A Grape Sensation

Delicious seasonal dishes for a happy holiday

(Family Features) By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

5 Tips for Healthier Holidays

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

• Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
• Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
• Alternate high-calorie beverages with water.
• Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
• Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Find more holiday recipe inspiration at grapesfromcalifornia.com.

Seared Salmon with Spinach and Grapes

Servings: 4

• 1          teaspoon salt
• 1          teaspoon dry mustard
• 1          teaspoon dried thyme
• 1/2       teaspoon pepper
• 4          salmon steaks or fillets (6 ounces each)
• 2          teaspoons honey
• 3          teaspoons olive oil, divided
• 1          large bunch spinach, washed and stemmed
• 1          clove garlic, minced
• 2          cups red California seedless grapes, halved
• 1/2       cup dry red wine

1. Heat oven to 325° F.
2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
3.  
4. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
5. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
6. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
7. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

• Extra-virgin olive oil
• high-quality, aged balsamic vinegar
• freshly ground black pepper
• 24        decorative bamboo skewers
• 24        red seedless California grapes
• 24        fresh basil leaves
• 24        small, fresh mozzarella balls
• sea salt

1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.

Grapes in Rosé Wine Sauce

Servings: 4

• 1 1/2    cups rosé wine
• 1/2       cup sugar
• 1/2       vanilla bean, split
• 1          pinch salt
• 3          cups halved red, green or black California grapes

1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

• 2          cans (28 fluid ounces total) low-sodium chicken broth
• 1          cup wild rice
• 4          slices bacon, diced
• 1          tablespoon butter, unsalted
• 1          large onion, diced
• 2          stalks celery, diced
• 1 1/2    cups button mushrooms, sliced
• 2          cloves fresh garlic, minced
• 1          teaspoon fresh thyme, minced
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper, ground
• 1/4       cup fresh parsley, chopped
• 1          cup hazelnuts, toasted and coarsely chopped
• 2          cups California seedless grapes, picked from stem and rinsed

1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
4. Remove from heat and fold in parsley, hazelnuts and grapes.
5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

SOURCE:
California Table Grape Commission

Simplify and Savor Dinner with Bold Flavors

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

• 7 cups arugula
• 2 ounces goat cheese
• 1/2 cup pecans, toasted
• 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely minced shallots
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 cup Bertolli Extra Virgin Olive Oil

1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
3. Add dressing to salad for serving.

White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

• 2 cod fillets (about 7 ounces each)
• salt, to taste
• Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

• 1 bunch basil
• 1 ounce cashews
• 3/4 ounce Parmesan cheese
• Bertolli Extra Virgin Olive Oil
• water

1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
2. Sear fillets meat-side first followed by skin-side.
3. Heat oven to 350° F.
4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

Chocolate-Pumpkin Cake

Total time: 20 minutes

• 2 eggs
• 4 1/2 ounces sugar
• 4 1/2 ounces Bertolli Extra Virgin Olive Oil
• 4 1/2 ounces flour
• 1/3 ounce cocoa powder
• 1/8 ounce salt
• 5 1/4 ounces pumpkin
• 1/10 ounce baking powder

1. Heat oven to 350° F.
2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
4. Pour into cake mold lined with baking paper and bake 15 minutes.
5. Let cool and remove cake from mold.

Olive Oil Cubes

• Assorted herbs
• ice cube trays
• Bertolli Extra Virgin Olive Oil

1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

SOURCE:
Bertolli

Simple, Satisfying Weeknight Solutions

(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.

Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6

• 1          salmon filet (about 2 pounds)
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 3          tablespoons Filippo Berio Balsamic Vinegar
• 2          tablespoons honey
• 1          tablespoon Dijon mustard
• 1          clove garlic, minced
• pinch of chili pepper flakes
• 1          tablespoon chopped fresh tarragon (optional)

1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

 

Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8

Red Wine Dressing:

• 1/4       cup Filippo Berio Extra-Virgin Olive Oil
• 2          tablespoons Filippo Berio Red Wine Vinegar
• 2          tablespoons chopped fresh parsley
• 1          teaspoon honey
• 1          clove garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

• 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
• 1          tablespoon Filippo Berio Red Wine Vinegar
• 1          teaspoon dried oregano
• 1/2       teaspoon dried mint
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 2          pounds sweet potatoes, sliced into 1/2-inch rounds
• 1          cup shredded romaine lettuce
• 1          tomato, chopped
• 1/3       cup sliced pitted Kalamata olives

1. Heat oven to 400° F.
2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4

Honey Dijon Vinaigrette:

• 2          tablespoons Filippo Berio White Wine Vinegar
• 1          shallot, minced
• 1          tablespoon finely chopped fresh tarragon
• 2          teaspoons Dijon mustard
• 2          teaspoons honey
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

• 1/2       pound green beans, trimmed and cut into 1-inch pieces
• 1/2       pound asparagus, trimmed and cut into 1-inch pieces
• 6          cups baby arugula
• 1/2       cup crumbled goat cheese
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup diced sundried tomatoes in oil
• 2          tablespoons chopped fresh chives

1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

SOURCE:
Filippo Berio

Make it Mediterranean

3 dishes to highlight the next trend in internationally themed cuisine

(Family Features) Just like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table. When pondering which trend you'll dive into in the future, consider incorporating tastes from an especially influential international location - the Mediterranean Sea region.

Considered by the experts at Les Dames d'Escoffier International (LDEI) in the organization's 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Because the fare is typically lighter, small bites and salads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad provide easy-to-prepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

In addition to Mediterranean food, the trends report highlighted Middle Eastern cuisine and Latin American flavors as areas of the world that will influence American dining in the next year. Additionally, LDEI highlighted these regions as likely to be influential in the next three years:

1. East Africa
2. The Balkans
3. The Caribbean Sea

To go along with specific regions and countries to influence American food culture, the report identified these international food concepts as the most likely to become prominent food trends:

1. Puebla Hot Pot (Latin America, Mexico) - ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
2. Manouri (Mediterranean, Greece) - a semi-soft, fresh white whey cheese made from goat or sheep milk.
3. Millet (India) - ancient grains harvested from small-seeded grasses used for porridge.

Mediterranean food, because of its reliance on the inclusion of vegetables and exclusion of red meat in many of its dishes, also squarely fits into the top established and growing health trends, according to the report, which are:

1. Vegetarian cuisine
2. Organic
3. Vegan cuisine

Find full results from the report and learn more about the organization at LDEI.org.

10 Ways to Find Culinary Inspiration

Consider these strategies for achieving inspiration in the kitchen from the LDEI 2018 Trends Report:

• Traveling
• Cookbooks
• Farmers' markets
• Internet and social media
• Fresh produce
• Food magazines
• Chefs
• Seasons
• Beautiful imagery
• People and culture

Tracking the Top Food Trends

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. Find complete 2018 Trends Report survey results and expert panel insights by contacting info@ldei.org.

LDEI is a worldwide philanthropic organization of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 2,300 women in 40 chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For more information, visit LDEI.org or find LDEI on Facebook.

Tomato, Feta and Basil Salad

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 15-20

• 8 medium size tomatoes, sliced into 1/8-inch slices
• 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
• 2 small packages fresh basil, leaves picked off stems
• 3 teaspoons sea salt
• 2 teaspoons fresh ground pepper
• 1/4 cup olive oil

1. On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and Feta slice. Repeat.
2. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

Hummus

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Yield: 2 cups

• 2 cans (15 ounces each) garbanzo beans
• 1 medium garlic clove, peeled
• 1 teaspoon sesame oil
• 1/4 cup fresh lemon juice
• 2 teaspoons sea salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon black sesame seeds
• 1 teaspoon olive oil
• 1 teaspoon toasted sesame seeds

1. Drain garbanzo beans reserving 1/2 cup liquid.
2. In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.
3. Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

Fresh Figs with Honey

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 6

• 6 fresh figs
• 1 tablespoon honey

1. Slice figs in half lengthwise (stem to bottom). Distribute on small platter.
2. Drizzle honey over each fig equally. Serve immediately.

Photos courtesy of Beth Vlasich Pav

SOURCE:
Les Dames d’Escoffier International

Add a Splash of Flavor to Your Summer

Asian-inspired small plates for the entire family

(Family Features) The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 US Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit NakanoOrganic.com.

Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating
Cook time: 5 minutes
Servings: 4 (about 4 skewers per serving)

Cucumber Salad:

• 1/3       cup Nakano Roasted Garlic Rice Vinegar
• 2          tablespoons sugar
• 1/2       teaspoon toasted sesame oil
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon salt
• 1/2       thinly sliced English cucumber
• 1          thinly sliced carrot
• 1          thinly sliced scallion
• 1/4       cup chopped peanuts,  for garnish

Chicken Satay:

• 15        bamboo skewers
• 2          tablespoons soy sauce
• 1          tablespoon peanut oil
• 1          teaspoon toasted sesame oil
• 2          tablespoons Nakano Organic Original Seasoned Rice Vinegar
• 1          teaspoon minced fresh ginger
• 1/2       teaspoon ground coriander
• 2          teaspoons ground turmeric
• 1          pound thinly sliced chicken breast
• fresh cilantro, for garnish

Peanut Sauce:

• 1/4       cup scallions, chopped
• 2          tablespoons chopped cilantro
• 1          teaspoon minced jalapeno
• 1          teaspoon minced garlic
• 1/2       teaspoon minced ginger
• 3/4       cup smooth peanut butter
• 1          tablespoon toasted sesame oil
• 3          tablespoons Nakano
• Roasted Garlic                       
• Rice Vinegar
• 2          teaspoons lime juice
• 3/4       cup coconut milk
• 2          tablespoons hoisin sauce
• 2          tablespoons honey
• chopped peanuts, for garnish

1. To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.
2. To make Chicken Satay: In dish, soak bamboo skewers. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.
3. To make Peanut Sauce: In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.
4. After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.

Korean Beef Bulgogi and Kimchi over Sticky Rice

Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)

• 3          tablespoons light soy sauce
• 2          tablespoons dark brown sugar
• 2          tablespoons Nakano Natural Rice Vinegar
• 1          tablespoon toasted sesame oil
• 2          minced cloves garlic
• 1/4       cup grated red apple
• 1          teaspoon minced fresh ginger
• black pepper
• 16        ounces thinly sliced rib-eye steak
• 1          tablespoon canola oil
• 3          cups sticky rice
• 3          tablespoons Nakano Original Seasoned Rice Vinegar
• 1/2       cup kimchi, prepared
• 1          tablespoon toasted sesame seeds
• 1          scallion, sliced
• 1          red jalapeno, sliced
• 1/4       cup carrots, julienned

1. In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
2. After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
3. Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.

Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

• 24        wonton wrappers
• 8          ounces large raw shrimp, peeled, deveined and chopped
• 3          tablespoons minced scallions
• 4          canned water chestnuts, minced (approximately 1/8 cup)
• 1          tablespoon oyster sauce
• 3          tablespoons Nakano Original Seasoned Rice Vinegar, divided
• 2          tablespoons peanut oil
• 2          tablespoons water, plus additional for wonton wrappers
• pinch of salt
• pinch of pepper
• 2          tablespoons soy sauce
• 2          teaspoons toasted sesame oil

1. To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.
2. Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.
3. In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.
4. To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.

SOURCE:
Nakano

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.

SOURCE:
Nature’s Intent