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Nutrition

Add powerful pairings to your plate

These recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

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Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.

As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.

Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.

Find more information, resources and recipes at powerfulpairings.com.

Mediterranean Grain Bowl with Pork Skewers

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses

Prep time: 45 minutes, plus 2 hours marinate time

Cook time: 75 minutes

Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)

Red Lentil Hummus:

            1 1/3    cups water

            1/3       cup dried red lentils

            1          tablespoon olive oil

            1          tablespoon tahini

            1          tablespoon lemon juice

            1/2       teaspoon minced garlic

            1/2       teaspoon cumin

            1/4       teaspoon salt

            1/4       teaspoon black pepper

            12        ounces pork loin roast, trimmed of fat

            4          tablespoons olive oil, divided

            2          teaspoons minced garlic

            1          teaspoon lemon zest

            1          teaspoon ground cumin

            1          teaspoon salt

            1/2       teaspoon black pepper

            1          sweet onion, chopped

            3          cups no-salt-added chicken stock

            3/4       cup whole-grain sorghum, rinsed and drained

            1          cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels

            1 1/2    cups halved cherry tomatoes

            1          cup arugula

            1          cup chopped cucumber

            2/3       cup crumbled feta cheese

            1/2       cup kalamata olives

To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.

Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.

In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.

Preheat oven to 400 F.

Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.

Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.

To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).

Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 6 (1 1/4 cup each)

            1 1/2    tablespoons olive oil

            1          onion, chopped

            3/4       cup sliced carrots

            3/4       cup sliced celery

                        salt, to taste

                        pepper, to taste

            1 1/2    teaspoons minced garlic

            6          cups no-salt-added chicken stock

            1 1/4    cups green split peas

            1          small ham bone

            2/3       cup chopped ham

            2/3       cup pearled sorghum

            4          sprigs thyme

            2          bay leaves

            1 1/2    tablespoons Worcestershire sauce

                        chopped fresh thyme (optional)

                        cracked black pepper (optional)

In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.

Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.

Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).

Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses

Prep time: 25 minutes

Cook time: 70 minutes

Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)

            2          cups vegetable broth

            2          cups water

            1          cup whole-grain sorghum

            2          tablespoons olive oil

            1          tablespoon minced garlic

            1          tablespoon minced fresh parsley

            1 1/2    teaspoons lemon zest

            1/2       teaspoon salt

            1/2       teaspoon pepper

            1          pork tenderloin (16 ounces), trimmed of fat

            1          medium sweet potato, peeled and cut into 1/2-inch pieces

            1          cup kidney beans, rinsed and drained

            1/2       cup dried cranberries

            1/2       cup pecan halves

Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.

In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.

Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.

Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.

Slice pork tenderloin and serve with warm sorghum salad.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

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Nutrition

Elevate your lunch with comforting staples

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.

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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

In mixing bowl, toss arugula, olive oil, lemon juice and salt, to taste.

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.

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

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.

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.

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.

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Nutrition

Cozy, comforting recipes to take on the cold

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

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If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.

For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.

Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.

Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.

Loaded Chicken Bake
Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

            Nonstick cooking spray
2          cans (15 ounces each) READ German Potato Salad
4          cups shredded rotisserie chicken or other cooked chicken
1/2       cup heavy cream
1/4       teaspoon salt
1/4       teaspoon finely ground black pepper
3/4       cup shredded sharp cheddar cheese
1/4       cups crumbled, cooked bacon
            French fried onions (optional), plus additional for serving (optional), divided

Preheat oven to 375 F.

Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.

Spread German potato salad evenly in dish. Top evenly with chicken.

In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.

Sprinkle with cheese, bacon and onions, if desired.

Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.

Oven-Roasted Sweet Potatoes and Beets
Servings: 4

1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
2          large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
2-3       tablespoons extra-virgin olive oil
1          teaspoon kosher salt
1/2       teaspoon black pepper
1          red onion, sliced about 1/4-inch thick
2          fresh rosemary sprigs, plus additional for garnish

Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.

In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.

Place silicone mat on baking sheet or line with aluminum foil.

Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.

Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.

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Nutrition

Potato recipes for the holidays

Spend less time in the kitchen and more time with family by turning to easy-to-prepare potato recipes that can make the whole family happy.

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Many people would agree the holidays are one of the happiest times of the year – but also one of the most stressful. Replace the stress with smiles by cooking easy, delicious dinners that can help make the season a breeze and bring a little holiday happiness to mealtime.

Spend less time in the kitchen and more time with family by turning to easy-to-prepare potato recipes that can make the whole family happy.

For example, when you’re busy trying to cook multiple things at once, free up precious oven real estate while saving time with these Herby Holiday Air Fryer Little Potatoes. For a busy weeknight during the holiday season, potato dishes like this one can be made in an air fryer and customized with a few of your favorite pantry staples. If you don’t have fresh herbs on hand, dried will do the trick.

This recipe and many others can be streamlined with Little Potatoes, which come pre-washed, are small enough they don’t need to be cut and are a fresh, whole food grown on family farms so you can feel good about serving them to your loved ones.

Remember, easy can still be fabulous and festive. This Warm Winter Potato Salad with Cranberries offers the best of both worlds as it comes together in around 7 minutes with seasonal pops of red and green.

This family-friendly side features A Little Roasted Garlic, Rosemary & Thyme Microwave Ready Little Potatoes that simply need to be steamed in the microwave for 5 minutes then tossed with the included seasoning pack – no boiling or peeling required. It’s truly a holiday shortcut, and you can make the recipe even easier by using store-bought honey mustard vinaigrette if you’re short on time to make it from scratch.

Visit littlepotatoes.com to find more ways to spend less time in the kitchen and more time with family.

Herby Holiday Air Fryer Little Potatoes
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 6

1 1/2    pounds Little Potatoes
2          tablespoons vegetable oil or melted butter
            salt, to taste
            pepper, to taste
2          tablespoons fresh or dried herbs, such as parsley, rosemary, sage or oregano, chopped

In large bowl, toss potatoes with oil or melted butter. Add salt and pepper, to taste. Place in air fryer basket.

Air fry potatoes at 390 F for 25 minutes.

Once air-fried, sprinkle potatoes with herbs and serve.

Warm Winter Potato Salad with Cranberries
Prep time: 2-5 minutes
Cook time: 5 minutes
Servings: 4

1          package A Little Roasted Garlic, Rosemary & Thyme Microwave Ready Little Potatoes
2          tablespoons olive oil
1          tablespoon Dijon mustard
1          tablespoon apple cider vinegar
1          teaspoon honey or maple syrup
            salt, to taste
            pepper, to taste
1/4       cup dried cranberries
1          small apple, thinly sliced
2          tablespoons chopped walnuts or other nuts (optional)
            fresh parsley (optional)
            green onions (optional)

Prepare potatoes according to package instructions, about 5 minutes, tossing with olive oil and included seasoning pack once cooked.

In small bowl, whisk Dijon mustard, apple cider vinegar and honey or maple syrup. Season with salt and pepper, to taste.

In large bowl, toss warm potatoes with cranberries, thinly sliced apple and walnuts, if using.

Drizzle mustard dressing over top and gently mix until well-coated.

Top with fresh parsley or green onions, if desired, for pop of color. Serve warm.

Tips: If you like more texture, toast walnuts for extra crunch. For added creaminess, mix 1 tablespoon Greek yogurt or mayonnaise into dressing. To save time or reduce ingredients needed, use storebought honey mustard vinaigrette.

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