(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.

Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.

Find more summer recipe inspiration at Culinary.net.

Dip Up a Good Time

Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.

This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.

Visit Culinary.net for more snack ideas.

Apple Guacamole

Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10

• 3          ripe avocados, halved and pitted
• 1/2       cup finely chopped Vidalia onion
• 1/2       cup snipped fresh cilantro
• 1          lime, juice only
• bottled hot pepper sauce, to taste
• 1          Granny Smith apple, peeled, cored and finely chopped
• kosher salt, to taste
• tortilla chips

1. In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
2. Serve with tortilla chips.

Savor a Bite of Steak

A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.

Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.

Visit silverfernfarms.com for more inspiration.

Steak Banh Mi

Prep time: 2 hours
Cook time: 15 minutes
Servings: 2

• 10        ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
• 2          teaspoons hoisin sauce
• 2          teaspoons soy sauce
• 2          teaspoons honey
• 1          teaspoon fish sauce
• 1          clove garlic, minced
• 1          teaspoon, plus 1/2 cup, rice vinegar, divided
• 1/8       teaspoon five-spice powder
• 2          tablespoons sugar
• 1          pinch salt
• 1          small carrot, cut into matchsticks
• 1          tablespoon vegetable oil
• 1/4       cup water
• 2          Vietnamese baguettes or dinner rolls
• 1/4       cup mayonnaise
• 4          Batavia lettuce leaves
• 1/4       cup cilantro, chopped
• 1          Persian cucumber, sliced

1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
2. In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
3. Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
4. Remove steak from marinade and pat dry. Reserve marinade.
5. Heat oven to 325 F.
6. Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
7. Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
8. Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
9. Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
10. Slice baguettes along middle without cutting through.
11. Slice steak into thin pieces.
12. Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.

Go for Satisfying Summer Greens

Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.

This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.

Find more salad inspiration at freshexpress.com.

Apple, Strawberry, Blueberry Salad

Total Time: 30 minutes
Servings: 6

Blueberry Dressing:

• 2          cups fresh blueberries
• 1/4       cup balsamic vinegar
• 2          tablespoons honey
• 1          tablespoon lemon juice
• 1/2       cup olive oil
• salt, to taste
• pepper, to taste

• 2          large apples
• 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
• 1          pint strawberries, cut in half
• 1          pint blueberries
• 1/2       cup pecan halves, toasted
• blueberry dressing

1. To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
2. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
3. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Sweet, Summery Treats

After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.

These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.

To find more summertime snacks, meals and treats, visit watermelon.org.

Watermelon Berry Frozen Pops

Servings: 8

• 6          cups watermelon
• 1          cup blueberries, divided
• 1          cup raspberries, divided
• 3          tablespoons honey

1. In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
2. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

 Photo courtesy of Getty Images (Apple Guacamole)

Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board

(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal, but you can make the most of the situation with these tips to add intimacy and special meaning to celebratory moments:

• Use special dishes, glassware and linens to convey the tone of the celebration. Go ahead and use your best dishes or enhance your everyday plates with the use of cloth napkins or a festive tablecloth. Bring out the fancy glasses to savor every sip.

• Arrange visually appealing, individual mini-snack platters for each person. Combine grapes with a special cheese, crackers, olives and nuts for an easy way to curb appetites before the main course.

• Set a festive table with a simple but creative centerpiece. For instance, you can combine candles, flowers and draped bunches of colorful grapes. Place votive candles on mirrors for added shimmer and sparkle. Tie a gold or silver wire ribbon bow around the napkins at each place setting. Handwritten place cards with guests’ names can add a surprising and special touch.

• Stay healthy to enjoy the holidays. Choose healthy foods like fruits and vegetables that help support the immune system. Maintain your exercise schedule as much as possible and ensure you are getting enough sleep.

• Opt for homemade over processed foods for signature dishes then reinforce with prepared items to fill out the menu, if needed. Let your guests bring part of the meal or something to contribute to the festivities.

Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

Start the meal with a simple but beautiful salad such as Grape and Spinach Salad with Raspberry Balsamic Dressing, where the grapes provide festive color and pleasing texture. Pair your chosen entree with Warm Farro Salad with Grapes and Delicata Squash for a hearty side dish that can also be served on its own. Finally, cap off the celebration with homemade Grape and Apple Sheet Pan Pie.

Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.

Create the Perfect Appetizer Plate

Delight your guests with individual appetizer plates this season by considering color, texture and presentation. Remember, this is the prelude to the meal, so small portions are perfectly fine. Consider this starter list:

• Cheese
• Nuts
• Fresh grapes
• Olives
• Hummus
• Marinated artichoke hearts
• Salami slices
• Spinach or other dips
• Dolmades (stuffed grape leaves)
• Roasted red peppers
• Crackers
• Pita triangles
• Thin breadsticks
• Pretzels
• Jam or honey

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

• 8          cups fresh baby spinach, washed
• 4 1/2    cups California grapes
• 1 1/4    cups mandarin orange segments, drained if using canned
• 1/3       cup thinly sliced red onion
• 3/4       cup bottled light balsamic vinegar and oil dressing
• 1/4       cup orange juice
• 3          tablespoons raspberry jam
• 3/4       cup crunchy chow mein noodles

1. In large salad bowl, combine spinach with grapes, oranges and onion.
2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles.

Grape and Apple Sheet Pan Pie

Prep time: 1 hour
Cook time: 50 minutes
Servings: 16

Dough:

• 4          cups all-purpose flour
• 1 1/2    tablespoons sugar
• 2          teaspoons kosher salt
• 3 1/2    sticks cold unsalted butter, cut into 1/2-inch cubes
• 1          cup ice water, plus additional if needed

Filling:

• 3          pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
• 4          cups black California grapes
• 3/4       cup sugar
• 2          tablespoons all- purpose flour
• 2          tablespoons lemon juice
• 1          pinch salt
• 1          egg
• 1          tablespoon water
• demerara sugar, for garnish

1. To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
2. To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
3. To assemble pie: Heat oven to 375 F.
4. Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
5. Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.

Warm Farro Salad with Grapes and Delicata Squash

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 8

• 3          pounds delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
• 3 1/2    tablespoons extra-virgin olive oil, divided
• 1          teaspoon coarse salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1          pinch cayenne pepper
• 1 1/2    cups farro
• 2          cups water
• 3 1/2    tablespoons lemon juice
• 1          teaspoon lemon zest
• 1 1/2    cups halved California grapes
• 1/2       cup chopped parsley

1. Heat oven to 425 F.
2. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
3. While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.

Note: Acorn or butternut squash may be substituted for delicata squash.

Source: California Table Grape Commission

(Culinary.net) Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.

For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.

Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.

Find more comforting dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Walnut Apple Pear Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/4       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into pieces

Apple Pear Filling:

• 4          apples, peeled and sliced into 1/4-inch slices
• 3          pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice

• ice cream (optional)
• caramel sauce (optional)

1. Heat oven to 350 F.
2. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
3. In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
4. To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
5. Pour fruit mixture in bottom of 12-inch cast-iron pan.
6. Layer walnut crisp topping mixture over fruit.
7. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
8. Top with ice cream and caramel sauce, if desired.

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

As families spend more time at home, Americans are finding comfort in recipes made using bread. In addition to the comforting flavor, this trend provides valuable nutritional benefits. As a part of many healthy eating plans, bread and pasta are nutritionist approved and provide nutrients needed for healthy aging such as B vitamins, magnesium, selenium, iron, folate and fiber.

Try this tasty recipe for Apple Cheese Dijon Delight, which is not only packed with grains but is also under 500 calories. Find more recipe ideas at GrainFoodsFoundation.org.

Watch video to see how to make this recipe!

Apple Cheese Dijon Delight

Prep time: 15 minutes
Yield: 1 sandwich

• 2          teaspoons Dijon mustard
• 2          slices honey oatmeal bread
• 6          thin slices Granny Smith apple
• 2          slices Brie cheese
• 2          slices cheddar cheese
• 4          slices deli turkey
• nonstick cooking spray

1. Spread Dijon mustard on one bread slice.
2. Layer apple slices, Brie cheese slices, cheddar cheese slices and turkey slices.
3. Spray panini press or grill with nonstick cooking spray. Add sandwich and grill each side 2-3 minutes.

Source:  Grain Foods Foundation

(Family Features) Fresh fruits and veggies are often the flavors of spring, and you can bring them all together by celebrating National Salad Month with a homemade masterpiece.

This Steamboat Willie Green Apple Waldorf Salad, created in honor of Mickey Mouse’s 90th anniversary, is perfect for adopting a diet rich in produce with green apples, pineapple, blueberries, grapes, celery and, of course, salad greens. With all the fresh flavor, including Dole’s 50/50 Salad Blend – a robust and balanced blend of delicate baby greens and lettuces: tender baby spinach, peppery radicchio and invigorating arugula and chard – it’s an ideal recipe to honor National Eat More Fruits and Vegetables Day.

Large salads like this make for a nutritious yet filling meal for the whole family and can be enjoyed nearly any time of day as a lunch, appetizer, snack or even as a main course at the dinner table.

Find more easy-to-make recipes, kid-friendly activities, inspiration for families spending time together at home and more at dole.com/at-home-resources.

Watch video to see how to make this recipe!

Steamboat Willie Green Apple Waldorf Salad

Total time: 10 minutes
Servings: 8

• 3/4       cup fat-free Greek yogurt
• 2         teaspoons Dijon mustard
• 16        ounces chopped, cooked chicken
• 1          cup chopped green apple
• 1          cup DOLE® Blueberries
• 1          cup Dole Red Grapes, halved
• 1          cup chopped, fresh Dole Tropical Gold Pineapple
• 1/2       cup Dole Celery, cut into chunks
• 1          tablespoon freshly chopped mint
• 1          package (5 ounces) Dole 50/50 Salad Blend
• 1/4       cup chopped pecans or walnuts (optional)

1. In medium bowl, stir yogurt and mustard. Stir in chicken, apples, blueberries, grapes, pineapple, celery and mint. Toss to evenly coat.
2. Pour salad blend onto serving platter. Arrange chicken mixture on salad blend and sprinkle with pecans or walnuts, if desired.

