(Culinary.net) If you’re looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.

Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it’s a breeze to make and can be even simpler when prepared the night before your big event.

Visit Culinary.net to find more quick and simple appetizer recipes.

Watch video to see how to make this recipe!

Cowboy Caviar

• 1          can (15 ounces) sweet corn
• 1          can (15 ounces) black beans
• 1          bunch cilantro
• 3          Roma tomatoes
• 2          jalapenos
• 1/2       red onion
• bell peppers (mix of green, red, orange and yellow, as desired)
• tortilla chips, for serving

Dressing:

• 1/3       cup olive oil
• 1/3       cup red wine vinegar
• 1          tablespoon honey
• 1          tablespoon paprika
• 1          lime, juice only
• salt, to taste
• pepper, to taste

1. Drain and rinse corn and black beans; dry well.
2. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
3. To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
4. Mix vegetables with dressing. Serve with tortilla chips.

Source: Culinary.net

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.

However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

• Nonstick cooking spray
• 1 1/2 cups whole grain sorghum flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 1/3 cup firmly packed light brown sugar
• 3 large egg whites
• 1/4 cup canola or corn oil
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

• 2 tablespoons whole grain sorghum flour
• 2 tablespoons light brown sugar
• 2 tablespoons uncooked quick-cooking rolled oats
• 2 tablespoons chopped pecans
• 2 tablespoons light tub margarine
• 1/2 teaspoon ground cinnamon

1. To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In large bowl, stir sorghum flour, cinnamon and baking soda.
3. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
4. To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
5. Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)

• 1 cup uncooked whole-grain sorghum
• 2 teaspoons toasted sesame oil
• 2 medium garlic cloves, minced
• 1 teaspoon gingerroot, peeled and minced
• 1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
• 1 cup snow peas, trimmed and halved
• 1/2 cup carrot strips, sliced into matchsticks
• 1/2 cup red bell pepper, diced
• 1/2 cup button mushrooms, thinly sliced
• 1/2 cup frozen shelled edamame, thawed
• 2 large eggs
• 2 tablespoons low-sodium soy sauce, divided
• 1/2 cup water chestnuts, rinsed and drained
• 1/4 cup green onions, diagonally sliced

1. Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
2. In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
3. In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
4. Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
5. Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
6. Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

• 2 teaspoons cornstarch
• 1/3 cup water
• 1 cup blueberries
• 1 tablespoon sugar
• 1 1/2 teaspoons vanilla extract

Pancakes:

• 1/2 cup quick-cooking rolled oats
• 1/2 cup whole grain sorghum flour
• 1 1/2 tablespoons firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup fat-free milk
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 tablespoon canola or corn oil

Topping:

• 1/2 cup fat-free plain Greek yogurt

1. To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
2. To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
3. In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
4. Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
5. Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
6. Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

Source: American Heart Association 

(Family Features) No matter your motivations, it’s never too late or too early to start focusing on your heart health, and taking steps now can make a big difference. Small changes, like following a healthier eating plan, can help you start down a path toward improved heart health.

One step you can take is following the DASH eating plan, which is a flexible and balanced way of eating that stands for Dietary Approaches to Stop Hypertension and was developed by the National Heart, Lung, and Blood Institute. Requiring no special foods, DASH provides daily and weekly nutritional goals to help lower two major risk factors for heart disease: high blood pressure and high LDL (bad) cholesterol.

Being more physically active, managing stress, getting quality sleep and not smoking combined with DASH can put you on a path toward a healthy heart for life.

Encouraging others to join you on your heart-health journey can also be rewarding. Research shows social support and personal networks make it more likely you’ll stick to healthy habits like eating healthy.

Sharing heart-healthy recipes with family and friends is an added bonus, and these DASH-friendly meals can help you take the guesswork out of putting nutritious dinners on the table. Greek-Style Flank Steaks with Tangy Yogurt Sauce offer the bold flavors of the Mediterranean while Teriyaki-Glazed Salmon with Stir-Fried Vegetables is as easy to make as it is colorful. For a complementary combination of pork and sweet fruit flavor, these Baked Pork Chops with Apple Cranberry Sauce are perfect to serve alongside brown rice or steamed broccoli.

