Last Updated on September 11, 2026 by Daily News Staff

Add a Splash of Summer to Fall
Meals

(Family Features) This year, when
it’s time to dust off your fall recipe cookbook, mix it up with a splash of
summer veggies in this Zucchini Chicken Bake. Ready in less than an hour, it’s
perfect for those warm fall days that transition into chilly evenings when
sharing a meal with loved ones is what’s truly on the menu. Prepare your
family’s recipe rotation for fall with more ideas available at Culinary.net.

Watch video to see how to make this recipe!

Zucchini Chicken Bake
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 medium
  zucchinis
• 2-3 tomatoes
• 2 chicken
  breasts
• 1 tablespoon
  minced onion
• 2 teaspoons
  Italian seasoning
• 2 teaspoons
  smoked paprika
• avocado oil
• 1-1 1/2 cups shredded mozzarella cheese
• 1 cup
  shredded Parmesan cheese

1. Heat oven to 375 F.
2. Cut zucchinis, tomatoes and chicken
   into bite-sized pieces. Place in 9-by-13-inch baking dish.
3. Sprinkle with minced onion, Italian
   seasoning and paprika then drizzle with avocado oil. Mix well with spoon.
4. Cover with mozzarella and Parmesan
   cheese. Cover with foil and bake 40 minutes.

SOURCE:

Culinary.net

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)

1. Heat oven to 375 F.
2. 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.
3. 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.
4. 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

1. 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.
2. Stir in grapes and onion and set aside to cool. Let stand 1 hour, stirring occasionally.
3. To make beef bulgogi: Cut beef into small, bite-size strips.
4. In medium bowl, stir 1/3 cup bulgogi sauce, vinegar and sesame oil then add beef. Let marinate 1 hour, stirring occasionally.
5. 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

1. In medium bowl, muddle grapes until mashed and in small pieces. Transfer to two lowball glasses and add ice almost to top of glasses.
2. 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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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

1. 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.
2. 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:

Avocados – Love One Today

Looking for more bites, sips, and local dining news? Head over to STM Daily News’ Food & Drink page for more food and beverage stories: https://stmdailynews.com/food-and-drink-3/