Food and Beverage
Convenient, Crave-Worthy School Day Recipes to Get Kids Eating Healthy
School Day Recipes that are quick, healthy, and kid-approved—try Ants on a Log Salad plus Quick-Pickled Celery and Egg Salad for easy lunches and after-school bites.
Convenient, Crave-Worthy School Day Recipes to Get Kids Eating Healthy
(Feature Impact) During the rush of back-to-school season, parents need quick, efficient options to encourage healthy foods for their families without fielding moans and groans. That means choosing simple recipes that feature nourishing fruits, vegetables, proteins and healthy fats while still boasting kid-approved textures and flavors.
Keeping high-quality fresh produce in your kitchen, like Dandy Celery from Duda Farm Fresh Foods, means you’ll be ready to whip up nutritious yet convenient lunches, after-school snacks and dinners at a moment’s notice.
This Ants on a Log Salad recipe is a deconstructed mix-and-eat twist on a classic childhood favorite, while the Quick-Pickled Celery and Egg Salad elevates traditional egg salad into a fresh, tangy filling for sandwiches and wraps. Both recipes are creamy, crunchy and craveable with a well-balanced mix of nutrients to satisfy the appetites of busy families.
“Healthy eating doesn’t have to be complicated,” said Nichole Towell, senior director of marketing and new product development at Duda Farm Fresh Foods. “During the busy back-to-school season, simple choices like keeping fresh celery on hand can make it easier to build wholesome snacks and meals throughout the week. Its crisp texture, refreshing taste and versatility make it a favorite for families looking for easy ways to add more vegetables to their day.”
Find more easy school-day recipe ideas at DudaFresh.com.
Ants on a Log Salad
Total time: 5 minutes
Servings: 1
- 1 apple, chopped
- 2 stalks Dandy Celery, chopped
- 3/4 cup non-dairy yogurt
- 2 tablespoons raisins
- 1 tablespoon peanut butter
- Chop apple and celery into small, evenly shaped, bite-sized pieces. Add apple and celery pieces, yogurt, raisins and peanut butter to jar and shake well to combine or mix together in bowl. Serve.
Quick-Pickled Celery and Egg Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3
Quick-Pickled Celery:
- 1/3 cup hot water
- 2/3 cup white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole peppercorns
- 1 1/2 cups sliced Dandy Celery, cut into 1/4-inch pieces (about 3 celery ribs)
- 1 sprig fresh dill
Egg Salad:
- 6 large eggs
- cold water
- 1/3 cup mayonnaise
- 1/3 cup chopped pickled celery
- 1 green onion, thinly sliced
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon celery salt seasoning
- To make pickled celery: Use microwave or kettle to bring water to boil. Pour into large mason jar; add white vinegar, sugar, salt and peppercorns. Stir well to dissolve salt and sugar.
- Add celery and dill. Cover with lid and chill 1 hour to overnight.
- To make egg salad: Add eggs to medium saucepan and fill with cold water until eggs are covered. Over medium-high heat on stovetop, bring to boil. Turn off heat and cover with lid. Let sit 10 minutes. Drain and add eggs to bowl full of ice-cold water. Chill at least 10 minutes before peeling.
- Chop hardboiled eggs and add to mixing bowl. Add mayonnaise, pickled celery, green onion, mustard, hot sauce, tarragon and celery salt then stir to combine. Serve in sandwich or wrap, or with crackers.
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Last Updated on November 11, 2026 by Daily News Staff
Fifty volunteers joined Diana Gregory Outreach Services and community partners on November 5, with support from AARP, State Farm, and BHHS Legacy Foundation.
PHOENIX — Fresh produce and community support came together Thursday morning, November 5, 2026, as Veggies for Veterans distributed 700 grocery bags during an event hosted by the Phoenix VA Health Care System.
The Diana Gregory Outreach Services (DGOS) program brought together 50 volunteers to help provide veterans with nutritious food. Each bag contained a variety of 13 fruits and vegetables, according to the event results supplied by organizers.
The effort also received a contribution from Peddler’s Son, which donated a five-pound bag of Idaho potatoes and a bag of grapes for each veteran.
AARP, State Farm, and BHHS Legacy Foundation Lead Financial Support
AARP, State Farm, and BHHS Legacy Foundation were the event’s three largest financial sponsors, helping make the distribution possible.
Volunteers represented all three organizations, along with the Archer Ragsdale Arizona Chapter Tuskegee Airmen, Inc. Arizona Community Foundation and Santander also contributed volunteer support.
AARP Arizona State Director Dana Marie Kennedy attended the event. AARP’s participation included volunteers and an outreach table featuring candy and AARP-branded giveaway items for attendees and veterans.
Together, the financial contributions, donated food, and volunteer service supported an event centered on veterans and their access to fresh produce.
A Special Guest With a Remarkable Service History
Among those attending was 106-year-old Major Fannie Griffin McClendon, whose military career connects the gathering to an extraordinary chapter in American history.
McClendon served during World War II with the 6888th Central Postal Directory Battalion, widely known as the “Six Triple Eight.” The historic unit of Black women soldiers helped process a massive backlog of military mail in Europe.
Her service continued beyond World War II. The Library of Congress documents her later career in the Air Force, including service as a squadron commander.
Her attendance offered an opportunity to recognize a veteran whose career helped break barriers for Black women in the military.
More Than a Bag of Groceries
Veggies for Veterans’ purpose extends beyond the food distributed at an individual event. The program focuses on helping veterans access fresh produce while creating opportunities for connection and community support.
Grocery costs, transportation, and mobility can make obtaining nutritious food difficult. Bringing produce directly to veterans through VA and community settings is one way the program works to address those barriers.
The November 5 distribution also reflected the collective work behind that support: an organization coordinating the effort, a VA host, financial sponsors, a food donor, and volunteers contributing their time.
With 700 bags distributed and 50 volunteers participating, the event demonstrated how community partnerships can translate into practical support for veterans.
Readers interested in learning more about the program, volunteering, or exploring ways to support its work can visit Diana Gregory Outreach Services.
Reporting note: Event results, sponsor recognition, donations, volunteer participation, and attendee information were supplied for this recap. Historical background on Major McClendon is supported by the Library of Congress.
Sources and Further Information
- Diana Gregory Outreach Services — Veggies for Veterans
- Phoenix VA — November 5 Veggies for Veterans event listing
- Library of Congress — Fannie Griffin McClendon
Food
Campbell’s 2026 State of the Sides Report Puts Holiday Favorites Center Stage
Campbell’s 2026 State of the Sides Report finds Americans are serving more Thanksgiving sides, with green bean casserole and mac & cheese leading the table.
Thanksgiving may be known for turkey, but Campbell’s latest research suggests the real stars of the holiday table are the dishes around it.
Campbell’s has released its fifth annual State of the Sides Report, finding that Americans are placing even more importance on the casseroles, potatoes, pasta and stuffing that define a holiday meal. Based on a survey of 5,017 U.S. adults who celebrate Thanksgiving, the 2026 report paints a familiar picture: tradition still matters, but home cooks are also looking for convenience and flexibility.
Sides Take the Spotlight
The appetite for side dishes is clear. Campbell’s reports that 80% of Americans enjoy cooking the sides more than the turkey, an 11-point increase from 2023. Meanwhile, 86% expect to serve at least four side dishes this Thanksgiving, with a median of five per table.
That enthusiasm is particularly strong among younger generations. Nearly two-thirds of Gen Z respondents, along with 56% of Millennials, said they would be happy eating an all-sides meal.
The nation’s top five Thanksgiving sides have remained consistent for the past three years, though their order has shifted slightly:
- Green bean casserole
- Macaroni and cheese
- Yams or sweet potatoes
- Mashed potatoes
- Stuffing or dressing
Campbell’s estimates those holiday menus will add up to roughly 749 million side dishes served nationwide.
Green Bean Casserole Holds Its Ground
Green bean casserole continues to stand out as one of the most emotionally connected dishes on the table. Sixty-seven percent of those surveyed said it reminds them of Thanksgivings past, and only 19% said they would alter its recipe—the lowest share among the top five sides.
The dish, developed more than 75 years ago in Campbell’s Test Kitchen by Dorcas Reilly, has stayed close to its original five-ingredient formula. Campbell’s says 69% of Americans believe it is best prepared with cream of mushroom or cream of celery soup, while 87% name Campbell’s Soup as their preferred option for making it.
The seasonal demand is substantial: Campbell’s sells nearly 40 million cans of Cream of Mushroom soup during the holiday period. Over the last five holiday seasons, the company says it has sold more than 308 million cans.
Mac and Cheese Brings Everyone Together
If green bean casserole is rooted in nostalgia, macaroni and cheese is positioned as the crowd-pleaser. Fifty-seven percent of respondents described it as the side dish everyone can agree on, and it remains Gen Z’s top side for the second consecutive year.
It is also a dish that rarely lingers. Forty-two percent said there are never leftovers when mac and cheese is served. For many cooks, simplicity is part of its appeal: 46% cited easy preparation as a reason for choosing it for a holiday meal.
Tradition, With Space for New Ideas
The report points to a holiday table that is both traditional and adaptable. Americans are holding onto family and cultural recipes while making room for new flavors, shortcuts and sources of inspiration—including AI-assisted meal planning.
For Campbell’s, the findings reinforce a simple conclusion: while holiday menus may evolve, sides remain the dishes that make the gathering feel complete.
Campbell’s commissioned the survey in August and September 2026 through independent research organization Reputation Leaders. National results carry a margin of error of plus or minus 1.4 percentage points.
For more information and holiday recipe ideas, visit Campbell’s Sides Season.
Recipe of the Week
Warm Up Autumn Days with Rich, Creamy Pumpkin Soup
Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup. Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe.
Warm Up Autumn Days with Rich, Creamy Pumpkin Soup
(Feature Impact) Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup.
Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe, but if you don’t have much time to spend in the kitchen, canned pumpkin offers a convenient alternative. Aromatic onion and garlic join warm autumnal spices like ginger and cardamom for a bowl with harmonizing layers of flavor.
Whether you want a pot of pumpkin soup simmering on the stove on a rainy day or plan to serve it as a sophisticated holiday appetizer, this recipe is a delicious way to make the most of the season’s harvest.
Find more seasonal recipe inspiration at Culinary.net.
Creamy Pumpkin Soup
Recipe adapted from Love and Lemons
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 6
- 1 pumpkin or kabocha squash (about 4 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling, divided
- 1 teaspoon sea salt, plus more for sprinkling, divided
- freshly ground black pepper
- 1 medium yellow onion, chopped
- 1 shallot, chopped
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1 can (14 ounces) full-fat coconut milk, divided
- 2 1/2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- water (optional)
- cayenne pepper, to taste
- 1/4 cup roasted pumpkin seeds (optional)
- Preheat oven to 400 F and line baking sheet with parchment paper.
- Cut pumpkin in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper then place cut side down on baking sheet. Roast 40-60 minutes, or until soft. Allow to cool then peel away skin and measure 4 1/2 packed cups of flesh.
- In large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add onion and shallot and cook 12-15 minutes until softened and caramelized.
- Add 1 teaspoon salt, garlic, ginger, cumin, coriander, turmeric and cardamom; stir 30-60 seconds until spices are aromatic. Stir in cooked pumpkin; coconut milk, reserving some for garnish; and broth. Simmer 20 minutes then stir in vinegar.
- Transfer to high-powered blender, working in batches if necessary, or use immersion blender and blend until smooth. If soup is too thick, gradually add up to 1 1/2 cups water until desired consistency is reached.
- Pour into bowls and garnish with additional coconut milk, salt, pepper, dash of cayenne and pumpkin seeds, if desired.
Substitution: For convenience, use two cans (15 ounces each) of pumpkin puree instead of whole pumpkin.
Photo courtesy of Unsplash
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