(Family Features) Nothing says summer quite like a barbecue. While the grill might be the main attraction, it’s deliciously simple to put a personal spin on classic summer dishes and desserts.

From Same-Old Salads to Inspired Surprises

There are a number of quick and easy ways to add your signature touch to the standard summer barbecue fare. First, trade in the predictable potato salad for a refreshing pasta sensation. Build a delicious, personalized creation your family will enjoy with easy mixes such as Suddenly Salad mixes by Betty Crocker. “Each pasta salad mix comes with pasta, special seasoning and vegetables — only oil or mayonnaise needs to be added,” said Karen Schiemo of the Betty Crocker Kitchens. “Throw in a little culinary creativity and your favorite ingredients, such as additional fresh vegetables or diced meat, and you can even create your own recipe that’s sure to be in high-demand for seconds.”

Sweet Summer Barbecue Endings

Deliver a sweet ending to the perfect barbecue. With a few ingredients, such as sprinkles, marshmallows and nuts, you can add your own twist to brownies and transform them into a customized confection. Not only are they easy to make ahead of time, but a pan of brownies is easy to carry to the festive affair, requiring only one dish from baking to the barbecue. With no utensils necessary, they score huge “brownie points” with adults and kids alike.

Between the perfect main course and delectable side dishes, barbecues will surely be a family favorite. For more ideas to make your barbecue sizzle, go to BettyCrocker.com.

S’more Brownies

Makes 24 brownies
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes

• 1 box Betty Crocker Original Supreme brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 3 cups miniature marshmallows
• 4 graham crackers, broken into small pieces
• 2 bars (1.55 ounces each) milk chocolate candy, broken into 1-inch squares

1. Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs.
2. Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully — marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

Stars and Stripes Brownies

Makes 24 brownies
Prep Time: 30 minutes
Start to Finish: 2 hours

• 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• Water, vegetable oil and eggs called for on brownie mix box
• 1 container (12 ounces) whipped fluffy white frosting
• 1 tube (0.68 ounce) red decorating gel
• 1 tube (0.68 ounce) blue decorating gel
• 1 tube (0.68 ounce) white decorator icing
• Decorating Decors stars

1. Heat oven to 350°F. Line 13 x 9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.
3. Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie.
4. Fire Cracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors.
5. Star Brownies: Using 2 1/2-inch, star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.

Fresh Vegetable Pasta Salad

15 servings (1/2 cup each)
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes

• 1 box Betty Crocker Suddenly Salad classic pasta salad mix
• 1/4 cup cold water
• 3 tablespoons vegetable or olive oil
• 1 tablespoon vinegar
• 2 cups small fresh broccoli florets
• 1 small red bell pepper, coarsely chopped
• 1 small yellow bell pepper, coarsely chopped
• 1/4 cup red onion cut into thin wedges

1. Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water, oil and vinegar.
2. Stir drained pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour.

Greek Tossed Pasta Salad

Makes 12 servings (1 cup each)
Prep Time: 15 minutes
Start to Finish: 30 minutes

• 1 box Betty Crocker Suddenly Salad Caesar pasta salad mix
• 1/3 cup cold water
• 3 tablespoons vegetable oil
• 4 cups torn romaine lettuce
• 2 medium tomatoes, coarsely chopped (1 1/2 cups)
• 1 small cucumber, coarsely chopped (1 cup)
• 1/2 cup thinly sliced red onion, slices cut in half
• 4 ounces crumbled feta cheese (1 cup)
• 1 can (2 1/4 ounces) sliced ripe olives, drained

1. Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.
2. Add drained pasta and remaining ingredients to seasoning mixture. Toss with croutons and Parmesan topping (from salad mix). Serve immediately or refrigerate.

Source: Betty Crocker

Swing into summer with a basketful of delicious picnic fare ready to share in minutes

(Family Features) Good friends, great food, and the best season for outdoor entertaining add up to one thing — a glorious picnic season. If you’re just warming up to the idea of planning a picnic at the park or a backyard potluck, it’s the prime time to prepare and make your plans.

First set the date with your best mates. Then grab the gingham tablecloth and break out the picnic basket. What to serve? Start simple with a menu that’s casual, delicious, and easy to make and take, especially if you’re off to the perfect picnic destination.

Choose light, flavorful pasta salads that combine summertime flavors, such as creamy ranch and Dijon mustard, or chicken with marinated artichoke hearts. Be prepared to pass the deviled eggs more than once. Bring along fresh fruit for a refreshing dessert. And, try a cool lemonade that combines two favorite summertime flavors — watermelon and kiwi.  All that’s left is to savor every moment and every bite!

Picnic Season’s Top Tips

Consider these hints for summer gatherings:

• An “eggs-cellent” way to tote deviled eggs: sandwich two halves with filling sides together, wrap well with plastic wrap, and place in a chilled, insulated box.
• When the ants begin their march, reach for a natural deterrent — vinegar. Fill a spray bottle with white vinegar to have at the ready.
• Cooking for a crowd? Streamline your menu by choosing convenience products, such as boxed salad mixes that only require a few on-hand ingredients. Reach for prewashed, precut veggies. And, sprinkle a bit of flavor onto grilled potatoes and salads by adding a tasty topper, such as Bac~Os (an easy option that is less messy than frying bacon).
• Got sunscreen? Make sure it’s in your pack.

For more great summertime recipes and tips, visit www.bettycrocker.com.

Creamy Ranch Pasta Salad

Makes: 6 servings

• 1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix
• 1/2 cup mayonnaise or salad dressing
• 1 tablespoon Dijon mustard
• 4 medium green onions, chopped
• 1 medium stalk celery, thinly sliced
• 3 hard-cooked eggs, coarsely chopped
• 1 hard-cooked egg, sliced
• Paprika

1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
2. In large bowl, stir together seasoning mix, mayonnaise, mustard, onions and celery. Add pasta and chopped eggs and stir until evenly coated. Garnish with egg slices and paprika.
3. Store in refrigerator.

Chicken and Artichoke Pasta Salad

Makes: 6 servings

• 1 box Betty Crocker Suddenly Salad classic pasta salad mix
• 3 tablespoons cold water
• 2 tablespoons vegetable oil
• 1 cup cubed, cooked chicken
• 1 6-ounce jar marinated artichoke hearts, drained
• 1/4 cup sliced ripe olives
• 2 tablespoons grated Parmesan cheese

1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
2. In large bowl, stir together seasoning mix, cold water, and oil. Stir in pasta, chicken, artichokes, olives, and cheese. Store in refrigerator.

Watermelon Lemonade With Kiwifruit Splash

Makes: 6 1-cup servings

• 2 kiwifruit, peeled and cut into fourths
• 1 1/2 teaspoons sugar
• 4 cups cubed, seedless watermelon
• 1 12-ounce can frozen lemonade concentrate
• 2 cups water

1. Place kiwifruit and sugar in blender; cover and blend on medium just until smooth. Pour into another container; freeze 1 to 2 hours or until firm.
2. Place watermelon in blender; cover and blend on medium until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit mixture on top. Serve immediately.

Poppy Seed Salad

Makes: 6 servings

• 1/4 cup honey
• 1/4 cup frozen limeade concentrate, thawed
• 2 teaspoons poppy seeds
• 1 cup strawberries, halved
• 1 cup cubed pineapple
• 1 cup fresh blueberries
• 1 cup cubed watermelon

1. In large bowl, mix honey, limeade concentrate, and poppy seeds.
2. Carefully toss in fruits.

Devilishly Good Eggs

Makes: 6 servings

• 6 hard-cooked eggs
• 1/4 cup mayonnaise or salad dressing
• 2 tablespoons Betty Crocker Bac~Os bacon-flavored bits or chips
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon or yellow mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Cut eggs lengthwise in half. In small bowl, slip out yolks and mash with fork.
2. Stir in remaining ingredients except egg white halves.
3. Fill egg white halves with egg yolk mixture, heaping it lightly.

Source: Suddenly Salad

(Family Features) In an effort to squeeze in valuable time together, more families are zooming past the drive-thru and heading home to the table for simpler, satisfying and more wholesome dinners.

Busy schedules can make dinnertime a challenge for many families. With sports practices, dance rehearsals and after-school activities galore, many parents are doing well by just getting their little ones to the right place at the right time. These days, with so much time spent outside of the home, the time spent around the dinner table is priceless.

Bring everyone together with an Italian feast
With its savory blend of cheeses, sweet garlic and rich sauces, it’s hard to deny the delicious flavors of Italian cuisine. By combining a few simple, scrumptious elements, you’ll find it’s quite easy to bring the taste of Italy into your own home. Gather the family together with the many flavorful options available at your local grocery store, such as Michael Angelo’s Gourmet Foods, which offers prepared Italian meals boasting homemade flavor without the fuss.

Here are a few authentic Italian meal ideas to incorporate into your next weeknight routine, so you can deliver a dinner that satisfies every family member.

Serve up a salad
A crispy, crunchy salad is the perfect starter for an Italian meal and can be tossed together in a matter of minutes. For a simple take on salad, just combine fresh greens – such as chopped romaine hearts – thinly sliced red onions and croutons. To add more flavor and texture, throw in fresh mozzarella, chopped radicchio, cherry tomatoes and pepperoncini. Don’t forget to finish with a generous splash of savory Italian dressing.

