JACKSON, Miss – Newk's Eatery, known for its culinary-driven menu, open kitchens and blue-ribbon premium ingredients, launches a new line up of dishes to kick off spring. Newk's Surf and Turf offerings, available now through June 24, include: Southwestern Grilled Shrimp Caesar with Chipotle Adobo Dressing: Lemon-cilantro marinated and grilled shrimp, chopped crisp romaine, yellow and red bell peppers, Parmesan and crunchy tortilla strips tossed with a chipotle Adobo Caesar dressing. Ahi Tuna & Chimichurri Sandwich: Flash-seared sushi-grade Ahi tuna, Arcadian mixed greens and house-made chimichurri sauce on toasted French Parisian bread. Steak & Chimichurri Sandwich: Petite tenderloin steak topped with house-made chimichurri sauce, sliced tomatoes and provolone cheese on toasted French Parisian bread. Spicy Sicilian Pizza: An Italian classic piled high with hot capicola, pepperoni and spicy salami. Topped with red pepper flakes on a crust brushed with house-made chili oil. Additional limited-time, spring menu items: Dozen-Layer Iced Lemon Cake and Lemon Whoopie Pies, both made in Newk's very own bakery Giardiniera Italian Relish: A handmade tangy relish of pickled spring vegetables, available as a complimentary garnish on Newk's Roundtable where guests get freebies like housemade croutons, shredded parmesan, sliced peppers and capers. Off Menu Feature - Grilled Chicken Red, White, & Blueberry Salad: Baby spinach tossed with grilled chicken, fresh-cut watermelon, strawberries and blueberries, topped with crumbled feta cheese and dressed din fat-free raspberry vinaigrette. While not featured on any printed menu, this seasonal favorite returns so Newk's loyal guests can order it by name. "Our seasonal menus are sourced from the best-of-the-best ingredients at their peak freshness," said Chris Newcomb, Newk's chief executive officer and co-founder. "With Newk's Surf and Turf menu, we're proud to feature sushi-grade Ahi Tuna, petite tenderloin steak and more premium ingredients prepared by hand." To help build the perfect spread for spring events and parties, guests can also enjoy spring catering options like Newk's "Q" Sliders, made with freshly grilled chicken, Newk's white BBQ sauce, melted Ammerländer Swiss cheese, and crumbled bacon, or Chicken Parmesan Sliders, made with flame-grilled chicken breasts, zesty marinara, and melted Ammerländer Swiss cheese. At Newk's, every dish is prepared in open-view kitchens with premium ingredients. Newk's ingredients - including dressings, fruits and vegetables - are hand-prepared, and meats are hand-sliced and flame-grilled so every Newk's meal is truly served fresh. Newk's serves made-from-scratch sandwiches, entrée salads, kettle-batch soups, and hand-crafted pizzas for lunch and dinner, as well as homemade desserts such as signature 12-layer cakes. The new menu offerings are available at Newk's' 116 restaurants. For more information, or to find a restaurant near you, visit www.newks.com. For more information on catering ideas and ordering information, visit www.newks.com/catering.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

No matter how you slice it, grilled cheese sandwiches have been a staple in American households, college dorm rooms, and cozy diners since the first bowl of tomato soup felt lonely. To celebrate National Grilled Cheese Month and National Grilled Cheese Sandwich Day on April 12th, Borden® Cheese has put together some fun tips and tricks to celebrate this easy, cheesy delicacy. Cheese, If You Please As the name suggests, cheese is the star of the show for this familiar favorite. American Singles are always a crowd pleaser, but for an even meltier grilled cheese you can opt for shredded cheese for a more even melt and that Instagram-worthy cheese pull. The new line of Thick Cut Shreds from Borden® Cheese were dreamt up with melting in mind, and add the perfect layer of creamy coverage to any sandwich. Pack it with Protein Looking for a more grown up take? Add protein and fresh veggies to your sandwich for a filling and balanced option that still tastes like mom used to make. With unlimited possibilities like this Pulled Pork Grilled Cheese or Turkey Bacon & Tomato Grilled Cheese, there’s no excuse not to eat a grilled cheese on April 12th. Better without Butter? The best part about the grilled cheese sandwich is its ability to be easily tweaked to your own taste, from mixing different cheese and flavors to switching up the bread. But have you ever considered ditching the butter? For years, some have sworn by frying their sandwiches in mayonnaise, not butter, to achieve that perfectly crispy, even cook, and slightly tangy flavor boost. If Martha Stewart does it, you know it has to be good!

“Enjoy it while it lasts.” I’m referring to the short window in which we’re now existing in Mississippi; the few short weeks after winter’s chilly temperatures and before summer’s oppressive heat arrives. One of the best ways to enjoy our fleeting spring days is to get outside, roll out a blanket or quilt, and enjoy al fresco dining that beats “patio seating” hands down. Even better, before jumping ship to another state, take your movable feast to one of Mississippi’s scenic picnic areas and experience our state’s natural beauty while enjoying a meal. Before we delve into the best picnic foods, here are just a few of Mississippi’s top picnic spots. Visiting our state parks is also an option, but since I’ve mentioned them before, I’ll stick solely to picnic areas. 1. Visitors from around the world flock here to see it, so it’s only fitting that every Mississippian visit the Elvis Presley Birthplace and Museum. Located in Tupelo, the small shack where Elvis was born is the first stop, but after touring the museum, chapel and church, a picnic in the 15-acre park filled with a young Elvis statue, fountain and shady areas is in order. It’s the perfect place to relax under the trees, enjoy a meal and revel in the memories of one of Mississippi’s most famous natives. 2. Another famous Mississippian provided a place for fellow residents to study history and picnic on his property. William Faulkner’s home place in Oxford, Rowan Oaks, is a favorite stop for literary buffs, but adjacent Bailey’s Woods offers picturesque picnic spots in a tranquil setting. 3. Speaking of picturesque, nothing fits the bill like a view of the majestic Mississippi River. Thankfully, both Natchez and Vicksburg built scenic picnic areas overlooking the mighty river. Natchez’ spot is called Bluff Park; Riverfront Park is located in Vicksburg. 4. The Jackson Metro Area is filled with parks and picnic areas featuring playgrounds, walking trails splash pads and shaded areas. One of my favorites is Madison’s Strawberry Patch Park, pictured on the left. Featuring a lake and lots of trees, it’s a small, quaint spot to roll out a blanket and enjoy a spring day. 5. Daphne Park in Laurel, mentioned on the HGTV show “Hometown,” has been a favorite picnic spot of locals and visitors for decades. Located near the downtown area, it’s massive oaks, old locomotive and quiet picnic spots have entertained outdoor diners since the previous century. 6. Kamper Park and Zoo in Hattiesburg offers a spacious 40-acre park in which to picnic and adjacent zoo for after-lunch entertainment. It’s a relatively small zoo, but a nice one. 7. Lastly, the Gulf Coast area boasts over 100 parks and picnic areas, but you have to experience Jones Park, located at the intersection of U.S. Highways 49 and 90. Take your pick of grassy areas shaded by palm trees, dine under one of the new pavilions or sit in the nearby sand, all the way enjoying the cool breeze wafting from the nearby gulf. Now to the best picnic food. There’s no reason to waste the precious few balmy days of spring in the kitchen preparing elaborate dishes when many delicious ingredients exist that can be quickly assembled and thrown in the cooler. Treat fellow picnickers to appetizers like fresh fruit slices and healthy raw vegetables. For the main course, go Italian, Mississippi-style, with seasoned cold meats, crisp bread, thinly-sliced cheeses, and fresh salads. Choose cold pasta, marinated chicken, vegetables, and pickles to keep picnic food cool and light. If a picnic isn’t a picnic in your mind without something sweet, take along fruit skewers and crisp cookies to top off your chilled meal. The same “think cool” guideline that dictates picnic food applies to beverages. Instead of heavy colas or plain water, pack variety of fruit and lemon-based teas and coolers to quench everyone’s thirst. It goes without saying that outdoor dining disqualifies foods that spoil easily. Mayonnaise and cream sauces, cream or custard desserts, eggs, and seafood should be avoided if travel and dining time equals more than two hours. Instead, choose well-cooked sliced beef and chicken, salads with oil-based dressings, and plain cookies and cakes without creamy frostings. It’s spring, so enjoy this time to enjoy meals on (or near) the ground shaded by our state’s stately trees. Whether it’s lunchtime in the sand near the water’s edge or dinner under the stars, nothing is more memorable than an outdoor springtime meal in Mississippi’s beautiful outdoors. Overnight Marinated Picnic Sandwich 1 long loaf of bread (can be French or other crusty bread) 1-1/2 cups of olive salad (I use Boscoli Italian Olive Salad; found in condiment aisle) 1/3 pound thinly-sliced ham or turkey 1/2 pound thinly-sliced salami 1/3 pound thinly-sliced prosciutto or cooked bacon 1/3 pound thinly-sliced sharp provolone cheese Slice lengthwise through the top of the loaf of bread (about 1-1/2-inch from top) with a serrated bread knife and remove top. Cut around the bottom section of the bread, being careful not to break through the bottom. Use your fingers to lift out the excess bread from the inside, leaving a hollow bread boat. Spread half of olive salad along the bottom, followed by 1/3 of the four following ingredients. Repeat two more times, then top with remaining olive salad and close sandwich. Wrap sandwich tightly in double layer of aluminum foil, then place in refrigerator for at least four hours or overnight. To make a pressed sandwich, place between two hard cutting boards, then place a heavy weight like a cast-iron skillet on top to flatten sandwich, then refrigerate and let rest under the weight for at least 4 hours and up to overnight When ready to eat, slice sandwich into four pieces through paper or foil with a bread knife, unwrap and serve.

The arrival of spring heralds the return of warmer weather, beautiful floral blooms, and Columbus’ premier event, the annual Spring Pilgrimage. This year’s celebration takes place over 10 days – from April 5th-14th – and will feature tours of resplendent antebellum mansions and gardens, as well as recreated activities of the 1800s and exquisite period costumes, inspiring events, heart-pumping races, and culinary delights. “Initiated in 1940 and now in its 78th year, the Columbus Spring Pilgrimage has been recognized as one of the best and most authentic home tours in the South and has again been named a ‘Top 20 Event in the Southeast’ for 2018”, said Nancy Carpenter, Executive Director of the Columbus Cultural Heritage Foundation and CEO of the Columbus-Lowndes Convention and Visitors Bureau. “We are proud to welcome thousands of local, national and international guests to experience our exemplary historic home tours and unparalleled hospitality.” In addition to tours of 15 beautiful homes and gardens, the Columbus Spring Pilgrimage will feature traditional programs and activities, including a garden party, carriage rides, and Tales From the Crypt, as well as new favorites, such as a Half Marathon Race and 5K Run, Art ‘N Antiques Show and Sale, and the Buttahatchee Barn Quilt Trail. The 10th Annual “Catfish in the Alley®” event, returns on Saturday, April 7th. This event – named ‘Editors’ Choice’ by Garden and Gun Magazine – features a day of fun for the whole family, including vendors, fabulous food, cold beverages, and some of the best blues musicians in the South, including the Big Joe Shelton and The Black Prairie Blues Ambassadors from Columbus, Terry “Harmonica” Bean from Pontotoc, Grady Champion and his Blues Band from Canton, and Christone “Kingfish” Ingram from the Mississippi Delta. All of the musicians have performed throughout Mississippi, the South, and in several European countries. Whether you’re interested in architecture, history, the arts, culinary traditions – or all of the above, Pilgrimage has something for everyone! View a complete listing of special events below. 2018 COLUMBUS SPRING PILGRIMAGE SPECIAL EVENTS Kickoff Party Thursday, April 5th | 5-8 p.m. Crawfish and shrimp boil, live music featuring Mustache the Band Tennessee Williams Home and Welcome Center Lawn, 300 Main Street Carriage Rides April 5th, 6th, 7th, 8th, 12th, 13th and 14th | 9 a.m.-until Sunday | 12 p.m.-until Tales from the Crypt April 6th, 9th, 11th, 13th | 7-10 p.m. Graveyard tour that re-creates the lives of noted personalities interred at the historic cemetery Friendship Cemetery, 1400 Fourth Street South Half Marathon and 5K Run Saturday, April 7th | 7 and 7:15 a.m. Additional information and registration available at www.columbushalfmarathon5k.com Starting at the Tennessee Williams Home and Welcome Center, 300 Main Street Catfish in the Alley® Saturday, April 7th | 10 a.m.-3 p.m. Enjoy fresh fried catfish and live blues music in Columbus’ historic Catfish Alley Catfish Alley, Downtown Columbus Artisan’s Alley Saturday, April 7th | 10 a.m.-3 p.m. Handcrafted period articles and homemade food items Catfish Alley, Downtown Columbus Buttahatchee Barn Quilt Trail Tea Cakes & Tea Tuesday, April 10th | 4-6 p.m. Afternoon highlighting unique folk artistry steeped in Americana Mt. Pleasant United Methodist Church, Caledonia, MS Art ‘N Antiques April 12th | Opening Reception, 7-9 p.m. April 13th-14th | Show & Sale, 9 a.m.-4 p.m. Enjoy the finest in decorative arts and antiques Rosenzweig Arts Center, 501 Main Street Garden Party Saturday, April 14th | 3-6 p.m. Stroll through Colonnade Garden with mint juleps and cheese straws ($15 admission) Colonnade Garden, 620 Second Street South About the Columbus Spring Pilgrimage The Columbus Spring Pilgrimage is an annual project of the Columbus Cultural Heritage Foundation and the Columbus-Lowndes Convention and Visitors Bureau and is made possible by the gracious hospitality of participating homeowners and the generous support of local businesses that serve as “Friends of the Foundation.”

Ah, the good old days. Remember when a wine label was pleasantly understated – a time when both the producer and the buyer were focused solely on what was inside the bottle? These dignified labels – often of majestic chateaus – were iconic. Chateau Palmer, Margaux, Chateau Montelena, Far Niente, Louis Jadot, for instance, have used the same classy label year after year. Mouton Rothschild was an exception because it commissioned renown artists—the likes of Chagall, Picasso, and Dali -- to draw a new label for each vintage of its first-growth Bordeaux. It isn’t cheap. But as market competition grew – and continues to grow – start-up wineries are going to new lengths to create eye-catching labels to separate themselves from a pack of trendy laboratory wines packaged by large wine conglomerates. Alas, what is in the bottle has become less important than what is on the bottle and consumers are being easily gulled into equating an eye-popping label with a good wine. Some labels even glow in the dark, presumably an asset if one loses power during a nuclear attack. Labels have gone high tech, too. Living Wine Labels has created a clever label that through an app uses your device’s camera to actually animate the label. Australia’s 19 Crimes is based loosely on British prisoners who were sent to an undeveloped Australia in the 18th Century for committing one of 19 crimes. The rogues later became colonists of Australia. The labels feature these figures and through the app and your camera they tell their stories. The app has been downloaded more than half a million times. The wine is surprisingly decent. The Walking Dead, a comic strip and hot cable television series, is also a wine that uses Living Wine Label technology. Its “Blood Red Blend” wine has an image of Sheriff Rick Grimes who through the app fights off the undead in a wine shop. The cabernet sauvignon has zombies breaking out of the label and if you put the two bottles side by side, a fight breaks out. The wines sell for about $19 a bottle. We were in a crowd of millennials recently when someone spotted us holding a Walking Dead label. A millennial spotted it and begged us to hand it over. We wouldn’t unless he could tell us what grapes were used to make the wine or where it was made. He failed. While some producers turn to technology, others stick with creative names – Mommy’s Time Out, Booger Swamp, Cat’s Pee on a Gooseberry Bush, Cheap Wine -- and hokey artwork. The label for Boarding Pass shiraz is a boarding label. Inkblot wine has a Rorschach inkblot test to challenge buyers on what they see -- we see a desperate gimmick. David Phinney uses a simple letter in a circle – a take-off on bumper stickers – to identify a wine’s country of origin. “F” is for France, for instance, and he blends grapes from multiple regions. Sacré bleu, as the French are no doubt saying. Research shows a wine’s label is a powerful draw for consumers as long as the price is also reasonable. But is the wine any good at $10 a bottle? Rarely. HESS WINES We have fond memories of a dinner with Donald Hess, founder of The Hess Collection, many years ago. Since then, we have enjoyed his wines that continue to impress. We recently sampled the Hess Collection Allomi Cabernet Sauvignon Napa Valley 2015 ($32). A blend of 92 percent cabernet sauvignon with a dash of petite sirah and petite verdot, this classic Napa Valley cabernet sauvignon displays pure cherry and cassis elements. A terrific price for a wine of this pedigree. A little higher up the quality and price scale is the Hess Collection Cabernet Sauvignon Mount Veeder 2014 ($65). Made from its estate Mt. Veeder vineyard on elevations ranging from 600 to 1,100 feet, the small berries from these steep slopes and poor soils produce an intense wine. Aged in 80 percent new oak barrels, this powerful wine can easily age 5-10 years or be enjoyed now after a 1-2 hour decant. The blend is 81 percent cabernet sauvignon, 16 percent malbec, and 3 percent petite verdot. WINE PICKS Steele Writer's Block Cabernet Franc 2015 ($17). This reasonably-priced cabernet franc delivers a lot of fruit for the buck. Simple and medium-bodied, it is an easy drink with plum and raspberry notes. Bodega Classica Lopez de Haro Crianza 2015 ($15). Another good value, this Rioja tempranillo has enticing aromas of ripe dark cherry fruit, licorice and balsamic. Round and ripe dark berry flavors. Evodia Old Vine Garnacha ($9). We rave about this wine because of its value. Made from grenache grapes grown on 100-year-old vines in the Calatayud region of Spain, it evokes blackberry pie, plums, and cherries. Proyecto Garnachas de Espana La Garnacha 2016 ($12). From the Moncayo region, this garnacha has cherry and wild berry notes with a dash of clove and tobacco. Round, delicious and medium bodied. Paraduxx Howell Mountain Napa Valley Red Wine 2014 ($80). Very dense and rich, this blend of cabernet sauvignon, syrah and zinfandel breaks the mold. Deep black cherry and ripe blackberry flavors with a dash of mocha. Binomio Montepulciano d'Abruzzo Riserva 2015 ($50). Binomio is an ancient clone of Montepulciano and produces small berries. Stefano Inama and Sabatino di Properzio restored a vineyard with these grapes to produce this extraordinary wine. Extracted, rich blackberry and strawberry flavors with a ripe tannins and long finish. Chateau des Cres Ricards Oenothera Languedoc 2015 ($25). From winemaker Jean-Claude Mas, this fabulous blend of syrah and grenache noir exudes luxury. It has spicy, mocha aromas and blackberry, currant flavors with a good dose of licorice on the finish. Full bodied.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

HOLLY SPRINGS, Miss. - The 80th Tour of Historic Homes will take place in Holly Springs, Mississippi, April 20th-22nd. Set in the town that’s “All Kinds of Character,” the tour features selected historic homes hosted by costumed guides, local storytellers, tours of the town’s historic churches, costumed re-enactors, luncheons, a character-guided cemetery tour, and a Southern Sunday brunch at the Montrose mansion (1858). Antebellum sites on this year’s tour include Montrose (1858), Cuffawa (1832), Finley Place (1859), Wynne House Inn (1871), Walthall Home (1848), The Church of the Yellow Fever Martyrs Museum (1841), Christ Episcopal Church (1858), the Ida B. Wells-Barnett Museum (1858), Asbury United Methodist Church (1866), Anderson Chapel C.M.E Church(1879), and the Marshall County Historical Museum. Asbury and Anderson Chapel have two of the oldest African-American congregations, dating back to the 19th Century. In addition to the tour, Holly Springs will be filled with activity throughout the weekend with events for every age and interest. Friday evening features Characters & Cocktails at which guests will enjoy a walking tour, followed by mingling with famous historic characters from the area. The event also features music, food, drink, and souvenir photographs with the characters. The ever-popular Walk Through Time guided tour of Hillcrest Cemetery will be held on Saturday. Colorful residents of the town “come to life” to tell their unique stories to groups of guests. The fabulous “Montrose Under the Moonlight” with dancing, heavy appetizers, cash bar, and a silent auction will be held on Saturday evening. Musical entertainment will be provided by the popular Madison Blue Band from Memphis, TN. Guests will also have the unique chance to witness the presentation of the 2018 Pilgrimage Queen and her escort. For information about these and other weekend events, visitors should call or l 901-230-3576, or send an email to hollyspringspilgriage@gmail.com. To purchase tickets, call 662-551-0076 or visit hollyspringsmsgardenclub.com. Tickets may also be purchased at the event headquarters at the Marshall County Library or at select event locations. This annual event is sponsored by the Holly Springs Garden Club, a non-profit organization. All proceeds go to the ongoing preservation of Montrose and its grounds. Visit HollySpringsGardenClub on Facebook for event news, historical tid-bits, and giveaways.

Seafood lovers can now download a new app for the Mississippi Seafood Trail for locating restaurants serving fresh Gulf seafood. The new app and website were released by the Mississippi Hospitality and Restaurant Association and contain several helpful and fun features. Mississippi's first seafood trail of restaurants was established by the MHRA in 2014 to promote restaurants that proudly serve wild-caught, genuine Gulf seafood. Connecting a growing number of participating restaurants from the Delta to the Gulf Coast, the Mississippi Seafood Trail makes it easy for tourists and residents to find establishments that offer Gulf seafood. Mobile users can use the app’s map feature to access a listing of restaurants. The app also provides driving directions to any listed restaurant, offers helpful information like phone numbers, social apps, web links and will notify users of special offers. “The Mississippi Seafood Trail gives our member restaurants the opportunity to showcase authentic, local specialties made with fresh, wild-caught seafood from the Mississippi Gulf,” said Mike Cashion, Executive Director of the Mississippi Hospitality and Restaurant Association. “This app is a must-have for anyone who loves fresh Gulf seafood.” The app also features a Frequent Visitor Program which allows users to earn gift certificates through a digital loyalty card. To stamp their loyalty card, a diner simply uses the app’s GPS’ check in feature each time they are at a seafood trail restaurant. Each restaurant has a unique stamp and once 10 unique stamps are collected, the user may redeem their winning card for the reward. Other features include an image gallery featuring photos of freshly-prepared seafood dishes, and diners are encouraged to take and upload their own seafood photos. Users can even upload their seafood experience story using a unique audio record feature. The new app can be downloaded for both iPhone and Android (4.1 or later) and users may choose whether to receive updates and notifications. Users who turn on the app’s optional push notifications receive a free loyalty stamp on their digital card. About the MHRA The Mississippi Hospitality and Restaurant Association is a trade organization which supports Mississippi’s restaurant industry. The organization helps support its member restaurants by offering education and training programs, government affairs support and a job network.

Easter is a time meant to be spent creating memories with loved ones. Even when hosting duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task. If you take advantage of quality ingredients and recipes that feature simple preparation, your spread can impress even the pickiest of guests. Look for diverse ingredients that can be incorporated into a variety of spring recipes: a versatile cheese like Jarlsberg is easy to cook with, whether your menu features light or savory dishes, or a combination of the two. These tips and recipes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street,” can help you prepare a scrumptious meal that lets you keep your attention where it belongs – on the festivities of the day. Keep ingredients like puff pastry sheets, cheeses, and various spices and seasonings that work in a multitude of dishes on-hand all year long. Look for a cheese that won't overpower other spring flavors; choose a mild, nutty cheese like Jarlsberg, best known for its classic wedge, but is also available sliced. Choose dishes that can be prepared in advance, such as quiches or muffins. Work to incorporate a variety of flavors that complement each other, such as mixed vegetables and smooth, nutty cheese Find more tips and recipes for a festive, seasonal brunch at jarlesberg.com Asparagus Tart 1 sheet frozen puff pastry, thawed 2 cups Jarlesberg Cheese, shredded 1 pound asparagus 1 tablespoon olive oil 1 tablespoon fresh thyme leaves Salt and pepper Heat oven to 400 degrees F. Prepare baking sheet with parchment paper. Roll out puff pastry into 16-by-10-inch rectangle; trim uneven edges. Place on baking sheet. Using knife, lightly score pastry dough 1 inch from edges. Using fork, pierce dough inside markings at half-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven and sprinkle with shredded cheese. Trim bottoms of asparagus spears to fit crosswise inside pastry shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, sprinkle with thyme leaves and season with salt and pepper. Bake until spears are tender, about 20 minutes. Festive Salmon Cake 2 (16-ounce) cans red salmon or tuna, drained and flakes 1 (10-ounce) package frozen, chopped spinach, thawed and well drained 1-1/2 cups shredded Jarlesberg Cheese, divided 1 cup fresh bread crumbs 2 lightly beaten eggs 1 tablespoon lemon juice 1/2 cup minced onion 1/2 cup parsley 2 tablespoons extra virgin olive oil 1 (16-ounce) package frozen mixed vegetables, cooked and drained, or 2 cups fresh, chopped mixed vegetables, steamed Heat oven to 350 degrees F. In large bowl, combine canned fish, spinach, 1-1/2 cups cheese, bread crumbs, eggs, and lemon juice; blend well. In skillet, saute onion and parsley in olive oil until onion is translucent. Add to fish mixture. Spread mixture into well-oiled 8-inch springform pan and bake 30 minutes. Top with remaining cheese. To serve, remove from pan. Place on serving platter or low pedestal and arrange mixed vegetables on top. Corn Muffins 3/4 cup milk 2 eggs 1/4 cup plain flour 1-1/4 cups cornmeal 1 tablespoon sugar 3 teaspoons baking powder 4 tablespoons softened butter 1/2 cup Jarlesberg Cheese, plus additional Cured ham, thinly sliced, optional Nut Pesto: 5 tablespoons olive oil 1 pack fresh, flat-leaf parsley 1 garlic clove 1/2 cup walnuts 1/4 cup cashews Salt and pepper Heat oven to 375 degrees F. Whisk together milk and eggs. In separate bowl, mix flour, cornmeal, sugar, baking powder, and butter. Add milk-egg mixture and stir. Spoon mixture into muffin cases. Cut cheese into cubes and press down into mixture. Bake in center of oven about 15 minutes. To make Nut Pesto: In blender or using hand blender, combine olive oil, parsley, garlic, walnuts, cashews, salt and pepper. Pulse or blend until coarsely chopped. Serve corn muffins with additional cheese, Nut Pesto and thin slices of cured ham, if desired. Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done. Puff Pastry Swirls 4 ready-rolled puff pastry sheets 1-1/4 cups grated Jarlesberg Cheese 2 sprigs fresh rosemary, chopped Pepper Heat oven to 375 degrees F. On lightly floured work surface using rolling pin, roll out pastry sheets into rectangles about 20-by-10 centimeters each. Mix cheese, rosemary, and pepper. Spread mixture over puff pastry sheets. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll. Slice each roll into 3-centimeter thick slices. Place face-down on baking sheet and bake about 15-20 minutes. Note: To allow pastry swirls to rise more, don’t roll out pastry with rolling pin. Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.

JACKSON, Miss. – Some deals are too good to last. Well, at Sal & Mookie’s, we thought our National Pi(e) Day deal was just too good to go away. So we decided to make a year ‘round habit of it. Sal & Mookie’s New York Pizza & Ice Cream Joint is excited to announce that every Wednesday is now Wednesday Pie Day, with a full day and night of special deals. Daytime Offer: From 11 a.m. to 2 p.m., dine-in customers can get any single-slice combo for only $3.14. That is one of our authentic, oversized, New York slices with a choice of Caesar or Mesclun Greens salad or soup for only $3.14. (Regular price is $6.75, so that is more than 50% off.) Add another slice for $2.50. Nighttime Offer: From 4 to 9 p.m., call-in and walk-in takeout customers receive 15% off. This is the perfect way to grab dinner on the way home! This offer does not apply to our online or delivery orders, but our number is 601-368-1919 in case you want to add it to you speed dial. Susan Farris, marketing manager for Sal & Mookie’s explains, “Everyone loved our National Pi(e) Day deal so much and told us we should make offers like that more often—so we listened. And we wanted to make it even better for our customers. We know Wednesdays are everyone’s ‘hump day,’ we’re tired, we’re rushed, we’re starting to get drained by then. We get it. You might have an extra meeting, the kid’s soccer practice, church- grabbing dinner can get hectic. Or you just want to get out of the office for a bit. We wanted to make that easy for everyone. We’re right here, and we have easy options for that quick lunch or that dinner you just need to grab. And now you get a good deal. Simple as that.” Order online at http://salandmookies.com/2018/03/wednesday-pie-day/

California winemakers and retail data indicate a slight uptick in interest in more balanced, medium-bodied and less-oaked white wines. Consumers are starting to figure out that bigger is not necessarily better, and balanced wines accompany food more appropriately -- something the French and Italians figured out generations ago. A recent tasting of Spanish albarinos and a lone Portuguese alvarinho (Portuguese spelling of the same grape) brought home the potential for this grape to take its place as a go-to wine for Americans averse in over-oak chardonnay. The pleasant citrus and ripe fruit notes with subtle minerality are a delight for pairing with virtually any seafood dishes. It also is the perfect accompaniment to assorted appetizers, especially during the upcoming outdoor grilling season. Albarino grapes are primarily grown in Galicia in northwestern Spain. Galicia's growing conditions are influenced by the cooler marine climate from the Atlantic Ocean, which produces the characteristic citrus notes and bracing acidity. Albarino grown in more inland areas produces fruit with more stone fruit elements and less acidity. Rias Baixas is the primary growing region in Galicia for albarino. Alvarinho from Portugal is mainly from the Vinho Verde region north of Oporto, where it is bottled as a varietal and also blended into making vinho verde. The albarinos we tasted were from the Rias Baixas region of Spain and all hailed from the 2015 and 2016 vintages. The 2015 vintage typically offers a bit more acidity and less ripe fruit than the 2016 version. However, both vintages produced agreeable wines that are worth considering. Prices are approximate. Nora Albarino Rias Baixas DO 2015 ($19). Very quaffable white wine with bright citrus, tropical fruit notes and good acidity. Burgans Albarino Rias Baixas DO 2015 ($13). From the fabulous Eric Solomon portfolio, this brilliant albarino has tropical fruit and peach flavors with a dash of mineral. Pazo Senorans Albarino Rias Baixas DO 2016 ($20). The riper fruit of the 2016 vintage was apparent. Very well balanced and pleasing. Adega Pazos de Lusco “Lusco” Albarino Rias Baixas D.O. 2015 ($25). Very nice thirst quenching albarino, displaying melon, and citrus elements with typical bright acidity. Turonia Albarino Rias Baixas D.O. 2015 ($21). The ripe pear notes pair with a softer very agreeable lighter softer acidity Very drinkable by itself. Quinto da Raza Dom Diogo Alvarinho Minho Portugal 2016 ($16). The lone Portuguese entry in our tasting, this selection presented a nice minerality and riper fruit than the Spanish albarinos and a pleasant creamy finish. Of this group of albarinos, this was our favorite. SYRAHS With all the wines from which to choose, we often neglect syrah. Perhaps it’s because we think first of shiraz, those fruit-forward and often insipid knockoffs from Australia. Okay, we all know Australia produces some incredibly dense and complicated syrah, but many are way too frivolous and ghastly overripe for us. We happily reunited with the grape variety in a blind tasting among friends. These versions were from California and demonstrated that the grape can lead to some rich and complex wines. High on the list was 2014 Ramey Sonoma Coast Syrah ($40). Like its pinot noirs and chardonnays, Ramey’s syrah is made with care and attention to detail. It is balanced and more like a Northern Rhone syrah than an Australian shiraz. More classic in style with earthy, meaty aromas and a flavor profile that strikes the unami element. Dark berry flavors with a dash of olives and pepper. Ver supple and long in the finish. Two other favorites were the 2014 Dierberg Happy Canyon of Santa Barbara Star Lane Vineyard Syrah ($40) and the 2013 Donelan Sonoma County Cuvee Christine Syrah ($48). The Dierberg showed off generous and forward red berry aromas, fresh raspberry and plum flavors with fine tannins. This wine will age but shows well know when paired with barbecued meats. The Donelan syrah was more complex with effusive plum and cassis flavors and a hint of dark chocolate. Balanced but with acidity and balances a lush mouthfeel. Made entirely of syrah, it is a bold version that can be enjoyed now or aged. Donelan makes an incredible Obsidian Vineyard Syrah that will set you back $105, but as we say, it's incredible. LEGENDE The fabled Rothschild family has been an icon in Bordeaux for centuries, but much of its Lafite-Rothschild is out of price range for most consumers. But the family makes more than first-growth bordeaux. Its Barons de Rothschild brand is focused on reasonably priced, accessible French wines. Now comes the Legende label that introduces a line of reserve wines in the Barons de Rothschild portfolio. These wines get less oak exposure and are meant for current consumption or short-term cellaring. There are reserves in four Bordeaux appellations: Bordeaux, Bordeaux Blanc, Medoc and Paulliac. We liked the Legende Medoc 2015 ($27) and the Legende Paulliac 2014 ($55). Both are blends of cabernet sauvignon and merlot. The latter wine is particularly stunning with spice aromas, generous dark fruit flavors, fine tannins and a hint of licorice. WINE PICKS Clos du Val Napa Valley Sauvignon Blanc 2016 ($30). This not-so-simple sauvignon blanc has lots going for it: a generous and soft mouthfeel, balanced acidity, layered citrus and grapefruit flavors. Godelia Godello-Dona Bianco 2015 ($17). We are always looking for unique wines and were delighted to discover this gem from the Bierzo appellation in Spain. The godello and dona bianco old-vine grapes create a wine that has the rich texture of chardonnay but the crisp acidity and mineral qualities of sauvignon blanc. We tasted stone fruit and citrus. Paraduxx Napa Valley Proprietary White 2016 ($32). The dominant grape in this racy white blend is viognier, which accounts for the wine's enticing aromas of apple and orange blossom. The rest of the blend – chardonnay, roussanne, and marsanne – provide additional aromatics, texture and peach/pear flavors. Frei Brothers Sonoma Reserve Alexander Valley Cabernet Sauvignon 2014 ($27). A good value in the reserve cabernet category, this wine is blended with a bit of merlot and petite sirah to create a well-rounded, delicious wine with forward dark-fruit flavors and soft tannins.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

No party or gathering is complete without several dips with chips to go along with them. It's National Chips and Dip Day, so check out some of these delicious recipes to try out next time you need a simple dish for a party, or just to snack on at home! Jalapeño Feta Dip Crunchy Corn Cheese Dip Basic Hummus Broccoli Artichoke Dip Buffalo Chicken Dip

Pound cake. The name says it all. This popular cake get its name from its origin back in the 1700s, when a dessert large enough to feed a family of 12 was filled with one pound each of butter, sugar, eggs, and flour. Fast forward to today. After a slice or two, pounds begin to add up. Today’s versions are lighter than the Colonial era version, but with 18 fat grams and 322 calories per slice, it's time for a healthier version. I was intrigued to learn pound cakes have been around for centuries. And, finding out the simple “one pound of each” equation was easy to remember for the vast amount of cooks who couldn’t read back in the pre-formal education days was eye-opening. Many things made their way across the pond when the British landed on our shores, but pound cake was undoubtedly one of the best imports. With its slightly crunchy coat and moist interior, it's one of the few cakes that simply doesn't require frosting. It's delicious on its own. It wasn’t until the 1900s that artificial leaveners like baking soda and baking powder were added to the “one pound” formula. Today’s pound cakes are still rich, but contain different and, in most cases, reduced proportions of the same ingredients as the original recipe. The end result is a lighter, fluffier cake. Equations and formulas aside, there’s nothing better on earth than a hot, fragrant slice of pound cake right from the oven. With a cup of French vanilla coffee, life simply doesn’t get any better. Speaking of today’s pound cakes, there’s no shortage of them. In my grandmother’s files, I found recipes for 7-Up, sour cream, cream cheese and buttermilk pound cakes. She hated to play favorites, so she regularly rotated the delicious, yet distinct flavors. A search of the internet, especially Pinterest, produced a mother load of pound cake flavors and textures. There’s literally a pound cake flavor from A to Z. I found recipes for almond, apple cider, brown sugar, buttermilk, butter pecan, cinnamon roll, cinnamon streusel, coconut cream, honey, lemon blueberry, marbled red velvet, Meyer lemon ricotta, orange Dreamsicle, peach, strawberry, Tiramisu, vanilla, and whipping cream pound cakes. And that's not the complete list. With its delicate yellow cake base, pound cakes are the perfect foil for almost any flavor or addition. For some, adding a descriptive adjective to the name of their pound cake says it all. For example, classic, easy, heaven sent, million-dollar, old-fashioned, and perhaps the one that sums it up best – world’s best – instantly make me want to prove their claims with my own cake. Martha Stewart possesses an arsenal of intricate pound cake recipes, but also shares an “easy, three-step process.” Here are Martha’s three easy steps for vanilla pound cake: Step one: Preheat oven to 350 degrees F. Butter and flour a 6-cup (8.5 x 4.5-inch) loaf pan; set aside. Step two: Using an electric mixer on high speed, beat two sticks of unsalted, room temperature butter and one cup of sugar until light and fluffy. Add four large eggs one at a time, beating well after each addition; add two teaspoons of pure vanilla and half a teaspoon salt. With mixer on low, gradually add two cups of all-purpose flour, beating just until combined (do not overmix). Step three: Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. Reading about the multitude of pound cake flavors and cooking methods created an instant craving for one. But as I stated last week, now is the time to cut back on fat and calories if we plan on getting anywhere near shorts and swimsuits. To help achieve this goal and respond to requests for the lighter pound cake I mentioned in last week’s column, I’m sharing my adapted version of the American Heart Association’s lighter recipe. No, you won’t get the same buttery taste as a regular pound cake. But the good news is, one slice contains less than 10 fat grams, depending on how generous you are with the cake knife. You can treat yourself to two slices…or more. Very Berry Good and Healthy Pound Cake 1 (16-ounce) pound cake mix (I used Betty Crocker) 3/4 cup skim milk 4 egg whites or 1/2 cup egg substitute 1/4 cup all-fruit orange spread (or your favorite fruit flavor) 2 tablespoons orange juice (or your favorite fruit juice) Topping: 1 (16-ounce bag) of frozen mixed berries, defrosted 1/4 cup orange juice 1/4 cup orange spread (or favorite fruit flavor) With a hand mixer, mix together pound cake mix and following four ingredients. Pour batter into prepared pan (see pan sizes and baking times below). Bake according to pan size and place on cooling rack. Let cool for 10 minutes and invert onto serving plate. For topping: mix together mixed berries and orange juice. Microwave fruit spread for 15 to 20 seconds, or until melted. Stir into berry mixture. Cover and refrigerate for 20-30 minutes to let flavors meld. Cut cake into half-inch slices and top each one with the berry mixture. Pan sizes and baking times: - one 9x5-inch pan: bake times (in minutes) - 50-60. Two 8x4-inch pans - bake times (in minutes) - 33-40. 12-Cup fluted tube (Bundt) – bake times (in minutes) 38-43. 10 x 4-inch Angel food (tube) – bake times (in minutes) - 40-45. (Adapted from AHA’s 46 Healthy Soul Food Recipes)

Given the recent media attention on red blends, one would think that the idea of combining grape varieties into a single wine is a novel concept. Hardly. It's rare to find a Bordeaux made from one grape variety. Rhone Valley producers blend as many as 13 grape varieties into their wines. Italian chianti and Spanish riojas blend noble grape varieties with their native grapes. Blended wine has become as common as tourists. As governing bodies of wine growing regions here and abroad give in to winemakers wanting more freedom, conventional winemaking rules are fading. In the United States, a wine labeled as a specific grape variety must contain at least 75 percent of that grape. Winemakers are giving up that moniker for the freedom to add more grapes and label their products "red blend." Sales of blended wines grew nearly 8 percent over last year and sell more by volume than pinot noir or merlot, according to Nielsen. How times have changed. Historically, wine growers have proudly clung to indigenous varieties and denounced any winemaker who dared to introduce another region's grapes. Angelo Gaja was pilloried when he added cabernet and merlot to the native nebbilo in his barbarescos. Yet today, his expensive wines are considered among the best in Piedmont. Gaja had foresight. More varieties give wines more dimension and depth. Some grape varieties simply can't produce complexity – sangiovese can be acidic and one-dimensional in Chianti, but blended with merlot it shows a softer, more fruity character. Long ago, French burgundians secretly blended syrah with their underripe pinot noir. Today, however, Burgundy is one of the few remaining regions that will not allow blends. Zinfandel, a common base for many inexpensive red blends in California, is often joined by syrah, petite sirah, merlot, and other varieties. The insanely popular Apothic Red, a breadwinner for E&J Gallo, is a sweet blend of primarily zinfandel, syrah, merlot and cabernet sauvignon. Long before zinfandel blends became popular, Marietta Old Vine has produced an extraordinary non-vintage red blend at a reasonable price. Here are a few blends we recently tasted: Cline Cashmere Red Blend 2015 ($15). Cline is best known for its zinfandel and mourvedre. This truly exquisite blend of mourvedre, syrah, and grenache coats the mouth with ripe red berry flavors and chocolate-covered cherries. Good value. Dutcher Crossing Winemaker's Cellar Kupferschmid Red Wine 2014 ($39). From the Dry Creek Valley, this blend of unspecified red grapes offers good depth and complexity with fine tannins and upfront strawberry and cherry fruit with a dash of dried rosemary. Bootleg Prequel Red Blend 2014 ($35). Syrah and petite sirah combine to deliver a fist-load of blackberry and plum fruit flavors with good depth and hints of black pepper. Rich and long in the finish. Paraduxx Candlestick Napa Valley Red Wine 2014 ($58). Duckhorn's Paraduxx lineup is a fashion parade of exotic world blends. This one pairs syrah with grenache to produce a bold dark fruit profile with fine tannins and oak notes of vanilla and spice. The Paraduxx Atlas Peak Red Wine ($80) marries the famous sangiovese grown on the slopes of Atlas Peak with cabernet sauvignon. Delicious! ONX Reckoning Estate Grown Paso Robles Templeton Gap District 2014 ($58). An enchanting blend of 63 percent syrah, 21 percent malbec, 11 percent grenache, and 5 percent petite sirah. Luscious blackberry and blueberry nose and mouth coating flavors. Smooth with soft tannins, a delight to drink. Trinity Hill The Trinity 2014 ($17). Merlot, tempranillo, cabernet sauvignon, malbec, and syrah provide an interesting array of flavors with plum and dark fruit flavors, soft mouthfeel and hedonistic character. Ruca Malen Aime Red Blend Mendoza Argentina 2016 ($9-12). This fantastic blend of malbec, bonarda, cabernet sauvignon and merlot is an amazing value. Beautiful complex berry flavored and scented red wine with interesting mocha and chocolate notes. Round but with enough acidity to accompany food. Leese-Fitch California Firehouse Red 2015 ($12). Just about everything in Leese-Fitch's popular portfolio is a good value. This eclectic blend of petite sirah, syrah, zinfandel, merlot, mourvedre and tempranillo may not have focus, but it is packed with jammy dark berry fruit and endless hints of chocolate, vanilla, and espresso. Line 39 Excursion Red Blend 2016 ($15). A wide collection of petit verdot, petite sirah, zinfandel and merlot make a rich and jammy quaff in wine. The variety of grapes offer a variety of flavors ranging from plums to chocolate. Chateau Ste Anne Bandol 2014 ($42). Mourvedre, cinsault and grenache grapes are blended in this extraordinary, old-world wine from southern France. It bursts from the glass with an aged, floral and earthy bouquet. Black cherry, herbs, and savory flavors abound. It is very different. Arinzano La Casona 2010 ($40). More complex with intense floral aromatics, persistent and focused cherry and dark fruit flavors, fine tannins and long finish. The tempranillo (75 percent) is blended with merlot. This wine will age well. Upshot Sonoma County Red Wine Blend 2015 ($30). Made by Rodney Strong Vineyards, this sumptuous blend includes zinfandel, merlot, malbec, petit verdot, and riesling. Good aromatics, soft tannins, and dark fruit flavors. Gabbiano Dark Knight 2016 ($17). This Italian blend of cabernet sauvignon, merlot and sangiovese captures the best of these grape varieties. Smooth texture with copious notes of oak-inspired mocha and spice to accent the ripe berry flavors. Decoy Sonoma County Red Wine 2015 ($25). Merlot dominates this blend with cabernet sauvignon, syrah, cabernet franc and petit verdot playing the support role. Rich blackberry and cherry fruit flavors with a dash of vanilla and caramel.

We hear a lot about the important nutrients in vegetables and fruits, but the health benefits of eating seafood regularly aren't always in the spotlight. It should be a no-brainer when it comes to seafood, which is packed with omega-3s. Yet, most Americans only eat one serving of seafood per week. Here are some evidence-based facts to help set the record straight during National Nutrition Month. 1. How much seafood should I be eating? Studies show that seafood benefits your heart, eyes, and brain, and may also help you fight chronic diseases and memory loss. The 2015 Dietary Guidelines encourage all Americans to eat at least two servings of seafood each week. That's double the amount most people currently eat. To reap the range of nutrients found in seafood, try to get a variety of fish in your diet, including shrimp, salmon, canned/pouch tuna, tilapia, and pollock. 2. What if you're pregnant? Seafood is especially important for pregnant and breastfeeding women, as well as young children, since it is one of the only natural food sources rich in healthy omega 3 fatty acids, EPA, and DHA. EPA and DHA are critical for brain development, supporting the old adage that fish really is brainfood. One recent study shows that moms-to-be who ate fish two to three times each week had babies that reached "milestones" - such as imitating sounds, recognizing family members, and drinking from a cup - more quickly than children born to mothers who didn't eat fish regularly during pregnancy. Another recent study found that pregnant women who ate at least two seafood meals each week helped boost their child's IQ up three points by age 9. Learn more about the best fish to eat during pregnancy at aboutseafood.com/seafood-pregnancy. 3. How to get more seafood Incorporating more seafood into your diet doesn't need to be a challenge. It's easy to get the recommended two to three servings each week by swapping our the protein from your favorite dishes with seafood. For example, chicken tacos become fish tacos, and grilled steak salad becomes grilled shrimp salad. What's more, seafood is just as healthy whether it's fresh, frozen, or canned, making it a convenient item to stock up on when shopping, and ultimately helping you eliminate wasted food in your household. 4. Start the day right Nutrition experts recommend incorporating protein into your breakfast as a way to boost metabolism and balance your blood sugar levels for the entire day. Kicking off the morning with tuna avocado toast or salmon on a bagel will help keep you feeling fuller for longer, prevent cravings before lunchtime, and help you reach your weekly seafood goals. More nutrition facts, recipes, and other resources can be found at AboutSeafood.com. This National Nutrition Month, give your health a boost by eating a variety of seafood at least twice a week. Story courtesy of StatePoint Media

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Celebrate St. Patrick's Day tomorrow with these fun St. Paddy's Day-themed recipes! Irish Stew Sugar Cookies with Clovers Corned Beef and Cabbage Rolls Guinness BBQ Pork Ribs St. Patrick's Day Mint Schnapps Shakes

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

With the advent of Daylight Savings Time, spring and its warm temperatures are never far behind. If you’re like me, it’s time to cut back on heavy, high-fat winter comfort foods to get ready for lighter spring clothing. Notice I didn't use the D-word or "We’re going on a diet." Instead, let’s substitute the phrase, “We’re going to eat delicious, low-fat meals for energy, to improve our health, and to look and feel better.” One of the first places I look when searching for recipes in the latter category is the American Heart Association. It’s a trusted organization for health information and recipes, both of which have been tested by medical professionals. As a result of writing about them, I’ve accumulated a number of their cookbooks. Additionally, a wealth of healthy and delicious recipes are listed on their website, www.aha.org. Each one contains a full nutritional breakdown as well as the cost per serving. One of my favorite AHA cookbooks is a small booklet entitled 46 Healthy Soul Food Recipes. With recipes for everything from oven-fried okra to seafood gumbo and jambalaya to a healthy take on my favorite pound cake, it’s one I refer to often. Always a fan of chicken spaghetti, it lost its luster when I realized how much sodium, fat, and calories were in one serving. I was excited to find a healthier version in the Soul Food booklet with only four grams of saturated fat and 371 calories. Best of all, it was hard to tell the difference between mine and the healthier dish. I revised the recipe a little to include my favorite ingredients and left out mushrooms and whole wheat pasta. Therefore, the nutritional info may be a little different. However, feel free to add them if you’d like. To make my version, preheat the oven to 350 degrees F and boil eight ounces of Ronzoni Smart Taste pasta. Drain and set it aside. Boil four boneless, skinless chicken breasts, reserve cooking water, chop chicken into thick pieces; set aside. In an extra large skillet, heat two tablespoons of olive oil and lightly brown a thinly sliced green bell pepper and a chopped medium onion. Next, add 1 (14.5-ounce) can of no-salt added diced tomatoes and the liquid; 1 (10.75-ounce) can of low-fat, reduced-sodium cream of chicken soup; cup of the chicken cooking water; cup of reduced-fat shredded Cheddar cheese and half a cup grated Parmesan cheese. Stir together over medium heat until cheese is melted. Last, stir in chopped chicken and season the mixture with Mrs. Dash and ground black pepper to taste. Lightly spray a 13-by-9 inch baking dish with cooking spray and add chicken mixture, followed by cooked pasta. Stir everything together, top with a little more grated Parmesan if desired and bake, covered, for 20 minutes, then uncovered for 10 minutes until mixture is warmed through and lightly browned on top. This version is so healthy you can even have dessert. A friend’s discussion about thick and rich homemade banana pudding topped with meringue at a buffet line occupied my mind all week. Filled with a thick custard and a four-inch meringue crown, it was likely packed with more fat and calories than we need in a week. However, there’s no reason we shouldn’t enjoy these old-fashioned delicacies without wreaking our healthy eating (not the D word) plans. Side note: many supermarkets are replacing reduced-fat and low-fat products to make room for their store brands. If this has happened at your store, talk to the manager or fill out an online request. Most companies will take note, especially with the growing use of online shopping. My version of healthy-but-good banana pudding isn’t from the AHA, but I think they’d approve. With over 30% less calories and am amazing 90% reduction in saturated fat, you can treat yourself to more than one helping. Go Bananas Guilt-Free Banana Pudding 3 cups fat-free milk 2 (4 serving size) boxes banana cream instant pudding and pie filling mix 4 (6-ounce) containers vanilla yogurt (use banana flavor if you can find it) 1 (16-ounce) container fat-free frozen whipped topping, thawed 48 reduced-fat (use regular if you can’t find them) vanilla wafer cookies 6 small bananas, sliced In large bowl, beat milk and pudding mix with electric mixer on medium speed until well mixed; beat in yogurt. Fold in half of whipped topping; reserve remainder. Place 24 vanilla wafers in a single layer in ungreased 13-by-9-inch glass baking dish. Spoon half of the pudding mixture over wafers. Place sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. With a spatula, cover pudding mixture with a layer of remaining whipped topping. Arrange remaining 24 vanilla wafers over top or crush them to make a crumb topping. Cover and refrigerate at least 3 hours but no longer than 8 hours.

Chicken Salad Chick, the nation's only southern inspired, fast casual chicken salad restaurant concept, announced today it will be expanding in Mississippi with its newest restaurant in Flowood, marking the brand's 85th location nationwide. Located at 1720 Old Fannin Road, the Flowood restaurant will celebrate its grand opening on March 27th, where the first 100 guests will receive free chicken salad for a year. During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include: Tuesday, March 27th: Free chicken salad for a year – The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests will receive a free large Quick Chick of chicken salad per month.** Drive thru guests will also enjoy surprise giveaways until 7 p.m. Wednesday, March 28th: The first 100 guests to purchase a Chick Special will receive a free stainless steel 20 oz. Chick tumbler and the first 50 guests at 5 p.m. to purchase a Chick Trio will receive a large Chick cooler. Thursday, March 29th: Thirsty Thursday – The first 100 guests to purchase a Chick Special will receive a free large drink and koozie and the first 50 guests at 5 p.m. to order a Chick Special will receive a large free drink. Friday, March 30th: Free Upgrade Friday – The first 100 guests will receive a free upgrade to a Chick Trio and the first 50 guests at 5 p.m. will receive a free upgrade to a Chick Trio. Saturday, March 31st: The first 50 guests to purchase two large Quick Chicks will receive a free large Chick cooler. The Flowood restaurant is owned and operated by husband-and-wife team Blake and Shae Fuller of Taste and C, LLC. Blake was first introduced to Chicken Salad Chick when he met founder Stacy Brown and her husband, Kevin while working as a food broker. He was immediately drawn to the brand's welcoming culture and mounting success, which fueled his desire to become a Chicken Salad Chick franchisee. After trying the food firsthand, the Fullers, along with their business partners David Stephens and Walt Marcello, decided to bring Chicken Salad Chick to more communities throughout Mississippi, starting with their new location in Flowood. The pair plans to open additional restaurants in the Hattiesburg and Jackson, Mississippi markets, with the first restaurant in Hattiesburg slated to open this summer. "It has always been a dream of ours to own a restaurant, but we couldn't find a concept that aligned with our personal values and goals. The moment I was introduced to Chicken Salad Chick that all changed," said Blake Fuller. "The simplicity of the restaurant operations coupled with the high-quality chicken salad and friendly environment make Chicken Salad Chick a unique dining experience. We're thrilled to be joining a brand that we believe in and look forward to bringing this one-of-a-kind concept to more communities in the state I've called home for nearly 37 years." The Chicken Salad Chick concept, born in Auburn, Alabama, was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has 85 restaurants across the Southeast. Chicken Salad Chick in Flowood will be open Monday – Saturday from 10:30 a.m. – 7 p.m. For more information, visit www.chickensaladchick.com, or call 769-257-7092. Follow Chicken Salad Chick on Facebook, Twitter, and Instagram for the latest news and trends. **Eligible winners must be over 16 years of age, purchase a Chick special and are required to download the Craving Credits app. Redemption will start 4/2. About Chicken Salad Chick Founded in Auburn, Alabama, in 2008, Chicken Salad Chick serves full-flavored, Southern-style chicken salad made from scratch and served from the heart. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick's robust menu is a perfect fit for any guest. Today, the brand has more than 80 restaurants in 11 states and is continuing its rapid expansion with both franchise and company locations. Chicken Salad Chick was recently named as one of FastCasual.com's top Movers and Shakers and one of Nation's Restaurant News 2017 Next 20 brands. The brand also ranked #37 on the 2016 Inc. list of the 500 fastest-growing companies in the U.S. See www.chickensaladchick.com for additional information.

We suspect most of you are fed up with the cold weather. As this winter gets in its last gasps, it's a good time to pass the time with zinfandel, an all-American wine. There have been countless arguments over where zinfandel was born, but the introduction of DNA analysis reveals it is a relative of Croatian grape varieties crljenak kastelanski and tribidrag. It is also related to Italy's primitivo grape. But zinfandel is more common in the United States, where it was brought here by Italian immigrant winemakers. Today, it accounts for 10 percent of California vineyards. Alas, most of the grapes go into sugary white zinfandel. Vinified dry, however, zinfandel can be a heady, full-bodied wine that is a perfect match to ribs, pizza, burgers, pasta, and foods with tomato sauces. So, clean off that grill. Grown in warmer regions, the zinfandel grapes accumulate a lot of sugar and alcohol levels can be as high as 18 percent. Your body will experience a difference, so watch out. Here are several zinfandels we recently tasted: Michael David The 7 Deadly Zins Lodi Old Vine Zinfandel 2015 ($16). Aromatic, medium bodied and with fresh cherry and raspberry fruit with a hint of chocolate. Bear Flag Zinfandel 2015 ($25). Blended with petite sirah, teroldego, malbec, and other grape varieties, the Bear Flag is a sturdy and jammy zinfandel -- a great match to barbecue. Forward and ripe plum and blackberry flavors with a good dose of chocolate. It is one of our favorite zinfandels this year. Frank Family Vineyards Napa Valley Zinfandel 2014 ($37). This producer continues to hit homeruns with its zinfandel. Loads of fresh raspberry and vanilla aromas with a smooth finish. Frank's 2014 cabernet sauvignon ($53) is also a stunning wine meant for the long haul. Gorgeous dark fruit flavors with aromas of cassis, cocoa and that eucalyptus hint so common to Rutherford cabs. Artezin Zinfandel 2016 ($18). Blended with some petite sirah and carignan, this full-bodied Mendocino County zinfandel has broad and rich flavors of dark fruit, cassis, clove, cinnamon, and pepper with cherry and pomegranate aromas. Very expansive profile. It's a good example of what petite sirah can bring to a zinfandel. Artezin Mendocino County Old Vine Zinfandel 2016 ($18). This producer makes several excellent zinfandels, but the Mendocino version represents a good value in full-bodied zinfandels. Ripe berry flavors, moderate tannins, and nice spice notes. Jessie's Grove Royal Tee Ancient Vine Lodi Zinfandel 2013. ($42). Generous blackberry aromas are followed by long and ripe blackberry flavors with a hint of licorice and tobacco. Loved it! Grgich Hills Estate Napa Valley Zinfandel 2013 ($36). The addition of petite sirah gives this zinfandel better structure and color. Expect black cherry and blackberry flavor, lush mouthfeel, and a lingering finish. Cedarville Vineyard Estate Zinfandel El Dorado 2015 ($26). Fresh raspberry aromas are followed by ripe red fruit flavors and a touch of chocolate. Peachy Canyon Westside Zinfandel Paso Robles 2015 ($26). Peachy Canyon has been making accessible zinfandel in Paso Robles for almost 30 years. Spicy berry fruit nose with distinct raspberry fruit flavors in the mouth with a cloak of balanced oak. Very agreeable and easy to drink. We also love the Peachy Canyon Clevenger Zinfandel 2014 ($35), an intense yet balanced zinfandel with juicy blueberry and blackberry flavors, and the Peachy Canyon Incredible Zinfandel 2015 ($15), a great value for an everyday wine. Gnarly Head Old Vine Zin 2015 ($12). Using grapes from gnarled 35- to 80-year-old vines, this Lodi producer has crafted a delicious, rich and jammy blackberry flavors with a dash of mocha. Dry Creek Vineyard Old Vine Zinfandel 2014 ($32). Blended with a good dose of petite sirah and a little carignan, this zinfandel has depth and rich plum and blackberry aromas, cherry and raspberry flavors with a dose of spice and cocoa. WINE PICKS Perfusion Vineyard San Francisco Bay Pinot Noir 2014 ($40). You don't often see a wine from this AVA, located along the western side of Contra Costa County, but this micro-batch producer has a winner. Ripe, forward cherry and raspberry flavors with hints of vanilla and spice. Herdade do Rocim Olho de Mocho Branco 2014 ($30). This unique white wine from Portugual made from the native antao vaz grapes is a delicious mouthful. Round in the mouth with citrus aromas and pineapple flavors. Star Lane Vineyard Cabernet Sauvignon 2014 ($50). Who wouldn't want to drink wine from a place called Happy Canyon? Relatively new as a Santa Barbara wine region, Happy Canyon is the source of this delicious, medium-bodied cabernet. Plum and dark berry fruit with dried herbal aromas. Chateau Maucamps Haut Medoc 2009 ($28). This crus bourgeois from the Haut Medoc is pure pleasure. Honestly, it's been a long time since we have tasted something so delicious for a cru bourgeois. Made from cabernet sauvignon, merlot and petit verdot, it has effusive black currant aromas and extracted, juicy dark berry flavors. It's drinking well now. Olema Cabernet Sauvignon 2014 ($23). Well priced for what you get, this rich and tannic Sonoma County cabernet sauvignon has broad dark berry notes with hints of mocha and vanilla. It is an inexpensive wine to cellar for a few years. Rodney Strong Vineyards Reserve Cabernet Sauvignon 2014 ($40). Ripe and fruit forward flavors of blackberries and currants with oak-influenced hints of caramel, vanilla and spice. Kendall-Jackson Grand Reserve Pinot Noir 2014 ($26). Using grapes from Monterey and Santa Barbara counties, the winemaker has created a well-rounded pinot noir with black cherry and strawberry flavors with a hint of sweet vanillin oak. M. Chapoutier Les Vignes de Bila-Haut Rouge Cotes du Roussillon Villages 2016 ($15). This red version of Bila-Haut continues to impress us with each vintage. It's a great bargain for what you get: effusive black berry and plum notes with a dash of mineral and a lingering finish. The blend consists of syrah, grenache, and carignan grapes. Awesome.

Join the city of Aberdeen for their annual Proper Tea event at the Cottage Tea Room on Saturday, April 7th and Sunday April 8th, both at 2 p.m. Enjoy a relaxing afternoon with friends and make new ones at the Proper Tea, which is part of Aberdeen's Pilgrimage weekend. A delicious menu of savories, sandwiches, fruit, scones, cream, and jam served with a selection of specialty brewed teas. Tickets are $22 and reservations are required. Contact the Cottage Tea Room at 662-369-1157 or 662-319-7928 for reservations.

OXFORD, Miss. – Results are in for last year's Farm-to-YOUth! project at the University of Mississippi, a program that brought fresh produce into rural elementary schools and introduced healthier options to more than 1,100 children and their families. Global agriculture company Monsanto provided $200,000 in 2016 to establish the Food and Nutrition Security Support Fund at UM that was used to implement the produce distribution program as faculty and graduate students conducted nutrition research. In 2017, the company donated an additional $250,000 to the UM Foundation for phase two of the program, which is underway. Led by David H. Holben, professor of nutrition and hospitality management and Gillespie Distinguished Scholar, Farm-to-YOUth! partnered with the Piggly Wiggly in Bruce to procure and prepare fresh fruits and vegetables for the children to taste, both in their natural form and prepared in recipes. The program also sent home produce and accompanying recipes each Friday to more than 260 youth and their families to incorporate into their diets. "I'm thrilled to report the success of last year's program in that the data showed a positive impact on some of the eating patterns in households for participants in the take-home produce program," Holben said. Second-year graduate student Michelle Weber of Cincinnati, Ohio, was on the front lines of produce preparation and distribution during last year's project. She has continued the work this academic year at Bruce, Calhoun City and Vardaman elementary schools. "This year, we are going to the same schools, but we are giving them produce vouchers to take to the grocery stores," Weber said. "For every $10 families spend on fresh produce, they get 11 more dollars from the voucher to spend on produce. "The overall goal is to increase fruit and vegetable consumption in children and their families and ultimately try in any way we can to reduce food insecurity." Weber said that connecting with students has been very rewarding. "Last year, I was in Bruce Elementary three times a week, and getting to see the children try new fruits and vegetables that they've never had an opportunity to try before was an experience I'll never forget," she said. "This year, I've been able to reconnect with all of those children. It's taught me a lot about food insecurity in areas that I never knew about before." First-year graduate students Tiffany Shirley, of Corinth, and Marta Dees, of Oxford, joined the Farm-to-YOUth! team this fall. "I knew that food insecurity was an issue for families in Mississippi, but before this project, I didn't realize just how prevalent it was," Shirley said. "Just because communities in this area and where I grew up don't talk about it, it doesn't mean it isn't a problem. This research project has really opened my eyes to that. "We've given the families the chance to get fresh fruits and vegetables that they might not have had before, and that I had growing up, but some of these kids haven't been able to experience as much. All they have to do is use the vouchers, pick out what they want and make their own creations at home with that food." Dees appreciates the hands-on approach to studying food insecurity that Farm-to-YOUth! has provided as she and fellow researchers executed pre- and post-surveys in the schools. "Instead of sitting in front of a computer reading article after article, we really had an experiential learning process," Dees said. "We were a part of every single paper, every paper clip, every envelope, and we got to see every teacher and every kid. That, to me, is more important than just reading it on a page. "We really want to understand what kind of access they have to food, what kinds of food they are eating, what kinds of food they are feeding their children, but most importantly, the need. What kind of need do they have and what do they want?" Piggly Wiggly owner Becky Wright noticed a rising interest from community members in recipes featuring the produce items sent home with the children. "There was a lot of chatter on Facebook in our communities," Wright said. "Like 'What do I do with this butternut squash?' People were sharing their recipes and telling what their kids came home with. "The parents would come in weeks later saying that they never knew they liked Brussels sprouts, and they'd found new ways to prepare Brussels sprouts. They were sharing it all on social media to see what other people were doing." While surveys are still being collected from this year's project, the data from last year's study indicate Farm-to-YOUth! had real influence in the lives of its participants. Teresa Carithers, interim dean of the School of Applied Sciences, praised Monsanto for its contribution to food insecurity research. "Thirteen percent, on average, of households nationally and 18.7 percent of households in Mississippi are facing low or very low food security," Carithers said. "This tremendous gift from Monsanto allows us to examine best practices in community-based outreach while providing healthy food to families in our more rural, neighboring towns." The School of Applied Sciences recently recognized Holben for his contributions in scholarly teaching, scholarship and research with the first Gillespie Distinguished Scholar Award. "The success of the Farm-to-YOUth! project is a great example of Dr. Holben's research efforts that exemplify a Gillespie Distinguished Scholar," Carithers said. "While he has a rich and diverse research and publication record, his work in food insecurity is drawing national attention to a critical problem. "This year he was the senior author on the Journal of the Academy of Nutrition and Dietetics' position paper on food insecurity in the United States." The Food and Nutrition Security Support Fund is open to gifts from individuals and organizations who want to support food security research and outreach. Checks supporting the fund may be mailed with the fund noted in the memo line to the UM Foundation, 406 University Ave., Oxford, MS 38655. Gifts also can be made online by visiting www.umfoundation.com/makeagift or by contacting Katie Morrison at 662-915-2135 or katie@olemiss.edu. For more information about the Farm-to-YOUth! program, email nhm@olemiss.edu.