(Family Features) Savory and satisfying, comforting ingredients can transform simple recipes into mouthwatering meals. As temperatures fall, people look for comforting foods to warm the soul. For inspiration, consider Italian ingredients to help make homemade lunches easy and satisfying.

To get ready for weekday lunches, Kale Grilled Cheese sandwiches with Grana Padano PDO paired with hot soup and a Fall Grain Bowl with Prosciutto featuring Prosciutto di Parma PDO and filled with your favorite veggies are tasty options for discovering the possibilities of high-quality Italian ingredients.

These authentic products are Protected Designation of Origin (PDO) certified, a highly esteemed classification for European foods that have been produced according to the same traditional methods in a defined geographic region for centuries.

PDO-certified foods offer a guarantee of quality and authenticity. Only products made following traditional methods within defined production areas, under strict supervision and using carefully monitored ingredients qualify for PDO certification from the European Union. Among these artisan products, you’ll find some of the world’s most delicious cheeses and cured meats.

For your comfort food cravings, on an appetizer plate, drape thinly sliced, savory Prosciutto di Parma PDO and chunks of Grana Padano PDO to complement your favorite nuts and olives. Both pair beautifully with fruity red, white or sparkling wines, though they also are enjoyable with your favorite beer or soft drink. While these tastes of Italy can be enjoyed on their own, they are also capable of transforming simple dishes into decadent meals.

Find more comforting fall meal ideas by visiting distinctlydeliciouslyeuropean.eu.

Fall Grain Bowl with Prosciutto

Servings: 1

• 1 cup baby arugula
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice
• salt, to taste
• 1 cup cooked farro
• 2 tablespoons pesto
• 3/4 cup cooked squash
• 4 mozzarella bocconcini balls, halved
• 2 slices Prosciutto di Parma PDO, halved

1. In mixing bowl, toss arugula, olive oil, lemon juice and salt, to taste.
2. Transfer to serving bowl; if packing for lunch, transfer to plastic container.
   In another bowl, combine cooked farro and pesto; toss to coat. Transfer farro to serving bowl or plastic container next to arugula.
3. Top farro with squash and mozzarella bocconcini balls. Drape prosciutto next to squash.

Kale Grilled Cheese

Servings: 2

• 2 teaspoons olive oil
• 1 garlic clove, smashed
• 4 cups (about 1/2 bunch) Tuscan kale, cut into ribbons
• salt, to taste
• 1/2 lemon, juice only
• 2 tablespoons salted butter, softened
• 4 slices sourdough sandwich bread
• 2/3 cup (about 2 ounces) finely grated Grana Padano PDO cheese, divided
• 2/3 cup shredded mozzarella cheese

1. In large skillet over medium heat, heat oil. Add garlic; cook until golden and fragrant, about 3 minutes. Add kale; cook and stir until slightly wilted and dark green, 2-3 minutes. Season lightly with salt, to taste, and lemon juice. Remove to plate.
2. Wipe skillet clean. Spread butter on one side of each slice of bread, dividing evenly. Place two slices, buttered sides down, into skillet over medium-low heat. Onto each slice, divide half the Grana Padano; top with half the mozzarella.
3. Cook until cheese is melted and bottom is golden, 6-7 minutes. Add half the kale to one slice and close sandwich. Repeat with remaining ingredients.

SOURCE:
Enjoy, It’s from Europe

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Ready for an easy dish that hits the spot, here’s a recipe for a delicious homemade potato soup:

Ingredients:

• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of potatoes, peeled and chopped
• 4 cups of vegetable or chicken broth
• 1 cup of milk or heavy cream
• 3 tbsp of butter
• Salt and pepper, to taste
• Optional toppings: shredded cheddar cheese, chopped green onions, bacon bits

Instructions:

1. Melt the butter in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté for about 5 minutes or until the onions are translucent.
2. Add the chopped potatoes and broth to the pot, and bring the mixture to a boil.
3. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the potatoes are tender.
4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.
5. Return the pot to the heat and add the milk or heavy cream. Stir the soup until the cream is fully incorporated.
6. Season the soup with salt and pepper to taste, and serve hot with your desired toppings.

Alternative Ingredients:

• Instead of potatoes, you can use sweet potatoes or butternut squash for a different flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add some cooked bacon or ham to the soup for extra protein and flavor.
• Stir in some chopped kale or spinach for added nutrients.

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

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

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

You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy

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(Culinary.net) Make room in the oven this Thanksgiving with a Spatchcock Smoked Turkey recipe that stays moist and tender. By relying on the smoker rather than a traditional baked bird, you can keep the oven freed up for savory sides and delectable desserts.

Visit Culinary.net to find more Thanksgiving recipes.

Spatchcock Smoked Turkey

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10

• 1 stick melted butter
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons thyme
• 2 tablespoons lemon powder
• 1 turkey (10 pounds)

1. Heat smoker to 225 F.
2. Mix melted butter, garlic powder, onion powder, thyme and lemon powder. Rub entire turkey front and back with butter mixture.
3. Smoke turkey until it reaches internal temperature of 150 F. While turkey finishes smoking, heat grill to at least 450 F.
4. Sear turkey on grill until internal temperature reaches 165 F, about 10-15 minutes. Flip turkey breast side down 30 seconds to crisp skin. Use pizza peel to remove from grill.

SOURCE:
Culinary.net

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