(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com

Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

• 4          large eggs
• 1/4       cup fairlife 2% Ultra-Filtered Milk
• 1/4       teaspoon kosher or sea salt, plus additional, to taste, divided
• freshly ground black pepper, to taste
• 1/3       cup thinly sliced basil leaves, plus additional for serving
• 2          teaspoons olive oil
• 10        medium asparagus spears, cut into 1 1/2-inch lengths
• 2          tablespoons finely chopped shallot or red onion
• 1 1/2    ounces soft goat cheese, crumbled (1/4 cup)

1. Heat oven to 400º with rack in middle.
2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
3. In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
4. Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

• 1          carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
• 2          teaspoons pure honey
• 2          teaspoons flax seeds
• 2          pinches cinnamon
• 2          pinches kosher salt
• 4          tablespoons blanched, slivered or sliced almonds
• 1          cup rolled oats
• 1          cup fairlife Fat-Free Ultra-Filtered Milk
• Toppings (optional):
• cut berries or citrus
• additional yogurt
• additional flax seeds or almonds

1. Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
2. Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
3. When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

• 1          cup fresh baby spinach or baby kale
• 3/4       cup fairlife 2% Ultra-Filtered Milk
• 1          ripe banana
• 2/3       cup fresh or frozen diced pineapple
• 1          lime, zest only
• 1          lime, cut into wedges
• 1          tablespoon virgin coconut oil
• 3/4       teaspoon pure vanilla extract
• 1          pinch ground cinnamon
• 3/4       cup ice (optional)

1. In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

• 6          large eggs
• 1/3       cup fairlife Whole Ultra-Filtered Milk
• 1/8       teaspoon kosher salt, plus additional, to taste, divided
• pepper, to taste

1. In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
2. In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
3. Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
4. Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

Source: fairlife

(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.

The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more recipe ideas at onions-usa.org.

Watch video to see how to make this recipe!

Caramelized Sweet Onion Hummus

Recipe courtesy of the National Onion Association

• 1          whole garlic head
• 4          tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
• 1          large sweet onion, thinly sliced
• 1          can (15 ounces) chickpeas
• 1          tablespoon lemon juice (about 1/2 lemon)
• 1/2       cup tahini (toasted ground sesame seeds)
• 1          teaspoon salt

1. Heat oven to 350° F.
2. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
3. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
4. Rinse and drain chickpeas; reserve 3 tablespoons liquid.
5. In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

Source: National Onion Association

(Family Features)Creating a crowd-pleasing holiday centerpiece starts with choosing a flavorful, tender cut of meat. This year, you can make a holiday roast to remember with an elegant cut from Omaha Steaks paired with this Red Pepper Cranberry Sauce to elicit rave reviews from guests. Find more recipes and tips to create a holiday dinner to remember at OmahaSteaks.com.

Watch video to see how to make this recipe!

Holiday Roast with Red Pepper Cranberry Sauce

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 2 cups

Roast:

• butcher’s twine
• 1          Omaha Steaks chateaubriand roast (2 pounds)
• 2          tablespoons, plus 2 teaspoons, canola oil, divided
• Omaha Steaks Private Reserve Rub

Red Pepper Cranberry Sauce:

• 1          tablespoon olive oil
• 2          medium red bell peppers, finely diced
• 1          cup red wine
• 1/4       cup red wine vinegar
• 1/3       cup white sugar
• 2          teaspoons yellow mustard seeds
• 6          tablespoons dried cranberries
• 6          tablespoons dried currants
• 1/4       teaspoon salt

1. To make roast: Heat oven to 250° F.
2. Using butcher’s twine, tie roast to maintain shape. Coat all sides with 2 tablespoons canola oil and season with rub.
3. In medium skillet, heat remaining oil. Sear all sides of roast 2 minutes each.
4. Place roast in roasting pan and bake 1 hour, 30 minutes.
5. To make Red Pepper Cranberry Sauce: Heat medium skillet on medium-high heat.
6. Add olive oil and diced red pepper; saute 3-5 minutes.
7. Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to boil then turn temperature to low and simmer 20 minutes, or until liquid is mostly evaporated and thickened.
8. Top each serving of roast with Red Pepper Cranberry Sauce.

