(Family Features) For busy families, it’s hard to beat a one-skillet dish that cuts down on cleanup without sacrificing flavor. Especially during the hectic fall season when cool, crisp days call for comforting food, you can warm up the evening with a hot Tex-Mex meal that’s sure to occupy a permanent spot on the menu.

Start with a versatile comfort food staple like sweetpotatoes, which provide the body for this filling Tex-Mex Sweetpotato Beef Skillet. As a versatile veggie that’s easy to add to a variety of recipes for enhanced flavor and nutrition content, they can become a pantry must in your home for simple and elevated recipes alike. To maximize their already-lengthy shelf life (up to 4 weeks), simply store in a cool, dry, well-ventilated area away from heat sources – never in the refrigerator, which can cause “chill damage.”

Because they can be cooked and prepared in a skillet, baked, grilled, slow-cooked, microwaved, air-fried and more, they provide a crowd favorite that’s a breeze to use in the kitchen. In this delicious dish, they’re combined with peppers, onions, ground beef, broth, tomatoes, corn, Southwest seasoning and more to keep chilly days at bay.

Consider this fun fact to share with your loved ones at the dinner table: The one-word spelling of “sweetpotato” was officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with equally unique and distinctive potatoes, which are also grown and marketed commercially in the United States.

Find more comfort food favorites by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Tex-Mex Sweetpotato Beef Skillet

Recipe courtesy of Meredith Bernard of “This Farm Wife” on behalf of the North Carolina Sweetpotato Commission

Servings: 6

• 2          medium sweetpotatoes
• 3          bell peppers (combination of red, yellow and orange)
• 1          small onion
• 2          tablespoons olive oil or butter, divided
• 2          garlic cloves, minced
• 1          pound lean ground beef
• 1/2       cup beef broth
• 1          can diced tomatoes
• 8          ounces tomato sauce
• 1          can Mexi-corn or Southwest corn
• 1          tablespoon Southwest seasoning
• salt, to taste
• pepper, to taste

1. Rinse and scrub sweetpotatoes to clean. Chop into 1/2-inch cubes. Dice bell pepper and onion. Set aside.
2. In skillet over medium heat, heat 1 tablespoon oil or butter.
3. Add garlic and saute until fragrant, being careful not to burn.
4. Add ground beef, breaking apart and stirring until cooked through, 5-7 minutes. Remove garlic and beef to covered bowl or plate; set aside.
5. In same skillet, add remaining oil or butter. Saute peppers, onion and sweetpotatoes until slightly tender.
6. Pour in broth, diced tomatoes and tomato sauce; cover and simmer 12-15 minutes.
7. Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens slightly. Add seasoning and salt and pepper, to taste.

Source: North Carolina Sweetpotato Commission

(Culinary.net) If you’re looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.

Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it’s a breeze to make and can be even simpler when prepared the night before your big event.

Visit Culinary.net to find more quick and simple appetizer recipes.

Watch video to see how to make this recipe!

Cowboy Caviar

• 1          can (15 ounces) sweet corn
• 1          can (15 ounces) black beans
• 1          bunch cilantro
• 3          Roma tomatoes
• 2          jalapenos
• 1/2       red onion
• bell peppers (mix of green, red, orange and yellow, as desired)
• tortilla chips, for serving

Dressing:

• 1/3       cup olive oil
• 1/3       cup red wine vinegar
• 1          tablespoon honey
• 1          tablespoon paprika
• 1          lime, juice only
• salt, to taste
• pepper, to taste

1. Drain and rinse corn and black beans; dry well.
2. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
3. To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
4. Mix vegetables with dressing. Serve with tortilla chips.

Source: Culinary.net

(Family Features) For many looking to make healthy dietary changes, weight loss is a primary concern. Because the Dietary Guidelines for Americans recommend 45-65% of daily calories come from carbohydrates, an eating plan like the ketogenic diet (or keto, for short), which involves consuming a low amount of carbs and replacing them with healthy fats, can be a popular choice for achieving weight loss goals.

Replacing carb intake with fat can put your body in a metabolic state called ketosis, which makes you more efficient at burning fat for energy. The keto diet can also help reduce blood sugar and insulin levels and lower risk for certain diseases.

Those following the keto eating plan typically significantly reduce or avoid consuming bread, pasta, rice and baked goods, which are all traditionally high in carbohydrates. However, Toufayan Bakeries introduced a line of keto-friendly wraps, pitas and flatbreads that are high in fiber and protein while containing no sugar and being lower in carbs than traditional bread.

“We take great pride in baking our family’s favorite breads for families across the U.S.,” said Karen Toufayan, VP of marketing for Toufayan. “Across the country, people following the keto diet have been missing their favorite bread products. We are thrilled to introduce Toufayan’s first line of keto-friendly breads and hope they love them as much as we do.”

Try serving these satisfyingly light solutions as the base ingredients in these delicious recipes for a Keto Egg and Sausage Flatbread or Keto Enchilada Quesadilla from chef George Duran.

Find more recipes to support a ketogenic eating plan at Toufayan.com.

Keto Enchilada Quesadilla

Recipe courtesy of chef George Duran
Yield: 1 quesadilla

• Rotisserie chicken, pulled and chopped
• enchilada Sauce
• olive oil
• Toufayan Bakeries Keto Wraps
• Tex-Mex cheese, grated
• jarred or fresh jalapenos, thinly sliced
• cilantro, chopped
• salsa, for serving

1. In bowl, mix pulled chicken and enchilada sauce until fully covered. Set aside.
2. Spray or brush olive on both sides of keto wrap and place on nonstick pan or skillet over medium heat. Once wrap is heated on one side, flip and heavily top entire wrap with grated cheese. Allow cheese to melt then disperse chicken mixture, sliced jalapenos and chopped cilantro on half of wrap. Fold wrap over ingredients and cook until quesadilla is golden brown on both sides.
3. Cut into three triangles and serve with salsa.

Keto Egg and Sausage Flatbread

Yield: 1 flatbread

• 1 Toufayan Keto Flatbread
• 1/4 cup shredded mozzarella cheese
• 2 cooked sausage links (approximately 2 ounces each), cut into pieces
• 1/4 cup thinly sliced red bell pepper
• 1 large egg
• 1 tablespoon fresh chives
• salt, to taste
• pepper, to taste

1. Preheat oven to broil.
2. On foil-lined baking sheet, place flatbread and top with mozzarella cheese; add sausage pieces and bell pepper.
3. Crack egg in center of flatbread and broil 5-8 minutes, or until egg is cooked to desired firmness.
4. Remove from oven and top with chives.
5. Season with salt and pepper, to taste, and serve.

Nutritional information per serving (1 flatbread): 435 calories; 29.1 g protein; 25.6 g fat; 8.6 net carbs.

Source: Toufayan

(Family Features) Summer adventures can often take people just about anywhere, from down the street at the neighborhood pool to across the country on a family road trip. Wherever the action takes you this summer, remember to stay refreshed and energized with easy snacks that provide the nutrition you need.

For example, these Sweetpotato Summer Rolls offer a flavorful way to recharge after some time in the sun. Made with peanut butter, celery sticks and North Carolina Sweetpotatoes, they’re ideal for serving your family following a day of fun.

Classified as a “diabetes superfood” by the American Diabetes Association, sweetpotatoes are rich in vitamins, minerals, fiber and antioxidants, all of which are good for overall health. Plus, they offer a natural sweetener without the added sugar.

Consider these additional sweetpotato facts as you prepare for summer excitement.

Versatile

As one of the most versatile vegetables that’s easy to add to a variety of recipes for enhancing flavor and nutrition content, sweetpotatoes can be a key ingredient in both simple or elevated and sweet or savory dishes. They can be cooked and prepared on the stove, baked, microwaved, grilled or slow cooked.

One-Word Spelling

“Sweetpotato” should be spelled as one word, even if you aren’t familiar with that spelling. In fact, the North Carolina Sweetpotato Commission deliberately spells it as one word (a practice adopted by the National Sweetpotato Collaborators in 1989) as a way for shippers, distributors, warehouse workers and consumers to avoid confusion with the equally unique and distinctive white potato or yam.

Shelf Life and Storage

Not only are sweetpotatoes abundant and found in just about any grocery store or farmers market, but they also have a long shelf life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources.

Ideal for Athletes

Due to their high carbohydrate content, sweetpotatoes are solutions for both before and after exercise sessions. With complex carbohydrates that provide sustained energy and antioxidants that help reduce inflammation and aid in muscle repair, sweetpotatoes can elevate both endurance and recovery.

