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

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

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

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

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

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

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

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

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

Chilled Lobster with Orange and Basil Vinaigrette

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

Dressing:

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

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

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

Traditional Lobster Rolls

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

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

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

Source: Maine Lobster Marketing Collaborative

(Family Features) 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

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

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

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

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

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

Find more summer meal solutions at NewmansOwn.com.

Mediterranean Orzo Salad

Servings: 4

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

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

Summer Shrimp and Squash Kebabs

Servings: 4 (2 skewers per serving)

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

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

Source: Newman’s Own

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Watch video to see how to make this recipe!

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops

• 1/2       cup coconut cream
• 3/4       cup mashed and cooked sweetpotato
• 3/4       cup diced pineapple
• 2          tablespoons honey
• 1          tablespoon lime juice
• coconut flakes (optional)

1. In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.
2. Place in freezer 3-4 hours. Top with coconut flakes, if desired.

Source: North Carolina Sweetpotato Commission

(Family Features) Power up for summer adventures by shaking up your snacking routine with homemade recipes inspired by childhood favorites.

Tasty and versatile, California walnuts are easy to swap into your favorite snack recipes and work hard to keep you energized and full. Kick off summer with some irresistible plant-forward Walnut Chorizo Pizza Bites and Strawberry Walnut Hand Pies for delicious summer snacks loaded with the nutrition benefits of walnuts.

Visit walnuts.org/snacking for more snack recipes.

Strawberry Walnut Hand Pies

Dough:

• 1/4 cup California walnuts
• 1 1/4 cups all-purpose flour
• 1 teaspoon cane sugar
• 1/4 teaspoon salt
• 7 tablespoons cold unsalted butter, cubed
• 4-5 tablespoons ice cold water
• 1 egg, beaten

Strawberry Walnut Filling:

• 1 cup strawberries, tops removed, halved
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons cane sugar
• 1/3 cup finely chopped California walnuts

Frosting:

• 1/2 cup powdered sugar
• 2 tablespoons 2% milk
• 1/2 teaspoon beetroot powder
• 2 tablespoons finely chopped California walnuts

1. To make dough: In food processor, pulse walnuts until fine and evenly ground. Add flour, sugar and salt to ground walnuts; pulse to combine. Add cubed butter; pulse until butter is in small pieces. Add cold water 1 tablespoon at a time, pulsing while adding, until dough starts sticking together.
2. Transfer dough to clean surface; shape into two 4-inch discs. Wrap with plastic wrap and refrigerate 1 hour.
3. To make filling: In food processor, pulse strawberries and lemon juice until slightly chunky.
4. Transfer to saucepan and gradually whisk in cornstarch until dissolved. Stir in sugar.
5. Heat over low heat until sugar dissolves, about 3 minutes. Turn heat off and stir in chopped walnuts. Transfer mixture to small bowl; refrigerate.
6. To assemble hand pies: Remove one dough disc from refrigerator. Lightly flour work surface and rolling pin. Roll out dough into large rectangle. Slice dough into six 4-by-2-inch rectangles. Place on parchment paper-lined baking sheet.
7. In bowl, mix water and egg. Brush perimeter of dough rectangles with egg wash. Place 1 tablespoon filling on center of dough.
8. Roll out second dough disc, creating six rectangles of dough. Place on top of jam and crimp edges with fork to seal. Freeze hand pies 20 minutes.
9. Preheat oven to 375 F.
10. Trim uneven edges of dough with sharp knife and brush tops and sides with egg wash.
11. Bake 20-24 minutes until golden brown around edges. Cool at room temperature 5 minutes on baking sheet then transfer to wire cooling rack until completely cooled.
12. To make frosting: In bowl, whisk sugar, milk and beetroot powder until thick but smooth. Drizzle frosting over hand pies and top with chopped walnuts. Cool 15 minutes, or until frosting is set.

Walnut Chorizo Pizza Bites

Walnut Chorizo:

• 1 1/2 cups California walnuts
• 1 cup pinto beans, drained and rinsed
• 2 tablespoons lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Pizza Bites:

• 3 tablespoons olive oil
• 1 cup sliced sweet onion
• 5 mini bagels
• 1 large zucchini, sliced 1/2 inch (10 slices)
• 1 cup marinara sauce
• 1 cup walnut chorizo
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped basil

1. To make walnut chorizo: In food processor, pulse walnuts until finely crumbled. Transfer to mixing bowl.
2. In food processor, pulse pinto beans, lime juice, paprika, oregano, cumin, chipotle powder, salt and garlic powder until mixture resembles ground meat. Stir bean mixture with walnut pieces.
3. In medium skillet over medium heat, heat olive oil. Add walnut chorizo and cook 5-7 minutes until lightly browned, using spatula to break into crumbles.
4. To make pizza bites: In pan over medium heat, heat olive oil and add onion. Cook, stirring occasionally, 15-20 minutes until onion is soft and golden brown.
5. Preheat oven to 375 F. Line two baking sheets with parchment paper. Halve bagels and place on baking sheet. Place zucchini slices on second baking sheet.
6. Top each bagel and zucchini slice with 1 tablespoon marinara; spread with back of spoon. Add 1 tablespoon walnut chorizo crumbles to each bagel and zucchini slice. Sprinkle with caramelized onion and goat cheese.
7. Bake 10 minutes.
8. Cool 5 minutes on baking sheets. Top with basil.

Source: California Walnut Board

(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.

Steak enthusiasts and burger lovers alike can show off their summer cooking skills with these recipes for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries and Fried Lobster Po Boy Cheeseburgers from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries while savory lobster is combined with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.

Find more summer favorites at OmahaSteaks.com/Summer.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons minced pimentos
• 1 tablespoon Dijon mustard
• 1 tablespoon minced bread and butter pickles
• 1 pepperoncino, seeded and minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 3 dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 large egg
• 1 tablespoon water
• 2 dashes hot sauce
• 1/4 cup potato chips, finely blended in food processor
• 1/3 cup panko breadcrumbs
• 1 tablespoon minced flat leaf Italian parsley
• 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each)

Cheeseburgers:

• 1 pound Omaha Steaks Premium Ground Beef
• salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, at room temperature
• 2 brioche buns
• 2 slices yellow cheddar cheese
• 3 leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.

Grilled Shrimp Tostadas with Guacamole and Pico de Gallo

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

Pico de Gallo:

• 3/4 cup Roma tomatoes, diced into 1/4-inch pieces
• 3 tablespoons white onion, diced into 1/4-inch pieces
• 1 tablespoon fresh cilantro, chopped fine
• 1 teaspoon jalapeno, minced fine, with seeds
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt

Guacamole:

• 2 medium avocados, peeled, seeded and chopped into 1/2-inch pieces
• 1 tablespoon fresh lime juice
• 1/4 cup pico de gallo
• 1 tablespoon fresh garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon jalapeno, minced
• 1/2 teaspoon sea salt

Shrimp Tostadas:

• 12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup canned refried pinto beans or refried black beans
• 4 tostada flats
• 1 cup shredded romaine lettuce
• 1 cup guacamole
• 1 cup pico de gallo
• 2 tablespoons shredded Cotija cheese
• 4 cilantro sprigs
• 4 lime wedges

1. To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
2. To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
3. To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
5. Heat refried beans and spread 2 tablespoons beans on each tostada flat.
6. Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
7. Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.

Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 2

Southwest Steak Rub:

• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Parmesan-Herb Fries:

• 1 package (16 ounces) Omaha Steaks Steakhouse Fries
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1 tablespoon fresh Italian parsley, minced

New York Strip Steaks:

• 2 Omaha Steaks Butcher's Cut New York Strips
• Southwest steak rub
• 1/4 cup grapeseed oil
• 2 ounces unsalted butter, cold

Peppercorn Cream Sauce:

• 1/2 cup brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons peppercorn medley, coarsely cracked
• salt, to taste
• pepper, to taste

1. To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
2. To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
3. In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
4. Remove fries from oven and toss with Parmesan herbs.
5. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
6. In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
7. Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
8. To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
9. Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
10. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.

Source: Omaha Steaks

(Culinary.net) When it’s beyond hot outside and the kids are begging for a delicious afternoon snack, sometimes it’s difficult to know where to turn. The pantry is full and the refrigerator is stocked, yet nothing sounds appetizing when it’s scorching outside.

Combining three simple ingredients you probably already have in your kitchen can save the day and provide a refreshing and scrumptious snack.

Try this 3-Ingredients Strawberry Ice Cream on warm days ahead. It’s chilled to perfection with fresh strawberries and fluffy whipping cream to create a creamy texture perfect for the kiddos.

Start by pureeing 1 pound of fresh strawberries. Add 1 pint of whipping cream and sweetened condensed milk to a mixing bowl then beat until stiff peaks form.

Fold the strawberry puree in with the whipping cream mixture. Pour into a loaf pan and freeze for 5 hours.

Before serving, let ice cream soften for 5-10 minutes.

It’s delicious, rich and has sweet strawberry flavor that can help satisfy nearly any sweet tooth. It’s a wonderful treat after long summer days spent playing outside, splashing in the pool or just relaxing, soaking up the sun.

Find more summer dessert recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

3-Ingredient Strawberry Ice Cream

Servings: 4-6

• 1          pound fresh strawberries, stems removed
• 1          pint heavy whipping cream
• 1          can (14 ounces) sweetened condensed milk

1. In blender, puree strawberries.
2. In bowl of stand mixer, beat whipping cream and sweetened condensed milk until stiff peaks form. Fold in strawberry puree. Pour into loaf pan. Freeze 5 hours.
3. Before serving, let ice cream soften 5-10 minutes.

(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.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

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.

Sometimes food can be presented so beautifully, it’s hard to take that first bite. However, once you dig your spoon into the bowl, there is no going back.

Imagine a bite that is chilled, sweet and creamy all at the same time. It’s luscious, fruity and absolutely divine. It’s a summertime ice cream recipe you’ll cherish and make again and again throughout the season.

This delicious Very Berry and Creamy Coconut Ice Cream was created with summertime relaxation in mind. It’s melt-in-your-mouth delicious, especially when it’s made with fresh ingredients right at home for a perfect addition to nearly any poolside event.

This ice cream features the rich tartness of frozen fruit and a sweet creaminess from the coconut milk. The two flavors of ice cream create a unique combination that’s out-of-this-world delicious.

To make the Berry Ice Cream, blend 2 pounds of frozen berries, sweetened condensed milk, honey and salt until smooth then freeze for four hours.

To make the Coconut Ice Cream, beat 2 cups of whipping cream in a mixer until stiff peaks form. In a bowl, combine sweetened condensed milk, coconut milk, salt and 1 cup of the whipped cream. Whisk then add remaining whipped cream and whisk until combined. Place in a dish and freeze for four hours.

Once properly chilled, both ice creams are ready to scoop and serve. Garnish with mint leaves for an extra pop of color, if desired.

Enjoy a delightful treat with your loved ones as you make memories that will last a lifetime. Out in the heat or indoors cooling off, it’s a spoonful of summertime that’s hard to skip.

Find more sweet treats for summer at Culinary.net.

Watch video to see how to make this recipe!

Very Berry and Creamy Coconut Ice Cream

Yield: 11 cups

Berry Ice Cream:

• 2          pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries)
• 1/2       cup sweetened condensed milk
• 1          tablespoon honey
• 1/2       teaspoon salt

Coconut Ice Cream:

• 2          cups heavy whipping cream
• 1/2       cup sweetened condensed milk
• 1/2       cup coconut milk
• 1/2       teaspoon salt
• mint leaves, for garnish (optional)

1. To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.
2. Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
3. To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.
4. In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.
5. Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
6. Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush. 

Find more desserts at Culinary.net.

Watch video to see how to make this recipe!

Cool Lemon Lush

•             Nonstick cooking spray
• 2          cups flour
• 1          cup butter, softened
• 2          packages (8 ounces each) cream cheese
• 1          cup sugar
• 1          lemon, juice only
• 2          instant lemon pudding mix packages (3 ounces each)
• 4          cups milk
• 1          container (12 ounces) frozen whipped topping, thawed
• chopped pecans

1. Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
2. In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
3. In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
4. Pour mixture over cooled crust. Set aside.
5. In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.