(Culinary.net) Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.

For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it makes it to feed all the smiling faces.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Start with a beef tenderloin and drizzle it generously with olive oil. Add 2 tablespoons of pepper. Flip and repeat on the other side. Bake for 12 minutes at 475 F.

Next, add one head of cauliflower to a mixing bowl with five shallots cut into quarters. Add 2 tablespoons of olive oil; mix well with salt and pepper, to taste. Add this to the baking sheet with the beef tenderloin and bake 18-25 minutes.

While that’s cooking, add 3 tablespoons of olive oil to a mixing bowl with lemon juice, Dijon mustard, salt, pepper and baby spinach.

To plate, add baby spinach salad first then the cauliflower and shallot mixture and, finally, that juicy, perfectly cooked beef tenderloin. Garnish with cranberries for a splash of color.

This meal is satisfying and only requires some mixing bowls and a large sheet pan to make cleanup a breeze so you can focus on what really matters most: time with your loved ones.

Find more recipes and savory main dishes at Culinary.net.

Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings: 4-6

• 1          beef tenderloin (4 pounds), wrapped with butcher’s twine
• 9          tablespoons olive oil, divided
• 4          teaspoons pepper, divided
• 1          head cauliflower
• 5          shallots, quartered
• 2          teaspoons salt, divided
• 3          tablespoons lemon juice
• 2          teaspoons Dijon mustard
• 1          package (5 1/2 ounces) baby spinach
• dried cranberries, for garnish

1. Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper over beef into beef. Bake 12 minutes.
2. In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
3. In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
4. Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

(Culinary.net) Sweets with enhanced fruit flavors are often among the best of the best when it comes to family treats. Fruit can add levels of sweet, tart or even citrus flavor to all kinds of recipes.

From grapefruit to berries and lemons, there are a variety of fruits that can take your delightful desserts to the next level of flavor.

For example, these Baked Lemon Donuts are a unique dessert that can double as a sweet, fruity breakfast. Delicious and packed with lemon zest, they are coated in a lemon-sugar topping for a burst of lemon in every bite.

To make this recipe, start with 2 cups of flour in a mixing bowl. Add sugar, baking powder and salt then whisk everything together.

Then add buttermilk, eggs, melted butter, lemon juice, vanilla extract and lemon zest to the dry ingredients. Stir until all ingredients are combined to form dough.

Use a piping bag or cut a corner off a re-sealable storage bag then pipe the dough into a donut pan and bake at 350 F for 9 minutes.

While the donuts are in the oven, add some lemon zest to a half cup of sugar and mix.

When they are perfectly baked, dip the tops of each one into some melted butter then into a lemon-sugar mixture.

The end result is fluffy little donuts that are filled with light and scrumptious lemon flavor and covered with lemon sugar for a hard-to-resist lemony treat.

Late night or early morning, these donuts can leave you – as well as anyone you choose to share them with – craving “just one more.”

Find more unique recipes at Culinary.net.

Watch video to see how to make this recipe!

Baked Lemon Donuts

Serves: 12

• 2          cups flour
• 3/4       cup sugar
• 2          teaspoons baking powder
• 1          teaspoon salt
• 3/4       cup buttermilk
• 2          eggs
• 2          tablespoons butter, melted
• 2          teaspoons lemon juice
• 1/2       teaspoon vanilla extract
• 1          teaspoon lemon zest

Lemon Sugar Topping:

• 1/2       cup sugar
• 1          teaspoon lemon zest
• 1/2       cup butter, melted

1. Heat oven to 350 F.
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.
4. Pipe batter into donut pan.
5. Bake 9 minutes. Cool on wire rack.
6. To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.
7. Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

(Family Features) Of all the traditions that make the holiday season truly special, there’s one that often stands above the rest by bringing loved ones to the table: food. This year, despite all the unknowns that’ll likely make the festivities different than ever before, you can bring your family together with recipes that add that special feeling back to time spent celebrating.

With smaller gatherings and many people staying closer to home, the opportunity to enjoy a morning meal can be something to cherish. You can make mornings mean more by sharing a breakfast like Baked Brie Pancakes with the loved ones in your household, and you can even join friends and family from afar via video call to make the recipe together.

These pancakes are perfect for special holiday moments and call for Real California Milk, cheese and butter so you can feel good knowing your breakfast is made with sustainably produced milk from California families.

Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast and share your creations using #MorningsMeanMore.

Watch video to see how to make this recipe!

Baked Brie Pancakes

Servings: 4-6

Pancakes:

• 6          ounces Real California Brie, cut into chunks
• 1          cup Real California Milk
• 1          cup biscuit mix
• 2          tablespoons sugar
• 1          tablespoon lemon juice
• 1          teaspoon lemon zest
• 6          large eggs
• 1          tablespoon Real California Unsalted Butter
• 3-4       tablespoons chopped, toasted walnuts

Sauteed Pears:

• 1          tablespoon Real California Unsalted Butter
• 3          pears, any variety, cored and thinly sliced
• 1          tablespoon sugar
• 1/4       cup orange juice
• 1/4       teaspoon ground nutmeg
• 1/4       teaspoon cinnamon

1. To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.
2. In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.
3. To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears.

Source: Real California Milk

(Family Features) Staying healthy is important year-round, but especially in the cooler months when temperatures drop, people spend more time inside and germs can spread easily. What you eat and the lifestyle you embrace are critical components of staying healthy.

Nourishing meals full of fruits, vegetables, protein-rich foods and whole grains help provide the body's immune system with the nutrients it needs. Maintaining a healthy lifestyle by getting enough sleep, being physically active every day, having enough fluids and reducing stress also help keep the immune system in shape.

As a nutritious food to include on your grocery list, grapes of all colors - red, green and black - contain more than 1,600 natural plant compounds such as antioxidants and other polyphenols that help protect the health of cells throughout the body. They also contain about 82% water, so they provide important fluids for hydration, which is also critical to a healthy immune system.

Grapes can be enjoyed as a healthy snack or an immune-boosting ingredient in recipes like Chicken, Spinach and Grape Pita sandwiches and Grape and Salmon Power Salad. Each provides a mix of immune-supporting nutrients, including zinc in chicken, vitamins A and C in kale, polyphenols in grapes and other important nutrients in the salmon, walnuts and barley.

Find these recipes and more in "Eating for Immune Health" along with additional ways to eat healthy and stay well at grapesfromcalifornia.com.

Chicken, Spinach and Grape Pita

Servings: 4

• 2 tablespoons pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes
• 1/4 teaspoon ground sumac
• salt
• freshly ground black pepper
• 1 package (5-6 ounces) fresh baby spinach, washed and dried
• 1 1/2 cups shredded, cooked chicken (about 8 ounces)
• 1 cup red California grapes, sliced
• 1/4 cup crumbled feta cheese
• 4 whole-wheat pita breads (6 1/2 inches each), warmed and halved

1. In small skillet over medium-high heat, toast pine nuts, stirring constantly until toasted, about 5 minutes. Transfer to bowl and let cool. In large bowl, whisk lemon juice, shallot, olive oil, red pepper flakes, sumac, salt and pepper. Add spinach, chicken, grapes, feta and pine nuts; toss to mix. Stuff into pita breads and serve.

Nutritional information per serving: 445 calories; 24 g protein; 46 g carbohydrates; 20 g fat (39% calories from fat); 5 g saturated fat (10% calories from saturated fat); 57 mg cholesterol; 658 mg sodium; 6 g fiber.

Grape and Salmon Power Salad

Servings: 6

• 3/4 cup pearled barley
• 3 cups firmly packed kale leaves, torn and sliced into ribbons
• 1 cup halved red or black seedless California grapes
• 8 ounces cold, cooked salmon, skin and bones removed
• 1/2 cup walnuts, lightly toasted and coarsely chopped

Dressing:

• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup extra-virgin olive oil

1. Cook barley according to package directions. Drain and cool.
2. Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.
3. To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.

Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.

Source: California Table Grape Commission

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

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

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

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

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

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

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

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

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

Create the Perfect Appetizer Plate

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

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

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

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

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

Grape and Apple Sheet Pan Pie

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

Dough:

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

Filling:

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

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

Warm Farro Salad with Grapes and Delicata Squash

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

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

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

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

Source: California Table Grape Commission

(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.

A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

To access more recipes and tips, visit bluecirclefoods.com.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

• 4 ounces Blue Circle Smoked Salmon
• olive oil
• 6 ounces cream cheese
• 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
• 1/2 medium red onion, finely diced
• 1 tablespoon chopped Italian parsley
• salt, to taste
• pepper, to taste

1. Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
2. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
3. Place thick line of cream cheese mixture along long side of salmon.
4. Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
5. Chill in refrigerator 2-3 hours or overnight to firm up roll.
6. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
7. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

• 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
• 1 medium tomato, seeded and cut into tiny pieces
• 1/4 cup scallions, finely chopped
• 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
• 1 tablespoon lemon juice
• 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
• salt, to taste
• pepper, to taste

1. Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
2. Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
3. Fill cucumber halves with smoked salmon mixture.
4. Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
5. To serve, place pieces on platter and garnish with additional dill, if desired.

Source: Blue Circle Foods

(Family Features) Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.

To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.

Holiday Watermelon Cutouts

Recipe courtesy of the National Watermelon Promotion Board

• 1/2       watermelon, cut into 1/2-inch thick disks
• vanilla frosting or yogurt
• sprinkles, for decorating

1. Using holiday cookie cutters, cut shapes out of watermelon disks.
2. Decorate watermelon shapes with yogurt.
3. Top with sprinkles.

Watermelon and Blueberry Cheesecake

Recipe courtesy of the National Watermelon Promotion Board
Servings: 12

Cheesecake:

• Nonstick cooking spray
• 1/3       cup graham cracker crumbs (2 graham crackers)
• 24        ounces fat-free cream cheese, at room temperature
• 8          ounces low-fat cream cheese, at room temperature
• 1          cup white sugar
• 3/4       cup no-calorie sugar substitute
• 3/4       cup fat-free half-and-half
• 1/4       cup fresh lemon juice
• 2          tablespoons lemon peel, finely grated
• 2          teaspoons vanilla extract
• 1 1/2    cups liquid egg substitute (equivalent of 6 eggs)

Watermelon-Blueberry Sauce:

• 3          cups watermelon juice, with pulp
• 6          teaspoons cornstarch
• 6          tablespoons lemon juice
• 3          tablespoons sugar
• 3          tablespoons no-calorie sugar substitute
• 1-1 1/2             teaspoons lemon extract
• 2          cups diced watermelon
• 3          cups blueberries

1. To make cheesecake: Preheat oven to 350 F.
2. Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
5. To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
6. To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

Source: National Watermelon Promotion Board

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

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

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

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

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

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

Apple Pear Filling:

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

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

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

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

Walnut Sage Pesto:

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

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

Source: California Walnuts

(Family Features) As families continue to adjust their meal routines amidst a worldwide pandemic, there are trends you and your loved ones can follow to improve your general health, maintain a budget and spend more time together.

Home cooking: According to a study conducted by Hunter Public Relations on how COVID-19 has changed home cooking, 54% of Americans are cooking more and 50% have more confidence in the kitchen. Many, perhaps for the first time, found that cooking at home and learning cooking techniques could be a fun family activity.

Trusting frozen: Frozen foods have seen a renaissance in 2020. Many families discovered that new technologies allow frozen foods to deliver innovations in flavors, recipes, authenticity and affordability without compromising taste. For example, Aqua Star’s frozen Cutting Board Meal Kits are available at grocers nationwide and feature full chef-inspired meals like Chipotle Shrimp Street Tacos and Southwest Chili-Lime Tilapia.

Saving money: It’s common knowledge for many consumers that eating at or ordering takeout from a restaurant is more expensive than cooking at home. Eating at home showed families just how much they could save, and this trend is likely to continue. According to a Simon-Kucher Restaurants Survey, 26% of consumers who ate meals from casual restaurants before the pandemic anticipate eating meals primarily at home for up to a year after lockdown.

More seafood: According to a national survey by Aqua Star, one of the country’s largest seafood companies, 75% of Americans want to eat more seafood. Seafood provides nutritional benefits for a multitude of recipes, but many people don’t know how to prepare it. One of the easiest ways to introduce your family to seafood is through familiar comfort food recipes and convenient one-pan meals.

Online grocery shopping: Nearly daily trips to the grocery store can be an expensive habit since impulse buying is a bane to healthy eating and saving money. As online grocery shopping grows in popularity, it provides families with a convenient, time-saving way to keep must-haves on hand without overspending at the store.

Dinners with family: After years of families grabbing meals on the run, sheltering in place has brought many back to the dining room table. For a simple family meal that focuses on frozen seafood and pantry staples, try this recipe for Shrimp Scampi that involves just a few steps of preparation that can even allow kids to help in the process. If you don’t have time to cook, Aqua Star’s Shrimp Scampi MicroSteam Bowl is a simple way to enjoy the same flavors in minutes, from the microwave, with no clean-up required.

Find more at-home seafood solutions at aquastar.com.

Shrimp Scampi

Cook time: 20 minutes
Servings: 4

• 8          ounces pasta linguine
• 2          tablespoons butter
• 2          tablespoons extra-virgin olive oil
• 4          garlic cloves, minced
• 1/2       cup dry white wine or seafood broth
• 3/4       teaspoon kosher salt
• 1          dash crushed red pepper flakes
• 1/4       teaspoon black pepper
• 1 1/2    pounds large or extra-large Aqua Star shrimp, shelled
• 1/3       cup parsley, chopped
• 1/2       lemon, juice only

1. Cook pasta according to package directions.
2. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half.
3. Add shrimp and saute until shrimp turn pink and opaque, approximately 2-4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. 

Photo courtesy of Getty Images (family dinner)

Source: Aqua Star

(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