• Grilled Vegetable Escalivada

    Weekly Recipe: 
    Makes 4-6 servings


    1/3 cup sherry wine vinegar

    1/3 cup balsamic vinegar

    1/3 cup olive oil

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper


    2 medium onions, cut into thick wedges

    6 asparagus spears, thin

    6 yellow summer squash, halved lengthwise

    1 eggplant cut into thick slices

    1 red bell pepper cut into 6 wedges

    1 green bell pepper cut into 6 wedges

    1 yellow bell pepper cut into 6 wedges

    Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.

    If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.

    Recipe and image provided by the National Onion Association

  • Spaghetti with Capers, Garlic, and Lemon

    Weekly Recipe: 

    8 ounces spaghetti

    3 tablespoons olive oil

    4 cloves garlic, sliced

    2 tablespoons capers

    1 tablespoon lemon juice

    1 teaspoon grated lemon zest

    pinch hot red pepper flakes

    1/3 cup chopped fresh Italian parsley

    1/4 cup grated Parmegiano Reggiano

    Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.

    Recipe provided by TruRoots Ancient Grain Pasta

  • Quick and Easy Pea Pods

    Weekly Recipe: 

    1 1/2 pounds pea pods, trimmed

    1 large summer squash, peeled and thinly sliced

    1 1/2 cups cremini or white mushrooms, sliced

    3 tablespoons olive oil

    3/4 teaspoon garlic salt

    1/4 teaspoon pepper

    Coat bottom of large skillet with olive oil and heat to medium. Add pea pods, mushrooms, and squash. Sauté until vegetables are slightly soft.

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    Makes 4 servings

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    Stevia extract

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in electric blender. Cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in Stevia to taste and lemon juice. Refrigerate until chilled, about one hour.

    Recipe provided by National Watermelon Promotion Board.

  • Grilled Onion Salsa

    Weekly Recipe: 

    2 large onions, sliced

    2 large tomatoes, chopped

    1/4 cup seeded jalapeno peppers, chopped

    1/4 cup fresh cilantro, chopped

    1 teaspoon cumin seeds

    fresh-squeezed lime juice


    Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.

    Recipe and image provided by the National Onion Association.

  • Italian-Style Pasta Sauce

    Weekly Recipe: 
    Makes 2 pints

    4 pounds fresh tomatoes  (about 12 medium) or 1 can  (28 ounces) crushed tomatoes plus 1/2 cup water

    1/3 cup Ball Italian-Style Pasta Sauce Mix – Mill well before measuring

    2 Ball pint (16 ounces) Fresh Preserving Jars with lids and bands

    Wash tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency. Combine puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until consistency of commercial pasta sauce. Serve immediately or preserve.

    Preservation Methods:


    Cool to room temperature, about 30 minutes. Ladle sauce into jars. Refrigerate sauce for up to one week or serve immediately to enjoy now.


    Freeze jam for up to one year. Cool to room temperature, about 30 minutes. Ladle sauce into jars. Label. 

    Preserve and Store:

    Prepare canner, jars, lids, and bands according to manufacturer’s instructions. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 65 minutes, adjusting for altitude. Store for up to one year.

    Recipe and image provided by Ball Corporation.

  • Kosher Dill Pickles

    Weekly Recipe: 
    Makes 2 quarts

    3 1/2 pounds pickling cucumbers (about 14 small to medium)

    2 cups water one cup vinegar (5 percent acidity)

    1 (1.8 ounce) pouch Ball Kosher Dill Pickle Mix­– Small Batch

    2 Ball quart (32 ounces) Fresh Preserving Jars with lids and bands

    Prepare canner, jars, and lids according to manufacturer’s instructions. Cut ends off cucumbers. Cut into spears. Combine water, vinegar, and contents of pouch in medium saucepan. Boil water. Pack spears into jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspaces. Remove air bubbles. Wipe rims. Center lids on jars. Apple bands and adjust to fingertip tight. Process in boiling water canner for 15 minutes, adjusting for altitude. For best flavor, allow pickles to stand for four to six weeks.

    Recipe and image provided by Ball Corporation.

  • Jam Maker Strawberry Jam

    Weekly Recipe: 
    Prep Time: 30 minutes

    3 1/4 cups crushed strawberries (about three 1-lb containers)

    3 tablespoons Ball RealFruit Classic Pectin

    1/2 teaspoon butter or margarine

    2 cups granulated sugar

    Wash strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using potato masher. Measure required quantity of berries and remaining ingredients for recipe; set aside. Sprinkle pectin evenly over bottom of pot fitted with stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming. Press jam button, the cook time will automatically default to 21 minutes. Press enter. Wait four minutes for appliance to sound four short beeps indicating the time to add sugar. Add sugar gradually while stirrer continues running. Place the glass lid on the pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the jam and jelly maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug appliance, and immediately remove glass lid. Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam. Preserve jam immediately, using one of the three ways listed below.

    Preservation Methods:


    Spread on thick, then save the rest for up to three weeks in your refrigerator. Ladle hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.


    Freeze jam for up to one year, right in Ball Glass Jars. Ladle hot jam or jelly into hot jars leaving 1/2 inch headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.

    Preserve and Store:

    With Ball Home Canning Products, jams can be stored for up to one year. Prepare your gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) and fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. Fill jars. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by one to two inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for five minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the seal. Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. Store sealed jars in pantry for up to one year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

    Recipe and image provided by Ball Corporation.

    **Recipe must be made with Ball FreshTECH Automatic Jam & Jelly Maker

  • Chicken Salad

    Weekly Recipe: 

    1 cup grilled chicken breast, cubed

    1 tablespoon finely diced scallions

    2 tablespoons diced celery

    2 tablespoons diced red pepper

    1 tablespoon water

    1/2 cup hummus

    salt and pepper to taste

    Combine all ingredients and stir well. Serve in bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita. Makes 3 ½ cups.

    Recipe and image provided by Sabra Dipping co.

  • Become Blue

    As a child, were you fearful of the scene in Willy Wonka and the Chocolate Factory where Violet Beauregarde blows up into a gigantic blueberry after chewing blueberry pie-flavored gum? Or were you scared of the fact that she had to be rolled out and “squeezed” before she exploded? Lucky for us, blueberries have quite a different reaction in our bodies.

    Why you can't live life without blueberries.
    By Amy Vergin