Tips: Can be served as salad or spooned onto tortillas and rolled up for wraps. Amount of yogurt dressing can be adjusted based on personal preference.

Source:  Dole

While apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Skillet Apple Pie with Caramel Sauce

• 4          large Honeycrisp apples, peeled, cored and sliced
• 1/4       cup sugar
• 1 1/2    tablespoons cinnamon, divided
• 1          tablespoon lemon juice
• 6          tablespoons butter
• 1/4       cup, plus 2 teaspoons, brown sugar
• 2          refrigerated pie crusts
• 2          teaspoons whipping cream
• caramel sauce

1. Heat oven to 350° F.
2. In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.
3. In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
4. In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
5. Bake 35-45 minutes until crust is golden brown.
6. Drizzle with caramel sauce.

(Family Features) When most families think of holiday cooking, they typically picture baked goods and time spent in the kitchen near the oven. This year, you can take your seasonal meal prep outdoors with cooking methods often overlooked during the winter: grilling and smoking.

As one of the most popular dishes during the holidays, turkey is an easy way start creating festive flavors using a grill or smoker. To help keep your bird tasty and juicy, this Art of the Turkey Brine requires just a few simple ingredients before transferring the turkey to the grill. Pair it with this Sweet ’n’ Savory Sausage and Cornbread Stuffing that combines a soft, familiar interior with crispy edges.

If you’re aiming to create dishes like these in your own backyard this season, head to a destination like Ace Hardware for all your grilling essentials and holiday inspiration. With 72% of U.S. households located within 15 minutes of an Ace store and products from Big Green Egg, Traeger and Weber all under one roof, it’s a helpful place to take your holiday meals to the next level.

Find more ideas to change the way you think about holiday cooking at acehardware.com.

Art of the Turkey Brine

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 10 minutes
Cook time: About 2 hours; allow 2-3 hours to cool
Servings: 6-8

• 1/3       package 5280 Culinary Brine mix
• 2          quarts water, plus additional for cooling and covering turkey, divided
• ice
• 6-8       pounds turkey breast with rib cage, cleaned
• 1          5-gallon Ace Hardware bucket and lid

1. In pan, mix brine with water. Heat to high 5 minutes to dissolve sugar and salt.
2. Cool brine mixture; add ice water and mix well.
3. Place turkey in bucket and cover with water and brine. Place bucket in refrigerator or cooler.
4. Brine 45 minutes per pound.
5. Remove turkey from brine.
6. Heat wood fire grill to 350° F.
7. Cook turkey 20 minutes then turn temperature to 275° F. Cook 1 hour, 40 minutes until internal temperature reaches 170° F.
8. Allow turkey to rest about 15 minutes prior to carving to allow juices to settle.

Sweet ’n’ Savory Sausage and Cornbread Stuffing

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 15 minutes, plus 1 day for drying
Cook time: 20-25 minutes
Servings: 10-12

• 1          package cornbread
• 1          pound sweet Italian sausage, ground
• 1/2       cup carrots, peeled and diced
• 1/2       cup celery with leaves, diced
• 1/2       cup yellow onion, peeled and diced
• 1/4       cup dried blueberries
• 1/2       cup dried apples
• 1          teaspoon fresh garlic, crushed
• barbecue rub
• 1-2       cups low-sodium chicken stock
• nonstick cooking spray

1. Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
2. Heat wood fire grill to 350° F.
3. Heat medium skillet and add sausage. Cook until half done and fat is rendered.
4. Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
5. Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
6. Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.

Source: Ace Hardware

(Family Features) During the season for outdoor parties, reunions, picnics and delicious desserts, try bringing a new dish to the table with a recipe like this Apple-Cranberry Cobbler. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Apple-Cranberry Cobbler

Recipe courtesy of Wilton

•             Nonstick cooking spray
• 5          apples, peeled, cored and cut into 1/2-inch thick slices
• 1 1/2    cups fresh or frozen cranberries
• 2          teaspoons lemon juice
• 1          teaspoon vanilla extract
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1/2       teaspoon ground cinnamon
• 1          container (10.2 ounces) refrigerated home-style biscuits, quartered
• 2          tablespoons butter, melted
• 2          tablespoons sparkling sugar

1. Heat oven to 375 °F.
2. Prepare pie pan with nonstick cooking spray.
3. In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract.
4. In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture.
5. Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven.
6. Toss biscuits in melted butter. Distribute cut biscuits over fruit.
7. Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven.
8. Let cool 15 minutes before serving.

Source: Culinary.net

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch, divided
• 2 tablespoons water
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 5 to 6 cups sliced peeled apples (5 to 6 medium)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
   Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

• 6 cups sliced peeled ripe apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter or margarine
• 18 caramels, unwrapped
• 5 tablespoons milk
• 1/4 cup chopped pecans

1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
   Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury