(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

• 1 tri-tip roast (2-3 pounds)
• salt, to taste
• pepper, to taste

Chimichurri Beet Sauce:

• 1 jar Aunt Nellie’s Diced Pickled Beets, drained
• 1 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon fresh oregano, roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• salt, to taste
• pepper, to taste

1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
3. Heat grill to 350 F and prepare for two-zone grilling.
4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
6. Transfer tri-tip to cutting board and rest 10-15 minutes.
7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.

German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan”
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 4 bratwurst links, sliced crosswise 1/8-inch thick
• 1 can (15 ounces) READ German Potato Salad, drained
• 1 flatbread, approximately 12 inches
• olive oil
• 1 cup shredded gruyere cheese
• fresh chives, chopped, for garnish
• fresh lemon wedges

1. Preheat grill to medium-high heat (about 425 F).
2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
5. Brush bottom of flatbread with olive oil.
6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
8. Garnish with chopped chives and serve with fresh lemon wedges.

SOURCE:
Seneca Foods



Seneca Foods

Supercharge Summer Fun with a Sweet, Simple Salsa

(Family Features) After a full day at the park or swimming pool, summer fun calls for some refueling. All that sun is sure to exhaust busy families, leaving little time for complicated snacks.

Skip the long ingredients lists and leave confusing cooking instructions behind. Instead, treat your loved ones to this Roasted Sweetpotato Mango Salsa, an easy-to-prepare solution for those busy afternoons.

The natural sweetness of cubed sweetpotatoes (no added sugar required) and mango collide with the delightful crunch of diced bell peppers, onion and jalapeno. Combined with fresh-squeezed orange, lemon and lime juices, it’s equal parts flavor and refreshment served with your favorite chips or crackers.

With complex carbohydrates that provide sustained energy, sweetpotatoes help with both endurance and recovery in athletes, making them a perfect ingredient for reenergizing your family. This nutrition powerhouse is versatile and available year-round so you can enjoy them throughout the summer as part of favorite snacks, weeknight meals or even Saturday morning pancakes.

Pairing them with the more than 20 vitamins and minerals from mangos, which are fat free, sodium free and cholesterol free, makes this salsa a better-for-you snacking solution.

The versatility of sweetpotatoes makes it a cinch to add them to a variety of recipes to enhance flavor and nutrition content, from simple salsas and small bites to elevated recipes and beyond. Plus, they can be baked, microwaved, grilled, slow-cooked or prepared on the stove as a perfect summer sidekick.

Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.

Watch video to see how to make this recipe!

Roasted Sweetpotato Mango Salsa
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12

• 1 1/2    cups (2 medium) sweetpotatoes
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       tablespoon chili powder
• 2          tablespoons olive oil
• 1          cup mango
• 1/2       green bell pepper
• 1/2       red bell pepper
• 1/2       cup purple onion
• 1          jalapeno
• 1/4       cup cilantro
• 1          tablespoon fresh-squeezed orange juice
• 1          tablespoon fresh-squeezed lemon juice
• 1          tablespoon fresh-squeezed lime juice
• chips or crackers

1. Heat oven to 400 F.
2. Peel, rinse and cube sweetpotatoes 1/4 inch or smaller. Toss sweetpotatoes with salt, pepper, chili powder and olive oil.
3. Spread on baking sheet and roast 20 minutes.
4. Peel and cube mango. Seed and cube bell peppers. Dice onion. Seed and dice jalapeno. Finely chop cilantro.
5. Once sweetpotatoes cool, mix with mango, peppers, onion and jalapeno. Cover with fresh-squeezed orange, lemon and lime juices.
6. Chill and serve with chips or crackers.

SOURCE:
North Carolina Sweetpotato Commission

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(Family Features) In between summer adventures and hot afternoons spent poolside, you’re likely looking to combat rising temperatures with a cool, refreshing beverage. This year, quench your thirst with drinks that play up the trendiness of bold flavors.

While many concoctions can help you beat the heat, some gems seem to hit the spot better than others. Consider one of the trendiest beverages that is increasingly becoming available at smoothie and juice bars nationwide but which you can also prepare at home: the tempting, bold taste of the Mangonada. With a harmonious fusion of sweet, spicy and tangy flavors, this thirst-quencher captures the essence of tropical indulgence with the majestic mango at the center of its symphony of flavors.

“Mango not only adds a burst of flavor but also brings a unique depth to the beverage,” said Dan Spellman, director of marketing for the National Mango Board.

Central to the Mangonada is Tajín Fruity Chamoy Sauce and Clásico Seasoning – a zesty blend of chili peppers, lime and sea salt – which are must-have ingredients to make the beverage. They combine to infuse the drink with a subtle kick, balancing the mango’s sweetness with a hint of spiciness that hits different.

This beloved beverage has captured the hearts and palates of people worldwide with its bold flavors and vibrant spirit to make summer deliciously unforgettable.

For another take on a classic drink, give this Tangy Chamoy Tropical Daiquiri a try at your next summer cookout. You can enjoy its cool, refreshing flavor with just the right touch of spice from Tajín Fruity Chamoy Hot Sauce with the yellow cap, which is made with natural ingredients but offers a unique fruity and tangy flavor, ideal for pairing with sweet snacks like fruits, smoothies, mangonadas and ice pops. With no added sugar or coloring, they’re perfect for the entire family all summer long.

There are thousands of ways to enjoy these unique flavors. To find more refreshing drinks that beat the summer heat, visit tajin.com.

Mangonada

Recipe courtesy of the National Mango Board

• 1 cup fresh mango cubes, plus 5-6 cubes for garnish, divided
• 2 ounces fresh mango nectar
• 1/2 ounce lime juice
• 2 cups ice
• 1/2 ounce agave nectar
• 2 tablespoons Tajín Fruity Chamoy Hot Sauce, plus 2 ounces for garnish, divided
• 1 tablespoon Tajín Clásico Seasoning, for garnish
• 1 tamarind candy, for garnish (optional)

1. Measure 1 cup mango cubes, mango nectar, lime juice, ice and agave nectar into blender cup. Blend until smooth.
2. In separate small dishes, add 1 ounce hot sauce and 1 ounce seasoning.
3. Dip rim of 14-ounce Collins glass into hot sauce then seasoning to coat. Drizzle remaining hot sauce along inside of glass.
4. In glass, pour 1 tablespoon chamoy sauce followed by blended Mangonada. Top with remaining fresh mango cubes and sprinkle with additional seasoning. Add tamarind candy to glass, if desired.

Tangy Chamoy Tropical Daiquiri

Total time: 15 minutes
Servings: 2

To Rim Glass:

• 2 tablespoons Tajín Fruity Chamoy Hot Sauce
• 2 tablespoons Tajín Clásico Seasoning

Drink:

• 1/2 cup diced pineapple
• 1/2 cup orange juice
• 2 ice cubes
• 2 tablespoons Tajín Fruity Chamoy Hot Sauce
• 1 slice pineapple, for garnish

1. Rim two glasses in hot sauce then in seasoning.
2. Blend diced pineapple with orange juice, ice and hot sauce; pour into glasses.
3. Garnish with pineapple slice.

SOURCE:
Tajin

https://stmdailynews.com/category/food-and-beverage