Fuss-free entrees
There’s nothing more comforting than a warm dish of flavorful pasta at the end of a long day. When such flavorful dishes can be created with the touch of a button, everyone wins. Serve up the delicious combination of vine-ripened tomatoes, sautéed onions, 100 percent semolina lasagna pasta, ground beef and premium cheeses in Michael Angelo’s Meat Lasagna. Or, try their Eggplant Parmesan, made with farm-fresh eggplant, imported olive oil, Italian spices and a blend of imported Pecorino and Parmesan cheeses.

Warm, garlic goodness
A plate of hearty, wholesome Italian food would not be complete without a side of fragrant, warm garlic bread. Heat up an easy, pre-made variety in the oven, or make your own by simply topping your favorite variety of sliced bread with butter, garlic, Parmesan cheese and oregano.

Fill your kitchen with ingredients and products that allow you to fix easy meals that bring the whole family together. They’re the perfect dinnertime solution for busy parents who want to serve a wholesome, better-for-you meal to their family, but don’t always have the time or skills to cook from scratch.

For more information and meal ideas, visit www.michaelangelos.com.

Source: Michael Angelo's Gourmet Foods

(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

Pasta Salad with Tomatoes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
• 1/4 cup balsamic vinegar
• 4 tablespoons finely chopped fresh basil, divided
• 1 teaspoon turbinado sugar (optional)
• salt, to taste
• freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, minced and divided
• 1 medium green bell pepper, finely chopped
• 4 plum or Roma tomatoes, coarsely chopped
• 1 slice whole-wheat or multigrain bread

1. In bowl, cover and chill pasta.
2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 4 packages (8 ounces each) cream cheese
• 3/4 cup honey
• 1/4 cup flour
• 5 eggs
• 1/3 cup heavy cream
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla
• fresh berries, for garnish
• fresh mint, for garnish

1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
2. Heat oven to 350° F.
3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

• 1/2 cup olive oil, divided
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound thin-cut chicken cutlets
• 1/4 cup basil pesto, divided
• 1 large tomato
• 8 slices crusty sourdough bread
• 4 ounces Brie, thinly sliced
• 1 cup packed baby arugula

1. Heat grill to high.
2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

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Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes. Tip: Top the soup with crunchy rye croutons and crumbled bacon.

German Potato Salad Soup

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4 servings (about 1 1/2 cups each)

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon olive oil
• 2 cans (15 ounces each) READ German Potato Salad, chopped*
• 1 bottle (12 ounces) beer, preferably a light ale**
• 3/4 cup reduced-sodium, fat free chicken broth
• 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• Rye croutons, optional
• Crumbled bacon, optional

1. Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

*Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.

Source: Aunt Nellie's® (Seneca Foods Corporation)

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(Family Features) It’s not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

“Mushrooms are an incredibly versatile ingredient,” said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. “They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes.”

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as “The Blend.” Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.

Mighty Mushroom Blended Burger

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 1/2 pound any variety mushroom
• 2 tablespoons olive oil, divided
• 1 pound ground beef
• 1/2 teaspoon salt
• 4 buns

1. Finely dice mushrooms or gently pulse in food processor.
2. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.
3. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties.
4. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160° F. Plate and add desired toppings to bun.
5. Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4

Mushrooms:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1 teaspoon chili oil
• 1 green onion, thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon sesame seeds
• 8 ounces crimini mushrooms, thinly sliced
• 2 cups thinly sliced purple cabbage
• 1 tablespoon fresh lime juice
• pinch of salt
• 2 teaspoons low-sodium soy sauce
• 2 cups cooked French lentils
• 1 cup cooked wild rice
• 1 cup chopped cucumber

1. To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.
2. Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
3. Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.
4. Stir in 1 teaspoon of soy sauce to both lentils and wild rice.
5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.

Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 8 ounces white button mushrooms, halved
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon finely ground sea 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 finely ground sea salt

1. Heat oven to 400° F.
2. Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
3. Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.
4. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
   In small bowl, whisk together all dressing ingredients.
5. Pour dressing over salad. Toss to mix all ingredients. Serve warm.

Source: Mushroom Council

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(Family Features) 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, these tips make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.

1. Grocery shop together or go to a farmers market. Many cities now have year-round indoor markets, where together you can select fruits and veggies to try. Often the farmers are there, so you can learn about produce and get ideas for how to prepare unfamiliar items at home.

1. Cook with your kids. Find fun recipes that let them explore fresh foods where they can be creative. Find age-appropriate ways to involve them, like stirring or measuring, and encourage them to get hands-on with recipes, such as this fun Flower Salad recipe from registered dietitian Ellie Krieger.

1. Explore the story of where some of their favorite foods come from. Kids learn and remember information when it comes in the form of a story. Cuties is giving families the chance to uncover those stories by encouraging them to submit questions using #AskAGrower on Facebook. Actual growers will answer with stories about how this sweet, seedless and easy-to-peel fruit is grown with care by their family of growers. A video series at cutiescitrus.com/our-story also helps bring the stories to life.

“Making learning about food fun is good for the whole family,” Krieger said. “It encourages kids – and parents – to explore new foods and be more connected to where their food comes from. It’s truly a ‘healthy’ conversation to have together.”

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.

Source: Cuties

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(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

• 1 cooked, bone-in ham (6-8 pounds), trimmed
• pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes (red, green or a combination)
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

1. Preheat oven to 325° F. Position rack in lower third of oven.
2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

• 1 1/2 pounds lean ground pork
• vegetable oil, for the baking sheet
• 3/4 cup plain dried bread crumbs
• 1 large egg, beaten
• 2 tablespoons dry sherry (optional)
• 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 40 red-pepper-stuffed green olives (not large)
• 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

• 1 large garlic clove, crushed under knife, peeled
• 2 drained, jarred roasted red bell peppers
• 1/4 cup sliced natural almonds
• 2 teaspoons sherry or red wine vinegar
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

Five-Spice Pork and Apple Salad

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

• 1 pound pork tenderloin
• 2 teaspoons Chinese five-spice, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Fuji apple or other sweet-tart apple
• 1/4 red onion
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil or other neutral-flavored oil
• 12 cups mixed greens (about 6 ounces)

1. Preheat oven to 425° F.
2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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(Family Features) Adopting healthier eating habits doesn’t have to mean resorting to tasteless food. In fact, you may surprise yourself by enjoying your new lineup of healthy, wholesome meals even more than the calorie-laden dishes you covet.

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long. Take time to start off the day with a unique twist on a nutritious smoothie by enjoying it in a bowl. Then at lunch, rely on unexpected ingredients like ripe, juicy berries and beans to transform a ho-hum salad into a true culinary delight. Round out the day with a sensible dinner that gives you a healthy serving of protein and veggies seasoned to simple perfection.

Find more nutritious recipes that make it easy to enjoy eating right at culinary.net.

Manageable Main Course

Once the dinner bell rings and it’s time to focus on the night’s main course without overshooting a calorie count, aim for a tasty yet healthy main dish like this recipe for Chicken and Vegetables. Combining skinless chicken thighs with frozen vegetables is a simple way to keep nutrition at the forefront while still enjoying a comforting dinner. Find more health-conscious recipes at health.gov.

Chicken and Vegetables

Recipe courtesy of the USDA
Servings: 4

• 1 1/2 tablespoons margarine
• 1 teaspoon garlic powder
• 1/2 cup onions, chopped
• 1 pound chicken thighs (4 ounces each), boneless and skinless
• 1 package (10 ounces) cut green beans, frozen
• 1/4 teaspoon pepper

1. In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.

A Smooth Way to Start Your Day

A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

According to registered dietitian and nutritionist Carolyn Brown, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

• 2/3 cup rolled oats
• 1/2 cup full fat coconut milk
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• sea salt
• 1/2 cup almond milk, 2 percent milk or soy milk
• 1 small banana (or 1/2 cup unsweetened applesauce)
• goodnessknows snack squares (any flavor)
• grated coconut, to taste

1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Salad Sweetness

The sharpness of pecorino cheese, combined with peppery arugula, complements the velvety texture of fava beans in this salad. With nutrition on your mind, a salad is always a go-to choice for a lunch that will please your taste buds without forcing you to sacrifice health goals. Find more nutritional recipes including tasty strawberries at californiastrawberries.com.

Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission
Servings: 6

• 2 quarts water
• kosher or sea salt
• 2 cups shelled fresh fava beans (about 2 pounds in pods)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 cups fresh California strawberries, stemmed and quartered
• coarsely ground black pepper
• 3 cups rucola (wild arugula)
• pecorino cheese

1. In large pot over high heat, bring water to boil.
2. Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.
3. Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.
4. Whisk together olive oil, vinegar and lemon juice.
5. In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.
6. With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Photo courtesy of Getty Images (family eating dinner photo)

Source: Culinary.net

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(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

• 1/2 cup sugar
• 1/8 teaspoon cayenne pepper
• 6 tablespoons water
• 1/2 cup Fisher Walnut Halves and Pieces
• 1/2 teaspoon salt

Dressing

• 1/2 cup Fisher Walnut Halves and Pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil
• kosher salt
• cracked black pepper

Salad

• 1 cup seedless red grapes halves
• 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
• 1 small head radicchio, cored, leaves separated and torn into pieces
• 1/2 cup shaved Parmesan cheese

1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

• 1 cup Greek yogurt
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• kosher salt
• 1 small cucumber, seeded and small diced

Almonds

• 1/2 cup Fisher Sliced Almonds
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• kosher salt

Salmon

• 2 3/4 pounds salmon, cut into 6-ounce portions
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large lime

1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
2. Heat oven to 350° F. Heat grill to medium.
3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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