(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.
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
- 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
- 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
(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.
Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.
Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.
1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.
A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.
A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.
A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.
For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.
To access more recipes and tips, visit bluecirclefoods.com.
Smoked Salmon Rolls with Cream Cheese and Caper Filling
Recipe courtesy of chef Nora Pouillon
- 4 ounces Blue Circle Smoked Salmon
- olive oil
- 6 ounces cream cheese
- 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
- 1/2 medium red onion, finely diced
- 1 tablespoon chopped Italian parsley
- salt, to taste
- pepper, to taste
- Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
- Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
- Place thick line of cream cheese mixture along long side of salmon.
- Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
- Chill in refrigerator 2-3 hours or overnight to firm up roll.
- To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
- Place rolls on serving plate and garnish with additional capers, if desired.
Smoked Salmon Cucumber Boats
Recipe courtesy of chef Nora Pouillon
- 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
- 1 medium tomato, seeded and cut into tiny pieces
- 1/4 cup scallions, finely chopped
- 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
- 1 tablespoon lemon juice
- 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
- salt, to taste
- pepper, to taste
- Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
- Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
- Fill cucumber halves with smoked salmon mixture.
- Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
- To serve, place pieces on platter and garnish with additional dill, if desired.
Source: Blue Circle Foods
(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.
One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.
Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.
To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.
Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.
Garlic Shrimp with Jasmine Rice
Prep time: 15 minutes
Cook time: 10 minutes
- 1 cup jasmine rice
- 1/2 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
- 1 1/2 cups water
- 2 tablespoons Mizkan Organic Rice Vinegar
- 1/4 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable stock
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 1 pound (about 21-25) raw shrimp, peeled and deveined
- 1/4 cup red onion, large chopped
- 2 teaspoons garlic, minced
- 1 cup red bell pepper, chopped
- 1/2 cup carrots, shredded
- 1 cup sugar-snap peas
- 1 cup broccoli florets
- 2 scallions, sliced
- 2 teaspoons sesame seeds
- To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
- To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
- In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
- Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
- Add reserved sauce and cook 2 minutes until thickened.
- Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.
Miso-Glazed Salmon Bento
Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
- 1/4 cup miso paste
- 2 tablespoons Mizkan Mirin Sweet Cooking Seasoning
- 1 tablespoon sake
- 2 skinless center-cut salmon fillets (6 ounces each)
- 1 cup thinly sliced seedless cucumbers
- 1 teaspoon kosher salt
- 2 tablespoons Mizkan Seasoned Rice Vinegar
- 2 cups cooked short-grain sushi rice, cooled
- 1 tablespoon thinly sliced green onions
- 1 teaspoon toasted sesame seeds
- 6 cherry tomatoes
- 2 lemon wedges
- In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
- Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
- In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
- Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.
Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.
Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.
Simple Teriyaki Bowl
Prep time: 10 minutes
Cook time: 35 minutes
- 1 large boneless chicken thigh
- 2 tablespoons soy sauce
- 3 tablespoons Mizkan Mirin
- 3 tablespoons Mizkan Natural Rice Vinegar
- 1/2 scallion
- 1 tablespoon cooking oil
- 2 servings hot, cooked rice
- 1 teaspoon dried seaweed sheet (nori), sliced (optional)
- Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
- Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
- In frying pan, heat oil and cook chicken until browned.
- When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
- Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.
Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)
(Family Features) Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.
Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.
Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen.
Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette
- 1 cup Israeli couscous
- 2 tablespoons extra-virgin olive oil
- 1/2 cup carrots, thinly sliced
- 1/2 cup tomatoes, diced
- 1/2 cup parsley, leaves only
- 1 1/2 teaspoons ras el hanout (Moroccan spice blend)
- 1 teaspoon salt
- 2 chicken breasts (8 ounces each)
- 1 tablespoon harissa paste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/4 cup green California grapes
- 1 lemon, juice only
- 1 preserved lemon, rind only
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cilantro, chopped
- salt, to taste
- ground black pepper, to taste
- 1 cup red California grapes, halved
- 1/2 cup sliced almonds, toasted
- To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
- To make chicken: Heat grill to medium-high heat.
- Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
- To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
- Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.
Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.
Spiced Chickpeas and Grapes with Yogurt
Prep time: 15 minutes
Cook time: 5 minutes
- 1 can (15 ounces) chickpeas, rinsed, drained and patted dry
- 1 cup California grapes
- 1 tablespoon peanut oil
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon salt, divided
- 1 pinch red pepper flakes
- 1 cup low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 garlic clove, grated
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced scallions
- In large bowl, mix chickpeas and grapes.
- In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
- In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.
Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.
Cauliflower Steaks with Grapes
Prep time: 10 minutes
Cook time: 30 minutes
- 1 large head cauliflower, leaves trimmed off
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons finely chopped rosemary
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup halved California grapes
- 1/4 cup chopped Castelvetrano olives
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped, toasted pistachios
- Heat oven to 450 F.
- Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
- Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
- Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.
- Healthy Eating is Easy with Grapes
- Grapes are prized for their taste and crisp, juicy texture, but fresh grapes are also a heart-healthy, hydrating snack choice. Grapes contain more than 1,600 natural plant compounds, including antioxidants and other polyphenols, which help protect the health and function of the body’s cells. Grapes can be paired with other healthy foods to enhance flavor and nutrition, including dark leafy greens, cauliflower, broccoli, whole grains, legumes and lean proteins.
(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.
For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.
For more recipe inspiration, visit MrsTsPierogies.com.
Recipe courtesy of Chef Jose Garces
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons freshly ground white peppercorn
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1/8 teaspoon ground dried sage
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 2 cups flour dredge (recipe below)
- canola oil
- large kosher pickles, cut into round slices
- ranch dressing
- To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
- To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
- Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
- To serve, place fried pierogies and pickles on serving plate. Serve with ranch.
Recipe courtesy of Chef Jose Garces
- 1/2 cup, plus 2 tablespoons, vegetable oil, divided
- 3 Arbol chilies
- 1/4 cup Szechuan chili sauce
- 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
- 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
- 1/2 tablespoon Szechuan peppercorns, toasted and ground
- 1/2 cup black bean garlic sauce
- 2 cups chicken stock
- 1 tablespoon thinly sliced scallion (white parts only)
- 1 cup ground pork
- 1 teaspoon soy sauce
- 1 tablespoon unsalted butter
- 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
- 1 tablespoon peeled edamame
- 2 tablespoons firm tofu, diced
- 1 1/2 cups bean sprouts
- Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
- Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
- In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
- In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
- In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.
Source: Mrs. T's Pierogies