Food and Beverage
Pavos creativos
Last Updated on July 14, 2024 by Daily News Staff
Ideas deliciosas y únicas para la comida sobrante
(Family Features) Cuando terminan las festividades, la mayoría de los anfitriones siguen hablando del pavo. ¿Qué hacer con tanto sobrante de ave?
Durante el fin de semana largo posterior a las reuniones festivas, puede encontrar un uso útil para esos sobrantes. Hay muchas delicias novedosas con pavo, que serán de gran ayuda para aprovechar las sobras y vaciar el refrigerador.
Para servir con tranquilidad sabrosos platillos a sus seres queridos, busque en el empaque del pavo el sello del Departamento de Agricultura de los Estados Unidos (USDA), que indica que el pavo fue criado por granjeros responsables que no suministran antibióticos que promueven el crecimiento. Una buena opción es Honeysuckle White, la primera marca líder de pavos que comercializa pavos sin antibióticos que promueven el crecimiento y no cobra un precio más elevado.
La calidad comienza en la granja
Hace más de 20 años, Darrell Glaser, un granjero de sexta generación de Texas, comenzó a criar pavos con su madre Jeannette y su esposa Shannon. Hoy en día, sus cuatro hijos también ayudan en la granja familiar.
“Intentamos ofrecer un producto de calidad que otras familias disfruten con tranquilidad durante las festividades”, destacó Glaser.
Glaser, que ha criado casi 14 millones de pavos, señala que todo comienza cuidando la salud y la comodidad de las aves.
“Cuidamos que el entorno sea el indicado para nuestros pavos. Esto incluye mantener secos los pisos de los graneros, que ingrese bastante aire fresco y que las aves reciban agua y alimentos de buena calidad”, manifestó Glaser.
Glaser afirma que si los pavos están felices y cómodos, por lo general, son sanos: se reduce la necesidad de recetar medicamentos, como los antibióticos.
Glaser y su familia son una de las más de 700 familias granjeras independientes que se encargan de criar pavos para Honeysuckle White sin suministrar antibióticos que promuevan el crecimiento.
“Alimentamos a los estadounidenses, y deseamos ofrecer alimentos de calidad a nuestros clientes”, señaló Glaser. “Dado que los consumidores están cada vez más preocupados por su alimentación, criamos pavos saludables sin suministrarles antibióticos que promuevan el crecimiento”.
Para obtener más recetas y consejos de preparación, ingrese a www.honeysucklewhite.com.
Minipanecillos festivos
Ingredients
- 1 libra (o 3 tazas) de pavo picado Honeysuckle White (carne clara y oscura)
- 1 paquete (14 onzas) de mezcla para relleno de pan de maíz
- 1 frasco (16 onzas) de salsa de pavo
- 1 lata (6 onzas) de salsa de arándanos rojos con arándanos enteros
Preparation
- Precaliente el horno a 350 °F. Rocíe los moldes para minipanecillos (para preparar 48) con aceite antiadherente para cocinar.
- Pique el pavo recién cocinado o las sobras de pavo en trozos de 1/4 pulgada.
- En un tazón grande, prepare el relleno como se indica en el paquete. Agregue el pavo a la mezcla de relleno. Añada una taza de salsa de pavo. La mezcla debería permanecer unida cuando la pase a un tazón con una cuchara. Si la mezcla queda demasiado seca, agregue más cucharadas de salsa hasta lograr la consistencia adecuada.
- Coloque el relleno en un molde con una cuchara, rellene cada cavidad y, luego, presione la mezcla hasta completar cada porción.
- Lleve al horno entre 15 y 20 minutos o hasta que la parte superior esté dorada. Retire del molde, y decore cada panecillo con salsa de arándanos rojos. También se puede calentar más salsa para servirla como acompañamiento.
Serves
48 panecillos
Croissant de pavo
Ingredients
- 1 libra (unas 2 tazas) de sobras de pavo entero Honeysuckle White, en cubos de 1/2 pulgada
- 1 taza de piñones tostados
- 1 taza de apio en cubos
- 6 cucharadas de cebolleta fresca picada
- 6 cucharadas de pimiento rojo, en cubos
- 1 taza de mayonesa reducida en grasas
- 2 cucharadas de jugo de limón
- 12 croissants
Preparation
- En un tazón mediano, combine el pavo, los piñones, el apio, las cebolletas y el pimiento rojo. Agregue la mayonesa y el jugo de limón. Divida los croissants en dos, coloque una generosa porción de ensalada de pavo en el fondo de cada croissant, cubra con la otra mitad y sirva.
