Small plates to make for appealing dishes

(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.

It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.

Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.

For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.

Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.

Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Prep time: 10 minutes
Servings: 6

Champagne-Dijon Vinaigrette:

• 2          tablespoons champagne vinegar
• 1          teaspoon Dijon Mustard
• 1          tablespoon clover honey
• 1/2       cup Carapelli Organic Olive Oil
• 1/2       teaspoon garlic, minced
• 1/2       teaspoon sea salt
• 1/4       teaspoon freshly ground black pepper
• 1          teaspoon fresh parsley, finely chopped
• 1          teaspoon basil, finely chopped

• 1          pound carrots, peeled and finely shredded
• 2          tablespoons Italian parsley, chopped
• 2          tablespoons chives, thinly sliced, plus more cut into 3/4-inch  pieces, for garnish
• 1/3       cup Champagne Vinaigrette
• fine sea salt, to taste
• freshly ground black pepper,  to taste
• chive sticks, for garnish

1. In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.
2. In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.

Whipped Ricotta and Goat Cheese Beet Skewers

Prep time: 20 minutes
Cook time: 3 hours, plus cooling time
Servings: 42 skewers

Beets:

• 2          beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks
• 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling
• 1/2       teaspoon fresh thyme leaves
• 1          teaspoon sea salt
• arugula, for garnish
• flaked sea salt, for garnish

Whipped Ricotta and Goat Cheese:

• 4          ounces goat cheese
• 1/4       cup whole milk ricotta cheese
• 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil
• 1/4       teaspoon lemon zest
• 1/8       teaspoon sea salt
• 1/8       teaspoon freshly ground black pepper

1. Heat sous vide water bath to 185° F.
2. In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.
3. Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.
4. Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.
5. If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.
6. Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.
7. In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.
8. Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.
9. To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.
10. Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.

Olive Oil Drizzled Pecorino Popcorn

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

• 1/2       cup grated pecorino, plus more for garnish
• 1/2       teaspoon freshly ground black pepper, plus more for garnish
• 3          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided
• 1/3       cup yellow popcorn kernels

1. In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.
2. In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.
3. Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.
4. Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.
5. Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.
6. Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.

Source:  Carapelli Olive Oil

3 dishes to highlight the next trend in internationally themed cuisine

(Family Features) Just like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table. When pondering which trend you'll dive into in the future, consider incorporating tastes from an especially influential international location - the Mediterranean Sea region.

Considered by the experts at Les Dames d'Escoffier International (LDEI) in the organization's 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Because the fare is typically lighter, small bites and salads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad provide easy-to-prepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

In addition to Mediterranean food, the trends report highlighted Middle Eastern cuisine and Latin American flavors as areas of the world that will influence American dining in the next year. Additionally, LDEI highlighted these regions as likely to be influential in the next three years:

1. East Africa
2. The Balkans
3. The Caribbean Sea

To go along with specific regions and countries to influence American food culture, the report identified these international food concepts as the most likely to become prominent food trends:

1. Puebla Hot Pot (Latin America, Mexico) - ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
2. Manouri (Mediterranean, Greece) - a semi-soft, fresh white whey cheese made from goat or sheep milk.
3. Millet (India) - ancient grains harvested from small-seeded grasses used for porridge.

Mediterranean food, because of its reliance on the inclusion of vegetables and exclusion of red meat in many of its dishes, also squarely fits into the top established and growing health trends, according to the report, which are:

1. Vegetarian cuisine
2. Organic
3. Vegan cuisine

Find full results from the report and learn more about the organization at LDEI.org.

10 Ways to Find Culinary Inspiration

Consider these strategies for achieving inspiration in the kitchen from the LDEI 2018 Trends Report:

• Traveling
• Cookbooks
• Farmers' markets
• Internet and social media
• Fresh produce
• Food magazines
• Chefs
• Seasons
• Beautiful imagery
• People and culture

Tracking the Top Food Trends

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. Find complete 2018 Trends Report survey results and expert panel insights by contacting This email address is being protected from spambots. You need JavaScript enabled to view it..

LDEI is a worldwide philanthropic organization of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 2,300 women in 40 chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For more information, visit LDEI.org or find LDEI on Facebook.

Tomato, Feta and Basil Salad

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 15-20

• 8 medium size tomatoes, sliced into 1/8-inch slices
• 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
• 2 small packages fresh basil, leaves picked off stems
• 3 teaspoons sea salt
• 2 teaspoons fresh ground pepper
• 1/4 cup olive oil

1. On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and Feta slice. Repeat.
2. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

Hummus

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Yield: 2 cups

• 2 cans (15 ounces each) garbanzo beans
• 1 medium garlic clove, peeled
• 1 teaspoon sesame oil
• 1/4 cup fresh lemon juice
• 2 teaspoons sea salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon black sesame seeds
• 1 teaspoon olive oil
• 1 teaspoon toasted sesame seeds

1. Drain garbanzo beans reserving 1/2 cup liquid.
2. In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.
3. Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

Fresh Figs with Honey

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 6

• 6 fresh figs
• 1 tablespoon honey

1. Slice figs in half lengthwise (stem to bottom). Distribute on small platter.
2. Drizzle honey over each fig equally. Serve immediately.

Photos courtesy of Beth Vlasich Pav

Source:  Les Dames d’Escoffier International

(Family Features) Back-to-school season means plenty of evening hours spent completing homework, attending extracurricular activities and preparing to repeat the school-day routine the next day. For many families, having time to prepare and cook quality, nutritious meals can be next to impossible.

Instead of choosing between valuable family time and hours spent in the kitchen, RAGÚ blogger, fitness enthusiast and busy mom Jamie Krauss Hess recommends stocking up on go-to pantry staples you feel good about and including them in quick, nutritious recipes everyone can enjoy together.

Try recipes such as Mini Turkey Sloppy Joes, which swap out beef for ground turkey to provide a flavorful alternative while offering a special twist to a classic family favorite. Quinoa Penne with Savory Tomato-Basil Sauce can hit the spot with just a handful of ingredients. Or, if the little ones clamor for a more kid-friendly dish and the adults don’t mind a throwback to childhood, Grown-Up Tomato Mac and Cheese can provide the best of both worlds.

All three recipes take less than an hour to make and feature RAGÚ Simply pasta sauces, which are made with 100 percent olive oil and contain no added sugar. They’re available in four varieties including: Traditional, Chunky Marinara, Chunky Garden Vegetable and Flavored with Meat. By using simple ingredients like California vine-ripened tomatoes, carrots, bell peppers, zucchini, onions and spices, the result is a taste-tempting sauce with recipe versatility.

Find more family-pleasing and simple-to-prepare recipes ideal for busy school nights at ragu.com.

Grown-Up Tomato Mac and Cheese

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8

• 1          box (16 ounces) gemelli pasta
• 4          cups water
• 2 1/2    cups sharp cheddar cheese, shredded, divided
• 1/2       cup (2 ounces) Pecorino Romano cheese, grated
• 1          tablespoon corn starch
• 1          can (5 ounces) evaporated milk
• 1          jar (24 ounces) RAGÚ Simply Traditional Pasta Sauce
• 2          teaspoons cracked black pepper

1. In large pot, combine pasta and water. Cook over medium-high heat 20-22 minutes, or until pasta is done, stirring occasionally.
2. In bowl, combine 2 cups cheddar cheese, Pecorino Romano cheese and corn starch. Reduce heat to medium; stir milk, cheese mixture and sauce together with cooked pasta. Cook 5-7 minutes, or until cheese is melted and mixture is thickened, stirring frequently.
3. Sprinkle with remaining cheddar cheese and pepper; serve immediately.

Tip: This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra-rich sauce. Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving.

Mini Turkey Sloppy Joes

Recipe courtesy of Honey and Birch
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          teaspoon extra-virgin olive oil
• 1          cup onion, diced
• 3          cloves garlic, minced
• 1          pound ground turkey
• 1          cup carrots, finely diced
• 1          medium green pepper, diced
• 1          medium red pepper, diced
• 1          jar (24 ounces) RAGÚ Simply Chunky Marinara Sauce
• 1          tablespoon Worcestershire sauce
• 1          teaspoon ground mustard
• 1/2       teaspoon kosher salt
• 1/2       teaspoon black pepper
• 8          mini buns

1. In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent.
2. Add ground turkey to pan. Break up meat and stir frequently until meat is browned. Add carrots, green pepper and red pepper. Cook 5 minutes so vegetables can begin to soften.
3. Add marinara sauce, Worcestershire sauce, ground mustard, kosher salt and black pepper. Stir and bring to boil. Reduce heat so it simmers; partially cover pan. Cook 10 minutes.
4. Serve on mini buns.

Quinoa Penne with Savory Tomato-Basil Sauce

Prep time: 10 minutes
Cook time: 8-10 minutes
Servings: 6

• 12        ounces (about 5 cups) uncooked quinoa penne pasta
• 2          tablespoons olive oil
• 1          large shallot, chopped
• 4          cloves garlic, thinly sliced
• 1/4       cup oil-packed sundried tomatoes, drained and chopped
• 1/2       teaspoon smoked paprika
• 1          jar (24 ounces) RAGÚ Simply Chunky Garden Vegetable Pasta Sauce
• 1 1/4    cups tightly packed fresh basil leaves, chopped, divided

1. Cook pasta as directed on package.
2. In large skillet over medium heat, heat oil. Add shallots; cook 5-7 minutes, or until lightly browned, stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 minute. Stir in sauce and basil, reserving small amount of basil for garnish.
3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 minutes until heated through. Sprinkle with reserved basil before serving.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in pasta.

Source:  RAGÚ

(Family Features) Whether fresh cherries are a favorite or a treat you’ve yet to try, the time to enjoy them is now.

Orchards in the Pacific Northwest, the nation’s largest growing region, experienced a long, cool spring, which often translates into more time and energy a tree can put into the fruit. When combined with the superior growing conditions characteristic to the area, this season’s fruit showcases what Northwest cherries are known for: their large size and sweet flavor profile.

Popular varieties grown in the Northwest include the mahogany-red Bings and super-sweet, yellow Rainiers. Rainier cherries, with their unique golden color and red blush, tend to ripen earlier in the year. Growers pick Rainier cherries over multiple weeks, selecting the ripest fruit each time.

Other varieties include the early-ripening Chelans and Tietons, followed by the often larger and darker Skeenas, Sweethearts and Lapins. Aside from the light-hued Rainier (which has juice that doesn’t stain) you can typically spot sweet cherries by their dark red skins – in general, the darker, the sweeter.

Great taste aside, sweet cherries are a healthful addition to summer picnics, parties and barbecues thanks to their fiber, antioxidants and anti-inflammatory power. They make for a snack that both grownups and little ones can enjoy straight out of the bowl thanks to their stem “handle” and can perk up appetizers, salads, desserts, sweet or savory sauces and more.

Outside of summer get-togethers, cherries make for a better-for-you late-night snack option as well. A cup of fresh, sweet cherries contains only 90 calories along with a low glycemic index of 22 making their cold, sweet crunch a tasty way to satisfy hunger cravings. Plus, they boast melatonin, which helps regulate circadian rhythm and promote healthy sleep patterns.

Fresh cherries should be kept in a sealed bag or container, and keep for approximately two weeks when refrigerated. To extend the cherry season and enjoy their health benefits after summer fades, buy an extra bag or two and preserve cherries by rinsing, packing and freezing them.

Basic freezing instructions

1. Select 3-5 pounds of firm, ripe, Northwest-grown sweet cherries.
2. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet.
3. Place in freezer until firm then pack into freezer-proof containers or plastic freezer bags. Remove excess air and cover tightly.
4. Add frozen cherries to smoothies or juices, or defrost and put in hot cereal, pies, turnovers, cobblers and more. Or enjoy as a frozen, sweet late-night treat.

To create a festive cherry dish for the summer season, try this Cherry Bruschetta as a snack or appetizer. Find more recipes and cherry tips at nwcherries.com.

Cherry Bruschetta

Serves: 8

• 18 slices (1/2-inch thick) small baguette-style bread
• 1 tablespoon olive oil, divided
• 1 1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
• 1/4 cup chopped cilantro
• 1/4 cup diced yellow sweet pepper
• 2 tablespoons finely chopped green onions
• 2 tablespoons lime juice
• 1 teaspoon grated lime peel
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 2 ounces fresh mozzarella cheese
• 1 tablespoon thinly sliced fresh basil

1. Heat oven to 350° F.
2. Arrange baguette slices on cookie sheet and toast one side 5 minutes. Turn slices, brush with 1/2 tablespoon olive oil and bake 5 minutes longer.
3. Combine cherries, cilantro, sweet pepper, green onions, lime juice, lime peel, garlic salt, pepper and remaining olive oil; mix well.
4. Top each baguette with thin slice of cheese, 1 tablespoon cherry mixture and sprinkle of sliced basil. Serve warm or cold.

Source: Northwest Cherry Growers

(Family Features) Dozens of streaming video providers are making it easier than ever to watch the TV programming you want when you want it, and exclusive programming released an entire season at a time is transforming the way Americans watch TV. The flip side of this convenience is a surge in binge-watching, which can have some negative side effects, including binge eating.

When your favorite show is available back-to-back, it’s easy to let substantial blocks of time get away as you watch “just one more” episode to follow the twists and turns of the plot. In fact, according to a recent survey by Dole, the average binge-watching session clocks in around 5 hours. The same survey found that more than two-thirds of people prefer healthy snacks to fuel their marathon viewing.

Treating yourself to an occasional binge session may give your brain a well-earned break, and it’s easy to do many forms of exercise in front of the screen. The trick to keeping your binge-watching session in check and getting rid of the guilt is to exercise good habits when you head to the kitchen.

1. Opt for snacks that include valuable vitamins and minerals.
2. Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.
3. Look for quick solutions that help trim prep time and skip the cutting, peeling and mess.
4. Avoid waste or spoilage with convenient, re-sealable lids that let you use what you need for a single serving and save the rest for later.
5. Get creative to satisfy cravings. Instead of reaching for cookies or cake, dip fruit in melted chocolate and pop it in the freezer. Let it sit while you watch a few episodes of your favorite show and then enjoy.

Find more quick and easy snacks that can be made during a commercial break at dolesunshine.com.

Fruity Flatbread

• Pre-made flatbread crust
• Broccoli rabe
• Cooked and chopped turkey bacon
• Dole Jarred Mandarin Oranges

1. Cover flatbread with chopped broccoli rabe, turkey bacon and oranges.

Peach Parfaits

• Low-fat yogurt
• Granola
• Dole Jarred Sliced Peaches
• Mint

1. In cup or jar, alternate layering yogurt, granola and chopped peaches. Top with mint and serve immediately.

Brightened Up Caprese Salad

• Fresh mozzarella cheese
• Dole Jarred Sliced Peaches
• Fresh basil
• Salt, to taste
• Pepper, to taste
• Balsamic glaze

1. Arrange alternate slices of mozzarella and peaches. Sprinkle fresh basil, season with salt and pepper, to taste, and drizzle with balsamic glaze.

Avocado Toast

• Avocado
• Whole-wheat bread
• Dole Jarred Sliced Peaches
• Salt
• Pepper
• Crushed red pepper flakes

1. Slice avocado in half, remove pit and scoop out avocado into bowl. Smash until desired consistency.
2. Toast bread, layer with avocado and top with peaches. Season with salt, pepper and crushed red pepper flakes.

1-2-3 Chicken Wrap

• Whole-wheat tortilla
• Spinach
• Dole Jarred Mandarin Oranges
• Cooked chicken, chopped
• Yogurt-based dressing of choice

1. Lay tortilla flat and add spinach, oranges and chicken. Top with dressing. Fold, cut and serve.

Substitution: Preferred greens can be added in place of or in addition to spinach

Tropical Fruit Salsa

• Dole Jarred Tropical Fruit
• 1 white onion
• 1 bunch cilantro
• 1 jalapeno
• 1 lime, juiced
• Tortilla chips

1. Chop 2 cups fruit, dice onion, chop cilantro and seed and mince jalapeno.
2. Combine ingredients and stir in lime juice. Serve alongside tortilla chips.

Source: Dole Jarred Fruit

Fewer calories, more protein is a winning combo for weight loss and healthy aging

(Family Features) Do you pay attention to how much protein you eat at each meal? A new study suggests that when it comes to weight loss and healthy aging, getting enough protein at mealtimes is important.

Duke University researchers found obese women who ate adequate or high amounts of protein, including nutrient-rich lean pork, as part of a six month weight-loss diet not only lost weight, they improved their ability to get around, too.

“There’s no magic bullet when it comes to weight loss,” said Connie Bales, PhD, professor in medicine at Duke University. “But our research suggests a higher-protein, lower-calorie diet, including lean pork, could be a viable solution – especially for older women who are most at risk.”

While most Americans eat the majority of their protein at dinner, researchers suggest there could be benefits to spreading protein throughout the day. In this study, women ate 30 grams of protein at each meal with two of the meals including lean pork. Choices like tenderloin, low-sodium ham, chops and lean ground pork are among the seven cuts of pork that meet the USDA guidelines for “lean” by containing less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. In fact, pork tenderloin has the same amount of fat as a skinless chicken breast.

The next time you fire up your grill, try these lemon-basil pork chops. Serve up 30 grams of tasty protein for dinner, while tapping into the flavors of summer.

Visit porkbeinspired.com and Smithfield.com for more pork-inspired recipes, intriguing flavors and nutritional information.

Grilled Lemon-Basil Pork Chops with Lemon-Basil Orzo

Serves: 4

• 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
• 3 small lemons
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 1/2 tablespoons fresh basil, chopped
• 8 ounces orzo
• salt, to taste
• pepper, to taste

1. Zest and juice lemons. In small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of mixture. Transfer remaining mixture to large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
2. Meanwhile, prepare orzo according to package directions. Drain and return orzo to pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
3. Prepare a grill to medium-high heat and lightly oil grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
4. Serve chops with orzo.

Nutritional information per serving: 440 calories; 30 g fat; 3 g saturated fat; 70 mg cholesterol; 30 g protein; 47 g carbohydrates; 2 g fiber; 60 mg sodium.

Source: National Pork Board

(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.

Comforting Complements
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.

One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.

For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.

Country Stew

Pair with Renwood Zinfandel, California
Yield: 6 servings

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Renwood Zinfandel
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large Wisconsin potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

1. Dredge ribs in flour to coat; reserve leftover flour.
2. Heat oil in 8-quart Dutch oven on moderate heat.
3. Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
4. Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
5. Return ribs to the pan.
6. Add onion, garlic, salt, pepper and bouillon and bring to a boil.
7. Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
8. Remove ribs with slotted spoon and cover with foil to keep warm.
9. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
10. Add ribs and tomatoes with liquid, and heat through.
11. Use slotted spoon to remove meat and vegetables to large serving platter.
12. Remove gravy to serving container and serve with ribs.

Healthy Potato Lasagna

Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup fat-free ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

1. Remove sausage from casing and crumble into medium skillet with onion.
2. Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
3. Stir together ricotta, basil, garlic powder and egg white in small bowl.
4. Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
5. Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
6. Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
7. Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
8. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
9. Top with last layer of potatoes, remaining sauce and mozzarella.
10. Cover with plastic wrap and make small slit to vent.
11. Microwave on high for 30 minutes or until potatoes are tender.

Quick & Healthy Slow Cooker Chicken & Potatoes

Pair with Renwood Zinfandel, Fiddletown

• 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
• 1 teaspoon garlic salt
• Freshly ground pepper to taste
• 1/2 cup flour
• 1 tablespoon canola oil
• 4 small (2 pounds) bone-in-chicken breasts, skin removed
• 1 1/4 pounds small Wisconsin red potatoes
• 3/4 cup frozen, thawed pearl onions
• 1 cup small baby carrots
• 3/4 cup reduced-sodium chicken broth
• 8 ounces small baby bella or white mushrooms
• Chopped fresh thyme (optional)

1. Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
2. Spoon flour onto a second dinner plate.
3. Coat each chicken breast with herb mixture; then dredge in flour.
4. Heat oil in a large skillet.
5. Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
6. Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
7. Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
8. Sprinkle with fresh thyme before serving, if desired.

Source: Renwood Winery / Wisconsin Potatoes

Grilled Pork Chops with Basil-Garlic Rub
Fire-Lover's Rub

(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.

To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.

For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:

Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.

Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.

Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.

For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.

Grilled Pork Chops with Basil-Garlic Rub

Description

When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.

Ingredients

• 4 bone-in pork loin chops, 3/4-inch thick
• 2 garlic cloves, peeled
• 1 cup fresh basil leaves, packed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Preparation Time

20-30 minutes

Cook Time

10-12 minutes

Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg

Serves

4

Fire-Lover's Rub

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.

Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg

Serves

Makes enough for 4 pork chops

SOURCE: National Pork Board

Ingredients

• 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
• 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
• 1/4 cup fresh basil leaves or Italian parsley
• 1 tablespoon chopped chives
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup hot water
• 2 tablespoons chopped fresh basil or parsley (optional)

Preparation

1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.

Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup chopped smoked sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 6-ounce can California Green Ripe Olives, well drained
• 1 6-ounce can California Black Ripe Olives, well drained
• 1/4 cup lightly packed fresh basil
• Sea salt and freshly ground pepper to taste
• Crackers or toasted baguette slices

Preparation

1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.

Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee