(Family Features) Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio. Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.
Next time the sun’s rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.
No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt Nellie’s Pickled Beets, artichoke hearts, olives and green onions that complements the winning combination of turkey, feta and ciabatta.
Pair your party tray of sandwiches with a perfect partner like Bean, Tortellini and Pesto Salad made with READ Bean Salad for a complete spread that’ll leave you waiting for the next opportunity to take mealtime outdoors. With just a handful of ingredients and customizable with your desired stir-ins like tomatoes, peppers and green onions, it’s ready in next to no time.
Picnic-wiches with Greek Artichoke Beet Salad
- 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
- 1 jar (about 6 ounces) marinated artichoke hearts
- 1/2 cup pitted kalamata or ripe olives, sliced
- 3 tablespoons sliced green onions
- freshly ground black pepper, to taste (optional)
- 6 romaine lettuce leaves
- 1 pound thinly sliced deli turkey
- 6 ciabatta or sandwich rolls, sliced horizontally
- 1/3 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
- In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
- Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.
Bean, Tortellini and Pesto Salad
- 2 cans (15 ounces each) READ 3 or 4 Bean Salad
- 1/4 cup prepared basil pesto
- 1/2 teaspoon salt (optional)
- 1 package (9 ounces) refrigerated tortellini
- grape tomatoes (optional)
- halved cherry tomatoes (optional)
- chopped bell pepper (optional)
- thinly sliced green onions (optional)
- Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
- Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
- Serve at room temperature or chilled.
(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.
One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.
The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.
As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.
How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.
Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.
What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:
- Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
- Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
- Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.
Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.
Herb Crusted Bone-In Leg of Lamb
Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
- 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
- 1/4 cup olive oil
- 8 cloves garlic, finely minced
- 2 tablespoons Dijon mustard
- 2 tablespoons kosher salt
- 1/4 cup white wine
- 2 large egg whites
- 2 tablespoons minced rosemary leaves
- 2 tablespoons minced thyme leaves
- 2 tablespoons ground peppercorns
- 1 tablespoon kosher salt
- fresh mint sauce, for serving
- About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
- Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
- In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
- Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
- Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
- To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
- In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
- Carve lamb, arrange on platter and serve with fresh mint sauce.
Source: Atkins Ranch
(Family Features) Committing to healthier habits in the new year often starts in the kitchen. Adding better-for-you recipes to your arsenal is the start of a more nutrition-focused lifestyle, and whether you’re a true home chef or just learning the basics, these dishes can be the gateway to a healthier you.
From fresh spins on family night and quick solutions in a pinch to homemade lunches and satisfying salads, consider these delicious and nutritious ways to enhance your homemade meals in 2022.
Visit Culinary.net to find more health-conscious recipe ideas.
A Fresh Take on Family Dinner
If your family gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.
However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.
Find more recipes and family dinner ideas at Culinary.net.
Cuban Chicken with Salsa Fresca
- 1 cup grapefruit juice
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 1 1/4 pounds boneless, skinless chicken breasts
- 1 cup grapefruit segments
- 1/2 jicama, cubed
- 1/2 red onion, chopped
- 3/4 cup grapefruit juice
- 4 tablespoons olive oil
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- Heat oven to 400 F.
- In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
- To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
- Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
- Serve chicken with salsa fresca.
Take Your Salad from Bland to Bold
Step aside, boring salads. A new year and a healthier eating plan can include better-for-you greens and dressings that hit the spot.
Veggies roasted with aromatic spices served on Fresh Express 5-Lettuce Mix are drizzled with lemon tahini dressing in this Moroccan Roasted Vegetable Salad, a delicious vegetarian way to turn a bland meal into a bona fide delight. With green leaf lettuce, red leaf lettuce, butter lettuce, romaine and radicchio, the mix of greens offers a bold combination of textures and flavors for those who love variety and color.
Find more ways to enhance your at-home salads at FreshExpress.com.
Moroccan Roasted Vegetable Salad
Prep time: 20 minutes
Cook time: 20 minutes
Lemon Tahini Dressing:
- 1/4 cup tahini
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 teaspoons maple syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 2 tablespoons cold water
- nonstick cooking spray
- 6 tablespoons olive oil
- 2 teaspoons ras el hanout or garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 sweet potatoes, peeled and cut into long wedges
- 4 whole large carrots, chopped
- 2 red bell peppers, cored and cut into 1-inch pieces
- 2 packages (6 ounces each) Fresh Express 5-Lettuce Mix
- 1 can (15 1/2 ounces) chickpeas, rinsed and drained
- 1/3 cup dried apricots, sliced
- 1/3 cup slivered almonds, toasted
- 2 tablespoons Italian parsley, chopped
- To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
- Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
- In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
- Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.
