(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.

Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.

From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.

Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:

• A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
• A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
• Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
• A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.

Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.

Easy Summer Thirst Quencher

A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.

Watermelon-Infused Water

• 2          cups watermelon balls or cubes
• 1          cup other fruit, such as berries
• herbs, such as basil or mint

1. Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.

Red, White and Blue Watermelon Parfait

• 1          cup blueberries
• 1          container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
• 1          cup watermelon, plus three pieces diced watermelon
• whipped cream, for serving

1. In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.

Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.

Patriotic Fruit Salad

• 1          watermelon
• honeydew
• blueberries

1. Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
2. Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
3. Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
4. Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
5. Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
6. Cut out white stripes from honeydew.
7. Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.

Patriotic Charcuterie Board

• 1/2       medium seedless watermelon, cut into wedges
• 1/2       cup fresh raspberries
• 1 1/2    cups fresh blueberries
• 10        strawberries (dipped in white chocolate, if desired)
• 5          ounces fresh goat cheese
• 1/2       cup toasted, salted cashews
• 2          ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
• 1          Honeycrisp apple, cored and sliced
• lemon juice
• fresh basil leaves

1. On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Flag Kebab Cake

• 1          pint fresh, washed blackberries
• 12        wooden skewers
• 1          seedless watermelon, flesh cut into 1-inch cubes
• 1          angel food cake, cut into 1-inch cubes (white part only)
• dips, such as yogurt, chocolate, caramel or marshmallow (optional)

1. Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
2. On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
3. Serve with dips, if desired.

Source:

National Watermelon Promotion Board

(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Spiced Pecans:

• 1 egg white
• 3 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 cups pecan halves

Salad:

• 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 large peaches, halved and pitted
• 6 cups mixed baby greens
• 4 ounces soft goat cheese

1. To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
2. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
4. To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
5. Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
6. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.

Pecan-Crusted Asian Turkey Meatball Lettuce Wraps

Meatballs:

• 1 1/2 pounds ground turkey thigh
• 1/3 cup chopped green onions (about 2 stalks)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon powdered ginger
• 1 cup fresh pecans

Sauce:

• 1/2 cup soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon fish sauce
• 1 tablespoon toasted sesame oil
• 1 head butter lettuce leaves
• 1/2 cup matchstick carrots
• chopped scallions (optional)
• cilantro leaves (optional)

1. Heat oven to 375° F.
2. To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
3. In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
4. Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
5. Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
6. To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
7. Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.

Source: American Pecan Council

(Family Features) Picnics, patio dining and al fresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment's notice.

Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie's Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-Inspired Bean Salad with a touch of za'atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course.

Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
• 2 large boneless, skinless chicken breast halves (about 1 pound)
• 1/2 teaspoon salt, plus additional, to taste, divided
• 1/2 teaspoon pepper, plus additional, to taste, divided
• 4 1/2 tablespoons stone ground mustard, divided
• 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
• 2 tablespoons minced fresh chives
• 1 large lemon, zest and juice (1/3 cup juice)
• 1/4 cup olive oil
• 1 bag (9 ounces) leafy romaine lettuce pieces
• 1/3 cup chopped almonds, toasted
• 1/3 cup crumbled blue, feta or goat cheese

1. Heat oven to 375 F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

• 1 can (15 ounces) READ 3 or 4 Bean Salad
• 1/2 cup cherry or grape tomatoes, halved
• 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 small clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes

Dressing:

• 2 tablespoons prepared hummus
• 1 tablespoon fresh lemon juice
• 1/4-1/2 teaspoon za'atar seasoning blend

1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
3. To make dressing: In bowl, combine hummus, lemon juice and za'atar seasoning.
4. Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.

Source:

Seneca Foods http://www.readsalads.com/

Add fruits, veggies to meals for plant-forward nutrition

(Family Features) Adding more fruits and vegetables is one of the simplest ways to make at-home meals healthier for your family.

Focusing your plate on more of the good stuff – vegetables, fruits, whole grains, legumes, nuts, plant-based proteins, lean animal proteins and fish – can help you cut back on the not-so-good stuff, including refined carbohydrates, added sugars, processed meats, sodium and saturated and trans fats, according to the American Heart Association.

While some may think meat makes the meal and it can be part of an overall healthy eating pattern, a survey from Aramark, the largest U.S. based food service company, found many people want to ease up on meat consumption, and 2 out of 3 want to eat more fruits and vegetables. The company made sweeping changes to incorporate more plants into its menus, resulting in meals with fewer calories, less saturated fat and reduced sodium.

Punching up the plants on your plate can lead to better nutrition in your house, too. Try putting vegetables and fruits center-stage with these heart-healthy salads.

To help encourage healthier communities, the American Heart Association and Aramark have made it simple for you to learn better nutrition and lifestyle habits and to share that information. For more recipes, tips and resources, visit heart.org/healthyforlife.

Make the Most of Seasonal Fruits and Veggies
For many people, warmer weather means more time outdoors and food cooked on the grill. To help make your meals more nutritious, consider these ideas to choose, store and enjoy warm-weather fruits and veggies:

Corn
Straight from the cob, sweet corn is packed with fiber and antioxidants and can be grilled, boiled or even microwaved. Try tossing it with a small amount of light mayonnaise, lime juice, smoked paprika and cayenne pepper for a simple version of Mexican Street Corn.

Cucumbers
Prep is a breeze with cucumbers, which can be eaten raw with or without the peel. For a no-fuss salad, toss together cucumbers, onion and fresh dill then add a dash of sugar, salt and pepper plus a splash of cider vinegar.

Tomatoes
Full of nutrients, including vitamins A and C and the antioxidant lycopene, tomatoes are a popular option for seasonal dishes. Store them stem-up on the counter, rather than in the fridge, to prevent bruising and enhance the flavor.

For more ways to introduce fruits and veggies to fresh, seasonal meals, visit Aramark’s wellness blog at fyp365.com.

Tangy Kale Slaw with Cilantro and Honey

Recipe courtesy of Aramark
Servings: 6

• 2          tablespoons red wine vinegar
• 1          tablespoon light mayonnaise
• 1          tablespoon honey
• 1 1/2    teaspoons cilantro leaves, washed and chopped
• 1          teaspoon lime juice
• 1/4       teaspoon kosher salt
• 1/8       teaspoon ground black pepper
• 2          cups kale leaves, washed, shredded and stems removed
• 1/2       cup red cabbage leaves, washed and shredded
• 1/2       cup carrot, trimmed and shredded
• 1/4       cup green onion, trimmed and thinly sliced

1. In bowl, combine vinegar, mayonnaise, honey, cilantro, lime juice, salt and pepper. Whisk until well blended.
2. Add kale, red cabbage, carrot and onion. Toss to coat.
3. Cover and keep chilled prior to serving.

Nutritional information per serving: 40 calories; 1 g protein; 1 g fiber.

Watch video to see how to make this delicious recipe!

Black-Eyed Pea, Corn and Rice Salad

Recipe courtesy of the American Heart Association
Servings: 6

• 2          cans (15 1/2 ounces each) no-salt-added or low-sodium black-eyed peas, rinsed and drained
• 1          can (15 1/4 ounces) low-sodium or no-salt-added whole-kernel corn
• 1          package (8 1/2 ounces) brown rice, microwaved according to package directions and broken into small pieces
• 2          medium ribs celery, chopped
• 1          medium bell pepper, seeded and chopped
• 1/4       cup chopped fresh parsley
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon water
• 1/8       teaspoon black pepper

1. In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.

Nutritional information per serving: 231 calories; 10 g protein; 7 g fiber.

Simple Persian Salad

Recipe courtesy of the American Heart Association
Servings: 4

• 2          medium cucumbers, seeded and diced
• 4          medium tomatoes, diced
• 1          medium red onion, diced
• 1/4       cup chopped fresh mint or parsley
• 2          tablespoons fat-free feta cheese, crumbled
• 2          medium limes, juice only
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon black pepper

1. In bowl, stir cucumbers, tomatoes, onion, mint and feta. Cover and refrigerate 20 minutes.
2. In small bowl, whisk lime juice, oil and pepper until well blended.
3. Pour dressing over salad, tossing gently to coat.

Nutritional information per serving: 88 calories; 3 g protein; 3 g fiber.

Source: American Heart Association/Aramark

(Family Features) Establishing a regular pattern of healthy snacks and meals made from fresh, whole foods is essential to promoting good health. Fresh grapes always make a great snack because they are tasty, healthy and portable. Yet grapes can also be used as an ingredient to make good-for-you dishes that are just as satisfying as they are healthy.

According to an IFIC Food and Health survey, consumers are looking more and more to foods for health benefits, with cardiovascular health topping the list as the leading benefit sought. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and low in sodium. Pairing heart-healthy grapes with other healthy ingredients – including fish, legumes, whole grains and vegetables – offers a vast array of options for nutritious make-at-home dishes.

In these recipes for Chicken Larb with Grapes, Trout with Grape and Lentil Salad, and Smashed Cucumber and Grape Salad, grapes add a juicy burst of flavor, vibrant color and crunch to deliver wholesome meals with bold flavors and fresh textures.

Go for a Grape Snack

Snacking, for many people, is a significant part of daily food consumption, thus making smart snack choices a vital part of promoting good health. According to a study conducted by Mintel, 94 percent of adults snack daily, and 55 percent of people said they snack 2-3 times per day. Grapes are a healthy and hydrating choice without the added fat, salt and sugar found in many processed snacks.

For more meal inspiration for healthy eating, visit GrapesfromCalifornia.com.

Trout with Grape and Lentil Salad

Servings: 4

• 3/4       cup green lentils, uncooked
• 2 1/2    cups water
• 2          tablespoons minced shallot
• 1 1/2    cups halved red California grapes
• 1/4       cup fresh chopped dill
• 1/4       cup chopped walnuts
• 2          tablespoons lemon juice
• 1          teaspoon lemon zest
• 1          tablespoon white balsamic vinegar
• 1          tablespoon, plus 2 teaspoons, olive oil, divided
• 1          cup arugula
• 1/2       teaspoon sea salt, divided
• 1/4       teaspoon pepper, plus additional, to taste, divided
• 4          trout fillets (4-6 ounces each), skin on
• 1/2       teaspoon lemon zest

1. In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
2. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
3. Heat oven to broil. Move rack to highest position.
4. Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.

Nutritional information per serving:  480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.

Chicken Larb with Grapes

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

• 1/2       red onion, thinly sliced
• 2          cups halved red California grapes
• 2          tablespoons rice vinegar
• 2          tablespoons vegetable oil
• 1          pound ground chicken
• 1/4       teaspoon salt
• 1/4       teaspoon freshly ground black pepper
• 1-2       Thai chilies, thinly sliced
• 2          teaspoons fish sauce
• 3          tablespoons lime juice
• 1/4       cup coarsely chopped cilantro
• 3          tablespoons coarsely chopped mint leaves
• 4          cups steamed jasmine rice
• 2          cups shredded green cabbage
• 2          tablespoons chopped roasted and salted peanuts

1. In medium bowl, combine onion, grapes and rice vinegar; set aside.
2. In large skillet, heat oil over medium-high heat. Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro and mint.
3. Divide rice between four serving dishes and top with chicken, cabbage, marinated onions and grapes; sprinkle with peanuts.

Nutritional information per serving: 540 calories; 26 g protein; 65 g carbohydrates; 19 g fat (32% calories from fat); 3.5 g saturated fat (6% calories from saturated fat); 100 mg cholesterol; 480 mg sodium; 3 g fiber.

Smashed Cucumber and Grape Salad

Prep time: 20 minutes
Servings: 6

• 1 1/4    pounds English or Persian cucumbers, ends trimmed
• 1          teaspoon kosher salt
• 2          tablespoons rice vinegar
• 1          tablespoon reduced-sodium soy sauce
• 2          teaspoons granulated sugar
• 1-2       teaspoons chili oil
• 1          teaspoon toasted sesame oil
• 1          cup halved California grapes
• 2          scallions, thinly sliced
• 2          teaspoons toasted sesame seeds

1. Using rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut into 1 1/2-inch pieces and season with salt. Transfer to sieve and let drain 10 minutes.
2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions. When cucumbers finish draining, add to bowl with grape mixture and stir to combine.
3. Sprinkle with sesame seeds and serve.

Nutritional information per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) When it comes to eating, it can be difficult to find foods that kids can enjoy while also introducing them to valuable nourishment and health principles.

Instead of giving in to ice cream for every meal or forcing children to eat something their taste buds don’t agree with, there are tasty recipes like Chicken Noodle Soup, Cinnamon-Sprinkled French Toast and Flower Salad that can quench their appetites without giving up nutritional value. These fun recipes can give kids a chance to help in the kitchen, learning important life skills while spending quality time with family.

To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net.

The Classic Kid-Favorite

When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.

Chicken Noodle Soup

Recipe courtesy of National Chicken Council

• 1 chicken (3 pounds), liver discarded
• 2 1/2 quarts cold water
• 4 carrots, peeled and cut into bite-size pieces
• 2 onions, peeled
• 2 celery stalks with leaves, cut into 4 pieces
• 6 cloves garlic, peeled
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Soup:

• 1 cup small pasta, cooked
• 1 cup frozen peas, thawed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

1. To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
2. Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
4. To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Connect Kids with Food for Healthy Habits

More than nine in 10 millennial moms think it's important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, recipes like this Flower Salad can help encourage kids to eat healthy for a lifetime.

For more kid-friendly recipe ideas and content exploring where food comes from, visit cutiescitrus.com/our-story.

Flower Salad

Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

• 1 Cuties clementine
• 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
• 1/2 grape tomato
• 1 celery stick, cut to 3 inches
• 2 small leaves romaine lettuce
• 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

• 2 tablespoons plain Greek yogurt
• 1/2 teaspoon honey
• 1/4 teaspoon fresh lemon juice

1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. In small bowl, stir together yogurt, honey and lemon juice.
4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

A Memorable Morning Meal

Whether it’s before school or after sleeping in on a Saturday morning, breakfast is a popular meal for children of all ages. Next time you and your family rise and shine, go with this recipe for Cinnamon-Sprinkled French Toast to keep the whole gang happy. Find more kid-friendly recipes for every meal at nutrition.gov.

Cinnamon-Sprinkled French Toast

Recipe courtesy of the USDA

• 2 large eggs
• 2 tablespoons fat-free milk
• 1/2 teaspoon ground cinnamon
• 2 slices whole-wheat bread
• 1 teaspoon soft margarine
• 4 teaspoons light pancake syrup

1. In flat-bottomed bowl, crack eggs. Thoroughly whisk in milk and cinnamon. Dip bread slices, one at a time, into egg mixture, wetting both sides. Re-dip, if necessary, until all egg mixture is absorbed into bread.
2. Meanwhile, heat large, nonstick skillet over medium heat. Add butter. Place dipped bread slices in skillet. Cook 2 1/2-3 minutes per side, or until both sides are golden brown.
3. Drizzle with syrup. Serve when warm.

Nutritional information per serving: 190 calories; 8 g total fat; (3 g saturated fat); 10 g protein; 19 g carbohydrates; 2 g fiber; 215 mg cholesterol; 250 mg sodium.

Photo courtesy of Getty Images (Chicken soup photo and French toast photo)

Source: Culinary.net

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

• 8          ounces white button mushrooms, halved
• 1          tablespoon extra-virgin olive oil
• 1/2       teaspoon kosher salt
• 1/4       teaspoon ground black pepper
• 2          cups cooked wheat berries, warm
• 2          green onions, sliced
• 2          tablespoons dried cranberries, chopped

Dressing:

• 2          tablespoons extra-virgin olive oil
• 2          tablespoons fresh orange juice
• 1          teaspoon curry powder
• 1/4       teaspoon kosher salt

1. Heat oven to 400° F.
2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

• 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
• 1/4       cup chopped sun-dried tomatoes
• 8          ounces sliced button mushrooms
• 1/4       cup water
• 1/2       teaspoon fresh thyme leaves kosher salt, to taste
• 2          ripe avocados, pitted, peeled and sliced
• 4          slices toasted bread
• shaved Parmesan cheese

1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

• 1          tablespoon unsalted butter
• 4          garlic cloves, minced
• 5          basil leaves, minced
• 2          tablespoons all-purpose flour
• 3/4       cup half-and-half
• 2          tablespoons grated Parmesan cheese
• 1/2       teaspoon fine sea salt
• 1/4       teaspoon ground black pepper

• 2          tablespoons extra-virgin olive oil
• 3          ounces crimini mushrooms, sliced
• 3          ounces shiitake mushrooms, stemmed and sliced
• 3          ounces white button mushrooms, sliced
• 1          ounce dry white wine or chicken stock
• 1/4       teaspoon fine sea salt
• pizza dough (14 inches)
• olive oil
• nonstick cooking spray
• 4          ounces whole milk mozzarella cheese, chopped
• shaved Parmesan, for garnish
• basil leaves, for garnish

1. Heat grill to medium-high heat, about 425° F.
2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

Source:  Mushroom Council

(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.

Start with Simple Recipes

• For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
• Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
• The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.

Simply Entertaining

• For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
• Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
• Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
• Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
• Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.

For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.

Tropical Fruit Dessert Pizza

Makes 12 servings

• 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
• 1/3 cup sugar
• 1 8-ounce package fat-free cream cheese
• 1 teaspoon coconut extract
• 1 1/2 teaspoons grated orange rind
• 1 cup fat-free frozen whipped topping, thawed
• 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
• 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
• 1 11-ounce can mandarin orange segments, drained
• 1/2 cup apricot preserves
• 2 tablespoons orange liqueur or orange juice
• 2 tablespoons coconut, toasted, optional

1. Preheat oven 350°F.
2. Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
4. Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

Watermelon and Tomato Salad

Makes 10 (1/2-cup) servings

• 4 cups scooped out watermelon balls or chunks
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes, halved
• 2 tablespoons fresh chopped basil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste
• 1/3 cup crumbled reduced fat feta cheese, optional

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.

3-Ingredient Marinade for Pork Tenderloin

Makes 6 to 8 servings

• 2 1-pound pork tenderloins, trimmed of excess fat
• 1/4 cup reduced sodium soy sauce
• 1/4 cup roasted garlic seasoned rice vinegar
• 2 tablespoons honey

1. Preheat oven 350°F.
2. In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
3. Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.

Source: American Chemistry Council

(Family Features) From packing lunches, to after-school snacks to dinnertime, many parents face obstacles in getting their families to eat food made with real simple ingredients that everyone can enjoy.

According to a recent survey commissioned by Hellmann's®, nearly half of all moms surveyed say they make a family meal every day and more than a third of moms surveyed say cooking dinner takes too much time.

For videos, tips and recipes go to www.Hellmanns.com or www.BestFoods.com.

Egg and Shrimp Salad with Poppy Seeds

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 medium green onions
• Juice of 1 lemon
• 3 tablespoons snipped fresh dill
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 8 medium hard-cooked eggs, peeled and coarsely chopped
• 6 ounces cooked large shrimp or crabmeat

1. Combine mayonnaise, green onions, lemon juice, dill, poppy seeds and mustard in large bowl with wire whisk. Stir in eggs. Gently fold in shrimp. Season, if desired, with salt and black pepper. Serve, if desired, over salad greens or on English muffins.

NOTE: If serving over greens, toss greens with fresh lemon juice, a drizzle of extra virgin olive oil and season with salt and pepper. If serving on bread, serve as an open-faced sandwich. Mound some salad on top of toasted bread and garnish with more fresh dill and sliced green onions.

Mini Fish Tacos

A Bobby Flay Recipe
2 servings
Prep Time: 10 minutes
Cook Time: 4 minutes

• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 1/2 cup prepared salsa
• 1 tablespoon lime juice
• 1 can (6 ounces) tuna, drained and flaked
• 1 large green onion, thinly sliced
• 12 large corn tortilla chips
• 3/4 cup shredded cheddar cheese (about 3 ounces)

1. Combine mayonnaise, salsa and lime juice in medium bowl; reserve 1/2 cup. Stir tuna and green onion into remaining mayonnaise mixture just until combined. Season, if desired, with salt and pepper.
2. Arrange chips on baking pan. Top with tuna mixture, then sprinkle with cheese. Broil 1 minute or until cheese is melted. Dollop with reserved mayonnaise mixture. Garnish, if desired, with additional green onions.
3. Also terrific served in individual scoops for a great hand-held snack.

Chicken or Turkey Gyros

A Bobby Flay Recipe
4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann's or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Source: Hellmann's

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

• Crisco Original No-Stick Cooking Spray
• 4 (1-ounce) squares unsweetened baking chocolate
• 3 tablespoons butter
• 1cup hot brewed Folgers Classic Roast® Coffee
• 2/3 cup Hungry Jack Instant Mashed Potato Flakes
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar

SPICED WHIPPED CREAM:

• 1/2 pint whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter
• 2 tablespoons Hungry Jack Original Regular Syrup

1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

• 1/4 cup Hungry Jack Original Syrup
• 3 tablespoons cider vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Crisco 100% Extra Virgin Olive Oil
• 1 (6-ounce) bag fresh baby spinach leaves
• 1 small unpeeled red apple, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons crumbled cooked bacon or real bacon bits

1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Paprika

1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack