recipes

Videos 03 March 2021

Sunshine Smoothie

It’s that time of year again when nearly everyone wants to be outside all day, every day. These are the times kids have been waiting for all year long.

The sun is shining bright in the sky, the flowers are blooming and the temperature is rising every minute. Spring and summer are typically full of fun, laughter, family and friends – not to mention great recipes everyone can enjoy indoors and outdoors throughout the warmer months.

Try this Sunshine Smoothie for something cool and refreshing during the sunny seasons. This recipe will have nearly everyone feeling reenergized and ready for more warm weather. It’s a perfect afternoon pick-me-up after a long day of yard work, sunbathing or swing-set climbing. It can cool you down and has a fruity flavor that is almost irresistible.

When thinking about recipes to try this spring, consider taking advantage of fresh fruits and vegetables at grocery stores and farmer’s markets. There can be so many wonderful flavors to try. For example, this recipe includes grapefruit (a less commonly used fruit), fresh orange and ripe bananas.

With the heat coming and fresh ingredients available, this smoothie may quickly become one of your family’s new favorites. It’s light, smooth and has that fresh fruit taste you often crave when the sun is blazing.

To make this recipe, blend 2 cups of grape juice, 2 cups of orange juice, two ripe bananas, 1 cup of vanilla yogurt and 1 teaspoon of vanilla extract until the ingredients are smooth. Be sure to serve cold.

It’ll be nearly impossible to resist a sweet, bright and creamy smoothie after a long day of play out in the sun.

Find more seasonal recipes and ideas at Culinary.net.

Watch video to see how to make this recipe!

Sunshine Smoothie

Servings: 2-4

  • 2          cups orange juice
  • 2          cups grapefruit juice
  • 2          bananas, peeled and cut into chunks
  • 1          cup vanilla yogurt
  • 1          teaspoon vanilla extract
  1. In blender, blend orange juice, grapefruit juice, banana chunks, yogurt and vanilla extract until smooth. Serve immediately.

Note: If smoothie is too tart, reduce to 1 cup grapefruit juice.

Healthy 04 January 2021

Kitchen Staples Helpful for Heart Health

(Family Features) Taking care of your heart health requires a commitment to the right routines and smart decisions, such as adopting a heart healthy diet. Foods you might already have in your kitchen can offer powerful vitamins, minerals and beneficial plant compounds that may help contribute to heart health.

Decades of research shows that each 8-ounce serving of 100% orange juice, such as Florida Orange Juice, is packed with key nutrients and valuable plant compounds, which may play a beneficial role in helping lower blood pressure and other risk factors for heart disease. Consider these additional heart health benefits of 100% orange juice:

  • While many people associate vitamin C with its ability to help promote a healthy immune system, it’s also been shown to support cardiovascular health. Orange juice is an excellent source of vitamin C providing more than 100% of the recommended daily value in an 8-ounce glass.
  • In several research studies, higher intakes of the flavonoids typically found in citrus were associated with reduced risk for cardiovascular disease and stroke.
  • In one 8-ounce serving, 100% orange juice provides 10% of the daily value of potassium, which is an electrolyte that helps maintain fluid balance affecting blood pressure. Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
  • Some studies found folate and vitamin B6, both water-soluble vitamins, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated. One 8-ounce glass of orange juice contains 15% of the daily value of folate and 8% of the daily value of vitamin B6.

“Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of vitamins, minerals, antioxidants and beneficial plant compounds,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “From helping to reduce hypertension to fighting inflammation, it is an excellent choice to include in a heart-healthy diet.”

You can add the heart health benefits of 100% orange juice to your diet with the powerfully nutritious punch of Orange Juice Shrimp Quinoa Bowls, the perfect mixture of textures with tangy, spicy and sweet flavors. Or start the day strong with a Florida Sunshine Grapefruit Smoothie for a breakfast beverage that requires just a few minutes of prep and blending.

Find more heart healthy inspiration at floridacitrus.org.

