Is it just me, or does it feel like we just blinked and summer is over? We’re getting ready for back-to-school at my house as I imagine are many families around this time. In addition to making sure we have everything we need for school, I find that food choices change at this time too. Gone are the easy and relaxed dinners we enjoyed all summer. Now we need meals that are easy and quick but still healthy and delicious. Between school, homework, sports, and other extracurricular activities, it can be difficult to find the time to make healthy dinners and get them on the table with time to do everything else on my busy boys’ schedules. This doesn’t have to be the case, though. These tips will help you serve your families delicious dinners while fitting in all the extra activities that come with the busy school year.

“We’re just so busy!” How can we find the time to cook and eat, let alone find time to eat together? Time is certainly one of the biggest obstacles to families gathering for dinner or even eating a proper meal on one’s own, but so is thinking that meals have to be cooked from scratch and labored over for hours. Quick, easy meals can be just as good as gourmet ones. With a full-time job and 2 boys in school and sports, I’ve learned a few things along the way that help to simplify dinner for the family, while also keeping me sane.

One good time-saving strategy is to cook a big batch of soup or a double batch of roasted vegetables or of a casserole over the weekend or whenever you have more time, and then freeze some to make weekday dinners quick and easy. Some meals can be thrown together quickly with help from store-bought ingredients, like pre-cut veggies, rotisserie chicken, or a pre-made pizza crust. There are also tons of recipes that take less than 15 minutes. Check out our recipes. You’ll discover recipes that only require 3-4 ingredients and are fast and easy to whip up! 

If the schedule allows us time to go home before or between after-school activities, I have mastered quick meals to eat at home or that can easily be eaten on the go. Recipes like this burger are portable, nutritious, and delicious. Smash burgers  or these Buddha Bowls are full of healthy ingredients you can make ahead and are just as yummy at room temperature or even cold for something that can easily be eaten on the go.

One of my favorite things to do is to set up a little crockpot bar in the back of the minivan or hatchback. My car even has an outlet back there to plug in and keep things warm, so you can serve a hot meal that can be eaten at the sports fields. Even if the meal isn’t actually cooked in the crockpot, many foods can easily be kept warm in one, like these tasty dishes which still taste wonderful as heated-up leftovers kept warm in a slow cooker: Chicken or ravioli.

With Bellisari’s, you can prepare convenient, quick meals with gourmet flavors. Back to school can be hectic, but it doesn’t have to be hard! Happy back-to-school time from all of us at Bellisari’s!

When it comes to the best desserts here in the good ole U.S. of A, what region do you think of? Out west? Or maybe the east coast? Well, bless your heart, but you are so wrong if you don’t think the best desserts come from the south of our diverse country! The delights of Peach Cobbler, Key Lime Pie, and other classic Southern desserts are ready for you to make – some with a Bellisari’s twist!

Could there be a better southern dessert than Peach Cobbler? Maybe…if it’s a Peach Cobbler made with Bellisari’s Blistered Jalapeno & Fig Spread. Try Auntie B’s Blistered Peach Cobbler recipe the next time it’s your turn to make dessert, and you’ll turn up the flavor too! Fresh peaches topped with our gourmet spread and a decadent batter will have guests asking for seconds. You don’t have to tell anyone how easy it was to make. 😉 

With the summer weather heating up, it’s the perfect time to make a Bellisari’s Key Lime Sheet Cake! Bellisari’s Blistered Jalapeno & Fig Spread adds a depth to this southern specialty that you’re not expecting when you take that first bite, but after that bite, you’ll be hooked and wanting more.

Chess pie is about as simple and southern as a dessert can be. Born of convenience rather than extravagance, the most basic chess pie filling consists of butter, sugar, eggs, and flour in a single pastry crust. Our version uses cake mix, pumpkin, and our phyllo shells to make this easy take on the classic southern dessert.

All of us at Bellisari’s say, “Heavens to Betsy, if you haven’t tried these Southern dessert recipes yet, what are you waiting for?!” 😋

Is it just me, or does it seem like normal eating “rules” go out the window when you’re on a road trip? The options that are provided at gas stations, convenience stores, and fast food chains along the way leave us feeling like it’s okay to eat unhealthy while on the road because, really, what other options are there?

If you’re lucky, you’ll find a rare banana or two to grab along with your bag of potato chips, so you feel a little less guilty, but you’re only really fooling yourself. Mostly, you’re left to choose from an assortment of brightly colored candies and treats that will leave your body feeling completely zapped of any nutrients. And this couldn’t come at a worse time. Your body is already running on low energy since all you’ve been doing is sitting in the same spot for hours, maybe even days. 

So how do you keep this from happening? How do you keep from spiraling down the dark rabbit hole of unhealthy road food?

As tempting as it may be to grab that candy bar when you stop to fill up on gas for your road trip, by making sure that you pack good, healthy snacks, you’ll find that you won’t be tempted because you know something better is waiting for you in your car.

Here are 8 top picks for healthy road trip snacks.

1. HARD-BOILED EGGS – Eggs are not only easy to prepare, they are easy to store, and easy to eat in the car. They’re fairly mess-free, and are packed full of protein that your body will need while on the road. For some extra crunch and the perks of some quality complex carbs, add some whole wheat crackers to your egg snack for the perfect pick-me-up. These Saigon Deviled Eggs are super easy to prepare and, when packed in a water-proof container, travel well in the cooler. 

2. PROTEIN BARS – Be wise with your choice of protein bars.There are countless protein bars out there that are full of nothing but sugar and crazy additives and preservatives that you’ve never heard of. Instead, look for a protein bar full of natural ingredients that will give you the nutrients your body needs and wants, without the sugar crash.

3. STRING CHEESE – You’re never too old to eat string cheese, especially when you know the nutritional benefits it provides. Pair your string cheese with apple slices, and you’ll have a snack that perfectly covers healthy fat, good protein, and complex carbs. With this trio of nutrients, you won’t be hungry again for a while, and you’ll also feel your energy levels increase.

4. CARROTS, CELERY AND HUMMUS – Hummus is a great protein-packed snack that will help keep your belly full and happy. In addition, hummus is full of B vitamins.Celery and carrots are perfect for dipping! So, rather than fill that boredom with unhealthy snacks, munch on some crunchy celery and carrot sticks that will take you a while to eat, and will keep you busy without making a mess.

5. PISTACHIOS – The protein from these nuts is plant-based, and they’re also packed full of unsaturated fats and fiber. Not to mention, they’re much lower in terms of calories than other nuts. Pistachios weigh in at just 4 calories per nut, while Brazil nuts are 33 calories each.

6. Pecans – Pistachios aren’t the only great nuts on the block — pecans are great for their own reasons, and these spiced pecans made with our Saigon Street Sauce are a snack you’ll be glad to have as you make your way through the streets of our beautiful country! 

7. Cream Cheese – Cream cheese provides high-quality protein that is rich in all essential amino acids. It is also a very good source of soluble fat and vitamins, especially vitamin A. Spread it on whole wheat crackers and the two combined will help keep you full and keep additional cravings from kicking in. This Calabrian Pepper Tuscan Cream Cheese Spread is a cream cheese-based spread that is easy to make up before your trip and take in the cooler. Sometimes, when I have time, I make up little finger sandwiches on whole-grain bread.

8. Salads – This chilled salad has a combination of flavors and textures that’ll have you asking for “more, please!” as you roll on down the road. While simple, the pasta makes this salad very filling, but the cucumbers and green onions keep it light and refreshing at the same time. 

A juicy peach eaten right over the sink is sheer summer perfection. And yet, sometimes we're lucky to have so many that we need other ways to eat (and drink) them. Peak peach  season in July and August for the sweet juicy fruit with its soft, fuzzy skin that ranges from white to rich yellow to reddish brown in color and flesh that ranges from yellow to deep gold and red. Peaches are a popular fruit used for many purposes, such as in desserts, pies, puddings, cobblers, shortcakes, salads, as breakfast toppings, for canning, and to just enjoy being eaten fresh out of the hand. And while these delicious fruits are fabulous to eat fresh, they’re also relatively easy to freeze for use later on.

Most often peaches are sold not by variety, though, but instead by the color of their flesh: white, yellow, or red. A white peach has a very similar flavor to the yellow peach, just a different color of flesh, while the red-fleshed peach is tarter in flavor. Dried peaches are also available in slices, diced pieces, and ground. They have a sweet tart flavor and are treated with sulfur dioxide to retain coloring.They can be eaten on their own or added to a variety of dishes.

Peaches are rich in many vitamins, minerals, and beneficial plant compounds. In addition, they’re packed with antioxidants. The fresher and riper the fruit, the more antioxidants it contains.Fresh and canned peaches seem to have similar amounts of vitamins and minerals — as long as canned varieties are unpeeled. However, fresh peaches have higher levels of antioxidants and appear to be more effective at protecting against oxidative damage than canned ones. 

Freezing peaches is one of the easiest ways to preserve the flavors of summer. The freezing method also locks in the fresh peach flavors, so they’re ready to quickly thaw for use throughout the year.For best results, you’ll want to peel and slice your peaches prior to freezing. Eliminating any air from the bag will help keep freezer burn from forming. Slicing the peaches and tossing with lemon to prevent browning and a touch of sugar to bring out the juices will help aid in this process.

• Start with ripe peaches. These will feel a little heavier than an unripe peach and will give lightly to touch.
• Using the tip of a paring knife, cut a small X through the skin of the bottom of the peach, taking care to not cut deeply into the flesh.
• Place the peach in a pot of boiling water for 10-15 seconds.
• Remove from boiling water and place directly into an ice bath to stop the cooking process.
• Once cool, use a paring knife to catch the corner of skin at the base of the X and peel towards the stem. The skin will come right off!
• Once peeled, cut the peach in half, starting along the crease of the peach and running your knife all the way around. 
• Twist the two halves to release one from the pit and then use the tip of a knife or spoon to pry the pit out from the remaining side.
• Slice each half into 4-8 wedges and place in a bowl. 
• Toss the juice of 1 lemon and a ½ teaspoon of sugar for every 8-10 peaches added. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing.
• After tossing with lemon and sugar, place in a gallon-sized zipper freezer bag. 
• Once peaches are added to the bag, press the bag to release all air and seal.
• Place the bag on a small baking sheet or cutting board and flatten the bag of peaches before moving the board with peaches to a flat surface in the freezer. Once peaches are frozen, remove the board and store peaches in the freezer until needed. The flat bags will help you stack and store multiple bags, while taking up less room in a crowded freezer.

If you don’t intend to process them for freezing or canning, it is best to purchase only the quantity that will be consumed in a short time because peaches spoil easily. When buying, select fruit that is fragrant and that gives slightly to pressure. Avoid peaches with blemishes, bruises, or green coloring.

Ripe peaches can be stored in a refrigerator for up to 3 to 5 days. Remove from the refrigerator 30 minutes before eating to bring out the full flavor of the peach. Store unripe peaches at room temperature.

Tips:

• Prevent browning of fresh cut peaches by dipping fruit into a mixture of 1 cup water and 1 tablespoon lemon juice.
• One pound of peaches equals approximately 4 medium whole peaches, 2 cups peeled and sliced, or 1 1/2 cups puréed.
• Speed ripening of peaches by placing them in a paper bag with an apple and store at room temperature.

Not only does Bellisari’s offer a Harvest Ginger Peach Spread, but we also have a wide variety of peach recipes that incorporate the rest of our products!Check out our delicious recipes that contain peaches. There are so many ways to use them in both sweet and savory dishes. Happy peach season from all of us at Bellisari’s!

When outside temperatures start to rise, I find myself craving cold foods like fruits and raw veggies. Just walking into the supermarket and seeing the vast, colorful array of produce in season at this time of year is enough to make one’s mouth water. And while getting our daily servings of these things is important all year, they just taste better when in season. Otherwise, you might find yourself choosing heavy, less-healthy dressings and sauces just to make the items palatable! Of course, even in summer most people don’t want to eat a dry salad, but what’s the best dressing to enhance the flavor without drowning it out? What if I told you it’s homemade but you don’t even need a recipe or measuring cups to make it? I’m talking about my favorite salad dressing, year ‘round, which is definitely homemade vinaigrette.

Once you understand how vinegar and oil work together, you’ll be able to whip up a delicious salad dressing in no time. The most basic ratio for making a salad vinaigrette is the following:

• 1 part vinegar (or other acid)
• 3 parts oil

Using this basic formula there are almost endless variations. For instance, you could use one tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil. Or use ounces, or milliliters, or the side of a jam jar — this is a ratio, so you can use whatever means of measuring the ingredients that you prefer.

Use a tasty oil to make your vinaigrette — any tasty oil. This can be a fancy extra-virgin olive oil you just picked up at the farmers market, or a mild-flavored one that you really like from the grocery store. Just about any oil that remains a liquid at room temperature can work. Some examples to inspire you:

• Walnut oil
• Sesame oil
• Avocado oil
• Sunflower seed oil
• Pumpkin seed oil

It doesn’t need to be particularly fancy or expensive — it just needs to be an oil with a flavor you like.

If you don’t like very strong, intense flavors with your salad, stick with more neutral-flavored oils like grapeseed or regular olive oil. Or, try combining a small amount of a strongly flavored oil with a milder-flavored oil.

Anything goes for the vinegar or acid, but the same rule applies: Pick something tasty. Here are a few suggestions to get you started:

• Apple cider vinegar
• Red wine vinegar
• Champagne vinegar
• Rice vinegar
• Balsamic vinegar
• Fresh-squeezed lemon, lime, or other citrus juices

It can also be fun to experiment with interesting new flavors of vinegar that you come across. Again, as long as you enjoy the flavor, it will likely make a good vinaigrette. Just avoid plain distilled white vinegar. It has a very strong, harsh flavor that isn’t generally very good in vinaigrettes.

Oil and vinegar are the base of the vinaigrette, but they need a little help if they’re going to really make a salad appetizing. If you’re new to making salad dressings at home, try starting out with just adding some simple salt and pepper. Even with just these two seasonings, you’ll be surprised at how well they will round out the vinaigrette.

From there, you can start amping up your vinaigrette with all sorts of ingredients.

• Mustard: A spoonful of mustard adds a nice tanginess; Dijon mustard is most traditional for a French vinaigrette.
• Miso: A small scoop of miso adds a mellow, salty-sweet flavor.
• Herbs: Fresh herbs give vinaigrettes a punch of brightness.
• Alliums: Minced garlic or shallots add pungency.
• Sweetener: If you like a bit of sweetness in your salads, add some jam, honey or maple syrup.
• Bellisari’s Gourmet Spreads & Sauces: You’ll find that several of our products will work to make flavorful vinaigrettes. 

An example of a simple vinaigrette using Bellisari’s:

Apple Whole Grain Mustard Vinaigrette

Ingredients:
¼ cup of  applesauce
½ cup of extra virgin olive oil
¼ cup red wine vinegar
½ cup of Bellisari’s Saigon Street Sauce

Directions: 

Mix all ingredients in a bowl, put in a jar and store in the refrigerator for up to one week.

Or maybe you want something with a little “kick” to it:

Blistered Jalapeno & Fig Vinaigrette 

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Honey
• 2 Teaspoons Dried Chives
• ¼ Teaspoon Salt
• ¼ Teaspoon Pepper
• 1 ½ Teaspoons of Bellisari’s Blistered Jalapeño & Fig Spread

Directions:

• Combine red wine vinegar, honey, dried chives, salt and pepper, and Bellisari’s Blistered Jalapeño & Fig Spread in a mini food processor, process until smooth.
• With the processor on, gradually add olive oil until combined.

It’s hard to go wrong when making a vinaigrette, and you’ll learn your own tastes and preferences the more you make them. We’d love to read your versions of vinaigrettes in the comments. Happy experimenting from all of us at Bellisari’s!