Power Summer Adventures with a Spectacular Bagel Brunch Spread

(Feature Impact) Enjoying meals al fresco this summer starts with one simple trick: Head outside before the sun reaches its peak to beat the heat. A summer brunch offers a special way to fuel up before all the adventures and activities a bright, sunny day may bring.

For a light, refreshing bite, Summer Berry Panzanella Salad combines bagel “croutons” and a bushel of berries for a nutritious dose of deliciousness. Or for a hearty solution that’s sure to get you in gear for a day at the park or in the water, this Berry Bagel French Toast Casserole is loaded with favorites like strawberries, blueberries, raspberries and a homemade crumble topping that’s a true crowd-pleaser.

These brunch favorites are powered by limited-edition Dave’s Killer Bread Summer Berry Bagels, which deliver sweet, summery organic goodness with raspberry, blueberry, cranberry and strawberry. Every bite can delight your taste buds, and with 10 grams of protein and 3 grams of fiber in each serving, your body will thank you, too. Available nationwide through July, now’s the time to enjoy them before summer passes by.

To find more summer brunch inspiration, visit DavesKillerBread.com.

Summer Berry Panzanella Salad

Prep time: 25 minutes

Servings: 4-6

Bagel “Croutons:”

• 3          Dave’s Killer Bread Summer Berry Bagels
  
• 3          tablespoons unsalted butter
  
• 2          tablespoons brown sugar
  
• 1          pinch salt

Berry Salad:

• 1          pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
  
• 1/2       cup blueberries
  
• 1/2       cup raspberries (optional)
  
• 1/2       teaspoon lemon zest
  
• 1          tablespoon lemon juice

Berry Dressing:

• 1/2       cup strawberries
  
• 1          tablespoon brown sugar
  
• 1          pinch salt

Serving:

• 3/4       cup plain Greek yogurt or vanilla yogurt
  
• 1          tablespoon poppy seeds
  
• fresh mint (optional)

1. Heat oven to 350 F.
2. To make bagel croutons: Cut bagels into 3/4-inch cubes. In bowl, melt butter; stir in brown sugar and salt. Toss bagel cubes in butter mixture.
3. Spread on baking sheet and bake 15-18 minutes, flipping once, until golden and crisp. Let cool.
4. To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon zest; and lemon juice. Toss gently.
5. To make berry dressing: Place reserved strawberries in bowl. Add brown sugar and salt. Using fork or potato masher, mash until juicy and chunky.
6. To assemble panzanella salad: Add cooled bagel cubes to berry salad. Pour in mashed strawberry dressing. Toss slightly so bread absorbs juice.
7. Let sit 5-10 minutes so bagel pieces soften while staying textured.
8. Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.

Berry Bagel French Toast Casserole

Prep time: 55 minutes

Servings: 6-8

Casserole Base:

• 5          Dave’s Killer Bread Summer Berry Bagels
  
• 1          cup strawberries, sliced, divided
  
• 3/4       cup blueberries, divided
  
• 1/2       cup raspberries, divided
  
• 8          large eggs
  
• 1 1/2    cups milk
  
• 1/2       cup heavy cream
  
• 2          tablespoons maple syrup
  
• 2          tablespoons brown sugar
  
• 1          teaspoon vanilla extract
  
• 1          teaspoon cinnamon
  
• 1/4       teaspoon salt

Crumble Topping:

• 1/4       cup flour
  
• 1/4       cup brown sugar
  
• 1/4       teaspoon cinnamon
  
• 1          pinch salt
  
• 4          tablespoons melted butter

Serving:

• powdered sugar
  
• maple syrup
  
• berries (optional)

1. To make casserole base: Preheat oven to 300 F. Cut bagels into 1-inch cubes. Spread on baking sheet and toast 10 minutes until slightly dry.
2. Lightly grease 9-by-13-inch baking dish. Add toasted bagel cubes and half the berries.
3. Whisk eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon and salt. Pour evenly over bagels.
4. Press bread gently so it absorbs custard. Cover and refrigerate 2 hours, or overnight.
5. Heat oven to 350 F.
6. To make crumble topping: Mix flour, brown sugar, cinnamon, salt and melted butter. Sprinkle mixture over casserole. Add remaining berries.
7. Bake 40-45 minutes until center is set and top is light golden color. If it browns too quickly, tent loosely with foil.
8. Let rest 5-10 minutes. Dust with powdered sugar and serve with maple syrup. Top with extra berries, if desired.

SOURCE:

Dave’s Killer Bread

The STM Daily News Food and Drink section covers restaurant news, beverage trends, recipes, culinary events, and food culture stories that connect brands, communities, and readers.

Advertisement

A new nationally representative survey from health app Lifesum suggests Americans increasingly view ultra-processed foods (UPFs) as more than a “willpower” issue. The research, based on responses from 2,000 U.S. adults, found 90% believe UPFs are intentionally engineered to be hard to stop eating—while 81% say they’ve personally felt unable to stop once they start.

Ultra-Processed Foods Under Fire: New Data Shows Regret, Loss of Control, and Calls for Regulation

The survey also points to a widespread “control and regret” loop: 67% report they’ve tried and failed to cut back on certain ultra-processed foods, and 80% say they feel regret or frustration after eating them. The findings land as UPFs remain a dominant part of the American diet—federal dietary data indicates more than half of calories consumed in the U.S. come from ultra-processed foods, and high consumption has been linked in multiple studies to higher risks of obesity, type 2 diabetes, and cardiovascular disease.

Lifesum says the data reflects shifting public attitudes toward stronger oversight. In the survey, 81% support clearer warning labels on ultra-processed foods, 59% support restrictions on marketing, and 47% support regulation similar to tobacco or alcohol. The release also cites a recent report from researchers at Harvard University, the University of Michigan, and Duke University arguing that UPFs share similarities with cigarettes—such as engineered reward pathways and marketing designed to drive repeat consumption—strengthening the case for tighter regulation.

What to watch for

• Labeling momentum: With 81% backing warning labels, expect more debate over front-of-package disclosures and clearer definitions of “ultra-processed.”
• Marketing restrictions: The 59% support level signals potential policy focus on advertising practices—especially around kids and high-frequency digital targeting.
• Regulation framing shift: The 47% support for tobacco-style rules suggests UPFs may increasingly be discussed as a public health and consumer protection issue, not just nutrition advice.
• Scientific scrutiny vs. industry response: As more researchers compare UPFs to cigarettes, watch for counter-messaging from food manufacturers and lobbying around how UPFs are categorized.
• Consumer behavior tools: Demand may grow for evidence-based guidance and tracking tools (apps, labeling systems, education campaigns) that help people reduce UPF intake without relying solely on self-control.

Source

• Lifesum (official site)

Related Links

• Federal dietary data (CDC/NCHS Data Brief)
• Latest report (Wiley Online Library)

STM Daily News is a vibrant news blog dedicated to sharing the brighter side of human experiences. Emphasizing positive, uplifting stories, the site focuses on delivering inspiring, informative, and well-researched content. With a commitment to accurate, fair, and responsible journalism, STM Daily News aims to foster a community of readers passionate about positive change and engaged in meaningful conversations. Join the movement and explore stories that celebrate the positive impacts shaping our world. 

https://stmdailynews.com/

Celebrating Cinco de Mayo

(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of “Cookin’ Savvy”

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of “Cookin’ Savvy”

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

SOURCE:
Culinary.net

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

STM Daily News’ Entertainment section delivers the latest on movies, television, music, pop culture, events, and industry buzz. From breaking news and trending stories to feature coverage and community-centered entertainment reporting, it keeps readers connected to what’s happening on screen, on stage, and beyond.