To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.

They receive gifts, get to have fun with their friends and family, and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.

It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.

At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.

It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy clean up.

To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.

Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color. It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.

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Fruity Sprinkles Smoothie

Servings: 4

• 1          cup frozen blueberries
• 2          cups frozen strawberries
• 1          cup frozen mango
• 1 1/2    cups milk
• 1          carton (6 ounces) vanilla yogurt
• whipped cream
• sprinkles

1. In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
2. Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.

(Culinary.net) A lazy Sunday afternoon cuddled up with family, playing in the rain with your kids and tasting a perfect, sweet treat on a summer day can be some of the simplest yet best parts of life.

Recipes that can be made with clean, fresh ingredients in a matter of minutes make some of the best-tasting dishes, snacks and treats. Sometimes keeping it simple is the best route to take as opposed to confusing prep that takes too much time.

This Strawberry Mousse, which is made with families in mind, is a perfect recipe to make with your little ones or for a date night dessert. It’s great to take for an outing at the park, a neighborhood party or just to snack on throughout the week.

It’s sweet, fluffy and smooth all at the same time. Made to serve a handful of people, it only takes a few moments to complete. Moms love it and kids enjoy the taste and texture.

To start, puree 1 cup of strawberries in blender until smooth.

In a mixing bowl, combine whipping cream and powdered sugar until smooth.

In a different bowl, beat cream cheese until smooth then add the pureed strawberries.

Finally, add the whipped cream mixture to the cream cheese and strawberries. Stir all the components together until they reach the desired consistency before serving with fresh fruit.

It’s easy, fresh and delicious. Your kids can help you combine all the ingredients and excitedly try the sweet result.

Find more sweet recipes at Culinary.net.

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Strawberry Mousse

Servings: 6-8

• 1          cup strawberries, halved
• 2          cups heavy cream
• 1          cup powdered sugar
• 1          package (8 ounces) cream cheese, softened
• assorted fruit, for serving

1. In blender, puree strawberries until smooth. Set aside.
2. In mixing bowl, whip heavy cream and powdered sugar until fluffy.
3. In separate mixing bowl, beat cream cheese until smooth. Add strawberry puree to cream cheese and mix until combined. Add whipped cream and stir until combined.
4. Serve in bowl with fruit.

Summer days can be long and boring, especially when the kids are out of school and there is nothing to do around the house as a family. When the minutes creep by and it’s too hot to go outside, the dog days of summer can be pretty miserable.

However, this recipe for a Strawberry Cream Cheese Tart can give the kids something to look forward to as a dish the whole family can participate in creating. This recipe is perfect for little ones wanting to get creative and perfectly place fresh strawberries on top of a delicious tart.

In a food processor, mix flour, sugar and salt until combined. Then add butter, an egg and vanilla extract. Mix again until combined.

Flour your working surface and create a dough ball from the mixture. Flatten it slightly to form a disc. Wrap in plastic wrap and refrigerate for 1 hour.

After time has passed, lightly flour your surface once more. Roll out dough into an 11-inch circle. Place circle on a 9-inch tart pan. Roll over the top to trim. Cover with plastic wrap and freeze for about 30 minutes.

Prepare the tart crust for baking by covering it with aluminum foil then bake for 20 minutes. Wait for the crust to cool completely.

To make the filling, in a medium bowl, mix cream cheese, sour cream, sugar, lemon zest and vanilla extract until smooth. Spread mixture onto cooled tart crust.

Microwave fruit spread and lemon juice while stirring often. Arrange halved strawberries on tart. Drizzle with fruit spread. Top with whipped cream before serving.

This sweet tart can brighten up your summer blues with fresh fruit, a sweet spread and a flaky, crispy crust.

Find more sweet summer recipes at Culinary.net.

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Strawberry Cream Cheese Tart

Servings: 8

Crust:

• 1 1/4    cups flour
• 1/4       cup granulated sugar
• 1/4       teaspoon salt
• 1/2       cup cold butter, cut into small cubes
• 1          large egg
• 1/2       teaspoon vanilla extract
• uncooked rice

Filling:

• 8          ounces reduced-fat cream cheese
• 1/4       cup sour cream
• 2          tablespoons extra-fine sugar
• 1          tablespoon lemon zest
• 1/2       teaspoon vanilla extract
• 1/2       cup strawberry fruit spread
• 3          teaspoons lemon juice (optional)
• 1          pound strawberries, halved
• whipped cream (optional)

1. Heat oven to 375 F.
2. To make crust: In food processor, add flour, sugar and salt; pulse until combined. Add butter, egg and vanilla extract; pulse until combined and crumbly.
3. Lightly flour surface then form dough into ball. Slightly flatten to form thick disc. Wrap dough in plastic wrap; refrigerate 1 hour.
4. Flour surface then roll dough to 11-inch circle. Place dough in 9-inch tart pan with removeable bottom. With rolling pin, roll over top to trim excess dough around edges.
5. Cover dough with plastic wrap and freeze until firm, about 30 minutes.
6. Press aluminum foil against crust, covering edges to prevent burning. Fill and distribute uncooked rice evenly. Bake 20 minutes. Cool completely.
7. To make filling: In medium bowl, beat cream cheese, sour cream, sugar, lemon zest and vanilla extract until blended and smooth. Spread cheese mixture evenly over crust. Refrigerate 1 hour.
8. In small bowl, microwave fruit spread and lemon juice, if desired, stirring often.
9. Arrange strawberry halves around tart. Drizzle heated fruit spread over strawberries. Top with whipped cream, if desired.

This summer, get a little wild in the kitchen and make something different. It’s alright to mix up the seasonal menu now and again by creating dishes out of the ordinary as a change up from the usual warm-weather favorites.

It’s true for many fruits that the summer months are their ideal season. However, eating fruit plain can be boring and bland on a hot day.

This summer, when heading to an event like a family reunion, picnic or just a day at home, try making this Oh-So-Berry Cobbler.

It’s served warm and is a perfect sweet treat when berries are at their freshest. Full of summer goodness, it’s a treat for everyone to enjoy with strawberries, blackberries, blueberries and a splash of lemon juice served with ice cream.  

To make this Oh-So-Berry Cobbler, combine strawberries, blackberries, blueberries and lemon juice in a mixing bowl. Add cornstarch and mix again until the berries are coated.

In a separate mixing bowl, combine flour, baking powder and salt.

In a mixer, add butter, brown sugar, vanilla extract then gradually add flour mixture. Mix until crumbles form.

Add fruit to a baking pan and cover with crumble mixture. Bake at 350 F for 30-40 minutes.

Next time you’re thinking about grabbing a fruit tray from the supermarket for an upcoming gathering, think again. This cobbler is the perfect addition to any party menu or special occasion.

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Oh-So-Berry Cobbler

Servings: 8

• 2          cups strawberries, sliced
• 2          cups blackberries
• 2          cups blueberries
• 2          tablespoons lemon juice
• 3          tablespoons cornstarch
• 2          cups flour
• 1          teaspoon baking powder
• 1          teaspoon salt
• 1          cup butter, softened
• 1 1/2    cups brown sugar
• 2          teaspoons vanilla extract
• nonstick cooking spray
• ice cream

1. Heat oven to 350 F.
2. In large bowl, mix strawberries, blackberries and blueberries then add lemon juice and cornstarch; mix to combine. Refrigerate 20 minutes.
3. In medium bowl, whisk flour, baking powder and salt. Set aside.
4. In bowl of stand mixer, beat butter, brown sugar and vanilla extract on medium speed until blended. Gradually add flour mixture until crumbles form.
5. Spray 9-by-13-inch baking dish with nonstick cooking spray.
6. Pour berries into bottom of dish. Top berries with crumbles.
7. Bake 30-40 minutes, or until lightly browned.
8. Serve with ice cream.

(Family Features) During a school year that’s sure to be a new experience for students and parents alike, many of the everyday necessities, like eating breakfast and lunch, remain. However, this year, many little learners will be enjoying their lunches from the comfort and safety of home rather than at school, meaning moms and dads are back in charge of keeping the kitchen running throughout the day.

According to a survey conducted by OnePoll in conjunction with Sabra, 74% of caregivers expect this school year to be more chaotic than ever and 64% of moms and dads complain they are dreading becoming the “lunch lady” at home.

You can improve those school day blues with quick, kid-friendly recipes that refuel children for their educational explorations. By providing a steady stream of balanced meals and snacks made with wholesome ingredients, you can feel good about boosting your at-home students’ learning capabilities even during these tricky times.

In the morning, try starting with this Chocolate Banana Cinnamon Toast recipe from Tabitha Brown, the actress and vegan foodie known as “America's Mom.” Sliced banana powers this breakfast with the rich, decadent taste of Sabra Dark Chocolate Dessert Dip & Spread to thrill chocolate lovers for a combination of flavors kids love.

For a lunchtime solution with easy prep and quick cleanup, a Hummus Flatbread Pizza takes just 10-15 minutes to make. Made with easy-to-find ingredients you can keep on-hand like pizza sauce and hummus, simply top with sweet favorites like pineapple for a fun boost for long days of learning.   

To find more at-home recipe inspiration, visit sabra.com.

Hummus Flatbread Pizza

Recipe courtesy of Tabitha Brown
Prep time: 10-15 minutes
Yield: 1 flatbread

• 4          teaspoons pizza sauce
• 1          rectangular flatbread
• 3          tablespoons Sabra Classic Hummus
• 1/2       teaspoon garlic powder, divided
• 1/3       cup pineapple tidbits or fresh pineapple pieces
• strawberries
• chopped romaine lettuce
• English cucumber slices

1. Preheat oven to 500 F.
2. Brush pizza sauce to edges of flatbread. Swirl to spread hummus to edges of flatbread. Sprinkle 1/4 teaspoon garlic powder over flatbread. If using canned pineapple tidbits, drain and pat dry with paper towel. Add pineapple tidbits to flatbread and sprinkle with remaining garlic powder.
3. Bake 5-10 minutes, or until flatbread is light golden brown.
4. Cool and cut flatbread. Serve with strawberries and mix chopped romaine lettuce and English cucumber slices for simple salad.

Chocolate Banana Cinnamon Toast

Recipe courtesy of Tabitha Brown
Prep time: 10-15 minutes
Yield: 2 pieces toast

• 2          slices cinnamon raisin bread
• 3          tablespoons Sabra Dark Chocolate Dessert Dip & Spread
• 6          banana slices, plus additional for serving (optional)
• 1/8       teaspoon cinnamon powder
• 1          tablespoon maple syrup
• fresh strawberries (optional)
• powdered sugar

1. Toast bread to desired doneness.
2. Using spoon, swirl to spread 1 1/2 tablespoons chocolate spread on each slice of toast.
3. Add banana slices to one slice of toast and sprinkle with cinnamon.
4. Top with second slice of toast.
5. Slice in half diagonally. Add to plate with extra sliced banana and fresh strawberries, if desired. Drizzle toast with maple syrup and sprinkle with powdered sugar.

Source: Sabra

(Family Features) Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. Getting creative and taking cues from some beloved characters may be all it takes for families to explore produce in a new way and discover how delicious, satisfying and enjoyable fresh fruits and vegetables can be.

A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.

Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.

An initiative from Dole, in collaboration with Disney and Pixar’s Monsters, Inc., is helping to take the scare out of specialty fruits and vegetables and widen America’s produce horizons. That’s because, like a good book or the characters in a beloved film, you can’t judge a fruit or vegetable by its appearance; nature’s true beauty often lies within.

The campaign offers character-inspired recipes, serving suggestions, digital and social activations, family-friendly activities, fun trivia and influencer partnerships that celebrate the not-so-scary world of the planet’s more unusual fresh bounty.

One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.

These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie and Chicken Stuffed Roz Heads, which call for green grapes, celery, avocados, strawberries and blueberries.

Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Chicken Stuffed Roz Heads

Prep time: 15 minutes
Servings: 3

• 1          cup cubed, cooked chicken breast
• 1/2       cup DOLE® Green Grapes, halved
• 1/4       cup chopped Dole Celery
• 1/3       cup nonfat plain Greek yogurt
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1 1/2    Dole Avocados, halved, pitted and peeled
• 6          whole-wheat pretzel twists
• 18        whole-wheat pretzel sticks
• 1          Dole Strawberry, sliced
• 3          dried, sweetened blueberries

1. In bowl, stir together chicken, grapes, celery, yogurt, salt and pepper.
2. Scoop three equal portions onto serving plate. Shape each into oval.
3. Top each with upside down avocado half.
4. Decorate each avocado half to resemble Roz’s face. Using sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off double loop section of each pretzel twist and discarding or enjoying as snack, keeping single loop portion, which will become one lens. Two lenses are needed per Roz Head.
5. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into top of each avocado to form hair. Add strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.

