Food and Beverage

How to Elevate Your Lunch with Comforting Staples

Published

2 years ago

November 9, 2024

Daily News Staff

(Family Features) Savory and satisfying, comforting ingredients can transform simple recipes into mouthwatering meals. As temperatures fall, people look for comforting foods to warm the soul. For inspiration, consider Italian ingredients to help make homemade lunches easy and satisfying.

To get ready for weekday lunches, Kale Grilled Cheese sandwiches with Grana Padano PDO paired with hot soup and a Fall Grain Bowl with Prosciutto featuring Prosciutto di Parma PDO and filled with your favorite veggies are tasty options for discovering the possibilities of high-quality Italian ingredients.

These authentic products are Protected Designation of Origin (PDO) certified, a highly esteemed classification for European foods that have been produced according to the same traditional methods in a defined geographic region for centuries.

PDO-certified foods offer a guarantee of quality and authenticity. Only products made following traditional methods within defined production areas, under strict supervision and using carefully monitored ingredients qualify for PDO certification from the European Union. Among these artisan products, you’ll find some of the world’s most delicious cheeses and cured meats.

For your comfort food cravings, on an appetizer plate, drape thinly sliced, savory Prosciutto di Parma PDO and chunks of Grana Padano PDO to complement your favorite nuts and olives. Both pair beautifully with fruity red, white or sparkling wines, though they also are enjoyable with your favorite beer or soft drink. While these tastes of Italy can be enjoyed on their own, they are also capable of transforming simple dishes into decadent meals.

Find more comforting fall meal ideas by visiting distinctlydeliciouslyeuropean.eu.

Fall Grain Bowl with Prosciutto

Servings: 1

1 cup baby arugula
1 teaspoon olive oil
1/2 teaspoon lemon juice
salt, to taste
1 cup cooked farro
2 tablespoons pesto
3/4 cup cooked squash
4 mozzarella bocconcini balls, halved
2 slices Prosciutto di Parma PDO, halved

In mixing bowl, toss arugula, olive oil, lemon juice and salt, to taste.
Transfer to serving bowl; if packing for lunch, transfer to plastic container.
In another bowl, combine cooked farro and pesto; toss to coat. Transfer farro to serving bowl or plastic container next to arugula.
Top farro with squash and mozzarella bocconcini balls. Drape prosciutto next to squash.

Kale Grilled Cheese

Servings: 2

2 teaspoons olive oil
1 garlic clove, smashed
4 cups (about 1/2 bunch) Tuscan kale, cut into ribbons
salt, to taste
1/2 lemon, juice only
2 tablespoons salted butter, softened
4 slices sourdough sandwich bread
2/3 cup (about 2 ounces) finely grated Grana Padano PDO cheese, divided
2/3 cup shredded mozzarella cheese

In large skillet over medium heat, heat oil. Add garlic; cook until golden and fragrant, about 3 minutes. Add kale; cook and stir until slightly wilted and dark green, 2-3 minutes. Season lightly with salt, to taste, and lemon juice. Remove to plate.
Wipe skillet clean. Spread butter on one side of each slice of bread, dividing evenly. Place two slices, buttered sides down, into skillet over medium-low heat. Onto each slice, divide half the Grana Padano; top with half the mozzarella.
Cook until cheese is melted and bottom is golden, 6-7 minutes. Add half the kale to one slice and close sandwich. Repeat with remaining ingredients.

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SOURCE:
Enjoy, It’s from Europe

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.

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Foodie News

Prioritize Brain Health with a Peanut-Packed Menu

Published

4 hours ago

June 22, 2026

Daily News Staff

Prioritize Brain Health with a Peanut-Packed Menu

(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.

Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.

It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.

Consider this key information from the Georgia Peanut Commission before your next meal planning session.

Nutrients that Give the Brain a Boost

Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:

Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
Vitamin E, found to promote healthy brain aging and delay cognitive decline
Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety

Peace of MIND

Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.

Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course. Make breakfast-on-the-go part of your daily commute with Flourless Blueberry Muffins that require just five ingredients, including creamy peanut butter, or add a pinch of protein to snack time with Protein Balls that can be refrigerated until hunger strikes.

Brain Food for Thought

Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.

Flourless Blueberry Muffins

Recipe courtesy of The Peanut Institute
Servings: 12

2 bananas
1 cup creamy peanut butter
2 eggs
1/2 teaspoon baking powder
1 cup blueberries

Preheat oven to 350 F. Grease muffin pan.
In blender or food processor, combine bananas, peanut butter, eggs and baking powder; blend until smooth. Fold in blueberries by hand.
Pour mixture into muffin tin. Bake 12-15 minutes.
Store in airtight container up to 3 days.

Nutritional information per serving: 155 calories, 10 g carbohydrates, 31 mg cholesterol, 2 g saturated fat, 9 g unsaturated fat, 2 g fiber, 6 g protein, 98 mg sodium, 5 g sugar.

Crunchy and Creamy Cold Green Pea and Peanut Salad

Recipe courtesy of The Peanut Institute
Servings: 8

Dressing:

1/3 cup sour cream
1 1/2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons sugar

Salad:

1 package (20 ounces) green peas, frozen
1 cup celery, chopped
1/3 cup red onions, chopped
1 cup dry roasted peanuts
6 slices thick cut bacon, cooked and crumbled
1 pinch salt, or to taste
1 pinch freshly ground black pepper, or to taste

To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.

Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.

Protein Balls

Recipe courtesy of The Peanut Institute
Servings: 24

1 cup chunky peanut butter
1 tablespoon vanilla
1/4 cup honey
2 cups quick oats
2 tablespoons ground flaxseed
1/2 cup shredded coconut
1/2 cup dried, chopped cranberries
1/8 teaspoon iodized salt
1/4 cup water

Using stand mixer, combine peanut butter, vanilla, honey, quick oats, flaxseed, coconut, cranberries, salt and water; mix until well combined.
Form dough into 1-ounce portions and refrigerate 30 minutes before serving.

Nutritional information per serving: 130 calories, 7 g fat, 14 g carbohydrates, 3 g protein, 2 g fiber, 60 mg sodium. track

SOURCE:

Georgia Peanut Commission

STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.

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