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Take summer grilling to new heights with a versatile veggie

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(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

With nearly 70% of the nation’s sweetpotatoes produced in North Carolina, the state is the largest producer in the country of the year-round veggie ideal for grilling on those hot summer days. As a versatile superfood, their rich nutritional value and ease of use in a variety of dishes make them an ideal ingredient in recipes ranging from breakfasts and salads to protein bowls, tacos and more.

In addition to cooking on a classic grill, sweetpotatoes can also be prepared using a griddle. Until Sept. 30, you can enter the North Carolina Sweetpotato Commission’s Blazin’ Blackstone Giveaway to win one of 14 prize packages including the grand prize: a 28-inch XL Culinary Pro with Rangetop Bundle. Join fellow “griddlers” by sharing a photo of your favorite sweetpotato recipe and encouraging friends, family and online followers to do the same.

Learn how to enter the giveaway and find more information at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 4

  • 2          North Carolina sweetpotatoes
  • 1/2       head purple cabbage
  • 1          tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 6          tablespoons poppyseed dressing, divided
  • 1          tablespoon chopped parsley
  • 2          cups grape tomatoes, halved
  • 3          tablespoons feta cheese, crumbled
  1. Preheat grill to 400 F.
  2. Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.
  3. Shred cabbage into thin slices.
  4. Toss sweetpotatoes with olive oil and salt and pepper, to taste.
  5. Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
  6. In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
  7. To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
  8. Serve warm or cold.


SOURCE:
North Carolina SweetPotato Commission

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EDIBLES

Spice up dinnertime in 30 minutes

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(Family Features) If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour. Visit Culinary.net for more quick dinner solutions.

Taco Salad

Recipe courtesy of “Cookin’ Savvy”
Total time: 30 minutes
Servings: 6

  • 1 pound ground beef
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) corn
  • 2 cans (14 ounces each) diced tomatoes with chilies
  • 1/2 cup half-and-half or milk
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons mesquite seasoning
  • 1 tablespoon black pepper
  • salt, to taste
  • 1 lime, juice only
  • 1 cup chopped cilantro
  • romaine lettuce
  • 2-3 cups shredded cheese
  • 1 tub (16 ounces) sour cream
  • crushed tortilla chips
  1. In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
  2. Add lime juice; stir. Sprinkle with cilantro.
  3. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
  4. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.


SOURCE:
Culinary.net

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EDIBLES

Shake up family meals with a versatile superfood

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(Family Features) It’s easy to fall into a dinnertime rut, cooking the same meals with the same ingredients time and again. When your family is in search of a delicious way to shake things up in the kitchen, consider new ways to cook favorite dishes without completely rethinking the menu.

Replacing tired ingredients is an easy solution when classic recipes become bland and boring, which is a perfect reason to try cooking with 4th & Heart Ghee. As a 1:1 substitute for butter or oil, its spreadable texture makes it easy to use in baked goods, grilled dishes and beyond.

This superfood can do all the things butter can do – like make toast taste awesome and trick your kids into eating broccoli – but with additional benefits. For example, it maintains its molecular integrity at high temperatures, can be digested by lactose intolerant people, supports weight loss, improves digestion and reduces inflammation.

Consider these benefits of choosing 4th & Heart Ghee instead of butter:

  • Grass-fed and pasture-raised: It’s packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.
  • Spreadable and shelf-stable: Ghee is shelf-stable for up to 12 months and is best kept in the pantry. This means you never have to scramble to bring butter to room temperature quickly when baking or risk mangling your toast with cold butter.
  • High smoke point: When oil smokes, it becomes a trans fatty acid. With a smoke point of 485 F, ghee lets you cook away without worrying about high temperatures.
  • Natural source of butyric acid: Butyric acid naturally occurs in your gut and in ghee, helping your body absorb nutrients from the foods you eat.
  • Buttery taste: Ghee made in the traditional style provides a delicious, light and buttery taste, perfect for this Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime. It’s ideal for a light lunch or dinner as it’s bursting with vibrant flavors and wholesome ingredients.

To find more benefits of cooking with ghee, along with recipe inspiration, visit fourthandheart.com.

Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons 4th & Heart Turmeric Ghee, divided
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • salt, to taste
  • pepper, to taste
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped, plus additional for garnish, divided
  • 1 lime, juice only
  • 1/4 cup crumbled feta or goat cheese (optional)
  1. Preheat oven to 400 F.
  2. In large bowl, toss cubed sweet potatoes with 1 tablespoon turmeric ghee, cumin powder and smoked paprika; add salt and pepper, to taste. Spread sweet potatoes evenly on baking sheet and roast 25-30 minutes, or until tender and slightly crispy on edges, turning halfway through.
  3. Cook quinoa according to package instructions. Once cooked, fluff with fork and set aside.
  4. In medium bowl, mix cooked quinoa with black beans, red onion and 1/4 cup chopped cilantro.
  5. Drizzle half the lime juice over quinoa mixture and stir to combine. Add salt and pepper, to taste.
  6. In large serving bowl, top quinoa mixture with roasted sweet potatoes. Drizzle remaining turmeric ghee over bowl. Squeeze remaining lime juice over top. Garnish with additional chopped cilantro and crumbled feta or goat cheese, if desired.


SOURCE:
4th & Heart Ghee

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EDIBLES

Enjoy a fruit-infused Fourth of July

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(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.

Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.

Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.

Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.

If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.

The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.

To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.

Apple and Berry Cream Cheese Tarts

  • 1 cup diced raspberries
  • 4 tablespoons sugar, divided
  • 1 cup halved blueberries
  • 1 package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 12 frozen mini tart shells, approximately 2 inches in diameter
  • 3 Envy Apples, cut into 12 large slices (around cores)
  1. In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
  2. Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
  3. Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
  4. Using small star cookie cutter, cut shapes from apple slices.
  5. Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

Patriotic Apple “Donuts”

Servings: 6

  • 2 Envy Apples
  • 2/3 cup whipped cream cheese
  • 6-10 tablespoons red, white and blue sprinkles
  1. Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
  2. Spread cream cheese on “donuts.” Top with sprinkles.


SOURCE:
Envy Apple

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