Fresh from the Natural Gourmet Table at A.Vogel – Home of Herbed Sea Salt® Original 

Vegan Burger1

If you’re looking for a vegan alternative to the traditional beef burger, look no further…Not only are these quinoa burgers outrageously tasty, they’re also packed full of nutritional goodness!

Ingredients

• 1 cup quinoa

• 2 shallots, finely chopped

• 1 clove of garlic, crushed

• 2 tsp paprika

• ½ tsp red chili flakes

• 2 sprigs fresh rosemary, chopped

• 1 sweet potato, chopped into small chunks

• Herbed Sea Salt® Original seasoning salt

• Black pepper, to season

• 2 tsp olive oil

How to make Vegan Burgers with Quinoa & Vegetables

  1. Boil the quinoa, until tender, approximately 15 minutes.
  2. Briefly sauté the shallots and garlic.
  3. Boil the sweet potato, then mash.
  4. In a large bowl combine quinoa, shallots and garlic with the herbs, spices and sweet potato mash. Mix well.
  5. Form the mixture into small patties.
  6. Fry the patties for three minutes on each side.

This recipe is full of goodness

• Gluten-free

• Contains all the essential amino acids

• Great source of B vitamins

Quinoa is higher in protein than other grains and cereals. Protein is necessary for tissue growth and repair. And it’s also a good source of magnesium, a mineral important for nerve and muscle function.

She’s Not Here Officially Opens TODAY Downtown

New Pacific Asian Cocktail Bar and Kitchen Serving Tropical Drinks and Asian-Inspired Dishes

Photography courtesy of Nicolai McCrary.

She’s Not Here, a Pacific Asian cocktail bar and kitchen from Uchi/ko and 50 Eggs alumni Ben Cachila and Chris Romero, is thrilled to officially open its doors to the public on Wednesday, August 15 in the 2ND Street District. The restaurant features fun, bright, tropical-influenced libations. Expect curious riffs on classic drinks utilizing hibiscus rye, aged rum, applewood-smoked mezcal, roasted coconut, jasmine, toasted almond, cloves, falooda syrup, cardamom, and magrood leaf.

The cocktail program is supported by a surprising and playful menu utilizing vibrant ingredients. Composed of small bites, seasonally focused sushi, cold tastings, and main dishes, the menu is inspired by traditional Asian recipes that are accented with fresh and aromatic elements. 

Highlights from She’s Not Here’s opening cocktail and dinner menu include: 

Cocktails: Hibiscus – Rittenhouse hibiscus rye, tiki bitters, coconut sugar; Sling – gin, aperol, fresh pineapple juice, lime; Smoke – applewood mezcal, plantation pineapple rum, lime, orgeat, toasted almond salt rim; Ginger – Batavia arrack, fresh ginger, honey, lemon; Rose – Aviation gin, grapefruit, falooda syrup, lemon, Peychaud’s; and Matcha- Tito’s vodka, matcha tea, coconut milk, honey syrup. 

Nigiri: Hamachi -yellowtail; Mebachi - big eye tuna; MadaiJapanese sea bream; Gai Lan - Chinese broccoli; and Shanghai Tip – Chinese romaine. A special “Sakana Haka” fish selection will change daily with offerings such as Kinmedai – golden eye snapper; Tennen Aji – wild horse mackerel; Taraba – king crab; and Goba Saba  - blue nose mackerel. 

Temaki: Soft Shell Crab – aioli, cucumber, kaiware sprouts; Cali Butter - clarified ponzu butter, California crab, soy paper; and Ume Shiso – Japanese plum, perilla, cucumber. 

Cold dishes: Marinated Yellowtail – lychee, green apple vinegar, pickled Asian pear; and Tasmanian Ocean Trout - passion fruit, South Pacific fruit relish, crown daisy.

Hot dishes: Pork Adobobraised and fried pork shank, adobo jus, crispy cauliflower, coconut cream; Braised-Fried Korean Chicken with yuzu-pickled Asian pears, summer squash, and toasted chili oil; Galbi Style Pork Ribs – pickled shishito, garlic sweet soy glaze; and Sakana Tempura - crispy cod fillet, apple tentsuyu, pickled apple, togarashi.

