(Family Features) Comforting family meals are a tradition in many homes with time spent around the table sharing stories and laughs while enjoying great food. These meals can include lavish or complicated recipes, but you can also enjoy dinner with loved ones by turning to easy-to-make dishes that still follow through with delicious flavor.

Serve up snack-sized sandwiches, for example, with this recipe for Pulled Pork Sliders with Tangy Red Slaw made using Aunt Nellie’s Whole Holland Style Onions and Sweet & Sour Red Cabbage to add a zesty zip to tender pork sandwiches.

Ready in less than half an hour and requiring only a handful of ingredients, Lemon-Butter 4 Bean Ravioli is an easy solution for a comfort food craving. Cheesy ravioli, READ Bean Salad and veggies make a simple, satisfying, meatless pasta dinner in minutes.

Visit auntnellies.com and READsalads.com for more easy family meal inspiration.

Pulled Pork Sliders with Tangy Red Slaw

Prep time: 25 minutes
Servings: 6

Slaw:

• 1          tablespoon olive oil
• 2          tablespoons apple cider vinegar
• 3/4       teaspoon sugar
• 1/8       teaspoon cayenne pepper
• 1/4       cup thinly sliced celery
• 1/4       cup finely diced green bell pepper
• 1          cup Aunt Nellie’s Whole Holland Style Onions, drained and coarsely chopped
• 1          jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, drained

Sliders:

• 1          pound pulled pork, heated through
• 1/4       cup hickory smoked barbecue sauce, warm
• 12        small pull-apart dinner rolls, split crosswise and lightly toasted

1. To make slaw: In large bowl, combine oil, vinegar, sugar and cayenne pepper; whisk to combine. Add celery, bell pepper, onions and red cabbage; toss to coat.
2. To make sliders: In medium bowl, mix pork and barbecue sauce. To assemble, spoon pork evenly over bottom half of each roll. Top with slaw and top half of each roll.

Note: If desired, slaw can be served warm. In saucepan over medium-low or medium heat, cook slaw about 5 minutes, or until heated through, stirring frequently.

Lemon-Butter 4 Bean Ravioli

Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4

• 1          package (10 ounces) fresh cheese ravioli
• 1          teaspoon olive oil
• 2          cups combination of sliced button mushrooms, chopped kale and grape tomatoes
• 2          tablespoons unsalted butter, divided
• 2          large cloves garlic, minced
• 1          can (15 ounces) READ 4 Bean Salad
• 1-2       tablespoons fresh lemon juice
• crushed red pepper flakes (optional)

1. Cook ravioli according to package directions. Drain and set aside.
2. Heat medium skillet over medium heat. Add olive oil; swirl to coat.
3. Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
4. Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.
5. Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.

Source: Seneca Foods

Score major points with delicious dishes

(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.

When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.

Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.

The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.

Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .

Simple Entertaining Tips to Take Your Table to the Next Level

1. A colorful platter is an easy way to spice up a spread.
2. Pair something salty with something sweet for a juxtaposition of flavors.
3. If you’re serving food on neutral plates, add some colorful linens.
4. Plan the menu around a central theme or ingredient.
5. Guests love choices – making more options available can make for better spreads.
6. Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.

Pulled Pork Sandwiches with Peach-Olive Jam

• 1          teaspoon olive oil
• 3          pounds pork shoulder roast
• kosher salt, to taste
• ground black pepper, to taste
• 4          cloves garlic, quartered
• 4          cups low-sodium chicken broth
• 8          ounces dried peaches
• 1          tablespoon chili powder
• 1          cup California Black Ripe Olives, wedged
• 2          teaspoons country mustard
• 1          ounce arugula
• 8          onion rolls, split and toasted

1. Heat oven to 375° F.
2. In large, high-sided saute pan, heat oil over medium-high heat.
3. Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
4. Stir in garlic and continue cooking 3-5 minutes.
5. Pour in chicken broth, peaches and chili powder; bring to boil.
6. Cover loosely with foil and bake in oven 2 hours.
7. With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
8. Continue to cook pork in oven 30-60 minutes until fork tender.
9. Allow to cool slightly then shred by pulling apart with fork.
10. Assemble sandwiches by spooning pork onto toasted rolls.
11. Top with arugula and peach-olive mixture.

Easy Olive Bread

Recipe courtesy of The Wicked Noodle

• 8          ounces cream cheese, softened
• 1/4       cup unsalted butter, softened
• 1/2       cup mayonnaise
• 1          clove garlic, minced
• 2          cups shredded cheddar cheese
• 10        ounces California Green Ripe Olives, chopped
• 2          green onions, chopped
• 1          loaf French bread, sliced in half lengthwise

1. Heat oven to 350° F.
2. In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
3. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.

Sun-Dried Tomato and Olive Tapenade

• 1/2       cup shallots, chopped
• 1/4       cup chopped smoked sun-dried tomatoes
• 2          tablespoons extra-virgin olive oil
• 2          tablespoons white balsamic vinegar
• 2          cloves garlic, minced
• 1          can (6 ounces) California Green Ripe Olives, drained
• 1          can (6 ounces) California Black Ripe Olives, drained
• 1/4       cup lightly packed fresh basil
• sea salt, to taste
• freshly ground pepper, to taste
• crackers or toasted baguette slices

1. In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
2. Cover and chill 1 hour.
3. Serve with crackers or toasted baguette slices.

Note: Recipe can be prepared one day in advance.

Photo courtesy of The Wicked Noodle (Easy Olive Bread)

Source:  California Olive Committee

(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

• Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
• Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
• Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
• After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
• Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit MidwestDairy.com.

Raspberry-Strawberry Yogurt Smoothie

Recipe courtesy of Midwest Dairy Association
Prep time: 5 minutes
Servings: 4

• 1 cup low-fat vanilla yogurt
• 1 cup unsweetened frozen raspberries
• 1 cup unsweetened frozen strawberries
• 3/4 cup low-fat milk
• 1 cup ice (about 12 cubes)

1. Blend all ingredients in blender until smooth. Serve immediately.

Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association
Prep time: 8 hours, 35 minutes
Servings: 6

For pork:

• 2 pounds boneless pork loin roast
• 2 tablespoons brown sugar
• 1 tablespoon ground ginger
• 2 garlic cloves, smashed
• 1 small white onion, coarsely chopped
• 1/2 cup orange juice
• 2 limes, cut in half

For tacos:

• 1/2 cup nonfat sour cream
• 1 teaspoon cumin
• 2 scallions, trimmed and chopped
• 12 soft corn tortillas (6 inches each)
• 1 1/2 cups shredded reduced-fat Colby Jack
• 1  bag (8 ounces) shredded red cabbage
• 3/4 cup fresh salsa

1. Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)
2. Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.
3. In small bowl, mix together sour cream, cumin and scallions.
4. Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

Source: Midwest Dairy Association

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party's dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen's Park Swizzle, Angostura's signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you're an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.

Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

• 3-3 1/2 pounds boneless pork shoulder roast
• 1 tablespoon cooking oil

Bitters Sauce:

• 1 can (15 ounces) unseasoned tomato sauce
• 1/2 cup packed dark brown sugar
• 2 tablespoons Nature's Intent apple cider vinegar
• 1 tablespoon Angostura aromatic bitters
• 1 tablespoon chili powder
• 3 large cloves garlic, chopped
• 1-2 tablespoons cornstarch (optional)

• 14 small slider buns

1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

Queen's Park Swizzle

Makes: 1 cocktail

• 12-14 mint leaves
• 1 ounce fresh lime juice
• 1 ounce Demerara simple syrup
• crushed ice
• 2 ounces Caribbean rum
• 6-8 dashes Angostura aromatic bitters
• 1 mint sprig, for garnish

1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

Traditional Mojito

Makes: 1 cocktail

• 1 cube brown sugar
• 1/2 ounce simple syrup
• 12-15 mint leaves
• 3/4 ounce fresh lime juice
• 2 ounces white rum
• 2 dashes Angostura aromatic bitters
• crushed ice
• 1 bottle club soda
• 1 mint sprig, for garnish

1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
2. Fill glass with crushed ice and swizzle.
3. Repack with crushed ice and top with club soda. Garnish with mint sprig.

Orange Butter Sponge Cake

• 8 ounces butter, plus additional for buttering pan
• 2 cups cake flour, plus additional for flouring pan
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1 tablespoon Angostura orange bitters
• 1 cup freshly squeezed orange juice
• powdered or extra-fine sugar, for dusting

1. Heat oven to 350° F.
2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

Photo courtesy of Getty Images (Pulled-Pork Sliders with Bitters, Orange Butter Sponge Cake)

Source:

(Family Features) When the clock ticks down toward game day and you’re putting together a snacking plan of attack, turn to recipes like these that you and your guests can savor for all four quarters of action.

With different choices to draft from, there’s no need for a superstar main course at the center of the meal. Instead, rely on options like customizable brats and pulled pork sandwiches, baked chicken wings and game-day dips for winners all around.

Find more recipes for hosting game day at Culinary.net.

Top Your Tailgate

Take your tailgate or home viewing party to the next level by setting up a topping station with a variety of both traditional and unexpected condiments and garnishes to let your fellow fans customize their grilled fare. Include options such as:

• Ketchup and mustard (with flavor variations for added zing)
• Sauerkraut or cole slaw
• Chopped fresh and grilled onions
• Chili (homemade or from a can)
• Pickle spears and relish
• Barbecue sauce
• Sriracha
• Assorted shredded and crumbled cheeses
• A variety of peppers

A Game-Day Winner

Game time is no time to mess around when it comes to fast, savory snacks. Crispy and light, tangy and bold, these wings have you covered for all your game-day needs. These spicy hot wings pair perfectly with Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing and may result in another game day rivalry: blue cheese vs. ranch. Whether you’re hosting the game-day party or bringing a dish to a friend’s bash, these wings can make mouths water from the opening kickoff to the final whistle. Find more game-day recipes at litehousefoods.com.

Crispy Baked Buffalo Chicken Wings

Total time: 1 hour, 25 minutes
Serves: 8

• 4          pounds chicken wings
• 2          tablespoons baking powder
• 1          teaspoon salt
• nonstick cooking spray
• 4          tablespoons unsalted butter, melted
• 1/2       cup hot sauce
• 1/2       cup Litehouse Chunky Blue Cheese or Homestyle Ranch dressing
• 1/3       cup Litehouse Blue Cheese Crumbles
• carrots
• celery

1. Lay wings on rack on rimmed baking tray and let dry in refrigerator overnight, or pat dry with paper towels.
2. Heat oven to 250° F. Put one oven shelf in lower quarter of oven and one in top quarter.
3. Place wings in large re-sealable bag. Add baking powder and salt. Shake bag to coat wings evenly.
4. Line tray with foil. Spray rack on baking tray with nonstick spray. Place wings skin side up on rack. Bake on lower shelf 30 minutes.
5. Move tray to higher shelf and turn oven up to 425° F. Bake 40-50 minutes, rotating tray halfway through. Wings are done when they are dark, golden brown and skin is crispy.
6. While wings bake, whisk together butter and hot sauce; keep warm.
7. Remove wings from oven and toss with hot sauce; sprinkle immediately with blue cheese crumbles. Serve with blue cheese or ranch dressing, carrots and celery sticks.

Dip into Game Day

Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, making it a wholesome and delicious accompaniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com.

Bruschetta-Topped Hummus

Prep time: 5 minutes

Bruschetta:

• 2          cups multi-colored cherry tomatoes
• 1          clove garlic, minced
• 10        fresh basil leaves, chopped
• 1          tablespoon olive oil, plus additional (optional)
• salt, to taste

• container Sabra Classic Hummus (10 ounces)

1. To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste.
2. Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and drizzle with touch of olive oil, if desired. Serve with fresh vegetables or pita chips.

A Heaping Handheld

Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com.

Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce

Recipe courtesy of the National Honey Board
Servings: 8-10

Pork Rub:

• 1/4       cup sugar
• 1          tablespoon chili powder
• 2          teaspoons paprika
• 1 1/2    teaspoons seasoned salt
• 1 1/2    teaspoons garlic powder
• 1 1/4    teaspoons onion powder
• 1          teaspoon salt
• 1          teaspoon ground cumin
• 1          teaspoon pepper
• 1/4       teaspoon cayenne pepper

• 1          bone-in pork shoulder roast (4 pounds)
• 2          cups hickory chips
• 1          cup water
• 1 1/2    cups barbecue sauce
• 1 1/2    cups honey
• 1          cup ketchup
• 8-10     rolls
• chopped jalapeno peppers (optional)
• chopped onion (optional)
• chopped pickles (optional)

1. To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper.
2. Massage Pork Rub over surface of pork and let stand 30 minutes.
3. Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes.
4. Heat oven to 300° F.
5. Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle.
6. Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat.
7. In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well.
8. Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired.

Photos courtesy of Getty Images (Brats and Smoked Pulled Pork Sandwiches)

Source: Culinary.net