Recipe | Pesto Pasta Salad

Family Features - From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn't be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat. Starting the new year with fresh intentions, whether you're trying to reset for 2023 or simply add more greens to your meals, begins with delicious, nutritious and easy recipes.

This recipe is another fresh twist on pasta salad can make lunches or your evening side dish an enjoyable way to stay on track.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, Fresh Express provides plenty of inspiration, information and incentives to help you achieve your goals. For example, this Pesto Pasta Salad features red lentil rotini and Twisted Pesto Caesar Chopped Salad Kits loaded with a fresh blend of crisp iceberg and green leaf lettuces, crunchy garlic brioche croutons, Parmesan cheese and creamy pesto dressing. Add fresh grape tomatoes and toasted walnuts for a simple side or easy lunch that can be made ahead of time.

Pesto Pasta Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Here's what you'll need:

1 quart cooked red lentil rotini

2 packages (9 1/2 ounces each) Fresh Express Twisted Pesto Caesar Chopped Salad Kits

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grape tomatoes, halved

1/2 cup walnuts, toasted

Prepare red lentil rotini according to package directions; cool 15 minutes.

In bowl, mix rotini and one dressing packet from salad kits. Sprinkle with salt and pepper; mix well. Refrigerate, covered, 30 minutes, or until rotini is cold.

In large bowl, mix lettuce from both salad kits with remaining salad dressing package. Add rotini and tomatoes; toss to combine. Sprinkle with garlic brioche croutons and shredded Parmesan cheese from salad kits and walnuts.

Substitution: Traditional rotini can be used for red lentil rotini.

---

Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net and FreshExpress.com for more inspirational meal ideas.

Food | Salads: Here are two you will want to try at home

(Family Features) - One way of shedding some of those pandemic pounds we've put on over the past 12 months is to eat healthier. With spring making its appearance finally in Central Illinois and warmer temperatures making it more pleasant to get outside, now is the time to give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season. Welcome to salad season.

Salads are also a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings.

One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like in the Chimichurri Chickpea Salad recipe below, is a perfect way to make your meals a little greener this spring for nearly any dining occasion.

Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely "yours". For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.

Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything that make spring meals delicious.

Chimichurri Chickpea Salad

Total time: 15 minutes
Servings: 4

1 cup fresh cilantro
2/3 cup fresh parsley
2 tablespoons dried oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14 1/2 ounces) chickpeas, drained
1/4 teaspoon crushed red pepper flakes
1 bag Fresh Express Baby Kale Mix
1 cup NatureSweet Cherubs Tomatoes, diced
1 medium avocado, diced
4 tablespoons Litehouse Avocado Ranch Dressing

In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.

Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.

Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

---

Cobb Salad

Total time: 20 minutes
Servings: 4

3-4 eggs
1/4 pound bacon
1 bag Fresh Express Sweet Butter Lettuce
1 pound grilled chicken
1 cup NatureSweet Cherubs Tomatoes, halved
1 ripe avocado, sliced
1/4 cup blue cheese
1/4 cup Litehouse Homestyle Ranch Dressing

Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.

Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.

To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.

Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.

Recipe: Healthy and refreshing cucumber-grape salad

Photo provided

FAMILY FEATURES -- Your next snack or office lunch can get a boost of flavor from this Smashed Cucumber and Grape Salad, perfect for making ahead of time to pack along for whatever the day might bring your way.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals.

To find more good-for-you recipe inspiration, visit GrapesFromCalifornia.com.

Smashed Cucumber and Grape Salad

Servings: 6

1 1/4 pounds English or Persian cucumbers, ends trimmed

1 teaspoon kosher salt

2 tablespoons rice vinegar

1 tablespoon reduced-sodium soy sauce

2 teaspoons granulated sugar

1-2 teaspoons chili oil

1 teaspoon toasted sesame oil

1 cup halved grapes from California

2 scallions, thinly sliced

2 teaspoons toasted sesame seeds

Using rolling pin, lightly smash whole cucumbers to break open. Tear or cut cucumbers into 1 1/2-inch pieces and season with salt. Transfer to sieve and drain 10 minutes.

In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions.

When cucumbers are done draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Nutritional analysis per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

What we eat is the biggest risk factor for heart disease

by Tim Ditman
OSF Healthcare

---

URBANA - Philip Ovadia, MD, has a roadmap for the next time you go to the grocery store: stick to the outer sections. That’s where you’ll find fruits, vegetables, dairy and less processed meats.

The further in you go, the more likely you are to encounter sugary, processed foods that can harm your health when consumed en masse.

“What we eat on a daily basis is the biggest risk factor for developing heart disease,” says Dr. Ovadia, an OSF HealthCare cardiothoracic surgeon who, himself, changed his eating habits and went on a weight loss journey.

Moreover, he says, health care experts have moved away from high fat and high cholesterol foods driving heart disease risk. That’s not a license to eat those foods all the time. But it’s more important, experts say, to keep an eye on sugary and processed foods.

Some chief examples: candy, snack cakes, cereal, cookies, chips, crackers and packaged or canned food. Think boxes, bags and colorful labels. After all, the manufacturers want you to buy the products.

And here’s one you’ll hear many doctors say: don’t drink your calories. In other words, avoid excess sugary drinks like soda and juice.

“The problem with fruit juices, as opposed to eating the fruit, is that a lot of the fiber has been stripped out of the juice,” Dr. Ovadia warns. “You’re getting very concentrated levels of sugar.”

For example, Dr. Ovadia says a glass of orange juice may contain the juice of around eight oranges. You wouldn’t think twice about downing the orange juice, but would you eat eight oranges in one sitting?

Consequences

In the short term, Dr. Ovadia says eating a lot of sugary and processed foods will cause your blood sugar level to rise.

“Increased sugar in the bloodstream is directly damaging to our blood vessels,” Dr. Ovadia says. “This is one of the things that can start the process of plaque formation, or blockages, in the blood vessels.”

Long term, Dr. Ovadia says your body can become insulin-resistant. Insulin is the primary hormone your body uses to control blood sugar level. If you’re insulin-resistant, insulin can’t do its job. Dr. Ovadia says this is a precursor to diabetes and metabolic syndrome, a cluster of unhealthy conditions. Both are “major” risks for heart disease, he says.

Some tips:

Look for “added sugar” on the food or drink label, and consider skipping that food.

Find foods that are as close to naturally occurring as possible. As Dr. Ovadia puts it: things that grow in the ground or things that eat things that grow in the ground.

“You should be able to look at your food and know exactly what’s in it,” Dr. Ovadia says. “It should have simple ingredients. You can look at them and know what they are.”

Or ask yourself: would my great grandparents have this food available? Would they even recognize it as food?

For breakfast, try fresh fruit or a hard-boiled egg instead of a biscuit. For lunch, eat a salad with ingredients you mixed instead of a pre-packaged salad. And for dinner, get a lean protein like chicken or fish from the deli counter, not sliced meat in a package.

Pay attention to how you feel after eating.

“If you find yourself getting hungry very quickly after eating, that’s a sign that food is not providing your body with the nutrition it’s looking for,” Dr. Ovadia says.

That means you shouldn’t look at junk food as “in moderation,” Dr. Ovadia says, because you’ll most always be left hungry. He prefers the phrase: “the lower junk food, the better.”

---

Key takeaways:

• Sugary, processed foods are a big risk for heart disease.
• When shopping, stick to the outer aisles. Buy items with simple ingredients.
• If you feel hungry again soon after eating, the food you ate is likely not providing the body the nutrition it needs.

  ---

  

5 sous vide recipes that are sure to impress guests

BPT - The holiday season is the time for hosts and home chefs to shine. Of course, cooking a holiday feast for friends and family is time-consuming, and with so many moving parts, accidents do happen. However, for this year's feasts, you can perfectly cook your holiday dishes and save time using sous vide, the preferred cooking method by Michelin-starred chefs from around the world.

What is sous vide?

Sous vide (pronounced sue-veed) is French for "under vacuum." The cooking technique involves vacuum sealing food in a pouch and submerging it in water to slow-cook at a constant, precise temperature.

"Sous vide has been the go-to method in some of the world's best restaurants for years - and for good reason: it brings food to the precise temperature chefs look for and delivers perfect doneness, edge-to-edge, every time," said Signature Kitchen Suite's Executive Chef Nick Ritchie.

Are you ready to take your holiday meals to the next level? Try one (or all) of the following sous vide holiday recipes.

1. Seared sous vide scallops
Cooking scallops can be daunting. When preparing in a pan, you run the risk of overcooking them - resulting in a chewy, rubbery texture - or undercooking them, leaving the scallops raw in the middle. However, when you sous vide scallops, you can rest easy knowing they'll be cooked evenly.

Chef Ritchie's recipe uses the sous vide method to infuse scallops with tarragon, lemon, olive oil and salt. After 20 minutes in the bath, you'll quickly sear them for about 60 seconds on each side. When done, you'll have four perfectly cooked tender scallops that will melt in your mouth. You can serve them on their own as appetizers or on a bed of risotto as the main dish.

---

Related Sentinel articles ~

• Seven benefits from cooking in cast iron pots and pans
• Make a small or your second kitchen more functional
• More Sentinel recipes you'll love

---

2. Sous vide poached egg salad
For a filling and protein-forward meal for lunch or dinner, mix up a batch of sous vide poached egg salad. If you've never poached an egg before, no worries. A sous vide bath will ensure you have perfectly poached eggs every time.

Chef Ritchie's mix of eggs, lettuce, radicchio, goat cheese and walnuts is well complemented by a warm bacon dressing. In addition to savory bacon, the dressing features aromatic garlic and thyme, as well as grapes!

3. Sous vide fennel-spiced pork loin chops
Pork chops are a great addition to any holiday meal, especially when they're well seasoned. Chef Ritchie's recipe for pork loin chops incorporates the licorice-like taste of fennel, the citrusy pepperiness of coriander and the earthy quality of rosemary.

By sous videing the pork loins, you don't have to worry about serving a dry piece of meat. Your guests will enjoy tender, moist and juicy pork chops that are great on their own but also pair well with sous vide braised cabbage and glazed apples.

4. Sous vide poached winter fruit
Want to make a dessert that looks impressive but is incredibly easy to prepare? Try Chef Ritchie's recipe for sous vide poached winter fruit. While this recipe calls for persimmons, it works well with most fruits, including apples, pears, quince, peaches and apricots.

You can poach fruits the traditional way on a stove, but when you sous vide fruits, the process brings out and enhances the fruit's powerful and rich flavor. It also preserves fruit's freshness and offers a longer shelf life, so you can enjoy this delicious dessert well into the new year.

5. Sous vide honey-thyme glazed turnips
Turnips aren't usually the star of the show. However, this sous vide honey-thyme glazed turnip recipe may inspire you to make more meals with the humble root vegetable.

Chef Ritchie's instructions are very simple. You'll seal the prepared turnips in a sous vide pouch with butter, seasoning and honey. After an hour in the sous vide, you'll pour the pouch contents onto a pan to quickly saute the turnips and reduce the glaze. Once garnished, you'll have a lovely plate of tasty tender turnips.

Your secret weapon this holiday season and beyond

You can sous vide this holiday season and year-round with the right appliances. Luxury kitchen appliance brand Signature Kitchen Suite features the first and only built-in sous vide right on the cooktop along with gas and induction. Get professional-level results every time and capture the full, true flavors of foods. It's the ultimate gift that meets all your hosting needs in one appliance.

To learn more about Signature Kitchen Suite and to find more recipes, visit SignatureKitchenSuite.com/en-us/.

---

Grapes are a smart choice, three recipes to eat your way to better health

(Family Features) - The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

---

No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

• 1/3       cup raw almonds
• 1/3       cup walnuts
• 1/2       cup pitted dates
• 1 1/2    teaspoons fresh orange juice or lemon juice
• 1          pinch sea salt
• 8          seedless California grapes
• 1/3       cup chia or hemp seeds

1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

---

Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

• 1          cup red California grapes, chilled
• 2/3       cup unsweetened almond milk, chilled
• 1/2       cup ice cubes
• 1/2       small banana
• 1          tablespoon peanut butter
• 1          tablespoon ground flax seed
• 2          teaspoons cacao powder

1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

---

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          cup white quinoa
• 1          small head cauliflower, trimmed and cut into small florets
• 1 1/4    cups red California grapes, halved
• 3          scallions, trimmed and thinly sliced
• 2          ripe avocados, diced 1/3 inch

Dressing:

• 2          tablespoons white wine vinegar
• 1          tablespoon lime juice
• 1          tablespoon honey
• 1/2       teaspoon ground cumin
• 1/2       teaspoon dried oregano, crumbled
• 1/2       teaspoon fine sea salt
• 1/4       cup extra-virgin olive oil
• freshly ground black pepper, to taste

1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Dining with Dee to host delicious lunch menu at Pour Brothers

CHAMPAIGN - Chef Dee is offering a special catered lunch menu on January 22 at the spacious Pour Brothers Craft Taproom in Champaign. The meal will be served starting at noon and reservations for the event are required.

A graduate of the prestigious Le Cordon Bleu, DeAngelo Newsom, known as Chef Dee, will serve two-day brined chicken served with a charmula sauce along with herbed rice pilaf, and winter vegetable kale salad. Diners will also enjoy a homemade herb and olive focaccia.

"We are holding the event on January 22 as part of our monthly events," explained Stephanie Astorina-Newsom, DeAngelo's wife and partner. "We are wanting to spread the awareness of Chef Dee's cooking and our business, as well as showcase other small businesses in town by having a door prize raffle that consists of items donated by small, locally owned businesses."

The couple hosted a "Dining with Dee" in December and catered multiple private dinners, weddings, and birthday celebrations. The also served meals for Christmas events both in the client's home or at an event center. Astorina-Newsom says what sets their business apart from other caterers is that they are a husband and wife team.

"We do everything from start to finish together," she said. "We communicate with the clients the throughout the entire process, do whatever we can to provide the desired vision of the host, and often become friends with those who have hired us and continue to hire us."

She emphasized the meals they create are from "fresh ingredients, never frozen, and almost everything is made from scratch."

For example, the salad to be served next Sunday includes roasted beets, sweet-pickled radishes, olives, and crispy onions served with a housemade red-onion vinaigrette.

"Chef and I both have a passion for cooking and catering to those around us. Chef often says, 'the best part of catering for people is to see them eat his food'."

Chef Dee and Stef take personal satisfaction in making their clientele's culinary experience extraordinary, introducing flavors and textures never sampled before to their guests. Chef Dee has assisted preparing meals with the legendary Guy Fieri, American celebrity chef Emeril John Lagassé III, and has cooked for recording star Drake.

"Most of the food we prepare is often food that our clients have never tried before. It's an amazing accomplishment and feeling to widen someone's taste palate," she added.

Reservations cost per person is $25. Drinks are not included. For more information or to make a reservation email Chefdeemealprep@gmail.com, visit Dining with Dee's Facebook page, or call (217) 493-0198. Reservations are required by January 20.

Recipe | Creamy Mushroom Pasta

Family Features - Memories made and recipes shared are the trademarks of a successful holiday gathering, and this year, you can host your way to a practically perfect party with delicious dishes that resonate with the flavors of the season.

If you and your family enjoy mushrooms dishes or you are looking for a cozy meatless meal to impress holiday guests, then this recipe is for you.

This could be a family-favorite in your house. Start your meal with a main course that looks and smells as good as it tastes. Creamy Mushroom Pasta Nests deliver that festive flavor with a robust blend of breadcrumbs, earthy mushrooms and a homemade sauce crafted with Violife Just Like Cream Cheese. Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.

Serve with a fresh tossed salad and warm bread for a memorable meal.

Visit ViolifeFoods.com to find more holiday-worthy recipes.

Creamy Mushroom Pasta Nests

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4

Marinade:

• 2          tablespoons olive oil
• 3 1/2    ounces hoisin sauce
• 2          tablespoons sesame oil
• 1          tablespoon garlic chili paste
• 2          tablespoons black and white sesame seeds
• 1          teaspoon harissa paste

Breadcrumbs:

• 1          tablespoon Violife Plant Butter
• 1/2       cup panko breadcrumbs
• 1          tablespoon fresh rosemary
• 1          teaspoon dried garlic

Pasta:

• 17 1/2 ounces mushrooms, roughly sliced
• 2          tablespoons olive oil
• 10 1/2 ounces fresh spinach
• 1          package Violife Just Like Cream Cheese Original
• 17 1/2 ounces whole-wheat spaghetti
• 1          teaspoon red pepper flakes
• 3 1/2    ounces Violife Just Like Parmesan Wedge, grated

1. To make marinade: Whisk olive oil, hoisin sauce, sesame oil, garlic chili paste, sesame seeds and harissa paste. Set aside.
2. To make breadcrumbs: In frying pan, heat plant butter. Add breadcrumbs, rosemary and garlic; saute 3-5 minutes until golden. Remove from heat and set aside.
3. To make pasta: Saute mushrooms in olive oil 5-7 minutes until golden. Add spinach, 2-3 minutes, and pour over marinade. Add cream cheese and whisk until creamy.
4. Boil pasta according to package instructions. Sieve and reserve 1/2 cup pasta water, adding to pasta sauce. Whisk constantly until combined.
5. Using tongs, make small nests in pasta, place on plates and pour creamy mushroom sauce on top.
6. Sprinkle with breadcrumbs, red pepper flakes and grated Parmesan.

Stress-free Thanksgiving tips for those short on time this holiday season

StatePoint - While gathering for Thanksgiving is intended to be a joyous occasion, everyone who has hosted the feast knows it can also come with a lot of stress, and expenses.

The good news is that whether you’re a Gen Z-er hosting your first Friendsgiving on a budget or you’re a busy family preparing for guests, there is a lot to be thankful for this year.

That’s because this holiday season, Sam’s Club’s private brand Member’s Mark is unveiling an innovative pre-cooked Thanksgiving meal that is ready to serve in under two hours, priced under $100 for up to 10 people and available to be delivered. Crafted with mindfully made premium ingredients, the meal offers convenience without compromising quality, ensuring a stress-free, memorable and delicious Thanksgiving. Here are the traditional Thanksgiving favorites that the meal includes:

• Member’s Mark Smoked Turkey

• Member’s Mark Yukon Gold Mashed Potatoes

• Member’s Mark Pumpkin Pie

• Member’s Mark Sweet Potato Mash

• Member’s Mark Brussels Sprouts

• Member’s Mark Yeast Dinner Rolls

• Member’s Mark Macaroni and Cheese

• Member’s Mark Cranberry Crunch Salad

Along with purchasing a convenient Thanksgiving meal, here are a few additional ways to eliminate stress around holiday prep:

1. Start Early: Get your shopping and other hosting tasks done in advance. For example, don’t wait until Thanksgiving Day to tidy up your home. Doing a deep clean in advance can help ensure your kitchen is organized and ready for the big day, and that guests feel comfortable and welcomed. Set the table and do any decorating you have planned the evening beforehand.

2. Save on Festive Flair: You can further reduce costs by going DIY with items like centerpieces and seasonal wreaths, or by shopping with retailers offering great value, such as Sam’s Club, which provides solutions for flowers, décor, wine and other hosting essentials.

3. Rely on Friends and Family: Even if you have the main meal covered, it’s still nice to get a little help from guests, who will likely ask if they can bring something. Don’t be shy about asking them to contribute an appetizer or beverage.

For more information on the Member’s Mark Holiday Meal, visit samsclub.com.

By eliminating holiday hassles, you can focus on what really matters, giving thanks and spending time with the people you care about.

Are you washing your fruits and vegetables the right way?

StatePoint Media -- The USDA’s Dietary Guidelines recommend adults eat anywhere from five to 13 servings of fruits and vegetables per day. While meeting or exceeding your recommended daily dose is an essential component of a healthy lifestyle, it’s just as important to ensure that you’re consuming produce safely.

Now that it is fresh produce season, keep in mind that rinsing with water doesn’t completely eliminate pesticides, or the wax that’s sprayed on produce to help extend its shelf life. Regardless if it is fresh out of your garden or delicious looking veggies from the farmer's market, it is a good idea to throughly wash your produce.

Photo: Any Lane/Pexels

Whether you’re making a salad, sauté, skewers or soup, the best way to ensure you’re maximizing the health benefits of these good-for-you food choices is to consider incorporating a fruit and vegetable wash into your kitchen routine. Just be sure that when choosing a wash you look out for the Safer Choice label from the EPA, which indicates the product is both effective and uses only ingredients that are safer for families.

One choice to consider using is ARM & HAMMER Fruit & Vegetable Wash, which combines baking soda with other pure and simple ingredients such as lemon, purified water and salt. This formula is scientifically proven to safely eliminate up to 90 percent of pesticide residue of the commonly used pesticide, thiabendazole, when used as directed, as well as clean four times better than water alone.

To safely eliminate pesticides, wax and soil from your fruits and vegetables, follow these three steps:

1. Spray: Spray produce with Arm & Hammer Fruit & Vegetable Wash.
2. Gently rub: Gently rub produce to remove soil and wax.
3. Rinse: Rinse under water to wash away pesticides, wax and soil.

To learn more and for additional tips, visit armandhammercleans.com.

When it comes to your family’s healthy lifestyle, choosing nutritious fruits and vegetables is just part of the equation. With this small tweak to your food prep routine, you can ensure those supermarket selections are wholesome and safe by the time they reach your plate.

Fighting cancer with tomatoes

by Matt Sheehan

OSF Healthcare

You’ve heard the term “an apple a day keeps the doctor away.” Well, how about, “tomatoes each week, keeps your health at peak?”

Not only are these bright red, juicy fruits filled with vitamins and minerals, but they can also lessen the risk of cancer, says Katrina Sommer, an advanced clinical dietitian with OSF HealthCare.

“They have these extra ‘bonus nutrients’ we call phytochemicals. They’re found in plant foods, and these help us fight inflammation and act as an antioxidant. This helps get the free radicals out of there that lessen the risk for cancer development,” Sommer says.

Photo: Yves Deploige/Unsplash

Sommer and her team at the OSF Cancer Institute in Peoria, Illinois work alongside cancer patients on what diet is best for them to fight cancer. She says plant foods play a huge role.

“We know a diet that is mostly plant-based, can help lower our risk for cancer and other diseases like heart disease and diabetes,” Sommer says. “It helps us keep a healthy weight, too.”

What is Lycopene?

“Lycopene is one of those phytochemicals. There’s a lot of different groups of these phytochemicals. One of them is called carotenoids. Carotenoids a lot of times will give the plant food its color. Lycopene is a type of carotenoid and gives the tomato that bright red or orange color,” Sommer says. “Lycopene is also found in watermelon, grapefruit and is the red or pink color you see.”

The National Institutes of Health (NIH) identified 72 human and animal studies and concluded that lycopene contained anti-cancer activities. Now, the NIH says the next step is to identify a population that might benefit from lycopene supplementation.

“It’s been shown that eating tomatoes a couple times a week can help lessen the risk of metastatic prostate cancer,” Sommer adds.

Cook tomatoes and drizzle olive oil

“These need to be absorbed very well in our system. To do that, cook them and you can drizzle olive oil on them so we can absorb those nutrients optimally,” Sommer says.

What if I don’t like tomatoes?

“Think of those tomato foods that are cooked. Tomato sauce or tomato soup are good options. They help absorb the lycopene and carotenoids that are in there. So, it doesn’t just have to be a fresh tomato on a salad, you can eat it cooked as well,” Sommer says.

How can red meat or processed meat affect my risk for cancer?

“Something to consider is how much meat you’re eating, especially red meat and processed meat. Too much of these can raise the risk of developing cancer,” Sommer says. “Same with drinking alcohol. We want to lower the amount of alcohol we drink or avoid it if we can.”

Another food factor to consider if you want to avoid cancer - Sommer says to watch out how much added sugar you have in your diet. Too much added sugar intake can affect our weight in negative ways, while not providing any beneficial nutrition. Sodas are a part of this equation due to the added sugar and lack of beneficial nutrition they offer.

“Eating too much fast food or processed food doesn’t have the nutrients we need. It might not have the fiber we get in the plant foods. It doesn’t really help our bodies fight inflammation or cancer risk, so it can raise the risk for cancer developing,” Sommer says.

Overall, Sommer recommends being more mindful of your overall diet and considering the foods and drinks you’re bringing into your body if you want to do everything you can to prevent cancer.

Recipe | A healthy choice: Orange Shrimp Quinoa Bowls

Family Features - From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn't be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.

A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you're craving a combination of your personal favorites.

Photo provided

No matter if you're searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.

The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it's a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.

Orange Shrimp Quinoa Bowls

Serves 2

What you'll need:

1 cup quinoa

1 cup orange juice

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon soy sauce

4 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon white miso

1 1/2 pounds shrimp, peeled, deveined and tails removed

1/4 cup butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cucumber, sliced into half moons

5 green onions, sliced

1 avocado, sliced

1 teaspoon sesame seeds

2 tablespoons cilantro, chopped

How to put it altogether:

Cook quinoa according to package instructions. Set aside.

In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.

Add shrimp to remaining mixture and marinate 15 minutes.

Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.

* * * * *

Find more wholesome, health-forward recipes at Culinary.net.

Recipe: Lentil Bolognese Penne, the perfect pasta dish

FAMILY FEATURES -- Weeknight meals are all about putting tasty dishes on the table in a short amount of time so you can share precious moments together despite busy schedules. In a matter of minutes, you can prepare this Lentil Bolognese with Veggie-Based Penne for a quick yet flavorful recipe that can be enjoyed by little ones and adults alike.

Using Veggiecraft Farms Cauliflower Penne as its key ingredient, this family meal makes it easy to incorporate vegetables without sacrificing taste. Available in popular shapes like penne, spaghetti and elbow, and made with lentils, peas and cauliflower, zucchini or sweet potato, the veggie-based pastas are gluten-free, non-GMO, vegan, Kosher and good sources of protein and fiber.

Make an extra batch for healthy leftovers or to take to work for lunch the day after. Serve with fresh garlic bread and a simple lettuce salad for a complete meal.

Photo provided

Lentil Bolognese Penne

What you'll need:

1 cup dry French green lentils or brown lentils
1 jar (24 ounces) marinara sauce
1/2 cup vegetable broth
1 box Veggiecraft Farms Cauliflower Penne

Toppings:
fresh basil
Parmesan cheese
red pepper flakes
fresh crushed garlic

How to make it:

Cook lentils according to package directions. Drain then return to pot and add marinara and vegetable broth. Stir well and simmer over low heat about 10 minutes.

Cook penne according to package directions.

Top cooked pasta with lentil Bolognese, fresh basil, Parmesan cheese and red pepper flakes.

Visit veggiecraftfarms.com for more information and family-friendly recipes.

Recipe: Chipotle Chicken Flatbread fest

Family Features -- When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Photo provided

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

2 flatbreads
2 cups shredded mozzarella cheese
1 clove garlic, diced
4 chicken tenders, cooked and cubed
1 pint cherry tomatoes, quartered
salt, to taste
pepper, to taste
1/2 cup ranch dressing
1 1/2 teaspoons chipotle seasoning
2 tablespoons cilantro leaves, chopped

Here's how you put it together for your next meal:

Start by preheating your oven to 375 F.

Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.

In small bowl, mix ranch and chipotle seasoning.

Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

Recipe |Cowboy Caviar; impress everyone with this quick appetizer for your next family gathering

Culinary.net - If you're looking for a new dip for your next get-together and tired of the same boring salsas and layered dips, this Cowboy Caviar may quickly become a family favorite.

Also known as Texas Caviar, this bean salad can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. It serves well with tortilla chips but can be enjoyed in a variety of ways. Plus, it's a breeze to make and can be even simpler when prepared the night before your big event.

Visit Culinary.net to find more quick and simple appetizer recipes. Here is how you lasso this together in just a few minutes.

Cowboy Caviar

What you will need:

• 1 can (15 ounces) sweet corn
• 1 can (15 ounces) black beans
• 1 bunch cilantro
• 3 Roma tomatoes
• 2 jalapenos
• 1/2 red onion
• bell peppers (mix of green, red, orange and yellow, as desired)
• tortilla chips, for serving

Dressing:

• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon paprika
• 1 lime, juice only
• salt, to taste
• pepper, to taste

Step by step preparation:

Drain and rinse corn and black beans; dry well.

Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.

To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.

Mix vegetables with dressing. Serve with tortilla chips.

---

Money Matters: Three businesses that would be great to have in St. Joseph

---

by Jake Pence, Guest Columnist

---

As St. Joseph and small towns across the country face stagnation (lack of growth) it is important that they prioritize their local economy.

St. Joseph is a desirable place to live for many reasons. We have a great school system, small town values, a low crime rate, proximity to jobs and everyday necessities, the best El Toro in Champaign County and numerous local businesses. I could go on and on. However, if population growth isn’t a desired outcome then population retention is pivotal to the long-term livelihood of the community.

What’s the best way to improve the desirability and longevity of a small town? Create a thriving local economy that isn’t too dependent upon one industry.

That said, this article is dedicated to three businesses I believe would improve resident retention and add a welcomed vitality to the local economy in St. Joseph.

BUSINESS IDEA #1:
BBQ & Craft Beer Restaurant
Location: East of Jack Flash

Yes, we already have a great selection of restaurants in St. Joseph and this is by no means a knock against any of them. I thoroughly enjoy a burrito loco from El Toro, the frisco melt from Roch’s and anything on the menu at The Wheelhouse. I’ve also eaten my fair share of China King, Padano's, Scratch, Subway, Monical's, and Dairy Queen over the years.

Despite all of these options, what we're missing is delicious portions of pulled pork, beef brisket, burnt ends, cornbread, potato salad, coleslaw, and craft beer.

To scratch that itch, residents of St. Joseph and surrounding communities have to drive to Urbana or Champaign.

Have you heard of Burgers & Beer in Gibson City? How about Gross’ Burgers in Westville? I’m guessing you have heard of one if not both. What do those restaurants have in common? First, when my family drives past them we stop and eat. Second, they are demand drivers for their local economy.

I firmly believe that a BBQ and beer focused restaurant would develop into a staple of the St. Joseph food scene and drive demand to the rest of the local economy. For proof of concept, visit Edley’s next time you’re down in Nashville, TN.

BUSINESS IDEA #2:
Boutique Assisted Living Facility and Memory Care Center
Location: Southwest of the middle school or a new residential development

Based on the recent traffic I’ve seen at my proposed location, this could very well be in the works.

Why do most people live in St. Joseph? They grew up here and this is where their family lives; therefore, we should prioritize the health, housing, and livelihood of all residents from newborns to great grandparents.

One of the hottest trends in real estate is assisted living facilities because the baby boomer generation is approaching the age where this assistance may be necessary. Additionally, Alzheimer’s rates are rising and quality memory care facilities are becoming more important than ever.

The addition of a boutique assisted living facility and memory care center to the community would be ideal to provide a much needed service to the older generations of St. Joseph. Instead of having to drive to Champaign, Urbana or to other facilities in the surrounding area, families and caretakers could make a five minute drive across town to check-in and visit loved ones.

For proof of concept, check out my colleague Loe Hornbuckle at Sage Oak Assisted Living based in Texas - https://thesageoak.com/.

BUSINESS IDEA #3:
Home Remodeling General Contractor
Location: Vacant lot on 2nd Street south of the Kickapoo Rail Trail or your garage

How many of you have completed a home remodeling project during COVID-19? My guess is 50% of the people reading this article have done one or more improvements to their home. How many of you ENJOYED the process of completing your home remodeling project? I’m going to say 10% - and if you’re in that 10% then pay close attention.

In my opinion, St. Joseph has a housing situation that is bottle-necked by supply and demand issues. That has resulted in the village not experiencing the population growth many once thought it would thanks to stagnation. If we aren’t going to develop new housing – a topic for another day, then we must continue to revitalize and renovate the current housing supply.

There are already businesses in town that do this and do it well – a shoutout to Roger Beals - but these businesses are always booked out weeks, sometimes months in advance. There is a shortage in supply and a surplus in demand for contractors; therefore, there is an opportunity for a new company to balance out the market with a much needed service.

With minimal overhead costs, diligent customer service, and an active social media presence, I don’t think it would take long to create a thriving business with many opportunities to expand into nearby markets.

All of these businesses will take a certain level of industry specific knowledge and access to capital to start, but that can be acquired through partnerships, research, and over time. Entrepreneurship isn’t about reinventing the wheel or coming up with a Shark Tank-esque idea. It is about finding opportunities in the marketplace and taking action to meet an unfulfilled demand.

As an investor and entrepreneur, I am personally very interested in exploring all three ideas. There may be others in your circle who feel the same way. Start a conversation. Discuss the possibilities and the opportunities. Quite frankly, I think conversations about entrepreneurship and taking calculated risks aren’t talked about enough in our community, yet we are home to some of the brightest minds and hardest workers in the area.

It is time to make entrepreneurship a priority in St. Joseph. So let’s get to it!

---

---

About the author:

• Jake Pence is the President of Blue Chip Real Estate and a consultant for Fairlawn Capital, Inc.. A 2019 graduate from the Gies College of Business at the University of Illinois, he is a 2016 graduate from St. Joseph-Ogden High School where he was a three-sport athlete for the Spartans. You can view his latest acquisitions and advice on his YouTube channel here.

Make it with love, set the table for romance with this Creamy Italian Garlic Chicken dish

Photo provided

Family Features -- Planning a delicious, romantic date night doesn't have to take you any further than your own kitchen. You don't have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

As this recipe demonstrates, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing a dreamy main dish made with mouthwatering sauce.

Flavorful sauces make a great Italian meal, but the sauce doesn't need to be made from scratch (at least, not completely). For example, Bertolli d'Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that's perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you're so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Find more romantic dishes perfect for sharing at Bertolli.com.

Creamy Italian Garlic Chicken Pasta

Prep time: 10 minutes / Cook time: 20 minutes

Ingredients

2 tablespoons olive oil
2 large chicken breasts
1 teaspoon Italian seasoning
salt, to taste
pepper, to taste
4 cloves garlic, minced
1/4 cup onions, chopped
1/4 cup sun-dried tomatoes, cut into strips
2 tablespoons capers, drained
6 fresh basil leaves, sliced
1 jar Bertolli d'Italia Creamy Rosa Sauce
1/2 cup heavy cream
water
1/2 box Casarecce or preferred pasta
parsley, for garnish
Parmesan cheese, for garnish

Instructions

In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.

Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.

Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

Date night dining: Italian Sausage, Spinach & Tomato Rigatoni

Family Features -- Planning a delicious, romantic date night doesn't have to take you any further than your own kitchen. You don't have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

Photo provided

With Valentine's Day just around the corner, this romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing a dreamy main dish made with mouthwatering sauces.

Everybody knows a flavorful sauce makes a great Italian meal, but the sauce doesn't need to be made from scratch (at least, not completely). For example, Bertolli d'Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream, and Mediterranean olive oil. The result is a sauce that's perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping.

While the dinner candles are still lit, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu from Rick's Bakery in downtown Urbana. You can serve cannoli or a creamy panna cotta from the supermarket bakery near you topped with fresh fruit.

Italian Sausage, Spinach & Tomato Rigatoni

Prep time: 10 minutes / Cook time: 20 minutes

Here's what you'll need:

Water

1/2 box rigatoni pasta

1 tablespoon olive oil

1/2 cup onions, chopped

4 cloves garlic, minced

1/2 cup mushrooms, sliced

16 ounces sweet Italian sausage

1 jar Bertolli d'Italia Marinara Sauce

2 cups fresh baby spinach

salt, to taste

pepper, to taste

Parmesan cheese, for garnish

Directions:

Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.

In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.

Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.

Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Find more romantic dishes perfect for sharing at Bertolli.com.

Did you use this recipe? Send us your pictures and we'll feature them on The Sentinel site! Email photos to editor@oursentinel.com.

Nickle and Dimes Band hosting NYE party in Royal

The Nickel and Dimes Band will be hosting a New Year's Eve party at the Royal Community Building.

Tickets are available online at nickelanddimesband.ticketleap.com/nye. Guests can save $10 per person by ordering theirs by midnight tonight, November 30th. Starting tomorrow ticket prices will increase to $50 per person and can be purchased online or at the door. Guests and couples are encouraged to buy tickets in advance before they are sold out.

Ticket prices include dinner provided by Last Call Catering. Friday night's menu includes fried chicken, pork loin, mashed potatoes, cheesy scalloped potatoes, green beans, corn, salad, and dinner rolls. The meal is scheduled to be served at 6:30pm.

After dinner, the warm-up show features local singer Kolten Taylor from 7:30-9pm with Nickle and Dimes immediately taking the stage to rock the crowd.

New Year's Eve party favors and champagne will be provided to welcome 2022 in style. There will be a cash bar available for guests.

For more information visit the band's Facebook page.

Recipe: Irresistible Red Wine Braised Beef Short Rib Ragu

Photo provided

Family Features -- Avoid dinner reservations and unseasonably cold temperatures this Valentine's Day with a delicious, romantic date-night dining that doesn't take you any further than your own kitchen. You don't have to be an accomplished chef to set the table for a memorable romantic dinner at home. You can take inspiration from simple, quality Italian dishes anytime to celebrate the link between food and love.

As with this and two other of our favorite recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. To plan the ultimate date night at home, start by choosing one of these dreamy main dishes made with a mouthwatering sauce. Whether you make the Red Wine Braised Beef Short Rib Ragu featured below, or the Italian Sausage, Spinach & Tomato Rigatoni, or the Creamy Italian Garlic Chicken, your romantic candlelit dinner will be one fondly remembered for years to come.

Flavorful sauces make a great Italian meal, but the sauce doesn't need to be made from scratch (at least, not completely). For example, Bertolli d'Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream, and Mediterranean olive oil. The result is a sauce that's perfect for your date-night meal.

Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing.

There is nothing better than a loaf of bakery-fresh Italian or focaccia bread warmed in the oven served with butter or olive oil for dipping. If you're so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli, or a creamy panna cotta topped with fresh fruit.

Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes / Cook time: 3 hours

2 tablespoons olive oil

4 pounds bone-in beef short ribs

salt, to taste

ground black pepper, to taste

1 stalk celery, chopped

1 large carrot, peeled and finely diced

1 small onion, chopped

8 cloves garlic, finely chopped

4 tablespoons tomato paste

1 cup red wine

4 sprigs fresh rosemary

2 sprigs fresh sage leaves, chopped

8 sprigs fresh thyme

2 bay leaves

1 jar Bertolli d'Italia Marinara Sauce

2 cups beef bone broth

water

24 ounces pappardelle pasta or preferred pasta

freshly grated Parmesan cheese, for garnish

Instructions:

Heat oven to 350 F.

In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.

Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.

Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.

Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.

Carefully pour red wine into pot.

Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.

Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.

Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.

Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.

Garnish with freshly grated Parmesan cheese.

Find more romantic dishes perfect for sharing at Bertolli.com.