A Fiesta Fusion of Worldwide Flavors
Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.
This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.
These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.
For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.
“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”
To find more fiesta-worthy recipe ideas, visit freshcravings.com.
Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons
Recipe courtesy of Stephanie Banyas
- 1/4 cup finely diced seeded English cucumbers
- 1/4 cup finely diced seeded Roma tomato
- 2 tablespoons finely diced red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 lime, juice only, divided
- salt, to taste
- pepper, to taste
- 2 cups canned low-sodium vegetable stock, divided
- 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
- 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus
- tri-color fried tortilla strips
- In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
- In blender or food processor, process 1 cup stock and salsa until smooth.
- Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
- Divide soup between two bowls and top with relish and tortilla strips.
Spicy Shrimp Remoulade in Lettuce Leaves
Recipe courtesy of Stephanie Banyas
Yield: 8 leaves
- 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
- 9 cups water, divided
- ice water
- 1 lime, sliced
- 12 sprigs cilantro
- 1 teaspoon kosher salt
- 1 pound fresh shrimp (31-35), peeled and deveined
- 3/4 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 2 teaspoons fresh lime juice
- 1/2 teaspoon chile powder or smoked paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup green onion, thinly sliced, plus additional for garnish
- 8 butter or Boston lettuce leaves
- cilantro leaves, for garnish
- lime wedges, for garnish
- chopped black olives, for garnish (optional)
- chopped hard-cooked eggs, for garnish (optional)
- To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
- Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
- Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
- To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
- Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
- Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.
Mexican Style Paella with Chicken and Sausage
Recipe courtesy of Stephanie Banyas
- 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
- 12 ounces chicken tenders, patted dry
- 1 teaspoon kosher salt, plus additional, to taste, divided
- freshly ground black pepper, to taste
- 3 tablespoons vegetable oil, divided
- 12 ounces fully cooked chicken sausage or pork sausage links
- 3 cups low-sodium canned chicken stock, water or combination
- 2 cups long-grain rice
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro or parsley
- lime wedges
- Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
- Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
- In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
- Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
- Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
- Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.
Source: Fresh Cravings
Sweet, Simple Solutions for Family Meals
(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.
With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.
Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.
For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.
Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.
Find these delicious apples at a grocer near you by visiting EnvyApple.com.
Apple Avocado Toast
- 2 eggs
- 4 slices sourdough bread
- 1 ripe avocado, sliced
- 1 Envy apple
- 1 teaspoon lime juice
- 1/4 cup shaved Parmesan cheese
- 2 teaspoons chia seeds
- 1 tablespoon minced chives
- edible flowers, for garnish
- In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
- Peel eggs, halve lengthwise and set aside.
- Toast sourdough bread then mash avocado across bread with fork.
- Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
- Garnish with edible flowers.
Grilled Apple Portobello Burgers
- 2 Envy apples
- 4 portobello mushrooms
- 1/2 cup olive oil, divided
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 cup herbed goat cheese
- 4 brioche buns
- 4 large butter lettuce leaves
- 4 tablespoons mayonnaise
- Heat grill to high heat.
- Slice apple horizontally into thick round wedges and remove seeds using fork.
- Remove portobello stems.
- In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
- Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
- Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
- Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.
Crisp Apple Tacos
- 1/2 pound pork tenderloin
- 3 tablespoons olive oil
- 1 teaspoon salt, plus additional, to taste, divided
- 1 teaspoon pepper, plus additional, to taste, divided
- 2 Envy apples, divided
- 3 sprigs rosemary
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup shredded green cabbage
- 4 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 12 soft taco shells
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- Cut pork crosswise into 1-inch medallions.
- Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
- Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
- Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
- Let pork rest 3 minutes then slice into strips.
- Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
- In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
- In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
- Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
- Cut remaining apple half into thin wedges.
- Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.
Source: Envy Apples
A Truly Memorable Summer Menu
(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.
Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.
Find more summer recipe inspiration at Culinary.net.
Dip Up a Good Time
Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.
This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.
Visit Culinary.net for more snack ideas.
Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
- 3 ripe avocados, halved and pitted
- 1/2 cup finely chopped Vidalia onion
- 1/2 cup snipped fresh cilantro
- 1 lime, juice only
- bottled hot pepper sauce, to taste
- 1 Granny Smith apple, peeled, cored and finely chopped
- kosher salt, to taste
- tortilla chips
- In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
- Serve with tortilla chips.
Savor a Bite of Steak
A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.
Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.
Visit silverfernfarms.com for more inspiration.
Steak Banh Mi
Prep time: 2 hours
Cook time: 15 minutes
- 10 ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1 teaspoon, plus 1/2 cup, rice vinegar, divided
- 1/8 teaspoon five-spice powder
- 2 tablespoons sugar
- 1 pinch salt
- 1 small carrot, cut into matchsticks
- 1 tablespoon vegetable oil
- 1/4 cup water
- 2 Vietnamese baguettes or dinner rolls
- 1/4 cup mayonnaise
- 4 Batavia lettuce leaves
- 1/4 cup cilantro, chopped
- 1 Persian cucumber, sliced
- Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
- In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
- Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
- Remove steak from marinade and pat dry. Reserve marinade.
- Heat oven to 325 F.
- Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
- Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
- Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
- Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
- Slice baguettes along middle without cutting through.
- Slice steak into thin pieces.
- Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.
Go for Satisfying Summer Greens
Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.
This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.
Find more salad inspiration at freshexpress.com.
Apple, Strawberry, Blueberry Salad
Total Time: 30 minutes
- 2 cups fresh blueberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- 2 large apples
- 2 packages (6 ounces each) Fresh Express 5-Lettuce Mix
- 1 pint strawberries, cut in half
- 1 pint blueberries
- 1/2 cup pecan halves, toasted
- blueberry dressing
- To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
- To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
- Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.
Sweet, Summery Treats
After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.
These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.
To find more summertime snacks, meals and treats, visit watermelon.org.
Watermelon Berry Frozen Pops
- 6 cups watermelon
- 1 cup blueberries, divided
- 1 cup raspberries, divided
- 3 tablespoons honey
- In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
- Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.
Photo courtesy of Getty Images (Apple Guacamole)
Source: Beef + Lamb New Zealand
National Watermelon Promotion Board