If you want to see smiles on the faces of your Monday Night Football party guests, just set out a bowl of California PISTACHIO NUTS (www.pistachiohealth.com). And there’s good news about including PISTACHIOS on the menu, according to a recent study at Penn State University’s Metabolic Diet Study Center. It revealed that a diet incorporating between 1.5 and 3 ounces of PISTACHIOS lowered the body’s cholesterol levels.

Among NUT varieties, PISTACHIOS offer the highest source of phytosterols to reduce cholesterol absorption, along with the highest levels of potassium to regulate blood pressure, both of which reduce the risk of heart disease. A one-ounce serving of PISTACHIOS also offers more nutritional content than a cup of green tea, along with six grams of protein and 3 grams of fiber.

In-shell PISTACHIOS can be kept fresh by storing in the freezer and are easy to enjoy as an out-of hand snack. Once shelled, they can be incorporated into a variety of tempting recipes that are as delicious as they are health-promoting.

Recipes developed for the Penn State Study included two versions of muffins: PISTACHIO Crunch Muffins including ORANGE Peel, oatmeal, and unsweetened APPLESAUCE in the batter; and PISTACHIO BANANA Bread Muffins, pairing chopped NUTS with ripe BANANAS, sour cream and cardamom in a whole wheat batter.

Another breakfast-inspired favorite is PISTACHIO Granola, a blend of brown sugar, APPLE juice, oats, PISTACHIOS, All-Bran cereal, RAISINS, cinnamon and salt.

For lunch or dinner appetites, the Penn State Study developed California-Style PISTACHIO Salad highlighting grilled and sliced chicken, APPLE, blue cheese and PISTACHIOS in a GARLIC-Dijon mustard dressing; a PISTACHIO Chicken Salad combining chopped boneless, skinless chicken with RED SEEDLESS GRAPES, minced GREEN ONIONS, mayonnaise, sour cream, LEMON juice and PISTACHIOS; and a rich PISTACHIO Pesto, blending BASIL, GARLIC, PISTACHIO kernels, olive oil, black pepper and grated Parmesan cheese to use over pasta, salads or as a vegetable dip.

APPLES are the fruit of the hour this week, with plentiful volume on RED and YELLOW DELICIOUS, GALA and GRANNY SMITH. APPLES can be cored, stuffed with RAISINS, WALNUTS and DATES and baked, then refrigerated until ready to serve.

Good values continue on NAVEL ORANGES from Australia, and RUBY RED GRAPEFRUIT and KEY LIMES are also among the best picks in the CITRUS FRUIT section this week.

California STRAWBERRIES and RASPBERRIES are in steady supply at very reasonable prices. Serve over meringue shells with a dollop of sour cream.

BARTLETT PEARS are in peak production at very reasonable prices. New crop ASIAN PEARS from California growers is building in volume, with prices moderate. This fruit’s crisp texture makes it a favorite for salads.

Large sizes of HASS AVOCADOS are the best value this week, perfect for using as an edible salad bowl for shrimp or crab salad.

Excellent variety and volume on TOMATOES, with tasty HEIRLOOM, ROMA, VINE-RIPENED and GRAPE TOMATOES all in plentiful supply.

HONEYDEW MELONS, CANTALOUPE MELONS, specialty variety TUSCAN MELONS and SEEDLESS WATERMELON are all in steady supply at very reasonable prices. Be sure to refrigerate MELONS once cut and enjoy as soon as possible after purchase.

Summer may be ending, but summer TREEFRUIT continues to be an excellent value, with PLUOTS, PEACHES, PLUMS and NECTARINES all very reasonably priced.

KIWIFRUIT is plentiful at very reasonable prices.

MANGOS, PAPAYAS and PINEAPPLE are three offerings from the tropical fruit category in steady supply at reasonable prices.

BANANAS are in steady supply. Add slices with WALNUTS and chocolate chips to oatmeal cookie batter.

BROCCOLI is among the most economical and versatile vegetable choices this week. Puree into soup, cut into stir-fry, toss with pasta or serve raw with creamy GARLIC dip.

RED and GREEN LEAF LETTUCES are among the best choices for salads, great sources of Vitamin E for optimum brain health.

Salad toppings in steady supply include CELERY, CARROTS, JICAMA, ITALIAN RED ONIONS, RADISHES, GREEN ONIONS and fresh HERBS.

SWEET CORN continues in steady supply. Serve cooked CORN Bombay-style seasoned with chopped ONION, GINGER, JALAPENO PEPPER, GARLIC, tumeric, cumin and coriander.

RUSSET POTATOES, YUKON GOLD POTATOES and SWEET POTATOES are all good values to enjoy as a main course side dish baked, fried or scalloped in cream sauce.

SWEET BROWN ONIONS are an economical value, great for adding to homemade soups or sautéing as a topping for grilled steak and seafood.

MUSHROOMS make a delicious vegan main course dish, stuffed and baked. To keep MUSHROOMS fresh and well-hydrated in the refrigerator, store in paper bags.

GREEN BEANS have decreased in price. Steam and serve with PEARL ONIONS and ALMONDS or browned butter and sliced MUSHROOMS.

ZUCCHINI and YELLOW CROOKNECK SQUASH are plentiful at reasonable prices.

LEEKS are a delicious ingredient to keep handy. Chop and use in minestrone soup for added aroma and flavor.

BELL PEPPERS are plentiful; chop and toss into paella.

Autumn colors are evident in MUMS, SUNFLOWERS, DAISIES and ASTORS in cut arrangements. Best values in potted plants include KALANCHOE, MUMS, DAISIES and MINIATURE ROSES.

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