Categories
Glory Foods Recipes

Southern-Style Spnakopita

Need a quick appetizer or crowd-pleasing dish? Look no further! Paige from Louisville, Kentucky, has created a unique recipe that brings together classic taste with a southern twist, using Glory Foods Mixed Greens. This appetizer is a favorite for Paige since often-times we are too busy during the week to put together a full meal or don’t have the talent to plan appetizers for a party we are hosting. Today, Paige is sharing these Southern-Style Spanakopita Cups that may just disappear in front of your eyes!

Get your daily greens and a crowd-pleasing appetizer all in one little crispy package with these Southern-Style Spanakopita Cups!

INGREDIENTS

  • 30 frozen phyllo cups (2 15-count packages)
  • 1 14.5-ounce Glory Foods Seasoned Southern Style Mixed Greens, drained and patted of excess moisture
  • 1 tablespoon olive oil
  • ¼ cup chopped shallot or onion
  • 4 oz chopped fresh mushrooms
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 6 ounces feta cheese
  • 2 tablespoons fresh chopped parsley
  • 1 large egg
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fresh lemon zest

INSTRUCTIONS

  1. Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
  2. Heat the oil in a small skillet over medium-high heat. Add the shallot and mushrooms and season with salt and pepper. Saute until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
  3. Add the drained mixed greens, feta, parsley, egg, nutmeg, and lemon zest, stirring to combine. Spoon the mixture into the phyllo cups and bake for 12 to 15 minutes, or until golden brown. Serve hot.

If you would like to follow Paige on her cooking journey or just want to get insight into more recipes, visit her site today. Visit: http://www.mymoderncookery.com/southern-style-spanakopita-cups/

Categories
Glory Foods Recipes

Pasta Salads for Summer

Looking for a refreshing side dish or main course for summertime? We’ve got three great new pasta salad recipes that’ll keep you cool all summer long!
Pasta salad is such a unique dish because it can be prepared in many different ways and features a variety of ingredients. Some like it tossed in vinegar and oil, while others like theirs with mayo or salad dressing. Ingredients vary, from vegetables, legumes, cheeses, and herbs to meats, poultry, and seafood.
Our pasta salad recipes below feature delicious Glory Foods Southern Seasoned vegetables and lots of fresh ingredients such as lime zest, tomatoes, bell pepper, and Parmesan cheese. We hope you enjoy!

Italian Rotini Pasta & Vegetables:
Ingredients:
1 (16 oz.) box rotini or spiral pasta
1 (8 oz.) bottle Italian dressing
1 (15 oz.) can Glory Foods Seasoned Lima Beans; drained
2 cups broccoli florets; steamed
3/4 cup small cherry or grape tomatoes
1/2 yellow bell pepper; sliced
1 (4 oz.) jar pimentos; drained
1 (4 oz.) can sliced mushrooms; drained
1 (2.25 oz.) can sliced black olives; drained
8 links (pre-cooked) vegetarian breakfast links; heated and sliced
Directions:
1. Boil pasta according to box directions, then drain.
2. Return pasta to pot and add Italian dressing; mix well.
3. Add Glory Foods Seasoned Lima Beans, steamed broccoli, tomatoes, bell pepper, pimentos, mushrooms, olives, and sausage. Mix well and serve room temperature or chill for 1 hour to serve cold.
Yield: 4 servings
Prep time: 20 minutes
Chill time (if desired): 60 minutes

Bow Tie Pasta with Basil Pesto:
Ingredients:
1 (16 oz.) box bow tie pasta
1 tbs. olive oil
1-1/2 cups prepared basil pesto
1 (14 oz.) can grilled artichoke heart quarters; drained
1 (15 oz.) can Glory Farms Garbanzo Beans; drained
1 (15 oz.) can Glory Foods Seasoned Butter Beans; drained
2 tsp. freshly grated lemon or lime zest
Directions:
1. Boil pasta according to box directions. Drain and return to pot along with olive oil and basil pesto; stir to coat pasta.
2. Add artichoke hearts, Glory Farms Garbanzo Beans, and Glory Foods Seasoned Butter Beans.
3. Pasta can be served warm, room temperature, or cold. Before serving top with freshly grated lemon or lime zest.
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 4-6 servings

Spicy Italian Tortellini Pasta Salad:
Ingredients:
2 (4 oz.) packages 4 cheese Tortellini
1/3 cup (bottled) Italian dressing
1 cup Italian giardiniera mix (like Castella or Mezzetta)
1 (14.5 oz.) can Glory Foods Seasoned Butter Beans; drained
1 (12 oz.) can artichoke heart quarters; drained
Parmesan cheese for serving
Directions:
1. Boil tortellini according to package directions.
2. Drain pasta and transfer to a large mixing bowl. Stir on the dressing and mix well to coat the pasta. Add the hot mix, Glory Foods Seasoned Butter Beans, and artichoke hearts.
3. Chill for a minimum of 2 hours (stirring pasta salad occasionally). Serve with Parmesan cheese, if desired.
Yield: 4 servings
Prep time: 15 minutes
Chill time: 2 hours

Categories
Glory Foods Recipes

Celebrate Summer With Glory

The first day of summer is right around the corner, and we’ve got three brand new summertime recipes sure to please!

Our new recipes, developed by Michaela Rosenthal, are refreshing and light, which will help to combat those rising temperatures. They also feature lots of fresh veggies like Roma tomatoes, zucchini, and avocado, as well as fresh ingredients such as lime zest and lemon juice.

Try our Southern Cobb Salad for lunch, featuring a generous portion of Glory Foods Seasoned Blackeye Peas and lots of fresh vegetables. For lunch, dive into our Black Bean Salad Burger Stack, a bun-less salad dish with a lemon-infused Ranch dressing. For a sweet – but not too sweet – treat, try Michaela’s Sweet Potato Fruit Dip featuring Glory Foods Sweet Potato Casserole.

Whether at the beach, a park, or relaxing in the backyard by the pool, cool down and refuel with the recipes below! #HappySummer

Southern Cobb Salad:
Ingredients:
1 large head Romaine lettuce; outer leaves removed then sliced
2 hard-cooked eggs; chopped
1 (14.5 oz.) can Glory Foods Seasoned Blackeye Peas; drained and rinsed
1/2 basket cherry tomatoes; halved or quartered
1 medium zucchini; grated
1 large carrot; peeled and grated
1 small avocado; diced
1/2 cup grated cheese (of your choice)
bottled salad dressing; we suggested Blue Cheese or Ranch
Directions:
1. Divide lettuce between 2 large salad bowls.
2. Top lettuce with vegetables and cheese, arranged in lines over the lettuce, and serve with salad dressing of your choice.
Yield: 2 large dinner servings
Prep time: 15 minutes

Black Bean Salad Burger Stack:
Ingredients:
2 tsp. vegetable oil
4 beef or turkey burger patties
1 (15 oz.) can Glory Foods Simply Seasoned Black Beans; drained and heated
1 (16 oz.) bag pre-washed salad mix
2 Roma tomatoes; diced
1 (small) cucumber; diced
1/2 cup prepared Ranch dressing
1 tbs. fresh lemon juice
4 tbs. shredded Parmesan cheese
Directions:
1. Heat oil in a large skillet and fry patties until golden brown and cooked through.
2. Place salad mix in a large bowl, and mix thoroughly with tomatoes, cucumber, dressing, and lemon juice.
3. Divide salad between 4 plates and top with a patty and a generous scoop of warm Glory Foods Simply Seasoned Black Beans and shredded cheese.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Sweet Potato Fruit Dip:
Ingredients:
1 (8 oz.) container whipped cream cheese
1 (8 oz.) container dairy sour cream
1 tbs. dark brown sugar
3/4 cup (from a 15 oz. can) Glory Foods Sweet Potato Casserole
1 tsp. fresh lime juice
freshly grated lime zest
Directions:
1. Whip together cream cheese, sour cream, and brown sugar.
2. Stir in Glory Foods Sweet Potato Casserole and lime juice; mix until combined.
3. Transfer to a serving dish then sprinkle with freshly grated lime zest. Serve with sliced fruit and/or sweet crackers.
Yield: 1-1/2 cups dip
Prep time: 5 minutes

Categories
Glory Foods Recipes

Farm-Fresh, And Easy To Make, Breakfast, Lunch and Dinner Recipes

With the school year back in swing, McCall Farms is sharing three easy to make and healthy recipes for breakfast, lunch and dinner. From Overnight Quick Cooking Fried Apple Oatmeal to Black-eye Pea Grilled Burger Shooters, these meals are perfect for kids and adults.
“McCall Farms recipes are flavorful, easy to make, and perfect for any meal,” says Annie Ham, marketing director at McCall Farms. “Our recipes not only taste delicious, they are also packed with nutrients. We’re proud to offer the freshest farm-grown canned produce available.”
McCall Farms invites all to enjoy the following dishes for breakfast, lunch and dinner:

Overnight Quick Cooking Fried Apple Oatmeal:
Ingredients:
2 cups quick cooking (3 minute) oats
3 cups water
1 (15 oz.) can Glory Foods Fried Apples
1/2 cup golden raisins or currants
1/2 tsp. cinnamon
Directions:
1. In a large glass bowl, stir together all ingredients. Cover with cling wrap and let sit overnight at room temperature (6-8 hours).
2. In the morning, stir well and microwave for 4 minutes, stirring once halfway through cooking. Cook an additional minute if you prefer thicker oatmeal.
Yields: 6-8 servings
Prep time: 5 minutes
Cook time: 4-5 minutes

Cheesy Turkey & Greens Pinwheels:
Ingredients:
2 (15 oz.) cans Glory Foods Smoked Turkey Collard Greens
1 tsp. white wine vinegar
1 (8 oz.) pkg. cream cheese, softened
4 tbs. mayonnaise
4 tbs. roasted red peppers, diced
2 (12″ X 8″) pinwheel flatbreads
16 slices turkey lunch meat
Ranch dressing (optional)
Directions:
1. Heat Glory Foods Smoked Turkey Collard Greens in microwave safe bowl for one minute and then drain. Add white wine vinegar to collard greens and stir.
2. Combine softened cream cheese, mayonnaise, roasted red peppers and collard greens.
3. Spread mixture onto pinwheel wraps, layer mixture with sliced turkey
4. Roll up each pinwheel wrap, and cut into 6 pieces (for a total of 12 pinwheels). Serve with Ranch dressing for dipping, if desired.
Yields: 12 pinwheels
Prep time: 20 minutes

Blackeye Pea Grilled Burger Shooters:
Ingredients:
2 (15 oz.) cans Glory Foods Southern Style Black-eye Peas
1/2 cup red onion, diced
1/2 red bell pepper, cored, seeded and diced
1 jalapeño pepper, diced
3/4 cup grated parmesan cheese
2 large eggs
2 tbs. all-purpose flour
2 garlic cloves, minced
salt to taste
1 tsp. freshly ground black pepper
1/4 cup chopped green onion
2 cups bread crumbs
1/3 cup canola oil
Directions:
1. Drain the Glory Foods Southern Style Black-eye Peas and divide in half.
2. Mix half the black-eye peas in a large bowl with the onion, red bell pepper, jalapeno, parmesan, eggs, flour, garlic, salt, pepper, green onion and 1 cup of the bread crumbs. Mash until well blended.
3. Fold in the reserved black-eye peas and mix thoroughly.
4. Scoop out about a 2 oz. cup of the mixture and form into mini patties. Repeat to make 16 patties.
5. Coat each patty with the remaining bread crumbs; coat both sides.
6. Heat half the oil in a large, nonstick skillet over medium-high heat and cook 6 to 8 of the cakes at a time, 3 to 5 minutes per side or until light golden brown and crispy on the outside. Drain on paper towels.
7. Place patties on mini whole-wheat buns, and top with your favorite sauces and toppings.
Yields: 16 mini burgers
Prep time: 20 minutes
Cook time: 10 minutes

About McCall Farms:
One of America’s leading producers of farm fresh canned vegetables and fruit, McCall Farms has been cultivating food for more than 177 years. The family-owned and operated company produces a wide variety of Southern-style products under the Glory Foods, Margaret Holmes, Peanut Patch Boiled Peanuts and Bruce’s Yams, as well as private-label and foodservice products, all of which are sold nationwide. Based in Effingham, South Carolina, McCall Farms products are grown on 2,000 acres of family farmland with an additional 18,000 acres contracted throughout South Carolina, North Carolina, Georgia and Florida.

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Events Glory Foods

Growing Kids Through Gardening

There’s something truly therapeutic about thrusting your hands into warm soil, pulling weeds, artfully placing seeds and plants, watering and grooming for weeks, and then finally harvesting. A group of bright and energetic elementary school students experienced this and moreover their summer break recently as they maintained their very own salsa garden.

Scranton Elementary School began their journey with the garden in May 2016. Students and their teachers transferred peppers, tomatoes, onions, and cilantro into two large planter boxes in the hope they would flourish over the summer. And flourish they did! Scranton Elementary teachers said their students literally “took over” the garden, watering, fertilizing, and weeding weekly. By the fourth week into the program, they had harvested 54 bell peppers and 50 banana peppers!

When students weren’t in the garden, they were taking field trips to learn even more gardening tips to apply in their garden. One field trip was to Moore Farms Botanical Garden to taste fresh vegetables and herbs such as purple basil, oregano, thyme, onions, and tomatoes.

They also had the opportunity to hop in the AG Combine Simulator, an interactive mobile educational display unit provided by the South Carolina Farm Bureau Federation that allows users to harvest virtual row crops through the magic of audiovisuals in the cab of a real agricultural combine. Participants who “ride’ in the combine cab see and hear how SC’s farmers harvest a variety of crops.

Their final field trip was to Riverbanks Zoo and Botanical Gardens. While there, students saw plants in different habitats and learned how they adapt to their environments. They also visited the Zoo’s own vegetable garden.

The students participated in projects and lessons that helped them hone their reading, math, and science skills all while learning about gardening. The students researched and created plant cell models; created their very own stepping stones using stained glass and concrete; churned fresh butter; learned how to make paper using recycled scraps; and made edible soil models using chocolate cookies, chips and pudding with gummy worms and sprinkles.

They even became inventors, creating a tool to help gardeners and farmers, and presenting their ideas through PowerPoint presentations and posters. Some genius ideas emerged, such as an automatic weed puller and a 3-way shovel. Students also designed their summer program t-shirts.

In addition, students researched the crops they planted and recorded information in summer gardening journals about harvesting and pests that affect plant growth. They also researched gardening practices in other countries. The students worked in groups, chose a country such as Costa Rica, Canada, Mexico, Japan, and Madagascar, and explored its language, location, religion, crops, and government. Additionally, they explored regional foods by dining on figs, guacamole, falafels, and hummus.

The summer gardening program concluded July 27 with a salsa making fiesta! Students and teachers proudly displayed their bountiful harvest of tomatoes, peppers, onions, and herbs. Teachers set up multiple stations for children to rotate between so each of them could experience the different stages of making fresh salsa:
1. cleaning
2. chopping
3. measuring
4. processing

While making salsa, students learned to properly use knives and chop even pieces, as well as how to use different measuring utensils and operate a food processor. After their mason jars were full of yummy, fresh salsa, students manned decorating stations to add decorative paper, twine, and glitter to their jars before sharing them with friends and family.

The summer gardening program at Scranton Elementary School was made possible by a group of local businesses, including McCall Farms. One of America’s leading producers of farm-fresh canned vegetables and fruit, McCall Farms has been cultivating food for more than 177 years. The family-owned and operated company produces a wide variety of Southern-style products, including Glory Foods.