Last Updated on May 1, 2026 by Daily News Staff

(Feature Impact) Meals served at home can carry significant meaning, including community and connection centered around flavorful dishes. They can also represent an opportunity to encourage good nutrition, particularly for those at heightened risk of conditions like type 2 diabetes.

With Hispanic adults 66% more likely to have diagnosed diabetes than non-Hispanic white adults, according to research from the Centers for Disease Control and Prevention, Avocados From Mexico is committed to providing culturally relevant, empowering resources. In collaboration with the American Diabetes Association (ADA) and chef Pati Jinich, the No. 1-selling avocado brand in the U.S. is showcasing the vibrant intersection of nutritious food and rich family traditions with a special collection of recipes.

“I grew up in a Mexican household where food was our love language – but there was also stigma and very little guidance around diabetes,” Jinich said. “When my aunt, and later my mom, were diagnosed, it took time to understand what healthy eating could look like for them. That’s why this partnership means so much to me. Our culture and our food are not the problem – they’re part of the solution. Traditional ingredients like avocados can deliver both flavor and wellness, while giving families the resources mine didn’t have. That’s incredibly meaningful.”

Classic avocado flavor can enhance some of the most delicious, diabetes-friendly dishes on your menu, such as Jinich’s Lime-Rubbed Chicken Avocado Tacos with Corn Guacamole. Created to help reduce the risk of type 2 diabetes in the Hispanic community, this recipe is powered by the good fats and zero-sugar goodness of Avocados From Mexico.

While honoring heritage and health, you don’t have to sacrifice the flavors your family loves. The heart of Hispanic culture – its food – can also be the key to a healthier future.

To take the 60-second Type 2 Diabetes Risk Test and find more diabetes-friendly recipes, which each meet the nutritional guidelines of the ADA, visit avocadosfrommexico.com/health.

Lime-Rubbed Chicken Avocado Tacos with Corn Guacamole

Recipe courtesy of Pati Jinich on behalf of Avocados From Mexico

Servings: 8

Chicken:

• 1          tablespoon fresh-squeezed lime juice
  
• 1          tablespoon olive oil
  
• 1/2       teaspoon salt
  
• 1/4       teaspoon freshly ground black pepper, or to taste
  
• 1          tablespoon chopped fresh rosemary, or 1/4 teaspoon dried
  
• 1          pound boneless, skinless chicken breasts
  
•             corn or safflower oil

Corn Guacamole:

• 1          jalapeno chile, roasted and chopped, or to taste
  
• 2          garlic cloves, skin on
  
• 2          large ripe Avocados From Mexico, halved, pitted and diced
  
• 3/4       cup corn kernels shaved from corn, or cooked from thawed
  
• 3/4       cup cherry or grape tomatoes, halved or chopped
  
• 1          tablespoon fresh-squeezed lime juice
  
• 3/4       teaspoon kosher or sea salt, or to taste

Tacos:

• 16        corn tortillas

1. To make chicken: In bowl, mix lime juice with olive oil, salt, ground pepper and rosemary. Pour on top of chicken in container. Cover and refrigerate 30 minutes or up to 12 hours.
2. Heat medium-sized saute or grill pan over medium-high heat. Add corn or safflower oil; once hot but not smoking, add chicken. Saute until golden brown and cooked through, about 5 minutes per side. Remove from pan; place on chopping board to cool. When cool enough to handle, slice into diagonal strips about 1/2-inch wide.
3. To make corn guacamole: Place jalapeno and garlic cloves in small baking dish under broiler 6-9 minutes, or until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
4. Place diced avocado in mixing bowl. Add charred and minced garlic and jalapenos, gently tossing together. Incorporate corn and tomatoes. Squeeze lime juice on top and sprinkle with salt. Mix together.
5. To assemble tacos: In hot skillet or comal set over medium-low heat, heat tortillas about 1 minute per side.
6. Place tortillas in tortilla warmer or wrap in clean kitchen towel or cloth napkin. Serve with guacamole and chicken.

SOURCE:

Avocados From Mexico

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.

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An At-Home Solution with the Taste of Takeout

(Feature Impact) If you’re cozying up at home but takeout cravings are calling, it may just be time for a pantry refresh that brings bold flavors straight to your kitchen. No matter what kind of cook you are – Bumble Bee Snackers are your new secret snack-section solution.

For unbeatable convenience and flavor, consider Bumble Bee Snackers for an at-home recipe enhancement. They’re shaking up the tuna aisle in single-serve cans with a variety of bold flavors that are perfect for snacking or light lunches, including zesty Lemon Pepper, rich and savory Hickory Smoke, tastebud-tingling Sweet Heat, spicy-sweet Thai Chili and nostalgic Tuna Salad. If you’re more of a traditionalist, classic Chunk Light Tuna is an ideal complement for crackers or veggies.

The premixed 3-ounce cans can be enjoyed on their own or paired with other favorites like celery sticks, carrots, cucumber, crackers or tortilla chips.

Snack menu shakeups are sweeping the country; in fact, 50% of Americans agree it’s hard to find snacks that meets all their needs, according to a survey conducted by Bumble Bee Seafoods and FleishmanHillard’s TRUE Global Intelligence. The survey also found hungry families are looking for more “bang for their buck,” affordability, protein and ease for eating on the go.

While value and convenience are important, great taste still tops the list – flavor remains the single biggest driver of snacking decisions. To ensure convenience and flavor is on your menu, consider these Spicy Tuna Sushi Rice Cups as an easy way to enjoy the taste of takeout from the comfort of your own kitchen.

Visit BumbleBee.com to discover more ways to shake up snacking at home.

Watch video to see how to make this recipe!

Spicy Tuna Sushi Rice Cups

Recipe courtesy of @amateur_husband on behalf of Bumble Bee Seafoods

Sushi Rice:

• 2 cups sushi rice, cooked
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Tuna Mixture:

• 1 can (5 ounces) Bumble Bee Snackers Lemon Pepper
• 3-4 tablespoons mayonnaise
• 1-2 teaspoons Sriracha, or to taste
• 1/2 teaspoon soy sauce
• 1/4 teaspoon wasabi (optional)

Assembly:

• nori (seaweed sheets)
• furikake seasoning
• spicy mayo or Sriracha, for topping
• wonton crisps, for topping

1. Heat oven to 375 F.
2. To make sushi rice: Mix cooked rice with rice vinegar, sugar and salt. Let cool slightly.
3. To make tuna mixture: In bowl, combine tuna (no draining needed), mayonnaise, Sriracha, soy sauce and wasabi, if desired. Mix well.
4. To assemble: Cut nori sheets into squares and press into cups of muffin tin to line them.
5. Fill each nori-lined cup with sushi rice, pressing gently to form small nest shape.
6. Sprinkle furikake over rice then top with spoonful of tuna mixture.
7. Bake 8-10 minutes until heated through and edges are slightly crispy.
8. Remove cups from muffin tin, drizzle with spicy mayo or Sriracha and top with wonton crisps.

SOURCE:
Bumble Bee Tuna

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/food-and-drink/

Last Updated on April 30, 2026 by Daily News Staff

Sustainably Sourced Staples for Family Favorites

(Feature Impact) Living sustainably might include habits like recycling or composting, but you can go above and beyond by using food ingredients that are environmentally friendly.

As a pioneer in humane and sustainable meat, Niman Ranch recently launched a Regenerative Organic Certified beef program sourced entirely from U.S. family ranches covering 105,000 acres today and with a roadmap to reach 250,000 acres by 2028.

Simply put, “regenerative” is a soil-first approach to farming that restores the earth rather than depleting it. This program bridges the gap between environmental stewardship and steakhouse-quality flavor so you can enjoy meals like a Seared Strip Loin with Linguini or Vietnamese Caramelized Beef Bowls.

The program sets the standard for a sustainable future in several ways:

• Supporting American Ranchers: 100% U.S. grass-fed and finished, it provides a vital premium market for domestic family ranchers when over 95% of organic beef is currently imported.
• Steakhouse Quality Meets the Gold Standard: By pairing elite angus genetics with Regenerative Organic Certified’s rigorous standards, the program delivers USDA-graded Choice and Prime marbling – a flavor and tenderness rarely found in the organic market.
• Healing the Land: Through “high-frequency rotational grazing,” Niman Ranch cattle are moved across pastures in a way that restores soil health and promotes biodiversity.

Learn more by visiting NimanRanch.com.

Seared Strip Loin with Linguini

Prep time: 15 minutes

Cook time: 30 minutes

• 1          Niman Ranch Strip Loin Steak (6-8 ounces)
  
• 1          teaspoon kosher salt, plus additional to taste, divided
  
• 1          box (16 ounces) linguini
  
• 1          tablespoon olive oil
  
• 2          cups chopped fennel
  
• 1          teaspoon red pepper flakes
  
• 1/3       cup chopped Castelvetrano (green) olives
  
• 2          cloves garlic, chopped
  
• 1          orange, zest and juice only
  
• 1          goat cheese log (4 ounces)
  
• 1/3       cup chopped fresh parsley, for garnish
  
• pepper, to taste

1. Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135-140 F), turning halfway through cooking, about 8 minutes total. Set aside.
2. Bring large pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup pasta water before draining linguini in colander.
3. In same pasta pot over medium heat, heat olive oil. Cook fennel, red pepper flakes and 1 teaspoon kosher salt over medium heat, stirring, until fennel is tender, 5-6 minutes. Add chopped olives, garlic and orange zest. Stir in orange juice and stir to combine. Set aside.
4. Return drained linguini to pot. Crumble goat cheese on top and add reserved pasta water. Stir until pasta is evenly coated.
5. Serve with slices of steak on top and garnish with fresh parsley.

Vietnamese Caramelized Beef Bowls

Prep time: 20 minutes

Cook time: 30 minutes

• 1          package (8 ounces) rice vermicelli noodles

Beef:

• 2          cloves garlic, grated
  
• 1          thumb ginger, peeled and grated
  
• 2          tablespoons fish sauce
  
• 4          teaspoons light brown sugar
  
• 1          tablespoon lemongrass paste
  
• 1          tablespoon fresh lime juice
  
• 1          pound Niman Ranch ground beef
  
• 1          tablespoon vegetable oil

Dressing:

• 4          tablespoons soy sauce
  
• 4          tablespoons fresh lime juice
  
• 2          tablespoons lemongrass paste
  
• 2          tablespoons light brown sugar
  
• 2          teaspoons sriracha or hot sauce (optional)
  
• 2          tablespoons vegetable oil

Salad:

• 8          ounces butter lettuce leaves
  
• 8          ounces carrots, peeled and sliced into matchsticks
  
• 1          English cucumber, halved lengthwise and thinly crosswise into half-moons
  
• 1          bunch fresh mint
  
• 1          bunch cilantro
  
• chopped roasted and unsalted peanuts
  
• 1          lime, cut into wedges

1. Cook vermicelli noodles according to package directions. Set aside.
2. To prepare beef: In medium bowl, whisk garlic, ginger, fish sauce, brown sugar, lemongrass paste and lime juice until blended. Add beef and mix until well blended. Marinate 15 minutes.
3. In large skillet over medium-high heat, heat vegetable oil. Add beef and cook, breaking up using wooden spoon and stirring occasionally, until beef is dark and caramelized, 10-12 minutes.
4. To make dressing: In small bowl, combine soy sauce, lime juice, lemongrass paste, brown sugar and sriracha, if desired. Whisk until sugar dissolves. Slowly stream in vegetable oil, whisking, until dressing is thickened.
5. To prepare salads: Divide noodles between four shallow bowls. Arrange caramelized beef, lettuce, carrots, cucumber, mint and cilantro in bowls then drizzle with dressing and sprinkle with peanuts. Serve with lime wedges for squeezing on top.

SOURCE:

Niman Ranch

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