(Feature Impact) Once temperatures climb, summer entertaining tends to look a little different. Heavy comfort foods give way to lighter fare, tables move outdoors and hosts are on the hunt for dishes that feel effortless without sacrificing flavor. It’s a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones.

Fresh ingredients, simple preparation and naturally hydrating foods can be the staples of your next summer soiree, especially when your goal is to spend less time in the kitchen and more time at the table with guests. Crisp, juicy, colorful Grapes from California are a natural fit as their sweetness can brighten savory dishes while balancing salty, smoky flavors off the grill.

With little preparation, grapes are a perfect snack while waiting for the main course; no peeling, slicing or complicated prep required. A quick rinse is all it takes to serve fresh grapes as an easy addition to snack trays or last-minute appetizers.

Tasty fuels healthy and healthy makes happy, which is why grapes, a natural source of antioxidants and other polyphenols and a good source of vitamin K, make for a delicious accompaniment to usual summer fare. Serve them on their own for a hydrating snack thanks to their high water content, or take advantage of their combination of flavor, convenience and nutrition as a key ingredient that elevates summer recipes.

For example, Italian Sausage and California Grape Skewers can be the main attraction at barbecues and weekend gatherings, offering elegant presentation without spending hours in the kitchen. Paired with a California Grape Fennel and Citrus Salad, it’s a light, easy meal that can both impress and refresh.

While guests wait for the main course, California Grape, Walnut and Endive Bites combine a sweet crunch with savory blue cheese. Top with a drizzle of honey – or hot honey for a bit of heat – to complement lively conversation and the familiar relaxation of summer gatherings.

In many ways, warm-weather entertaining is less about elaborate meals and more about fresh, approachable foods – like grapes – that help set the tone for a relaxing atmosphere, offering both a practical and elevated solution to make hosting a (summer) breeze.

To discover more ways to both elevate and simplify gatherings throughout the season, visit GrapesFromCalifornia.com.

Italian Sausage and California Grape Skewers

Servings: 6

• 1          tablespoon extra-virgin olive oil
  
• 1          tablespoon balsamic vinegar
  
• 1/2       teaspoon dried Italian herb seasoning
  
• 4          precooked chicken Italian sausages
  
• 6          skewers (10 inches)
  
• 30        green, black and red Grapes from California
  
• 24        squares (1 inch each) red onion
  
• snipped fresh basil (optional)

1. In small bowl, combine olive oil, balsamic vinegar and Italian herb seasoning; set aside. Cut each sausage into six slices. Thread on skewers, alternating with grapes and onion.
2. Preheat grill to medium-low heat.
3. Place oiled piece of foil on grill and top with skewers. Grill 5 minutes, or until grapes are softened and sausage and vegetables are lightly browned, turning and basting with balsamic vinegar mixture occasionally.
4. Transfer to platter and garnish with snipped fresh basil, if desired.

Note: If using bamboo skewers, soak at least 1 hour in water to avoid burning.

Nutritional information per serving: 170 calories; 9 g protein; 11 g carbohydrates; 10 g fat (53% calories from fat); 2.5 g saturated fat (13% calories from saturated fat); 55 mg cholesterol; 470 mg sodium; 2 g fiber.

California Grape, Walnut and Endive Bites

Servings: 6

• 12        large red and green Belgian endive leaves
  
• 1/3       cup blue cheese
  
• 12        black, green and red Grapes from California, quartered
  
• 1/4       cup coarsely chopped walnuts, toasted
  
• 1          tablespoon honey or hot honey

1. Place endive leaves on large platter and scatter equal amounts of cheese on each. Place four grape wedges on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey or hot honey.

Nutritional information per serving: 90 calories; 3 g protein; 8 g carbohydrates; 5 g fat (50% calories from fat); 1.5 g saturated fat (15% calories from saturated fat); 5 mg cholesterol; 105 mg sodium; 3 g fiber.

California Grape Fennel and Citrus Salad

Servings: 4

• 2          tablespoons extra-virgin olive oil
• 1 1/2    tablespoons lemon juice
• 1          teaspoon honey
• sea salt, to taste
• 3          cups halved Grapes from California
• 3          fresh mandarin oranges, peeled and sectioned
• 1/2       cup very thin slivers fennel (anise)
• 4          cups baby arugula
• 1/3       cup roasted, salted pistachio kernels

1. In large bowl, stir olive oil, lemon juice, honey and salt. Add grapes, oranges and fennel; toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve.

Nutritional information per serving: 240 calories; 4 g protein; 33 g carbohydrates; 12 g fat (45% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 60 mg sodium; 4 g fiber.

SOURCE:

California Table Grape Commission

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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Last Updated on June 15, 2026 by Rod Washington

Miami’s South Beach dining scene is about to get a jolt of Tel Aviv energy. Naked Tomato by internationally acclaimed chef Eyal Shani will open at Moxy South Beach on May 14, bringing a modern Israeli, modern Mediterranean-leaning restaurant built around simplicity, seasonality, and open-fire cooking.

If Shani’s name rings a bell, it’s because his ingredient-first approach has become a global calling card. His portfolio now spans 50+ restaurants across cities including New York, Tel Aviv, Paris, Melbourne, Singapore, Las Vegas, and London, with concepts like Miznon, HaSalon, and Michelin-starred Shmonéhelping define his expressive, produce-forward style.

The “naked” tomato: a menu philosophy, not a garnish

At Naked Tomato, the tomato isn’t just a motif—it’s the thesis. Shani describes the “naked” tomato as food in its purest form: uncomplicated, vibrant, and honest. That idea shapes a menu designed to let ingredients speak for themselves, paired with a lively atmosphere that nods to Israeli roadside grills and the late-night pulse of Tel Aviv.

“At Naked Tomato, we believe creating naked food is an act of courage,” Shani said in the announcement. “It means removing the masks and distractions, and standing fully behind the ingredient itself… Naked food is high-risk creation. It is purity.”

What to expect on the menu

For the first time, Shani is stepping away from his signature free-flowing format and moving toward a more structured layout of starters, small plates, and mains—some newly created, others inspired by dishes across his global restaurants.

Starters and small plates to watch for

The opening lineup highlights the restaurant’s core promise: bold Mediterranean flavors, bright produce, and fire-driven technique.

• Fire-Roasted Eggplant Lines
• Moroccan Bishbash Salad
• “You Need Our Dips”: hummus, babaganoush, labaneh, and freshly baked laffe

Shipudim: Israeli-style skewers at the center

The heart of the menu is Shipudim—Israeli-style skewers—served with a colorful spread of mezze. Options include:

• Wild mushrooms
• Shrimp
• Harissa chicken thigh
• Lamb kebab

Expect mezze sides like pickles, Middle Eastern slaw, roasted peppers, and matbucha, built for sharing, tearing, and dipping.

Larger plates and “party table” mains

For groups (or hungry solo diners), the menu also points to larger, fire-kissed plates:

• A rotating Catch of the Day kissed by open fire
• Tomahawk Good for Two Humans and Probably More
• Masabacha of cranberry beans and crushed tomato seeds
• Chicken Schnitzel with sides including the playful “Marrow of a Dinosaur Bone”

Bar, lounge, and late-night energy

Naked Tomato is designed as more than a dinner reservation—it’s positioned as a high-energy dining experience with a full bar and lounge for cocktails, wine, and late-night bites. The beverage program is described as a natural extension of Shani’s philosophy: simple, vibrant, and built to enhance the foodrather than compete with it.

Design: part market, part kitchen, part dining room

Designed by Turjeman Yaakov of Jacob Turgeman Design, the space aims to blur the line between kitchen, market, and dining room. Expect an environment where produce, bread, wine, and everyday culinary objects are displayed openly, with textures like patinated metals, worn woods, stone-like walls, warm lighting, and greenery. Communal tables bring the buzz, while more intimate seating keeps it flexible for date nights and smaller groups.

Where it is, when it’s open, and how to book

Naked Tomato is located at Moxy South Beach, joining the property’s rooftop oasis, Serena.

• Dinner hours: Thursday–Saturday, 6:00 p.m.–11:00 p.m.
• Dinner hours: Sunday–Monday, 6:00 p.m.–10:00 p.m.
• Reservations: available on SevenRooms
• More info: https://nakedtomatousa.com
• Instagram: @nakedtomatousa

For South Beach visitors (and locals chasing something new), Naked Tomato is shaping up to be a destination for anyone who wants modern Israeli flavors, open-fire cooking, and a dining room that feels like the night is just getting started.

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(Tiffany Miller) There is a container in your fridge right now. You know the one. It has been there since Tuesday, quietly waiting for its moment. It’s not coming. By Sunday, you will throw it out with a small, familiar sense of guilt. According to new research from Frigidaire, this cycle is basically the national experience.

Americans have good intentions when it comes to leftovers—at least in theory. Eighty-six percent say they love or like them, and half say they sometimes enjoy leftovers more than the original meal. One in three Americans even proudly calls themself a “Leftover Legend,” the type who genuinely believes yesterday’s meal is tomorrow’s treasure.

Yet, leftovers are still getting left behind. Nearly 3 in 4 U.S. adults (74%) say their leftovers are thrown away at least once a week. According to the USDA, the average American family of four loses $1,500 each year to uneaten food.

What’s more, 9 in 10 Americans (90%) say they have chosen takeout, delivery or a drive-through even though a perfectly good meal was waiting at home. Fifty-eight percent of Americans have ordered delivery while leftovers sat 10 feet away. They looked at their fridge, considered what was inside, and made other plans anyway.

More than half of Americans (52%) say the number one reason they throw out leftovers is simple: They forgot. What gets pushed to the back of the fridge—behind condiments and half-empty jars—effectively disappears. This then leads to the second leading cause for tossing leftovers: 40% of Americans say they do this because they worry about food safety or freshness, which can be driven by confusion around food date labels. Out of sight, out of mind, out of the fridge and into the trash.

When waste starts to feel personal

The disconnect is striking, especially as Americans overwhelmingly say their motivation for saving leftovers is rooted in smart, intentional habits, like trying to avoid food waste (64%) and saving money (52%). Four in 10 even say finishing leftovers feels more rewarding than cooking a brand-new meal from scratch or ordering takeout.

Yet, food still gets forgotten and thrown out, often leaving consumers feeling guilty—and lately, that guilt feels more expensive. With grocery bills and restaurant tabs climbing, 70% say food waste now feels more frustrating or guilt-inducing than it used to.

Helping leftovers finally get their moment

So what actually helps turn intention into action? Visibility, in part. More than a third of Americans (37%) say better fridge organization and simply being able to see what is in there would do more to reduce leftover waste than anything else. But remembering leftovers is only half the battle. The next challenge is what to do with them.

New AI tools are starting to close that gap, helping people turn what’s already in their fridge into meals they actually want, with recipe ideas and step-by-step guidance based on what they have on hand. The goal is to make leftovers easier to use before they become another container pushed to the back of the fridge.

Because when leftovers are visible, and even a little inspiring, they get eaten.

Methodology

Ruder Finn, on behalf of Frigidaire, commissioned Atomik Research to conduct an online survey of 2,000 adults throughout the United States. The margin of error is +/- 2 percentage points with a confidence level of 95%. Fieldwork took place between March 20 and March 24, 2026. Atomik Research, part of 4media group, is a creative market research agency.

SOURCE:

Frigidaire

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