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In our September issue of Family Living, we featured Lynda Homer's lovely ways to serve spinach — and she encourages everyone to take a trip to the farmer's market Wednesday afternoon or Saturday morning to see what ingredients are available locally. Here are all three of her recipes:
Spinach Chicken Salad 2 quarts washed, torn spinach leaves 3 green onions, sliced thin 2 chicken breasts cooked, cooled, cubed 1 can mandarin oranges 1 pkg uncooked ramen noodles, broken (discard flavor packet) 2 oz cashews or sliced almonds
Dressing: 1/2 C olive oil 2 TB soy sauce 1 tsp salt ... 
McClatchy Newspapers Moms like me, whose children have moved on to college and beyond, might get misty-eyed about morning cuddles and bedtime stories, but you won't find us waxing nostalgic about the back-to-school drill. It's a huge relief not to have that Mack truck of added obligations barreling our way as summer ends. Getting the family back on an unforgiving school-year schedule is tough, and capping the day with a sit-down meal can seem impossible. If you care about your kids' well-being, though, it's not optional. The research is clear: Children who eat dinner with their families most nights are much more likely to do well in school and less likely to become overweight, develop eating disorders, smoke cigarettes or abuse drugs. The combination of structure, nutrition and communication that family meals represent is a powerful, positive force in a child's life. That said, I'm not going to pretend that getting school-night meals on the table is easy — or that they have to be homemade.... 
By Susan M. Selasky Detroit Free Press (MCT) Ah, s'mores — the summertime dessert you're never too old for. Appearing in a 1927 Girl Scout publication, s'mores have become so popular they're celebrated every Aug. 10 (National S'mores Day). And it's easy to see why. The campfire classic is among the easiest and gooiest treats to make. Simply place roasted marshmallows and chocolate between two graham crackers and smoosh it all together. The hot marshmallow melts the chocolate into a gooey confection. "They are a good treat to have because they are sweet and fun to make," says Myranda Ryder, 12, of Grosse Ile, Mich., who adds that toasting the marshmallows is one of her favorite parts. "Something always happens. They never turn out exactly the same." S'more variations are endless. Big and little chefs alike can put their own flavor spins on the campfire classic with fruits, caramel, jams or peanut butter. And who says you have to use milk chocolate? Try dark or mint chocolate — or skip the squares altogether...
By Julie Rothman The Baltimore Sun (MCT) Maria Scheufele from Baltimore was looking for a recipe for making rainbow or ribbon cake. She described the cake as a "layer cake made with several colored layers that resemble a rainbow and is frosted with chocolate." She said that these cakes can be found in local bakeries and delicatessens. Reva Arnoff from Pikesville, Md., sent in her recipe for making rainbow cookie/cake squares, which I believe is just what Scheufele is looking for. Arnoff says that the finished cake can be cut into "loaf shapes" and sliced as a cake or cut into 2-inch-by-1-inch cookies. Anyway you decide to cut it, this cake it is bound to impress. No question this recipe is time-consuming, but it is not overly complicated, and the finished product bound to be a real crowd-pleaser. RAINBOW CAKE/COOKIE SQUARES Makes: 3 loaf cakes (10 servings each) or approximately 75 cookies For Cake: Food coloring in red, green, blue, yellow or any... 
By Jenny Welsh for Family Living
Summer has finally arrived, and in my kitchen that means it’s salad time! As soon as the weather warms up, I crave fresh produce, and we will have a bountiful crop to choose from, thanks entirely to my husband’s expert gardening. The Portneuf Valley Farmers Market is also a great resource for getting fresh, local produce. Here I share with you two recipes that make great use of commonly grown backyard produce and go well with whatever is thrown on the grill. May your garden inspire and comfort you from the inside out.
Italian Potato Salad 2 pounds potatoes (about 6 medium potatoes) 1 tsp salt 1/4 tsp pepper 1/4 tsp paprika 1 tsp dry mustard 1 16-ounce bottle zesty Italian salad dressing 6 slices of bacon, cooked extra crispy and diced 1/2 C chopped onion, I prefer green or red 2-3 hard cooked eggs 1 green pepper, diced 1 red/orange/yellow pepper, diced 3 TB snipped fresh... 
By Ellise Pierce McClatchy Newspapers PARIS — Growing up in Denton, Texas, I remember tasting watermelon that was so sweet that we'd sprinkle salt on the oversize, half-moon slices to balance the flavors. Eating the cartoony wedges was always an adventure — the watermelon itself was no match for the flimsy white paper plates — and the seeds ... what were we supposed to do if not spit them at each other? Let's face it, watermelon's just fun. Its striped outside and bright pink, black polka-dotted middle give it a visual appeal like no other fruit, and the taste — such sweet goodness! A slice of icy watermelon on a 100-degree day is what summer's all about, if you ask me. Besides all of that, as you might expect, watermelon is mostly water (92 percent), and it's good for you, too, full of vitamins A, C and B6, and potassium. The big green guy originated in Africa and was cultivated by the Egyptians, and it wasn't until the 1600s, sources say, that watermelon was introduced to the rest of the world. Maybe...
Here is a great way to get your kids to eat healthy and have fun too! This simple snack is great for Fourth of July picnics and other summer outings. How easy is this? Grown-ups, cut a section of watermelon off and lay it flat. Get a cookie cutter, the star shape is fun for the 4th of July, and cut the watermelon with the cutter. Insert a craft or popcicle into the watermelon. Set the watermelon pops on a foil-lined baking sheet. Freeze them for about an hour or until they reach desired firmness. Enjoy!
By Kathleen Purvis McClatchy Newspapers (MCT) Q: How should you place a candy thermometer in a pot? Should the tip of the thermometer not touch the pot's bottom or does it matter? A: It does matter, actually. The thermometer is measuring the temperature of the sugar syrup (or whatever the mixture is) in the pot. If the bottom of the thermometer rests on the bottom, you'll get a temperature reading that is too high, and a glass thermometer could even break. To get an accurate reading of boiling sugar as the temperature climbs, you need to leave the thermometer in place. That's why most candy thermometers are made with an adjustable clip. You attach it to the side of the pot with the bottom of the bulb down into the mixture but not touching the bottom. Make sure it's high enough that you will be able to read the final temperature you're shooting for even when the mixture bubbles up. When you put it in place, wiggle the thermometer a little from side to side to make sure it has clearance. 
McClatchy Newspapers (MCT) Backyard grilling usually means meat — and possibly a few vegetables for good measure. For some reason, fruit hardly ever gets grill marks, yet the high heat can add a delicious caramelized sweetness to a meal. Take The Star's Grilled and Glazed Pork With Apricots. Lean pork tenderloin is made more succulent and nutritious with the simple addition of this small, velvety, peach-colored fruit with a slightly musky flavor. Fresh apricots are available mostly in the summer months. Ninety-five percent of the crop comes from 300 growers in California's San Joaquin Valley. Apricots are high in vitamin A and offer a moderate amount of vitamin C. They're also a good source of fiber and potassium. Shopping tip: For the most antioxidants, choose plump, reasonably firm apricots with even color. If fresh apricots are not available, substitute four fresh, firm but ripe nectarines. Proceed as recipe directs, grilling 3 to 5 minutes or until grilled and hot. GRILLED AND...
Toasted Coconut Oatmeal Cake To 1 1/2 C boiling water, add 1 C quick oats, and one stick (1/2 C) butter. Mix and add the following: 2 eggs 1 C brown sugar 1 tsp each cinnamon and nutmeg (optional – add one-half tsp cloves) 1/4 tsp salt 1 C sugar 1 tsp soda 1 1/3 C flour 1 tsp vanilla Mix well, pour into greased 10” X 15” pan and bake at 350° F for 35-40 minutes (check at 25 minutes). Remove from oven. Pour topping on hot cake, broil until golden.
Topping: 4-6 TB melted butter 1 C chopped nuts 1 C brown sugar 1 C coconut 1/4 C evaporated milk 1 tsp vanilla
Almond Cake 2 sticks butter 2 C sugar 4 eggs 2 tsp almond extract 2 C flour
Mix like brownies and spread in a greased 9” X 13” pan. Bake 25-30 minutes at 350° F. Pour glaze over cake. Sprinkle... 
Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 can (16 ounces) vanilla frosting
1 tube red decorating frosting
Directions
Prepare cake batter according to package directions. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost cupcakes with vanilla frosting. Use red frosting to pipe stitch marks to resemble baseballs. Yield: 2 dozen.
Recipe courtesy Taste of Home
(MS) — On St. Patrick's Day, have a little fun in with a traditional Irish twist. Whether you're Irish or not, enjoy the festivities with some entertainment and food. * Tint milk green, whether in a glass or in a bowl of cereal. (Serve with "Lucky Charms" perhaps?) * Channel your inner Dr. Seuss by turning scrambled eggs into "green eggs and ham." * Make a green smoothie with yogurt, juice and a banana, with a few drops of coloring added. * Butter toast with green-tinted butter. * Make pizza or pasta with a green pesto sauce. * Serve olive loaf instead of bologna in a sandwich. It has circles of green olives throughout. * Make sure kids' juice boxes are a green-colored variety. * Create a fruit salad with mostly green fruits, such as green grapes, kiwis, honeydew melon, and green apples. * Baked potatoes topped with green-tinted sour cream and chives will be a winner. * A vegetable medley of green veggies, like spinach, broccoli, asparagus, and more can be served as a side dish or mixed as a casserole. * While... 
(MS) — Fiber is an essential component of a healthy diet, keeping the digestive system moving smoothly. Too often adults and especially children are lacking in the amount of fiber their bodies need.
For years, "Age Plus 5" was the standard for determining the daily grams of fiber recommended for children. The American Academy of Pediatrics (AAP) adopted this simple guideline to help parents navigate the grocery aisles and plan healthy meals for their families. With the old fiber formula, a 5-year-old needed 10 grams of fiber while an older child, say 10-years-old, needed 15. Now, however, new guidelines, recently adopted by the AAP in their 2009 Pediatric Handbook, significantly increased the recommended daily fiber requirement -- a move promoted by the multiple health benefits of fiber including improving gastrointestinal function and creating a feeling of "fullness."
Age / Gender Fiber (grams)
2-3 years: .......... 19
4-8 years: .......... 25
9-11 years
Female: .......... 26
Male: .............. 31...
J.M. HIRSCH,AP Food Editor
I'm all about food that can multitask. As in, if I'm going to put the effort into something, I want it to be not just a dinner, but a building block for other meals later in the week.
That was the inspiration for this ridiculously easy caramelized onion recipe. I wanted something effortless, versatile and really flavorful that could be used in a number of ways.
Here's the theory: spend about 10 minutes active time making a massive pot of caramelized onions, then use them as the basis for meals throughout the week.
This recipe is easiest if you use a food processor or mandoline to slice the onions. After that, it's just a matter of dumping the ingredients in a pot and stirring it every now and again. The red pepper flakes add a mild bite. Don't like bite? Leave it out.
Also, as long as you have a very large stockpot or Dutch oven, this recipe is easily doubled or even tripled.
The first night I made them, I ate the onions warm spread over toast and topped with shaved Parmesan...
JIM ROMANOFF, for the Associated Press
Studies have found that if you think your meal isn't filling, it won't be. Combined with the effects of Supersized restaurant portions, this can leave people disappointed when they try to limit themselves to healthy portion sizes.
But with a little creativity in presentation, a healthy portion can look and feel like a satisfying feast.
One easy trick is to avoid serving small amounts of food on large plates. Instead, serve meals on smaller plates that make healthy portions appear larger.
Another way to trick your brain is to heap healthy whole grains and vegetables on the plate before adding any of the protein or main course. This gives the feeling of an oversized serving without all the fat and calories.
You also can borrow a trick from restaurants. Stack and arrange foods in a way that gives them height and suggests greater volume.
These garam masala-spiced shrimp and asparagus towers are a good example of this technique. Healthy, low-fat shrimp and asparagus...
Recipe by Lynda Homer for Family Living
Lightly brown 3 to 4 TB butter in a skillet. Add two cored and sliced apples (Fuji, golden delicious or gala varieties are good). Cook and stir for about 5 minutes until soft, then add 1 cup maple syrup. Heat through and serve over the warm pancake. Yummy!
JIM ROMANOFF, for the Associated Press
Boneless, skinless chicken breasts may be great nutritionally speaking, but they can fall pretty flat when it comes to flavor.
Consider that a plus, a healthy blank canvas on which other flavors can shine. And there are two techniques that can make that easier — cooking them quickly to avoid drying them out and using the cooking process to create a flavorful pan sauce.
Quick and even cooking is easiest when the chicken breasts are thin. Thick breasts take longer to cook and are more likely to become dry. While you can buy thin-sliced breasts, it's cheaper to buy regular breasts and pound them thin.
To do this, place the chicken breasts on a clean surface, cover them with plastic wrap, then pound them to a uniform thickness using the flat side of a meat mallet, a heavy skillet or a rolling pin.
Next, take advantage of the cooking process to make a sauce. When chicken (or any meat) is cooked in a pan, browned bits stick to the bottom. Once the chicken is done, those...
ALISON LADMAN, for the Associated Press
Cheesecake isn't a terribly difficult dessert, it just requires a bit of attention to detail. This recipe is perfect for those that love sweet-tart desserts. It has a classic graham cracker crust and a rich and creamy berry cheesecake, all topped with a sweet-tart blackberry lime curd.
The recipe for the curd makes more than what you need for the cheesecake. That's because it's easier to make it in quantity. Leftovers are delicious on toast or waffles in place of jam, or spooned over vanilla ice cream.
___
BLACKBERRY LIME CHEESECAKE
Start to finish: 1 1/2 hours (1 hour active), plus cooling
Servings: 6
For the crust:
2/3 cup (2 ounces) graham cracker crumbs (about 5 whole crackers)
3 tablespoons butter, melted
1 tablespoon brown sugar
For the cheesecake:
16 ounce-package frozen blackberries, thawed 30 minutes at room temperature, divided
3/4 cup sugar, divided
16 ounces cream cheese (2 packages), room temperature
2 tablespoons flour
2 eggs
1 teaspoon...
ALISON LADMAN,For The Associated Press
This pie resembles a smooth, glassy lake of ice perfect for skating. It also sports a spicy gingersnap crust, but you could easily substitute a more classic pastry or graham cracker crust to go with the buttermilk filling. Part 7 in a series of 11 recipes inspired by the sports to be played at the upcoming winter Olympics in Vancouver.
BUTTERMILK PIE
Start to finish: 1 hour (15 minutes active)
Servings: 8
8 ounces gingersnap cookies
6 tablespoons butter, melted
1 egg, separated into white and yolk
3 whole eggs
2 tablespoons all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 cups buttermilk, warmed
1 teaspoon vanilla
Zest of 1 orange
1/4 teaspoon nutmeg
Heat the oven to 375 F.
In a food processor, grind the gingersnap cookies to fine crumbs. You should have about 1 1/2 cups. With the processor running, add the melted butter and process until well mixed.
Press the crumb mixture into a deep 9-inch pie plate, making sure to go up the sides.
In a small bowl,...
RYAN KING, For The Associated Press
If you're looking to feed a Super Bowl crowd fast and cheap, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble.
Alternatively, and for even less effort, set up a sub buffet — a variety of rolls, deli sliced meats and cheeses, roasted and fresh vegetables, and a bunch of condiments — then let your guests assemble their own. You even could turn on the oven for guests who want their subs heated.
Consider these easy recipes for giant Italian and pastrami subs just a jumping off point. Head to the deli, buy whatever meats and cheeses inspire, then head home and create.
If you have a little extra time, you also could marinate and roast some vegetables the night before. These make a great addition to warm or cold subs. For an easy marinade, use a bottle of balsamic vinaigrette salad dressing.
___
WARM ITALIAN PARTY SUB
Start to finish: 20 minutes
Servings:... 
As promised, here's Jenny's tried-and-true sauce recipe referenced in our February issue. Enjoy!
Sauce
In a medium saucepan combine:
1 8 oz. can tomato sauce
1 7-½ oz. can undrained whole tomatoes, cut up (fresh tomatoes from your garden that have been frozen and peeled can also be used)
½ finely chopped onion
1 tablespoon dried basil, crushed
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 cloves garlic, minced
¼ teaspoon pepper
Bring to boiling, reduce heat, let simmer, covered for about 10 minutes or until the onion is tender. Enough for one pizza.
Regardless of what you've got in your kitchen, there's a good chance you can find something tasty to make with items on hand, thanks to a host of recipe blogs and Web sites available online. Here's a list of some of the best; if you know of others, please add them in the comments section.
makeyourtastebudsdance.blogspot.com
picky-palate.com
thecookinmamas.blogspot.com
howtoeatacupcake.net
thepioneerwoman.com/tasty-kitchen
ourbestbites.com
getoffyourbuttandbake.blogspot.com
simplyrecipes.com
cupcakeblog.com/index.php
recipesecrets.net/blog
tastethejoy.blogspot.com
bakerella.com
dyannbakes.com
J.M. HIRSCH,AP Food Editor
Great things can come from letting children play in the kitchen.
This recipe for brown sugar and spice rubbed pork tenderloin is a great example. It came about after I let my 5-year-old son play with whatever he could reach from the spice cabinet one afternoon.
He got a bowl and a whisk and started mixing. The result was an amazing dry rub that on scent alone got the attention of everyone in the test kitchen. We all agreed the mix was perfect for a pork rub.
So test kitchen cook Ryan King set to work putting my son's mixture to good use. This intensely savory pork is the result. Thinly sliced and served with the onions it is roasted over, this dish is perfect for a holiday buffet.
If you'd rather skip the brining, feel free (though it does result in wonderfully moist meat). Just jump ahead to the rubbing step and use half of the spice mixture.
If you do skip the brining, consider serving the pork drizzled with a simple vinaigrette to get that extra moisture.
BROWN SUGAR AND...
1 pkg crunchy chow mein noodles
1 cup chocolate chips
1 cup butterscotch chips
1 cup finely chopped nuts (opt)
Melt the chips in saucepan over low heat. Remove from heat. Add nuts and stir. Add the crunchy noodles and mix well. Drop by small spoonfuls onto parchment paper (or waxed paper) to cool
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