Usher in Cool Weather with Easy Pumpkin Soup

Watch video to see how to make this recipe!

• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 1/2 cup coconut cream
• 1 cup vegetable stock
• 1 tablespoon garlic paste or 1 teaspoon garlic powder
• 1 tablespoon ginger paste or 1 teaspoon ground ginger
• salt, to taste
• pepper, to taste
• coconut rice, for serving (optional)
• bread, for serving (optional)

1. In saucepan over medium heat, combine pumpkin, coconut cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir until well incorporated, cook 10 minutes.
2. Serve over coconut rice or with bread, if desired.

The fate of Lucky Supermarkets in SoCal

Last Updated on December 13, 2025 by Daily News Staff

Grilled Chicken teriyaki rice (Adobe Sock)

When you need a fast, flavorful meal without the fuss, a teriyaki chicken bowl is one of the easiest dishes you can throw together. Using Foster Farms precooked chicken breast strips, store-bought teriyaki sauce, and ready-to-heat rice, you can have dinner on the table in about ten minutes — no chopping, marinating, or complicated prep required.

A Weeknight Staple

This recipe is ideal for busy weeknights, work-from-home lunches, or those moments when you want something warm and satisfying without relying on takeout. With precooked chicken, most of the work is already done for you. All you’re really doing is heating, mixing, and assembling.

“A complete teriyaki bowl in ten minutes — no takeout required.”

Ingredients

1–2 cups cooked rice (microwaveable rice packets work great) 1 cup Foster Farms precooked chicken breast strips ¼–½ cup teriyaki sauce, depending on how saucy you like it 1 cup of vegetables (fresh, steamed, or frozen) Optional toppings: sesame seeds, green onion, pineapple chunks, spicy mayo, red pepper flakes

Instructions

1. Prep the Base

Start with your rice. If you’re using microwave rice, it heats up in about 60–90 seconds. Leftover rice works just as well — just warm it in a bowl before assembling the dish.

2. Heat the Chicken

Foster Farms precooked chicken strips make this step incredibly simple. Just heat them in a skillet for a couple of minutes or microwave them for under a minute. Add a few tablespoons of teriyaki sauce and stir to coat the chicken evenly.

3. Add the Vegetables

This bowl works with almost any vegetable you enjoy. Frozen stir-fry mixes are quick and convenient, while steamed broccoli or carrots add color and crunch. Toss the veggies into the pan with the chicken so they absorb the teriyaki flavor.

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4. Build Your Bowl

Add your rice to a serving bowl and top it with the teriyaki chicken and vegetables. If you want a richer flavor, drizzle on a little extra teriyaki sauce.

5. Customize With Toppings

Finish with sesame seeds, sliced green onions, or a drizzle of spicy mayo. Pineapple adds a sweet touch that pairs perfectly with teriyaki, giving your bowl a subtle Hawaiian twist.

👉 Download the Teriyaki Chicken Bowl Recipe PDF

Why This Recipe Works

What makes this meal so appealing is its flexibility. Use whatever rice you have on hand, swap in your favorite veggies, and adjust the sauce level to your own taste. It’s fast, affordable, and customizable — ideal for anyone looking to simplify their cooking without sacrificing flavor.

Do you have your own fast weeknight recipes or kitchen shortcuts? Share them with us in the comments or tag @STM Daily News on social media. We love spotlighting great ideas from our readers!

The fate of Lucky Supermarkets in SoCal

Grazing and Gifting: Sweet Solutions for the Holiday Rush

Florida Grapefruit Brandy Sour

• 1 3/4    ounces brandy
• 2 1/2    ounces freshly squeezed Florida Grapefruit Juice
• 1/3       ounce simple syrup, or to taste
• 2          dashes bitters
• 1          egg white
• ice cubes
• 1          ounce sparkling water
• Florida Grapefruit twist, for garnish

1. In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
2. Add ice cubes to shaker and shake 15 seconds to chill drink.
3. Strain into chilled coupe or rocks glass filled with fresh ice.
4. Pour light splash of sparkling water over top to enhance effervescence.
5. Garnish with grapefruit twist.

Scallops with Florida Grapefruit Butter

• 2          Florida Grapefruit
• 1          fennel bulb
• 3          tablespoons olive oil, plus additional for searing, divided
• 1          tablespoon sherry vinegar
• 1/8       teaspoon, plus 1 pinch, salt, divided, to taste
• 1/8       teaspoon, plus 1 pinch, pepper, divided, to taste
• 1          small bunch fresh cilantro
• 12        scallops with empty shells
• 1          tablespoon butter

1. Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
2. Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
3. Mix and add fresh cilantro. Keep a few leaves for garnish.
4. In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
5. Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
6. Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
7. Finish with reserved cilantro leaves and fresh grapefruit segments.

Florida Citrus Salad with Burrata

• 1/3       cup Florida Grapefruit Juice
• 1/3       cup Florida Orange Juice
• 2          teaspoons orange zest
• 2          tablespoons cider vinegar
• 2          teaspoons honey
• 1          tablespoon Dijon mustard
• 1/3       cup olive oil
• 2          tablespoons shallots
• sea salt, to taste
• fresh pepper, to taste

• 1          red onion, thinly sliced
• 1/2       cup white vinegar or cider vinegar
• 1/2       cup water
• 1          tablespoon sugar
• 1          teaspoon salt

• 4          Florida Grapefruit, peeled and cut into segments
• 3          oranges, peeled and cut into segments
• 1          bunch radishes, sliced thin and cut into sticks
• 1/3       cup pistachios, grilled and coarsely chopped
• 1          cup arugula
• 2          tablespoons dill, chopped
• sea salt, to taste
• pepper, to taste
• 8          ounces burrata

1. To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
2. To make pickled onion: Place sliced onion in airtight canning jar.
3. In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
4. To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
5. Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.

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