A tender, flavorful brisket served over potatoes and carrots delivers the kind of comfort that feels like a hug on a plate. This version uses a pressure cooker to cut down on cook time without sacrificing rich, slow-cooked flavor.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shares this recipe, perfect for gathering around the table for Easter or Passover.

Brisket in the Pressure Cooker

Ingredients

3 lb beef brisket 1 tsp salt tsp black pepper 3 cloves minced garlic 1 large yellow onion, sliced 2 large carrots, peeled and roughly chopped 2 cups crushed tomatoes (from canned) 2 cups low-sodium beef broth 2 tbsp apple cider vinegar

Gravy:

1 tbsp whole wheat flour 1 tbsp butter

Instructions

Add all of the brisket ingredients to the pressure cooker. Seal and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes. Carefully remove the brisket. Let the liquid and brisket cool separately overnight if possible. Trim the fat off the brisket. Slice the brisket against the grain in - inch pieces. Skim the fat off the liquid and discard. Use an immersion blender to carefully blend the sauce in the Instant Pot vessel until smooth. Return the sliced beef to the instant pot and cook for an additional 20 minutes.h. If you prefer the meat to be more tender or shredded, pressure cook for longer. Serve with braising liquid or use the liquid to make a thick gravy.

For the gravy:

Whisk together flour and butter in a saucepan. Cook on low for 304 minutes, or until it smells toasty. Add 2-3 cups of instant pot liquid (depending on desired thickness) Add salt and pepper to taste. Whisk and cook until the gravy thickens. Serve with brisket. Serve with potatoes or other desired sides. Spoon the pot sauce over the brisket for serving.

If youre planning your Passover menu, this dish checks all the boxes. A cold fennel and salmon salad brings together bright, fresh flavors in a light but satisfying way.

Scripps News food and wellness contributor Jessica DeLuise walks you through the recipe and shares a simple tip to help cut costs.

Salmon and fennel salad with honey citrus vinaigrette

Ingredients

2 salmon fillets (about 1 lb total), cooked and cooled 1 fennel bulb, thinly sliced 1 tart apple, thinly sliced - medium red onion, thinly sliced cup toasted pistachios + more for garnishing 2 tbsp capers 2 tbsp fennel fronds

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Dressing

3 tbsp olive oil 1 tbsp honey 2 large orange, zest from one, juice from both Salt and pepper to taste

Instructions

Whisk dressing ingredients together in a large bowl. Flake salmon into large pieces. Add salmon to the bowl with the dressing. Thinly slice fennel, apple, and red onion. Add it to the bowl with the dressing and salmon. Add capers to the bowl. Toss all the ingredients in the bowl gently with the dressing. Chill 30 minutes before serving. Top with fennel fronds and pistachios just before serving.

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For a busy travel morning on the go, you need a quick breakfast the whole family will love. These granola bars are whole grain and contain fiber, protein and fuel to keep you full all morning. They have no added sugar.

Makes 10 to 12 bars (depending on size)

Ingredients:

2 cups old-fashioned rolled oats cup unsweetened peanut cup unsweetened applesauce 5 tbsp water 2 tbsp chia seeds cup pumpkin seeds or chopped nuts cup unsweetened coconut - cup stevia-sweetened chocolate chips 1 tsp cinnamon 1 tsp vanilla extract 1/16 tsp salt

Instructions

In a small bowl, mix chia seeds and water. Let the mixture sit off to the side. In a separate, larger bowl, the dry ingredients, oats, cinnamon, salt, nuts, coconut, and chocolate chips. To the chia seeds, add the vanilla, peanut butter, and applesauce and mix until smooth. Add the wet ingredients to the dry ingredients and mix thoroughly.Press the granola bar mixture firmly into a parchment-lined 88 pan. Refrigerate overnight until set. Use a sharp knife to cut the bars. Store these in the refrigerator for up to 1 week or freeze. Store stacked with layers of parchment between each bar.

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Nothing hits the spot after a long day in the sun quite like something cold and refreshing.

Whether youve been at the beach, by the pool or out enjoying summer activities, these hydrating popsicles are the perfect sweet treat to cool you down.

Click on the video as Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows you what youll need and how to make them.

Melon-cucumber popsicles

Makes 6-10 popsicles

Ingredients

Layer 1 - Watermelon Melon Chia

2 cups blended melon (watermelon, cantaloupe, or honeydew) 1-2 tbsp chia seeds 1 tbsp lemon juice, about 1 large lemon Optional: sweetener to taste

Layer 2 - Cucumber and Lime

1 cup chopped cucumber cup plain yogurt 1 tsp vanilla Juice of 1 lime 1 tbsp lemon juice Optional: sweetener to taste

Instructions

Puree the melon and lemon juice in a blender or food processor. Stir chia seeds into blended melon and let sit for 5 minutes until thickened. Fill the popsicle molds about of the way with melon chia mixture. Add popsicle sticks to the molds in the middle of each well. Freeze 6090 minutes until semi-firm. Blend cucumber, vanilla, yogurt, and lime juice in a blender or food processor. Pour the yogurt, cucumber mixture on top of the melon chia popsicle. Freeze the popsicles for 46 hours until solid. Run molds under warm water to release and serve.

Valentines Day just isnt the same without chocolate-covered strawberries.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows you how to make them like a pro at home. From melting the chocolate just right to getting that smooth, glossy finish, she walks you through each simple step.

Chocolate Covered Strawberries

Ingredients

12-16 strawberries cleaned and dried thoroughly 1 cup dark chocolate chips 2 tsp coconut oil

Instructions:

Wash the strawberries and gently pat them completely dry. If you can let them air dry for 2-3 hours, that would be ideal. Leave the green stems on for easy dipping. Place chocolate chips and coconut oil in a double boiler. Heat on low heat until only a few chunks of chocolate remain. Remove from the heat and continue to stir, mixing in the rest of the chocolate until it melts. Hold each strawberry by the stem (or use a fork) to dip it into the melted chocolate, swirling to coat evenly. Let excess chocolate drip back into the pot. If desired, sprinkle with crushed nuts, dust with cocoa powder, or other topping before the chocolate sets. Place the dipped strawberries on a silicone baking mat or parchment-lined baking sheet. Let the chocolate set at room temperature for 1015 minutes, or refrigerate 510 minutes for a faster setting. Arrange the chocolate-covered strawberries on a plate or platter. Serve immediately if possible

Want an elegant dinner without the restaurant price tag?

These sirloin steak roll-ups are stuffed with pesto and fresh greens and served with roasted garlic leeks and golden potatoes. The flavors are bold, but the techniques are simple.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows us how to bring it all together at home.

Sirloin steak roll-ups stuffed with pesto and greens with roasted garlic, leeks and golden potatoes

Makes about four servings

1- 1 lb sirloin steak 1 cup basil pesto (store-bought or homemade) 1 cup balsamic vinegar 2 cups baby spinach or mixed greens 2 oz grated pecorino romano cheese 1 lb golden potatoes, cut into 1 inch pieces 3 leeks, trimmed and cut into 1 inch rounds 3 tbsp avocado or olive oil, divided 1 tbsp honey 1 tsp granulated garlic tsp salt, divided tsp black pepper, divided Optional garnish: Grated Pecorino romano cheese

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Instructions:

Preheat the oven to 425F and line a baking sheet with parchment paper or a silicone baking mat. Wash and cut the potatoes and leeks and add them to the sheet pan. Drizzle the vegetables with 1 tbsp of avocado oil and sprinkle with garlic powder and half of the salt and pepper. Toss the vegetables to evenly coat with the oil and seasonings. Spread the vegetables out in an even layer. Roast vegetables for 2530 minutes, flipping halfway, until the potatoes are tender and the leeks are lightly caramelized. While the vegetables roast, lay the sirloin slices flat on a cutting board. Cover the meat with a piece of parchment paper or plastic wrap. Gently pound with a rolling pin or meat mallet to an even thickness, about - inch thick. Season the steak lightly with salt and pepper on both sides. Move the steak off to the side. Lay out long pieces of butcher twine across the cutting board about 2 inches apart, enough to run the length of your steak. They should be long enough to tie together once the steak is rolled. Lay the pounded steak over the twine. Spread a thin layer of pesto over one side of the steak. Add an even layer of the greens and pecorino romano cheese. Roll the steak tightly from one end to the other and secure with toothpicks if needed. Tie each piece of twine snuggly around the steak. Use a sharp knife to cut the steak between each piece of tied twine. In a small sauce pan, add the balsamic vinegar and honey. Turn on very low heat and let simmer as you cook the steak. It is done when it reduces by 25-50% and coats the back of a spoon like syrup. Heat the remaining oil in a large skillet over medium-high heat. Add the steak roll-ups and sear for 23 minutes per side, until browned and cooked to your desired doneness. Remove the steaks from the heat and place in a clean dish for rest for 2-3 minutes before serving. Plate the roasted vegetables, then steak, and drizzle with balsamic vinegar. Garnish with more grated cheese or fresh parsley if desired.