(Family Features) Constantly seeking out recipe-specific ingredients that may only be used once or twice can be a burden. Instead, keep your home stocked with necessities to simplify dinner prep with dishes made using common household staples.

One perfect example: pastas. These recipes for Minestrone Pasta Saute with Ricotta, Creamy One-Pot Spaghetti and Pasta in a Pinch include easily recognizable seasonings and canned goods for simple dinner solutions. Plus, they all include dairy, an irreplaceable part of a balanced diet as a source of essential nutrients.

Another way to scale back on unnecessary grocery purchases is to give yourself permission to modify. Many recipes can be tweaked for personal preferences, such as using black beans rather than kidney beans or adjusting the amount of a spice used based on your family’s tastes.

Stock your pantry and refrigerator with versatile ingredients like these:

• Canned tomatoes
• Canned beans
• Quick-cook rice
• Small whole-grain pasta
• Stock, like vegetable, chicken or beef
• Fluid milk
• Shredded cheese
• Plain Greek yogurt

For more ideas to simplify family meals, visit milkmeansmore.org.

Minestrone Pasta Saute with Ricotta

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 8          ounces ditalini pasta
• 1 1/2    tablespoons extra-virgin olive oil
• 3          carrots, finely diced
• 3          cloves garlic, minced
• 1/2       medium onion, chopped
• 1/2       bunch kale, thinly sliced
• 1/2       pound green beans, trimmed and halved
• 1/4       cup dry white wine
• 1/2       pound lean ground beef (optional)
• 1          can (15 ounces) kidney beans, rinsed and drained
• 1          jar (24 ounces) marinara sauce
• 1/2       teaspoon kosher salt
• 1/4       teaspoon ground black pepper
• 1          cup Ricotta cheese
• 1/4       cup grated Parmesan cheese

1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water then drain pasta.
2. In large skillet over medium-high heat, heat oil. Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.
3. Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon. Spoon off excess fat.
4. Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.

Pasta in a Pinch

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6

• 8          ounces uncooked penne pasta
• 2 1/2    cups water
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 1/2       teaspoon dried basil
• 1/2       teaspoon garlic powder
• 1/2       cup milk
• 2          cups mozzarella cheese, grated
• 1          can (15 ounces) cannellini beans, rinsed and drained
• 1          can (14 1/2 ounces) diced tomatoes, drained
• 1/4       cup Parmesan cheese
• freshly chopped herbs, for garnish (optional)

1. In large microwavable bowl, place uncooked penne pasta and pour water over top to cover. With food-safe plastic wrap, cover bowl, leaving small section to vent as it cooks. Cook 3 minutes longer than package directs, approximately 13 minutes.
2. Once pasta has cooked, drain into colander then place back in bowl. Add salt, pepper, basil, garlic powder and milk; stir to combine. Begin to stir in cheese a little at a time. Microwave 1 minute. Remove from microwave and stir again.
3. Add cannellini beans and diced tomatoes; stir. Microwave 1 minute. Remove from microwave and stir. Assess if ingredients are hot and cheese is melted. If not, microwave 1-2 minutes.
4. Top with Parmesan cheese and garnish with fresh herbs, if desired.

Creamy One-Pot Spaghetti

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey or lean ground beef
• 1/2       cup chopped onion
• 2 1/2    cups reduced-sodium chicken broth or reduced-sodium beef broth
• 2          cups marinara sauce
• 1/2       teaspoon crushed fennel seeds
• 1/8       teaspoon ground cayenne pepper
• 8          ounces spaghetti noodles, broken into 3-4-inch pieces
• 1          package (8 ounces) reduced-fat cream cheese, cubed
• 1 1/3    cups shredded cheddar cheese, divided
• chopped fresh basil or parsley (optional)

1. Using saute function of pressure cooker, heat oil until hot. Add meat and onion. Cook, uncovered, about 5 minutes, or until meat is browned, stirring to break up. Press cancel.
2. Stir broth, marinara sauce, fennel seeds and cayenne pepper into meat. Stir in spaghetti, making sure noodle pieces are covered by liquid. Secure lid and set pressure release to sealing function. Select high pressure and cook 5 minutes. Press cancel.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release remaining steam. Remove lid.
4. Stir spaghetti mixture. Stir in cream cheese and 1 cup cheddar cheese until melted. Ladle into bowls to serve. Sprinkle with remaining cheddar cheese. Garnish with chopped fresh basil or parsley, if desired.

Source: United Dairy Industry of Michigan

(Family Features) Kickstart the new year by making meaningful changes for yourself and your family. Finding nutritious recipes can help you stay on track when it comes to living a healthier lifestyle.

As you look to start 2020 off right, opt for fresh ingredients. No matter what your goal for the year is, start at a store like ALDI. From making Mondays meatless to cutting out refined carbs, you can find a healthy haul – for less – complete with high-quality products for these delicious, nutritious and affordable recipes from ALDI.

Find more recipe ideas at aldi.us.

Breakfast

Morning Oasis Overnight Oats – If busy mornings prevent you from starting the day with a nutritious breakfast, try overnight oats. They are easy to prepare a day in advance, then top with fruit, coconut, shaved chocolate and quinoa when it’s time for breakfast.

Blackberry Avocado Smoothie Bowl – Add more fruit to the “most important meal of the day” with this smoothie bowl bursting with flavor. Blended blackberries, blueberries and banana provide a nutritious start to your day, and it can be topped with additional fruits, almonds, chia seeds and more for added texture.

Salad

Citrus Popping Kale Salad – Whether it’s for lunch or served as the first course for dinner, a salad is a way to combine a healthy serving of veggies with toppings you crave. The flavors of this tasty recipe create a perfect marriage of quinoa, baby kale, onion, mango and cranberries.

Fruit and Avocado Salad – This crisp and refreshing salad combines oranges, grapefruit, onion, avocado, blueberries and pecans for an option that’s both nutritious and delicious.

Main Dish

Grilled Herb Chicken Skewers – Put a spin on grilled fare and place seasoned chicken skewers on a bed of arugula. Save time and marinate the night before to infuse the chicken with the savory taste of herbs.

Cauliflower-Quinoa Pizza– When the family wants a classic, serve this better-for-you pizza, complete with a crust made from cauliflower and quinoa. Top with tomatoes, mushrooms, red onion, peppers and other veggies for a nutritious twist on the traditional slice.

Dessert

Peanut Butter and Jelly Oatmeal Bar – You don’t have to completely remove dessert from your menu to live a healthier lifestyle. This baked dish features peanut butter as the base, so you can enjoy a protein-packed treat without the guilt.

Dairy-Free Vanilla Pudding – It only takes five ingredients and 15 minutes in the kitchen to please your sweet tooth when cravings strike.

Source: ALDI

(Family Features) The summer months offer seemingly endless opportunities to enjoy the warm weather with friends and family. Serving crowd-pleasing foods and drinks can go a long way toward a successful gathering, whether you’re hosting a brunch, relaxing by the pool or throwing a backyard bash.

Regardless of the occasion, a store like ALDI has everything you need to savor summer, including entertaining items and high-quality ingredients, without the premium price tag. When you make this one-stop shop your destination for summer essentials, you can get more of what you love for less.

Find more seasonal recipe ideas like these appetizers, main dishes, desserts and drinks at ALDI.us.

Grilled Avocados with Vegetable Relish – Boost a favorite summer flavor like avocado by using your grill. Start by slicing the avocados and removing the pits before grilling flesh-side down. Fill with a vegetable relish mixture of tomatoes, bell peppers and onions then sprinkle with feta cheese.

Citrus Popping Kale Salad – This light and refreshing salad is a perfect make-ahead meal-starter. Made with a quinoa base, the combination of kale, mangoes, cranberries, toasted almonds and crumbled goat cheese provides a unique mix of flavors.

Grilled Strip Steak Skewers with Pear Slaw – Skewers are a summertime favorite that can be easily customized to meet the tastes of your guests. This version features steak marinated in a soy sauce mixture, cooked on a grill pan and served over a bed of cabbage, carrots, radishes, onions and julienned pears.

Grilled Pear and Apple Pork Tenderloin – Combining a sweet yet savory glazed pork tenderloin with a side of fresh apple and pear (or peach) wedges, this simple dish is an ideal accompaniment to a day or night spent dining al fresco.

Frozen Greek Yogurt with Blueberries – Summer calls for frozen treats, and you can put a healthier spin on dessert by substituting frozen yogurt for ice cream. Just blend blueberries, lemon juice and vanilla with Greek yogurt and freeze for a perfect indulgence on a warm afternoon.

Freezie Fruit Pops – Mix and match assorted fruits like kiwi, strawberries, grapes, blueberries, pineapple, peaches and more with fruit juices. Once mixed, freeze to create healthy fruit pops. For a grown-up version, substitute wine for the juice.

Very Berry Chiller with Lemonade Ice Cubes – When looking for a way to cool off on a hot summer day, reach for a combination of classic summer flavors. Freeze lemonade overnight in an ice cube tray then drop the cubes in a pitcher of blended blueberries, strawberries, blackberries and raspberries for a sweet, refreshing beverage.

SanGrita – A refreshing twist on a traditional Spanish punch, this adults-only beverage calls for blending frozen lime bars with sangria and garnishing with strawberries and blueberries to your liking.

Source: ALDI

Add fruits, veggies to meals for plant-forward nutrition

(Family Features) Adding more fruits and vegetables is one of the simplest ways to make at-home meals healthier for your family.

Focusing your plate on more of the good stuff – vegetables, fruits, whole grains, legumes, nuts, plant-based proteins, lean animal proteins and fish – can help you cut back on the not-so-good stuff, including refined carbohydrates, added sugars, processed meats, sodium and saturated and trans fats, according to the American Heart Association.

While some may think meat makes the meal and it can be part of an overall healthy eating pattern, a survey from Aramark, the largest U.S. based food service company, found many people want to ease up on meat consumption, and 2 out of 3 want to eat more fruits and vegetables. The company made sweeping changes to incorporate more plants into its menus, resulting in meals with fewer calories, less saturated fat and reduced sodium.

Punching up the plants on your plate can lead to better nutrition in your house, too. Try putting vegetables and fruits center-stage with these heart-healthy salads.

To help encourage healthier communities, the American Heart Association and Aramark have made it simple for you to learn better nutrition and lifestyle habits and to share that information. For more recipes, tips and resources, visit heart.org/healthyforlife.

Make the Most of Seasonal Fruits and Veggies
For many people, warmer weather means more time outdoors and food cooked on the grill. To help make your meals more nutritious, consider these ideas to choose, store and enjoy warm-weather fruits and veggies:

Corn
Straight from the cob, sweet corn is packed with fiber and antioxidants and can be grilled, boiled or even microwaved. Try tossing it with a small amount of light mayonnaise, lime juice, smoked paprika and cayenne pepper for a simple version of Mexican Street Corn.

Cucumbers
Prep is a breeze with cucumbers, which can be eaten raw with or without the peel. For a no-fuss salad, toss together cucumbers, onion and fresh dill then add a dash of sugar, salt and pepper plus a splash of cider vinegar.

Tomatoes
Full of nutrients, including vitamins A and C and the antioxidant lycopene, tomatoes are a popular option for seasonal dishes. Store them stem-up on the counter, rather than in the fridge, to prevent bruising and enhance the flavor.

For more ways to introduce fruits and veggies to fresh, seasonal meals, visit Aramark’s wellness blog at fyp365.com.

Tangy Kale Slaw with Cilantro and Honey

Recipe courtesy of Aramark
Servings: 6

• 2          tablespoons red wine vinegar
• 1          tablespoon light mayonnaise
• 1          tablespoon honey
• 1 1/2    teaspoons cilantro leaves, washed and chopped
• 1          teaspoon lime juice
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 2          cups kale leaves, washed, shredded and stems removed
• 1/2       cup red cabbage leaves, washed and shredded
• 1/2       cup carrot, trimmed and shredded
• 1/4       cup green onion, trimmed and thinly sliced

1. In bowl, combine vinegar, mayonnaise, honey, cilantro, lime juice, salt and pepper. Whisk until well blended.
2. Add kale, red cabbage, carrot and onion. Toss to coat.
3. Cover and keep chilled prior to serving.

Nutritional information per serving: 40 calories; 1 g protein; 1 g fiber.

Watch video to see how to make this delicious recipe!

Black-Eyed Pea, Corn and Rice Salad

Recipe courtesy of the American Heart Association
Servings: 6

• 2          cans (15 1/2 ounces each) no-salt-added or low-sodium black-eyed peas, rinsed and drained
• 1          can (15 1/4 ounces) low-sodium or no-salt-added whole-kernel corn
• 1          package (8 1/2 ounces) brown rice, microwaved according to package directions and broken into small pieces
• 2          medium ribs celery, chopped
• 1          medium bell pepper, seeded and chopped
• 1/4       cup chopped fresh parsley
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon water
• 1/8       teaspoon black pepper

1. In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.

Nutritional information per serving: 231 calories; 10 g protein; 7 g fiber.

Simple Persian Salad

Recipe courtesy of the American Heart Association
Servings: 4

• 2          medium cucumbers, seeded and diced
• 4          medium tomatoes, diced
• 1          medium red onion, diced
• 1/4       cup chopped fresh mint or parsley
• 2          tablespoons fat-free feta cheese, crumbled
• 2          medium limes, juice only
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon black pepper

1. In bowl, stir cucumbers, tomatoes, onion, mint and feta. Cover and refrigerate 20 minutes.
2. In small bowl, whisk lime juice, oil and pepper until well blended.
3. Pour dressing over salad, tossing gently to coat.

Nutritional information per serving: 88 calories; 3 g protein; 3 g fiber.

Source: American Heart Association/Aramark

(Family Features) When it comes to nutritious eating, finding and creating tasty yet healthy recipes is key for many people.

One delicious and nutritious ingredient to add to a variety of dishes: U.S.-grown Montmorency tart cherries, which are abundant in anthocyanins – a natural compound that contributes to the ruby-red color, distinctive sweet-tart taste and is also behind the potential health benefits.

Consider these five ways to incorporate Montmorency tart cherries into your daily routine to help with sleep, inflammation, exercise recovery, heart health and gut health. Find more information and recipes at ChooseCherries.com.

1. Have that good gut-feeling:
   

   Gut health has been the focus of multiple studies in recent years to maintain digestive health. In a first-of-its-kind study published in the “Journal of Biochemistry,” Montmorency tart cherries helped positively impact the gut microbiome – a collection of trillions of bacteria and other microbes that live in the intestinal tract. To help shape and maintain your gut health, add an 8-ounce serving of Montmorency tart cherry juice to your daily diet or try blending this Montmorency Tart Cherry Matcha Smoothie.

2. Catch more zzz’s:

   With more than 50 million adults in the U.S. suffering from sleep or wakefulness disorders, a natural and flavorful remedy may help. One study, published in the “American Journal of Therapeutics,” extended sleep time by 84 minutes after study participants consumed Montmorency tart cherry juice for two weeks. This Tart Cherry Moon Milk is one way to add tart cherry juice before bed.

3. Make workout gains, not pains:
   

   Muscle soreness and pain associated after a tough workout is no longer something to dread. A study from “Medicine in Science and Sports Exercise” showed a reduction in muscle damage after intensive strength training from participants who consumed Montmorency tart cherry juice in comparison to a placebo. Whip up some Tart Cherry Power Gummies for a snack to power up before or after workouts.

4. Help ease arthritis and gout:

   Many Americans seek natural ways to help manage pain that don’t evoke potential side effects. Research indicates that U.S.-grown Montmorency tart cherries, like those found in this Tart Cherry Granola Smoothie Bowl, may help naturally reduce inflammation related to arthritis and gout.

5. Keep your heart on beat:
   

   Adding more fruits packed with heart-healthy compounds is a great way to help your heart keep beating at its best. Montmorency tart cherries are a natural heart-healthy fruit that may lower blood pressure, reduce risk of stroke and decrease cholesterol levels. Incorporate them in a lunch like this Kale Quinoa Montmorency Tart Cherry Salad.   

Source: Cherry Marketing Institute

(Family Features) Whether it’s a simple date night at home or a weeknight meal for the entire family, finding inter-culinary balance between everyone at the table can sometimes be difficult.

However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.

In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent) and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.

Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.

Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.

Kale and Quinoa Bite Tacos

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10

• 1          package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
• 1          package hard taco shells (8-10 shells)
• 1          cup salsa
• 1          cup guacamole
• 1          red onion, sliced
• 1          bunch cilantro
• lime wedges

1. Heat oven to 350° F.
2. On nonstick baking pan, arrange kale and quinoa bites.
3. Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
4. Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.

Source:  Yves Veggie Cuisine

Holiday recipes worth sharing

(Family Features) Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.

As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatility to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to desserts, the rich, quality flavor works for nearly every culinary occasion.

After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.

If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a little more special.

Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice cream, it’s a sweet finish to any gathering that family and friends are sure to love.

Find more simple recipes to enjoy during the holidays at Bertolli.com.

Rustic Minestrone

• 3          tablespoons Bertolli Extra Virgin Olive Oil, divided
• 1          small zucchini, sliced in 1/2-inch half moons
• 2          cups tightly packed, thinly sliced Tuscan kale leaves
• 1          jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
• 1          carton (32 ounces) vegetable broth
• 1          can (15 ounces) cannellini beans, rinsed
• 1/3       cup shaved Parmigiano Reggiano cheese

1. In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.

Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.

Chocolate Chunk Banana Bread

Recipe courtesy of Justin Schuble on behalf of Bertolli Olive Oil

• 3/4       cup Bertolli Olive Oil, plus additional for coating pan
• 3          ripe medium bananas, divided
• 1/2       cup applesauce
• 1          large egg
• 1          large egg white
• 1          teaspoon vanilla extract
• 1 1/2    cups all-purpose flour
• 1          cup sugar
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt
• 1/2       teaspoon cinnamon
• 1/2       cup semi-sweet chocolate chunks or chips
• 1/4       cup nut spread

1. Heat oven to 350° F.
2. Coat 9-by-5-inch loaf pan with olive oil.
3. In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.
4. In separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.
5. Fold in chocolate chunks. Pour batter into loaf pan.
6. Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of batter. Thinly slice long, flat strips of banana. Add slices to top of batter for decoration.
7. Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.

Cranberry Riesling Brined Turkey

• 1          quart water
• 6          bay leaves
• 2          tablespoons whole black peppercorns
• 1          tablespoon mustard seeds
• 1 1/2    cups kosher salt
• 1          bottle (750 milliliters) Riesling wine
• 2          large shallots, thinly sliced, divided
• 8          cloves garlic, crushed but left in skins
• 1          bunch fresh thyme, divided
• 2          cups fresh cranberries, slightly crushed, divided
• 1          turkey (16 pounds), giblet package and neck removed
• ice water, for covering turkey
• 1/2       cup Bertolli Mild Olive Oil
• salt, to taste
• pepper, to taste

1. In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.
2. Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.
3. Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.
4. Heat oven to 500° F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.
5. Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350° F and roast until internal temperature reaches 155-160° F on meat thermometer.
6. Allow turkey to rest, loosely covered with foil, 30 minutes before carving.

Photo courtesy of Getty Images (Cranberry Riesling Brined Turkey)

Source: Bertolli Olive Oil

(Family Features) Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

Using seasonal ingredients, like peaches and other sun-ripened fruits, can help play up the bounty of summer for all types of eating occasions. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai – also known as the “Golden Girl of Wellness” – recommend these make-at-home recipes to help brighten and awaken the best flavors at your table.

“Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.”

Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

All three recipes feature Nature’s Intent Organic Apple Cider Vinegar, which is raw, unfiltered, made with the mother and can be a chef’s secret ingredient to brighten and awaken taste buds to the true flavors of food by enhancing your favorite recipes during the summer or any time of year. Because it’s crafted with care, the clean, crisp flavors provide a difference you can see and taste while helping add a perfect sweet-and-sour balance to traditional meals as well as new favorites.

With so many fresh, delicious choices, summer is the perfect opportunity to make the most of flavors in almost anything you’re making, but selecting the right recipes and ingredients can be the first step toward truly soaking up the brightness of the season.

Find more tips and recipes for enjoying summer flavors at NaturesIntentVinegars.com, and find Nature’s Intent on Facebook, Instagram and Pinterest.

Carrot Beauty Noodles

Recipe courtesy of Candice Kumai
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2

• 2          cups cooked brown rice or quinoa
• 3          tablespoons organic red miso paste
• 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar
• 1/4       cup rice vinegar
• 2          tablespoons roasted sesame oil
• 2          teaspoons honey
• 2          teaspoons freshly grated ginger
• 2          tablespoons reduced-sodium tamari or soy sauce
• 9          cups spiralized carrots
• 2          cups shelled organic edamame
• 1          avocado, cubed
• 2          tablespoons fresh mint (leaves removed from stems)
• 2          tablespoons ground sesame seeds

1. Cook rice or quinoa according to package directions.
2. In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.
3. Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

Peach Smoothie

Recipe courtesy of Candice Kumai
Prep time: 5 minutes
Servings: 2

• 2 1/2    cups unsweetened almond milk
• 1/2       frozen banana
• 3/4       cup sweet-potato puree
• 3          cups frozen organic peaches
• 1/4       teaspoon freshly ground ginger
• 1/4       teaspoon cinnamon
• 1          scoop collagen powder
• 1-2       tablespoons Nature’s Intent Organic Apple Cider Vinegar

1. In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

Miso Kale Caesar Salad

Recipe courtesy of Candice Kumai
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

Dressing:

• 1/4       cup tahini paste (ground sesame seed paste)
• 1/4       cup organic red or white miso paste
• 1/4       cup rice vinegar
• 1          teaspoon honey or maple syrup
• 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

• 1          large bunch finely chopped curly kale, destemmed
• 1/2       cup (about 1 ear) raw white corn, shaved off cob
• 2          cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons
• 2          ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes
• 2          tablespoons baked hemp seeds

Optional toppings:

• 8          ounces wild salmon, grilled
• 8          ounces organic tofu, grilled and cubed

1. To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.
2. Add kale, corn and daikon radish. Toss well to coat with dressing.
3. Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

Source:  Nature’s Intent

(Family Features) After a holiday season filled with indulgent food and limited time for exercise, there’s no time like the New Year to adopt some new, healthy habits.

These additional tips can help you get a healthy start to the New Year:

Change up your routine. Start by making a few lifestyle changes, such as maintaining a healthier diet or increasing your exercise regimen. Maybe you’d like to shed a few pounds or tone up before the weather gets warmer. Changing up your eating (and drinking) habits can be the first step on the path to success.

Start at the tap. Make sure your healthy eating habits include cooking with the best-tasting water possible. That means you could be washing your fruits and vegetables or making soups and smoothies with water that contains impurities. Contrary to what some people may think, boiling water does not completely remove certain contaminants like lead from water.

“Drinking water daily is an important component to staying healthy, as water keeps you hydrated, aids in digestion and transports vitamins and other nutrients. I prefer drinking filtered water to make sure I avoid potentially unwanted contaminants,” said Keri Glassman, a registered dietitian, nutritionist and PUR spokesperson. “I recommend installing a faucet filtration system that won’t break the bank, such as the PUR Advanced Faucet Filtration System, for a superior, on-demand solution for clean, healthy and great-tasting water right from the tap.”

Visit PUR.com to learn more about superior faucet filtration systems and how to get cleaner, better-tasting water.

Create healthy, hearty recipes. There are plenty of delicious and nutritious recipes that can help fuel your body all year long. For example, this hearty soup is full of tasty, powerful ingredients like protein-rich chicken sausage; nutrient-dense kale and butternut squash, which are excellent sources of fiber; plus vitamins and minerals. Garlic, onions and cloves add a kick of antioxidants and flavor.

White Bean Soup with Spicy Chorizo

Recipe courtesy of Keri Glassman

Cook time: 30 minutes
Servings: 1

• 4          cups kale, chopped
• 1          medium butternut squash, peeled and cut into 1/2-inch pieces
• 1          can (14 ounces) cannellini beans, drained
• 2          cups PUR filtered water, plus additional for rinsing
• 2          tablespoons olive oil
• 1          medium onion, chopped
• 2          garlic cloves, minced
• 2          links precooked chicken sausage, diced
• 3 1/2    cups low-sodium chicken broth
• salt, to taste
• freshly ground black pepper, to taste

1. Rinse kale, squash and cannellini beans in filtered water. Set aside.
2. In pot over medium heat, heat oil. Add onion and garlic, stirring frequently until softened, about 5 minutes. Add sausage and saute 2 minutes, or until warmed through and slightly browned.
3. Add squash, kale, broth and 2 cups filtered water. Cook, partially covered, 15-20 minutes, or until squash is softened.
4. Reduce heat to low. Add beans and gently simmer uncovered 3 minutes. Season with salt and freshly ground black pepper, to taste, before serving.

Source:  PUR