Dairy-inspired, plant-based dishes to serve from morning to night

(Family Features) From cereal and milk to yogurt and fruit to broccoli and cheese, combining dairy with plant-based foods creates a superfood power couple that can help ensure you and your family are getting the nutrients you need any time of day.

With the rise in popularity of plant-based diets, dairy can help optimize nutrient absorption from plant foods and provide additional nutrients like high-quality protein, calcium, vitamin D and vitamin B12. You can create delicious meals with the nutrition you need while enjoying the best of plants and dairy.

Combining dairy and plant-based foods can be easier with these dairy-powered recipes from Milk Means More. They are ideal for creating a nutritious and delicious plan for every meal throughout the day. Start with a Blueberry Apple Crisp Smoothie Bowl in the morning then build out your lunch or dinner plans around an appetizer like this traditional Middle Eastern Labneh Spread with grilled pita bread and assorted veggies. For the main course, try Lentil Tacos with Tangy Guacamole and a classic Moroccan staple, Creamy Couscous with Broccoli, Tomatoes and Cheese, on the side.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Creamy Couscous with Broccoli, Tomatoes and Cheese

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

• 1/2       cup chopped onion
• 2          tablespoons butter
• 3          cups broccoli florets
• 1          teaspoon minced garlic
• 1/2       teaspoon pepper
• 3          cups fat-free, 2% or whole milk
• 1 1/2    cups plain couscous (wheat pasta)
• 1          cup finely shredded Parmesan cheese
• 1          cup (4 ounces) shredded cheddar cheese
• 1 1/2    cups seeded and chopped tomatoes
• 2          tablespoons slivered fresh basil leaves

1. In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
2. Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
3. Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.

Lentil Tacos with Tangy Guacamole

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6

Tangy Guacamole:

• 1          medium ripe avocado, pitted, peeled and chopped
• 1          tablespoon orange, lime or lemon juice
• 1/4       teaspoon hot pepper sauce
• 1          clove garlic, minced
• 1/2       cup plain, fat-free Greek yogurt

Lentil Tacos:

• 2 1/3    cups water
• 1          cup dry brown lentils, rinsed and drained
• 1/2       cup finely chopped onion
• 2          teaspoons chili powder
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1 1/2    cups seeded and chopped tomatoes, divided
• 1 1/4    cups (5 ounces) shredded cheddar cheese, divided
• 12        yellow corn taco shells

1. To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic.  Stir in yogurt. Cover and refrigerate until serving time.
2. To make Lentil Tacos: Heat oven to 400 F.
3. In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
4. Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
5. Stir guacamole. Serve with warm tacos.

Labneh Spread

Recipe courtesy of Jenn Fillenworth, MS, RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6

• 12        ounces whole milk Greek yogurt
• 1/8       teaspoon salt
• 1/2       teaspoon fresh lemon juice
• 2          tablespoons olive oil
• 1          pinch sea salt, for garnish
• fresh herbs, for garnish
• pita bread, grilled
• assorted seasonal vegetables

1. In bowl, mix Greek yogurt, salt and lemon juice.
2. Transfer mixture to fine mesh strainer lined with cheesecloth.
3. Wrap mixture in cheesecloth and strain over bowl in refrigerator 24-48 hours. Strain longer to make thicker.
4. Once thickened as desired, remove from cheesecloth and top spread with olive oil, sea salt and fresh herbs.
5. Serve with grilled pita bread and assorted seasonal vegetables.

Blueberry Apple Crisp Smoothie Bowl

Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1

• 1          cup frozen blueberries
• 2          cups apples, roughly chopped, reserving 2 tablespoons for topping
• 1          teaspoon cinnamon
• 1/2       cup plain, non-fat Greek yogurt
• 1          cup spinach
• pure maple syrup, to taste
• ice cubes (optional)

Toppings:

• 2          tablespoons oats
• 1          teaspoon pure maple syrup
• 1          tablespoon pecans, chopped
• 2          tablespoons reserved chopped apple
• fresh blueberries

1. In blender, blend blueberries, apples, cinnamon, yogurt and spinach until smooth. Taste and add maple syrup, to taste. If thicker mixture is desired, add ice cubes.
2. Pour into bowl. Mix oats with maple syrup. Top smoothie mixture with oats, pecans, apples and blueberries.

Source: United Dairy Industry of Michigan

(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.

To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen. 

For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime. 

Visit Sabra.com to discover the many ways that hummus can be more than a dip.

Vegetarian Spicy Noodles

Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2

Sauce:

• 4          tablespoons soy sauce
• 2          tablespoons sugar
• 1/2       cup water
• 6          tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish

• 4          quarts water
• 3          ounces dry angel hair pasta
• 1          tablespoon minced fresh garlic
• 2          cups thinly sliced bell pepper
• 1          cup thinly sliced cherry tomatoes
• 1          tablespoon thinly sliced Thai basil, divided
• 1          tablespoon sliced scallions, divided

1. To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
2. To make noodles: Bring water to boil.
3. Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
4. Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
5. Place noodles in bowls and top with hummus and remaining basil and scallions.

Chipotle Hummus and Mushroom Tacos

Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2

Chipotle Hummus:

• 6          tablespoons Sabra Classic Hummus
• 1/2       teaspoon ground chipotle, dried

Slaw:

• 1/4       cup finely shredded purple cabbage
• 1/2       teaspoon chopped fresh cilantro
• 1/4       teaspoon lime juice
• 1/8       teaspoon salt

Mushrooms:

• 1/2       tablespoon olive oil
• 8          ounces sliced mushrooms (brown or white)
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 4          small tortillas (corn or flour)
• 1/2       ounce feta cheese (optional)

1. To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
2. To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
3. To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
4. Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
5. Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.

Source: Sabra

Bruschetta Chicken Bake

Recipe courtesy of Stove Top Stuffing
Prep time: 10 minutes
Total time: 40 minutes
Servings: 6

• 1          can (14 1/2 ounces) diced tomatoes, undrained
• 1          package (6 ounces) Stove Top Stuffing Mix for Chicken
• 1/2       cup water
• 2          cloves garlic, minced
• 1 1/2    pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1          teaspoon dried basil leaves
• 1          cup shredded low-moisture part-skim mozzarella cheese

1. Heat oven to 400° F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13-by-9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 30 minutes, or until chicken is cooked through.

Substitute: Prepare as directed, omitting the garlic and using Stove Top Stuffing Mix Italian Style with Roasted Garlic.

Nutritional information per serving (recipe only): 310 calories; 7 g total fat; 3 g saturated fat; 80 mg cholesterol; 710 mg sodium; 25 g carbohydrates; 2 g dietary fiber; 4 g sugars; 33 g protein; vitamin A 10% DV; vitamin C 15% DV; calcium 20% DV; iron 15% DV.

(Family Features) From backyard barbecues and family picnics to a bright addition to seasonal recipes, sweet cherries not only provide a boost of flavor but also pack a punch when it comes to nutrition, helping keep you and your family healthy during busy summer months.

Cherries can help reduce inflammation and lower blood pressure as well as relieve stress and gout, and can improve sleep quality.

The perfect time to take advantage of the goodness of Northwest-grown sweet cherries is through August. Eat fresh cherries straight out of hand as a snack, bake them into a pie or pair with ice cream for a sweet summertime treat.

The rich fruitiness of sweet cherries helps blunt the sharp edge of dried fruit in a quick and easy Cherry Sauce recipe. Low in sugar and versatile, this sauce can be used as a base ingredient for cocktails, a glaze for meats, a spread for sandwiches, a topping for yogurt and more. Add some ginger or orange peel to complement your menu and you may have a new, nutritious summer favorite. Or, for a sweet, simple snack, use cherries to make an appetizer like Cherry Bruschetta.

Find more recipes and ways to use cherries at nwcherries.com.

Cherry Sauce

Servings: 16

• 3/4       cup water
• 3/4       cup maple syrup
• 4          cups fresh Northwest-grown sweet cherries
• 4          cups dried cranberries
• 4          peels (2 inches each) fresh ginger (optional)
• 3          tablespoons citrus zest (optional)
• black pepper (optional)
• fresh herbs (optional)
• raspberries (optional)

1. In medium saucepot, add water, syrup and sweet cherries. Bring to simmer, stirring occasionally and more frequently as sauce begins to form.
2. Add cranberries; continue stirring. Once reduced, remove from heat and add fresh ginger, citrus zest, black pepper, fresh herbs and raspberries, if desired.
3. Cool 30 minutes-1 hour before transferring to wider, shallow pan for speed cooling.
4. Once cooled, store refrigerated in airtight container up to 2 weeks.

Cherry Bruschetta

Servings: 6

• 18        slices (1/2-inch thick) small baguette-style bread
• 1          tablespoon olive oil, divided
• 1 1/2    cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4       cup chopped cilantro
• 1/4       cup diced yellow sweet pepper
• 2          tablespoons finely chopped green onions
• 2          tablespoons lime juice
• 1          teaspoon grated lime peel
• 1/2       teaspoon garlic salt
• 1/4       teaspoon ground black pepper
• 2          ounces fresh mozzarella cheese
• 1          tablespoon thinly sliced fresh basil

1. Heat oven to 350° F.
2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes.
3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
4. Top each baguette with thin slice cheese, 1 tablespoon cherry mixture and sprinkle of basil. Serve warm or cold.

Photo courtesy of Getty Images (Cherry Sauce)
Photo courtesy of Northwest Cherry Growers (Cherry Bruschetta)

Source: Northwest Cherry Growers

(Family Features) Burgers and brats have earned a spot in the backyard barbecue hall of fame, no doubt, but if you’re looking for a different type of barbecue, add some finesse to your menu with flatbreads.

Set up a DIY bar. Let guests flex their creative culinary muscles and curb their cravings with a selection of toppings. Offer a variety of proteins, plenty of veggies, fresh or dry herbs, seasonings and a selection of cheeses so everyone can make a personal masterpiece. Ingredients can quickly dry out on the grill, so be sure to include dressings like pesto, hummus or herb-infused olive oil.

Re-imagine favorites off the grill. A sizzling steak sprinkled with blue cheese is a classic barbecue choice, but try serving it on grilled flatbread for a new menu option that is sure to delight. To make a Steak and Blue Cheese Flatbread, grill a flatbread for a few minutes and top with hummus and flank steak to add a bright flavor and mouthwatering texture to your dish. An option like Sabra Hummus is available in more than a dozen flavors to complement your favorite dishes.

Incorporate non-traditional ideas. While many backyard cookouts feature meat, veggies like corn, asparagus and mushrooms can add big flavors for those with different dietary restrictions. Choose your desired produce and grill until tender then add light seasoning for a fresh take on summer grilling with a dish such as this Vegan Garden Flatbread.

Look for more recipes to serve this summer at Sabra.com/flatbread.

Steak and Blue Cheese Flatbread

Yield: 1 flatbread

• 1          flatbread, any variety
• 3          tablespoons Sabra Classic Hummus
• 1/2       cup fresh arugula, rinsed and dried
• 4          ounces thinly sliced, cooked flank steak
• 1/4       cup crumbled blue cheese
• thinly sliced red onion (optional)
• salt, to taste
• pepper, to taste

1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
2. Spread hummus onto flatbread. Layer arugula (reserving 3-4 leaves to garnish), steak and crumbled blue cheese. Top with onion, if desired.
3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 2 minutes).
4. Add salt and pepper, to taste, before serving.

Vegan Garden Flatbread

Yield: 1 flatbread

• 1          flatbread, any variety
• 2          tablespoons basil pesto (prepared or homemade)
• 2          tablespoons Sabra Classic Hummus
• 3-4       white button mushrooms
• 2          tablespoons corn (fresh or frozen)
• 3          spears asparagus, cooked until just tender
• 1/4       cup vegan mozzarella cheese, shredded
• olive oil
• red pepper flakes (optional)
• salt, to taste
• pepper, to taste

1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
2. Spread pesto, followed by hummus, over flatbread then layer mushrooms, corn and asparagus. Top with shredded mozzarella cheese.
3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes).
4. Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.

Source: Sabra

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

• 6 ounces dry whole grain penne or rotini pasta
• 1 cup cooked chicken breast meat, cut into bite-size pieces
• 1 cup grape tomatoes, quartered
• 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
• 1/4 cup Pompeian Extra Virgin Olive Oil
• 4 medium garlic cloves, minced
• 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
• 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
• 1/8 to 1/4 teaspoon crushed red pepper, optional
• Salt and pepper to taste
• 2 ounces feta cheese, crumbled (1/2 cup)

1. Cook pasta according to package directions.
2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

• 2 tablespoons Pompeian Extra Light Tasting Olive Oil
• 1/4 cup finely chopped red onion
• 1 cup diced fresh or frozen, thawed mango
• 2 tablespoons sugar
• 2 tablespoons Pompeian Red Wine Vinegar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon grated ginger

Couscous Cakes:

• 1 1/3 cups water
• 2/3 cup original couscous
• 2 tablespoons grated lemon zest
• 1/2 cup chopped cilantro leaves
• 2 large egg whites
• 2 tablespoons all purpose flour
• 1/4 cup Pompeian Classic Mediterranean Olive Oil
• 1/2 teaspoon salt

1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
   Drain on paper towels. Repeat with remaining oil and couscous mixture.
4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

• 12 ounces Italian bread, cut in half lengthwise

Dressing:

• 1/3 cup Pompeian Extra Virgin Olive Oil
• 2 tablespoons Pompeian Red Wine Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
• 2 medium garlic cloves, minced
• Salt and pepper to taste
• 1/8 teaspoon dried pepper flakes, optional
• 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

• 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
• 1 large tomato, thinly sliced
• 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)

1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

1. Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

2. Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color.  Now that’s the perfect appetizer for Easter brunch.

3. Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd. 

4. Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

5. Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

6. French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.

Source: McCormick

(Family Features) Whether you’re prepping for an extravagant party or an impromptu get-together, being prepared with cupboard staples and entertaining tricks can help you take your gathering to the next level.

Make menu planning a breeze and put a unique twist on your party from start to finish with these great ideas from the experts at Dare Foods:

Snacks with flair. Use geometric cookie-cutters to bring thoughtful detail to essential hors d'oeuvres like crackers, cheese and melon slices.

Vivid votive. Fill mason jars with water and add slices of lemon or lime along with sprigs of rosemary. Float a tea light on top and place around the yard or on tables for a beautiful way to decorate your outdoor space.

Sparkler sendoff. Light up the night with festive sparklers for endless entertainment. Place them in a decorative pail and sit back as guests enjoy the photo opp.

When it comes to bite-size snacks, crackers are one pantry basic you can dress up or down for a wide range of party-worthy treats in minutes. For example, garden-fresh fixings atop crisp crackers make for light canapes that celebrate the best of summer flavors. Just start with one of Dare’s mouthwatering crackers, loaded with crunch and packed with flavor, and pile on the goodness.

If you’re looking for an elegant appetizer to wow dinner guests, a robust, crisp cracker makes the perfect base for a sweet corn salad and luxurious scallops. Or, for a delicious sweet treat, use Dare’s sweet potato cracker to lend a unique twist to a classic s’mores recipe.

Find more creative cracker recipes for your next event at darefoods.com.

Sauteed Corn, Feta, Cherry Tomato and Scallop Crackers

Prep time: 15 minutes
Servings: 10

• 2       ears corn
• 2       teaspoons vegetable oil
• salt
• 10     large scallops
• 1/4    cup crumbled feta cheese
• 10     cherry tomatoes, quartered 
• 2       tablespoons finely sliced basil
• pepper
• 10     Brenton Vinta crackers

1. Slice corn off of cob.
2. Heat vegetable oil in pan until hot, saute corn until golden brown, 3-5 minutes. Set aside to cool.
3. In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
4. Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
5. To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.

Marshmallow, Chocolate, Sweet Potato Crackers

Prep time: 10 minutes
Servings: 10

• 10     large marshmallows
• 20     Breton sweet potato and ancient grain crackers
• 1/4    cup chocolate chips, divided

1. Heat broiler to low (set rack in top two-thirds of oven if low-heat setting is unavailable).
2. Place marshmallows on one cracker and broil 1-3 minutes, or until they begin to brown and soften.
3. Remove from oven and place 1 teaspoon chocolate chips onto hot marshmallows.
4. Let sit 1 minute to allow chocolate to soften.
5. Place cracker on top and enjoy.

Source: Dare Foods

(Family Features) One of the best parts of warmer weather for many families is the availability of fresh ingredients for meals at home. The unique tastes provide a variety of recipes that can be prepared with everyone in mind, including crisp flavors to help satisfy adults and kids alike.

For example, Michigan asparagus is hand-harvested at more than 120 family farms, meaning each spear is snapped at its optimal point to produce an all-edible product with no woody ends.

To help keep that fresh-picked flavor, the Michigan Asparagus Advisory Board recommends storing asparagus upright in about an inch of water after trimming the ends. Loosely cover the container with plastic and keep it refrigerated.

Whether you’re enjoying it blanched, roasted or on the grill, it’s a perfect complement for warmer weather. This Asparagus Crust White Chicken Pizza from author Gina Ferwerda is a creative take on the seasonal vegetable. Find more inspiration in Ferwerda’s cookbook, “Meals from the Mitten.”

For more information and recipes, visit michiganasparagus.org .

Asparagus Crust White Chicken Pizza

Recipe courtesy of Gina Ferwerda on behalf of the Michigan Asparagus Advisory Board
Servings: 4

Asparagus Crust:

• 2          cups cut-up fresh or frozen Michigan asparagus, blanched
• 1          egg
• 2/3       cup grated Parmesan cheese
• 2/3       cup shredded mozzarella cheese
• 1          tablespoon lemon pepper seasoning

White Sauce:

• 2          tablespoons butter
• 1/4       cup chopped leeks
• 1          clove garlic, minced
• 1          tablespoon flour
• 3/4       cup milk
• 1/4       cup grated Parmesan cheese
• 1          cup cubed rotisserie chicken
• 1          cup shredded mozzarella cheese
• 1/2       cup frozen green peas, thawed
• 1/2       cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with avocado oil and lemon pepper seasoning
• 1/4       cup chopped prosciutto
• fresh chives, for garnish
• fresh basil, for garnish

1. Heat oven to 375° F.
2. To make Asparagus Crust: In food processor, puree blanched asparagus until smooth. In large bowl, mix asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning until thoroughly combined.
3. Press asparagus mixture into circular shape on parchment paper-lined pizza stone or baking sheet. Place layer of paper towel over crust and gently press down to remove excess moisture. Repeat until paper towel is no longer absorbing moisture. Discard wet paper towels.
4. Bake 12-13 minutes.
5. To make White Sauce: In saucepan over medium heat, cook butter, leeks and garlic 3-4 minutes. Slowly whisk in flour and cook 1-2 minutes. Slowly add in milk, continue whisking and cook until thickened. Add Parmesan then remove from heat and set aside.
6. Pour white sauce over partially baked asparagus crust and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake 5-8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil.

Photo courtesy of Getty Images (Asparagus on the grill)

Source: Michigan Asparagus Advisory Board

(Family Features) Sheet pan and one-pot dinners can be perfect in a pinch, so it’s no wonder they’ve become a go-to for busy families. Cleanup is typically a breeze with just one pan, and it’s a quick way to get vegetables and protein all in one step. Combine your key ingredients with rich spices, herbs and sauces to create a flavorful meal in no time.

Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your weeknight meals easier.

Orange Chili Sheet Pan Salmon

Salmon gets a sweet and spicy kick with this crowd-pleasing dish. Chili seasoning mix brings the heat while orange extract, brown sugar and red bell pepper create balance with tang and citrus flavors. Even sweeter: This recipe is made in one pan for an easy, weeknight-friendly meal.

Sheet Pan Shrimp Scampi

Garlic, butter and white wine create a winning flavor combination, which is freshened up with lemon juice, broccoli and cherry tomatoes in this sheet pan version of an Italian classic.

Sheet Pan Tuna Melt

Being short on time doesn’t mean you have to skimp on flavor. These tuna melts can be on the table in less than 15 minutes. Swap out mayonnaise for tartar sauce in the tuna salad as a better-for-you option with an extra kick.

Parmesan Herb Shrimp

In one pan, saute shrimp with Parmesan cheese, white wine and herbs, and serve over a bed of fluffy rice. This surprisingly simple, gourmet-tasting dish can be whipped up by nearly any home chef.

Basil Shrimp and Pasta Alfredo

Whisk up a creamy Alfredo sauce with fresh shrimp, bright green peas and crisp basil in just a few minutes. Simply toss with pasta in the same pan and you’re done.

Sheet Pan Lemon Butter Dill Tilapia

This white fish dish gets its flavor from a citrusy, lemon butter dill sauce that adds extra zest. Serve alongside asparagus, shallots and green beans for added veggie goodness.

Source: McCormick