Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen.

This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes of the Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

For a fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus has a smooth, creamy mouthfeel.

“The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said. “It’s as beautiful to look at as it is delicious to eat.”

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas
Servings: 2

• 1/4 cup finely diced seeded English cucumbers
• 1/4 cup finely diced seeded Roma tomato
• 2 tablespoons finely diced red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 lime, juice only, divided
• salt, to taste
• pepper, to taste
• 2 cups canned low-sodium vegetable stock, divided
• 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium)
• 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus

• tri-color fried tortilla strips

1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
2. In blender or food processor, process 1 cup stock and salsa until smooth.
3. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
4. Divide soup between two bowls and top with relish and tortilla strips.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

Shrimp:

• 1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
• 9 cups water, divided
• ice water
• 1 lime, sliced
• 12 sprigs cilantro
• 1 teaspoon kosher salt
• 1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:

• 3/4 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 2 teaspoons fresh lime juice
• 1/2 teaspoon chile powder or smoked paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup green onion, thinly sliced, plus additional for garnish

• 8 butter or Boston lettuce leaves
• cilantro leaves, for garnish
• lime wedges, for garnish
• chopped black olives, for garnish (optional)
• chopped hard-cooked eggs, for garnish (optional)

1. To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
2. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
3. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
4. To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
5. Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
6. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.

Mexican Style Paella with Chicken and Sausage

Recipe courtesy of Stephanie Banyas
Servings: 4-6

• 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium)
• 12 ounces chicken tenders, patted dry
• 1 teaspoon kosher salt, plus additional, to taste, divided
• freshly ground black pepper, to taste
• 3 tablespoons vegetable oil, divided
• 12 ounces fully cooked chicken sausage or pork sausage links
• 3 cups low-sodium canned chicken stock, water or combination
• 2 cups long-grain rice
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro or parsley
• lime wedges

1. Remove 1/2 cup salsa and set aside. In blender or food processor, process remaining salsa until smooth.
2. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator.
3. In large, high-sided saute pan over high heat, heat 2 tablespoons oil until it begins to shimmer. Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces.
4. Add remaining oil to pan and heat until shimmering; cook sausage until golden brown on both sides, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces.
5. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes.
6. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.

Source: Fresh Cravings

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

• 1/4 cup oil
• 1/4 cup fish sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons raw sugar
• 1 cup chopped fresh cilantro
• 1 lime, juice only
• 1 clove garlic, minced
• 1 small Thai bird chile or serrano chile, chopped
• 1/4 head finely shaved green cabbage
• 1/4 head finely shaved purple cabbage
• 2 carrots, thinly julienned

Skirt steak:

• 1 1/2 pounds trimmed skirt steak
• 1/2 cup coconut milk
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sriracha
• salt, to taste
• 3 cups cooked brown rice
• 1/2 cup crushed peanuts
• 1 lime, quartered, for garnish

1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
3. Heat grill to high.
4. Grill 3-4 minutes each side until medium rare.
5. Let rest 3 minutes.
6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

• 1 whole chicken, cut into eight pieces
• 1 ounce minced garlic
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground fennel seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 tablespoon kosher salt

Potatoes:

• 2 1/2 pounds Yukon gold potatoes
• salted water
• oil

Cauliflower:

• 1 head cauliflower
• salted water
• ice
• 2 tablespoons mayonnaise
• 1 teaspoon tamari or soy sauce
• 1 tablespoon chopped parsley

Roasted onions:

• 1 red onion
• salt
• oil

For serving:

• 3 ounces pitted Castelvetrano or green olives, cut into quarters
• 5 ounces wild arugula
• 1 lemon, quartered

1. To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
2. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
3. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
4. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
5. Preheat oven to 450 F.
6. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
7. Squeeze lemon over reserved onion.
8. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

• 2 heads garlic
• olive oil
• salt

Frittata:

• oil
• 2 medium leeks, sliced
• 8 ounces blanched, chopped broccoli
• salt, to taste
• 9 eggs
• 2 tablespoons chopped fresh parsley
• 2 ounces grated Parmigiano Reggiano
• 2 tablespoons heavy cream

1. To make roasted garlic: Preheat oven to 400 F.
2. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
3. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
4. To make frittata: Lower oven to 375 F.
5. In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
6. In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

Source: Abbott

(Family Features) Gathering your team to plan for a truly memorable game day at home starts with almost everyone’s favorite part of the festivities: the food. From meaty meals and zesty appetizers to sweet, long-lasting snacks, fuel your crowd with recipes that keep them coming back from kickoff to overtime.

One superstar of the menu at many homegating parties is salsa, whether it’s used as a finishing touch in recipes or as a standalone snack to enjoy with chips, veggies or other pairings. In fact, according to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Chef Anthony Serrano recommends these all-American recipes he makes for his family on game day. Pulled Beef and Slaw Sliders are perfect for piling high with delicious toppings before hitting the couch just in time for kickoff. Snacking throughout the action is a preferred approach for many fans, making Cast-Iron Smoked Queso Dip and Hummus Deviled Eggs go-to options for armchair quarterbacks.

These crowd-pleasers make game day worth celebrating, especially if you use a salsa with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices found in Fresh Cravings Salsas. Their flavor-packed, vibrant recipe offers a homemade-tasting alternative to the softer, duller blends of jarred salsa.

To find more championship-level game day recipe inspiration, visit FreshCravings.com.

Pulled Beef and Slaw Sliders

Recipe courtesy of chef Anthony Serrano

Pulled Beef:

• 2 pieces (about 3 pounds each) beef chuck roast
• 2 tablespoons taco seasoning or barbecue rub
• 1 cup beef bone broth
• 16 ounces Fresh Cravings Chunky Mild Salsa

Salsa and Queso Slaw:

• 16 ounces Fresh Cravings Chunky Mild Salsa
• 16 ounces broccoli slaw blend
• 1/4 cup green onions, sliced
• 1 teaspoon salt
• 1 cup crumbled queso fresco
• 1 tablespoon Dijon mustard
• 1/2 cup mayo
• 2 tablespoons apple cider vinegar
• 2 tablespoons cilantro (optional)

• slider buns
• Fresh Cravings Salsa
• barbecue sauce
• pickles
• jalapenos
• sliced cheese
• roasted peppers
• onions

1. To make pulled beef: Season both sides of beef with taco seasoning. Wrap with plastic wrap and place in fridge 2-12 hours before cooking.
2. Place meat, beef bone broth and salsa in pressure cooker; seal according to pressure cooker directions. Cook on high 60 minutes. Once pressure cooker is safe to open according to instructions, open and let meat rest in liquid 15 minutes.
3. Remove meat from liquid and place in large bowl. Carefully shred meat. Pour liquid, up to half, over meat while shredding to keep it juicy.
4. To make salsa and queso slaw: In large bowl, mix salsa, slaw blend, green onions, salt, queso fresco, Dijon mustard, mayo, apple cider vinegar and cilantro, if desired. Cover with plastic wrap and refrigerate until needed.
5. To assemble sliders, place pulled beef and salsa and queso slaw on buns. Top with salsa, barbecue sauce, pickles, jalapenos, sliced cheese, roasted peppers and onions.

Cast-Iron Smoked Queso Dip

Recipe courtesy of chef Anthony Serrano

• 2 cups cheddar cheese
• 1 cup Monterey Jack cheese
• 1 teaspoon almond flour
• 1 cup heavy cream
• 1 cup Fresh Cravings Restaurant Style Salsa
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/4 cup cooked chorizo
• 1 teaspoon liquid smoke
• cilantro, for garnish
• diced bell pepper, for garnish

1. In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.
2. Garnish with cilantro and bell pepper.

Hummus Deviled Eggs

Recipe courtesy of chef Anthony Serrano

• 6 hard-boiled eggs, peeled
• 1/4 cup Fresh Cravings Classic Hummus
• 1/4 cup smoked cheddar cheese
• 2 tablespoons bacon, cooked and crumbled
• 1 teaspoon yellow mustard
• 1 teaspoon salt
• smoked Spanish paprika, for garnish
• parsley, for garnish

1. Cut hard-boiled eggs in half lengthwise. Remove yolks and place in bowl. Using fork, mash yolks into fine crumble.
2. Add hummus, cheese, bacon, mustard and salt; mix well.
3. Evenly disperse teaspoons of yolk mixture into egg whites. Sprinkle with any remaining bacon, paprika and parsley.

