(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

• 1 tri-tip roast (2-3 pounds)
• salt, to taste
• pepper, to taste

Chimichurri Beet Sauce:

• 1 jar Aunt Nellie’s Diced Pickled Beets, drained
• 1 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon fresh oregano, roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• salt, to taste
• pepper, to taste

1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
3. Heat grill to 350 F and prepare for two-zone grilling.
4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
6. Transfer tri-tip to cutting board and rest 10-15 minutes.
7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.

German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan”
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 4 bratwurst links, sliced crosswise 1/8-inch thick
• 1 can (15 ounces) READ German Potato Salad, drained
• 1 flatbread, approximately 12 inches
• olive oil
• 1 cup shredded gruyere cheese
• fresh chives, chopped, for garnish
• fresh lemon wedges

1. Preheat grill to medium-high heat (about 425 F).
2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
5. Brush bottom of flatbread with olive oil.
6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
8. Garnish with chopped chives and serve with fresh lemon wedges.

Source: 

Seneca Foods

Seneca Foods

(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.

Find more memory-making recipes at EnvyApple.com.

Apple Custard Sponge Trifle

Servings: 8-10

• 6 Envy apples
• 2 tablespoons golden caster sugar
• 1 teaspoon cinnamon
• 1/2 cup, plus 2 tablespoons, water
• 1 tablespoon corn flour
• 1 large plain sponge cake
• 2 cups vanilla bean custard
• 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
• 1/2 cup creamfresh apple slices
• fresh strawberry slices

1. Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
2. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
3. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
4. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of "The Produce Moms" (@theproducemoms)

Balsamic Dressing:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil

Salad:

• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

Brown Butter Apple Pie

Streusel Topping:

• 1/2 cup flour
• 1/4 cup chopped pecans
• 2 tablespoons light brown sugar
• 4 tablespoons butter, cut into 1/2-inch cubes

Filling:

• 4 tablespoons butter
• 2 pounds Envy apples, cut into 1/4-inch slices
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons flour

• 1 deep dish frozen pie shell

1. Preheat oven to 375 F.
2. To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
3. To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
4. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
5. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

• Salted water
• 1 pound macaroni noodles
• 4 tablespoons butter
• 1 Envy apple, peeled and diced
• 4 tablespoons flour
• 2 cups heavy cream
• 2 cups milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Romano cheese, grated
• 1 cup gruyere cheese, grated
• 1 tablespoon kosher salt
• 1 teaspoon Worcestershire

Topping:

• 2 tablespoons butter
• 1 cup panko breadcrumbs

1. Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
2. In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
3. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
4. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
5. Carefully pour mixture into large blender and blend on high until smooth.
6. Pour cheese sauce over noodles and stir.
7. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
8. Heat oven to broil.
9. To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
10. Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.

Source: Envy Apples

(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of "Carlsbad Cravings"
Prep time: 60 minutes

Caramelized Onions:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 large yellow onions, halved, sliced 1/4-inch thick
• 1-2tablespoons water (optional)
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes

Sandwiches:

• 8 large sourdough slices, 1/2-inch thick
• 1/3 cup mayonnaise
• 4 ounces fresh goat cheese, at room temperature
• 8 ounces shredded gruyere cheese, at room temperature
• 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets)
• 2 cups baby arugula
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

1. To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
2. Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
3. Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
4. To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
5. Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
6. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
7. Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of "Joy of Eating"
Prep time: 20 minutes
Cook time: 25 minutes

• 1 can (15 ounces) READ 3-Bean Salad
• 1/2 cup extra-virgin olive oil
• 1/2 medium yellow onion, diced
• 3 peeled garlic cloves, minced
• 2 pinches salt, plus additional to taste, divided
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, plus additional to taste, divided
• 3 small carrots, trimmed, peeled and diced
• 2 celery stalks, trimmed and diced
• 1 medium zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 Parmesan rind (optional)
• 6 cups low-sodium vegetable broth
• 9-10 ounces refrigerated cheese tortellini
• 2 cups baby spinach
• jarred pesto, for serving (optional)

1. Drain and rinse bean salad; set aside.
2. In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
3. Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
4. Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

Source:

Seneca Foods

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.

