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.

Fresh, Family-Friendly Flavors

(Family Features) One of the best parts of warmer weather for many families is the availability of fresh ingredients for meals at home. The unique tastes provide a variety of recipes that can be prepared with everyone in mind, including crisp flavors to help satisfy adults and kids alike.

For example, Michigan asparagus is hand-harvested at more than 120 family farms, meaning each spear is snapped at its optimal point to produce an all-edible product with no woody ends.

To help keep that fresh-picked flavor, the Michigan Asparagus Advisory Board recommends storing asparagus upright in about an inch of water after trimming the ends. Loosely cover the container with plastic and keep it refrigerated.

Whether you’re enjoying it blanched, roasted or on the grill, it’s a perfect complement for warmer weather. This Asparagus Crust White Chicken Pizza from author Gina Ferwerda is a creative take on the seasonal vegetable. Find more inspiration in Ferwerda’s cookbook, “Meals from the Mitten.”

For more information and recipes, visit michiganasparagus.org .

Asparagus Crust White Chicken Pizza

Recipe courtesy of Gina Ferwerda on behalf of the Michigan Asparagus Advisory Board
Servings: 4

Asparagus Crust:

• 2          cups cut-up fresh or frozen Michigan asparagus, blanched
• 1          egg
• 2/3       cup grated Parmesan cheese
• 2/3       cup shredded mozzarella cheese
• 1          tablespoon lemon pepper seasoning

White Sauce:

• 2          tablespoons butter
• 1/4       cup chopped leeks
• 1          clove garlic, minced
• 1          tablespoon flour
• 3/4       cup milk
• 1/4       cup grated Parmesan cheese
• 1          cup cubed rotisserie chicken
• 1          cup shredded mozzarella cheese
• 1/2       cup frozen green peas, thawed
• 1/2       cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with avocado oil and lemon pepper seasoning
• 1/4       cup chopped prosciutto
• fresh chives, for garnish
• fresh basil, for garnish

1. Heat oven to 375° F.
2. To make Asparagus Crust: In food processor, puree blanched asparagus until smooth. In large bowl, mix asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning until thoroughly combined.
3. Press asparagus mixture into circular shape on parchment paper-lined pizza stone or baking sheet. Place layer of paper towel over crust and gently press down to remove excess moisture. Repeat until paper towel is no longer absorbing moisture. Discard wet paper towels.
4. Bake 12-13 minutes.
5. To make White Sauce: In saucepan over medium heat, cook butter, leeks and garlic 3-4 minutes. Slowly whisk in flour and cook 1-2 minutes. Slowly add in milk, continue whisking and cook until thickened. Add Parmesan then remove from heat and set aside.
6. Pour white sauce over partially baked asparagus crust and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake 5-8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil.

Photo courtesy of Getty Images (Asparagus on the grill)

Think Outside the Lunchbox

(Family Features) Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals.

Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish.

California farmers grow more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure that the highest quality olives come from their farms to your table – one can at a time.

Adding olives to any lunch can help bring California sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go and find more at calolive.org.

Greek Salad in Jars

Courtesy of Simply Recipes
Makes: 4 salads

Salad Dressing:

• 3          tablespoons red wine vinegar
• 1/4       teaspoon salt, plus additional, to taste (optional)
• pinch of black pepper, plus additional, to taste (optional)
• 1/4       teaspoon dried oregano
• 1          teaspoon honey
• 5          tablespoons olive oil
• 4          pint-size canning jars with lids

Salads:

• 1/4       medium red onion, thinly sliced
• 1          cup cherry tomatoes, halved
• 1/2       large English cucumber, sliced
• 1          yellow or orange bell pepper, cut into 1/2-inch pieces
• 3/4       cup California black ripe olives
• 1/2       cup (4 ounces) crumbled feta cheese
• 4          small handfuls fresh baby spinach or other dark, leafy greens
• 4          pita bread rounds, halved (optional)

1. To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.
2. Gradually whisk in oil. Taste. Add additional salt and pepper, if desired.
3. Divide dressing between four pint jars.
4. To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly.
5. Secure lids and refrigerate up to two days.
6. To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.

Note: Store and transport salads upright so dressing stays on bottom.

Deliciously Different

Smoked California Ripe Olives can produce a crave-worthy culinary surprise and become one of your favorite flavor discoveries. There are a few easy ways to make your own smoked olives, including preparing them on the grill with these quick steps:

1. Soak wood chips in water for 30 minutes. Drain well.
   
2. Pierce a foil pan several times with a small, sharp knife and spread wood chips in a single layer in the pan. Set directly on hot coals or metal bars on a gas grill. Close the lid and set heat to high only under the pan of chips.
   
3. When chips are smoking, place drained California Ripe Olives in a grill basket on grill with the burners off. Close the lid and smoke for 30 minutes.

Maple Olive Cheesecake Bites

Makes: 16-20 mini cheesecakes

• Nonstick cooking spray
• 1/2       cup graham cracker crumbs
• 2          tablespoons butter, melted
• 3          tablespoons sugar, divided
• 6          ounces cream cheese, room temperature
• 3          tablespoons pure maple syrup
• 2          tablespoons flour
• 1          teaspoon vanilla extract
• 1          egg
• 1/4       cup coarsely chopped California Ripe Olives

1. Heat oven to 325° F and coat 16-20-cup mini muffin tin with nonstick cooking spray.
2. In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.
3. In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.
4. Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.
5. Let cool completely then run small, thin knife around edge of each to remove from pan.

Black and White Pizza

Makes: 1 pizza

• 1          tablespoon extra-virgin olive oil, plus additional for pizza crust
• 1          cup onion, quartered and thinly sliced
• 2          tablespoons roasted garlic, minced
• 4          ounces small baby bella mushrooms, chopped flour
• 1          package prepared pizza dough
• 1          cup prepared Alfredo sauce
• 1          cup smoked mozzarella cheese, shredded
• 4          ounces fresh mozzarella cheese, torn into 1/2-inch pieces
• 1          small boneless, skinless chicken breast, cooked and thinly sliced
• 2          tablespoons fresh rosemary, chopped
• 1          can (6 ounces) extra-large California Black Ripe Olives, drained and cut in wedges
• freshly grated Parmigiano-Reggiano

1. Heat oven to 450° F and line large baking sheet with parchment paper.
2. In large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic and mushrooms, and cook, stirring frequently, 10 minutes, or until onions are soft. Reserve.
3. Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil then spread evenly with Alfredo sauce.
4. Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.
5. Bake 10-15 minutes, or until cheese is melted and lightly browned around edges.
6. Serve with Parmigiano-Reggiano.

Create Family Moments and Memories this Summer

(Family Features) Take advantage of slower summer schedules and warmer weather by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for quality family time during the warmer months are nearly endless, especially with just a little creativity and ingenuity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Celebrate your favorite summer memories with your kids by breaking out the flashlights to play tag and other fun games in the backyard all night long. Whether it’s kick the can, ghost in the graveyard, capture the flag or a good, old-fashioned game of hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer evenings together. Don’t be surprised if the neighbors join in the fun, too.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. The perfect base for everyone to cook up their own creations, this deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market. For added fun and flavor, toss your family’s pizza on the grill for a crispy, authentic crust.

Rethink family movie night
Get off the couch and take your family movie outside. All you need is a sheet, a projector and some comfy pillows and throws to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies on the big screen right in your own backyard. To keep the fun going, pitch a tent and spend the night outside sleeping under the stars.

Find more family-friendly recipes for summer at BordenCheese.com.

Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

• 1          piece (12 inches) cracker bread or flatbread
• 1          tablespoon olive oil, plus additional for brushing
• 1          package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
• 8          strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
• 4          whole garlic cloves, sliced
• 4          plum tomatoes, sliced
• 1/2       red onion, cut in strips
• 1/4       cup chopped Italian parsley
• fresh basil leaves (optional)

1. Heat oven to 400° F.
2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
4. Add parsley to remaining cheese and spread over ingredients.
5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.  

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Fun in the Sun

Cap off a day of play with dinner outdoors

(Family Features) Enjoying the great outdoors is a perfect way to create fun memories with family or friends. All that fresh air is sure to work up your appetite, so be sure to plan a delicious meal to top off all the merriment.

Get those taste buds fired up for a delicious meal with a flavorful starter like this zesty panzanella. Take family favorites outdoors with this savory take on a flatbread pizza. Then close down an evening of open-air entertainment on a sweet note with a scrumptious dessert.

Explore more family-friendly recipes to enjoy outdoors this summer at culinary.net.  

Smart Starters and Sides
There’s plenty to learn from the Mediterranean diet, and this recipe is proof. A variety of colorful cancer-fighting veggies, flavorful herbs and spices, and a bit of healthy fat make for a perfect starter or accompaniment to a grilled protein for a well-rounded meal. Find more recipes to help you eat well at AICR.org.

Grilled Panzanella

Reprinted with permission from the American Institute for Cancer Research
Servings: 6

• 4          garlic cloves, minced
• 1/2       teaspoon Dijon mustard
• 2          tablespoons white wine vinegar
• 1/4       cup extra-virgin olive oil
• salt, to taste
• freshly ground pepper, to taste
• 15        fresh basil leaves, coarsely chopped
• 1          medium cucumber, seeded, washed and cut into 1/2-inch slices      
• 3          large ripe tomatoes, cut into 1-inch cubes
• 2          tablespoons green olives, pitted and chopped (capers may be substituted)
• 1          medium red bell pepper, seeded and quartered
• 1/2       large red onion, cut in half and then into 1/4-inch slices
• 1/2       small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved

Heat grill.

1. In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside.
2. In large bowl, gently combine basil, cucumber, tomatoes and olives.
3. Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes.
4. Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat.
5. Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.

Create Family Moments and Memories this Summer

Take advantage of slower summer schedules by rounding up the family and heading to the backyard for fun, food and family time.

The opportunities for family time during the warmer months are nearly endless, especially with a little creativity, like these fun summer ideas from Borden Cheese.

Let your inner kid run free
Whether it’s kick the can, ghost in the graveyard, capture the flag or hide and seek, backyard games are a great way to get the whole family to unplug and enjoy summer together.

Fire up your appetite
Ditch the kitchen and get the whole family engaged by recreating everyone’s favorite pizza on the grill. This deliciously easy Cheesy Flatbread Pizza recipe can be enjoyed by adults and kids alike. Keep it simple for kids with Borden Cheese’s Mild Cheddar Shreds or dress it up with some fresh veggies straight from your garden or local farmer’s market.

Rethink family movie night
Take your family movie outside. All you need is a sheet, a projector and some comfy pillows to turn your backyard into an open-air movie theater. Watch new releases, old favorites or even home movies right in your own backyard.

Find more family-friendly recipes for summer at BordenCheese.com.

Cheesy Flatbread Pizza

Cook time: 25 minutes
Servings: 4

• 1          piece (12 inches) cracker bread or flatbread
• 1          tablespoon olive oil, plus additional for brushing
• 1          package (8 ounces) Borden Cheese Mild Cheddar Shreds, divided
• 8          strips thick-sliced bacon, cooked crisp and broken into 1-inch pieces
• 4          whole garlic cloves, sliced
• 4          plum tomatoes, sliced
• 1/2       red onion, cut in strips
• 1/4       cup chopped Italian parsley
• fresh basil leaves (optional)

1. Heat oven to 400° F.
2. Brush bread with small amount of olive oil and place on cookie sheet. Spread 1 1/2 cups cheese evenly around bread. Top evenly with bacon pieces.
3. In small skillet over medium heat, heat 1 tablespoon olive oil until hot. Add garlic and saute until lightly browned. Sprinkle onto pizza. Arrange sliced tomatoes and red onions on pizza.
4. Add parsley to remaining cheese and spread over ingredients.
5. Bake 10 minutes, or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.

Tip: For a different flavor profile, try grilling pizza rather than baking. Brush raw side of dough with olive oil and grill until bottom of crust is golden brown.

Sweeten the Deal

For the perfect ending to a perfect day, look to some of nature’s best ingredients, like fresh apples and honey. This fruity crisp is packed with flavor from tart, juicy apples and a delicate sweetness from honey that coats the fruit and lends a unique character to the crumbly topping. Find more sweet dishes for summer at honey.com.

Apple Honey Crisp

Recipe courtesy of the National Honey Board
Servings: 6

• 2          pounds (1 1/2 quarts) apples, quartered and sliced
• 3/4       cup honey, divided
• 1          teaspoon cinnamon
• 1/2       teaspoon nutmeg
• 1          cup flour
• 1/4       cup butter, softened
• warm cream or ice cream

1. Heat oven to 350° F.
2. In bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into 2-quart baking dish.
3. To make topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.
4. Bake 40-45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.

Photo courtesy of Getty Images (Grilled Panzanella and Apple Honey Crisp)

Simply Timeless Meals

(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”

Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.

Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.

For more recipe creations, visit FilippoBerio.com/recipes.

A Culinary Journey

As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.

For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.

For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.

Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

• 4          tablespoons Filippo Berio Olive Oil, divided
• 1          small onion, diced
• 1          pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon fine sea salt, divided
• freshly ground black pepper, to taste
• 6          oil-cured black olives, pitted and diced (optional)
• 1/3       cup all-purpose flour
• 4          chicken cutlets (about 1 pound total)
• 1          egg, beaten
• 1/2       cup bread crumbs, toasted
• 8          slices bread, toasted
• 4          slices provolone cheese (optional)

1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.

Cast-Iron Skillet Pizza

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas

• 1          pound store-bought pizza dough, at room temperature
• 1          ripe tomato, thinly sliced
• 1/4       pound fresh mozzarella cheese, diced
• coarse sea salt
• 2          tablespoons Filippo Berio Extra Virgin Olive Oil
• 1/2       cup shredded fresh basil

1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
3. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
4. Repeat with remaining ingredients.

Caprese Zucchini Noodle Bowl

Prep time: 15 minutes
Total time: 25 minutes
Servings: 4

• 4          medium zucchini, spiralized (instructions at right)
• 1/4       cup Filippo Berio Delicato Extra Virgin Olive Oil
• 2          tablespoons white balsamic vinegar
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground pepper
• 1 1/2    cups heirloom cherry tomatoes, halved
• 1/4       cup packed chopped fresh basil
• 1          ball (8 ounces) burrata cheese, torn

1. Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
2. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

How to Spiralize Zucchini

• Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
• Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
• Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.

A Sweet Solution for Busy School Days

(Family Features) The busy pace of back-to-school schedules can make it feel like nearly every aspect of life has you under a time crunch. Fortunately, when it comes to feeding the family, there are some simple foods you likely already have on hand that can provide easy solutions for snacks and mealtime alike.

A go-to fruit like California grapes is a fresh staple you can depend on because they are always ripe and ready to eat when you buy them. While grapes are indeed ideal for snacking because they hold, store and travel well, this healthy and delicious fruit is also a simple addition to meals throughout the day. Grapes require minimal preparation, so they’re equally easy as a side dish or as a fun way to deliver the fresh produce factor in a wide range of family-friendly recipes, such as these Grape and Ricotta Pita Pizzas.

Tips like these show how you can easily incorporate grapes into every meal:

Breakfast: A cup of creamy yogurt and crunchy granola takes on a sweet note when topped with a handful of grapes. Slice or quarter grapes then mix well for a medley of textures and flavors in every bite.

Morning snack: Pair grapes with cheese and crackers for a sweet and savory snack to keep your energy strong and your hunger in check until lunchtime.

Lunch: A handful of grapes can balance out a sandwich and add some sweet indulgence to the midday meal.

After school: Grapes offer hydration and quick energy so they’re the perfect way to fuel up for after school sports or to lend some extra brain power for study time.

Dinnertime rush: Use grapes for an easy side dish that goes with anything. A quick meal like grilled cheese and grapes brings out the kid in everyone.

Evening snack: Toward the end of the day, cravings can creep up but keeping a bowl of fresh grapes on hand for after dinner snacking helps avoid alternative salty, highly processed choices.

Find more great ideas for enjoying grapes throughout the day at grapesfromcalifornia.com.

Grape and Ricotta Pita Pizzas

Servings: 4

• 2          whole-wheat pita pocket breads (about 6 inches in diameter)
• 1          tablespoon olive oil
• 1/2       cup part-skim ricotta cheese, divided
• 1          cup seedless red or black California grapes, thinly sliced or halved
• 2          teaspoons honey
• 1          teaspoon lemon juice
• 6          large or 12 small fresh basil leaves, cut into ribbons

1. Heat oven to 450° F. Line two baking sheets with parchment paper.
2. Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
3. Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
4. In small bowl, stir together honey and lemon juice until honey is dissolved.
5. When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients. 

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1          tube (8 ounces) crescent rolls
• 1          tub (8 ounces) low-fat cream cheese
• 1/4       cup light mayonnaise
• 1/4       teaspoon garlic powder
• 1          cup shredded part-skim mozzarella cheese
• 3/4       cup sliced cherry tomatoes
• 1/2       cup sliced black olives
• 1/2       cup chopped broccoli florets
• 1/2       cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

• 1/2       pound ground beef sirloin
• 2          teaspoons minced garlic
• 1          cup chunky salsa, divided
• 2          cups cooked brown or white rice
• 6          whole-wheat tortillas (9 inches each)
• 1          can (15 ounces) black beans, drained and rinsed
• 1          can (11 ounces) corn kernels, drained
• 2          cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.