(Family Features) Summertime officially ushers in grilling season. There's no better way to celebrate the warm weather than at a backyard barbeque. Whether you're entertaining friends or cooking for your family, it's easy to make healthful choices at your next summer soirée.

When planning for an outdoor get-together, try better-for-you alternatives to traditional grilling fare. For example, serve fresh, seasonal grilled vegetables instead of potato chips. Once you've fired up the grill, try veggie burgers as an alternative to meat.
MorningStar Farms Grillers Original Veggie Burgers contain 57 percent less fat than regular ground beef.* So, it's not a burger - it's better!

Get your meatless barbeque started with an Alpine Burger. Or, if you're looking for a burger with a bit of a twist, consider making these Garden Veggie Deluxe Burgers or Spicy Tex-Mex Pita Burgers.

Once you're finished with the main course, grill pineapple and serve it over sherbet for dessert.

These simple substitutions are so delicious, your family and friends are sure to leave your next backyard party satisfied. For more recipes and fun food ideas, visit www.morningstarfarms.com.

*Regular ground beef contains 14g total fat per 64g serving. Grillers Original contain 6g fat per 64g serving.

Alpine Burger

Prep Time: 25 minutes
Time to Table: 25 minutes
Servings: 1

• 3/4 cup sweet onions, sliced
• 1/2 cup fresh mushrooms, sliced
• 1/4 teaspoon bottled minced garlic
• 1 MorningStar Farms Grillers Original Burger
• 1 teaspoon spicy brown mustard or Dijon Mustard
• 1 slice multigrain or whole wheat bread, toasted
• 1/3 cup baby arugula
• 1 tablespoon Gruyere cheese or Swiss cheese, shredded

1. In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
2. Meanwhile, cook veggie burgers according to package directions.
3. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger.
   Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.

Spicy Tex-Mex Pita Burgers

Prep Time: 20 minutes
Time to Table: 20 minutes
Servings: 2

• 2 MorningStar Farms Spicy Black Bean Veggie Burgers
• 1 cup baby romaine lettuce or torn romaine lettuce
• 2 tablespoons reduced-fat mayonnaise
• 4 teaspoons chopped fresh cilantro
• 1/2 medium avocado, pitted, peeled, chopped
• 4 tablespoons tomato salsa
• 1 whole-wheat pita bread round
• 4 tablespoons shredded Cheddar cheese with jalapeño peppers or Monterey Jack cheese with jalapeño peppers
• 10 baked tortilla chips (optional)

1. Cook burgers according to package directions.
2. Meanwhile, in a mixing bowl, toss together lettuce, mayonnaise, and cilantro until lettuce is evenly coated. In another bowl, stir together avocado and salsa.
3. Cut pita bread across middle in half. Fill each half with lettuce mixture. Insert burgers. Add cheese and avocado mixture. Serve with tortilla chips, if desired.

Garden Veggie Deluxe Burgers

Prep Time: 5 minutes
Time to Table: 25 minutes
Servings: 2

• 2 MorningStar Farms Garden Veggie Patties Veggie Burgers
• 2 slices (1 1/2 ounces total) Provolone cheese
• 2 tablespoons reduced-fat mayonnaise or regular mayonnaise
• 1/4 teaspoon curry powder
• 2 whole-wheat hamburger buns, split
• 2 slices tomato
• 2 slices red onion
• 4 rings green or red bell pepper
• Fresh flat-leaf parsley leaves for garnish (optional)

1. Cook burgers according to package directions. Top hot burgers with cheese slices. Let stand until cheese melts, about 1 minute.
2. Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Spread on bun bottoms. Top with burgers, tomato, red onion and bell pepper. Top with parsley leaves, if you like, and bun tops.

Source: Morningstar Farms

(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

• Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
• Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
• Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear Sandwich

Makes 1 serving

• 2 slices fully cooked bacon
• 2 slices French bread
• 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
• 1 slice (1 ounce) sharp cheddar cheese
• 1/4 of a medium pear, thinly sliced

1. Heat bacon as directed on package.
2. Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
3. Cover with remaining bread slice.

Grilled Herbed Chicken

Makes 6 servings

• 2 tablespoons Grey Poupon Dijon Mustard
• 2 tablespoons water
• 1 envelope Good Seasons Italian Dressing Mix
• 6 boneless skinless chicken breast halves (2 pounds)

1. Heat grill to medium heat.
2. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
3. Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean Salad

Makes 8 servings

• 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 can (15 ounces) butter beans, drained
• 1 red pepper, chopped
• 1/2 cup chopped red onions
• 1/3 cup chopped sun-dried tomatoes
• 1 6-ounce package boiled ham, chopped
• 2 tablespoons chopped cilantro

1. Mix mustard, oil and lemon juice until well blended; set aside.
2. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
3. Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

• 1 teaspoon Grey Poupon Dijon
• 1/2 cup lemonade
• 1/2 cup spiced gin
• 1 slice each: lemon, lime and orange
• 1 slice cucumber
• 1 sprig fresh mint

1. Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
2. Add fruit and cucumber slices.
3. Top with mint.

Source: Grey Poupon

(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

• 1 lime, juice and zest only
• 1 lemon, zest only
• 1 orange, zest only
• 6 ounces pineapple juice
• 1/2 cup brown sugar
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon salt

Catfish:

• 4 U.S. farm-raised catfish fillets
• 2 lemons
• salt, to taste
• freshly ground black pepper, to taste

1. Heat grill.
2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

• 1 pound top round beef
• 1 tablespoon paprika
• 1 1/2 teaspoons oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 1/8 teaspoon dry mustard
• nonstick spray
• 8 red-skinned potatoes, halved
• 3 cups onion, finely chopped
• 2 cups beef broth
• 2 large garlic cloves, minced
• 2 large carrots, peeled and cut into 2 1/2-inch strips
• 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn

1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
4. Add meat; cook, stirring constantly, 5 minutes.
5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

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