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Back-to-School: Q&A with Iron Chef America Donatella Arpaia

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It’s that time of year again: back to school. While this season is full of exciting transitions and new beginnings, it can also be a hectic, stressful period. As schedules fill up, certain priorities–like eating healthy and enjoying quality family meals together–can start to slip. That doesn’t need to be the case though, and here to help is Donatella Arpaia, a regular judge on The Food Network’s Iron Chef America and The Next Iron Chef, a NYC restaurant owner and mother to a 4-year-old son. Donatella sat down with us recently to share her favorite tips and tricks for making the shift from summer to school as seamless, healthy and fun as possible. She also created two special kid-friendly recipes to help Libby’s fans kick off back-to-school season in a wholesome, delicious way!

The back-to-school transition can be bittersweet as we bid adieu to summertime fun while welcoming the excitement of the new school year. Do you have any tips for creating special traditions that celebrate this change of seasons?

During this hectic period, I think it’s crucial to create family traditions and not just back-to-school “to do” lists.  You can do this by scheduling a last “lazy day of summer” and plan the perfect day with your kids—whether it’s a day at the beach, a movie or a picnic—whatever it is, make it fun and leave all phones at home.

Also, for most families, food is an important part of making traditions. Create culinary memories together by baking a snack with your kids to go in their lunchboxes the first week of school. Celebrate the first day of class with an extra special breakfast and dinner.

With packed schedules, added extra-curricular and crazed morning routines, the start of a new school year can be an especially hectic time for families. What tips do you have to ensure that healthy eating doesn’t fall by the wayside?

It helps to plan meals ahead of time as much as possible. I like to create a menu for the week so I can see if it’s balanced. (For example, you don’t want to serve red meat everyday!). Advance preparation leads to better choices for your family, and I like to prepare recipes the night before that actually taste better the next day like my Quinoa Salad with Corn and Peas. 

Quinoa Salad with Corn and Peas

Healthy after-school snacking is an essential antidote to pre-dinner crankiness. Any favorite snack recipes?

Fruit and cheese is a perfect and easy afternoon snack because it doesn’t fill kids up too much before dinner, but sustains and satisfies. I like to combine Libby’s Pear Slices with a few cubes of cheese.

If we’re being honest, packed school lunches often times feel “blah.” What do you do to keep things healthy, yet creative?

Step 1: Get out of the boring sandwich rut! Buy fun, bento-style containers and create yummy recipes incorporating veggies that your kids will love, like my Sesame Soba Noodle Salad with Green Beans. It’s flavorful and healthy, and you can top it with grilled chicken for extra protein.

Sesame Soba Noodle and Green Bean Salad

Incorporating kids into the kitchen routine can be a great way to spark culinary curiosity and encourage healthy eating from a young age. What tips do you have for bringing young ones on board? 

Make your kids feel important by giving them their own work station! Set up a small cutting board and bowl and give them their own tools to cook, mix and bake with. Be sure to do this when you’re not rushing and don’t criticize them or micromanage. It’s important to let them have fun while you do the actual cooking and teach them along the way. I bought my son his own apron and we made a paper chef hat – he felt very proud!

What advice do you have for parents of picky eaters who worry about their kids eating enough fruits and veggies? 

I have a picky eater! If it was up to my son, his diet would consist of chocolate, pancakes and ice cream. When it comes to picky eaters, it’s important to be consistent and don’t let them wear you down. Every day, encourage them to eat something new. Find fruits and veggies that they like and build on that. Incorporate new fruits and veggies into their favorite foods. Also, I know some say not to “reward with food,” but it works for me. I tell my son that if he eats his fruits and veggies or tries something new, he can have a small sweet reward! Find what works and don’t feel guilty about it.

Sending youngsters off to school with a nutritious breakfast is crucial, but this is often easier said than done. Any tips for making sure a healthy meal first thing actually happens?

Although I pack my son a healthy lunch, I can’t ensure that he’s actually eating it, but I DO have control over breakfast and dinner. Parents often think that veggies can’t be incorporated into breakfast so they miss this “veggie” opportunity. It is so important to make sure kids get a protein in the morning. I like to sneak peas into scrambled eggs and then add some cheesy goodness so that my son doesn’t even realize he is eating veggies for breakfast! Try this with your kids using my recipe for Scrambled Eggs with Peppers & Peas. It features Libby’s Vegetable Cups,which I’m a huge fan of because they’re a fast, convenient and easy way to provide a healthy portion of veggies any time of day, but especially in the morning.


Scrambled Eggs with Peppers & Peas

I recommend starting the transition to a healthier breakfast before the school year begins. Have your little ones help you prepare breakfast and make them part of the process. This way, they’ll be more likely to try your food, and by the time school starts, they’ll be used to seeing green in their eggs!

Beyond the Bird: Supreme Thanksgiving Sides

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Let’s be honest: turkey isn’t the real star of Thanksgiving. Sure, the meat makes a pretty showpiece, but the true gems of the feast are those unexpectedly delightful side dishes. That salad with the uniquely zesty dressing. Those candied veggies that even the pickiest eater devours. The casserole you dream all year about. These are the eats that will have your guests talking long after the wishbone is snapped. Don’t have a knock-their-socks-off recipe? Don’t worry. Libby’s® is here to help.

Say Hello With Salad


 

“Salad” and “Thanksgiving” are rarely used in the same sentence, and that’s really a shame. Beginning the meal with a fresh concoction of greens–like this Peas, Carrots & Candied Walnut Salad—will thwart off the sluggish, over-stuffed feeling that usually follows the big feast. Do your guests a favor and serve this light and bright recipe featuring Libby’s® Peas & Carrots and a sweet-yet-tangy vinaigrette.

The Cornier, The Better  

 

There’s nothing wrong with being corny. In fact, this Old Fashioned Skillet Cornbread proves that in the culinary world, cornier = better. This classic recipe, featuring both Libby’s® Whole Kernel Sweet Corn and corn meal, cooks in a cast iron skillet, which provides a uniquely crunchy and golden crust. Top it with a dollop of honey butter for pure perfection.

Bite Me, Please

 

What’s more fabulous than your favorite casserole? Your favorite casserole in bite-sized form, of course. These Green Bean Casserole Tartlets, made with Libby’s® Cut Green Beans, engage your fingers with fun and flavor.

A Happy, Healthy Halloween

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Boo! Here’s a frightening fact: the average American consumes 3.4 pounds of candy over Halloween. Not pieces—pounds! While it’s of course appropriate to celebrate special occasions with a sweet treat (or two), serious sugar binges spell scary health consequences (think: metabolic dysfunction, weight gain and liver damage—eek!). To avoid overconsuming confectionaries, fuel up on nutritious chow before canvasing for candy. Here are three recipes that will transform your Halloween from a dentist’s nightmare to a dietitian’s dream.

Stew On This

Soup is a low-calorie, high-flavor solution to pre-trick-or-treating hunger. This recipe for classic Minestrone Soup features a colorful collection of hearty veggies, including Libby’s® Sliced Carrots, Sweet Peas, Cut Green Beans and Whole Kernel Sweet Corn. Warning: the flavors may give goosebumps…in a good way. 🙂 

Lettuce Get Healthy

This Halloween, don’t forget to dress up…your salad, that is! The three P’s—peas, pistachios and pecorino—add a fresh, savory and non-spooky flavor to this Warm Baby Green Salad.

Beet ‘Em & Eat ‘Em

Swap your bowl of candy corn for a bowl of this Roasted Beet Salsa. The recipe pairs Libby’s® Sliced Beets with an array of spices (i.e. jalapeño peppers, cilantro, lime juice, orange zest and more). Serve it with your favorite crackers and a slab of goat cheese for a frightfully filling appetizer.

 

Attention Time-Crunched Families

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It’s that time of year again, when New Year’s resolutions are in full swing. If you’re aiming to prepare more wholesome meals and snacks for your family this year, but are worried about having the time, Libby’s® Vegetable Cups are a great solution time-crunched moms and dads can feel good about.

Packed with vitamins and minerals, Libby’s® Vegetable Cups offer a complete serving of healthy goodness and are an easy way to get your kids to eat more healthy, wholesome vegetables.  They are microwaveable and their single-serve and easy-to-open packaging make them perfect for lunchboxes and snacking on-the-go.

Libby’s® Vegetable Cups are the only 4 oz. Vegetable Cups on the market and are available in five of Libby’s most popular varieties: Sweet Corn, Cut Green Beans, Sweet Peas, Diced Carrots and Peas & Carrots.

In addition to being a great choice for on-the-go snacks and single-serve sides, they’re also perfect to use in side dishes, main courses and even appetizers. Celebrity chef and head judge on the Food Network’s Iron Chef America and Next Iron Chef Donatella Arpaia crafted original recipes using Libby’s® Vegetable Cups. Check them out here and let them fuel snack and meal masterpieces of your own!

Creamy Corn & Chorizo Soup

Serves 4-6

Ingredients:

  • 1 lb. chorizo
  • 2 tbsp. olive oil
  • 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, diced
  • 2 tbsp. thyme
  • 4 cups chicken broth
  • 1 can chopped tomatoes with green chili pepper
  • 2 tbsp. cilantro, chopped
  • ¼ cup heavy cream

Instructions:

  • Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
  • Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
  • Add the chicken broth and tomatoes with chili pepper and bring to a boil.
  • Reduce the heat to low and simmer for 25 minutes.
  • Add heavy cream and cook for an additional 10 minutes.
  • Sprinkle the soup with the chopped cilantro, if desired.

Minestrone Soup

Serves 4-6

 

Ingredients:

  • ½ onion, chopped
  • ½ shallot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, sliced
  • ¼ cup olive oil
  • 2 ½ cups chicken broth
  • 1 can plum tomatoes, crushed
  • 2 cans cannellini beans, drained
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 2 Libby’s®  Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
  • 2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
  • 2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
  • 3 tbsp. thyme

Instructions:

  • Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
  • Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
  • Drain the carrots, sweet peas, green beans and corn, and add to the broth.
  • Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Serve with grated parmesan, if desired.

Seven Layer Dip

Serves 6-8

Ingredients:

  • 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • ½ head of iceberg lettuce, shredded
  • 1 can Libby’s® Black Beans
  • 1 garlic clove, minced
  • 1 ½ tsp. garlic powder
  • ¼ cup olive oil
  • 1 can diced tomatoes with green chilies, drained
  • ¾ cup sour cream
  • ¾ lb. Monterey jack cheese, shredded
  • 3 tbsp. cilantro, chopped

Instructions:

  • Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper.
  • Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes.
  • Empty green beans in a bowl and set aside.
  • Drain the corn, add to the skillet and cook for 2 minutes.
  • Empty corn in a bowl and set aside.
  • Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
  • In a deep platter start layering. First spread the shredded lettuce over the platter.
  • Spread the refried black beans over the lettuce.
  • Sprinkle half the cheese over the black beans.
  • Add a layer of corn over the beans.
  • Sprinkle the remaining cheese over the corn.  Add a layer over the cheese with the seasoned green beans.
  • Carefully spread the sour cream over the cheese, trying not to move the layer of cheese.
  • Finally add a layer of tomatoes and chilies.
  • Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

Roasted Diver Scallops over Pea Puree

Serves 2

 

Ingredients:

  • 6 diver scallops
  • ¼ cup plus 1 tbsp. olive oil
  • 4 tbsp. unsalted butter, divided
  • 2 cloves garlic, minced
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 1 sprig of mint
  • 2-3 tbsp. mint, chopped
  • 2 tbsp. shallot, chopped
  • Extra virgin olive oil

Instructions:

  • Pat the scallops dry and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan. Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
  • In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
  • Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
  • Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
  • To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.

Little Ears Pasta with Peas, Mint & Ricotta

Serves 5-6

Ingredients:

  • 1 ½ cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lb. orecchiette or shell pasta
  • 2 tbsp. unsalted butter

Instructions:

  • Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.
  • Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.
  • Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.
  • Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.
  • Add chopped mint and additional pepper.

Carrot & Green Bean Salad

Serves 4

Ingredients:

  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • 1 small garlic clove, finely minced
  • ¼ of a red onion, thinly sliced
  • ¼ cup parsley, chopped

Instructions:

  • Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
  • Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.
  • Sprinkle with the remaining parsley. Serve at room temperature.

Glazed Carrots with Spicy Pecans

Serves 4

 Ingredients:

  • ½ cup pecan halves
  • 4 tbsp. butter
  • 1 egg white, beaten
  • 1 tsp. cayenne pepper
  • ½ tsp. cumin
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 1 tbsp. rosemary, chopped
  • ¼ cup brown sugar

Instructions:

  • Preheat the oven to 350°.
  • In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
  • Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
  • Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
  • Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
  • Season the carrots with salt and pepper and cook for another 5 minutes.
  • Put the carrots in a bowl with the pecans and toss to combine.

 

Make School Lunches Healthy and Fun for Your Kids

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While this can sometimes be difficult with the temptation of pizza and hot dogs doled out in the school cafeteria, it is important to make healthy lunches a priority. October 13-17 is National School Lunch Week, dedicated to improving the quality of school lunches. In recent years, schools have made serious efforts to reduce trans fats and sodium levels, and introduce more lean protein, fruit and vegetables into lunch menus.

 

Take charge of your child’s nutrition – make a homemade lunch and introduce healthy eating habits from a young age. Here are some healthy and fun lunch options that revamp the typical school lunches.

 

Confetti Tuna Rice Salad

 

When food is visually appealing, kids get more excited to eat it. Instead of the quintessential tuna salad sandwich, pack a colorful (and healthy!) alternative like our Confetti Tuna Rice Salad. Packed with Libby’s® Sweet Peas, Organic Black Beans and Whole Kernel Sweet Corn, this flavorful entrée will ensure your kids are eating a wholesome and filling lunch.

 

Lunch Box Pasta Salad

 

Put an Italian spin on lunch with this classic recipe, minus the mayonnaise. Use Libby’s® Mixed Vegetables and Whole Kernel Sweet Corn. The whole wheat pasta also adds a healthier alternative to your kids’ lunch.

 

Southwestern Black Bean Salad

 

Image via Snack the Planet

Most healthy cafeteria lunches feature salads made with iceberg lettuce, which has little nutritional value. This dish takes a healthy twist on that old standby. Use Libby’s® Organic Black Beans and Whole Kernel Sweet Corn to add some fiber to the dish. Romaine lettuce serves as the base for this nutritious side salad.

 

What changes would you make to your child’s school lunch? Share your thoughts and revamped recipes on our Facebook page! 

Summer Salads for Every Occasion

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‘Tis the season for light, fresh meals full of flavorful veggies. We all have our go-to salads we make over and over again, but here’s some inspiration to pull you out of your salad rut to create delicious combinations the whole family will enjoy.

Super Food Salad

Dinner salads are a smart way to work in a variety of nutritious ingredients into one meal. Start with a leafy green such as romaine lettuce or spinach, add a colorful assortment of your favorite veggies and top it off with a protein source like hardboiled eggs, grilled chicken, beans, or canned fish.  For added flavor, incorporate fresh herbs such as dill, basil and parsley.  Beware of creamy dressings that can negate the healthy properties of your salad and instead opt for vinaigrette which is easy to make with a few staple pantry ingredients. We like this Salmon & Dill Green Bean salad as a complete meal in a bowl.

Salad for Picky Eaters

While it may seem that salads and kids don’t mix, sometimes picky eaters may be sensitive to particular textures or temperatures.  Mellowing out the intense textures in a salad could help.  For instance, if raw carrots are too rough or crunchy, try using Libby’s® Sliced Carrots and Sliced Beets over a bed of soft spring mix.  Our Beet & Carrot Salad is a great salad to start with.

Appetizer Salad for Backyard Barbecues

Complement your grilled burgers or chicken skewers with a tangy Easy Three Bean Salad instead of a high-calorie potato or macaroni salad.  This versatile salad can be served as a topping with tortilla chips or French bread, a top a bed of lettuce or simply on its own.

Salads in a Snap

With a well-stocked pantry, you can create a fantastic salad in minutes. Keep on hand canned veggies like Libby’s® Whole Kernel Sweet Corn and Libby’s® Sweet Peas plus nuts, seeds, beans, canned fish and dried cranberries. In the fridge, store bagged lettuce and, if you have time, precooked quinoa and precut veggies. With all the ingredients right at your fingertips, a healthy, yummy salad is easy to throw together!