtesy of tarateaspoon.com
Prep time: 40 minutes
Yield: 12 sliders (2 per serving)
- 4 single-serve cups Aunt Nellie's Diced Pickled Beets
- 1 finely chopped scallion (about 2 tablespoons)
- 1/2 cup shredded radishes
- 1 cup plain Greek yogurt
- 1/2 cup finely crumbled feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons chopped oregano
- 1/4 teaspoon kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper
- 2 pounds salmon fillets, skinless
- 3 tablespoons blackened seasoning
- 2 tablespoons olive oil
- 12 slider buns
- 1 cup baby arugula
- Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside.
- In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside.
- Cut salmon into 12 roughly 2 1/2-inch squares, about 1/2-inch thick. Slice thick parts of fillets in half to make thinner, if needed.
- Sprinkle fillets with salt, to taste, on both sides. Sprinkle evenly with blackened seasoning until well coated.
- Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest.
- Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.
BLT Potato Salad
Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4
- 1 can (15 ounces) READ German Potato Salad
- 3 Roma tomatoes, diced
- 1/4 cup finely diced red onion
- 2 cups baby arugula
- 6 slices crisp-cooked bacon, crumbled
Dressing:
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Place potato salad in large bowl. Gently stir in diced tomatoes and onion.
- Add arugula; stir gently to combine. Sprinkle with crumbled bacon.
- To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.
Source: Seneca Foods
Sweet, Simple Solutions for Family Meals
(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.
With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.
Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.
For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.
Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.
Find these delicious apples at a grocer near you by visiting EnvyApple.com.
Apple Avocado Toast
- 2 eggs
- water
- 4 slices sourdough bread
- 1 ripe avocado, sliced
- 1 Envy apple
- 1 teaspoon lime juice
- 1/4 cup shaved Parmesan cheese
- 2 teaspoons chia seeds
- 1 tablespoon minced chives
- edible flowers, for garnish
- In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
- Peel eggs, halve lengthwise and set aside.
- Toast sourdough bread then mash avocado across bread with fork.
- Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
- Garnish with edible flowers.
Grilled Apple Portobello Burgers
- 2 Envy apples
- 4 portobello mushrooms
- 1/2 cup olive oil, divided
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 cup herbed goat cheese
- 4 brioche buns
- 4 large butter lettuce leaves
- 4 tablespoons mayonnaise
- Heat grill to high heat.
- Slice apple horizontally into thick round wedges and remove seeds using fork.
- Remove portobello stems.
- In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
- Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
- Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
- Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.
Crisp Apple Tacos
- 1/2 pound pork tenderloin
- 3 tablespoons olive oil
- 1 teaspoon salt, plus additional, to taste, divided
- 1 teaspoon pepper, plus additional, to taste, divided
- 2 Envy apples, divided
- 3 sprigs rosemary
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup shredded green cabbage
- 4 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 12 soft taco shells
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- Cut pork crosswise into 1-inch medallions.
- Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
- Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
- Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
- Let pork rest 3 minutes then slice into strips.
- Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
- In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
- In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
- Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
- Cut remaining apple half into thin wedges.
- Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.
Source: Envy Apples
Infuse Bright, Nutritional Flavor into Summer
(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.
Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.
Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.
When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.
Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.
By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.
Orange and Harissa Glazed Beef Kebabs
Prep time: 2 hours
Cook time: 20 minutes
Servings: 2
- 1/2 cup California Valencia orange juice, freshly squeezed
- 2 California Valencia oranges, zested and segmented
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon fresh mint leaves, roughly chopped
- 2 garlic cloves, finely chopped
- 8 ounces beef tenderloin, cut into 2-inch cubes
- 1 green bell pepper, cut into 2-inch squares
- 1 red onion, cut into 2-inch squares
- 16 broccoli florets, raw
- kosher salt, to taste
- black pepper, to taste
- cooked couscous
- mandarin chutney
- In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
- Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
- Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
- Heat grill to medium-high heat.
- Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
- Serve over bed of couscous and top with mandarin chutney.
Orange Ice Cream
Prep time: 1 hour
Servings: 6
- 2 cups California Valencia orange juice, freshly squeezed
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 vanilla bean
- 2 tablespoons glucose syrup or corn syrup
- 1/4 cup non-fat dry milk powder
- 2/3 cup granulated sugar
- 3 egg yolks
- 2 California Valencia oranges, zest only
- California Valencia orange slices, for garnish
- Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
- Reduce orange juice to 1 cup; ice down to chill.
