Brighten and Awaken Summer Flavors

(Family Features) Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

Using seasonal ingredients, like peaches and other sun-ripened fruits, can help play up the bounty of summer for all types of eating occasions. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai – also known as the “Golden Girl of Wellness” – recommend these make-at-home recipes to help brighten and awaken the best flavors at your table.

“Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.”

Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

All three recipes feature Nature’s Intent Organic Apple Cider Vinegar, which is raw, unfiltered, made with the mother and can be a chef’s secret ingredient to brighten and awaken taste buds to the true flavors of food by enhancing your favorite recipes during the summer or any time of year. Because it’s crafted with care, the clean, crisp flavors provide a difference you can see and taste while helping add a perfect sweet-and-sour balance to traditional meals as well as new favorites.

With so many fresh, delicious choices, summer is the perfect opportunity to make the most of flavors in almost anything you’re making, but selecting the right recipes and ingredients can be the first step toward truly soaking up the brightness of the season.

Find more tips and recipes for enjoying summer flavors at NaturesIntentVinegars.com, and find Nature’s Intent on Facebook, Instagram and Pinterest.

Carrot Beauty Noodles

Recipe courtesy of Candice Kumai
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2

• 2          cups cooked brown rice or quinoa
• 3          tablespoons organic red miso paste
• 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar
• 1/4       cup rice vinegar
• 2          tablespoons roasted sesame oil
• 2          teaspoons honey
• 2          teaspoons freshly grated ginger
• 2          tablespoons reduced-sodium tamari or soy sauce
• 9          cups spiralized carrots
• 2          cups shelled organic edamame
• 1          avocado, cubed
• 2          tablespoons fresh mint (leaves removed from stems)
• 2          tablespoons ground sesame seeds

1. Cook rice or quinoa according to package directions.
2. In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.
3. Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

Peach Smoothie

Recipe courtesy of Candice Kumai
Prep time: 5 minutes
Servings: 2

• 2 1/2    cups unsweetened almond milk
• 1/2       frozen banana
• 3/4       cup sweet-potato puree
• 3          cups frozen organic peaches
• 1/4       teaspoon freshly ground ginger
• 1/4       teaspoon cinnamon
• 1          scoop collagen powder
• 1-2       tablespoons Nature’s Intent Organic Apple Cider Vinegar

1. In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

Miso Kale Caesar Salad

Recipe courtesy of Candice Kumai
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

Dressing:

• 1/4       cup tahini paste (ground sesame seed paste)
• 1/4       cup organic red or white miso paste
• 1/4       cup rice vinegar
• 1          teaspoon honey or maple syrup
• 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

• 1          large bunch finely chopped curly kale, destemmed
• 1/2       cup (about 1 ear) raw white corn, shaved off cob
• 2          cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons
• 2          ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes
• 2          tablespoons baked hemp seeds

Optional toppings:

• 8          ounces wild salmon, grilled
• 8          ounces organic tofu, grilled and cubed

1. To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.
2. Add kale, corn and daikon radish. Toss well to coat with dressing.
3. Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

Pop Up Sweet Treats

(Family Features) When the weather is warm and it’s time for a sweet treat, look for seasonal goodies that complement summertime fun. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.

Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.

To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family pool party or summertime barbecue with friends.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.

Down Home Apple Pie Popcorn

Yield: 10 cups

• 3          tablespoons melted butter
• 1          teaspoon vanilla extract
• 2          tablespoons brown sugar
• 1          teaspoon ground cinnamon
• 1/8       teaspoon ground allspice
• 1/8       teaspoon ground nutmeg
• 8          cups popped popcorn
• 1          cup dried apple chips, broken into large pieces
• 1/4       cup toffee bits

1. Heat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
3. Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

Key Lime Popcorn Clusters

Yield: about 32 clusters

• 8          cups popped popcorn
• 4          whole graham crackers, finely chopped, divided
• 1          jar (7 1/2 ounces) marshmallow creme
• 1/4       cup butter or margarine
• 2          tablespoons grated lime peel
• 1          tablespoon key lime juice

1. Line 9-inch square pan with foil.
2. In large bowl, combine popcorn and all but 2 tablespoons graham cracker pieces.
3. In large glass bowl, microwave marshmallow creme and butter on high 1 minute. Stir until butter is melted. Stir in lime peel and lime juice.
4. Pour marshmallow mixture over popcorn, mixing thoroughly.
5. Using damp hand, firmly press mixture into prepared pan. Sprinkle with reserved graham cracker pieces. Refrigerate 2 hours until firm.
6. Lift foil from pan. Break popcorn mixture into clusters.

Coconut-Popcorn Crunch Pie

Yield: 12 servings

• 2          quarts popped popcorn, unsalted
• 1          can (4 ounces) flaked coconut, toasted
• 1          cup sugar
• 1          cup light corn syrup
• 1/2       cup butter or margarine
• 1/4       cup water
• 2          teaspoons salt
• 1          teaspoon vanilla
• 1          quart vanilla, spumoni or butter pecan ice cream
• fresh fruit, for topping (optional)
• chocolate sauce, for topping (optional)

1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.

Perfect Picnic Popcorn Squares

Yield: 12 squares

• 1          cup light corn syrup
• 1/2       cup sugar
• 1/2       cup brown sugar
• 1          cup reduced-fat peanut butter
• 3/4       cup raisins
• 8          cups air-popped popcorn
• nonstick cooking spray

1. In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
2. Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
3. In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
4. Spray 9-by-13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
5. Cut into squares and serve.

Popcorn S’mores

Yield: 20 pieces

• 1          cup firmly packed light brown sugar
• 1/2       cup (1 stick) butter or margarine
• 1/2       cup corn syrup
• 1/2       teaspoon baking soda
• 10        cups freshly popped popcorn
• 1          package (10 1/2 ounces) miniature marshmallows
• 2          cups mini graham cookies
• 1          cup chocolate chips

1. In medium saucepan, combine brown sugar, butter and corn syrup.
2. Cook over high heat 5 minutes; remove from heat and stir in baking soda.
3. In large bowl, combine popcorn and marshmallows.
4. Pour sugar mixture over popcorn to coat.
5. Gently stir in graham cookies and chocolate chips.
6. Spread mixture evenly into greased 15-by-10-inch pan.
7. Let cool completely. Break into pieces.

Brighten Up Your Brunch Menu

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• Butter, for coating pan
• 4          large eggs
• dash of salt
• 2          tablespoons sugar
• 1/2       cup milk
• 1⁄2       teaspoon vanilla extract
• 1          ounce bourbon
• 8          slices day-old sourdough bread
• 8          ounces Brie cheese
• 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
• 8          tablespoons melted butter, for topping
• maple syrup, for topping
• powdered sugar, for topping

1. Heat oven to 375° F. Butter baking sheet well.
2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
5. Top with another soaked bread slice. Press filled bread together firmly.
6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
7. Serve immediately with melted butter, maple syrup and powdered sugar.