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Step into spring with a sweet, fresh meal

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Family Features) As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes.

The freshness of Texas 1015 Sweet Onions is an ideal starting point for recipes that heighten the enjoyment of al fresco dining. As the first spring sweet onion of the season, they’re harvested and packed fresh, meaning they’re never stored. Plus, with no burning sensation when you cut them, you can skip the tears for more enjoyable meal prep.

It’s a versatile veggie that can be grilled, roasted, eaten fresh or caramelized for delightful recipes like this Flatbread with Caramelized Onions, Bacon and Arugula. Start by heating butter and olive oil then allow the onions to rest in the mixture; once they’re sweating, turn the heat down and cover the pan. Stirring every 10 minutes, cook for about 40 minutes until the onions reach a deep golden brown. In the final 10 minutes, stir in balsamic vinegar for savory flavor.

Layer the sweet, caramelized concoction along with cheese and bacon on a flatbread. Bake (or grill, if the weather allows) for 15 minutes before topping with fresh arugula for a lighter dish that reminds you springtime has arrived.

Find more recipes to celebrate spring at tx1015.com.

Storage Tips for Sweet Onions

Short-term storage for sweet onions is simple: If using them within a week, just leave them out on the counter. However, if you’re stocked up and thinking beyond a handful of days, consider these tips for keeping them fresh long-term.

  1. Wrap and separate. If you plan to store in the refrigerator, wrap each bulb individually in a paper towel. Place the bulbs in the crisper with the vents closed.
     
  2. Break out the pantyhose. Because sweet onions can be preserved if stored in a cool, dry place with air circulation, you can put one onion in each leg of clean pantyhose then tie a knot above the onion. Keep adding onions until each leg is full. Each time you need one, simply cut the sections based on the number of onions you need.
     
  3. Keep away from spuds. Although they pair perfectly in dozens of recipes, for storage purposes, onions and potatoes don’t play nice. Storing together can cause onions to go bad quicker.

Flatbread with Caramelized Onions, Bacon and Arugula

Recipe courtesy of South Texas Onions
Servings: 2-3

  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 1/2 teaspoon balsamic vinegar
  • 1 naan flatbread (rectangular shape)
  • 1 cup cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 4 slices bacon
  • arugula
  • olive oil (optional)
  • lemon juice (optional)
  1. To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
  2. To make flatbread: Preheat oven to 425 F.
  3. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
  4. Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.


SOURCE:
South Texas Onions

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EDIBLES

Create a savvy weeknight family meal

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(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy Baked Spaghetti can bring everybody back to the table and it won’t break the bank either. Find more weeknight dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=KqbV-blw9DE%3Fsi%3D-se7juoYi51SgezB%26controls%3D0

Baked Spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

  • 1          pound ground beef
  • 1          pound spaghetti noodles
  • 1          jar (16 ounces) alfredo sauce
  • 1          jar (24 ounces) marinara sauce
  • 2          tablespoons garlic powder
  • 2          tablespoons onion powder
  • salt, to taste
  • pepper, to taste
  • 2          cups shredded cheese
  • French bread or breadsticks, for serving
  1. Heat oven to 350 F.
  2. Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
  3. Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
  4. Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
  5. Serve with French bread or breadsticks.


SOURCE:
Culinary.net

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EDIBLES

Bring warmth to winter with a filing family dinner

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(Family Features) Hearty, comforting foods that go perfectly with cold weather may be some of your family’s favorites, but if all those filling meals are starting to (literally) weigh you down, it’s time for a better-for-you spin.

Add a superfood to your winter menu for cold-weather dishes you can feel good about serving to your loved ones. Sweetpotatoes, known as a “diabetes superfood” by the American Diabetes Association, are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They’re a natural sweetener for that “sweet” flavor you crave without the added sugar, making them a perfect addition to this Cheesy Sweetpotato Casserole made with sweetpotato puree, warm spices and ground turkey.

A healthy and easy weeknight dinner, this creative spin on a classic casserole takes advantage of sweetpotatoes’ sweet, savory versatility. They enhance both flavor and nutrition content in simple and elevated recipes alike. Plus, they can be cooked and prepared in several ways, such as on the stove, baked, microwaved, grilled, slow cooked or, in this case, boiled and pureed.

Visit ncsweetpotatoes.com to discover more ways to cook better-for-you family meals this winter. https://www.youtube.com/embed/NpMfx1ZUyBo?si=EZZcgfdjC5sFWSNb&controls=0

Cheesy Sweetpotato Casserole
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 6

  • 1          medium North Carolina sweetpotato
  • 16        ounces shell pasta (or any kind of noodle)

Ground Turkey:

  • 1          tablespoon olive oil
  • 1          pound lean ground turkey
  • 1/2       medium yellow onion, minced
  • 1          teaspoon garlic powder
  • 1/8       teaspoon salt
  • 1/8       teaspoon ground pepper
  • 1/4       teaspoon powdered mustard

Cheese Sauce:

  • 3          tablespoons tomato puree
  • 1/2       cup chicken broth (or any kind of broth)
  • 1          cup shredded colby jack cheese, plus additional for topping (optional)
  • salt, to taste
  •             nonstick cooking spray
  • fresh parsley, for garnish
  1. Peel sweetpotato and chop into 1-inch cubes. Place in pot and cover with water. Bring to boil over high heat. Cook 13-15 minutes until sweetpotatoes are tender. Drain and let cool 2-3 minutes then puree in food processor or blender.
  2. Bring large pot of water to boil. Add shell pasta. Cook until slightly harder than al dente as it will continue to cook in oven.
  3. Strain pasta, rinse with cold water and set aside.
  4. To make ground turkey: Heat large skillet over medium heat. Add olive oil. When olive oil is fragrant, add ground turkey. Break turkey into small pieces. Mix in onion, garlic powder, salt, ground pepper and powdered mustard; cook 4-5 minutes. Remove from heat.
  5. To make cheese sauce: Heat oven to 375 F and place sweetpotato puree in blender or food processor with tomato puree, chicken broth, 1 cup shredded cheese and salt, to taste. Blend until combined and sauce is smooth.
  6. Spray 9-by-13-inch casserole dish with nonstick cooking spray. Place noodles, ground turkey and sweetpotato sauce in casserole dish and mix until coated in sweetpotato cheese sauce. Sprinkle with additional shredded cheese, if desired, and bake 15 minutes.
  7. Remove, let cool 10 minutes and sprinkle with fresh parsley.


SOURCE:
North Carolina Sweetpotato Commission

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EDIBLES

Kick off a winning game day with guac

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Touchdown-worthy apps to amp up the crowd

(Family Features) The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast with appetizers made with a game day favorite: avocados.

With nearly 2.5 billion pounds of avocados imported from Mexico annually, based on Hass Avocado Board Volume Data, the Big Game is the No. 1 occasion where avocados and guacamole are served and prepared. In fact, approximately 250 million pounds of avocados are imported in the weeks leading up to the Big Game, according to “Produce Blue Book” – that’s enough avocados to go down and back the length of a standard professional football field more than 400,000 times.

Just as the first quarter sets the tone for the game, apps are your first opportunity to build excitement and get your guests cheering. Because it’s not game day without guac, start the party by mashing up a bowl of Championship Guac – a real craving crusher made with creamy, delicious Avocados From Mexico and crispy bacon – to sack hunger.

Take your viewing party to a whole new flavor level with Gronkamole. This all-star dip features shredded chicken, blue cheese, Buffalo sauce and the same flare that football great and Avocados From Mexico partner Rob Gronkowski played the game with, so you know it’s ready to tackle every chip, cracker and veggie thrown its way.

These innovative spins on game day guacamole score big when made with fresh avocados, a nutrient-dense fruit everybody can cheer for. They taste good, are good for you and bring the good times on game day.

Find more touchdown-worthy eats, from dips and appetizers to main courses and desserts that are always good at BigGameGuac.com.

Championship Guac

Servings: 10

  • 5 Avocados From Mexico, peeled and pitted
  • 1 lemon, juice only
  • 1/2 cup white onion, finely chopped
  • 1 cup tomatoes, diced
  • 1/2 cup cilantro, chopped
  • 1 pound bacon, fried
  • 1/2 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • tortilla chips, for serving (optional)
  • crackers, for serving (optional)
  1. To prepare avocado: In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro.
  2. To prepare bacon: Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool.
  3. To prepare guacamole: Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well.
  4. To serve, put guacamole in bowl and serve with tortilla chips or crackers, if desired.

Gronkamole

Avocados From Mexico partner Rob Gronkowski’s favorite guacamole recipe
Servings: 4

  • 2 Avocados From Mexico
  • 1 teaspoon lemon juice
  • 3/4 cup chicken breast, cooked and shredded
  • 1/4 cup blue cheese, crumbled
  • 3 tablespoons Buffalo sauce
  • salt, to taste
  • corn chips, for serving (optional)
  • carrot sticks, for serving (optional)
  1. In a small bowl, mash avocados and stir in lemon juice.
  2. Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste.
  3. Serve with corn chips or carrot sticks, if desired.


SOURCE:
Avocados From Mexico

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