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    Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

    Recipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42          bags (10 ounces each) cauliflower florets18        ounces cheese tortellini, fresh or frozen1/2       tablespoon salt1          jar (24 ounces) marinara sauce8          fluid ounces heavy whipping cream1/2       teaspoon basil, dried1/4       teaspoon black pepper2          packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Find more information and a seemingly endless collection of recipes at Albertsons.com. More

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    Fresh and Delicious Pizza Recipes

    Pizza! Pizza! Pizza! author Sara Haas shares two pizza recipes you can make at home, hot and fresh!Roasted Tomato Margarita PizzaMakes: One 10-inch pizzaIngredients1 pint cherry tomatoes, washed and dried3 tablespoons extra-virgin olive oil2 cloves garlic¼ teaspoon kosher salt¼ teaspoon black pepper, divided1 ball dough of your choice, at room temperature4 ounces fresh mozzarella, sliced1 cup fresh basil, tornDirectionsPlace pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.Toss the tomatoes with the olive oil, garlic, salt and ⅛ teaspoon black pepper. Spread tomatoes out onto a foil-lined baking sheet and place on top oven rack. While the oven is preheating, bake the tomatoes, stirring once halfway through cooking, until tomatoes are blistered and juicy, 15–20 minutes. Note: Keep your eye on these tomatoes since they’ll be cooking in the oven as it’s preheating.Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough, shape into a circle and transfer to prepared peel or parchment. Top stretched dough with roasted tomato mixture and cover with mozzarella slices. Sprinkle on top with the remaining ⅛ teaspoon black pepper.Bake until the cheese is melted and the crust is golden, 8–10 minutes.Remove the pizza from the oven and transfer it to a cutting board. Garnish with basil, cut into slices and enjoy immediately.BBQ Kale PizzaMakes: One 10-inch pizzaIngredients1 ball dough of your choice, at room temperature2 tablespoons Easy BBQ Sauce (see bonus recipe below) or store-bought BBQ Sauce2 cups stemmed, shredded kale, preferably dinosaur or lacinato¼ cup thinly sliced red onion½ cup (2 ounces) low-moisture part-skim shredded mozzarella cheese½ cup (2 ounces) shredded sharp cheddar cheese½ green apple, sliced into thin sticks, julienned1 teaspoon crushed red pepperHot sauce, for servingDirectionsPlace pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment. Spread BBQ sauce over dough leaving a 1-inch border around the edge, then top with kale and onion. Sprinkle mozzarella and cheddar cheese on top.Bake until the cheese is melted and the crust is golden, 8–10 minutes.Remove the pizza from the oven and transfer it to a cutting board. Garnish with apple and crushed red pepper, then cut into slices and enjoy immediately. Serve hot sauce on the side.Bonus Recipe:Easy BBQ SauceMakes: About ½ cupIngredients½ cup ketchup¼ cup water2 tablespoons yellow mustard⅓ cup apple juice or apple cider1 tablespoon molasses1 tablespoon Worcestershire sauce2 tablespoons packed brown sugar1 tablespoon honey1 teaspoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder⅛ teaspoon crushed red pepper1 tablespoon apple cider vinegarDirectionsCombine all ingredients except for the apple cider vinegar in a small pot and bring to a simmer over medium heat. Reduce heat to low and simmer, stirring often, until thickened, about 25–30 minutes. Remove from heat and stir in the apple cider vinegar.Ingredient Note: For a less sweet sauce, use a lesser amount of brown sugar.Storage Note: Refrigerate for up to five days.About the AuthorSara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook. Pizza! Pizza! Pizza!Written by Sara Haas, RDN978-1-57826-968-6, $25.00 hardcoverPublished by Hatherleigh Press.Distributed through Penguin Random House.Available wherever books are sold.www.hatherleighpress.com More

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    Peanut Butter Cups and Cinnamon Candy Poppers Recipes

    By Family Features | ContributorBreak out the red, white and blue – it’s time to honor America’s birthday. Along with all the booms and blasts, make sure your crowd is satisfied with one of the country’s most beloved snack foods and a true firecracker in the kitchen: popcorn.Whether your gathering will take place poolside, in air-conditioned comfort or while watching spectacular fireworks shows among the backdrop of the night sky, tasty treats that honor the occasion allow you to show off your patriotic pride.These Peanut Butter Cups are an ideal summer snack that’s easy to prepare with everyday ingredients. All you need to do is melt together peanut butter, butter and marshmallows then mix in popcorn, shredded wheat, peanuts and raisins. Bake in individual paper liners for grab-and-go convenience then share with your nearest and dearest. For added flair, use American flag-themed liners or finish your creation with toothpicks connected to miniature American flags.Add a touch of heat to this year’s celebrations with Cinnamon Candy Poppers that bring a real bang to the snack table. Inspired by those classic firecrackers that a Fourth of July party can’t go without, these balls of ooey-gooey goodness provide a truly patriotic spark.Peanut Butter CupsYield: 24 cups1/2       cup peanut butter1/2       cup butter or margarine1          package (10 1/2 ounces) miniature marshmallows6          cups freshly popped popcorn6          cups spoon-size shredded wheat1          cup dry roasted peanuts1          cup raisinsPreheat oven to 250 F.In microwave on high heat using large, microwavable bowl, melt peanut butter and butter 1 minute.Add marshmallows and microwave on high 1 minute, or until marshmallows puff; stir.Add popcorn, shredded wheat, peanuts and raisins; stir gently.Place paper liners in two 12-cup muffin pans. Divide mixture into 24 cups.Bake 10 minutes.Remove from oven and tore “cups” in airtight container.Cinnamon Candy PoppersYield: 24 balls            Nonstick cooking spray3          quarts popped popcorn4          tablespoons (1/2 stick) butter or margarine3          cups miniature marshmallows1/2       cup cinnamon-flavored candiesred and blue confection starsred licorice stringSpread large sheet of plastic wrap on work surface and spray with nonstick cooking spray.Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.In medium saucepan over low heat, melt butter. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn. Add cinnamon candies and mix well until coated.Spray hands with nonstick cooking spray and form mixture into 24 balls. Gently press red and blue stars onto each ball. Place piece of licorice string on top of each ball.Find more popcorn-inspired snacks for your summer celebrations at Popcorn.org. More

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    5 Steps to Grilled Vegetables

    By Culinary.net | ContributorBurgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies. Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies: Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take. Find more grilling tips at Culinary.net.Photo courtesy of Getty Images More

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    5 Basic Steps for Sizzling Steak

    By Culinary.net | Contributor A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match. Before you fire up your grill, consider these five basics for cooking a chef-worthy steak: Prepare Your CutTaste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill. Add Some SaltFeel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor. Aim for High HeatGrilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat. Sear and SlideSpeaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done. Let RestFinally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat. Find more cooking tips and recipes at Culinary.net. Photo courtesy of Getty Images More

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    Apple Ricotta Crepes

    By Family Features | ContributorThis rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.Envy Apples offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the “ultimate apple.” Apple Ricotta CrepesYield: 12 crepes (2-3 crepes per serving)Crepes:1          cup flour1          tablespoon sugar1/2       teaspoon salt1          cup whole milk2          eggs1          teaspoon vanillabutter, for cookingApple Topping:butter2          tablespoons brown sugarEnvy Apples, sliced or cubed1/2       teaspoon cinnamon1/8       teaspoon nutmegsalt, to tastemaple syrupRicotta Filling:1          cup ricotta cheese1          lemon, zest and juice only2-3       tablespoons sugar, or to taste To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.In nonstick pan over medium-low heat, melt small amount of butter. Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.Visit EnvyApple.com to find more brunch inspirations. More

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    Cheese Tortellini and Cauliflower and Garlic Parmesan Chicken Tenders Recipes

    Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.Cheese Tortellini and Cauliflower with Creamy Spinach MarinaraRecipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42          bags (10 ounces each) cauliflower florets18        ounces cheese tortellini, fresh or frozen1/2       tablespoon salt1          jar (24 ounces) marinara sauce8          fluid ounces heavy whipping cream1/2       teaspoon basil, dried1/4       teaspoon black pepper2          packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard DipRecipe courtesy of AlbertsonsTotal time: 30 minutesServings: 42          tablespoons extra-virgin olive oil, divided1/4       cup mayonnaise1          teaspoon garlic powder1          teaspoon salt, divided2/3       cup Parmesan cheese, shredded1/2       cup panko breadcrumbs1/2       teaspoon paprika1 1/2    pounds boneless, skinless chicken breasts1 1/2    pounds green beans1/2       cup honey mustard dressingPreheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.Bake until tenders start to turn golden, about 10 minutes.On clean cutting board, wash, dry and trim green beans. Set aside.When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.Preheat large skillet over medium-high heat.Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.Divide chicken tenders and green beans between plates. Serve with dressing for dipping.Find more information and a seemingly endless collection of recipes at Albertsons.com. More

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    Two Simple Salads to Celebrate Spring

    By Family Features | ContributorLetting in a little fresh air with an open window or a screen door is a sure sign of spring, allowing the natural sights and smells of the outdoors to accompany you at the dinner table. Take that open-air freshness to new heights this spring by pairing it with your own signature spins on salad season.For example, this Tuna and Rice Nicoise Salad offers a new take on tuna salad with olive tapenade, capers, tomatoes, green beans and cherry tomatoes. Its calling card: swapping out potatoes in favor of Minute Yellow Rice Cups, which cook up fast as a convenient and flavorful alternative that saves the chore of washing, peeling and boiling potatoes. Fully cooked and packaged in BPA-free cups, it features white rice lightly seasoned with onion powder, garlic powder and turmeric for a delightful taste ready in just 1 minute.As a perfect recipe for those who love veggies, this dish combines classic salad freshness with olive tapenade for a briny bite in every mouthful. Canned tuna mixes with bursts of capers, hard-boiled egg, crisp green beans and sweet cherry tomatoes capped off with tart balsamic dressing to round out the dish.If you love the taste of crisp, peppery arugula, this Pomegranate and Arugula Rice Salad is practically perfect. Your favorite green shines alongside a delicious mix of sweet pomegranate seeds, crisp almonds and tart balsamic dressing that’s ideal for a starter or side, or you can add a preferred protein to turn it into a satisfying main course.Requiring just 15 minutes to prepare, this salad is ready in an instant and serves up to eight people, making it a solution for anything from family gatherings to meal prepping for a busy week ahead.Tuna and Rice Nicoise SaladPrep time: 4 minutesCook time: 1 minuteServings: 11       cup Minute Yellow Rice Cups2       tablespoons balsamic dressing2       tablespoons olive tapenade1       teaspoon capers, drained well1/2     cup halved cherry tomatoes1/2     cup frozen green beans, thawed1       can (3 ounces) tuna, drained and flaked1       hard-boiled egg, cut into wedgesHeat rice according to package directions.In medium bowl, combine rice, balsamic dressing, tapenade and capers. Mix well.Top with cherry tomatoes, green beans, tuna and hard-boiled egg.Tip: Serve salad over bed of mixed greens, if desired.A Bit of Trivia: Why is it called a Nicoise salad?The name “Salade Niçoise” refers to Nice, the capital city of the Alpes-Maritimes department on the French Riviera. This region is known for its mild climate and abundance of sunflowers, olive trees, herbs, and vegetables used in many traditional dishes.Pomegranate and Arugula Rice SaladPrep time: 10 minutesCook time: 5 minutesServings: 82       cups Minute Instant Jasmine Rice1/3     cup olive oil3       tablespoons balsamic vinegar2       tablespoons minced red onion1       tablespoon Dijon mustard1       teaspoon honey1/2     teaspoon salt1/4     teaspoon black pepper1       bag (5 ounces) arugula1       cup pomegranate seeds1/3     cup slivered almonds, toastedPrepare rice according to package directions. Cool completely, about 10 minutes.In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.Tips: For added flavor, top salad with crumbled goat or blue cheese.To cool rice quickly, spread evenly on parchment paper-lined baking sheet.Find more spring salads and other flavorful, convenient recipes by visiting MinuteRice.com. More