(Family Features) From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.

One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture – a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible.

The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that’s better for you, the animals and the planet.

As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.

How to Cook Lamb
For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.

Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.

What to Pair with Lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:

• Salad – Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
• Sweet Potatoes – The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side.
• Asparagus – A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.

Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.

Herb Crusted Bone-In Leg of Lamb

Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15

• 1 Atkins Ranch bone-in leg of lamb (about 8 pounds)
• 1/4 cup olive oil
• 8 cloves garlic, finely minced
• 2 tablespoons Dijon mustard
• 2 tablespoons kosher salt
• 1/4 cup white wine

Herb Crust:

• 2 large egg whites
• 2 tablespoons minced rosemary leaves
• 2 tablespoons minced thyme leaves
• 2 tablespoons ground peppercorns
• 1 tablespoon kosher salt

• fresh mint sauce, for serving

1. About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
2. Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.
3. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
4. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
5. Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F.
6. To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
7. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
8. Carve lamb, arrange on platter and serve with fresh mint sauce.

Source: Atkins Ranch

(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.

Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.

• Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
• Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.  
• Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.

Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.

For more information, visit rouxbe.com.

Pappardelle with Garden Vegetables

Total time: 1 hour
Servings: 3-4

•             Salted water
• 3          tablespoons olive oil
• 3          tablespoons shallots or white onion, minced
• 2          cloves garlic, minced
• 1/4       teaspoon chili flakes
• 1          cup white wine
• 2          cups pappardelle noodles
• 3/4       cup vegetable stock
• 3          tablespoons capers (optional)
• 2          vine-ripened tomatoes, sliced in wedges
• 1          handful baby kale
• 1          fresh lemon, juice only
• 2          tablespoons butter (optional)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1          handful fresh basil, torn

1. Bring large pot of salted water to boil.
2. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
3. In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
4. Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
5. Toss again, remove from heat and serve.

Homemade Potato Gnocchi

Total time: 2 hours
Servings: 2-4

• 2          medium Yukon Gold or russet potatoes
• 3/4       teaspoon sea salt, divided
• 2          teaspoons water
• 1          cup all-purpose flour, divided, plus additional, for surface
• 1/4       teaspoon freshly grated nutmeg
• 1/8       teaspoon white pepper
• 2          large egg yolks

1. Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
2. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
3. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
4. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
5. Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
6. Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
7. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
8. Fresh gnocchi can sit at room temperature 30 minutes before cooking.
9. To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

 Photos courtesy of Getty Images

Source: Rouxbe

Family Features) Just the thought of comfort foods is often enough to warm the soul, especially as cool winds blow and temperatures drop. When cooler weather calls for hearty meals to give your family a warming boost, you can turn to simple shortcuts for comforting flavor without skipping on quality.

It's hard to go wrong with a casserole on a chilly day. This Chicken and Rice Casserole with Spinach and Mushrooms is made with simple ingredients you probably already have on hand. Because it takes just 20 minutes to make, this recipe is easy to put on the table quickly and may become a new family favorite. Plus, you only use a couple of dishes to prepare, which makes for a simple cleanup after a filling meal.

Parmesan Stuffed Peppers with Rice is the perfect recipe if you are looking for a tasty dish that's a little outside the box. It's an Italian spin on a classic dish using a variety of cheeses packed into colorful bell peppers. You can preheat the oven while completing the minimal preparation then bake to a bubbling, golden perfection.

The convenience, taste, texture and quality of Success Brown Rice as one of the main ingredients in these recipes helps make mealtime a cinch. In fact, any variety can be used in this recipe, including white rice, quinoa and more. Its "Boil-in-Bag" cooking process provides a satisfying shortcut as you simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no mess, no measure timesaver.

Visit SuccessRice.com for more comfort food recipes.

Chicken and Rice Casserole with Spinach and Mushrooms

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

• 1 bag Success Brown Rice
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped Italian parsley
• 1 tablespoon olive oil
• 1/3 cup chopped onions
• 2 garlic cloves, minced
• 1/2 package (4 ounces) mushrooms, sliced
• 1/4 cup white wine
• 4 cups baby spinach leaves
• 2 cups shredded, cooked chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve.
2. In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper.
3. Serve casserole topped with dollops of reserved cheese mixture.

Parmesan Stuffed Peppers with Rice

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Brown Rice
• 2 cups (or 1 can, 15 ounces) tomato sauce, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup basil pesto
• 3 large bell peppers in assorted colors, halved lengthwise
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. Preheat oven to 425 F. Prepare rice according to package directions.
2. Add 1 1/2 cups tomato sauce to greased 13-by-9-inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.
3. Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.
4. Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto.

Source: Success Rice

(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.

For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.

A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.

The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.

“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”

Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.

“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”

With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.

For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.

Poached Salmon with Collard Green Salad

• 1 1/4    cups Florida Orange Juice, divided   
• Nonstick cooking spray
• 1          pound salmon filets
• 1          cup white wine
• 2          cloves garlic, smashed
• 2          teaspoons finely grated fresh ginger, divided
• 2          tablespoons olive oil
• 1          tablespoon apple cider vinegar
• 1          tablespoon finely minced shallot
• salt, to taste
• pepper, to taste
• 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
• 1/2       cup toasted, slivered almonds

1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
3. Pour poaching liquid over salmon and cover with aluminum foil.
4. Poach in oven 15-20 minutes, or until salmon is cooked through.
5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
8. Season with additional salt and pepper, to taste, and serve.

Orange Kale Smoothie

Servings: 2

• 2          cups Florida Orange Juice
• 1/4       cup frozen pineapple
• 1          cup kale, tough stems removed
• 4          mint leaves

1. In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
2. Pour into tall glass.

Source: Florida Department of Citrus

(Family Features) Constantly seeking out recipe-specific ingredients that may only be used once or twice can be a burden. Instead, keep your home stocked with necessities to simplify dinner prep with dishes made using common household staples.

One perfect example: pastas. These recipes for Minestrone Pasta Saute with Ricotta, Creamy One-Pot Spaghetti and Pasta in a Pinch include easily recognizable seasonings and canned goods for simple dinner solutions. Plus, they all include dairy, an irreplaceable part of a balanced diet as a source of essential nutrients.

Another way to scale back on unnecessary grocery purchases is to give yourself permission to modify. Many recipes can be tweaked for personal preferences, such as using black beans rather than kidney beans or adjusting the amount of a spice used based on your family’s tastes.

Stock your pantry and refrigerator with versatile ingredients like these:

• Canned tomatoes
• Canned beans
• Quick-cook rice
• Small whole-grain pasta
• Stock, like vegetable, chicken or beef
• Fluid milk
• Shredded cheese
• Plain Greek yogurt

For more ideas to simplify family meals, visit milkmeansmore.org.

Minestrone Pasta Saute with Ricotta

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 8          ounces ditalini pasta
• 1 1/2    tablespoons extra-virgin olive oil
• 3          carrots, finely diced
• 3          cloves garlic, minced
• 1/2       medium onion, chopped
• 1/2       bunch kale, thinly sliced
• 1/2       pound green beans, trimmed and halved
• 1/4       cup dry white wine
• 1/2       pound lean ground beef (optional)
• 1          can (15 ounces) kidney beans, rinsed and drained
• 1          jar (24 ounces) marinara sauce
• 1/2       teaspoon kosher salt
• 1/4       teaspoon ground black pepper
• 1          cup Ricotta cheese
• 1/4       cup grated Parmesan cheese

1. In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water then drain pasta.
2. In large skillet over medium-high heat, heat oil. Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.
3. Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon. Spoon off excess fat.
4. Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.

Pasta in a Pinch

Recipe courtesy of Jenn Fillenworth, MS, RDN, of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6

• 8          ounces uncooked penne pasta
• 2 1/2    cups water
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 1/2       teaspoon dried basil
• 1/2       teaspoon garlic powder
• 1/2       cup milk
• 2          cups mozzarella cheese, grated
• 1          can (15 ounces) cannellini beans, rinsed and drained
• 1          can (14 1/2 ounces) diced tomatoes, drained
• 1/4       cup Parmesan cheese
• freshly chopped herbs, for garnish (optional)

1. In large microwavable bowl, place uncooked penne pasta and pour water over top to cover. With food-safe plastic wrap, cover bowl, leaving small section to vent as it cooks. Cook 3 minutes longer than package directs, approximately 13 minutes.
2. Once pasta has cooked, drain into colander then place back in bowl. Add salt, pepper, basil, garlic powder and milk; stir to combine. Begin to stir in cheese a little at a time. Microwave 1 minute. Remove from microwave and stir again.
3. Add cannellini beans and diced tomatoes; stir. Microwave 1 minute. Remove from microwave and stir. Assess if ingredients are hot and cheese is melted. If not, microwave 1-2 minutes.
4. Top with Parmesan cheese and garnish with fresh herbs, if desired.

Creamy One-Pot Spaghetti

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 1          tablespoon vegetable oil
• 1          pound lean ground turkey or lean ground beef
• 1/2       cup chopped onion
• 2 1/2    cups reduced-sodium chicken broth or reduced-sodium beef broth
• 2          cups marinara sauce
• 1/2       teaspoon crushed fennel seeds
• 1/8       teaspoon ground cayenne pepper
• 8          ounces spaghetti noodles, broken into 3-4-inch pieces
• 1          package (8 ounces) reduced-fat cream cheese, cubed
• 1 1/3    cups shredded cheddar cheese, divided
• chopped fresh basil or parsley (optional)

1. Using saute function of pressure cooker, heat oil until hot. Add meat and onion. Cook, uncovered, about 5 minutes, or until meat is browned, stirring to break up. Press cancel.
2. Stir broth, marinara sauce, fennel seeds and cayenne pepper into meat. Stir in spaghetti, making sure noodle pieces are covered by liquid. Secure lid and set pressure release to sealing function. Select high pressure and cook 5 minutes. Press cancel.
3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release remaining steam. Remove lid.
4. Stir spaghetti mixture. Stir in cream cheese and 1 cup cheddar cheese until melted. Ladle into bowls to serve. Sprinkle with remaining cheddar cheese. Garnish with chopped fresh basil or parsley, if desired.

Source: United Dairy Industry of Michigan

3 ways to upgrade your summer sipping routine

(Family Features) Rosé slushies. Spiked seltzers. Boozy ice pops. Has young adults’ quest for the next party gimmick led to soulless substitutes for real, quality wines?

It’s not hard to find wines with well-balanced natural flavors, according to Leslie Sbrocco, author of “The Simple and Savvy Wine Guide.” She recommends looking for wine from different international regions, like Wines of Sicily, which guarantee value and quality, and are made from more than 400 wineries across the island.

Sbrocco also recommends these wines and entertaining tips to make your spread the center of the party for all the right reasons. 

• Bring a balanced red to the barbecue. It’s an art to craft a truly balanced wine that needs nothing more to be enjoyed than a wine opener and an open mind. In fact, Sicilian red wines are crafted to be as lively and bold as the island itself. The icon of Sicilian wine-making and hero red grape, Nero d’Avola, balances elegance with drinkability and can range from royal ruby with aromas of strawberry and sour cherry to a more full-bodied red with sweet spices and cocoa. Whether it’s a ribeye or a spicy rack of ribs, Nero d’Avola can elevate a weeknight summer dinner on the patio to an elegant event.

• Freshen up summer whites. Grillo, Sicily’s most famous indigenous white grape, with an aromatic bouquet and lively citrus notes, is like a pair of fresh linen pants. When paired with delectable bites like bruschetta, ceviche or a well-crafted charcuterie board, Grillo pulls out the salinity and savory notes that come from grapes grown in close proximity to the Mediterranean Sea. The other predominant yet fuller-bodied white wine grape from Sicily is Catarrato. With notes of ripe citrus and herbal flavors, it makes for a delicious counterpart to a seasonal vegetable spread.

• Act like a sommelier. Frappato, Sicily’s cult-favorite answer to pinot noir – served chilled – is an upgrade to the ubiquitous rosé routine. It’s easy to pronounce and even easier to pair with light summer fare like these simple-to-make Open-Faced BLT Sandwiches. With its fruit-forward, lighter style, Frappato is a sommelier’s secret weapon that many people classify as pinot noir’s cool cousin. Pouring this sets the tone for even your most sophisticated set of friends.

For more food and wine pairings, visit winesofsicily.com.

Open-Faced BLT Sandwiches

Prepare an easy, seasonal appetizer with fresh produce from your local farmer’s market. Take this summertime classic sandwich up a notch by topping it with capers and pairing it with a chilled Grillo or Frappato from Sicilia DOC.

Recipe courtesy of Wines of Sicily
Servings: 4

• 6-8       strips bacon
• 1          loaf country bread
• 1          cup arugula leaves
• 1          cup cherry tomatoes, halved
• 1          tablespoon extra-virgin olive oil, plus additional to drizzle
• 1          tablespoon balsamic vinegar
• kosher salt
• ground pepper
• capers

1. Heat oven to 375° F.
2. Place bacon on baking sheet and bake 15-20 minutes depending on thickness of bacon. Remove bacon from oven and transfer to paper towels to drain.
3. Using bread knife, slice bread 1/3-inch thick into single-serving slices; toast lightly.
4. Add arugula leaves and cherry tomatoes to medium bowl. In separate bowl, whisk olive oil and balsamic vinegar; add to tomatoes and arugula, and gently toss to coat.
5. To assemble, drizzle olive oil on one side of toasted bread. Arrange arugula, bacon and tomato mixture on top. Finish each sandwich with sprinkle of salt, ground pepper and a few capers.

Source: Wines of Sicily

(Family Features) When it comes to preparing a spread for a holiday gathering, some may look to traditional wine varieties such as Chardonnay or Cabernet Sauvignon. However, as holiday traditions become less traditional, you can also branch out in your selection of wines.

Produced from the indigenous grapes of Sicily, wines from Sicilia DOC offer fresh taste, quality and variety. The wines come to life when paired with a variation of holiday dishes.

These three tips can help you pair Sicilian wines with the dishes you may serve as part of your holiday spread:

For the Light White Wine Fan
With a low alcohol percentage and fruity notes, an option such as Grillo can be a fan favorite at any holiday gathering and makes for a perfect hostess gift. This white wine features notes of white peaches and grapefruit and can pair well with seafood appetizers, baked casseroles, vegetarian sides or a well-known Sicilian dish like this Green Bean and Blood Orange Salad.

For Guests Looking for a Graceful Red Wine
A modern take on Pinot Noir, Frappato is a light-to-medium-bodied wine with a lingering freshness that’s persistent and balanced with notes of cherry and strawberry. This wine pairs well with both white and dark meat of flavorful holiday turkeys as well as pastas, pizza, roasted meats, potatoes and cheeses.

For Friends Who Favor a Complex Red
For guests who favor Cabernet Sauvignon or Merlot, an option such as Nero d’Avola is a nice alternative, with aromas of ripe cherry, rose, sweet spices, licorice and cocoa. As a go-to red wine, it pairs well with a hearty charcuterie platter, roasted meats, lamb, pizza and pastas.

For more holiday wine pairings and recipes, visit winesofsicily.com.

Green Bean and Blood Orange Salad

Recipe courtesy of Wines of Sicilia DOC Servings: 8

• Salt
• 2 pounds thin green beans
• 6 blood oranges
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• pinch of red pepper flakes
• maple syrup
• almonds

1. Add salt to large pot of boiling water. Add green beans and cook until tender and bright green. Drain beans in colander and transfer to bowl of ice water to cool. Once cool, drain and pat dry with towel.
2. Peel four oranges and remove white pith. Working over bowl, cut between membranes to release sections into bowl. Zest one remaining orange and juice both uncut oranges; reserve zest. Transfer juice to saucepan and add vinegar, honey and pepper flakes. Bring to boil then simmer over moderate heat until reduced to syrup, 10 minutes. Season with salt.
3. In large bowl, toss beans, orange sections and 3 tablespoons vinegar syrup. Transfer to serving platter; drizzle with maple syrup, almonds and orange zest.

Pair each serving with a glass of Grillo.

Source: Wines of Sicilia DOC

(Family Features) With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn’t one of them with these savvy solutions that can help make weekday meals a cinch.

One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven’t planned that far ahead there are other options, such as your oven’s broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.

Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It’s the one day of the week when you’re most likely to go “all out” and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.

Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don’t have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.

For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.

Seared Halibut with Lemon Butter Sauce

Serves: 4

Lemon Butter Sauce

• 1/2       cup white wine
• 1/4       cup fresh lemon juice
• 8          tablespoons whipping cream
• 3/4       teaspoon fresh garlic, chopped
• turmeric, to taste
• salt, to taste
• white pepper, to taste
• 8          tablespoons unsalted butter, diced

Halibut

• 4          teaspoons olive oil
• 4          halibut filets (6-8 ounces each)
• salt
• pepper
• lemon zest
• herbs

Vegetables

• 2          tablespoons olive oil
• 2          small zucchini, cut into 1/4-inch strips
• 2          small yellow squash, cut into 1/4-inch strips
• 2          small red peppers, washed, seeded and sliced into strips

Potatoes

• 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

1. For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
2. While lemon sauce is reducing, prepare fish and vegetables.
3. Once reduced, remove from heat and swirl in diced butter.
4. For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
5. For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
6. For potatoes, prepare mashed potatoes following package instructions.
7. To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Hoisin Roasted Pork with Steamed Greens

Serves: 4

• 2          tablespoons hoisin sauce
• 2          tablespoons honey
• 1          tablespoon soy sauce
• 1          pork tenderloin filet (16 ounces)
• 8          ounces fresh sugar snap peas
• 8          ounces green beans
• 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

1. Heat oven to 350° F.
2. In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.
3. Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.
4. Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.
5. Steam fresh sugar snap peas and green beans together. Set aside.
6. Prepare mashed potatoes following package instructions.
7. To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.

Roasted Chicken Provencal

Serves: 4

• 8          chicken thighs (bone-in, skin-on)
• 1/2       teaspoon salt
• 1/4       teaspoon ground black pepper
• 1          tablespoon olive oil
• 1/2       cup dry white wine
• 1/4       cup chicken broth
• 2          thyme sprigs
• 2          garlic cloves, crushed
• 2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
• 1          cup sliced cremini mushrooms
• 1/2       cup cherry tomatoes, halved
• 1/4       cup pitted black olives, halved
• sauteed green beans

1. Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.
2. Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.
3. Meanwhile, prepare mashed potatoes according to package directions.
4. In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.
5. Serve chicken thighs with mashed potatoes and sauteed green beans.

Source: Idahoan Mashed Potatoes

(Family Features) Getting the whole family around the dinner table every evening can be hard. Feeding your family meals that incorporate high-quality ingredients and are also delicious can be even harder. Sometimes, though, that special ingredient you’re looking for can already be in your pantry.

Consider including bursts of flavor from an ingredient such as California Ripe Olives at your next family meal and take into account the versatility and taste made possible by the hard-working farm families who grow them.

Grown by his family for more than a decade, Rick Benson vividly remembers the day he convinced his father the next crop at Benson Farms should be California Ripe Olives, which are both heat- and salt-tolerant.

That was 12 years ago, and the Benson family has grown olives ever since. Though they are seasoned farmers, the Benson family members are new to olives, and they have brought an innovative way of harvesting to the decades old industry.

While California Ripe Olives remain a primarily hand-harvested crop, the Bensons’ young grove was planted with the intention of harvesting mechanically. As newer olive groves are planted, mechanical harvesting is slowly being implemented. 

“It’s a labor of love,” Benson said. “We view olives as our crop for the next generation.”

Whether you’re enjoying olives as a snack or using them in a new dish like this favorite recipe from a California Ripe Olive-growing family, consider the hundreds of farming families behind each can of olives.

Learn more about multi-generational farming families like the Bensons and find more recipes at calolive.org.

Rustic Chicken with Ripe Olives

Recipe courtesy of Vincent Richutti, a third-generation California Ripe Olive grower
Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 4

• 1/2       cup mixed, porcini or chanterelle dried mushrooms
• 2          teaspoons fennel seeds
• 1 1/2    teaspoons dried basil
• 1 1/2    teaspoons sea salt
• 1/4       teaspoon red pepper flakes
• 1 1/2    pounds baby yellow potatoes, halved
• 3          tablespoons extra-virgin olive oil, divided
• 4          small boneless, skinless chicken breasts
• 1 1/2    cups California Black and Green Ripe Olives
• 1/4       cup chicken broth
• 1/4       cup white wine
• 1          lemon, thinly sliced and seeds removed

1. Heat oven to 425° F.
2. In small food processor, pulse mushrooms, fennel seeds, basil, salt and red pepper flakes until mixture is finely chopped and almost powder-like.
3. Place potatoes on large, shallow-rimmed baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with half the mushroom mixture and toss lightly.
4. Brush chicken with remaining olive oil and sprinkle both sides with remaining mushroom mixture.
5. Nestle chicken and olives into potatoes. Drizzle with broth and wine, and top with lemon slices.
6. Roast 30-35 minutes, or until chicken and potatoes are cooked through.
7. Remove lemon slices before serving.

Source: California Olive Committee

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes
If you can't use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine "

• 6          medium carrots, halved lengthwise and cut into 2-inch pieces
• 1          tablespoon extra-virgin olive oil
• 1 1/2    cups water
• 1          tablespoon honey
• 2          tablespoons Barone Fini Pinot Grigio
• salt, to taste
• pepper, to taste

1. In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.
2. Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of "Red Wine"

• 1          teaspoon olive oil
• 1          medium onion, finely chopped
• 3          cloves garlic, minced
• 1          can whole, peeled tomatoes
• 1/8       cup Villa Pozzi Nero D’Avola
• 1/4       cup balsamic vinegar
• 1/4       teaspoon crushed red pepper
• 1/2       teaspoon dried sea salt
• 1/2       teaspoon oregano
• 1/2       teaspoon thyme
• 1/2       teaspoon basil

1. In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute. 
2. Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

Source: Deutsch Family Wine & Spirits