(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

• 1          pound ground pork
• 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
• 1          teaspoon garlic, minced
• 1          teaspoon chipotle chili powder
• 2          teaspoons ancho chili powder
• 1          cup cooked black-eyed peas, drained
• 1          teaspoon salt, plus additional, to taste
• 4          slices Jack cheese

Caramelized Onions:

• 2          tablespoons butter
• 1          large onion, scrubbed with vegetable brush under running water and sliced thin
• 1/2       cup water
• 1/2       teaspoon salt

Charred Green Chili Mayo:

• 1          can (3 ounces) diced green chilies
• 2/3       cup mayonnaise
• 1          clove garlic, crushed
• 1          tablespoon lime juice
• 2          green onions, gently rubbed under cold running water and finely sliced
• 1/4       cup cilantro, gently rubbed under cold running water and chopped

• 4          hamburger buns
• 1          avocado, peeled and sliced
• 1/2       head lettuce, gently rubbed under cold running water

1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

• 2          cups yellow split peas, cooked and drained
• 1/4       cup, plus 2 tablespoons, softened butter, divided
• 1/4       cup cream
• 1/4       teaspoon salt, plus additional, to taste
• 4          pork chops
• pepper, to taste
• 2          tablespoons olive oil
• 1          onion, gently rubbed under cold running water and diced
• 1          can black-eyed peas with juice
• 1/8       cup flour
• 1          cup milk

1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
2. Season pork chops with additional salt and pepper, to taste.
3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

• 1          quart water
• 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
• 4          cloves garlic, peeled, divided
• 1          cup dried black beans, rinsed and soaked overnight
• 1          bay leaf
• 2          tablespoons olive oil
• 2          slices bacon, diced
• 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground cumin
• 1/2       teaspoon black pepper
• 2          tablespoons apple cider vinegar
• 1          tablespoon light brown sugar

1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

• 4          ounces salmon
• 2          tablespoons paprika, divided
• salt, to taste
• pepper, to taste
• 15        ounces chickpeas
• 2          tablespoons olive oil
• 2          ounces Fresh Express Sweet Butter Lettuce
• 1          cup red quinoa, cooked
• 6          ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons Litehouse Homestyle Ranch Dressing

1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

• 10        ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons olive oil, divided
• 2          ounces Fresh Express Baby Spinach
• 1          egg
• 2          bacon strips, halved
• 1          cup quinoa, cooked
• 1/2       avocado, sliced
• 2          tablespoons Litehouse Jalapeno Ranch Dressing

1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

(Family Features) When family and friends come together in celebration of the holiday season, tasty treats are a must-have for the festivities. You can also celebrate the season of giving with a special giveaway at the end of your gathering to show your gratitude to loved ones.

A simple yet delicious treat, Chocolate Bacon Bark is a sweet-and-salty snack with Gwaltney Bacon as the centerpiece of a crowd-pleaser for nearly any celebration. Try pairing with these creative giveaway bags as a personalized memento to offer a unique memory even after the season comes to a close. The bite-sized morsels are also perfect for individual grab bags by the door as guests make their way home following holiday celebrations.

Visit gwaltneyfoods.com for more holiday recipe ideas. 

Chocolate Bacon Bark and Giveaway Bags

Prep time: 10 minutes
Servings: 24

Chocolate Bacon Bark:

• 1          bag (12 ounces) chocolate candy melts
• 1          package (12 ounces) Gwaltney Bacon
• toppings such as pretzels, candies and sprinkles (optional)

Giveaway Bags:

• Scissors
• Card stock or construction paper
• 24 brown paper lunch bags
• Coloring or drawing materials
• Hole puncher
• Ribbon

1. To make Chocolate Bacon Bark: Line baking sheet with parchment paper. In bowl, melt chocolate candy in microwave in 30-second increments; stir every 30 seconds.
2. Pour chocolate into pan and spread evenly.
3. Top with bacon and pretzels, candies and sprinkles, if desired; freeze until hardened (about 12 hours).
4. Break into bite-sized pieces.
5. To make Giveaway Bags: Using scissors, cut one piece of card stock or construction paper to match width of paper bag.
6. Cut length of card stock or construction paper into “V” shape so point comes about 3/4 down bag.
7. Decorate card stock or construction paper with sayings or drawings.
8. Stuff paper bag with Chocolate Bacon Bark.
9. Hold decorated card stock or construction paper to top of paper bag, “V” shape pointed down, and punch two centered holes about 1/2 inch from top and 1/2 inch away from each other.
10. Using scissors, cut one piece of ribbon about 6 inches long.
11. With holes aligned and decorated card stock or construction paper facing out, insert end of ribbon from back side of bag; tie loose enough knot or bow so paper bag doesn’t rip.
12. Repeat process with remaining bags.

Source: Gwaltney

(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

• 5          pounds red potatoes, cubed
• 1          pound bacon, cooked and crumbled
• 1          pound cheddar cheese, cubed
• 16        ounces shredded cheddar cheese
• 1          yellow onion, chopped
• 1          cup mayonnaise
• 8          ounces sour cream
• 1          tablespoon minced chives
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Heat oven to 325° F.
2. In large bowl, combine potatoes and bacon.
3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.

(Family Features) After juggling work, school, extracurricular activities, homework and preparing dinner, getting back into a weeknight routine may feel impossible.

With Smithfield Marinated Fresh Pork in your fridge, you can cut down on meal prep and add quality time back into your day. Perfectly seasoned with ingredients like Applewood Smoked Bacon and Steakhouse seasonings,  just saute or roast and you can have a delicious meal ready in 30 minutes or less any night of the week.

Consider these quick, flavor-filled recipes for Smoked Bacon Pork Alfredo and Arugula Salad with Steakhouse Pork Tenderloin that everyone will enjoy.

Find more time-saving meal ideas at SmithfieldRealFlavorRealFast.com.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

• 1          Smithfield Applewood Smoked Bacon Topped Pork Loin Filet
• 3          tablespoons olive oil, divided
• 1          pound dry penne pasta
• 1          package (8 ounces) sliced fresh mushrooms
• salt, to taste, divided
• 2          jars (15 ounces each) Alfredo sauce
• pepper, to taste
• 1/4       cup finely chopped green onion
• grated Parmesan cheese (optional)

1. Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.
2. Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.
3. Cook pasta according to package directions.
4. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
5. Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste.
6. Sprinkle with green onions and Parmesan cheese, if desired.

Arugula Salad with Steakhouse Pork Tenderloin

Prep time: 15 minutes
Cook time: 6 minutes
Servings: 4

• 1             Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
• 1             sprig fresh rosemary, leaves removed from stem and chopped
• 2             tablespoons olive oil
• 6             cups arugula or fresh spinach, washed
• 1             small sweet onion, thinly sliced
• 1             Fuji or other sweet red apple, cored and thinly sliced into half moons
• salt (optional)
• pepper (optional)
• blue cheese salad dressing

1. Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot. 
2. In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.
3. In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.

Source: Smithfield

If you need an on-the-go breakfast option, wake up your morning with bacon, eggs and a biscuit in these simple, tasty Breakfast Sandwiches.

Find more on-the-go recipe ideas at Culinary.net.

Watch video to see how to make this recipe!

Breakfast Sandwiches

• 1          can (16 ounces) buttermilk biscuits
• 1          package (12 ounces) bacon
• 8          eggs
• 1/4       teaspoon salt
• 1/8       teaspoon pepper
• 1          tablespoon butter
• 1          green bell pepper, chopped
• 1/2       onion, chopped
• 5          slices cheese

1. Heat oven to 350° F.
2. Place biscuits on baking sheet. Bake 12-16 minutes, or until golden brown.
3. Cut bacon slices in half. In skillet, cook bacon until crispy. Drain and set aside.
4. In large bowl, whisk eggs, salt and pepper.
5. In skillet, melt butter. Pour egg mixture into skillet. Add bell pepper and onion. Cook until eggs are thoroughly cooked but still moist, stirring occasionally. Add cheese over egg mixture and mix thoroughly until cheese is melted.
6. Split warm biscuits. Spoon egg mixture over bottom of biscuit. Top mixture with two pieces bacon and add top half of biscuit.

When you need a breakfast to feed a large group, this Biscuit-Sausage Mushroom Casserole is a perfect option. The savory aromas of sausage and bacon are almost sure to have your guests standing in line with a plate and fork in hand.

For more breakfast recipes, visit Culinary.net.

Watch video to see how to make this recipe!

 Biscuit-Sausage Mushroom Casserole

• 1          package (16 ounces) pork sausage
• 1          package (12 ounces) bacon, chopped
• 8          tablespoons butter, divided
• 1/2       cup flour
• 4          cups milk
• 1          package (8 ounces) mushrooms, sliced
• 12        eggs
• 1          can (5 ounces) evaporated milk
• 1/2       teaspoon salt
• nonstick cooking spray
• 1          can (12 ounces) flaky biscuits

1. In pan over medium-high heat, cook pork sausage until thoroughly cooked, stirring frequently. Remove from heat and drain sausage. Set aside.
2. Chop bacon into small pieces. In separate pan over medium-high heat, cook bacon until thoroughly cooked. Remove from heat and drain bacon. Set aside.
3. In saucepan over medium heat, melt 6 tablespoons butter. Add flour; whisk until smooth. Cook on low heat 1 minute, stirring constantly. Gradually stir in milk. Cook until bubbly and thickened. Add sausage, bacon and mushrooms; mix well. Set aside.
4. In large bowl, combine eggs, evaporated milk and salt. Using whisk, beat until blended.
5. In saucepan over medium heat, melt remaining butter. Add egg mixture; cook until firm but moist, stirring occasionally.
6. Heat oven to 350° F.
7. Spray 13-by-9-inch baking dish with nonstick cooking spray.
8. Spoon half the egg mixture into bottom of baking dish. Top with half the gravy mixture. Repeat layers.
9. Separate biscuit dough and cut into quarters. Top sauce with biscuit quarters, points facing up.
10. Bake 20-25 minutes, or until mixture is heated and biscuits are golden brown.

See more videos!

Family-friendly recipes for breakfast, lunch and dinner

(Family Features) Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.

Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.

For more back-to-school recipes, visit Culinary.net.

Freshen Up Family Breakfasts

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Honey Leches French Toast

Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board
Servings: 4

Honey Leches:

• 2          tablespoons blueberry honey
• 1/4       cup evaporated milk
• 1/4       cup light coconut milk
• 3          large eggs
• 1          teaspoon pure vanilla extract
• 1/2       teaspoon ground cinnamon

Berry Garnish:

• 1/2       cup fresh raspberries
• 1/2       cup fresh blueberries
• 1/2       cup fresh strawberries, sliced

Hot Honey:

• 1/2       cup blueberry honey
• 1/2       teaspoon cayenne pepper

Pound Cake:

• 8          small slices premade pound cake
• nonstick cooking spray

1. To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
2. To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
3. To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
4. Heat electric griddle to 375° F.
5. Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
6. Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
7. On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
8. To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.

A Healthy, Happy Midday Meal

Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.

Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.

By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at watermelon.org.

Happy Lunchbox

Recipe courtesy of the National Watermelon Promotion Board

• Watermelon, cut into sticks
• yogurt, for dipping berries

Watermelon Kebabs:

• 18        cubes (1 inch each) seedless watermelon
• 6          cubes smoked turkey breast
• 6          cubes cheddar cheese
• 6          coffee stirrers or beverage straws

1. In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
2. To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.

A Bigger, Bolder Burger

Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.

Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.

Find more back-to-school meal solutions at jarlsberg.com.

Brooklyn Bacon Bonanza Burger

Recipe courtesy of chef George Duran on behalf of Jarlsberg
Servings: 4

• 4          thick chunks Jarlsberg cheese
• 1          tablespoon hot sauce
• 1/4       cup mayonnaise
• 1          pound ground beef
• 1/2       pound ground pork
• 1          onion, finely chopped (about 1 cup)
• 1          cup chopped cooked bacon
• 3          tablespoons sundried tomato paste
• 3          tablespoons breadcrumbs
• kosher salt
• freshly ground black pepper
• nonstick cooking spray
• 4          eggs for frying (optional)
• 4          hamburger buns
• 8          thin slices tomato

1. Place cheese in freezer about 1 hour ahead of time.
2. Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
3. In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
4. Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
5. Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
6. In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs.

Photo courtesy of Getty Images (French toast)

Source:  National Watermelon Promotion Board

3 ways to upgrade your summer sipping routine

(Family Features) Rosé slushies. Spiked seltzers. Boozy ice pops. Has young adults’ quest for the next party gimmick led to soulless substitutes for real, quality wines?

It’s not hard to find wines with well-balanced natural flavors, according to Leslie Sbrocco, author of “The Simple and Savvy Wine Guide.” She recommends looking for wine from different international regions, like Wines of Sicily, which guarantee value and quality, and are made from more than 400 wineries across the island.

Sbrocco also recommends these wines and entertaining tips to make your spread the center of the party for all the right reasons. 

• Bring a balanced red to the barbecue. It’s an art to craft a truly balanced wine that needs nothing more to be enjoyed than a wine opener and an open mind. In fact, Sicilian red wines are crafted to be as lively and bold as the island itself. The icon of Sicilian wine-making and hero red grape, Nero d’Avola, balances elegance with drinkability and can range from royal ruby with aromas of strawberry and sour cherry to a more full-bodied red with sweet spices and cocoa. Whether it’s a ribeye or a spicy rack of ribs, Nero d’Avola can elevate a weeknight summer dinner on the patio to an elegant event.

• Freshen up summer whites. Grillo, Sicily’s most famous indigenous white grape, with an aromatic bouquet and lively citrus notes, is like a pair of fresh linen pants. When paired with delectable bites like bruschetta, ceviche or a well-crafted charcuterie board, Grillo pulls out the salinity and savory notes that come from grapes grown in close proximity to the Mediterranean Sea. The other predominant yet fuller-bodied white wine grape from Sicily is Catarrato. With notes of ripe citrus and herbal flavors, it makes for a delicious counterpart to a seasonal vegetable spread.

• Act like a sommelier. Frappato, Sicily’s cult-favorite answer to pinot noir – served chilled – is an upgrade to the ubiquitous rosé routine. It’s easy to pronounce and even easier to pair with light summer fare like these simple-to-make Open-Faced BLT Sandwiches. With its fruit-forward, lighter style, Frappato is a sommelier’s secret weapon that many people classify as pinot noir’s cool cousin. Pouring this sets the tone for even your most sophisticated set of friends.

For more food and wine pairings, visit winesofsicily.com.

Open-Faced BLT Sandwiches

Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.

Recipe courtesy of Wines of Sicily
Servings: 4

• 6-8       strips bacon
• 1          loaf country bread
• 1          cup arugula leaves
• 1          cup cherry tomatoes, halved
• 1          tablespoon extra-virgin olive oil, plus additional to drizzle
• 1          tablespoon balsamic vinegar
• kosher salt
• ground pepper
• capers

1. Heat oven to 375° F.
2. Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
3. Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
4. Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
5. To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.

Source: Wines of Sicily

Impress guests with your DIY skills this summer

(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.

Watch video to see how to make this recipe!

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:

Classic Ribeye
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.

Omaha-Cut Ribeye
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.

Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.

King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.

Explore more steak cuts for summer celebrations at OmahaSteaks.com.

Smoky Bacon, Chive and Shallot Butter

Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
Servings: 10

• 4          ounces bacon, coarsely chopped
• 2          sticks unsalted butter, divided
• 1          small shallot, minced
• 3          tablespoons chives, finely chopped
• 1          teaspoon apple cider vinegar
• kosher salt, to taste
• freshly ground pepper, to taste

1. In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
2. Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
3. Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
4. Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
5. Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
6. Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.

Source: Omaha Steaks