FROM THE COOKBOOK

From the Cookbook | food

Sunrise Burrito

• 2 teaspoon canola oil • 1 small red onion, diced • 1 red bell pepper, seeded and diced • 1 can black beans, drained and rinsed • 1/4 teaspoon red pepper flakes • Salt, to taste • Pepper, to taste • 4 eggs • 4 egg whites • 1/2 cup shredded pepper jack cheese • Nonstick cooking spray • 4 flour tortillas • 1/4 cup sour cream • 1/4 cup salsa • 1 large tomato, seeded and diced • 1 avocado, sliced • Hot sauce (optional) In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish.

In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through.

Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve.

Find more filling breakfast recipes at Culinary.net.

food | From the Cookbook

Corn Muffin Hot Dog Sliders

• Nonstick cooking spray • 1 cup all-purpose flour • 1 cup yellow cornmeal • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 cup buttermilk • 1/2 cup (1 stick) unsalted butter, melted • 1/3 cup sugar • 2 large eggs • 6 Coleman Natural Beef Hot Dogs, cut into coins or sliced on bias, 1/2-inch thick • 1 cup baby arugula • Mustard, for garnish (optional) • Ketchup, for garnish (optional) • Relish, for garnish (optional) Preheat oven to 375˚F. Lightly coat 12-cup muffin tin with nonstick cooking spray; set aside.

In large bowl, combine flour, cornmeal, baking soda and salt. In separate bowl, whisk buttermilk, butter, sugar and eggs. Pour wet mixture over dry ingredients and stir until moist.

Scoop batter into each muffin tin cup until halfway full. Bake 8-10 minutes, or until golden brown.

Remove pan from oven and cool on wire rack 10-15 minutes before removing muffins from pan.

In large skillet over medium heat, cook hotdog slices, turning occasionally with fork until slightly browned.

Slice each muffin in half horizontally, add arugula and hot dog slices then garnish with mustard, ketchup and relish, if desired.

Substitution: Use store-bought corn muffin mix rather than making corn muffins from scratch, if desired.

For more recipe ideas, visit ColemanNatural.com/Recipes.

From the Cookbook | food

Bacon Cheeseburger Tacos

• 8-10 slices Coleman Natural bacon • 1 pound ground beef • Salt and pepper • 4 slices cheese • 1 cup canola oil • 8 soft corn tortillas • 1 medium red onion, sliced • 1 avocado, skin removed and sliced • 1 medium tomato, chopped • 8-10 romaine lettuce leaves, torn In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.

Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.

In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.

Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Find more breakfast recipes at Culinary.net.

food | From the Cookbook

Kickin’ Chicken Tostadas

• 1 pound boneless, skinless chicken breasts • 1 jar (16 ounces) salsa verde, any heat level • 2 packages (10.2 ounces each)

Fresh Express Kickin’ Bacon Ranch Chopped Kit • 12 tostada shells • 1 avocado, peeled, pitted and cut into 1/2-inch pieces In large, covered skillet over medium heat, cook chicken in salsa verde 20 minutes, turning once, until internal temperature reaches 165˚F.

Remove chicken, reserving 1/2 cup salsa verde; shred with two forks. Toss with reserved salsa verde.

Place salad from kit in large bowl; toss with half the salad dressing from kit. Add toppings from kit; toss to combine.

Divide salad evenly among tostada shells. Top each salad with chicken and avocado; drizzle with remaining dressing.

Find more ideas at freshexpress.com.

From the Cookbook | food

Orange & Harissa Glazed Beef Kebabs

• 1/2 cup California Valencia orange juice, freshly squeezed • 2 California Valencia oranges, zested and segmented • 2 tablespoons harissa paste • 2 tablespoons honey • 2 tablespoons olive oil • 1 tablespoon fresh mint leaves, roughly chopped • 2 garlic cloves, finely chopped • 8 ounces beef tenderloin, cut into 2-inch cubes • 1 green bell pepper, cut into 2-inch squares • 1 red onion, cut into 2-inch squares • 16 broccoli florets, raw • Kosher salt, to taste • Black pepper, to taste • Cooked couscous • Mandarin chutney In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.

Add beef cubes and toss to coat; marinate 2 hours in refrigerator.

Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.

Heat grill to medium-high heat.

Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.

Serve over bed of couscous and top with mandarin chutney.

Kids Charcuterie Snack Board

• Cubed watermelon • Watermelon balls, skewered • Watermelon wedges • Watermelon sticks • Flower-shaped watermelon cutouts • Peanut butter and jelly sandwiches, halved • Ham and cheese pinwheels • Sliced veggies, such as cucumbers, carrots, sweet peppers and celery • Sliced fruit • Pretzels • Crackers • Small bowl of candy (optional) Prepare watermelon, sandwiches, pinwheels, veggies, fruit, pretzels, crackers and candy, if desired.

On large board or platter, arrange all ingredients.

Visit watermelon.org to find more kid-friendly recipe ideas.

From the Cookbook | food

Apple Guacamole

• 3 ripe avocados, halved and pitted • 1/2 cup finely chopped Vidalia onion • 1/2 cup snipped fresh cilantro • 1 lime, juice only • Bottled hot pepper sauce, to taste • 1 Granny Smith apple, peeled, cored and finely chopped • Kosher salt, to taste • Tortilla chips In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste. Serve with tortilla chips.

Visit Culinary.net for more snack ideas.

food | From the Cookbook

Apple, Strawberry & Blueberry Salad

BLUEBERRY DRESSING:

• 2 cups fresh blueberries • 1/4 cup balsamic vinegar • 2 tablespoons honey • 1 tablespoon lemon juice • 1/2 cup olive oil • Salt and pepper • 2 large apples • 2 packages (6 ounces each) Fresh Express 5-Lettuce Mix • 1 pint strawberries, cut in half • 1 pint blueberries • 1/2 cup pecan halves, toasted • Blueberry dressing To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.

To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.

Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Find more salad inspiration at freshexpress.com.

Thousand Island Burger Pizza

• 1 can (11 ounces) refrigerated thin pizza crust • 12 ounces lean ground beef • 1 cup pizza sauce • 2 cups shredded cheddar cheese • 1 package (9.4 ounces) Fresh Express

Bacon Thousand Island Chopped Kit • 1/3 cup dill pickle slices Heat oven to 400˚F. Unroll dough and spread on 13-by-9-inch nonstick baking sheet. Bake 8 minutes; remove from oven.

In small skillet over medium-high heat, cook ground beef, stirring frequently, 8-10 minutes, or until no longer pink; drain. Spread sauce evenly on baked dough to within 1/2 inch of edge. Top with beef and cheese.

Bake 8-10 minutes, or until crust is golden brown. Top with lettuce, bacon and salad toppings from kit and pickle slices. Drizzle with Thousand Island dressing from kit. Cut into 12 (3-by-3-inch) pieces.

Find more ideas at freshexpress.com.

food | From the Cookbook

Coconut Key Lime Cream Pie

• 1 package (11 ounces) vanilla wafers • 1/3 cup butter, melted • 2 cups heavy whipping cream • 1/4 cup confectioners’ sugar • 1/2 cup Key lime juice, divided • 1 package (8 ounces) cream cheese, softened • 1 can (14 ounces) sweetened condensed milk • 1 teaspoon coconut extract • 1 cup shredded coconut • 1/4 cup toasted shredded coconut • Lime zest • Maraschino cherries In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours. Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

Watermelon Berry Pops

• 6 cups watermelon • 1 cup blueberries, divided • 1 cup raspberries, divided • 3 tablespoons honey In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.

Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

To find more summertime snacks, meals and treats, visit watermelon.org.