recipes

Meal Ideas 09 November 2022

Pair Soup and Sandwich for a Warming Winter Meal

(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of "Carlsbad Cravings"
Prep time: 60 minutes

Caramelized Onions:

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 large yellow onions, halved, sliced 1/4-inch thick
  • 1-2tablespoons water (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes

Sandwiches:

  • 8 large sourdough slices, 1/2-inch thick
  • 1/3 cup mayonnaise
  • 4 ounces fresh goat cheese, at room temperature
  • 8 ounces shredded gruyere cheese, at room temperature
  • 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
  • 2 cups baby arugula
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
  2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
  3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
  4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
  5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
  6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
  7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of "Joy of Eating"
Prep time: 20 minutes
Cook time: 25 minutes

  • 1 can (15 ounces) READ 3-Bean Salad
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium yellow onion, diced
  • 3 peeled garlic cloves, minced
  • 2 pinches salt, plus additional to taste, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper, plus additional to taste, divided
  • 3 small carrots, trimmed, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 1 medium zucchini, diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 Parmesan rind (optional)
  • 6 cups low-sodium vegetable broth
  • 9-10 ounces refrigerated cheese tortellini
  • 2 cups baby spinach
  • jarred pesto, for serving (optional)
  1. Drain and rinse bean salad; set aside.
  2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
  3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
  4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

Meal Ideas 04 October 2022

Cooler Weather Means Cozy Family Food

(Family Features) After families across the country began cooking more at home during the pandemic, that trend has continued as loved ones seek comfort in the kitchen in the form of their favorite recipes and time spent together.

In fact, according to the “Hunter Food News Study,” cooking continues to change as more Americans come together at the dining table with recipe usage up 21% and dinners cooked from scratch up 14%. Around half (54%) of Americans are cooking more than they were before the pandemic, and 35% said they “enjoy cooking now more than ever,” according to “Harvard Business Review.”

If those closest to you are looking for home-cooked comfort, you can turn to satisfying family meals like Plant-Based Meatloaf Sandwiches or Chicken Souse. These hearty recipes make it easy for loved ones to involve everyone in the cooking process from preparing vegetables and hand-mixing meatloaf to seasoning chicken and simmering ingredients.

With 65% of consumers saying they’re most likely to purchase a whole week’s worth of groceries when shopping, according to research from Datassential, opportunities abound for families to enjoy delicious, comforting dishes together.

Find more family meal inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.

Plant-Based Meatloaf Sandwiches

Recipe courtesy of Aramark
Servings: 6

  • Nonstick cooking spray
  • 1 1/2 pounds plant-based ground burger, thawed
  • 1 1/2 cups cooked wild rice, chilled
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 2/3 cup barbecue sauce
  • bread
  • vegan cheddar cheese
  • sauteed onions
  1. Heat oven to 375 F. Spray rimmed baking sheet with nonstick cooking spray.
  2. In bowl, thoroughly mix ground burger, cooked rice, onion, bell pepper, paprika, garlic, sage, thyme, salt and white pepper until well blended without overmixing. Shape mixture into loaf on baking sheet. Spread barbecue sauce over meatloaf.
  3. Bake 1 hour, or until internal temperature reaches 160 F.
  4. Slice meatloaf into six pieces and place each piece on bread. Top each meatloaf slice with vegan cheddar cheese and sauteed onions then close sandwiches with top bread slices. Using panini press, griddle or frying pan, cook sandwiches until golden brown and cheese is melted.

Tip: Pairs well with potato salad.

Chicken Souse

Recipe courtesy of Aramark
Servings: 6

  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/8 teaspoon ground black pepper, plus additional, to taste, divided
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 tablespoon vegetable oil
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 2 teaspoons minced garlic
  • 2 cups chicken broth
  • 1 cup peeled potatoes, cut into 1/2-inch pieces
  • 2/3 cup canned diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 3 tablespoons cider vinegar
  • 2 tablespoons minced, seeded jalapeno pepper
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons minced, peeled ginger root
  • 1 teaspoon kosher salt, plus additional, to taste, divided
  • 2 pinches dried thyme leaves
  • 1 small bay leaf
  • 1 1/2 cups thawed mixed vegetables, drained
  1. Season chicken with 1/8 teaspoon black pepper, garlic powder and onion powder. Cover and chill 2 hours, or overnight.
  2. In saucepan over medium-high heat, heat oil. Add onion and celery; saute 2 minutes, or until tender-crisp. Add garlic and saute 30 seconds.
  3. Add chicken and saute until browned.
  4. Stir in broth, potatoes, tomatoes, tomato paste, vinegar, jalapeno pepper, lemon juice, ginger, 1 teaspoon salt, thyme and bay leaf; heat to boil. Reduce heat. Cover and simmer 1 hour, or until potatoes are tender.
  5. Stir in mixed vegetables and simmer 10 minutes. Remove and discard bay leaf. Season with additional salt and pepper, to taste.

Tips: Serve souse with griddled corn cakes and saltine crackers. Make vegetarian by replacing chicken with canned drained and rinsed black-eyed peas or red or white beans.

Source:

Aramark

Meal Ideas 19 September 2022

Warm Up Fall with Filling Family Meals

(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.

This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.

If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.

Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.  

Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.

Chili Con Carne

Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 cups diced onion
  • 3 cloves garlic, minced
  • 1 green pepper, seeded and chopped
  • 2 tablespoons cooking oil
  • 2 pounds coarsely ground lean beef
  • 2 cups kidney beans, soaked overnight
  • 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
  • 2-3 cups water
  • 2-3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 cup chopped celery
  • 1 can (8 ounces) corn
  • sour cream, for garnish
  • lime wedges, for garnish
  1. Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
  2. Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.

Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.

Lasagna a la Sockarooni

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

  • Salted water
  • 1 package lasagna noodles
  • 1 jar Newman's Own Sockarooni Pasta Sauce
  • 2 cups Parmigiano Reggiano cheese, grated

Bechamel Sauce:

  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  1. Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
  2. To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
  3. Preheat oven to 375 F.
  4. In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
  5. Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.

Source:

Newman’s Own

Main Dishes 05 November 2021

Warm Up with Classic Comfort Foods

(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.

Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.  

Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.

Find more comforting recipe ideas at auntnellies.com and readsalads.com.

Beet Lentil Chili

Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 jars (16 ounces each) Aunt Nellie's Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic, diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can (6 ounces) tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils

Garnishes (optional):

  • 1/2 cup sour cream
  • 1/4 cup radishes, cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco
  1. Drain beets; dice and set aside. Discard liquid.
  2. Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  5. Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Loaded Chicken Bake

Recipe courtesy of "Hungry In LA"
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • French-fried onions (optional)
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and French-fried onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.

Source: Seneca Foods
Aunt Nellie's

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

  • Nonstick cooking spray
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked quinoa
  • 1 cup tomatoes, quartered
  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup finely chopped cauliflower florets
  • 2 tablespoons finely chopped fresh basil (optional)
  1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
  3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
  4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
  5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

  • 6 large hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 8 slices rustic wheat bread
  • 4 lettuce leaves
  1. Chop eggs.
  2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
  3. Refrigerate, covered, to blend flavors.
  4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup milk
  • 1 cup blueberries
  1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
  2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
  3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
  4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 12 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
  2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
  3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25-30 minutes until fully set. Allow to cool.
  5. Cut into seven strips then down the middle to create 14 pieces.
  6. Refrigerate leftovers in airtight container up to 4 days.
  7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Meal Ideas 13 July 2021

Add Powerful Pairings to Your Plate

(Family Features) Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.

As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.

Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.

Find more information, resources and recipes at powerfulpairings.com.

Mediterranean Grain Bowl with Pork Skewers

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 45 minutes, plus 2 hours marinate time
Cook time: 75 minutes
Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)

Red Lentil Hummus:

  • 1 1/3    cups water
  • 1/3       cup dried red lentils
  • 1          tablespoon olive oil
  • 1          tablespoon tahini
  • 1          tablespoon lemon juice
  • 1/2       teaspoon minced garlic
  • 1/2       teaspoon cumin
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 12        ounces pork loin roast, trimmed of fat
  • 4          tablespoons olive oil, divided
  • 2          teaspoons minced garlic
  • 1          teaspoon lemon zest
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          sweet onion, chopped
  • 3          cups no-salt-added chicken stock
  • 3/4       cup whole-grain sorghum, rinsed and drained
  • 1          cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels
  • 1 1/2    cups halved cherry tomatoes
  • 1          cup arugula
  • 1          cup chopped cucumber
  • 2/3       cup crumbled feta cheese
  • 1/2       cup kalamata olives
  1. To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.
  2. Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.
  4. Preheat oven to 400 F.
  5. Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.
  6. Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.
  7. To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).

Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)

  • 1 1/2    tablespoons olive oil
  • 1          onion, chopped
  • 3/4       cup sliced carrots
  • 3/4       cup sliced celery
  • salt, to taste
  • pepper, to taste
  • 1 1/2    teaspoons minced garlic
  • 6          cups no-salt-added chicken stock
  • 1 1/4    cups green split peas
  • 1          small ham bone
  • 2/3       cup chopped ham
  • 2/3       cup pearled sorghum
  • 4          sprigs thyme
  • 2          bay leaves
  • 1 1/2    tablespoons Worcestershire sauce
  • chopped fresh thyme (optional)
  • cracked black pepper (optional)
  1. In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.
  2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.
  3. Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).

Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)

  • 2          cups vegetable broth
  • 2          cups water
  • 1          cup whole-grain sorghum
  • 2          tablespoons olive oil
  • 1          tablespoon minced garlic
  • 1          tablespoon minced fresh parsley
  • 1 1/2    teaspoons lemon zest
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          pork tenderloin (16 ounces), trimmed of fat
  • 1          medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1          cup kidney beans, rinsed and drained
  • 1/2       cup dried cranberries
  • 1/2       cup pecan halves
  1. Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
  2. In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
  3. Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
  4. Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
  5. Slice pork tenderloin and serve with warm sorghum salad.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

Source: Powerful Pairings

Appetizers & Sides 26 May 2021

Add Mediterranean Flair to Your Dinner Table

(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.

Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Visit GenovaSeafood.com for more recipe inspiration.

 

Tuna Aioli Dip with Balsamic Drizzle

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4

  • 6          ounces Genova Albacore Tuna in Olive Oil
  • 1/4       cup balsamic vinegar
  • 1          dried bay leaf
  • 1          sprig fresh rosemary
  • 1⁄3       cup mayonnaise
  • 2          tablespoons capers, drained
  • 2          anchovies
  • 1/2       lemon, juice only (about 1 1/2 tablespoons)
  • raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
  1. Drain tuna, reserving 2 tablespoons oil.
  2. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
  3. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.

 

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates 

Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4

  • 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
  • 1/2       cup pine nuts
  • 4          cups arugula
  • 1          garlic clove 
  • 2          tablespoons butter (optional)
  • 1          cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
  • 2          lemons, zest only (optional)
  • 1/2       teaspoon kosher salt 
  • 1/2       teaspoon freshly ground black pepper
  • 3/4       cup extra-virgin olive oil 
  • 8          ounces whole-wheat orecchiette 
  • 1/2       cup jarred sun-dried tomatoes in oil, chopped
  • 1/2       cup dates, pitted and quartered 
  • 1/4       cup kalamata olives, pitted and chopped 
  • 1/4       cup dill, chopped (optional)
  • 1/4       cup parsley, chopped (optional)
  1. Preheat oven to 325 F.
  2. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
  3. Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. 
  4. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. 
  5. Place pesto in bowl and cover tightly to avoid discoloring.
  6. Bring large pot of salted water to boil.
  7. Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. 
  8. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
  9. Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.

Source: Genova Tuna

Meal Ideas 30 September 2020

Holiday Centerpieces to Savor

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

  • 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
  • 2          teaspoons kosher salt
  • 2          tablespoons coarsely ground black pepper
  • 1          tablespoon vegetable oil
  • 2          tablespoons butter, divided
  • 1/3       cup brandy or cognac
  • 1          cup cream
  • 1          tablespoon Dijon mustard
  1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
  2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
  3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
  4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

  • 3          cups red wine, divided
  • 1/4       cup olive oil
  • 3          cloves garlic, minced
  • 2          tablespoons coarse ground mustard
  • 1          bay leaf
  • 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
  • 1          tablespoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon coarse ground pepper, plus additional, to taste, divided
  • 2          tablespoons canola oil
  • 1          onion, quartered
  • 4          carrots, quartered
  • 4          celery stalks, quartered
  • 1          head garlic, halved horizontally
  • 4          sprigs fresh thyme
  • 2          sprigs fresh rosemary
  • 2          cups beef stock, divided
  • 3          tablespoons unsalted butter
  1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
  2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
  3. Preheat oven to 250 F.
  4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
  5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
  6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
  7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
  8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

  • 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
  • 1          package (1.1 ounces) dry onion soup mix
  • 1          can (14 ounces) whole cranberries
  • 1          cup chili sauce
  • 1          cup ginger ale
  1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
  2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
  3. Cover with foil and bake 4 hours.
  4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

Snacks 21 July 2020

Scary Good

(Family Features) Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. Getting creative and taking cues from some beloved characters may be all it takes for families to explore produce in a new way and discover how delicious, satisfying and enjoyable fresh fruits and vegetables can be.

A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.

Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.

An initiative from Dole, in collaboration with Disney and Pixar’s Monsters, Inc., is helping to take the scare out of specialty fruits and vegetables and widen America’s produce horizons. That’s because, like a good book or the characters in a beloved film, you can’t judge a fruit or vegetable by its appearance; nature’s true beauty often lies within.

The campaign offers character-inspired recipes, serving suggestions, digital and social activations, family-friendly activities, fun trivia and influencer partnerships that celebrate the not-so-scary world of the planet’s more unusual fresh bounty.

One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.

These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie and Chicken Stuffed Roz Heads, which call for green grapes, celery, avocados, strawberries and blueberries.

Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Chicken Stuffed Roz Heads

Prep time: 15 minutes
Servings: 3

  • 1          cup cubed, cooked chicken breast
  • 1/2       cup DOLE® Green Grapes, halved
  • 1/4       cup chopped Dole Celery
  • 1/3       cup nonfat plain Greek yogurt
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1 1/2    Dole Avocados, halved, pitted and peeled
  • 6          whole-wheat pretzel twists
  • 18        whole-wheat pretzel sticks
  • 1          Dole Strawberry, sliced
  • 3          dried, sweetened blueberries
  1. In bowl, stir together chicken, grapes, celery, yogurt, salt and pepper.
  2. Scoop three equal portions onto serving plate. Shape each into oval.
  3. Top each with upside down avocado half.
  4. Decorate each avocado half to resemble Roz’s face. Using sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off double loop section of each pretzel twist and discarding or enjoying as snack, keeping single loop portion, which will become one lens. Two lenses are needed per Roz Head.
  5. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into top of each avocado to form hair. Add strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.

Green Slime Nacho Cups

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

  • 1          green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
  • 1 1/2    teaspoons canola oil
  • 1/4       teaspoon salt, divided
  • 1          Dole Avocado, halved, pitted and peeled
  • 1          tablespoon lime juice
  • 1          clove garlic, minced
  • 1/2       cup thinly shredded Dole Purple Cabbage
  1. Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
  2. Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
  3. Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
  4. Serve slime nacho cups with plantain chips.

Slippery Slimy Smoothie

Prep time:10 minutes
Servings: 2 (8 ounces each)

  • 1/2       cup DOLE® Spinach
  • 1          Dole Banana, peeled and frozen
  • 1/2       cup Dole Green Grapes, frozen
  • 1/3       cup cucumber, diced
  • 1/2       cup Dole Pineapple
  • 1/2       cup unsweetened vanilla almond milk
  • 1/2       cup nonfat plain Greek yogurt
  • 5          ice cubes
  1. In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
  2. Pour smoothie into two glasses and serve.

 

©2020 Disney/Pixar (Roz)

Source: Dole

One Dish Meals 14 July 2020

Master Family Meals with Ease

(Family Features) Comforting family meals are a tradition in many homes with time spent around the table sharing stories and laughs while enjoying great food. These meals can include lavish or complicated recipes, but you can also enjoy dinner with loved ones by turning to easy-to-make dishes that still follow through with delicious flavor.

Serve up snack-sized sandwiches, for example, with this recipe for Pulled Pork Sliders with Tangy Red Slaw made using Aunt Nellie’s Whole Holland Style Onions and Sweet & Sour Red Cabbage to add a zesty zip to tender pork sandwiches.

Ready in less than half an hour and requiring only a handful of ingredients, Lemon-Butter 4 Bean Ravioli is an easy solution for a comfort food craving. Cheesy ravioli, READ Bean Salad and veggies make a simple, satisfying, meatless pasta dinner in minutes.

Visit auntnellies.com and READsalads.com for more easy family meal inspiration.

Pulled Pork Sliders with Tangy Red Slaw

Prep time: 25 minutes
Servings: 6

Slaw:

  • 1          tablespoon olive oil
  • 2          tablespoons apple cider vinegar
  • 3/4       teaspoon sugar
  • 1/8       teaspoon cayenne pepper
  • 1/4       cup thinly sliced celery
  • 1/4       cup finely diced green bell pepper
  • 1          cup Aunt Nellie’s Whole Holland Style Onions, drained and coarsely chopped
  • 1          jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, drained

Sliders:

  • 1          pound pulled pork, heated through
  • 1/4       cup hickory smoked barbecue sauce, warm
  • 12        small pull-apart dinner rolls, split crosswise and lightly toasted
  1. To make slaw: In large bowl, combine oil, vinegar, sugar and cayenne pepper; whisk to combine. Add celery, bell pepper, onions and red cabbage; toss to coat.
  2. To make sliders: In medium bowl, mix pork and barbecue sauce. To assemble, spoon pork evenly over bottom half of each roll. Top with slaw and top half of each roll.

Note: If desired, slaw can be served warm. In saucepan over medium-low or medium heat, cook slaw about 5 minutes, or until heated through, stirring frequently.

Lemon-Butter 4 Bean Ravioli

Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4

  • 1          package (10 ounces) fresh cheese ravioli
  • 1          teaspoon olive oil
  • 2          cups combination of sliced button mushrooms, chopped kale and grape tomatoes
  • 2          tablespoons unsalted butter, divided
  • 2          large cloves garlic, minced
  • 1          can (15 ounces) READ 4 Bean Salad
  • 1-2       tablespoons fresh lemon juice
  • crushed red pepper flakes (optional)
  1. Cook ravioli according to package directions. Drain and set aside.
  2. Heat medium skillet over medium heat. Add olive oil; swirl to coat.
  3. Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
  4. Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.
  5. Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.

Source: Seneca Foods

About Us

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

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