The chefs have also been particularly mindful to dietary needs by developing an extended selection of produce-driven sushi items that are both vegan and gluten-free.

Relaxed and refined, the interior evokes a reimagined tropical hotel lobby from the 1920s and is a mash-up of French Art Deco meets island textures and palettes. The exterior is adorned with massive and sultry flora that has been executed entirely with spray cans by local street art legend Mez Data. This createsan ideal setting to spend a pleasant and lazy afternoon or evening sipping on colorful, flowered drinks while laughing a little too loudly with friends.

According to William Jackson, Chief Business Officer and Publisher of InFluential Magazine, Spanish InFluential, and Teen InFluential, “When you want a truly thrilling dining experience in the 2nd Street District of downtown Austin, then you must try She’s Not Here.  From the moment you enter the door, the experience is stellar.  The decor is simple, yet tasteful reminiscent of Palm Springs.  The food and drink programs are refreshing and thrilling, sure to tantalize the eyes as well as the taste buds.  The staff is knowledgeable, very professional.  Our hats off to our server Robert who ROCKED!  We were in a constant state of diner’s euphoria.”

Located downtown at 440 West 2nd Street, Austin, Texas, 78701, She’s Not Here compliments the neighboring venues, restaurants, and The Violet Crown Cinema by providing a lush downtown refuge that serves both food and beverage Sunday – Thursday 5 p.m. – midnight, and Friday and Saturday 5 p.m. – 2 a.m. Expect expanded hours coming soon, which will include grab-and-go bento box lunches and happy hour service.

For more information, visit www.shnaustin.com or follow along on Facebook (/SNHATX) and Instagram (@snhatx).

Fresh, Fast, Flavorful Meals for Back-to-School Season

The start of each school year brings new routines for families to adjust to, which can leave little to no time to think about dinner. With the right ingredients, however, it’s still possible to create a healthy, home-cooked meal in a matter of minutes, allowing you to spend less time in the kitchen and more time at the dinner table catching up on the day’s events.

Cookbook author, actress, designer and mom of two Haylie Duff knows a thing or two about juggling her family’s busy schedule on top of her own. When it comes to getting a fresh, fast meal on the table, she looks for easy meal helpers that help cut down on time, but not on flavor, that she can feel good about feeding to her family, like Smithfield Marinated Fresh Pork. It’s conveniently pre-seasoned, packed with protein and can be grilled, roasted, sauteed or slow-cooked – making it a versatile dinner solution for any night of the week.

For your next weeknight meal, try Haylie Duff’s recipes for Tomatillo, Pineapple and Bacon Pork Tacos or Pork Gyros with Fresh Tzatziki, which feature a few simple ingredients and can help you make dinner in a matter of minutes.

Find more time-saving tips and fresh, flavorful weeknight dinner ideas for the whole family at SmithfieldRealFlavorRealFast.com.

Tomatillo, Pineapple and Bacon Pork Tacos

Recipe courtesy of Haylie Duff

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6

  • 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 1          fresh pineapple, peeled and cut into 1-inch thick slices
  • 1          teaspoon taco seasoning blend
  • 12        white corn tortillas
  • 1-2       radishes, chopped
  • 1          jalapeno, seeds removed and thinly sliced
  • 1          bunch fresh cilantro, chopped
  • 1          cup (4 ounces) crumbled queso fresco
  • 1          jar (16 ounces) tomatillo salsa (salsa verde)
  1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
  3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
  4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.

Pork Gyros with Fresh Tzatziki

Recipe courtesy of Haylie Duff

Prep time: 15 minutes

Cook time: 16 minutes

Serves: 8

  • 1          Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
  • 2          tablespoons olive oil, divided
  • 8-12     Greek pita breads, warm
  • shredded romaine lettuce or arugula
  • chopped tomatoes
  • crumbled feta cheese
  • 1          cup tzatziki sauce
  1. Cut pork loin filet in half lengthwise and thinly slice. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the fresh pork loin filet 7-8 minutes until browned; set aside. Repeat with remaining oil and pork slices.
  2. Layer warm pitas with shredded lettuce, pork slices, tomatoes and feta. Top with tzatziki sauce.

