(Family Features) Sharing a delicious, home-cooked meal with loved ones is something to look forward to and preparing such a meal can be easier than you think. Simple touches that add some flair make all the difference. For example, adding grapes as a signature ingredient adds a unique color and flavor accent that turns everyday meals into something special.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, Grapes from California are an essential ingredient to keep on hand. In this Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips, the grapes – thanks to their delicate sweetness and juicy texture – enhance the savory chicken and earthy vegetables and bring all the flavors together for a delicious meal.

Visit GrapesfromCalifornia.com to find more sweet recipes fit for family gatherings.

Watch video to see how to make this recipe!

Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips

Servings: 4

•             Nonstick cooking spray (optional)
• 2          tablespoons extra-virgin olive oil
• 2 1/2    teaspoons ground cumin
• 1 1/4    teaspoons turmeric
• 1/2       teaspoon sea salt
• 2          large garlic cloves, minced
• 4          bone-in chicken thighs, skin removed and visible fat trimmed
• 2          medium onions, sliced 1/3-inch thick
• 3          carrots, peeled and cut in 2-by-1/2-inch sticks
• 2          medium parsnips, peeled and cut in 2-by-1/2-inch sticks
• freshly ground pepper, to taste
• 1 1/4    cups red Grapes from California

1. Heat oven to 400 F with rack in center. Line shallow baking sheet (10-by-15 inches or 11-by-17 inches) with parchment paper or foil. If using foil, spray with nonstick cooking spray.
2. In large bowl, stir oil, cumin, turmeric, salt and garlic. Add chicken, turning to coat, then transfer smooth side up to baking sheet. Add onions, carrots and parsnips to bowl and toss in remaining spiced oil then distribute around chicken on baking sheet. Season with freshly ground pepper, to taste.
3. Roast chicken and vegetables 25 minutes. Sprinkle grapes over vegetables and roast about 5 minutes until juices run clear when chicken is pierced with tip of small, sharp knife.
4. Note: For softer roasted grapes, add to pan earlier.
5. Nutritional information per serving: 410 calories; 31 g protein; 34 g carbohydrates; 17 g fat (37% calories from fat); 3.5 g saturated fat (8% calories from saturated fat); 155 mg cholesterol; 470 mg sodium; 6 g fiber.

Source: California Table Grape Commission

(Family Features) Schedules full of homework, practices, performances, social activities and more make fall one of the busiest times of year, which often pushes meal planning to the backburner. This autumn, as you look to keep family meals on the menu, consider simple strategies that take the guesswork out of meal prep.

For example, this Barbecue Corn and Potato Chowder offers a satisfying, wholesome dinner for your loved ones without spending an entire evening in the kitchen. The key addition: Dole’s Chopped BBQ Ranch Salad Kit with pre-cut and pre-washed greens and veggies to save prep time with barbecue ranch dressing as an all-in-one flavor base.

Serving as the foundation of the recipe, chopped salads are made with sturdy greens and veggies for a satisfying eating experience that can stand up to being cooked without losing texture and character. Plus, the all-important toppings – crispy fried onions and cheddar tortilla strips – add the ideal crunch to this warm, comforting meal.

Visit Dole.com or follow on Facebook, Instagram, Twitter and Pinterest to find more easy-to-make fall recipes and nutritional information.

Watch video to see how to make this recipe!

Barbecue Corn and Potato Chowder
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

• 2          tablespoons olive oil
• 1          large Dole Onion, chopped
• 2          garlic cloves, minced
• 1          medium Dole Russet Potato, peeled and diced
• 1          teaspoon ground cumin
• 1/4       teaspoon smoked paprika
• 1          package (14.4 ounces) DOLE® Chopped BBQ Ranch Salad Kit
• 2          ears corn, kernels cut from cob (about 2 cups)
• 4          cups water
• 1          cup milk
• salt, to taste
• pepper, to taste
• shredded sharp cheddar cheese, for garnish

1. In large soup pot over medium-high heat, heat oil. Add onion, garlic and potato; saute 2 minutes. Add cumin and paprika; cook 5 minutes, stirring occasionally. Add salad greens from kit to pot and cook 2 minutes, or until lettuce is wilted.
2. Add corn and water to pot and bring to boil. Reduce heat; cover and simmer gently 10 minutes. Add milk and dressing packet from kit; season with salt and pepper, to taste. Simmer uncovered 5 minutes.
3. Ladle into bowls and garnish with shredded cheese and chips packet from kit.

Source: Dole

A family-favorite meal starts with a main course that looks and smells as good as it tastes. Creamy Mushroom Pasta Nests deliver that festive flavor with a robust blend of breadcrumbs, earthy mushrooms and a homemade sauce crafted with Violife Just Like Cream Cheese. Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.

Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family. With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.

Visit ViolifeFoods.com to find more holiday-worthy recipes.

Creamy Mushroom Pasta Nests

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

Marinade:

• 2          tablespoons olive oil
• 3 1/2    ounces hoisin sauce
• 2          tablespoons sesame oil
• 1          tablespoon garlic chili paste
• 2          tablespoons black and white sesame seeds
• 1          teaspoon harissa paste

Breadcrumbs:

• 1          tablespoon Violife Plant Butter
• 1/2       cup panko breadcrumbs
• 1          tablespoon fresh rosemary
• 1          teaspoon dried garlic

Pasta:

• 17 1/2 ounces mushrooms, roughly sliced
• 2          tablespoons olive oil
• 10 1/2 ounces fresh spinach
• 1          package Violife Just Like Cream Cheese Original
• 17 1/2 ounces whole-wheat spaghetti
• 1          teaspoon red pepper flakes
• 3 1/2    ounces Violife Just Like Parmesan Wedge, grated

1. To make marinade: Whisk olive oil, hoisin sauce, sesame oil, garlic chili paste, sesame seeds and harissa paste. Set aside.
2. To make breadcrumbs: In frying pan, heat plant butter. Add breadcrumbs, rosemary and garlic; saute 3-5 minutes until golden. Remove from heat and set aside.
3. To make pasta: Saute mushrooms in olive oil 5-7 minutes until golden. Add spinach, 2-3 minutes, and pour over marinade. Add cream cheese and whisk until creamy.
4. Boil pasta according to package instructions. Sieve and reserve 1/2 cup pasta water, adding to pasta sauce. Whisk constantly until combined.
5. Using tongs, make small nests in pasta, place on plates and pour creamy mushroom sauce on top.
6. Sprinkle with breadcrumbs, red pepper flakes and grated Parmesan.

Pomegranate Cheesecake

Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes

Crust:

• 10 1/2 ounces vegan gingerbread biscuits
• 6          ounces plant-based butter
• 1/4       teaspoon salt

Cheesecake:

• 0.07     ounces agar-agar
• 3 1/2    ounces canned coconut milk
• 2          packages Violife Just Like Cream Cheese Original
• 2          tablespoons maple syrup
• 1          tablespoon lemon juice
• 1          teaspoon vanilla essence

Pomegranate Syrup:

• 10        fluid ounces pomegranate juice, divided
• 3          tablespoons cornstarch
• pomegranate seeds, for garnish

1. To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
2. Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
3. To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
4. In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
5. To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
6. When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.

Source: Violife

(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

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

• 1 Omaha Steaks Chateaubriand (2-4 pounds)
• kosher salt
• ground black pepper
• 1/4 cup grapeseed oil

Red Wine Gravy:

• Reserved chateaubriand juices
• 1 medium shallot, small diced
• 2 garlic cloves, minced
• 1 1/2 cups red wine
• 4 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 1/2 cups water
• 2 beef bouillon cubes
• 1 tablespoon stone ground mustard
• kosher salt, to taste
• ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

• 1/4 cup olive oil
• 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
• 1 pinch kosher salt, plus additional, to taste, divided
• 1 pinch ground black pepper, plus additional, to taste, divided
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 1/2 lemon, juice only
• 2 tablespoons unsalted butter

1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
2. Preheat oven to 250 F.
3. In large cast-iron pan, bring grapeseed oil to high heat.
4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

• 2 cups jasmine rice
• water
• 1/2 cup vegetable oil
• 1 pound Omaha Steaks Ultra-Premium Ground Beef
• 1 tablespoon kosher salt, plus additional, to taste, divided
• 1 teaspoon black pepper, plus additional, to taste, divided
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, small diced
• 2 green onions, minced
• 1 cup small diced yellow onion
• 1/2 cup tomato-based sofrito
• 3 1/2 cups chicken broth

Crab Stuffing:

• 3/4 cup mayonnaise
• 2 teaspoons seafood seasoning
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 lemon, juice only
• 20 butter crackers, finely crushed
• 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

• 2 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise

1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
2. In large saucepot, bring vegetable oil to medium-high heat.
3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
4. Using slotted spoon, remove browned beef and set aside.
5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
8. Gently fold in crushed butter crackers and crab meat. Set aside.
9. To make crab stuffed lobster: Preheat oven to 425 F.
10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

• 15 ounces crema or sour cream
• 1/3 cup mayonnaise
• 2 tablespoons horseradish
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced fresh chives
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/2 teaspoon white pepper, plus additional, to taste, divided
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Pepper Rub:

• 3 tablespoons kosher salt
• 1 tablespoon ground peppercorn medley
• 2 teaspoons ground guajillo chili
• 1 teaspoon dried thyme leaves

Prime Rib:

• 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
• pepper rub
• 1/4 cup grapeseed oil

Crushed Potatoes:

• 1 pound baby red skin potatoes
• cold water
• 1 pinch kosher salt, plus additional, to taste, divided
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 tablespoons finely minced Italian parsley
• ground black pepper

1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
4. Preheat oven to 250 F.
5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
8. Rest prime rib 15-20 minutes. Slice to desired thickness.
9. To make crushed potatoes: Preheat oven to 425 F.
10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
12. In medium bowl, whisk olive oil, garlic and parsley.
13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

(Family Features) Creating traditions is a festive focal point for many families throughout the holiday season, and a timeless way to bring your nearest and dearest back year after year is with an exquisite meal.

With a combination of savory, salty and sweet bites, Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes provides a little something for everyone. At the center of this seasonal feast is tender, flavorful cuts of filet mignon, hand-cut by master butchers at Omaha Steaks to make your family’s holiday truly special.

To find more holiday recipe inspiration, visit OmahaSteaks.com/Blog.

Watch video to see how to make this recipe!

Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 20 minutes
Servings: 4

Garlic Mashed Potatoes:

• 2          pounds russet potatoes, medium diced, skin on
• cold water
• 1          teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
• 1/2       pound unsalted butter
• 4          cloves garlic, minced
• 1          cup heavy cream
• 1/2       teaspoon ground white pepper, plus additional, to taste, divided

Honey-Lemon Glazed Carrots:

• 2/3       cup honey
• 1/4       cup fresh-squeezed lemon juice
• 1/2       teaspoon sumac
• 1/4       teaspoon lemon zest
• 2          pinches kosher salt, plus additional, to taste, divided
• 1          pinch ground black pepper, plus additional, to taste, divided
• water
• 1          pound baby rainbow carrots
• 1/3       cup olive oil
• 1          tablespoon unsalted butter

Sumac-Crusted Filet Mignon:

• 4          Omaha Steaks Private Reserve Filet Mignons (7 ounces each)
• 2          tablespoons kosher salt
• 1          tablespoon sumac
• 2          teaspoons ground black pepper
• 1          teaspoon dried thyme leaves
• 1/3       cup grapeseed oil
• 3          tablespoons unsalted butter, divided

1. To make garlic mashed potatoes: Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl.
2. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat.
3. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste.
4. Season with salt and white pepper, to taste.
5. To make honey-lemon glazed carrots: In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper.
6. Preheat oven to 425 F.
7. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
8. In large saute pan over medium-high heat, add oil and butter.
9. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
10. Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes. Remove glazed carrots from oven.
11. To make sumac-crusted filet mignon: Thaw filet mignons in refrigerator overnight, pat dry with paper towels then bring to room temperature 30 minutes.
12. In small bowl, whisk kosher salt, sumac, black pepper and dried thyme. Season steaks on all sides.
13. In cast-iron pan over high heat, add grapeseed oil.
14. Place filets in pan and cook 4 minutes until browned and seared. Add 1 tablespoon butter to pan. 
15. Flip filets and butter baste about 20 seconds. Cook filets 3 minutes for medium-rare.
16. Remove filets from pan and top each with 1/2 tablespoon butter. Rest steaks 7-8 minutes.
17. Place garlic mashed potatoes on plate and top with sumac-crusted filet mignon. Place honey-lemon glazed carrots next to filet mignon and mashed potatoes.

Source: Omaha Steaks

(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

• 1          bulb garlic (about 12 cloves)
• 4          tablespoons olive oil, plus additional for drizzling, divided
• 1 1/2    teaspoons salt, divided
• 1 1/2    teaspoons pepper divided
• 32        baguette slices
• 8          ounces feta cheese
• 1/2       cup whole milk, plus additional, if necessary (optional)
• 2          tablespoons lemon juice
• 1/2       cup pomegranate seeds
• 1/4       cup parsley, minced

1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

(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

(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

Watch video to see how to make this recipe!

Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

• 2          flatbreads
• 2          cups shredded mozzarella cheese
• 1          clove garlic, diced
• 4          chicken tenders, cooked and cubed
• 1          pint cherry tomatoes, quartered
• salt, to taste
• pepper, to taste
• 1/2       cup ranch dressing
• 1 1/2    teaspoons chipotle seasoning
• 2          tablespoons cilantro leaves, chopped

1. Preheat oven to 375 F.
2. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
3. In small bowl, mix ranch and chipotle seasoning.
4. Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

(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