(Family Features) The main course at family dinners may be the main event, but that doesn’t mean you should have to settle for bland, boring sides. Fret not – there is a better way to pair favorite proteins with tasty potatoes.

Try these Parmesan Potato Wedges that are boiled before they’re baked for a moist middle and crispy exterior that’s perfect alongside favorite meals. Discover more delicious side dishes at Culinary.net.

Parmesan Potato Wedges

Recipe courtesy of "Cookin' Savvy"

• 5 golden potatoes
• 2 cups grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste
• 1 cup oil, for drizzling

1. Boil whole potatoes 20 minutes. Remove from water and slice into wedges.
2. Heat oven to 375 F.
3. In medium bowl, mix Parmesan cheese, garlic powder and onion powder. Add salt and pepper, to taste.
4. Dip wedges in Parmesan mixture, covering potatoes well. Place on cookie sheet drizzled in oil then drizzle oil on wedges. Bake 15 minutes then turn wedges over and bake 15 minutes.

 Source: Culinary.net

(Family Features) Shake up your next family barbecue with fresh, flaky seafood. This Grilled Glazed Salmon may result in a new favorite when served over rice or alongside fresh veggies or a small salad. Find more summer grilling ideas at Culinary.net.

Grilled Glazed Salmon

Recipe courtesy of "Cookin' Savvy"
Cook time: 15-20 minutes
Servings: 4-6

Dry Brine:

• 1/2 cup salt
• 1 cup sugar
• 1 cup brown sugar
• 2 tablespoons lemon thyme or lemon zest
• 3 tablespoons garlic powder
• 1 tablespoon pepper
• 1 salmon fillet (2-3 pounds)

Glaze:

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup mustard
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic
• 2 tablespoons ginger
• salt, to taste
• pepper, to taste

1. To make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight.
2. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.
3. Heat grill to medium heat.
4. To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.
5. Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.

 Source: Culinary.net

(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.

Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.

“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”

Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.

Find more mealtime inspiration at sunsweet.com.

Cauliflower Tacos with Peanut Sauce

Cook time: 30 minutes
Servings: 4

• 1 medium head cauliflower, chopped into florets (about 6-7 cups)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 8 tortillas
• chopped green onions, for garnish
• California grown prunes from Sunsweet, for serving
• peanuts, for garnish
• lime wedges, for serving

Cabbage Slaw:

• 3 cups shredded red cabbage
• 1/2 cup shredded carrots
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons pure maple syrup
• 1/4 teaspoon fine sea salt

Peanut Sauce:

• 4 California grown prunes from Sunsweet
• 1/2 cup unsweetened non-dairy milk
• 1/3 cup natural salted peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 tablespoon maple syrup
• 1 teaspoon minced ginger
• 1 teaspoon sriracha
• 2 tablespoons water, plus additional for thinning (optional)

1. Preheat oven to 425 F.
2. On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
3. To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
4. To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
5. Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.

Veggie Stir Fry with Prune Teriyaki Sauce

Cook time: 15 minutes
Servings: 4

• 1 tablespoon toasted sesame oil
• 1/2 large onion, diced
• salt, to taste, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 cups shredded carrots
• 1 red bell pepper, sliced
• 1 medium zucchini, diced
• 8 ounces sugar snap peas
• pepper, to taste, divided
• 1/2 cup roasted salted cashews, plus additional for serving, divided
• 1 cup edamame
• 2-3 cups cooked jasmine rice, for serving
• 1/3 cup sliced green onions, for serving
• California grown prunes from Sunsweet, for serving

Prune Teriyaki Sauce:

• 1 cup canned pineapple, plus 1/4 cup pineapple juice
• 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
• 6 tablespoons reduced-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 garlic clove
• 1 teaspoon sriracha

1. In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
2. Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
3. To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
4. Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.

Photos courtesy of Alexis Joseph

Source: Sunsweet

(Family Features) Grilling is a great way to feed a crowd, but that doesn’t have to be limited to just the main dish. Fresh veggies like asparagus are a perfect accompaniment to grilled favorites and can be placed on the grates right next to the protein you’re serving to make hosting a cinch and avoid heating up the kitchen. Before your next gathering, visit Culinary.net for more recipe inspiration.

Grilled Asparagus

Recipe courtesy of "Cookin' Savvy"
Prep time: 5 minutes
Cook time: 15 minutes

• 1 bundle fresh asparagus
• 1 package (3-4 ounces) prosciutto
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon pepper
• 3 tablespoons butter

1. Preheat grill to medium heat.
2. Wash and cut asparagus spears to equal sizes.
3. Wrap four asparagus spears with prosciutto. Repeat until all asparagus and prosciutto are used, about six bundles. Place in cast-iron skillet or disposable aluminum pan. Cover bundles with garlic powder, onion powder, pepper and butter.
4. Place skillet or pan on grill. Grill 15 minutes, turning bundles halfway through cooking.

Source: Culinary.net

(Family Features) A family debate over what’s for dinner often ends with one word: pizza. Next time you land on pizza night, take it to the next level with premium ingredients everyone can agree on.

Elevating the pizza experience starts with tasty toppings that allow you to customize for everyone’s preferences, such as Carando’s Dry Sausage line. Featuring three varieties – Italian Dry Salame, Pepperoni and Genoa Salame, as well as a duo pack with Genoa Salame and Pepperoni – the line is made of all-natural ingredients that pairs effortlessly with an array of dishes.

Uncured and well-seasoned for classic Italian flavor, it allows families to elevate pizza night with options like Genoa Salame and Pepperoni Three-Cheese White Pizza. This cheesy, flavor-packed recipe is ready in just 20 minutes without sacrificing taste, making it perfect for busy weeknights.

When the weekend rolls around and it’s time for a savory snack or in-home entertaining, put premium dry sausage at centerstage with this Tour of Italy Charcuterie Board. Ideal for serving a crowd or sharing during family movie night, this platter calls for cheeses, olives, a homemade mostarda and Carando’s high-protein sausage that’s dried and sliced to perfection. Made with select cuts of meat and a longstanding recipe, it’s a classic star ingredient for meat and cheese boards. Each 5-ounce package contains 6-10 grams of protein per serving without added MSG or artificial flavorings, ingredients or colorings.

Visit Carando.com to find more recipes that take pizza night or your next summertime event to the next level.

Genoa Salame and Pepperoni Three-Cheese White Pizza

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

• 2          pizza dough balls
• 1/4       cup extra-virgin olive oil
• 2          tablespoons fresh garlic, minced
• 2          tablespoons anchovy filets, chopped
• 1          cup Parmesan cheese, grated
• 1          pound fontina cheese, shredded
• 1          pound fresh mozzarella pearls
• 1          package Carando Charcuterie Duo
• 2          tablespoons flat-leaf parsley, chopped

1. Preheat oven to 425 F.
2. Stretch each dough ball over separate lightly greased, 14-inch pizza pans.
3. Drizzle 1/8 cup olive oil on top of each crust then top each with 1 tablespoon garlic and 1 tablespoon anchovies followed by 1/2 cup Parmesan cheese, 1/2 pound fontina cheese, 1/2 pound fresh mozzarella pearls and 1/2 package charcuterie duo.
4. Bake pizzas about 15 minutes, or until cheese is bubbly and crust is golden brown.
5. Remove pizzas from oven and garnish each with 1 tablespoon chopped parsley.

Tour of Italy Charcuterie Board

Prep time: 20 minutes
Servings: 3-4

Mostarda:

• 1/2       cup apricot preserves
• 1/4       cup whole-grain mustard

Charcuterie Board:

• 1          package (5 ounces) Carando Uncured Genoa Salame
• 1          package (5 ounces) Carando Uncured Dry Salame
• 1          package (5 ounces) Carando Uncured Pepperoni
• 5          ounces fontina cheese
• 5          ounces provolone piccante cheese
• 5          ounces fresh mozzarella pearls
• 6          ounces olives
• 6          ounces giardiniera (pickled vegetables in oil)
• crackers, crostini or bread, for serving
• fresh basil, for garnish
• cherry tomatoes, for garnish

1. To make mostarda: Mix apricot preserves and whole-grain mustard.
2. To prepare charcuterie board: On large board or platter, arrange mostarda, genoa salame, dry salame, pepperoni, fontina cheese, provolone piccante cheese, mozzarella pearls, olives and giardiniera. Serve with crackers, crostini or bread and garnish with fresh basil and cherry tomatoes.

Source: Carando

(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

• 1 tri-tip roast (2-3 pounds)
• salt, to taste
• pepper, to taste

Chimichurri Beet Sauce:

• 1 jar Aunt Nellie’s Diced Pickled Beets, drained
• 1 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon fresh oregano, roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• salt, to taste
• pepper, to taste

1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
3. Heat grill to 350 F and prepare for two-zone grilling.
4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
6. Transfer tri-tip to cutting board and rest 10-15 minutes.
7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.

German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan”
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 4 bratwurst links, sliced crosswise 1/8-inch thick
• 1 can (15 ounces) READ German Potato Salad, drained
• 1 flatbread, approximately 12 inches
• olive oil
• 1 cup shredded gruyere cheese
• fresh chives, chopped, for garnish
• fresh lemon wedges

1. Preheat grill to medium-high heat (about 425 F).
2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
5. Brush bottom of flatbread with olive oil.
6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
8. Garnish with chopped chives and serve with fresh lemon wedges.

Source: 

Seneca Foods

Seneca Foods

(Culinary.net) Comfort food made easy, this Bacon Cheeseburger Casserole is loaded with ground turkey, bacon and vegetables in a creamy sauce topped with tater tots and cheese.

When weeknights get busy, this slow cooker recipe is sure to be a smash hit. It’s simple; just mix the ingredients together and let the slow cooker do the heavy lifting.

Visit Culinary.net to find more quick family meal ideas.

Watch video to see how to make this recipe!

Bacon Cheeseburger Casserole

Recipe adapted from “Julie’s Eats and Treats”
Servings: 5

• 1          pound lean ground turkey
• 5          bacon strips, diced
• 1/2       small onion, diced
• 2          cloves garlic, minced
• 3          tablespoons all-purpose flour
• 1 1/2    cups milk
• 1/2       tablespoon Worcestershire sauce
• 1          dash hot sauce
• 1 1/2    cups cheddar cheese, plus additional for topping (optional), divided
• 1          bag (6-8 ounces) frozen mixed vegetables
• 2          tablespoons sour cream
• nonstick cooking spray
• 1          bag (16 ounces) frozen tater tots
• salt, to taste
• pepper, to taste

1. In large skillet over medium heat, brown ground turkey, bacon, onion and garlic until turkey is no longer pink. Sprinkle flour over turkey and stir well to combine. Stir in milk, Worcestershire sauce and hot sauce. Cook 2-3 minutes, or until thickened. Remove from heat and stir in cheddar cheese, frozen vegetables and sour cream.
2. Spray slow cooker with nonstick spray. Place some tater tots in bottom of slow cooker. Pour meat gravy over tater tots. Arrange remaining tater tots on top.
3. Cover and cook on low 3-3 1/2 hours. During last 10 minutes of cooking, sprinkle with extra cheddar cheese, if desired. Cover and finish cooking.

Source: Culinary.net

(Family Features) Warming weather brings with it plenty of opportunities to celebrate from holidays and birthdays to sunny afternoons offering an excuse to spend time outdoors with loved ones. Dining al fresco brings added freshness to favorite foods, and taking your next meal to the patio can be a fun, delicious way to soak in some vitamin D.

Pasta provides an easy option for sharing with a crowd, like this Creamy Tomato Smoked Sausage and Asparagus Tortellini. A cheesy, filling delight, it’s ready to enjoy in less than half an hour.

Plus, locally grown Michigan Asparagus adds an extra level of freshness requiring just about three days to travel from family farms in Michigan to your kitchen. It doesn’t need a passport to make it from farm to table, and you won’t need one either to enjoy this Italian-inspired dish in the comfort of home.

The thicker spears offer texture and additional flavor that’s also more tender because the fiber is less concentrated. Just 5-8 minutes in boiling water results in firm and delicious spears. This pasta dish calls for a late addition to the already-simmering sauce and tortellini so you can count on perfectly cooked asparagus as the finishing touch.

It’s also a sustainably produced ingredient as Michigan’s asparagus season primarily relies on the weather and uses rainwater rather than irrigation. As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s a family favorite you can feel good about serving your loved ones.

Find more patio-friendly recipe ideas at michiganasparagus.org.

Watch video to see how to make this recipe!

Creamy Tomato Smoked Sausage and Asparagus Tortellini

Recipe courtesy of the Michigan Asparagus Advisory Board
Servings: 6

• 1          tablespoon olive oil
• 1          pound smoked turkey sausage, sliced into bite-sized rounds
• 1          clove garlic, minced
• 1 2/3    cups chicken broth
• 1          can (15 ounces) tomato sauce
• 3/4       cup heavy cream
• 18        ounces cheese tortellini
• 1/2       pound fresh asparagus, trimmed and cut into bite-sized pieces

1. In large rimmed skillet, heat olive oil over medium heat.
2. Add sausage and brown on both sides. Add garlic and stir until golden, 20-30 seconds.
3. Add broth, tomato sauce, cream and tortellini; stir to combine. Bring to light simmer.
4. Cover and simmer over low heat 10 minutes. Add asparagus during last 5 minutes of cooking until tortellini is tender and sauce has reduced.

Source: Michigan Asparagus Advisory Board

(Family Features) While meals savored with loved ones are intended to produce smiles and shared moments, the process of grocery shopping, planning and cooking has become a chore for many families. Take the first step toward bringing back the joy and magic of making your favorite foods with tools that do the work for you.

For example, the all-in-one Albertsons Meal Plans and Recipes tool allows you to focus on what you want to eat rather than what you need to buy as it empowers everyday home cooks to plan, shop and prepare personalized recipes based on dietary preferences, allergies or family likes and dislikes. The app features a library of 9,000 exclusive recipes created by professional chefs (with new recipes added each month) and includes tasty dishes such as Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch; Cheese Tortellini and Cauliflower with Creamy Spinach Marinara; and Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip.

The free digital tool also includes an artificial intelligence-powered “Scan Your Own Recipe” feature that allows you to snap a photo with your phone of grandma’s handwritten, not-so-secret recipe and transforms it into a digital version saved in the app. Recipes are instantly turned into shoppable ingredients and added to your cart for quick, convenient checkout. Now, you can turn all of your recipes into a digital library for quick and easy access in one place. No more flipping through cookbooks or recipe cards searching for your favorites.

Designed to provide culinary inspiration throughout the week while saving time and money, the app also features a budget tracker and hands-free cooking mode with a step-by-step timer.

“The Albertsons Meal Plans tool is the ultimate life hack,” said Jill Pavlovich, senior vice president of digital customer experience for Albertsons Cos. “This all-in-one app makes it simple for anyone to plan, shop and prepare inspiring recipes from anywhere – whether it is an old family favorite, a best-seller from a favorite food blogger or one of our 9,000 delicious recipes. Best of all, it’s completely free to use on our grocery app and website.”

The tool is available on the store apps and websites across the Albertsons Cos. banner of stores including Albertsons, Safeway, Vons, Jewel-Osco, Shaw’s, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets and Balducci’s Food Lovers Market.

Find more information and a seemingly endless collection of recipes at Albertsons.com.

Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion and Spicy Ranch

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

• 2 green bell peppers
• 2 yellow bell peppers
• 1 lime
• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds raw, peeled shrimp, fresh or frozen
• 5 teaspoons Cajun seasoning, divided
• 1 teaspoon salt
• 1/2cup ranch dressing
• 12 small flour tortillas

1. Preheat oven to 450 F.
2. Wash and dry green bell peppers, yellow bell peppers and lime.
3. Trim, seed and slice bell peppers lengthwise into thin strips; transfer to large baking sheet.
4. Peel, halve and slice onion lengthwise into thin pieces; add to baking sheet with bell peppers.
5. Drizzle veggies with oil, toss to combine and spread in even layer. Bake until veggies have softened slightly, about 5 minutes.
6. If using frozen shrimp, place them in colander and run under cold water to thaw slightly. Place shrimp on clean towel or paper towels and pat dry.
7. Remove baking sheet from oven. Arrange shrimp over veggies then sprinkle with 4 teaspoons Cajun seasoning and salt; toss to combine and spread in even layer.
8. Bake until veggies are tender and shrimp are cooked through, 5-7 minutes. Remove from oven.
9. Cut lime into wedges.
10. In small bowl, stir ranch dressing and remaining Cajun seasoning.
11. Warm tortillas in skillet, oven or microwave, if desired.
12. Divide tortillas between plates and fill with shrimp and veggies; drizzle with spicy ranch and serve with squeeze of lime.

Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

Recipe courtesy of Albertsons
Total time: 20 minutes
Servings: 4

• 2 bags (10 ounces each) cauliflower florets
• 18 ounces cheese tortellini, fresh or frozen
• 1/2 tablespoon salt
• 1 jar (24 ounces) marinara sauce
• 8 fluid ounces heavy whipping cream
• 1/2 teaspoon basil, dried
• 1/4 teaspoon black pepper
• 2 packages (5 ounces each) baby spinach

1. Fill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.
2. In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.
3. Wash and dry spinach.
4. When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.
5. When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.
6. To serve, divide pasta between plates or bowls.

Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip

Recipe courtesy of Albertsons
Total time: 30 minutes
Servings: 4

• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon salt, divided
• 2/3 cup Parmesan cheese, shredded
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon paprika
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 1/2 pounds green beans
• 1/2 cup honey mustard dressing

1. Preheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.
2. In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.
3. In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.
4. Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.
5. Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.
6. Bake until tenders start to turn golden, about 10 minutes.
7. On clean cutting board, wash, dry and trim green beans. Set aside.
8. When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.
9. Preheat large skillet over medium-high heat.
10. Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.
11. Divide chicken tenders and green beans between plates. Serve with dressing for dipping.

Source: Albertsons

(Family Features) Bolstering your immune system during winter, when coughs and colds seem to take control, is a must for the entire family. Supporting your wellness can start in a simple place – with the foods you eat and drink.

Consider an easy choice for any season like Florida Orange Juice, which can help you and your loved ones get the vitamins and minerals you need all winter long. With 100% of the daily recommended value of vitamin C in every 8-ounce serving along with key nutrients like potassium and magnesium, there’s a reason it’s referred to as the “Original Wellness Drink.”

With no added sugar or artificial flavor, it provides the benefits you need without the additives you don’t. It contains natural sugar from the whole fruit for a delicious solution that’s one of nature’s nutrient-rich foods with vitamins, minerals and phytonutrients. Plus, it’s easy to use as a nutritional ingredient in wintertime favorites like this comforting Orange Juice and Coconut Chickpea Soup or to start your day strong with a Superfruit Breakfast Smoothie.

Paired with a healthy lifestyle, 8 ounces of 100% orange juice may help support a healthy immune system as an excellent source of vitamin C and a good source of vitamin D in fortified juices. Vitamin C is commonly associated with helping maintain and strengthen healthy immune systems by protecting cells and promoting the production and function of immune cells. Meanwhile, vitamin D also plays an important role in regulating immune response by helping immune cells fight off bacteria and viruses.

“Safeguarding your health against the spread of illness is important year-round, especially during colder months when reports of cold and flu increase,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “A key step in supporting your immune system is maintaining a well-balanced diet that is high in essential nutrients. Incorporating an 8-ounce glass of 100% orange juice can help you meet the recommended daily value of vitamin C and support your hydration.”

Beneficial plant compounds, like those in Florida Orange Juice, along with flavonoids and colorful carotenoids work to support the immune system by fighting inflammation and helping cells communicate, which can help strengthen immune responses when encountering infections.

Additionally, 100% orange juice is a source of phytonutrients like hesperidin, which has been shown in clinical studies to have antioxidant-like properties, heart health benefits and may help reduce inflammation. Hesperidin has also been linked with benefits related to cognitive function, immune system function and bone health.

To find more information and immunity-boosting winter recipes, visit FloridaJuice.com.

Orange Juice and Coconut Chickpea Soup

Servings: 8

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 red bell pepper, diced
• 1 1/2 cups diced carrots
• 1 1/2 teaspoons kosher salt
• 3 cloves garlic, finely grated
• 1/2 teaspoon ground cardamom
• 1 quart vegetable broth
• 1 can (14 ounces) light coconut milk
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1/2 cup Florida Orange juice
• chopped cilantro (optional)

1. In medium saucepan over medium high, heat olive oil until it shimmers.
2. Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
3. Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
4. Add vegetable broth, coconut milk and chickpeas; bring to simmer.
5. Decrease heat to low and cook until carrots are tender, about 10 minutes.
6. Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
7. Serve garnished with cilantro, if desired.

Superfruit Breakfast Smoothie

Servings: 2

• 8 ounces Florida Orange Juice
• 4 ounces dark sweet cherries
• 2 ounces pomegranate juice

1. In blender, puree orange juice, cherries and pomegranate juice then serve.