Alice from Alice Approved gives us some healthy snack options to consider having on hand

Asher’s Coffee Beans stops by our kitchen with a unique coffee mole recipe.

Lindsey is out in the F&S Building Innovations kitchen with the owner of Piped Perfection!

MONETA – Natalie and Brittany are at JJ's Meat Shak in Downtown Moneta trying some of their best cuts, sauces and sides.

Tia Litz from FPS Cafe & Spirits stops by with a creative recipe for you to try out today to celebrate National Grilled Cheese Day.

ROANOKE – The owner of Grace's Place Pizzeria, Grace Niday, shares a delicious and easy Pasta Florentina recipe. Pasta FlorentinaIngredients:8 oz. Fresh Spinach2 oz. Chicken StockPreparation: Preheat oven 350 F. In a bowl combine the pasta with all other ingredients, except the mozzarella cheese, toss gently. Place all combined ingredients in a heat resistant container top with the mozzarella cheese.

Food Lion Cider-Glazed Pork Chops and Apples1Tbsp. of Food Lion Black Pepper6 bone-in blade-cut pork chops, about 1 inch thick (located in the Food Lion meat department.) butter, cut up1 1/2 cup apple cider1/4 teaspoon Food Lion cider vinegar2 FOOD LION cinnamon sticks3 whole star of anise2 tsp. of salt and pepper in a bag or big bowl for rubbing over the pork chops. Meanwhile, in small saucepan, combine FOOD LION APPLE CIDER VINEGAR, FOOD LION cinnamon, star of anise, and ginger.

Quick and Easy Apple TartPrep Time: 20 MinutesCook Time: 20 MinutesDifficulty: EasyServings: 4-6Ingredients:1 whole Sheet Puffed Pastry, cut in half4 whole Gala Apples, Cored, Halved, Sliced, But Not Peeled1/2 lemon3/4 cup Food Lion brown sugar1/4 tsp Food Lion cinnamon1/4 cup My Essentials raisins (optional)1/4 cup chopped Food Lion walnuts or slivered almonds (optional)1/4 teaspoon SaltPreparation:1.) Place (thawed) puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or (preferably) use parchment or a silicone matCore, half and slice your apples. )Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. Serve plain, with caramel topping, whipped cream, Food Lion brand Ice Cream or a sprinkling of powdered sugar or cinnamon.

Grilling Tips: How to Grill a Great SteakBelow are a few tricks of the trade from grill masters at LongHorn Steakhouse to help you grill the perfect steak this summer. Seasoning Your Steak• Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal. • For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home. Grilling Your Steak• If you're using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates. • Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side.

Prep pizza pan by drizzling with olive oil and corn meal. When dough is ready, place the dough in the center of the pizza pan and sprinkle with more cornmeal (to keep dough from sticking to your fingers and for texture/flavor.) Drizzle the pizza with balsamic reduction. Bake for 15 minutes or until pizza crust is golden and cheese is melted. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil.

Ingredients2 Baking Potatoes1/2 cup diced chicken or diced steak, cooked6 oz shredded cheese1/4 cup chopped broccoli, steamed or boiled1/4 cup diced carrots, steamed or boiled2 tablespoons bacon bitsButterOlive OilSalt and Pepper**Tip** This is great for using up leftover chicken or steak. If I don't have leftover chicken or steak, I chop up small pieces of chicken and steak and cook them in a frying pan for a few minutes until done. Buy pre-cooked chicken, packaged or rotisserie, to save time as well. Check the middles of the potatoes, potatoes should be soft through the entire potato. Fill potato with chicken (or steak) and vegetables.

Place pizza crust on pan. Oil the top of the pizza crust with another generous amount of olive oil. Fit the spinach around pizza to cover the entire crust with spinach -- about 1-1 ½ inch thick. Place the Pizza on the Pan in the Grill. You know you have enough oil if the pizza sizzles but does not over spray or overly smokes.

Copyright by WSLS - All rights reservedNatalie and Lindee talk with Larry Landolt and Kaitlin Classey about the summer's Virginia Wine Tour. If you need help with the Public File, call 540-512-1554.