Serve Up Nutrients and Color

| November 1, 2015

Nothing brings family and friends together quite like a full holiday meal menu. Whether creating an entire festive feast from scratch or looking for a tasty dish to take and share, these dishes aim to fill up the table and keep the seats around it full as well. From a tender, juicy attractive main dish to a zesty twist on a holiday favorite to sweet treats that bring holiday cheer, dinner through dessert offer tastes sure to please.


Pork Crown Roast With Garlic Herb Rub

A stunning main dish is the centerpiece of any holiday meal, and a pork crown roast can lend an extra special touch to this year’s celebration. Find main dishes, sides and desserts, as well as a variety of holiday meal packages to fit any size gathering, at

1                    Omaha Steaks Pork Crown Roast

1/4 cup        kosher salt

2 tbsp           coarsely ground black pepper

1/3 cup        fresh garlic, peeled and finely diced

1/4 cup        thyme, leaves removed from stem and coarsely chopped

1/4 cup        rosemary, leaves removed from stem and coarsely chopped

2 tbsp           sage, leaves removed from stem and coarsely chopped

1/2 cup        plus 2 tbsp olive oil

2 lbs              baby red potatoes, halved

1 lb                fresh pearl onions, peeled and halved 

Thaw roast completely and remove plastic packaging.

Heat oven to 350 F.

Prepare rub by combining salt, pepper, garlic, herbs and 1/2 cup of olive oil.

Mix 2 tablespoons of rub with remain­ing 2 tablespoons of olive oil and toss with potatoes and onions.

Liberally rub all sides of roast with remain­ing rub, including in between bones. Put any excess rub on top.

Place roast on foil lined sheet pan and spread potatoes and onions around sides of roast. Cook on center rack of oven for approximately 2 hours and 20 minutes to 2 hours and 35 min­utes for a 9-pound roast, or until internal tem­perature reaches 145 F in the middle.

Let rest for 10-15 minutes before cutting away string and slicing between bones for 16 even portions. Serve with roasted red potatoes and pearl onions in natural au jus. Family Features



Roasted Winter Veggies And Tri-Colored Potatoes

With all of the hustle and bustle of the holiday season, remember that making healthy and appealing foods does not have to keep you in the kitchen all day long. Recipes using versatile, heart-smart canola oil – one of the healthiest cooking oils in the world – are ideal for any festive meal. With its neutral taste, light texture and high heat tolerance, canola oil ensures that flavorful seasonings and ingredients remain the starring attraction on your holiday table, as in this dish of roasted vegetables. For more information and more recipes, visit and find CanolaInfo on Facebook, Twitter and Pinterest.

Servings: 10

1 1/2 lbs      tri-color potatoes, quartered

1 lb                Brussels sprouts, cut in half

1                    large red bell pepper,  coarsely chopped

1                    medium red onion,

                       coarsely chopped

2                    medium zucchini,

                       cut lengthwise and sliced

2                    medium carrots, sliced

1/4 cup        chopped rosemary

1/3                cup canola oil

2 tsp             salt

1 tsp             garlic powder

Heat oven to 400 F.

In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder, and stir to combine. Cook about 40 minutes or until vegetables are tender. Family Features



Compliments of Louisiana Seafood Promotion & Marketing Board

Ceviche- Marinated Grilled Gulf Shrimp Tacos

Preparing the same old meals week after week can make dinnertime dull. Add some spice to your menu with the fresh flavor of a new protein-nutrient-rich Gulf shrimp. Shrimp is the most popular seafood in the United States. In fact, the average person consumes more than four pounds each year with 83 percent of U.S. shrimp coming from the Gulf Coast.

Because of its firm texture and mild flavor, shrimp is actually the perfect substitute when you are looking for an alternative protein. From grilling to serving on salads, incorporating shrimp into your diet is a great way to add some variety and low-calorie nutrition. The nutrient-rich environment found in the Gulf of Mexico results in high-quality seafood with superior flavor and a variety of essential nutrients. Shrimp is lower in calories than many other protein sources, is low in saturated fat and is a good source of vitamins D, B-12, selenium, iron and zinc, which helps ward off diseases such as heart disease.

Grilling is an excellent option for preparing shrimp because it allows you to experiment with all different kinds of seasonings and flavors, such as this recipe for marinated shrimp that is a unique take on the traditional taco. Remember that seafood such as fish and shrimp are best grilled over a moderately hot fire and on a surface that has been well oiled or in a barbecue basket. Shrimp is done when the flesh becomes pink, firm and slightly opaque. Look for more recipes to spice up your dinners at and learn how to prepare Gulf shrimp on the Gulf Coast Seafood YouTube channel. Family Features

1/4        cup lime juice

1/4        cup chopped cilantro

2            cups tomato juice

1            cup chopped red onion

1            tablespoon ancho chili powder

21-25   peeled and deveined jumbo Gulf shrimp

8            corn tortillas

1/2        pound shredded red cabbage

1/4        cup tomato salsa

1/4        cup low-fat sour cream

Heat grill or grill pan to high heat. Mix lime juice, cilantro, tomato juice, onion and chili powder in bowl. When fully mixed, add peeled and deveined Gulf shrimp, cover and refrigerate for 20 minutes. Remove shrimp from marinade and place on hot grill. Cook until shrimp are done, 4-6 minutes. Remove shrimp from grill and place aside. Lay tortillas a few at a time over hot grill until warm, about 20-30 seconds. On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half and serve.

Category: Seasonal Recipes

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