Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Pair Summer Favorites with a Simple
Potato Salad

(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.

Watch video to see how to make this recipe!

[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]

Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 3 pounds
  potatoes
• 4 boiled
  eggs, coarsely chopped
• 2 dill
  pickles
• 1 tablespoon
  garlic powder
• 1 tablespoon
  onion powder
• 1 package
  (2 1/2 ounces) real bacon pieces
• 2 cups
  mayonnaise
• 2 tablespoons
  mustard
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish

1. Coarsely chop potatoes. In Dutch
   oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
2. Add garlic powder, onion powder,
   bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
   Mix well.
3. Transfer to large bowl and
   refrigerate 1-2 hours. Garnish with smoked paprika.

SOURCE:

Culinary.net

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

(Feature Impact) Once temperatures climb, summer entertaining tends to look a little different. Heavy comfort foods give way to lighter fare, tables move outdoors and hosts are on the hunt for dishes that feel effortless without sacrificing flavor. It’s a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones.

Fresh ingredients, simple preparation and naturally hydrating foods can be the staples of your next summer soiree, especially when your goal is to spend less time in the kitchen and more time at the table with guests. Crisp, juicy, colorful Grapes from California are a natural fit as their sweetness can brighten savory dishes while balancing salty, smoky flavors off the grill.

With little preparation, grapes are a perfect snack while waiting for the main course; no peeling, slicing or complicated prep required. A quick rinse is all it takes to serve fresh grapes as an easy addition to snack trays or last-minute appetizers.

Tasty fuels healthy and healthy makes happy, which is why grapes, a natural source of antioxidants and other polyphenols and a good source of vitamin K, make for a delicious accompaniment to usual summer fare. Serve them on their own for a hydrating snack thanks to their high water content, or take advantage of their combination of flavor, convenience and nutrition as a key ingredient that elevates summer recipes.

For example, Italian Sausage and California Grape Skewers can be the main attraction at barbecues and weekend gatherings, offering elegant presentation without spending hours in the kitchen. Paired with a California Grape Fennel and Citrus Salad, it’s a light, easy meal that can both impress and refresh.

While guests wait for the main course, California Grape, Walnut and Endive Bites combine a sweet crunch with savory blue cheese. Top with a drizzle of honey – or hot honey for a bit of heat – to complement lively conversation and the familiar relaxation of summer gatherings.

In many ways, warm-weather entertaining is less about elaborate meals and more about fresh, approachable foods – like grapes – that help set the tone for a relaxing atmosphere, offering both a practical and elevated solution to make hosting a (summer) breeze.

To discover more ways to both elevate and simplify gatherings throughout the season, visit GrapesFromCalifornia.com.

Italian Sausage and California Grape Skewers

Servings: 6

• 1          tablespoon extra-virgin olive oil
  
• 1          tablespoon balsamic vinegar
  
• 1/2       teaspoon dried Italian herb seasoning
  
• 4          precooked chicken Italian sausages
  
• 6          skewers (10 inches)
  
• 30        green, black and red Grapes from California
  
• 24        squares (1 inch each) red onion
  
• snipped fresh basil (optional)

1. In small bowl, combine olive oil, balsamic vinegar and Italian herb seasoning; set aside. Cut each sausage into six slices. Thread on skewers, alternating with grapes and onion.
2. Preheat grill to medium-low heat.
3. Place oiled piece of foil on grill and top with skewers. Grill 5 minutes, or until grapes are softened and sausage and vegetables are lightly browned, turning and basting with balsamic vinegar mixture occasionally.
4. Transfer to platter and garnish with snipped fresh basil, if desired.

Note: If using bamboo skewers, soak at least 1 hour in water to avoid burning.

Nutritional information per serving: 170 calories; 9 g protein; 11 g carbohydrates; 10 g fat (53% calories from fat); 2.5 g saturated fat (13% calories from saturated fat); 55 mg cholesterol; 470 mg sodium; 2 g fiber.

California Grape, Walnut and Endive Bites

Servings: 6

• 12        large red and green Belgian endive leaves
  
• 1/3       cup blue cheese
  
• 12        black, green and red Grapes from California, quartered
  
• 1/4       cup coarsely chopped walnuts, toasted
  
• 1          tablespoon honey or hot honey

1. Place endive leaves on large platter and scatter equal amounts of cheese on each. Place four grape wedges on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey or hot honey.

Nutritional information per serving: 90 calories; 3 g protein; 8 g carbohydrates; 5 g fat (50% calories from fat); 1.5 g saturated fat (15% calories from saturated fat); 5 mg cholesterol; 105 mg sodium; 3 g fiber.

California Grape Fennel and Citrus Salad

Servings: 4

• 2          tablespoons extra-virgin olive oil
• 1 1/2    tablespoons lemon juice
• 1          teaspoon honey
• sea salt, to taste
• 3          cups halved Grapes from California
• 3          fresh mandarin oranges, peeled and sectioned
• 1/2       cup very thin slivers fennel (anise)
• 4          cups baby arugula
• 1/3       cup roasted, salted pistachio kernels

1. In large bowl, stir olive oil, lemon juice, honey and salt. Add grapes, oranges and fennel; toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve.

Nutritional information per serving: 240 calories; 4 g protein; 33 g carbohydrates; 12 g fat (45% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 60 mg sodium; 4 g fiber.

SOURCE:

California Table Grape Commission

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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Last Updated on June 13, 2026 by Rod Washington

(Family Features) As the days get longer and the temperatures rise, it’s time to fire up the grill and elevate your outdoor cooking game. Whether you’re a seasoned grill master or just starting out, success comes down to three essentials: quality ingredients, the right seasonings and reliable equipment that gives you full control over heat and timing.

Oven-Baked Hash Brown Potatoes — Crispy & Flavorful Every Time

If you’re ready to turn up the heat this season, explore high-performance grilling solutions from Nexgrill – built to match every cooking style and skill level. From backyard barbecues to weeknight dinners under the open sky, its lineup is designed to help you serve up unforgettable flavors all season long. Visit nexgrill.com to learn more and get inspired.

Unlock a New Level of Outdoor Cooking Versatility

Transform your backyard into a chef-inspired kitchen with the Gourmet Pro 6-Burner Stainless Steel Gas Grill featuring the Griddle Max Cooking System. Designed to go beyond traditional grilling, this powerhouse lets you grill, saute, griddle and smoke all at once or on demand. The innovative system makes it easy to achieve restaurant-quality results, delivering unmatched versatility for any meal. Built with stainless steel burners, angled flame tamers and porcelain-coated cast-iron cooking grids, it ensures consistent heat and fewer flare-ups. With 811 square inches of cooking space, six main burners and a high-heat searing side burner, you’ll get 75,000 BTU of total cooking power.

Take on Breakfast, Lunch and Dinner

From sizzling fajitas at your backyard bash to early-morning pancakes before your next adventure, the Daytona 4-Burner Propane Gas Griddle delivers the heat, flavor and performance you need. Designed for versatility, this powerhouse features a 792-square-inch cooktop and four stainless steel burners, giving you the space and control to cook multiple dishes at once. Built-in convenience comes standard with dual side shelves, a lower storage rack to keep tools within reach and a removable grease cup for quick and easy cleanup. When it’s time to pack it in, a heavy-duty lid protects your cooking surface.

From Kitchen to Patio, It Goes Where You Go

Grilling isn’t just for the backyard. When weather or space keeps you inside, the Fuse 22-inch Electric Griddle delivers bold, flame-free cooking anywhere there’s an outlet. Ultralightweight and easy to transport, it’s built for seamless indoor-outdoor use. With 308 square inches of edge-to-edge heat, a durable nonstick surface and digital temperature control, this electric flattop offers precision and power. A hinged lid with a built-in viewing window locks in heat and flavor so you can cook efficiently. From weekday breakfasts in the kitchen to weekend feasts on the patio, it can be your all-access pass to delicious, flexible cooking – wherever life takes you.

SOURCE:
Nexgrill