(Family Features) Between the welcome warmth of the sun’s rays and a nearly universal desire to get outdoors, springtime is a beloved season for enjoying an al fresco meal. Add in fresh produce to heighten the flavors of family favorites and the table is set for a delicious picnic.

Whether your warm-weather adventures take you to a nearby park, a neighbor’s patio or simply your own backyard, satisfying those spring cravings often starts with plant-forward dishes. From tomatoes and onions to mushrooms, Brussels sprouts and other fruits and veggies, you can rely on Mother Nature to give picnic recipes a boost.

For example, these fresh ideas from Aramark’s Feed Your Potential program offer easy solutions to take your loved ones outdoors for a meal all can enjoy. As a popular springtime lunch, sandwiches provide the opportunity to customize servings according to each person’s preferences.

These Portobello Mozzarella Sandwiches are a plant-forward version loaded with grilled mushrooms, fresh mozzarella, pesto mayo, arugula and a balsamic glaze on ciabatta rolls. For an added touch of freshness, a homemade tomato bruschetta topping combines tomatoes, red onions, basil and more to capitalize on a peak produce season.

No picnic is complete without a side that perfectly complements the main course. For a delicious solution that’s fast and easy to make, try a new twist on an al fresco classic: coleslaw. A healthy accompaniment to the sandwiches, this Apricot Brussels Sprouts Coleslaw is an ideal spring dish that calls for less than 10 ingredients and requires simple prep so you can make it fresh before heading out the door.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more picnic-worthy recipe ideas.

Portobello Mozzarella Sandwiches

Recipe courtesy of Aramark
Servings: 4

Tomato Bruschetta Topping:

• 1/4 pound fresh plum tomatoes, cored and diced
• 2 tablespoons red onion, peeled and minced
• 2 tablespoons fresh basil leaves, thinly sliced
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1 pinch ground black pepper
• 1 pinch fresh garlic, peeled and finely minced

Sandwiches:

• 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
• 3 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup mayonnaise
• 2 1/2 tablespoons prepared basil pesto
• 4 ciabatta rolls (4-by-4 inches), split in half
• 4 ounces fresh mozzarella cheese, sliced small
• 4 ounces tomato bruschetta topping
• 2 ounces fresh baby arugula
• 1/4 cup balsamic glaze

1. To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.
2. To make sandwiches: Preheat grill pan or grill to medium heat.
3. Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
4. Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.
5. Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
6. For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
7. Top with other roll halves. Cut diagonally in half to serve.

Apricot Brussels Sprouts Coleslaw

Recipe courtesy of Aramark
Servings: 4

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups trimmed and shredded Brussels sprouts
• 1 cup dried apricot, diced
• 1 cup red onion, trimmed and diced

1. Combine mustard, honey, sugar, salt and pepper. Mix well.
2. Add Brussels sprouts, apricot and onion; toss to coat.

Source: Aramark

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

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

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

Gourmet Grilled Cheese with Pickled Beets

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

Caramelized Onions:

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

Sandwiches:

• 8 large sourdough slices, 1/2-inch thick
• 1/3 cup mayonnaise
• 4 ounces fresh goat cheese, at room temperature
• 8 ounces shredded gruyere cheese, at room temperature
• 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
• 2 cups baby arugula
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

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

3-Bean Tortellini Minestrone

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

• 1 can (15 ounces) READ 3-Bean Salad
• 1/2 cup extra-virgin olive oil
• 1/2 medium yellow onion, diced
• 3 peeled garlic cloves, minced
• 2 pinches salt, plus additional to taste, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, plus additional to taste, divided
• 3 small carrots, trimmed, peeled and diced
• 2 celery stalks, trimmed and diced
• 1 medium zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 Parmesan rind (optional)
• 6 cups low-sodium vegetable broth
• 9-10 ounces refrigerated cheese tortellini
• 2 cups baby spinach
• jarred pesto, for serving (optional)

1. Drain and rinse bean salad; set aside.
2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

(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) Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones.

The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked and canned year-round and nationwide, seafood from Alaska is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.

Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities and the marine environment can thrive for generations to come.

Wild, sustainable and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso and honey.

Visit alaskaseafood.org to find more information and family-friendly recipes.