Green Slime Nacho Cups

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

• 1          green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
• 1 1/2    teaspoons canola oil
• 1/4       teaspoon salt, divided
• 1          Dole Avocado, halved, pitted and peeled
• 1          tablespoon lime juice
• 1          clove garlic, minced
• 1/2       cup thinly shredded Dole Purple Cabbage

1. Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
2. Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
3. Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
4. Serve slime nacho cups with plantain chips.

Slippery Slimy Smoothie

Prep time:10 minutes
Servings: 2 (8 ounces each)

• 1/2       cup DOLE® Spinach
• 1          Dole Banana, peeled and frozen
• 1/2       cup Dole Green Grapes, frozen
• 1/3       cup cucumber, diced
• 1/2       cup Dole Pineapple
• 1/2       cup unsweetened vanilla almond milk
• 1/2       cup nonfat plain Greek yogurt
• 5          ice cubes

1. In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
2. Pour smoothie into two glasses and serve.

©2020 Disney/Pixar (Roz)

Source: Dole

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.

Whether you're pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that's perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won't change much from cut to cut. You'll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.

Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn't require fancy seasoning - a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
A two-zone fire is usually the way to go - one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through - without burning - over indirect heat.

Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you'll want to check for doneness. If it's not quite to the temperature you're looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Less Prep, More Summer with a Skewered Solution

Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit littlepotatoes.com/summertime for more summer grilling recipes.

Grilled Greek Kebabs

Dressing/Marinade:

• 3/4 cup olive oil
• 2 lemons, zest and juice only
• 1 teaspoon dried oregano
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 1 teaspoon sugar
• salt, to taste
• pepper, to taste
• 3 teaspoons mayonnaise
• Skewers:
• 2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
• 4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 wooden skewers dipped in water
• pita bread (optional)

Salad:

• 2 cups cherry tomatoes, halved
• 4 sliced Lebanese cucumbers
• 1/4 cup red onion, finely sliced
• 1 cup feta cheese
• 1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.

Sipping on Sweetness

When it's summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun's rays.

Find more summer drink recipes at Culinary.net.

Strawberry Spritzer

Recipe adapted from Taste of Home

• 1 package (10 ounces) frozen sliced strawberries, sweetened and thawed
• 2 liters lemon-lime soda, chilled
• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

1. In blender, process strawberries until blended thoroughly.
2. Pour strawberries into large pitcher; stir in soda and pink lemonade.

A Simple Stuffed Side

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Stuffed Cherry Tomatoes

Recipe courtesy of Culinary.net

• 24-48 cherry tomatoes
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons mayonnaise
• 1 medium cucumber, peeled and diced
• 3 green onion stalks, diced
• 2 teaspoons minced dill
• fresh dill, for garnish

1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
   In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
2. Refrigerate until ready to serve.

Photo courtesy of Getty Images (Steak)

Source:  The Little Potato Company

(Family Features) Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts.

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates.

Find more summer meal ideas at Culinary.net.

Cook Up Kebabs

As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch:

• Steak, cut into chunks
• Chicken, cut into chunks
• Bratwurst or sausage, cut into slices
• Ground beef, shaped into balls
• Lamb
• Shrimp
• Salmon, cut into chunks
• Bacon, cut into small pieces
• Sliced onions
• Sliced bell peppers
• Sliced jalapenos
• Sliced mushrooms
• Sliced cucumbers
• Cherry tomatoes

Summer Sliders with a Spicy Kick

Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite.

These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef from New Zealand, where the animals are allowed to roam and graze freely over lush green hills and pastures year-round, the mini burgers boast a lean, finely textured meat that tastes just as nature intended.

Find more tasty summer recipes at beefandlambnz.com.

Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream

Recipe courtesy of Beef + Lamb New Zealand
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Patties:

• 1 1/3    pounds lean New Zealand grass-fed ground beef
• 1          clove garlic, crushed
• 1          medium onion, grated or finely chopped
• 1          egg, lightly beaten
• 3/4       cup red kidney beans, rinsed and drained
• 2          tablespoons tomato paste
• 3          teaspoons dried oregano, chopped
• 2          teaspoons mild smoked paprika
• 2          teaspoons ground cumin
• 1          teaspoon ground coriander
• 1/2       cup Parmesan cheese, grated
• salt, to taste
• pepper, to taste
• olive oil

Jalapeno Salsa:

