recipes

Meal Ideas 18 June 2024

Fire Up the Grill for Favorite Summer Fare

(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

  • 1 tri-tip roast (2-3 pounds)
  • salt, to taste
  • pepper, to taste

Chimichurri Beet Sauce:

  • 1 jar Aunt Nellie’s Diced Pickled Beets, drained
  • 1 cup fresh parsley, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon fresh oregano, roughly chopped
  • 1/2 teaspoon red pepper flakes, or to taste
  • salt, to taste
  • pepper, to taste
  1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
  2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
  3. Heat grill to 350 F and prepare for two-zone grilling.
  4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
  5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
  6. Transfer tri-tip to cutting board and rest 10-15 minutes.
  7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.

German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 4 bratwurst links, sliced crosswise 1/8-inch thick
  • 1 can (15 ounces) READ German Potato Salad, drained
  • 1 flatbread, approximately 12 inches
  • olive oil
  • 1 cup shredded gruyere cheese
  • fresh chives, chopped, for garnish
  • fresh lemon wedges
  1. Preheat grill to medium-high heat (about 425 F).
  2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
  3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
  4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
  5. Brush bottom of flatbread with olive oil.
  6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
  7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
  8. Garnish with chopped chives and serve with fresh lemon wedges.

Source: 

Seneca Foods

Seneca Foods

 

Videos 17 June 2024

Supercharge Summer Fun with a Sweet, Simple Salsa

(Family Features) After a full day at the park or swimming pool, summer fun calls for some refueling. All that sun is sure to exhaust busy families, leaving little time for complicated snacks.

Skip the long ingredients lists and leave confusing cooking instructions behind. Instead, treat your loved ones to this Roasted Sweetpotato Mango Salsa, an easy-to-prepare solution for those busy afternoons.

The natural sweetness of cubed sweetpotatoes (no added sugar required) and mango collide with the delightful crunch of diced bell peppers, onion and jalapeno. Combined with fresh-squeezed orange, lemon and lime juices, it’s equal parts flavor and refreshment served with your favorite chips or crackers.

With complex carbohydrates that provide sustained energy, sweetpotatoes help with both endurance and recovery in athletes, making them a perfect ingredient for reenergizing your family. This nutrition powerhouse is versatile and available year-round so you can enjoy them throughout the summer as part of favorite snacks, weeknight meals or even Saturday morning pancakes.

Pairing them with the more than 20 vitamins and minerals from mangos, which are fat free, sodium free and cholesterol free, makes this salsa a better-for-you snacking solution.

The versatility of sweetpotatoes makes it a cinch to add them to a variety of recipes to enhance flavor and nutrition content, from simple salsas and small bites to elevated recipes and beyond. Plus, they can be baked, microwaved, grilled, slow-cooked or prepared on the stove as a perfect summer sidekick.

Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.

Watch video to see how to make this recipe!

Roasted Sweetpotato Mango Salsa

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12

  • 1 1/2    cups (2 medium) sweetpotatoes
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/2       tablespoon chili powder
  • 2          tablespoons olive oil
  • 1          cup mango
  • 1/2       green bell pepper
  • 1/2       red bell pepper
  • 1/2       cup purple onion
  • 1          jalapeno
  • 1/4       cup cilantro
  • 1          tablespoon fresh-squeezed orange juice
  • 1          tablespoon fresh-squeezed lemon juice
  • 1          tablespoon fresh-squeezed lime juice
  • chips or crackers
  1. Heat oven to 400 F.
  2. Peel, rinse and cube sweetpotatoes 1/4 inch or smaller. Toss sweetpotatoes with salt, pepper, chili powder and olive oil.
  3. Spread on baking sheet and roast 20 minutes.
  4. Peel and cube mango. Seed and cube bell peppers. Dice onion. Seed and dice jalapeno. Finely chop cilantro.
  5. Once sweetpotatoes cool, mix with mango, peppers, onion and jalapeno. Cover with fresh-squeezed orange, lemon and lime juices.
  6. Chill and serve with chips or crackers.

Source: North Carolina Sweetpotato Commission

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

Videos 16 May 2024

Bacon Cheeseburger Casserole

(Culinary.net) Comfort food made easy, this Bacon Cheeseburger Casserole is loaded with ground turkey, bacon and vegetables in a creamy sauce topped with tater tots and cheese.

When weeknights get busy, this slow cooker recipe is sure to be a smash hit. It’s simple; just mix the ingredients together and let the slow cooker do the heavy lifting.

Visit Culinary.net to find more quick family meal ideas.

Watch video to see how to make this recipe!

Bacon Cheeseburger Casserole

Recipe adapted from “Julie’s Eats and Treats
Servings: 5

  • 1          pound lean ground turkey
  • 5          bacon strips, diced
  • 1/2       small onion, diced
  • 2          cloves garlic, minced
  • 3          tablespoons all-purpose flour
  • 1 1/2    cups milk
  • 1/2       tablespoon Worcestershire sauce
  • 1          dash hot sauce
  • 1 1/2    cups cheddar cheese, plus additional for topping (optional), divided
  • 1          bag (6-8 ounces) frozen mixed vegetables
  • 2          tablespoons sour cream
  • nonstick cooking spray
  • 1          bag (16 ounces) frozen tater tots
  • salt, to taste
  • pepper, to taste
  1. In large skillet over medium heat, brown ground turkey, bacon, onion and garlic until turkey is no longer pink. Sprinkle flour over turkey and stir well to combine. Stir in milk, Worcestershire sauce and hot sauce. Cook 2-3 minutes, or until thickened. Remove from heat and stir in cheddar cheese, frozen vegetables and sour cream.
  2. Spray slow cooker with nonstick spray. Place some tater tots in bottom of slow cooker. Pour meat gravy over tater tots. Arrange remaining tater tots on top.
  3. Cover and cook on low 3-3 1/2 hours. During last 10 minutes of cooking, sprinkle with extra cheddar cheese, if desired. Cover and finish cooking.

Source: Culinary.net

Breakfast & Brunch 21 March 2024

Celebrate Spring with Brunch Favorites

(Family Features) Few things go together quite like fresh spring air, warm sunshine and a menu made up of delicious brunch bites. Whether you’re hosting a crowd or simply gathering your loved ones around the family table for quality time together, a menu of morning favorites can appease appetites of all kinds.

From sweet to savory and back again, you can turn your mid-morning meal into a full-blown feast with a menu made up of pleasing dishes such as this French Toast Casserole, which can serve as a make-ahead twist on the breakfast classic; customizable Breakfast Burritos that pack a protein punch; and a bite-sized treat like Double Chocolate Chip Mini Muffins for a sweet finishing touch to any brunch occasion.

Find more recipes to inspire your next brunch menu at Culinary.net.

Warm Up with a Fresh Casserole

An exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.

French Toast Casserole

  • 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 cups unsweetened milk
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • maple syrup, for serving

Topping:

  • 2 tablespoons unsalted butter or coconut oil, melted
  • 2 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • confectioners' sugar, for dusting
  1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
  2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
  3. Preheat oven to 350 F.
  4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
  5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
  6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners' sugar. Serve with maple syrup.

Brunch with a Powerful Punch

When you’re craving something hearty and rich, switch up your brunch habits with wholesome and filling Breakfast Burritos. With protein to keep you full, veggies for a touch of added nutrition and hot sauce to pack a powerful punch of flavor in every bite, this hearty recipe will keep you full and bursting with energy until your next meal. Plus, they’re easy to make in a matter of minutes and totally customizable to accommodate every palate.

Breakfast Burritos

Servings: 4

  • 2 teaspoons canola oil
  • 1 small red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 can black beans, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 4 eggs
  • 4 egg whites
  • 1/2 cup shredded pepper jack cheese
  • nonstick cooking spray
  • 4 flour tortillas
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 1 large tomato, seeded and diced
  • 1 avocado, sliced
  • hot sauce (optional)
  1. In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
  2. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.
  3. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

Bite-Sized Chocolate Delights

Flavorful French toast, filling breakfast burritos and favorite fruits make a feast to look forward to, but no brunch spread is complete without a chocolatey bite to cap off the meal. In fact, make it a double.

These Double Chocolate Chip Mini Muffins offer a combination of two kinds of rich chocolate complemented by the caramel notes of C&H Light Brown Sugar for an irresistible dessert in bite-sized form. Tiny, tasty treats are a perfect way to send guests off with one sweet final bite.

Visit chsugar.com to find more delectable dessert recipes.

Double Chocolate Chip Mini Muffins

Muffin Batter:

  • 2          cups all-purpose flour
  • 1/2       cup unsweetened cocoa powder
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          package (10 ounces) mini semi-sweet chocolate chips
  • 2          large eggs
  • 1/2       cup C&H Light Brown Sugar, packed
  • 1/2       cup C&H Granulated Sugar
  • 3/4       cup sour cream
  • 1/2       cup vegetable oil
  • 1/2       cup whole milk
  • 1/2       teaspoon instant espresso (optional)
  • 2          teaspoons vanilla extract
  • 2          tablespoons flaked sea salt (optional)
  1. Preheat oven to 350 F. Line mini muffin pan with mini cupcake liners.
  2. In large mixing bowl, use whisk to combine flour, cocoa powder, baking soda and salt. Add chocolate chips and stir to ensure chocolate chips are coated in flour mixture.
  3. In separate large mixing bowl, use wire whisk to whisk eggs and sugars until ingredients are combined and sugars are dissolved. Add sour cream, oil and milk. Whisk again to combine. If using espresso powder, add to vanilla then add to wet ingredients. Whisk vanilla espresso mixture into other liquid ingredients.
  4. Pour liquid ingredients on top of dry ingredients. Using rubber spatula, mix until just combined, being careful to not overmix. Batter should be thick and shiny.
  5. Using tablespoon or two spoons, spoon muffin batter into liners. Batter should be filled almost to top of each liner. Top each muffin with flaked sea salt before baking, if desired.
  6. Bake muffins on center rack 6 minutes. Rotate pan and bake 6 minutes, or until toothpick inserted in muffin comes out clean. Once muffins finish baking, place muffin pan on cooling rack to cool completely.

 

Videos 16 October 2023

Honey Mustard Crunch Salmon

(Family Features) Quick and easy family dinners often feel few and far between, but you can make them a more frequent occurrence by depending on seafood as a flavorful, easy-to-prepare protein.

Today, more than half of all seafood consumed in the U.S. is raised by aquaculture, also known as seafood farming. While this industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements, not all seafood farms are equal and neither are the certifications you see on the packaging.

Aquaculture helps meet the ever-growing popularity of seafood and provides people in developing countries with healthy protein. It also aids in rebuilding populations of threatened and endangered species along with boosting wild stocks of freshwater and seawater species. By ensuring supply chain integrity from farm to the store, the Aquaculture Stewardship Council’s (ASC) Sea Green certification label lets shoppers know they’re protecting oceans, coasts and wildlife while also investing in restoring them.

With a mission to help the industry feed a growing global population while respecting the planet and its people, the council aims to minimize the industry’s impact on climate change and protect fish welfare. To achieve these goals, the certification label helps shoppers identify products that meet strict standards for responsibly farmed seafood, raising the bar for farm performance, verification and traceability.

With increased demand from the culinary community for alternative seafood sources that preserve wild populations without compromising farm-to-fork flavor or freshness, ASC’s certification helps ensure the seafood you’re buying is what it claims to be. That way, you can enjoy make-at-home recipes like Honey Mustard Crunch Salmon.

Visit SeaGreenBeGreen.org to find family-friendly recipes and certification information.

Watch video to see how to make this recipe!


Honey Mustard Crunch Salmon

  • 1          bag (1 pound, three 6-ounce portions) ASC-certified North Coast Seafoods Naked Norwegian Salmon
  • salt, to taste
  • pepper, to taste

Honey Mustard Glaze:

  • 1/3       cup honey
  • 1/4       cup whole-grain mustard
  • 2          tablespoons smooth Dijon mustard
  • 2          tablespoons mayonnaise
  • 2          teaspoons horseradish
  • 1          teaspoon smoked paprika

Crunch:

  • 3/4       cup panko breadcrumbs
  • 2          tablespoons dried parsley
  • 2          tablespoons olive oil
  1. Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
  2. To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
  3. To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
  4. Preheat oven to 400 F.
  5. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
  6. Bake 15-17 minutes until fish is cooked through.
  7. Serve with drizzle of remaining glaze.

Source: Aquaculture Stewardship Council

Videos 05 October 2023

Cowboy Caviar

(Culinary.net) If you’re looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.

Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it’s a breeze to make and can be even simpler when prepared the night before your big event.

Visit Culinary.net to find more quick and simple appetizer recipes.

Watch video to see how to make this recipe!


Cowboy Caviar

  • 1          can (15 ounces) sweet corn
  • 1          can (15 ounces) black beans
  • 1          bunch cilantro
  • 3          Roma tomatoes
  • 2          jalapenos
  • 1/2       red onion
  • bell peppers (mix of green, red, orange and yellow, as desired)
  • tortilla chips, for serving

Dressing:

  • 1/3       cup olive oil
  • 1/3       cup red wine vinegar
  • 1          tablespoon honey
  • 1          tablespoon paprika
  • 1          lime, juice only
  • salt, to taste
  • pepper, to taste
  1. Drain and rinse corn and black beans; dry well.
  2. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
  3. To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
  4. Mix vegetables with dressing. Serve with tortilla chips.

Source: Culinary.net

Videos 01 May 2023

Sweetpotato Summer Rolls

(Family Features) Summer adventures can often take people just about anywhere, from down the street at the neighborhood pool to across the country on a family road trip. Wherever the action takes you this summer, remember to stay refreshed and energized with easy snacks that provide the nutrition you need.

For example, these Sweetpotato Summer Rolls offer a flavorful way to recharge after some time in the sun. Made with peanut butter, celery sticks and North Carolina Sweetpotatoes, they’re ideal for serving your family following a day of fun.

Classified as a “diabetes superfood” by the American Diabetes Association, sweetpotatoes are rich in vitamins, minerals, fiber and antioxidants, all of which are good for overall health. Plus, they offer a natural sweetener without the added sugar.

Consider these additional sweetpotato facts as you prepare for summer excitement.

Versatile

As one of the most versatile vegetables that’s easy to add to a variety of recipes for enhancing flavor and nutrition content, sweetpotatoes can be a key ingredient in both simple or elevated and sweet or savory dishes. They can be cooked and prepared on the stove, baked, microwaved, grilled or slow cooked.

One-Word Spelling

“Sweetpotato” should be spelled as one word, even if you aren’t familiar with that spelling. In fact, the North Carolina Sweetpotato Commission deliberately spells it as one word (a practice adopted by the National Sweetpotato Collaborators in 1989) as a way for shippers, distributors, warehouse workers and consumers to avoid confusion with the equally unique and distinctive white potato or yam.

Shelf Life and Storage

Not only are sweetpotatoes abundant and found in just about any grocery store or farmers market, but they also have a long shelf life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources.

Ideal for Athletes

Due to their high carbohydrate content, sweetpotatoes are solutions for both before and after exercise sessions. With complex carbohydrates that provide sustained energy and antioxidants that help reduce inflammation and aid in muscle repair, sweetpotatoes can elevate both endurance and recovery.

Find more summertime recipe ideas by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Summer Rolls

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 4

  • 2 1/2    cups North Carolina Sweetpotatoes
  • 2          tablespoons olive oil
  • 2          teaspoons sesame seeds
  • 3          tablespoons maple syrup
  • salt, to taste
  • coarse pepper, to taste
  • 4          celery sticks
  • 1          red pepper
  • 2          tablespoons creamy peanut butter
  • 1/3       cup hot water
  • 1/4       cup soy cooking cream
  • 1          tablespoon soy sauce
  • 12        sheets rice paper (22-centimeter diameter)
  • 2          tablespoons chopped, roasted peanuts
  1. Peel sweetpotatoes and cut into 1-centimeter thick strips.
  2. In skillet, heat olive oil. Fry sweetpotato strips 3-4 minutes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, to taste, and let cool.
  3. Wash celery and red pepper; cut into strips.
  4. Mix peanut butter with water, cream and soy sauce.
  5. Let rice paper sheets swell according to package instructions.
  6. Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges.
  7. Repeat with remaining rice paper sheets and ingredients. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce.

Source: North Carolina Sweetpotato Commission

Meal Ideas 22 September 2022

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

  • 1 Omaha Steaks Chateaubriand (2-4 pounds)
  • kosher salt
  • ground black pepper
  • 1/4 cup grapeseed oil

Red Wine Gravy:

  • Reserved chateaubriand juices
  • 1 medium shallot, small diced
  • 2 garlic cloves, minced
  • 1 1/2 cups red wine
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon stone ground mustard
  • kosher salt, to taste
  • ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

  • 1/4 cup olive oil
  • 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper, plus additional, to taste, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 lemon, juice only
  • 2 tablespoons unsalted butter
  1. To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
  2. Preheat oven to 250 F.
  3. In large cast-iron pan, bring grapeseed oil to high heat.
  4. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
  5. Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
  6. Rest chateaubriand 15-20 minutes. Slice to desired thickness.
  7. To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
  8. Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
  9. Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
  10. Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
  11. Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
  12. Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
  13. To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
  14. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
  15. Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
  16. Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
  17. Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

  • 2 cups jasmine rice
  • water
  • 1/2 cup vegetable oil
  • 1 pound Omaha Steaks Ultra-Premium Ground Beef
  • 1 tablespoon kosher salt, plus additional, to taste, divided
  • 1 teaspoon black pepper, plus additional, to taste, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, small diced
  • 2 green onions, minced
  • 1 cup small diced yellow onion
  • 1/2 cup tomato-based sofrito
  • 3 1/2 cups chicken broth

Crab Stuffing:

  • 3/4 cup mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juice only
  • 20 butter crackers, finely crushed
  • 1 pound jumbo lump crab meat

Crab Stuffed Lobster:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
  1. To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
  2. In large saucepot, bring vegetable oil to medium-high heat.
  3. Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
  4. Using slotted spoon, remove browned beef and set aside.
  5. Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
  6. Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
  7. To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
  8. Gently fold in crushed butter crackers and crab meat. Set aside.
  9. To make crab stuffed lobster: Preheat oven to 425 F.
  10. Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
  11. Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

  • 15 ounces crema or sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/2 teaspoon white pepper, plus additional, to taste, divided
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Pepper Rub:

  • 3 tablespoons kosher salt
  • 1 tablespoon ground peppercorn medley
  • 2 teaspoons ground guajillo chili
  • 1 teaspoon dried thyme leaves

Prime Rib:

  • 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
  • pepper rub
  • 1/4 cup grapeseed oil

Crushed Potatoes:

  • 1 pound baby red skin potatoes
  • cold water
  • 1 pinch kosher salt, plus additional, to taste, divided
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons finely minced Italian parsley
  • ground black pepper
  1. To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
  2. To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
  3. To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
  4. Preheat oven to 250 F.
  5. In large cast-iron pan, bring grapeseed oil to medium-high heat.
  6. Sear prime rib on all sides until golden brown, 2-3 minutes per side.
  7. Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
  8. Rest prime rib 15-20 minutes. Slice to desired thickness.
  9. To make crushed potatoes: Preheat oven to 425 F.
  10. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
  11. Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
  12. In medium bowl, whisk olive oil, garlic and parsley.
  13. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
  14. Serve prime rib with crushed potatoes and creamy horseradish sauce.

 Source: Omaha Steaks

 
Videos 19 September 2022

Roasted Garlic Whipped Feta Crostini

(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

  • 1          bulb garlic (about 12 cloves)
  • 4          tablespoons olive oil, plus additional for drizzling, divided
  • 1 1/2    teaspoons salt, divided
  • 1 1/2    teaspoons pepper divided
  • 32        baguette slices
  • 8          ounces feta cheese
  • 1/2       cup whole milk, plus additional, if necessary (optional)
  • 2          tablespoons lemon juice
  • 1/2       cup pomegranate seeds
  • 1/4       cup parsley, minced
  1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
  2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
  3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
  4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

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