(Family Features) When it comes to staying healthy, there is a natural emphasis on physical fitness. However, it’s important to know that nurturing and maintaining brain health is also important for leading a fulfilling life. 

The brain is the command center of the human body and as such, influences every aspect of life. Maintaining brain health requires providing it with nourishment, rest and healthy stimulation.

Consuming healthy, whole foods, including vegetables and fruits, such as grapes, can help establish a strong foundation for brain health. For example, grapes may help protect against metabolic decline in the brain associated with natural aging; in a human study of elderly subjects with mild cognitive decline, UCLA researchers found consuming 2 1/4 cups of grapes every day preserved healthy metabolic activity in regions of the brain associated with early-stage Alzheimer’s disease, where metabolic decline takes hold. 

Adding grapes to your favorite healthy recipes, or enjoying them as a simple snack, helps support a healthy brain. Consider these additional ways to promote positive brain health from the experts at the Mayo Clinic.

Sleep Well
Health experts recommend aiming for at least seven hours of sleep per night. As noted by the Mayo Clinic, adequate sleep may help boost overall memory and brain health by giving the brain time to effectively consolidate memories.

Follow a Healthy Diet
Eating nutritiously benefits the body in many ways, including playing a role in brain health. Healthy eating plans like the Mediterranean diet, which emphasizes plant-based foods, whole grains, fish, healthy fats, fruits and vegetables, are thought by experts to be especially beneficial. Recipes like Warm-Spiced Chickpeas and Couscous with Grapes and Arugula deliver an array of ingredients to support brain health in delicious ways. This recipe is also heart smart because what is good for the heart is also good for the brain.

Stay Social
Keep in touch with family and friends. According to health experts, including the Mayo Clinic, staying connected and interacting socially can help defend against depression and stress, which may contribute to memory loss.

Exercise Regularly
Staying physically active provides well-known benefits for the body, and exercising can also benefit the brain by increasing blood flow to it. Once your workout is over, turn to a post-workout snack like Grapes from California for an energy boost and natural hydration.

Keep Your Mind Active
Like muscles throughout your body, the brain should be used continuously to strengthen it. With nearly endless ways to stimulate the mind, there’s something for everyone to keep their brains in shape from crossword or jigsaw puzzles to reading, learning a new language, playing cards or conquering sudoku.

To find more information about the connection between grapes and health, or discover nutritious recipes, visit GrapesfromCalifornia.com.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 1/2 cups water
• 1 can (15 ounces) no-salt-added chickpeas (garbanzo beans), drained
• 1 cup red Grapes from California, halved
• 2 tablespoons chopped fresh cilantro or parsley
• freshly ground black pepper, to taste
• 4 cups lightly packed baby arugula
• lemon wedges

1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

(Family Features) For many looking to make healthy dietary changes, weight loss is a primary concern. Because the Dietary Guidelines for Americans recommend 45-65% of daily calories come from carbohydrates, an eating plan like the ketogenic diet (or keto, for short), which involves consuming a low amount of carbs and replacing them with healthy fats, can be a popular choice for achieving weight loss goals.

Replacing carb intake with fat can put your body in a metabolic state called ketosis, which makes you more efficient at burning fat for energy. The keto diet can also help reduce blood sugar and insulin levels and lower risk for certain diseases.

Those following the keto eating plan typically significantly reduce or avoid consuming bread, pasta, rice and baked goods, which are all traditionally high in carbohydrates. However, Toufayan Bakeries introduced a line of keto-friendly wraps, pitas and flatbreads that are high in fiber and protein while containing no sugar and being lower in carbs than traditional bread.

“We take great pride in baking our family’s favorite breads for families across the U.S.,” said Karen Toufayan, VP of marketing for Toufayan. “Across the country, people following the keto diet have been missing their favorite bread products. We are thrilled to introduce Toufayan’s first line of keto-friendly breads and hope they love them as much as we do.”

Try serving these satisfyingly light solutions as the base ingredients in these delicious recipes for a Keto Egg and Sausage Flatbread or Keto Enchilada Quesadilla from chef George Duran.

Find more recipes to support a ketogenic eating plan at Toufayan.com.

Keto Enchilada Quesadilla

Recipe courtesy of chef George Duran
Yield: 1 quesadilla

• Rotisserie chicken, pulled and chopped
• enchilada Sauce
• olive oil
• Toufayan Bakeries Keto Wraps
• Tex-Mex cheese, grated
• jarred or fresh jalapenos, thinly sliced
• cilantro, chopped
• salsa, for serving

1. In bowl, mix pulled chicken and enchilada sauce until fully covered. Set aside.
2. Spray or brush olive on both sides of keto wrap and place on nonstick pan or skillet over medium heat. Once wrap is heated on one side, flip and heavily top entire wrap with grated cheese. Allow cheese to melt then disperse chicken mixture, sliced jalapenos and chopped cilantro on half of wrap. Fold wrap over ingredients and cook until quesadilla is golden brown on both sides.
3. Cut into three triangles and serve with salsa.

Keto Egg and Sausage Flatbread

Yield: 1 flatbread

• 1 Toufayan Keto Flatbread
• 1/4 cup shredded mozzarella cheese
• 2 cooked sausage links (approximately 2 ounces each), cut into pieces
• 1/4 cup thinly sliced red bell pepper
• 1 large egg
• 1 tablespoon fresh chives
• salt, to taste
• pepper, to taste

1. Preheat oven to broil.
2. On foil-lined baking sheet, place flatbread and top with mozzarella cheese; add sausage pieces and bell pepper.
3. Crack egg in center of flatbread and broil 5-8 minutes, or until egg is cooked to desired firmness.
4. Remove from oven and top with chives.
5. Season with salt and pepper, to taste, and serve.

Nutritional information per serving (1 flatbread): 435 calories; 29.1 g protein; 25.6 g fat; 8.6 net carbs.

Source: Toufayan

(Family Features) Weeknights filled with after-school activities, social events, family commitments and more can make eating nutritious meals a daunting task. Turn to quick dinner ideas the entire family can enjoy with simple, better-for-you ingredients.

This Grilled Chicken Salad with Goat Cheese, Fresh Blueberries and Pecans from the recipe experts at Safeway and Albertsons includes fresh, flavorful O Organics® ingredients to satisfy hunger after long days at school or in the office. Plus, simple preparation means it’s ready in 20 minutes to make mealtime a breeze.

Visit Safeway.com and Albertsons.com to discover more family recipes.

Watch video to see how to make this recipe!

Grilled Chicken Salad with Goat Cheese, Fresh Blueberries and Pecans

Recipe courtesy of Safeway and Albertsons
Total time: 20 minutes

• 3/4       pound boneless, skinless O Organics chicken breasts
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 2          teaspoons O Organics extra-virgin olive oil
• 1          package (5 ounces) O Organics spring mix
• 1          package (6 ounces) O Organics blueberries (or desired berry)
• 1/4       cup O Organics pecan halves
• 3          tablespoons O Organics olive oil
• 1          tablespoon O Organics balsamic vinegar
• 1/2       log (4 ounces) O Organics goat cheese

1. Pat chicken dry with paper towels and place on cutting board. Cut chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.
2. Preheat grill pan, outdoor grill or skillet to medium-high heat.
3. Once pan is hot, coat with oil. Add chicken to pan and grill, turning once, until cooked through, 3-4 minutes per side.
4. Wash and dry mixed greens. Place in medium bowl.
5. Wash and dry blueberries. Add to bowl with mixed greens. Using clean cutting board, roughly chop pecans. Add to bowl.
6. Transfer cooked chicken to cutting board and cut into thin strips.
7. In bowl, mix olive oil and balsamic vinegar to create dressing.
8. Add chicken and dressing to salad bowl; toss to combine.
9. To serve, divide salad between plates or bowls and crumble goat cheese over top.

Source: Safeway and Albertsons

(Family Features) With hectic day-to-day schedules and varying dietary needs, many families face the dreaded daily question: “What sounds good for dinner?” In contrast, millions struggle to put food on the table each night, impacting about 1 in 8 children, according to Feeding America.

You can help support those in need through Safeway and Albertsons’ “Fight Hunger, Serve Hope” cause program – an initiative to fight hunger in local communities during summer months when households with school-aged children face higher rates of food insecurity. The company’s private label will donate one meal for every O Organics® product purchased, up to $7 million and the equivalent of 28 million meals. Donations will be made to Nourishing Neighbors, a program of Albertsons Companies Foundation, to fund grants dedicated to providing healthy meals for at-risk youth throughout the summer.

“While summertime sparks excitement for countless students, it also marks the unfortunate reality that millions of children face when they lose access to school cafeteria lunches and breakfasts they depend on throughout the school year,” said Jennifer Saenz, EVP and chief merchandising officer at Albertsons Companies. “As a company, we are committed to making a difference in the lives of children in need. For the first time, we are making it easier than ever for our customers to support this mission by connecting each purchase of our O Organics brand to hunger relief efforts in the communities we serve.”

Following the campaign period, families looking to help in their communities can give back in a variety of ways.

Donate Canned Goods
Once school is in session, many classrooms participate in canned food drives for a variety of causes while serving a dual purpose: feeding those in need and teaching children the importance of giving back. Sending your students to school with canned goods can show them the value of helping others and instill a sense of responsibility.

Volunteer at a Food Pantry
Sharing valuable resources like canned goods helps make a difference in communities, but local food pantries also need willing volunteers to sort and distribute food, among other duties. It can provide a unique sense of perspective as you meet other volunteers, improve the lives of people in your community and gain new skills.

Promote the Power of Family Meals
Whether it’s breakfast, lunch, dinner or all three, sharing a meal with neighbors can be a powerful moment. It provides an opportunity to connect while enjoying easy-to-make recipes like Ribeye Steak, Grape Tomato and Mushroom Kebabs; Grilled Chicken Salad with Goat Cheese, Fresh Raspberries and Pecans; and Mixed Berry-Lime Smoothie Bowl with Banana and Granola.

Find more meal ideas by visiting Safeway.com and Albertsons.com.

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Safeway and Albertsons
Total time: 30 minutes

• 2 cloves garlic
• 1/2 small bunch Italian (flat-leaf) parsley
• 1/4 cup O Organics extra-virgin olive oil
• 1/8 cup red wine vinegar
• 2 teaspoons O Organics Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 pound O Organics ribeye steak
• 1/2 pint O Organics grape tomatoes
• 1/4 pound O Organics white mushrooms
• green pepper, sliced (optional)
• 1/2 medium red onion
• 6 skewers

1. Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
2. In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.
3. Cut steak into cubes; transfer to marinade bowl and toss to coat.
4. Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.
5. Heat grill pan, outdoor grill or skillet to medium-high heat.
6. Thread steak and vegetables onto six skewers.
7. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.
8. To serve, plate kebabs and sprinkle with remaining minced parsley.

Grilled Chicken Salad with Goat Cheese, Fresh Blueberries and Pecans

Recipe courtesy of Safeway and Albertsons
Total time: 20 minutes

• 3/4 pound boneless, skinless O Organics chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons O Organics extra-virgin olive oil
• 1 package (5 ounces) O Organics spring mix
• 1 package (6 ounces) O Organics blueberries (or desired berry)
• 1/4 cup O Organics pecan halves
• 3 tablespoons O Organics olive oil
• 1 tablespoon O Organics balsamic vinegar
• 1/2 log (4 ounces) O Organics goat cheese

1. Pat chicken dry with paper towels and place on cutting board. Cut chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.
2. Preheat grill pan, outdoor grill or skillet to medium-high heat.
3. Once pan is hot, coat with oil. Add chicken to pan and grill, turning once, until cooked through, 3-4 minutes per side.
4. Wash and dry spring mix. Place in medium bowl.
5. Wash and dry blueberries. Add to bowl with mixed greens. Using clean cutting board, roughly chop pecans. Add to bowl.
6. Transfer cooked chicken to cutting board and cut into thin strips.
7. In bowl, mix olive oil and balsamic vinegar to create dressing.
8. Add chicken and dressing to salad bowl; toss to combine.
9. To serve, divide salad between plates or bowls and crumble goat cheese over top.

Mixed Berry-Lime Smoothie Bowl with Banana and Granola

Recipe courtesy of Safeway and Albertsons
Total time: 10 minutes
Yield: 3 cups

• 1 banana
• 1/2 package (6 ounces) O Organics blackberries
• 1/2 lime
• 2 cups O Organics frozen mixed berries
• 1 cup plain O Organics Greek yogurt
• 4 fluid ounces O Organics whole milk
• 1/8 cup O Organics honey
• 1/4 teaspoon ground cinnamon
• 2/3 cup O Organics granola of choice

1. Wash and dry banana and blackberries.
2. Peel and thinly slice banana; set aside.
3. Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes.
4. To serve, divide smoothie between bowls and top with banana, blackberries and granola.

Photo courtesy of Getty Images (kebabs)

Source: Albertsons

Source: Safeway

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/3 cup lime juice
• 2 tablespoons honey
• 3/4 teaspoon sea salt
• freshly ground pepper, to taste

Salad:

• 1 1/2 cups quinoa
• 2 cups vegetable broth
• 2 cups halved Grapes from California
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced jalapeno pepper
• 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
• 1/2 cup chopped peanuts (optional)

1. To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
2. To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
3. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
4. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup wine vinegar
• 1/4 cup packed brown sugar
• 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
• 1/4 cup thinly sliced red onion
• 8 turkey or chicken hot dogs
• 8 hot dog buns, lightly toasted

1. Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
2. In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
3. Heat grill to medium heat.
4. Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
5. Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

• 1 pound stemmed black Grapes from California
• 12 ounces vanilla oat coffee creamer, well chilled
• 12 ounces unsweetened oat coffee creamer, well chilled

1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
2. Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) Soaking up some sun and sharing a meal with family and friends brings people together, especially when favorite recipes are on the table. Whether there’s a cause for celebration or a gathering of loved ones is simply overdue, serving up delicious dishes is a sure bet to get everyone involved.

These flavorful Mexinut Dip, Beef and Peanut Empanadas with Chimichurri, Asian Peanut Slaw and Peanut Butter Banana Pops recipes are ideal for the whole family. Starting with a spicy dip best paired with corn chips or crackers, hungry guests can work their way up to the main course of savory empanadas served alongside a tangy Asian slaw. Finally, kids and adults alike can cap off the celebration with a sweet, fruity dessert.

Leaning into a versatile ingredient like peanuts, which make all these dishes possible, can take your gatherings to the next level. They complement a wide range of recipes from appetizers and snacks to main courses and desserts.

Plus, they contain 26% protein and fulfill approximately 30% of a 4-6-year-old’s and 26% of a 7-10-year-old’s recommended daily allowance per serving, making them a kid-favorite source of energy. They contain six essential vitamins – vitamin E, folate, riboflavin, thiamin, niacin and vitamin B6 – and seven essential minerals – phosphorus, iron, magnesium, potassium, zinc, copper and calcium.

Often referred to as “nutrition in a nutshell,” there’s a good chance your peanut supply came from the United States’ leading grower: Georgia. With approximately 4,000 active peanut farmers, the state produces 52% of the country’s peanuts.

To find more family-friendly recipe ideas powered by peanuts, visit GAPeanuts.com.

Mexinut Dip

Recipe courtesy of the Georgia Peanut Commission
Yield: 4 cup

• 1 can (11 1/2 ounces) condensed bean with bacon soup
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) tomatoes and green chiles
• 2 tablespoons finely chopped onion
• 1 tablespoon hot chili powder
• 1/2 cup peanut butter
• corn chips or crackers

1. In 2-quart microwave-safe container, combine soup, cheddar cheese, tomatoes and green chiles, onion, chili powder and peanut butter. Cover with glass or plastic lid.
2. Microwave on high 2 1/2 minutes; stir. Microwave 2 1/2 minutes, or until cheese is melted.
3. Stir before serving with corn chips or crackers.

Beef and Peanut Empanadas with Chimichurri

Recipe courtesy of "Set the Table" on behalf of the Georgia Peanut Commission
Yield: 30-40 small empanadas

Spicy Beef and Peanut Empanadas:

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 teaspoon red pepper flakes
• 1 large garlic clove, minced
• 1/3 cup golden raisins
• 1/2 cup raw Georgia Peanuts
• 2 tablespoons pickled jalapenos, chopped
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon water, plus additional for sealing dough
• salt, to taste
• pepper, to taste
• 2 packages pie crust
• 1 egg white, in small bowl

Chimichurri:

• 1/3 cup flat leaf parsley
• 1 teaspoon dried oregano
• 3 garlic cloves, peeled and roughly chopped
• 1/4 cup red wine vinegar
• 1 tablespoon red pepper flakes
• 1/2 cup olive oil
• salt, to taste
• pepper, to taste

1. To make spicy beef and peanut empanadas: In large skillet over medium-high heat, heat olive oil. Add onion, red pepper flakes, garlic, raisins, peanuts and jalapenos. Cook until onion and garlic are soft and fragrant. Add ground beef and brown thoroughly. Stir in Worcestershire sauce and 1 tablespoon water. Cook 2-3 minutes, stirring to prevent burning. Season with salt and pepper, to taste; transfer filling to large bowl and cool.
2. Preheat oven to 375 F.
3. Unroll pie crusts on lightly floured work surface. Using round cutter at least 3 inches in diameter, cut out rounds.
4. Using rolling pin, roll out edges of each circle, leaving center of circle at its original thickness.
5. Holding one round of dough in palm of hand, scoop about 1 tablespoon filling into center. Using fingertip, line edge of dough with water, fold into half moon shape and pinch to seal. For extra ease, use fork.
6. Place filled empanadas on parchment-lined baking sheet and brush tops with egg white.
7. Bake 20-25 minutes on upper rack.
8. To make chimichurri: In blender or food processor, pulse parsley, oregano, garlic, red wine vinegar, red pepper flakes and olive oil 2-3 times. Season with salt and pepper, to taste, and serve in small bowl for dipping.

Asian Peanut Slaw

Recipe courtesy of the Georgia Peanut Commission

• 1 can (11 ounces) mandarin oranges
• 1/4 cup Asian sesame dressing
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon crushed red pepper
• 1/2 cup coarsely chopped dry roasted peanuts
• 1 bag (16 ounces) three-colored deli slaw mix
• chow mein noodles

1. Drain juice from mandarin oranges into mixing bowl and reserve oranges.
2. In bowl with juice, add dressing, peanut butter and red pepper; whisk until well blended. Add peanuts, oranges and coleslaw mix; toss until thoroughly coated.
3. Garnish with chow mein noodles before serving.

Peanut Butter Banana Pops

Recipe courtesy of registered dietitian Annessa Chumbley on behalf of the Georgia Peanut Commission
Yield: 8 pops

• Craft sticks
• 4 firm, ripe bananas, peeled and halved crosswise
• 1 cup melted chocolate wafers
• 1/2 cup finely chopped peanuts

Toppings:

• unsweetened coconut flakes (optional)
• chopped dried pineapple (optional)
• chopped dried strawberries (optional)
• melted peanut butter chips (optional)

1. Insert one craft stick into each banana half. Place eight banana pops in single layer on small tray covered with parchment paper. Place tray in freezer at least 4 hours or overnight.
2. Pour melted chocolate into bowl. Dip each frozen banana into bowl, turning to coat. Lay chocolate-covered bananas back on parchment paper. Sprinkle with chopped peanuts. Sprinkle with coconut flakes, pineapple and strawberries, if desired. Drizzle with melted peanut butter chips, if desired.

Source: Georgia Peanut Commission

(Family Features) When your family’s favorite dishes inevitably grow tired, a touch of sweetness may be all you need to freshen up the flavor of classic recipes. Keep tried-and-true dinners on the table with a simple addition that complements the tastes you know and love: fresh fruit.

With its craveable texture and crunch, balanced sweetness and beautiful golden red color, an option like Envy Apples can be enjoyed as part of delicious meals. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also plays up when combined with pasta, shrimp, Parmesan, toasted almonds and more in this Apples and Pesto Farfalle.

To change up Taco Tuesday, bite into these Crisp Apple Tacos and believe in the uplifting aroma and flavor of apples as an invitation to savor those small moments around the family table. It can be your ultimate apple experience and introduce loved ones to new ways to rethink their favorite weekly meals.

Plus, because Envy Apple slices naturally stay white longer than other varieties, they maintain their beauty while you cook so finished dishes look as delicious as they taste.

To find more ways to sweeten up family meals, visit EnvyApple.com.

Apples and Pesto Farfalle

• 1 pound farfalle pasta
• 3 1/2 teaspoons kosher salt, plus additional for cooking pasta, divided
• 1/3 cup extra-virgin olive oil, plus additional for cooking pasta, to taste, divided
• 1 bunch parsley leaves
• 1 cup toasted almonds
• 1 cup shredded Parmesan
• 2 tablespoons lemon juice
• 30 turns fresh cracked pepper
• 2 cups cooked peas
• 2 Envy Apples, diced

• 1 bunch chives, thinly sliced
• 1 block Parmesan
• 20 shrimp
• 2 tablespoons canola oil
• 1/2 teaspoons coarse pepper

1. Cook pasta in salted boiling water until just tender. Drain and toss gently with olive oil, to taste, then set aside.
2. In food processor, pulse parsley leaves, almonds, shredded Parmesan, 2 teaspoons kosher salt, lemon juice and cracked pepper. Once pulsed, turn processor on high and drizzle in 1/3 cup olive oil until well incorporated.
3. Toss pasta with fresh pesto until well coated. Fold in peas, apples and chives. Using peeler, shave thin slices off Parmesan block over pasta for garnish.
4. Preheat grill or grill pan over high heat.
5. Toss shrimp in canola oil, 1 1/2 teaspoons salt and coarse pepper. Grill 2 minutes on each side, or until charred slightly. Spread evenly over pasta and serve.

Crisp Apple Tacos

• 2 Envy Apples
• 1/2 pound pork tenderloin
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 rosemary sprigs
• 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
• salt, to taste
• pepper, to taste
• 12 tortillas
• 2 tablespoons sour cream
• 1 lime, cut into wedges

1. Slice half of one apple into thick wedges; reserve. Slice remaining half into thin sticks; reserve. Slice second apple into thin wedges; reserve.
2. Cut pork crosswise into 1-inch round medallions. Coat pork medallions with olive oil, salt and pepper then add to saucepan over medium heat. Add thick apple wedges to saucepan.
3. Add rosemary to saucepan and cook 2-3 minutes. Flip pork and cook 2-3 minutes until pork is slightly golden and cooked through.
4. Let pork rest 3 minutes then slice into strips.
5. In serving bowl, toss thin apple sticks, carrots, red cabbage and green cabbage. Mix honey, mayonnaise, mustard and vinegar. Add salt and pepper, to taste.
6. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
7. Top tortillas with pork, slaw, sour cream and squeezes of lime. Top with thin apple wedges.

Source: Envy Apples

(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) If you and your loved ones yearn for new, stimulating experiences to feel connected to the outdoors, look no further than enjoying mealtime al fresco. Inspired by the Mediterranean tradition of “eating in the open air,” al fresco dining offers passionate home cooks a fresh way to enjoy their favorite recipes outside with friends and family.

Consider these two tried-and-true al fresco tips from television personality and culinary icon Rachael Ray the next time you enjoy dinner on the deck or lunch on the patio.

Gather the right tools: On those buggy days and nights during the warm season when you’re dining al fresco, grab a food mesh tent. Not only will it protect your food, but it also looks good and goes with a variety of table settings.

Plan the decor: When hosting friends and family, up your floral game by reaching into the garden and adding some fresh herbs – it’s aesthetically pleasing and smells delicious.

Ideal al fresco meals typically take advantage of in-season produce, offer easy preparation so you can focus on entertaining and are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish or on its own as a light main course.

This dish practically calls for ingredients like Genova Yellowfin Tuna in Olive Oil, which features cuts of wild-caught tuna, hand-filleted in just the right amount of olive oil. Savory, rich and flavorful with a perfect texture, the tuna elevates the dish with a uniquely rich and savory flavor stemming from Mediterranean inspiration.

To find more al fresco dining inspiration and recipe ideas, visit GenovaSeafood.com.

Yellowfin Tuna and Artichoke Pasta

Recipe courtesy of Rachael Ray on behalf of Genova Tuna
Prep time: 15 minutes
Cook time: 40 minutes with fresh artichokes (25 minutes with canned)
Servings: 4

Artichokes:

• Cold water
• 12 small, fresh artichokes or 2 cans artichoke hearts in water
• 2 lemons
• 3 tablespoons extra-virgin olive oil
• salt, to taste
• pepper or red pepper, to taste

Pasta:

• Water
• 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons butter, cut into tabs
• 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper (optional)
• salt, to taste
• 1/2 cup white wine, chicken stock or vegetable stock
• 1 pound spaghetti or linguine
• 1 lemon, juice only
• 1 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh Italian parsley, divided
• 1 small handful fresh mint, chopped, divided
• 1/4 cup toasted pistachios or pine nuts, chopped

1. To make artichokes: Preheat oven to 425 F.
2. Fill bowl with cold water and juice of one lemon.
3. If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise.
4. Place artichokes in lemon water.
5. Let soak 2-3 minutes, drain and pat dry with kitchen towel.
6. In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish.
7. Add olive oil and salt and pepper, to taste.
8. Roast 25-30 minutes, or until tender.
9. To make pasta: Bring large pot of water to boil.
10. While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half.
11. When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining.
12. Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle.
13. Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.

Source:

Genova Tuna

(Family Features) Turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Adding a taste-enhancing option to your repertoire – Tajín Fruity Chamoy Sauce – can make your summer get-togethers the talk of the neighborhood.

Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks.

For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink.

Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work.

The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces.

Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor.

Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours.  

Find more recipes that crank up the heat this summer by visiting Tajín.com/us.

Spiced Pork Ribs

Total time: 3 hours, 10 minutes
Servings: 6

• 2 racks (about 4 pounds) baby back ribs
• 1/4 cup Tajín Clásíco Seasoning
• 1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• lime wedges, for serving
• mashed potatoes or steamed rice, for serving (optional)

1. Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
2. Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
3. Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
4. Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
5. Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
6. Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
7. Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
8. Serve with lime wedges and additional hot sauce.
9. Serve with mashed potatoes or steamed white rice, if desired.

Savory Mango Chamoy Daquiri

Total time: 15 minutes
Servings: 2

Rim Glass:

• 2 tablespoons Tajín Fruity Chamoy Hot Sauce
• 2 tablespoons Tajín Clásico Seasoning

Drink:

• 4 tablespoons Tajín Fruity Chamoy Hot Sauce, divided
• 1 cup frozen mango cubes, plus additional for garnish, divided
• 1/3 cup natural syrup
• 3 ice cubes
• 1/3 cup orange juice
• 1 tablespoon Tajín Clásico Seasoning, for garnish

1. To rim glass: Rim glass in chamoy hot sauce then seasoning.
2. To make drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice.
3. In glass, pour remaining chamoy hot sauce.
4. To serve, garnish with additional mango cubes and sprinkle with seasoning.

Source: Tajín