News + Views

Simple, Satisfying Soup for Supper



In Good Taste








(Family Features) A hearty, flavorful bowl of soup on a chilly night is hard to beat. But if the thought of preparing soup from scratch makes you think “nice idea, but too time consuming,” it’s time to rethink soup making.

Minimum prep and maximum flavor is what you get with Southwestern Bean and Pasta Soup. It goes together quickly, using both fresh and prepared ingredients. The beans and southwestern seasonings from READ Southwestern Bean Salad jumpstart this soup – both in flavor and sustenance. Sauteed fresh vegetables add extra color and nutrition. The pasta cooks along with the other ingredients to save yet another step. Make it vegetarian or add ground beef or poultry – either way, it’s delicious.

Serve this versatile soup meal to the family, or double the recipe and invite the neighbors over for a simple supper that’s on the table in under an hour. Offer toppings such as avocado, sour cream and cilantro to dress it up for company.

Additional tasty, timesaving recipes can be found at

Southwestern Bean and Pasta Soup                                                   13063
Preparation time: 25 minute
Cook time: 20 minutes
Servings: 8

2    cans (15 ounces each) READ Southwestern Bean Salad, divided
1    tablespoon olive or canola oil
3/4    cup chopped bell pepper
1/2    cup sliced green onions
1    small jalapeno, seeded and finely chopped
1    large clove garlic, minced
1    can (14.5 ounces) no-salt-added diced tomatoes
1    carton (32 ounces) low sodium, reduced-fat vegetable or chicken broth, divided
1    cup water
1/2    cup ditalini pasta, uncooked

Optional toppings:
sour cream
plain yogurt
chopped cilantro

Place contents of one can bean salad in blender or food processor. Process until partially pureed, with small chunks remaining.

In large soup pot or Dutch oven, heat oil over medium-high heat until hot. Add bell pepper and onions; cook and stir about 2 minutes to soften. Add jalapeno; cook and stir 1 minute. Add garlic; cook and stir 30 seconds.

Stir in pureed bean salad; add second can of bean salad and tomatoes. Add 3 cups of broth and water. Bring to boil; reduce heat and simmer, uncovered, 15 minutes. Add pasta; cook 7-9 minutes, or until pasta is al dente. Add additional broth as desired for consistency. Serve with toppings, as desired.

Variations: During step two, cook 1/2 pound lean ground beef, chicken or turkey breast in oil, stirring frequently until cooked through. Add pepper and onions and continue as recipe directs; add additional oil 1 teaspoon at a time if needed for cooking vegetables.

Nutrition information per serving (1/8 of recipe): 180 calories; 6 g protein; 26 g carbohydrate; 5 g total fat; 530 mg sodium; 0 mg cholesterol; 6 g dietary fiber; 11 mg iron; 0.06 mg thiamin; 944 IU vitamin A; 13 mg vitamin C.

Source: Seneca Foods





February 10, 2016 |

Bring Warmth and Freshness to Your Winter Breakfast



In Good Taste







(Family Features) During the cold and dark winter months, it’s important to stay warm and well-nourished. Using in-season ingredients and produce is a simple way to brighten your winter blues and introduce authentic vitamin-rich flavor to your meals.


“Florida Grapefruit reaches its best taste during the heart of winter, making it a great source of fresh, nutrient-rich fruit at a time when many others are not available,” said Emily Richards, cookbook author. “I like to add Florida Grapefruit and its juice to salads, savory dishes and snacks.”


Follow this recipe from Richards for Quinoa Grapefruit Blueberry Breakfast to add Florida sunshine and a boost of energy to your blustery mornings. This refreshing breakfast combines hot quinoa with Florida Grapefruit and blueberries for a new twist on breakfast.


To learn more about Florida Grapefruit and find more recipes, visit


Quinoa Grapefruit Blueberry Breakfast                13045

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4


3/4             cup Florida Grapefruit Juice

1/2             cup water

3/4             cup quinoa, rinsed

2             tablespoons liquid honey or maple syrup

2             Florida Ruby Red Grapefruit, segmented

1             cup fresh or frozen blueberries

1             cup 0% vanilla or plain yogurt

fresh mint leaves


In small saucepan, combine grapefruit juice, water, quinoa and honey. Bring to boil; cover and simmer for about 15 minutes, or until liquid is absorbed.


Stir in grapefruit and blueberries; divide into shallow bowls and top with yogurt. Garnish with mint to serve.



February 3, 2016 |

Bring Big Flavor to Easy Weeknight Dining


In Good Taste







(Family Features) There’s no time like the present to begin incorporating healthier meals into your menus – but that doesn’t mean you have to broadcast it to your family.

Deliver big taste with fewer calories and less sodium than you might expect with this Garlic Cream Elbows with Sun-Dried Tomatoes and Basil recipe. Pantry-friendly ingredients get the creamy Parmesan-enhanced pasta on your table in just 30 minutes.

Made with premium durum wheat semolina and added inulin, a prebiotic fiber from chicory root, Dreamfields pasta gives this recipe a nutritional boost providing 5 grams of fiber and 7 grams of protein per one-cup, cooked serving. Inulin helps promote healthy digestion and can help you feel full longer, which helps you keep up with your busy and healthy lifestyle without sacrificing taste or texture.

Pair it with a tasty side salad or grilled chicken breast for an extra boost of protein. It’s a mouthwatering meal that’s sure to become a staple at the dinner table all year round.

Look for Dreamfields’ black box in the pasta aisle of supermarkets nationwide. For more information and pasta salad recipes, visit

Garlic Cream Elbows With Sun-Dried Tomatoes and Basil                                                        13042
Recipe courtesy of Mother Thyme
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

8    ounces (about 2 cups) Dreamfields Elbows
1    tablespoon unsalted butter
1/4    cup diced red onion
4    cloves garlic, minced
2    tablespoons all-purpose flour
1    cup 2% milk
1/2    cup (2 ounces) grated Parmesan cheese
1/2    cup low-sodium chicken broth
1/3    cup julienne cut sun-dried tomatoes, not packed in oil, divided
1/3    cup chopped fresh basil, divided

Cook pasta according to package directions.

Meanwhile, in large, deep skillet, heat butter over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.

Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.

Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.

Nutritional information (1/4 of recipe): 340 calories; 16 g protein; 52 g carbohydrates; 9 g total fat; 5 g saturated fat; 25 mg cholesterol; 280 mg sodium; 6 g total dietary fiber.
Source: Dreamfields Pasta


January 27, 2016 |

A Leafy Super Food Worth Learning About


In Good Taste








(Family Features) For people who manage their health through nutrition or use food as a medicinal replacement, few products offer the power of “superfoods.” Kale is one leafy green commonly recognized as a superfood, but watercress is a tastier superfood option worth considering.

Watercress has more flavor, is more versatile and is healthier than its leafy cousins. It’s also easier to digest with a more pleasing texture. In fact, according to an independent research study published last spring by the Centers for Disease Control, it is the most nutrient-dense food available today.

For a high concentration of phytonutrients, antioxidants and vitamins, look to options such as those available through hydroponic greenhouse grower Hollandia Produce, which raises two cress varieties: Live Gourmet Living Upland Cress and Grower Pete’s Living Organic Watercress. Both varieties also deliver up to twice the vitamin C of an orange; more calcium than milk; and high levels of magnesium, phosphorus, potassium, iron, beta-carotene and vitamins A, B1, B6, K and E.

Watercress also has multiple uses as a medicinal herb. Some of these more popular applications include preventing eczema, as well as supporting digestive, urinary tract, eye and respiratory health.

Visit to find more recipes and learn more about this flavorful superfood.

“Cressto” Pesto Sauce13010_A

3     cups Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and bottom 1/3 stems removed, rinsed and patted dry
2     cloves garlic, chopped
1/2     cup extra-virgin olive oil
1/2     cup grape seed oil
1    teaspoon lemon zest
1    teaspoon kosher salt
1/2     teaspoon freshly ground black pepper
1/2     cup plain Greek yogurt

In blender or food processor, combine cress and garlic and pulse until coarsely chopped.
Add remaining ingredients and process until blended.

Drizzle over pasta, risotto, fish, meat or eggs, or use as a spread.

Silky Egg Cress Salad

13010_B1     package Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry
2     medium eggs
3     purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)
3     slices fresh avocado
3     slices ripe pear
3     slices persimmon
2     pieces toasted brioche bread
2     tablespoons Orange Vinaigrette


Orange Vinaigrette

2     tablespoons frozen orange juice concentrate
2     tablespoons grape seed oil
2     teaspoons rice wine vinegar
1    teaspoon honey
pinch cracked black pepper

In small bowl, whisk together vinaigrette ingredients and set aside.

Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.

Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.
Source: Hollandia Produce

Source: Hollandia Produce

January 20, 2016 |

Swap Salt for Herbs and Spices in 2016


In Good Taste








(Family Features) Making a New Year’s resolution? Don’t forget salt. Most Americans consume about a 1,000 milligrams of sodium over the amount recommended by nutrition and health experts. New research shows cooking with spices and herbs could help you ditch the salt shaker and meet sodium recommendations.

Keeping a resolution to cut salt from your diet is easy. Use simple spice swaps to create tasty, low-sodium meals. From seasoning eggs with basil instead of salt to adding spices and herbs to no-salt tomato sauce, the McCormick Kitchens offer these easy tips and recipes to make low-sodium meals full of flavor:
* Beat 1/8 teaspoon herb instead of salt into 2 eggs before scrambling.
* Add oregano, garlic powder and red pepper to no-salt added tomato sauce for a tasty, low-sodium pasta dinner.
* Try making Citrus Herbed Chicken with Asparagus, Fiesta Citrus Salmon or Tuscan Pasta. These dishes don’t call for any salt. Instead, they swap in basil, garlic powder and oregano.

For more low-sodium tips and recipes – such as shaved vegetable salad with Italian herb vinaigrette – visit to keep your New Year’s resolutions on track. To see the full Anderson study, which examined the effects of a behavioral intervention that emphasized spice and herbs, and how it impacts sodium intake, visit

Fiesta Citrus Salmon    13022_aPO                                            
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
1/4     cup orange juice
2     tablespoons olive oil
2     tablespoons McCormick Perfect Pinch Salt-Free Fiesta Citrus Seasoning, divided
2     tablespoons packed brown sugar, divided
1     pound salmon fillets

In small bowl, mix juice, oil and 1 tablespoon each seasoning and sugar. Place salmon in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes, or longer for extra flavor.

In another small bowl, mix remaining seasoning and sugar. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.

13022_cPOTuscan Pasta
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
1     can (28 ounces) diced tomatoes, undrained
1     can (8 ounces) no-salt added tomato sauce
1     tablespoon sugar (optional)
2     tablespoons packed brown sugar, divided
2     teaspoons McCormick Garlic Powder
2     teaspoons McCormick Perfect Pinch Italian Seasoning
1/2     teaspoon McCormick Black Pepper, ground
1     tablespoon olive oil
1     pound zucchini, sliced
1     package (8 ounces) sliced mushrooms
1     small onion, chopped
6     ounces pasta, such as spaghetti or linguine

In medium saucepan, mix tomatoes, tomato sauce, sugar and seasonings. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.

In large skillet, heat oil on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.

Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well.

Citrus Herbed Chicken with Asparagus                                 13022_bPO
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1/4     cup flour
2     tablespoons grated Parmesan cheese
1/2     teaspoon McCormick Garlic Powder
1/4     teaspoon McCormick Black Pepper, coarse ground
1     pound thin-sliced boneless skinless chicken breasts
1     tablespoon oil
1 1/2     cups chicken stock
1     teaspoon McCormick Basil Leaves
1     teaspoon McCormick Oregano Leaves
1     pound asparagus, trimmed and cut into 1-inch pieces
2     tablespoons lemon juice

In shallow dish, mix flour, Parmesan cheese, garlic powder and pepper. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

In large nonstick skillet, heat oil on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side, or until golden brown. Repeat with remaining chicken, adding additional oil, if necessary. Remove chicken from skillet; keep warm.

In medium bowl, mix stock, basil, oregano and reserved flour mixture until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3-5 minutes, or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes, or until heated through.
Source: McCormick Spice




January 13, 2016 |

Simply Tasty Time-Saving Dinners


In Good Taste








Family Features) If another busy night has you stressed about what to put on the table, it may be time to broaden your dinnertime repertoire. There are options in the frozen food aisle that can help you prepare a real, nutritious meal even when you’re pressed for time.

With more and more companies listening to consumers and finding ways to make their products with simpler ingredients while still maintaining a great, family-pleasing taste, you can find prepared food in the frozen section that you can feel good about serving to your family. And one of the simplest, healthier proteins that is found in the freezer aisle is seafood.

Fresh from the sea and available in several varieties – including fish sticks, fillets and shrimp as well as a range of styles, such as breaded, battered, sauced or grilled – there are frozen options for every taste, lifestyle and occasion. Seafood not only cooks quickly compared to other proteins, but numerous health agencies recommend eating seafood at least twice a week due to its health benefits. Seafood contains natural omega-3 fatty acids, lean protein and critical vitamins and minerals that can aid brain development, promote heart health, help fight obesity and improve overall health.

These health benefits, combined with the convenience and simple goodness of prepared seafood products, such as Gorton’s Seafood, make it easy to serve a better-for-you meal for the family in no time at all. Gorton’s also listened to consumers and made its ingredients even simpler and ingredient labels easier to read and understand.

“Delicious, quality seafood isn’t just about the seafood,” said Mary Beth Gangloff, who is leading the simplification charge at Gorton’s. “This effort is about doing everything we can possibly do to ensure that nothing gets in the way of our real, authentic ingredients and great taste. Our goal is to ensure that the goodness of our seafood reaches our consumers in every single bite.”

Cooking with seafood also lets you keep other ingredients simple, so you can let the distinct flavor of the seafood be the star. Keep it simple and pair seafood with a salad or easy side dish, or check out one of these family-friendly recipes that require just five ingredients and less than 30 minutes to prepare and cook.

Find more simple, time-saving recipes your busy family will love at

         Honey Mustard Beer Batter Fillet Sandwich                                                  12489_a
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 5

10    Gorton’s Beer Batter Fillets
1/2     cup honey mustard
5     sandwich rolls, sliced
5     lettuce leaves
10     slices of tomato

Prepare fillets according to package instructions.

Spread half of mustard onto bottoms of sandwich rolls and top with lettuce leaf. Spread remaining mustard on cooked fillets and place two cooked fillets on each roll.

Place two slices of tomato on each sandwich. Top with remaining half of roll and serve immediately.

12489_b           Fish Stick Taco
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 6

24     Gorton’s Classic Breaded Fish Sticks
12     hard taco shells
3     cups cheddar cheese, shredded
3     cups salsa
3     cups lettuce, shredded

Prepare fish sticks according to package instructions. Place two cooked fish sticks in each taco shell followed by 1/4 cup cheese, 1/4 cup salsa and 1/4 cup lettuce. Serve immediately.

Source: Gorton’s Seafood

January 6, 2016 |

Blend Indulgence with Nutrition



In Good Taste








Balanced treats can help you enjoy the holiday and wellness seasons

(Family Features) With family gatherings and New Year’s resolutions, this is the time of year where the holiday and wellness seasons find themselves on a collision course. The key to fully enjoying both seasons is finding treats that balance great taste with nutritional value.

Hazelnuts, which are widely known as the culprit behind the irresistible flavor of chocolate hazelnut spreads, are one way to consciously enjoy the season. Rich in vitamins and dietary fiber, and naturally cholesterol and gluten free, hazelnuts can amplify a variety of foods and flavors for an indulgence-meets-nutritious experience.

The finest hazelnuts are grown in the lush fields along the Black Sea coast of Turkey, where the optimal climate of the region produces hazelnuts that have a creamy, buttery flavor and crunchy texture.

Turkish hazelnuts add extra vitamins and fiber to recipes, creating a nutritious but indulgent snack, such as this recipe for hazelnut chocolate energy bars. Dates, oats and chocolate chips are bound with hazelnut butter for an on-the-go boost perfect for breakfast time, or any time.

Find more hazelnut inspiration at

Hazelnut Chocolate Energy Bars                                     12888

1     cup dates
1/4     cup cocoa powder
1/4     teaspoon salt
1/3     cup hazelnut butter
1/4     cup honey
1     cup hazelnuts, toasted
1 1/2     cups rolled oats
1/2     cup semisweet chocolate chips

Place dates in food processor and mix until small bits remain and form ball. Add cocoa powder and salt and process.

Heat hazelnut butter and honey until warm. Pour into food processor along with remaining ingredients. Pulse until well mixed.

Transfer to lightly greased and foil-lined 9-by-9-inch pan. Using spatula, pack mixture into tight square. Freeze to set for 15 minutes. Remove and cut into 15 bars. Store in airtight container or bag in fridge to keep fresh, or in freezer for longer term storage.
Source: Hazelnut Marketing Board


December 23, 2015 |
TownLink is powered Chase Media Group. ©2014. All rights reserved.
Skip to toolbar