EDIBLES

Start your day strong with breakfast

Published

6 years ago

04/01/2020

(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com.

Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

4 large eggs
1/4 cup fairlife 2% Ultra-Filtered Milk
1/4 teaspoon kosher or sea salt, plus additional, to taste, divided
freshly ground black pepper, to taste
1/3 cup thinly sliced basil leaves, plus additional for serving
2 teaspoons olive oil
10 medium asparagus spears, cut into 1 1/2-inch lengths
2 tablespoons finely chopped shallot or red onion
1 1/2 ounces soft goat cheese, crumbled (1/4 cup)

Heat oven to 400º with rack in middle.
In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

1 carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
2 teaspoons pure honey
2 teaspoons flax seeds
2 pinches cinnamon
2 pinches kosher salt
4 tablespoons blanched, slivered or sliced almonds
1 cup rolled oats
1 cup fairlife Fat-Free Ultra-Filtered Milk
Toppings (optional):
cut berries or citrus
additional yogurt
additional flax seeds or almonds

Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

1 cup fresh baby spinach or baby kale
3/4 cup fairlife 2% Ultra-Filtered Milk
1 ripe banana
2/3 cup fresh or frozen diced pineapple
1 lime, zest only
1 lime, cut into wedges
1 tablespoon virgin coconut oil
3/4 teaspoon pure vanilla extract
1 pinch ground cinnamon
3/4 cup ice (optional)

In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

6 large eggs
1/3 cup fairlife Whole Ultra-Filtered Milk
1/8 teaspoon kosher salt, plus additional, to taste, divided
pepper, to taste

In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

SOURCE:
fairlife

EDIBLES

Go green with fresh spring salad

Published

29 minutes ago

04/30/2026

bowienews

(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring Greens Salad with Mozzarella

Recipe adapted from Organic Authority

Servings: 4

4 cups baby arugula or spring mix
1/2 cup cubed mozzarella cheese
1 tablespoon lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
sea salt, to taste
freshly ground black pepper, to taste
halved cherry tomatoes (optional)

In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

EDIBLES

Snack brighter: Fresh, flavorful nibbles

Published

1 week ago

04/23/2026

bowienews

(Feature Impact) When it comes to snacking, ease is often at the top of the wish list. Not far behind, however, are fresh flavors and real ingredients.

That’s where NatureSweet shines by adding a little color to snack plates with its tomatoes, cucumbers and peppers. Fair Trade and B Corp-certified, the produce company is widely recognized for meeting the highest standards of social and environmental performance, supporting agricultural workers and making a positive impact.

That commitment and the belief that “the more you put into something, the more you get out” shows up in flavorful recipes like these Caprese Skewers. Coated in a flavorful, fresh balsamic glaze, these light, colorful snacks make everything from after-school bites to weekend entertaining more fun.

Perfectly paired with fresh basil leaves and mozzarella, the star is Constellation tomatoes – a blended, balanced mix of classic cherry tomatoes, sweet yellow tomatoes, mini-heirloom tomatoes and orange cherry tomatoes. Easy to enjoy as a standalone sweet-and-healthy snack or as a palette-pleasing ingredient in a variety of recipes, it’s truly a tomato for every occasion.

Or if you prefer savory, hearty snacks, these Bruschetta Bagels are packed with flavor. Homemade bagels are topped with juicy Glorys cherry tomatoes – perfect for grilling, sauteing, roasting, baking or simply snacking – creamy goat cheese and a splash of balsamic to create a bite that feels indulgent but is packed with fresh ingredients.

Find more fresh recipe inspiration at NatureSweet.com.

Caprese Skewers

Recipe courtesy of The Produce Moms

Prep time: 15 minutes

Yield: 12 skewers

2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning
1/3 teaspoon cracked red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
12 mozzarella balls, drained and patted dry
24 ounces NatureSweet Constellation tomatoes
24 small fresh basil leaves
1/4 cup balsamic glaze (optional)

In small bowl, whisk olive oil, Italian seasoning, cracked red pepper flakes, garlic powder and salt.
Add mozzarella balls. Gently toss to coat. For best flavor, marinate in fridge overnight.
To assemble skewers: Thread tomato, folded basil leaf, marinated mozzarella ball, another folded basil leaf and another tomato. Repeat to make 12 skewers.
Place on serving platter. If desired, drizzle balsamic glaze over skewers on serving platter.

Bruschetta Bagels

Prep time: 1 hour, 20 minutes

Yield: 8 bagels

Bagels:

1 packet dry yeast
1 tablespoon sugar
1 1/4 cups lukewarm water, divided
3 1/2 cups flour
1 teaspoon salt
sesame seeds

Bruschetta:

2 cups NatureSweet Glorys cherry tomatoes
1/4 cup olive oil
2 cloves garlic
1/2 cup basil

Topping:

1 cup goat cheese
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste

To make bagels: In bowl, mix yeast, sugar and 1/2 cup lukewarm water; let rest 5 minutes.
In separate large bowl, place flour and add yeast mixture, remaining lukewarm water and salt. Mix thoroughly with hands until homogenous mixture is obtained. Transfer to greased bowl, cover with plastic wrap and let rise 1 hour.
Once dough rises, place on flat surface and divide into eight equal parts. Form small dough balls and, using finger, make hole in center of each to form bagels. Place on baking sheet, cover with kitchen towel and let rise 15 minutes.
Preheat oven to 390 F.
In pot of hot water over medium heat, cook each bagel 5 seconds, making sure they do not stick to each other. Remove from water and drain thoroughly. Place on parchment paper-lined plate, sprinkle with sesame seeds and bake 25 minutes.
To make bruschetta: On cutting board, use knife to cut tomatoes in half. Transfer to bowl; add olive oil, garlic and basil then mix. Set aside.
To make topping and serve: Cut bagels in half, place on cutting board and use knife to spread goat cheese on each bagel half. Add bruschetta and drops of balsamic vinegar then sprinkle with salt and pepper, to taste.

SOURCE:

NatureSweet

EDIBLES

Taking the long road to make lasagna

Published

1 week ago

04/23/2026

bowienews

There are faster ways to make lasagna.
You can buy the noodles. You can twist open a jar of sauce. You can scoop ricotta from a plastic tub and call it done. And listen, I have done it that way plenty of times.
No shame in a weeknight shortcut. Some days are built for survival, not scratch cooking.
But lately, I have been taking the long way around.
What started as a simple plan turned into something closer to a three-hour tour. Think Gilligan’s Island… except instead of coconuts and castaways, it was flour, goat milk and just enough determination to get myself in over my head.
And I happily got lost in it. It began with milk from Cherry. Yes, I named her. Cherry, the nanny goat, has absolutely no idea she is now part of an Italian dinner situation.

Read the full feature from On The Table in your Thursday Bowie News.