(Family Features) If you’re in search of a meatless meal – whether you’re observing Lent or simply adhering to your own dietary restrictions – remember you don’t have to sacrifice on taste. Enjoying a delicious dish without the meat can be an easy feat with just a few everyday ingredients.

Start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains white longer, even after cutting. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also helps play up meatless favorites like Seared Salmon with Apple Slaw.

The flaky baked fish is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic Lenten dish with a tangy twist. For a family meal that doubles down on freshness, try pairing with roasted broccolini or a light salad.

Firing up the grill isn’t only for beef, chicken and pork – you can prepare a tasty recipe over an open flame while skipping the meat with Grilled Apple Portobello Burgers. Simply substitute beef with thick portobello mushrooms and naturally white Envy Apple slices that maintain their beauty while cooking so your finished “burgers” look as delicious as they taste.

These plant-forward meals featuring the uplifting aroma and flavor of apples offer an invitation to savor small moments around the table and can help you celebrate Lent and beyond with an ultimate apple experience that introduces your loved ones to new ways to rethink weekly favorites.

Find more meatless meal inspiration by visiting EnvyApple.com.

Seared Salmon with Apple Slaw

• 4 portions boneless salmon
• 4 tablespoons Asian-style barbecue sauce
• 2 Envy Apples, cored and sliced into matchsticks or julienned
• 1 cup sliced or shredded red cabbage
• 1 cup sliced or shredded white cabbage
• 1 celery stick, finely sliced
• 1/2 red onion, finely sliced
• 1/4 cup mayonnaise
• 1 tablespoon chopped fresh herbs such as dill, parsley or cilantro
• 1 lime, juice and zest only
• 1 tablespoon toasted white sesame seeds, plus additional for garnish
• 1 teaspoon black sesame seeds, plus additional for garnish

1. Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper.
2. Arrange salmon portions on paper and spread barbecue sauce over each portion.
3. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top.
4. In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly.
5. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest.
6. Fold dressing and sesame seeds into slaw and toss together.
7. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Grilled Apple Portobello “Burgers”

• 1 Envy Apple
• 2 portobello mushrooms
• 1/4 cup olive oil, divided
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 cup herbed goat cheese
• 2 brioche buns
• 2 parge pieces butter lettuce
• 2 tablespoons mayonnaise

1. Heat grill to medium heat.
2. Slice apples horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/8 cup olive oil, lemon juice, garlic, oregano and salt.
5. Using basting brush, coat portobellos on both sides with olive oil mixture. Grill stem sides down 2 minutes then flip. Add goat cheese to portobellos and grill 2-3 minutes until cheese is melted. Remove from grill.
6. Use remaining olive oil to coat apple rounds. Grill apple rounds 1-2 minutes per side to lightly char.
7. Serve portobellos with apple rounds on brioche buns with lettuce and mayonnaise.

Source: Envy Apples

(Family Features) Juggling those weeknight responsibilities including homework, catching up on emails, after-school activities, social events and more can leave families scrambling when it comes time for dinner. When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.

Take Taco Tuesdays to a new level (without the hassle) with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale. This easy, satisfying meal adds deliciously seasoned fish, creamy avocado and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.

At its core, this tasty weeknight meal relies on the ease and light, nutty flavor of Success Tri-Color Boil-in-Bag Quinoa, which is ready in just 10 minutes. It’s packed with protein, all nine essential amino acids and is a good source of fiber, making it a perfect solution for busy moments whether your loved ones eat vegan, vegetarian or a mix of everything.

If a jam-packed calendar calls for a light dinner, or you’re searching for a quick side to pair with your protein of choice, add a little color to the table with this Edamame Brown Rice and Lentil Salad. Brimming with tasty, colorful ingredients like bell peppers, cucumbers and more, it’s a wholesome and satisfying way to recharge after a long day.

Take the guesswork out of cooking this flavorful salad with 100% whole grain Success Boil-in-Bag Brown Rice, offering high-quality, pre-cooked grains that’s ready in just 10 minutes without measure or mess. It leaves you with a serving of fluffy, nutty brown rice that cooks up perfectly every time to take some stress out of family dinners.

Visit SuccessRice.com to find more recipe solutions for busy weeknights.

Baja Fish Taco Bowls

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

• 2 bags Success Tri-Color Quinoa
• 2 tablespoons olive oil
• 4 white-fleshed fish fillets (5-6 ounces each)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt
• 1 tablespoon lime zest
• 1 teaspoon lime juice
• 1/4 teaspoon ground cumin
• 4 cups packed baby kale
• 1 ripe avocado, halved, pitted, peeled and thinly sliced

1. Prepare quinoa according to package directions.
2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Edamame Brown Rice and Lentil Salad

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

• 1 bag Success Brown Rice
• 1 cup cooked green or brown lentils
• 1 cup edamame, cooked, cooled and shelled
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup roasted almonds and sunflower seeds (optional)

Dressing:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Prepare rice according to package directions.
2. In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley. Toss gently to combine.
3. To make dressing: In separate small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until well combined.
4. Toss salad with dressing until well combined. Sprinkle with roasted almonds and sunflower seeds, if desired.

Source: Success Rice

(Family Features) As people look to change what’s on their plates, it can be tough to know where to begin. From social media-inspired recipes to trendy menu offerings, there are many options.

That’s why restaurant owners Katie and Thom Werner are recommending a staple that’s sustainable, fresh and versatile: Lobster. The Werners own the popular Island Lobster Co. restaurant in Peaks Island, Maine where Thom works as a commercial fisherman and supplies most of the lobster served.

The Werner family is well versed in the iconic Maine Lobster fishery, coming from a long line of generational fishing families, with Thom having fished since he was 6 years old. They know lobster can be intimidating for home cooks, but as people familiar with the product, they emphasize lobster is easy to prep, delicious and supports communities up and down the coast.

“Lobsters are always sustainably harvested and handled with care by the fishery,” Katie said. “It’s so important to know where your food comes from and with local lobster, it’s something you can feel great about enjoying that also directly benefits so many families like ours.”

For those looking to enjoy a simple and classic version of lobster, the Werners recommend a tried and true method.

“Steamed with some melted butter is always perfect,” Thom said. “You can’t beat the sweet, succulent flavors of fresh lobster with that punch of salty butter."

For those looking for a fresh twist, Katie suggests trying her favorite recipe at Island Lobster Co.: the BLT Lobster Roll.

“It’s a savory and sweet combination of crispy bacon, juicy tomatoes and tender lobster meat, all served on a buttery roll,” she said. “It’s a great way to enjoy sustainable trap-to-table fare.”

No matter what recipe people go with, the Werner family hopes everyone can partake in enjoying a staple of their heritage.

“To me, Maine Lobster is a taste of home,” Thom said. “I’ve always enjoyed it with friends and family. Now I get to share that legacy with my own kids and our community at the restaurant. I feel incredibly lucky, and I hope everyone – whether you’re a Mainer or on the opposite side of the country – can enjoy it as a celebration of such an iconic industry.”

To learn more about the Werners’ story, find recipes and look for ways to support the industry, visit lobsterfrommaine.com.

BLT Lobster Roll

Recipe courtesy of the Werner family of Island Lobster Co. on behalf of the Maine Lobster Marketing Collaborative
Yield: 1 roll

• 3 slices bacon
• 1/4 pound fresh lobster meat (or meat from 1-pound lobster)
• 1 tablespoon butter
• 1 brioche bun, halved
• 1 tablespoon mayonnaise
• 3 tomato slices
• 1 large leaf romaine lettuce or butter lettuce

1. Preheat oven to 400 F. Line baking sheet with parchment paper and arrange bacon slices on top. Cook 10-15 minutes, or until desired crispiness.
2. Prepare large pot with 2 inches of salted water and bring to rolling boil. Add lobster and steam 12 minutes. Halfway through, lift lid carefully and shift lobster to cook evenly.
3. Break down lobster and remove meat from shell, yielding about 4 ounces of cooked meat. Chop meat into bite-size pieces.
4. In large skillet or griddle over medium heat, warm butter to coat pan.
5. Place both pieces of bun cut sides down on pan and cook about 30 seconds until golden. Remove buns from pan and set aside.
6. In bowl, toss chopped lobster meat with mayonnaise and set aside.
7. Assemble cooked bacon, tomato, lettuce and lobster mix on toasted bun.

Source: Maine Lobster Marketing Collaborative

(Family Features) Hot days enjoying the summer sun are often best paired with meals that won’t drag you down, meaning lighter fare should be on your family’s menu. Skip the heavy recipes that leave you feeling uncomfortable and instead put a flaky, delicious option like wild salmon at the center of your plate.

Fresh, wild-caught California king salmon is available through mid-October, making it a perfect choice for satisfying warm weather dishes. Featuring tender, flaky meat with a rich, buttery flavor ideal for grilling, king salmon is also heart-healthy and packed with omega-3 fatty acids.

The fishery is managed responsibly to ensure there is never overfishing so you can feel good about the local, melt-in-your-mouth salmon. Plus, a portion of the commercial license fees are used to support habitat restoration projects, meaning money goes back to the fishery each time you enjoy it.

If it’s simply too hot to cook outdoors, Pan Seared Salmon with Cucumbers and Creme Fraiche offers a reprieve from the heat by putting your stovetop to work. Mix fresh cucumbers, red onion, dill and creme fraiche for a cool, creamy side then sear salmon seasoned with salt and pepper for a savory summer dish.

When you’re ready to head outside and fire up the grill, Cedar Plank Salmon with Miso Soy Glaze combines light, flaky salmon with a sweet homemade sauce to highlight the flavors of the season. Plus, it’s served right off cured cedar planks for an added touch.  

Visit CalKingSalmon.org to find more recipes fit for light summer meals.

Pan Seared Salmon with Cucumbers and Creme Fraiche

Recipe courtesy of chef Laura Kenny, Real Food Catering, on behalf of the California Salmon Council
Servings: 4

Cucumbers and Creme Fraiche:

• 4          cucumbers, sliced 1/8-inch thick (about 4 cups)
• 1          small red onion, diced
• 2          tablespoons sea salt
• 2          tablespoons rice wine vinegar
• 1          tablespoon dill, chopped
• 1/4       cup creme fraiche

Pan Seared Salmon:

• 1 1/2    pounds salmon fillet
• salt, to taste
• pepper, to taste
• 3          tablespoons grapeseed oil

1. To make cucumbers and creme fraiche: In medium plastic container or flat-bottomed bowl, place cucumbers in single layer then sprinkle in some red onion and some salt. Repeat 4-5 times until all cucumbers and onions are layered. Cover and refrigerate 2-8 hours. Drain water from cucumbers and onions by pressing firmly (do not rinse). Add vinegar and toss to combine.
2. Just before serving, stir in dill and creme fraiche.
3. To make pan seared salmon: Debone and cut salmon into four pieces; season lightly with salt and pepper, to taste. In large saute pan, heat grapeseed oil and sear salmon. When slightly golden-brown, flip salmon and cook just long enough to sear other side. Remove from pan and place on platter with cucumbers and creme fraiche.

Cedar Plank Salmon with Miso Soy Glaze

Recipe courtesy of chef Laura Kenny, Real Food Catering, on behalf of the California Salmon Council
Servings: 2

• 2          cedar planks
• 2          teaspoons honey
• 1          tablespoon white miso
• 1          tablespoon rice wine vinegar
• 2          teaspoons soy sauce
• 1          garlic clove, minced
• 1          pound salmon fillet, skin on, cut into two pieces
• salt, to taste
• pepper, to taste

1. To prepare cedar planks: Soak planks in water 1 hour. Heat oven to 375 F.
2. Wash, oil and bake planks about 10 minutes to cure.
3. Heat grill to medium-high heat for indirect grilling.
4. In small bowl, mix honey, miso, rice vinegar, soy sauce and garlic. Cut salmon to fit planks. Season salmon with salt and pepper, to taste; spread miso mixture on flesh side. Let stand at room temperature 10-15 minutes.
5. Lay salmon on planks skin side down. Place planks on grill adjacent to heat source and close lid. Cook 15-25 minutes, depending on thickness, until internal temperature reaches 125-135 F. Transfer salmon and planks to platter and serve.

Source: California King Salmon

(Family Features) Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main courses and sides. For example, you can add protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.

These delicious, bite-sized Beef and Quinoa Meatballs provide a perfect meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed veggies. Adding quinoa to your meatballs is a quick upgrade of plant-based protein that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to put together before tossing in the oven for an easy weeknight solution. Another tasty hack: turn this dish into kid-friendly sliders by warming dinner rolls right alongside the meatballs.

Find more quick yet flavorful family meal ideas at SuccessRice.com.

Baja Fish Taco Bowls Recipe

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

• 2 bags Success Tri-Color Quinoa
• 2 tablespoons olive oil
• 4 white-fleshed fish fillets (5-6 ounces each)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt
• 1 tablespoon lime zest
• 1 teaspoon lime juice
• 1/4 teaspoon ground cumin
• 4 cups packed baby kale
• 1 ripe avocado, halved, pitted, peeled and thinly sliced

1. Prepare quinoa according to package directions.
2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
5. Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1 bag Success Tri-Color Quinoa
• nonstick cooking spray
• 1 pound extra-lean ground beef
• 1 egg
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley

1. Prepare quinoa according to package directions.
2. Preheat oven to 400 F. Coat large baking dish with nonstick cooking spray; set aside.
3. In large bowl, mix quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.
4. Form mixture into walnut-sized meatballs and arrange on prepared baking sheet.
5. Bake approximately 20 minutes, or until cooked through and golden brown.
6. Spoon marinara sauce over top then sprinkle with cheese; bake 5 minutes, or until sauce is hot and cheese is melted.
7. Remove from oven and sprinkle with parsley.

Tip: Make sliders by slicing dinner rolls in half and placing meatballs on bottom halves. Cover with top halves of rolls and serve.

Source: Success Rice

(Family Features) Over the past two years, home chefs have had time to explore new recipes, ingredients and cooking techniques, which is why it is no surprise dinner parties are, at long last, a way to celebrate together in 2022. Now is the perfect time to share your newfound skills with family and friends.

It can be easy to get caught up in hosting duties, but few hosts want to spend all their time in the kitchen when they could be enjoying a great meal. Gail Simmons, food expert and TV personality, has tips and tricks you can bookmark to help turn your dinner party from good to great.

Reach for Trusted, High-Quality Shortcuts: When entertaining, always use the best ingredients you can find that don’t require a lot of fuss, but still feel special. Made with premium cuts of hand-filleted, wild caught yellowfin and albacore tuna, a time-saving ingredient like Genova Premium Tuna is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Host a Themed Party: To host a fun and fresh Mediterranean-themed party this summer, decorate your table with blue and white patterned plates, delicate olive oil and vinegar bottles, cutting boards and fresh ingredients such as lemons and greenery instead of traditional centerpieces. When paired with a flavorful seafood recipe, like this Tuna Romesco Salad Board, your guests will feel like they’re enjoying the Mediterranean all summer long.

For more dinner party inspiration, visit GenovaSeafood.com.

Tuna Romesco Salad Board

Recipe courtesy of Gail Simmons on behalf of Genova Tuna
Servings: 4-6

Romesco:

• 3          large Roma tomatoes
• 1          roasted red pepper, skin removed and seeded (or from jar), coarsely chopped
• 1/3       cup roasted salted almonds
• 1          garlic clove, chopped
• 2          tablespoons sherry vinegar
• 1/4       teaspoon sweet smoked paprika
• 1/4       teaspoon red pepper flakes (optional)
• 1          teaspoon kosher salt
• 1/4       teaspoon freshly ground black pepper
• 1/4       cup extra-virgin olive oil

Tuna Board:

• 2          cans Genova Yellowfin Tuna in Olive Oil
• 1          tablespoon extra-virgin olive oil, divided
• 1          bunch scallions
• kosher salt, divided
• freshly ground black pepper, divided
• 1          zucchini, sliced 1/2-inch thick on bias
• 1          red bell pepper, sliced lengthwise into 1-inch pieces
• 1/2       cup roasted salted almonds
• 1/2       cup marinated artichokes, drained, patted dry and halved
• 1          bunch radishes, halved
• 1/2       cup green olives
• 1/2       cup black olives
• 4          ounces manchego cheese, sliced into triangles
• 2          tablespoons flat leaf parsley, chopped

1. To make romesco: Preheat broiler. Cover sheet pan with parchment paper or foil. Place tomatoes on sheet pan and broil until well charred on both sides, 2-4 minutes per side. Transfer tomatoes to bowl; cool slightly then remove skin, core, seed and coarsely chop.
2. In blender, combine tomatoes; roasted red pepper; almonds; garlic; vinegar; paprika; red pepper flakes, if using; salt; and pepper until chunky paste forms. With blender on high speed, slowly drizzle in oil, scraping down sides of blender as needed until mixture creates rustic texture. Transfer romesco to bowl and taste for seasoning. Let romesco sit covered at room temperature 1 hour.
3. To prepare board: In bowl, drain tuna; set aside. Set grill on medium-high heat and brush grates with 1 teaspoon olive oil. Grill scallions until charred and tender, about 4 minutes per side. Remove to large plate and season with salt and pepper. Toss zucchini and red pepper in olive oil then season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to same plate to cool slightly.
4. To assemble: With large spoon, scoop generous amount of romesco into center of board. Using back of spoon, spread romesco into circle with well in center. Gently pile tuna into well. Arrange zucchini, pepper, roasted almonds, artichokes, radishes, olives and cheese around romesco and tuna. Sprinkle tuna with chopped parsley before serving.

Source: Genova Tuna

(Family Features) Warmer weather is often welcome for a variety of reasons and dining outdoors can help take that appreciation to the next level. Keeping ingredients lists short and prep time minimal also allows you to spend more time enjoying the sunshine and blue skies al fresco with the ones you love.

Even when you’re short on time, you can take mealtime from the dining room to the deck with an ingredient like Minute Rice Cups. Available in 13 varieties, including White and Brown rice, the convenient, single-serving, BPA-free cups are ready in just 90 seconds or less. Perfect for taking to the office for lunch or as an on-the-go snack, the cups can also be used as a quick and easy base for nearly any meal occasion.

For example, this simple Fish with Bok Choy features plenty of complex flavors with flaky white fish, crisp bok choy and 100% whole-grain brown rice. The brown rice provides the ideal texture for the ginger, sesame and nutty notes in this dish, and the whole recipe can be on the table in 10 minutes. Because white fish fillets are neutral and mild, they absorb all the flavors from the dish, and are an ideal protein for those with busy schedules due to their short cooking time.

Or, bursting with colors and flavors, this Fiesta Rice satisfies fresh cravings with an irresistible combo of white rice, tomatoes, green onions and creamy avocado. Ready in less than 5 minutes, this dish can also be customized with a different grain variety or extra juicy, sweet cherry tomatoes in place of diced tomatoes. To make this satisfying side a complete meal, simply add grilled chicken or your favorite protein.

To find more quick and easy recipes perfect for enjoying outdoors, visit MinuteRice.com.

Fish with Bok Choy

Prep time: 3 minutes
Cook time: 7 minutes
Servings: 1

• 1 Minute Brown Rice Cup
• salt, to taste
• pepper, to taste
• 1 white fish fillet
• 1 tablespoon butter
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 baby bok choy, quartered
• 1 teaspoon soy sauce

1. Heat rice according to package directions. Set aside.
2. Add salt and pepper to both sides of fish, to taste.
3. In medium skillet over medium-high heat, melt butter. Cook fish 2 minutes on each side. Remove fish from pan and keep warm.
4. In same pan, add sesame oil and ginger. Cook 1 minute.
5. Add bok choy to pan and stir-fry 2 minutes. Add soy sauce; stir to incorporate. Top rice with fish and serve with bok choy.

Fiesta Rice

Prep time: 3 minutes
Cook time: 1 minute
Servings: 1

• 1 Minute White Rice Cup
• 1 diced tomato
• 1/2 diced avocado
• 1 sliced green onion
• 1 tablespoon chopped cilantro
• 1 teaspoon lime juice
• salt, to taste
• black pepper, to taste

1. Heat rice according to package directions. Set aside.
2. In bowl, combine tomato, avocado, onion and cilantro.
3. Add lime juice and salt and pepper, to taste.
4. Mix thoroughly and serve.

Source: Minute Rice

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

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

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

For more seafood recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Cod

Recipe adapted from Laurenslatest.com
Servings: 4

• 3          cod fillets (12 ounces each)
• 1/2       cup mayonnaise
• 1/2       cup freshly grated Parmigiano Reggiano cheese
• 1          tablespoon parsley flakes
• 2          tablespoons basil leaves
• 2          cloves garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• rice, for serving (optional)
• steamed vegetables, for serving (optional)

1. Preheat oven to 450 F.
2. Line baking sheet with parchment paper. Place fish fillets on baking sheet and set aside.
3. In small bowl, stir mayonnaise with cheese, parsley, basil, garlic, salt and pepper. Spread evenly over fillets. Bake 10-12 minutes, or until fish starts looking flaky.
4. Switch oven to broil and brown tops of fish until lightly golden. Remove from oven; cool 3-5 minutes.
5. Serve with rice and fresh steamed vegetables, if desired.

Source: Culinary.net

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

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

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

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

Watch video to see how to make this recipe!

Bacon-Wrapped Halibut

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

• 4          halibut fillets (6 ounces each), skin removed
• salt, to taste
• pepper, to taste
• 8          slices Coleman Natural Bacon
• 1          tablespoon canola oil
• cooked rice or other grain (optional)
• salad or other vegetable (optional)

1. Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
2. In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
3. Serve fish with rice or salad.

Source: Coleman Natural Foods

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 medium green onions
• Juice of 1 lemon
• 3 tablespoons snipped fresh dill
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 8 medium hard-cooked eggs, peeled and coarsely chopped
• 6 ounces cooked large shrimp or crabmeat

1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 1/2 cup prepared salsa
• 1 tablespoon lime juice
• 1 can (6 ounces) tuna, drained and flaked
• 1 large green onion, thinly sliced
• 12 large corn tortilla chips
• 3/4 cup shredded cheddar cheese (about 3 ounces)

1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann's or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's