• 1          cup cucumber, thinly sliced into long ribbons
• 3/4       cup fresh cilantro leaves, chopped
• 1          red onion, finely sliced
• 1/2       cup pickled jalapenos, finely chopped
• salt, to taste
• pepper, to taste
• olive oil
• lime juice

Avocado Cream:

• 1          avocado, mashed
• 1/2       cup sour cream
• 1          lime, juice and zest only
• salt, to taste
• pepper, to taste

• 8-12     slider buns, halved
• 2-3       cobs sweet corn, cooked and sliced into shards
• 8-12     small bamboo skewers

1. To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.
2. Heat grill or frying pan to medium heat.
3. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.
4. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.
5. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste.
6. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

A Sweet Summer Treat

Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-togethers call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Tartlets.

Made using the best berries nature can provide, these bite-size tartlets feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with Well•Pict’s sweet, juicy strawberries and raspberries, which come fresh in clamshell packaging made from 70% recycled water bottles.

Find more sweet recipes that can bring a smile to your loved ones’ faces at wellpict.com/recipe.

Strawberry Cream Cheese Tartlets

Makes: 24 tartlets (4 ounces each)

• 1/2       cup water
• 2          tablespoons lemon juice
• 3          tablespoons lemon zest
• 2          tablespoons gelatin
• 4          cups Well•Pict Strawberries, sliced, divided
• 1/3       cup honey
• 2          packages (8 ounces each) cream cheese
• 1/2       cup sour cream
• 1          cup ice cubes
• 2          cups graham cracker crumbs
• 1/2       cup melted butter
• 1          cup Well•Pict Strawberries, rinsed, for garnish
• 1          cup Well•Pict Raspberries, rinsed, for garnish

1. In blender, mix water, lemon juice, lemon zest and gelatin until frothy.
2. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes.
3. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries.
4. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Roasted and Ready to Serve

Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time.

While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention.

Find more health resources at usda.gov.

Roasted Potatoes

Recipe courtesy of “A Harvest of Recipes with USDA Foods”
Servings: 6

• 1          pound potatoes, chopped into 1-inch cubes
• 1/2       cup onion, chopped into 1-inch cubes
• 1/2       cup green pepper, chopped into 1-inch cubes
• 1          teaspoon garlic, finely chopped
• 1          teaspoon vegetable oil
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1          tablespoon parsley, finely chopped
• 1/2       teaspoon paprika

1. Preheat oven to 350° F.
2. In medium bowl, mix potatoes, onions, green peppers and garlic.
3. Add vegetable oil, salt, pepper, parsley and paprika. Mix well.
4. Cover bowl and refrigerate 15 minutes.
5. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.

Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Source:  New Zealand Wagyu Beef
Well•Pict Berries

(Family Features) With a lot of parents facing the challenge of keeping housebound kids happy and healthy, this is the perfect time to teach kids the basics of nutrition and eating right.

Consider these simple suggestions from Melanie Marcus, MA, RD, health and nutrition communications manager for Dole Food Company.

• Healthy Snack Time Taste Tests – Sometimes it feels like kids can snack all day long on easy-to-grab crackers, chips or cookies. Next time they reach into the snack pantry, try incorporating a taste test or food critic activity to encourage something different and more nutritious.

• Purposeful Playtime – Many households have a play kitchen or some kind of play food. Use this as an opportunity to act out how to create a healthy kitchen with activities like making salad, setting the table, peeling bananas and washing dishes. This can help young children become more independent, learn what to expect and grow into little helpers at family mealtime.

• Sensory Activity – One idea that can work for school and at home is making a sensory box. Simply place a fruit or two inside a tissue box and have children put their hands inside then try to guess which fruit it is by feeling it.

• Recipes for Fun – If you’re preparing a meal, it could be a good time to teach children of reading age how to review a recipe. Evaluating ingredients to learn how food transforms from raw to cooked or how a dish is created can help kids learn kitchen skills. For example, try this fun, fruity recipe for Kids with Almond Toast.

• Food Groups Focus – Get kids involved in making dinner by setting a rule that each food group must be represented. Give them a warmup activity by asking which food groups are found in family favorites like chicken soup, lasagna or meatloaf. Asking kids to guess which ingredients are used in these dishes and identifying which food group each ingredient belongs to can help them understand dietary balance. Find more at-home tips in the free, downloadable Healthy Eating Toolkit from the nonprofit organization Action for Healthy Kids.

• Reading Time – From food labels to children’s books to cookbooks, there are plenty of reading materials to choose from that reinforce healthy eating habits. Exposing children to fruits and vegetables outside the kitchen is a subtle way to show that nutritious ingredients are part of everyday life.

• Explain the Bathroom Routine – Make sure to wash hands and explain that this is a way of washing away germs to stay healthy. Also explain why brushing teeth is important by reminding children that food can get stuck in teeth and cause cavities.

Find more kid-friendly recipe ideas at dole.com plus nutritional tips, free printables and other healthy fun on Facebook, Pinterest, Twitter and Instagram.

“Kids” with Almond Toast

Total time: 10 minutes
Servings: 4

• 4          slices whole-grain bread
• 6          tablespoons unsalted almond butter
• 2          teaspoons honey (optional)
• 1          DOLE®  Banana, peeled
• 2          Dole Strawberries, trimmed and halved
• 4          chunks (1 1/2 inches) fresh Dole Tropical Gold Pineapple
• 2          Dole Blackberries
• 2          teaspoons toasted flaxseed (optional)

1. Toast bread slices. Spread with almond butter and drizzle with honey, if desired.
2. To make “kids”: Cut eight slices and 32 matchsticks from banana. Arrange one strawberry half and one pineapple chunk on two slices toast; arrange remaining strawberry halves and blackberries on  remaining slices. Place one banana slice “head” at top of each piece of fruit and arrange four banana matchsticks around each “kid” for arms and legs. Sprinkle flaxseed along bottom edges of toast under kids’ feet, if desired.

Photo courtesy of Getty Images (mother and daughter)

Source:  Dole

Valentine’s Day eats and treats

(Family Features) Valentine’s Day naturally brings thoughts of hearts, flowers, sweetness and love. Because it also occurs during American Heart Month, it’s a perfect opportunity to start taking care of your own heart and the hearts of loved ones.

Part of the charm of the day’s celebrations is in giving family and friends flavorful foods to enjoy from chocolates and candies to other sugary treats. However, the festivities don’t have to be completely focused on unhealthy bites in order to make someone feel special.

This year, it can be easy to share in the fun of Valentine’s Day by serving those you love with sweet, seasonal treats. For example, these Frosted Watermelon Cutouts make for ideal snacks for children and adults alike whether it’s an after-school treat or a sweet dessert with just three ingredients, heart-shaped cookie cutters and minimal time spent in the kitchen.

If you’re really looking to impress that special someone, this Watermelon and Chocolate Dessert Board calls for creativity and plenty of tasty morsels like berries, cashews, almonds and dark chocolate. Without any baking or cooking required, simply spread out the ingredients for a platter that’s just as visually appealing as it is appetizing.

Both recipes include the benefits of watermelon, which boasts plenty of vitamin C to boost the immune system’s defenses as a cholesterol-free, fat-free and sodium-free food. Plus, watermelon draws its red color from the powerful antioxidant lycopene (12.7 mg per serving), which may help protect cells from damage, and the healthy treat is American Heart Association Heart-Check Certified with just 80 calories per serving, making it the perfect centerpiece for Valentine’s Day recipes.

Find more Valentine’s Day inspiration and recipes at watermelon.org.

Frosted Watermelon Cutouts

• 1          seedless watermelon, cut into 1/2-3/4-inch thick slices
• 4          brownie bites
• 1          cup frosting (any flavor)

1. Using heart-shaped cookie cutters, cut shapes out of watermelon slices or simply use cut watermelon wedges, if desired. Top heart shapes with brownie bites and add frosting as desired.

Watermelon and Chocolate Dessert Board

Servings: 6-8

• 1/2       medium seedless watermelon, cut into wedges and cubes
• 1          cup fresh raspberries
• 1          cup fresh red cherries
• 1          cup strawberries, trimmed and halved
• 1/4       cup dried cranberries
• 1/3       cup roasted, salted cashews
• 1          cup chocolate covered almonds
• 1          bar dark chocolate, broken into squares
• 1          cup coconut chips
• mint leaves, for garnish

1. On serving board, arrange watermelon in center and surround with raspberries, cherries, strawberries, cranberries, cashews, almonds, chocolate and coconut chips. Scatter mint leaves around board for garnish.

Source:  Watermelon Board