(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.

To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen. 

For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime. 

Visit Sabra.com to discover the many ways that hummus can be more than a dip.

Vegetarian Spicy Noodles

Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2

Sauce:

• 4          tablespoons soy sauce
• 2          tablespoons sugar
• 1/2       cup water
• 6          tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish

• 4          quarts water
• 3          ounces dry angel hair pasta
• 1          tablespoon minced fresh garlic
• 2          cups thinly sliced bell pepper
• 1          cup thinly sliced cherry tomatoes
• 1          tablespoon thinly sliced Thai basil, divided
• 1          tablespoon sliced scallions, divided

1. To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
2. To make noodles: Bring water to boil.
3. Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
4. Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
5. Place noodles in bowls and top with hummus and remaining basil and scallions.

Chipotle Hummus and Mushroom Tacos

Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2

Chipotle Hummus:

• 6          tablespoons Sabra Classic Hummus
• 1/2       teaspoon ground chipotle, dried

Slaw:

• 1/4       cup finely shredded purple cabbage
• 1/2       teaspoon chopped fresh cilantro
• 1/4       teaspoon lime juice
• 1/8       teaspoon salt

Mushrooms:

• 1/2       tablespoon olive oil
• 8          ounces sliced mushrooms (brown or white)
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 4          small tortillas (corn or flour)
• 1/2       ounce feta cheese (optional)

1. To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
2. To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
3. To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
4. Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
5. Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.

Source: Sabra

(Family Features) As you prepare your menu for upcoming family gatherings, don’t forget to add this classic favorite to the table.  

Find more recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Green Bean Casserole

• 2              cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
• 1              cup milk
• 2              teaspoons soy sauce
• 1/4         teaspoon ground black pepper
• 8              cups cooked cut green beans
• 2 2/3      cups French’s Fried Onions, divided

1. Heat oven 350°F.
2. In 3-quart casserole dish, stir soup, milk, soy sauce, black pepper, green beans and 1 1/3 cups fried onions.
3. Bake 25 minutes. Stir green bean mixture. Sprinkle remaining fried onions over casserole.
4. Bake 5 minutes, or until fried onions are golden brown.

Recipe courtesy of Campbell's

Source: Culinary.net

(Family Features) With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: 100% pure honey.

It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating 100% pure honey. It's perfect for homemade, natural-ingredient marinades and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.

Also working in 100% pure honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine. For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.

For even more recipes to make your summer sweeter, visit www.honey.com.

Grilled Honey Glazed Shrimp

Makes 6 servings

• 1 cup orange juice
• 3/4 cup 100% pure honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons black and red pepper blend
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon California-style coarse onion powder
• 30 jumbo shrimp
• 12 bamboo skewers, soaked in water for at least 30 minutes

1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.

Honey Marinated Chicken

Makes 4 servings

• 1 cup vegetable oil
• 2 tablespoons 100% pure honey
• 2 tablespoons Dijon-style mustard
• 2 cloves garlic, finely chopped
• 2 teaspoons salt
• 1/3 cup red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves
• 1/3 cup 100% pure honey

1. Blend all marinade ingredients (exclude the 1/3 cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with 1/3 cup honey during last five minutes of grilling.

Strawberry Chiffon Pie

Makes 8 servings

• 2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen
• 3/4 cup 100% pure honey, divided
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup light sour cream
• Prepared 9-inch crumb crust

1. In small bowl, mash strawberries and 1/4 cup honey; set aside.
2. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.
3. Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.

Citrus Salad with Avocado

Makes 6 servings

• 3 6-inch corn tortillas
• 4 oranges
• 4 grapefruits
• 1/3 cup 100% pure honey
• 1/4 cup raspberry vinegar
• 2 tablespoons oil
• 1/4 teaspoon salt
• 1 avocado, sliced

1. Preheat oven to 255°F. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside
2. Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt.
3. Pour over citrus sections and toss gently.
4. Top with avocado slices and tortilla strips.

Honey Raspberry Iced Tea

Makes 4 servings

• 2 cups freshly brewed tea
• 2 cups cranberry-raspberry juice
• 1/4 cup 100% pure honey

1. In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.

Source: National Honey Board

Easy ways to grill up something surprisingly good

(Family Features) Bananas aren't just for breakfast or lunch anymore. By grilling this popular fruit, you can add a whole new flavor dimension to a dinnertime recipe and turn a basic dessert into something wow.

Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are still hot or add peeled slices to a tasty kabob - it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.

For more Dole Banana recipes and serving suggestions, go to www.dole.com/en/products/bananas. To share banana recipes anytime, go to www.facebook.com/DOLEbananas.

Did You Know?

• With no fat, cholesterol or sodium, vitamin-packed bananas are a guilt-free summertime treat.
• Banana peels are great for polishing shoes. Use (the inside of) an empty peel on your leather shoes as you would shoe polish and then buff off with a soft cloth. The banana's oils soak into the leather and, like most commercial shoe polishes, contains potassium.
• As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana, the sweeter it will taste.
• Ten or more bananas growing together are called "hands" and a single banana is called a "finger." Four to six bananas sold in the store are called a "cluster."

How to Store Bananas

• Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen.
• To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
• If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

Island Kabobs with Tropical Fruit Salsa

Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings

• 2 ripe, firm Dole® Bananas, peeled, each cut into 6 pieces, plus 1 ripe Dole Banana, peeled and diced
• 12 chunks Dole Tropical Gold Pineapple
• 16 extra large or jumbo shrimp, shelled and deveined
• 1 green or red bell pepper, cut into 8 pieces
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• 1 mango, peeled and diced
• 1 tablespoon chopped mint
• 1 Dole Green Onion, minced
• 2 to 3 teaspoons minced jalapeño pepper

1. Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
2. Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
3. Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
4. Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.

Teriyaki Pork Chops with Grilled Bananas

Preparation : 20 minutes
Grill Time: 20 minutes
Makes: 3 to 4 servings

• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon vegetable oil
• 1 pound boneless pork chops (3 to 4)
• 2 large firm Dole Bananas, peeled
• 1/2 teaspoon cornstarch
• 2 cups hot cooked rice
• 2 tablespoons sliced Dole Green Onion
• 1 tablespoon toasted sesame seed

1. Combine sherry, soy sauce, brown sugar and oil in small bowl. Remove 2 tablespoons sherry mixture and brush on pork chops and bananas.
2. Grill pork 8 to 10 minutes on each side until cooked through. Grill bananas 2 to 3 minutes on each side until heated through. Cut each into 1-inch pieces.
3. Combine remaining sherry mixture and cornstarch in small saucepan; cook, stirring until thickened.
4. Arrange pork and bananas over rice on serving plate; drizzle with sauce. Sprinkle with green onion and sesame seed.

Grilled Bananas

No prep needed.
Grill Time: 10 minutes
Makes: 4 servings

• 4 Dole Bananas, unpeeled
• Assorted favorite dessert toppings

1. Place unpeeled bananas on grill over medium high heat.
2. Grill 4 to 5 minutes on each side until peels blacken and soften. Insides will be custard-like.
3. Serve warm or chilled with your favorite toppings such as fresh fruit, chopped nuts, miniature marshmallows, chocolate bits, caramel or frozen yogurt.

Grilled Caribbean Fruit Salsa

Preparation: 10 minutes
Grill Time: 8 minutes
Makes: 4 servings

• 1/2 fresh Dole Tropical Gold Pineapple, peeled and sliced vertically
• 1 large, ripe firm Dole Banana, slice in half vertically
• 1 mango, skinned, peeled and sliced in half vertically
• 1/4 cup olive oil
• 1 tablespoon fresh lime juice
• 1/4 cup red onion, minced
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 kiwi, diced

1. Combine pineapple, banana and mango slices with the olive oil and lime juice.
2. Brush to coat the fruit. Place fruit on grill.
3. Grill fruit 4 to 5 minutes each side, remove and cool slightly.
4. Roughly chop the grilled fruit, reserving juices.
5. Combine fruit and reserved juices with the red onion, red pepper flakes and kiwi.
6. Serve warm or room temperature. Great with grilled chicken or fish.

Source: Dole

(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

Asian dishes at home

(Family Features) On busy weeknights, it can be easy to opt for Asian staples like beef and broccoli. Instead, try making your own cuisine at home with quick-cook noodles, from udon to lo mein.

“Popular takeout dishes and noodle bowls can be high in salt and unhealthy fats, but when you make it at home, you can opt for unsalted stocks and add flavor from herbs and spices,” said Dr. Wendy Bazilian, McCormick corporate dietitian. “It’s also easy to personalize with whatever fresh veggies you have in the fridge, from mushrooms to broccoli.”

For example, try Ginger Beef and Broccoli Stir-Fry or Pot Sticker Noodle Stir-Fry for fool-proof crowd pleasers. Or go rogue with your own noodle creation: pick a noodle, customize with broths and sauces, flavor with herbs and spices, add lean protein like chicken or shrimp and top with your favorite fresh or sauteed vegetables.

Find more inspiration at mccormick.com/simply-asia.

Ginger Beef and Broccoli Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 5

• 1/2       cup Kitchen Basics Unsalted Beef Stock
• 2          tablespoons reduced-sodium soy sauce
• 1          tablespoon honey
• 1          teaspoon McCormick Garlic Powder
• 1          teaspoon McCormick Ground Ginger
• 1/2       teaspoon McCormick Crushed Red Pepper
• 1          pound flank steak, thinly sliced
• 1/2       package (from 14-ounce box) Simply Asia Lo Mein Noodles
• 3          tablespoons vegetable oil, divided
• 1 1/2    cups broccoli florets
• 1          cup thinly sliced onion
• 1          tablespoon cornstarch

1. In medium bowl, mix stock, soy sauce, honey, garlic powder, ginger and red pepper until well blended. Reserve 1/3 cup of marinade. Place sliced flank steak and remaining marinade in large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.
2. Cook noodles according to package directions. Drain. Spread noodles on sheet pan. Set aside. 
3. In large skillet on high heat, heat 2 tablespoons oil. Remove beef from marinade. Discard remaining marinade in bag. Add beef to skillet; stir-fry 3 minutes, or until beef is no longer pink. Using tongs, remove beef from skillet. Add remaining oil, broccoli and onion; stir-fry 3-5 minutes, or until tender-crisp.
4. In small bowl, mix reserved marinade and cornstarch until smooth. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef and noodles to skillet. Cook and stir until heated through.

Tip: Place raw flank steak in freezer 30 minutes to make it easier to slice.

Nutrition information per serving: 395 calories, 15 g total fat, 4 g saturated fat, 58 mg cholesterol, 577 mg sodium, 38 g carbohydrates, 2 g fiber, 27 g protein.

Pot Sticker Noodle Stir-Fry

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 5

• 1/3       package (from 14-ounce box) Simply Asia Udon Noodles
• 1          tablespoon oil
• 1          tablespoon minced fresh ginger
• 1          pound ground pork
• 1/2       cup Kitchen Basics Unsalted Chicken Stock
• 2          tablespoons reduced-sodium soy sauce
• 1          teaspoon McCormick Garlic Powder
• 1/8       teaspoon McCormick Crushed Red Pepper
• 1          cup shredded green cabbage
• 2          tablespoons finely chopped green onion

1. Cook noodles as directed on package. Drain. Set aside. 
2. In large saucepan over medium heat, heat oil. Add ginger; cook and stir 30 seconds-1 minute, or until fragrant. Add ground pork; cook and stir until no longer pink. Drain fat.  
3. Stir in stock, soy sauce, garlic powder and red pepper. Bring to gentle boil. Add noodles and cabbage; cook and stir 5 minutes, or until heated through. Remove from heat. Sprinkle with green onion. 

Nutrition information per serving: 321 calories, 17 g total fat, 6 g saturated fat, 61 mg cholesterol, 480 mg sodium, 22 g carbohydrates, 1 g fiber, 20 g protein.

Source: McCormick

(Family Features) Watermelon rinds make for more than just attractive containers for serving cold dishes and beverages. The rind can also be used in creative, edible ways and is good for your heart.

Watermelon, both the flesh and the rind, is a good source of a compound called citrulline, an amino acid that raises levels of arginine in the blood, which in turn helps maintain blood flow, healthy blood vessels and heart health. 

Whether you’re eating for good health or good taste (or both), you can use the rind to make pickles and relishes, grate into salads and slaws, toss into stir-fry and add to smoothies and juice. The key to chowing down on watermelon rind is knowing how to prepare it. These three preparation methods can help you put that rind to good use: 

Pickled: Watermelon rind is similar to a cucumber, which is why it’s no surprise that pickled watermelon rind is a popular option.

Juiced: Most people know you can enjoy juice from red flesh of the melon, but you can juice the rind, too. Just like the watermelon flesh, the rind is loaded with water and nutrients.

Stir-Fried: When it’s cut up, watermelon rind is just like a vegetable, which means it can be tossed in a pan and stir-fried right alongside broccoli and carrots.

Look for more creative ways to use your watermelon rind at watermelon.org.

Watermelon Rind Pickles

• 4          cups water
• 1          tablespoon coarse salt
• 2          cups peeled watermelon rind, cut into 1-1/2-by-2-inch pieces (leave thin layer of pink)
• 3/4       cup granulated sugar
• 1          allspice berry
• 1/2       cup cider vinegar
• 4          peppercorns
• 4          whole cloves
• 1/2       teaspoon pickling spice
• 1          long slice of fresh gingerroot
• 1/4       teaspoon celery seeds

1. In large pot over medium-high heat, bring water and salt to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
2. In saucepan, combine watermelon rind, sugar, berries, vinegar, peppercorns, cloves, pickling spice, gingerroot and celery seeds. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.
3. Cover and refrigerate 1 day. Transfer to glass jar and keep sealed in refrigerator up to 2 weeks.

Watermelon Rind Stir-Fry

• 2          teaspoons sesame oil
• 2          cups watermelon rind, julienned (white part only, from about 1/2 of seedless watermelon)
• 1          cup julienned carrots
• 1/2       cup chives, cut into 3-inch pieces
• 1          tablespoon honey
• 1          tablespoon soy sauce
• 1          tablespoon fish sauce
• 1          clove garlic, minced
• 1          piece (about 1 inch) ginger, minced
• 1/2       cup fresh basil leaves, torn
• 1/4       cup cilantro leaves
• 1/4       cup mint leaves
• crushed red pepper flakes (optional)

1. In wok over high heat, heat sesame oil. Add watermelon rind and carrots and fry, stirring constantly, 1-2 minutes. Let sit over high heat 1 additional minute without stirring. Add chives and stir to combine.
2. In small bowl, whisk together honey, soy sauce, fish sauce, garlic and ginger. Pour sauce over watermelon rind and cook, stirring, 30 seconds-1 minute, until fragrant.
3. Transfer to serving dish. Add basil, cilantro and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve.

Source: National Watermelon Promotion Board

Main dish options for outdoor entertaining

(Family Features) Serving up an outdoor meal is a summertime staple for gatherings of all kinds – barbecues, celebrations, picnics and more. However, with so many options available and different styles for preparing the dishes, it can be a challenge for home chefs to decide what guests will go for.

Instead of racking your brain or spending hours searching for the right main course, consider these versatile options – one dish focused on chicken, one for beef and one for pork – that can send partygoers back for seconds.

Find more recipes perfect for outdoor gatherings at Culinary.net.

Serve Up Skewers

Ideal for simple family meals or full-blown summertime parties, these Honey-Lime Chicken Skewers are an ideal handheld food for outdoor meals. With just a handful of ingredients and an easy grilling method involved, they’re tasty and tantalizing without taking your focus off all the fun and festivities. More honey-infused recipes are available at Honey.com.

Honey-Lime Chicken Skewers

Recipe courtesy of The National Honey Board
Servings: 8

• 2          tablespoons honey
• 3          tablespoons soy sauce
• 1          tablespoon olive oil
• 1          lime, juiced
• 1          pound chicken breast strips, skinless and boneless
• bamboo skewers

1. In small bowl, whisk honey, soy sauce, olive oil and lime juice until completely blended. Pour mixture into re-sealable freezer bag and add chicken strips. Seal bag and gently shake to cover chicken strips. Allow to marinate 2 hours.
2. Heat grill to medium-high heat.
3. Soak bamboo skewers in water 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill 8 minutes, or until juices are clear and chicken is fully cooked.

Sweet Summer Refresh

Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.
Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created this succulent recipe with less sugar by using Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

For more summertime recipe ideas, visit Truvia.com.

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,” copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4.  
5. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Sweet and Savory Ribs

By starting these Grilled Sticky Ribs in the oven before finishing them off on the grill with a sweet chili glaze, home cooks can help make summer festivities stand out without spending hours at the grill or smoker. The Asian-inspired finish of the glaze gives guests a unique taste to savor while soaking in the summer sun. Visit verybestbaking.com for more recipes from Nestlé.

Grilled Sticky Ribs

Recipe courtesy of Nestlé
Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Servings: 5-6

• 2          racks (about 4 pounds) baby back ribs
• garlic salt
• ground black pepper
• 1/2       cup water
• 1          tablespoon vegetable oil
• 1/4       cup finely chopped red onion
• 1          teaspoon finely chopped garlic
• 1          teaspoon grated fresh ginger
• 3/4       cup sweet chili sauce
• 1/2       cup Apple Nestlé Juicy Juice 100% Juice
• 1 tablespoon rice wine (mirin)

1. Heat oven to 300° F. Using knife, remove membrane from bone side of ribs. Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in large roasting pan, overlapping as needed. Add water to pan. Cover tightly with aluminum foil.
2. Bake about 3 hours, or until meat is tender but not quite falling off bones.
3. In small saucepan over medium-high heat, heat oil. Add onion; cook, stirring occasionally, 2-3 minutes, or until soft. Stir in garlic and ginger; cook 1 minute. Stir in sweet chili sauce, apple juice and rice wine. Reduce heat to low; cook 8 minutes, or until sauce is reduced to about 1 cup.
4. Heat grill to medium heat.
5. Brush glaze over tops of ribs. Grill 4-5 minutes, or until sauce caramelizes. Serve with remaining glaze.

Photos courtesy of Getty Images (Honey-Lime Chicken Skewers, Java London Broil)

Source: Culinary.net

(Family Features) Just like your favorite sports team, hosting a winning big-game party or tailgate takes planning, preparation and teamwork. To make your festivities fun-filled, remember these entertaining tips that are sure to score big with your fans.

Scatter the refreshments. Help direct movement and traffic flow by setting up food stations. Using different rooms or areas helps prevent congestion and encourages guests to mingle. Try placing finger foods and other appetizers in a couple of locations, beverages in another area and desserts in yet another space.

Embrace variety. Take into account taste preferences and dietary needs, and have an assortment of food and drinks available. Offer spicy options along with less seasoned dishes, both indulgent and better-for-you treats, plus an array of beverages for drinkers and non-drinkers alike.

Build your roster. If your party is a potluck, encourage guests to sign up for dishes so you don’t end up with multiple versions of the same thing. Create a discussion group online, or simply ask guests to indicate what they’ll bring along with their RSVP.

Don’t forget the dips. Wings are a tailgating staple, and dips are a great way to complement those zesty flavors or cool the heat, but you may find yourself in a team rivalry when it comes to the preferred dip at the game day bash: ranch or bleu cheese dressing? Both pair well with a range of wing flavors, so these dips are sure to be crowd pleasers. The delicious combination of fresh herb and vegetable flavors make Litehouse Homestyle Ranch a perfect party choice, and Litehouse Chunky Bleu Cheese features fresh buttermilk, homemade mayonnaise and a blend of spices as the backdrop for award-winning artisan blue cheese chunks that will make your fellow sports fans cheer for more.

Expand on tradition. Tailgating is a time-honored tradition, and the food lineup is often based on familiar fare. Along with those fan favorites, don’t be afraid to put some new flavors into play, such as these Sticky Sesame Chicken Wings that add a tangy ethnic flair to traditional wings.

Find more game day recipes at LitehouseFoods.com.

Sticky Sesame Chicken Wings

Yield: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

• 1/4       cup flour
• 1/4       teaspoon salt
• 20        chicken wings
• 3          tablespoons soy sauce
• 2          tablespoons sesame oil
• 1/2       teaspoon Litehouse Instantly Fresh Garlic
• 3          tablespoons water, divided
• 1/2       cup brown sugar
• 1          tablespoon cornstarch
• sliced green onions, for garnish
• sesame seeds, for garnish
• celery sticks (optional)
• Litehouse Homestyle Ranch and Chunky Bleu Cheese Dressing

1. Heat oven to 400° F.
2. In large bag, combine flour and salt. Add chicken wings and shake to coat. Discard any leftover flour.
3. Line baking sheet with foil and spray with pan spray of your choice. Place wings in single layer on baking sheet.
4. Bake wings 40-45 minutes, turning halfway through.
5. In sauce pan over medium heat, combine soy sauce, sesame oil, garlic, 2 tablespoons water and brown sugar. Whisk together remaining water and cornstarch, and pour into sauce. Bring to boil then simmer until thickened.
6. When wings are done, toss with sauce, garnish with green onion and sesame seeds, and serve with celery sticks, ranch and bleu cheese dressing.

Source: Litehouse, Inc.

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion

• 6          cups fresh cauliflower florets
• 2          tablespoons toasted sesame oil
• 1          teaspoon kosher salt
• 1/4       cup Holland House Sherry Cooking Wine
• 1/4       cup honey
• 2          tablespoons soy sauce
• 1          tablespoon white vinegar
• 2          teaspoons cornstarch
• 2          tablespoons vegetable oil
• 1          small fresh yellow onion, finely chopped
• 1          tablespoon minced fresh garlic
• 1          tablespoon Korean-style chili flakes
• 1/4       cup chopped fresh green onions
• 1          tablespoon toasted sesame seeds

1. Heat oven to 400° F.
2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
3. In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

• 3          tablespoons packed dark brown sugar, divided
• 2          teaspoons kosher salt
• 1          teaspoon ground black pepper
• 1/2       teaspoon crushed red pepper flakes
• 1 1/2    pounds thinly sliced, boneless beef short ribs
• 1          cup Holland House Marsala Cooking Wine
• 6          tablespoons toasted sesame oil
• 1/4       cup roasted garlic paste
• 2          tablespoons soy sauce
• 1/2       cup chopped green onions, divided
• 1          teaspoon cornstarch
• 1          head fresh romaine lettuce, separated into large leaves         
• 1/2       cup sliced fresh red radishes
• 1/2       cup shredded fresh carrots dipping sauce

1. In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
2. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
3. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
4. Heat grill to medium-high.
5. Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
6. Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion

• 2          tablespoons vegetable oil
• 1          tablespoon minced fresh garlic
• 1/2       cup fresh chopped yellow onions
• 1          cup fresh small white mushrooms, quartered
• 1/2       cup chopped fresh carrots
• 1/2       cup chopped fresh zucchini
• 1/2       cup chopped fresh red bell peppers
• 1/2       cup chopped fresh yellow bell peppers
• 3          cups cold, cooked, long-grain white rice
• 1/2       cup Holland House White Cooking Wine
• 2          tablespoons oyster sauce
• 1/2       cup fresh green onions, sliced 1/4-inch thick
• 2          teaspoons toasted sesame oil
• 1/4       teaspoon ground black pepper

1. Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
2. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Source: Holland House