(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.
With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.
Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.
For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.
Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.
Find these delicious apples at a grocer near you by visiting EnvyApple.com.
Apple Avocado Toast
- 2 eggs
- 4 slices sourdough bread
- 1 ripe avocado, sliced
- 1 Envy apple
- 1 teaspoon lime juice
- 1/4 cup shaved Parmesan cheese
- 2 teaspoons chia seeds
- 1 tablespoon minced chives
- edible flowers, for garnish
- In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
- Peel eggs, halve lengthwise and set aside.
- Toast sourdough bread then mash avocado across bread with fork.
- Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
- Garnish with edible flowers.
Grilled Apple Portobello Burgers
- 2 Envy apples
- 4 portobello mushrooms
- 1/2 cup olive oil, divided
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 cup herbed goat cheese
- 4 brioche buns
- 4 large butter lettuce leaves
- 4 tablespoons mayonnaise
- Heat grill to high heat.
- Slice apple horizontally into thick round wedges and remove seeds using fork.
- Remove portobello stems.
- In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
- Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
- Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
- Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.
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
- Cut pork crosswise into 1-inch medallions.
- Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
- Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
- Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
- Let pork rest 3 minutes then slice into strips.
- Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
- In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
- In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
- Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
- Cut remaining apple half into thin wedges.
- Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.
Source: Envy Apples
(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.
To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.
If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.
Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.
Prep time: 5 minutes
Cook time: 25 minutes
- 1 pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 tablespoon fresh ground black pepper
- 1 cup packed light brown sugar
- Heat oven to 375° F.
- Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
- Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
- Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
- Store in airtight container up to 3 days at room temperature.
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups
- 1/2 cup white vinegar
- 2 teaspoons sugar
- 1 teaspoon mustard seed
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
- 1 bay leaf
- 4 cucumbers, cut into angled 1-inch slices
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
- In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.
Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.
Prep time: 5 minutes
Cook time: 10 minutes
- 4 tablespoons unsalted butter
- 2 tablespoons chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp
- Heat medium skillet to medium-high heat. Add butter; cook until melted.
- Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.
Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions
Prep time: 1-12 hours
Cook time: 30-40 minutes
- 4 tablespoons Kosher salt
- 1 tablespoon coarse ground pepper
- 4 (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed
Butter and Balsamic:
- 4 tablespoons salted butter
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme
- 2 large sweet onions
- 4 wooden skewers, soaked
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
- To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
- To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
- To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
- Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
- On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
- Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.
Source: Omaha Steaks
Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce. With six servings, it's perfect for a family breakfast at home.
Find more breakfast recipes at Culinary.net.
Watch video to see how to make this recipe!
Orange Eggs Benedict
- 2 egg yolks
- 1 orange, juice only
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 tablespoon white vinegar
- 6 eggs
- 1/2 cup butter, softened
- 6 French baguette slices, 3/4-inch thick each
- 6 thick slices ham
- 1/2 cup orange marmalade
- orange zest, for garnish
- To make Orange Hollandaise: In small bowl, add egg yolks, orange juice and salt. Blend until combined. Gradually add melted butter into egg mixture while blending. Set aside.
- In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
- Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides..
- To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.