Learn more about heart health and find DASH-friendly recipes at nhlbi.nih.gov/DASH.

Greek-Style Flank Steak with Tangy Yogurt Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 25 minutes
Cook time: 25 minutes
Servings: 4

Marinade:

• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 teaspoons fresh oregano, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1 beef flank steak (12 ounces)

Yogurt Sauce:

• 1 cup cucumber, peeled, seeded and chopped
• 1 cup nonfat plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, rinsed, dried and chopped
• 1 tablespoon garlic, minced (2-3 cloves)
• 1/2 teaspoon salt

1. To make marinade: In large bowl, combine lemon juice, olive oil, oregano and garlic.
2. Lay steak in flat container with sides and pour marinade over steak. Marinate at least 20 minutes, or up to 24 hours, turning several times.
3. To make yogurt sauce: Combine cucumber, yogurt, lemon juice, dill, garlic and salt. Set yogurt sauce aside at least 15 minutes to blend flavors. Sauce can be prepared up to 1 hour in advance and refrigerated.
4. Preheat broiler to high with rack 3 inches from heat source.
5. Broil steak about 10 minutes on each side to minimum internal temperature of 145 F. Let cool 5 minutes before carving.
6. Slice thinly across grain into 12 slices.
7. Serve three slices with 1/2 cup yogurt sauce.

Tip: Serve in sandwich with pita bread, lettuce and tomato.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Salmon:

• 2 tablespoons light teriyaki sauce
• 1/4 cup mirin or sweet rice wine
• 2 tablespoons rice vinegar
• 2 tablespoons scallions, rinsed and minced
• 1 1/2 tablespoons ginger, minced
• 12 ounces salmon fillets, cut into four portions (3 ounces each)

Vegetables:

• 1 bag (12 ounces) frozen vegetables stir-fry
• 1/2 tablespoon peanut oil or vegetable oil
• 1/2 tablespoon garlic, minced (about 1 clove)
• 1 tablespoon ginger, minced
• 1 tablespoon scallions, rinsed and minced
• 1 tablespoon light soy sauce

1. Preheat oven to 350 F.
2. To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.
3. Remove salmon from marinade.
4. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
5. To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.
6. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.
7. Serve one piece of salmon with 1 cup vegetables.

Baked Pork Chops with Apple Cranberry Sauce

Recipe courtesy of the National Heart, Lung, and Blood Institute
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Pork Chops:

• 4 boneless pork chops (about 3 ounces each)
• 1/4 teaspoon ground black pepper
• 1 medium orange, rinsed and zested
• 1/2 tablespoon olive oil

Sauce:

• 1/4 cup low-sodium chicken broth
• 1 medium apple, peeled and grated (about 1 cup)
• 1/2 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries
• 1/2 cup 100% orange juice

1. Preheat oven to 350 F.
2. To prepare pork chops: Season pork chops with pepper and orange zest.
3. In large saute pan, heat olive oil over medium heat. Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes. Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160 F.
4. To make sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
5. In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
6. Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
7. Peel orange and cut into eight sections.
8. Serve one pork chop with 1/4 cup sauce and two orange segments.

Photos courtesy of Getty Images

Source: National Heart, Lung, and Blood Institute

(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.

Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.

Save Money

Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.

Savor the Flavor

The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.

One Carton, Multiple Dishes

Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.

Serve Up Nutrition

Low-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.

Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.

Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 4

Chicken:

• 8 boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 6 tablespoons unsalted butter
• 16 ounces mushrooms, such as white button, crimini or portabella, quartered
• 3 zucchinis, sliced in half moons
• 3 large carrots, thinly sliced
• 4 sprigs fresh rosemary, leaves removed and roughly chopped
• 4 cloves garlic, minced

Orzo:

• 4 cups chicken or vegetable broth
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 16 ounces mushrooms, such as white button, crimini or portabella, finely chopped
• 1 cup uncooked orzo pasta
• 1/8 teaspoon black pepper
• 1/3 cup white wine
• 1/3 cup shredded Parmesan cheese

1. To make chicken: Preheat oven to 450 F.
2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.
3. In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
4. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
5. Bake 20 minutes until chicken is cooked through and vegetables are tender.
6. To make orzo: In small pot over medium-low heat, warm broth.
7. Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
8. Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
9. Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.
10. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Blended Pasta Sauce

Recipe courtesy of the Mushroom Council

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound mushrooms (such as white button, crimini or portabella), finely chopped
• 1 pound 80% lean ground beef
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt
• 1 jar (24 ounces) marinara sauce

• cooked pasta
• salt, to taste
• pepper, to taste
• grated Parmesan cheese

1. In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
2. Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
3. Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
4. Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
5. Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, small diced
• 8 ounces mushrooms, such as white button, crimini or portabella, sliced
• 1 jar (24 ounces) marinara sauce
• 1 can (15 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 cups vegetable broth
• 6 lasagna noodles, broken into pieces
• 1/2 cup heavy cream
• 5 ounces fresh baby spinach
• 1 cup whole milk ricotta
• 1/2 cup shredded mozzarella cheese, for topping

1. Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
2. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
3. Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.
4. Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.

Source: Mushroom Council

(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

• 2          pounds ground veal
• 1/2       cup plain breadcrumbs
• 1/4       cup milk
• 3          green onions, chopped
• 1          large egg
• 2          teaspoons garlic powder
• 1 1/2    teaspoons ground ginger
• 2          teaspoons kosher salt
• 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

• 1          small head broccoli, cut into florets
• 1          small red bell pepper, seeded and cut into 1/2-inch slices
• 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
• 1          small red onion, cut into 1/2-inch slices
• 1          small pineapple, cut into 1-inch chunks
• 2          tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2          green onions, for garnish
• 2          teaspoons sesame seeds, for garnish
• 6          cups cooked long-grain white rice

1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
2. Bake about 15 minutes. Remove from oven.
3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

(Family Features) Hot days enjoying the summer sun are often best paired with meals that won’t drag you down, meaning lighter fare should be on your family’s menu. Skip the heavy recipes that leave you feeling uncomfortable and instead put a flaky, delicious option like wild salmon at the center of your plate.

Fresh, wild-caught California king salmon is available through mid-October, making it a perfect choice for satisfying warm weather dishes. Featuring tender, flaky meat with a rich, buttery flavor ideal for grilling, king salmon is also heart-healthy and packed with omega-3 fatty acids.

The fishery is managed responsibly to ensure there is never overfishing so you can feel good about the local, melt-in-your-mouth salmon. Plus, a portion of the commercial license fees are used to support habitat restoration projects, meaning money goes back to the fishery each time you enjoy it.

If it’s simply too hot to cook outdoors, Pan Seared Salmon with Cucumbers and Creme Fraiche offers a reprieve from the heat by putting your stovetop to work. Mix fresh cucumbers, red onion, dill and creme fraiche for a cool, creamy side then sear salmon seasoned with salt and pepper for a savory summer dish.

When you’re ready to head outside and fire up the grill, Cedar Plank Salmon with Miso Soy Glaze combines light, flaky salmon with a sweet homemade sauce to highlight the flavors of the season. Plus, it’s served right off cured cedar planks for an added touch.  

Visit CalKingSalmon.org to find more recipes fit for light summer meals.

Pan Seared Salmon with Cucumbers and Creme Fraiche

Recipe courtesy of chef Laura Kenny, Real Food Catering, on behalf of the California Salmon Council
Servings: 4

Cucumbers and Creme Fraiche:

• 4          cucumbers, sliced 1/8-inch thick (about 4 cups)
• 1          small red onion, diced
• 2          tablespoons sea salt
• 2          tablespoons rice wine vinegar
• 1          tablespoon dill, chopped
• 1/4       cup creme fraiche

Pan Seared Salmon:

• 1 1/2    pounds salmon fillet
• salt, to taste
• pepper, to taste
• 3          tablespoons grapeseed oil

1. To make cucumbers and creme fraiche: In medium plastic container or flat-bottomed bowl, place cucumbers in single layer then sprinkle in some red onion and some salt. Repeat 4-5 times until all cucumbers and onions are layered. Cover and refrigerate 2-8 hours. Drain water from cucumbers and onions by pressing firmly (do not rinse). Add vinegar and toss to combine.
2. Just before serving, stir in dill and creme fraiche.
3. To make pan seared salmon: Debone and cut salmon into four pieces; season lightly with salt and pepper, to taste. In large saute pan, heat grapeseed oil and sear salmon. When slightly golden-brown, flip salmon and cook just long enough to sear other side. Remove from pan and place on platter with cucumbers and creme fraiche.

