EDIBLES

Go meatless on Mondays to carry family nutrition into fall

Published

2 years ago

08/07/2024

(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

Put the grill to work in 2026

Published

46 minutes ago

03/12/2026

bowienews

(Family Features) Transitioning from high-yield meals that serve a crowd to easy, homemade dinners can be a bit of a shock after the festivities are over. Save yourself the time and hassle of cooking after a season of gifts and gatherings with this Grilled Chicken Bundt recipe that lets the grill do the work for you. For more time-saving family dinner ideas, visit Culinary.net.

Grilled Chicken Bundt

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

4 potatoes
2 carrots
8 Brussel’s sprouts
oil
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
2 teaspoons salt, divided
1 whole chicken (4-5 pounds)
1/2 stick butter, softened

Heat grill to 350 F with one burner off for indirect heat.
Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.

EDIBLES

Beat the winter blues with a childhood classic

Published

1 week ago

03/05/2026

bowienews

(Feature Impact) If a cold snap has you feeling blue, turn back the clock and warm up the kitchen with a kid-friendly favorite the whole family can enjoy. Mac and cheese is a staple in households across the country, and this version with made-from-scratch sauce will leave your loved ones asking for more.

To make it a full-blown meal, pair Simple Skillet Mac and Cheese with grilled or pan-seared chicken to forget about the weather with time together.

Visit Culinary.net to find more comfort food classics.

Simple Skillet Mac and Cheese

Recipe adapted from Mel’s Kitchen Cafe

Total time: 30 minutes

Servings: 6

3 1/2 cups water, plus extra if needed
1 can (12 ounces) evaporated milk, divided
12 ounces pasta shells
salt, to taste
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
2 tablespoons butter, cut into small chunks
ground black pepper, to taste

In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency. Stir in butter then season with salt and pepper, to taste.

Photo courtesy of Unsplash

Culinary.net

EDIBLES

Stop the sniffles with sick day soup

Published

2 weeks ago

02/26/2026

bowienews

(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.

Warm up your winter meals with more comforting ideas available at Culinary.net.

Sick Day Chicken Noodle Soup

Recipe adapted from Tastes Better from Scratch

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

1/2 tablespoon butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
salt, to taste
pepper, to taste
chicken bouillon cubes (optional)
4 cups dry egg noodles
3 cups cooked rotisserie chicken

In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
Add chicken. Taste and adjust seasoning as desired.

Photo courtesy of Shutterstock

SOURCE:

Culinary.net