(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) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.

These recipes for Easy Brunch Quiche, Savory Cheese Balls and Lemon Blueberry Trifle provide a full menu to feed your loved ones from start to finish, regardless of the occasion.

Find more brunch inspiration by visiting Culinary.net.

A Savory Way to Start the Celebration

Serving up exquisite flavor doesn’t have to mean spending hours in the kitchen. You can bring the cheer and favorite tastes with simple appetizers that are equal measures delicious and visually appealing.

These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and color are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.

To find more recipes fit for brunch, visit Culinary.net.

Savory Cheese Balls

Servings: 6-12

• 2 packages (8 ounces each) cream cheese
• 2 tablespoons caraway seeds
• 1 teaspoon poppy seeds
• 2 cloves garlic, minced, divided
• 1/4 cup parsley, chopped
• 2 teaspoons thyme leaves, chopped
• 1 teaspoon rosemary, chopped
• 1/4 cup dried cranberries, chopped
• 2 tablespoons pecans, chopped
• crackers (optional)
• fruit (optional)
• vegetables (optional)

1. Cut each cream cheese block into three squares. Roll each square into ball.
2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
4. In third small bowl, combine cranberries and pecans.
5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

Finish Brunch with a Light, Layered Treat

After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.

The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.

Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.

Lemon Blueberry Trifle

Prep time: 45 minutes
Servings: 8-10

Lemon Curd:

• 1 cup Domino Golden Sugar
• 2 tablespoons cornstarch
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons water
• 1/4 teaspoon salt
• 6 egg yolks
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes

Whipped Cream:

• 2 cups heavy whipping cream, cold
• 2 tablespoons Domino Golden Sugar
• 2 teaspoons pure vanilla extract

Trifle:

• 1 cup blueberry jam
• 12 ounces fresh blueberries, plus additional for garnish, divided
• 1 pound cake, cubed
• lemon slices, for garnish
• mint, for garnish

1. To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
2. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
3. To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
4. To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
5. Decorate trifle with lemon slices, fresh blueberries and mint.

Say Goodbye to Basic Brunch

The same old brunch menu can become tiresome and dull. Adding something new to the table with fresh ingredients and simple instructions can enhance your weekend spread and elevate brunch celebrations.

Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor, from broccoli and bacon to mushrooms, eggs and melty cheese.

Visit Culinary.net to find more brunch recipes.

Easy Brunch Quiche

Serves: 12

• 1 package (10 ounces) frozen broccoli with cheese
• 12 slices bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese, divided
• 2 frozen deep dish pie shells (9 inches each)

1. Heat oven to 350 F.
2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
6. Bake 40 minutes.
7. Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Source:

Domino Sugar

(Family Features) With many people focused on achieving a cleaner and healthier lifestyle, taking actionable steps such as recycling, using less hot water and eating nutritious foods can help lower your carbon footprint. Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.

Propane is already powering more than 12 million homes with reliable energy people can count on. Plus, gas-powered cooktops are preferred by 96% of professional chefs, including nutritionist and chef Dean Sheremet of “My Kitchen Rules,” who partnered with the Propane Education & Research Council (PERC) to educate homeowners on the benefits of cooking with gas.

“There is a lot of misinformation about cooking with gas in the news,” Sheremet said. “It’s important to remember, the act of cooking itself impacts indoor air quality, regardless of the energy that powers the stove. Having a qualified technician install and perform regular service for the stove, maintaining proper ventilation using a hood or opening doors or windows and following common sense safety measures can ensure the safe use of any stove.”

Because ventilation when cooking is key, it’s important to note that cooking with propane results in lower carbon dioxide (CO2) emissions than electric cooking, on average. That’s because more than 60% of electricity production comes from natural gas or coal generation plants, which release more CO2 emissions as part of the generation process.

Beyond the environmental benefits, propane-powered cooking appliances provide convenience, modern design and performance in kitchens, allowing home chefs to prepare healthy meals for their families in a short amount of time. Sheremet values the efficiency of a propane cooktop when creating nutritious meals like Skirt Steak with Salsa Verde and Spaghetti and Clams, which can be whipped up in minutes using a clean energy source.

“Chefs, and parents like me, prefer gas for a variety of reasons,” Sheremet said. “My son, Atlas, is often in the kitchen when I’m cooking, and we know sometimes kids don’t listen when we tell them to not touch a pan or the stove. Propane cooktops allow for greater control of heat levels and their instant flame turnoff capabilities help them cool faster than traditional electric stoves, which can remain dangerously hot for a period after they have been turned off.”

Learn more about cooking with propane and find recipes from Sheremet at Propane.com/ChefDean.

Do’s and Don’ts of Cooking with Gas

Cooking with a reliable and environmentally clean energy source like propane can take your home chef skills to the next level. However, there are steps to take to ensure safety while maximizing the benefits of cooking with your gas range.

Do:

• Follow the manufacturer’s installation and operating instructions.
• Keep pot handles turned inward to protect against accidents like knocking the pot off the stove or little ones reaching for the handles.
• Keep the range surface clean.
• Keep flammable materials away from burner flames.

Don’t:

• Do not cover the oven bottom with foil as it can restrict air circulation.
• Never use gas ranges for space heating.
• Do not allow children to turn burner control knobs.

Do not leave food unattended on the cooktop.

Spaghetti and Clams

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• Salt
• 8-12 littleneck or other small clams in shell, scrubbed
• 1/4 pound spaghetti noodles
• 2 tablespoons extra-virgin olive oil
• 1/2-1 garlic clove, minced
• 1/2 dried red chile pepper
• 1/3 cup vermouth or white wine
• 1-2 tablespoons chopped fresh Italian parsley

1. Bring large pot of lightly salted water to boil. Soak clams in cold water.
2. Add spaghetti to boiling water and cook until slightly underdone. In large saucepan over medium-low heat, add olive oil, garlic and chile pepper. Saute gently, reducing heat, if necessary, so garlic does not brown.
3. Add vermouth and clams; cover. Clams should open in about 2 minutes. Add hot drained pasta, cover and shake pot gently. Simmer 1-2 minutes until spaghetti is cooked to taste.
4. Discard unopened clams. Add half the parsley and shake pan to distribute evenly. Transfer to plate or bowl and sprinkle with remaining parsley.

Skirt Steak with Salsa Verde

Recipe courtesy of chef Dean Sheremet on behalf of PERC

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 thinly sliced scallions
• 3 tablespoons capers, drained and roughly chopped
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/2 teaspoon black pepper, plus additional, to taste, divided
• 1 1/2 pounds skirt steak
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh mint, divided
• 1/4 cup pistachios
• 1 romaine heart
• 1 radicchio
• 1/2 cup crumbled goat cheese

1. Whisk olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing (about 1/3cup) over steak and turn to coat.
2. Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
3. In small saute pan over medium heat, toast pistachios, tossing often, until golden brown, about 3 minutes. Set aside.
4. Set grill to medium-high heat or heat grill pan on stovetop over medium-high heat. Grill steak about 5 minutes per side. Transfer to plate and rest 10 minutes.
5. Cut romaine hearts lengthwise into quarters. Arrange romaine and radicchio in layers on large platter, leaving room on one side for steak. Sprinkle with goat cheese, pistachios and remaining mint.
6. Slice steak into 3-inch pieces then slice against grain to cut steak into wide strips. Add sliced steak to platter. Drizzle reserved dressing on romaine and steak.

Source: Propane Education & Research Council

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

Salmon Chili Bites

Prep time: 15 minutes
Servings: 2

• 2          pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
• 1          tablespoon chili crisp
• 2          teaspoons rice wine vinegar
• 1          teaspoon toasted sesame oil
• 2          bell peppers, cored and cut into 2-inch squares
• 1          green onion, thinly sliced
• minced cilantro
• black sesame seeds

1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.
2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.
3. Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes
Servings: 1-2

Dressing:

• 2          tablespoons lemon juice
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon dried oregano

Salad:

• 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
• 1          cup halved cherry tomatoes
• 1/3       cup sliced Kalamata olives
• 1          cup chopped English cucumber (about 1/2 cucumber)
• 1/4       cup feta
• 1          tablespoon minced parsley
• pita chips (optional)
• crackers (optional)

1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
3. Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

(Family Features) Making small changes to focus on your health, like following a healthy eating plan, can make a big difference in protecting your heart.

Developed by the National Heart, Lung, and Blood Institute, Dietary Approaches to Stop Hypertension (DASH) is a flexible and balanced eating plan that helps create a heart-healthy eating style for life. It requires no special foods, and instead provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

As an added bonus, sharing DASH-friendly meals with your loved ones can help take the guesswork out of putting nutritious dinners on your family’s table. For example, this easy and delicious Turkey and Beef Meatballs with Whole-Wheat Spaghetti recipe is one the entire family can help prepare.

In addition to a following a healthy eating plan, other self-care habits like taking time daily to destress, being more physically active and getting enough quality sleep can all benefit your heart. It’s also important to know what your blood pressure, cholesterol and blood sugar levels are and what a healthy weight is for you.

Learn more about the DASH eating plan and find recipes at nhlbi.nih.gov/DASH.

Watch video to see how to make this recipe!

Turkey and Beef Meatballs with Whole-Wheat Spaghetti
Recipe courtesy of the National Heart, Lung, and Blood Institute Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

• 3          quarts water
• 8          ounces dry whole-wheat spaghetti
• 2          cups chunky tomato sauce
• 4          teaspoons grated Parmesan cheese
• 1          tablespoon fresh basil, rinsed, dried and chopped

Turkey Meatballs:

• 6          ounces 99% lean ground turkey
• 1/4       cup whole-wheat breadcrumbs
• 2          tablespoons fat-free evaporated milk
• 1          tablespoon grated Parmesan cheese
• 1/2       tablespoon fresh chives, rinsed, dried and chopped
• 1/2       tablespoon fresh parsley, rinsed, dried and chopped

Beef Meatballs:

• 6          ounces 93% lean ground beef
• 1/4       cup whole-wheat breadcrumbs
• 2          tablespoons fat-free evaporated milk
• 1          tablespoon grated Parmesan cheese
• 1/2       tablespoon fresh chives, rinsed, dried and chopped
• 1/2      tablespoon fresh parsley, rinsed, dried and chopped

1. Preheat oven to 400 F.
2. In 4-quart saucepan over high heat, bring water to boil.
3. Add pasta and cook according to package directions. Drain and set aside.
4. To make turkey meatballs: In bowl, combine ground turkey, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons turkey mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight turkey meatballs are made.
5. To make beef meatballs: In separate bowl, combine ground beef, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons beef mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight beef meatballs are made.
6. Bake meatballs 10 minutes until minimum internal temperature of 165 F is reached.
7. Warm sauce, if necessary.

To serve: Serve four meatballs with 3/4 cup pasta, 1/2 cup sauce, 1 teaspoon Parmesan cheese and 1 pinch basil per portion.

Source: National Heart, Lung, and Blood Institute

(Family Features) The focus for home chefs hosting during the holidays is often centered around the big feast, but if you’re welcoming guests for an extended period or just looking to fuel your immediate family for the festivities, eggs are the perfect partner for cracking holiday cooking and entertaining.

Breakfasts, brunches, lunches, snacks, desserts and more offer delicious opportunities to enjoy flavorful foods with those you love. While preparing a variety of meals may feel overwhelming, you can simplify the season by leaning on eggs to elevate all types of recipes.

This holiday season, home cooks seeking hacks to crack the code of creating memorable, enjoyable, affordable holiday recipes can turn to a versatile ingredient like eggs. An important ingredient of globally influenced dishes honoring different cultures and religions around the globe, eggs can help you tap into celebrations regardless of your own traditions. Plus, eggs make entertaining easy and cost-effective in favorite dishes prepared year after year or when getting creative in the kitchen with something new.

Whether you’re cooking for a crowd or simply spending precious moments with your nearest and dearest, there’s no need to compromise easy, affordable indulgence. Add a touch of delicious decadence to brunch with this Sunchokes and Potato Quiche by New York Times best-selling cookbook author and founder of @PreppyKitchen, John Kanell, a flavor-forward way to bring everyone together and make entertaining eggstra special. You can have it all with a homemade crust and veggie-loaded filling by starting with the simple crack of an egg.

Transform your holiday celebrations and make this year one to remember by sharing your creations using #CracktheHolidayswithEggs, and find more recipe inspiration at IncredibleEgg.org.

Sunchokes and Potato Quiche

Recipe courtesy of John Kanell (@PreppyKitchen) on behalf of the American Egg Board
Prep time: 20 minutes
Cook time: 55 minutes
Servings: 10

Crust:

• 1 lemon, zest and juice only
• 1 egg
• 1 1/3 cups flour
• 9 tablespoons butter
• 1/4 teaspoon salt

Quiche:

• 1/3 cup Yukon gold potatoes, cut into1/2-inch cubes
• 3/4 cup sunchokes, sliced 1/2-inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, chopped
• 2 tablespoons butter
• 2 cups Swiss chard, chopped with stock removed

Custard:

• 6 eggs
• 1/3 cup grated Parmesan
• 1/2 cup grated gouda
• 1/2 cup heavy cream
• 2 tablespoons parsley, chopped
• 2 tablespoons fresh thyme, chopped

1. To make crust: In small bowl, whisk lemon juice with egg.
2. In large bowl, mix flour, butter and salt. Mix using hands. Drizzle in lemon mixture. Add lemon zest.
3. Using fingers, knead dough to break down butter. Cover dough with plastic wrap and roll into disc while at room temperature then refrigerate until firm.
4. To make quiche filling: Preheat oven to 425 F.
5. Toss potatoes and sunchokes with olive oil, salt and pepper then spread out on baking sheet.
6. Bake 15-20 minutes, or until fork tender, tossing pieces halfway through.
7. Add onion to well-buttered pan and cook over medium heat about 15 minutes, stirring frequently, until caramel colored. Add Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool.
8. Roll out dough on pastry mat or well-floured surface. Prick with fork. Carefully transfer dough to quiche pan, fold edges under and crimp then transfer to freezer.
9. To make custard: Reduce oven temperature to 375 F.
10. In large bowl, whisk eggs, cheeses, heavy cream, parsley and thyme.
11. Add caramelized onions and vegetables then mix. Add mixture to crust.
12. Tent with foil and bake about 20 minutes.
13. Reduce oven temperature to 350 F and bake about 40 minutes.
14. For food safety, casseroles containing eggs should always be cooked at a minimum of 160 F.

Notes: Bake times depend on size of quiche. Deeper quiches may require additional bake time. As quiche cools, filling continues to set; it may wobble when removed from oven.

Photo courtesy of Getty Images (mother and daughter baking)

Source: American Egg Board

(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

• 1          bulb garlic (about 12 cloves)
• 4          tablespoons olive oil, plus additional for drizzling, divided
• 1 1/2    teaspoons salt, divided
• 1 1/2    teaspoons pepper divided
• 32        baguette slices
• 8          ounces feta cheese
• 1/2       cup whole milk, plus additional, if necessary (optional)
• 2          tablespoons lemon juice
• 1/2       cup pomegranate seeds
• 1/4       cup parsley, minced

1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Watch video to see how to make this recipe!

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4

• 2          tablespoons vegetable oil
• 1          large chicken breast, finely chopped
• 1/2       cup chopped onion
• 3          cups prepared white rice
• 2          eggs
• 1          cup chickpeas, drained and rinsed
• 1/2       cup roughly chopped fresh parsley leaves
• 1/2       cup crumbled cow’s milk feta cheese
• 1/2       cup grape tomatoes, quartered
• 1/3       cup Kalamata olives, halved
• 2          tablespoons fresh lemon juice
• 1/4       teaspoon kosher salt
• 1/4       teaspoon ground black pepper

1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
2. Add onion; cook 1 minute, stirring frequently.
3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

Source: United Dairy Industry of Michigan

(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

With nearly 70% of the nation’s sweetpotatoes produced in North Carolina, the state is the largest producer in the country of the year-round veggie ideal for grilling on those hot summer days. As a versatile superfood, their rich nutritional value and ease of use in a variety of dishes make them an ideal ingredient in recipes ranging from breakfasts and salads to protein bowls, tacos and more.

In addition to cooking on a classic grill, sweetpotatoes can also be prepared using a griddle. Until Sept. 30, you can enter the North Carolina Sweetpotato Commission’s Blazin’ Blackstone Giveaway to win one of 14 prize packages including the grand prize: a 28-inch XL Culinary Pro with Rangetop Bundle. Join fellow “griddlers” by sharing a photo of your favorite sweetpotato recipe and encouraging friends, family and online followers to do the same.

Learn how to enter the giveaway and find more information at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 4

• 2          North Carolina sweetpotatoes
• 1/2       head purple cabbage
• 1          tablespoon olive oil
• salt, to taste
• pepper, to taste
• 6          tablespoons poppyseed dressing, divided
• 1          tablespoon chopped parsley
• 2          cups grape tomatoes, halved
• 3          tablespoons feta cheese, crumbled

1. Preheat grill to 400 F.
2. Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.
3. Shred cabbage into thin slices.
4. Toss sweetpotatoes with olive oil and salt and pepper, to taste.
5. Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
6. In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
7. To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
8. Serve warm or cold.

Source: North Carolina SweetPotato Commission

(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand