(Family Features) From fajitas and tacos to everything in between, fueling your Cinco de Mayo fiesta starts with delicious food that brings everyone to the table. Traditional dishes and new twists on classics can be equally satisfying whether you’re feeding your nearest and dearest or hosting the entire neighborhood.

Start with these Vegan Apple and Black Bean Fajitas for a plant-forward spin on a popular dish that features sauteed apples, peppers, zucchini, jicama, onion and jalapeno. The craveable texture and crunch of Envy Apples – a leading apple variety available at Whole Foods and other major grocery stores – shine both in the mixture of sauteed produce and sliced raw into sticks for a crunchy finish with added sweetness. Plus, their flesh remains whiter longer, even after slicing, so this dish looks as good as it tastes.

For those seeking some added protein, turn to Crisp Apple Tacos featuring pork tenderloin topped with cabbage, apples, carrots and a honey-infused homemade dressing. Ideal for a crowd, you can split the sauteed tenderloin, sliced produce, dressing and other favorite toppings among serving bowls to let guests create their own Cinco-inspired masterpieces.

These moments among friends and family can be uplifted with the aroma and flavor of Envy Apples that offer an invitation to savor special occasions. Their balanced sweetness provides the ultimate apple experience from holidays and family gatherings to quiet evenings at home.

To find more recipes for family meals and beyond, visit EnvyApple.com.

Vegan Apple and Black Bean Fajitas

• 1 bell pepper, sliced, seeds removed
• 1 zucchini, sliced
• 1 small jicama, sliced
• 3 Envy Apples, sliced
• 1 yellow onion, sliced
• 1 jalapeno, sliced, seeds removed
• 1 teaspoon garlic
• 1teaspoon ground cumin
• 2 sprigs fresh oregano
• 1 teaspoon chili pepper (optional)
• salt, to taste (optional)
• pepper, to taste (optional)
• 1 cup cooked black beans
• 1 lime
• 3 sprigs fresh cilantro
• 4 small flour tortillas

1. In skillet over high heat, saute bell pepper, zucchini, jicama and half the apple slices. Set aside.
2. In same hot skillet, saute onions, jalapenos and garlic until lightly caramelized. Combine with sauteed apple mixture. Season with cumin and oregano. Add chili powder and salt and pepper, to taste, if desired.
3. Add cooked black beans to saute mixture. Top with squeeze of lime. Garnish with cilantro and remaining raw apple slices.
4. Serve with tortillas.

Crisp Apple Tacos

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

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) ’Tis the season for sweet and savory favorites – from the mouthwatering desserts you crave each year to starters and snacks that hold over hungry guests. Elevate your holiday entertaining with the right combination of appetizers, main courses, sides, sweets and beyond that start with the same seasonal staple: pecans.

As a versatile nut that can be used throughout the holidays, pecans have you covered so you can cook and enjoy a myriad of dishes, add festive flair to decor, or provide a nutritious snack in the midst of season-long indulgences. This year, pick up an extra bag of pecans to create nutritious, delicious dishes to enjoy on-the-go or serve to guests.

To help celebrate the holiday season, the American Pecan Promotion Board introduced a digital Pe-Calendar to highlight the many ways pecans can be enjoyed in and beyond a traditional pie. From Dec. 7-18, the interactive calendar will unveil tasty recipes for pecan fans to enjoy, along with fun games that can enter you in to win exciting prizes each day. From delicious Baked Brie with Pecans and Cranberry Orange Chutney to nutritious Pecan Snack Mix with Cranberries and Chocolate, along with prizes, the calendar provides an ultimate way to shell-ebrate with the must-have holiday nut.

To sign up for daily email reminders to open a new door for chances to win nutty prizes, or to find additional holiday recipes, visit EatPecans.com.

Baked Brie with Pecans and Cranberry Orange Chutney

Recipe courtesy of the American Pecan Promotion Board
Cook time: 24 minutes
Servings: 8

• 1 bag (12 ounces) fresh cranberries
• 1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
• 1/2 cup water
• 1 orange, zest and juice only
• 1 teaspoon freshly chopped thyme, plus additional for garnish, divided
• 1 teaspoon freshly chopped rosemary
• 1 tablespoon bourbon (optional)
• 1 round brie (13.4 ounces)
• 1/2 cup roasted pecan pieces
• crackers
• toasted bread
• apple slices

1. Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
2. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
3. Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
4. Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
5. Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.

Pecan Snack Mix with Cranberries and Chocolate

Recipe courtesy of Jess Larson and the American Pecan Promotion Board
Prep time: 10 minutes
Cook time: 5 minutes, plus 10 minutes cooling time
 

• 1 cup pecan halves
• 1 cup rice squares cereal (wheat or cinnamon)
• 1/2 cup pretzels
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips

1. In large, microwave-safe bowl, add pecans, rice squares cereal and pretzels. In small, microwave-safe bowl, add butter, brown sugar, maple syrup, salt and nutmeg. Microwave butter mixture 1-2 minutes until melted then pour over dry mix. Toss well to combine.
2. Microwave snack mix in 45-second intervals, about 4-5 intervals total, until mix is fragrant, golden and toasty.
3. Cool mix completely then stir in cranberries and dark chocolate chips.

American Pecan Promotion Board

(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) Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack and wine pairings.

The next time you find a wine party on your schedule, consider these simple yet delicious recommendations from sommelier and founder of “The Lush Life,” Sarah Tracey, who partnered with Fresh Cravings to create “Dips and Sips.” Aimed at reinventing wine and cheese parties, the movement focuses on simplistic recipes, easy dip pairings and suggested wines.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Tracey relies on the versatility of Fresh Cravings’ array of dip options and crowd-pleasing, bold flavors worth celebrating. With authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa and flavor-filled hummus made with premium ingredients like Chilean Virgin Olive Oil, these dips elevate both traditional and reinvented recipes.

For example, Tracey’s recipes for Polenta Rounds with Pico de Gallo Salsa and Crab, Spiced Butternut Squash Naan Flatbreads, Cheesy Tortilla Cutouts with Salsa and Hummus-Stuffed Mushrooms offer flavorful, easy-to-make appetizers that can make entertaining easy and effortless. Plus, these crave-worthy morsels are just as tasty and approachable for guests choosing to skip the wine.

Find more recipe and pairing ideas perfect for enhancing your next party at FreshCravings.com.

Hummus-Stuffed Mushrooms

Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6

• Nonstick olive oil spray
• 16 ounces cremini mushrooms, stems removed and gills scooped out
• salt, to taste
• pepper, to taste
• 1 container Fresh Cravings Classic Hummus
• 1 jar manzanilla olives stuffed with pimientos, cut in half
• 1 jar roasted red pepper strips
• Oregon Pinot Noir

1. Preheat oven to 375 F. Prepare sheet pan with nonstick olive oil spray.
2. Place mushroom caps on sheet pan, spray with olive oil and season with salt and pepper, to taste.
3. Roast 7-8 minutes then let mushrooms cool to room temperature.
4. Fill each mushroom cap with hummus and top each with one olive slice.
5. Thinly slice roasted red pepper strips and arrange around olive slices.
6. Pair with lighter bodied pinot noir with cherry tones from Oregon.

Cheesy Tortilla Cutouts with Salsa

Recipe courtesy of Sarah Tracey
Total time: 20 minutes
Servings: 6

• Nonstick cooking spray
• 6 large flour tortillas
• 16 ounces pepper jack cheese, grated
• 1 can (4 ounces) green chiles, drained
• 1 bunch fresh cilantro, finely chopped
• 1 container Fresh Cravings Restaurant Style Salsa, Medium
• New Zealand Sauvignon Blanc

1. Preheat oven to 350 F. Prepare sheet pan with nonstick cooking spray.
2. Place large flour tortilla on sheet pan. Top with handful of grated cheese.
3. Sprinkle chiles on top of cheese layer. Add chopped cilantro. Sprinkle with additional cheese.
4. Top with another tortilla. Bake until cheese is melted, about 10 minutes. Work in batches to make three sets of cheese-filled tortillas.
5. Cut out desired shapes with cookie cutters.
6. Serve with salsa and pair with sauvignon blanc from New Zealand with zest and zing.

Spiced Butternut Squash Naan Flatbreads

Recipe courtesy of Sarah Tracey
Total time: 25 minutes
Servings: 6

• 1 1/2 pounds butternut squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
• 1 container Fresh Cravings Roasted Garlic Hummus
• 1 package mini naan dippers
• 1 bunch fresh rosemary, minced
• La Veielle Ferme Rosé

1. Preheat oven to 425 F.
2. Chop butternut squash into 1/2-inch chunks.
3. Toss squash with olive oil, maple syrup, cumin and chili powder.
4. Spread on sheet pan, sprinkle with salt and pepper, to taste, and roast until tender, about 20 minutes.
5. Spread hummus on naan dippers and top each with squash and fresh rosemary.
6. Pair with deeper, savory and earthy rosé.

Polenta Rounds with Pico de Gallo Salsa and Crab

Recipe courtesy of Sarah Tracey
Total time: 30 minutes
Servings: 6

• 1 tube (16 ounces) prepared polenta
• nonstick cooking spray
• salt, to taste
• 8 ounces jumbo lump crabmeat
• 1 container Fresh Cravings Pico de Gallo Salsa, Mild
• 1 bunch fresh mint, finely chopped
• Mateus Rosé

1. Heat oven to 400 F.
2. Slice polenta into 1/4-inch thick rounds. Arrange on baking sheet sprayed with nonstick cooking spray and bake 20-25 minutes until golden brown and crispy. Sprinkle with salt, to taste, and let cool.
3. Combine jumbo lump crabmeat with salsa.
4. Top each polenta round with crab salsa mixture.
5. Garnish with finely chopped fresh mint and pair with vibrant, fruity rosé.

Source: Fresh Cravings

A family-favorite meal starts with a main course that looks and smells as good as it tastes. Creamy Mushroom Pasta Nests deliver that festive flavor with a robust blend of breadcrumbs, earthy mushrooms and a homemade sauce crafted with Violife Just Like Cream Cheese. Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.

Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family. With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.

Visit ViolifeFoods.com to find more holiday-worthy recipes.

Creamy Mushroom Pasta Nests

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

Marinade:

• 2          tablespoons olive oil
• 3 1/2    ounces hoisin sauce
• 2          tablespoons sesame oil
• 1          tablespoon garlic chili paste
• 2          tablespoons black and white sesame seeds
• 1          teaspoon harissa paste

Breadcrumbs:

• 1          tablespoon Violife Plant Butter
• 1/2       cup panko breadcrumbs
• 1          tablespoon fresh rosemary
• 1          teaspoon dried garlic

Pasta:

• 17 1/2 ounces mushrooms, roughly sliced
• 2          tablespoons olive oil
• 10 1/2 ounces fresh spinach
• 1          package Violife Just Like Cream Cheese Original
• 17 1/2 ounces whole-wheat spaghetti
• 1          teaspoon red pepper flakes
• 3 1/2    ounces Violife Just Like Parmesan Wedge, grated

1. To make marinade: Whisk olive oil, hoisin sauce, sesame oil, garlic chili paste, sesame seeds and harissa paste. Set aside.
2. To make breadcrumbs: In frying pan, heat plant butter. Add breadcrumbs, rosemary and garlic; saute 3-5 minutes until golden. Remove from heat and set aside.
3. To make pasta: Saute mushrooms in olive oil 5-7 minutes until golden. Add spinach, 2-3 minutes, and pour over marinade. Add cream cheese and whisk until creamy.
4. Boil pasta according to package instructions. Sieve and reserve 1/2 cup pasta water, adding to pasta sauce. Whisk constantly until combined.
5. Using tongs, make small nests in pasta, place on plates and pour creamy mushroom sauce on top.
6. Sprinkle with breadcrumbs, red pepper flakes and grated Parmesan.

Pomegranate Cheesecake

Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes

Crust:

• 10 1/2 ounces vegan gingerbread biscuits
• 6          ounces plant-based butter
• 1/4       teaspoon salt

Cheesecake:

• 0.07     ounces agar-agar
• 3 1/2    ounces canned coconut milk
• 2          packages Violife Just Like Cream Cheese Original
• 2          tablespoons maple syrup
• 1          tablespoon lemon juice
• 1          teaspoon vanilla essence

Pomegranate Syrup:

• 10        fluid ounces pomegranate juice, divided
• 3          tablespoons cornstarch
• pomegranate seeds, for garnish

1. To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
2. Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
3. To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
4. In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
5. To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
6. When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.

Source: Violife

(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.

One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.

The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.

As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.

How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.

Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.

What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:

• Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
• Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
• Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.

Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.

Herb Crusted Bone-In Leg of Lamb

Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15

• 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
• 1/4 cup olive oil
• 8 cloves garlic, finely minced
• 2 tablespoons Dijon mustard
• 2 tablespoons kosher salt
• 1/4 cup white wine

Herb Crust:

• 2 large egg whites
• 2 tablespoons minced rosemary leaves
• 2 tablespoons minced thyme leaves
• 2 tablespoons ground peppercorns
• 1 tablespoon kosher salt

• fresh mint sauce, for serving

1. About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
2. Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
3. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
4. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
5. Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
6. To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
7. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
8. Carve lamb, arrange on platter and serve with fresh mint sauce.

Source: Atkins Ranch

Set the table for romance with a delicious date night at home

(Family Features) Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with mouthwatering sauces.

Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Find more romantic dishes perfect for sharing at Bertolli.com.

Italian Sausage Spinach and Tomato Rigatoni

Prep time: 10 minutes
Cook time: 20 minutes

• Water
• 1/2 box rigatoni pasta
• 1 tablespoon olive oil
• 1/2 cup onions, chopped
• 4 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 16 ounces sweet Italian sausage
• 1 jar Bertolli d'Italia Marinara Sauce
• 2 cups fresh baby spinach
• salt, to taste
• pepper, to taste
• Parmesan cheese, for garnish

1. Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.
2. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.
3. Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.
4. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes
Cook time: 3 hours

• 2 tablespoons olive oil
• 4 pounds bone-in beef short ribs
• salt, to taste
• ground black pepper, to taste
• 1 stalk celery, chopped
• 1 large carrot, peeled and finely diced
• 1 small onion, chopped
• 8 cloves garlic, finely chopped
• 4 tablespoons tomato paste
• 1 cup red wine
• 4 sprigs fresh rosemary
• 2 sprigs fresh sage leaves, chopped
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 jar Bertolli d'Italia Marinara Sauce
• 2 cups beef bone broth
• water
• 24 ounces pappardelle pasta or preferred pasta
• freshly grated Parmesan cheese, for garnish

1. Heat oven to 350 F.
2. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.
3. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.
4. Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.
5. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.
6. Carefully pour red wine into pot.
7. Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.
8. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.
9. Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.
10. Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.
11. Garnish with freshly grated Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Prep time: 10 minutes
Cook time: 20 minutes

• 2 tablespoons olive oil
• 2 large chicken breasts
• 1 teaspoon Italian seasoning
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup onions, chopped
• 1/4 cup sun-dried tomatoes, cut into strips
• 2 tablespoons capers, drained
• 6 fresh basil leaves, sliced
• 1 jar Bertolli d'Italia Creamy Rosa Sauce
• 1/2 cup heavy cream
• water
• 1/2 box Casarecce or preferred pasta
• parsley, for garnish
• Parmesan cheese, for garnish

1. In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
2. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
3. Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

Source: Bertolli

(Family Features) One of the easiest ways to warm up at the end of a winter day – both inside and out – is by sharing a comforting meal with loved ones.

Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand, with its distinctive yellow cap, can help anyone create this mouthwatering recipe and quick real-world dishes at home.

Having a go-to jar of sauce in your pantry offers an invaluable resource for at-home cooks who want to “cook like a mother” and create delicious, homemade recipes regardless of culinary skill. With a wide array of flavor varieties, the rich heritage of these familiar sauces can quickly help you make cold days feel far away while elevating everyday meals at the family table.

Visit Ragu.com to find more winter recipe inspiration.

Watch video to see how to make this recipe!

Cheesy Spinach Ravioli

Prep time: 10 minutes
Total time: about 1 hour
Yield: 17-20 ravioli

Dough:

• 3          cups all-purpose flour, divided
• 1          pinch salt
• 1/4       teaspoon garlic powder
• 1/2       teaspoon olive oil
• 4          whole eggs
• 2          egg yolks
• water

Filling:

• 1/2       teaspoon olive oil
• 2          cups chopped spinach, fresh or frozen
• 1          pinch salt
• 1          pinch pepper
• 1          container (15 ounces) ricotta cheese

Toppings:

• 1          jar (24 ounces) RAGÙ Old World Style Traditional Sauce
• shredded mozzarella cheese
• 2          chopped basil leaves
• 2          chopped sprigs rosemary
• grated Parmesan cheese (optional)

1. To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes.
2. To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.
3. Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat.
4. Put ravioli in boiling water, 8-10 minutes; they will rise to top when done.
5. In saucepan over medium heat, heat sauce until simmering.
6. Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired.

Source: Ragu Foods

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

• Nonstick cooking spray
• 2 cups RAGÚ Simply Traditional Sauce
• 3 cloves garlic, divided
• 1/ 4 cup fresh basil, chopped, divided
• 1/8-1/4 teaspoon red pepper flakes
• 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
• 2 teaspoons olive oil, plus additional for brushing, divided
• 1/4 teaspoon fresh thyme
• kosher salt, divided
• pepper
• 1 large baguette, sliced on bias
• blistered tomatoes, for serving (optional)

1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

• 1 tube (18 ounces) polenta
• 1 1/2 teaspoons olive oil
• 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
• 1 package (8 ounces) shredded mozzarella
• 2 sprigs, rosemary, destemmed and chopped
• 3 basil leaves, chopped
• 1 block (8 ounces) hard Parmesan cheese

1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
2. In saucepan over medium heat, warm sauce.
3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

• 1 tube (11.8 ounces) pizza dough
• 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
• 1 package (6 ounces) pepperoni slices
• 1 package (6 ounces) Canadian bacon slices
• 1 package (8 ounces) shredded cheddar cheese
• 4 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

• multicolored sweet peppers
• olives
• spinach
• mushrooms
• cherry tomatoes

1. Preheat oven to 400 F.
2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
3. Pinch corners of dough together to round into balls then place in muffin tins.
4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
5. Bake 15-20 minutes until golden brown.
6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