Last Updated on April 16, 2026 by Daily News Staff

Go Green with a Fresh Spring Salad

(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring Greens Salad with Mozzarella

Recipe adapted from Organic Authority

Servings: 4

• 4          cups baby arugula or spring mix
  
• 1/2       cup cubed mozzarella cheese
  
• 1          tablespoon lemon zest
  
• 2          tablespoons extra-virgin olive oil
  
• 1          tablespoon fresh lemon juice
  
•             sea salt, to taste
  
•             freshly ground black pepper, to taste
  
•             halved cherry tomatoes (optional)

1. In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
2. In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
3. Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.

illy is bringing coffee and fine dining together with its new Art of Dining Series, a year-long program featuring chef-led dining experiences in cities including Miami, New York, Los Angeles, and San Francisco.

The series launched in March with a dinner at Boia De in Miami and will continue with curated events built around custom tasting menus inspired by illy’s signature blend. One of the upcoming stops is set for June in San Francisco at Wolfsbane, where illy Chef Ambassador Rupert Blease will create a menu inspired by his own bespoke illy blend.

The company says the program is designed to create immersive, in-person experiences that connect guests with the illy brand through flavor, atmosphere, and hospitality. The launch also builds on illy’s broader gastronomy strategy, including its Chef Ambassador program and its role as the exclusive coffee partner of World’s 50 Best Restaurants for the past four years.

Founded in Trieste, Italy, in 1933, illy is known for its 100% Arabica coffee blend and global presence in more than 140 countries.

Source: illycaffè via PR Newswire

•  https://www.illy.com 

Related Links:

•  https://www.instagram.com/illy_us

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/

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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