A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection.

Start by cooking your asparagus on the stove top in 5 cups of water for 5-8 minutes. Then soak it in an ice bath until cooled. Transfer to a mixing bowl to add vegetable oil, salt and pepper for tasty, seasoned veggies.

Now it’s time to work with your puff pastry. Sprinkle some flour on a flat countertop. Roll out the thawed puff pastry to a 16-by-10-inch rectangle. Move to a lined baking sheet and prick with a fork to create a thin, flaky texture. Bake around 12 minutes and cool.

The final steps: mix the cheeses, shallots, egg yolks, nutmeg, salt and pepper. Spread this mixture across the pastry and lay asparagus over the top. Bake 5 more minutes.

For a little extra flavor, add lemon zest over the tart.

This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.

It’s got gooey, melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).

Find more spring recipes and dining ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Asparagus Tart

Servings: 8-10

• 5          cups water
• 1          pound asparagus
• ice water
• 2          teaspoons vegetable oil
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1/4       teaspoon pepper, plus additional, to taste, divided
• flour, for dusting
• 1          sheet frozen puff pastry, thawed
• 1          cup grated fontina cheese
• 1          cup grated gruyere cheese
• 1          tablespoon shallot, minced
• 2          egg yolks
• 3          tablespoons milk
• 1/4       teaspoon nutmeg
• 1          lemon, zest only

1. Heat oven to 400 F.
2. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
3. Drain asparagus and soak in ice water.
4. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
5. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
6. In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
7. Bake 5 minutes, or until cheese has melted.
8. Sprinkle lemon zest over tart and serve.

(Culinary.net) Main dishes can sometimes be a challenge for the average home chef. Whether you’re looking for something healthy and filling for a family of five or just cooking up something mouthwatering for a couple to share, it can seem difficult to manage.

With a million ingredients and a laundry list of directions, making a weeknight dinner can feel like a daunting task. However, this meal can reassure you that sometimes cooking is easy, fun and totally and completely worth it. This is a recipe you can make at a moment’s notice with a handful of ingredients, which you may already have in your pantry.

This Easy Chicken Cordon Bleu is perfect for families, couples and even individuals looking for a scrumptious main course. It’s wholesome, appetizing and covered in cheese and cracker crumbs for a gooey yet crunchy finish. The best part is it’s easy to make.

It features a simple seasoning, lightly seared chicken breast and three toppings. It bakes for just 20-25 minutes and it’s done. It doesn’t get much easier than that. Fresh out of the oven, the first bite is steaming with hearty chicken cooked to perfection and melty cheese dripping onto the pan. This recipe may quickly become a family favorite as kids can fall in love with the mixture of different textures and a main ingredient almost every child likes: chicken.  It’s also fun to make together. Kids can even help sprinkle the cheese and cracker crumbs. Or, if you’re in a rush, an adult can make it in just a few moments. On busy nights, it’s a perfect meal to bring the family together around the table between soccer practice and getting homework done.

For more easy recipes and main dishes that make cooking fun, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Chicken Cordon Bleu

Servings: 4

• 1          tablespoon vegetable oil
• 4          boneless, skinless chicken breasts
• 1          teaspoon pepper
• 2          tablespoons Dijon Mustard
• 4          slices deli ham, folded in half
• 6          ounces Gruyere cheese, shredded
• 20        butter crackers, fine crumbs

1. Heat oven to 475 degrees.
2. Brush baking sheet with oil.
3. Place chicken on baking sheet. Pat dry with paper towel and season with pepper.
4. Brush mustard over chicken. Top with ham and cheese. Sprinkle cracker crumbs over cheese.
5. Bake 20 to 25 minutes.
6. Serve.

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie's Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
• whipped cream (optional)

1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
2. To make crust: In medium bowl, combine flour and walnuts.
3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 tablespoons all-purpose flour
• 8 slices bacon, chopped
• 3 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 cans (15 ounces each) READ German Potato Salad
• 1 cup heavy cream
• 1 cup whole milkchopped parsley or chives (optional)

1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

(Family Features) Summertime officially ushers in grilling season. There's no better way to celebrate the warm weather than at a backyard barbeque. Whether you're entertaining friends or cooking for your family, it's easy to make healthful choices at your next summer soirée.