Orange Juice Shrimp Quinoa Bowls

Servings: 2

  • 2          cups water
  • 1          cup quinoa
  • 1          cup Florida Orange Juice
  • 1          tablespoon hot sauce
  • 1          tablespoon honey
  • 1          tablespoon soy sauce
  • 6          tablespoons vegetable oil, divided
  • 2          tablespoons lime juice
  • 1          tablespoon white miso
  • 1 1/2    pounds shrimp, peeled and deveined
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon ground black pepper
  • 1          bell pepper, diced
  • 1          English cucumber, sliced into half moons
  • 3          scallions, sliced
  • 1          avocado, sliced
  • 1          teaspoon sesame seeds
  • 2          tablespoons cilantro, chopped
  1. In pot, bring water to boil.
  2. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
  3. In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 tablespoons vegetable oil, lime juice and miso. Remove half and set aside.
  4. Add shrimp to remaining half and marinate 15 minutes.
  5. Heat large skillet over medium-high heat and add remaining oil.
  6. Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
  7. Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
  8. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.

Florida Sunshine Grapefruit Smoothie

Servings: 1

  • 1          cup Florida Orange Juice
  • 1/2       cup Florida Grapefruit Juice
  • 1          ripe banana
  • 1/2       cup low-fat vanilla yogurt
  • 1/2       teaspoon vanilla extract
  1. In blender, blend orange juice, grapefruit juice, banana, yogurt and vanilla extract until smooth. Serve immediately.

 Photo courtesy of Getty Images (smoothie)

Source: Florida Department of Citrus

Meal Ideas 27 January 2021

Family-Friendly Foods Fit for Lent

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

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

  • 2          bags Success Jasmine Rice
  • 2          tablespoons canola oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 8          baby bok choy, trimmed and quartered
  • 1/2       cup diced fresh mango
  • 1          tablespoon minced fresh ginger root
  • 1/4       teaspoon salt
  • 3          tablespoons soy sauce
  • 2          tablespoons lime juice
  1. Prepare rice according to package directions. Let cool completely.
  2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
  3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

 

Cuban Shrimp and Rice Tacos

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

  • 1          bag Success Jasmine Rice
  • 2          tablespoons olive oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 2          cloves garlic, minced
  • 1          teaspoon chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          can (15 ounces) black beans, drained and rinsed
  • 1/2       cup orange juice
  • 3          tablespoons lime juice
  • 8          corn tortillas, warmed
  • 1          ripe avocado, halved, pitted, peeled and sliced
  • 1/4       cup chopped fresh cilantro leaves
  1. Prepare rice according to package directions.
  2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
  3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
  4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Source: Success Rice

Videos 04 December 2020

Baked Brie Pancake

(Family Features) Of all the traditions that make the holiday season truly special, there’s one that often stands above the rest by bringing loved ones to the table: food. This year, despite all the unknowns that’ll likely make the festivities different than ever before, you can bring your family together with recipes that add that special feeling back to time spent celebrating.

With smaller gatherings and many people staying closer to home, the opportunity to enjoy a morning meal can be something to cherish. You can make mornings mean more by sharing a breakfast like Baked Brie Pancakes with the loved ones in your household, and you can even join friends and family from afar via video call to make the recipe together.

These pancakes are perfect for special holiday moments and call for Real California Milk, cheese and butter so you can feel good knowing your breakfast is made with sustainably produced milk from California families.

Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast and share your creations using #MorningsMeanMore.

Watch video to see how to make this recipe!

Baked Brie Pancakes

Servings: 4-6

Pancakes:

  • 6          ounces Real California Brie, cut into chunks
  • 1          cup Real California Milk
  • 1          cup biscuit mix
  • 2          tablespoons sugar
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 6          large eggs
  • 1          tablespoon Real California Unsalted Butter
  • 3-4       tablespoons chopped, toasted walnuts

Sauteed Pears:

  • 1          tablespoon Real California Unsalted Butter
  • 3          pears, any variety, cored and thinly sliced
  • 1          tablespoon sugar
  • 1/4       cup orange juice
  • 1/4       teaspoon ground nutmeg
  • 1/4       teaspoon cinnamon
  1. To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.
  2. In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.
  3. To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears.

Source: Real California Milk

Holiday 02 November 2020

Delectable Desserts for Holiday Celebrations

(Family Features) With so many traditions and ways to celebrate the holiday season, the options are nearly endless for families looking to spend special moments together. One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen.

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, these tasty, dairy-inspired treats from Milk Means More provide heartwarming ways to tingle your taste buds while bringing everyone together.

Cranberry Orange Bread Pudding provides a sweet, fruity, hearty dessert while Peppermint Cheesecake Brownies combine chocolatey goodness with creamy cheesecake and peppermint. Or, for a classic holiday combination, you can turn to Gingerbread Cupcakes with Whipped Vanilla Buttercream.

Find more ways to celebrate the season with sweet eats at milkmeansmore.org.

Peppermint Cheesecake Brownies

Recipe courtesy of Sarah Bates of “The Chef Next Door” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

  • Nonstick cooking spray

Cheesecake Batter:

  • 8          ounces low-fat cream cheese, at room temperature
  • 1/3       cup granulated sugar
  • 1/2       teaspoon peppermint extract
  • 2          eggs
  • 1          tablespoon all-purpose flour

Brownie Batter:

  • 1          cup all-purpose flour
  • 1/2       cup cocoa powder
  • 1/2       teaspoon salt
  • 1          cup granulated sugar
  • 1/4       cup vegetable oil
  • 1/4       cup milk
  • 2          eggs
  • 1          teaspoon pure vanilla extract

Topping:

  • 1/2       cup peppermint baking pieces
  1. Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
  2. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat on medium speed until smooth and creamy. Add sugar and peppermint extract; beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
  3. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
  4. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 20 minutes.
  5. Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into 16 squares.

Cranberry Orange Bread Pudding

Recipe courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 65 minutes
Servings: 12

Pudding:

  • 1          loaf Texas toast or day-old bread
  • 1-2       tablespoons softened butter
  • 1 1/2    cups fresh cranberries
  • 6          eggs
  • 3/4       cup granulated sugar
  • 3 1/2    cups 2% milk
  • 1          teaspoon freshly grated orange zest
  • 1/4       cup fresh orange juice
  • 1/4       cup unsalted butter, melted and slightly cooled
  • 1 1/2    teaspoons vanilla extract
  • 1/8       teaspoon ground cinnamon
  • 1 1/2    tablespoons coarse granulated sugar (optional)

Orange Custard Sauce:

  • 3          egg yolks
  • 1/4       cup granulated sugar
  • 1          cup half-and-half
  • 1/2       teaspoon freshly grated orange zest
  1. To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out.
  2. Preheat oven to 375 F.
  3. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread.
  4. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.
  5. To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce.
  6. Serve bread pudding with warm custard sauce over top.

Gingerbread Cupcakes with Whipped Vanilla Buttercream

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20

Cupcakes:

  • 1 1/2    cups all-purpose flour
  • 1 1/2    tablespoons ground ginger
  • 2          teaspoons ground cinnamon
  • 1/4       teaspoon ground cloves
  • 1/2       teaspoon ground nutmeg
  • 1/2       teaspoon salt
  • 1 1/2    cups unsalted butter, at room temperature
  • 1 1/2    cups granulated sugar
  • 3          tablespoons molasses
  • 4          large eggs
  • 2          teaspoons vanilla extract

Whipped Vanilla Buttercream:

  • 1          cup (2 sticks) butter, softened
  • 2          teaspoons vanilla extract
  • 4          cups powdered sugar
  • 2-4       tablespoons heavy whipping cream
  • 1          pinch salt
  • cinnamon, for topping
  1. Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
  2. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
  3. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
  4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
  5. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

Source: United Dairy Industry of Michigan

Holiday 21 October 2020

Make Small Holiday Celebrations Special with a Fresh Menu

(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal, but you can make the most of the situation with these tips to add intimacy and special meaning to celebratory moments:

  • Use special dishes, glassware and linens to convey the tone of the celebration. Go ahead and use your best dishes or enhance your everyday plates with the use of cloth napkins or a festive tablecloth. Bring out the fancy glasses to savor every sip.
  • Arrange visually appealing, individual mini-snack platters for each person. Combine grapes with a special cheese, crackers, olives and nuts for an easy way to curb appetites before the main course.
  • Set a festive table with a simple but creative centerpiece. For instance, you can combine candles, flowers and draped bunches of colorful grapes. Place votive candles on mirrors for added shimmer and sparkle. Tie a gold or silver wire ribbon bow around the napkins at each place setting. Handwritten place cards with guests’ names can add a surprising and special touch.
  • Stay healthy to enjoy the holidays. Choose healthy foods like fruits and vegetables that help support the immune system. Maintain your exercise schedule as much as possible and ensure you are getting enough sleep.
  • Opt for homemade over processed foods for signature dishes then reinforce with prepared items to fill out the menu, if needed. Let your guests bring part of the meal or something to contribute to the festivities.

Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

Start the meal with a simple but beautiful salad such as Grape and Spinach Salad with Raspberry Balsamic Dressing, where the grapes provide festive color and pleasing texture. Pair your chosen entree with Warm Farro Salad with Grapes and Delicata Squash for a hearty side dish that can also be served on its own. Finally, cap off the celebration with homemade Grape and Apple Sheet Pan Pie.

Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.

Create the Perfect Appetizer Plate

Delight your guests with individual appetizer plates this season by considering color, texture and presentation. Remember, this is the prelude to the meal, so small portions are perfectly fine. Consider this starter list:

  • Cheese
  • Nuts
  • Fresh grapes
  • Olives
  • Hummus
  • Marinated artichoke hearts
  • Salami slices
  • Spinach or other dips
  • Dolmades (stuffed grape leaves)
  • Roasted red peppers
  • Crackers
  • Pita triangles
  • Thin breadsticks
  • Pretzels
  • Jam or honey

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

  • 8          cups fresh baby spinach, washed
  • 4 1/2    cups California grapes
  • 1 1/4    cups mandarin orange segments, drained if using canned
  • 1/3       cup thinly sliced red onion
  • 3/4       cup bottled light balsamic vinegar and oil dressing
  • 1/4       cup orange juice
  • 3          tablespoons raspberry jam
  • 3/4       cup crunchy chow mein noodles
  1. In large salad bowl, combine spinach with grapes, oranges and onion.
  2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles.

Grape and Apple Sheet Pan Pie

Prep time: 1 hour
Cook time: 50 minutes
Servings: 16

Dough:

  • 4          cups all-purpose flour
  • 1 1/2    tablespoons sugar
  • 2          teaspoons kosher salt
  • 3 1/2    sticks cold unsalted butter, cut into 1/2-inch cubes
  • 1          cup ice water, plus additional if needed

Filling:

  • 3          pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
  • 4          cups black California grapes
  • 3/4       cup sugar
  • 2          tablespoons all- purpose flour
  • 2          tablespoons lemon juice
  • 1          pinch salt
  • 1          egg
  • 1          tablespoon water
  • demerara sugar, for garnish
  1. To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
  2. To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
  3. To assemble pie: Heat oven to 375 F.
  4. Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
  5. Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.

Warm Farro Salad with Grapes and Delicata Squash

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 8

  • 3          pounds delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
  • 3 1/2    tablespoons extra-virgin olive oil, divided
  • 1          teaspoon coarse salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1          pinch cayenne pepper
  • 1 1/2    cups farro
  • 2          cups water
  • 3 1/2    tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1 1/2    cups halved California grapes
  • 1/2       cup chopped parsley
  1. Heat oven to 425 F.
  2. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
  3. While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.

Note: Acorn or butternut squash may be substituted for delicata squash.

Source: California Table Grape Commission

Holiday 20 October 2020

Rich, Flavorful Recipes for Memorable Holiday Moments

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

  • 1/2       cup California Walnuts
  • 2          cups cranberries
  • 1/2       cup orange juice
  • 1/2       cup maple syrup
  • 1/4       teaspoon ground ginger
  • 1          orange, zest only

Overnight Walnut French Toast:

  • 8          slices Texas Toast or 1-inch thick slices French bread
  • 1/4       cup butter, melted, plus additional for baking dish, divided
  • 2 1/2    cups milk or walnut milk
  • 1/2       cup sugar
  • 2          teaspoons vanilla extract
  • 1          teaspoon cinnamon
  • 6          eggs
  1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
  2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
  3. Transfer to container and refrigerate once cooled.
  4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
  5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
  6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
  7. Cover and refrigerate a few hours or overnight.
  8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

  • 1          cup butter, plus additional for greasing pan, divided
  • 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
  • 1          cup water
  • 2 1/4    cups sugar
  • 1          teaspoon peppermint extract
  • 3          eggs
  • 2          cups flour
  • 3/4       teaspoon baking powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon baking soda
  • 1/2       cup buttermilk
  • 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

  • 1/3       cup dark chocolate chips
  • 3          tablespoons butter
  • 2          tablespoons milk
  • 1/2       teaspoon peppermint extract

Toppings:

  • 1/2       cup coarsely chopped California Walnuts
  • 1/2       cup crushed peppermint candy
  1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
  2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
  3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
  4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
  5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
  6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts

Meal Ideas 18 August 2020

Improve Heart Health with Daily Nutrition from a Refrigerator Staple

(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.

For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.

A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.

The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.

“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”

Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.

“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”

With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.

For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.

Poached Salmon with Collard Green Salad

  • 1 1/4    cups Florida Orange Juice, divided   
  • Nonstick cooking spray
  • 1          pound salmon filets
  • 1          cup white wine
  • 2          cloves garlic, smashed
  • 2          teaspoons finely grated fresh ginger, divided
  • 2          tablespoons olive oil
  • 1          tablespoon apple cider vinegar
  • 1          tablespoon finely minced shallot
  • salt, to taste
  • pepper, to taste
  • 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
  • 1/2       cup toasted, slivered almonds
  1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
  2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
  3. Pour poaching liquid over salmon and cover with aluminum foil.
  4. Poach in oven 15-20 minutes, or until salmon is cooked through.
  5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
  6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
  7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
  8. Season with additional salt and pepper, to taste, and serve.

Orange Kale Smoothie

Servings: 2

  • 2          cups Florida Orange Juice
  • 1/4       cup frozen pineapple
  • 1          cup kale, tough stems removed
  • 4          mint leaves
  1. In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
  2. Pour into tall glass.

Source: Florida Department of Citrus

Videos 03 January 2020

Cranberry Orange Pork Loin

(Culinary.net) Whether you’re looking for a family meal or a dish to feed a different type of crowd, taking advantage of kitchen tools like your slow cooker can help take the effort out of preparation. Flavored using cranberries and oranges, this Cranberry-Orange Pork Loin is a classic dish that’s perfect for entertaining any type of group.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Cranberry Orange Pork Loin

  • 1          tablespoon oil
  • 1          pork loin (4 pounds), tied at 1-inch intervals
  • 14        ounces cranberry sauce
  • 1          cup dried cranberries
  • 3/4       cup orange juice
  • 1/8       teaspoon cinnamon
  • 3          strips orange zest
  • salt, to taste
  • pepper, to taste
  1. In skillet over medium heat, heat oil.
  2. Sear pork loin on all sides.
  3. In slow cooker, stir cranberry sauce, dried cranberries, orange juice, cinnamon and orange zest until combined. Set pork loin in middle of sauce mixture and drizzle sauce over meat.
  4. Cover and cook on low 4 hours, or until meat reaches 140-145 F.
  5. Transfer pork to cutting board. Remove twine.
  6. Strain cranberries from slow cooker; set aside. Pour strained liquid into skillet. Add salt and pepper, to taste. Simmer 7-8 minutes.
  7. Spoon cranberries and sauce over pork loin.
Holiday 10 April 2019

Grill Up a Great Father's Day

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

  • Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
  • Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
  • To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

  • 2 Zespri green kiwifruit, peeled, finely diced
  • 1 tablespoon golden raisins
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

  • 1 pound lean ground turkey
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 mini burger or small dinner rolls, split and toasted
  1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

  • 2 Zespri green kiwifruit, peeled, chopped
  • 2 ounces vodka
  • 2 ounces gin
  • 2 ounces Lillet Blanc
  • 1 cup ice
  1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

  • 1 cup vanilla soymilk, fortified (or regular milk)
  • 1 cup orange juice, calcium fortified
  • 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  • 1 banana, sliced
  • 1/2 cup ice cubes
  • 2 tablespoons soy protein powder
  • 1 teaspoon honey
  1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

  • 2 Zespri green kiwifruit, peeled and cut into halves
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1 teaspoon ginger, fresh, grated
  • 1/2 teaspoon cinnamon, ground
  • 8 Zespri green kiwifruit, peeled and cut in half widthwise
  • 2 peaches, peeled, pitted and cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  • 8 strawberries, hulled
  • 2 bananas, peeled and cut into 1-inch pieces
  • 8 wooden skewers
  1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
  2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
  3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

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