(Family Features) When most families think of holiday cooking, they typically picture baked goods and time spent in the kitchen near the oven. This year, you can take your seasonal meal prep outdoors with cooking methods often overlooked during the winter: grilling and smoking.

As one of the most popular dishes during the holidays, turkey is an easy way start creating festive flavors using a grill or smoker. To help keep your bird tasty and juicy, this Art of the Turkey Brine requires just a few simple ingredients before transferring the turkey to the grill. Pair it with this Sweet ’n’ Savory Sausage and Cornbread Stuffing that combines a soft, familiar interior with crispy edges.

If you’re aiming to create dishes like these in your own backyard this season, head to a destination like Ace Hardware for all your grilling essentials and holiday inspiration. With 72% of U.S. households located within 15 minutes of an Ace store and products from Big Green Egg, Traeger and Weber all under one roof, it’s a helpful place to take your holiday meals to the next level.

Find more ideas to change the way you think about holiday cooking at acehardware.com.

Art of the Turkey Brine

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 10 minutes
Cook time: About 2 hours; allow 2-3 hours to cool
Servings: 6-8

• 1/3       package 5280 Culinary Brine mix
• 2          quarts water, plus additional for cooling and covering turkey, divided
• ice
• 6-8       pounds turkey breast with rib cage, cleaned
• 1          5-gallon Ace Hardware bucket and lid

1. In pan, mix brine with water. Heat to high 5 minutes to dissolve sugar and salt.
2. Cool brine mixture; add ice water and mix well.
3. Place turkey in bucket and cover with water and brine. Place bucket in refrigerator or cooler.
4. Brine 45 minutes per pound.
5. Remove turkey from brine.
6. Heat wood fire grill to 350° F.
7. Cook turkey 20 minutes then turn temperature to 275° F. Cook 1 hour, 40 minutes until internal temperature reaches 170° F.
8. Allow turkey to rest about 15 minutes prior to carving to allow juices to settle.

Sweet ’n’ Savory Sausage and Cornbread Stuffing

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 15 minutes, plus 1 day for drying
Cook time: 20-25 minutes
Servings: 10-12

• 1          package cornbread
• 1          pound sweet Italian sausage, ground
• 1/2       cup carrots, peeled and diced
• 1/2       cup celery with leaves, diced
• 1/2       cup yellow onion, peeled and diced
• 1/4       cup dried blueberries
• 1/2       cup dried apples
• 1          teaspoon fresh garlic, crushed
• barbecue rub
• 1-2       cups low-sodium chicken stock
• nonstick cooking spray

1. Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
2. Heat wood fire grill to 350° F.
3. Heat medium skillet and add sausage. Cook until half done and fat is rendered.
4. Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
5. Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
6. Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.

Source: Ace Hardware

For a simple yet satisfying breakfast idea, try this easy and delicious recipe for Cheesy Hash Browns.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Hash Browns

• 2          teaspoons canola oil
• 1          onion, chopped
• 1          bell pepper, chopped
• 1          pound frozen hash browns, thawed
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 4          ounces ham, diced
• 5          cheese slices
• 2          garlic cloves, minced

1. In skillet, heat oil. Add onion; cook 5-7 minutes. Add bell pepper and garlic; cook 3-5 minutes. Add hash browns, salt, pepper and ham; cook 18-20 minutes until golden brown, stirring occasionally.
2. Top with cheese slices; cook until melted. Stir into hash brown mixture.

Dinner ideas for busy school nights can be such a chore. Don’t fret, this recipe for Cheeseburger Turnovers is easy enough the kids can help, too.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheeseburger Turnovers

• 1          pound ground beef
• 1/2       cup onion, chopped
• 2          tablespoons ketchup
• 1          tablespoon mustard
• 1          can flaky biscuits
• 1          cup shredded cheese
• dill pickle slices, halved
• 1          egg, beaten

1. Heat oven to 375° F.
2. In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.
3. Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam.
4. Brush each turnover with egg wash.
5. Bake 18-22 minutes, or until deep golden brown.

(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

• 1          cup olive oil, divided
• 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
• salt, to taste
• pepper, to taste
• 2          medium onions, thinly sliced (2-2 1/2 cups)
• 6          eggs
• 4          ounces cured, cooked ham or prosciutto, diced

1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
4. Cook until golden brown on bottom.
5. Slide omelet onto serving plate. Let cool. Cut into wedges.

Source: Culinary.net

This hearty casserole is full of meat, onion and cheeses, sitting on top of a crescent roll dough crust.  Add even more flavor and top your casserole with olives, green onions, lettuce, tomatoes and jalapenos with a side of sour cream, chips and salsa.

