Bring Tuscany to the Table

Simple, flavorful recipes for fall entertaining

(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.

Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.

With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.

“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”

For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.

Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:

• Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.

• Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.

• Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.

Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.

Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

• 1          loaf Italian bread, cut diagonally into 1/2-inch thick slices
• 2          tablespoons Bertolli Organic Mild Olive Oil
• 1          clove garlic
• 1⁄3       cup Bertolli Tomato & Basil Sauce
• 1        container (15 ounces) ricotta cheese

1. Heat oven to 425° F.
2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

Prosciutto and Arugula Rustica Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1          cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
• 1          prebaked pizza crust (12 inches)
• 1/2       cup shredded fontina cheese
• 1          ounce prosciutto, thinly sliced
• 2          cups arugula
• 1          tablespoon Parmesan cheese, grated
• 1          tablespoon toasted pine nuts
• 1          tablespoon Bertolli Extra Virgin Olive Oil
• 1          tablespoon Bertolli Balsamic Vinegar of Modena

1. Heat oven to 450° F.
2. Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
3. Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.

Eggs in Purgatory

Recipe courtesy of Laura Vitale
Servings: 4

Eggs:

• 1          jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
• 1/2       cup water
• 4          eggs
• salt, to taste
• pepper, to taste
• 2          tablespoons freshly grated Parmesan cheese
• 1          tablespoon chopped parsley

Bread:

• 4          slices ciabatta, sliced about 1/2-inch thick
• 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil
• 1          large clove garlic, peeled but not chopped

1. To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
2. Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
3. When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
4. To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
5. Serve eggs with hunks of charred garlic bread.

Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.

SOURCE:
Bertolli

Welcome the Return of Warm Weather with Farm-to-Table Foods

(Family Features) More daylight in the evening, birds chirping in the morning and plants sprouting up from the ground are signs that Spring has sprung. With the return of outdoor activities and sunshine, it's the perfect time to build on your family's healthy habits with farm fresh foods you can trust for quality nutrition.

Start by looking for fresh and wholesome foods at the grocery store. Milk is one of the original farm-to-table foods that contains nine essential nutrients, including high-quality protein, potassium and calcium. Milk is also remarkably simple, with just three ingredients: milk and vitamins A and D. Compare that to plant based alternatives, which often have more than 10 ingredients, including added salt, sugar, stabilizers and emulsifiers like locust bean gum, sunflower lecithin and gellan gum.

Many people don't realize that the real dairy milk at the local grocery store often originates from dairy farms about 300 miles away and arrives on shelves in just 48 hours, on average, after leaving the farm.

Try a twist on farm-fresh ingredients with an egg-infused breakfast twist on a classic Italian salad. When paired with an 8-ounce glass of milk, this delicious omelet fulfills 80 percent of your daily calcium value for a calcium-rich breakfast.

For more information and kid-friendly seasonal recipe ideas, visit milklife.com.

Caprese Omelet

Recipe courtesy of MilkPEP
(1 serving)

• 2 teaspoons olive oil
• 1 large egg
• 2 large egg whites
• 3 tablespoons fat free milk
• 1/2 beefsteak tomato, sliced
• 1/4 cup lowfat shredded mozzarella cheese
• 1 tablespoon fresh basil, chopped
• 1 8-ounce glass of milk

1. Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.
2. Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes.
3. After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy.

Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

SOURCE:
MilkPEP

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.

SOURCE:
Maple Leaf Farms

Brunch Made Easy

(Family Features) Gathering friends and family doesn’t need to be fancy. With its prime positioning between breakfast and lunch, brunch is a more casual and lighter alternative to the typical dinner party.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Get creative with decor. When prepping your tablescape, think outside the box. Opt for unexpected serving dishes such as tartlet tins and vases, and transfer syrups and jams from their everyday containers to glass bowls or creamers. Fresh flowers and produce can add natural pops of color to the table and a bowl of fruit can make for an eye-catching centerpiece.

Plan a variety of dishes. Make sure you have a mix of both sweet and savory dishes on the menu that can please a wide variety of palates. Earmarking some recipes that can be made ahead, like pastries and casseroles, can be a simple way to avoid waking up extra early to prepare. Save the morning of your event for dishes that are best served fresh, like this Herbed Spanish Omelet, which features potatoes; fresh, spring herbs; and red onions, and packs protein, B-vitamins and cancer-protective phytochemicals.

Serve it buffet-style. Setting your spread out on the counter and allowing guests to help themselves not only makes it easier for the host to mingle, but it allows guests to customize their meals as they wish and gives the gathering a more casual vibe. Try themed stations, such as a coffee or mimosa bar, parfait bar or bread bar, in addition to more traditional dishes to let guests take the customization to the next level.

For more brunch ideas and recipes, visit Culinary.net.

Herbed Spanish Omelet

Reprinted with permission from the American Institute for Cancer Research
Servings: 4

• 1          pound potatoes, peeled and diced or shredded
• water
• 2          tablespoons extra-virgin olive oil
• 1/2       cup diced red onion
• 2          cloves garlic, minced
• 4          large whole eggs, lightly beaten        
• 2          egg whites, lightly beaten
• 2          tablespoons finely chopped fresh parsley
• 2          tablespoons finely chopped fresh basil
• 2          tablespoons finely chopped fresh chives
• salt, to taste (optional)
• fresh herb sprigs, for garnish (optional)

1. Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
2. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
3. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
4. If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

Photo courtesy of Getty Images

SOURCE:
Culinary.net

Make Breakfast Time Anytime

(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.

Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.

Find more recipes you can enjoy morning, noon and night at Smithfield.com.

Breakfast Avocado Toast with Bacon and Ham

Cook time: 30 minutes Serves: 4

• 12        slices Smithfield Thick Cut Bacon
• 16        ounces Smithfield Anytime Favorites Boneless Sliced Ham
• 1 1/2-2 quarts water
• 1          lime, juiced
• 1          cup freshly made or refrigerated, prepared guacamole
• 4          large eggs
• 4          thick slices seeded whole-grain bread, toasted golden brown
• freshly ground black pepper
• 1          tablespoon chopped parsley or cilantro leaves

1. Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
2. While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
3. In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
4. Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.

Hearty Breakfast Bowl

Prep time: 10 minutes
Cook time: 30 minutes           
Serves: 4

• 8          slices Smithfield Thick Cut Bacon
• 16        ounces Smithfield Boneless Ham Steaks, cubed
• 3          cups cooked steel-cut Irish or traditional oatmeal
• 3 1/2-4 quarts water, divided
• 1          pound fresh asparagus
• 4          eggs
• 2          cups fresh assorted berries
• 1/2       cup walnuts
• 1/3       cup pepitas (Spanish pumpkin seeds)

1. Heat oven to 375° F. 
2. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
3. Prepare oatmeal as directed on package and keep warm with ham and bacon.
4. Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.

To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.

SOURCE:
Smithfield

Bring Brunch Home

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

• Salt (plain or flavored)
• Pepper
• Horseradish
• Smithfield Hometown Original Bacon
• Celery stalks
• Worcestershire sauce
• Lemons
• Limes
• Hot sauces
• Stuffed olives
• Pickled green beans
• Pickle spears
• Onions
• Cheese cubes
• Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

Cheesy Bacon Jalapeno Corn Muffins

• Nonstick cooking spray
• 1          package (16 ounces) Smithfield Hometown Original Bacon
• 3/4       cup all-purpose flour
• 3/4       cup yellow cornmeal
• 1 1/2    teaspoons baking powder
• 1/2       teaspoon salt
• 1          cup shredded sharp cheddar cheese
• 2          eggs
• 6          tablespoons butter, melted
• 1/3       cup honey
• 3/4       cup milk or buttermilk
• 1          can corn kernels, drained
• 2          medium jalapeno peppers, seeded and diced
• 1          medium jalapeno pepper, thinly sliced

1. Heat oven to 375° F.
2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400° F.
3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

Sausage and Egg Tarts with Asparagus and Tomatoes

• Flour, for dusting
• 1          package (about 1 pound) frozen prepared puff pastry, thawed
• 9          eggs, brought to room temperature for 30 minutes, divided
• 1          teaspoon water
• 1          Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
• 1          pound fresh asparagus spears, cut into pieces
• 1          pint grape tomatoes, halved lengthwise
• salt, to taste
• freshly ground black pepper, to taste
• 1/2       cup shredded Parmesan cheese (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

Cinnamon French Toast Sausage Roll-Ups

• 12        Smithfield Fresh Sausage Links
• 2          eggs
• 2/3       cup milk
• 3          tablespoons almond liquor (optional)
• 1/2       teaspoon ground cinnamon
• 6          slices whole-wheat bread, crust removed and cut in half
• 3          tablespoons butter

1. Cook sausage according to package directions; keep warm.
2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

Scrambled Eggs and Ham in a Waffle Cup

• 6          eggs
• 1/2       cup milk
• 1/2       cup sharp cheddar cheese, shredded
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 2          cups Smithfield Honey Cured Boneless Ham Steak, diced
• 1          tablespoon butter
• 8          waffle cups (4 ounces each)
• 4          teaspoons maple syrup, warm, divided
• 1          teaspoon fresh thyme, chopped

1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

SOURCE:
Smithfield

Simple Ways to Produce Healthy Habits

(Family Features) If getting your kids to embrace healthy eating habits feels like a constant uphill battle, take heart in knowing you’re not alone. However, modeling smart choices in the kitchen and at the grocery store may be just the nudge your kids need.

One of the biggest hurdles many families face when it comes to healthier eating is getting started. These tips show how subtle changes can make it simple to introduce healthier choices the whole family can enjoy.

• Mornings are a busy time for families, and it can be difficult to make a nutritious breakfast and get out the door. Even so, skip the packaged breakfast foods that are loaded with sodium and calories. Instead, make and freeze your own healthy breakfast foods ahead of time. These breakfast burritos are easy for reheating and eating on the go.

• A common misperception is that eating healthfully takes too long. Set a good example for kids to follow by preparing healthy dinners at home. This one-pot turkey skillet is ready in less than 25 minutes to make dinner and cleanup a breeze.

• When kids are empowered to choose what they eat, they’re more likely to enjoy it. One easy way for kids to identify smart choices in the produce department is by looking for foods with the Produce for Kids logo. Not only are these items an important part of a balanced meal, shoppers who support the products are giving back to local organizations that help children and families.

To find additional tips to encourage your family’s healthy eating and more than 300 registered dietitian-approved recipes, visit produceforkids.com.

Make-Ahead Freezable Breakfast Burritos

Recipe courtesy of Produce for Kids
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 14

• 2          teaspoons olive oil, divided
• 16        ounces lean turkey breakfast sausage
• 1          medium red bell pepper, finely chopped
• 1          small Vidalia onion, finely chopped
• 1          large tomato, finely chopped
• 12        large eggs
• 1/2       teaspoon pepper
• 1          cup low-fat shredded cheddar cheese
• 14        whole-wheat tortillas (8 inches each) 

1. In nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook 5-8 minutes, or until cooked through. Transfer to plate and set aside.
2. In same skillet, add remaining oil, bell peppers, onions and tomatoes, and cook 3-5 minutes, or until softened. Add tomatoes and cook 2 minutes.
3. In large bowl, scramble eggs and pepper. Add to pan and cook, stirring regularly, 3-4 minutes, or until eggs are set. Remove from heat and mix in sausage and cheese. Let cool.
4. Fill tortillas with 1/2 cup egg mixture, roll into burrito and lay seam-side down on parchment-lined baking sheet. Freeze 1 hour. Transfer to freezer-safe re-sealable bag and return to freezer.
5. To reheat burritos, remove from freezer, wrap in paper towel and microwave on high 1-2 minutes.

One-Pot Healthy Turkey Skillet

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 1          tablespoon extra-virgin olive oil
• 1          pound ground turkey
• 1          medium green bell pepper
• 1          medium sweet onion
• 3          Roma tomatoes
• 8          ounces whole-wheat elbow macaroni, cooked according to package directions
• 1          can (15 1/2 ounces) kidney beans, rinsed and drained
• 2          teaspoons cumin
• 2          tablespoons chili powder
• 1/4       teaspoon salt

1. In nonstick skillet over medium-high heat, heat oil. Add turkey and cook 10 minutes, or until no longer pink.
2. In food processor, pulse bell pepper, onion and tomatoes until chunky.
3. Add vegetable mixture, noodles, beans, cumin, chili powder and salt to skillet and let simmer 15 minutes.

SOURCE:
Produce for Kids

Celebrate with a Gourmet Brunch

(Family Features) As warmer weather approaches, so do a variety of special occasions. If you're looking for an easy way to celebrate with family and friends, brunch is a perfect option.

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it's easy to customize to fit the occasion and your guests' preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it's the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

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

Eggs Benedict with Duck Bacon
Servings: 6

Hollandaise Sauce:

• 3 egg yolks
• 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

• 12 slices Maple Leaf Farms Duck Bacon, cut in half
• 12 English muffin halves, toasted
• 12 eggs, poached
• pinch of salt
• chopped parsley, for garnish (optional)

1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

SOURCE:
Maple Leaf Farms