Last Updated on September 18, 2026 by Daily News Staff

(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

Autumn Recipes

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

• 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
• 2 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 teaspoon hot sauce
• 1/4-1/2 cup bourbon
• 2 pounds flank steak or London broil
• 1/4 teaspoon cornstarch

1. In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
2. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
3. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
4. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
5. Allow steak to rest on platter or cutting board 10 minutes.
6. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
7. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

• 4 cups watermelon, juiced
• 2 cups watermelon rind (white part), diced small
• 2 tablespoons apple cider vinegar
• 1 1/2 cups packed brown sugar
• 1/2 medium white onion, sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 teaspoon lemon zest
• 1 lemon, juice only
• 2 tablespoons currants
• 2 tablespoons roasted walnuts
• 1 wheel brie cheese, for serving
• crackers, for serving

1. In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
2. Chill and serve over brie with crackers.

SOURCE:
National Watermelon Promotion Board

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.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy

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(Feature Impact) People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.

Breakfast is important even though mornings are busy, according to a study published in “Pediatrics & Adolescent Medicine,” which found children who eat breakfast tend to have higher math scores, fewer absences and better on-time attendance at school. That’s why Beef Loving Texans is inviting families to join its free 30-Day Breakfast Challenge. You’ll receive breakfast inspiration, nutrition and meal prep tips and encouragement to help your household start the day right.

If you need something you can grab on the way out the door, BeefBreakfast Burritos combine sauteed ground beef, peppers and onions with scrambled eggs and flavorful sauces, all wrapped inside a warm tortilla.

For a make-ahead breakfast or brunch, whip up a Beef and Veggie Quiche, folding beef and vegetables into a savory mixture of eggs, cheese and cream before baking it in a flaky, buttery crust.

Or give leftover steak a second life with a Beef and Spinach Breakfast Sandwich, a portable take on the classic cowboy-style steak and eggs that combines leftover beef with spinach, cheese and eggs.

Whether you’re feeding growing kids before school or trying to instill healthier habits for yourself, the challenge helps to make consistent, protein-rich breakfasts feel realistic, even on your busiest mornings.

Discover more recipes and join the 30-Day Breakfast Challenge at BeefLovingTexans.com/BreakfastChallenge.com.

Beef Breakfast Burritos

Recipe courtesy of Beef Loving Texans

Cook time: 30 minutes

Servings: 4

• 12        ounces ground beef (93% lean or leaner)
  
• 1          medium red bell pepper, chopped
  
• 1          small onion, finely chopped
  
• 2          teaspoons ground ancho chili powder
  
• 1/2       teaspoon ground cumin
  
• 4          eggs, beaten
  
• 2          tablespoons water
• 1          tablespoon finely chopped fresh cilantro
  
•             nonstick cooking spray
  
• 1/4       teaspoon salt (optional)
  
• 1/3       cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
  
• 4          medium spinach or plain flour tortillas (10-inch diameter), warmed
  
• salsa (optional)

Lime-Cilantro Cream:

• 1/2       cup reduced-fat dairy sour cream
• 1          tablespoon fresh lime juice
• 1          tablespoon finely chopped fresh cilantro

1. To make lime-cilantro cream: In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
2. To make burritos: Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
3. In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
4. Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with lime-cilantro cream and salsa, if desired.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.

Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.

Beef and Veggie Quiche

Recipe courtesy of Beef Loving Texans

Cook time: 59 minutes

Servings: 8

•             Nonstick cooking spray
  
• 1          refrigerated pie crust (1/2 of 14.1-ounce package)
  
• 1/2       pound ground beef (80% lean or leaner)
  
• 1          tablespoon beef sausage seasoning mix
  
• 1          cup fresh baby spinach
  
• 1/4       cup cut fresh asparagus
  
• 1/4       cup chopped onion
  
• 1/4       cup chopped bell pepper
  
• 6          eggs
  
• 1/2       cup heavy whipping cream

1. Preheat oven to 350 F. Coat 9-inch pie plate with nonstick cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
2. Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
3. Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes, or until softened. Cool slightly.
4. In large mixing bowl, whisk eggs and cream. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes, or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.

Beef and Spinach Breakfast Sandwich

Recipe courtesy of Beef Loving Texans

Cook time: 20 minutes

Servings: 4

• 4          eggs or 1 cup egg substitute
  
• 1/2       cup chopped fresh baby spinach
  
• 1/2       cup diced tomatoes
  
•             nonstick cooking spray
  
• salt (optional)
  
• pepper (optional)
  
• 4          slices reduced-fat Swiss cheese
  
• 12        ounces leftover cooked beef (such as steak, prime rib roast, pot roast or deli roast beef), thinly sliced
  
• 4          whole-wheat round, thin sandwich breads, split and toasted

1. In medium bowl, combine eggs, spinach and tomatoes. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2-4 minutes, or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
2. Divide egg mixture into four separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1-2 minutes, or until cheese is melted.
3. Place one egg portion on each bread bottom. Close sandwiches with bread tops; serve immediately.

SOURCE:

Beef Loving Texans

For more recipes visit our Food and Drink page.

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Last Updated on September 17, 2026 by Daily News Staff

Santander made its first appearance alongside volunteers and partners supporting the fresh-food distribution.

PHOENIX — Volunteers distributed 600 bags of fresh fruits and vegetables to veterans in less than an hour during the September 10 Veggies for Veterans event at the Phoenix VA Medical Center.

Hosted by Diana Gregory Outreach Services, the event brought volunteers together in an assembly line to pack grocery bags and distribute them to waiting veterans. Participating volunteer groups and partners included SRP, State Farm, Fry’s, Legacy and Santander. This marked Santander’s first appearance at a Veggies for Veterans event.

“It’s been almost a decade since we’ve been doing Veggies for Veterans,” Diana Gregory said. “We want to thank all the volunteers, our partners and everyone who makes this possible.”

Veterans received an additional seasonal treat during the distribution. Peddler’s Son donated watermelons for the event, providing a bonus item alongside the bags of produce.

Dr. Isabel Kozak, a partner in the outreach effort, said the fresh food can be especially meaningful for veterans managing chronic health conditions.

“We distributed 600 bags to veterans today, and I heard many, many heartfelt thank-yous,” Dr. Kozak said. “We have veterans who have hypertension and diabetes, and I think it’s really important that we provide this very nutritious food.”

The strong early turnout kept volunteers busy as veterans moved through the indoor distribution area and the outdoor setup near the medical center’s main entrance. Gregory praised the teamwork that allowed all 600 bags to be handed out in under an hour.

Diana Gregory Outreach Services plans to hold two more community events before the end of 2026. One will be another Veggies for Veterans distribution in November, featuring more fresh fruits and vegetables.

The organization’s continuing work supports its broader mission of uplifting veterans and seniors throughout the Phoenix community.

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To learn more about Veggies for Veterans, upcoming community events, volunteer opportunities or ways to support Diana Gregory Outreach Services, visit DianaGregory.com.

Reporting and video production by STM Daily News and TNC Network, LLC.