Source: Fresh Cravings

(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.

You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.

For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.

Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.

Find more family meal ideas with an ethnic twist at SuccessRice.com.

Kimchi Fried Rice Bowl with Fried Egg

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

• 2 bags Success Basmati Rice
• 2 tablespoons canola oil
• 1/2 pound mushrooms, sliced
• 1 onion, diced
• 1 cup kimchi, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups baby spinach
• 2 tablespoons soy sauce
• 4 teaspoons sesame oil
• 4 eggs, fried

1. Prepare rice according to package directions.
2. In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
3. Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
4. Divide rice between four bowls and top each with one fried egg.

Thai Cashew Chicken Fried Rice

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

• 2 bags Success Jasmine Rice
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 3/4 pound boneless, skinless chicken breast, cubed
• 1/2 pound sugar snap peas, trimmed
• 3 cloves garlic, thinly sliced
• 1 Thai red chili pepper, thinly sliced (optional)
• 3 tablespoons soy sauce
• 1/3 cup roasted cashews

1. Prepare rice according to package directions. Let cool completely.
2. In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
3. Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
4. Sprinkle with cashews before serving.

Source: Success Rice

(Family Features) One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to peppermint and nutmeg. Sweet treats and mouthwatering desserts can bring family and friends around the table to celebrate the season together, one bite at a time.

During your festive gatherings this year, choose walnuts as the star baking ingredient. As many home cooks turn to wholesome ingredients that offer health benefits this holiday baking season, California walnuts make for a perfect addition to almost any dish and are an excellent source of omega-3 ALA (2.5g/oz). With a buttery flavor that elevates traditional and modern recipes, home bakers can do more with walnuts in the kitchen.

Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe. Top it, or other favorite desserts, with light and airy Vanilla Walnut Whipped Cream flavored with honey and vanilla to complement festive dishes.

This holiday season, pick up a bag of walnuts for all your baking needs. To discover more festive dessert ideas, visit walnuts.org.

Walnut Pumpkin Cream Cheese Tart

Total time: 2 hours, 30 minutes
Servings: 12

Sweet Tart Crust:

• 1 1/4 cups flour
• 1/3 cup California walnuts, finely chopped
• 1/3 cup powdered sugar
• 1/3 cup salted butter, softened
• 1 large egg
• nonstick cooking spray

Filling:

• 1 can (15 ounces) pumpkin
• 4 ounces low-fat cream cheese, softened
• 1/2 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg, plus 1 egg yolk
• 1/2 cup California walnuts, coarsely chopped

• whipped cream, for serving (optional)

1. To make sweet tart crust: In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly.
2. Refrigerate at least 1 hour, or until dough is easy to handle.
3. Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.
4. Lay pastry dough on lightly floured board and roll into 11-inch circle. Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.
5. To make filling: In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
6. Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when pan is gently tapped.
7. Remove from oven and let cool. Cover and refrigerate until ready to serve.
8. Serve each slice with dollop of whipped cream, if desired.

Vanilla Walnut Whipped Cream

Total time: 8 minutes
Servings: 14

• 2 1/2 cups California walnuts, divided
• 1 cup water
• 2 tablespoons powdered sugar
• 1-2 teaspoons honey, divided
• 1 teaspoon vanilla extract
• 1 pinch salt

1. In blender, puree 2 cups walnuts and water 2 minutes, or until light and fluffy.
2. Add powdered sugar, 1 teaspoon honey, vanilla extract and salt; blend 30 seconds. Add remaining honey if sweeter taste is desired.
3. To achieve thicker whipped cream, add remaining walnuts and puree until light and fluffy.
4. Store tightly covered in refrigerator until ready to use.

Source: California Walnuts

(Family Features) With all the hustle and bustle of typical mornings, it can be easy to fall into a rut when it comes to serving your family balanced, nutritional breakfasts. However, building the “most important meal of the day” around delicious proteins – like sausage and bacon – can provide a scrumptious start and help reduce hunger and snack cravings.

When you have flavorful, high-quality and easy-to-make ingredients on-hand like those from Farmer John, including pork sausage, sausage links and thick-cut bacon, great-tasting breakfast recipes like Sausage and Egg Breakfast Tacos and Bacon Tater Tot Cast-Iron Casserole can be made at the drop of a hat.

In addition to offering tasty protein options for any meal of the day, Farmer John is also on a mission to give back. As a member of the Southern California community for more than 90 years, it is committed to being a good neighbor, which is why it launched year two of the California Commitment Tour, an initiative to help support California residents and the neighborhoods where they live. By delivering free grab-and-go lunches to local heroes and essential businesses, such as health care facilities, youth empowerment centers, grocery retailers and postal establishments, and donating much-needed protein to local food banks, the tour served as a way to feed, celebrate and support the area.

For more delicious breakfast recipes, visit FarmerJohn.com.

Sausage and Egg Breakfast Tacos

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Chimichurri:

• 1 bunch scallions, thinly sliced
• 2 jalapenos, diced small
• 1 bunch cilantro, roughly chopped
• 2 lemons, juice only
• 1/2 cup seasoned vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon crushed red pepper flakes

• 2 packs Farmer John Classic Pork Sausage, browned
• 1 dozen eggs
• 1 tablespoon salt
• 1 cup half-and-half
• olive oil
• 12 yellow corn tortillas
• 16 ounces salsa roja (optional)

1. To make chimichurri: In mixing bowl, combine scallions, jalapenos and cilantro with lemon juice, vinegar, sugar, salt and red pepper flakes. Set aside until ready to use.
2. In hot skillet, fry sausage until cooked through and golden brown.
3. Scramble eggs; add salt and half-and-half.
4. In hot pan over medium heat, drizzle olive oil. Add enough eggs to cover pan. Let eggs cook, using spatula to move them around until cooked thoroughly and scrambled. Set aside and repeat with remaining eggs.
5. On hot griddle or pan, heat corn tortillas until warm.
6. On separate plates, place two tortillas and divide eggs to fill 12 tacos. Add sausage, chimichurri and salsa, if desired.

Bacon Tater Tot Cast-Iron Casserole

Prep time: 5 minutes
Cook time: 40 minutes
Servings: 6

• 16 ounces Farmer John Classic Bacon, diced
• 6 eggs
• 1 cup whole milk or half-and-half
• 1 teaspoon salt
• 1 bag (32 ounces) frozen tater tots
• 3 cups cheddar jack cheese, shredded
• 1 jar (12 ounces) hot or regular tomato salsa
• 1 bunch scallions, thinly sliced

1. Preheat oven to 425 F.
2. In cast-iron pan over medium heat, cook bacon 5-8 minutes. Place on plate lined with paper towels. Reserve grease.
3. Scramble eggs with milk, salt and reserved bacon drippings until thoroughly mixed.
4. Layer 1/3 of tater tots on bottom of cast-iron pan; add 1/3 of cooked bacon, 1 cup cheese and 4 ounces salsa; repeat twice to use remaining bacon, cheese and salsa. Pour scrambled eggs on top.
5. Bake 25-30 minutes. Halfway through cooking, add scallions and rotate pan.
6. Let cool 5 minutes.

Source: Farmer John

(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.

Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.

Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Find more better-for-you recipes at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 6          large eggs
• 1 1/3    cups all-purpose flour
• 1 1/3    cups low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted butter, divided
• 2          cups red California grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) Many holiday hosts tend to pull out their most treasured family recipes when entertaining loved ones. After all, taste is the most important aspect of most holiday spreads, particularly when it comes to favorite baked goods and desserts.

Put a better-for-you twist on your baked classics this holiday season by swapping out less healthy cooking fats like butter, canola oil and vegetable oil with an option like Pompeian Light Taste Olive Oil. Ideal for baking desserts like this Lemon Cake or Sugar Cookies with Orange Glaze, as well as frying, this light tasting olive oil provides a healthier take on your holiday recipes without impacting the taste you and your guests love. This olive oil is high-quality and authentic, backed by a brand that has been perfecting the craft of olive oil since 1906.

Find more better-for-you holiday recipe inspiration at Pompeian.com/recipes.

Lemon Cake

Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Servings: 30

• 1 1/3 cups Pompeian Light Taste Olive Oil, plus additional for oiling pan
• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons grated lemon zest, plus additional for garnish (optional)
• 1/4 cup fresh lemon juice
• 1/4 cup limoncello
• powdered sugar, for garnish (optional)
• dried sweetened lemon rings, for garnish (optional)

1. Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
2. In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
3. Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
4. Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
5. Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.

Sugar Cookies with Orange Glaze

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 36

Cookies:

• 2 cups all-purpose flour
• 1 cup cake sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Pompeian Light Taste Olive Oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2-3 tablespoons unsweetened milk of choice

Glaze:

• 1 cup powdered sugar, plus additional if needed, for thickening
• 2-3 tablespoons fresh orange juice
• 1/8 teaspoon salt

• orange slices or blood orange slices, for topping
• sugar, for topping

1. To make cookies: Preheat oven to 350 F. Lightly grease baking sheet.
2. In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
3. Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
4. Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
5. Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or other circular object, cut out cookies; place on baking sheet. Repeat until all dough is used.
6. Bake 8-10 minutes; do not overbake. Set aside to cool.
7. To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin out glaze or add more powdered sugar to thicken.
8. When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.

Source: Pompeian Oils & Vinegars

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

• 6 large hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/4 cup thinly sliced green onions
• 8 slices rustic wheat bread
• 4 lettuce leaves

1. Chop eggs.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
3. Refrigerate, covered, to blend flavors.
4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 medium banana (about 1/3 cup), peeled
• 1 large avocado (about 3/4 cup), peeled and pitted
• 3/4 cup unsweetened applesauce
• 1 large egg
• 1/4 cup milk
• 1 cup blueberries

1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow onion, diced
• 1/2 cup zucchini, diced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 12 large eggs
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
4. Bake 25-30 minutes until fully set. Allow to cool.
5. Cut into seven strips then down the middle to create 14 pieces.
6. Refrigerate leftovers in airtight container up to 4 days.
7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

(Culinary.net) The same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start your whole family’s morning off on the right foot.

Kids can be picky when it comes to breakfast foods, but this recipe for Sausage Fresh Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. It’s a perfect way to fill your morning with joy, no matter if the hours ahead are filled with work, school or play.

A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one little roll. Drizzled with warm maple syrup at the end, even adults can’t help but indulge in these breakfast bites.

This is a quick dish too, using few kitchen utensils, which makes for more time in the morning to enjoy the little things that matter most like moments with family before rushing out the door. This recipe can also be made when your family is craving breakfast for dinner.

Find more breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sausage French Toast Roll-Ups

Servings: 12

• 12        sausage links
• 2          eggs
• 2/3       cup milk
• 3          teaspoons almond extract
• 1/2       teaspoon ground cinnamon
• 6          bread slices, crust removed, cut in half
• 3          tablespoons butter
• syrup

1. In skillet, cook sausage links according to package directions. Set aside.
2. In medium bowl, whisk eggs, milk, almond extract and cinnamon.
3. Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.
4. In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-side down, and cook until all sides are browned, approximately 10 minutes.
5. Drizzle with syrup.