EDIBLES
Go meatless on Mondays to carry family nutrition into fall

(Family Features) Getting back into a routine during the fall can be a struggle. Consider a schedule that dedicates more nights to long-term wellness with easy, nutritious recipes.
Registered dietitian Alexis Joseph recommends Meatless Mondays, which help her family create fruit- and vegetable-forward dishes with nutrient-dense ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and are an all-natural source of fiber and healthy fat.
“Dedicating time each week to your overall nutrition with ‘Meatless Mondays’ will motivate you to add healthful staples like California grown prunes from Sunsweet to your diet and make getting back into a routine easier,” Joseph said. “It can also yield results. Research suggests eating 5-6 prunes each day may help prevent bone loss and improve risk factors for heart disease and inflammation.”
Consider Joseph’s Cauliflower Tacos with Peanut Sauce or Veggie Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a substitute for unhealthy fats and sugars to reduce calories and increase health benefits without losing flavor.
Find more mealtime inspiration at sunsweet.com.

Cauliflower Tacos with Peanut Sauce
Cook time: 30 minutes
Servings: 4
- 1 medium head cauliflower, chopped into florets (about 6-7 cups)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 8 tortillas
- chopped green onions, for garnish
- California grown prunes from Sunsweet, for serving
- peanuts, for garnish
- lime wedges, for serving
Cabbage Slaw:
- 3 cups shredded red cabbage
- 1/2 cup shredded carrots
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon fine sea salt
Peanut Sauce:
- 4 California grown prunes from Sunsweet
- 1/2 cup unsweetened non-dairy milk
- 1/3 cup natural salted peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 tablespoon maple syrup
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
- 2 tablespoons water, plus additional for thinning (optional)
- Preheat oven to 425 F.
- On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
- To make cabbage slaw: In medium mixing bowl, add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup and salt. Toss to combine; set aside to soften.
- To make peanut sauce: In blender, blend prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and water until smooth. Taste and add more water, if desired.
- Warm tortillas, fill with roasted cauliflower and top with slaw, peanut sauce, green onions, prunes and peanuts. Serve with lime wedges.

Veggie Stir Fry with Prune Teriyaki Sauce
Cook time: 15 minutes
Servings: 4
- 1 tablespoon toasted sesame oil
- 1/2 large onion, diced
- salt, to taste, divided
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 cups shredded carrots
- 1 red bell pepper, sliced
- 1 medium zucchini, diced
- 8 ounces sugar snap peas
- pepper, to taste, divided
- 1/2 cup roasted salted cashews, plus additional for serving, divided
- 1 cup edamame
- 2-3 cups cooked jasmine rice, for serving
- 1/3 cup sliced green onions, for serving
- California grown prunes from Sunsweet, for serving
Prune Teriyaki Sauce:
- 1 cup canned pineapple, plus 1/4 cup pineapple juice
- 1/4 cup California grown prunes from Sunsweet (about 6 prunes)
- 6 tablespoons reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove
- 1 teaspoon sriracha
- In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
- Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
- To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and sriracha until smooth.
- Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews.
Photos courtesy of Alexis Joseph
SOURCE:
Sunsweet
EDIBLES
Savory favorites to make St. Patrick’s Day special

Hearty recipes for celebrating from the comfort of home
(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.
Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.

Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 cup stout beer
- 3 tablespoons flour
- 1 can (15 ounces) tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 cup beef broth
- 1 bag (28 ounces) hashbrowns with peppers and onions
- 1 can (14 ounces) carrots, drained
- 1 can (14 ounces) peas, drained
- salt, to taste
- pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- Heat oven to 400 F.
- In large skillet or Dutch oven, brown ground beef; drain and set aside.
- Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
- Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 tablespoons butter, melted
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 cups self-rising flour
- 1 cup currants
- 2 tablespoons sanding sugar (optional)
- coffee or tea, for serving (optional)
- Heat oven to 375 F.
- Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
- Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
- Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
SOURCE:
Culinary.net
EDIBLES
Create some unique St. Paddy’s delights

Some folks like murder mysteries, some like autobiographies of world leaders, and some love a good beach read otherwise known as a romance novel.
I prefer a cookbook any day of the week. Lately, I have been going through my mom’s cookbooks, and I think the best are the pages that are beyond smudged and streaked with ingredients from long ago. You know somewhere on that page is a good recipe.
Hopefully, you have an inkling of which one it is. My favorite go-to cookbook is my New Doubleday Cookbook and pages 682 and 683 are so mucky with years of dribble and flour residue. Those pages are the best because they offer about 15 bread recipes, including sandwich yeast bread, rapid-rise yeast bread, and milk bread varieties.
These pages are the pages the book opens to when you just lay open the book. I encourage you to go to your mom or grandmother’s cookbooks and do the “lay it open” test and see which pages it automatically goes to because there is a golden opportunity to make something truly wonderful on that page.
I love baking bread; the aroma of a house filled with freshly baked bread is an incredibly visceral experience. I don’t think a candle labeled “bread” could come close to replicating it. Baking cookies is a close second for me, with the smell of lasagna coming in as my third favorite scent in any kitchen.
Read the full Love & Luck food page in your Thursday Bowie News. Find some new delights to cook up for St. Paddy’s Day on Monday.
EDIBLES
Save time with the skillet

(Family Features) A warm, cozy meal may seem like a burden to make after busy winter days, but Skillet Lasagna lets you skip the craziness of home cooking with an easy, one-pot solution. Discover more comforting recipes that let you reclaim evenings with loved ones by visiting Culinary.net.

Skillet Lasagna
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 44 ounces marinara sauce
- 1/2 cup heavy whipping cream
- 1/2 cup ricotta
- 1 1/2 cups frozen spinach
- 9 lasagna noodles
- 1 cup mozzarella cheese
- bread, for serving
- Parmesan cheese, for topping (optional)
- In large skillet or Dutch oven, brown ground beef with onion power, garlic powder and salt and pepper, to taste. Drain excess grease. Mix in marinara sauce, heavy whipping cream, ricotta and spinach.
- Break up lasagna noodles and add to skillet. Cover and let set over medium heat 10 minutes. Stir and top with mozzarella cheese. Cover and let set 10 minutes.
- Serve with bread and top with Parmesan cheese, if desired.
SOURCE:
Culinary.net
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