A Lean, Nutritious Lunch
Meal prepping is one of the most common strategies for improving eating habits, however, this tactic is often focused primarily on nutritious breakfasts and family dinners. Don’t let lunch go by the wayside; you can skip the fast food breaks by opting for a recipe you can make quickly at home.
Made with nutritious Wisconsin Potatoes loaded with goodness, low in calories, high in fiber and a good source of vitamin B6, potassium, vitamin C and antioxidants, a Turkey-Potato Wrap provides a simple solution for swapping out saltier foods for a lean lunch. By making four at a time in just half an hour, lunch is served for most of your work week to help save time on busy mornings while adding vitamins, nutrients and antioxidants to your afternoon meal.
Find more better-for-you recipe ideas at eatwisconsinpotatoes.com.
Recipe courtesy of Wisconsin Potatoes
- 3/4 pound Wisconsin russet potatoes, cut into 1/2-inch pieces
- 1 tablespoon water
- 1 tablespoon canola oil
- 3/4 pound ground lean turkey
- 1 large carrot, shredded
- 1/3 cup sliced green onions with tops
- 1 can (8 ounces) tomato sauce
- 2/3 cup shredded cheddar cheese
- 1 teaspoon dried Italian seasoning or basil
- salt, to taste
- pepper, to taste
- 4 large whole-wheat or high-fiber tortillas
- light sour cream (optional)
- Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on high 5-8 minutes until potatoes are tender.
- In large nonstick skillet over medium-high heat, heat oil. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; toss and cook 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese and Italian seasoning.
- Cook, stirring occasionally, 4-5 minutes until mixture is hot and most sauce is absorbed. Season with salt and pepper, to taste. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll for burritos.
- Cut in halves. Serve each with sour cream, if desired.
- Eating Well When You’re Short on Time
- Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
- When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
- Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.
Find more easy-to-assemble recipes at MinuteRice.com.
Eating Well When You’re Short on Time
Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.
Find more easy-to-assemble recipes at MinuteRice.com.
Loaded Smoked Salmon Rice Bowl
Prep time: 4 minutes
Cook time: 1 minute
- 1 cup Minute Ready to Serve Brown Rice
- 2 ounces smoked salmon
- 1/2 cup julienned cucumber
- 1 teaspoon soy sauce
- 1 tablespoon everything bagel seasoning mix
- Heat rice according to package directions.
- Top rice with smoked salmon and cucumbers. Drizzle with soy sauce and sprinkle with seasoning mix.
(Family Features) Warmer months typically call for lighter bites, and one of the first things that comes to mind for many is a fresh and flavorful salad. While a salad is a quick and easy way to up your veggie intake and get food on the table in next to no time, the same formula over and over again can make mealtimes feel mundane.
To take your salads to the next level, think of those greens as a blank slate for creativity and look beyond the bowl for elements that can help create new, satisfying meals. For example, Fresh Express Chopped Salad Kits are tasty and versatile salad mixtures with premium ingredients that can also be eaten as sides with your favorite protein or used as toppers for favorites like pizza and tostadas to help kick mealtime up a notch. The salads are thoroughly washed, rinsed and gently dried then sealed in keep-crisp bags for long-lasting freshness.
These easy Kickin’ Chicken Tostadas are made using the Kickin’ Bacon Ranch Chopped Kit, which includes garden fresh cabbage, green leaf lettuces, carrots, green onions, tortilla strips, uncured bacon bits and some heat from jalapeno ranch dressing. Just add the mixture to tostada shells topped with salsa verde chicken and avocado for a flavorful combination.
Or for a tasty twist on traditional favorites like pizza and burgers, try this Thousand Island Burger Pizza using the Bacon Thousand Island Chopped Kit – a combination of iceberg and green leaf lettuces, uncured bacon bits, Parmesan cheese crisps, honey butter cornbread crisps and creamy Thousand Island dressing – to bring sweet and savory flavors together with beef and cheese on top of a homemade pizza crust.
Find more ideas to elevate salad season at freshexpress.com.
Thousand Island Burger Pizza
Prep time: 15 minutes
Total time: 25 minutes
- 1 can (11 ounces) refrigerated thin pizza crust
- 12 ounces lean ground beef
- 1 cup pizza sauce
- 2 cups shredded cheddar cheese
- 1 package (9.4 ounces) Fresh Express Bacon Thousand Island Chopped Kit
- 1/3 cup dill pickle slices
- Heat oven to 400 F.
- Unroll dough and spread on 13-by-9-inch nonstick baking sheet. Bake 8 minutes; remove from oven.
- In small skillet over medium-high heat, cook ground beef, stirring frequently, 8-10 minutes, or until no longer pink; drain. Spread sauce evenly on baked dough to within 1/2 inch of edge. Top with beef and cheese.
- Bake 8-10 minutes, or until crust is golden brown. Top with lettuce, bacon and salad toppings from kit and pickle slices. Drizzle with Thousand Island dressing from kit. Cut into 12 (3-by-3-inch) pieces.
Kickin’ Chicken Tostadas
Prep time: 30 minutes
Total time: 35 minutes
- 1 pound boneless, skinless chicken breasts
- 1 jar (16 ounces) salsa verde, any heat level
- 2 packages (10.2 ounces each) Fresh Express Kickin’ Bacon Ranch Chopped Kit
- 12 tostada shells
- 1 avocado, peeled, pitted and cut into 1/2-inch pieces
- In large, covered skillet over medium heat, cook chicken in salsa verde 20 minutes, turning once, until internal temperature reaches 165 F.
- Remove chicken, reserving 1/2 cup salsa verde; shred with two forks. Toss with reserved salsa verde.
- Place salad from kit in large bowl; toss with half the salad dressing from kit. Add toppings from kit; toss to combine.
- Divide salad evenly among tostada shells. Top each salad with chicken and avocado; drizzle with remaining dressing.
Source: Fresh Express
(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.
Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.
Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.
Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.
Salmon and Grains Salad Bowl
- 4 ounces salmon
- 2 tablespoons paprika, divided
- salt, to taste
- pepper, to taste
- 15 ounces chickpeas
- 2 tablespoons olive oil
- 2 ounces Fresh Express Sweet Butter Lettuce
- 1 cup red quinoa, cooked
- 6 ounces NatureSweet Cherubs Tomatoes
- 2 tablespoons Litehouse Homestyle Ranch Dressing
- Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
- In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
- Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.
Breakfast Salad Bowl
- 10 ounces NatureSweet Cherubs Tomatoes
- 2 tablespoons olive oil, divided
- 2 ounces Fresh Express Baby Spinach
- 1 egg
- 2 bacon strips, halved
- 1 cup quinoa, cooked
- 1/2 avocado, sliced
- 2 tablespoons Litehouse Jalapeno Ranch Dressing
- Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
- In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
- Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
- In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.
(Family Features) From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.
In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.
With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.
Find more recipes at redrazz.org
Raspberry Coconut Smoothie Bowl
- 2 cups frozen raspberries
- 1 large frozen banana
- 2/3 cup light coconut milk
- 1 tablespoon chia seeds
- shredded coconut
- shaved dark chocolate
- chia seeds
- edible flowers
- In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.
- Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.
Red Raspberry Whole-Fruit Sorbet
Servings: 8 (1/2 cup each)
- 4 tablespoons powdered sugar
- 18 ounces frozen raspberries
- 1 egg white, pasteurized
- In blender, blend sugar and frozen raspberries until smooth.
- Add egg white and blend 30 seconds.
- Serve immediately or place in container, cover and store in freezer.
Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette
- 1 cup frozen raspberries
- 2 cups vinegar
Raspberry Pickled Onions:
- 1/2 cup Raspberry Vinegar
- 1 teaspoon olive oil
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 pound sweet onions, peeled and julienned
- 1 cup frozen raspberries, partially thawed
- 1 cup Raspberry Vinegar
- 1 teaspoon fresh shallot, peeled and minced
- 2 teaspoons Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
Spinach and Frisee Salad:
- 8 ounces baby spinach, cleaned and dried
- 8 ounces frisee lettuce, cleaned, dried and torn
- 2 ounces Raspberry Vinaigrette
- 6 ounces Raspberry Pickled Onions
- 2 ounces feta cheese, crumbled
- 2 ounces almonds, slivered and toasted
- To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
- Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
- To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
- To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
- Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
- To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
- Plate 4 ounces mixed greens.
- Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.
Pecan-Topped Raspberry Cake
- 3/4 cup granulated sugar, plus 1 tablespoon, divided
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 bag (12 ounces) frozen raspberries
- 1/2 cup chopped pecans
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- whipped cream
- Heat oven to 350 F.
- In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
- Pour batter evenly into 9- or 10-inch prepared pan.
- Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
- Bake about 1 hour. Remove from oven and let cool.
- Serve with whipped cream.
(Family Features) Kickstart the new year by making meaningful changes for yourself and your family. Finding nutritious recipes can help you stay on track when it comes to living a healthier lifestyle.
As you look to start 2020 off right, opt for fresh ingredients. No matter what your goal for the year is, start at a store like ALDI. From making Mondays meatless to cutting out refined carbs, you can find a healthy haul – for less – complete with high-quality products for these delicious, nutritious and affordable recipes from ALDI.
Find more recipe ideas at aldi.us.
Morning Oasis Overnight Oats – If busy mornings prevent you from starting the day with a nutritious breakfast, try overnight oats. They are easy to prepare a day in advance, then top with fruit, coconut, shaved chocolate and quinoa when it’s time for breakfast.
Blackberry Avocado Smoothie Bowl – Add more fruit to the “most important meal of the day” with this smoothie bowl bursting with flavor. Blended blackberries, blueberries and banana provide a nutritious start to your day, and it can be topped with additional fruits, almonds, chia seeds and more for added texture.
Citrus Popping Kale Salad – Whether it’s for lunch or served as the first course for dinner, a salad is a way to combine a healthy serving of veggies with toppings you crave. The flavors of this tasty recipe create a perfect marriage of quinoa, baby kale, onion, mango and cranberries.
Fruit and Avocado Salad – This crisp and refreshing salad combines oranges, grapefruit, onion, avocado, blueberries and pecans for an option that’s both nutritious and delicious.
Grilled Herb Chicken Skewers – Put a spin on grilled fare and place seasoned chicken skewers on a bed of arugula. Save time and marinate the night before to infuse the chicken with the savory taste of herbs.
Cauliflower-Quinoa Pizza– When the family wants a classic, serve this better-for-you pizza, complete with a crust made from cauliflower and quinoa. Top with tomatoes, mushrooms, red onion, peppers and other veggies for a nutritious twist on the traditional slice.
Peanut Butter and Jelly Oatmeal Bar – You don’t have to completely remove dessert from your menu to live a healthier lifestyle. This baked dish features peanut butter as the base, so you can enjoy a protein-packed treat without the guilt.
Dairy-Free Vanilla Pudding – It only takes five ingredients and 15 minutes in the kitchen to please your sweet tooth when cravings strike.
(Family Features) When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.
Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.
Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Pickled Beet Salsa:
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 tablespoons chopped red onion
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sour cream
- 1 tablespoon jalapeno mustard
- 4 soft flour tortillas (6 inches)
- 2 cups fresh arugula
- 2 cups chopped cooked rotisserie chicken (hot or cold)
- 1/4 cup crumbled queso fresco cheese
- To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
- In small bowl, stir together sour cream and mustard; set aside.
- On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.
3 Bean and Steak Salad
Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
- 1 can (15 ounces) READ 3 Bean Salad
- 1 ribeye or top sirloin steak (about 8 ounces)
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon
- 2 tablespoons olive oil
- 1 tablespoon plain fat-free yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
- Heat cast-iron skillet or other heavy skillet over medium-high heat.
- Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
- In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
- In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
- To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
- Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.
(Family Features) Packing and prepping wholesome lunches doesn't have to be a chore. You can kick health into high gear this school year with new ideas to make creative, nutrient-rich meals.
Fit to satisfy various dietary restrictions, the Power Your Lunchbox program offers kid-friendly options and allergy-sensitive selections. The program, which is dedicated to helping families make healthier lunches during the school year, features more than 80 registered dietitian-approved, family-tested meal ideas with produce as a focal point.
Consider skipping the typical sandwich, chips and apple. Instead, it only takes a few minutes to embark on a creative approach to lunch. Get the kids involved by having them use small cookie cutters to make fresh fruits and vegetables into fun shapes. Try complementing the produce with wraps or soups to add extra excitement to typical lunchbox fare.
Regardless if your child is a picky eater or is on the more adventurous side, bento box lunches such as Chinese Mandarin Pasta Salad Bento Box and Turkey Taco Salad Bento Box can prove to be satisfying, power-packed meals.
For more lunchbox inspiration, visit poweryourlunchbox.com.
Chinese Mandarin Pasta Salad Bento Box
Prep time: 20 minutes
- 16 ounces rotini pasta
- 6 mini sweet peppers, sliced
- 3 mandarin oranges, peeled and segmented
- 3 green onions, sliced
- 2 cups baby spinach, chopped
- 1/2 cup matchstick carrots
- 1/2 cup sesame ginger dressing
- 1/4 cup chow mein noodles
- 1 kiwi, peeled and sliced
- 1/2 cup steamed edamame
- Cook pasta according to package directions. Drain and rinse with cool water.
- In large bowl, mix pasta, peppers, oranges, green onions, spinach, carrots and dressing. Toss to coat well. Top with chow mein noodles.
- Place in lunchbox with kiwi and edamame.
Turkey Taco Salad Bento Box
Prep time: 10 minutes
- 1 cup chopped romaine lettuce
- 1/4 cup cooked turkey meat, seasoned with taco seasoning
- 2 tablespoons shredded cheese
- 4 cherry tomatoes, quartered
- 2 tablespoons guacamole
- 1 ounce tortilla chips
- Assemble taco salad with lettuce, taco meat, cheese and tomatoes.
- Place in lunchbox with guacamole and chips.
Source: Produce for Kids
(Family Features) Backyard barbecues and family picnics are plentiful during the summer months, so chances are good you’ll host (or attend) at least one event this season. While you’ll likely feast on a bevy of hamburgers, hot dogs and summer salads, a menu filled with fresh, delicious sides makes for a meal worth celebrating.
There’s certainly more than one way to create a menu for a casual backyard picnic, so it’s easy to plan dishes that everyone can enjoy. When organizing your menu, be sure to consider your guests and prepare a selection of side dishes that are both age-appropriate and satisfy a wide range of cravings. Here are some creative ways to put a twist on classic side dishes to make your meal memorable:
Pasta medley. When you’re serving a group with kids, a simple pasta salad is a must-have side that even picky eaters will enjoy. Simply prepare your favorite noodles (fun shapes like spirals or bowties if you’re thinking kid-friendly) then add an array of ingredients like cubed cheese, olives, cherry tomatoes and broccoli florets with some extra-virgin olive oil. For a more grown-up flavor, combine feta cheese and bits of fresh basil with a drizzle of Bolthouse Farms Classic Balsamic Vinaigrette dressing for an extra kick of flavor.
Naturally sweet treats. Many traditional sweet dishes are simply impractical for a hot summer day. As an alternative, something lighter can help satisfy a sweet tooth without the bulk of a heavy cake or pie. Try a mixed berry bowl with all your favorite seasonal fruits like fresh strawberries, raspberries, blackberries and blueberries. It’s a cheerful presentation and an option all ages can enjoy. Add a few sprigs of mint for garnish for a little festive fun.
Crisp coleslaw salad. A refreshing salad is almost always a crowd-pleaser. Instead of a traditional tossed garden salad, try adding some crunch with a zesty coleslaw salad. This recipe uses all chopped vegetables, allowing you to help reduce food waste by choosing veggies that are not the most beautiful on the shelf, but still taste delicious. Try using an option like Bolthouse Farms Coleslaw dressing to make these veggies and coleslaw even more delicious by giving you the classic, tangy, creamy and sweet coleslaw taste you love with less fat and fewer calories than other refrigerated brands. Just pour, mix in with cabbage and enjoy. Another tip: balance your crunchy veggies with some sweetness, like bits of apple, pear, persimmon or nectarine, for a truly flavorful salad.
Look in the refrigerated area of the produce section to pick up any of the Bolthouse Farms dressing varieties or visit Bolthouse.com to learn more.
“Ugly” Summer Coleslaw Salad
Recipe courtesy of Two Purple Figs
- 1/2 head white cabbage (about 4 cups)
- 2 scallions
- 1 carrot
- 1 apple
- 1 pear
- 1/2 bottle Bolthouse Farms® Coleslaw dressing
- 1 cup pomegranate arils (optional)
- Using shredder disc in food processor, shred cabbage, scallions, carrot, apple and pear. Add dressing and pulse until smooth.
- Sprinkle with pomegranate arils, if desired, and serve.
Content courtesy of Bolthouse Farms®.
Source: Bolthouse Farms