- In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
- In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
- In separate heat-safe bowl, combine egg yolks and orange zest.
- In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
- Cook to 185 F.
- Remove from heat and pour through fine strainer. Hand-blend until smooth.
- Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
- Spin and freeze then follow directions according to machine or vessel to make ice cream.
- Serve with orange slices.
Source: California Citrus Growers
Add Mediterranean Flair to Your Dinner Table
(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.
If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.
Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.
Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.
Visit GenovaSeafood.com for more recipe inspiration.
Tuna Aioli Dip with Balsamic Drizzle
Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4
- 6 ounces Genova Albacore Tuna in Olive Oil
- 1/4 cup balsamic vinegar
- 1 dried bay leaf
- 1 sprig fresh rosemary
- 1⁄3 cup mayonnaise
- 2 tablespoons capers, drained
- 2 anchovies
- 1/2 lemon, juice only (about 1 1/2 tablespoons)
- raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
- Drain tuna, reserving 2 tablespoons oil.
- In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
- In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.
Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates
Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4
- 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
- 1/2 cup pine nuts
- 4 cups arugula
- 1 garlic clove
- 2 tablespoons butter (optional)
- 1 cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
- 2 lemons, zest only (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 8 ounces whole-wheat orecchiette
- 1/2 cup jarred sun-dried tomatoes in oil, chopped
- 1/2 cup dates, pitted and quartered
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup dill, chopped (optional)
- 1/4 cup parsley, chopped (optional)
- Preheat oven to 325 F.
- On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
- Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel.
- In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness.
- Place pesto in bowl and cover tightly to avoid discoloring.
- Bring large pot of salted water to boil.
- Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse.
- Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
- Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.
Source: Genova Tuna
A Truly Memorable Summer Menu
(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.
Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.
Find more summer recipe inspiration at Culinary.net.
Dip Up a Good Time
Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.
This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.
Visit Culinary.net for more snack ideas.
Apple Guacamole
Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10
- 3 ripe avocados, halved and pitted
- 1/2 cup finely chopped Vidalia onion
- 1/2 cup snipped fresh cilantro
- 1 lime, juice only
- bottled hot pepper sauce, to taste
- 1 Granny Smith apple, peeled, cored and finely chopped
- kosher salt, to taste
- tortilla chips
- In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
- Serve with tortilla chips.
Savor a Bite of Steak
A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.
Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.
Visit silverfernfarms.com for more inspiration.
Steak Banh Mi
Prep time: 2 hours
Cook time: 15 minutes
Servings: 2
- 10 ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 teaspoon, plus 1/2 cup, rice vinegar, divided
- 1/8 teaspoon five-spice powder
- 2 tablespoons sugar
- 1 pinch salt
- 1 small carrot, cut into matchsticks
- 1 tablespoon vegetable oil
- 1/4 cup water
- 2 Vietnamese baguettes or dinner rolls
- 1/4 cup mayonnaise
- 4 Batavia lettuce leaves
- 1/4 cup cilantro, chopped
- 1 Persian cucumber, sliced
- Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
- In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
- Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
- Remove steak from marinade and pat dry. Reserve marinade.
- Heat oven to 325 F.
- Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
- Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
- Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
- Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
- Slice baguettes along middle without cutting through.
- Slice steak into thin pieces.
- Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.
Go for Satisfying Summer Greens
Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.
This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.
Find more salad inspiration at freshexpress.com.
Apple, Strawberry, Blueberry Salad
Total Time: 30 minutes
Servings: 6
Blueberry Dressing:
- 2 cups fresh blueberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- 2 large apples
- 2 packages (6 ounces each) Fresh Express 5-Lettuce Mix
- 1 pint strawberries, cut in half
- 1 pint blueberries
- 1/2 cup pecan halves, toasted
- blueberry dressing
- To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
- To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
- Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.
Sweet, Summery Treats
After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.
These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.
To find more summertime snacks, meals and treats, visit watermelon.org.
Watermelon Berry Frozen Pops
Servings: 8
- 6 cups watermelon
- 1 cup blueberries, divided
- 1 cup raspberries, divided
- 3 tablespoons honey
- In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
- Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.
Photo courtesy of Getty Images (Apple Guacamole)
Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board