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By Heidi Sutton

Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together.

Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats.

Remember, these delicious crafts don’t have to be perfect — having fun and making memories that last a lifetime are what make Easter truly special. 

Mini Easter Bundts

Recipe courtesy of Cookin’ Savvy

Mini Bundt Cakes

YIELD: Makes 24 servings

INGREDIENTS:  

1 box confetti cake mix

1 stick butter melted

4 eggs

1 cup milk

Chocolate Toppers:

1 cup each color melting chips of desired colors

silicone Easter candy molds of desired shapes

1 pouch ready-made green icing

DIRECTIONS: 

Heat oven to 350 F.

Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.

To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.

Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.

Easter Sugar Cookies

Recipe courtesy of Cookin’ Savvy

INGREDIENTS:  

Icing:

1/3 cup meringue powder

1/2 cup warm water plus additional for thinning (optional), divided

3 tablespoons vanilla

1 bag 2 pounds powdered sugar

2 tablespoons corn syrup

assorted food coloring

Cookies:

2 sticks unsalted butter at room temperature

1 cup sugar

1 egg

1 tablespoon vanilla

2 teaspoons baking powder

1 dash salt

3 cups all-purpose flour

DIRECTIONS:

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.

To make cookies: Heat oven to 350 F. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness. Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing. Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out. Let dry 6 hours and finish decorating with different icing colors or edible markers

Easter Cake Pops

Recipe courtesy of Cookin’ Savvy

Easter Cake Pops

INGREDIENTS:  

1 box cake mix

1 can frosting

1 bunny chocolate mold

1 cakesicle mold

ice pop sticks

1 bag white chocolate chips or melting chips

cake pop sticks

1 bag orange melting chips

2 tablespoons canola or coconut oil divided

1 bag green melting chips

pastel sprinkles

1 piece hard foam optional

edible markers

DIRECTIONS:

Bake cake according to package instructions and let cool completely. Crumble cake and mix with 1/2 can frosting until dough forms. Add more frosting, if needed. Using small cookie scoop, form dough into balls and set aside. Place dough in bunny molds then pop out and set aside with balls. Place dough in cakesicle mold, insert ice pop stick in each slot and freeze 5-10 minutes. Melt handful of white melting chips. Stick tip of each cake pop stick in chocolate then insert into every cake ball and bunny until each has one stick. Set aside to dry. Remove cakesicles from freezer and pop out of molds. In bowl, melt orange melts then mix in 1 tablespoon oil and transfer to cup. Dip cakesicles and scrape off excess using rim of cup. Place on parchment paper to dry.

In bowl, melt green melts then place in zip-top or piping bag. Cut tip off bag, pipe carrot leaves onto piece of parchment paper and let dry. Melt remaining white melts and mix in remaining oil. Transfer to cup and dip ball-shaped cake pops and bunnies then tap stick on edge of cup to remove excess.

Over separate bowl, sprinkle ball-shaped pops with pastel sprinkles. To keep ball shape, let dry by sticking in piece of hard foam. Bunnies can dry face side up on parchment paper. After bunnies are dry, use edible markers to make face and color in ears. When carrots and leaves are dry, remelt orange melts and place in piping or zip-top bag. Cut off tip and drizzle orange over carrots. Add small line of orange on each ice pop stick and place leaves on each stick. Let dry.

 

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METRO photo

By Heidi Sutton

Easter is right around the corner! Celebrate early at one of the following pancake breakfasts with a visit from the Easter Bunny. Don’t forget your camera!

Breakfast with the Easter Bunny

Selden Fire Department Ladies Auxiliary & Jr. Company will be hosting their annual breakfast with the Easter Bunny, at Engine #1, 44 Woodmere Place, Selden from 8 a.m. to noon with pancakes, raffles to win some Easter Basket goodies, and pictures with the Easter Bunny. $12 per person at the door. Children under the age of 3 are free. 631-732-1234

Pancakes with the Easter Bunny

Mt. Sinai Fire Department Company 1, 746 Mt. Sinai Coram Road, Mt. Sinai hosts its 15th annual Pancakes with the Easter Bunny from 8 a.m. to noon. Come out and eat some pancakes, see the Easter Bunny and take a chance on a raffle. Admission is $10 adults, $8 seniors, $5 children, children under age 4 are free at the door. For more information, call 631-530-3820.

Pancake Breakfast w/Easter Bunny

The Polish American Independent Ladies Auxiliary presents a Pancake Breakfast with the Easter Bunny at the Polish American Independent Club, 35 Jayne Blvd., Port Jefferson Station with seatings at 9 a.m. and 11 a.m. Enjoy pancakes, sausage and fruit served with orange juice, coffee and tea, free photo booth and a chance to meet the Easter Bunny! Tickets are $20 adults, $10 children ages 6 to 17, $2 ages 5 and under at the door. Call 516-383-3456 for more information.

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Ribbon for Chick-Fil-A in Selden on April 1, 2025. Photo courtesy of Brookhaven Town Clerk LaValle's office
Ribbon for Chick-Fil-A in Selden on April 1, 2025. Photo courtesy of Brookhaven Town Clerk LaValle's office

By Heidi Sutton

A new Chick-fil-A® restaurant began serving the Selden community on Tuesday, April 1. The event kicked off with a ribbon cutting ceremony attended by Brookhaven Town Supervisor Dan Panico, Brookhaven Town Clerk Kevin LaValle, Tabatha Fajardo from Suffolk County Legislator Nick Caracappa’s office, Penny Hines from New York State Senator Dean Murray’s office, Thomas Lupo on behalf of Suffolk County Comptroller John Kennedy, Ryan Gessner from the Greater Middle Country Chamber of Commerce, staff, and members of the community. Franchise owner Stan Abrahamsen and his wife Debbie cut the ribbon.

Located in the College Plaza shopping center at 949 Middle Country Road, the 5,500-square-foot restaurant will be open for drive-thru, dine-in and delivery from 6:30 a.m. to 10:00 p.m., Monday through Saturday. The new restaurant will also feature Mobile Thru, a fully dedicated lane in the drive-thru where Guests can pick up orders placed ahead of time on the Chick-fil-A App®.

The Selden restaurant joins 10 other Chick-fil-A restaurants serving Long Island, including Port Jefferson Station, Commack, Smithtown, Huntington, Farmingdale and the recently opened location in Farmingville in Suffolk County. Additional restaurants are planned for Medford, West Babylon and Lake Ronkonkoma.

Stan Abrahamsen, who also operates the Port Jefferson Station location, will be responsible for all day-to-day activities of the Selden business, including employing approximately 120 full- and part-time team members, “serving guests, cultivating relationships with local organizations and businesses, and tailoring philanthropic efforts to meet the Selden community’s needs,” according to a press release.

According to the release, Abrahamsen has lived on Long Island for 38 years and has spent more than two decades as a small business owner, building a career rooted in hospitality and service. His journey with Chick-fil-A began in 2015 when he became the local owner-operator of Chick-fil-A Port Jefferson Station, which was the first free-standing Chick-fil-A restaurant in New York state. He will continue to operate the Port Jefferson Station restaurant in addition to the new restaurant in Selden.

“As a longtime Suffolk County resident and the local Owner-Operator of Chick-fil-A Port Jefferson, I’m honored to continue serving my neighbors and making a positive impact in the community that I call home,” Abrahamsen said. “At Chick-fil-A Selden, my focus is on building a welcoming, service-driven culture and helping my Team Members grow — both personally and professionally.”

 

Chick-Fil-A in Selden. Photo by Heidi Sutton

According to the press release, Chick-fil-A business is built to add positive impact beyond profit, including giving back to local communities. Chick-fil-A local Owner-Operators are empowered to support the neighborhoods they serve with a key focus on hunger, education, and specific community needs.

In celebration of the opening, Chick-fil-A, Inc. has donated $25,000 to Feeding America in honor of the new restaurant. These funds will be distributed to partners in the greater Long Island area to aid in the fight against hunger.

Abrahamsen’s restaurant will plan to participate in the Chick-fil-A Shared Table® program, an initiative that redirects surplus food from the restaurant to local soup kitchens, shelters, food banks and nonprofits in need. To date, more than 35 million meals have been created from Chick-fil-A Shared Table donations from over 2,300 Chick-fil-A restaurants throughout the U.S. and Canada.

In addition, Chick-fil-A Selden is recognizing 100 local heroes making an impact in the Selden area by providing them with free Chick-fil-A entrées for a year.

“With this opening and the impending opening of Aspen Dental next door it marks the redevelopment of two lots that were empty or barely used for well over a decade. Wishing Chick-fil-A success as they serve up delicious food and great hospitality to the community. Stop by and check them out!” said Town Clerk LaValle.

For the latest news and updates on Chick-fil-A Selden visit the local restaurant’s Facebook page. For more information about Chick-fil-A and stories about the Brand’s food, people and customers across the country, visit chick-fil-a.com.

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Photo courtesy of Culinary.net

Saving a dollar or two on groceries is a nearly universal goal. If you find yourself constantly at the store or shelling out beaucoup bucks for food that seems to last 48 hours, you might’ve considered (or already tried) buying in bulk.

Bulk purchases of certain food items and household goods can save money in the long-term as stores sometimes offer deals when you buy larger amounts. However, it can also lead to waste as all those ingredients you purchased end up being too much to consume before they go bad.

The solution? Freezing! Whether you’re investing in a large cut of meat or overbuying berries, storing extra food in the freezer helps it last longer so you can get the most bang for your buck.

Fruits are one of the most common – and easiest – foods you can freeze so you can avoid stuffing your cart with fresh produce each time you make a trip to the store. Here are a few of the fruits that freeze best for later use.

  • Grapes: Simply remove grapes from the vine, wash them, let dry then toss in a freezer-safe, zip-top bag. Thaw as needed for a sweet, easy snack or use in place of ice cubes in your favorite warm-weather drinks.
  • Berries: Even easier than grapes (no vine to contend with), just wash, dry and freeze in a zip-top bag. They can go straight into delicious smoothies frozen or you can thaw for snacking or baking.
  • Bananas: There are several ways to freeze bananas. The first step is always to peel them as leaving the skin on may make it trickier later to remove after the fruit is frozen. Once peeled, you can freeze whole in zip-top bags then thaw later for snacking or using in recipes. Or slice into coins, freeze on a tray and transfer to a resealable bag once frozen to use in smoothies and other sweet treats.
  • Pineapple: A summer favorite! Remove the stem and skin then cut the fruit into chunks as you normally would. Arrange the chunks on a parchment-lined baking sheet and freeze before transferring to a zip-top bag to avoid the pineapple freezing in a clump.
  • Oranges: Freezing oranges whole can make them a pain to peel later. Instead, remove the skin and pull apart the segments. Similar to the banana slices and pineapple chunks, arrange orange segments on a tray and freeze before moving to a zip-top bag. Thaw for a healthy snack or drizzle with melted chocolate for a truly divine treat. – Culinary.net

 

 

 

 

 

 

 

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You are are cordially invited to Dorothy's wedding! Photo courtesy of Keith Dougherty

By Tara Mae

Theatre Three gives the public an opportunity to say “Thank you for being a friend,” with The Golden Girls Gone Wild: A Murder Mystery at Dorothy’s Wedding & Brunch on Sunday, April 13, at 11 a.m.

A benefit for Theatre Three, this interactive experience on its Second Stage is based on characters from The Golden Girls (1985-1992), a television comedy series about four previously married women: Dorothy, Rose, Blanche, and Dorothy’s mother, Sophia, who share a Miami home, hardships, and happiness as they navigate life and love together.

In this installation, Dorothy is about to get remarried, but seeing the bride before the ceremony proves to be fatally bad luck for the groom.

Rather than spectators of this unfolding performance, attendees are cast as wedding guests. While patrons partake of a menu provided by Theatre Three that includes mimosas, Bloody Marys, cinnamon French toast casserole, sausage-egg-and-cheese casserole, yogurt, fruit parfaits, cakes and cookies, festivities take a fun, funereal turn when the groom meets a suspicious end.

Now tasked with finding the murderer, participants get clue packets to help Dorothy, Rose, Blanche, and Sophia solve the crime. Ballots are also supplied so people can write down who they think the murderer is and why. Hilarity and hijinks ensue as they work together on the whodunit.

“I’m excited to have our audience members—many of whom are longtime subscribers and friends of the theater—actively involved in the theatrical experience. It’s also a great opportunity to break the fourth wall in a way that’s usually not possible,” Theatre Three’s Artistic Associate/Director of Development Douglas Quattrock said. 

Instead of actors and audience, cast and congregants are collaborators in amateur sleuthing.

The show is the brainchild of writer/director/producer Keith Dougherty. Proprietor of Murder Mystery Manhattan, he specializes in writing unauthorized parodies that spoof popular TV shows and film, as well as spoofs of cult classic films and TV shows. This is his first time working with Theatre Three. 

“Personally, I like writing all the Golden Girls scripts because not only are the main characters iconic, but the show was so ahead of its time with many of the topics they tackled that are still relevant today,” Doughtery said. 

The Golden Girls Gone Wild features Dougherty as Dorothy Soreback; Laurel Riley Brown as Rose Nylon; Teri Monahan as Blanche Devilho; Amanda Baumler as Sophia Barilla; and Timothy Scott Harris in a dual role as Phil and Pat McCrotch.

“One of our longtime patrons had seen them perform before, and when she attended our previous murder mystery event, she recommended them to me,” Quattrock said. 

This partnership is part of Theatre Three’s ongoing creative effort to raise money for the arts and simultaneously regale its supporters. Unlike many previous fundraisers, which have been project oriented, this production is designed to support the theater as a whole.

“While we typically allocate fundraisers to specific causes, this one will support all of Theatre Three’s ongoing programs. We wanted to ‘spread the wealth,’ so to speak,” Quattrock said. “There are many worthwhile causes, and we felt that supporting all of them would be particularly helpful at this time.” 

Showcasing The Golden Girls Gone Wild for such an endeavor is a worthy undertaking to Dougherty, melding entertainment with outreach. “Murder Mystery Manhattan always likes to give back to the community and is happy to perform for a good cause,” he said. “We love what we do and appreciate the audiences and venues whose support allows us to continue to do what we love.”

—————————————–

Tickets are $125 each and includes brunch. The show runs approximately three hours. All proceeds benefit Theatre Three, located at 412 Main Street, Port Jefferson. To order, call 631-928-9100 or visit www.theatrethree.com. 

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Photo courtesy of Culinary.net
Welcome to 2025! Are you (like millions of others) establishing new health goals? Or maybe you’ve been in it for the long haul and are looking for new ways to improve your well-being?

Either way, a new year is the perfect time to start fresh, which is exactly what you should do with your foods, too. Fresh greens – yes, we’re talking lettuce, kale, arugula and more – provide a simple path to improve your ingredient selection at home.

Getting healthier doesn’t have to be about costly gym memberships, draining workouts, complicated recipes and rigid self-discipline. Start with the basics and cut yourself some slack by working to incorporate more greens into your daily diet without entirely overhauling the usual menu.

Breakfast

Skip the processed cereals and put down that (admittedly delicious) doughnut. Get straight to the good stuff by mixing spinach into scrambled eggs or blending a kale smoothie.

Lunch

Hectic days at work are often the root cause for unhealthy lunches. Instead of going through the drive-thru (again), try meal prepping over the weekend so you’re ready to head out the door each morning with a green-infused, made-at-home meal. Salads are a classic way to add more greens at lunchtime whether you prefer spinach or tried-and-true romaine tossed with tasty toppings like tomatoes, mushrooms, sliced bell peppers, sunflower seeds and other favorites.

Snacks

Salads make for a great snack, too, but you can also try microwaving frozen edamame for an easy and appetizing afternoon pick-me-up. Capitalize on the avocado toast trend by topping it with tomatoes and balsamic, chopped onions or goat cheese and chives. Or you can turn back the clock with a childhood classic: celery sticks and peanut butter!

Dinner

After long days in the office or on the go with the family, you’re probably in search of dinner solutions that are both easy and healthy. Pasta offers the best of both worlds; try tossing your favorite noodles and protein with cooked kale, for example. Let the slow cooker do the work for you throughout the day with veggie-loaded soups and stews that incorporate green beans, peas and beyond.

— Culinary.net

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Pixabay photo

By Bob Lipinski

“One tequila, two tequila, three tequila, floor.” — Comedian George Carlin, 1937-2008

Bob Lipinski

Tequila is a distilled spirit produced from the juice of the blue agave, a plant native to Mexico. The agave has stiff, blue-tinted leaves and needle-like thorns, resembling cactus. Tequila is produced within the state of Jalisco, where the town of Tequila is located, as well as in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

In 1795, King Carlos IV of Spain granted Jose Maria Guadalupe Cuervo y Montana the first license to produce and distribute tequila in Mexico, then under Spanish rule. In 1873, Don Cenobio Sauza became the first to export tequila to the United States, crossing the border at El Paso del Norte (now Juárez) with three casks and six jugs of mezcal-tequila.

Tequila comes in two main types, based on the agave content used during fermentation: “100% Agave Tequila” and “Mixto Tequila.” Tequila labeled “100 percent Agave” or “100 percent Blue Agave” is made entirely from agave. If the label doesn’t say 100 percent agave, it isn’t. Mixto Tequila consists of at least 51 percent blue agave and other sugars. It is simply labeled “tequila” without indicating it as mixto.

Tequila must be distilled at least twice by law, though some producers opt for a third distillation. It is bottled at a minimum of 80-proof unless flavored.

Tequila can be grouped into four distinctive categories — Blanco (gold or oro, a subgroup, often referred to as mixto), Reposado, Añejo, and Extra Añejo. Cristalino Tequila (crystalline) is an unofficial category (introduced in 2008) of aged tequilas (reposado, añejo, extra-añejo) that are filtered to remove the color (from barrel aging) while retaining the taste and aroma from the barrel.

Blanco (also known as silver tequila), is unaged. It has characteristics such as black pepper, citrus, dill, earthy, green olive, lemongrass, pine, tobacco, and vegetal notes.

Gold (oro) mixto is typically unaged but often treated with caramel coloring or oak extracts to simulate wood aging.

Reposado is aged 2 months to 1 year in wood. It has notes of black pepper, caramel, cinnamon, dried grass, figs, ginger, mint, smoke, tobacco, and vegetal.

Añejo is aged 1 to 3 years in wood. It has characteristics such as baked apple, butterscotch, dark chocolate, clove, ginger, honey, oak, orange, and smoke.

Extra Añejo is aged at least 3 years in wood, comparable to brandy in quality and drinkability.

Blanco and Gold tequilas are ideal for cocktails, while other types are good for sipping, like brandy.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Lemon Poppy Seed Pancakes

By Heidi Sutton

While the saying “breakfast is the most important meal of the day” may not be entirely true, it can  be the sweetest. Whether you enjoy them plain or topped with fruit, these light, fluffy and easy to make pancakes are the perfect way to kickstart your Spring day. 

Lemon Poppy Seed Pancakes

Recipe by Rachel Gurk of Rachel Cooks

Lemon Poppy Seed Pancakes

YIELD: Makes 10 servings

INGREDIENTS:  

4 eggs

1 cup cottage cheese, low-fat

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup milk, skim

2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons sugar

3 teaspoons poppy seeds

DIRECTIONS:

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth. 

In a medium bowl, mix together the flour, baking powder, salt, sugar, and poppy seeds. Add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat, grease or spray if needed. Drop batter by about 1/4 cup onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.

Serve immediately with desired toppings, such as butter, maple syrup, berries, or an icing glaze.

Mini Greek Yogurt Pancakes

Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian

Mini Greek Yogurt Pancakes

YIELD: Makes 6 servings

INGREDIENTS:  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, lightly beaten

3/4 cup plain Greek yogurt

1/2 cup milk

3 tablespoons melted butter

1 teaspoon vanilla

1 cup fresh blueberries or chopped fresh strawberries

DIRECTIONS:

In mixing bowl stir together flour, sugar, baking powder, baking soda and salt. 

In another bowl whisk together egg, 3/4 cup yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should still be slightly lumpy).

Scrap batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from the corner of the plastic bag. Squeeze batter, about 1 tablespoon at a time, through hole onto hot griddle. Cook for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when bubbles form on the surface of the pancakes and edges are slightly dry.

Serve with cinnamon-maple yogurt and sprinkled with berries.

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A view of the Port Jefferson Country Club

The Village of Port Jefferson has entered into a new partnership with Lessing’s Hospitality Group to provide exclusive food, beverage, and catering operations at the Port Jefferson Country Club, according to a press release. The Village Board of Trustees voted unanimously on March 17th to approve the license agreement (an assignment of the existing lease), marking a significant step forward in enhancing hospitality services for residents, members, and visitors alike.

Known for delivering personalized service and high-caliber events, Lessing’s will provide custom menus, full-service event support, and tailored food and beverage experiences at the Port Jefferson Country Club. They will begin operating “The Turn,” with food and beverage service officially launching on opening day of golf at PJCC, Saturday, March 29, 2025. Effective immediately, Lessing’s will assume responsibility for all catering operations at the Country Club, including member events, weddings, social, and corporate functions.

“We are so proud to welcome Lessing’s Hospitality Group to Port Jefferson Country Club,” said Mayor Lauren Sheprow. “With their longstanding reputation for excellence in golf course food and beverage management, catering, and member events, we are confident this partnership will bring a new standard of service to Port Jefferson Country Club and elevate the overall guest experience for our community.”

Established in 1908, the Port Jefferson Country Club is a distinguished fixture on Long Island’s North Shore. The golf course was designed by renowned architect Alfred H. Tull and spans 145 acres as a 6,800-yard, par-72 championship course. The 170+ acre Country Club was acquired from the estate of the late Norman K. Winston by the Inc. Village of Port Jefferson for $2.9 million in 1978 via a resident referendum. Today, the Port Jefferson Country Club remains one of the premier golf and event destinations in the region, offering an 18-hole membership-accessible championship course with sweeping views of the Long Island Sound.

Michael Lessing, CEO of Lessing’s Hospitality Group, added, “It is an honor to partner with the Village of Port Jefferson and oversee hospitality at such a distinguished venue. We look forward to serving the community with exceptional dining experiences and memorable events, both at The Turn and throughout the Country Club.”

Lessing’s Hospitality Group brings over 135 years of hospitality management experience and operates at over 100 locations, including 10 golf and country clubs. Their portfolio features renowned venues such as The Heritage Club at Bethpage State Park and Stonebridge Golf Links & Country Club.

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If you feel like it’s a struggle to get the entire family together for a meal, it might be time to put fun back on the menu. A little creativity and a few favorite ingredients are all it takes to bring back family mealtime and spend precious moments at the table.

These Individual Sweetpotato Breakfast Pizzas are a perfect way to start a weekend morning, offering a delicious invitation to loved ones to join you in the kitchen. Equal parts sweet, savory and nutritious, you can enjoy seeing smiles on their faces while feeling good about what you’re serving them.

Providing just the right touch of sweetness are North Carolina Sweetpotatoes, one of the most versatile vegetables in the produce department. They’re easy to add to a variety of recipes – even breakfast pizza – to enhance flavor and nutrition. Try them on the stove, baked, microwaved, grilled, slow-cooked or air-fried for quick and easy options that are a breeze in the kitchen.

Spelled as one word to avoid confusion with the white potato (a distinctly different species), sweetpotatoes are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. In fact, they’re even considered a “diabetes superfood” by the American Diabetes Association. As a natural sweetener, they give recipes that sweet flavor you crave without the added sugar.

Whether they become your favorite oft-used ingredient or you stock up on the abundant veggie, sweetpotatoes also boast a long shelf-life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – meaning you can buy in bulk without worrying about waste.

Find more ways to cook with sweetpotatoes by visiting ncsweetpotatoes.com.

Individual Sweetpotato Breakfast Pizzas

Recipe courtesy of the North Carolina Sweetpotato Commission

Individual Sweetpotato Breakfast Pizzas

YIELD: Makes 4 servings

INGREDIENTS:

4 medium North Carolina sweetpotatoes about 2 pounds, divided

1 tablespoon olive oil plus 1 teaspoon, divided

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

kosher salt to taste

freshly ground black pepper to taste

all-purpose flour for rolling out dough

1 pound whole-wheat pizza dough at room temperature divided into four equal portions (4 ounces each)

1 cup freshly shredded Gouda cheese

4 large eggs

1/4 cup diced chives

DIRECTIONS:

Preheat oven to 400 F. Place 1 pound sweetpotatoes directly on rack and bake until soft, about 1 hour. Remove from oven and let cool 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.

Increase oven heat to 450 F. Peel remaining sweetpotatoes and dice into 1/2-inch pieces. Toss 2 cups diced sweetpotatoes with 1 tablespoon olive oil, garlic powder, onion powder, paprika, cayenne and salt and pepper, to taste; place in even layer on baking sheet. Roast until softened but not crisp, 15-20 minutes, stirring halfway. Remove from oven.

Lightly flour clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches diameter).

With remaining oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.

Spread pureed sweetpotato over surface of each dough round, about 1/4 cup each, leaving about 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup roasted sweetpotato cubes, leaving open space in center of pizzas.

Carefully crack one egg into center of each pizza; bake 15 minutes until crusts are golden brown on bottom, cheese is melted and egg whites are fully set. Carefully remove pizzas from oven.

Season with salt and pepper, to taste. Top each pizza with 1 tablespoon diced chives.

— Family Features

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