recipes

Meal Ideas 02 June 2022

Fresh Summer Flavors with Grilled Grass-Fed Lamb

(Family Features) Enjoy flavorful meals straight off the grill this summer with these delicious recipes that put New Zealand grass-fed lamb at the center of your plate.

These Endless Summer Grass-Fed Lamb Burgers are topped with a fresh herb salad and juicy tomatoes on brioche buns. Or, for a spiced sensation, try Grass-Fed Lamb Meatball and Veggie Skewers that pair lamb, bell peppers and onions with a robust herb sauce.

These recipes can become summer favorites thanks to versatile and flavorful lamb from Atkins Ranch, available at your local Whole Foods Market. The lamb is 100% grass-fed and humanely raised in New Zealand, just as nature intended. Allowed to graze freely over lush green hills and pastures 365 days a year, the result is a lean, finely textured, flavorful meat that’s easy to cook – simply prepare the same way you would grass-fed beef.

Visit beefandlambnz.com for more recipes, cooking tips and inspiration.

Endless Summer Grass-Fed Lamb Burgers

Prep time: 1 hour, 20 minutes
Cook time: 1 hour
Servings: 4

Burgers:

  • 1 1/2 pounds Atkins Ranch grass-fed Ground Lamb
  • 1/4 teaspoon kosher salt
  • 4 brioche buns
  • 1 medium tomato, sliced into rounds

Spread:

  • 2/3 cup full-fat Greek yogurt
  • 1 clove garlic, grated
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard

Salad:

  • 1 small English cucumber, thinly sliced
  • 2 green onions, thinly sliced into rounds
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup micro greens
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons olive oil
  1. To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour.
  2. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers.
  3. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
  4. Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 F. As patties near 150 F or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
  5. To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun.

Grass-Fed Lamb Meatball and Veggie Skewers with Herb Sauce

Prep time: 1 hour, 30 minutes
Cook time: 30 minutes
Yield: 6 skewers

Lamb Meatballs:

  • 6 wooden skewers
  • 1 pound Atkins Ranch grass-fed Ground Lamb
  • 2 large eggs, whisked
  • 2/3 cup Italian breadcrumbs
  • 1 teaspoon olive oil
  • 1/2 cup yellow onion, finely minced
  • 1 clove garlic, minced
  • 1/4 teaspoon coriander seeds, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste

Veggies:

  • 1 medium red onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper

Herb Sauce:

  • 1 cup flat leaf parsley leaves
  • 2 teaspoons fresh rosemary leaves, minced
  • 2 tablespoons capers
  • 1 lemon, juice only
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • Italian bread, grilled
  1. To make lamb meatballs: Soak wooden skewers in water 10 minutes. In large bowl, break apart ground lamb then add whisked eggs and breadcrumbs. In small saute pan, add olive oil and saute yellow onion and garlic with coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
  2. To make veggies: Cut onion and bell peppers into 1-inch stacks.
  3. Add ground lamb meatballs to skewers, alternating with peppers and onions. Cover and refrigerate at least 1 hour.
  4. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until ready to serve.
  5. Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach internal temperature of 150 F. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.

Source: Beef + Lamb New Zealand

Videos 16 February 2022

Prune, Mozzarella and Basil Skewers

(Family Features) Add a healthy twist to happy hour at home with a nutritious snack that goes perfectly with your favorite beverages. When gathering family and friends for a weekend toast or just winding down after work, these Prune, Mozzarella and Basil Skewers make for a nutritious and delicious addition to the party.

Rich and smooth with an ability to enhance various flavors, California Prunes are a versatile ingredient that allows you to expand your menu. In this recipe, prunes help form a palate-pleasing snack that delightfully combines sweet, salty and savory flavors.

In addition to their versatility, prunes provide important nutrients for your bones, including vitamin K and copper. When they are served with mozzarella – a good source of calcium – you get a perfect power pairing that supports your bone health and satisfies your snack cravings.

Visit CaliforniaPrunes.org to find more recipe ideas from morning to night.

Watch video to see how to make this recipe!

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

  • 5          pieces prosciutto, halved lengthwise (optional)
  • 10        California Prunes
  • 10        basil leaves
  • 10        cherry-size mozzarella balls
  1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
  2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

Meal Ideas 19 December 2019

8 Time-Saving Recipes for Healthier Living

(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.