Burrito Bake

• 1 pound ground beef
• 1 can (16oz) refried beans
• 1/4 cup chopped onion
• 1 envelope taco seasoning
• 1 tube (8oz) refrigerated crescent rolls
• 1 bag (8oz) shredded cheddar cheese
• 1 bag (8oz) shredded part-skim mozzarella cheese
• Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

1. Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
2. Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations.
3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Watch video to see how easy this recipe is!

Recipe adapted from Taste of Home.

When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.

Turkey-Potato Dinner Wrap

• 3/4 pound Russet potatoes* cut into 1/2-inch pieces
• 1 tbsp water
• 1 tbsp canola oil
• 3/4 pound ground lean turkey
• 1 large carrot shredded
• 1/3 cup sliced green onions with tops
• 1 can Tomato sauce 8 ounce can
• 2/3 cup shredded Cheddar cheese
• 1 tsp dried Italian herb seasoning or basil
• Salt and pepper to taste
• 4 large whole wheat or high fiber tortillas
• 1 light sour cream

1. Place potatoes in microwave-safe bowl; sprinkle with water.  Cover, venting one corner.  Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
3. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
4. Cut in halves and place on serving plates. Accompany with sour cream, if desired.

Source:  Wisconsin Potato and Vegetable Growers Association

(Culinary.net) Imagine a sparkling tray full of delicious hors d’oeuvres is placed within easy reaching distance. You extend your arm forward and pick just one single appetizer out of the array of colorful cuisine. It’s creamy and soft, yet crunchy and savory. It was nearly the perfect bite. Your mouth is watering and your eyes open wide. You look down at your hand. The remnants of a bite-sized mushroom is in pieces across your palm. A smile stretches across your face following the flow of the napkin.

This is what guests can feel as they enter your house with a delightful nosh like Blue Cheese and Bacon Stuffed Mushrooms. This recipe uses fresh ingredients and is baked until melted together to create an appetizer no partygoer will forget.

It’s got chunks of blue cheese, fresh chives, crisp onions, earthy mushrooms and, of course, bacon. You can’t forget the bacon.

This perfectly mixed snack is something nearly everyone can enjoy. From little ones loving the bacon bits on top to the hard-to-impress visitors, this dish screams bite-size perfection for all.

These mushrooms are easy to make and a light bite for anyone looking for a quick snack. It’s so easy to make for a big hungry crowd as it yields 24 servings. Need more snacks? Double it and get the party started with a delicious finger food that will melt in your mouth.

Make your party appetizers something to talk about. Just don’t talk with your mouth full!

Find more recipes for party hosts, families and scrumptious appetizers at www.culinary.net.

Watch video to see how to make this recipe!

Blue Cheese and Bacon Stuffed Mushrooms

• 24 large fresh portabello mushrooms
• 1 carton (8oz) spreadable chive and onion cream cheese
• 1 cup (4oz) crumbled blue cheese
• 4 green onions, chopped
• 2 garlic cloved, minced
• 3/4 cup bacon bits, divided

1. Preheat oven to 375°F.
2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
4. Spoon cream cheese mixture into mushroom caps.
5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.

First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.

A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.

Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.

Caribbean Hot-Pot Broth with Papaya Pica Sauce

Prep time: 45 minutes
Cook time: 3 hours
Servings: 10

Caribbean Hot-Pot Broth:

• 2          pounds smoked ham hocks
• 2          cups sliced yellow onions
• 1          cup diagonally sliced carrots
• 1/2       cup diagonally sliced celery
• 8 1/4    cups water, divided
• 1          container (32 ounces) Kitchen Basics Original Chicken Stock
• 1          whole chile pepper, such as Scotch bonnet or habanero
• 2          McCormick Bay Leaves
• 1          teaspoon McCormick Thyme Leaves
• 1          teaspoon McCormick Ground Turmeric
• 1/2       teaspoon ground allspice
• 1/2       teaspoon ground black pepper
• salt, to taste
• 2          tablespoons cornstarch
• 2          cans (13.66 ounces each) Thai Kitchen Coconut Milk
• 2          tablespoons lime juice

Papaya Pica Sauce:

• 3          cups cubed fresh papaya
• 1/2       cup cider vinegar
• 1/4       cup chopped, seeded Scotch bonnet (chile pepper)
• 1/4       cup chopped yellow onion
• 1/4       cup yellow mustard
• 1          teaspoon sea salt
• 1/2       teaspoon ground allspice
• 1/2       teaspoon McCormick Garlic Powder
• 1/2       teaspoon McCormick Ground Ginger
• 1/4       teaspoon McCormick Ground Cloves
• 1          pound uncooked bay scallops
• 1          pound uncooked shrimp, peeled and deveined
• cooked rice
• toasted shredded coconut (optional)
• fresh red or green bell pepper slices (optional)

1. To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
2. Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
3. To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
5. Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.