SOURCE:
Smithfield

School Mornings Made Easy

Most parents know the first few weeks of school season and new daily routines can be hectic. From stocking up on school supplies to finishing up homework, there’s few unused minutes in the day.

One thing that’s particularly easy to forget in the mad dash to catch the bus or make it to morning drop-off is a well-balanced, protein-packed breakfast. According to a No Kid Hungry study, when students have a balanced breakfast in the morning, they are more likely to attend school and perform better on standardized tests.

Start the school year off right by giving your kids a breakfast they’ll love that also provides the protein they need to kick-start their day. Recipes like Simple Ham and Waffle Breakfast Sandwiches or Baked Eggs in Avocado can be ready in minutes and provide fuel long past the first morning school bell.

As a simple time-saver, Smithfield offers pre-diced, cubed and sliced ham that can make breakfast a breeze any day of the week. Incorporate it into a simple breakfast sandwich for a protein boost you can enjoy on-the-go. Served crispy or chewy depending on your preference, Thick Cut Bacon also puts a savory spin on nearly any breakfast plate, whether paired with eggs and avocado or a simple side of toast.

For more information and breakfast ideas, visit smithfield.com.

Simple Ham and Waffle Breakfast Sandwiches

Cook time: 30 minutes

Servings: 4

  • 8 frozen prepared waffles, toasted
  • 8 ounces Smithfield Anytime Favorites Quarter Boneless Sliced Ham, any flavor
  • 4 large eggs
  • 4 slices cheddar or American cheese
  • maple syrup (optional)
  1. Prepare waffles according to package directions; keep warm.
  2. In nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side; keep warm. In same skillet over medium heat, fry eggs until desired doneness.
  3. Lay out four waffles and top each with sliced cheese, ham and fried egg, topping with remaining waffles to finish. Serve warm with maple syrup, if desired.

Tip: Try spreading fruit jam on your sandwich for a change of pace.

Baked Eggs in Avocado

Cook time: 10 minutes

Servings: 6

  • Nonstick cooking spray
  • 3 large avocados
  • 6 eggs
  • 4 strips Smithfield Thick Cut Bacon, diced and cooked until crispy
  • 1 cup blue cheese
  • 1/4 cup fresh cilantro
  1. Heat oven to 450 F. Spray baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1-2 tablespoons of avocado to create well for eggs. Place avocados flesh-side up on prepared baking sheet or glass pan.
  2. Gently crack one egg in each avocado well, making sure to keep yolk intact. Bake 10 minutes, or until eggs reach desired temperature. Remove.
  3. Top with bacon pieces, blue cheese and cilantro. (Family Features)

SOURCE:
Smithfield

Make it Mediterranean

3 dishes to highlight the next trend in internationally themed cuisine

Just like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table. When pondering which trend you’ll dive into in the future, consider incorporating tastes from an especially influential international location – the Mediterranean Sea region.

Considered by the experts at Les Dames d’Escoffier International (LDEI) in the organization’s 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Because the fare is typically lighter, small bites and salads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad provide easy-to-prepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

In addition to Mediterranean food, the trends report highlighted Middle Eastern cuisine and Latin American flavors as areas of the world that will influence American dining in the next year. Additionally, LDEI highlighted these regions as likely to be influential in the next three years:

  1. East Africa
  2. The Balkans
  3. The Caribbean Sea

To go along with specific regions and countries to influence American food culture, the report identified these international food concepts as the most likely to become prominent food trends:

  1. Puebla Hot Pot (Latin America, Mexico) – ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
  2. Manouri (Mediterranean, Greece) – a semi-soft, fresh white whey cheese made from goat or sheep milk.
  3. Millet (India) – ancient grains harvested from small-seeded grasses used for porridge.

Mediterranean food, because of its reliance on the inclusion of vegetables and exclusion of red meat in many of its dishes, also squarely fits into the top established and growing health trends, according to the report, which are:

  1. Vegetarian cuisine
  2. Organic
  3. Vegan cuisine

Find full results from the report and learn more about the organization at LDEI.org.

10 Ways to Find Culinary Inspiration

Consider these strategies for achieving inspiration in the kitchen from the LDEI 2018 Trends Report:

  • Traveling
  • Cookbooks
  • Farmers’ markets
  • Internet and social media
  • Fresh produce
  • Food magazines
  • Chefs
  • Seasons
  • Beautiful imagery
  • People and culture

Tracking the Top Food Trends

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. Find complete 2018 Trends Report survey results and expert panel insights by contacting info@ldei.org.

LDEI is a worldwide philanthropic organization of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 2,300 women in 40 chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For more information, visit LDEI.org or find LDEI on Facebook.

Tomato, Feta and Basil Salad

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d’Escoffier International

Servings: 15-20

  • 8 medium size tomatoes, sliced into 1/8-inch slices
  • 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
  • 2 small packages fresh basil, leaves picked off stems
  • 3 teaspoons sea salt
  • 2 teaspoons fresh ground pepper
  • 1/4 cup olive oil
  1. On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and Feta slice. Repeat.
  2. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

Hummus

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d’Escoffier International

Yield: 2 cups

  • 2 cans (15 ounces each) garbanzo beans
  • 1 medium garlic clove, peeled
  • 1 teaspoon sesame oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon black sesame seeds
  • 1 teaspoon olive oil
  • 1 teaspoon toasted sesame seeds
  1. Drain garbanzo beans reserving 1/2 cup liquid.
  2. In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.
  3. Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

Fresh Figs with Honey

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d’Escoffier International

Servings: 6

  • 6 fresh figs
  • 1 tablespoon honey
  1. Slice figs in half lengthwise (stem to bottom). Distribute on small platter.
  2. Drizzle honey over each fig equally. Serve immediately. (Family Features)

Photos courtesy of Beth Vlasich Pav

SOURCE:
Les Dames d’Escoffier International

The Mamma Mia! Diet Great Recipe Ideas for Summer

Based on an improved version of the classic Mediterranean diet, The Mamma Mia! Diet provides you with modernized versions of healthy Italian dishes to help you lose weight while still feeling full and satisfied.

The Mamma Mia! Diet brings the health benefits of a Mediterranean-style program with Italian flair and flavor. It is real Italian food, effective, delicious and fun. Enjoy these three delicious recipes:

Recipe #1: Mediterranean Summer Salad

Ingredients

Mixed lettuce for decoration
4 medium potatoes
330 g (12 oz) green beans, cleaned (ends removed)
330 g (12 oz) cherry tomatoes
1 cucumber, peeled and sliced
1 red onion, peeled and sliced into thin rings
4 hard-boiled eggs
250 g (9 oz) canned tuna, drained
4 anchovy fillets in oil, cut into 4-5 pieces
Pitted olives (to taste)
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
4-5 basil leaves

Directions

Wash the lettuce and the tomatoes. Dry and set aside. In a large pan over medium heat, boil the whole potatoes for about 20-25 minutes. They should be tender but not crumble. Drain and allow to cool. Peel and cut each potato into 10-12 pieces. Meanwhile blanch the green beans in water or steam for 6-7 minutes. They should be crispy. Cook the eggs in a saucepan covered with water for about 8 minutes (counting the minutes as the water begins to boil). Drain and place in cold water to cool them. Remove the shell and let cool completely. Cut each into 4 wedges. You can prepare four individual plates or one large salad to serve at the table. Arrange the lettuce on the plate, then add the green beans, the cherry tomatoes (cut in half), onions, cucumbers, potatoes, eggs, tuna, anchovies and olives. Season with olive oil, a pinch of salt (optional) and pepper. Serve immediately.

Note: You can replace the green beans with fresh broad beans just blanched in water and, if you wish, also add some green peppers.

Recipe #2: Buckwheat Salad with Prawns

Ingredients

300 g (11 oz) buckwheat
20 prawns, cleaned, washed and dried
4 tablespoons extra virgin olive oil
2-3 garlic cloves
1 hot chili pepper, finely sliced
2-3 tablespoons dry white wine
20-22 semi-dried tomatoes in olive oil
10 leaves of fresh majoram
Sea salt and freshly ground pepper (optional)

Directions

In a bowl marinate the prawns with 2 tablespoons of olive oil and chili for about 30 minutes, covering with plastic wrap. Rinse the buckwheat under cold running water. Bring to boil 1 liter (1 quart) of salted water (about 5 g, 1 teaspoon salt), add the buckwheat, reduce heat and cook covered for about 15-20 minutes (according to the instructions on the package). It must be “al dente.” While the buckwheat is cooking, in a nonstick pan sautè the garlic in 2 tablespoons of oil over medium heat for 4 minutes, stirring frequently. Remove the garlic. Add the prawns, wine and cook for about 3-4 minutes over medium heat. They have to become pinkish but not overcooked. Remove from the heat. In a large bowl, add the tomatoes, removing much of the oil. Drain the buckwheat and mix it with tomatoes. Add the prawns sauce and garnish with majoram leaves and pepper.

Recipe #3: Panzanella (Tuscan Bread and Tomato Salad)

Ingredients

200 g (7 oz) Tuscan bread, or whole grain bread cut into small pieces
3 Romano tomatoes, cut into cubes
2 cucumbers, peeled and cut into small pieces
1 red onion, finely sliced
120 g (4 oz) canned tuna in olive oil
2 tablespoon white wine vinegar
2 tablespoon water
12 fresh basil leaves
Salt and freshly ground pepper

Directions

In a big bowl place the tomatoes, cucumbers, onion and season with salt and pepper. Add bread, vinegar and water. Toss all the ingredients together. The bread should be wet but not soggy. Break it up with a fork. Add tuna and mix well. Taste and add more salt, pepper and vinegar, if necessary. Tear in basil and refrigerate for 1 hour. Serve cold.

Note: Since the recipe calls for tuna canned in olive oil, no other oil is needed. If you use tuna canned in water, it is recommended to add 2-3 tablespoons of extra-virgin olive oil. You can substitute Tuscan bread with other hearty Italian breads, such as a Pugliese loaf.

ABOUT THE AUTHORS

Paola Lovisetti Scamihorn is an Italian pharmacist, researcher and food writer. Cooking, eating healthy food and staying active have always been her life-long passions. She has a cooking blog Passion and Cooking, and contributes to several international magazines. She has previously published in Italy Love is Eating, focusing on Italian culinary culture.

Paola Palestini is a biochemistry professor at the Medical School of the University Milano-Bicocca, Italy. Recently, Paola has been actively involved in the promotion of the principles of a healthy diet through conferences and in collaboration with several magazines. She is the author of seventy-six scientific articles published in international journals.

THE MAMMA MIA! DIET
Written by Paola Lovisetti Scamihorn and Paola Palestini
978-1-57826-732-3, $15.99 paperback
978-1-57826-733-0, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Land O’Lakes, Inc. Names Beth Ford President and CEO  

Ford brings decades of experience across six different industries as the company seeks to build on its track record of sustainable growth

Beth Ford

Beth Ford

The Land O’Lakes, Inc. Board of Directors announced today its selection of Beth Ford as President and CEO of one of the nation’s largest food and agricultural cooperatives and #216 on the Fortune 500. Ford assumes leadership of the company following the retirement of Chris Policinski. Ford will assume the role of President and CEO effective Aug. 1.

Ford comes to the CEO role after a series of successful executive postings within the company. In December 2017, Ford was named Chief Operating Officer of Land O’Lakes Businesses, in which role she oversaw Land O’Lakes’ WinField United, Purina Animal Nutrition and Dairy Foods business units. Prior to that, Ford was head of Land O’Lakes’ Dairy Foods and Purina Animal Nutrition businesses, where she led record performance and growth, leveraging innovation through R&D to strengthen both brands. She also was instrumental in the acquisition of Vermont Creamery in early 2017.

Prior to joining Land O’Lakes in 2011, Ford had excelled in executive operations management and supply chain roles at International Flavors and Fragrances, Mobil Corporation, PepsiCo and Pepsi Bottling Company and Scholastic. Ford has more than 20 years’ experience specifically in the areas of technology and R&D, as well, across these four companies.

Born in Sioux City, Iowa, Beth earned an MBA at Columbia University Business School and a BBA at Iowa State University. She remains involved in both universities, sitting on the Deming Center Board of Advisors for Columbia Business School and the Dean’s Advisory Committee for the College of Business at Iowa State.

Ford also sits on the Board of Directors for the National Milk Producers Federation and non-profit boards, including Greater Twin Cities United Way in Minneapolis. She sits on the Boards of Directors of two publicly traded companies, including PACCAR, Inc.

Announcing her appointment, Board Chairman Pete Kappelman said, “At a time of unprecedented change in the agriculture and food industries, no person is better suited to lead us into the future than Beth Ford. Since joining our company in 2011, Beth has proven she’s not afraid of hard work, and she sees every challenge as an opportunity to deliver more value for our cooperative. She’s built a track record of success in a wide array of leadership roles across a decades-long career, and in her seven years at Land O’Lakes, she has earned the trust and respect of our members, employees and customers. We are thrilled to have someone of such strong qualifications and character to build on the legacy of growth that Land O’Lakes has established.”

Commenting on her appointment, Ford said, “I’m humbled and honored to have the chance to serve this great organization. I am grateful to the Board of Directors for their trust in me and for the management team that built the strong foundation we currently enjoy. I look forward to continuing to work with the talented and dedicated leadership team, as well as our outstanding employees to deliver for our member-owners, customers and communities. There has never been a more exciting time to be in the agriculture and food industry. Together, our team will work to continue our growth trajectory, as we lead the way forward into the company’s next 100 years.”

Ford becomes the ninth CEO of Land O’Lakes, one of the nation’s largest agricultural cooperatives, which was founded in 1921. Ford and her spouse, Jill Schurtz, have three teenage children and live in Minneapolis.

About Land O’Lakes, Inc.  

Land O’Lakes, Inc., one of America’s premier agribusiness and food companies, is a member-owned cooperative with industry-leading operations that span the spectrum from agricultural production to consumer foods. With 2017 annual sales of $14 billion, Land O’Lakes is one of the nation’s largest cooperatives, ranking 216 on the Fortune 500. Building on a legacy of more than 97 years of operation, Land O’Lakes today operates some of the most respected brands in agribusiness and food production including LAND O LAKES® Dairy Foods, Purina Animal Nutrition, WinField United and Land O’Lakes SUSTAINTM. The company does business in all 50 states and more than 60 countries. Land O’Lakes, Inc. corporate headquarters are located in Arden Hills, Minn.

5 Ways to Make Mealtime Meaningful

Coming together for a shared meal is a simple, yet important way for family members to bond and create memories with one another. There’s no better time than right now to bring everyone together around the dinner table – including your four-legged friends – for a delicious meal.

These tips can help make mealtime even more meaningful for everyone. For more information about sharing mealtime moments with your pet, visit cesar.com .

Photo courtesy of Fotolia

  • Get Everyone Involved. Have the family help with preparing the meal. Pick a recipe everyone can help make, such as build-your-own pizzas or taco bowls, to make dinner both a bonding activity and a rewarding experience when you get to eat your own creation.

Photo courtesy of Fotolia

  • Don’t Forget Your Furry Friend. Schedule the same mealtime for the whole family, including your pets. Your dog can enjoy sharing in the family experience, and with his own food bowl, he’ll be gobbling his meal up, making it less tempting to beg for human food.

Photo courtesy of Fotolia

  • Put the Phones Down. Establish a no-devices-at-the-dinner-table policy to encourage kids and adults alike to talk, engage and bond with each other. This quality time spent in the company of family can build stronger relationships and cherished memories for years to come.

  • Dine on Similar Dishes. Allow your four-legged friend to share in your dining experience by serving him dinners similar to those your family eats. For example, when you whip up a savory chicken with apples, barley and spinach, your dog can enjoy the same flavors in his bowl, thanks to the CESAR® SIMPLY CRAFTED™ line of mealtime enhancers for dogs.

Photo courtesy of Fotolia

  • Opt for Healthy Options. Help keep everyone’s energy levels up by working plenty of fruits, vegetables and quality proteins into your family’s diet. Ingredients like carrots, pumpkin and green beans are also great for your pup, so look for a dog food option that includes ingredients like these to share your healthy eating lifestyle with your pet. (Family Features)

SOURCE:
Cesar

Put Taste on the Table

When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.

Turkey-Potato Dinner Wrap

  • 3/4 pound Russet potatoes* cut into 1/2-inch pieces
  • 1 tbsp water
  • 1 tbsp canola oil
  • 3/4 pound ground lean turkey
  • 1 large carrot shredded
  • 1/3 cup sliced green onions with tops
  • 1 can Tomato sauce 8 ounce can
  • 2/3 cup shredded Cheddar cheese
  • 1 tsp dried Italian herb seasoning or basil
  • Salt and pepper to taste
  • 4 large whole wheat or high fiber tortillas
  • 1 light sour cream
  1. Place potatoes in microwave-safe bowl; sprinkle with water.  Cover, venting one corner.  Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
  3. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
  4. Cut in halves and place on serving plates. Accompany with sour cream, if desired.

SOURCE:
Wisconsin Potato and Vegetable Growers Association

Where to Celebrate National Tequila Day on July 24

National Tequila Day is celebrated on Tuesday, July 24 and we’ve got the skinny on where you can enjoy this high energy celebration.
Hotter Melon Margarita at Yuyo

Hotter Melon Margarita at Yuyo

What better way to turn up the heat than with Yuyo’s new specialty cocktail in honor of the holiday: the Hotter Melon Margarita. Made with tequila blanco, watermelon, lime, aji Amarillo, and served with an el chile rim, this cocktail is guaranteed to be a delicious addition to your National Tequila Daycelebration plans. The drink will be available for purchase July 19 through July 24 at Yuyo on Manor Road. During happy hour on National Tequila Day (July 24th 4:30pm – 6:30pm), it will be offered at a discounted price of $8.
Popsicle at Stephen F. Austin Hotel

Popsicle at Stephen F. Austin Hotel

Join the Stephen F. Austin Hotel and Playa Real Tequila in celebrating National Tequila Day at the Tacos y Tequila Fiesta from 6 to 9 pm! Eat for free — With the purchase of a cocktail come complimentary small bites including empanadas, beef tacos and churros. Samples of Playa Real Tequila will be served out on the hotel’s terrace overlooking Congress Avenue, with craft tequila cocktails and boozy popsicles available for purchase.
Real Playa Sunrise at Guild

Real Playa Sunrise at Guild

Paloma at Guild

Paloma at Guild

Guild, which serves progressive American seafood, is offering $8 cocktails during its happy hour from 5 to 7 pm. Two tequila cocktails included are:
Real Playa’s Sunrise with Playa Real tequila, pineapple juice, and Luxardo syrup
Paloma with Sauza tequila, lemon, grapefruit juice, and soda
Margarita at Fresa's Chicken Al Carbon

Margarita at Fresa’s Chicken Al Carbon

Fresa’s offers a variety of Margaritas and tequila drinks at the restaurant’s South First St. location in Austin. During happy hour from 3 – 6 pm, the restaurant will offer $2 off all aguas frescas, beer & wine, margaritas (and margarita mix) as well as all botanas including chicken flautas, jalapeño poppers, guacamole, and queso.
Ranch Water at Ranch 616

Ranch Water at Ranch 616

With over 40 types of tequila, 7 kinds of mezcal, and a selection of 13 margaritas, Ranch 616 is the perfect place to celebrate National Tequila Day. The restaurant’s classic Ranch Water features Hornitos Reposado, Citronge and lime juice served on the rocks with a Topo Chico mineral water to add that bubbly fizz. Additionally, Ranch 616 will be offering a special “Buy One Get One Free Margarita” featuring a $9 margarita with Cazadores tequila. The special will be running all day on 7/24.
Remember, it’s important to always drink responsibly.