(Family Features) Much time is often spent planning and preparing family meals, from choosing recipes to gathering ingredients and working in the kitchen. However, where that food actually comes from and how it’s made is an often-overlooked part of food preparation.

Next time you lay out a weekly menu that includes recipes like this Bone-In Prime Rib, keep sustainability in mind by considering the practices put in place by America’s farmers. For example, the corn industry’s evolution in sustainability along with its documented environmental, economic and social improvements over the last several decades points to farmers’ willingness to embrace change.

As the largest sector in American agriculture, corn farmers impact hundreds of thousands of jobs, infuse billions of dollars into the economy and care for critical resources while overseeing substantial improvements in production.

The family farm belonging to Nathan and Nicki Weathers in Yuma, Colorado, includes 3,000 acres of irrigated crops and 300 cows. They harvest grain corn, which goes to a feedyard, dairy or an ethanol plant, and silage, which is sold to local feedyards.

According to Nathan, corn is the best feed available for his farm and makes his beef production more sustainable.

“They go hand in hand,” Nathan said. “To be able to drive the protein market and meet the demands of the future, we have to be sustainable in both. We need to have protein and be able to grow it and have a feed source for pork and poultry. Corn is an efficient and economic feed source for all our protein.”

Consider these ways the corn industry is continuing its efforts toward sustainable practices, according to the National Corn Growers Association’s Sustainability Report.

Soil Conservation
Healthy soils are the foundation of agriculture production and why corn farmers are committed to leaving land in better shape than they found it. Adoptions in conservation tillage and other soil conservation strategies have contributed to a reduction in erosion.

Water Stewardship
Farmers recognize the invaluable role water plays in raising crops each year. They also know they must actively protect this resource for the benefit of their crops, their communities and the planet.

Ecosystem Resilience
With approximately 90 million acres planted annually, corn is grown in a variety of ecosystems. Supporting the health of those ecosystems requires active attention from farmers, who respond by using integrated pest management techniques, establishing wildlife habitats on their lands and more.

Energy Efficiency
Technology that enhances farmers’ productivity also help reduce the amount of energy and emissions required for corn production. Farmers provide a carbon reduction strategy through the production of ethanol and the support of the Renewable Fuel Standard, a program created by Congress intended to reduce greenhouse gas emissions and expand the nation’s renewable fuels sector while reducing reliance on imported oil.

Minimal Waste
Due to corn’s versatility, from animal feed to ethanol production and bioplastics, the components of each kernel find homes in a variety of uses, leaving little to go to waste.

Find more information at ColoradoCorn.com.

Bone-In Prime Rib

Recipe courtesy of chef Jason K. Morse, C.E.C., 5280 Culinary, LLC, and Ace Hardware Grill Expert on behalf of the Colorado Corn Administrative Committee

• 1 bone-in prime rib roast (8 pounds)
• oil
• 5280 Culinary Rub-a-Dub seasoning, to taste
• 5280 Culinary Island Boys Coffee seasoning, to taste

1. Remove roast from packaging and place on large sheet pan. Drain juices and warm at room temperature 20 minutes. Starting at tail on bone side of roast, cut bone along ribs, between meat and ribs, to back side, separating bones from meat.
2. Rub prime rib with light coat of oil. Season on all sides and under bone with blend of seasonings. Return bones to bottom side and, using butcher twine, secure in 2-3 areas by tying bones to meat. Wrap in plastic wrap or place in pan and refrigerate 12-16 hours.
3. Preheat smoker or grill to 200 F and load with preferred smoking wood chunks, if desired.
4. Place prime rib on grill rib side down, fat side up, allowing drippings to collect in drip tray. Increase heat to 350 F. Close lid and cook, uncovered, until desired doneness is reached.

Photo courtesy of Getty Images (Bone-In Prime Rib)

Source: Colorado Corn Administrative Committee

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

• 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
• 1/4       cup cornmeal
• 1          envelope Fleischmann’s RapidRise Yeast
• 3/4       teaspoon salt
• 1          cup hot water (120-130 F)
• 1          tablespoon olive oil

Sausage-Pepper Filling:

• 1          package Jimmy Dean Fresh Sausage
• 1 1/2    cups sliced bell pepper
• 1          medium onion, sliced
• 2          cloves garlic, minced
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin provolone cheese
• olive oil
• 1          teaspoon crushed red pepper (optional)

1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
6. Bake 20-25 minutes, or until done. Serve warm.

My Own Pizza

Yield: 16 individual pizzas

Dough:

• 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
• 2          envelopes Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 2          cups hot water (120-130 F)
• 1/4       cup olive oil
• 1 1/2    cups prepared pizza sauce
• 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
• sliced olives
• tomatoes
• peppers
• 1          cup shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin cheddar cheese

1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
4. Sprinkle with cheeses.
5. Bake 20-25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided
• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1/2       cup shredded Wisconsin cheddar cheese
• 1/2       cup shredded Wisconsin parmesan cheese
• tomatoes (optional)
• peppers (optional)
• mushrooms (optional)
• 1 1/4    cups prepared pizza sauce

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided

• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1          cup frozen hash brown potatoes, thawed
• 1          small bell pepper, seeded and diced
• 1          cup shredded Wisconsin sharp cheddar cheese
• 2          eggs, beaten
• 1          tablespoon milk
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          tablespoons shredded Wisconsin parmesan cheese

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
7. Bake 25-30 minutes, or until eggs are set.
8. Sprinkle with cheese and serve.

Photos courtesy of Getty Images