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

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

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

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

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

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

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

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

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

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

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

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

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

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

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

Source: Blue Circle Foods

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

• 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
• 2          teaspoons kosher salt
• 2          tablespoons coarsely ground black pepper
• 1          tablespoon vegetable oil
• 2          tablespoons butter, divided
• 1/3       cup brandy or cognac
• 1          cup cream
• 1          tablespoon Dijon mustard

1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

• 3          cups red wine, divided
• 1/4       cup olive oil
• 3          cloves garlic, minced
• 2          tablespoons coarse ground mustard
• 1          bay leaf
• 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
• 1          tablespoon kosher salt, plus additional, to taste, divided
• 1          tablespoon coarse ground pepper, plus additional, to taste, divided
• 2          tablespoons canola oil
• 1          onion, quartered
• 4          carrots, quartered
• 4          celery stalks, quartered
• 1          head garlic, halved horizontally
• 4          sprigs fresh thyme
• 2          sprigs fresh rosemary
• 2          cups beef stock, divided
• 3          tablespoons unsalted butter

1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
3. Preheat oven to 250 F.
4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

• 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
• 1          package (1.1 ounces) dry onion soup mix
• 1          can (14 ounces) whole cranberries
• 1          cup chili sauce
• 1          cup ginger ale

1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
3. Cover with foil and bake 4 hours.
4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 1/2       cup chopped shallot
• 3          cups cauliflower rice
• 1/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 2          tablespoons, plus 1 teaspoon, all-purpose flour
• 1 3/4    cups 1% low-fat milk
• 3/4       cup freshly grated Parmesan cheese, divided
• 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
• 1 1/2    cups fresh or frozen peas
• 2          tablespoons fresh basil leaves, cut into ribbons

1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil, divided
• 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
• 1          small onion, diced
• 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
• 6          large eggs
• 3/4       cup low-fat or whole milk
• 1 1/2    teaspoons Dijon mustard
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 1/2       cup packed, shredded extra-sharp cheddar cheese

1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 2          medium shallots (about 2/3 cup), chopped
• 1          package (10 ounces) white button mushrooms, trimmed and sliced
• 1          package (10 ounces) cremini mushrooms, trimmed and sliced
• 2          garlic cloves, minced
• 4          cups low-sodium chicken or vegetable broth
• 1          tablespoon Worcestershire sauce
• 1          teaspoon Dijon mustard
• 3/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 1          cup whole-wheat egg noodles
• 1          cup 1% low-fat milk
• 2/3       cup sour cream, divided
• 2          tablespoons all-purpose flour
• 2          tablespoons chopped fresh parsley

1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

(Family Features) The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.

For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.

Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.

When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.

Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.

Find more ways to add ease to school day meals at successrice.com.

Sausage, Egg and Cheese Muffins

Total time: 30 minutes
Servings: 16

• 1          bag Success Tri-Color Quinoa
• nonstick cooking spray
• 1          package (9.6 ounces) cooked turkey sausage crumbles
• 2          cups prepared baking mix
• 1          cup cheddar cheese
• 1          cup milk
• 4          whole eggs, lightly beaten
• maple syrup (optional)

1. Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
2. In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
3. Pour 3/4 cup mixture into each muffin cup.
4. Bake 18-20 minutes.
5. Serve warm with maple syrup, if desired. Refrigerate leftovers.

Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.

Vegetable and Rice Power Bowls

Total time: 45 minutes
Servings: 6

• 2          cups chopped butternut squash
• 2          cups chopped sweet potatoes
• 3          tablespoons olive oil, divided
• 1          tablespoon fresh thyme leaves
• 1          tablespoon maple syrup
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          cups peeled, chopped beets
• 2          bags Success Jasmine Rice
• 4          cups mixed greens
• 1          can (15 ounces) brown lentils, drained and rinsed
• 1/2       cup crumbled goat cheese
• 1/3       cup pumpkin seeds
• 1/2       cup prepared balsamic dressing

1. Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
2. In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
3. Prepare rice according to package directions; divide among six bowls. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.

Source: Success Rice

(Family Features) If you’re looking to spice up your mealtime routines, especially during those busy school nights, you may find your solution in versatile ingredients that work for a multitude of dishes.

For example, you can turn to plantains as a replacement for often-used recipe staples like potatoes. Plantains are a fruit grown around the world that cooks and eats more like a vegetable. Members of the banana family, they’re starchier and lower in sugar, meaning they’re still green when ripe.

While you’re most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity in North America as stars of their own recipes or as nutritious, exotic swaps for starches. For example, these dishes from Dole for Plantain Crusted Salmon Fillets and Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry offer quick ways to enjoy plantains while saving time in the kitchen.

As an additional benefit, plantains can be used at every stage of ripeness. They can be boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted.

Find more ways to enjoy plantains and other fresh fruits and vegetables in family recipes at dole.com.

Plantain Crusted Salmon Fillets

Prep time: 15 minutes
Total time: 30 minutes
Servings: 4

•             Nonstick cooking spray
• 1/3       cup chopped fresh cilantro
• 1 1/2    tablespoons olive oil
• 1 1/2    tablespoons lime juice
• 1          tablespoon minced garlic
• 1          teaspoon cumin
• 4          salmon fillets (6 ounces each), skin on
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1          DOLE® Plantain, green or half ripe
• 2          Dole Green Onions, thinly sliced
• 1/2       tablespoon grated lime peel

Preheat oven to 425 F. Line baking sheet with foil; spray with nonstick cooking spray and set aside.

Combine cilantro, olive oil, lime juice, garlic and cumin; set aside.

Arrange salmon fillets on prepared baking sheet. Season with salt, to taste. Spread about 1 tablespoon cilantro mixture on top of each salmon fillet to cover.

Using box grater, peel and grate plantain. Place grated plantain in bowl with green onions, lime peel and 1/4 teaspoon salt; toss to combine. Sprinkle about 1/4 cup plantain mixture on top of each salmon fillet, gently pressing to adhere. Spray plantain crust with nonstick cooking spray.

Bake 15 minutes, or until salmon is opaque and plantain crust is lightly browned.

Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry

Prep time: 20 minutes
Servings: 6

• 1          tablespoon, plus 2 teaspoons, grapeseed oil, divided
• 1          large DOLE® White Onion, chopped
• 4          cloves garlic, minced
• 2          teaspoons curry powder
• 1/2       teaspoon cayenne pepper
• 1/2       teaspoon grated fresh ginger
• 1          can (15 ounces) reduced sodium chickpeas, drained and rinsed
• 2          large Dole Sweet Potatoes, chopped (about 4 cups)
• 2          medium Dole Plantains, chopped (about 3 cups)
• 4          cups low-sodium vegetable broth
• 1/2       cup red lentils
• 3          cups packed, chopped collard greens
• 1/4       cup roasted salted pepitas

1. In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally.
2. Transfer onion mixture to 3-4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender.
3. Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas.

Source: Dole

(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.

For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.

A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.

The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.

“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”

Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.

“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”

With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.

For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.

Poached Salmon with Collard Green Salad

• 1 1/4    cups Florida Orange Juice, divided   
• Nonstick cooking spray
• 1          pound salmon filets
• 1          cup white wine
• 2          cloves garlic, smashed
• 2          teaspoons finely grated fresh ginger, divided
• 2          tablespoons olive oil
• 1          tablespoon apple cider vinegar
• 1          tablespoon finely minced shallot
• salt, to taste
• pepper, to taste
• 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
• 1/2       cup toasted, slivered almonds

1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
3. Pour poaching liquid over salmon and cover with aluminum foil.
4. Poach in oven 15-20 minutes, or until salmon is cooked through.
5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
8. Season with additional salt and pepper, to taste, and serve.

Orange Kale Smoothie

Servings: 2

• 2          cups Florida Orange Juice
• 1/4       cup frozen pineapple
• 1          cup kale, tough stems removed
• 4          mint leaves

1. In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
2. Pour into tall glass.

Source: Florida Department of Citrus

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

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

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

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

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

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

Apple Pear Filling:

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

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

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

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

Walnut Sage Pesto:

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

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

Source: California Walnuts

(Family Features) Turning to easy recipes that require minimal cooking time can help your loved ones take the stress out of busy back-to-school evenings while increasing the opportunities for sharing family moments together.

Skip the long cook times of complicated dishes and instead turn to an option like this Skillet Macaroni and Cheese, a kid-friendly and parent-approved meal to turn hectic school nights into happy time with family.

With a slight twist on the childhood classic, this version calls for chicken to add protein along with spinach and cherry tomatoes for increased veggie intake. Plus, it’s made with milk and cheese as part of an important daily intake of dairy, an irreplaceable part of a balanced diet as a source of essential nutrients.

Visit milkmeansmore.org to find more kid-friendly meals.

Watch video to see how to make this recipe!

Skillet Macaroni and Cheese

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4-6

• 1          cup dried elbow macaroni
• 2          tablespoons olive oil
• 1          pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2       cup onion, finely chopped
• 1          package (5 ounces) semisoft cheese with garlic and fine herbs
• 1 1/2    cups fat-free milk
• 1          tablespoon flour
• 1          teaspoon hot sauce
• 1/2       cup shredded cheddar cheese
• 2          cups fresh baby spinach
• 1          cup quartered cherry tomatoes

1. Cook macaroni according to package directions; drain.
2. Heat large skillet over medium-high heat. Add olive oil, chicken and onion. Cook 6-8 minutes, or until chicken is no longer pink.
3. Reduce heat to medium. Stir in semisoft cheese. Gradually add milk and flour. Continue stirring and cooking until mixture is thickened and bubbly.
4. Reduce heat to low. Add hot sauce, cheddar cheese and cooked macaroni. Cook and stir 1-2 minutes until cheese is melted. Stir in spinach.
5. Top with cherry tomatoes and serve.

Source:  United Dairy of Michigan

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1-1 1/2             pounds chicken breasts or chicken thighs
• flour
• 1          pinch salt, plus 2 teaspoons, divided
• 2          tablespoons extra-virgin olive oil
• 1          onion, diced
• 16        ounces mushrooms, sliced
• 3          cloves garlic, minced
• 1/2       cup chicken broth
• 1          bell pepper, diced
• 1          can (28 ounces) diced tomatoes
• 4          tablespoons butter
• capers (optional)
• parsley, plus additional for topping (optional)
• lemon
• preferred pasta
• Parmesan cheese (optional)

1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• Nonstick cooking spray
• 1          medium onion, chopped

Chicken:

• 1          pound chicken breasts
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon cumin
• salt, to taste
• pepper, to taste

Enchiladas:

• 15        ounces black beans, drained and rinsed
• 10        ounces diced tomatoes and green chilies, drained
• 2          cups shredded Mexican cheese, divided
• 16        ounces restaurant-style salsa, divided
• 10        whole-wheat tortillas

Optional Toppings:

• diced avocado
• plain Greek yogurt
• cilantro

1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI