Power Summer Adventures with a Spectacular Bagel Brunch Spread

(Feature Impact) Enjoying meals al fresco this summer starts with one simple trick: Head outside before the sun reaches its peak to beat the heat. A summer brunch offers a special way to fuel up before all the adventures and activities a bright, sunny day may bring.

For a light, refreshing bite, Summer Berry Panzanella Salad combines bagel “croutons” and a bushel of berries for a nutritious dose of deliciousness. Or for a hearty solution that’s sure to get you in gear for a day at the park or in the water, this Berry Bagel French Toast Casserole is loaded with favorites like strawberries, blueberries, raspberries and a homemade crumble topping that’s a true crowd-pleaser.

These brunch favorites are powered by limited-edition Dave’s Killer Bread Summer Berry Bagels, which deliver sweet, summery organic goodness with raspberry, blueberry, cranberry and strawberry. Every bite can delight your taste buds, and with 10 grams of protein and 3 grams of fiber in each serving, your body will thank you, too. Available nationwide through July, now’s the time to enjoy them before summer passes by.

To find more summer brunch inspiration, visit DavesKillerBread.com.

 

Summer Berry Panzanella Salad

Prep time: 25 minutes

Servings: 4-6

Bagel “Croutons:”

• 3          Dave’s Killer Bread Summer Berry Bagels
  
• 3          tablespoons unsalted butter
  
• 2          tablespoons brown sugar
  
• 1          pinch salt

Berry Salad:

• 1          pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
  
• 1/2       cup blueberries
  
• 1/2       cup raspberries (optional)
  
• 1/2       teaspoon lemon zest
  
• 1          tablespoon lemon juice

Berry Dressing:

• 1/2       cup strawberries
  
• 1          tablespoon brown sugar
  
• 1          pinch salt

Serving:

• 3/4       cup plain Greek yogurt or vanilla yogurt
  
• 1          tablespoon poppy seeds
  
• fresh mint (optional)

1. Heat oven to 350 F.
2. To make bagel croutons: Cut bagels into 3/4-inch cubes. In bowl, melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture.
3. Spread on baking sheet and bake 15-18 minutes, flipping once, until golden and crisp. Let cool.
4. To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon zest; and lemon juice. Toss gently.
5. To make berry dressing: Place reserved strawberries in bowl. Add brown sugar and salt. Using fork or potato masher, mash until juicy and chunky.
6. To assemble panzanella salad: Add cooled bagel cubes to berry salad. Pour in mashed strawberry dressing. Toss slightly so bread absorbs juice.
7. Let sit 5-10 minutes so bagel pieces soften while staying textured.
8. Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.

 

Berry Bagel French Toast Casserole

Prep time: 55 minutes

Servings: 6-8

Casserole Base:

• 5          Dave’s Killer Bread Summer Berry Bagels
  
• 1          cup strawberries, sliced, divided
  
• 3/4       cup blueberries, divided
  
• 1/2       cup raspberries, divided
  
• 8          large eggs
  
• 1 1/2    cups milk
  
• 1/2       cup heavy cream
  
• 2          tablespoons maple syrup
  
• 2          tablespoons brown sugar
  
• 1          teaspoon vanilla extract
  
• 1          teaspoon cinnamon
  
• 1/4       teaspoon salt

Crumble Topping:

• 1/4       cup flour
  
• 1/4       cup brown sugar
  
• 1/4       teaspoon cinnamon
  
• 1          pinch salt
  
• 4          tablespoons melted butter

Serving:

• powdered sugar
  
• maple syrup
  
• berries (optional)

1. To make casserole base: Preheat oven to 300 F. Cut bagels into 1-inch cubes. Spread on baking sheet and toast 10 minutes until slightly dry.
2. Lightly grease 9-by-13-inch baking dish. Add toasted bagel cubes and half the berries.
3. Whisk eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon and salt. Pour evenly over bagels.
4. Press bread gently so it absorbs custard. Cover and refrigerate 2 hours, or overnight.
5. Heat oven to 350 F.
6. To make crumble topping: Mix flour, brown sugar, cinnamon, salt and melted butter. Sprinkle mixture over casserole. Add remaining berries.
7. Bake 40-45 minutes until center is set and top is light golden color. If it browns too quickly, tent loosely with foil.
8. Let rest 5-10 minutes. Dust with powdered sugar and serve with maple syrup. Top with extra berries, if desired.

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Dive Into Healthy Eats with Mediterranean-Inspired Dishes

(Feature Impact) The warm weather season offers a perfect opportunity for a meal reset. Inspired by the vibrant flavors and traditions of the Mediterranean, the aptly named Mediterranean Diet zeroes in on nourishing foods long touted as some of the healthiest by dietitians and health organizations.

Inclusive of vegetables, fruits, whole grains, beans and other legumes, as well as low-fat or fat-free dairy products, non-tropical vegetable oils and nuts, poultry and fish – such as Genova Wild Caught Yellowfin Tuna – Mediterranean-focused dishes fit beautifully into a colorful, healthy diet. The Mediterranean Diet has also been associated with many benefits, as it includes key nutrients such as omega-3 fatty acids that support brain, eye and heart health. Because this way of eating also prioritizes fiber and lean protein, it also can support a healthy weight, which can fuel overall health and well-being for years to come.

Packed with protein and omega-3s, Genova Yellowfin Tuna in Olive Oil is wild-caught and inspired by the flavors and traditions of the Mediterranean. Free from additives and preservatives, this convenient protein makes an easy and delicious addition to meals inspired by the region’s fresh, vibrant ingredients.

A simple, elegant Flatbread Nicoise lets tuna take center stage, melding together fresh, foolproof ingredients like baby potatoes, green beans, baby arugula, kalamata olives and red onion on top of a warm, doughy crust. Or take the taste of the Mediterranean further at lunch time with this Mediterranean Tuna, Feta and Dill Salad. It combines the big, bright flavors and textures of arugula, cucumber, feta, fresh dill, lemon and tuna to give your tastebuds a happy zing and keep you satisfied until dinner.

For more information, including recipes, serving suggestions and a product locator, visit GenovaSeafood.com.

 

Flatbread Nicoise

Total time: 50 minutes
Servings: 4

• 4          ounces baby potatoes, well-scrubbed
  
• 2          tablespoons extra-virgin olive oil, divided
  
• 1          pound store-bought pizza dough, at room temperature
  
• kosher salt, to taste
  
• freshly ground black pepper, to taste
  
• 2          ounces green beans or haricot verts, trimmed
  
• 1          can (5 ounces) Genova Yellowfin Tuna in Olive Oil
  
• 1 1/2    teaspoons red wine vinegar
  
• 1/2       cup baby arugula
  
• 1/2       cup cherry tomatoes, halved
  
• 1/4       cup pitted kalamata or nicoise olives, halved
  
• 1/4       small red onion, thinly sliced

1. Preheat oven to 450 F. Using mandolin, thinly slice potatoes.
2. Drizzle 9-by-13-inch baking sheet with 1 tablespoon olive oil and spread pizza dough to edges. Shingle potatoes over dough, leaving 1/2-inch border. Season with salt and pepper, to taste, and drizzle with remaining olive oil.
3. Bake pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
4. Bring small saucepan of salted water to boil. Add green beans and cook until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water and drain well. Transfer to work surface and cut each bean into thirds on bias.
5. Strain oil from tuna can into small bowl and whisk vinegar into oil. Season with salt and pepper, to taste.
6. Sprinkle slightly cooled pizza with arugula, tuna, tomatoes, olives, green beans and red onion. Drizzle with vinegar dressing then slice and serve warm.

 

Mediterranean Tuna, Feta and Dill Salad

Total time: 20 minutes
Servings: 4

• 3          cups arugula
  
• 1          cup cherry tomatoes, each cut in half
  
• 1/2       English cucumber, cut into 1/2-inch chunks
  
• 1/2       cup feta cheese chunks
  
• 1/4       cup sliced red onion
  
• 2          tablespoons chopped fresh dill or 1 teaspoon dried dill, plus additional for topping (optional)
  
• 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil

Dressing:

• 2          tablespoons fresh-squeezed lemon juice
  
• 1          tablespoon fresh chopped dill
  
• 1/2       teaspoon salt
  
• 1/4       teaspoon ground black pepper

1. In large bowl or on platter, lay arugula. Place cherry tomatoes, cucumber, feta, red onion and dill over arugula. Top with tuna; reserve oil from cans.
2. To make dressing: In small bowl, combine lemon juice, dill, salt and pepper. Whisk in reserved olive oil from tuna cans until mixture is well blended.
3. Before serving, drizzle dressing over salad and top with additional chopped dill, if desired.

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A Morning Family Favorite Made Fresh

A Morning Family Favorite Made Fresh

(Feature Impact) It’s often true that the best warm-weather meals, from filling breakfasts to flavorful dinners, are made with the freshest ingredients. To ensure your family’s favorite recipes are up to par, start by sourcing local produce.

For example, Michigan Asparagus didn’t take an international flight to your local supermarket – it took about 3-7 days to get from the field to your table rather than 10-20 days for imported asparagus. Grown on more than 90 multi-generational family farms, its thick texture and fresh flavor can be found at your neighborhood store.

Available from around Mother’s Day through the end of June, the season relies primarily on natural rainfall, with irrigation used only when extremely dry conditions make it necessary, resulting in a more sustainable and environmentally responsible product.  

Plus, it’s easy to prepare – 5-8 minutes in boiling water, or 2-3 minutes in a skillet like in this Asparagus Frittata that’s perfect for busy mornings. You can feel good knowing you’re serving loved ones a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium to start the day with a hearty yet nutritious breakfast.

To find more warm-weather favorites that put fresh produce at the center of your plate, visit MichiganAsparagus.org.

Watch video to see how to make this recipe!

Asparagus Frittata
Recipe courtesy of Michigan Asparagus
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2

• 1 tablespoon salted butter
• 5 fresh Michigan Asparagus spears, trimmed and cut into bite-sized pieces
  
• 3 eggs
• 1/4 cup heavy cream
• 1 sprig fresh dill, chopped
• 1/4 teaspoon salt
  
• 1 1/2 tablespoons Parmesan cheese
• 1/4 teaspoon black pepper
• 1 tablespoon sliced green onion
• 4 cherry tomatoes, quartered
• microgreens, for garnish (optional)

1. Preheat oven to 375 F.
2. In 6-inch, oven-safe skillet over medium heat, melt butter. Add asparagus and cook 2-3 minutes.
3. In bowl, whisk eggs, cream, dill, salt, cheese and pepper. Pour egg mixture over asparagus.
4. Allow sides to set. Check by gently pulling egg away from side of skillet. Sides should appear cooked and become firm.
5. Top eggs with green onion and tomatoes. Place skillet in oven. Bake about 5 minutes until center of frittata is set and firm.

SOURCE:

Michigan Asparagus Advisory Board