Find more summertime recipe ideas by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Summer Rolls

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 4

• 2 1/2    cups North Carolina Sweetpotatoes
• 2          tablespoons olive oil
• 2          teaspoons sesame seeds
• 3          tablespoons maple syrup
• salt, to taste
• coarse pepper, to taste
• 4          celery sticks
• 1          red pepper
• 2          tablespoons creamy peanut butter
• 1/3       cup hot water
• 1/4       cup soy cooking cream
• 1          tablespoon soy sauce
• 12        sheets rice paper (22-centimeter diameter)
• 2          tablespoons chopped, roasted peanuts

1. Peel sweetpotatoes and cut into 1-centimeter thick strips.
2. In skillet, heat olive oil. Fry sweetpotato strips 3-4 minutes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, to taste, and let cool.
3. Wash celery and red pepper; cut into strips.
4. Mix peanut butter with water, cream and soy sauce.
5. Let rice paper sheets swell according to package instructions.
6. Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges.
7. Repeat with remaining rice paper sheets and ingredients. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce.

Source: North Carolina Sweetpotato Commission

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

Salmon Chili Bites

Prep time: 15 minutes
Servings: 2

• 2          pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
• 1          tablespoon chili crisp
• 2          teaspoons rice wine vinegar
• 1          teaspoon toasted sesame oil
• 2          bell peppers, cored and cut into 2-inch squares
• 1          green onion, thinly sliced
• minced cilantro
• black sesame seeds

1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.
2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.
3. Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes
Servings: 1-2

Dressing:

• 2          tablespoons lemon juice
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon dried oregano

Salad:

• 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
• 1          cup halved cherry tomatoes
• 1/3       cup sliced Kalamata olives
• 1          cup chopped English cucumber (about 1/2 cucumber)
• 1/4       cup feta
• 1          tablespoon minced parsley
• pita chips (optional)
• crackers (optional)

1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
3. Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

(Family Features) At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. It all starts with beef, a versatile, beloved ingredient that can be used in appetizers, sides and main courses alike.

Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington. Perfect for a family get-together, this traditional dish combines tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

If you’re serving a group, Top Sirloin Roast with Herb Garlic Peppercorn Crust is ideal for sharing and provides an eye-catching centerpiece at the dining room table.

Before bringing out the main course, however, there’s an important aspect of seasonal parties that calls everyone to the kitchen: savory appetizers. You can invite your guests to share an option like Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce, a festive, easy-to-make favorite that can tide the cravings of a hungry crowd.

Find more beef-inspired holiday dishes at BeefLovingTexans.com.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans
Total time: 1 hour, 30 minutes
Servings: 4

• 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 chateaubriand tenderloin roast
• 8 ounces mushrooms
• 1 large shallot
• 2 tablespoons dry red wine
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme leaves
• flour
• 1 sheet puff pastry

1. In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet.
2. Heat oven to 425 F.
3. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess.
4. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
5. Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
6. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry.
7. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium.
8. Carve into slices and serve.

Top Sirloin Roast with Herb Garlic Peppercorn Crust

Recipe courtesy of Beef Loving Texans
Total time: 45 minutes
Servings: 8

• 1 center-cut sirloin beef roast (about 3 pounds)
• 1 tablespoon olive oil

Seasoning:

• 2 teaspoons kosher salt
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 5 cloves garlic, minced
• 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

1. Preheat oven to 350 F.
2. Rub roast with olive oil.
3. To make seasoning: In small bowl, combine salt, parsley, thyme, garlic and mixed peppercorns; press evenly into beef roast.
4. Place roast in roasting pan or baking dish with wire rack in bottom. Bake 40-60 minutes. Remove roast when meat thermometer registers 135 F for medium-rare or 150 F for medium.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160 F for medium.
6. Carve roast into slices by cutting against grain.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 12

• 1 pound ground beef
• 1 cup fresh zucchini, grated
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small yellow onion, diced 1/2 inch
• 2 red bell peppers, diced 1/2 inch
• 2 green bell peppers, diced 1/2 inch
• 12 skewers (6 inches)

Cranberry Barbecue Sauce:

• 1 can (16 ounces) whole berry cranberry sauce
• 3 tablespoons barbecue sauce

1. Preheat oven to 400 F.
2. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet.
3. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
4. To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend.
5. Drizzle sauce over skewers or serve as dipping sauce.

Source: Beef Loving Texans

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

• 2          pounds ground veal
• 1/2       cup plain breadcrumbs
• 1/4       cup milk
• 3          green onions, chopped
• 1          large egg
• 2          teaspoons garlic powder
• 1 1/2    teaspoons ground ginger
• 2          teaspoons kosher salt
• 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

• 1          small head broccoli, cut into florets
• 1          small red bell pepper, seeded and cut into 1/2-inch slices
• 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
• 1          small red onion, cut into 1/2-inch slices
• 1          small pineapple, cut into 1-inch chunks
• 2          tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2          green onions, for garnish
• 2          teaspoons sesame seeds, for garnish
• 6          cups cooked long-grain white rice

1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
2. Bake about 15 minutes. Remove from oven.
3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

(Family Features) Warm weather means grilling season is back, but evenings spent around the grill are no longer just for hot dogs and burgers. This summer, impress family and friends with creative new recipes that put a spin on your traditional go-to meals.

To start, try bringing other cultural influences to the table. Get inspired by this Sweet Italian Sausage Polenta, starring flavor-packed Carando Sweet Italian Sausage and vinegar-laced peppers over soft, creamy polenta. Simple and satisfying, this recipe may just earn a permanent spot on your summer menu.

Whether you’re grilling for neighbors or gathering the family for a weeknight meal, the sausage is convenient, easy to prepare and can help turn any occasion into a memorable one. Made from 100% pork and loaded with traditional Italian herbs and spices, it pairs perfectly with this creamy polenta, as well as pizzas, sandwiches, kebabs and more.

Find more ways to put your own spin on summer grilling at Carando.com.

Sweet Italian Sausage Polenta

Total time: 35 minutes
Servings: 4

• 1 package Carando Sweet Italian Sausage
• 8 cups chicken stock
• 2 cups dry polenta
• 8 tablespoons unsalted butter
• 1/2 cup Parmesan cheese, grated
• 3 tablespoons olive oil
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 medium yellow onion, julienned
• 1 tablespoon fresh garlic, minced
• 1/4 cup white wine
• 1/4 cup red wine vinegar
• 2 tablespoons honey
• 2 teaspoons oregano

1. Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
2. In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
3. Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
4. Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
5. Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
6. Add sausages to pan to warm.
7. When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.

Source: Carando

(Family Features) Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio. Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.

Next time the sun’s rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.

No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt Nellie’s Pickled Beets, artichoke hearts, olives and green onions that complements the winning combination of turkey, feta and ciabatta.

Pair your party tray of sandwiches with a perfect partner like Bean, Tortellini and Pesto Salad made with READ Bean Salad for a complete spread that’ll leave you waiting for the next opportunity to take mealtime outdoors. With just a handful of ingredients and customizable with your desired stir-ins like tomatoes, peppers and green onions, it’s ready in next to no time.

To find more picnic-worthy appetizers, meals, sides and more, visit readsalads.com and auntnellies.com.

Picnic-wiches with Greek Artichoke Beet Salad

Servings: 6

• 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
• 1 jar (about 6 ounces) marinated artichoke hearts
• 1/2 cup pitted kalamata or ripe olives, sliced
• 3 tablespoons sliced green onions
• freshly ground black pepper, to taste (optional)
• 6 romaine lettuce leaves
• 1 pound thinly sliced deli turkey
• 6 ciabatta or sandwich rolls, sliced horizontally
• 1/3 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted

1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
2. In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.

Bean, Tortellini and Pesto Salad

Servings: 6

• 2 cans (15 ounces each) READ 3 or 4 Bean Salad
• 1/4 cup prepared basil pesto
• 1/2 teaspoon salt (optional)
• 1 package (9 ounces) refrigerated tortellini
• grape tomatoes (optional)
• halved cherry tomatoes (optional)
• chopped bell pepper (optional)
• thinly sliced green onions (optional)

1. Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
3. Serve at room temperature or chilled.

Source: READ Salads
Aunt Nellie’s 

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 4 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup frozen peas
• 3/4 teaspoon smoked paprika
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced into 1/4-inch rounds
• 1 red bell pepper, halved
• 4 boneless, skinless chicken thighs
• 12 ounces medium shrimp, peeled and deveined
• 2 cured chorizo sausages
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons lemon juice

1. Preheat grill to medium-high heat; grease grates well.
2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

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

• 1 bag Success Jasmine Rice
• 3 ears corn
• 1/4 cup lime juice
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup finely crumbled feta cheese
• 2 green onions, thinly sliced

1. Prepare rice according to package directions. Set aside and allow to cool completely.
2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice