(Family Features) With a powerful influence across the United States, Latino food provides a perfect way to celebrate National Hispanic Heritage Month. Bring your family to the table for a true fiesta with this Mexican Lasagna, a hearty solution that’s both filling and easy to make.

Visit Culinary.net to find more Hispanic-inspired meal ideas.

Mexican Lasagna

Recipe courtesy of "Cookin' Savvy"
Servings: 4-6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (4 ounces) chiles
• 2 cans (14 ounces each) fire-roasted diced tomatoes, divided
• 1 can (15 ounces) whole kernel corn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon taco seasoning
• 6 cups shredded cheese
• 18 taco-sized tortillas of choice
• fresh cilantro, for garnish
• sour cream, for serving

1. Heat oven to 350 F.
2. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning.
3. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat.
4. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.
5. Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.

 Source: Culinary.net

(Family Features) Taking steps to improve your overall health can help you live a longer, healthier life. One key component of overall well-being – heart health – is especially critical as heart disease has been the leading cause of death among Americans since 1950, according to the Centers for Disease Control and Prevention.

Adopting habits like exercising regularly, eating a heart-healthy diet with lots of vegetables and fruits like grapes and getting the proper amount of sleep can set you on the right path.

Eat a Heart-Healthy Diet
A diet rich in fruits, vegetables, whole grains, lean proteins and healthy fats can have a positive impact on heart health and may lower your risk for heart disease. For example, grapes are easy to keep on hand as a heart-healthy snack. They have no saturated fat or cholesterol and are low in sodium; contain 7% of the daily recommended intake of potassium; and are a good source of vitamin K. Grapes are also a natural source of beneficial antioxidants and other polyphenols and help maintain healthy circulation by promoting the relaxation of blood vessels.

Whether enjoying them by the handful on their own or as part of recipes like these Baked Grape Falafel Bites, where Grapes from California add juicy goodness to a classic chickpea fritter, grapes are a perfect ingredient for heart-friendly eating plans. Research suggests eating grapes daily helps support heart health. In one study, for example, women who consumed 1 1/4 cups of grapes every day benefited from reduced blood triglyceride levels, LDL cholesterol levels, inflammatory proteins and other markers of heart disease.

Exercise Regularly
Getting at least 150 minutes per week of moderate-intensity aerobic activity or 75 minutes of vigorous aerobic activity, as recommended by the American Heart Association, can have a positive impact on heart health by lowering blood pressure, reducing inflammation and aiding in maintaining a healthy weight.

Get the Proper Amount of Sleep
A crucial component of heart health, experts recommend adults get 7-9 hours of sleep each night. Creating a cozy sleep space by turning off electronics and setting the thermostat to a comfortable temperature is the first step toward a restful night’s sleep. Also aim for consistency with your bedtime routine, including going to sleep and waking at the same times each day (including weekends), for best results.

Learn more about the heart-health benefits of grapes, and find additional heart-friendly recipes, at GrapesFromCalifornia.com.

Baked Grape Falafel Bites

• 1 cup dried chickpeas, rinsed
• cold water, for soaking
• 1 cup loosely packed fresh parsley leaves
• 1/2 cup loosely packed fresh cilantro leaves
• 4 garlic cloves, peeled
• 1 medium onion, peeled and cut in wedges
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup all-purpose flour
• 18 red Grapes from California
• vegetable oil cooking spray
• tahini sauce or baba ghanoush, for dipping

1. In medium bowl, cover chickpeas with at least 2 inches cold water. Let soak at least 12 hours, or overnight, at room temperature.
2. To make falafel bites: Drain soaked chickpeas, rinse well in colander and let stand.
3. In bowl of food processor, process parsley and cilantro until chopped herbs stick to sides of bowl. Do not scrape down. With motor still running, drop garlic through feed tube; it will also stick to sides of bowl. Remove lid, add onion and pulse to chop well. Add chickpeas, cumin, salt and baking powder. Scrape everything off sides of bowl and process until mixture is well chopped and looks mealy. Add flour and pulse to blend. Cover mixture and chill at least 1 hour.
4. Using 1-ounce scoop or tablespoon, drop 2-tablespoon mounds of chickpea mixture onto plate. Shape into balls, stuffing one grape inside each.
5. Heat oven to 350 F. Line baking sheet with foil then parchment paper.
6. Place falafel balls on sheet and spray with vegetable oil cooking spray. Bake 20 minutes, turning 1-2 times with tongs, until golden brown.

Nutritional information per serving: 240 calories; 8 g protein; 30 g carbohydrates; 11 g fat (41% calories from fat); 1 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 6 g fiber.

(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.

Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.

“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”

Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.

Find more mealtime inspiration at sunsweet.com.

Cauliflower Tacos with Peanut Sauce

Cook time: 30 minutes
Servings: 4

• 1 medium head cauliflower, chopped into florets (about 6-7 cups)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 8 tortillas
• chopped green onions, for garnish
• California grown prunes from Sunsweet, for serving
• peanuts, for garnish
• lime wedges, for serving

Cabbage Slaw:

• 3 cups shredded red cabbage
• 1/2 cup shredded carrots
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons pure maple syrup
• 1/4 teaspoon fine sea salt

Peanut Sauce:

• 4 California grown prunes from Sunsweet
• 1/2 cup unsweetened non-dairy milk
• 1/3 cup natural salted peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 tablespoon maple syrup
• 1 teaspoon minced ginger
• 1 teaspoon sriracha
• 2 tablespoons water, plus additional for thinning (optional)

1. Preheat oven to 425 F.
2. On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
3. To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
4. To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
5. Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.

Veggie Stir Fry with Prune Teriyaki Sauce

Cook time: 15 minutes
Servings: 4

• 1 tablespoon toasted sesame oil
• 1/2 large onion, diced
• salt, to taste, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 cups shredded carrots
• 1 red bell pepper, sliced
• 1 medium zucchini, diced
• 8 ounces sugar snap peas
• pepper, to taste, divided
• 1/2 cup roasted salted cashews, plus additional for serving, divided
• 1 cup edamame
• 2-3 cups cooked jasmine rice, for serving
• 1/3 cup sliced green onions, for serving
• California grown prunes from Sunsweet, for serving

Prune Teriyaki Sauce:

• 1 cup canned pineapple, plus 1/4 cup pineapple juice
• 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
• 6 tablespoons reduced-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 garlic clove
• 1 teaspoon sriracha

1. In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
2. Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
3. To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
4. Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.

Photos courtesy of Alexis Joseph

Source: Sunsweet

(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on allow you and your loved ones to ease tension in the kitchen.

Simplicity is the key to putting dinner on the table in 30 minutes or less, and these Taco Salad and Taco Mac and Cheese recipes offer mealtime solutions that make cooking duty a breeze. Make all that classroom effort worth it with a kid-friendly dessert you can prepare over the weekend and keep refrigerated for weeknight treats with these No Bake Dragon Fruit Cheesecake Bars.

Find more recipe ideas to simplify hectic back-to-school schedules at Culinary.net.

Make Dinner Happen in 30 Minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

A Sweet Treat to Make School Days Special

Sometimes a long day in the classroom and tough homework assignments call for a cool treat. Rewarding all that studying can be a cinch with a no bake cheesecake bar that lasts throughout the week.

These No Bake Dragon Fruit Cheesecake Bars allow you to keep things cool in the kitchen without cranking up the oven. Plus, they’re made with C&H Sugars that are perfect for adding a little something special to school days.

Find more back-to-school desserts at chsugar.com.

No Bake Dragon Fruit Cheesecake Bars

Prep time: 35 minutes
Rest time: 6 hours
Yield: 16 bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons C&H Light Brown Sugar
• 1 pinch salt

Bars:

• 1 small fresh dragon fruit, peeled and cubed small
• 1/4 cup C&H Granulated Sugar
• 12 ounces cream cheese, at room temperature
• 1 1/2 cups C&H Powdered Sugar
• 2 teaspoons pure vanilla extract
• 1 cup plain Greek yogurt, full fat, at room temperature
• 1/2 cup heavy whipping cream, cold

1. To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.
2. To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.
3. In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.
4. In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.
5. Cut into 16 bars.

Spice Up Weeknights

Macaroni and cheese is a beloved comfort food that’s easy to make on busy weeknights. With just a few extra ingredients and steps, you can turn boxed mac and cheese into a filling dinner.

To make this Taco Mac and Cheese, simply prepare your favorite boxed mac and cheese according to the package instructions and stir fry the meat and vegetables together. (Hint: You can even chop vegetables the night before to make cooking the next day even easier.) Then add taco seasoning and combine for a new take on a classic dish.

Visit Culinary.net to find more quick and simple recipes.

Taco Mac and Cheese

• 1 box macaroni and cheese
• 1/4 cup milk
• 4 tablespoons butter
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 onion, diced
• 2 teaspoons taco seasoning

1. Prepare boxed mac and cheese with milk and butter according to package instructions.
2. In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.
3. Stir turkey mixture with mac and cheese to combine.

 Source: C&H Sugar

(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of "Cookin' Savvy"
Total time: 30 minutes
Servings: 6

• 1 pound ground beef
• 1 can (15 ounces) black beans
• 1 can (15 ounces) corn
• 2 cans (14 ounces each) diced tomatoes with chilies
• 1/2 cup half-and-half or milk
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons mesquite seasoning
• 1 tablespoon black pepper
• salt, to taste
• 1 lime, juice only
• 1 cup chopped cilantro
• romaine lettuce
• 2-3 cups shredded cheese
• 1 tub (16 ounces) sour cream
• crushed tortilla chips

1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
2. Add lime juice; stir. Sprinkle with cilantro.
3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

Source: Culinary.net

(Family Features) It’s easy to fall into a dinnertime rut, cooking the same meals with the same ingredients time and again. When your family is in search of a delicious way to shake things up in the kitchen, consider new ways to cook favorite dishes without completely rethinking the menu.

Replacing tired ingredients is an easy solution when classic recipes become bland and boring, which is a perfect reason to try cooking with 4th & Heart Ghee. As a 1:1 substitute for butter or oil, its spreadable texture makes it easy to use in baked goods, grilled dishes and beyond.

This superfood can do all the things butter can do – like make toast taste awesome and trick your kids into eating broccoli – but with additional benefits. For example, it maintains its molecular integrity at high temperatures, can be digested by lactose intolerant people, supports weight loss, improves digestion and reduces inflammation.

Consider these benefits of choosing 4th & Heart Ghee instead of butter:

• Grass-fed and pasture-raised: It’s packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.
• Spreadable and shelf-stable: Ghee is shelf-stable for up to 12 months and is best kept in the pantry. This means you never have to scramble to bring butter to room temperature quickly when baking or risk mangling your toast with cold butter.
• High smoke point: When oil smokes, it becomes a trans fatty acid. With a smoke point of 485 F, ghee lets you cook away without worrying about high temperatures.
• Natural source of butyric acid: Butyric acid naturally occurs in your gut and in ghee, helping your body absorb nutrients from the foods you eat.
• Buttery taste: Ghee made in the traditional style provides a delicious, light and buttery taste, perfect for this Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime. It’s ideal for a light lunch or dinner as it’s bursting with vibrant flavors and wholesome ingredients.

To find more benefits of cooking with ghee, along with recipe inspiration, visit fourthandheart.com.

Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons 4th & Heart Turmeric Ghee, divided
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• salt, to taste
• pepper, to taste
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped, plus additional for garnish, divided
• 1 lime, juice only
• 1/4 cup crumbled feta or goat cheese (optional)

1. Preheat oven to 400 F.
2. In large bowl, toss cubed sweet potatoes with 1 tablespoon turmeric ghee, cumin powder and smoked paprika; add salt and pepper, to taste. Spread sweet potatoes evenly on baking sheet and roast 25-30 minutes, or until tender and slightly crispy on edges, turning halfway through.
3. Cook quinoa according to package instructions. Once cooked, fluff with fork and set aside.
4. In medium bowl, mix cooked quinoa with black beans, red onion and 1/4 cup chopped cilantro.
5. Drizzle half the lime juice over quinoa mixture and stir to combine. Add salt and pepper, to taste.
6. In large serving bowl, top quinoa mixture with roasted sweet potatoes. Drizzle remaining turmeric ghee over bowl. Squeeze remaining lime juice over top. Garnish with additional chopped cilantro and crumbled feta or goat cheese, if desired.

Source: 4th & Heart Ghee

(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.

Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.  

In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.

Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.

6 Ways to Chill Out with Grapes

Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:

• Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
• Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
• Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
• Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
• Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
• Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.

Chocolate-Dipped Frozen Grape and Yogurt Clusters

Yield: 7 mounds

• 1 cup black Grapes from California, halved
• 3/4 cup plain nonfat vanilla Greek yogurt
• 2 teaspoons pure vanilla extract
• 2 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon extra-virgin olive oil

1. In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
2. Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
3. Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
4. Store frozen clusters in airtight container in freezer up to 1 week.

Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.

Southwest Charred Corn Salad with Grapes

Yield: 4 servings (6 cups)

• 2 large ears yellow corn on the cob, shucked
• 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
• 1 cup large green and red Grapes from California, halved
• 1 cup canned black beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh jalapeno, minced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons cider vinegar
• 3/4 teaspoon cumin powder
• 1/4 teaspoon fine sea salt
• 1 avocado, diced 1/2 inch
• 1 ounce cotija cheese, crumbled
• freshly ground black pepper, to taste
• 3 tablespoons fresh cilantro leaves

1. Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
2. In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
3. Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
4. Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.

Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.

Lemongrass Grape Cocktail

Yield: 1 drink

Lemongrass Simple Syrup:

• 1 cup sugar
• 1 cup water
• 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped

Cocktail:

• 1/2 cup cold Grapes from California
• 2 slices fresh ginger
• 1 cup ice
• 2 ounces vodka
• 1 1/2 ounces lemongrass simple syrup
• 1/2 ounce lime juice
• frozen Grapes from California, for garnish
• lemongrass stalk, trimmed, for garnish

1. To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
2. To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.

Note: For mocktail, replace vodka with seltzer water.

Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.

 Source: California Table Grape Commission

(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) After a full day at the park or swimming pool, summer fun calls for some refueling. All that sun is sure to exhaust busy families, leaving little time for complicated snacks.

Skip the long ingredients lists and leave confusing cooking instructions behind. Instead, treat your loved ones to this Roasted Sweetpotato Mango Salsa, an easy-to-prepare solution for those busy afternoons.

The natural sweetness of cubed sweetpotatoes (no added sugar required) and mango collide with the delightful crunch of diced bell peppers, onion and jalapeno. Combined with fresh-squeezed orange, lemon and lime juices, it’s equal parts flavor and refreshment served with your favorite chips or crackers.

With complex carbohydrates that provide sustained energy, sweetpotatoes help with both endurance and recovery in athletes, making them a perfect ingredient for reenergizing your family. This nutrition powerhouse is versatile and available year-round so you can enjoy them throughout the summer as part of favorite snacks, weeknight meals or even Saturday morning pancakes.

Pairing them with the more than 20 vitamins and minerals from mangos, which are fat free, sodium free and cholesterol free, makes this salsa a better-for-you snacking solution.

The versatility of sweetpotatoes makes it a cinch to add them to a variety of recipes to enhance flavor and nutrition content, from simple salsas and small bites to elevated recipes and beyond. Plus, they can be baked, microwaved, grilled, slow-cooked or prepared on the stove as a perfect summer sidekick.

Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.

Watch video to see how to make this recipe!

Roasted Sweetpotato Mango Salsa

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12

• 1 1/2    cups (2 medium) sweetpotatoes
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       tablespoon chili powder
• 2          tablespoons olive oil
• 1          cup mango
• 1/2       green bell pepper
• 1/2       red bell pepper
• 1/2       cup purple onion
• 1          jalapeno
• 1/4       cup cilantro
• 1          tablespoon fresh-squeezed orange juice
• 1          tablespoon fresh-squeezed lemon juice
• 1          tablespoon fresh-squeezed lime juice
• chips or crackers

1. Heat oven to 400 F.
2. Peel, rinse and cube sweetpotatoes 1/4 inch or smaller. Toss sweetpotatoes with salt, pepper, chili powder and olive oil.
3. Spread on baking sheet and roast 20 minutes.
4. Peel and cube mango. Seed and cube bell peppers. Dice onion. Seed and dice jalapeno. Finely chop cilantro.
5. Once sweetpotatoes cool, mix with mango, peppers, onion and jalapeno. Cover with fresh-squeezed orange, lemon and lime juices.
6. Chill and serve with chips or crackers.

Source: North Carolina Sweetpotato Commission

(Family Features) Between juggling work, family, friends and social activities, powering through busy day-to-day schedules requires a lot of energy. Building meals around recipes packed with a plant-based protein such as peanuts or peanut butter can help your family come together to refuel.

In fact, at 7 grams per serving, a nutrient-rich powerhouse like peanuts delivers the most protein of any nut and contains six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

As a versatile ingredient that can be enjoyed as a standalone snack or part of a variety of recipes from morning to night, peanuts can take center stage at the family table when it’s time to recharge at the end of long days. Start with an appetizer like Broccoli and Edamame Salad with Peanut Dressing, which can be on the table in 10 minutes, to hold over hunger ahead of a protein-packed main course like Chicken with Peanut Sauce in Lettuce Wraps. Finish off the evening meal with Peanut Butter Cottage Cheese Cheesecake as a better-for-you dessert.

Find more delicious ideas for keeping your family energized at gapeanuts.com.

Chicken with Peanut Sauce in Lettuce Wraps

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 2 pounds ground chicken
• 2 tablespoons sesame oil
• 3/4 cup diced shiitake mushrooms
• 1 small onion, diced
• 2 garlic cloves, grated
• 1 1/2 tablespoons fresh grated ginger
• 1/2 cup hoisin sauce
• 1/2 cup water chestnuts, diced
• 3 green onions (both white and green parts), chopped
• 2 garlic cloves, grated
• 1/4 cup cilantro, chopped, for garnish
• 1/4 cup crushed peanuts, for garnish
• iceberg or butter lettuce, for wraps

Peanut Sauce:

• 3 tablespoons creamy peanut butter
• 2 teaspoons brown sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 1 tablespoon soy sauce

1. In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.
2. Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.
3. Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.
4. To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly.
5. Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.
6. Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.

Broccoli and Edamame Salad with Peanut Dressing

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 10 minutes
Cook time 5 minutes
Servings: 4

Dressing:

• 1/2 fresh lime, juice only
• 1/4 cup toasted sesame seed oil
• 3 tablespoons honey
• 2 tablespoons tahini
• 3 tablespoons creamy peanut butter
• 1 teaspoon chili oil
• 1 garlic clove, grated
• 1 teaspoon fresh ginger, grated
• kosher salt, to taste
• 1 tablespoon hot water, plus additional for thinner consistency (optional)

Salad:

• 2 cups broccoli slaw
• 1 cup shelled edamame, cooked
• 1 1/2 cups chopped raw broccoli
• 1/2 cup English cucumber, quartered and chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup salted peanuts, roughly chopped
• toasted sesame seeds, for garnish (optional)

1. To make dressing: In bowl, whisk lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding additional, if necessary, until dressing reaches desired consistency. Set aside.
2. To make salad: In large bowl, combine broccoli slaw, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with dressing to combine and garnish with toasted sesame seeds, if desired.

Peanut Butter Cottage Cheese Cheesecake

Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 25 minutes
Cook time: 2 hours
Servings: 8 (1 slice each)

Crust:

• 2 cups pretzels
• 1 1/2 cups vanilla-flavored wafer-style cookies
• 1/2 cup peanuts
• 12 tablespoons unsalted butter
• nonstick cooking spray

Filling:

• 1/2 cup cottage cheese
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 3 tablespoons creamy peanut butter
• 1/2 cup roughly chopped dark chocolate
• 1/2 cup roughly chopped peanuts
• 1 pinch sea salt

1. To make crust: In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.
2. In skillet, melt butter. Add pretzel mixture until combined with butter.
3. Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.
4. To make filling: In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.
5. In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.
6. Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.
7. Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.
8. Before serving, sprinkle with sea salt.

Source:

Georgia Peanut Commission