Spicy Alaska Sablefish in Lettuce Cups

Recipe courtesy of the Alaska Seafood Marketing Institute
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4 (2 lettuce cups each)

• 1/4 cup yellow or white miso
• 1 tablespoon Korean chili paste
• 1 tablespoon honey
• 1 pound Alaska sablefish (black cod), cut into 2-ounce portions
• nonstick cooking spray
• 1 small avocado, pitted, peeled and chopped
• 1-1 1/4 cups cooked sushi rice or quinoa
• 1/2 cup chopped English cucumber
• 1/4 cup thinly sliced halved radish
• 1/2 cup pickled ginger, chopped
• 1/2 cup bottled Asian-style salad dressing with wasabi and ginger
• 8 medium-large butter lettuce leaves
• 1/2 cup cilantro leaves

1. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.
2. In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.
3. To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.

Blackened Alaska Cod Tacos

Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2-3

• 2 cups slaw mix
• 2 tablespoons mayonnaise
• 1 teaspoon hot sauce, plus additional for serving
• 1 lime, divided
• salt, to taste
• pepper, to taste
• nonstick cooking spray
• 1/2 pound Alaska cod
• olive oil
• blackening seasoning, to taste, plus additional, divided
• sea salt, to taste
• 4 small flour tortillas
• 1 avocado, sliced

1. Preheat oven to 400 F.
2. In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.
3. Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.
4. Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.
5. In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.

Photo courtesy of Sari Diskin (Blackened Alaska Cod Tacos)

Source: Alaska Seafood Marketing Institute

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
Servings: 2

• 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

1. 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.
2. In blender or food processor, process 1 cup stock and salsa until smooth.
3. 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.
4. 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

Shrimp:

• 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

Remoulade Sauce:

• 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)

1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
2. 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.
3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
5. 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.
6. 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
Servings: 4-6

• 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

1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 4 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup frozen peas
• 3/4 teaspoon smoked paprika
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced into 1/4-inch rounds
• 1 red bell pepper, halved
• 4 boneless, skinless chicken thighs
• 12 ounces medium shrimp, peeled and deveined
• 2 cured chorizo sausages
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons lemon juice

1. Preheat grill to medium-high heat; grease grates well.
2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

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

• 1 bag Success Jasmine Rice
• 3 ears corn
• 1/4 cup lime juice
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup finely crumbled feta cheese
• 2 green onions, thinly sliced

1. Prepare rice according to package directions. Set aside and allow to cool completely.
2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

(Family Features) Whether you’re celebrating a weekend meal with loved ones or simply looking for a way to bring your family to the table at the same time, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, it’s possible you’ll be enjoying the benefits of aquaculture, also known as seafood farming.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand for seafood.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

• Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be

• The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised

• Improving farmed seafood quality and safety, so you can enjoy the flavor of recipes like One-Pan Japanese Salmon with Sweet Potato, Salmon and Shrimp Coconut Curry and Royal Salmon with Romesco Sauce and Aioli

To find more information about the certification process, visit NewWaytoSeafood.com.

Royal Salmon with Romesco Sauce and Aioli

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

• 2 tablespoons olive oil, divided
• 2 Atlantic Salmon MOWI Royal portions
• salt, to taste
• pepper, to taste
• 1 red pepper, cut into long strips
• 2 cups small potatoes, cooked and cut in half
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup garden peas
• 1 tablespoon chopped tarragon

Romesco Sauce:

• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, smashed
• 1/4 cup slivered almonds, toasted
• 1/4 cup hazelnuts
• 1 slice white bread, crust removed
• 1 large roasted red pepper
• 1/4 cup tomato puree
• 1 teaspoon sherry vinegar
• salt
• black pepper

Aioli Sauce:

• 1 cup mayonnaise
• 1-2 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 lemon, zest and juice
• salt
• white pepper
• lemon wedges, for garnish

1. Preheat oven to 400 F.
2. Place large skillet over medium-high heat and add 1 table­spoon olive oil. Season salmon portions with salt and pepper, to taste, and place skin sides down in pan. Cook 2-3 min­utes until skin is crispy. Place on sheet pan, skin sides up, and bake 6-7 minutes. Remove from oven and let rest.
3. In same skillet, add remaining olive oil then add peppers and potatoes. Cook 6-7 minutes until peppers soften and potatoes start to caramelize.
4. Add paprika, cayenne and peas; stir and cook 2 minutes. Add tarragon.
5. To make romesco sauce: In clean pan, heat olive oil and gently fry garlic, nuts and bread until toasted.
6. In blender, process red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread; process to desired consistency.
7. To make aioli: In bowl, whisk mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.
8. Place several spoonfuls of aioli on plate. Top with potatoes, peppers and salmon, skin side up. Top with romesco sauce.

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

• 2 pieces of MOWI Pure portions salmon
• 1 cup wild rice
• 1 tablespoon coconut oil
• 1 clove garlic, sliced
• 1/4 cup red onion, diced
• 1cup pumpkin or butternut squash, diced
• 1 tablespoon lemongrass, finely chopped
• 1 1/2tablespoons red curry paste
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 1/4 cup tomatoes
• 4 shrimp
• 1 lime, quartered
• 2-3 cilantro leaves, for garnish

1. Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
2. In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
3. Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
4. Serve with rice and lime quarters. Sprinkle with cilantro.

One-Pan Japanese Salmon with Sweet Potato

Servings: 2

Marinade:

• 1 tablespoon sesame oil
• 1/4 cup tamarind sauce
• 1/2 tablespoon Dijon mustard
• 2 tablespoons sesame seeds
• 1 tablespoon honey

• 1 sweet potato, cut into rounds
• 2 tablespoons coconut oil, divided
• 1 tablespoon sesame seeds
• sea salt
• 8 spears broccolini
• 2 salmon fillets (4 ounces each)
• brown rice, for serving

1. Preheat oven to 400 F. Line tray with baking paper.
2. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.
3. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.
4. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice.

Source: Aquaculture Stewardship Council

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

• 1/4 cup oil
• 1/4 cup fish sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons raw sugar
• 1 cup chopped fresh cilantro
• 1 lime, juice only
• 1 clove garlic, minced
• 1 small Thai bird chile or serrano chile, chopped
• 1/4 head finely shaved green cabbage
• 1/4 head finely shaved purple cabbage
• 2 carrots, thinly julienned

Skirt steak:

• 1 1/2 pounds trimmed skirt steak
• 1/2 cup coconut milk
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sriracha
• salt, to taste
• 3 cups cooked brown rice
• 1/2 cup crushed peanuts
• 1 lime, quartered, for garnish

1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
3. Heat grill to high.
4. Grill 3-4 minutes each side until medium rare.
5. Let rest 3 minutes.
6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

• 1 whole chicken, cut into eight pieces
• 1 ounce minced garlic
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground fennel seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 tablespoon kosher salt

Potatoes:

• 2 1/2 pounds Yukon gold potatoes
• salted water
• oil

Cauliflower:

• 1 head cauliflower
• salted water
• ice
• 2 tablespoons mayonnaise
• 1 teaspoon tamari or soy sauce
• 1 tablespoon chopped parsley

Roasted onions:

• 1 red onion
• salt
• oil

For serving:

• 3 ounces pitted Castelvetrano or green olives, cut into quarters
• 5 ounces wild arugula
• 1 lemon, quartered

1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
5. Preheat oven to 450 F.
6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
7. Squeeze lemon over reserved onion.
8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

• 2 heads garlic
• olive oil
• salt

Frittata:

• oil
• 2 medium leeks, sliced
• 8 ounces blanched, chopped broccoli
• salt, to taste
• 9 eggs
• 2 tablespoons chopped fresh parsley
• 2 ounces grated Parmigiano Reggiano
• 2 tablespoons heavy cream

1. To make roasted garlic: Preheat oven to 400 F.
2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
4. To make frittata: Lower oven to 375 F.
5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott

(Family Features) Warm weather and grilling go hand-in-hand, and few dishes say summer like burgers. While traditional beef patties come to mind for many, there are also healthy protein options to satisfy that burger craving without sacrificing flavor.

For example, salmon is a nutritionally well-rounded alternative that offers a variety of health benefits, and an option like gluten-free Trident Seafoods Alaska Salmon Burgers are made with wild, sustainable, ocean-caught whole filets with no fillers and are lightly seasoned with a “just-off-the-grill,” smoky flavor. Topped with melted cheddar then piled on top of fresh arugula, peppered bacon and zesty mayo, these Alaskan Salmon Burgers with Peppered Bacon are a twist on tradition that can help you put a protein-packed, flavorful meal on the table in minutes.

Find more healthy seafood recipes at tridentseafoods.com.

Watch video to see how to make this recipe!

Alaskan Salmon Burgers with Peppered Bacon

Prep time: 13 minutes
Servings: 4

• 1/2       cup mayonnaise
• 1 1/2    tablespoons lemon juice
• 1/2       teaspoon lemon zest
• salt
• pepper
• 1          box (11.2 ounces) Trident Seafoods Alaska Salmon Burgers
• 4          cheddar cheese slices
• 4          seeded burger buns, split and toasted
• 4          cups arugula
• 6          strips peppered bacon, cooked
• 12        bread-and-butter pickles, drained

1. In small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.
2. Cook salmon burgers according to package directions. When almost cooked through, top each with slice of cheese, cover and cook until melted.
3. Spread cut sides of buns with mayonnaise and top bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.

Source: Trident Seafoods

(Family Features) With a return to busy fall routines, it can be challenging for many families to find the time to sit down at the table for nutritious meals.

Adding an option like Florida Orange Juice to your family’s routine can help fuel them throughout the day. Whether drinking it on its own or by adding it to recipes like Grilled Turkey Club with Orange Juice-Infused Aioli or Orange Cream Smoothies, you can feel good about incorporating a beverage with essential vitamins and minerals, nutrients for immune system support and no added sugars.

Diet and nutritional benefits: Both nutritious and delicious, drinking 100% orange juice can increase fruit intake as well as provide key nutrients including vitamin C, potassium, folate, thiamin and magnesium, as well as vitamin D and calcium in fortified juice. Research has found children whose diets include orange juice tend to have healthier diets and higher levels of physical activity compared to those whose do not. The American Academy of Pediatrics recommends limiting 100% fruit juice to no more than 4-6 ounces daily for children ages 2-6 and no more than 8 ounces for children ages 7 and older.

Immune support: 100% orange juice can help support the immune system by providing a variety of vitamins and minerals. For example, an 8-ounce glass of 100% orange juice is an excellent source of vitamin C, which helps protect cells and promote the production and function of immune cells. An 8-ounce serving of fortified 100% orange juice is a good source of vitamin D, which plays an important role in regulating immune response to help fight off bacteria and viruses that get into the body. Additionally, 100% orange juice has many beneficial plant compounds, flavonoids and colorful carotenoids, which work to support the immune system by fighting inflammation and helping cells communicate with each other.

No added sugar: Unlike many foods and beverages that contain added sugars, the natural sugar in 100% orange juice comes with vitamins, minerals and antioxidants. In fact, a study published in “Frontiers in Nutrition” found children and adults who consumed 100% orange juice had lower intakes of added sugar compared to those who did not.

“Today, children are consuming fewer fruits and vegetables and missing out on key vitamins and minerals,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “Many children have inadequate intake of folate, riboflavin, thiamin, vitamin C, vitamin D, potassium, iron and zinc. This doesn’t have to be the case. A glass of 100% orange juice is a convenient option, according to the Dietary Guidelines for Americans, that counts toward fruit intake and one I know children love. Parents should make sure to look for 100% orange juice on the container. This ensures you are serving a nutrient-dense beverage with no added sugar.”

Visit floridajuice.com to find more nutritious recipes.

Grilled Turkey Club with Orange Juice-Infused Aioli

Orange Juice-Infused Aioli:

• 1 cup mayonnaise
• 1/2 cup Florida Orange Juice
• 2 tablespoons chopped parsley
• 2 cloves garlic, grated
• 2 teaspoons Dijon mustard

Turkey Club:

• 8 slices multi-grain bread
• 1 cup watercress
• 8 ounces thinly sliced smoked turkey
• 4 slices provolone cheese
• nonstick cooking spray

1. To make aioli: In small bowl, whisk mayonnaise, orange juice, parsley, garlic and Dijon mustard.
2. To make turkey club: Spread 2-3 teaspoons aioli on four bread slices. Spread watercress on top of aioli. Top watercress with turkey, cheese and remaining bread slices.
3. Spray grill pan, electric skillet or cast-iron skillet with nonstick cooking spray and warm over medium heat. When pan is hot, add sandwiches, cheese side down, and cook until bread is golden brown and cheese has melted, about 4 minutes. Gently flip and cook 2-3 minutes, or until bread is golden brown.
4. Serve with remaining aioli as dipping sauce.

Orange Cream Smoothies

• 1 1/2 cups Florida Orange Juice
• 2 cups ice
• 6 ounces non-fat vanilla Greek yogurt
• 1/2 cup vanilla almond or soy milk

1. In blender on medium speed, blend orange juice, ice, Greek yogurt and vanilla almond or soy milk until smooth and creamy.
2. Pour into two tall glasses.

Source: Florida Department of Citrus