(Family Features) Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio. Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.

Next time the sun’s rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.

No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt Nellie’s Pickled Beets, artichoke hearts, olives and green onions that complements the winning combination of turkey, feta and ciabatta.

Pair your party tray of sandwiches with a perfect partner like Bean, Tortellini and Pesto Salad made with READ Bean Salad for a complete spread that’ll leave you waiting for the next opportunity to take mealtime outdoors. With just a handful of ingredients and customizable with your desired stir-ins like tomatoes, peppers and green onions, it’s ready in next to no time.

To find more picnic-worthy appetizers, meals, sides and more, visit readsalads.com and auntnellies.com.

Picnic-wiches with Greek Artichoke Beet Salad

Servings: 6

• 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
• 1 jar (about 6 ounces) marinated artichoke hearts
• 1/2 cup pitted kalamata or ripe olives, sliced
• 3 tablespoons sliced green onions
• freshly ground black pepper, to taste (optional)
• 6 romaine lettuce leaves
• 1 pound thinly sliced deli turkey
• 6 ciabatta or sandwich rolls, sliced horizontally
• 1/3 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted

1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
2. In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.

Bean, Tortellini and Pesto Salad

Servings: 6

• 2 cans (15 ounces each) READ 3 or 4 Bean Salad
• 1/4 cup prepared basil pesto
• 1/2 teaspoon salt (optional)
• 1 package (9 ounces) refrigerated tortellini
• grape tomatoes (optional)
• halved cherry tomatoes (optional)
• chopped bell pepper (optional)
• thinly sliced green onions (optional)

1. Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
3. Serve at room temperature or chilled.

Source: READ Salads
Aunt Nellie’s 

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.

Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

• 2 cans (15 ounces each) READ Southwestern Bean Salad
• 1 pre-baked pizza crust (10-12-inch diameter)
• 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
• 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
• 3/4 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• chopped avocado (optional)
• sour cream (optional)

1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

• 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
• 1/2 cup shredded carrots
• 1 tablespoon prepared horseradish
• 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
• 2 large soft flour tortillas (about 10-12-inch diameter)
• 10 green onions (green parts only)
• 10 thin slices deli roast beef

1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

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(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

German Potato Salad Soup

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

• 1          cup chopped onion
• 1          cup chopped red bell pepper
• 1          tablespoon olive oil
• 2          cans (15 ounces each) READ German Potato Salad, chopped
• 1          bottle (12 ounces) light beer
• 3/4       cup reduced-sodium, fat- free chicken broth
• 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
• 1/2       teaspoon salt (optional)
• 1/4       teaspoon pepper
• 1          tablespoon chopped parsley
• rye croutons (optional)
• crumbled bacon (optional)

1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

Rustic Vegetable Beet Soup

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

• 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
• 2          tablespoons olive oil
• 2          medium onions, coarsely chopped
• 2          medium carrots, coarsely chopped
• 1          medium sweet potato, peeled and chopped
• 2          large cloves garlic, minced
• 2          zucchinis (about 5 ounces each), coarsely chopped
• 2          cans (about 14 ounces each) vegetable broth
• 1          teaspoon seasoned salt (optional)
• 1          can (15 1/2 ounces) chickpeas, drained and rinsed
• salt, to taste
• pepper, to taste
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh dill
• Gremolata (optional)

Gremolata:

• 1          tablespoon minced fresh parsley
• 1          tablespoon minced fresh dill
• 2          cloves garlic, minced
• 1          teaspoon grated lemon peel

1. Coarsely chop beets; set aside.
2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
4. To prepare Gremolata: In small bowl, combine all ingredients.
5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

• 1          can (15 ounces) READ Southwestern Bean Salad, divided
• 1          teaspoon ground cumin
• 1/4-1/2  teaspoon chipotle chili powder
• 1          clove garlic, chopped
• 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
• 1          can (14 1/2 ounces) no-salt-added diced tomatoes
• 1 1/2    cups low-sodium vegetable or chicken broth
• 1          teaspoon lime zest, plus additional for garnish (optional)
• Chipotle-Lime Crema
• chopped cilantro (optional)

Chipotle-Lime Crema:

• 1/4       cup plain nonfat yogurt or sour cream
• 1          teaspoon lime zest
• 1/8       teaspoon chipotle chili powder

1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

Bacon-Apple Red Cabbage Soup

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

• 2          slices thick-cut bacon, chopped
• 1          medium red onion, chopped (about 1/2 cup)
• 1          clove garlic, minced
• 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
• 2          cups low-sodium, fat-free chicken or vegetable broth
• 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
• 1/4       teaspoon ground cinnamon (optional)
• 1/8       teaspoon ground allspice (optional)
• 1/8       teaspoon ground cloves (optional)
• plain yogurt or sour cream (optional)
• crumbled cooked bacon (optional)

1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s