Cedar Plank Salmon with Miso Soy Glaze

Recipe courtesy of chef Laura Kenny, Real Food Catering, on behalf of the California Salmon Council
Servings: 2

• 2          cedar planks
• 2          teaspoons honey
• 1          tablespoon white miso
• 1          tablespoon rice wine vinegar
• 2          teaspoons soy sauce
• 1          garlic clove, minced
• 1          pound salmon fillet, skin on, cut into two pieces
• salt, to taste
• pepper, to taste

1. To prepare cedar planks: Soak planks in water 1 hour. Heat oven to 375 F.
2. Wash, oil and bake planks about 10 minutes to cure.
3. Heat grill to medium-high heat for indirect grilling.
4. In small bowl, mix honey, miso, rice vinegar, soy sauce and garlic. Cut salmon to fit planks. Season salmon with salt and pepper, to taste; spread miso mixture on flesh side. Let stand at room temperature 10-15 minutes.
5. Lay salmon on planks skin side down. Place planks on grill adjacent to heat source and close lid. Cook 15-25 minutes, depending on thickness, until internal temperature reaches 125-135 F. Transfer salmon and planks to platter and serve.

Source: California King Salmon

(Family Features) Light bites and summer just seem to go hand-in-hand, especially when the temperature outside means turning on the oven is out of the question. Whether you’re trying to put a meal on the table quickly or serving a crowd at your next summer get-together, putting a few small twists on seasonal favorites, such as Caesar salad kits, can be a perfect solution when you want to kick back and relax instead of spending extra time in the kitchen.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads – including nine Caesar salad varieties – Fresh Express offers tasty and versatile salad kits that feature premium ingredients and can be eaten as a standalone salad or dressed up in next to no time to make mealtime a true celebration of the season.

For example, this Muffuletta Caesar Sandwich gets its flavor from the Caesar Chopped Salad Kit, which includes chopped romaine, Parmesan Caesar dressing and savory croutons topped with cracked pepper and grated Parmesan cheese. Simply fill two bread bowls with giardiniera, red peppers, green olives, celery, parsley, salami, cheese and salad then combine to meld the flavors for a tasty take on an Italian specialty sandwich.

Or add breaded calamari to the classic, restaurant-style Caesar Salad Kit featuring crisp romaine lettuce, rich and flavorful Caesar dressing, crunchy garlic croutons and Parmesan cheese for a perfect first-course salad, no trip to a restaurant needed.

Visit freshexpress.com for more mealtime inspiration and to find salad kits at a store near you.

Muffuletta Caesar Sandwich

Prep time: 20 minutes
Servings: 8

• 1          jar (16 ounces) mild or hot giardiniera, drained, liquid reserved
• 1          jar (12 ounces) roasted red peppers, drained and chopped
• 1          can (6 ounces) chopped green olives, drained and diced
• 1/2       cup celery, diced
• 1/4       cup minced fresh parsley
• 1          round loaf Italian bread (2 pounds)
• 8          ounces sliced provolone cheese
• 8          ounces sliced Genoa salami
• 8          ounces sliced mozzarella cheese
• 3          packages (9.4 ounces each) Fresh Express Caesar Chopped Salad Kits
• 8          ounces sliced mortadella

1. In bowl, combine giardiniera, red peppers, olives, celery, parsley and 2 tablespoons reserved giardiniera liquid; mix well.
2. Cut bread in half horizontally; tear out some bread, leaving about 1/2-inch to create bowl. Fill bottom bread bowl with olive salad. Layer with provolone cheese, salami and mozzarella cheese.
3. Place greens from one salad kit into bowl; toss with salad dressing. Add toppings; toss to combine. Place in top bread bowl; layer with mortadella.
4. Carefully flip top half of bread over and place on top of fillings in bottom half. Wrap tightly with plastic wrap; press down to compress. Let sit 15 minutes to blend flavors.
5. Cut sandwich into eight wedges.
6. Make remaining two salad kits to serve as side dish.

Calamari Caesar Salad

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

• 1          package (10 ounces) breaded calamari
• 1          package (9.8 ounces) Fresh Express Caesar Salad Kit
• 8          Campari tomatoes, sliced
• 4          lemon wedges

1. Bake calamari according to package directions.
2. In large bowl, toss greens from salad kit with salad dressing. Add toppings; toss to combine.
3. Divide salad evenly among four plates. Top each with calamari, tomatoes and lemon wedge. Serve with sauce from calamari package.

Source: Fresh Express

(Family Features) Inviting loved ones and neighbors for a backyard barbecue is a timeless summer tradition bringing together favorite foods and friendly conversation. At your next cookout, remember to make the experience warm and welcoming for everyone, including those looking to incorporate more plant-based foods into their diets, by offering up a variety of options at the table.

You can make it easy to enjoy a meatless summer soiree loaded with flavor by using an option like Sweet Earth Plant-Based Chik’n, a ready-to-eat solution offering an excellent source of protein per serving, made with vegan ingredients. The pre-marinated options mean less time spent cooking and more time catching up with friends and family in the summer sun while eating delicious meals.

Perfect for enjoying in a variety of ways, it’s a bold and savory centerpiece in these Vegan Pulled Chipotle Chik’n Sliders that combine a sweet and spicy chipotle-maple sauce with fresh veggies for a saucy bite full of plant-based protein. Put a taste bud-tingling twist on fajita night with Jerk Chik’n Fajitas with Black Rice, an easy way to channel your inner chef and serve up a flavorful, plant-based meal.

Find more delicious plant-based recipes and products at sweetearthfoods.com.

Vegan Pulled Chipotle Chik'n Sliders

Prep time: 10 minutes 
Cook time: 10 minutes 
Servings: 10-12

• 3 chipotle peppers in adobo sauce
• 1/4 cup ketchup
• 1/4 cup maple syrup
• 1 cup veggie broth
• 1 teaspoon allspice
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 pinch kosher salt
• 1pinch pepper
• 3 cloves garlic, minced 
• 1/2 lemon, juice only 
• 1 package (8 ounces) Sweet Earth Chipotle Chik'n

• 12 vegan brioche slider bun

Vegan Spicy Mayo:

• 1/2 cup vegan mayo
• 2 tablespoons vegan sour cream
• 2 chipotle peppers in adobo sauce
• 2 tablespoons cilantro, finely minced
• 2 teaspoons fajita seasoning 
• 1 lime, juice only

Optional toppings:

• 1 jar pickle chips
• 1/2 cup purple shredded cabbage
• 1/2 cup jalapeno peppers
• 1/2 cup shredded carrots
• 1/2 cup diced tomatoes

1. In blender, puree peppers with ketchup, maple syrup, broth, allspice and brown sugar. Set aside.
2. In pan over medium heat, add oil. Once oil begins to shimmer, add onion and season with salt and pepper. Cook, stirring occasionally.
3. Once onions become translucent, around 5 minutes, add garlic. After 1 minute, add pepper puree blend to pan along with lemon juice and stir to combine.
4. Once mixed, fold in chipotle plant-based "chicken" and cook 3-4 minutes until heated through.
5. To make vegan spicy mayo: In bowl, mix mayo, sour cream, peppers, cilantro, fajita seasoning and lime juice.
6. Spread vegan spicy mayo on buns and add plant-based "chicken" mixture. Top with pickle chips, cabbage, jalapenos, carrots and tomatoes, as desired.

Jerk Chik'n Fajitas with Black Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 2-3

Marinade:

• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/4 cup soy sauce
• 1 tablespoon avocado oil or olive oil
• 1 Scotch bonnet pepper
• 2 tablespoons Jamaican jerk seasoning
• 1 teaspoon minced garlic
• salt, to taste
• pepper, to taste

Fajita Fixings:

• 1 package (8 ounces) Sweet Earth Mindful Chik'n Strips
• 1/2 teaspoon avocado oil
• 1/2 white onion, chopped
• 1 small green pepper, chopped
• 1/2 yellow pepper, chopped
• flour tortillas, warmed
• black rice, cooked

Mango Salsa:

• 1 chopped mango
• 3 teaspoons lime juice
• 2 teaspoons chopped cilantro
• 1/4 cup red onion, chopped
• 1 small red bell pepper, chopped

1. To make marinade: In blender, blend brown sugar, lime juice, soy sauce, oil, bonnet pepper, Jamaican jerk seasoning, garlic and salt and pepper, to taste, until smooth.
2. To make fajitas: Marinate plant-based "chicken" in jerk sauce for 1 hour.
3. In grill pan on stove over medium heat, heat oil. Cook plant-based "chicken" until heated through. In separate pan, add splash of oil and cook white onion, bell pepper and yellow pepper.
   Add plant-based "chicken" to veggies and cook 1-2 minutes.
4. To make mango salsa: In bowl, mix mango, lime juice, cilantro, red onion and red bell pepper.
5. Add jerk plant-based "chicken" and mango salsa to tortillas. Serve with black rice.

Source: Sweet Earth

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

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

• 1 frozen cauliflower pizza crust (11 ounces)
• 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
• 2 medium carrots, peeled and trimmed
• 1 medium fennel bulb, quartered and trimmed
• 1 medium yellow bell pepper, halved and trimmed
• 1/2 medium red onion
• 16 black California grapes, halved
• 1 cup canned or cooked chickpeas, drained and rinsed, divided
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pesto
• salt, to taste
• freshly ground black pepper, to taste
• 1 ounce fresh goat cheese, crumbled

1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

• 4 wild sockeye or coho salmon fillets (about 5 ounces each)
• 3 tablespoons extra-virgin olive oil, divided
• salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup dry white wine
• 1 cup green California grapes
• 1/4 cup shelled, unsalted pistachios, coarsely chopped
• 2 tablespoons finely chopped Italian parsley
• 5 ounces baby spinach
• 1/4 red onion, thinly sliced
• 1 tablespoon white wine vinegar

1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

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

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 1/2 cups water
• 1 can (15 ounces) no-salt-added chickpeas, drained
• 1 cup red California grapes, halved
• 2 tablespoons chopped fresh cilantro or parsley
• freshly ground black pepper, to taste
• 4 cups lightly packed baby arugula
• lemon wedges

1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

(Culinary.net) During the spring months, fish can be a popular food for at-home meals. It’s a perfect nutritious option during Lent, and it’s flaky and delicious for seafood lovers and families of all kinds throughout the year.  

This Cheesy Basil Cod has a light crust and a glistening center, which creates a delicious bite of texture. Serve it with rice and vegetables to complete a better-for-you dinner that’s packed with nutrients as well as flavor.

This recipe, rich with cheese and seafood delight, serves four but is easy to double for a larger crowd. It requires just a few kitchen utensils and bakes for less than 15 minutes for a quick meal that’s easy to clean up.

For more seafood recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Cod

Recipe adapted from Laurenslatest.com
Servings: 4

• 3          cod fillets (12 ounces each)
• 1/2       cup mayonnaise
• 1/2       cup freshly grated Parmigiano Reggiano cheese
• 1          tablespoon parsley flakes
• 2          tablespoons basil leaves
• 2          cloves garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• rice, for serving (optional)
• steamed vegetables, for serving (optional)

1. Preheat oven to 450 F.
2. Line baking sheet with parchment paper. Place fish fillets on baking sheet and set aside.
3. In small bowl, stir mayonnaise with cheese, parsley, basil, garlic, salt and pepper. Spread evenly over fillets. Bake 10-12 minutes, or until fish starts looking flaky.
4. Switch oven to broil and brown tops of fish until lightly golden. Remove from oven; cool 3-5 minutes.
5. Serve with rice and fresh steamed vegetables, if desired.

Source: Culinary.net