(Family Features) Back-to-school season means many families are busier than ever, leaving less time to plan weeknight meals. While a new school year brings plenty of exciting moments, it also adds up to early mornings, long days and late evenings, making it tough to keep nutrition top-of-mind.

With new routines and jam-packed calendars, quick and easy recipes can be the solutions you need. Swapping out complicated dishes for simple dinners and make-ahead snacks allows you to make your loved ones’ health a priority while also managing hectic schedules.

To help make those simple yet tasty menu additions a reality, look to a flavor favorite and nutrition powerhouse like pecans. They’re the ideal nut to keep on hand to incorporate into favorite meals and after-school snacks.

Taste is just the beginning when it comes to pecans. Their nutritious punch provides a unique mix of health-promoting nutrients. Plus, they’re a versatile ingredient that can shine in a wide range of flavor profiles from sweet or spicy to salty, smoky and savory.

These benefits make them a delicious, nutrient-dense option to power up school days. Consider them as a better-for-you addition to breakfast in banana bread recipes and energizing snacks like these Superfood Pecan Energy Bars. They’re simple and nutritious, making them an ideal after-school snack and on-the-go solution between activities.

When the whole family comes home after a long day of school, work, games and social commitments, pecans can add a delightful crunch to air-fried favorites like chicken tenders or childhood classics like Mac and Cheese with Pecan Breadcrumbs.

For more back-to-school recipe inspiration, visit EatPecans.com.

Mac and Cheese with Pecan Breadcrumbs

Cook time: 50 minutes
Servings: 6

• 8 ounces cavatappi pasta
• 1 teaspoon salt, plus additional for salting pasta water, to taste
• 1 tablespoon butter
• 1 block (8 ounces) cheddar cheese
• 1/2 cup raw pecan pieces
• 15 ounces part-skim ricotta cheese
• 4 tablespoons sour cream
• 1/4 teaspoon ground pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375 F.
2. Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
3. Using box grater, shred cheddar cheese.
4. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency.
5. Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.
6. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
7. Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.

Superfood Pecan Energy Bars

Cook time: 40 minutes
Servings: 14

• 15 Medjool dates (9 ounces)
• 1 cup pecan pieces
• 1/2 cup gluten-free oats
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt

1. Preheat oven to 200 F.
2. In food processor, process or pulse dates until chopped and rough texture forms. Add pecan pieces, oats, chia seeds, vanilla extract, cinnamon and kosher salt; process about 1 minute until crumbly dough forms.
3. Line baking sheet or jelly roll pan with parchment paper. Dump dough into center of parchment paper and use rolling pin to roll into 6-by-10 1/2-inch rectangle. Cut dough into 14 bars about 1 1/2-by-3 inches or into desired shapes.
4. Bake bars 30 minutes. Cool bars to room temperature then refrigerate in sealed container between sheets of wax paper.
5. To package for on-the-go snacking, cut 4-by-6-inch rectangles of wax paper, wrap around bars and secure with tape.

Source: American Pecan Promotion Board

(Family Features) The hustle and bustle of back-to-school season can cause chaos in households. Class time, field trips and homework typically rule each day, which can make sitting down for a meal seem like a far-off dream. One easy way to save time is simplifying family recipes and prioritizing meal-planning.

Consider these meal-planning tips from the experts at Healthy Family Project, whose partners are donating $16,000 to the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.

Choose the meals you plan to make for the week. Cut down on prep time by planning dishes with overlapping ingredients then write out a grocery list to keep from overbuying. Recipes like this Southwest Quiche Muffins Bento Box that include a brief list of widely used ingredients can help you avoid buying items you may only use once.

Stock the kitchen with ingredients your family often uses. Ensure you have the spices, seasonings, condiments, sauces and canned foods to prepare favorite meals at a moment’s notice.

Save time by washing and prepping produce once each week. For example, if you’re using sweet peppers in these Mini Sweet Pepper Sheet Pan Nachos and again in another meal that week, prep all at once so they’re ready when it’s time to cook – just be sure to store in an airtight container.

Serve quick snacks that won’t spoil dinner. Kids often need a little fuel for homework, but complicated snacks can cut into already busy schedules. Keep ingredients on hand for simple options like trail mix, fruit parfaits and meat and cheese wraps.

Use kitchen tools that speed up the process. Pressure cookers and air fryers can help you put nutritious meals on the table faster while slow cookers let you prep in the morning and come home to a hot, delicious dinner.

Visit HealthyFamilyProject.com to find more back-to-school recipes.

Mini Sweet Pepper Sheet Pan Nachos

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

• 8          ounces Pero Family Farms Mini Sweet Peppers, cut into chip shapes
• 7          ounces tortilla chips
• 1/2       cup sweet or red onion, diced.
• 1/2       cup canned or fresh corn
• 1/2       cup queso fresco cheese
• 1/4       cup black olives
• 1/4       cup jalapeno peppers, fresh sliced
• 1/4       cup cilantro leaves, for garnish
• 1          lime, cut into thin wedges, for garnish

1. Preheat oven to 350 F.
2. Place peppers and tortilla chips on sheet pan. Layer onion, corn, cheese, black olives and jalapeno peppers. Bake 3-5 minutes.
3. Garnish with cilantro and lime wedges.

Southwest Quiche Muffins Bento Box

Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

• 8          large eggs
• 1/2       cup milk
• nonstick cooking spray
• 3/4       cup black beans, drained and rinsed
• 1/2       cup chopped Nature Fresh Farms Tomz tomatoes
• 1/3       cup shredded cheddar cheese
• 1/4       small RealSweet sweet onion, chopped
• 1/2       cup vanilla Greek yogurt
• 1/4       cup granola
• 1/2       Zespri SunGold kiwi, chopped
• 1          Bee Sweet Citrus mandarin, peeled and segmented

1. Preheat oven to 325 F.
2. In large bowl, whisk eggs and milk.
3. Coat 12-cup muffin pan with nonstick cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.
4. Bake 20-25 minutes, or until eggs are set and lightly browned.
5. Remove from oven and cool in pan 2-3 minutes. Use knife to loosen edges and remove.
6. In cup or bowl, mix yogurt, granola and kiwi.
7. Assemble bento box with two quiche muffins, kiwi parfait and mandarin slices.

Source: Healthy Family Project

(Family Features) With hectic day-to-day schedules and varying dietary needs, many families face the dreaded daily question: “What sounds good for dinner?” In contrast, millions struggle to put food on the table each night, impacting about 1 in 8 children, according to Feeding America.

You can help support those in need through Safeway and Albertsons’ “Fight Hunger, Serve Hope” cause program – an initiative to fight hunger in local communities during summer months when households with school-aged children face higher rates of food insecurity. The company’s private label will donate one meal for every O Organics® product purchased, up to $7 million and the equivalent of 28 million meals. Donations will be made to Nourishing Neighbors, a program of Albertsons Companies Foundation, to fund grants dedicated to providing healthy meals for at-risk youth throughout the summer.

“While summertime sparks excitement for countless students, it also marks the unfortunate reality that millions of children face when they lose access to school cafeteria lunches and breakfasts they depend on throughout the school year,” said Jennifer Saenz, EVP and chief merchandising officer at Albertsons Companies. “As a company, we are committed to making a difference in the lives of children in need. For the first time, we are making it easier than ever for our customers to support this mission by connecting each purchase of our O Organics brand to hunger relief efforts in the communities we serve.”

Following the campaign period, families looking to help in their communities can give back in a variety of ways.

Donate Canned Goods
Once school is in session, many classrooms participate in canned food drives for a variety of causes while serving a dual purpose: feeding those in need and teaching children the importance of giving back. Sending your students to school with canned goods can show them the value of helping others and instill a sense of responsibility.

Volunteer at a Food Pantry
Sharing valuable resources like canned goods helps make a difference in communities, but local food pantries also need willing volunteers to sort and distribute food, among other duties. It can provide a unique sense of perspective as you meet other volunteers, improve the lives of people in your community and gain new skills.

