(Family Features) From fajitas and tacos to everything in between, fueling your Cinco de Mayo fiesta starts with delicious food that brings everyone to the table. Traditional dishes and new twists on classics can be equally satisfying whether you’re feeding your nearest and dearest or hosting the entire neighborhood.

Start with these Vegan Apple and Black Bean Fajitas for a plant-forward spin on a popular dish that features sauteed apples, peppers, zucchini, jicama, onion and jalapeno. The craveable texture and crunch of Envy Apples – a leading apple variety available at Whole Foods and other major grocery stores – shine both in the mixture of sauteed produce and sliced raw into sticks for a crunchy finish with added sweetness. Plus, their flesh remains whiter longer, even after slicing, so this dish looks as good as it tastes.

For those seeking some added protein, turn to Crisp Apple Tacos featuring pork tenderloin topped with cabbage, apples, carrots and a honey-infused homemade dressing. Ideal for a crowd, you can split the sauteed tenderloin, sliced produce, dressing and other favorite toppings among serving bowls to let guests create their own Cinco-inspired masterpieces.

These moments among friends and family can be uplifted with the aroma and flavor of Envy Apples that offer an invitation to savor special occasions. Their balanced sweetness provides the ultimate apple experience from holidays and family gatherings to quiet evenings at home.

To find more recipes for family meals and beyond, visit EnvyApple.com.

Vegan Apple and Black Bean Fajitas

• 1 bell pepper, sliced, seeds removed
• 1 zucchini, sliced
• 1 small jicama, sliced
• 3 Envy Apples, sliced
• 1 yellow onion, sliced
• 1 jalapeno, sliced, seeds removed
• 1 teaspoon garlic
• 1teaspoon ground cumin
• 2 sprigs fresh oregano
• 1 teaspoon chili pepper (optional)
• salt, to taste (optional)
• pepper, to taste (optional)
• 1 cup cooked black beans
• 1 lime
• 3 sprigs fresh cilantro
• 4 small flour tortillas

1. In skillet over high heat, saute bell pepper, zucchini, jicama and half the apple slices. Set aside.
2. In same hot skillet, saute onions, jalapenos and garlic until lightly caramelized. Combine with sauteed apple mixture. Season with cumin and oregano. Add chili powder and salt and pepper, to taste, if desired.
3. Add cooked black beans to saute mixture. Top with squeeze of lime. Garnish with cilantro and remaining raw apple slices.
4. Serve with tortillas.

Crisp Apple Tacos

• 1/2 pound pork tenderloin
• 3 tablespoons olive oil
• 1 teaspoon salt, plus additional, to taste, divided
• 1 teaspoon pepper, plus additional, to taste, divided
• 2 Envy Apples, divided
• 3 sprigs rosemary
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 1 cup shredded green cabbage
• 4 tablespoons honey
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1 tablespoon white vinegar
• 12 soft taco shells
• 2 tablespoons sour cream
• 1 lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.

To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.

They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.

For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.

Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.

When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.

Visit chickenofthesea.com to find more nutritious recipe inspiration.

Everything Bagel Salmon Brown Rice Bowl

Total time: 10 minutes
Servings: 1

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
• 1 cup cooked brown rice
• roasted nori seaweed sheets or pieces, crushed
• 1 small avocado, sliced
• 2 tablespoons shredded carrots
• 2 tablespoons shredded radishes
• 2 tablespoons minced cilantro
• 2 teaspoons furikaki seasoning (Japanese rice seasoning)
• 2 tablespoons Sriracha mayo

1. In bowl, top cooked brown rice with crushed seaweed sheets.
2. Add sliced avocado and top with salmon.
3. Add carrots, radishes and cilantro.
4. Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.

Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers

Total time: 20 minutes
Servings: 2-3

• 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
• 3 mini sweet peppers, halved, seeds removed
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• fresh cracked black pepper, to taste

1. Preheat oven to 400 F. Lay parchment or foil over baking pan.
2. Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
3. Divide lemon garlic tuna evenly between six mini pepper halves.
4. Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
5. Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.

Source:

Chicken of the Sea

(Family Features) Bolstering your immune system during winter, when coughs and colds seem to take control, is a must for the entire family. Supporting your wellness can start in a simple place – with the foods you eat and drink.

Consider an easy choice for any season like Florida Orange Juice, which can help you and your loved ones get the vitamins and minerals you need all winter long. With 100% of the daily recommended value of vitamin C in every 8-ounce serving along with key nutrients like potassium and magnesium, there’s a reason it’s referred to as the “Original Wellness Drink.”

With no added sugar or artificial flavor, it provides the benefits you need without the additives you don’t. It contains natural sugar from the whole fruit for a delicious solution that’s one of nature’s nutrient-rich foods with vitamins, minerals and phytonutrients. Plus, it’s easy to use as a nutritional ingredient in wintertime favorites like this comforting Orange Juice and Coconut Chickpea Soup or to start your day strong with a Superfruit Breakfast Smoothie.

Paired with a healthy lifestyle, 8 ounces of 100% orange juice may help support a healthy immune system as an excellent source of vitamin C and a good source of vitamin D in fortified juices. Vitamin C is commonly associated with helping maintain and strengthen healthy immune systems by protecting cells and promoting the production and function of immune cells. Meanwhile, vitamin D also plays an important role in regulating immune response by helping immune cells fight off bacteria and viruses.

“Safeguarding your health against the spread of illness is important year-round, especially during colder months when reports of cold and flu increase,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “A key step in supporting your immune system is maintaining a well-balanced diet that is high in essential nutrients. Incorporating an 8-ounce glass of 100% orange juice can help you meet the recommended daily value of vitamin C and support your hydration.”

Beneficial plant compounds, like those in Florida Orange Juice, along with flavonoids and colorful carotenoids work to support the immune system by fighting inflammation and helping cells communicate, which can help strengthen immune responses when encountering infections.

Additionally, 100% orange juice is a source of phytonutrients like hesperidin, which has been shown in clinical studies to have antioxidant-like properties, heart health benefits and may help reduce inflammation. Hesperidin has also been linked with benefits related to cognitive function, immune system function and bone health.

To find more information and immunity-boosting winter recipes, visit FloridaJuice.com.

Orange Juice and Coconut Chickpea Soup

Servings: 8

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 red bell pepper, diced
• 1 1/2 cups diced carrots
• 1 1/2 teaspoons kosher salt
• 3 cloves garlic, finely grated
• 1/2 teaspoon ground cardamom
• 1 quart vegetable broth
• 1 can (14 ounces) light coconut milk
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1/2 cup Florida Orange juice
• chopped cilantro (optional)

1. In medium saucepan over medium high, heat olive oil until it shimmers.
2. Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
3. Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
4. Add vegetable broth, coconut milk and chickpeas; bring to simmer.
5. Decrease heat to low and cook until carrots are tender, about 10 minutes.
6. Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
7. Serve garnished with cilantro, if desired.

Superfruit Breakfast Smoothie

Servings: 2

• 8 ounces Florida Orange Juice
• 4 ounces dark sweet cherries
• 2 ounces pomegranate juice

1. In blender, puree orange juice, cherries and pomegranate juice then serve.

(Family Features) Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.

Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil.

For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.

To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find pre-packaged or available for slicing at many gourmet deli counters and specialty food stores. Containing no additives, preservatives or hormones, Parma ham contains no additives, preservatives or hormones and is 100% natural. Aged twice as long as many other options, it creates a depth of flavor that’s delicate and sweet-savory with a buttery texture.

Find more easy appetizers perfect for entertaining at parmacrown.com.

Fresh Snack Board

• 1/3 pound Prosciutto di Parma
• 1 apple, sliced
• 1 handful pecans, walnuts or almonds
• 1/2 cup pomegranate seeds
• 1/2 cup fig jam
• 1/2 pound sharp cheddar cheese, sliced
  crackers

1. On charcuterie board or platter, arrange prosciutto, apple slices, nuts, pomegranate seeds, fig jam and cheddar cheese slices. Serve with crackers.

Prosciutto Pizza

Yield: 8 slices

• Olive oil
• flour
• 1 container (16 ounces) store-bought pizza dough
• 1/4 cup tomato sauce
• 4 ounces fresh mozzarella, cubed
• 5 slices Prosciutto di Parma
• 6 fresh basil leaves

1. Remove dough from refrigerator and let sit at room temperature at least 30 minutes. Preheat oven to 500 F. Grease baking sheet with olive oil.
2. Roll out pizza dough onto floured work surface to form oblong shape about 16 inches long and 12 inches wide. Remove to oiled baking sheet and stretch out edges to fill length of baking sheet.
3. Bake 4 minutes. Remove from oven and evenly spread tomato sauce over surface, leaving 1/2 inch from edges bare. Dot with mozzarella. Bake until edges are golden and mozzarella is bubbling, about 12 minutes.
4. Drape prosciutto over mozzarella. Garnish with fresh basil.

Sweet Potato Rounds

Yield: 16-20 rounds

• 2 medium sweet potatoes
• 2 teaspoons olive oil
• salt, to taste
• 2 tablespoons butter
• 1 bunch fresh sage, stems removed
• 4 ounces goat cheese
• 8 slices Prosciutto di Parma, halved

1. Preheat oven to 425 F. Line baking sheet with foil or parchment paper. Peel and slice sweet potatoes into 1/2-inch rounds. In medium bowl, toss sweet potatoes with oil and lightly season with salt, to taste. Arrange rounds in single layer on prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes, flipping halfway through.
2. In small skillet over medium heat, bring butter to simmer. Add half the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt, to taste. Repeat with remaining sage leaves. Reserve 2 teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth.
3. To make rounds, remove goat cheese to plastic zip-top bag. Cut off one corner and pipe small dollops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf.

Crudites Platter

Platter:

• 8 asparagus
• water
• 2 soft-boiled eggs
• 5 baby carrots, halved lengthwise
• 4 radishes with tops, halved lengthwise
• 1 head little gem lettuce, quartered
• 6-8 slices Prosciutto di Parma

Dip:

• 2 teaspoons white miso
• 1 tablespoon lemon juice
• 1 teaspoon water
• 1/2 cup full-fat Greek yogurt
• 2 tablespoons chopped herbs (dill, tarragon or parsley)
• 1/4 teaspoon salt
• fresh black pepper, to taste

1. To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
2. To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
3. Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
4. To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.

Source: Prosciutto di Parma

(Family Features) Before the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.

Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Add Savory Spice to Game Day Celebrations

Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Game Day Buffalo Chicken Dip

Servings: 3-4

• 2 cups shredded chicken
• 8 ounces cream cheese
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 heavy pinch dried dill
• 1/2 cup hot sauce
• 2 green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

Score a Touchdown with a Game Day Dip

One of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.

This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.

Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.

Game Day Taco Dip

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 12

• 1 pound ground beef
• 1 package (1 ounce) taco seasoning
• 1/4 cup water
• 2 tablespoons minced cilantro
• 1 can (16 ounces) refried beans, zesty salsa flavor
• 1 jar (16 ounces) thick and chunky salsa, medium or hot
• 2 cups guacamole
• 1/2 cup sour cream
• 3 packages (5 ounces each) Fresh Express Butter Supreme
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup tomatoes, chopped
• 1 can (2 1/4 ounces) sliced black olives, drained
• 1 package (14 ounces) tortilla chips

1. In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.
2. In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.
3. Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
4. Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2 cup butter, cubed
• 1/3 cup flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 10 chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Source: Fresh Express

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.

However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

• Nonstick cooking spray
• 1 1/2 cups whole grain sorghum flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 1/3 cup firmly packed light brown sugar
• 3 large egg whites
• 1/4 cup canola or corn oil
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

• 2 tablespoons whole grain sorghum flour
• 2 tablespoons light brown sugar
• 2 tablespoons uncooked quick-cooking rolled oats
• 2 tablespoons chopped pecans
• 2 tablespoons light tub margarine
• 1/2 teaspoon ground cinnamon

1. To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In large bowl, stir sorghum flour, cinnamon and baking soda.
3. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
4. To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
5. Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)

• 1 cup uncooked whole-grain sorghum
• 2 teaspoons toasted sesame oil
• 2 medium garlic cloves, minced
• 1 teaspoon gingerroot, peeled and minced
• 1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
• 1 cup snow peas, trimmed and halved
• 1/2 cup carrot strips, sliced into matchsticks
• 1/2 cup red bell pepper, diced
• 1/2 cup button mushrooms, thinly sliced
• 1/2 cup frozen shelled edamame, thawed
• 2 large eggs
• 2 tablespoons low-sodium soy sauce, divided
• 1/2 cup water chestnuts, rinsed and drained
• 1/4 cup green onions, diagonally sliced

1. Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
2. In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
3. In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
4. Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
5. Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
6. Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

• 2 teaspoons cornstarch
• 1/3 cup water
• 1 cup blueberries
• 1 tablespoon sugar
• 1 1/2 teaspoons vanilla extract

Pancakes:

• 1/2 cup quick-cooking rolled oats
• 1/2 cup whole grain sorghum flour
• 1 1/2 tablespoons firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup fat-free milk
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 tablespoon canola or corn oil

Topping:

• 1/2 cup fat-free plain Greek yogurt

1. To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
2. To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
3. In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
4. Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
5. Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
6. Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

Source: American Heart Association 

(Family Features) When your family’s favorite dishes inevitably grow tired, a touch of sweetness may be all you need to freshen up the flavor of classic recipes. Keep tried-and-true dinners on the table with a simple addition that complements the tastes you know and love: fresh fruit.

With its craveable texture and crunch, balanced sweetness and beautiful golden red color, an option like Envy Apples can be enjoyed as part of delicious meals. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also plays up when combined with pasta, shrimp, Parmesan, toasted almonds and more in this Apples and Pesto Farfalle.

To change up Taco Tuesday, bite into these Crisp Apple Tacos and believe in the uplifting aroma and flavor of apples as an invitation to savor those small moments around the family table. It can be your ultimate apple experience and introduce loved ones to new ways to rethink their favorite weekly meals.

Plus, because Envy Apple slices naturally stay white longer than other varieties, they maintain their beauty while you cook so finished dishes look as delicious as they taste.

To find more ways to sweeten up family meals, visit EnvyApple.com.

Apples and Pesto Farfalle

• 1 pound farfalle pasta
• 3 1/2 teaspoons kosher salt, plus additional for cooking pasta, divided
• 1/3 cup extra-virgin olive oil, plus additional for cooking pasta, to taste, divided
• 1 bunch parsley leaves
• 1 cup toasted almonds
• 1 cup shredded Parmesan
• 2 tablespoons lemon juice
• 30 turns fresh cracked pepper
• 2 cups cooked peas
• 2 Envy Apples, diced

• 1 bunch chives, thinly sliced
• 1 block Parmesan
• 20 shrimp
• 2 tablespoons canola oil
• 1/2 teaspoons coarse pepper

1. Cook pasta in salted boiling water until just tender. Drain and toss gently with olive oil, to taste, then set aside.
2. In food processor, pulse parsley leaves, almonds, shredded Parmesan, 2 teaspoons kosher salt, lemon juice and cracked pepper. Once pulsed, turn processor on high and drizzle in 1/3 cup olive oil until well incorporated.
3. Toss pasta with fresh pesto until well coated. Fold in peas, apples and chives. Using peeler, shave thin slices off Parmesan block over pasta for garnish.
4. Preheat grill or grill pan over high heat.
5. Toss shrimp in canola oil, 1 1/2 teaspoons salt and coarse pepper. Grill 2 minutes on each side, or until charred slightly. Spread evenly over pasta and serve.

Crisp Apple Tacos

• 2 Envy Apples
• 1/2 pound pork tenderloin
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 rosemary sprigs
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 1 cup shredded green cabbage
• 4 tablespoons honey
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1 tablespoon white vinegar
• salt, to taste
• pepper, to taste
• 12 tortillas
• 2 tablespoons sour cream
• 1 lime, cut into wedges

1. Slice half of one apple into thick wedges; reserve. Slice remaining half into thin sticks; reserve. Slice second apple into thin wedges; reserve.
2. Cut pork crosswise into 1-inch round medallions. Coat pork medallions with olive oil, salt and pepper then add to saucepan over medium heat. Add thick apple wedges to saucepan.
3. Add rosemary to saucepan and cook 2-3 minutes. Flip pork and cook 2-3 minutes until pork is slightly golden and cooked through.
4. Let pork rest 3 minutes then slice into strips.
5. In serving bowl, toss thin apple sticks, carrots, red cabbage and green cabbage. Mix honey, mayonnaise, mustard and vinegar. Add salt and pepper, to taste.
6. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
7. Top tortillas with pork, slaw, sour cream and squeezes of lime. Top with thin apple wedges.

Source: Envy Apples

(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of "Carlsbad Cravings"
Prep time: 60 minutes

Caramelized Onions:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 large yellow onions, halved, sliced 1/4-inch thick
• 1-2tablespoons water (optional)
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes

Sandwiches:

• 8 large sourdough slices, 1/2-inch thick
• 1/3 cup mayonnaise
• 4 ounces fresh goat cheese, at room temperature
• 8 ounces shredded gruyere cheese, at room temperature
• 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
• 2 cups baby arugula
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of "Joy of Eating"
Prep time: 20 minutes
Cook time: 25 minutes

• 1 can (15 ounces) READ 3-Bean Salad
• 1/2 cup extra-virgin olive oil
• 1/2 medium yellow onion, diced
• 3 peeled garlic cloves, minced
• 2 pinches salt, plus additional to taste, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, plus additional to taste, divided
• 3 small carrots, trimmed, peeled and diced
• 2 celery stalks, trimmed and diced
• 1 medium zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 Parmesan rind (optional)
• 6 cups low-sodium vegetable broth
• 9-10 ounces refrigerated cheese tortellini
• 2 cups baby spinach
• jarred pesto, for serving (optional)

1. Drain and rinse bean salad; set aside.
2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

(Family Features) Work, school, extracurricular activities, social events and more can make the winter months feel frantic and it can often seem like you’re running out of time. This seasonal time crunch makes it even more difficult to answer the age-old, mealtime question kids are always asking: “What are we having?”

To help solve that daily meal dilemma and discover family-pleasing recipes that take 35 minutes or less, the RAGÚ Meal Wheel lets the entire family take an active role in choosing what’s on the menu. Simply ask one of your kids to click the “spin” button to find delicious, quick-and-easy recipes like Chicken and Broccoli Alfredo with Fettuccine and Mini Turkey Sloppy Joes.

Both easy-to-make recipes take 35 minutes or less and feature RAGÚ sauces, which come in a variety of taste-tempting classic flavors and styles, perfect for any mealtime occasion. Created 85 years ago by an Italian mother using a family recipe she brought to the United States from Naples, Italy, the sauces are made from quality ingredients like vine-ripened tomatoes, hearty vegetables, Italian cheeses, herbs and spices, allowing home cooks to “Cook Like a Mother” and quickly create affordable, crowd-pleasing meals for their busy families.

To find more quick and mouthwatering recipes to feed your family during the chilly winter months, visit RAGU.com/meal-wheel.

Chicken and Broccoli Alfredo with Fettuccine

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

• 1 tablespoon butter
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 jar RAGÚ Classic Alfredo Sauce
• 1 package (12 ounces) frozen broccoli florets, thawed
• 1 package (12 ounces) fettuccine pasta
• grated Parmesan cheese, for topping (optional)

1. In large nonstick skillet over medium-high heat, melt butter. Cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. In same skillet, add sauce and broccoli; stir. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until cooked through, about 2 minutes.
3. In separate pan, cook fettuccine according to package instructions.
4. Serve chicken, broccoli and sauce over hot fettuccine and sprinkle grated Parmesan cheese on top, if desired.

Mini Turkey Sloppy Joes

Recipe courtesy of "Honey and Birch" on behalf of RAGÚ
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 teaspoon extra-virgin olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 cup finely diced carrots
• 1 medium green pepper, diced
• 1 medium red pepper, diced
• 1 jar RAGÚ Simply Chunky Marinara Sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey. Break up meat and stir frequently until browned. Add carrots, green pepper and red pepper. Cook 5 minutes until vegetables begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, salt and pepper. Stir and bring to boil. Reduce heat to simmer and partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Source: RAGÚ

(Family Features) Sharing a delicious, home-cooked meal with loved ones is something to look forward to and preparing such a meal can be easier than you think. Simple touches that add some flair make all the difference. For example, adding grapes as a signature ingredient adds a unique color and flavor accent that turns everyday meals into something special.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, Grapes from California are an essential ingredient to keep on hand. In this Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips, the grapes – thanks to their delicate sweetness and juicy texture – enhance the savory chicken and earthy vegetables and bring all the flavors together for a delicious meal.

Visit GrapesfromCalifornia.com to find more sweet recipes fit for family gatherings.

Watch video to see how to make this recipe!

Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips

Servings: 4

•             Nonstick cooking spray (optional)
• 2          tablespoons extra-virgin olive oil
• 2 1/2    teaspoons ground cumin
• 1 1/4    teaspoons turmeric
• 1/2       teaspoon sea salt
• 2          large garlic cloves, minced
• 4          bone-in chicken thighs, skin removed and visible fat trimmed
• 2          medium onions, sliced 1/3-inch thick
• 3          carrots, peeled and cut in 2-by-1/2-inch sticks
• 2          medium parsnips, peeled and cut in 2-by-1/2-inch sticks
• freshly ground pepper, to taste
• 1 1/4    cups red Grapes from California

1. Heat oven to 400 F with rack in center. Line shallow baking sheet (10-by-15 inches or 11-by-17 inches) with parchment paper or foil. If using foil, spray with nonstick cooking spray.
2. In large bowl, stir oil, cumin, turmeric, salt and garlic. Add chicken, turning to coat, then transfer smooth side up to baking sheet. Add onions, carrots and parsnips to bowl and toss in remaining spiced oil then distribute around chicken on baking sheet. Season with freshly ground pepper, to taste.
3. Roast chicken and vegetables 25 minutes. Sprinkle grapes over vegetables and roast about 5 minutes until juices run clear when chicken is pierced with tip of small, sharp knife.
4. Note: For softer roasted grapes, add to pan earlier.
5. Nutritional information per serving: 410 calories; 31 g protein; 34 g carbohydrates; 17 g fat (37% calories from fat); 3.5 g saturated fat (8% calories from saturated fat); 155 mg cholesterol; 470 mg sodium; 6 g fiber.

Source: California Table Grape Commission