(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

• 2          eggs
• water
• 4          slices sourdough bread
• 1          ripe avocado, sliced
• 1          Envy apple
• 1          teaspoon lime juice
• 1/4       cup shaved Parmesan cheese
• 2          teaspoons chia seeds
• 1          tablespoon minced chives
• edible flowers, for garnish

1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
2. Peel eggs, halve lengthwise and set aside.
3. Toast sourdough bread then mash avocado across bread with fork.
4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

• 2          Envy apples
• 4          portobello mushrooms
• 1/2       cup olive oil, divided
• 2          tablespoons lemon juice
• 4          garlic cloves, minced
• 2          teaspoons oregano
• 2          teaspoons salt
• 1          cup herbed goat cheese
• 4          brioche buns
• 4          large butter lettuce leaves
• 4          tablespoons mayonnaise

1. Heat grill to high heat.
2. Slice apple horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

• 1/2       pound pork tenderloin
• 3          tablespoons olive oil
• 1          teaspoon salt, plus additional, to taste, divided
• 1          teaspoon pepper, plus additional, to taste, divided
• 2          Envy apples, divided
• 3          sprigs rosemary
• 1/2       cup shredded carrots
• 1/2       cup shredded red cabbage
• 1          cup shredded green cabbage
• 4          tablespoons honey
• 1          cup mayonnaise
• 1          tablespoon mustard
• 1          tablespoon white vinegar
• 12        soft taco shells
• 2          tablespoons sour cream
• 1          lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2       cup mayonnaise
• 1 1/2    tablespoons minced pimentos
• 1          tablespoon Dijon mustard
• 1          tablespoon minced bread and butter pickles
• 1          pepperoncino (seeded and minced)
• 1/4       teaspoon smoked paprika
• 1/4       teaspoon garlic powder
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon freshly squeezed lemon juice
• 3          dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• Vegetable oil, for frying
• 1/2       cup all-purpose flour
• 1/2       teaspoon kosher salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon smoked paprika
• 1          large egg
• 1          tablespoon water
• 2          dashes hot sauce
• 1/4       cup potato chips, finely blended in food processor
• 1/3       cup panko breadcrumbs
• 1          tablespoon minced flat leaf Italian parsley
• 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

• 1          pound Omaha Steaks premium ground beef
• salt, to taste
• freshly ground black pepper, to taste
• 2          tablespoons unsalted butter, at room temperature
• 2          brioche buns
• 2          slices yellow cheddar cheese
• 3          leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

• 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
• 3          tablespoons olive oil
• 2          garlic cloves, minced
• 2          tablespoons minced shallots
• salt, to taste
• freshly ground black pepper, to taste

Bearnaise Sauce:

• 1/4       cup white wine vinegar
• 2          tablespoons minced shallots
• 1          tablespoon chopped tarragon
• 3          egg yolks
• 2          tablespoons water, plus additional for boiling, divided
• 2          dashes hot sauce
• 12        tablespoons unsalted butter, melted
• salt, to taste
• freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

• 1          pound jumbo lump crab meat
• 2          tablespoons kosher salt

New York Strip Steaks:

• 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
• salt, to taste
• freshly ground black pepper, to taste
• water
• 4          tablespoons grapeseed oil
• 4          tablespoons unsalted butter
• 3          garlic cloves
• 2          fresh thyme sprigs

1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
5. Bring medium pot half full of water to slow boil.
6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar

A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

• Ketchup
• Mustard
• Relish
• Onions
• Chili
• Nacho cheese
• Shredded cheese
• Jalapeno peppers
• Diced tomatoes
• Sauerkraut
• Cole slaw
• Pickle spears
• Barbecue sauce
• Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

• 1 1/2    pounds Boomer Gold Little Potatoes
• 6          ounces plain cream cheese, at room temperature
• 1/3       cup orange cheddar cheese, finely shredded
• 3          tablespoons fresh chives, finely chopped
• 1/8       teaspoon salt
• 1/8       teaspoon pepper
• jalapenos, to taste (optional)
• 1       pound bacon, thinly sliced, rashers cut in half

1. Preheat oven to 400 F.
2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
5.  
6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

• 1 1/4    cups water
• 1/2       cup (1 stick) unsalted butter
• 2          teaspoons C&H Golden Brown Sugar
• 1/4       teaspoon salt
• 1          cup all-purpose flour
• 3          large eggs, lightly beaten
• 3          cups canola oil, for frying
• 1          cup C&H Granulated Sugar
• 2          tablespoons ground cinnamon

1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
5. On plate, mix granulated sugar and cinnamon; set aside.
6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

• 3          Avocados From Mexico, halved, pitted and peeled
• 3          tablespoons shallot, minced
• 2          garlic cloves, minced
• 1/2       cup cilantro, finely chopped
• 1          lime, juice only
• 8          ounces applewood smoked bacon, cooked and crumbled
• 1/2       cup tomatoes, small diced
• 2          canned chipotle chiles, finely chopped
• ground cumin. to taste
• salt, to taste
• pepper, to taste

1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

(Family Features) Most holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near.

For example, this Sweet Tea Turkey Brine calls for just a handful of easy-to-find ingredients like Milo’s Famous Sweet Tea – available nationwide and fresh-brewed without any added preservatives or colors – for a tender centerpiece at your gathering. Follow it up with Sweet Pumpkin Bread for dessert that will truly wow your crowd while cutting down on prep time.

Find more holiday recipes and inspiration at drinkmilos.com.

Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15 minutes

• 1          gallon Milo’s Famous Sweet Tea
• 1          cup kosher salt
• 3          large sweet onions, quartered
• 4          lemons, sliced
• 8          garlic cloves, peeled
• 5          sprigs rosemary
• 10        cups ice
• whole turkey

1. In large stockpot over medium-high heat, combine sweet tea and kosher salt; stir frequently until salt is dissolved. Add onions, lemons, garlic and rosemary. Remove from heat; let cool to room temperature.
2. When broth mixture cools, pour into clean 5-gallon bucket. Stir in ice.
3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine to fill cavity. Cover and place bucket in refrigerator overnight.
4. Remove turkey, carefully draining excess brine; pat dry. Discard excess brine.
5. Cook turkey, as desired, reserving drippings for gravy.

Sweet Pumpkin Bread

Prep time: 15
Cook time: 55-60 minutes
Yield: 1 loaf

• 1 2/3    cups all-purpose flour
• 1 1/2    cups sugar
• 1          teaspoon baking soda
• 1          teaspoon ground cinnamon
• 1/2       teaspoon salt
• 1/2       teaspoon baking powder
• 1/2       teaspoon ground nutmeg
• 2          eggs
• 1          cup canned pumpkin
• 1/2       cup Milo’s Famous Sweet Tea
• 1/2       cup pecans or walnuts (optional)

1. Heat oven to 350° F.
2. In large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and nutmeg. In small bowl, whisk eggs, pumpkin and sweet tea. Stir wet ingredients into dry ingredients until just moistened. Fold in nuts, if desired.
3. Pour into greased 9-by-5-inch loaf pan. Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.

Photo courtesy of Getty Images (pumpkin bread)

Source: Milo’s Sweet Tea

Family Features) Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

-A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare 135°F
Medium Rare 145°F
Medium160°F

-You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

-Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)

-Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

Choosing the Right Wine

-COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.

-CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.

-MATCH the TENOR. Match a food's weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.

To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner's Reserve Merlot.

• 1 boneless leg of lamb, approximately 6 pounds

For the marinade:

• 4 garlic cloves, smashed
• 2 lemons, zested
• 1/2 tablespoon fresh thyme, chopped
• 1 tablespoon freshly ground black pepper
• 2 tablespoons dried oregano
• 1 tablespoon fresh rosemary, chopped
• 1 bunch parsley, chopped
• 1 cup olive oil
• 1/4 cup kosher salt

1. In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
2. Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

• Leftover roasted leg of lamb

For tzatziki sauce:

• 1/2 English cucumber, peeled, cut in half and seeded
• 1 tablespoon fresh dill
• 2 tablespoons fresh mint
• 8 ounces Greek yogurt
• 3 garlic cloves, minced
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper

1. Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
2. In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
3. To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops
with Roasted Fingerling Potatoes and Green Beans

Serves 4
Serve with Kendall-Jackson Vintner's Reserve Syrah.

• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 bunch parsley leaves, chopped
• 1/2 bunch mint leaves, chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 lamb loin chops

1. In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
2. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
3. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For potatoes:

• 1/4 cup olive oil, divided
• 1 1/2 pounds fingerling potatoes, cut in half lengthwise
• 4 garlic cloves, crushed
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

1. Place a sheet pan in the oven and preheat to 425°F.
2. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
3. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

For green beans:

• Kosher salt
• 1/2 pound green beans, stems removed
• 1 tablespoon butter
• Freshly ground black pepper

1. In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

Source: The American Lamb Board / Kendall-Jackson

Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

• 6 ounces dry whole grain penne or rotini pasta
• 1 cup cooked chicken breast meat, cut into bite-size pieces
• 1 cup grape tomatoes, quartered
• 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
• 1/4 cup Pompeian Extra Virgin Olive Oil
• 4 medium garlic cloves, minced
• 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
• 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
• 1/8 to 1/4 teaspoon crushed red pepper, optional
• Salt and pepper to taste
• 2 ounces feta cheese, crumbled (1/2 cup)

1. Cook pasta according to package directions.
2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

• 2 tablespoons Pompeian Extra Light Tasting Olive Oil
• 1/4 cup finely chopped red onion
• 1 cup diced fresh or frozen, thawed mango
• 2 tablespoons sugar
• 2 tablespoons Pompeian Red Wine Vinegar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon grated ginger

Couscous Cakes:

• 1 1/3 cups water
• 2/3 cup original couscous
• 2 tablespoons grated lemon zest
• 1/2 cup chopped cilantro leaves
• 2 large egg whites
• 2 tablespoons all purpose flour
• 1/4 cup Pompeian Classic Mediterranean Olive Oil
• 1/2 teaspoon salt

1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
   Drain on paper towels. Repeat with remaining oil and couscous mixture.
4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

• 12 ounces Italian bread, cut in half lengthwise

Dressing:

• 1/3 cup Pompeian Extra Virgin Olive Oil
• 2 tablespoons Pompeian Red Wine Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
• 2 medium garlic cloves, minced
• Salt and pepper to taste
• 1/8 teaspoon dried pepper flakes, optional
• 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

• 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
• 1 large tomato, thinly sliced
• 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)

1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

(Family Features) This New Year, set a realistic resolution to take time to sit down with your family and eat balanced meals together. A few simple solutions and a dash of inspiration are all you need to set the tone for a year of health and wellness.

Last year, Americans were only meeting the U.S. Department of Agriculture’s MyPlate recommendations for vegetables, fruit, protein, dairy and grain consumption one week out of the entire year. While many families try to cook nutritious meals at home, a balanced plate can be hard to achieve. Educational programs, such as Nestlé’s Balance Your Plate, make it simple to create delicious and balanced meals by pairing frozen prepared meals and pizzas with made-from-scratch side dishes, which makes meeting the dietary guidelines a more attainable goal.

Frozen entrees are a convenient starting point for a well-rounded meal.

“It’s so important to me that we sit down as a family and have a nutritious meal,” said Kim Stoegbauer, creative director and founder of The TomKat Studio, who created a few easy ways to add some special touches to your next family dinner.

By pairing Stouffer’s Lasagna with Meat & Sauce, made with ingredients you would find in your own kitchen cupboard, with a homemade Panzanella Salad and Garlic Roasted Asparagus with Tomatoes and Balsamic, Stoegbauer demonstrates how easy it is to create a family-friendly meal without the hassle.

“It’s a frozen entree that you can feel good about feeding your family, especially paired with some delicious and easy-to-prepare sides,” Stoegbauer said.

Find more simple, delicious and well-balanced meal ideas to share with your family at nestleusa.com/nutrition/balance.

Panzanella Salad

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s
Serves: 8-10

• 1          whole wheat baguette, cut into 1-inch cubes
• 4          tablespoons extra-virgin olive oil, divided
• 2          cloves garlic, minced
• 1          tablespoon Dijon mustard
• 3          tablespoons red wine vinegar
• salt, to taste
• pepper, to taste
• 1          cup grape tomatoes, halved
• 1          hothouse cucumber, diced
• 3          assorted bell peppers, diced
• 1/2       red onion, diced
• 10        sprigs basil leaves, julienned

1. Heat oven to 350° F.
2. On baking sheet, spread bread in single layer and drizzle with 1 tablespoon olive oil. Bake 20 minutes, or until golden brown. Remove and set aside.
3. In bowl, whisk together garlic, mustard, vinegar, salt and pepper with remaining olive oil to make vinaigrette. 
4. In large bowl, toss ingredients together, making sure to coat all ingredients with vinaigrette. Serve immediately.

Garlic Roasted Asparagus with Tomatoes and Balsamic

Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s
Serves: 6

• 2          pounds asparagus, ends trimmed
• 1          pint cherry tomatoes 
• 4          garlic cloves, minced
• salt, to taste
• black pepper, to taste
• reduced balsamic vinegar

1. Heat oven to 375° F. 
2. On baking sheet, toss together all ingredients, except balsamic vinegar. Roast 15 minutes, or until asparagus is tender. Transfer asparagus and tomatoes to platter. Drizzle with reduced balsamic vinegar to taste and serve.

Tip: Add some leftover fresh basil to the top of your lasagna for a pretty and flavorful garnish that complements your sides.

Source: Stouffer’s