Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com.

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Rolls:

• 12 thin slices pastrami
• 3 cups sushi rice
• 1 teaspoon caraway seeds
• 2 sheets nori
• 4 thin slices Swiss cheese, cut into slivers
• 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
• Russian dressing

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Futomaki:

• 2 sheets nori
• 3 cups sushi rice
• 2 teaspoons caraway seeds
• 6 thin slices corned beef
• 4 teaspoons horseradish, well-drained
• 4 thin slices Swiss cheese, sliced into thin sticks
• Dijon mustard

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Maki:

• 2 sheets nori
• 4 cups sushi rice
• 4 ounces finely shredded spicy beef jerky
• 16 cilantro sprigs
• 1/2 cup slivered radishes
• 64 tortilla strips
• queso fresco crumbles
• pico de gallo

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Rice:

• 1/2 cup mixed olives, patted dry and finely chopped
• 2 teaspoons capers, patted dry and finely chopped
• 1 clove garlic, minced
• 3 cups sushi rice
• freshly ground black pepper, to taste

Rolls:

• 8 thin slices beef salami
• 3 thin slices part-skim mozzarella, cut into sticks
• 3 thin slices provolone, cut into sticks
• 1/4 cup chopped celery leaves

• toasted sesame seeds
• shaved celery

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
   Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
7. Repeat to make second roll.
8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.

(BPT) - Hosting dinner for a special occasion can be stressful. Whether you’re gathering with family for the holidays or making something new for friends, you want to deliver an entertaining evening and impress your guests with a pristine meal that everyone enjoys. A delicious beef cut is the focal point of a dinner that will treat guests to a night they will remember.

Beef is a traditional choice for many special occasions, including preparing a nostalgic favorite for the family or creating a meal from one’s cultural heritage. Guests of all ages identify beef cuts as a delicacy.

Cargill surveyed consumers to learn more about their perceptions of beef and when beef is on their plate. Among American beef shoppers who were asked about beef cuts (such as steaks, roasts, etc.):

• 78% said that beef cuts have delicious flavor
• 74% said beef cuts are great for special occasions and celebrations
• 73% said beef cuts are moist and juicy.

Consumers view beef cuts as a savory entrée and want that luxury on their plate at special occasions. Selecting the perfect cut for a specific occasion can be a challenge, though.

Sterling Silver Premium Meats outlines the wide variety of beef cuts and details what each one brings to the table. Tenderloin steak is lean, yet succulent, with a fine buttery texture. Filet mignon is cut from the tenderloin and serves as a stellar main course, perhaps as a mushroom filet, at a small gathering. Tenderloin can also be incorporated into a sophisticated mac and cheese recipe or a petite tender flatbread.

Ribeye is one of the best-known steaks and a favorite at steakhouses everywhere for being rich, juicy and full-flavored. Prime rib steak comes from the same section as ribeye, but the cuts are larger since they include the ribeye and the bone.

If you want a portion friendly entrée, short ribs are rich in tenderness and flavor, and are easily divvied up among the guests at a party. There are tons of recipes for short rib meals and appetizers including: smoky tomato braised short ribs with polenta, chipotle-braised short rib tacos, mini ancho short rib tamales and short rib sliders.

Skirt steak is tender and flavorful too, and it’s perfect for the grill. An indulgence that’s just as enjoyable as an individual steak as it is in stir-fry or fajitas, skirt cuts can create many different delectable dinners.

For a more affordable meal, ideal for large gatherings with families and friends, serve brisket or roast beef. Brisket incorporates some variety into the eating experience and is best when roasted slowly at a lower temperature. Add a puree to your plate for a complete slow braised brisket meal. Pot roast is economical and versatile. It can be tenderized by cooking in liquid for hours or cut into cubes for stew that can be shared by a big group.

Most consumers responding to the Cargill survey also said that USDA grades are important to them, but many shoppers lack an understanding of how to use the USDA grading system as a guide when purchasing beef.

While surveying the meat case at the grocery store, consumers can scan for the USDA grades on packaging. For a high-quality cut of meat for a special occasion, shoppers should grab a Prime cut, which has amazing tenderness, juiciness, flavor and fine texture. USDA Select grade beef offers a leaner protein source with slight amounts of fat and marbling. The Choice grade features moderate marbling and flavor and is a little less lean than Select cuts.

Entertaining for a special occasion becomes less intimidating when you know exactly what to cook. Armed with knowledge of the numerous beef cuts and USDA grades, consumers can be prepared to host family or friends for an extraordinary evening in any occasion.

(BPT) - Wondering what to cook for an upcoming holiday gathering? A beautiful beef roast is a feast for the eyes and the stomach, sure to impress guests of all ages. With a few expert tips and tricks, you'll be sure to serve a perfectly cooked roast packed full of flavor.

Roasting tips from the pros

No matter which cut of beef you select to serve, there are some tried-and-true tricks chefs use to get the juiciest, most delicious results. The pros from Beef. It’s What’s For Dinner. and the Beef Checkoff are the experts on all things beef and offer these tips for the perfect holiday roast.

Step 1: Use tools of the trade

Before you start, consider investing in an ovenproof meat thermometer. This is particularly important when roasting larger cuts. Unlike an instant-read thermometer, an ovenproof meat thermometer stays in the roast while cooking. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast, causing you to lose some of the juices.

Step 2: Select your cut

When cooking for four people or fewer, it is best to purchase a steak. For larger parties, a traditional bone-in roast is a popular option. A good rule of thumb is to purchase a roast that has one rib for every two people. To save time in the store, you can even call your meat counter in advance to order the exact size roast you need.

Step 3: Preheat and prep

It’s important to set your oven to the appropriate temperature for your roast. For a bone-in Ribeye roast, 350 F is generally recommended, but make sure to check your recipe for specifics. While your oven preheats, season the roast according to your recipe, then sear. While it's possible to develop a crust on your roast through slow roasting, you may get tastier results by searing it over high heat at either the beginning or the end of the roasting time. Most recipes will specify whether and when to brown the meat, but when in doubt, a quick sear before popping the roast into the oven won't hurt.

Step 4: Go low and slow

When placing the roast in your roasting pan, preferably on a roasting rack, you want to place the beef on the rack fat-side-up and bone side down (if your cut has bones). Using a rack improves air circulation and promotes even cooking. Once your roast is in the pan, you’ll want to insert your ovenproof meat thermometer with the tip centered in the thickest part of the roast, avoiding the bone, if the cut you select has one. Cook as recommended, being sure not to overshoot your target temperature as it will continue to rise after pulling the roast from the oven.

Cooking times vary depending on both the cut of meat and your desired doneness. For example, if you're cooking a bone-in Ribeye Roast for four to six people at 350 F, you can plan for a cook time as short as 1 hr 45 min for medium rare, targeting an internal temperature of 135 F, or as long as 2 hr 45 min for medium, with an internal temperature of 145 F. For specific roasting time guidelines for a bone-in Ribeye Roast, as well as other cuts, you can visit www.beefitswhatsfordinner.com.

Step 5: Let it rest

Once you pull the roast from the oven, transfer it to a carving board and cover it loosely with aluminum foil (this is called tenting) and let it rest. It is important to let your roast rest so the juices have time to re-absorb into the meat ensuring a tender, juicy roast. Larger roasts need more time to rest, often as long as 15–20 minutes. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.

Step 6: Carve and serve

The most important tool for properly carving your roast is a sharp knife. And, if you're using a meat fork to help carve, try not to pierce the roast to hold it in place. If you want to avoid this risk altogether, you can use the back of the fork instead or simply opt for tongs. If you have a rib roast, cut each slice along the rib bone. And remember to always cut across the grain for maximum tenderness.

(BPT) - You know protein is essential to a balanced diet and maintaining energy and many products are now boasting protein content, but do you know what foods are healthful high sources of protein? And do you know how much protein you really need?

How much protein do you need?

With 18 grams of protein per serving, beef is high in protein, easy to prepare and can support a healthy diet. However, only 62% of American beef consumers consider ground beef to be high in protein and just 70% of them consider beef cuts to be high in protein, according to a recent consumer study conducted by Cargill.

The U.S. Department of Agriculture’s (USDA) MyPlate site outlines the amount of protein in various sources. Common portions of beef, such as a small steak or lean hamburger, have more protein than most other options in the food group, like pork, chicken, nuts, seeds, beans and peas.

According to the USDA Dietary Reference, people should be consuming about 0.4 grams of protein per pound of body weight as part of a balanced diet. So, someone who weighs 150 pounds needs 60 grams of protein each day.

Why is it important to achieve a substantial daily consumption of protein? Protein helps repair cells, boosts energy and keeps us satiated longer. It sustains you through a long work day, boosts your stamina for exercise and ensures you don’t get hungry again soon after eating a meal.

People are also increasingly interested in consuming more healthy fats with their protein. Beef is packed with Omega-3 healthy fats that help prevent the risk of heart disease and other chronic diseases. In addition to the nutritional value and protein content, this cost-effective option delivers flavor, convenience and cooking versatility.

How to choose the right beef

Even consumers who regularly buy beef struggle with selecting the best cuts for their purpose, and many of them lack an understanding of how to use the USDA grading system as a guide when purchasing beef.

At the grocery store, consumers should look for the USDA grades on packaging. Choosing USDA Select grade beef offers a leaner protein source with slight amounts of fat and marbling. For a high-quality cut of meat for a special occasion, a Prime cut of beef offers abundant marbling and flavor, but it is not considered lean. The Choice grade of beef offers moderate marbling and flavor and is a little less lean than Select cuts.

When choosing ground beef, each cut is an excellent source or protein and is similar in flavor and tenderness, but varies in fat content:

• Ground beef — 73% lean, 27% fat
• Ground chuck — 80% lean, 20% fat
• Ground sirloin — 85% lean, 15% fat
• Ground round — 90% lean, 10% fat

Among the five food groups, protein provides consumers with nutritional benefits and the affordability of beef makes it a clear-cut selection as part of a balanced diet.

Diversify Your Dinner Menu

(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.

Classic Veal Parmesan Sandwiches

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

• 6          veal cutlets (3 ounces each)
• salt, to taste
•             ground black pepper, to taste
• 1/2       cup all-purpose flour
• 1          egg wash
• 1          cup breadcrumbs
• 1          cup vegetable oil
• 12        tablespoons tomato sauce
• 3          tablespoons Parmesan cheese, grated
• 6          slices provolone cheese
• 6          slices mozzarella cheese
• 6          sub rolls

1. Heat oven to 350° F.
2. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
3. Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
4. In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
5. Drain on paper towels or wire rack set over baking sheet.
6. Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
7. Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
8. Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.

Veal Za’atar Flatbreads

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

• 1/4       cup za’atar seasoning
• 3          tablespoons extra-virgin olive oil, divided
• 1          package (10 ounces) flatbreads
• 1          onion (4 ounces), finely chopped
• 1/2       pound ground veal
• 1/4       cup crumbled feta cheese
• 1          tomato (6 ounces), cored and chopped
• chopped parsley, for garnish

1. Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
2. Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
3. In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
4. Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.

Mediterranean Grilled Salad

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

• 1          large orange (12 ounces)
• 1/2       cup Italian salad dressing
• 1          teaspoon Dijon mustard
• 1          veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
• 1          bulb fennel (7 ounces), trimmed, halved and cored
• 1/2       small red onion (1 1/2 ounces), thinly sliced
• 1 1/2    cups cooked farro
• 2          cups packed baby arugula (about 3 ounces)
• 1          head radicchio (4 ounces), cored and torn (about 2 cups packed)
• 1/2       cup toasted hazelnuts, chopped
• 1          ounce Parmesan cheese

1. Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
2. Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
3. In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
4. Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
5. Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
6. Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.

Veal, Spinach and Tomato Arepas

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

• 1/2       pound veal cutlets
• 1          teaspoon cumin
• 1/2       teaspoon chili powder
• 1 1/2    tablespoons olive oil
• 2          green onions (1 ounce each), sliced
• 1          clove garlic, minced
• 1          can (10 ounces) diced tomatoes and green chilies
• 1/8       teaspoon salt
• 2          cups packed baby spinach (about 2 1/2 ounces)
• 4          arepas (5 inches in diameter)
• 1/4       cup crumbled queso blanco cheese (1 ounce)

1. Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
2. In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
3. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
4. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
5. Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.

Sweet Summer Refresh

(Family Features) Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.

Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil or sweet Quick Berry Crumbles a la Mode. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created these succulent recipes with less sugar by using Truvia Natural Sweetener, made with the sweetest part of the stevia leaf without added calories, and Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

For more summertime recipe ideas, visit Truvia.com.

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,”copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Quick Berry Crumbles a la Mode

Recipe courtesy of Devin Alexander from “You Can Have It!,”copyright American Diabetes Association
Servings: 6

• 6          cups fresh mixed berries
• 1 1/2    tablespoons plus 1/2 tablespoon Truvia Natural Sweetener, divided
• 2          tablespoons plus 2 tablespoons whole-grain oat flour, divided
• 1/3       cup stevia-sweetened natural vanilla protein powder (about 30 grams)
• 1/2       teaspoon ground cinnamon
• 1 1/2    tablespoons vegan butter
• 1 1/2    cups high-protein, low-calorie, stevia-sweetened vanilla ice cream

1. Heat oven to 400° F.
2. In medium mixing bowl, stir together berries, 1 1/2 tablespoons natural sweetener and 2 tablespoons flour until well combined. Spoon mixed berries evenly (about 3/4 cup in each) among six ramekins (4 1/2 inches in diameter; 1-1 1/2 cups capacity). Place ramekins on baking sheet large enough to hold them in single layer so they sit flat.
3. Add remaining flour, protein powder, remaining natural sweetener, cinnamon and vegan butter to small mixing bowl. Using fork or pastry blender, stir flour mixture together to create crumble. Divide crumble evenly over top of fruit in ramekins (about 1 1/2 tablespoons per ramekin).
4. Bake until crumble is golden on top and berries are hot throughout, about 14-20 minutes. Let crumbles cool 3 minutes. Top each with 1/4 cup ice cream for serving.
5. Cover any remaining crumbles with plastic wrap and store in refrigerator up to 3 days. Reheat in oven then top with ice cream just before serving.

Photo courtesy of Getty Images (Java London Broil)

A Perfect Steak for Summer Grilling

(Family Features) Many families love steak, especially on warm summer days, so shower your nearest and dearest with some love straight off the grill. You can make those moments even more memorable by sharing the grilling experience together.

In fact, it may be the perfect chance to teach your loved ones a thing or two with these tips from Omaha Steaks Executive Chef Grant Hon.

Choose Your Protein
Selecting quality protein is the starting place for an exceptional grilled meal. For example, the ribeye is the most well-marbled steak, meaning it’s super juicy, rich with beefy flavor and excellent on the grill.

Prepare the Grill
Always start with clean grill grates. Heat your gas grill to high or start your charcoal 10-15 minutes before you grill. Dip a paper towel in oil using tongs and oil your grill grates before adding steaks for a great sear.

Prepare the Meat
Pat steaks dry with a clean paper towel and season them before they hit the grill. You can’t go wrong with simple sea salt and cracked pepper, but creative recipes like this Dukkah Rub can add a special twist.

Sear and Crust
Cook steaks directly over your heat source to get a tasty, crunchy sear on the outside of the steak. This is where the best flavor comes from, and it offers a delicious contrast to the rich, juicy inside of the cut.

Control Your Cook
Keep the grill cover closed as much as possible to maintain a temperature of around 450 F. This helps lock in flavor and prevent flare-ups. Remember the marbling on a ribeye means more fat, which melts during cooking. This is a good thing, but you may experience more dripping or flare-ups if you’re used to grilling leaner steaks.

To minimize the need to open the grill cover, determine the amount of time you’ll need to reach your desired doneness then use the 60-40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.

Let it Rest
A resting time of at least 5 minutes allows steak juices to redistribute for the best eating experience. A foil tent can help regulate temperature during the resting period.

Garnish and Flavor
Whether you’re grilling vegetables, sauteing onions or adding a different kind of sweet or savory topping, just before you serve is the right time to garnish your steak.

Tasty Toppers

On cutting board, chop almonds to rough texture and add fennel seeds, chopping until mixture is fine. Place almond and fennel mix in bowl and add rub and sesame seeds.

Once you pull a juicy steak away from the flame, there’s only one way to make it better: toppings that create a true taste explosion. When they’re prepared with fresh, premium ingredients, your friends and family may not be able to get enough of these sweet and savory additions. Simply mix them up while your meat is on the grill, or skip a step and rely on Omaha Steaks Toppers to capture the same delicious flavors without the prep work.

Crispy Onions and Jalapenos: Savor a one-two punch of crispy onions combined with spicy jalapenos for some crunch with a kick.

Dijon Mustard Aioli: Blend Dijon and whole-grain mustard with creamy Greek yogurt, garlic, tarragon and white pepper for a rich, tangy topping.

Mushrooms and Blue Cheese: Mix hearty mushrooms and full-flavored blue cheese with your favorite savory spices and a splash of sherry wine.

Smoky Bacon Jam: Start with the finest cuts of bacon browned to crispy perfection then add caramelized onion and an accent like brown sugar or balsamic vinegar.

Sweet Bourbon Onions: Warm things up with a medley of natural honey, bourbon whiskey and sherry wine offset by zesty red onions and balsamic vinegar.

Tomato Jam: Experiment with your favorite varieties to find the perfect balance of crushed tomatoes, sweet gherkins and seasonings.

Find more expert tips to perfect your summer grilling at OmahaSteaks.com.

Dukkah Rub

Prep time: 5 minutes
Active time: 5 minutes
Serves: 12

• 1/3       cup sliced almonds, roasted with no salt
• 1/4       teaspoon fennel seeds
• 2          tablespoons Omaha Steaks Private Reserve Rub
• 2          teaspoons sesame seeds

1. On cutting board, chop almonds to rough texture and add fennel seeds, chopping until mixture is fine. Place almond and fennel mix in bowl and add rub and sesame seeds.