EDIBLES
Flavorful family favorites for hectic school nights

(Family Features) Once the homework is finished and long days in the classroom and at the office are drawing to a close, you’re likely to find hungry loved ones waiting near the kitchen. When busy school nights have you feeling like you’re pinched for time, turn to recipes that are easy to make yet still delicious to enjoy.
For a kid-friendly way to put veggies on the table, look no further than familiar favorites like tacos. These Pickled Beet Tacos put Aunt Nellie’s Sliced Pickled Beets at the center of the meal combined with seasoned black beans and a creamy avocado sauce for a dinner that takes less than an hour to prepare.
An added bonus: This simple recipe makes 10 servings, meaning you can rely on leftovers for lunches throughout the week or a second dinner on an evening when after-school activities leave little time for cooking.
If dinner plans call for a low-stress side dish or lighter meal, serve up Italian Pasta and Bean Salad that requires just 15 minutes of prep and a handful of flavorful ingredients like READ 3 Bean Salad. It’s a perfect complement for a variety of main courses from burgers and grilled chicken to sandwiches and beyond.
Visit auntnellies.com and readsalads.com to find more meal solutions for busy school nights.

Pickled Beet Tacos
Recipe courtesy of 40Aprons.com
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
Black Beans:
- 1 can (15 ounces) black beans, drained and rinsed
- 3 tablespoons water
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 pinch salt
Quick Pickled Red Onions:
- 1 cup pickling liquid from Aunt Nellie’s Sliced Pickled Beets jar
- 1 small red onion, thinly sliced
Avocado Sauce:
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 pinch salt
- 1/4 teaspoon garlic powder
Tacos:
- 10 tortillas (8 inches)
- fresh chopped cilantro (optional)
- Drain beets; reserve liquid and set aside.
- To make black beans: In saucepan over medium-low heat, combine black beans, water, paprika, garlic powder, cumin and salt. Cook 5-6 minutes, or until warm; taste and adjust seasoning as desired.
- To make quick pickled red onions: In small pot over medium-low heat, heat reserved pickling liquid. Once simmering, add sliced red onion and cook 3 minutes.
- To make avocado sauce: In food processor or blender, pulse avocados, lime juice, salt and garlic powder until smooth.
- Assemble tacos by filling tortillas with sliced beets, black beans, pickled red onions, avocado sauce and cilantro, if desired.

Italian Pasta and Bean Salad
Prep time: 15 minutes
Servings: 6
- 2 cups uncooked rotini pasta
- 1/2 cup prepared pesto
- 1 can (15 ounces) READ 3 Bean Salad, drained
- 1 cup grape or cherry tomatoes, halved
- 3/4 cup fresh mozzarella bocconcini, cut in halves or quarters
- 1/4 cup toasted walnuts (optional)
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
- Combine pasta with drained bean salad. Stir in tomatoes and mozzarella; refrigerate.
- To serve, sprinkle walnuts and Parmesan cheese over top.
- Substitution: 3/4 cup mozzarella may be substituted for bocconcini.
SOURCE:
AuntNellie
readsalads
EDIBLES
Springtime twist on classic chicken soup

(Family Features) Chasing away those final cool days in the spring can be done in a cinch: just turn classic chicken noodle soup into a fresh, lemony meal. This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal and find more soup inspiration at Culinary.net.
Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
EDIBLES
Enjoy a light summer lunch

(Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas.

Broccoli Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 medium heads broccoli
- 2 apples
- lemon juice
- 1 carrot
- 1 cup blueberries
- 1 cup dried cranberries
- 1 cup sunflower seeds
- 1 cup pecans
- 1 package (2 1/2 ounces) real bacon pieces
Dressing:
- 1 cup mayonnaise
- 1/3 cup milk
- 1/3 cup apple cider vinegar
- 2/3 cup sugar
- 2 tablespoons poppy seeds
- Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
- To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.
SOURCE:
Culinary.net
EDIBLES
Elevate your menu for a legendary backyard barbecue

(Family Features) Summer is here and it’s time to hit the grill. Take at-home entertaining to the next level by upgrading everyone’s favorite cheeseburger with ground pork.
Family and friends will love this elevated twist on a summer favorite that is oh-so-deliciously different than the traditional beef patty. These Pork and Bacon Burgers are made with Heritage Duroc pork, known for its rich flavor and juiciness, and will be a hit at your next barbecue. The crispy bacon adds another level of texture and flavor, making these juicy burgers a gourmet treat that rivals any takeout burger. Celebrating 150 years as the premium all-natural meat choice for families, Coleman All Natural Meats offers a variety of products that are sourced from American family farmers who humanely raise livestock with no antibiotics ever and no added hormones.
Find more recipes to elevate your grilling experience at ColemanNatural.com.

Pork and Bacon Burgers
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6
- 2 pounds Coleman Ground Pork
- 1/4 pound ground pork chorizo
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon pepper
- 1 teaspoon salt
- 6 cheese slices (optional)
- 6 hamburger buns
- 6-8 strips Coleman Hickory Smoked Uncured Bacon, cooked
- tomato slices (optional)
- red onion slices (optional)
- lettuce (optional)
- ketchup (optional)
- mayonnaise (optional)
- Preheat grill to medium heat.
- In large mixing bowl, combine ground pork, chorizo, onion, garlic, salt and pepper.
- Gently mix ingredients, being careful not to overwork meat.
- Divide meat into six burger patties.
- Cook burgers 3-4 minutes per side until internal temperature reaches 145 F or desired doneness.
- During last 2-3 minutes of cooking, place cheese slices on top of burgers to melt, if desired.
- Transfer burgers to platter. Assemble burgers with buns, bacon, tomato slices, red onion slices, lettuce, ketchup and mayonnaise, as desired.
Tip: Burger patties may be frozen up to 1 month. Fully defrost before cooking.
SOURCE:
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