recipes

Meal Ideas 20 April 2021

Easy, Satisfying Spring Recipes

(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 2          tablespoons lemon juice or white wine vinegar
  • 2          tablespoons olive oil
  • coarsely ground black pepper, to taste
  • 1          package (about 10 ounces) mixed salad greens with carrots
  • 4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
  • shaved Parmesan or Asiago cheese (optional)
  1. Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
  2. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
  3. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

 

Sabich

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
  • 1          medium eggplant
  • 2          teaspoons salt, plus additional, to taste, divided
  • 1          cup vegetable oil
  • 4          hard-boiled eggs, sliced
  • pepper, to taste
  • 1 1/2    teaspoons za’atar, plus additional for serving, divided (optional)
  • 1/2       teaspoon sumac, plus additional for serving, divided (optional)
  • 1          cucumber, diced
  • 3          Roma tomatoes, diced
  • 1/3       cup fresh parsley, finely chopped
  • 1/2       lemon, juice only
  • 4          whole-grain pita breads with pockets
  • 1/2       cup hummus
  • 2          cups shredded red cabbage
  • 1          medium green bell pepper, thinly sliced
  • 1/4       cup Amba pickled mango sauce (optional)
  • 1/4       cup tahini
  1. Drain beets and onions; set aside.
  2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
  3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
  4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
  5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
  6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
  7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Source: Seneca Foods
Aunt Nellies

Videos 09 January 2020

Help Yourself to Healthier Hummus

(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.

The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more recipe ideas at onions-usa.org.

Watch video to see how to make this recipe!

Caramelized Sweet Onion Hummus

Recipe courtesy of the National Onion Association

  • 1          whole garlic head
  • 4          tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
  • 1          large sweet onion, thinly sliced
  • 1          can (15 ounces) chickpeas
  • 1          tablespoon lemon juice (about 1/2 lemon)
  • 1/2       cup tahini (toasted ground sesame seeds)
  • 1          teaspoon salt
  1. Heat oven to 350° F.
  2. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
  3. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
  4. Rinse and drain chickpeas; reserve 3 tablespoons liquid.
  5. In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

Source: National Onion Association

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.