Note: Mostarda can be made up to 3 days in advance.

Source: Omaha Steaks

(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.

While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.

This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.

For more information, cooking tips and recipes, visit beefandlambnz.com.

Grass-Fed Leg of Lamb

Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
Servings: 8

Lamb:

• 4 1/2-5 1/2       pounds Atkins Ranch grass-fed leg of lamb, at room temperature
• 1 3/4    ounces butter, softened
• 3          cloves garlic, crushed
• 1          teaspoon roughly chopped thyme leaves
• salt, to taste
• ground black pepper, to taste
• 1-2       handfuls thyme sprigs
• 1          onion, sliced
• 1/2       cup olive oil

Meat Sauce:

• 1          cup beef stock
• 3/4       cup creme fraiche or sour cream
• lemon zest, finely grated
• 1          tablespoon wine vinegar
• 1          bay leaf
• salt, to taste
• sauteed mushrooms (optional)
• sauteed green beans (optional)
• steamed carrots and snap peas (optional)

1. Heat oven to 320° F.
2. To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
3. Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
4. To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
5. Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
6. Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
7. Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
8. Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Source: Beef + Lamb New Zealand

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

• 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
• 1/4       cup cornmeal
• 1          envelope Fleischmann’s RapidRise Yeast
• 3/4       teaspoon salt
• 1          cup hot water (120-130 F)
• 1          tablespoon olive oil

Sausage-Pepper Filling:

• 1          package Jimmy Dean Fresh Sausage
• 1 1/2    cups sliced bell pepper
• 1          medium onion, sliced
• 2          cloves garlic, minced
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin provolone cheese
• olive oil
• 1          teaspoon crushed red pepper (optional)

1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
6. Bake 20-25 minutes, or until done. Serve warm.

My Own Pizza

Yield: 16 individual pizzas

Dough:

• 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
• 2          envelopes Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 2          cups hot water (120-130 F)
• 1/4       cup olive oil
• 1 1/2    cups prepared pizza sauce
• 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
• sliced olives
• tomatoes
• peppers
• 1          cup shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin cheddar cheese

1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
4. Sprinkle with cheeses.
5. Bake 20-25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided
• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1/2       cup shredded Wisconsin cheddar cheese
• 1/2       cup shredded Wisconsin parmesan cheese
• tomatoes (optional)
• peppers (optional)
• mushrooms (optional)
• 1 1/4    cups prepared pizza sauce

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided

• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1          cup frozen hash brown potatoes, thawed
• 1          small bell pepper, seeded and diced
• 1          cup shredded Wisconsin sharp cheddar cheese
• 2          eggs, beaten
• 1          tablespoon milk
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          tablespoons shredded Wisconsin parmesan cheese

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
7. Bake 25-30 minutes, or until eggs are set.
8. Sprinkle with cheese and serve.

Photos courtesy of Getty Images

Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

Photo courtesy of Getty Images

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

• 6 ounces dry whole grain penne or rotini pasta
• 1 cup cooked chicken breast meat, cut into bite-size pieces
• 1 cup grape tomatoes, quartered
• 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
• 1/4 cup Pompeian Extra Virgin Olive Oil
• 4 medium garlic cloves, minced
• 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
• 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
• 1/8 to 1/4 teaspoon crushed red pepper, optional
• Salt and pepper to taste
• 2 ounces feta cheese, crumbled (1/2 cup)

1. Cook pasta according to package directions.
2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

• 2 tablespoons Pompeian Extra Light Tasting Olive Oil
• 1/4 cup finely chopped red onion
• 1 cup diced fresh or frozen, thawed mango
• 2 tablespoons sugar
• 2 tablespoons Pompeian Red Wine Vinegar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon grated ginger

Couscous Cakes:

• 1 1/3 cups water
• 2/3 cup original couscous
• 2 tablespoons grated lemon zest
• 1/2 cup chopped cilantro leaves
• 2 large egg whites
• 2 tablespoons all purpose flour
• 1/4 cup Pompeian Classic Mediterranean Olive Oil
• 1/2 teaspoon salt

1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
   Drain on paper towels. Repeat with remaining oil and couscous mixture.
4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

• 12 ounces Italian bread, cut in half lengthwise

Dressing:

• 1/3 cup Pompeian Extra Virgin Olive Oil
• 2 tablespoons Pompeian Red Wine Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
• 2 medium garlic cloves, minced
• Salt and pepper to taste
• 1/8 teaspoon dried pepper flakes, optional
• 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

• 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
• 1 large tomato, thinly sliced
• 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)

1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

• Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
• Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
• Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear Sandwich

Makes 1 serving

• 2 slices fully cooked bacon
• 2 slices French bread
• 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
• 1 slice (1 ounce) sharp cheddar cheese
• 1/4 of a medium pear, thinly sliced

1. Heat bacon as directed on package.
2. Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
3. Cover with remaining bread slice.

Grilled Herbed Chicken

Makes 6 servings

• 2 tablespoons Grey Poupon Dijon Mustard
• 2 tablespoons water
• 1 envelope Good Seasons Italian Dressing Mix
• 6 boneless skinless chicken breast halves (2 pounds)

1. Heat grill to medium heat.
2. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
3. Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean Salad

Makes 8 servings

• 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 can (15 ounces) butter beans, drained
• 1 red pepper, chopped
• 1/2 cup chopped red onions
• 1/3 cup chopped sun-dried tomatoes
• 1 6-ounce package boiled ham, chopped
• 2 tablespoons chopped cilantro

1. Mix mustard, oil and lemon juice until well blended; set aside.
2. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
3. Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

• 1 teaspoon Grey Poupon Dijon
• 1/2 cup lemonade
• 1/2 cup spiced gin
• 1 slice each: lemon, lime and orange
• 1 slice cucumber
• 1 sprig fresh mint

1. Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
2. Add fruit and cucumber slices.
3. Top with mint.

Source: Grey Poupon

(Family Features) The holiday season is meant for spending quality time with friends and family, not stressing out over hosting. With some simple tips, you can cut down on hectic preparations while creating a memorable holiday full of food and fun guests can savor.

Consider these suggestions from the entertaining experts at Real California Milk:

Plan Ahead
Heading into your seasonal soiree with a plan in place can help avoid snafus. Make a shopping list of ingredients and decorations. Then put together a schedule a few days prior to the event to cover last-minute preparations.

Elevate Holiday Classics
Elevating classic appetizers is a simple way to savor the season. A trend on the rise, the Grazing Table starts with the table as the canvas, adds elements of the traditional cheese board then takes it to the next level with an arrangement of appetizers or brunch dishes and seasonal decor. Another way to lift your holiday spread is using high-quality, authentic ingredients like Real California Milk cheeses, made with milk from California dairy farm families, which are key ingredients in this Sweet Citrus and Spice Cheese Board.

Prepare Dishes and Decorations in Advance
Preparing for guests can be one of the most time-consuming aspects of hosting. Decorating at least a day ahead and setting the table the night before, for example, can help minimize stress. Welcome guests with holiday cheer and trendy decor like a virtual yule log made of melting cheese, complete with holiday music.

For more holiday inspiration and recipes like antipasto skewers and yogurt-pesto dip, queso fundido and cheese logs and bundts, visit realcaliforniamilk.com/recipes.

Grazing Table

• Toma cheese, sliced
• natural almonds
• prosciutto
• salami
• Real California aged cheddar, sliced
• Real California burrata cheese
• olive oil
• herbs
• blue cheese
• Real California braided marinated string cheese
• dry salami, sliced
• premade antipasto skewers
• yogurt pesto dipping sauce
• Real California aged Gouda
• brie cheese
• Real California cheese log
• Real California cheese bundts
• dry jack cheese
• sweet red piquante peppers
• green California olives
• premade Real California queso fundido
• breadsticks
• tortilla chips
• dark chocolate sea salt caramels
• dried citrus, such as oranges and lemons
• artisan bread, sliced

1. On large board, plate or tray, arrange sliced toma cheese, almonds, prosciutto, salami and aged cheddar. In center, place burrata cheese and top with olive oil and herbs.
2. On separate small plate, place blue cheese; crumble.
3. On medium board, arrange braided string cheese and dry salami slices.
4. On serving platter, arrange antipasto skewers around bowl of yogurt pesto dipping sauce.
5. On separate small cheese board, place Gouda, brie cheese and cheese log.
6. On slate, arrange cheese bundts. On separate plate, place dry jack cheese.
7. In separate bowls, place piquante peppers and green olives.
8. Arrange boards, plates, bowls and skillet of queso fundido on table, as desired.
9. Fill blank spaces on table with breadsticks, tortilla chips, dark chocolate sea salt caramels, dried oranges, dried lemons and bread slices. Add floral arrangements and holiday decor for finishing touches. Complete table with cheese knives and spreaders.

Sweet Citrus and Spice Cheese Board

• Real California brie cheese
• black olives
• green olives
• dried oranges, sliced
• Real California pepper jack cheese sliced
• almonds
• raspberries
• blackberries
• Real California burrata cheese
• honey, for garnish
• fresh herbs, for garnish

1. To assemble cheese board: On large board, plate or tray, arrange brie cheese, olives, dried orange slices, sliced pepper jack cheese and almonds.
2. On smaller board, arrange raspberries and blackberries around burrata cheese placed in center of board. Garnish cheese with honey and fresh herbs. Place smaller board into empty space on larger board.

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(Family Features) Holiday meals are all about creating memories with loved ones at the family table. One way to make those special moments truly stand out is to fill your table with delicious recipes and the perfect wine pairings to help make the meal unforgettable.

Begin the dining experience with a perfect light bite like scallops to tease the taste buds. Try pairing this starter with a versatile option from an established producer like Louis Jadot Mâcon-Villages (SRP: $14.99) – which shows floral, apple and citrus aromas and flavors – to help bring out the distinct flavor profile. Choosing wines from an established producer is one way to help ensure you will select crowd-pleasing wines. For example, Jadot – one of the most trusted names in Burgundy – offers consistency and quality at an affordable price point.

“The scallops and truffles complement the wine’s crisp, bright and refreshing fruit finish beautifully,” said Allison Fasano, resident chef at Urbani Truffles. “The light citrus notes awaken the flavors of the scallops. The beurre blanc is buttery, and the earthiness of the truffles throughout makes for a perfect match with the wine.”

A hearty main course like Beef Tenderloin with Truffles alongside Louis Jadot Beaujolais-Villages (SRP: $13.99) – a crisp, fruit-forward, juicy wine with expressive aromas and flavors of ripe red berries – can help fulfill guests’ desires for a savory meal. 

Find more affordable, versatile wines to pair with holiday recipes at Facebook.com/LoveJadot.

Beef Tenderloin with Truffles

(Filetto Di Manzo con Tartufo)
Recipe courtesy of Allison Fasano, Urbani Truffles resident chef

• 1          center-cut beef tenderloin, about 3 pounds
• salt
• freshly ground black pepper
• 4          tablespoons olive oil 
• 1          teaspoon cornstarch (optional) 
• 1/2       ounce Urbani Black Truffles
• 2          cloves garlic, minced
• 1          carrot, diced
• 1          stalk celery, diced
• 1          white onion, diced
• 2          sprigs rosemary
• 2          bay leaves
• 3          sage leaves
• 2          tablespoons Urbani Truffle Butter
• 2          cups dry wine, divided 
• 2          shallots
• 1          cup beef stock

1. Heat oven to 350° F. Season beef on all sides with salt and pepper.
2. Heat skillet or pan to high with olive oil; add beef and sear all sides, about 3-4 minutes on each side, until brown and crust forms.
3. Remove beef from pan and let rest. Add cornstarch, truffles, garlic, carrot, celery, onion, rosemary, bay leaves and sage leaves to skillet and lower heat to medium-low. Allow to cook 10-15 minutes, or until vegetables are soft. Add beef back to skillet.
4. Deglaze skillet with 1 cup wine, scraping up brown bits from bottom of pan.
5. Place skillet in oven to allow beef to finish cooking at desired temperature.
6. While tenderloin is roasting, in saucepan over medium heat, melt truffle butter. Add shallots and saute until softened and lightly golden, 8-10 minutes. Add remaining wine and simmer until almost completely reduced. Add stock and simmer until it reduces and thickens slightly, about 10 minutes. Remove sauce from heat and season with salt and pepper.

Source: Kobrand Importers