EDIBLES
Cooking clean: A reliable energy source can help create nutritious meals

(Family Features) With many people focused on achieving a cleaner and healthier lifestyle, taking actionable steps such as recycling, using less hot water and eating nutritious foods can help lower your carbon footprint. Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.
Propane is already powering more than 12 million homes with reliable energy people can count on. Plus, gas-powered cooktops are preferred by 96% of professional chefs, including nutritionist and chef Dean Sheremet of “My Kitchen Rules,” who partnered with the Propane Education & Research Council (PERC) to educate homeowners on the benefits of cooking with gas.
“There is a lot of misinformation about cooking with gas in the news,” Sheremet said. “It’s important to remember, the act of cooking itself impacts indoor air quality, regardless of the energy that powers the stove. Having a qualified technician install and perform regular service for the stove, maintaining proper ventilation using a hood or opening doors or windows and following common sense safety measures can ensure the safe use of any stove.”
Because ventilation when cooking is key, it’s important to note that cooking with propane results in lower carbon dioxide (CO2) emissions than electric cooking, on average. That’s because more than 60% of electricity production comes from natural gas or coal generation plants, which release more CO2 emissions as part of the generation process.
Beyond the environmental benefits, propane-powered cooking appliances provide convenience, modern design and performance in kitchens, allowing home chefs to prepare healthy meals for their families in a short amount of time. Sheremet values the efficiency of a propane cooktop when creating nutritious meals like Skirt Steak with Salsa Verde and Spaghetti and Clams, which can be whipped up in minutes using a clean energy source.
“Chefs, and parents like me, prefer gas for a variety of reasons,” Sheremet said. “My son, Atlas, is often in the kitchen when I’m cooking, and we know sometimes kids don’t listen when we tell them to not touch a pan or the stove. Propane cooktops allow for greater control of heat levels and their instant flame turnoff capabilities help them cool faster than traditional electric stoves, which can remain dangerously hot for a period after they have been turned off.”
Learn more about cooking with propane and find recipes from Sheremet at Propane.com/ChefDean.
Do’s and Don’ts of Cooking with Gas
Cooking with a reliable and environmentally clean energy source like propane can take your home chef skills to the next level. However, there are steps to take to ensure safety while maximizing the benefits of cooking with your gas range.
Do:
- Follow the manufacturer’s installation and operating instructions.
- Keep pot handles turned inward to protect against accidents like knocking the pot off the stove or little ones reaching for the handles.
- Keep the range surface clean.
- Keep flammable materials away from burner flames.
Don’t:
- Do not cover the oven bottom with foil as it can restrict air circulation.
- Never use gas ranges for space heating.
- Do not allow children to turn burner control knobs.
Do not leave food unattended on the cooktop.

Spaghetti and Clams
Recipe courtesy of chef Dean Sheremet on behalf of PERC
- Salt
- 8-12 littleneck or other small clams in shell, scrubbed
- 1/4 pound spaghetti noodles
- 2 tablespoons extra-virgin olive oil
- 1/2-1 garlic clove, minced
- 1/2 dried red chile pepper
- 1/3 cup vermouth or white wine
- 1-2 tablespoons chopped fresh Italian parsley
- Bring large pot of lightly salted water to boil. Soak clams in cold water.
- Add spaghetti to boiling water and cook until slightly underdone. In large saucepan over medium-low heat, add olive oil, garlic and chile pepper. Saute gently, reducing heat, if necessary, so garlic does not brown.
- Add vermouth and clams; cover. Clams should open in about 2 minutes. Add hot drained pasta, cover and shake pot gently. Simmer 1-2 minutes until spaghetti is cooked to taste.
- Discard unopened clams. Add half the parsley and shake pan to distribute evenly. Transfer to plate or bowl and sprinkle with remaining parsley.

Skirt Steak with Salsa Verde
Recipe courtesy of chef Dean Sheremet on behalf of PERC
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 thinly sliced scallions
- 3 tablespoons capers, drained and roughly chopped
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt, plus additional, to taste, divided
- 1/2 teaspoon black pepper, plus additional, to taste, divided
- 1 1/2 pounds skirt steak
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh mint, divided
- 1/4 cup pistachios
- 1 romaine heart
- 1 radicchio
- 1/2 cup crumbled goat cheese
- Whisk olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing (about 1/3cup) over steak and turn to coat.
- Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
- In small saute pan over medium heat, toast pistachios, tossing often, until golden brown, about 3 minutes. Set aside.
- Set grill to medium-high heat or heat grill pan on stovetop over medium-high heat. Grill steak about 5 minutes per side. Transfer to plate and rest 10 minutes.
- Cut romaine hearts lengthwise into quarters. Arrange romaine and radicchio in layers on large platter, leaving room on one side for steak. Sprinkle with goat cheese, pistachios and remaining mint.
- Slice steak into 3-inch pieces then slice against grain to cut steak into wide strips. Add sliced steak to platter. Drizzle reserved dressing on romaine and steak.
EDIBLES
Add this superfruit to your menu for heart-healthy meals

(Family Features) It’s no secret that adding greens to your menu – morning, noon and night – can go a long way toward healthier eating habits. While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day.
As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados have become a household staple. Avocados From Mexico is a national supporter of the American Heart Association’s Healthy for Good Initiative – Eat Smart Program, encouraging people to incorporate a variety of fruits, vegetables and other heart-healthy foods into their meals.
By supporting this initiative, Avocados From Mexico is helping to raise awareness about the importance of making smart nutrition choices. The brand’s “Good Fats Meet Great Taste” campaign, featured at select Kroger locations, highlights the importance of balanced nutrition and fresh food choices as part of an overall heart-healthy lifestyle.
Avocados provide a good source of naturally unsaturated fats, which can be part of a heart-healthy eating pattern when consumed in place of saturated fats. A well-balanced diet that includes nutrient-rich foods like avocados, whole grains, lean proteins and fiber-rich vegetables can support overall heart health. In addition to good fats, avocados are also a good source of fiber, with 3 grams per one-third of a medium avocado.
If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, this Avocado, Brussels Sprout, Kale and Date Salad provides a delicious introduction to the superfruit. Loaded with greens and fit for sharing with a crowd, you can do your part to bring avocados to your nearest and dearest, neighbors or anyone you’re hosting for a fresh, better-for-you meal.
The best part: This heart-healthy dish comes together in a snap. Just process the homemade dressing featuring dates, Dijon mustard and apple cider vinegar. Then toss Brussels sprouts, kale, red onion, pistachios and, of course, avocados before combining with the dressing.
Finally, serve with shaved Parmesan cheese on the side (so guests who prefer to avoid dairy can do so) and enjoy for a fresh meal that’s equal parts delicious and nutritious. Sliced avocados are the star of the dish, with naturally good fats and nearly 20 vitamins and minerals, making this an always good, super fun recipe and a way to begin making smarter food choices.
Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition.

Avocado, Brussels Sprouts, Kale and Date Salad
Servings: 8
Dressing:
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 4 dates, pitted, softened
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 2 Avocados From Mexico, sliced
- 6 cups Brussels sprouts, shaved or shredded
- 3 cups lacinto (dinosaur) kale, shredded
- 1 cup red onion, sliced
- 1/2 cup pistachios (or pumpkin seeds), shelled
- reduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)
- To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.
- To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.
- Serve with shaved Parmesan cheese, if desired.
SOURCE:
Avocados From Mexico
EDIBLES
Bring the family together with baked breakfast pizzas

(Family Features) If you feel like it’s a struggle to get the entire family together for a meal, it might be time to put fun back on the menu. A little creativity and a few favorite ingredients are all it takes to bring back family mealtime and spend precious moments at the table.
These Individual Sweetpotato Breakfast Pizzas are a perfect way to start a weekend morning, offering a delicious invitation to loved ones to join you in the kitchen. Equal parts sweet, savory and nutritious, you can enjoy seeing smiles on their faces while feeling good about what you’re serving them.
Providing just the right touch of sweetness are North Carolina Sweetpotatoes, one of the most versatile vegetables in the produce department. They’re easy to add to a variety of recipes – even breakfast pizza – to enhance flavor and nutrition. Try them on the stove, baked, microwaved, grilled, slow-cooked or air-fried for quick and easy options that are a breeze in the kitchen.
Spelled as one word to avoid confusion with the white potato (a distinctly different species), sweetpotatoes are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. In fact, they’re even considered a “diabetes superfood” by the American Diabetes Association. As a natural sweetener, they give recipes that sweet flavor you crave without the added sugar.
Whether they become your favorite oft-used ingredient or you stock up on the abundant veggie, sweetpotatoes also boast a long shelf-life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – meaning you can buy in bulk without worrying about waste.
Find more ways to cook with sweetpotatoes by visiting ncsweetpotatoes.com.
Watch video to see how to make this recipe!

Individual Sweetpotato Breakfast Pizzas
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 4
- 4 medium North Carolina sweetpotatoes (about 2 pounds), divided
- 1 tablespoon, plus 1 teaspoon, olive oil, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- kosher salt, to taste
- freshly ground black pepper, to taste
- all-purpose flour, for rolling out dough
- 1 pound whole-wheat pizza dough at room temperature, divided into four equal portions (4 ounces each)
- 1 cup freshly shredded Gouda cheese
- 4 large eggs
- 1/4 cup diced chives
- Preheat oven to 400 F. Place 1 pound sweetpotatoes directly on rack and bake until soft, about 1 hour. Remove from oven and let cool 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.
- Increase oven heat to 450 F. Peel remaining sweetpotatoes and dice into 1/2-inch pieces. Toss 2 cups diced sweetpotatoes with 1 tablespoon olive oil, garlic powder, onion powder, paprika, cayenne and salt and pepper, to taste; place in even layer on baking sheet. Roast until softened but not crisp, 15-20 minutes, stirring halfway. Remove from oven.
- Lightly flour clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches diameter).
- With remaining oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.
- Spread pureed sweetpotato over surface of each dough round, about 1/4 cup each, leaving about 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup roasted sweetpotato cubes, leaving open space in center of pizzas.
- Carefully crack one egg into center of each pizza; bake 15 minutes until crusts are golden brown on bottom, cheese is melted and egg whites are fully set. Carefully remove pizzas from oven.
- Season with salt and pepper, to taste. Top each pizza with 1 tablespoon diced chives.
EDIBLES
Celebrate Spring’s arrival with a skillet fish fry

(Family Features) Nothing says spring like a fish fry with the catch of the day. This Pan-Fried Catfish recipe is perfect for enjoying flaky fillets without the mess. Find more springtime favorites by visiting Culinary.net.

Pan-Fried Catfish
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1/3 cup flour
- 2 tablespoons mesquite seasoning (or seasoning of choice, such as lemon pepper)
- 1 stick butter
- 1/4 cup avocado oil (or oil of choice)
- 1-2 pounds thawed catfish fillets (1/2 pound each)
- cooked rice, for serving
- In pie dish, mix flour and seasoning.
- In skillet over medium heat, melt butter and add oil. Coat fish fillets in flour mixture on both sides. Place fish in skillet and fry 5 minutes then flip and fry 5 minutes.
- Place fish on paper towel to drain excess oil then serve with rice.
Tip: If skillet is large enough, fry two fillets at once. If frying more than four fillets, discard butter and avocado oil then start fresh before frying more.
SOURCE:
Culinary.net
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