(BPT) - It’s summertime, and temperatures are on the rise. Whether relaxing at the pool, cheering for a favorite team or just hanging out with family and friends, keeping cool is at the top of the list. Nothing fancy needed — with a hat or cap to keep the sun away from the eyes, an umbrella for a bit of shade and a cold bunch of California grapes straight from the fridge or cooler, it is easy to take the sizzle out of hot summer days.

When it’s time to entertain, the grill can be a host’s best friend by making it a breeze to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.

Why serve ordinary side salads when extraordinary dishes like an Italian-inspired grilled bread salad offer a fresh twist? Panzanella Salad with Grapes and Radicchio pairs grilled Italian bread and onions with a refreshing combination of radicchio, cucumber and grapes. Tossed in a zesty dressing and garnished with crumbled goat cheese, this salad adds a touch of wow to any summertime menu.

Speaking of dressing up, remember that any color of grapes from California — red, green or black — make the perfect edible centerpiece. For a cool dessert, try freezing grapes for the perfect way to end a hot summer day.

For more recipes visit GrapesfromCalifornia.com.

Grilled Flank Steak with Southwest Corn and Grape Salad
Prep/marinade time: 25 minutes. Cook time: 15 minutes
Yield: Serves 4

Ingredients

• 1 1/4 pounds trimmed flank steak
• 1/2 teaspoon kosher salt (divided)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Freshly ground pepper to taste
• 3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels
• 1/2 avocado, diced
• 3/4 cup red California grapes, halved
• 1/2 cup green California grapes, halved
• 1 tablespoon chopped shallot
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon lime zest
• 2 tablespoons chopped cilantro (optional)

Directions
Pat the steak dry. In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes. Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes before slicing.
While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 teaspoon salt, and pepper to taste; mix gently. Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates and top with corn and grape salad. Garnish with cilantro.

Nutritional analysis per serving: Calories 390; Protein 41 g; Carbohydrate 17 g; Fat 18 g (42% Calories from Fat); Saturated Fat 6 g (13% Calories from Saturated Fat); Cholesterol 110 mg; Sodium 160 mg; Fiber 3 g.

Panzanella Salad with Grapes and Radicchio
Prep time: 10 minutes. Cook time: 10 minutes
Yield: Makes 6 servings

Ingredients

Dressing

• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1 teaspoon honey
• 1/2 teaspoon Dijon-style mustard
• 2 teaspoons chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 (1-inch thick) slices whole grain rustic bread
• 3 (1-inch thick) slices of red onion
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup red California grapes
• 3/4 cup green California grapes
• 1 cup roughly chopped radicchio
• 1 cup large-dice English cucumber
• 1/4 cup chopped pistachios
• 2 ounces goat cheese, crumbled

Directions

In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt and pepper. Set aside.

Heat grill or grill pan to medium high. Using a brush, lightly coat the bread and onion slices with olive oil. Season with salt and pepper. Place the onion slices on the grill. Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes. Set aside. Grill the bread for 3 minutes or until toasted. Flip and grill another minute. Set aside. Roughly chop the grilled onions and the bread into 1” square pieces.

In a large bowl, combine the onions, bread, grapes, radicchio, cucumber and pistachios. Add the salad dressing and gently toss to combine. Divide the salad into 6 equal servings and top each with goat cheese.
​
Nutrition information per serving: Calories 283; Protein 7g; Carbohydrate 33g; Fat 15g (48% Calories from Fat); Saturated Fat 3.5 g (11% Calories from Saturated Fat); Cholesterol 8 mg; Sodium 387 mg; Fiber 3 g.

(BPT) - What makes a great party on a big awards night so much fun? It probably has something to do with why we still go to packed movie theaters: We love a shared experience.

This March 4, make your red carpet viewing experience one to remember for you and your friends, and host a bash that celebrates our decades-long fascination with movie magic, celebrities and Hollywood mystique. To make it special, try some of these tips when planning your awards night viewing party.

Set a dress code: Let your friends know they’re in for a special night, and make it a dress-up affair. Or for something both glam and comfy, invite everyone to come in their fanciest lounge wear. (Think slippers, smoking jackets, dressing gowns and satin pajamas.)

Kick it off with red carpet glam: Build a red-carpet photo booth in your entryway, complete with red fabric, gold stars and topiaries and urge your guests to work it for the camera. To make it more fun, have photo-ready props handy, like oversized sunglasses, wigs and feather boas, and they’ll do the rest!

Make it interesting: During the big event, bring the spirit of competition into your living room and hand out ballots, asking your guests to predict who's taking home the gold statue. To enjoy the unpredictable fun of live TV, make up some bingo cards. Up the stakes and prepare a few swag bags for the winners. Some ideas: DVDs with winning movie titles of yore, movie theater passes, gourmet popcorn and locally made candies.

Get bubbly: Champagne is always in style with the rich and famous. Popping open some chilled bottles of Piper-Heidsieck Cuvée Brut will make your guests feel like A-listers, because this year, special edition bottles from the famed champagne maker will be also poured at the ceremony and after-party. To learn more, visit piper-heidsieck.com.

Serve delicious, sophisticated bites: Serving up platters of tasty hors d’oeuvres is always a simple but classy way to feed your stylish guests because it lets everyone eat, mingle and watch the show. This year, let your menu be inspired by Wolfgang Puck, the creator of the luxurious, over-the-top feast served at the awards show after-party. Try his recipe for Gougères with gruyere, and your guests will give you a standing ovation. (Find the recipe below.)

Gougères

Makes about 75 bite-sized puffs
Gougères are savory puffs flavored with cheese and served hot from the oven as a quick hors d’oeuvres.

Gougères batter:

• 1/2 cup water
  
• 2 tablespoons (1 ounce) unsalted butter
• 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 3 1/2 ounces bread flour
• 2 extra-large eggs
• 3 1/2 ounces Gruyere cheese, grated

Gougères toppings:

• 1 extra-large egg
  
• 1 egg yolk
• 1 1/2 ounces Gruyere cheese, grated
• Fleur de sel

Directions

• Preheat oven to 375°F.
  
• Set rack in the center of oven.
  
• Insert paddle attachment in a stand mixer. In a heavy metal saucepot, combine the water, butter, cayenne and salt; bring to a boil over high heat. Remove the pot from the heat, add all the flour and stir with a wooden spoon until thoroughly combined to form a smooth paste. Return the pot to medium heat and cook, stirring, for 1 minute longer.
• Put the paste in the bowl of the stand mixer. Mix at medium speed for 1 minute. Add eggs one at a time, beating at medium speed until each is fully incorporated and stopping to scrape down the side of the bowl. Add the 3 1/2 ounces of grated Gruyere and mix until incorporated.
• Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe nickel-size mounds onto a non-stick baking sheet, or a baking sheet sprayed with nonstick spray, 2 inches apart.
• In a small bowl beat together the egg and egg yolk forming an egg wash. Using a pastry brush, brush each of the Gougères with the egg wash. Sprinkle with grated Gruyere cheese and a pinch of fleur de sel.
• Bake the gougères on the center rack in the preheated oven until they are puffed and golden brown, about 18 minutes.

Serve immediately.

Source: Wolfgang Puck.

(BPT) - Savvy hosts and hostesses know that the keys to a successful holiday soiree are when the room is filled with laughter and guests leave satisfied from all the yummy treats served. If you’re hosting a holiday get together or special event with friends and family, impress and delight your guests with fresh, new takes on the classic foods everyone serves.

A chip buffet is a simple, delicious and perfect way to indulge during the holidays and into the New Year. Here are some ideas to help get started:

* Vary the chip choices. It’s hard to beat the classic potato chip at any snacking occasion. Make your snacks special by adding crispy kettle cooked chips to the mix. Lay’s Kettle Cooked Chips are cooked in small batches to create extra crunch. They are delicious to enjoy on their own but also stand up well to dips. To make sure everyone leaves satisfied, serve a variety of Lay’s Kettle Cooked Chips' 11 flavors, from classic Original to a better-for-you Lightly Salted Olive Oil & Herbs or a spicy Jalapeno.

* Play with presentation. Bowls are a tried-and-true way to serve chips, but the holidays are a great opportunity to innovate your setup. A quick search can yield plenty of inspiring ideas like glass jars for guests to see all the delicious flavors, mini apple baskets with metal scoops for a rustic look or individual take-out boxes for your guests to quickly grab.

* Do it up with dip. Dips and spreads are a great way to dress up a potato chip and when you’re entertaining a crowd, the more the merrier! Serve the holiday classics like French onion, spinach and artichoke and baked brie, all of which are simple to prepare and can even be prepped a day ahead of time. To really impress your guests, mix in a few out-of-the-ordinary recipes such as a Jalapeño Pimento Cheese dip. Pair with classic Lay’s Kettle Cooked Original Chips, or 40% Less Fat Jalapeño Cheddar to get a kick out of this spicy dip!

Jalapeño Pimento Cheese

Ingredients:

• 1 bag Lay’s Kettle Cooked Chips
  
• 8 ounces jalapeño cheddar cheese, grated
• 2 tablespoons mayonnaise
• 4 ounce jar of pimentos, drained and chopped
• 1/4 cup Greek yogurt
• 1/4 teaspoon garlic powder
• 1/8 cup pickled jalapeños, drained and chopped
• 1/8 teaspoon cayenne powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 teaspoons lemon juice

Directions:

• Using a food processor or grater, shred cheddar cheese.
  
• Add chopped pimentos, chopped jalapeños, cayenne powder, salt, pepper, garlic powder, mayo and 1/4 cup thick Greek yogurt. Mix until combined. Depending on texture you want, add more Greek yogurt.
• Stir in lemon juice.
• Serve with Lay’s Kettle Cooked Original or 40% Less Fat Jalapeño Cheddar Chips.

(BPT) - A great sandwich is a delicious meal choice, which could be why about 60 percent of American adults eat at least one for lunch every week and 70 percent pack one or more in their children’s lunches, according to food industry trend-watching company Datassential. In fact, sandwiches are so popular and so common that at some point in the past you’ve probably made or eaten a lackluster sandwich.

However, every sandwich has the potential to be great — or at least better — says celebrity chef and sandwich expert Tom Colicchio.

Sandwich starters

Americans eat more cold-cut sandwiches than any other kind, while burgers, poultry, hot dogs, other meats and peanut butter and jelly round out the six most commonly eaten types of sandwiches, according to the USDA’s Agricultural Research Service. Whatever you decide to put in your sandwich, always start with the freshest ingredients available, Colicchio advises. “There’s no substitute for a perfectly ripe piece of produce.”

“Create and customize sandwiches to fit your and your family’s palettes, not what the latest trends tell you to eat,” he says. “At the same time, don’t be afraid to experiment. One of the best things about sandwiches is the endless potential to create something new and delicious. If an experiment doesn’t work out, you can always try again tomorrow!”

In fact, more than one-third of consumers say they love sandwiches because of the ability to customize their meal by choosing from a variety of proteins, vegetables, cheeses and condiments, Datassential reports.

Building better sandwiches

“The architecture of a sandwich is as important as what you put in it,” Colicchio says. “I think there's an actual science behind building the better sandwich.” Colicchio, the James Beard Award-winning founder of Craft Hospitality and 'wichcraft, offers some tips to help ensure every sandwich you make is the best it can be:

* The bread is the foundation of every sandwich, and it should be as sturdy as it is delicious. You can find a variety of quality options from Arnold, Brownberry or Oroweat in the bread aisle of your local grocery store.

* When dealing with messier ingredients like roasted vegetables or condiments such as dressing, try lightly toasting or searing one side of each slice of bread in a pan atop the stove, until the side is crisp. Stack with the toasted sides facing in to help build a strong foundation for your sandwich.

* Build from the bottom up. Place the driest and heaviest ingredients on the bottom slice of bread first before adding toppings like lettuce and tomato. Spread condiments on the second slice of bread as the last step before topping the sandwich.

* For cold sandwiches, place the cheese next to the bread to help reinforce the stability of the sandwich. For hot sandwiches, place the cheese next to the meat so the flavors can interplay properly.

* To avoid sogginess and ensure consistent seasoning throughout, dress greens before placing them on the sandwich.

* Don’t go crazy with condiments. “The more you mix them, the more muddled the flavor becomes,” Colicchio says. “Pick one that will really accentuate the flavors you’re highlighting.”

* Finally, don’t overload your sandwich to ensure your ingredients won't fall out or leave a mess behind when you take a bite.

Bite into better

Looking for sandwich inspiration? The America’s Better Sandwich Contest, hosted by Arnold, Brownberry and Oroweat Breads, gives entrants the chance to hone their skills by creating delicious and nutritious sandwiches that feature the breads as the base. Visit www.americasbettersandwich.com for recipe inspiration, contest rules and to find out how to enter.

Meanwhile, try the contest's winning sandwich recipe from last year:

Moroccan Rainbow Carrot Sandwiches with Spicy Orange Dressing

Ingredients:

• 2 slices of Arnold, Brownberry or Oroweat Whole Grains Oatnut Bread, toasted
• 2 teaspoons extra virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon harissa
• 1 tablespoon orange marmalade
• 1/4 teaspoon each of ground coriander and ground cumin
• 1/8 teaspoon ground cinnamon
• 1 pinch each of salt and black pepper
• 3 medium assorted rainbow carrots, shaved into long ribbons with a vegetable peeler
• 1/2 cup loosely packed arugula
• 2 teaspoons fresh mint, chiffonade
• 2 tablespoons golden raisins
• 2 tablespoons chopped roasted pistachios
• 3 tablespoons crumbled feta
• 1/4 cup roasted garlic hummus

Directions:

• In a medium bowl, whisk together the oil, lemon juice, harissa, marmalade coriander, cumin, cinnamon, salt and pepper. Add the carrots, arugula, mint and raisins. Toss mixture and let sit for five minutes.
• Gently stir in the pistachios and feta.
• Spread hummus over each slice of toast, and top with the carrot mixture.

(BPT) - When the temperature rises, hosts need to stay as cool as can be when entertaining friends and family. The secret is planning ahead to deliver easy ambiance, crowd-pleasing food and plenty of fun. Start with versatile foods that can both stand alone and serve as recipe-enhancing ingredients to help keep summertime hosting stress-free.

1. Turn to the summer host’s best friend — an entrée salad that’s cool, crunchy and refreshing, like the Crispy Garlic Chicken Chopped Salad (recipe follows) that tickles tastebuds with a delightful contrast of sweet California grapes and savory toasted garlic.

2. Spending the afternoon poolside? Keep an assortment of floats and inflatable tubes so guests can relax or play in the water. Stock a mini-fridge with cool beverages, and tuck small bags of grapes in the freezer section for a cooling snack. Hint: grapes also make great ice cubes that won’t dilute a drink!

3. Put together an Italian-inspired antipasto platter in minutes — arrange clusters of fresh grapes next to olives, marinated artichoke hearts, cubes of provolone cheese and roasted red peppers on a large plate. Serve with crusty Italian bread.

4. Liven up any picnic with a cooler filled with easy-to-eat red, green and black California grapes that have been cut into small clusters ahead of time. Add some assorted cheeses, crackers, fresh veggies and Mediterranean dips and let the party begin.

5. Say olé to cool summer libations at celebrations. Start the party with an unexpected and unique drink, the frosty Grape Mojito, shown below. Red grapes add natural sweetness and a pop of color.

6. Set up a grilled fruit buffet for a fun snack or dessert. Thread fresh grapes, pineapple chunks and peach cubes on skewers. Brush lightly with oil and grill until the fruits begin to caramelize, which deepens and enhances flavor. Serve with a choice of sorbets.

Crispy Garlic Chicken Chopped Salad
Serves 4

Ingredients

• 1/3 cup grapeseed oil
  
• 6 large cloves garlic, very thinly sliced
• 2 large boneless, skinless chicken breasts
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon ground black pepper, divided
• 1/4 cup lemon juice
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• Pinch cayenne
• 3 cups chopped romaine lettuce
• 2 cups chopped radicchio
• 2 cups chopped green cabbage
• 2 cups halved California grapes
• 1 cup thinly sliced celery
• 1/4 cup roughly chopped mint

Directions

• Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until browned and crisp, removing pieces as they brown with a slotted spoon, about 2 minutes altogether. Pour the oil into a heatproof cup.
  
• Sprinkle the chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons of the garlic oil back to the skillet. Heat over medium-high until almost smoking and add the chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until golden and cooked through. Remove to a cutting board. Let stand 5 minutes.
• Whisk the lemon juice, vinegar and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt, freshly ground black pepper and cayenne.
• Combine romaine, radicchio, cabbage, grapes, celery and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.

Nutritional analysis per serving: Calories 360; Protein 22 g; Carbohydrate 25 g; Fat 21 g (50% Calories from Fat); 2.5 g Saturated Fat (6% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 290 mg; Fiber 4 g.

Grape Mojito

Ingredients

• 3 wedges lime
  
• 12 mint leaves
• 6 large red California grapes, halved, plus more for garnish
• 2 teaspoons sugar
• 2 oz. white rum
• Ice
• Club soda

Directions

• In a cocktail glass, muddle together two of the lime wedges, mint leaves, grape halves, sugar and rum until the sugar dissolves.
  
• Fill the glass with ice and top off with club soda.
• Top with the reserved lime wedge and more grapes.

Nutritional analysis per serving: Calories 200; Protein 0 g; Carbohydrate 18 g; Fat 0 g; Sat Fat 0 g; Cholesterol 0 mg; Sodium 0 mg; Fiber 1 g.

(BPT) - Summer is the perfect time to turn over a new you. With the arrival of warm weather, a relaxed schedule and summer vacations, this is the moment to invest in a new wardrobe and, of course, a new, healthier menu. When you think of summer cuisine, light and flavorful is the order of the day, and nothing captures that order quite like a fresh, vibrant salad.

Salads can be so much more than just a healthy lunch or dinner choice, thanks to their minimal prep requirements and the boatload of benefits they can deliver, such as the five posted below. So, take a mindful turn toward salads this summer and enjoy their many perks.

* A great source of vegetables — and fruits, too. You’re constantly hearing you need to eat more fruits and vegetables, so make it easy by including them in whichever kind of salad you choose. Peppers, cucumbers, carrots and tomatoes are all popular salad staples, but no matter which vegetable you crave, feel good knowing that it’s a natural fit on your salad plate. And if you’re trying to up your fruit intake, you’ll find plenty of reasons to add strawberries, grapes and other delicious treats to your salad serving.

* A window of opportunity. If the idea of a salad seems same old same old, it’s time to get creative. And it’s so easy. There are virtually no rules when it comes to whipping up a salad, so don’t always settle for what you think “just has to go in there.” Seize the day and mix in what you truly want, instead. The inclusion of seafood is an easy way to add both a lean protein and the omega-3 fatty acids that are good for your body. Plus, seafood flat-out tastes great. Salmon, shrimp and crab are all excellent options.

* Easy, carefree meals. With so much to do during the summer, your life is constantly on the go. When you don’t have much time, a salad can be your best friend. Simply toss those ingredients together and grab a fork. It’s the perfect quick fix when you just want to relax after a fun-filled summer day.

* Loaded with health benefits. You already know salads are an easy, scrumptious way to satisfy your recommended vegetable intake, but did you know they can also be your path to numerous other nutritional benefits? Adding spinach to your salad, for instance, has been proven to support your need for vitamins A and K, which help your bones and your vision. Meanwhile, romaine lettuce has been shown to lower the risk of stroke and cardiovascular disease, and arugula can reduce the chance you’ll get diabetes.

* New tastes every single day. Even if you don’t consider yourself the creative type in the kitchen, you can still enjoy the limitless options that salads present. The web is loaded with unique salad recipes, allowing you to sample a tasty combination you may have never tried before. For example, you can start your summer salad stretch with this inventive Island Coconut Shrimp Salad.

Island Coconut Shrimp Salad

Ingredients

• 1/2 of 18-ounce package of SeaPak Family Size Jumbo Coconut Shrimp
  
• 2 packets orange marmalade sauce (included in coconut shrimp package)
• 2/3 cup bottled ranch salad dressing
• 1 package (10 ounces) bagged mixed salad greens (or 1 head of lettuce, chopped)
• 1 mango, peeled and sliced
• 1/2 red bell pepper, diced
• 4 tablespoons macadamia nuts or pecan halves (if desired), chopped

Directions

• Prepare coconut shrimp according to package directions. In small bowl, whisk together the orange marmalade sauce and salad dressing.
  
• Divide the salad greens, mango slices and diced peppers among 4 serving plates. Evenly top each plate with shrimp.
• Pour the salad dressing mixture over each serving of the coconut shrimp salad.
• Sprinkle chopped nuts over the salads and serve immediately.

(BPT) - This time of year, the urge to go outside increases by the day. There's more sunlight, birds are chirping and, in some lucky parts of the nation, flowers might even be in bloom. What better way to welcome spring than with a picnic prepared from the heart, complete with homemade breads and baked goods made from scratch?

Whether you're celebrating a spring holiday or birthday, looking for a new idea for date night or just want an excuse to relax on a lazy Sunday afternoon, these tips will equip you for a picnic that's sure to please.

Location, location, location

The wonderful thing about picnics is that they can be enjoyed just about anywhere. Whether you want to take in your own backyard, visit a favorite park in your neighborhood or town or escape to a cherished remote spot that is secret to you, picnics allow you to make your meals extra special as you surround yourself in nature.

Spring showers got you down? Prepare for summer by transforming your living room into an indoor picnic space. Lay out a blanket, whip up a delicious spread, pick up some flowers, grab your favorite board games and make a day of it. You'll forget the gray weather in no time.

A cause to celebrate

Warmer temperatures are cause for celebration alone, but the spring season is also filled with festive holidays like Easter and Mother's Day. This Easter, while the kids run through the yard on the hunt for Easter eggs, adults can lounge on picnic blankets and enjoy tasty traditional Easter treats, like homemade hot cross buns.

When it comes time to show Mom she's special (and every day of the year, of course), change up the usual Mother's Day breakfast in bed or brunch plans with an indoor or outdoor brunch picnic, complete with all of her favorite foods. Enjoying fresh flowers and homemade cinnamon rolls or coffee cake while surrounded by her favorite people will make it a day to remember. Plus, who really wants crumbs in their comforter?

Picnics are also a great way to celebrate a spring birthday in the park. Or, for a new twist on your next date night, plan a romantic picnic dinner spread somewhere special, or right out your own back door.

The food: The reason we picnic

Whether a brunch, lunch or dinner picnic, food is always the star of the show; it's the reason to own a picnic basket and the lovely accoutrements. For your next picnic, no matter the occasion, make it a priority to bake something from the heart.

Fleischmann's Yeast can be used for a variety of everyday and seasonal recipes, and can help you plan the perfect picnic. Visit BreadWorld.com for recipe inspiration and tips for beginners and seasoned bakers alike, including pointers like how to save time by making your dough the night before. As your oven works its magic, the smell of made-from-scratch baked goods is sure to get everyone excited to start the picnic party.

From Hot Cross Buns or an Easter Egg Nest for Easter to Beginner's Frosted Cinnamon Rolls or Strawberries and Cream Coffee Cake for a Mother's Day picnic, a homemade treat makes every holiday complete. And if you're looking for a staple for any occasion, French Bread is guaranteed to impress your picnic guests. Plus, you'll be joining the ranks of those across the country raving about the health and taste benefits of homemade artisanal bread. So roll up your sleeves and start baking with yeast - it's easier than you might think and the results will add an extra "wow" factor to your thoughtful picnic spread.

Follow the recipe below to build a delicious foundation for your perfect picnic sandwich.

French Bread

Ingredients

• 1 3/4 cups warm water (100 to 110 degrees F)
  
• 2 envelopes Fleischmann's Active Dry Yeast
• 1 tablespoon Mazola Corn Oil
• 2 teaspoons salt
• 5 to 5 1/2 cups all-purpose flour
• cornmeal
• 1 egg white beaten with 1 tablespoon water
  

Directions

1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oil, salt and enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about six to eight minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
   
2. Punch dough down. On floured surface, divide dough in half; roll to 15x10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.
3. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
4. Brush with egg white mixture. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Bake in a preheated 400 degree F oven for 25 minutes, or until done. For crispier crusts, brush two more times with egg white mixture, after 15 and 20 minutes of baking time. Remove from sheet and cool on wire rack.

(BPT) - Tired of the same old casseroles and pasta dishes? As the seasons transition, you're probably looking for fresh and flavorful ways to prepare satisfying foods for your family and friends.

An increasing number of home and professional chefs are using pork to produce mouth-watering, palate-pleasing recipes. Pork is a satisfying, excellent source of protein that's packed with flavor. What's more, it's budget-friendly and versatile, which allows you to customize pork with your preferred flavors and cooking methods.

Want to know the hottest cooking tips and trends for pork this year? Consider these insights from five-time James Beard Award nominee Chef Jose Mendin. For more meal inspiration, visit PorkTeInspira.com.

Savory main dish, fewer calories

To prepare delicious pork without adding extra calories, use cooking methods like grilling or roasting that don't add fat. Pork loin and ribs are great options for grilling or roasting. Look for lean cuts such as the pork tenderloin in the meat case. Many of these cuts meet USDA's guidelines for "lean," which means they have less than 10 grams of fat per serving.

Customize with spice rubs

Spice rubs are an easy way to customize flavors and infuse them into pork. Herbs and spices with heat are trending, so don't be afraid to enhance your rubs and give them that extra kick.

Embrace Cuban influences

Many of today's hottest cooking trends have Cuban influences. For example, try marinating a pork tenderloin in citrus, garlic and onions - also known as "Cuban-style." Serve on top of rice and beans or place between two pieces of bread and enjoy a sandwich bursting with flavor.

Experiment with the traditional

Pork offers a fantastic base for expanding on the flavors you already know and love. For example, spicy teriyaki is reinvented with a touch of spice for a special meal any day of the week. Try this recipe to see for yourself:

Grilled Ham Steaks with Spicy Teriyaki by Chef Mendin for PorkTeInspira.com
Serves 4

Ingredients:
2 1-inch thick ham steaks
Spicy Teriyaki Glaze
7 ounces crushed pineapple
6 garlic cloves, minced
1 tablespoon ginger, peeled and minced
1/2 cup soy sauce
1/2 teaspoon sesame oil
1 teaspoon red chili pepper, crushed
1/2 cup brown sugar

Directions:

For Spicy Teriyaki glaze:

In a small pot, combine all ingredients and mix. Heat and bring to simmer to thicken. Remove from heat and set aside to cool.

Heat grill to a medium high heat or 450 F. Place the ham steaks on grill and sear on both sides, approximately 3-4 minutes each side; basting with spicy teriyaki on both sides to achieve a caramel crust. Remove from heat and serve immediately with coconut rice or your favorite rice pilaf. Garnish with pineapple rings.

Go for the garlic

Garlic lovers rejoice! A variety of pork cuts are the perfect pairing to those cloves you adore so much. Add garlic to rubs, marinades, side dishes and more for a flavorful dish even the most discerning chef will enjoy. In fact, try this easy roast recipe to see just how well garlic and mustard mingle with moist pork loin:

Garlic-Mustard Pork Roast by PorkTeInspira.com
Serves 5-6

Ingredients:

3 to 4 pound boneless pork loin
2 tablespoons garlic, minced
1 tablespoon oregano leaves, crushed
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon coarse grind black pepper

Directions:

Preheat oven to 350 F. Combine garlic, oregano, olive oil, mustard, salt and pepper. Mix until blended into a paste. Using a spatula or hands, rub garlic mixture all over pork loin, massaging into meat. Place pork roast on baking pan and roast uncovered in preheated oven. Roast one hour until internal temperature reaches between 145 F to 160 F using a digital thermometer. Remove from oven. Cover loosely with foil and let stand 10 minutes before slicing. Serve with oven roasted potato wedges.

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