Thursday is National Pasta Day: Easy Vegan, Gluten-Free Pasta Recipe

This Thursday, Oct. 17  is National Pasta Day, so the chefs at Fresh n’ Lean (the nation’s #1 organic meal delivery company) have created a masterpiece of a gluten-free, vegan pasta dish that anyone can make.


Spicy Italian classic

This classic spicy Italian pasta dish can be on your table in only 20 minutes. It’s one of the easiest pasta recipes but at the same time surprisingly flavorful and perfect in its simplicity, like almost every Mediterranean dish.

Total time: 20 minutes.


(makes 4 servings)

400g gluten free pasta of choice (preferably short type of pasta, like penne or maccheroni)

2 tbsp extra virgin olive oil

1 garlic clove, minced

1 tsp of chili flakes

400g canned crushed tomatoes

salt to taste

For serving: handful of fresh parsley and (optionally) chili flakes to taste


  1. Cook pasta in salted water until al dente (according to suggested cooking times on the package). Drain, saving about ¼ cup of the cooking water.
  2. In the meantime, add olive oil and minced garlic to a pan and cook over medium heat for 1 minute.
  3. Add chili flakes and saute for 30 seconds, stirring constantly.
  4. Add crushed tomatoes along with all the juices, stir well and bring to a simmer. Season with salt and let simmer for 6-8 minutes.
  5. Add cooked pasta to the pan with arrabbiata sauce, stir well until the pasta is evenly coated. If the sauce is too thick (that will depend on the variety of tomatoes), add 2-3 tablespoons of the saved pasta cooking water. Quickly heat up to the desired temperature, stirring constantly, don’t cook.
  6. Transfer to serving bowls or plates, decorate with freshly chopped parsley and, optionally, extra chili flakes. Enjoy!This classic spicy Italian pasta dish can be on your table in only 20 minutes. It’s one of the easiest pasta recipes but at the same time surprisingly flavorful and perfect in its simplicity, like almost every Mediterranean dish.Total time: 20 minutesIngredients:

    (makes 4 servings)

    400g gluten free pasta of choice (preferably short type of pasta, like penne or maccheroni)

    2 tbsp extra virgin olive oil

    1 garlic clove, minced

    1 tsp of chili flakes

    400g canned crushed tomatoes

    salt to taste

    For serving: handful of fresh parsley and (optionally) chili flakes to taste


  1. Cook pasta in salted water until al dente (according to suggested cooking times on the package). Drain, saving about ¼ cup of the cooking water.
  2. In the meantime, add olive oil and minced garlic to a pan and cook over medium heat for 1 minute.
  3. Add chili flakes and saute for 30 seconds, stirring constantly.
  4. Add crushed tomatoes along with all the juices, stir well and bring to a simmer. Season with salt and let simmer for 6-8 minutes.
  5. Add cooked pasta to the pan with arrabbiata sauce, stir well until the pasta is evenly coated. If the sauce is too thick (that will depend on the variety of tomatoes), add 2-3 tablespoons of the saved pasta cooking water. Quickly heat up to the desired temperature, stirring constantly, don’t cook.
  6. Transfer to serving bowls or plates, decorate with freshly chopped parsley and, optionally, extra chili flakes. Enjoy!

Today is National Dessert Day: Vegan Raspberry Coconut Cheesecake Recipe

Today is National Dessert today, so the chefs at Fresh n’ Lean (the nation’s #1 organic meal delivery company) have created a masterpiece of a vegan dessert that anyone can make.


No-bake and gluten free

This no-bake raspberry coconut cheesecake is a real crowd pleaser. It’s vegan, gluten free,
creamy, naturally sweet and refreshing. Made with a bunch of wholesome ingredients, it will
satisfy your sweet tooth being healthy and nutritious at the same time. It needs only 20 before
it’s ready to be popped in the freezer and it can be prepared the day before, which means you
don’t have to worry about the dessert anymore, just remember to take it out of the freezer 30
minutes before slicing and serving.

Prep time: 20 minutes + 4-6 hours in the freezer

(12cm round cake tin, serves 6-8 people)
½ cup gluten free oats
½ cup almonds, raw
½ cup desiccated coconut, unsweetened
2 large medjool dates
¼ tsp of sea salt
1 tbsp of coconut oil, unrefined
1-2 tbsp cold water
Coconut raspberry layer:
1 cup cashews, soaked in boiling water for 15-20 minutes, drained
½ cup coconut cream (solid part from a can of full fat coconut milk)
1 tbsp of coconut oil, unrefined
½ cup of fresh or frozen raspberries
3 tbsp of maple syrup
juice of half a lemon
2-4 tbsp of coconut milk, if needed
For decorating: handful of fresh raspberries, dessicated coconut

1. Add oats, almonds, coconut, dates and salt to a food processor. Blitz until wet sand
consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again
and see if the dough starts to come together. If not, add an extra tablespoon of cold
2. Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the
tin. Place in the freezer while you prepare the raspberry layer.
3. Add all raspberry layer ingredients, besides coconut milk, to a food processor or high
speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4
tablespoons of coconut milk if needed to keep your food processor work smoothly.
4. Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6
hours to set (or overnight).
5. Take out of freezer 20-30 minutes before serving. Decorate with fresh raspberries and
desiccated coconut.

Pumpkin Spice Latte, Fresh, Organic & Made From Scratch

Want to spice up your fall? Ditch the hot chocolate and keep warm with the delicious Pumpkin Spice Latte. Created by Hudson Tea House & Co.’s Executive Chef, Becky Geisel!

A tasty, organic & healthy fall treat is just what we’ve been waiting for. Made with a  mixture of fresh and homemade ingredients, topped off with a sweet dollop of whipped cream and nutmeg, it’s safe to say your favorite fall indulgence is finally here!
Pumpkin Spice Latte
Makes 2 cups

2 cups of 2% milk or homemade Almond Milk*
3T of fresh Pumpkin Puree*
2T maple syrup
1 cinnamon stick
½ vanilla bean
 1 1” ginger knob cut in half
2 whole cloves
¼ tsp of fresh nutmeg
2 shots of espresso (or strong coffee)
Add milk (your choice 2% or almond), homemade pumpkin puree, maple syrup, cinnamon stick, ginger, ½ vanilla bean, cloves + nutmeg to sauce pan.  Bring to a simmer.  DO NOT BOIL.  Allow the milk and other ingredients to simmer for 20-30 minutes to allow the flavors to blend together.  
Remove from heat and strain into another sauce pan. Discard solids.  Bring milk back up to a simmer.  Again do not boil or the milk will burn.  Now with a balloon whisk, froth the milk on the stove. It usually takes me about 1-2 minutes of whisking to triple the volume of milk.  It should triple in volume.  Remove from heat.
Make your espresso shot.  
Add your espresso to your favorite mug.  Top with your frothed spiced pumpkin deliciousness. Spoon the froth carefully into your mug and then top with a pinch of fresh nutmeg. Or if you would like to indulge add a dollop of whip cream. Makes 2 cups, Enjoy!

Kemuri Tatsu-Ya Launches Daily Happy Hour Starting Tuesday, October 1

Photography courtesy of Julia Keim.

Acclaimed Texas-influenced Japanese izakaya Kemuri Tatsu-Ya is excited to announce the launch of daily happy hour, beginning Tuesday, October 1. Happy hour specials will be available every day from 5 p.m. to 6:30 p.m. throughout the restaurant, and reservations via Resy are highly encouraged, although walk-ins are always welcome. 

The happy hour menu will feature a mix of Kemuri favorites and new additions, all at discounted prices. Classics added to the happy hour lineup include skewers like chicken thighs & scallions, Kurobuta pork belly, and head-on prawn, as well as the three-pickle plate, chicken karaage, and the crispy onigiri. Kemuri will also add new menu items available only during happy hour, like the Niku Dango skewer — Japanese meatballs in sweet soy sauce, pork croquette with braised pork, kewpie mayo, negi and bonito, and a rotating chef’s choice steamed bun.

Kemuri will also have specials on Kirin Ichiban lager, by the glass or pitcher, and new cocktails to complement the happy hour bites. Drinks include the Gold Rush with Kikusui Funaguchi Nama sake, brandy, honey syrup, bitters, and citrus; the Yopun-ki made with junmai sake, yaupon tea, Thai basil falernum, and citrus; or the Snow Plane with nigori, aperol, loquat syrup, bitters, and citrus.

Kemuri Tatsu-Ya is open 5 p.m. to 11 p.m. Sunday through Thursday and 5 p.m. to midnight on Friday and Saturday. For more information or to make a reservation, please visit

Ethnic Dishes to Celebrate Diversity

Incorporating the tastes and traditions of Hispanic-style cuisine into at-home meals is as simple as choosing your favorites, preparing with quality, authentic ingredients and watching your family devour them.

If you’re looking to elevate your dishes with new flavors, Hispanic Heritage Month is a perfect time to experiment with recipes celebrating and inspired by classics, like Cuban Sandwiches or creamy Rajas con Crema. Made with dairy products from California, the nation’s leading producer of Hispanic-style cheeses and crema, these easy-to-make meals provide loved ones with a cultural dinner experience.

Visit for more ways to add ethnic inspiration to your family meals and to find a variety of products with the Real California Milk seal at a supermarket near you.

Cuban Sandwiches

Prep time: 30 minutes

Cook time: 25 minutes

Servings: 4

  • 4          teaspoons Real California butter, softened, divided
  • 4          telera breads or French rolls, split
  • 8          teaspoons mustard
  • 24        thin slices smoked ham
  • 3          large dill pickles, thinly sliced
  • 1 1/2    pounds roast pork, sliced
  • 4          slices (6 ounces) Real California Hispanic-Style Manchego cheese
  1. Spread 1/2 teaspoon butter on outside of bottom halves of each roll, arranging buttered side down on work surface. Top each with mustard, ham, pickles, pork and one slice cheese. Spread 1/2 teaspoon butter on outside of top halves of rolls and arrange buttered side up on top of sandwiches.
  2. Heat skillet over medium-low heat. One or two at a time, place sandwiches in skillet, place heavy skillet on top and cook until browned, about 3 minutes per side. Wipe out skillet as necessary.
  3. Cut each sandwich in half and serve.

Note: Panini maker can be used to cook sandwiches.

Rajas con Crema

Prep time: 15 minutes

Cook time: 1 hour, 15 minutes

Servings: 4-6

  • 5          poblano or pasilla peppers
  • 1/4       cup, plus 1 tablespoon, vegetable oil, divided
  • 2          cups thinly sliced white onion
  • 1/2       teaspoon salt, to taste, plus additional (optional)
  • 1          cup Real California Mexican crema agria or sour cream
  • 1          cup white corn (fresh, frozen or canned and drained)
  • 1/2       cup chicken or vegetable broth
  • 3          cups shredded Real California Oaxaca cheese
  • corn tortillas
  1. Rub peppers with 1 tablespoon oil. In medium saucepan, cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
  2. Rub charred skin from peppers. Remove stems and seeds. Cut peppers into 1/4-inch strips. Set aside.
  3. In large saucepan over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until tender, 5-6 minutes. Add peppers and 1/2 teaspoon salt; cook, stirring occasionally, until peppers and onion are tender, 5-6 minutes. Add crema, corn and broth; bring to simmer. Reduce heat to maintain simmer and cook, stirring occasionally, until liquid is thickened and saucy, about 20 minutes.
  4. Add cheese, stirring until melted, and additional salt, to taste, if desired. Serve with tortillas.

Substitution: Canned roasted poblano strips (2 3/4 cups, drained) can be used in place of fresh peppers. (Family Features)

Real California Milk

The Importance of Recycling Old Electronics


Old electronics can pile up fast. With so many different types of tech available on the market these days, it’s easy to have a drawer absolutely stuffed with discarded phones, old chargers, and forgotten flash drives – or even a bin in the garage with an old computer, broken monitors, and a TV you’ve been meaning to get rid of.

  • The problem: e-waste

There’s no denying it: Americans produce a lot of electronic waste, or e-waste.

Did you know, however, that this buildup of e-waste isn’t just a nuisance for your spring-cleaning schedule? It’s actually environmentally disastrous. Our hunger for ever-newer, ever-sleeker tech has a huge toll on the earth. Most electronics require rare metals that must be mined from environmentally sensitive places.

In addition to this, once an electronic is thrown out, it can be an environmental hazard, filled with lead, mercury, and other chemicals that can leech into soil and damage ecosystems.

With our addiction to electronics causing such terrible environmental hazards and damaging vulnerable ecosystems, you might wonder what you can do to help. Consider these options when purchasing new electronics or disposing of old ones, and do your part to preserve the earth we all rely on.

  • Solution: responsibly recycle e-waste

It may be tempting to toss that old computer monitor in the trash can to simply be picked up on garbage day, but you should think twice before you take the easy road. Remember that it will take centuries for the electronic device to decompose in a landfill and could damage the soil with lead leakage.

There are plenty of ways to recycle your old computers and other electronics if you do some research about it out. But be careful: it’s not as easy as tossing your used laptop in the recycling bin once you’re done with it. You have a few options when it comes to recycling your e-waste:

  1. Vendor trade-ins: some vendors will take your old electronics for a trade-in when you’ve decided to upgrade. Not only does this save you money, it also helps the environment by keeping that old electronic out of a landfill.
  2. Donations: see if any charities in your area are accepting electronics donations. Plenty of folks in the developing world and in struggling communities at home need computers and phones but can’t afford new ones, so charities exist that help connect them with someone’s old electronic. See if any local charities are doing an electronic drive, and help both the environment and people in need!
  3. Find a responsible recycling center: unfortunately, some places claiming to offer electronics recycling simply ship electronics off to developing countries to be processed there under dangerous working conditions. Be sure you know what your local recycling center plans on doing with the electronics they take off your hands before you feel confident in handing it over.

Recycling your e-waste is a great start when it comes to responsibly handling old electronics, but what else can you do?

  • Solution: skip that upgrade

The e-waste environmental crisis is caused by people’s insatiable lust for new electronics. Many times, people choose to upgrade from their old model before it even stops working. If you’re concerned with the amount of e-waste in the world and want to do your part, the next time that new generation of smartphone or laptop comes out, just skip the upgrade.

Most of the time, software updates will keep your current electronics up and running without any issue, so there’s no real need to take advantage of every new tech toy out on the market.

  • Solution: buy refurbished

Another great solution that’s both environmentally and budget-friendly is to buy refurbished electronics. Because so many people opt for that brand-new upgrade every time it comes out, there are tons of only one- or two-year-old electronics available from licensed refurbishes. Refurbished electronics can be every bit as good as the new model, at a fraction of the cost. Consider refurbished models for:

  1. Phones
  2. Laptops
  3. Desktops and monitors
  4. Televisions
  5. High-end accessories, like speakers and ergonomic keyboards

There are tons of great options online for refurbished electronics. All it takes is the willingness not to have the shiniest and best!

We all have a small part to play in reducing the amount of electronic waste damaging the environment. If you’re concerned with doing what you can, consider implementing these solutions in your life today.

Add Mexican Flair to Game Day Favorites

Football season, for many people, is just as much about the food as it is about the action. No matter who’s playing and whether you’re at a tailgate or living room watch party, one thing is for sure: football and flavor go hand-in-hand.

When you’re huddling up to figure out how to score a touchdown with your game day spread, consider taking your snacks to the next level by adding an authentic Mexican flair. Opt for traditional Mexican ingredients like chorizo, queso fresco or cotija in meals and snacks that are already football mainstays, including nachos, tacos and quesadillas, and consider all the possibilities that incorporating these flavorful ingredients can add to other classic dishes like sliders and potato skins.

Ideal for tailgate season, Cacique, one of the country’s top Mexican food brands, offers Mexican-Style Queso Dips – made with real queso fresco and available in Queso Blanco, Southwestern, Jalapeño and Chipotle flavors – and Fully Cooked Chorizos – made with authentically seasoned premium pork shoulder and available in classic, Chorizo with Bacon & Potato, Chorizo with Eggs and Chorizo with Queso varieties – to help fans easily add Mexican flavor to indulgent game day favorites. Both use high-quality ingredients and are microwavable, so they taste authentic and can be ready in minutes so no one misses any of the big plays or touchdowns.

Consider these twists you can add to your favorite game time snacks:

  • Loaded Avocados: Give avocados the potato skin treatment by loading them up with delicious toppings like chorizo, queso fresco and crema – just don’t eat the skin.
  • Cheese Fries: Drizzle queso dip over French fries or top with crumbles of flavorful Cacique Chorizo and Cotija in a recipe like these Baked Sweet Potato Fries with Chorizo and Cotija.
  • Robust Sliders: Skip regular beef patties and spoon the rich seasoning and punch of flavor that chorizo brings to your favorite slider rolls then top with your favorite cheese and salsa.
  • Mac and Cheese: For a new take on mac and cheese, toss cooked macaroni noodles with your favorite Cacique Queso Dip and top with crushed tortilla chips in a recipe like this Southwestern Mac and Queso.

Discover more ways to incorporate Mexican flair into your game day spread at .

Baked Sweet Potato Fries with Chorizo and Cotija

  • 4          large sweet potatoes, peeled and cut lengthwise into 1/2-inch wide sticks
  • 3          tablespoons olive oil
  • salt
  • freshly ground black pepper
  • 1          package Cacique Fully Cooked Chorizo
  • 1          cup Cacique Cotija, crumbled
  • 2          tablespoons chopped fresh cilantro
  1. Heat oven to 400° F and lightly grease large, rimmed baking sheet.
  2. In large bowl, toss sweet potato sticks with olive oil.
  3. Lay fries in single layer on prepared baking sheet and sprinkle lightly with salt and pepper. Bake 15-18 minutes, shaking pan several times, until tender and lightly browned.
  4. When fries are almost done baking, microwave chorizo 3-4 minutes.
  5. To serve, place golden brown fries on serving platter and spoon chorizo over top. Sprinkle with cotija and fresh cilantro.

Southwestern Mac and Queso

  • 1          package Cacique Queso Dip
  • 1          box macaroni, cooked according to package instructions
  • 1/4       cup Cacique Queso Fresco, crumbled
  • 1/2       cup tortilla chips, crushed
  1. Microwave queso dip 2-3 minutes; stir. Pour over cooked macaroni and toss until thoroughly coated.
  2. Sprinkle crumbled queso fresco and crushed tortilla chips over macaroni before serving. (Family Features)


Get Creative with a School Lunch Favorite

Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes

Total time: 10 minutes

Servings: 1

  • 1/4       avocado
  • 1/2       lemon, juice only
  • 2          slices flaxseed bread, toasted
  • 1          tablespoon hummus, any flavor
  • 1          fried egg, cooked over-medium
  • 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
  • fresh mozzarella cheese, thick sliced
  • 1/2       red bell pepper, sliced
  • 1          handful baby spinach
  1. In bowl, mash avocado and combine with lemon juice. Set aside.
  2. Spread one bread slice with hummus and second with avocado mash.
  3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
  4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes

Total time: 15 minutes

Servings: 12


  • 1/4       cup honey
  • 2          tablespoons Dijon mustard
  • 1          tablespoon chopped fresh parsley
  • 8          tablespoons salted butter, melted


  • 12        premade rolls
  • 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
  • 12        slices Kretschmar Swiss Cheese
  1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
  2. To make rolls: Heat oven to broil.
  3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
  4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve. (Family Features)


A Quick School Night Meal

( Dinner ideas for busy school nights can be such a chore. Don’t fret, this recipe for Cheeseburger Turnovers is easy enough the kids can help, too.

Find more recipes at

Watch video to see how to make this recipe!

Cheeseburger Turnovers

  • 1          pound ground beef
  • 1/2       cup onion, chopped
  • 2          tablespoons ketchup
  • 1          tablespoon mustard
  • 1          can flaky biscuits
  • 1          cup shredded cheese
  • dill pickle slices, halved
  • 1          egg, beaten
  1. Heat oven to 375° F.
  2. In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.
  3. Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam.
  4. Brush each turnover with egg wash.
  5. Bake 18-22 minutes, or until deep golden brown.


School Day Solutions

Family-friendly recipes for breakfast, lunch and dinner

Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.

Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.

For more back-to-school recipes, visit

Freshen Up Family Breakfasts

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit for more family-friendly recipes.

Honey Leches French Toast

Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board

Servings: 4

Honey Leches:

  • 2          tablespoons blueberry honey
  • 1/4       cup evaporated milk
  • 1/4       cup light coconut milk
  • 3          large eggs
  • 1          teaspoon pure vanilla extract
  • 1/2       teaspoon ground cinnamon

Berry Garnish:

  • 1/2       cup fresh raspberries
  • 1/2       cup fresh blueberries
  • 1/2       cup fresh strawberries, sliced

Hot Honey:

  • 1/2       cup blueberry honey
  • 1/2       teaspoon cayenne pepper

Pound Cake:

  • 8          small slices premade pound cake
  • nonstick cooking spray
  1. To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
  2. To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
  3. To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
  4. Heat electric griddle to 375° F.
  5. Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
  6. Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
  7. On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
  8. To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.

A Healthy, Happy Midday Meal

Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.

Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.

By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at

Happy Lunchbox

Recipe courtesy of the National Watermelon Promotion Board

  • Watermelon, cut into sticks
  • yogurt, for dipping berries

Watermelon Kebabs:

  • 18        cubes (1 inch each) seedless watermelon
  • 6          cubes smoked turkey breast
  • 6          cubes cheddar cheese
  • 6          coffee stirrers or beverage straws
  1. In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
  2. To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.

A Bigger, Bolder Burger

Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.

Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.

Find more back-to-school meal solutions at

Brooklyn Bacon Bonanza Burger

Recipe courtesy of chef George Duran on behalf of Jarlsberg

Servings: 4

  • 4          thick chunks Jarlsberg cheese
  • 1          tablespoon hot sauce
  • 1/4       cup mayonnaise
  • 1          pound ground beef
  • 1/2       pound ground pork
  • 1          onion, finely chopped (about 1 cup)
  • 1          cup chopped cooked bacon
  • 3          tablespoons sundried tomato paste
  • 3          tablespoons breadcrumbs
  • kosher salt
  • freshly ground black pepper
  • nonstick cooking spray
  • 4          eggs for frying (optional)
  • 4          hamburger buns
  • 8          thin slices tomato
  1. Place cheese in freezer about 1 hour ahead of time.
  2. Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
  3. In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
  4. Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
  5. Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
  6. In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs. (Family Features)

National Watermelon Promotion Board