When planning for an outdoor get-together, try better-for-you alternatives to traditional grilling fare. For example, serve fresh, seasonal grilled vegetables instead of potato chips. Once you've fired up the grill, try veggie burgers as an alternative to meat.
MorningStar Farms Grillers Original Veggie Burgers contain 57 percent less fat than regular ground beef.* So, it's not a burger - it's better!

Get your meatless barbeque started with an Alpine Burger. Or, if you're looking for a burger with a bit of a twist, consider making these Garden Veggie Deluxe Burgers or Spicy Tex-Mex Pita Burgers.

Once you're finished with the main course, grill pineapple and serve it over sherbet for dessert.

These simple substitutions are so delicious, your family and friends are sure to leave your next backyard party satisfied. For more recipes and fun food ideas, visit www.morningstarfarms.com.

*Regular ground beef contains 14g total fat per 64g serving. Grillers Original contain 6g fat per 64g serving.

Alpine Burger

Prep Time: 25 minutes
Time to Table: 25 minutes
Servings: 1

• 3/4 cup sweet onions, sliced
• 1/2 cup fresh mushrooms, sliced
• 1/4 teaspoon bottled minced garlic
• 1 MorningStar Farms Grillers Original Burger
• 1 teaspoon spicy brown mustard or Dijon Mustard
• 1 slice multigrain or whole wheat bread, toasted
• 1/3 cup baby arugula
• 1 tablespoon Gruyere cheese or Swiss cheese, shredded

1. In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
2. Meanwhile, cook veggie burgers according to package directions.
3. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger.
   Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.

Spicy Tex-Mex Pita Burgers

Prep Time: 20 minutes
Time to Table: 20 minutes
Servings: 2

• 2 MorningStar Farms Spicy Black Bean Veggie Burgers
• 1 cup baby romaine lettuce or torn romaine lettuce
• 2 tablespoons reduced-fat mayonnaise
• 4 teaspoons chopped fresh cilantro
• 1/2 medium avocado, pitted, peeled, chopped
• 4 tablespoons tomato salsa
• 1 whole-wheat pita bread round
• 4 tablespoons shredded Cheddar cheese with jalapeño peppers or Monterey Jack cheese with jalapeño peppers
• 10 baked tortilla chips (optional)

1. Cook burgers according to package directions.
2. Meanwhile, in a mixing bowl, toss together lettuce, mayonnaise, and cilantro until lettuce is evenly coated. In another bowl, stir together avocado and salsa.
3. Cut pita bread across middle in half. Fill each half with lettuce mixture. Insert burgers. Add cheese and avocado mixture. Serve with tortilla chips, if desired.

Garden Veggie Deluxe Burgers

Prep Time: 5 minutes
Time to Table: 25 minutes
Servings: 2

• 2 MorningStar Farms Garden Veggie Patties Veggie Burgers
• 2 slices (1 1/2 ounces total) Provolone cheese
• 2 tablespoons reduced-fat mayonnaise or regular mayonnaise
• 1/4 teaspoon curry powder
• 2 whole-wheat hamburger buns, split
• 2 slices tomato
• 2 slices red onion
• 4 rings green or red bell pepper
• Fresh flat-leaf parsley leaves for garnish (optional)

1. Cook burgers according to package directions. Top hot burgers with cheese slices. Let stand until cheese melts, about 1 minute.
2. Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Spread on bun bottoms. Top with burgers, tomato, red onion and bell pepper. Top with parsley leaves, if you like, and bun tops.

Source: Morningstar Farms

(Family Features) Hosting holiday dinners can be stressful, even for the most seasoned home cooks. Between gift giving, cookie baking, home decorating and more, there’s often little time left to think through a festive feast for a hungry crowd of family and friends.

While the main entree and dessert are usually the first courses to be accounted for when planning, seasonal appetizers and sides can set your spread apart. Perfect for intimate gatherings or larger parties, a simple app like Cranberry Walnut and Brie Bites, filled with ingredients like Willow Tree Classic Chicken Salad and creamy Brie cheese, can leave guests anxiously awaiting the rest of the meal.

Round out your menu with must-have sides like potatoes. For example, a traditional French dish like Dauphinoise Potatoes are easy to make and feature a homemade butter and garlic sauce, thinly sliced potatoes and rich Gruyere cheese.

Once the hustle and bustle of the holidays are over, however, one of the last things many hosts want to do is cook another big meal. With an option like Willow Tree Chicken Pies, you can skip the hassle and get a meal on the table quickly.

For more easy hosting ideas and recipes, visit willowtreefarm.com.

Cranberry Walnut and Brie Bites

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 12-16

• 2          packages (17 ounces each) puff pastry
• 1          bag (12 ounces) fresh or frozen cranberries
• 1          cup sugar, plus additional, to taste
• 1          orange or lemon, zest only, cut into strips
• 2          tablespoons water
• salt, to taste
• pepper, to taste
• 1          container (7 1/2 ounces) Willow Tree Classic Chicken Salad
• 4          ounces Brie cheese, cut into 48 pieces
• 1/4       cup finely chopped walnuts
• 2          tablespoons minced fresh sage

1. Heat oven to 375° F.
2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
3. Cut each third into 12 equal squares to make 48 squares.
4. Grease two mini muffin tins; press each puff pastry square into muffin cup.
5. Bake 8-10 minutes; remove from oven and press center of each cup in with end of wooden spoon.
6. While puff pastry is baking, prepare cranberry sauce. Add bag of cranberries into saucepan. In pan over low heat, combine sugar, one strip orange or lemon zest and water; cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 minutes. Increase heat to medium and cook until cranberries burst, about 12 minutes. Reduce heat to low. Add sugar, salt and pepper, to taste; let cool slightly and reserve.
7. Fill center of each puff pastry cup with chicken salad, 1/2 teaspoon cranberry sauce and one piece Brie cheese.
8. Bake 5-7 minutes, until Brie is melted.
9. Top with chopped walnuts and minced sage. Serve warm.

Dauphinoise Potatoes

Prep time: 20 minutes
Cook time: 30-45 minutes
Servings: 1

• 8          ounces potatoes
• 1          tablespoon butter
• 1          large clove garlic
• 1/2       cup heavy cream
• 1          ounce Gruyere cheese, for garnish
• salt
• pepper

1. Heat oven to 350° F.
2. Peel and finely slice potatoes.
3. Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color.
4. Add cream to saucepan and bring to rapid simmer but do not boil.
5. In oven-safe dish, arrange slices of potato in even layers.
6. Pour warm cream over potatoes slowly, allowing to seep between layers without overflowing dish.
7. Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.

Note: Recipe can be multiplied for additional servings.

Photo courtesy of Getty Images (Dauphinoise Potatoes)

Source: Willow Tree

(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.

From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.

To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.

For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.

Bacon French Toast Bake

• 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
• nonstick cooking spray
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Gruyere cheese
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 4 slices Smithfield Bacon, cooked and chopped
• 1/4 cup grated Swiss cheese
• 1/2 cup blackberries
• 1 teaspoon powdered sugar, for dusting

1. Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
2. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
3. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
4. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
5. Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
6. Bake 45-50 minutes, or until golden brown and set.
7. Top with blackberries and dust with powdered sugar before serving.

Sausage and Ciabatta Stuffing

• 1 large loaf ciabatta bread, cut into 1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1 pound Smithfield Fresh Sausage Roll
• 1 cup carrots, diced
• 1 1/2 cups onion, diced
• 2 cups celery, diced
• 2 cups chicken broth
• 1/3 cup olive oil
• 2 tablespoons chopped parsley, plus additional for garnish
• 2 tablespoons chopped rosemary
• salt, to taste
• freshly ground black pepper, to taste

1. Heat oven to 325 F.
2. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
3. In skillet over medium-high heat, melt 1 tablespoon butter.
4. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
5. Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
6. In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
7. Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
8. Garnish with additional parsley before serving.

Tip: Recipe can be made one day before and refrigerated overnight.

Source: Smithfield