EDIBLES

Diversify your dinner menu

Published

7 years ago

04/17/2019

(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.

Classic Veal Parmesan Sandwiches

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

6 veal cutlets (3 ounces each)
salt, to taste
ground black pepper, to taste
1/2 cup all-purpose flour
1 egg wash
1 cup breadcrumbs
1 cup vegetable oil
12 tablespoons tomato sauce
3 tablespoons Parmesan cheese, grated
6 slices provolone cheese
6 slices mozzarella cheese
6 sub rolls

Heat oven to 350° F.
Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
Drain on paper towels or wire rack set over baking sheet.
Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.

Veal Za’atar Flatbreads

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

1/4 cup za’atar seasoning
3 tablespoons extra-virgin olive oil, divided
1 package (10 ounces) flatbreads
1 onion (4 ounces), finely chopped
1/2 pound ground veal
1/4 cup crumbled feta cheese
1 tomato (6 ounces), cored and chopped
chopped parsley, for garnish

Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.

Mediterranean Grilled Salad

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

1 large orange (12 ounces)
1/2 cup Italian salad dressing
1 teaspoon Dijon mustard
1 veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
1 bulb fennel (7 ounces), trimmed, halved and cored
1/2 small red onion (1 1/2 ounces), thinly sliced
1 1/2 cups cooked farro
2 cups packed baby arugula (about 3 ounces)
1 head radicchio (4 ounces), cored and torn (about 2 cups packed)
1/2 cup toasted hazelnuts, chopped
1 ounce Parmesan cheese

Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.

Veal, Spinach and Tomato Arepas

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

1/2 pound veal cutlets
1 teaspoon cumin
1/2 teaspoon chili powder
1 1/2 tablespoons olive oil
2 green onions (1 ounce each), sliced
1 clove garlic, minced
1 can (10 ounces) diced tomatoes and green chilies
1/8 teaspoon salt
2 cups packed baby spinach (about 2 1/2 ounces)
4 arepas (5 inches in diameter)
1/4 cup crumbled queso blanco cheese (1 ounce)

Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.

SOURCE:
North American Meat Institute

EDIBLES

Elevate summer celebration with easy backyard recipes

Published

6 days ago

06/18/2026

bowienews

(Feature Impact) Whether you’re grilling in the backyard, at a picnic or simply relaxing poolside to celebrate America’s 250th anniversary, this summer is sure to be filled with special celebrations. Throughout those 250 years, food has brought people together – and continues to do so.

From barbecues to patios, fresh foods are at the heart of American celebrations. Healthy, fresh ingredients help elevate classic recipes with sweet corn taking center stage in many iconic summer dishes. As a trusted American grower, Duda Farm Fresh Foods provides equally healthy and flavorful recipes using Dandy Sweet Corn to build the heart of your menu.

While corn on its own is a classic side dish – with Americans consuming approximately 1,400 bushels per year, according to the U.S. Department of Agriculture – you can put a twist on tradition by serving Elote, also known as Mexican street corn, as a bold and delicious way to enjoy fresh corn at its best. Cooked to perfection then slathered in a creamy, zesty mix of mayonnaise, lime juice, cheese and chili powder, Elote transforms a simple ear of corn into an irresistible snack or side.

You can add its vibrant flavor and fun to your table with a number of easy cooking methods:

Grill: For the traditional method of cooking Elote, preheat your grill to medium-high heat. Place the corn directly on the grill grates then cook 10-15 minutes, turning every 2-3 minutes until nicely charred and cooked through, like these recipes for Easy Elote Corn or Vegan Elote.
Boil: Bring a large pot of salted water to a boil. Add corn and cook 5-7 minutes until tender.
Roast: Preheat the oven to 400 F. Place corn on a baking sheet and roast 20-25 minutes, turning halfway through.
Air Fryer: Preheat the air fryer to 400 F. Cook corn for 12-15 minutes, turning once.

Visit DudaFresh.com to find more ways to elevate your patriotic celebrations.

Easy Elote Corn

Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods
Servings: 4

1 Dandy Sweet Corn Tray (4 count)
1 lime, juice only (about 2 tablespoons)
1 cup mayonnaise or Mexican crema
2 tablespoons Elote seasoning
1 cup cotija cheese, crumbled
fresh cilantro, chopped, for garnish
hot sauce or chili powder (optional)

Heat grill to medium-high heat.
Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through.
While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated.
Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo.
Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired.

Vegan Elote

Recipe courtesy of Darn Good Veggies on behalf of Duda Farm Fresh Foods
Cook time: 16 minutes
Total time: 28 minutes
Servings: 4

Vegan Parmesan:

1/2 cup raw cashews
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon salt

Elote:

1/3 cup vegan mayonnaise
1/2 teaspoon ancho chili powder
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon chipotle powder (optional)
1 pinch salt
4 ears Dandy Corn
2 tablespoons chopped cilantro

To make vegan Parmesan: In small food processor or blender, pulse cashews, nutritional yeast, garlic powder and salt until it resembles grated Parmesan.
Heat grill or grill pan to medium-high heat.
In bowl, stir mayo, ancho chili powder, garlic, lime juice, chipotle powder and salt until smooth.
Place corn on grill or grill pan and cook on all sides until corn is cooked and has grill marks, about 4 minutes per side.
Spread corn with chili mayo then sprinkle with vegan Parmesan and cilantro.

SOURCE:

Duda Farm Fresh Foods

EDIBLES

6 savvy ways to ensure grilling success this summer

Published

2 weeks ago

06/11/2026

bowienews

(Feature Impact) There’s just something timeless about a summer cookout with friends, family or neighbors. Whether it’s the sound of burgers sizzling on the grill or the smell of your favorite seasonal sides, the event invokes nostalgia and camaraderie.

While the spotlight may land on the burgers and barbecued fare, seasoned grill masters know the supporting cast matters, too. Makers of soft, delicious hamburger and hot dog buns fit to be the foundation of summer gatherings for more than 100 years, the bun experts at Wonder suggest a few ways to ensure your entertaining ventures are successful throughout the season.

Do What You Can Ahead of Time

Stick to a mix of easy favorites and make-ahead sides to keep prep manageable while offering something for everyone to enjoy. When possible, prep ahead of time so you can keep your focus on the fun and your attention on the hot grill. Chop vegetables, wash lettuce for burgers, make sure you have picked out the perfect buns, form and season beef patties and mix marinades the day before the big bash to avoid last-minute rushes around the kitchen.

Prep the Grill

Patience is key when it comes to grilling, as a properly heated grill is the foundation for good cooking. Give gas grills enough time to come to temperature, around 10-15 minutes, and allow charcoal to ash over completely. When grilling different types of food, it’s especially helpful to set up cooking zones – direct and indirect – so you can cook meat, veggies and buns differently or move finished food to one side, as needed.

Additionally, to help prevent sticking, lightly oil the clean grill grates before cooking. Using tongs and a paper towel dipped in oil is often more effective than coating foods with oil.

Use a Meat Thermometer

You may be a seasoned grill master, but guesswork can lead to mistakes, especially when cooking for a crowd. Avoid overcooked (or worse, undercooked) chicken and burgers by using an instant-read thermometer to help ensure meat is cooked safely while retaining its juicy flavor.

Grill Buns Correctly

Burgers and hot dogs are classics for a reason, but avoiding soggy buns and mid-bite fallout requires the right bun for the job. Striking the perfect balance of pillowy softness with the structure to hold their shape through every loaded topping, condiment and bite is key when choosing the right bun for the job. More than just a vehicle for grilled favorites, Wonder Classic Hamburger and Hot Dog Buns are a familiar taste that makes cookouts delicious and have held it together, literally and figuratively, for more than a century. In continuing its longstanding partnership with the USO through the annual Deploy the Joy campaign, you can keep an eye out through Sept. 12 for special packaging on select products with scannable QR codes for a chance to win a $10,000 Birthday Bash.

For great grilled buns, follow a few easy steps:

Brush cut sides of buns with softened butter, mayo or both to help the bun brown evenly.
Lightly salt the buttered side before grilling.
During the last 2 minutes of cooking burgers or dogs, place buns cut-side down over medium-low heat for 30-60 seconds. Look for a light golden toast, crisp enough to hold up.

Let Food Rest Before Serving

After grilling, give meat a few minutes to rest before serving or slicing. This allows juices to redistribute throughout the food for better texture and flavor.

Layer Burgers, Condiments and Toppings

After toasting buns, add a thin layer of sauce to coat the bun then lettuce that’s been patted dry to remove moisture. Add cheese to the opposite bun and be sure to place the burger and other toppings in the center to keep moisture away from the bread, preventing sogginess. Follow this simple order for sturdy buns:

Toasted top bun
Condiment or sauce
Cheese
Burger
Tomato and onion
Lettuce
Condiment or sauce
Toasted bottom bun

From simple, practical menus to crave-worthy twists on classics, you can find more ways to host a successful summer barbecue by visiting WonderBread.com/recipes.

Photo courtesy of Shutterstock (grilling hamburgers)

SOURCE:

Wonder

EDIBLES

Living allergic in a food-centered world

Published

1 month ago

05/21/2026

bowienews

Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.

Read the full feature in On The Table in your Thursday Bowie News.