recipes

Appetizers & Sides 26 May 2021

Add Mediterranean Flair to Your Dinner Table

(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.

Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Visit GenovaSeafood.com for more recipe inspiration.

 

Tuna Aioli Dip with Balsamic Drizzle

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4

  • 6          ounces Genova Albacore Tuna in Olive Oil
  • 1/4       cup balsamic vinegar
  • 1          dried bay leaf
  • 1          sprig fresh rosemary
  • 1⁄3       cup mayonnaise
  • 2          tablespoons capers, drained
  • 2          anchovies
  • 1/2       lemon, juice only (about 1 1/2 tablespoons)
  • raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
  1. Drain tuna, reserving 2 tablespoons oil.
  2. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
  3. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.

 

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates 

Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4

  • 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
  • 1/2       cup pine nuts
  • 4          cups arugula
  • 1          garlic clove 
  • 2          tablespoons butter (optional)
  • 1          cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
  • 2          lemons, zest only (optional)
  • 1/2       teaspoon kosher salt 
  • 1/2       teaspoon freshly ground black pepper
  • 3/4       cup extra-virgin olive oil 
  • 8          ounces whole-wheat orecchiette 
  • 1/2       cup jarred sun-dried tomatoes in oil, chopped
  • 1/2       cup dates, pitted and quartered 
  • 1/4       cup kalamata olives, pitted and chopped 
  • 1/4       cup dill, chopped (optional)
  • 1/4       cup parsley, chopped (optional)
  1. Preheat oven to 325 F.
  2. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
  3. Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. 
  4. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. 
  5. Place pesto in bowl and cover tightly to avoid discoloring.
  6. Bring large pot of salted water to boil.
  7. Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. 
  8. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
  9. Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.

Source: Genova Tuna

Videos 19 November 2020

Savory Cheese Balls

(Culinary.net) It’s the holiday season and your family can feel the cheer as loved ones fill their appetizer plates and excitement fills the air as gifts are being placed beneath the tree.

Someone asks, munching away near the table, “Wow, how did you make this?” In your mind, you think, “It was too easy.”

These Savory Cheese Balls are not only simple to make but perfect for any holiday get-together or celebration. They’re fun to create and even more enjoyable to dive in to once finished. Texture and color are the name of the game with this recipe. The result is a beautiful array of red, gold and green, all on one plate.

Start by rolling cream cheese into balls and mixing up three bowls with powerful flavors to create the three different colors. The “green” bowl gets parsley, thyme, rosemary and, of course, some garlic, just for an extra kick of seasoning. The “gold” ball calls for caraway seeds, poppy seeds and garlic. Finally, the “red” ball includes cranberries and pecans.

Simply roll each cream cheese ball around gently until it’s coated. It doesn’t get any simpler than that. Display the array of cheese balls on a festive plate for something equally cheery and heavenly. Serve the plate with crackers, fruit or vegetables for complementary dipping options.

Find more recipes and holiday fun this season at Culinary.net.

Watch video to see how to make this recipe!

 

Savory Cheese Balls

Servings: 6-12

  • 2          packages (8 ounces each) cream cheese
  • 2          tablespoons caraway seeds
  • 1          teaspoon poppy seeds
  • 2          cloves garlic, minced, divided
  • 1/4       cup parsley, chopped
  • 2          teaspoons thyme leaves, chopped
  • 1          teaspoon rosemary, chopped
  • 1/4       cup dried cranberries, chopped
  • 2          tablespoons pecans, chopped
  • crackers (optional)
  • fruit (optional)
  • vegetables (optional)
  1. Cut each cream cheese block into three squares. Roll each square into ball.
  2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
  3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
  4. In third small bowl, combine cranberries and pecans.
  5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
  6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.
Holiday 03 November 2020

Holiday Spirits to Sip On

(Family Features) Despite a holiday season that’s practically guaranteed to feel different than any other, one constant will remain for many: enjoying the tastes of favorite foods and beverages while cozied up at home. Enhance the holiday spirit and complement the meal at your table with adult beverages that call for seasonal flavors to add to the festive vibe.

Whether you prefer your drinks with a fruity twist and plenty of mix-ins or would rather opt for a simpler combination, the options are vast. Many traditional holiday drinks require a small handful of ingredients that blend, mix or shake together to create a wintry flavor that’s worth the wait.

Regardless of personal preferences, one ingredient you can rely on when creating an at-home concoction is a mixer like those from Zevia, which are naturally sweetened with stevia and include no artificial ingredients, colors or preservatives. These non-alcoholic, zero-sugar, zero-calorie mixers for cocktails (or mocktails) are available in three different flavors: Lemon Lime with Bitters, Tonic and Ginger Beer to provide a simple yet delicious complement to the ingredients of your choosing.

For a fruit-flavored solution, this Cranberry Smash Moscow Mule offers a sweet spin on the classic cocktail. Break out your favorite copper mug and let the cranberries and cinnamon sticks add festive flair to your fusion of vodka and ginger beer.

Alternately, if the sour notes of a margarita better fit your style, go for a holiday twist with this Winter White Margarita by blending in coconut milk and garnishing with cranberries and rosemary sprigs. By rimming your glasses with granulated stevia, you can add a sweet touch to each gulp.

To find more holiday cocktail ideas, visit Zevia.com/recipes/cocktails.

Cranberry Smash Moscow Mule

Servings: 1

  • 1          cup cranberries, plus additional for garnish (optional), divided
  • 3/4-1    cup water, divided
  • 2          ounces vodka
  • 1-2       ounces fresh squeezed lime juice
  • 4          ounces Zevia Ginger Beer Mixer
  • ice
  • rosemary, for garnish (optional)
  • lime slices, for garnish (optional)
  • cinnamon sticks, for garnish (optional)
  1. In saucepan, boil cranberries in 1/2 cup water until they burst.
  2. Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time.
  3. Let mixture cool to room temperature.
  4. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice.
  5. Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired.

Winter White Margarita

Servings: 6

  • 12        ounces coconut milk
  • 12        ounces silver tequila
  • 1          tablespoon orange extract
  • 2 1/2    cups ice
  • 1 1/2    cans Zevia Lemon Lime with Bitters
  • granulated stevia, for garnish (optional)
  • cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth.
  2. Rim six glasses with granulated stevia.
  3. Divide mixture among glasses and garnish each with cranberries and rosemary, if desired.

Photos courtesy of Getty Images

Source: Zevia

Holiday 20 October 2020

A Memorable Holiday Menu

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

  • 20        asparagus stalks
  • 10        slices Coleman Natural Hickory Smoked Bacon
  • 2          tablespoons olive oil
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
  2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
  3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
  • 1/4       cup olive oil
  • 2          tablespoons minced garlic
  • 3          tablespoons fresh chopped thyme
  • 3          tablespoons fresh chopped rosemary
  • 1          teaspoon salt
  • 1 1/2    teaspoons black pepper
  1. Preheat grill to high heat.
  2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
  3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
  4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
  5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
  6. Transfer meat to platter, cover with foil and let rest 10 minutes.
  7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

  • 1          bag (3 pounds) The Little Potato Company Holiday Blend
  • 10        sprigs thyme, removed from stem
  • 6          sprigs parsley, chopped
  • 4          cloves garlic, minced
  • 6          tablespoons extra-virgin olive oil
  • 1          teaspoon kosher salt
  • 1/2       teaspoon pepper
  • sour cream (optional)
  • cooked bacon pieces (optional)
  • green onion slices (optional)
  1. Preheat oven to 400 F.
  2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
  3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
  4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

Meal Ideas 30 September 2020

Holiday Centerpieces to Savor

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

  • 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
  • 2          teaspoons kosher salt
  • 2          tablespoons coarsely ground black pepper
  • 1          tablespoon vegetable oil
  • 2          tablespoons butter, divided
  • 1/3       cup brandy or cognac
  • 1          cup cream
  • 1          tablespoon Dijon mustard
  1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
  2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
  3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
  4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

  • 3          cups red wine, divided
  • 1/4       cup olive oil
  • 3          cloves garlic, minced
  • 2          tablespoons coarse ground mustard
  • 1          bay leaf
  • 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
  • 1          tablespoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon coarse ground pepper, plus additional, to taste, divided
  • 2          tablespoons canola oil
  • 1          onion, quartered
  • 4          carrots, quartered
  • 4          celery stalks, quartered
  • 1          head garlic, halved horizontally
  • 4          sprigs fresh thyme
  • 2          sprigs fresh rosemary
  • 2          cups beef stock, divided
  • 3          tablespoons unsalted butter
  1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
  2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
  3. Preheat oven to 250 F.
  4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
  5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
  6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
  7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
  8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

  • 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
  • 1          package (1.1 ounces) dry onion soup mix
  • 1          can (14 ounces) whole cranberries
  • 1          cup chili sauce
  • 1          cup ginger ale
  1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
  2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
  3. Cover with foil and bake 4 hours.
  4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

Meal Ideas 28 May 2020

Support Your Immune System with Grapes

(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.

Visit GrapesFromCalifornia.com for more nutritious family recipes

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4

Couscous:

  • 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

Chicken:

  • 2          chicken breasts (8 ounces each)
  • 1          tablespoon harissa paste
  • 1          tablespoon extra-virgin olive oil
  • 1          teaspoon salt

Vinaigrette:

  • 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
  1. 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.
  2. To make chicken: Heat grill to medium-high heat.
  3. 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.
  4. To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
  5. 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
Servings: 4

  • 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
  1. In large bowl, mix chickpeas and grapes.
  2. 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.
  3. 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
Servings: 4

  • 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
  1. Heat oven to 450 F.
  2. 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.
  3. Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
  4. 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.
  5. Healthy Eating is Easy with Grapes
  6. 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.

Source: California Table Grape Commission

Holiday 28 March 2019

Springtime Celebrations

Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare 135°F
Medium Rare 145°F
Medium160°F

-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)

-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

Choosing the Right Wine

-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.

-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.

-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.

To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner's Reserve Merlot.

  • 1 boneless leg of lamb, approximately 6 pounds

For the marinade:

  • 4 garlic cloves, smashed
  • 2 lemons, zested
  • 1/2 tablespoon fresh thyme, chopped
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 1 tablespoon fresh rosemary, chopped
  • 1 bunch parsley, chopped
  • 1 cup olive oil
  • 1/4 cup kosher salt
  1. In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
  2. Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

  • Leftover roasted leg of lamb

For tzatziki sauce:

  • 1/2 English cucumber, peeled, cut in half and seeded
  • 1 tablespoon fresh dill
  • 2 tablespoons fresh mint
  • 8 ounces Greek yogurt
  • 3 garlic cloves, minced
  • 1/2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  1. Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
  2. In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
  3. To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Serves 4
Serve with Kendall-Jackson Vintner's Reserve Syrah.

  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 bunch parsley leaves, chopped
  • 1/2 bunch mint leaves, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 lamb loin chops
  1. In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
  2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
  3. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For potatoes:

  • 1/4 cup olive oil, divided
  • 1 1/2 pounds fingerling potatoes, cut in half lengthwise
  • 4 garlic cloves, crushed
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Place a sheet pan in the oven and preheat to 425°F.
  2. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
  3. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

For green beans:

  • Kosher salt
  • 1/2 pound green beans, stems removed
  • 1 tablespoon butter
  • Freshly ground black pepper
  1. In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
  2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

Source: The American Lamb Board / Kendall-Jackson

Meal Ideas 27 March 2019

Recipe Remix

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

  • 6 ounces dry whole grain penne or rotini pasta
  • 1 cup cooked chicken breast meat, cut into bite-size pieces
  • 1 cup grape tomatoes, quartered
  • 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 4 medium garlic cloves, minced
  • 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
  • 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
  • 1/8 to 1/4 teaspoon crushed red pepper, optional
  • Salt and pepper to taste
  • 2 ounces feta cheese, crumbled (1/2 cup)
  1. Cook pasta according to package directions.
  2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

  • 2 tablespoons Pompeian Extra Light Tasting Olive Oil
  • 1/4 cup finely chopped red onion
  • 1 cup diced fresh or frozen, thawed mango
  • 2 tablespoons sugar
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated ginger

Couscous Cakes:

  • 1 1/3 cups water
  • 2/3 cup original couscous
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped cilantro leaves
  • 2 large egg whites
  • 2 tablespoons all purpose flour
  • 1/4 cup Pompeian Classic Mediterranean Olive Oil
  • 1/2 teaspoon salt
  1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
  2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
  3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
    Drain on paper towels. Repeat with remaining oil and couscous mixture.
  4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

  • 12 ounces Italian bread, cut in half lengthwise

Dressing:

  • 1/3 cup Pompeian Extra Virgin Olive Oil
  • 2 tablespoons Pompeian Red Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
  • 2 medium garlic cloves, minced
  • Salt and pepper to taste
  • 1/8 teaspoon dried pepper flakes, optional
  • 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

  • 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
  • 1 large tomato, thinly sliced
  • 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
  1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
  2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
  3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

Meal Ideas 26 March 2019

Crowd-Pleasing Easter Brunch

(Family Features) Easter is a time to celebrate with friends and family. You can create a crowd-pleasing brunch with affordable, high-quality ingredients, wine and tablescape decor.

Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table.   

Finish the meal with a Mini Blueberry Chocolate Tart for a dessert that’s perfect for spring. Combining sweet and fruity notes, this treat can leave your guests craving more.

Find ingredients for these recipes at ALDI, which offers high-quality, fresh and affordable foods to help you put together a vibrant spread. From brunch essentials and beverages to fruits, veggies, snacks and more, you can make Easter pop. Plus, there are chocolates, candy and flowers to add a splash of color to your table or any Easter basket.

Find additional recipes at ALDI.us.

Spiral Ham with Red Wine and Citrus Glaze

Recipe courtesy of Rebecca Gallop (@adailysomething) on behalf of ALDI
Prep time: 15 minutes
Cook time: 10-12 minutes per pound of ham

Ham:

  • 1          Appleton Farms Spiral Cut Double Glazed Brown Sugar Ham (about 4 pounds), reserving liquid

Glaze:

  • 1/2       cup Intermingle Red Blend wine
  • 1/4       cup Nature’s Nectar orange juice
  • 1/4       cup Specially Selected 100% Pure Maple Syrup
  • 1/2       cup Simply Nature Organic Light Brown Sugar
  • 1          tablespoon chopped fresh rosemary
  • 1          dash salt
  • 2          tablespoons Burman’s Dijon Mustard
  1. To make ham: Heat oven to 325° F. Place ham in roasting pan on rack. Pour reserved liquid over ham and cover tightly with foil. Bake 10-12 minutes per pound.
  2. To make glaze: In small pan, combine wine, orange juice, syrup, brown sugar, rosemary and salt. Heat to boil then lower to rapid simmer until mixture begins to thicken and reduce, about 10 minutes, stirring frequently. Remove from heat and whisk in mustard.
  3. When ham is 10 minutes from being done, remove from oven and increase temperature to 400° F. Remove foil and brush ham thoroughly with glaze.
  4. Place ham back in oven, uncovered, about 10 minutes, or until ham reaches internal temperature of 140° F.
  5. Remove ham from oven and let sit 10 minutes. Slice and serve.  

Mini Blueberry Chocolate Tart

Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 17 minutes
Servings: 12

  • 1          Bake House Creations Pie Crust
  • 1 1/2    tablespoons Sweet Additions Stevia No Calorie Sweetener
  • 1          cup fresh blueberries
  • 1          Choceur Dark Chocolate Bar (2.64 ounces), chopped
  1. Heat oven to 400° F. Cut 1-2 sheets of parchment paper into 5-by-5-inch squares. Line each cup of 12-cup muffin pan with one square of parchment paper.
  2. Roll out pie crust and cut 12 circles, 2 inches each, with cookie cutter. Press each circle into lined muffin cup.
  3. In medium bowl, combine sweetener, blueberries and chocolate. Divide mixture among pie crusts.
  4. Bake 17 minutes until chocolate melts. Allow to cool and serve.

Source: ALDI

Meal Ideas 15 March 2019

Easy Al Fresco Entertaining

(Family Features) Dining out in the fresh air always seems to turn even a simple meal into an event. You can turn your next dinner party into a memorable event with these simple and delicious recipes.

- Rosemary Almond Crackers make a terrific appetizer served alongside cheese or a savory dip.
- Spiced Almonds can be served in a martini glass for a stylish addition to any party.
- Almond Crusted Shrimp are deceptively easy - and distinctly delicious.
- Banana Almond Kahlúa Frappés are a cool and creamy way to finish off the evening.

California Almonds aren't just delicious, crunchy, and ideal for any snack or mealtime, they're also a nutritious solution that adds a burst of flavor and texture to any recipe.

For more entertaining tips and recipes, visit AlmondBoard.com.

Nutrition Made Easy - and Delicious

California Almonds are an excellent source of Vitamin E (35% DV), magnesium (20% DV), manganese (.648 mg), fiber (3.5 g), protein (6 g), copper (0.3 mg), phosphorus (137 mg), and riboflavin (0.3 mg). Plus, a one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is always cholesterol- and gluten-free.

Here are some more ideas for making your next gathering a little more special - and a little more nutritious.

- Craving something sweet? Try adding toasted sliced almonds and crumbled biscotti to your favorite gelato.
- In a nonstick skillet over medium-low heat, toss whole natural or slivered almonds in a small amount of vegetable oil until golden. Add your choice of dried herbs and then sprinkle over salads, vegetables, or pasta for the perfect accent. And - if you don't have time to make your own, grab your favorite flavored almonds from your local grocer.

Rosemary Almond Crackers

Created by Elana Amsterdam author of "The Gluten-Free Almond Flour Cookbook"
Makes 24 crackers

  • 1 3/4 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • 1 egg
  1. In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
  2. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-inch thickness. Remove top piece of parchment paper.
  3. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
  4. Bake at 350°F for 12 to 15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.

Almond Crusted Shrimp

Created by Almond Board of California
Makes 4 servings

  • 1/2 cup ground almonds
  • 3 tablespoons all-purpose flour
  • 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (61- to 70-count) shrimp, with tails and veins removed
  • 1 egg white
  • 2 tablespoons almond or corn oil, divided
  • 1 lemon, cut into wedges
  1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
  2. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.
  3. Serve shrimp immediately, accompanied by lemon wedges.

Spiced Almonds

Created by Ellie Krieger author of "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Makes 8 servings

  • 1 large egg white
  • 2 teaspoons sweet paprika
  • 2 teaspoons dark brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 2 cups natural almonds
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.
  3. Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Banana Almond Kahlúa Frappé

Created by Almond Board of California
Makes 4 servings

  • 1 cup crushed ice or 1 1/2 cups ice cubes
  • 2 medium bananas, cut into chunks
  • 4 ounces almond milk
  • 2 ounces Kahlúa or other coffee liqueur
  • 1/2 ounce Irish cream liqueur
  • 4 whole natural or blanched almonds
  1. Combine ice, bananas, almond milk and liqueurs in a blender; blend until smooth. Divide among 4 old-fashioned glasses and garnish each with an almond; serve immediately.

Source: California Almond Board

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