(Culinary.net) It’s the holiday season and your family can feel the cheer as loved ones fill their appetizer plates and excitement fills the air as gifts are being placed beneath the tree.

Someone asks, munching away near the table, “Wow, how did you make this?” In your mind, you think, “It was too easy.”

These Savory Cheese Balls are not only simple to make but perfect for any holiday get-together or celebration. They’re fun to create and even more enjoyable to dive in to once finished. Texture and color are the name of the game with this recipe. The result is a beautiful array of red, gold and green, all on one plate.

Start by rolling cream cheese into balls and mixing up three bowls with powerful flavors to create the three different colors. The “green” bowl gets parsley, thyme, rosemary and, of course, some garlic, just for an extra kick of seasoning. The “gold” ball calls for caraway seeds, poppy seeds and garlic. Finally, the “red” ball includes cranberries and pecans.

Simply roll each cream cheese ball around gently until it’s coated. It doesn’t get any simpler than that. Display the array of cheese balls on a festive plate for something equally cheery and heavenly. Serve the plate with crackers, fruit or vegetables for complementary dipping options.

Find more recipes and holiday fun this season at Culinary.net.

Watch video to see how to make this recipe!

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.

(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

• 7          tablespoons avocado or grapeseed oil, divided
• 2          large Vidalia onions, halved and thinly sliced
• 4          teaspoons kosher salt, divided
• 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
• 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

• 3/4       cup Holland House Sherry Cooking Wine
• 5-6       cloves garlic
• 1          cup frozen Bing cherries, divided
• 1 1/2    tablespoons dry mustard powder
• 4          tablespoons Holland House Balsamic Vinegar
• 2          tablespoons soy sauce
• 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
• 3          tablespoons cornstarch (optional)

1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
4. Cover and cook on low 3 hours.
5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

• 4          cups chicken stock
• 1          cup Holland House White Cooking Wine
• 1          can (14 1/2 ounces) diced tomatoes
• 1          medium yellow onion, diced small
• 1          cup celery, diced
• 1          cup carrots, diced
• 6          large cloves garlic, minced
• 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
• 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
• 1          bay leaf
• 1          teaspoon poultry seasoning
• 1          teaspoon salt
• 1          teaspoon ground black pepper
• 1/4       teaspoon dried rosemary
• 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
• 5          ounces pancetta or bacon, diced
• 8          teaspoons Parmesan cheese, shaved (for garnish)

1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
2. About 30 minutes before serving soup, stir in kale and cover.
3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

• 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
• 2          teaspoons olive oil
• 2          large shallots, minced
• 1/2       cup Holland House Sherry Cooking Wine
• 1          package (20 ounces) frozen hash brown potatoes
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 2          cups (8 ounces) shredded white cheddar cheese
• 1          cup (4 ounces) shredded Parmesan cheese
• 8          ounces precooked ham, cut into 1/2-inch pieces
• 8          large eggs
• 1 1/4    cups whole milk
• 1/2       teaspoon dry mustard powder
• 2          tablespoons fresh chopped dill
• 1          teaspoon fresh chopped dill, for garnish (optional)
• 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)

1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House

(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal, but you can make the most of the situation with these tips to add intimacy and special meaning to celebratory moments:

• Use special dishes, glassware and linens to convey the tone of the celebration. Go ahead and use your best dishes or enhance your everyday plates with the use of cloth napkins or a festive tablecloth. Bring out the fancy glasses to savor every sip.

• Arrange visually appealing, individual mini-snack platters for each person. Combine grapes with a special cheese, crackers, olives and nuts for an easy way to curb appetites before the main course.

• Set a festive table with a simple but creative centerpiece. For instance, you can combine candles, flowers and draped bunches of colorful grapes. Place votive candles on mirrors for added shimmer and sparkle. Tie a gold or silver wire ribbon bow around the napkins at each place setting. Handwritten place cards with guests’ names can add a surprising and special touch.

• Stay healthy to enjoy the holidays. Choose healthy foods like fruits and vegetables that help support the immune system. Maintain your exercise schedule as much as possible and ensure you are getting enough sleep.

• Opt for homemade over processed foods for signature dishes then reinforce with prepared items to fill out the menu, if needed. Let your guests bring part of the meal or something to contribute to the festivities.

Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

Start the meal with a simple but beautiful salad such as Grape and Spinach Salad with Raspberry Balsamic Dressing, where the grapes provide festive color and pleasing texture. Pair your chosen entree with Warm Farro Salad with Grapes and Delicata Squash for a hearty side dish that can also be served on its own. Finally, cap off the celebration with homemade Grape and Apple Sheet Pan Pie.

Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.

Create the Perfect Appetizer Plate

Delight your guests with individual appetizer plates this season by considering color, texture and presentation. Remember, this is the prelude to the meal, so small portions are perfectly fine. Consider this starter list:

• Cheese
• Nuts
• Fresh grapes
• Olives
• Hummus
• Marinated artichoke hearts
• Salami slices
• Spinach or other dips
• Dolmades (stuffed grape leaves)
• Roasted red peppers
• Crackers
• Pita triangles
• Thin breadsticks
• Pretzels
• Jam or honey

Grape and Spinach Salad with Raspberry Balsamic Dressing

Prep time: 20 minutes
Servings: 8

• 8          cups fresh baby spinach, washed
• 4 1/2    cups California grapes
• 1 1/4    cups mandarin orange segments, drained if using canned
• 1/3       cup thinly sliced red onion
• 3/4       cup bottled light balsamic vinegar and oil dressing
• 1/4       cup orange juice
• 3          tablespoons raspberry jam
• 3/4       cup crunchy chow mein noodles

1. In large salad bowl, combine spinach with grapes, oranges and onion.
2. Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles.

Grape and Apple Sheet Pan Pie

Prep time: 1 hour
Cook time: 50 minutes
Servings: 16

Dough:

• 4          cups all-purpose flour
• 1 1/2    tablespoons sugar
• 2          teaspoons kosher salt
• 3 1/2    sticks cold unsalted butter, cut into 1/2-inch cubes
• 1          cup ice water, plus additional if needed

Filling:

• 3          pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
• 4          cups black California grapes
• 3/4       cup sugar
• 2          tablespoons all- purpose flour
• 2          tablespoons lemon juice
• 1          pinch salt
• 1          egg
• 1          tablespoon water
• demerara sugar, for garnish

1. To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
2. To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
3. To assemble pie: Heat oven to 375 F.
4. Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
5. Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.

Warm Farro Salad with Grapes and Delicata Squash

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 8

• 3          pounds delicata squash, cut lengthwise, seeded and cut into 1/2-inch slices
• 3 1/2    tablespoons extra-virgin olive oil, divided
• 1          teaspoon coarse salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1          pinch cayenne pepper
• 1 1/2    cups farro
• 2          cups water
• 3 1/2    tablespoons lemon juice
• 1          teaspoon lemon zest
• 1 1/2    cups halved California grapes
• 1/2       cup chopped parsley

1. Heat oven to 425 F.
2. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.
3. While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley; toss.

Note: Acorn or butternut squash may be substituted for delicata squash.

Source: California Table Grape Commission

(Family Features) Holiday gatherings, even in a time when smaller groups are encouraged, take on special meaning for many families. Part of the joy comes from the food that’s shared among loved ones from appetizers and sides to the main course.

This year, you can enjoy those meaningful moments with your closest family members and friends by putting together a menu that keeps smiles on faces from the first bite to the last. Start with your favorite among the nearly endless appetizer options that symbolize the season then enjoy a tender tri-tip alongside bacon-wrapped asparagus and a twist on classic, roasted potatoes.

Visit Culinary.net to find more holiday menu ideas.

Start Your Seasonal Celebration with Small Bites

While main courses, sides and desserts may be what holiday memories are made of, you can calm family members’ and guests’ appetites with an array of appetizers like these:

Meatballs
Stuffed mushrooms
Stuffed peppers
Sliced cheese
Sliced meats
Crackers
Spinach dip
Cheesy bread
Sliders
Little smokies
Fresh fruit and vegetables

A Simply Tasty Side

Many recipes commonly associated with the holidays are accompanied by lengthy ingredient lists or hours spent in the kitchen. However, all that time and effort doesn’t have to be used on this year’s side dish when you opt for a simple yet mouthwatering option.

You can feel good about what you’re feeding your family this holiday season while saving prep time by serving this Bacon-Wrapped Asparagus made with Coleman Natural bacon, which contains no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones. Whether it’s served as a side dish or an appetizer, it calls for just a handful of everyday ingredients for a dish you can be proud of.

Visit ColemanNatural.com/Recipes for more seasonal recipe inspiration.

Bacon-Wrapped Asparagus

Servings: 10

• 20        asparagus stalks
• 10        slices Coleman Natural Hickory Smoked Bacon
• 2          tablespoons olive oil
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Preheat oven to 400 F. Line rimmed baking sheet with parchment paper.
2. Wrap 2 asparagus stalks with 1 slice bacon. Repeat with remaining asparagus and bacon. Place bundles on baking sheet. Drizzle asparagus ends with olive oil and sprinkle with salt and pepper.
3. Bake until asparagus is cooked through and bacon is crisp, about 20 minutes.

A Tender Holiday Tri-Tip

Centering your holiday meal around a flavorful cut of meat can make the celebration truly memorable, especially when it’s cooked to perfection over the hot flame of a grill.

This year, take your family’s main course to the next level with a Garlic Herb Tri-Tip lightly seasoned with garlic, thyme, rosemary, salt and pepper to let the naturally flavorful New Zealand grass-fed beef speak for itself. Because the animals roam and graze freely over lush green hills and pastures year-round, New Zealand grass-fed beef is leaner, more finely textured and tastes just as nature intended.

Find more recipes and holiday meal ideas at beefandlambnz.com.

Garlic Herb Tri-Tip

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 1          New Zealand grass-fed beef tri-tip (2 1/2-3 pounds)
• 1/4       cup olive oil
• 2          tablespoons minced garlic
• 3          tablespoons fresh chopped thyme
• 3          tablespoons fresh chopped rosemary
• 1          teaspoon salt
• 1 1/2    teaspoons black pepper

1. Preheat grill to high heat.
2. Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
3. Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
4. Place tri-tip on hottest part of grill and sear 2-3 minutes.
5. Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135 F for medium-rare.
6. Transfer meat to platter, cover with foil and let rest 10 minutes.
7. Slice across the grain and serve.

An Easy but Impressive Side

Every holiday meal comes with plenty of traditional and family-favorite dishes, and one of the most common on tables is potatoes. Whether they’re roasted, mashed or anything in-between, they’re among the most versatile options for the holidays.

This year, you can save time on seasonal favorites with Creamer potatoes from The Little Potato Company. They are ready to use, with no washing or peeling required, and they’re small and consistent in size so they cook quickly.

Try them roasted, boiled, smashed or mashed whether you’re making a quick weeknight dinner or getting a festive meal on the table. This holiday season, try these Little Hasselback Potatoes for a twist on the classic roasted variety. For an easy cooking hack, slice the potatoes on a wooden spoon to prevent cutting all the way through.

Visit littlepotatoes.com for more holiday recipe inspiration.

Little Hasselback Potatoes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8-12

• 1          bag (3 pounds) The Little Potato Company Holiday Blend
• 10        sprigs thyme, removed from stem
• 6          sprigs parsley, chopped
• 4          cloves garlic, minced
• 6          tablespoons extra-virgin olive oil
• 1          teaspoon kosher salt
• 1/2       teaspoon pepper
• sour cream (optional)
• cooked bacon pieces (optional)
• green onion slices (optional)

1. Preheat oven to 400 F.
2. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
3. In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
4. Serve with sour cream, bacon and green onion, if desired.

Photo courtesy of Getty Images (Holiday small bites)

Source: Coleman Natural Foods
Beef + Lamb New Zealand
The Little Potato Company

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie's Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
• whipped cream (optional)

1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
2. To make crust: In medium bowl, combine flour and walnuts.
3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 3 tablespoons all-purpose flour
• 8 slices bacon, chopped
• 3 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 tablespoon dried parsley
• 2 cans (15 ounces each) READ German Potato Salad
• 1 cup heavy cream
• 1 cup whole milkchopped parsley or chives (optional)

1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

(Family Features) Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.

Whether it's your family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Ready, Set, Serve
There's no need to prep or cook smoked salmon - it's sliced and ready to eat so you can impress your guests in no time with a colorful smoked salmon platter.

1. Arrange smoked salmon layers on a decorative platter.
2. Garnish with your favorite charcuterie sides like olives, capers, pickles and sliced lemon, tomato, cucumber or radish.
3. Season with dill sprigs, sea salt and fresh cracked pepper.
4. Serve with an assortment of crackers or buttered triangles of crustless brown bread.

A Seafood Superfood
Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving of Blue Circle smoked salmon contains 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA's 2015-2020 Dietary Guidelines for Americans. To make the most of a healthy choice, look for smoked salmon that does not contain sugar or added preservatives.

A Sustainable Protein
To ensure your smoked salmon is sourced with the environment and your health in mind, purchase products that are free from antibiotics, GMOs, added hormones and synthetic colorants.

A Dietary Chameleon
From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions.

For mouthwatering appetizers, try Pouillon's Smoked Salmon Cucumber Boats. If you enjoy pairing smoked salmon with traditional flavors like cream cheese and capers, consider her Smoked Salmon Rolls with Cream Cheese and Caper Filling.

To access more recipes and tips, visit bluecirclefoods.com.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Recipe courtesy of chef Nora Pouillon

• 4 ounces Blue Circle Smoked Salmon
• olive oil
• 6 ounces cream cheese
• 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
• 1/2 medium red onion, finely diced
• 1 tablespoon chopped Italian parsley
• salt, to taste
• pepper, to taste

1. Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.
2. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
3. Place thick line of cream cheese mixture along long side of salmon.
4. Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
5. Chill in refrigerator 2-3 hours or overnight to firm up roll.
6. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
7. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Recipe courtesy of chef Nora Pouillon

• 1 English cucumber (about 1 1/2 inches thick and 10 inches long)
• 1 medium tomato, seeded and cut into tiny pieces
• 1/4 cup scallions, finely chopped
• 1 tablespoon dill sprigs, finely chopped, plus additional for serving (optional), divided
• 1 tablespoon lemon juice
• 4 ounces Blue Circle Smoked Salmon, chopped or pulsed
• salt, to taste
• pepper, to taste

1. Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing.
2. Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste.
3. Fill cucumber halves with smoked salmon mixture.
4. Slice cucumber boats into 1/2-3/4-inch pieces crosswise.
5. To serve, place pieces on platter and garnish with additional dill, if desired.

Source: Blue Circle Foods

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

• Oil
• 1          pound New Zealand grass-fed ground beef
• 1          cup fresh white breadcrumbs
• 3          cloves garlic, crushed
• 1          egg, lightly beaten
• 3          tablespoons milk
• 1 1/2    teaspoons Worcestershire sauce
• 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
• salt, to taste
• pepper, to taste

Tomato Sauce:

• Oil
• 1          onion, finely chopped
• 2          cloves garlic, sliced
• 1          can (14 ounces) chopped tomatoes, in juice
• 1 1/2-2             cups vegetable stock
• 1          tablespoon tomato paste
• 1          teaspoon sugar
• 1          bay leaf
• salt, to taste
• pepper, to taste

To Serve:

• 1/3       cup freshly grated Parmesan cheese
• 1/2       cup roughly chopped parsley leaves

1. To make beef meatballs: Preheat oven to 425 F.
2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 1/2       cup chopped shallot
• 3          cups cauliflower rice
• 1/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 2          tablespoons, plus 1 teaspoon, all-purpose flour
• 1 3/4    cups 1% low-fat milk
• 3/4       cup freshly grated Parmesan cheese, divided
• 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
• 1 1/2    cups fresh or frozen peas
• 2          tablespoons fresh basil leaves, cut into ribbons

1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil, divided
• 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
• 1          small onion, diced
• 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
• 6          large eggs
• 3/4       cup low-fat or whole milk
• 1 1/2    teaspoons Dijon mustard
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 1/2       cup packed, shredded extra-sharp cheddar cheese

1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 2          medium shallots (about 2/3 cup), chopped
• 1          package (10 ounces) white button mushrooms, trimmed and sliced
• 1          package (10 ounces) cremini mushrooms, trimmed and sliced
• 2          garlic cloves, minced
• 4          cups low-sodium chicken or vegetable broth
• 1          tablespoon Worcestershire sauce
• 1          teaspoon Dijon mustard
• 3/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 1          cup whole-wheat egg noodles
• 1          cup 1% low-fat milk
• 2/3       cup sour cream, divided
• 2          tablespoons all-purpose flour
• 2          tablespoons chopped fresh parsley

1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. 

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.

Find more family meal solutions at aldi.us.

Pressure Cooker Chicken Cacciatore

Recipe courtesy of “Pinch of Yum” on behalf of ALDI
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1-1 1/2             pounds chicken breasts or chicken thighs
• flour
• 1          pinch salt, plus 2 teaspoons, divided
• 2          tablespoons extra-virgin olive oil
• 1          onion, diced
• 16        ounces mushrooms, sliced
• 3          cloves garlic, minced
• 1/2       cup chicken broth
• 1          bell pepper, diced
• 1          can (28 ounces) diced tomatoes
• 4          tablespoons butter
• capers (optional)
• parsley, plus additional for topping (optional)
• lemon
• preferred pasta
• Parmesan cheese (optional)

1. Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
2. Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
3. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
4. Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans

Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

• Nonstick cooking spray
• 1          medium onion, chopped

Chicken:

• 1          pound chicken breasts
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon cumin
• salt, to taste
• pepper, to taste

Enchiladas:

• 15        ounces black beans, drained and rinsed
• 10        ounces diced tomatoes and green chilies, drained
• 2          cups shredded Mexican cheese, divided
• 16        ounces restaurant-style salsa, divided
• 10        whole-wheat tortillas

Optional Toppings:

• diced avocado
• plain Greek yogurt
• cilantro

1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
2. In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
4. To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
5. Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.

Source:  ALDI

(Family Features) As families continue to adjust their meal routines amidst a worldwide pandemic, there are trends you and your loved ones can follow to improve your general health, maintain a budget and spend more time together.

Home cooking: According to a study conducted by Hunter Public Relations on how COVID-19 has changed home cooking, 54% of Americans are cooking more and 50% have more confidence in the kitchen. Many, perhaps for the first time, found that cooking at home and learning cooking techniques could be a fun family activity.

Trusting frozen: Frozen foods have seen a renaissance in 2020. Many families discovered that new technologies allow frozen foods to deliver innovations in flavors, recipes, authenticity and affordability without compromising taste. For example, Aqua Star’s frozen Cutting Board Meal Kits are available at grocers nationwide and feature full chef-inspired meals like Chipotle Shrimp Street Tacos and Southwest Chili-Lime Tilapia.

Saving money: It’s common knowledge for many consumers that eating at or ordering takeout from a restaurant is more expensive than cooking at home. Eating at home showed families just how much they could save, and this trend is likely to continue. According to a Simon-Kucher Restaurants Survey, 26% of consumers who ate meals from casual restaurants before the pandemic anticipate eating meals primarily at home for up to a year after lockdown.

More seafood: According to a national survey by Aqua Star, one of the country’s largest seafood companies, 75% of Americans want to eat more seafood. Seafood provides nutritional benefits for a multitude of recipes, but many people don’t know how to prepare it. One of the easiest ways to introduce your family to seafood is through familiar comfort food recipes and convenient one-pan meals.

Online grocery shopping: Nearly daily trips to the grocery store can be an expensive habit since impulse buying is a bane to healthy eating and saving money. As online grocery shopping grows in popularity, it provides families with a convenient, time-saving way to keep must-haves on hand without overspending at the store.

Dinners with family: After years of families grabbing meals on the run, sheltering in place has brought many back to the dining room table. For a simple family meal that focuses on frozen seafood and pantry staples, try this recipe for Shrimp Scampi that involves just a few steps of preparation that can even allow kids to help in the process. If you don’t have time to cook, Aqua Star’s Shrimp Scampi MicroSteam Bowl is a simple way to enjoy the same flavors in minutes, from the microwave, with no clean-up required.

Find more at-home seafood solutions at aquastar.com.

Shrimp Scampi

Cook time: 20 minutes
Servings: 4

• 8          ounces pasta linguine
• 2          tablespoons butter
• 2          tablespoons extra-virgin olive oil
• 4          garlic cloves, minced
• 1/2       cup dry white wine or seafood broth
• 3/4       teaspoon kosher salt
• 1          dash crushed red pepper flakes
• 1/4       teaspoon black pepper
• 1 1/2    pounds large or extra-large Aqua Star shrimp, shelled
• 1/3       cup parsley, chopped
• 1/2       lemon, juice only

1. Cook pasta according to package directions.
2. In large skillet, melt butter and oil. Add garlic and saute until fragrant. Add wine or broth, salt, red pepper flakes and black pepper. Bring to simmer and reduce by half.
3. Add shrimp and saute until shrimp turn pink and opaque, approximately 2-4 minutes depending on size. Stir in parsley, lemon juice and cooked pasta. 

Photo courtesy of Getty Images (family dinner)

Source: Aqua Star