Food and Beverage
A Full, Fresh Menu Fit for a Brunch Feast
Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people.
Last Updated on July 18, 2024 by Daily News Staff
(Family Features) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favorite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.
These recipes for Easy Brunch Quiche, Savory Cheese Balls and Lemon Blueberry Trifle provide a full menu to feed your loved ones from start to finish, regardless of the occasion.
Find more brunch inspiration by visiting Culinary.net.
A Savory Way to Start the Celebration
Serving up exquisite flavor doesn’t have to mean spending hours in the kitchen. You can bring the cheer and favorite tastes with simple appetizers that are equal measures delicious and visually appealing.
These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and color are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.
To find more recipes fit for brunch, visit Culinary.net.
Savory Cheese Balls
Servings: 6-12
- 2 packages (8 ounces each) cream cheese
- 2 tablespoons caraway seeds
- 1 teaspoon poppy seeds
- 2 cloves garlic, minced, divided
- 1/4 cup parsley, chopped
- 2 teaspoons thyme leaves, chopped
- 1 teaspoon rosemary, chopped
- 1/4 cup dried cranberries, chopped
- 2 tablespoons pecans, chopped
- crackers (optional)
- fruit (optional)
- vegetables (optional)
- Cut each cream cheese block into three squares. Roll each square into ball.
- In small bowl, combine caraway seeds, poppy seeds and half the garlic.
- In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
- In third small bowl, combine cranberries and pecans.
- Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
- Cut each ball in half and serve with crackers, fruit or vegetables, if desired.
Finish Brunch with a Light, Layered Treat
After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.
The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.
Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.
Lemon Blueberry Trifle
Prep time: 45 minutes
Servings: 8-10
Lemon Curd:
- 1 cup Domino Golden Sugar
- 2 tablespoons cornstarch
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons water
- 1/4 teaspoon salt
- 6 egg yolks
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes
Whipped Cream:
- 2 cups heavy whipping cream, cold
- 2 tablespoons Domino Golden Sugar
- 2 teaspoons pure vanilla extract
Trifle:
- 1 cup blueberry jam
- 12 ounces fresh blueberries, plus additional for garnish, divided
- 1 pound cake, cubed
- lemon slices, for garnish
- mint, for garnish
- To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
- Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
- To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
- To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
- Decorate trifle with lemon slices, fresh blueberries and mint.
Say Goodbye to Basic Brunch
The same old brunch menu can become tiresome and dull. Adding something new to the table with fresh ingredients and simple instructions can enhance your weekend spread and elevate brunch celebrations.
Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavor, from broccoli and bacon to mushrooms, eggs and melty cheese.
Visit Culinary.net to find more brunch recipes.
Easy Brunch Quiche
Serves: 12
- 1 package (10 ounces) frozen broccoli with cheese
- 12 slices bacon, chopped
- 1/2 cup green onions, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese, divided
- 2 frozen deep dish pie shells (9 inches each)
- Heat oven to 350 F.
- In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
- In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
- In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
- In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
- Bake 40 minutes.
- Cool at least 12 minutes before serving.
Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.
SOURCE:
Domino Sugar
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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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