recipes

Meal Ideas 02 September 2024

A Grownup Twist on a Childhood Favorite

(Family Features) When you’re looking for recipe inspiration, don’t be afraid to take things back to your childhood with a little home cooking. Even better, now you can enjoy those kid favorites as the main course (with an adult touch, to boot) in this Baked Broccoli Mac.

It’s a warm, cozy solution that pairs with bread and a salad for dinner or can be halved and served as a side.

Visit Culinary.net for more ways to turn childhood classics into family dinners.

Baked Broccoli Mac

Recipe courtesy of "Cookin' Savvy"
Servings: 4-6

  • 1 box (1 pound) pasta noodles, such as cellentani, elbow or penne
  • 2 cups chopped broccoli
  • 2 cups chicken broth
  • 1 cup heavy whipping cream or half-and-half
  • 2 cups mozzarella
  • 1/2 block pasteurized cheese product, cubed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • salt, to taste
  • pepper, to taste

Topping:

  • 2 cups breadcrumbs
  • 1/2 stick butter
  • 1/2 cup grated Parmesan cheese
  1. In large pot, cook pasta according to package instructions. Drain well then add broccoli, chicken broth, cream, mozzarella, pasteurized cheese product, garlic powder and onion powder. Season with salt and pepper, to taste. Mix well.
  2. To make topping: In bowl, mix breadcrumbs, butter and Parmesan cheese.
  3. Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture. Bake 30 minutes.

 Source: Culinary.net

Meal Ideas 28 May 2024

Bring Joy to Mealtimes by Dining Together: Benefits of a Mediterranean lifestyle

(Family Features) The renowned Mediterranean Diet, celebrated for its myriad benefits, has been rated as a top diet in the world for years. 

Recognizing the benefits of the foods included in the Mediterranean Diet, it’s important to broaden the understanding beyond its ingredients to embrace the elements of the Mediterranean lifestyle, which also contribute to these benefits. Essentially, it’s not just about what you eat; it’s also about how you enjoy it and with whom you share the experience.

Nutrition, physical activity, sleep and togetherness comprise this balanced way of living, with preparing, eating and enjoying food together being key elements of the Mediterranean lifestyle. You can immerse yourself in the vibrant spirit of the Mediterranean lifestyle simply by inviting friends or family to gather around the table for a meal – like a family favorite pasta dish.

The benefits of gathering around the table are abundant, ranging from fostering stronger connections and communication among family members to enhancing overall well-being. In fact, first-of-its-kind research conducted by researchers at the University of Minnesota and supported by Barilla, the world’s leading pasta maker, demonstrates that people experience greater happiness when they share meals with others, highlighting the importance of togetherness.

Published in “Families, Systems, & Health,” the research shows a strong positive correlation between how often people gather around the table during mealtimes and enhanced connectedness, reduced depressive symptoms and an improvement in overall mood.

Semolina pasta is a staple for many people in the Mediterranean region, playing a significant role in culinary history and making it a favorite ingredient in dishes aligned with the Mediterranean lifestyle and gathering around the table. For example, these recipes for Cellentani Caprese Pasta Salad and Linguine with Zucchini Carbonara are perfect for sharing, whether you’re hosting friends and neighbors or enjoying a meal with someone special.

A high-quality, minimally processed carbohydrate, semolina pasta is naturally low in sodium, a good source of fiber and contains a variety of micronutrients.

“Eating together is a joyful and important practice of the Mediterranean lifestyle that truly contributes to overall well-being,” said Michele Lefebvre, registered dietitian nutritionist and manager of nutrition and well-being at Barilla America. “As a traditional yet versatile food, pasta brings a sense of nostalgia to meals as people gather together around the table and connect in an impactful way.”

Visit barilla.com/recipes to discover more dishes that can help you follow the Mediterranean lifestyle.

Cellentani Caprese Pasta Salad

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 7

  • 1 box Barilla Protein+ Cellentanii pasta
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 pints grape tomatoes, mixed color, halved
  • 4 tablespoons lemon juice
  • 8 basil leaves, julienned
  • 2 cups small mozzarella cheese balls, halved
  • salt, to taste
  • black pepper, to taste
  1. Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside.
  2. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil and cheese. Season with salt and pepper, to taste. Add pasta and stir.

Linguine with Zucchini Carbonara

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8

  • 5 egg yolks
  • 1 cup Pecorino Romano cheese, grated, divided
  • 1/2 cup milk
  • salt, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 medium zucchini, julienned
  • 1 box Barilla Linguine
  • 1 tablespoon fresh mint, chopped
  • black pepper, to taste
  1. Bring large pot of water to boil.
  2. In bowl, mix egg yolks, 1/3 cup Pecorino Romano cheese and milk. Season with salt, to taste. Set aside.
  3. In large skillet, heat olive oil and cook zucchini.
  4. Cook pasta according to package directions. Reserve 1/2 cup cooking water.
  5. Mix pasta in pan with zucchini. Add egg yolk mixture and 2 tablespoons cooking water. Combine well.
  6. Add remaining cheese and mint; mix. Season with salt and pepper, to taste.

Source: Barilla

Meal Ideas 20 November 2023

Solve Winter Blues with Cozy Recipes

(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.

Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.

A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.

Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.

Visit READSalads.com and AuntNellies.com to find more cozy cold-weather dishes.

Smoky German Potato, Sausage and Bacon Chili

Recipe courtesy of "Dad with a Pan" on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

  • 4 strips thick bacon, cut into cubes
  • 1 pound smoked sausage, sliced into 1-inch segments
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon dried oregano
  • 2 Fresno peppers, diced
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 can READ German Potato Salad, drained
  • 1 cup beef broth
  • salt, to taste
  • pepper, to taste
  1. n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
  2. Add smoked sausage and cook until browned.
  3. Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
  4. Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
  5. Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
  6. Add beef broth and stir to combine. Season with salt and pepper, to taste.
  7. Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

Tuscan 3 Bean Peasant Soup

Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie's
Prep time: 20 minutes
Cook time: 27 minutes
Servings: 8

  • 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
  • 2 medium shallots or 1 small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small pasta, such as ditalini, uncooked
  • 2 cups frozen cut leaf spinach or chopped fresh spinach
  • 2 jars (15 1/2 ounces each) Aunt Nellie's 3 Bean Salad, drained
  • 1 tablespoon lemon zest (optional)
  1. Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
  2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
  3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.

Source: Seneca Foods

Main Dishes 09 October 2023

5 Cozy Ways to Add Warmth to Cold-Weather Meals

(Family Features) When the winds howl and the chill of changing seasons brings a crispness to the air, one way to warm up from the inside out is with favorite foods. Filling up on comforting recipes like hearty soups and stews can be the solution you need to fight off cold temperatures.

Consider quick and easy ingredients that add a little warmth to your plate as the cravings for comfort kick in.

Cheese
A family favorite in recipes year-round, ooey-gooey cheese is a hallmark of cool-weather recipes. Consider creamy mac and cheese mixed with your preferred protein, homemade Mexican cuisine topped with melted chile con queso or an appetizer plate with options like brie, Manchego, aged cheddar, Parmesan and more.

Rice
If you’re craving a meal that’s big on flavor but short on prep time, it’s hard to top the classic comfort food combo of chicken and rice. This Parmesan Chicken and Rice with Spinach and Artichoke starts with the homestyle taste of fully cooked Minute Chicken & Herb Seasoned Rice Cups with carrots, onion and garlic. The BPA-free cups offer a quick and flavorful option for an on-the-go power-up loaded with chicken, vegetables and herbs paired with hearty rice. Ready in only 1 minute, you can enjoy the flavored rice right out of the cup or prepare it as part of this 5-minute recipe on a busy weeknight.

Pasta
Whether you prefer spaghetti or penne, bowtie or stuffed shells, pasta provides a simple base for delicious meals loaded with comforting ingredients. For an easy weeknight meal, just choose a type of pasta, sauce and protein to put dinner on the table in 30 minutes or less.

Curry Paste
Available in many varieties, curry paste is a common ingredient in South Asian dishes. It typically consists of ingredients like garlic, chiles or peppers, ginger and lemongrass. When you’d like to add some spice to your menu without bothering with takeout, this Thai Chicken and Rice Soup calls for green curry paste, which is generally spicier than red or yellow versions, but any can be substituted based on your heat tolerance. You can take the dish up a level with lightly seasoned Minute Cilantro & Lime Jasmine Rice for zesty flavor in a BPA-free, microwaveable cup for a simple solution when life gets hectic and preparing a time-consuming meal becomes challenging.

Cayenne
Serving up a touch of spice in a wide variety of favorite recipes can be as easy as adding ground cayenne. Made of dried cayenne peppers finely ground to a powder, it’s commonly used in dishes ranging from deviled eggs and pastas to shrimp and barbecue as an easy way to add a warming kick to cold-weather meals.

Find more comfort food recipes at MinuteRice.com.

Parmesan Chicken and Rice with Spinach and Artichoke

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 1

  • 1 Minute Chicken & Herb Seasoned Rice Cup
  • 1 tablespoon olive oil
  • 1 cup spinach, stems removed
  • 2 ounces chicken, cooked and shredded
  • 1/4 cup canned artichokes, drained and quartered
  • 1/4 cup shredded Parmesan cheese
  1. Heat rice according to package directions.
  2. In medium saute pan over medium heat, heat olive oil. Add spinach and saute 1 minute.
  3. Add chicken and artichokes; saute 2 minutes, or until heated through.
  4. Add cheese and rice; stir to combine until heated through.

Thai Chicken and Rice Soup

Prep time: 2 minutes
Cook time: 5 minutes
Servings: 1

  • 1 Minute Ready to Serve Cilantro & Lime Jasmine Rice Cup
  • 1/2 cup (3 ounces) cooked rotisserie chicken, chopped
  • 1/2 cup chicken broth
  • 1/2 cup coconut milk
  • 1 tablespoon Thai green curry paste
  • 3 small shiitake mushrooms, thinly sliced
  • 1 green onion, thinly sliced
  1. Heat rice according to package directions.
  2. In medium, microwave-safe bowl, combine chicken, broth, coconut milk, curry paste and mushrooms.
  3. Microwave on high 3 minutes. Stir in rice and garnish with green onion.

Source: Minute Rice

 

Meal Ideas 08 August 2023

Power Back-to-School Weeknight Family Meals with Pecans

(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

Main Dishes 13 June 2023

Sweeten Up Family Favorites with Fresh, Delicious Fruit

Add a Touch of Sweetness

(Family Features) When your family’s favorite dishes inevitably grow tired, a touch of sweetness may be all you need to freshen up the flavor of classic recipes. Keep tried-and-true dinners on the table with a simple addition that complements the tastes you know and love: fresh fruit.

With its craveable texture and crunch, balanced sweetness and beautiful golden red color, an option like Envy Apples can be enjoyed as part of delicious meals. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also plays up when combined with pasta, shrimp, Parmesan, toasted almonds and more in this Apples and Pesto Farfalle.

To change up Taco Tuesday, bite into these Crisp Apple Tacos and believe in the uplifting aroma and flavor of apples as an invitation to savor those small moments around the family table. It can be your ultimate apple experience and introduce loved ones to new ways to rethink their favorite weekly meals.

Plus, because Envy Apple slices naturally stay white longer than other varieties, they maintain their beauty while you cook so finished dishes look as delicious as they taste.

To find more ways to sweeten up family meals, visit EnvyApple.com.

Apples and Pesto Farfalle

  • 1 pound farfalle pasta
  • 3 1/2 teaspoons kosher salt, plus additional for cooking pasta, divided
  • 1/3 cup extra-virgin olive oil, plus additional for cooking pasta, to taste, divided
  • 1 bunch parsley leaves
  • 1 cup toasted almonds
  • 1 cup shredded Parmesan
  • 2 tablespoons lemon juice
  • 30 turns fresh cracked pepper
  • 2 cups cooked peas
  • 2 Envy Apples, diced
  • 1 bunch chives, thinly sliced
  • 1 block Parmesan
  • 20 shrimp
  • 2 tablespoons canola oil
  • 1/2 teaspoons coarse pepper
  1. Cook pasta in salted boiling water until just tender. Drain and toss gently with olive oil, to taste, then set aside.
  2. In food processor, pulse parsley leaves, almonds, shredded Parmesan, 2 teaspoons kosher salt, lemon juice and cracked pepper. Once pulsed, turn processor on high and drizzle in 1/3 cup olive oil until well incorporated.
  3. Toss pasta with fresh pesto until well coated. Fold in peas, apples and chives. Using peeler, shave thin slices off Parmesan block over pasta for garnish.
  4. Preheat grill or grill pan over high heat.
  5. Toss shrimp in canola oil, 1 1/2 teaspoons salt and coarse pepper. Grill 2 minutes on each side, or until charred slightly. Spread evenly over pasta and serve.

Crisp Apple Tacos

  • 2 Envy Apples
  • 1/2 pound pork tenderloin
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 rosemary sprigs
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 4 tablespoons honey
  • 1 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon white vinegar
  • salt, to taste
  • pepper, to taste
  • 12 tortillas
  • 2 tablespoons sour cream
  • 1 lime, cut into wedges
  1. Slice half of one apple into thick wedges; reserve. Slice remaining half into thin sticks; reserve. Slice second apple into thin wedges; reserve.
  2. Cut pork crosswise into 1-inch round medallions. Coat pork medallions with olive oil, salt and pepper then add to saucepan over medium heat. Add thick apple wedges to saucepan.
  3. Add rosemary to saucepan and cook 2-3 minutes. Flip pork and cook 2-3 minutes until pork is slightly golden and cooked through.
  4. Let pork rest 3 minutes then slice into strips.
  5. In serving bowl, toss thin apple sticks, carrots, red cabbage and green cabbage. Mix honey, mayonnaise, mustard and vinegar. Add salt and pepper, to taste.
  6. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  7. Top tortillas with pork, slaw, sour cream and squeezes of lime. Top with thin apple wedges.

Source: Envy Apples

Main Dishes 11 May 2023

Entertain Guests with a Fresh Al Fresco Favorite

(Family Features) If you and your loved ones yearn for new, stimulating experiences to feel connected to the outdoors, look no further than enjoying mealtime al fresco. Inspired by the Mediterranean tradition of “eating in the open air,” al fresco dining offers passionate home cooks a fresh way to enjoy their favorite recipes outside with friends and family.

Consider these two tried-and-true al fresco tips from television personality and culinary icon Rachael Ray the next time you enjoy dinner on the deck or lunch on the patio.

Gather the right tools: On those buggy days and nights during the warm season when you’re dining al fresco, grab a food mesh tent. Not only will it protect your food, but it also looks good and goes with a variety of table settings.

Plan the decor: When hosting friends and family, up your floral game by reaching into the garden and adding some fresh herbs – it’s aesthetically pleasing and smells delicious.

Ideal al fresco meals typically take advantage of in-season produce, offer easy preparation so you can focus on entertaining and are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish or on its own as a light main course.

This dish practically calls for ingredients like Genova Yellowfin Tuna in Olive Oil, which features cuts of wild-caught tuna, hand-filleted in just the right amount of olive oil. Savory, rich and flavorful with a perfect texture, the tuna elevates the dish with a uniquely rich and savory flavor stemming from Mediterranean inspiration.

To find more al fresco dining inspiration and recipe ideas, visit GenovaSeafood.com.

