(Family Features) With many people focused on achieving a cleaner and healthier lifestyle, taking actionable steps such as recycling, using less hot water and eating nutritious foods can help lower your carbon footprint. Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.

Propane is already powering more than 12 million homes with reliable energy people can count on. Plus, gas-powered cooktops are preferred by 96% of professional chefs, including nutritionist and chef Dean Sheremet of “My Kitchen Rules,” who partnered with the Propane Education & Research Council (PERC) to educate homeowners on the benefits of cooking with gas.

“There is a lot of misinformation about cooking with gas in the news,” Sheremet said. “It’s important to remember, the act of cooking itself impacts indoor air quality, regardless of the energy that powers the stove. Having a qualified technician install and perform regular service for the stove, maintaining proper ventilation using a hood or opening doors or windows and following common sense safety measures can ensure the safe use of any stove.”

Because ventilation when cooking is key, it’s important to note that cooking with propane results in lower carbon dioxide (CO2) emissions than electric cooking, on average. That’s because more than 60% of electricity production comes from natural gas or coal generation plants, which release more CO2 emissions as part of the generation process.

Beyond the environmental benefits, propane-powered cooking appliances provide convenience, modern design and performance in kitchens, allowing home chefs to prepare healthy meals for their families in a short amount of time. Sheremet values the efficiency of a propane cooktop when creating nutritious meals like Skirt Steak with Salsa Verde and Spaghetti and Clams, which can be whipped up in minutes using a clean energy source.

“Chefs, and parents like me, prefer gas for a variety of reasons,” Sheremet said. “My son, Atlas, is often in the kitchen when I’m cooking, and we know sometimes kids don’t listen when we tell them to not touch a pan or the stove. Propane cooktops allow for greater control of heat levels and their instant flame turnoff capabilities help them cool faster than traditional electric stoves, which can remain dangerously hot for a period after they have been turned off.”

Learn more about cooking with propane and find recipes from Sheremet at Propane.com/ChefDean.

Do’s and Don’ts of Cooking with Gas

Cooking with a reliable and environmentally clean energy source like propane can take your home chef skills to the next level. However, there are steps to take to ensure safety while maximizing the benefits of cooking with your gas range.

Do:

• Follow the manufacturer’s installation and operating instructions.
• Keep pot handles turned inward to protect against accidents like knocking the pot off the stove or little ones reaching for the handles.
• Keep the range surface clean.
• Keep flammable materials away from burner flames.

Don’t:

• Do not cover the oven bottom with foil as it can restrict air circulation.
• Never use gas ranges for space heating.
• Do not allow children to turn burner control knobs.

Do not leave food unattended on the cooktop.

Spaghetti and Clams

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• Salt
• 8-12 littleneck or other small clams in shell, scrubbed
• 1/4 pound spaghetti noodles
• 2 tablespoons extra-virgin olive oil
• 1/2-1 garlic clove, minced
• 1/2 dried red chile pepper
• 1/3 cup vermouth or white wine
• 1-2 tablespoons chopped fresh Italian parsley

1. Bring large pot of lightly salted water to boil. Soak clams in cold water.
2. Add spaghetti to boiling water and cook until slightly underdone. In large saucepan over medium-low heat, add olive oil, garlic and chile pepper. Saute gently, reducing heat, if necessary, so garlic does not brown.
3. Add vermouth and clams; cover. Clams should open in about 2 minutes. Add hot drained pasta, cover and shake pot gently. Simmer 1-2 minutes until spaghetti is cooked to taste.
4. Discard unopened clams. Add half the parsley and shake pan to distribute evenly. Transfer to plate or bowl and sprinkle with remaining parsley.

Skirt Steak with Salsa Verde

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 thinly sliced scallions
• 3 tablespoons capers, drained and roughly chopped
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/2 teaspoon black pepper, plus additional, to taste, divided
• 1 1/2 pounds skirt steak
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh mint, divided
• 1/4 cup pistachios
• 1 romaine heart
• 1 radicchio
• 1/2 cup crumbled goat cheese

1. Whisk olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing (about 1/3cup) over steak and turn to coat.
2. Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
3. In small saute pan over medium heat, toast pistachios, tossing often, until golden brown, about 3 minutes. Set aside.
4. Set grill to medium-high heat or heat grill pan on stovetop over medium-high heat. Grill steak about 5 minutes per side. Transfer to plate and rest 10 minutes.
5. Cut romaine hearts lengthwise into quarters. Arrange romaine and radicchio in layers on large platter, leaving room on one side for steak. Sprinkle with goat cheese, pistachios and remaining mint.
6. Slice steak into 3-inch pieces then slice against grain to cut steak into wide strips. Add sliced steak to platter. Drizzle reserved dressing on romaine and steak.

Source: Propane Education & Research Council

(Family Features) Quick and easy yet delicious meals make time spent in the kitchen effective and enjoyable. Next time you’re in a time crunch for lunch or a simple dinner at home, lean on recipes that require five ingredients or less and can be ready in a snap.

These Creamy Chicken Risotto and Chile Verde recipes are perfect in a pinch to satisfy hunger without requiring complicated prep or cooking steps. Just heat rice and add ingredients like cheese and seasonings for flavorful meals you can cook in mere minutes.

With a main ingredient like Minute Chicken & Herb Seasoned Rice Cups, you can have the base of your recipe ready in only 1 minute. Featuring a new and improved recipe, the cups offer a homestyle taste with carrots, onion and garlic, making them a perfect addition to salads, soup or as an easy side.

Find more fast, flavorful meal ideas at MinuteRice.com.

Watch videos to see how to make these recipes!

Creamy Chicken Risotto

• 1          Minute Chicken & Herb Seasoned Rice Cup
• 2          tablespoons heavy cream
• 1          tablespoon shredded Parmesan cheese
• 2          teaspoons chopped basil
• 1          pinch garlic powder

1. Microwave rice according to package instructions.
2. Add heavy cream, Parmesan cheese, basil and garlic powder; mix to combine.

Chile Verde

• 1          Minute Chicken & Herb Seasoned Rice Cup
• 2          teaspoons salsa verde
• 1          tablespoon shredded cheese
• 1/16     teaspoon ground cumin

1. Microwave rice according to package instructions.
2. Add salsa verde, shredded cheese and ground cumin; mix to combine.

Source: Minute Rice

(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.

Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

• 2 cans (15 ounces each) READ Southwestern Bean Salad
• 1 teaspoon ground cumin
• 12 soft corn or flour tortillas (6 to 8 inch diameter)
• 2 cups prepared salsa verde
• 1-1/2 cups shredded Mexican cheese blend

Optional Toppings:
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

1. 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
2. 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
3. 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Makes 6 servings.

Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.

Source: Aunt Nellie’s Beets (Seneca Foods Corporation)

(Family Features) Some of the first foods that come to mind when considering dining outdoors are greasy, messy meals. Instead, opt for a nutritious outdoor experience with a turkey wrap, grain bowl or chicken salad for a backyard bite that doesn’t go overboard.

Find more nutritious recipes for outdoor dining at culinary.net.

Lunch On the Go

A healthy combination of plant-based foods and turkey easily turns into a quick lunch. This wrap brings together a variety of textures with crunchiness from the apples and spinach, substance from the turkey and creamy, simple dressing. Find more quick, healthy recipes at aicr.org.

Turkey, Spinach and Apple Wrap

Recipe reprinted with permission from the American Institute for Cancer Research

• 1 tablespoon reduced-fat mayonnaise
• 2 teaspoons honey mustard
• 2 whole-wheat lavash wraps or flour tortillas (8 inches each)
• 2 cups baby spinach leaves, loosely packed, washed and dried
• 4 thin slices turkey breast
• 1/4 Granny Smith apple, sliced paper-thin

1. Combine mayonnaise and mustard. Lay out both wraps. Spread edges of each with mayonnaise mixture.
2. Leaving space on one side of wraps, arrange layer of greens on top of wraps. Top each layer with two slices of turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over one end of wrap then both sides. Roll wrap as tightly as possible toward opposite side.
3. Cover each wrap tightly in plastic wrap and refrigerate seam-side down, up to 4 hours, before serving. To serve, remove plastic wrap and cut each wrap in half at an angle.

Substitution: Two large leaves of soft, leafy green lettuce can be used in place of baby spinach leaves.

Greens and Grains

Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

To start living healthier and greener lives, Forberg recommends starting a garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully.

Forberg furthers her personal dedication to the seed- to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

• 8 wild salmon fillets (3 ounces each)
• sea salt, to taste
• fresh pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup shitake mushroom caps, sliced
• 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
• 1/4 cup slivered almonds

Salsa Verde (optional):

• 1 bunch scallions
• 1 clove garlic
• 1/2 cup packed cilantro leaves
• 1/2 cup packed mint leaves
• 1/2 cup packed basil leaves
• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil

1. Heat oven to 400° F.
2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Savory Salad

Even when you plan to take dining outdoors, a tasty salad still makes for an ideally nutritious meal. This salad brings together an assortment of veggies for a Tomato-Cucumber Salsa to top succulent baked chicken and greens. Find more recipes perfect for dining al fresco at chickenroost.com.

Baked Greek Chicken Salad

Recipe courtesy of the National Chicken Council
Servings: 4

Tomato-Cucumber Salsa:

• 2 plum tomatoes, diced
• 1 small cucumber, peeled and sliced
• 1/2 green pepper, julienned
• 1/4 purple onion, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 2 tablespoons vegetable oil
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/8 teaspoon basil
• 1/8 teaspoon oregano
• 1/8 teaspoon Greek seasoning
• 1/8 teaspoon sugar
• 1/8 teaspoon dry mustard

Salad:

• 4 boneless, skinless chicken breast halves
• 1/4 cup melted butter
• 1 lemon, juiced
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon Greek seasoning
• 1 package mixed Italian salad greens
• 2 ounces feta cheese, crumbled
• black olives
• pepperoncini peppers

1. To make Tomato-Cucumber Salsa: In medium bowl, mix together tomatoes, cucumber, green pepper, purple onion, red wine vinegar, olive oil, vegetable oil, pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.
2. Heat oven to 350° F.
3. Place chicken in baking dish. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Bake about 50 minutes, uncovered, basting occasionally.
4. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Photos courtesy of Getty Images

Source: Culinary.net

Add fresh produce to your diet and community

(Family Features) Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

“Most of my adult clients who are not veggie lovers usually had little exposure to them growing up, or they just weren’t cooked properly,” Forberg said. “It’s important for parents to get their children involved in cooking, shopping and even gardening so kids can understand the journey from seed to plate.”

Forberg furthers her personal dedication to the seed-to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

To start living healthier and greener lives, Forberg offers four simple tips:

Start in the garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully. Plant a garden at home or become involved in a local project nearby.

Opt for veggies with big impact. Richly colored veggies contain the richest supplies of nutrients. Opt for spinach or romaine instead of iceberg lettuce in your salads. Skip the celery or carrots and go for red bell pepper slices to deliver a healthy serving of antioxidants and vitamin C.

Make smart swaps. Replace the dense calories of pasta noodles with a flavorful cup of cooked spaghetti squash. The squash is a satisfying and tasty alternative with a mere 40 calories, 2 grams of fiber and loads of vitamins.

Pair with whole grains. Mashed potatoes may be a favorite dinner side, but there are more nutritious options to complement your garden produce, such as this grain bowl with wild salmon from Chef Seamus Mullen.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

• 8 wild salmon fillets (3 ounces each)
• sea salt, to taste
• fresh pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup shitake mushroom caps, sliced
• 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
• 1/4 cup slivered almonds

Salsa Verde (optional):

• 1 bunch scallions
• 1 clove garlic
• 1/2 cup packed cilantro leaves
• 1/2 cup packed mint leaves
• 1/2 cup packed basil leaves
• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil

1. Heat oven to 400° F.
2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Photo courtesy of Getty Images

Source: Seeds of Change

(Family Features) Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus Rosemary Catfish

Recipe courtesy of The Catfish Institute
Servings: 4

Citrus Sauce:

• 1 lime, juice and zest only
• 1 lemon, zest only
• 1 orange, zest only
• 6 ounces pineapple juice
• 1/2 cup brown sugar
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon salt

Catfish:

• 4 U.S. farm-raised catfish fillets
• 2 lemons
• salt, to taste
• freshly ground black pepper, to taste

1. Heat grill.
2. To make citrus sauce: In small saucepan, combine all sauce ingredients. Bring to boil; reduce heat and simmer 5 minutes.
3. To make catfish: Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet. Sprinkle with salt and pepper. Let rest 5 minutes.
4. Grill catfish fillets, skin-side-up, 3-4 minutes. Flip over and grill 2-3 more minutes.
5. Transfer catfish to serving plates and spoon warmed citrus sauce over fillets.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Whole and Hearty

A hearty meat-and-potatoes meal is a sure way to warm up on a cold winter night. This heart-healthy, one-dish meal is made with lean top round beef, lots of vegetables and a spicy herb mixture. Find more healthy main dish ideas at health.gov.

Black Skillet Beef with Greens and Red Potatoes

Recipe courtesy of the USDA

• 1 pound top round beef
• 1 tablespoon paprika
• 1 1/2 teaspoons oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 1/8 teaspoon dry mustard
• nonstick spray
• 8 red-skinned potatoes, halved
• 3 cups onion, finely chopped
• 2 cups beef broth
• 2 large garlic cloves, minced
• 2 large carrots, peeled and cut into 2 1/2-inch strips
• 2 bunches (1/2 pound each) mustard, kale or turnip greens, stems removed, coarsely torn

1. Partially freeze beef. Thinly slice across grain into strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.
3. Spray large, heavy skillet with nonstick spray. Heat pan over high heat.
4. Add meat; cook, stirring constantly, 5 minutes.
5. Add potatoes, onion, broth and garlic. Cook over medium heat, covered, 20 minutes.
6. Stir in carrots; lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl with crusty bread for dunking.

Photo courtesy of Getty Images (fish photo and beef stew photo)

Source: Culinary.net

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(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Source: Angeline Winery

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