(Family Features) Nothing makes family time special quite like a homemade meal, especially one made with locally sourced ingredients that are as fresh and flavorful as they are thoughtfully prepared.

Whether your gatherings with loved ones take place in the family kitchen, on the patio or at a picnic area, this Asparagus, Bacon and Egg Salad makes for a perfect brunch or appetizer that leans on local ingredients like Michigan asparagus, which takes just about three days to get from the field to your table. Grown by more than 100 family farmers, it can be found in your local store at 1-4 days old, compared to 10-20 days old for imported asparagus.

Local means fresh, which makes for an especially delicious meal, but it also means sustainability. Because the Michigan asparagus season relies on the weather and uses rainwater instead of irrigation, it makes for a sustainable product that’s environmentally friendly.

As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s also easy to prepare – just don’t overcook it. Look for thicker spears at the store, as they tend to have greater texture and more flavor and tenderness because the fiber is less concentrated.

Visit michiganasparagus.org to find more flavorful recipes to share with your nearest and dearest.

Watch video to see how to make this recipe!

Asparagus, Bacon and Egg Salad

Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board

• 6          bacon slices
• 1          pound fresh Michigan asparagus, ends trimmed
• 1/3       cup olive oil
• 2          tablespoons champagne vinegar
• 1          tablespoon honey
• 1          tablespoon Dijon mustard
• 1/4       teaspoon salt
• 1/2       teaspoon black pepper
• 4          hard-boiled eggs, peeled and quartered
• 2/3       cup halved cherry tomatoes
• 1/4       cup sliced green onion

1. In skillet, cook bacon until crisp. Remove from pan. Set aside.
2. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
3. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
4. Chop bacon.
5. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Source: Michigan Asparagus Advisory Board

(Family Features) For those seeking to be more health-conscious, the idea of eating nutritiously seems simple. However, understanding what’s truly “good for you” can sometimes be confusing.

In honor of National Nutrition Month and Healthy Fats Day, Avocados From Mexico is sharing how avocados – a delicious food and source of good fats and several vitamins – make everything better. Avocados From Mexico conducted a survey and found that while 76% of respondents believe fat is an essential component of a healthy diet, less than one-third are confident they know why it’s important to have “good fats” in their diets.

For starters, according to the survey, nearly half of Americans didn’t realize foods with good fats, like avocados, can help with weight management. However, monounsaturated and polyunsaturated fats found in avocados can lower the risk of becoming overweight, according to research published in “Nutrients.”

“Most people are aware of the Mediterranean Diet, but nearly half (40%) of survey respondents didn’t realize that this eating pattern does not limit fat coming from plantsources like avocados,” said nutrition expert and registered dietitianBarbara Ruhs. “These types of unsaturated good fats are also recommended by the American Heart Association for heart health. Eating avocados in place of foods containing saturated fat is an easy and delicious way to approach healthy eating.”

Virtually the only fresh fruit with good fats, avocados can help people meet both good fat and fruit and vegetable recommendations in the same bite with approximately 6 grams of good fats per serving (one-third of a medium avocado). They are nutrient-dense, making avocados a delicious food with super benefits. Avocados are also free of cholesterol and sodium and have nearly 20 vitamins and minerals.

Another finding from the survey is that while people believe fat is essential to a healthy diet, one-third of survey respondents believe saturated and trans fats are associated with health benefits, indicating confusion about the various types of fats. Many Americans need to balance their overall fat intake by reducing “bad” or saturated fat intake and increasing “good” or unsaturated (monounsaturated and polyunsaturated) fat intake. Replacing saturated fats with unsaturated fats can help reduce LDL, or bad cholesterol levels.

Dietary fat helps the body absorb vitamins A, D, E, and K. These vitamins are fat soluble, which means they can only be absorbed by the body with the help of fats. Per one-third of a medium avocado (50 grams), avocados contribute 6 grams of unsaturated fats, which are known to be essential for normal growth and development of the central nervous system and brain.

Make good fats a part of your next trip to the grocery store with this avocado-inspired Harvest Bowl Salad with Balsamic Vinaigrette certified by the American Heart Association’s Heart-Check Food Certification Program.

To find more nutritional facts and figures, along with recipes, visit AvocadosFromMexico.com.

Harvest Bowl Salad with Balsamic Vinaigrette

Servings: 8

Balsamic Vinaigrette:

• 1/2 Avocado From Mexico, diced
• 1 tablespoon avocado oil
• 2 tablespoons shallots, minced
• 1 tablespoon Dijon mustard
• 3 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 3 tablespoons water

Salad:

• 2 Avocados From Mexico, diced
• 2 sweet potatoes, roasted and diced
• 2 cups quinoa, cooked
• 2 cups arugula
• 2 cups kale
• 1 cup Brussels sprouts petals, roasted
• 2 Honeycrisp apples, diced
• 2 tablespoons roasted pecans, unsalted
• 2 tablespoons roasted pepitas, unsalted
• 2 tablespoons dried cranberries

1. To make balsamic vinaigrette: In food processor, process avocado, avocado oil, shallots, Dijon mustard, balsamic vinegar, honey and water to smooth consistency. Set aside.
2. To make salad: In large bowl, combine avocados, sweet potatoes, quinoa, arugula, kale, Brussels sprouts petals, apples, pecans, pepitas and dried cranberries. Pour balsamic vinaigrette over salad mixture.
3. Toss salad to coat. Keep refrigerated until ready to serve.

Nutritional information per serving: 390 calories; 16 g total fat; 0 g saturated fat; 0 g cholesterol; 370 mg sodium; 55 g total carbohydrates; 11 g dietary fiber; 12 g sugar; 15 g protein.

(Family Features) Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.

For your next springtime meal, lean on a versatile ingredient like sweetpotatoes as a key ingredient in this Sweetpotato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweetpotatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.

According to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. Due to their high carbohydrate content, they’re an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy. Additionally, the antioxidants help reduce inflammation and aid in muscle repair, meaning sweetpotatoes can help both your endurance and recovery.

Another fun fact: the North Carolina Sweetpotato Commission deliberately spells “sweetpotato” as one word, a spelling officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with the white potato or yam among shippers, distributors, warehouse workers and consumers. However, this spelling isn’t universal; you can help teach others and update dictionary entries by signing the change.org petition to give this superfood its due.

Find more information and springtime recipe inspiration at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Power Salad

Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission
Servings: 6

• 4-6       North Carolina Sweetpotatoes, peeled and diced (6 cups)
• 2          teaspoons, plus 1 tablespoon, olive oil, divided
• 3/4       teaspoon salt, divided
• 1/4       teaspoon pepper
• 1 1/2    bunches curly kale, rinsed and chopped (7-8 cups)
• 1/2       large lemon, juice only
• 1          can (15 ounces) garbanzo beans, rinsed and drained
• 1          large avocado, pitted and diced
• 1/2       cup cranberries
• 1/2       cup coarsely chopped almonds
• 1/4       cup red onion, chopped
• 1/2-3/4             cup feta or goat cheese

Dressing:

• 2          tablespoons pure maple syrup
• 2          tablespoons olive oil
• 1/4       cup balsamic or white vinegar

1. Preheat oven to 375 F.
2. Place sweetpotatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweetpotatoes and place potatoes on large sheet pan. Bake 35-40 minutes until tender, flipping once during baking.
3. Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
4. To make dressing: In bowl, whisk syrup, olive oil and vinegar.
5. In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweetpotatoes and cheese. Toss with salad dressing and serve.
6. Note: Sweetpotatoes can be baked and refrigerated 1 day in advance.

Source: North Carolina Sweetpotato Commission

(Family Features) Your next snack or office lunch can get a boost of flavor from this Smashed Cucumber and Grape Salad, perfect for making ahead of time to pack along for whatever the day might bring your way.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals.

