recipes

Meal Ideas 07 June 2022

Make Healthy Easy with Grapes

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

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

  • 1 frozen cauliflower pizza crust (11 ounces)
  • 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
  • 2 medium carrots, peeled and trimmed
  • 1 medium fennel bulb, quartered and trimmed
  • 1 medium yellow bell pepper, halved and trimmed
  • 1/2 medium red onion
  • 16 black California grapes, halved
  • 1 cup canned or cooked chickpeas, drained and rinsed, divided
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons pesto
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 ounce fresh goat cheese, crumbled
  1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
  2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
  3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

  • 4 wild sockeye or coho salmon fillets (about 5 ounces each)
  • 3 tablespoons extra-virgin olive oil, divided
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/3 cup dry white wine
  • 1 cup green California grapes
  • 1/4 cup shelled, unsalted pistachios, coarsely chopped
  • 2 tablespoons finely chopped Italian parsley
  • 5 ounces baby spinach
  • 1/4 red onion, thinly sliced
  • 1 tablespoon white wine vinegar
  1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
  2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
  3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
  4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
  5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

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

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt, plus additional, to taste, divided
  • 1/8 teaspoon ground allspice
  • 1 cup Israeli pearl couscous
  • 3/4 teaspoon ground turmeric
  • 1 1/2 cups water
  • 1 can (15 ounces) no-salt-added chickpeas, drained
  • 1 cup red California grapes, halved
  • 2 tablespoons chopped fresh cilantro or parsley
  • freshly ground black pepper, to taste
  • 4 cups lightly packed baby arugula
  • lemon wedges
  1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
  2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

Videos 08 March 2022

Cheesy Baked Cod

(Culinary.net) During the spring months, fish can be a popular food for at-home meals. It’s a perfect nutritious option during Lent, and it’s flaky and delicious for seafood lovers and families of all kinds throughout the year.  

This Cheesy Basil Cod has a light crust and a glistening center, which creates a delicious bite of texture. Serve it with rice and vegetables to complete a better-for-you dinner that’s packed with nutrients as well as flavor.

This recipe, rich with cheese and seafood delight, serves four but is easy to double for a larger crowd. It requires just a few kitchen utensils and bakes for less than 15 minutes for a quick meal that’s easy to clean up.

For more seafood recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Cod

Recipe adapted from Laurenslatest.com
Servings: 4

  • 3          cod fillets (12 ounces each)
  • 1/2       cup mayonnaise
  • 1/2       cup freshly grated Parmigiano Reggiano cheese
  • 1          tablespoon parsley flakes
  • 2          tablespoons basil leaves
  • 2          cloves garlic, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • rice, for serving (optional)
  • steamed vegetables, for serving (optional)
  1. Preheat oven to 450 F.
  2. Line baking sheet with parchment paper. Place fish fillets on baking sheet and set aside.
  3. In small bowl, stir mayonnaise with cheese, parsley, basil, garlic, salt and pepper. Spread evenly over fillets. Bake 10-12 minutes, or until fish starts looking flaky.
  4. Switch oven to broil and brown tops of fish until lightly golden. Remove from oven; cool 3-5 minutes.
  5. Serve with rice and fresh steamed vegetables, if desired.

Source: Culinary.net

Meal Ideas 05 January 2022

Better-for-You Family Favorites for a Healthier Routine

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
  • nonstick cooking spray
  • 16 ounces frozen mixed vegetables, thawed
  • 1 pouch (11 ounces) low-sodium chunk light tuna
  • 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup fat-free half-and-half
  • 1 teaspoon all-purpose, salt-free seasoning blend
  • 3/4 cup crushed low-sodium, whole-grain crackers
  • 1/4 cup shredded or grated Parmesan cheese
  1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
  2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
    Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
  3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

  • 2 cups chopped tomatoes (about 2 medium tomatoes)
  • 1 medium avocado, halved, pitted and diced
  • 1 large ear of corn, husks and silk discarded, kernels removed
  • 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice

Tostadas:

  • nonstick cooking spray
  • 5 corn tortillas (6 inches each)
  • 8 ounces ground skinless turkey breast
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 2 tablespoons water
  1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
  2. Preheat oven to 400 F.
  3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
  4. Bake tortillas 5-6 minutes on each side, or until golden brown.
  5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
  6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
  7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 1 1/2 teaspoons canola or corn oil
  • 1 medium onion, finely minced
  • 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
  • 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups fat-free, low-sodium vegetable broth
  • 1 cup water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 cup fat-free milk
  • 1/4 cup fat-free sour cream (optional)
  • 2 tablespoons chopped chives (optional)
  1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
  2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
  3. Stir in milk. Remove from heat. Ladle soup into bowls.
  4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

Meal Ideas 05 November 2021

Put Fish on the Family Menu

(Family Features) When meals at home get stale and boring, adding some excitement back to family dinners can be as simple as a protein swap. Despite fish being a no-go for picky eaters in some families, there’s a flavorful solution for adding it to the menu in your home.

If you’re hoping to introduce kids (or a picky spouse) to fish for an at-home shakeup, try wrapping it with a flavorful favorite. This Bacon-Wrapped Halibut recipe calls for lightly seasoned fillets wrapped with all-natural bacon served alongside your favorite grains and vegetables – an easy yet tasty way to put seafood on the table.

Sourced from American Humane Certified family farmers that raise animals 100% crate-free with no antibiotics or added hormones, the Coleman Natural bacon in this 20-minute dish contains no artificial ingredients or preservatives so you can feel good about feeding your family better. Plus, with no sugar, it’s paleo-friendly and perfect for those looking to reduce sugar intake.

To find more family-friendly recipes, visit ColemanNatural.com/Recipes.

Watch video to see how to make this recipe!



 

Bacon-Wrapped Halibut

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

  • 4          halibut fillets (6 ounces each), skin removed
  • salt, to taste
  • pepper, to taste
  • 8          slices Coleman Natural Bacon
  • 1          tablespoon canola oil
  • cooked rice or other grain (optional)
  • salad or other vegetable (optional)
  1. Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
  2. In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
  3. Serve fish with rice or salad.

Source: Coleman Natural Foods

Meal Ideas 12 July 2021

Deliver Flavor and Nutrition Despite Busy Schedules

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

  • 1          cup plain Greek yogurt
  • 1/3       cup buttermilk, plus additional (optional)
  • 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
  • 3          tablespoons chopped cilantro
  • 2          tablespoons taco seasoning

Salad:

  • 2          pounds boneless, skinless chicken breasts
  • 2          tablespoons taco seasoning
  • 2          tablespoons olive oil
  • 1          head leaf lettuce, chopped
  • 1          avocado, chopped into bite- sized pieces
  • 1          cup black beans, drained and rinsed
  • 1          cup corn
  • 1          pint grape or cherry tomatoes, chopped
  • 1          cup shredded cheese (Monterey Jack or Mexican)
  • tortilla strips or crushed tortilla chips, for topping
  1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
  2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
  3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

  • 12        eggs, beaten
  • 1/4       cup whole milk, half and half or heavy cream
  • 1/2       teaspoon salt
  • 2          cups shredded cheese, any variety
  • 3          cups assorted cooked vegetables and pre-cooked meats
  • fresh herbs, for garnish (optional)
  1. Preheat oven to 450 F.
  2. Preheat cast-iron pan or oven-safe skillet over medium heat.
  3. In large bowl, mix eggs, milk and salt then add shredded cheese.
  4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
  5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 16        ounces elbow pasta
  • 4          tablespoons butter
  • 3          ounces reduced-fat cream cheese
  • 2          cups whole milk
  • 12        ounces evaporated milk
  • 1/2       cup light sour cream
  • 2          large eggs, beaten
  • 3/4       teaspoon ground mustard
  • pepper, to taste
  • 8          ounces shredded sharp cheddar cheese
  • 8          ounces grated provolone cheese
  1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
  2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
  3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

  • 4          slices French or Italian bread
  • 3          tablespoons prepared pesto
  • 2          large roasted red peppers
  • 4          slices mozzarella cheese
  • 2          tablespoons butter, softened
  1. Preheat skillet or grill pan over medium-low heat.
  2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
  3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
  4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

Holiday 20 October 2020

A Memorable Holiday Menu

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

  • 20        asparagus stalks
  • 10        slices Coleman Natural Hickory Smoked Bacon
  • 2          tablespoons olive oil
  • 1          teaspoon salt
  • 1/2       teaspoon pepper
  1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
  2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
  3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
  • 1/4       cup olive oil
  • 2          tablespoons minced garlic
  • 3          tablespoons fresh chopped thyme
  • 3          tablespoons fresh chopped rosemary
  • 1          teaspoon salt
  • 1 1/2    teaspoons black pepper
  1. Preheat grill to high heat.
  2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
  3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
  4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
  5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
  6. Transfer meat to platter, cover with foil and let rest 10 minutes.
  7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

  • 1          bag (3 pounds) The Little Potato Company Holiday Blend
  • 10        sprigs thyme, removed from stem
  • 6          sprigs parsley, chopped
  • 4          cloves garlic, minced
  • 6          tablespoons extra-virgin olive oil
  • 1          teaspoon kosher salt
  • 1/2       teaspoon pepper
  • sour cream (optional)
  • cooked bacon pieces (optional)
  • green onion slices (optional)
  1. Preheat oven to 400 F.
  2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
  3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
  4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

Breakfast & Brunch 17 August 2020

Eggs are Recommended as a Nutrient-Rich 'First Food'

(Family Features) Eggs are for everyone, including babies and toddlers, according to the 2020 Dietary Guidelines Advisory Committee that released its Scientific Report outlining nutritional recommendations for Americans. For the first time, this committee, comprised of leading doctors and nutrition scientists, included nutritional guidance for younger children.

The committee recommends eggs as a first food for babies and toddlers since they provide eight essential nutrients that can help build a healthy foundation for life at a time when every bite counts.

Eggs provide nutrition for children and moms-to-be, as well. However, the report found most pregnant women and kids need more choline – an essential nutrient critical for brain health – in their diets.

According to research published in the “Journal of the American College of Nutrition,” 92% of pregnant women do not get enough choline in their diets. Choosing foods high in choline, like eggs, can help pregnant women consume enough of this essential nutrient, helping a baby’s brain and spinal cord develop properly. Just two eggs provide more than half of the recommended daily amount of choline.

At only 70 calories, one egg contains 6 grams of high-quality protein and all nine essential amino acids. Eggs are also a source of vitamin B12, biotin (B7), iodine, selenium, high-quality protein, riboflavin (B2) and pantothenic acid (B5). Additionally, eggs contain lutein and zeaxanthin that can help protect your eyes from harmful blue light that comes from electronic devices.

Lots of parents worry about possible food allergies in their little ones. The committee recommends introducing eggs when your baby is ready for first foods, which may help reduce the chances of developing an egg allergy.

In Your Kitchen

Eggs are a nutritional powerhouse that contribute to health and well-being at every age, and there are plenty of ways to enjoy eggs beyond the basic boiled, scrambled or sunny-side-up. In fact, eggs work well in meals all day long. Toss hard-boiled eggs in a salad, top a sweet potato with an egg for lunch or try a spinach and mushroom frittata for dinner.

Baby-friendly Savory Egg Veggie Pancakes pack in nutrients from whatever vegetables you have on hand and offer a savory twist on classic pancakes. You can add extra toppings like avocado or Greek yogurt for a variety of new textures and flavors.

Another simple way to introduce eggs as a first food is a soft and fluffy egg casserole. You can also incorporate veggies for some added nutrition, since eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids like lutein and zeaxanthin.

You can adapt a Veggie Egg Casserole to your child's development and motor skills by cutting small squares or making a simple mash.

Find more kid-friendly recipes and advice about introducing eggs to your youngest family members at EggNutritionCenter.org.

Veggie Egg Casserole

Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4

  •             Nonstick cooking spray
  • 1/2       sweet onion
  • 1          red, yellow or orange bell pepper
  • 1          head broccoli florets
  • 2          teaspoons canola, avocado or olive oil
  • 1          dozen eggs
  • 2          cups low-fat cottage cheese
  • 1          cup shredded cheese
  • 1          teaspoon baking powder
  • 1          tablespoon flour
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
  3. Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
  4. In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.

Savory Egg Veggie Pancakes

Recipe developed by Min Kwon, RD
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 1

  • 1/2        teaspoon oil or butter
  • 1           egg
  • 1           tablespoon milk or breastmilk
  • 3           tablespoons cooked or raw vegetables, chopped or grated
  • 1           tablespoon flour
  • 1           teaspoon ground flaxseeds
  • 1/4        teaspoon herbs or spices, such as cinnamon, curry powder, cumin, oregano, turmeric, etc.
  1. In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
  2. In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
  3. Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.

Source: American Egg Board

Meal Ideas 12 December 2019

Winter Warm-Up

Recipes and Tips Rooted in Goodness

(Family Features) When cold weather hits, it’s natural to seek comfort in a variety of forms: warm blankets, layers of sweaters and delicious, hearty meals. Winter is the perfect season for spending time indoors honing cooking skills to take your culinary creations to the next level.

Opt for Seasonal Produce

While the days of peaches and watermelons may be over, dropping temperatures bring a slew of seasonal produce made for cool-weather cooking. Think winter squash, apples, root vegetables and cauliflower. Try using a seasonal food guide to learn what produce is in season in any state at any time of the year. Cooking with seasonal produce helps ensure your food is in peak form at its most nutritional and flavorful state.

Find more winter recipes at farmtoforksauce.com

Simple Recipes for Shorter Days

With less daylight hours during the winter, many people tend to get sleepy earlier. Quick weeknight dinner recipes are usually ideal, especially when they take only 30 minutes or so to prepare. Easy dishes are perfect for those nights when you want something savory and delicious, but you also want to get into pajamas and onto the nearest couch as soon as possible. Few things are better than a warm bowl full of flavor like this taste-tempting curry recipe bursting with caramelized onion and roasted garlic notes.

Chickpea, Spinach and Coconut Curry

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 6

  • 2          tablespoons olive oil
  • 1          tablespoon ginger, freshly grated
  • 3          cloves garlic, minced
  • 1          large yellow onion, chopped
  • 1          tablespoon turmeric
  • 2          teaspoons kosher salt
  • 1/2       teaspoon crushed red pepper, plus additional, to taste
  • 1          can (29 ounces) chickpeas, drained and rinsed
  • 1          jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce
  • 1          can (15 ounces) light coconut milk
  • 4          cups baby spinach
  • 1/2       cup non-fat plain Greek yogurt, stirred
  • 1/2       cup cilantro, coarsely chopped
  • 2          naan flatbreads, toasted and sliced
  1. In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well.
  2. Spoon mixture into six serving bowls and top each with spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.

The Perks of Passive Cooking

Wintry weekends call for warming meals that bring an extra sensation of coziness through the wafting aroma of slow-cooked dishes. Wintertime is the perfect season to break out your slow cooker or put your stove on low heat and let fragrant dishes such as Savory Harissa-Roasted Chicken and Vegetables simmer slowly and fill your home with enticing smells.

Savory Harissa-Roasted Chicken and Vegetables

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 6

  • 1/3       cup harissa paste, divided
  • 1/3       cup olive oil, divided
  • 1          large red onion, cut into 1/2-inch thick slivers
  • 1          small head cauliflower, cut into small florets
  • 1          jar (24 ounces) FarmToFork Marinara Sauce, divided
  • 1/2       teaspoon ground cumin
  • 3/4       teaspoon kosher salt, divided
  • 3/4       teaspoon ground black pepper, divided
  • 6          bone-in, skin-on chicken thighs (about 2 pounds)
  • 1          pound rainbow carrots, trimmed and peeled
  • 1          lemon, juice only, divided
  • 1/4       cup finely chopped fresh herbs such as dill, mint or cilantro, divided
  • 1 1/2    cups plain Greek yogurt
  1. Heat oven to 425° F. In large bowl, whisk 2 tablespoons harissa and 2 tablespoons oil. Add onions and cauliflower; toss to combine. Spread vegetable mixture in single layer on 17-by-12-inch foil-lined rimmed baking sheet.
  2. In same bowl, whisk remaining harissa, 2 tablespoons oil, 1 cup marinara sauce, cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken; toss with tongs until well coated. Arrange chicken atop vegetables on baking sheet. Bake 50-55 minutes, or until chicken is deep golden brown and internal temperature reaches 165° F.
  3. Use vegetable peeler to create long ribbons of carrots. In bowl, toss carrots with 1 tablespoon lemon juice, 2 tablespoons chopped herbs and remaining oil, salt and pepper. In separate bowl, mix yogurt, remaining lemon juice and remaining herbs.
  4. Serve each chicken thigh with roasted vegetables, dollop of herbed yogurt, carrot mixture and 1/4 cup warmed marinara sauce.

Find Comfort in Your Favorite Foods

Almost nothing beats pasta and sauce on a chilly night. When craving warm and filling meals during winter, a quality, jarred pasta sauce like FarmToFork can add simple goodness to hearty dishes like Gnocchi with Hearty Mushroom Bolognese. Made with sustainably grown, vine-ripened tomatoes and fresh garlic, basil and onions, the sauce brings rich, distinctive flavor to a variety of cool-weather favorites from traditional pasta recipes to soups and oven bakes. During the season of giving, comfort and warmth can also be found in doing good for others, which is why FarmToFork supports Big Green, a national nonprofit organization that partners with low-income schools around the country to bring garden-based learning and food literacy curriculums to children.

Gnocchi with Hearty Mushroom Bolognese

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

  • 1          yellow onion, coarsely chopped
  • 1          carrot, coarsely chopped
  • 2          ribs celery, coarsely chopped
  • 2          cloves garlic
  • 3          tablespoons olive oil
  • 1 1/2    teaspoons kosher salt
  • 1/2       teaspoon ground black pepper
  • 2          pounds button, cremini or portobello mushrooms
  • 1          jar (24 ounces) FarmToFork Marinara Sauce
  • 3          tablespoons butter
  • 1          pound refrigerated or frozen gnocchi
  • 1/2       cup pecorino Romano cheese, grated
  • 1/4       cup Italian parsley, coarsely chopped
  1. In food processor, pulse onions, carrots, celery and garlic until finely chopped. In large pot over medium-high heat, heat olive oil. Add chopped vegetables, salt and pepper. Cook 10 minutes, or until softened, stirring occasionally.
  2. In food processor, pulse mushrooms until coarsely chopped. Add to large pot with vegetables. Cook 10-12 minutes, or until most liquid is evaporated, stirring occasionally. Stir in marinara sauce and butter.
  3. Cook gnocchi according to package directions; drain. Add to sauce mixture; mix gently. Sprinkle with cheese and parsley.

Source:  FarmToFork

Tips 08 November 2019

5 Tips to Encourage Picky Eaters

(Culinary.net) Feeding an entire family can be difficult enough on its own with busy evenings full of hustle and bustle. One additional factor that can cause even more headaches is dealing with a picky eater, especially a child whose preferred menu ranges from hot dogs to candy.

If you’re looking to widen the palate of your picky eater (or eaters), consider these tips to start down a path toward a more expansive slate of family meals.

Start Slow
Loading up your little ones’ plates with steamed veggies and sauteed fish may be a surefire way to send them to the pantry for a less nutritious snack. Instead, try combining personal favorites with small portions of foods you’d like to introduce, such as chicken nuggets alongside green beans or topping pizza with black olives.

Don’t Force It
While it can be frustrating to constantly hear “no” to fruits and veggies, forcing them upon children may turn them away for good. In addition, a struggle over eating certain foods may create a constant sense of frustration around mealtime, which may only decrease a child’s desire to expand his or her horizons.

Create a Fun Experience
Remember not every meal has to include something new. On occasion, mix up mealtime by serving your children’s favorites, even if it’s as simple as a hamburger or as creative as breakfast for dinner.

Bring Your Sidekicks to the Store
Introducing your children to the place your family’s food comes from may help them feel more comfortable with new flavors. Plus, by letting them in on the shopping process, you can have some help choosing foods they’re more likely to be willing to try.  

Let Children Help Cook
Much like choosing their own ingredients increases the likelihood they’ll try something new, perhaps becoming part of the cooking process can help children see how a meal comes together. It doesn’t have to be a gourmet experience – simply seasoning roasted asparagus with salt and olive oil, for example, can introduce your up-and-coming chefs to the kitchen while helping make the cooking (and eating) process a fun adventure.

For more food tips and kid-friendly recipes, visit Culinary.net.

 

Photo courtesy of Getty Images

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

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