Breakfast

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.

Salad

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.

Main Dish

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.

Dessert

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.

Source: ALDI

Meal Ideas 19 August 2019

5 Steps to Grill Vegetables

Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

  1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
  2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
  3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
  4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
  5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

 

Photo courtesy of Getty Images

Videos 17 June 2019

Grilled Banana Pound Cake Kabobs

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!

Grilled Banana Pound Cake Kabobs

  • 1          loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
  • 2          large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • 1/4       cup butter, melted
  • 2          tablespoons brown sugar
  • 1/2       teaspoon vanilla extract
  • 1/8       teaspoon ground cinnamon
  • ice cream
  • desired toppings
  1. Heat grill to medium heat.
  2. Alternately thread cake and bananas on skewers.
  3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
  4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
  5. Serve with ice cream and desired toppings.

Source: Culinary.net

Meal Ideas 17 May 2019

8 Recipes to Take Summer Gatherings to the Next Level

(Family Features) The summer months offer seemingly endless opportunities to enjoy the warm weather with friends and family. Serving crowd-pleasing foods and drinks can go a long way toward a successful gathering, whether you’re hosting a brunch, relaxing by the pool or throwing a backyard bash.

Regardless of the occasion, a store like ALDI has everything you need to savor summer, including entertaining items and high-quality ingredients, without the premium price tag. When you make this one-stop shop your destination for summer essentials, you can get more of what you love for less.

Find more seasonal recipe ideas like these appetizers, main dishes, desserts and drinks at ALDI.us.

Grilled Avocados with Vegetable RelishBoost a favorite summer flavor like avocado by using your grill. Start by slicing the avocados and removing the pits before grilling flesh-side down. Fill with a vegetable relish mixture of tomatoes, bell peppers and onions then sprinkle with feta cheese.

Citrus Popping Kale SaladThis light and refreshing salad is a perfect make-ahead meal-starter. Made with a quinoa base, the combination of kale, mangoes, cranberries, toasted almonds and crumbled goat cheese provides a unique mix of flavors.

Grilled Strip Steak Skewers with Pear SlawSkewers are a summertime favorite that can be easily customized to meet the tastes of your guests. This version features steak marinated in a soy sauce mixture, cooked on a grill pan and served over a bed of cabbage, carrots, radishes, onions and julienned pears.

Grilled Pear and Apple Pork TenderloinCombining a sweet yet savory glazed pork tenderloin with a side of fresh apple and pear (or peach) wedges, this simple dish is an ideal accompaniment to a day or night spent dining al fresco.

Frozen Greek Yogurt with BlueberriesSummer calls for frozen treats, and you can put a healthier spin on dessert by substituting frozen yogurt for ice cream. Just blend blueberries, lemon juice and vanilla with Greek yogurt and freeze for a perfect indulgence on a warm afternoon.

Freezie Fruit PopsMix and match assorted fruits like kiwi, strawberries, grapes, blueberries, pineapple, peaches and more with fruit juices. Once mixed, freeze to create healthy fruit pops. For a grown-up version, substitute wine for the juice.

Very Berry Chiller with Lemonade Ice CubesWhen looking for a way to cool off on a hot summer day, reach for a combination of classic summer flavors. Freeze lemonade overnight in an ice cube tray then drop the cubes in a pitcher of blended blueberries, strawberries, blackberries and raspberries for a sweet, refreshing beverage.

SanGritaA refreshing twist on a traditional Spanish punch, this adults-only beverage calls for blending frozen lime bars with sangria and garnishing with strawberries and blueberries to your liking.

Source: ALDI

Meal Ideas 17 May 2019

Picnic-Perfect Plates for Outdoor Dining

(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment's notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie's Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za'atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 teaspoon salt, plus additional, to taste, divided
  • 1/2 teaspoon pepper, plus additional, to taste, divided
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zest and juice (1/3 cup juice)
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine lettuce pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled blue, feta or goat cheese
  1. Heat oven to 375 F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
  3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
  5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2 cup cherry or grape tomatoes, halved
  • 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 small clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes

Dressing:

  • 2 tablespoons prepared hummus
  • 1 tablespoon fresh lemon juice
  • 1/4-1/2 teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: In bowl, combine hummus, lemon juice and za'atar seasoning.
  4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

Source:

Seneca Foods http://www.readsalads.com/

 

Holiday 10 April 2019

Grill Up a Great Father's Day

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

  • Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
  • Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
  • To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

  • 2 Zespri green kiwifruit, peeled, finely diced
  • 1 tablespoon golden raisins
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

  • 1 pound lean ground turkey
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 mini burger or small dinner rolls, split and toasted
  1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

  • 2 Zespri green kiwifruit, peeled, chopped
  • 2 ounces vodka
  • 2 ounces gin
  • 2 ounces Lillet Blanc
  • 1 cup ice
  1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

  • 1 cup vanilla soymilk, fortified (or regular milk)
  • 1 cup orange juice, calcium fortified
  • 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  • 1 banana, sliced
  • 1/2 cup ice cubes
  • 2 tablespoons soy protein powder
  • 1 teaspoon honey
  1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

  • 2 Zespri green kiwifruit, peeled and cut into halves
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1 teaspoon ginger, fresh, grated
  • 1/2 teaspoon cinnamon, ground
  • 8 Zespri green kiwifruit, peeled and cut in half widthwise
  • 2 peaches, peeled, pitted and cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  • 8 strawberries, hulled
  • 2 bananas, peeled and cut into 1-inch pieces
  • 8 wooden skewers
  1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
  2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
  3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

Grilling-Tailgating 21 March 2019

Make Your Summer Sweeter with Honey

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

  • 1 cup orange juice
  • 3/4 cup 100% pure honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons black and red pepper blend
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon California-style coarse onion powder
  • 30 jumbo shrimp
  • 12 bamboo skewers, soaked in water for at least 30 minutes
  1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

  • 1 cup vegetable oil
  • 2 tablespoons 100% pure honey
  • 2 tablespoons Dijon-style mustard
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup 100% pure honey
  1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

  • 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
  • 3/4 cup 100% pure honey, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup light sour cream
  • Prepared 9-inch crumb crust
  1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
  2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
  3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

  • 3 6-inch corn tortillas
  • 4 oranges
  • 4 grapefruits
  • 1/3 cup 100% pure honey
  • 1/4 cup raspberry vinegar
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
  2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
  3. Pour over citrus sections and toss gently.
  4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

  • 2 cups freshly brewed tea
  • 2 cups cranberry-raspberry juice
  • 1/4 cup 100% pure honey
  1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

Kids 03 September 2018

Back-to-School Seafood Favorites

(Family Features) With a new school year beginning, it’s important for parents to be prepared and help their children start forming good habits. For example, most children function better on a routine. They wake up every day at a certain time, they practice the same sports and eat nutritious, fresh foods that fuel their bodies.

One healthy option for kids is seafood. When kids eat at least two servings of seafood each week, as recommended by the American Academy of Pediatrics, they can receive big benefits. Fish and shellfish supply nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.

In fact, research published in “Acta Paediatrica” shows an association between kids who eat fish at least once a week and better grades.

With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes. However, since some kids can be picky eaters, consider these tips from Joe Urban, director of food and nutrition services for Greenville County Schools, to add seafood to your family’s table.

  • Start creating meals featuring seafood early in their lives, as children who are exposed to seafood at an early age may develop a fondness for the cuisine.
  • Introduce them to mild varieties such as cod, pollock and haddock, then have them try other species as they become accustomed to the taste.
  • Seafood can be substituted in nearly any dish that normally calls for chicken, beef, pork or other proteins. Serving seafood in familiar dishes like tacos, enchiladas, soups, salads, burgers and baked dishes can be a beneficial way for kids to eat more seafood.
  • Canned seafoods like tuna and salmon make for quick, budget-friendly options when time is short, plus they can be mixed in with a variety of recipes.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Hearty Salmon Skewers over Brown Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 1          pound salmon, cut into 1/2-inch cubes
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • paprika, to taste
  • 8          skewers
  • 1/4       cup cherry tomatoes, halved
  • 1          cup pineapple, cubed
  • 1/2       cup canola oil
  • 1          lemon
  • 2          cups cooked brown rice
  1. Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.
  2. In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.
  3. Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.
  4. To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.

Source: Seafood Nutrition Partnership

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