Promote the Power of Family Meals
Whether it’s breakfast, lunch, dinner or all three, sharing a meal with neighbors can be a powerful moment. It provides an opportunity to connect while enjoying easy-to-make recipes like Ribeye Steak, Grape Tomato and Mushroom Kebabs; Grilled Chicken Salad with Goat Cheese, Fresh Raspberries and Pecans; and Mixed Berry-Lime Smoothie Bowl with Banana and Granola.

Find more meal ideas by visiting Safeway.com and Albertsons.com.

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Safeway and Albertsons
Total time: 30 minutes

• 2 cloves garlic
• 1/2 small bunch Italian (flat-leaf) parsley
• 1/4 cup O Organics extra-virgin olive oil
• 1/8 cup red wine vinegar
• 2 teaspoons O Organics Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 pound O Organics ribeye steak
• 1/2 pint O Organics grape tomatoes
• 1/4 pound O Organics white mushrooms
• green pepper, sliced (optional)
• 1/2 medium red onion
• 6 skewers

1. Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
2. In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.
3. Cut steak into cubes; transfer to marinade bowl and toss to coat.
4. Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.
5. Heat grill pan, outdoor grill or skillet to medium-high heat.
6. Thread steak and vegetables onto six skewers.
7. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.
8. To serve, plate kebabs and sprinkle with remaining minced parsley.

Grilled Chicken Salad with Goat Cheese, Fresh Blueberries and Pecans

Recipe courtesy of Safeway and Albertsons
Total time: 20 minutes

• 3/4 pound boneless, skinless O Organics chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons O Organics extra-virgin olive oil
• 1 package (5 ounces) O Organics spring mix
• 1 package (6 ounces) O Organics blueberries (or desired berry)
• 1/4 cup O Organics pecan halves
• 3 tablespoons O Organics olive oil
• 1 tablespoon O Organics balsamic vinegar
• 1/2 log (4 ounces) O Organics goat cheese

1. Pat chicken dry with paper towels and place on cutting board. Cut chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.
2. Preheat grill pan, outdoor grill or skillet to medium-high heat.
3. Once pan is hot, coat with oil. Add chicken to pan and grill, turning once, until cooked through, 3-4 minutes per side.
4. Wash and dry spring mix. Place in medium bowl.
5. Wash and dry blueberries. Add to bowl with mixed greens. Using clean cutting board, roughly chop pecans. Add to bowl.
6. Transfer cooked chicken to cutting board and cut into thin strips.
7. In bowl, mix olive oil and balsamic vinegar to create dressing.
8. Add chicken and dressing to salad bowl; toss to combine.
9. To serve, divide salad between plates or bowls and crumble goat cheese over top.

Mixed Berry-Lime Smoothie Bowl with Banana and Granola

Recipe courtesy of Safeway and Albertsons
Total time: 10 minutes
Yield: 3 cups

• 1 banana
• 1/2 package (6 ounces) O Organics blackberries
• 1/2 lime
• 2 cups O Organics frozen mixed berries
• 1 cup plain O Organics Greek yogurt
• 4 fluid ounces O Organics whole milk
• 1/8 cup O Organics honey
• 1/4 teaspoon ground cinnamon
• 2/3 cup O Organics granola of choice

1. Wash and dry banana and blackberries.
2. Peel and thinly slice banana; set aside.
3. Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes.
4. To serve, divide smoothie between bowls and top with banana, blackberries and granola.

Photo courtesy of Getty Images (kebabs)

Source: Albertsons

Source: Safeway

(Family Features) When meals at home get stale and boring, adding some excitement back to family dinners can be as simple as a protein swap. Despite fish being a no-go for picky eaters in some families, there’s a flavorful solution for adding it to the menu in your home.

If you’re hoping to introduce kids (or a picky spouse) to fish for an at-home shakeup, try wrapping it with a flavorful favorite. This Bacon-Wrapped Halibut recipe calls for lightly seasoned fillets wrapped with all-natural bacon served alongside your favorite grains and vegetables – an easy yet tasty way to put seafood on the table.

Sourced from American Humane Certified family farmers that raise animals 100% crate-free with no antibiotics or added hormones, the Coleman Natural bacon in this 20-minute dish contains no artificial ingredients or preservatives so you can feel good about feeding your family better. Plus, with no sugar, it’s paleo-friendly and perfect for those looking to reduce sugar intake.

To find more family-friendly recipes, visit ColemanNatural.com/Recipes.

Watch video to see how to make this recipe!

Bacon-Wrapped Halibut

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

• 4          halibut fillets (6 ounces each), skin removed
• salt, to taste
• pepper, to taste
• 8          slices Coleman Natural Bacon
• 1          tablespoon canola oil
• cooked rice or other grain (optional)
• salad or other vegetable (optional)

1. Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
2. In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
3. Serve fish with rice or salad.

Source: Coleman Natural Foods

(Family Features) Adding nutrition to meals is all about the ingredients you include. The next time you’re looking to add nutrients to your recipes, consider adding an ingredient like pecans, The Original Supernut, which are versatile and easy to add to meals and snacks.

Visit americanpecan.com for more nutritional information and recipe ideas.

Source:  American Pecan Council

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

• 1/4       avocado
• 1/2       lemon, juice only
• 2          slices flaxseed bread, toasted
• 1          tablespoon hummus, any flavor
• 1          fried egg, cooked over-medium
• 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
• fresh mozzarella cheese, thick sliced
• 1/2       red bell pepper, sliced
• 1          handful baby spinach

1. In bowl, mash avocado and combine with lemon juice. Set aside.
2. Spread one bread slice with hummus and second with avocado mash.
3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

• 1/4       cup honey
• 2          tablespoons Dijon mustard
• 1          tablespoon chopped fresh parsley
• 8          tablespoons salted butter, melted

Rolls:

• 12        premade rolls
• 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
• 12        slices Kretschmar Swiss Cheese

1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
2. To make rolls: Heat oven to broil.
3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

(Family Features) You may be spending too much time in the kitchen and not enough time enjoying meals with loved ones. However, simple solutions like Perdue Fresh Cuts can make it easier to prep and clean up meals using chicken, saving you up to 30 minutes. For more information, visit perdue.com/freshcuts.

Source:  Perdue

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.

Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

• 1 can (5-ounce) tuna, packed in water, drained and flaked
• 1 can (4.25-ounce) chopped green chilies
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro or parsley
• 6 slider rolls, split
• lettuce leaves

1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 1/2 ounces) low-sodium beef broth
• 1 can (14 1/2 ounces) sliced carrots, drained
• 1 can (14 1/2 ounces) cut green beans
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 teaspoon dried basil
• 1 cup cooked egg noodles

1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1 can (8 ounces) mixed vegetables, drained
• 1/4 cup grated Parmesan cheese

1. Heat oven to 375° F. Spray mini muffin tins with nonstick cooking spray.
2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

• 4 cups oat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• pinch of salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 can (15 ounces) pumpkin
• 2 cups chopped walnuts
• 1 cup bittersweet chocolate chips
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

1. Heat oven to 350° F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

Source:  Cans Get You Cooking

(Family Features) Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals.

Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish.

California farmers grow more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure that the highest quality olives come from their farms to your table – one can at a time.

Adding olives to any lunch can help bring California sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go and find more at calolive.org.

Greek Salad in Jars

Courtesy of Simply Recipes
Makes: 4 salads

Salad Dressing:

• 3          tablespoons red wine vinegar
• 1/4       teaspoon salt, plus additional, to taste (optional)
• pinch of black pepper, plus additional, to taste (optional)
• 1/4       teaspoon dried oregano
• 1          teaspoon honey
• 5          tablespoons olive oil
• 4          pint-size canning jars with lids

Salads:

• 1/4       medium red onion, thinly sliced
• 1          cup cherry tomatoes, halved
• 1/2       large English cucumber, sliced
• 1          yellow or orange bell pepper, cut into 1/2-inch pieces
• 3/4       cup California black ripe olives
• 1/2       cup (4 ounces) crumbled feta cheese
• 4          small handfuls fresh baby spinach or other dark, leafy greens
• 4          pita bread rounds, halved (optional)

1. To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.
2. Gradually whisk in oil. Taste. Add additional salt and pepper, if desired.
3. Divide dressing between four pint jars.
4. To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly.
5. Secure lids and refrigerate up to two days.
6. To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.

Note: Store and transport salads upright so dressing stays on bottom.

Deliciously Different

Smoked California Ripe Olives can produce a crave-worthy culinary surprise and become one of your favorite flavor discoveries. There are a few easy ways to make your own smoked olives, including preparing them on the grill with these quick steps:

1. Soak wood chips in water for 30 minutes. Drain well.
2. Pierce a foil pan several times with a small, sharp knife and spread wood chips in a single layer in the pan. Set directly on hot coals or metal bars on a gas grill. Close the lid and set heat to high only under the pan of chips.
3. When chips are smoking, place drained California Ripe Olives in a grill basket on grill with the burners off. Close the lid and smoke for 30 minutes.

Maple Olive Cheesecake Bites

Makes: 16-20 mini cheesecakes

• Nonstick cooking spray
• 1/2       cup graham cracker crumbs
• 2          tablespoons butter, melted
• 3          tablespoons sugar, divided
• 6          ounces cream cheese, room temperature
• 3          tablespoons pure maple syrup
• 2          tablespoons flour
• 1          teaspoon vanilla extract
• 1          egg
• 1/4       cup coarsely chopped California Ripe Olives

1. Heat oven to 325° F and coat 16-20-cup mini muffin tin with nonstick cooking spray.
2. In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.
3. In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.
4. Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.
5. Let cool completely then run small, thin knife around edge of each to remove from pan.

Black and White Pizza

Makes: 1 pizza

• 1          tablespoon extra-virgin olive oil, plus additional for pizza crust
• 1          cup onion, quartered and thinly sliced
• 2          tablespoons roasted garlic, minced
• 4          ounces small baby bella mushrooms, chopped flour
• 1          package prepared pizza dough
• 1          cup prepared Alfredo sauce
• 1          cup smoked mozzarella cheese, shredded
• 4          ounces fresh mozzarella cheese, torn into 1/2-inch pieces
• 1          small boneless, skinless chicken breast, cooked and thinly sliced
• 2          tablespoons fresh rosemary, chopped
• 1          can (6 ounces) extra-large California Black Ripe Olives, drained and cut in wedges
• freshly grated Parmigiano-Reggiano

1. Heat oven to 450° F and line large baking sheet with parchment paper.
2. In large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic and mushrooms, and cook, stirring frequently, 10 minutes, or until onions are soft. Reserve.
3. Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil then spread evenly with Alfredo sauce.
4. Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.
5. Bake 10-15 minutes, or until cheese is melted and lightly browned around edges.
6. Serve with Parmigiano-Reggiano.

Source: California Olive Committee

(Family Features) Farm-fresh is what many families desire. Straight from the farm to your table is one of the best ways you can ensure you’re delivering a nutritious and delicious meal for family or friends.

Wholesome meals can bring everyone together around the dinner table; even little ones can enjoy flaky, baked fish, a nutritious potato-based side dish and a trendy-twist on a farm-fresh beverage with these fun, flavorful recipes.

Find more farm-fresh recipes at Culinary.net.

Delightfully Baked Fish

When it comes to baking fish, flaky and fresh can make for a great combination. For a classic meal with a seasoned flare, try this delicious baked fish with lemon pepper seasoning and onions. Find more traditional, tasty recipes at USDA.gov.

Baked Fish

Recipe courtesy of the United States Department of Agriculture
Servings: 4

• Nonstick cooking spray
• 1          pound fish fillets (whitefish, trout or tilapia)
• 1          onion, sliced
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 2          teaspoons vegetable oil
• 1/4       teaspoon lemon pepper seasoning (optional)

1. Heat oven to 350° F.
2. Place 12-inch piece of foil on counter. Coat foil with nonstick cooking spray. Place fillets in middle of foil. If fillets have skin, place skin-side down.
3. Spread sliced onions, salt, pepper and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish.
4. Place foil pouch on baking sheet and place in oven. Bake fish 15-20 minutes until fish reaches a minimum internal temperature of 145 F on a food thermometer and is flaky when tested with fork.
5. Divide into four portions and serve.

A Sensationally Simple Side Dish

When you’re looking for a delicious and nutritious side dish to complement any meal, look no further than this Fingerling Potato Salad. Made with nutrient-rich Wisconsin Potatoes and topped with a lemon dressing, this simple potato side packs plenty of flavor. Find more potato recipes at eatwisconsinpotatoes.com.

Fingerling Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

• 1 1/2    pounds mixed Wisconsin fingerling potatoes
• 2          large lemons, divided
• 2          cups water
• 2          tablespoons coarse kosher salt
• 3          tablespoons white balsamic vinegar
• 3          tablespoons extra-virgin olive oil
• 1 1/2    teaspoons whole cumin seeds
• 3/4       teaspoon whole coriander seeds
• pepper, to taste
• 4          green onions, thinly sliced
• 1/3       cup chopped fresh dill
• salt, to taste
• 2          cups baby arugula

1. In large pot of boiling, salted water, cook potatoes until just tender when pierced with fork, about 15 minutes. Drain and cool slightly.
2. Slice one lemon into 1/8-inch-thick rounds. In small saucepan, combine sliced lemon, water and kosher salt; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons then coarsely chop.
3. Cut remaining lemon in half and squeeze out 2 tablespoons juice. In small bowl, mix chopped lemons, lemon juice, white balsamic vinegar and oil. Coarsely crush cumin and coriander seeds using mortar and pestle. Mix seeds into lemon dressing. Season, to taste, with pepper.
4. Cut lukewarm potatoes in half lengthwise. Place in large, shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season, to taste, with salt and pepper. Add arugula and toss gently. Serve lukewarm or at room temperature.

Farm-Fresh Festivities

Themed parties can be challenging, especially when you want everything to be perfect for your guests. Make your party simple and festive with these tips for planning your own farm-to-table gathering.

Mason jars
A farm-to-table classic, mason jars can be used for drinks or even to fill with flowers to make a beautiful, seasonal centerpiece for the table. Mason jars are clean, cute and easy to wash when the gathering is over.

Rustic vibe
Adding some rustic decor can help spruce up your table or serve as an accessory for your farm-to-table dinner party. Also consider adding a bit of fall-flare with decorations such as pumpkins, squash and brightly colored leaves.

Seasonal fare
It’s easy to get inspired with the variety of things you can find at your local farmers market. Ingredients like onions can be used in this Baked Fish recipe while a batch of locally sourced potatoes is the perfect foundation for a Fingerling Potato Salad.

From Farm to Glass

Many may be surprised to learn that milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just two days (or 48 hours) from many family-owned and operated dairy farms. For a trendy twist on the farm-fresh beverage kids already love, try this DIY flavored milk recipe as a tasty start to the morning. To learn about milk’s journey from farm to glass, visit MilkLife.com.

Chocolate Banana Milk

Servings: 1

• 8          ounces fat free milk
• 1/2       large banana
• 1          teaspoon unsweetened cocoa powder

1. Place 8 ounces milk, large banana and unsweetened cocoa powder in a blender and blend until just smooth. Enjoy!

Nutritional information per serving: 140 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 9 g protein; 29 g carbohydrates; 2 g fiber; 105 mg sodium; 306 mg calcium (30% of daily value).

Photo courtesy of Getty Images (Delightfully baked fish)

Source: Family Features