- Para tostar los piñones: en una sartén seca, coloque los piñones en una única capa y tueste a fuego lento (unos 5 minutos), revolviendo siempre que sea necesario para evitar que se quemen. Dado que los piñones se queman fácilmente, es una buena idea controlarlos hasta que queden dorados y con aroma, lo cual significa que están tostados.
Serves
12
Sopa caliente de pavo
Ingredients
- 1 cebolla blanca, picada (reserve 2 cucharadas)
- 3 cucharadas de aceite de oliva extravirgen
- 1,4 libras (unas 3 tazas) de sobras de pavo Honeysuckle White, picadas
- 1/8 cucharadita de sal
- 1/8 cucharadita de pimienta molida gruesa
- 1/2 taza de apio en cubos
- 1 taza de zanahorias, en cubos
- 1 diente de ajo, picado
- 5 pimientos amarillos, sin semillas y en cubos
- 2 papas medianas, peladas y en cubos
- 1 lata (15 onzas) de caldo de pollo
- 1 cucharada de sal
- cuencos de pan (opcional)
- 2 cucharadas de queso parmesano rallado
Preparation
- En una sartén, rehogue la cebolla con 2 cucharadas de aceite de oliva (de 2 a 3 minutos). Agregue el pavo cocinado y 1/8 cucharadita de sal y pimienta al gusto. Reserve.
- En una olla grande a fuego lento, caliente 1 cucharada de aceite. Saltee el apio, la zanahoria, el ajo y las 2 cucharadas reservadas de cebolla durante unos 10 minutos, o hasta que los vegetales estén suaves. Añada los pimientos amarillos, las papas, el caldo y 1 cucharada de sal. Cocine a fuego lento de 15 a 20 minutos, hasta que las papas estén suaves.
- Deje enfriar unos 10 minutos y, a continuación, vuelva a colocarlas en la olla para mantener el calor.
- Agregue el pavo y la mezcla de cebolla a la sopa.
- Vierta la sopa en tazones, y decore con queso parmesano rallado.
Serves
6
Quiche de pavo, espinaca y queso suizo
Ingredients
- aceite antiadherente en aerosol
- 1/2 cebolla blanca, en cubos
- 1/2 pimiento dulce, en cubos
- 2 dientes de ajo, picados
- 1,25 libras (unas 3 tazas) de sobras de pavo entero Honeysuckle White, del tamaño de un bocado
- 1 paquete (10 onzas) de espinaca congelada, descongelada y bien escurrida
- 3 huevos
- 1/2 taza de leche semidescremada
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida gruesa
- 1 taza de queso suizo rallado
- 1 masa de pastel (9 pulgadas), sin cocinar
Preparation
- Precaliente el horno a 350 °F.
- Rocíe una sartén grande antiadherente con aceite en aerosol, y colóquela a fuego medio. Saltee la cebolla, el pimiento y el ajo a fuego medio hasta que estén suaves (unos 3 minutos). Añada el pavo y la espinaca descongelada (seque toda la humedad), y saltee durante 1 minuto o hasta que todos los ingredientes estén bien calientes. Retire del fuego.
- En un tazón, bata los huevos, la leche, la sal y la pimienta. Espolvoree el queso en la parte inferior de la masa. Por arriba del queso, coloque la mezcla de espinaca, pavo y vegetales. Vierta la preparación con huevo por encima.
- Lleve al horno por unos 50 minutos o hasta que el centro esté cocido.
SOURCE:
Honeysuckle White
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Food and Beverage
Treat Guests to ‘Grape’ Fall Get-Togethers
‘Grape’ Fall Get-Togethers: Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Last Updated on September 10, 2026 by Daily News Staff
(Feature Impact) Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Whether you’re serving a showstopping main course, sharing small plates or playing bartender (or all three), an option like California grapes can be the versatile ingredient that elevates both dishes and drinks alike. Their juicy burst of flavor and pop of color bring fall recipes to life, such as roasted chicken, lettuce wraps or cocktails.
You can also try freezing them to replace ice cubes in drinks, serving as a topping for crostini or simply placing in glasses or bowls to enjoy as a healthy, fresh snack while breaking the ice and waiting for the meal to be served.
To find more fall entertaining tips, tricks and recipes, visit GrapesFromCalifornia.com.
California Grape Shallot and Thyme Roasted Chicken
Servings: 6
- 1 whole chicken (about 4 pounds)
- 1 tablespoon butter, at room temperature
- 1 teaspoon sea salt
- 3/4 teaspoon dried thyme
- freshly ground pepper, to taste
- 2 cups red and black Grapes from California
- 1/3 cup finely chopped shallots
- 1/3 cup dry white wine
- fresh thyme leaves, for garnish (optional)
- Heat oven to 375 F.
- Rinse chicken and pat dry; place in 13-by-9-inch baking dish. Spread butter over surface of chicken and sprinkle with salt, thyme and pepper, to taste. Roast 45 minutes.
- Add grapes, shallots and wine to pan and roast 30-40 minutes, or until grapes are softening and thighs reach internal temperature of 165 F on meat thermometer.
- Remove from oven and tent with foil; let stand 15 minutes before carving. Place grapes, shallots and cooking juices in bowl and serve over slices of chicken. Garnish with fresh thyme leaves, if desired.
Nutritional information per serving: 260 calories; 29 g protein; 11 g carbohydrates; 9 g fat (31% calories from fat); 3 g saturated fat (3% calories from saturated fat); 90 mg cholesterol; 480 mg sodium; 1 g fiber.
California Grape Beef Bulgogi Lettuce Wraps
Servings: 6
Pickled Grapes:
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups Grapes from California, halved
- 2 tablespoons minced red onion
Beef Bulgogi:
- 1/2 pound beef round or sirloin steak
- 1/3 cup bulgogi sauce, plus additional for serving (optional)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon vegetable oil
- 12 larger hearts of romaine leaves, clean and dry
- snipped green onion tops
- To make pickled grapes: In small saucepan, stir vinegar, sugar, coriander seeds, mustard seeds and pepper flakes; bring to simmer. Remove from heat and stir to dissolve sugar; let cool to warm.
- Stir in grapes and onion and set aside to cool. Let stand 1 hour, stirring occasionally.
- To make beef bulgogi: Cut beef into small, bite-size strips.
- In medium bowl, stir 1/3 cup bulgogi sauce, vinegar and sesame oil then add beef. Let marinate 1 hour, stirring occasionally.
- In large skillet over medium heat, heat vegetable oil. Using slotted spoon or tongs, remove beef from marinade and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.
To serve: Place equal amounts beef and pickled grapes in romaine leaves and sprinkle with green onions. Serve immediately with additional bulgogi sauce, if desired.
Nutritional information per serving: 150 calories; 11 g protein; 20 g carbohydrates; 3.5 g fat (21% calories from fat); 1 g saturated fat (6% calories from saturated fat); 25 mg cholesterol; 65 mg sodium; 1 g fiber.
California Grape and Tamarind Whiskey Smash
Servings: 2
- 3/4 cup halved green Grapes from California
- ice
- 6 tablespoons (3 ounces) whiskey
- 1 tablespoon fresh lemon juice
- 1 teaspoon tamarind paste
- bitters, to taste
- In medium bowl, muddle grapes until mashed and in small pieces. Transfer to two lowball glasses and add ice almost to top of glasses.
- In shaker or small bowl, combine whiskey, lemon juice and tamarind paste; shake or stir. Season with a few drops of bitters, to taste. Pour into glasses over grapes and stir briskly to chill and dilute slightly.
Nutritional information per serving: 140 calories; 0 g protein; 11 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 0 mg sodium; 1 g fiber.
SOURCE:
California Table Grape Commission
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Community
The Marco’s Pizza Foundation Donates $1 Million to Junior Achievement USA, Surpasses $1.5 Million in Total Giving
The Marco’s Pizza Foundation has surpassed $1 million donated to Junior Achievement USA, marking a major milestone for the pizza brand’s charitable organization. With the latest contribution, the Foundation says it has now delivered more than $1.5 million in total charitable giving across its partners, reinforcing a focus on education, opportunity, and community impact.
National initiative with local impact
Junior Achievement USA is one of the nation’s leading youth organizations, preparing young people for future success through hands-on learning focused on financial literacy, entrepreneurship, and career readiness. Marco’s says its partnership with JA has been powered by register-based fundraising, allowing stores across the country to raise donations at checkout that support local JA chapters near each participating location.
Giving totals to date
The Foundation shared additional milestones tied to its charitable efforts:
- More than $1 million donated to Junior Achievement USA
- $475,000 donated to No Kid Hungry
- More than $1.5 million in total charitable giving across partners
Brandon Hudson, a multi-unit franchisee and newly appointed president of The Marco’s Pizza Foundation, credited guests, franchisees, and store teams for driving the results through round-up and register donation efforts.
A personal connection to Junior Achievement
Hudson said his connection to Junior Achievement is personal: as a student in the Chicago area, he participated in JA programs from his sophomore through senior years of high school, where he developed early business plans and explored entrepreneurship. Hudson now owns and operates 13 Marco’s Pizza stores, with five more in development, and was appointed Foundation president in March 2026.
What the Foundation focuses on
Guided by its mission to help individuals be fed, educated, and equipped, the Foundation says its work centers on four pillars:
- Hunger Prevention
- School & Education
- Workforce Development
- Entrepreneurship
For more information, visit https://www.marcos.com/foundation/
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Food
Add 2 Key Nutrients You Might Be Overlooking with an Easy Avocado Recipe
While everyone is talking about protein these days whether watching their weight or managing type 2 diabetes, fiber and healthy fats are nutrients many people are overlooking. One food that makes it easier to invest in your health, according to nutrition experts: avocados. Try this recipe for Avocado and Blueberry Chia Pudding for your next breakfast or snack.
Add 2 Key Nutrients You Might Be Overlooking with an Easy Avocado Recipe
(Feature Impact) While everyone is talking about protein these days whether watching their weight or managing type 2 diabetes, fiber and healthy fats are nutrients many people are overlooking.
The latest reports show most Americans already meet or exceed recommendations for protein while nearly all (about 95%) do not eat enough fiber, and many people consume too much saturated fat versus unsaturated fat, according to the 2025 Dietary Guidelines Advisory Committee. Prioritizing ways to get more fiber and healthy fats on your plate could be key to managing weight and type 2 diabetes goals this summer.
One food that makes it easier to invest in your health, according to nutrition experts: avocados.
A growing body of research and materials from Avocados – Love One Today, a science-based resource, suggests fresh avocados offer weight management benefits, help with type 2 diabetes management and are good for blood sugar management. Avocados uniquely contain fiber and healthy fats in each nutrient-dense bite, which slows digestion, helping you feel satisfied and fuller longer.
To explore evidence-based avocado nutrition information, along with practical tips and easy recipes, visit Avocados – Love One Today, a leading resource for avocado nutrition information. Try this recipe for Avocado and Blueberry Chia Pudding for your next breakfast or snack.
Watch video to see how to make this recipe!
Avocado and Blueberry Chia Pudding
- 1 1/2 cups plain, unsweetened soy milk (or milk of choice)
- 1 ripe, fresh avocado, halved, pitted and peeled
- 3/4 cup frozen blueberries
- 1/2 cup unsweetened vanilla Greek yogurt
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
To Serve:
- 1/3 cup granola
- 1/3 cup fresh blueberries
- 1 kiwi, chopped
- 1/2 fresh, ripe avocado, halved, pitted, peeled and chopped
- In blender, puree soy milk, avocado, blueberries, yogurt and maple syrup until smooth. Pour mixture into storage container or bowl and add chia seeds. Whisk well to combine. Cover with lid or plastic wrap and refrigerate 4 hours or overnight, until thickened.
- To serve, divide into bowls and top with granola, fresh blueberries, kiwi and avocado.
Notes: Use any milk (dairy or non-dairy) that you prefer in pudding. Use fresh blueberries or conventional frozen blueberries. Other topping options include: nuts, seeds, hemp hearts, sliced banana or strawberries, or nut butter.
SOURCE:
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