Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush.
Find more desserts at Culinary.net.
Watch video to see how to make this recipe!
Cool Lemon Lush
- Nonstick cooking spray
- 2 cups flour
- 1 cup butter, softened
- 2 packages (8 ounces each) cream cheese
- 1 cup sugar
- 1 lemon, juice only
- 2 instant lemon pudding mix packages (3 ounces each)
- 4 cups milk
- 1 container (12 ounces) frozen whipped topping, thawed
- chopped pecans
- Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
- In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
- In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
- Pour mixture over cooled crust. Set aside.
- In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.
(Family Features) When looking to guide your family toward healthier snacks, 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 dishes that are satisfying and delicious like these Sweet and Spicy Nachos. 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.
Find more better-for-you snack ideas at GrapesFromCalifornia.com.
Watch video to see how to make this recipe!
Sweet and Spicy Nachos
Recipe courtesy of the California Table Grape Commission
Chipotle Barbecue Sauce:
- 1 tablespoon canned chipotle pepper in adobo sauce
- 2 tablespoons barbecue sauce
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- 3 ounces baked tortilla chips (about 28 chips)
- 1/2 jalapeno, seeded, stemmed and finely minced (optional)
- 2 tablespoons finely diced red onion
- 4 ounces grilled chicken, diced (about 3/4 cup)
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup queso Cotija Mexican cheese, crumbled
- 1/2 avocado, halved, pitted, peeled and diced
- 1 cup halved California grapes
- 3 tablespoons chopped cilantro
- Heat oven to broil.
- In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
- Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
- Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
- Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.
Source: California Grapes
Save time by creating quick recipes made with nutritious, fresh milk
(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.
When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.
Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.
Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.
Creamy Vanilla Berry Ice Pops – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops.
Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.
Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.
(Family Features) Enjoy your summer with fresh fruit like strawberries in this Easy Strawberry Shortcake recipe.
Find more dessert recipes at Culinary.net.
Watch video to see how to make recipe!
Easy Strawberry Shortcake
Recipe courtesy of Pillsbury
- 1 can (5-8) Pillsbury flaky buttermilk biscuits
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 3 cups fresh strawberries, sliced
- 1/3 cup sugar
- 1/2 cup whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
- Heat oven to 375° F.
- Separate biscuits. Dip tops and sides of biscuits in melted butter. Dip biscuits, covering tops and sides, in sugar. Place sugar-side up on ungreased baking sheet. Bake 13-17 minutes, or until golden brown.
- To make strawberry mixture: In medium bowl, mix strawberries and sugar. Set aside.
- To make whipped cream: In small bowl, beat whipping cream and sugar until soft peaks form. Add vanilla and beat into mixture.
- On plate, split biscuits and put dollop of whipped cream mixture on bottom half of biscuit. Add strawberry mixture. Replace biscuit top and dollop with whipping cream.
3 ways to upgrade your summer sipping routine
(Family Features) Rosé slushies. Spiked seltzers. Boozy ice pops. Has young adults’ quest for the next party gimmick led to soulless substitutes for real, quality wines?
It’s not hard to find wines with well-balanced natural flavors, according to Leslie Sbrocco, author of “The Simple and Savvy Wine Guide.” She recommends looking for wine from different international regions, like Wines of Sicily, which guarantee value and quality, and are made from more than 400 wineries across the island.
Sbrocco also recommends these wines and entertaining tips to make your spread the center of the party for all the right reasons.
- Bring a balanced red to the barbecue. It’s an art to craft a truly balanced wine that needs nothing more to be enjoyed than a wine opener and an open mind. In fact, Sicilian red wines are crafted to be as lively and bold as the island itself. The icon of Sicilian wine-making and hero red grape, Nero d’Avola, balances elegance with drinkability and can range from royal ruby with aromas of strawberry and sour cherry to a more full-bodied red with sweet spices and cocoa. Whether it’s a ribeye or a spicy rack of ribs, Nero d’Avola can elevate a weeknight summer dinner on the patio to an elegant event.
- Freshen up summer whites. Grillo, Sicily’s most famous indigenous white grape, with an aromatic bouquet and lively citrus notes, is like a pair of fresh linen pants. When paired with delectable bites like bruschetta, ceviche or a well-crafted charcuterie board, Grillo pulls out the salinity and savory notes that come from grapes grown in close proximity to the Mediterranean Sea. The other predominant yet fuller-bodied white wine grape from Sicily is Catarrato. With notes of ripe citrus and herbal flavors, it makes for a delicious counterpart to a seasonal vegetable spread.
- Act like a sommelier. Frappato, Sicily’s cult-favorite answer to pinot noir – served chilled – is an upgrade to the ubiquitous rosé routine. It’s easy to pronounce and even easier to pair with light summer fare like these simple-to-make Open-Faced BLT Sandwiches. With its fruit-forward, lighter style, Frappato is a sommelier’s secret weapon that many people classify as pinot noir’s cool cousin. Pouring this sets the tone for even your most sophisticated set of friends.
For more food and wine pairings, visit winesofsicily.com.
Open-Faced BLT Sandwiches
Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.
Recipe courtesy of Wines of Sicily
- 6-8 strips bacon
- 1 loaf country bread
- 1 cup arugula leaves
- 1 cup cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil, plus additional to drizzle
- 1 tablespoon balsamic vinegar
- kosher salt
- ground pepper
- Heat oven to 375° F.
- Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
- Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
- Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
- To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.
Source: Wines of Sicily
(Family Features) Backyard barbecues and family picnics are plentiful during the summer months, so chances are good you’ll host (or attend) at least one event this season. While you’ll likely feast on a bevy of hamburgers, hot dogs and summer salads, a menu filled with fresh, delicious sides makes for a meal worth celebrating.
There’s certainly more than one way to create a menu for a casual backyard picnic, so it’s easy to plan dishes that everyone can enjoy. When organizing your menu, be sure to consider your guests and prepare a selection of side dishes that are both age-appropriate and satisfy a wide range of cravings. Here are some creative ways to put a twist on classic side dishes to make your meal memorable:
Pasta medley. When you’re serving a group with kids, a simple pasta salad is a must-have side that even picky eaters will enjoy. Simply prepare your favorite noodles (fun shapes like spirals or bowties if you’re thinking kid-friendly) then add an array of ingredients like cubed cheese, olives, cherry tomatoes and broccoli florets with some extra-virgin olive oil. For a more grown-up flavor, combine feta cheese and bits of fresh basil with a drizzle of Bolthouse Farms Classic Balsamic Vinaigrette dressing for an extra kick of flavor.
Naturally sweet treats. Many traditional sweet dishes are simply impractical for a hot summer day. As an alternative, something lighter can help satisfy a sweet tooth without the bulk of a heavy cake or pie. Try a mixed berry bowl with all your favorite seasonal fruits like fresh strawberries, raspberries, blackberries and blueberries. It’s a cheerful presentation and an option all ages can enjoy. Add a few sprigs of mint for garnish for a little festive fun.
Crisp coleslaw salad. A refreshing salad is almost always a crowd-pleaser. Instead of a traditional tossed garden salad, try adding some crunch with a zesty coleslaw salad. This recipe uses all chopped vegetables, allowing you to help reduce food waste by choosing veggies that are not the most beautiful on the shelf, but still taste delicious. Try using an option like Bolthouse Farms Coleslaw dressing to make these veggies and coleslaw even more delicious by giving you the classic, tangy, creamy and sweet coleslaw taste you love with less fat and fewer calories than other refrigerated brands. Just pour, mix in with cabbage and enjoy. Another tip: balance your crunchy veggies with some sweetness, like bits of apple, pear, persimmon or nectarine, for a truly flavorful salad.
Look in the refrigerated area of the produce section to pick up any of the Bolthouse Farms dressing varieties or visit Bolthouse.com to learn more.
“Ugly” Summer Coleslaw Salad
Recipe courtesy of Two Purple Figs
- 1/2 head white cabbage (about 4 cups)
- 2 scallions
- 1 carrot
- 1 apple
- 1 pear
- 1/2 bottle Bolthouse Farms® Coleslaw dressing
- 1 cup pomegranate arils (optional)
- Using shredder disc in food processor, shred cabbage, scallions, carrot, apple and pear. Add dressing and pulse until smooth.
- Sprinkle with pomegranate arils, if desired, and serve.
Content courtesy of Bolthouse Farms®.
Source: Bolthouse Farms
(Culinary.net) When you think about summer foods and outdoor gatherings, one of the first things that often comes to mind is, of course, grilling. It’s delicious, fun and perfect for the summer heat. Grilling is popular during the warm months simply for the vast amount of different foods that can be created and devoured, plus you’re outside enjoying the sunshine.
Many love to grill kebabs, fajitas and the classics: hamburgers, hot dogs and bratwursts. However, this recipe is far from those signature meats yet you still get that charred, mouthwatering taste you crave every summer (with a sweet, juicy shift).
This Grilled Pineapple with Lime Dip is sweet and tangy but also packs the flavor of summer from a flaming grill. It’s a summertime twist perfect for a change up from the classics.
Begin by creating a marinade for the pineapple and letting it chill. The Lime Dip is simple yet smooth and sweet with cream cheese, yogurt, honey and brown sugar. It also has a hint of lime juice and tangy lime zest to give it that fresh taste every summer meal needs.
Once the dip is complete, it’s time for the best part: firing up the grill. Grill the pineapple wedges on each side until they are ready to be served with the dip. It’s that easy, and all those flavors combine to create an unexpected culinary combination.
Next time the grill is calling your name, think outside the box. This is a light, vegetarian dish many will love during the hottest time of the year. Try something new this season and don’t be afraid, the outcome is wholesome and, simply put, delicious.
Find more summer grilling recipes at Culinary.net.
Watch video to learn how to make this recipe!
Grilled Pineapple with Lime Dip
- 1 pineapple
- 1/4 cup brown sugar
- 2 tablespoons lime juice
- 3 tablespoons honey
- 8 ounces cream cheese, softened
- 1/2 cup plain yogurt
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- Peel pineapple; cut into wedges.
- In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
- To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
- Heat grill to medium heat.
- Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
- Serve with Lime Dip.
(Family Features) Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms and flavors from casual favorites like burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.
By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.
One ingredient to consider adding to your repertoire is Mrs. T’s Pierogies, which are available in 14 flavors. They’re stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors, and you can grill them right alongside your favorite barbecue fare. Consider these tips from grilling expert Susie Bulloch of “Hey Grill Hey” to add some new sizzle to your grill this summer by using pierogies.
- Use good cooking oil to create a crispy exterior. Olive, avocado or canola oil can handle the heat of the grill.
- Try two-zone cooking. Start by cooking on the low-temperature side of the grill (known as indirect cooking) to slowly heat from frozen. Then move to the hot side of the grill (direct) to add a crisp texture and achieve a golden brown exterior.
- Add layers of texture. With a soft interior and crispy exterior, pierogies pair well with juicy, chewy protein and a flavorful sauce, enhancing their texture and flavors. You can create these layers with a recipe like Grilled Pierogies with Steak and Chimichurri.
- Don’t be afraid of color. Grilled to golden brown with aesthetic grill marks, you can add an extra crunch and boost of flavor.
Find more grilling recipes and ideas at mrstspierogies.com.
Grilled Pierogies with Steak and Chimichurri
Recipe courtesy of Susie Bulloch of “Hey Grill Hey”
- 1 package Mrs. T’s Classic Onion Pierogies
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tri-tip steak (2-3 pounds)
- 1 cup fresh Italian parsley, packed
- 1/4 cup fresh cilantro
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 3-4 garlic cloves, peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- To prepare Pierogies: Toss pierogies in olive oil.
- To prepare Tri-Tip Steak: In small bowl, combine salt, pepper, onion powder and garlic powder; season steak on all sides.
- To make Chimichurri Sauce: In food processor, pulse parsley, cilantro, olive oil, vinegar, garlic, red pepper, salt and black pepper until well combined but small pieces of herbs remain. Pour into serving bowl, cover and refrigerate until ready to use.
- Heat grill to 400° F for two-zone cooking. Grill steak over direct heat 3-4 minutes per side.
- After flipping steak, place pierogies over indirect heat.
- Close grill lid and cook 3-4 minutes.
- Move steak to indirect heat and move pierogies to direct heat.
- Remove from grill when pierogies are golden brown and steak is cooked to preferred doneness. Allow steak to rest before slicing.
- Layer one pierogy, one slice steak and drizzle of chimichurri sauce to assemble each bite.
Source: Mrs. T’s Pierogies
(Family Features) Fire up your summer cookouts with crowd-pleasing kebabs, which are easy to prepare and fun to experiment with because you can use nearly any combination of meats and veggies.
Skip the typical steak and try an option like Maple Leaf Farms duck breast instead. Because it’s a red meat, duck has a texture similar to steak. Plus, it’s a lighter option that’s lower in fat and calories than other red meats, and its mild flavor easily adapts to a variety of cuisines.
The Asian marinade in this Thai Barbecue Duck Kebabs recipe coats crunchy veggies and chunks of juicy, tender duck with a sweet and tangy glaze. The combination of charred, colorful veggies and smoky, grilled duck can leave your family and friends asking for more.
Find more grilling recipes and tips for cooking with duck at mapleleaffarms.com.
Thai Barbecue Duck Kebabs
Prep time: 25 minutes plus 2-6 hours inactive
Cook time: 10 minutes
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 2 teaspoons red chili pepper, finely minced
- 1/4 cup cilantro, minced
- 3 Maple Leaf Farms All Natural Boneless Duck Breasts, thawed and skin removed
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 3 red bell peppers, cored, seeded and cut into 2-inch chunks
- 12 green onions, cut into 3-inch pieces
- 2 zucchini, cut into 1-inch thick slices
- In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
- Cut duck breast meat into 2-inch cubes and place in container. Pour 1/2 bowl of marinade over duck. Cover and refrigerate 2-6 hours.
- In small saucepan over low heat, simmer remaining marinade 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Simmer 2 minutes. Remove from heat.
- Heat grill to medium heat.
- Drain duck and discard its marinade.
- Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
- Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center.
- Serve kebabs with room temperature sauce.
Add fruits, veggies to meals for plant-forward nutrition
(Family Features) Adding more fruits and vegetables is one of the simplest ways to make at-home meals healthier for your family.
Focusing your plate on more of the good stuff – vegetables, fruits, whole grains, legumes, nuts, plant-based proteins, lean animal proteins and fish – can help you cut back on the not-so-good stuff, including refined carbohydrates, added sugars, processed meats, sodium and saturated and trans fats, according to the American Heart Association.
While some may think meat makes the meal and it can be part of an overall healthy eating pattern, a survey from Aramark, the largest U.S. based food service company, found many people want to ease up on meat consumption, and 2 out of 3 want to eat more fruits and vegetables. The company made sweeping changes to incorporate more plants into its menus, resulting in meals with fewer calories, less saturated fat and reduced sodium.
Punching up the plants on your plate can lead to better nutrition in your house, too. Try putting vegetables and fruits center-stage with these heart-healthy salads.
To help encourage healthier communities, the American Heart Association and Aramark have made it simple for you to learn better nutrition and lifestyle habits and to share that information. For more recipes, tips and resources, visit heart.org/healthyforlife.
Make the Most of Seasonal Fruits and Veggies
For many people, warmer weather means more time outdoors and food cooked on the grill. To help make your meals more nutritious, consider these ideas to choose, store and enjoy warm-weather fruits and veggies:
Straight from the cob, sweet corn is packed with fiber and antioxidants and can be grilled, boiled or even microwaved. Try tossing it with a small amount of light mayonnaise, lime juice, smoked paprika and cayenne pepper for a simple version of Mexican Street Corn.
Prep is a breeze with cucumbers, which can be eaten raw with or without the peel. For a no-fuss salad, toss together cucumbers, onion and fresh dill then add a dash of sugar, salt and pepper plus a splash of cider vinegar.
Full of nutrients, including vitamins A and C and the antioxidant lycopene, tomatoes are a popular option for seasonal dishes. Store them stem-up on the counter, rather than in the fridge, to prevent bruising and enhance the flavor.
For more ways to introduce fruits and veggies to fresh, seasonal meals, visit Aramark’s wellness blog at fyp365.com.
Tangy Kale Slaw with Cilantro and Honey
Recipe courtesy of Aramark
- 2 tablespoons red wine vinegar
- 1 tablespoon light mayonnaise
- 1 tablespoon honey
- 1 1/2 teaspoons cilantro leaves, washed and chopped
- 1 teaspoon lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups kale leaves, washed, shredded and stems removed
- 1/2 cup red cabbage leaves, washed and shredded
- 1/2 cup carrot, trimmed and shredded
- 1/4 cup green onion, trimmed and thinly sliced
- In bowl, combine vinegar, mayonnaise, honey, cilantro, lime juice, salt and pepper. Whisk until well blended.
- Add kale, red cabbage, carrot and onion. Toss to coat.
- Cover and keep chilled prior to serving.
Nutritional information per serving: 40 calories; 1 g protein; 1 g fiber.
Watch video to see how to make this delicious recipe!
Black-Eyed Pea, Corn and Rice Salad
Recipe courtesy of the American Heart Association
- 2 cans (15 1/2 ounces each) no-salt-added or low-sodium black-eyed peas, rinsed and drained
- 1 can (15 1/4 ounces) low-sodium or no-salt-added whole-kernel corn
- 1 package (8 1/2 ounces) brown rice, microwaved according to package directions and broken into small pieces
- 2 medium ribs celery, chopped
- 1 medium bell pepper, seeded and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 1/8 teaspoon black pepper
- In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.
Nutritional information per serving: 231 calories; 10 g protein; 7 g fiber.
Simple Persian Salad
Recipe courtesy of the American Heart Association
- 2 medium cucumbers, seeded and diced
- 4 medium tomatoes, diced
- 1 medium red onion, diced
- 1/4 cup chopped fresh mint or parsley
- 2 tablespoons fat-free feta cheese, crumbled
- 2 medium limes, juice only
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon black pepper
- In bowl, stir cucumbers, tomatoes, onion, mint and feta. Cover and refrigerate 20 minutes.
- In small bowl, whisk lime juice, oil and pepper until well blended.
- Pour dressing over salad, tossing gently to coat.
Nutritional information per serving: 88 calories; 3 g protein; 3 g fiber.