(Family Features) It’s easy to fall into a dinnertime rut, cooking the same meals with the same ingredients time and again. When your family is in search of a delicious way to shake things up in the kitchen, consider new ways to cook favorite dishes without completely rethinking the menu.

Replacing tired ingredients is an easy solution when classic recipes become bland and boring, which is a perfect reason to try cooking with 4th & Heart Ghee. As a 1:1 substitute for butter or oil, its spreadable texture makes it easy to use in baked goods, grilled dishes and beyond.

This superfood can do all the things butter can do – like make toast taste awesome and trick your kids into eating broccoli – but with additional benefits. For example, it maintains its molecular integrity at high temperatures, can be digested by lactose intolerant people, supports weight loss, improves digestion and reduces inflammation.

Consider these benefits of choosing 4th & Heart Ghee instead of butter:

• Grass-fed and pasture-raised: It’s packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.
• Spreadable and shelf-stable: Ghee is shelf-stable for up to 12 months and is best kept in the pantry. This means you never have to scramble to bring butter to room temperature quickly when baking or risk mangling your toast with cold butter.
• High smoke point: When oil smokes, it becomes a trans fatty acid. With a smoke point of 485 F, ghee lets you cook away without worrying about high temperatures.
• Natural source of butyric acid: Butyric acid naturally occurs in your gut and in ghee, helping your body absorb nutrients from the foods you eat.
• Buttery taste: Ghee made in the traditional style provides a delicious, light and buttery taste, perfect for this Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime. It’s ideal for a light lunch or dinner as it’s bursting with vibrant flavors and wholesome ingredients.

To find more benefits of cooking with ghee, along with recipe inspiration, visit fourthandheart.com.

Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons 4th & Heart Turmeric Ghee, divided
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• salt, to taste
• pepper, to taste
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped, plus additional for garnish, divided
• 1 lime, juice only
• 1/4 cup crumbled feta or goat cheese (optional)

1. Preheat oven to 400 F.
2. In large bowl, toss cubed sweet potatoes with 1 tablespoon turmeric ghee, cumin powder and smoked paprika; add salt and pepper, to taste. Spread sweet potatoes evenly on baking sheet and roast 25-30 minutes, or until tender and slightly crispy on edges, turning halfway through.
3. Cook quinoa according to package instructions. Once cooked, fluff with fork and set aside.
4. In medium bowl, mix cooked quinoa with black beans, red onion and 1/4 cup chopped cilantro.
5. Drizzle half the lime juice over quinoa mixture and stir to combine. Add salt and pepper, to taste.
6. In large serving bowl, top quinoa mixture with roasted sweet potatoes. Drizzle remaining turmeric ghee over bowl. Squeeze remaining lime juice over top. Garnish with additional chopped cilantro and crumbled feta or goat cheese, if desired.

Source: 4th & Heart Ghee

(Family Features) From putting a family meal on the table after activities to hosting a large crowd at your next get-together, a seasonal favorite like Caesar salad can serve as the perfect canvas for creating quick, easy-to-prepare meals.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads – including 11 Caesar salad varieties like the Caesar Chopped Salad Kit – Fresh Express provides tasty, versatile salad kits that can be modified to fit nearly any kind of meal you might be craving.

Available in the refrigerated produce department, these premium mixes can be eaten as a standalone salad when time is of the essence or taken beyond the bowl and fused with another beloved classic, like tacos, for a burst of flavor and texture in every bite. These Fried Chicken Caesar Tacos, ready in just 30 minutes, feature savory Caesar salad – crisp, chopped romaine; herb-seasoned crouton crumbles; cracked pepper; grated Parmesan cheese; and a delicious Parmesan Caesar dressing – enveloped in a crispy, golden chicken shell.

Even when time is limited, flavor doesn’t need to be compromised. Inspired by high-end dining experiences, the Fresh Express Twisted Creamy Truffle Caesar Chopped Salad Kit provides a gourmet twist to turn these Creamy Truffle Caesar Pork Sandwiches into a culinary delight. Ready is just 20 minutes and featuring tender pork strips; a Caesar salad mix of garden-fresh crispy romaine lettuce, delicate sprinkles of truffle Parmesan cheese, crunchy garlic brioche croutons and creamy dressing; and sauteed onions on a toasted bun, every bite is a sensation to be savored.

To find more inspiration for elevating your salads or locate a store near you, visit freshexpress.com.

Creamy Truffle Caesar Pork Sandwiches

Prep time: 5 minutes 
Cook time: 15 minutes 
Servings: 4

• 2 pounds boneless skinless pork chops
• 4 tablespoons Italian seasoning 
• 2 tablespoons canola oil
• 1 red onion
• 1 bag (9.3 ounces) Fresh Express Twisted Caesar Creamy Truffle Caesar Chopped Salad Kit
• 4 long sandwich rolls

1. Preheat pan on stove over medium-high heat. Season pork chops with Italian seasoning.
2. When pan is hot, add oil and pork chops. Cook pork chops, turning halfway through, until they reach minimum internal temperature of 145 F, 6-8 minutes per side (depending on thickness).
3. Once pork chops are cooked through, remove from pan and let rest a few minutes.
4. Peel and slice onion. After resting, slice pork into strips; set aside.
5. In same pan, saute onion until translucent, about 5 minutes. Set aside.
6. In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
7. In separate pan, toast buns until golden brown; set aside.
8. To build sandwiches, place sliced pork on bottom halves of toasted buns. Top with prepared salad mixture and sauteed onions. Finish with top halves of buns.

Chicken Caesar Tacos

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 3 eggs
• 3 cups all-purpose flour
• 1 packet taco seasoning
• 2 chicken breasts, sliced in half horizontally
• 3 cups neutral oil
• 1 bag (9.4 ounces) Fresh Express Caesar Chopped Salad Kit

1. In shallow bowl, beat eggs. In separate bowl, combine flour and half packet of taco seasoning.
2. Place chicken in resealable bag and, using meat tenderizer, pound to 1/4-inch thickness.
3. In medium saute pan, heat oil over medium heat.
4. Season chicken breasts with remaining taco seasoning.
5. Coat chicken in flour mixture, dip into beaten eggs then coat chicken in flour mixture again, pressing firmly to adhere.
6. In pan with hot oil, cook battered chicken until golden brown, flipping halfway through, until chicken reaches minimum internal temperature of 165 F, 4-5 minutes per side (depending on thickness). Fry in batches to avoid overcrowding pan, if necessary.
7. Once fully cooked, fold chicken over to create taco shell-shape. Place sheet pan on top to hold shape, 3-4 minutes.
8. In large bowl, combine lettuce, dressing, croutons and cheese from salad kit.
9. Once chicken taco shells set, carefully remove sheet pan. Fill each taco shell with prepared salad mixture.

Source: Fresh Express

(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.

Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.  

In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.

Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.

6 Ways to Chill Out with Grapes

Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:

• Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
• Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
• Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
• Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
• Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
• Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.

Chocolate-Dipped Frozen Grape and Yogurt Clusters

Yield: 7 mounds

• 1 cup black Grapes from California, halved
• 3/4 cup plain nonfat vanilla Greek yogurt
• 2 teaspoons pure vanilla extract
• 2 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon extra-virgin olive oil

1. In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
2. Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
3. Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
4. Store frozen clusters in airtight container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.

Southwest Charred Corn Salad with Grapes

Yield: 4 servings (6 cups)

• 2 large ears yellow corn on the cob, shucked
• 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
• 1 cup large green and red Grapes from California, halved
• 1 cup canned black beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh jalapeno, minced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons cider vinegar
• 3/4 teaspoon cumin powder
• 1/4 teaspoon fine sea salt
• 1 avocado, diced 1/2 inch
• 1 ounce cotija cheese, crumbled
• freshly ground black pepper, to taste
• 3 tablespoons fresh cilantro leaves

1. Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
2. In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
3. Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
4. Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.

Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.

Lemongrass Grape Cocktail

Yield: 1 drink

Lemongrass Simple Syrup:

• 1 cup sugar
• 1 cup water
• 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped

Cocktail:

• 1/2 cup cold Grapes from California
• 2 slices fresh ginger
• 1 cup ice
• 2 ounces vodka
• 1 1/2 ounces lemongrass simple syrup
• 1/2 ounce lime juice
• frozen Grapes from California, for garnish
• lemongrass stalk, trimmed, for garnish

1. To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
2. To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.

Note: For mocktail, replace vodka with seltzer water.

Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.

 Source: California Table Grape Commission

(Family Features) Few things complement warm weather like a summer spread with everyone’s favorite foods. From fresh appetizers and classics like grilled hot dogs to skewered sides and sweet, sugary desserts, these summertime recipes are sure to bring friends, family and neighbors running to get in on the action.

To find more recipe ideas that bring the heat to summer cookouts, visit Culinary.net.

Up Your Grilling Game with Beloved Toppings

Hot dogs and brats are summer favorites for a reason: the delicious (and personalized) add-ons. Make sure your spread fits everyone’s taste buds with an assortment of tasty toppings like these:

• Ketchup
• Mustard
• Relish
• Hot sauce
• Onions
• Pickles
• Sauerkraut
• Cole slaw
• Jalapenos
• Diced tomatoes
• Guacamole
• Nacho cheese
• Shredded cheese

Start Summer Meals with a Bright, Fresh Salad

Bright colors and fresh flavor bring out the best in summer meals, starting with seasonal salads that look as though the ingredients were just picked from a garden.

Orange, grapefruit and avocado are perfect accompaniments in this Citrus Spring Mix Salad when paired with Fresh Express Spring Mix. This garden-fresh blend combines carefully selected tender baby butter and red and green leaf lettuces with baby greens including spinach, arugula and kale that are picked when the tiny leaves are perfect and whole.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, as well as an assortment of salad greens you can use to create your ideal summer dishes, the kits and lettuce blends are available in the refrigerated product department of your favorite grocery store.

Visit freshexpress.com to discover more than 300 fresh recipes and find availability near you.

Citrus Spring Mix Salad

Prep time: 5 minutes
Total time: 10 minutes
Servings: 2

Dressing:

• 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon salt

Salad:

• 1 package (5 ounces) Fresh Express Spring Mix
• 1 navel orange, peeled and sectioned
• 1 red grapefruit, peeled and sectioned
• 1 avocado, peeled, pitted and sliced
• 1/4 cup red onion, thinly sliced

1. To make dressing: In small bowl, whisk orange juice, orange zest, white wine vinegar, Dijon mustard, sugar and salt. Set aside.
2. To make salad: In large bowl, toss spring mix with salad dressing. Divide salad evenly among two plates. Top with oranges, grapefruit, avocado and onion.

A Simple, Skewered Side

Keep your summer meals simple by leaning into versatile ingredients that can help you whip up a variety of side dishes.

These Grilled Red Potato Skewers display the delicious, nutritious, versatile qualities of Wisconsin Potatoes. With a multitude of varieties, they’re a favorite among world-class chefs, home cooks, large and small supermarkets and even the pickiest of eaters.

It can be love at first bite with these 100% gluten-free potatoes that can add a touch of nutrition to summer cookouts. They’re a good source of vitamin B6, high in vitamin C, rich in potassium and an excellent source of fiber.

Find more recipe ideas by visiting eatwisconsinpotatoes.com.

Grilled Red Potato Skewers

Recipe courtesy of the Wisconsin Potato & Vegetable Growers Association
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2 medium russet or Yukon gold Wisconsin potatoes or 6 red Wisconsin potatoes
• 2 medium zucchini
• 1/2 smoked sausage rope
• 4 skewers (12 inches each)
• 1/2 cup Italian dressing

1. Preheat grill to medium heat. Cut potatoes in half. Cut zucchini and sausage same width as potatoes. Skewer potatoes, zucchini and sausage. Repeat for each skewer.
2. Place skewers in dish and cover with Italian dressing. Marinate 5 minutes.
3. Place skewers on grill and cook 5 minutes on each side, or until potatoes are done. Remove from grill and serve.

Cap the Night with a Brown Sugar Delight

Summer meals from small plates to grilled fare may be tasty, but don’t fill up entirely on the main course. Remember to save room for your favorite warm-weather sweets.

These Brown Sugar Meringues provide bursting summertime flavor in a little, handheld bite. They’re ideal for sharing with loved ones after a weekend barbecue or birthday celebration and, with just a few ingredients, they’re as easy to make as they are to enjoy.

To help bake this delicious dessert, you can trust Domino to deliver quality, consistency and results that only a century of experience can bring. Its Light Brown Sugar offers a buttery, caramel flavor, making it a perfect choice for sweets of all kinds.

Find more summery sweets at DominoSugar.com.

Brown Sugar Meringues

Prep time: 20 minutes
Cook time: 1 hour, plus 1 hour rest time
Yield: 3 dozen meringues

• Water
  6 large egg whites, at room temperature
  1 cup Domino Light Brown Sugar
  3/4 cup Domino Granulated Sugar Easy Baking Tub
  1/8 teaspoon salt
  2 tablespoons Domino Turbinado Sugar (optional)

1. Preheat oven to 225 F. Line three baking sheets with parchment paper. Set aside.
2. Pour 1 inch of water into medium saucepan and heat it until simmering. In heat-proof bowl, mix egg whites, brown sugar, granulated sugar and salt. Put bowl on top of saucepan and warm mixture until it reaches 125 F. Stir continuously and make sure mixture does not touch water.
3. Carefully remove from heat. Using electric mixer, beat mixture at high speed 8-10 minutes. Transfer meringue into piping bag fitted with star tip. Pipe 12 meringues per baking sheet.
4. Sprinkle turbinado sugar on top of meringues, if desired. Bake 1 hour. Turn off oven and allow meringues to rest inside oven 1 hour. Remove from oven and enjoy.

Photo courtesy of Shutterstock (hot dogs)

(Family Features) Between work, after-school activities and homework, planning memorable family time is nearly impossible. Changing that mindset can start by making mealtime simpler with recipes that serve up big smiles for the whole family and fuel fun, even on weeknights.

As a quick and easy mealtime solution that gives families time back to make lasting memories, Mrs. T’s Pierogies are pasta pockets filled with the stuff you love like creamy mashed potatoes, cheesy goodness and other big, bold flavors.

You can find a little inspiration in recipes like these Pierogy Burrito Bowls, loaded with pierogies, cherry tomatoes, corn, sliced avocado and homemade avocado mayo crema for a simple meal everyone in the family can enjoy.

No matter how parents switch up their weeknight routines, like a trip to the park or an at-home movie night, pierogies make weeknight recipes like this one possible because they’re simple and easy to prepare, leaving more time for parents to do the stuff they love with the ones they love.

Find more recipes fit for family fun by visiting MrsTsPierogies.com.

Pierogy Burrito Bowls

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

Burrito Bowls:

• 1 tablespoon avocado oil
• 1 bag (2 pounds) Mrs. T's 4 Cheese Medley Pierogies
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen corn, lightly roasted
• 1 ripe avocado, pitted and thinly sliced
• 1 cup pickled red onions
• 3/4 cup Cotija cheese
• fresh chopped cilantro, for garnish

Avocado Mayo Crema:

• 1/2 cup mayo
• 1 ripe avocado, pitted and roughly chopped
• 1/2 lime, juice only

1. To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
2. Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
3. To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
4. Drizzle avocado mayo crema over bowls, as desired.

 Source: Mrs. T’s Pierogies

(Family Features) Letting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.

For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.

As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.

If you love the taste of crisp, peppery arugula, this Pomegranate and Arugula Rice Salad is practically perfect. Your favorite green shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and tart balsamic dressing that’s ideal for a starter or side, or you can add a preferred protein to turn it into a satisfying main course.

Incredibly colorful with a lively taste, bright flavors mingle with fluffy grains of Minute Instant Jasmine Rice, ready in just 5 minutes to keep your dinner schedule on track. Aromatic white rice provides a distinct scent, perfect texture and delicious taste that’s fast, fragrant, flavorful and fluffy. It’s simply precooked then dried with nothing added but convenience to help you get tasty meals on the table quickly.

Requiring just 15 minutes to prepare, this salad is ready in an instant and serves up to eight people, making it a solution for anything from family gatherings to meal prepping for a busy week ahead.

Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com.

Tuna and Rice Nicoise Salad

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

• 1 cup Minute Yellow Rice Cups
• 2 tablespoons balsamic dressing
• 2 tablespoons olive tapenade
• 1 teaspoon capers, drained well
• 1/2 cup halved cherry tomatoes
• 1/2 cup frozen green beans, thawed
• 1 can (3 ounces) tuna, drained and flaked
• 1 hard-boiled egg, cut into wedges

1. Heat rice according to package directions.
2. In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.
3. Top with cherry tomatoes, green beans, tuna and hard-boiled egg.
4. Tip: Serve salad over bed of mixed greens, if desired.

Pomegranate and Arugula Rice Salad

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

• 2 cups Minute Instant Jasmine Rice
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bag (5 ounces) arugula
• 1 cup pomegranate seeds
• 1/3 cup slivered almonds, toasted

1. Prepare rice according to package directions. Cool completely, about 10 minutes.
2. In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.
3. Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.

Tips: For added flavor, top salad with crumbled goat or blue cheese.

To cool rice quickly, spread evenly on parchment paper-lined baking sheet.

 Source: Minute Rice

(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.

(Family Features) Holiday gifting is an exciting tradition for many families, but finding that perfect present for the person who seems to have it all can be tricky. This year, you can add a touch of sweetness to that special someone’s stocking with the gift of fresh fruit.

Look no further than the delicious taste contained in Florida Citrus gift boxes with premium citrus hand-selected at the peak of ripeness and delivered fresh to your recipient’s door. From varieties of fresh fruit to tasty delights like orange blossom honey, jellies, candies and chocolate, it’s an easy choice for crossing off holiday checklists.

Well-known for its vitamin C content, it provides a combination of nutrients to support overall health for a nutritious twist on seasonal gifting.

“Fresh Florida Citrus fruits provide an attainable solution for individuals falling short of their daily nutrient goals,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “It offers a number of key vitamins and minerals, including vitamin C, folate, fiber and thiamin, and can help support overall well-being when consumed as part of a healthy diet.”

Thanks to Florida’s unique climate with subtropical temperatures, abundant sunshine, distinctive sandy soil and ample rainfall, the citrus fruits pack a juicy, naturally sweet taste from the Sunshine State. These gift boxes can bring a new spin to your holiday menu.

Whether you’re shipping a box to a family member, friend, neighbor or your own front door, holiday get-togethers can receive a spark of sweetness from a delicious appetizer like Grapefruit Avocado Bruschetta. This fresh take on a party favorite calls for toasted baguette slices topped with chopped grapefruit, Roma tomatoes, avocado and red onion to take your hors d’oeuvres selection to the next level. For the adults in attendance, put a simple yet refreshing cocktail on the menu with this Grapefruit Paloma – just rim four glasses with margarita salt and mix a few easy ingredients to bring a little sunshine to the festivities.

Find more information, check availability in your area and shop for gift boxes at gifts.floridacitrus.org.

Grapefruit Avocado Bruschetta

Servings: 3

• 1 cup Florida Grapefruit sections
• 1 baguette, sliced on bias
• 2-3 whole garlic cloves, peeled and halved
• 3-4 ripe Roma tomatoes, seeded and chopped
• 1 large avocado, chopped
• 1/2 small red onion, chopped
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• Florida Grapefruit segments, for garnish (optional)
• cilantro sprigs, for garnish (optional)

1. Preheat oven to 350 F. Chop grapefruit.
2. Place baguette slices on baking sheet and toast 5-7 minutes, or until golden brown.
3. Rub toasted sides of bread with cut sides of garlic cloves; reserve.
4. In medium bowl, combine tomatoes, grapefruit, avocado, red onion, cilantro and olive oil; season with salt and pepper, to taste. Toss gently to combine.
5. Spoon grapefruit mixture over prepared bruschetta.
6. Garnish with fresh grapefruit segments and cilantro, if desired.

Grapefruit Paloma

Servings: 4

• 24 ounces Florida Grapefruit Juice
• 16 ounces silver tequila
• 16 ounces seltzer
• ice
• margarita salt (optional)
• 4 Florida Grapefruit wedges (optional)

1. In large pitcher, mix grapefruit juice, tequila and seltzer with ice.
2. Rim four glasses with margarita salt, if desired.
3. Divide paloma among glasses; garnish with grapefruit wedges, if desired.

Source: Florida Department of Citrus

(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

(Family Features) Concoct a winning game plan, gather the parking lot games and call the biggest fans you know – it’s tailgating season. This year, before you root on your favorite team, make sure your pregame party matches the intensity of the fourth quarter with recipes that really fire up the crowd.

For a pregame meal that gives diehards the energy they’ll need to stay on their feet, turn to easy-to-prepare Kielbasa and Veggie Kebabs. This tailgate-friendly recipe relies on smoked pork sausage from Coleman Natural Foods that’s blended with flavorful spices, naturally cured with cultured celery powder and sea salt then slow-smoked for rich flavor.

If a morning kickoff at your alma mater calls for a breakfast-friendly beverage, these Chile Bacon Straws offer a perfect complement to a Bloody Mary. With a perfect touch of pizazz, they’re a simple yet impressive garnish that pairs well with other toppings like olives, pickles, peppers and more.

As a delicious way to add bursts of flavor to favorite dishes, pork from Coleman Natural Foods provides premium quality you can feel good about serving to your family and friends whether you’re tailgating in the parking lot or home-gating in your own backyard. It’s humanely raised by family farmers in the U.S. with no antibiotics, added hormones or artificial ingredients to give fans countless ways to elevate favorite game day dishes.

Visit ColemanNatural.com to find more easy-to-prepare tailgate recipes.

Kielbasa and Veggie Kebabs

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

• 4          wooden skewers
• 1          red onion
• 2          bell peppers
• 2          ears of corn, cut crosswise into 2-inch rounds
• 1          package Coleman Natural Polish Kielbasa, sliced thick
• 12        whole mushrooms
• 12        cherry tomatoes

1. Soak skewers in water 30 minutes to prevent burning. Preheat grill to 300 F.
2. Cut red onion, peppers and corn into bite-sized chunks.
3. Alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers.
4. Grill, rotating every few minutes until veggies are tender, about 20 minutes.

Chile Bacon Straws

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 6          slices Coleman Natural Hickory Smoked Bacon
• 6          wooden skewers
• 1          teaspoon Mexican spice blend
• prepared Bloody Marys

1. Preheat oven to 400 F.
2. Wrap one bacon slice diagonally around each skewer, making sure to overlap edges of bacon so there are no gaps. Don’t wrap too tightly or it will be difficult to remove skewers; try to ensure each end of bacon ends up on same side of skewer.
3. Place each wrapped skewer on wire rack set over sheet pan with end seams down. Sprinkle spice blend over each skewer.
4. Bake 25-30 minutes until bacon is brown, crispy and fully cooked to give straws their shape. Remove from oven and allow to cool.
5. Gently slide skewers out of each straw using twisting motion.
6. Insert straws into Bloody Marys.

Source: Coleman Natural Foods