(Family Features) Keep the grill cooking all summer long with a family favorite, seafood, and satisfy taste buds with fresh flavors hot off the grates. While some people assume seafood is challenging to cook, it can actually be an easy meal for home chefs of all skill levels.

To ensure your cookout is an unrivaled success, start with seafood that brings superior taste to the table. From crustaceans to a wide selection of unique-tasting oysters and sea scallops, mussels and clams, Maine Seafood offers something for all seafood lovers.

With a coastline that stretches 3,478 miles along the cold, clean North Atlantic, the state is home to a diversity of both wild-caught and farmed species.

Get inspired by these Maine Seafood grilling tips, sure to elevate your at-home seafood experience with the state’s superior taste and quality:

Littleneck Clams
Heat grill to medium-high heat then place littleneck clams directly on grill grates or in a single layer on a large baking pan. After 5-7 minutes on the grill, clams will begin to open. Without spilling juice, carefully place clams on a serving platter. Serve with melted butter or in pasta. Discard clams that don’t open.

Oysters
Place oysters cupped sides down directly on grill heated to medium-high. Cover the grill and cook until oysters open and meat is opaque and cooked through, about 5 minutes for smaller oysters and 8-10 minutes for larger ones. Place on a serving platter, remove top shells and run a sharp knife along insides of bottom shells to detach oysters. Top with garlic butter and serve with lemon.

Salmon
Heat grill to medium-high heat. Pat salmon dry; brush with olive oil and top with seasonings. Place salmon skin side down on grill grates and cook 6-8 minutes, or until meat turns opaque. You can also try a grill-safe cedar plank to infuse added flavor.

Haddock
Heat grill to medium-high heat. Pat haddock – flaky white fish that’s sweet and delicate – dry and brush with olive oil. Wrap fillets in aluminum foil with herbs and seasonings; completely seal with seam sides facing upward. Grill 8-10 minutes, or until meat turns opaque.

Lobster Tail
For a delicious twist this summer, enjoy these tender, tasty Grilled Lobster Tacos with vinegar slaw and cilantro lime crema.

For easy, delicious recipe inspiration and to order seafood straight to your door, visit SeafoodfromMaine.com.

Grilled Maine Lobster Tacos

Total time: 25 minutes
Servings: 8

Vinegar Slaw:

• 2/3 cup apple cider vinegar
• 1 teaspoon celery seeds
• 2/3 cup white sugar
• 1 cup water
• 1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)

Cilantro Lime Crema:

• 1/2 cup sour cream
• fresh cilantro leaves, chopped
• 1/2 cup mayonnaise
• 4 teaspoons fresh lime juice
• 1 lime, zest only, minced
• 1/2 teaspoon minced garlic
• kosher salt, plus additional to taste, divided
• freshly ground black pepper, to taste

Lobster Tacos:

• Extra-virgin olive oil
• 4 large (4-6 ounces each) Maine Lobster tails, defrosted
• 4 tablespoons unsalted butter, melted
• salt, to taste
• pepper, to taste
• 8 small flour tortillas
• pico de gallo
• 1 lime, cut into wedges for serving

1. To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.
2. To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.
3. To make lobster tacos: Preheat grill to medium-high heat.
4. Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.
5. Brush lobster meat with melted butter and season with salt and pepper.
6. Grill lobster tails meat side down 5 minutes then flip.
7. Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.
8. Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.
9. Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.
10. Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.

Source: Maine Seafood

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

• 2          eggs
• water
• 4          slices sourdough bread
• 1          ripe avocado, sliced
• 1          Envy apple
• 1          teaspoon lime juice
• 1/4       cup shaved Parmesan cheese
• 2          teaspoons chia seeds
• 1          tablespoon minced chives
• edible flowers, for garnish

1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
2. Peel eggs, halve lengthwise and set aside.
3. Toast sourdough bread then mash avocado across bread with fork.
4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

• 2          Envy apples
• 4          portobello mushrooms
• 1/2       cup olive oil, divided
• 2          tablespoons lemon juice
• 4          garlic cloves, minced
• 2          teaspoons oregano
• 2          teaspoons salt
• 1          cup herbed goat cheese
• 4          brioche buns
• 4          large butter lettuce leaves
• 4          tablespoons mayonnaise

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

Crisp Apple Tacos

• 1/2       pound pork tenderloin
• 3          tablespoons olive oil
• 1          teaspoon salt, plus additional, to taste, divided
• 1          teaspoon pepper, plus additional, to taste, divided
• 2          Envy apples, divided
• 3          sprigs rosemary
• 1/2       cup shredded carrots
• 1/2       cup shredded red cabbage
• 1          cup shredded green cabbage
• 4          tablespoons honey
• 1          cup mayonnaise
• 1          tablespoon mustard
• 1          tablespoon white vinegar
• 12        soft taco shells
• 2          tablespoons sour cream
• 1          lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

• The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.

• Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.

• Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.

• Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.

• To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.

• Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

• 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
• 2          tablespoons soy sauce, divided
• 4          teaspoons cornstarch, divided
• 1/4       cup NAKANO Roasted Garlic Rice Vinegar
• 3          tablespoons hoisin sauce
• 2          teaspoons grated fresh ginger
• 3          tablespoons vegetable oil, divided
• 1          red onion, cut into thin slivers
• 1          red bell pepper, cut into thin strips
• 1/2       pound shishito peppers, stemmed
• 6          warmed corn or flour tortillas
• 1/2       cup finely shredded red cabbage
• 1/4       cup thinly sliced green onions

1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

• 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
• 1          tablespoon soy sauce
• 1          tablespoon cornstarch
• 1/2       teaspoon ground black pepper
• 1/2       teaspoon garlic powder
• 3          tablespoons avocado oil, divided
• 2          cups multicolored, mini sweet peppers, cut into thin rings
• 1/4       pound broccolini, cut into 3-inch sections
• 2          large shallots, chopped
• 1/4       cup NAKANO Seasoned Rice Vinegar
• 1          tablespoon sugar
• 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
• 1/4       teaspoon kosher salt
• 2          teaspoons grated fresh ginger

1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

• 1/2       avocado
• 1/4       teaspoon serrano pepper
• 1          tablespoon cilantro
• 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
• 2          tablespoons sesame oil
• 1          teaspoon lime juice
• 1/3       teaspoon salt
• 1/2       cup corn
• 1/2       cup red cabbage, shredded
• 1/2       cup jicama, diced
• 1/2       cup black beans, rinsed
• 1/2       cup shredded green cabbage
• 1/2       cup cherry tomatoes, halved
• 1/2       cup extra-firm tofu, diced
• 1/2       cup corn chips, crushed
• 1/2       cup spinach
• 1          tablespoon queso fresco

1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO

Asian dishes at home

(Family Features) On busy weeknights, it can be easy to opt for Asian staples like beef and broccoli. Instead, try making your own cuisine at home with quick-cook noodles, from udon to lo mein.

“Popular takeout dishes and noodle bowls can be high in salt and unhealthy fats, but when you make it at home, you can opt for unsalted stocks and add flavor from herbs and spices,” said Dr. Wendy Bazilian, McCormick corporate dietitian. “It’s also easy to personalize with whatever fresh veggies you have in the fridge, from mushrooms to broccoli.”

For example, try Ginger Beef and Broccoli Stir-Fry or Pot Sticker Noodle Stir-Fry for fool-proof crowd pleasers. Or go rogue with your own noodle creation: pick a noodle, customize with broths and sauces, flavor with herbs and spices, add lean protein like chicken or shrimp and top with your favorite fresh or sauteed vegetables.

Find more inspiration at mccormick.com/simply-asia.

Ginger Beef and Broccoli Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 5

• 1/2       cup Kitchen Basics Unsalted Beef Stock
• 2          tablespoons reduced-sodium soy sauce
• 1          tablespoon honey
• 1          teaspoon McCormick Garlic Powder
• 1          teaspoon McCormick Ground Ginger
• 1/2       teaspoon McCormick Crushed Red Pepper
• 1          pound flank steak, thinly sliced
• 1/2       package (from 14-ounce box) Simply Asia Lo Mein Noodles
• 3          tablespoons vegetable oil, divided
• 1 1/2    cups broccoli florets
• 1          cup thinly sliced onion
• 1          tablespoon cornstarch

1. In medium bowl, mix stock, soy sauce, honey, garlic powder, ginger and red pepper until well blended. Reserve 1/3 cup of marinade. Place sliced flank steak and remaining marinade in large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.
2. Cook noodles according to package directions. Drain. Spread noodles on sheet pan. Set aside. 
3. In large skillet on high heat, heat 2 tablespoons oil. Remove beef from marinade. Discard remaining marinade in bag. Add beef to skillet; stir-fry 3 minutes, or until beef is no longer pink. Using tongs, remove beef from skillet. Add remaining oil, broccoli and onion; stir-fry 3-5 minutes, or until tender-crisp.
4. In small bowl, mix reserved marinade and cornstarch until smooth. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef and noodles to skillet. Cook and stir until heated through.

Tip: Place raw flank steak in freezer 30 minutes to make it easier to slice.

Nutrition information per serving: 395 calories, 15 g total fat, 4 g saturated fat, 58 mg cholesterol, 577 mg sodium, 38 g carbohydrates, 2 g fiber, 27 g protein.

Pot Sticker Noodle Stir-Fry

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 5

• 1/3       package (from 14-ounce box) Simply Asia Udon Noodles
• 1          tablespoon oil
• 1          tablespoon minced fresh ginger
• 1          pound ground pork
• 1/2       cup Kitchen Basics Unsalted Chicken Stock
• 2          tablespoons reduced-sodium soy sauce
• 1          teaspoon McCormick Garlic Powder
• 1/8       teaspoon McCormick Crushed Red Pepper
• 1          cup shredded green cabbage
• 2          tablespoons finely chopped green onion

1. Cook noodles as directed on package. Drain. Set aside. 
2. In large saucepan over medium heat, heat oil. Add ginger; cook and stir 30 seconds-1 minute, or until fragrant. Add ground pork; cook and stir until no longer pink. Drain fat.  
3. Stir in stock, soy sauce, garlic powder and red pepper. Bring to gentle boil. Add noodles and cabbage; cook and stir 5 minutes, or until heated through. Remove from heat. Sprinkle with green onion. 

Nutrition information per serving: 321 calories, 17 g total fat, 6 g saturated fat, 61 mg cholesterol, 480 mg sodium, 22 g carbohydrates, 1 g fiber, 20 g protein.

Source: McCormick