Yellowfin Tuna and Artichoke Pasta

Recipe courtesy of Rachael Ray on behalf of Genova Tuna
Prep time: 15 minutes
Cook time: 40 minutes with fresh artichokes (25 minutes with canned)
Servings: 4

Artichokes:

  • Cold water
  • 12 small, fresh artichokes or 2 cans artichoke hearts in water
  • 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • salt, to taste
  • pepper or red pepper, to taste

Pasta:

  • Water
  • 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter, cut into tabs
  • 4 cloves garlic, chopped
  • 1 teaspoon crushed red pepper (optional)
  • salt, to taste
  • 1/2 cup white wine, chicken stock or vegetable stock
  • 1 pound spaghetti or linguine
  • 1 lemon, juice only
  • 1 cup grated Pecorino Romano cheese
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1 small handful fresh mint, chopped, divided
  • 1/4 cup toasted pistachios or pine nuts, chopped
  1. To make artichokes: Preheat oven to 425 F.
  2. Fill bowl with cold water and juice of one lemon.
  3. If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise.
  4. Place artichokes in lemon water.
  5. Let soak 2-3 minutes, drain and pat dry with kitchen towel.
  6. In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish.
  7. Add olive oil and salt and pepper, to taste.
  8. Roast 25-30 minutes, or until tender.
  9. To make pasta: Bring large pot of water to boil.
  10. While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half.
  11. When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining.
  12. Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle.
  13. Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.

Source:

Genova Tuna

 

Main Dishes 15 December 2022

Accomplish Health Goals with Better-for-You Family Meals

(Family Features) Setting out on a mission to eat healthier starts with creating goals and working to achieve them with those you love. To help make nutritious eating more manageable, call together your family and work with one another to create a menu everyone can enjoy while staying on track.

Connecting an array of recipes that all can agree on starts with versatile ingredients like dairy. Gathering at the table with your loved ones while enjoying delicious, nutritious recipes featuring yogurt, cheese and milk can nourish both body and soul.

For example, the key dairy ingredients in these recipes from Milk Means More provide essential nutrients for a healthy diet. The cheese varieties in Feta Roasted Salmon and Tomatoes and 15-Minute Weeknight Pasta provide vitamin B12 for healthy brain and nerve cell development and are a good source of calcium and protein, which are important for building and maintaining healthy bones.

To find more nutritious meal ideas to fuel your family’s health goals, visit MilkMeansMore.org.

Feta Roasted Salmon and Tomatoes

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • Nonstick cooking spray
  • 3 cups halved cherry tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano or dried dill weed
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 1 1/2 pounds salmon or halibut fillets, cut into four serving-size pieces
  • 1 cup (4 ounces) crumbled feta cheese
  1. Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
  2. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper.
  3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
  4. Place salmon on serving plates. Spoon tomato mixture over top.

15-Minute Weeknight Pasta

Recipe courtesy of Kirsten Kubert of "Comfortably Domestic" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6

  • 6 quarts water
  • 16 ounces linguine or penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced onion
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced sweet bell pepper
  • 1/2 cup grape tomatoes, halved
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, peeled and minced
  • 1 cup reserved pasta water
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup smoked provolone cheese, shredded
  • 1/4 cup chopped fresh parsley (optional)
  • Parmesan cheese (optional)
  1. Bring water to rolling boil and prepare pasta according to package directions for al dente texture, reserving 1 cup pasta water.
  2. In large skillet over medium heat, melt butter. Stir in onions, carrots and sweet bell peppers. Saute vegetables about 5 minutes, or until they brighten in color and begin to soften. Add tomatoes, salt, pepper and garlic. Cook and stir 1 minute to allow tomatoes to release juices.
  3. Pour reserved pasta water into skillet, stirring well. Bring sauce to boil. Reduce heat to medium-low and simmer 3 minutes. Taste sauce and adjust seasonings, as desired.
  4. Transfer drained pasta to skillet along with lemon zest and smoked provolone cheese, tossing well to coat. Serve immediately with fresh parsley and Parmesan cheese, if desired.

 

Source: United Dairy Industry of Michigan

Meal Ideas 09 November 2022

Pair Soup and Sandwich for a Warming Winter Meal

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

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

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

Gourmet Grilled Cheese with Pickled Beets

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

Caramelized Onions:

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

Sandwiches:

  • 8 large sourdough slices, 1/2-inch thick
  • 1/3 cup mayonnaise
  • 4 ounces fresh goat cheese, at room temperature
  • 8 ounces shredded gruyere cheese, at room temperature
  • 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
  • 2 cups baby arugula
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
  2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
  3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
  4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
  5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
  6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
  7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

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

  • 1 can (15 ounces) READ 3-Bean Salad
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium yellow onion, diced
  • 3 peeled garlic cloves, minced
  • 2 pinches salt, plus additional to taste, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper, plus additional to taste, divided
  • 3 small carrots, trimmed, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 1 medium zucchini, diced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 Parmesan rind (optional)
  • 6 cups low-sodium vegetable broth
  • 9-10 ounces refrigerated cheese tortellini
  • 2 cups baby spinach
  • jarred pesto, for serving (optional)
  1. Drain and rinse bean salad; set aside.
  2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
  3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
  4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

Meal Ideas 27 October 2022

Master the Art of Italian Comfort Cuisine

(Family Features) Cool, crisp days call for comfort foods, like the classic flavors of traditional Italian cooking. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cuisine may be easier than you may think.

Perfect your pasta game. Limp, mushy, overcooked pasta can ruin an otherwise delicious Italian dish. Aim for al dente pasta, which is soft but still firm. It’s important to note variables like the type of pasta, size of your pot and amount of water can all affect cooking time. Treat the package instructions as a guide and start taste testing 1-2 minutes before you expect it to be done.

Be choosy about your ingredients. Many of the best Italian dishes are incredibly simple, so it’s important to select quality ingredients that allow the flavors to really stand out. Made in Italy, Bertolli d’Italia sauces are available in premium red and white varieties to elevate the at-home culinary experience and bring the authentic and delicious flavors of Italy to your table. Every jar reflects more than 150 years of authentic Italian culinary tradition using high-quality ingredients like tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.

Give seasonings time to simmer. Great things come to those who wait. That’s why the best Italian chefs sample their sauces along the way, adding and adjusting until the taste is just right. Then, they allow the ingredients to simmer together to create a perfectly balanced harmony of flavors.

Experiment with proteins and veggies. For many Italian recipes, you can create an entirely new dish by adding or swapping the protein and adding fresh produce. Try introducing juicy strips of grilled chicken and fresh, steamed broccoli to an alfredo pasta like this Cavatelli with Cacio e Pepe Sauce. Or, if you’re a seafood lover, reimagine this Fresh Tomato Bruschetta Chicken by swapping in a mild white fish like halibut, cod or snapper.

Get cozy in your kitchen this fall with more comforting recipes at Bertolli.com.

Cavatelli with Cacio e Pepe Sauce

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • Salt, to taste
  • 1          box dry Cavatelli pasta
  • 1          jar (16.9 ounces) Bertolli d’Italia Cacio e Pepe Sauce
  • 1          cup finely grated Pecorino Romano cheese, or to taste
  • freshly ground black pepper, to taste
  1. Bring large pot of cold water to boil. Salt water heavily.
  2. Cook dry pasta according to package instructions until al dente. Strain pasta, reserving pasta water.
  3. In large saucepan over low heat, warm pasta sauce 3-5 minutes. Add 1-2 tablespoons pasta water.
  4. Transfer cooked pasta to saucepan.
  5. Stir and toss pasta approximately 30 seconds over medium heat to integrate it with sauce. Add pasta water as needed for creamier texture.
  6. Plate pasta and top with finely grated Pecorino Romano and freshly ground black pepper, to taste.

Fresh Tomato Bruschetta Chicken

Prep time: 15 minutes
Cook time: 28 minutes
Servings: 6

  • 1/3       cup extra-virgin olive oil
  • 3          tablespoons finely chopped fresh basil, plus additional, for garnish
  • 3          cloves garlic, minced
  • 2          teaspoons kosher salt
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon dried oregano
  • 6          thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
  • 1          large onion, thinly sliced
  • 1          jar (24.7 ounces) Bertolli d’Italia Marinara Sauce
  • 2          cups multi-colored grape tomatoes, halved
  • 2          stems cherry tomatoes on the vine
  • 1/2       cup shredded Parmesan cheese
  • 2          tablespoons balsamic glaze
  1. Preheat oven to 400 F.
  2. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
  3. In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
  4. Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

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