To find more good-for-you recipe inspiration, visit GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Smashed Cucumber and Grape Salad

Servings: 6

• 1 1/4    pounds English or Persian cucumbers, ends trimmed
• 1          teaspoon kosher salt
• 2          tablespoons rice vinegar
• 1          tablespoon reduced-sodium soy sauce
• 2          teaspoons granulated sugar
• 1-2       teaspoons chili oil
• 1          teaspoon toasted sesame oil
• 1          cup halved Grapes from California
• 2          scallions, thinly sliced
• 2          teaspoons toasted sesame seeds

1. Using rolling pin, lightly smash whole cucumbers to break open. Tear or cut cucumbers into 1 1/2-inch pieces and season with salt. Transfer to sieve and drain 10 minutes.
2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions.
3. When cucumbers are done draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Nutritional analysis per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) Once the homework is finished and long days in the classroom and at the office are drawing to a close, you’re likely to find hungry loved ones waiting near the kitchen. When busy school nights have you feeling like you’re pinched for time, turn to recipes that are easy to make yet still delicious to enjoy.

For a kid-friendly way to put veggies on the table, look no further than familiar favorites like tacos. These Pickled Beet Tacos put Aunt Nellie’s Sliced Pickled Beets at the center of the meal combined with seasoned black beans and a creamy avocado sauce for a dinner that takes less than an hour to prepare.

An added bonus: This simple recipe makes 10 servings, meaning you can rely on leftovers for lunches throughout the week or a second dinner on an evening when after-school activities leave little time for cooking.

If dinner plans call for a low-stress side dish or lighter meal, serve up Italian Pasta and Bean Salad that requires just 15 minutes of prep and a handful of flavorful ingredients like READ 3 Bean Salad. It’s a perfect complement for a variety of main courses from burgers and grilled chicken to sandwiches and beyond.

Visit auntnellies.com and readsalads.com to find more meal solutions for busy school nights.

Pickled Beet Tacos

Recipe courtesy of 40Aprons.com
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

Black Beans:

• 1          can (15 ounces) black beans, drained and rinsed
• 3          tablespoons water
• 1          teaspoon paprika
• 1          teaspoon garlic powder
• 1/2       teaspoon ground cumin
• 1          pinch salt

Quick Pickled Red Onions:

• 1          cup pickling liquid from Aunt Nellie’s Sliced Pickled Beets jar
• 1          small red onion, thinly sliced

Avocado Sauce:

• 2          ripe avocados
• 1          tablespoon lime juice
• 1          pinch salt
• 1/4       teaspoon garlic powder

Tacos:

• 10        tortillas (8 inches)
• fresh chopped cilantro (optional)

1. Drain beets; reserve liquid and set aside.
2. To make black beans: In saucepan over medium-low heat, combine black beans, water, paprika, garlic powder, cumin and salt. Cook 5-6 minutes, or until warm; taste and adjust seasoning as desired.
3. To make quick pickled red onions: In small pot over medium-low heat, heat reserved pickling liquid. Once simmering, add sliced red onion and cook 3 minutes.
4. To make avocado sauce: In food processor or blender, pulse avocados, lime juice, salt and garlic powder until smooth.
5. Assemble tacos by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce and cilantro, if desired.

Italian Pasta and Bean Salad

Prep time: 15 minutes
Servings: 6

• 2          cups uncooked rotini pasta
• 1/2       cup prepared pesto
• 1          can (15 ounces) READ 3 Bean Salad, drained
• 1          cup grape or cherry tomatoes, halved
• 3/4       cup fresh mozzarella bocconcini, cut in halves or quarters
• 1/4       cup toasted walnuts (optional)
• 1/4       cup (1 ounce) shredded fresh Parmesan cheese

1. Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella; refrigerate.
3. To serve, sprinkle walnuts and Parmesan cheese over top.
4. Substitution: 3/4 cup mozzarella may be substituted for bocconcini.

Source: Aunt Nellie's, Read Salads

(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

With nearly 70% of the nation’s sweetpotatoes produced in North Carolina, the state is the largest producer in the country of the year-round veggie ideal for grilling on those hot summer days. As a versatile superfood, their rich nutritional value and ease of use in a variety of dishes make them an ideal ingredient in recipes ranging from breakfasts and salads to protein bowls, tacos and more.

In addition to cooking on a classic grill, sweetpotatoes can also be prepared using a griddle. Until Sept. 30, you can enter the North Carolina Sweetpotato Commission’s Blazin’ Blackstone Giveaway to win one of 14 prize packages including the grand prize: a 28-inch XL Culinary Pro with Rangetop Bundle. Join fellow “griddlers” by sharing a photo of your favorite sweetpotato recipe and encouraging friends, family and online followers to do the same.

Learn how to enter the giveaway and find more information at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 4

• 2          North Carolina sweetpotatoes
• 1/2       head purple cabbage
• 1          tablespoon olive oil
• salt, to taste
• pepper, to taste
• 6          tablespoons poppyseed dressing, divided
• 1          tablespoon chopped parsley
• 2          cups grape tomatoes, halved
• 3          tablespoons feta cheese, crumbled

1. Preheat grill to 400 F.
2. Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.
3. Shred cabbage into thin slices.
4. Toss sweetpotatoes with olive oil and salt and pepper, to taste.
5. Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
6. In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
7. To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
8. Serve warm or cold.

Source: North Carolina SweetPotato Commission

(Family Features) Light bites and summer just seem to go hand-in-hand, especially when the temperature outside means turning on the oven is out of the question. Whether you’re trying to put a meal on the table quickly or serving a crowd at your next summer get-together, putting a few small twists on seasonal favorites, such as Caesar salad kits, can be a perfect solution when you want to kick back and relax instead of spending extra time in the kitchen.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads – including nine Caesar salad varieties – Fresh Express offers tasty and versatile salad kits that feature premium ingredients and can be eaten as a standalone salad or dressed up in next to no time to make mealtime a true celebration of the season.

For example, this Muffuletta Caesar Sandwich gets its flavor from the Caesar Chopped Salad Kit, which includes chopped romaine, Parmesan Caesar dressing and savory croutons topped with cracked pepper and grated Parmesan cheese. Simply fill two bread bowls with giardiniera, red peppers, green olives, celery, parsley, salami, cheese and salad then combine to meld the flavors for a tasty take on an Italian specialty sandwich.

Or add breaded calamari to the classic, restaurant-style Caesar Salad Kit featuring crisp romaine lettuce, rich and flavorful Caesar dressing, crunchy garlic croutons and Parmesan cheese for a perfect first-course salad, no trip to a restaurant needed.

Visit freshexpress.com for more mealtime inspiration and to find salad kits at a store near you.

Muffuletta Caesar Sandwich

Prep time: 20 minutes
Servings: 8

• 1          jar (16 ounces) mild or hot giardiniera, drained, liquid reserved
• 1          jar (12 ounces) roasted red peppers, drained and chopped
• 1          can (6 ounces) chopped green olives, drained and diced
• 1/2       cup celery, diced
• 1/4       cup minced fresh parsley
• 1          round loaf Italian bread (2 pounds)
• 8          ounces sliced provolone cheese
• 8          ounces sliced Genoa salami
• 8          ounces sliced mozzarella cheese
• 3          packages (9.4 ounces each) Fresh Express Caesar Chopped Salad Kits
• 8          ounces sliced mortadella

1. In bowl, combine giardiniera, red peppers, olives, celery, parsley and 2 tablespoons reserved giardiniera liquid; mix well.
2. Cut bread in half horizontally; tear out some bread, leaving about 1/2-inch to create bowl. Fill bottom bread bowl with olive salad. Layer with provolone cheese, salami and mozzarella cheese.
3. Place greens from one salad kit into bowl; toss with salad dressing. Add toppings; toss to combine. Place in top bread bowl; layer with mortadella.
4. Carefully flip top half of bread over and place on top of fillings in bottom half. Wrap tightly with plastic wrap; press down to compress. Let sit 15 minutes to blend flavors.
5. Cut sandwich into eight wedges.
6. Make remaining two salad kits to serve as side dish.

Calamari Caesar Salad

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

• 1          package (10 ounces) breaded calamari
• 1          package (9.8 ounces) Fresh Express Caesar Salad Kit
• 8          Campari tomatoes, sliced
• 4          lemon wedges

1. Bake calamari according to package directions.
2. In large bowl, toss greens from salad kit with salad dressing. Add toppings; toss to combine.
3. Divide salad evenly among four plates. Top each with calamari, tomatoes and lemon wedge. Serve with sauce from calamari package.

Source: Fresh Express

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

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

• 1 frozen cauliflower pizza crust (11 ounces)
• 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
• 2 medium carrots, peeled and trimmed
• 1 medium fennel bulb, quartered and trimmed
• 1 medium yellow bell pepper, halved and trimmed
• 1/2 medium red onion
• 16 black California grapes, halved
• 1 cup canned or cooked chickpeas, drained and rinsed, divided
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pesto
• salt, to taste
• freshly ground black pepper, to taste
• 1 ounce fresh goat cheese, crumbled

1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

• 4 wild sockeye or coho salmon fillets (about 5 ounces each)
• 3 tablespoons extra-virgin olive oil, divided
• salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup dry white wine
• 1 cup green California grapes
• 1/4 cup shelled, unsalted pistachios, coarsely chopped
• 2 tablespoons finely chopped Italian parsley
• 5 ounces baby spinach
• 1/4 red onion, thinly sliced
• 1 tablespoon white wine vinegar

1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

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

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 1/2 cups water
• 1 can (15 ounces) no-salt-added chickpeas, drained
• 1 cup red California grapes, halved
• 2 tablespoons chopped fresh cilantro or parsley
• freshly ground black pepper, to taste
• 4 cups lightly packed baby arugula
• lemon wedges

1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

(Family Features) The arrival of summer means favorites like fresh seafood are back on the menu for many families. This year, as you explore new and inventive ways to add variety to weeknight dinners and backyard barbecues, consider including lobster as a versatile, indulgent ingredient.

Throughout the summer months, lobstermen up and down the Maine coast set off before dawn in pursuit of one of the most beloved crustaceans in the world. As one of the oldest fisheries in the country, the industry boasts a rich history with an unparalleled commitment to sustainability and environmental stewardship that has allowed it to thrive for generations.

In addition to its distinctly sweet flavor, consider these reasons to add Maine lobster to your menu this summer:

Sustainability
To help protect the lobster population and the livelihood of those in the fishery, the lobstermen pioneered sustainability and traceability practices before it was fashionable. The sustainability measures developed and adapted over generations, such as protecting egg-bearing females and releasing juvenile lobsters, have preserved the fishery and produced abundant lobster stocks.

Small Business Support
Unlike many commercial fisheries, the Maine Lobster industry consists of more than 5,000 independent lobstermen who own and operate small day boats. Many lobstermen are from multi-generational lobstering families, which, along with a mandatory apprenticeship program, ensure its continued survival.

Front Lines of Science
Mother Nature and science guide the fishery, meaning ongoing collaboration between scientists and fishermen to research the health of the lobster population and adapt to the effects of climate change to help protect the oceans.

Protection of Endangered Species
Sustainability for the industry means taking care of the larger marine environment and the species that rely on it. Since the 1990s, Maine lobstermen have taken proactive steps to protect endangered North Atlantic right whales by eliminating surface float rope, incorporating weak links to allow whales to break free in the event they encounter gear and marking rope to ensure traceability.

Community Engagement
The lobster industry goes well beyond the fishermen on the water; including the dealers, processors, restaurant owners, trap and boat builders and more. The fishery is part of the identity of Maine, which means enjoying lobster rolls, grilled tails or steamed lobsters this summer directly supports the community and the lobstermen who call it home.

To find more ways to support the industry and recipes to enjoy this summer, visit lobsterfrommaine.com.

Chilled Lobster with Orange and Basil Vinaigrette

Recipe courtesy of Erin Lynch on behalf of the Maine Lobster Marketing Collaborative
Servings: 4

Dressing:

• 1 tablespoon minced shallots
• 2 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt, plus additional, to taste, divided
• 1/4 teaspoon Dijon mustard
• pepper, to taste
• 1 pound cooked Maine Lobster meat, cut into 1-inch pieces

• 1 head butter lettuce, torn
• 1 ripe avocado, peeled and diced
• 3 radishes, thinly sliced
• kosher salt
• freshly ground black pepper

1. To make dressing: In medium bowl, whisk shallots, olive oil, orange juice, lime juice, basil, parsley, salt and Dijon mustard. Season with additional salt and pepper, to taste.
2. Add lobster to bowl; toss to coat. Chill at least 1 hour, or up to one day.
3. To serve: Arrange lettuce on serving plate and place lobster on top. Sprinkle with avocado, radishes, kosher salt and ground black pepper.

Traditional Lobster Rolls

Recipe courtesy of the Maine Lobster Marketing Collaborative
Yield: 4 rolls

• 1 pound cooked Maine lobster meat
• mayonnaise, to taste, for binding
• freshly ground black pepper, to taste
• salt, to taste
• fresh lemon juice, to taste
• 4 buttered, toasted rolls or preferred bread
• sliced chives, for garnish

1. In bowl, combine lobster meat; mayonnaise, to taste; pepper, to taste; salt, to taste; and lemon juice, to taste.
2. Place 3-4 ounces lobster salad on each roll.
3. Garnish with chives and serve.

Source: Maine Lobster Marketing Collaborative

(Family Features) Bringing your family together for a meal that tastes like summer is what the season is all about. If you’re spending an evening firing up the grill, flipping on the oven, forming a homemade salad or anything in-between, the time spent together enjoying warm weather flavors is what everyone truly craves.

Your next backyard meal can start with a flavor infusion from Newman’s Own Garlic Vinaigrette & Marinade, a versatile option that can be tossed with salads or added to proteins before cooking. Made with premium ingredients and a special blend of herbs and spices, it sets itself apart by mixing garlic into the dressing in four different forms – minced, powder, granulated and chopped – to deliver a delightfully bold and zesty flavor with every bite.

Take advantage of its mouthwatering taste with these Summer Shrimp and Squash Kebabs, an easy way to bring loved ones together both before and during the meal. Put an adult in charge of heating the grill while the entire family works together to marinate a concoction of shrimp, tomatoes, corn, red onion, squash and zucchini before threading onto skewers that are ready to hit the grates.

If hot weather means lighter fare is on the menu, this Mediterranean Orzo Salad can be ready in mere minutes. Just toss together a handful of tantalizing ingredients for a simple bite of summer that’s perfect as a meatless meal or al fresco side dish. Or you can turn it into a quick weeknight dinner by adding cooked chicken, shrimp or a protein of your choice.

After a day of fun in the sun, some nights call for a quick and easy solution that lets the oven do the work for you. When pizza cravings strike, consider an option like Newman’s Own Stone-Fired Crust Pizzas that bring authentic, Italian pizza with lightly blistered crusts to your kitchen table. Available in three authentic flavors – Margherita, Quattro Formaggi (Four Cheese) and Spinaci & Formaggi (Spinach & Cheese) – the light, airy, slightly crispy crust is ready to devour after just 10 minutes in the oven.

Find more summer meal solutions at NewmansOwn.com.

Mediterranean Orzo Salad

Servings: 4

• 2 cups cooked orzo
• 2 mini cucumbers, thinly sliced
• 3/4 cup cherry tomatoes, quartered
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 cup arugula
• 1/4 cup pitted Kalamata and green olives, cut in half
• 1/4 cup crumbled feta cheese
• 1/3 cup Newman’s Own Garlic Vinaigrette & Marinade, plus additional for serving (optional)

1. In large bowl, combine orzo, cucumbers, tomatoes, chickpeas, arugula, olives and feta cheese. Toss with vinaigrette.
2. Serve with additional vinaigrette, if desired.

Summer Shrimp and Squash Kebabs

Servings: 4 (2 skewers per serving)

• 8 wooden skewers (12 inches each)
• 1 cup Newman’s Own Garlic Vinaigrette & Marinade, plus additional for serving
• 16 large shrimp, peeled and deveined
• 16 cherry tomatoes
• 2 ears fresh corn, each cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 2 yellow squash, sliced 1/2-inch thick
• 2 zucchini, sliced 1/2-inch thick

1. Soak skewers in water at least 30 minutes.
2. In large bowl, combine vinaigrette, shrimp, cherry tomatoes, corn, red onion, yellow squash and zucchini; marinate 30 minutes-1 hour.
3. Preheat grill to medium heat. Skewer pieces of cherry tomato, shrimp, corn, zucchini, red onion and yellow squash on wooden skewer. Repeat with remaining ingredients and skewers. Grill kebabs about 8 minutes, turning frequently until shrimp and veggies are cooked. Serve with additional vinaigrette.

Source: Newman’s Own