Asian Hot-Pot Broth with Tangy Chili Sauce

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

Hot-Pot Broth:

• 2          teaspoons vegetable oil
• 1          large sweet onion, thinly sliced
• 2          containers (32 ounces each) Kitchen Basics Original Beef Stock
• 1/4       cup Thai Kitchen Red Curry Paste
• 2          tablespoons reduced sodium soy sauce
• 1          tablespoon packed light brown sugar
• 1          tablespoon McCormick Garlic Powder
• 1          teaspoon McCormick Ground Ginger
• 2          tablespoons lime juice

Tangy Chili Sauce:

• 1/2       cup Thai Kitchen Sweet Red Chili Sauce
• 3          tablespoons lime juice
• 1          pound flank steak, thinly sliced
• Simply Asia Lo Mein Noodles, cooked
• assorted mushrooms, sliced (optional)
• baby bok choy, coarsely chopped (optional)
• crunchy Chinese noodles (optional)

1. To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
2. To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
3. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
4. Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.

Puebla Hot-Pot Broth with Avocado Crema

Prep time: 45 minutes
Cook time: 45 minutes
Servings: 10

Puebla Hot-Pot Broth:

• 3          tablespoons McCormick Gourmet Ancho Chile Pepper
• 2          teaspoons ground cumin
• 2          teaspoons oregano leaves
• 2          teaspoons McCormick Smoked Paprika
• 1/2       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1          tablespoon olive oil
• 1          cup finely chopped white onion
• 6          cloves garlic, finely chopped
• 2          containers (32 ounces each) Kitchen Basics Original Chicken Stock
• 1          can (28 ounces) crushed tomatoes
• 2          ears fresh corn, shucked and cut into 1-inch rounds
• 2          tablespoons lime juice

Avocado Crema:

• 1/2       medium avocado, peeled, pitted and coarsely chopped
• 1          cup sour cream
• 1          tablespoon lime juice
• 1/4       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Garlic Powder
• 1          pound boneless skinless chicken breast, cut into thin strips
• 1          chayote, peeled and cut into matchsticks
• avocado, chopped (optional)
• fresh cilantro, chopped (optional)
• crunchy tortilla strips (optional)

1. To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
2. To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
3. Coat chicken strips with remaining seasoning mixture.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
5. Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.

Source: McCormick

(Family Features) At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

All About Onions

Knowing how to buy and store onions can make them true superstars in your kitchen. Growers and shippers of the National Onion Association and Idaho-Eastern Oregon Onion Committee offer these tips:

Buying
When shopping, buy onions with dry outer skins, free of spots or blemishes. The onion should be firm and have no scent. Avoid bulbs that have begun to sprout.

Yellow, red and white onions are available year-round from
producers in the United States.

Seasonal differences like flavor and texture are noticeable and highlighted during these time frames:

Fall and winter onions (available August-April ) have multiple layers of thick, paper-like layers of skin. Known for their mild to pungent flavor profile, these varieties can be eaten raw, and are ideal for roasting, caramelizing, grilling and frying because they have less water content.

Spring and summer onions (available March-August) have thin, often transparent skins and are typically sweeter and milder than fall and winter varieties. Due to their high water content and mild flavor, they are best used for raw, pickled, lightly cooked or grilled dishes.

Storing
Store onions in a cool, dry, well-ventilated place, not the refrigerator. Do not store whole, unpeeled onions in plastic bags. Lack of air movement reduces storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

For more tasty recipes to make supper a cinch, visit onions-usa.org and usaonions.com.

Spicy Sheet Pan Roasted Jambalaya

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

• 1          large yellow onion, diced
• 1/2       large green bell pepper, diced
• 1/2       large yellow bell pepper, diced
• 1/2       large red bell pepper, diced
• 3          stalks celery, sliced or diced
• 2          garlic cloves, minced
• 1-2       jalapenos, seeded and diced
• 1          pint cherry tomatoes
• 3          tablespoons olive oil, divided
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper
• 1          link (13.5 ounces) Andouille sausage, sliced
• 1          pound large shrimp, peeled and deveined
• 1          tablespoon Cajun seasoning blend
• linguine noodles, cooked according to package directions
• 1-2       lemons, sliced in thin wedges
• 2          green onions, sliced
• fresh chopped parsley

1. Heat oven to 400° F.
2. Line 13-by-18-inch sheet pan with parchment paper.
3. In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.
4. Toss shrimp with Cajun seasoning and prepare linguine noodles.
5. When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.
6. Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.

Easy Drumstick-Quinoa Sheet Pan Supper

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

• 8-10     chicken legs
• 1          fennel bulb
• 1          large yellow onion, sliced
• 1          large red onion, sliced
• 2          garlic cloves, sliced
• 3          medium-sized potatoes, cubed
• 1          orange (1/4 cup juice and zest)
• 1/4       teaspoon thyme, dried
• 2          tablespoons olive oil
• 1          teaspoon sea salt
• 1/2       teaspoon black pepper
• 2          tablespoons fresh chopped parsley
• orange rind curls
• brown rice, cooked according to package directions
• quinoa, cooked according to package directions

1. Heat oven to 400° F.
2. Line 13-by-18-inch sheet pan with parchment paper.
3. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.
4. In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.
5. Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.
6. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Sheet Pan-Style Buddha Bowls

Recipe courtesy of the National Onion Association and Idaho-Eastern Oregon Onion Committee
Servings: 4-6

• 2          yellow onions, peeled and cut into 1/2-inch wedges
• 1/2       head of red or purple cabbage, cut into wedges
• 2          red potatoes, cut into 1/2-inch wedges
• 1          small butternut squash, peeled and 1/2-inch diced
• 1          pound Brussels sprouts, halved
• extra-virgin olive oil
• salt, to taste
• black pepper, to taste
• 1 1/2    cups quinoa, cooked according to package directions

Tahini sauce:

• 1          tablespoon tahini
• 1/2       lemon, juiced
• 1          teaspoon Dijon mustard
• 1/2-1    teaspoon maple syrup
• 2          avocados, peeled and sliced
• fresh parsley

1. Heat oven to 400° F.
2. Line 13-by-18-inch sheet pan with parchment paper.
3. Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.
4. While vegetables roast, cook quinoa.
5. To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.
6. To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Source: National Onion Association and Idaho-Eastern Oregon Onion Committee

(Family Features) One of the challenges of cooking at home is creating bold and unique flavors with healthy, organic and wholesome ingredients without spending hours in the kitchen. With the right tools, you don't have to go to extremes or make drastic changes to eat healthy.

Try these tips to prepare tasty, healthy meals in less time:

1. Double or triple up on ingredients: If you’re making a recipe you love, double or triple the recipe so you have plenty of leftovers throughout the week. Prepare extra servings of staple ingredients and protein so you have healthy basics ready then just add a base like rice for a quick meal.

2. Don’t sacrifice nutrition for flavor: Purchase products made with certified organic ingredients that have no artificial colors or flavors and are grown by trusted farmers who share the same passion. Consider including items like Organic Simmer Sauces from SEEDS OF CHANGE, which donates 1 percent of sales to support and develop sustainable community-based farming and growing programs. Add some zest to your favorite meals by sauteing your favorite protein, veggies or tofu with one of an array of flavors: Sesame Ginger Teriyaki, Taco Roasted Chipotle, Sweet and Sour, Mushroom and Tikka Masala. Just add and simmer for 10 minutes.

3. Know your sources: Buy fresh and organic foods from trusted sources. When you’re at the grocery store, keep in mind the farmers who are behind the labels on your family’s favorite foods, and try to make an effort to understand where those foods come from.

Start your journey toward bolder, healthier meal options with this easy and nutritious Seared Polenta Rounds with Mushrooms and Caramelized Onions recipe. Find more organic ways to add nutrition to your meals at seedsofchange.com.

Seared Polenta Rounds with Mushrooms and Caramelized Onions

Recipe courtesy of Tiffany from the blog ParsnipsandPastries.com
Servings: 5

• 1          large yellow onion, sliced
• 1          tablespoon butter
• 1/2       tablespoon olive oil, plus additional for searing
• 1/4       cup vegetable stock
• 10        ounces cremini mushrooms, sliced
• 4          ounces shiitake mushrooms, sliced
• 3          cloves garlic, minced
• pepper, to taste
• 1          pouch SEEDS OF CHANGE Organic Mushroom Simmer Sauce
• 1          tube (18 ounces) prepared organic polenta
• 10        teaspoons shaved Parmigiano cheese
• fresh parsley

1. Caramelize onions.
2. Heat butter and 1/2 tablespoon olive oil over medium heat until hot. Add sliced onions to butter mixture and stir gently to coat. Spread onions in one layer, and cook until golden brown and caramelized, stirring every 5 minutes for about 40 minutes, or until caramelized.
3. Once caramelized, add vegetable stock to deglaze pan and scrape browned bits. Add mushrooms and garlic, and season, to taste, with pepper. Cook until mushrooms are browned and tender. Stir in mushroom sauce, lower heat and bring to slow simmer.
4. Cut polenta tube into eight even rounds. Sear polenta rounds in bit of olive oil and season each side with pepper. Cook until polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.
5. Spoon mushroom mixture over polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley.