Food and Beverage
Sabrosas recetas con uvas para que sus reuniones de verano sean deliciosas
Last Updated on July 23, 2024 by Daily News Staff
(Family Features) Las celebraciones de verano con amigos, familiares y vecinos son una forma perfecta de disfrutar del sol, el clima cálido y la camaradería. Sin embargo, para satisfacer a todos sus invitados, necesitará recetas adecuadas para la ocasión.
Recurra a un ingrediente característico y versátil como las uvas de California, que se pueden utilizar en platillos de todo tipo, desde refrescantes ensaladas y platos principales hasta sabrosos condimentos y postres dulces. Las uvas son crujientes, jugosas y dulces, lo que las convierte en una fantástica adición de sabor y textura para una amplia variedad de recetas. Ya sean frescas, salteadas, asadas, a la parrilla o incluso en escabeche, las uvas hacen que cualquier plato sea distinguido.
Por ejemplo, puede comenzar las festividades con uvas como un refrigerio fácil, portátil y saludable, perfecto para los días de verano o usarlas como una adición jugosa a esta Ensalada de Quínoa y Uvas con Miel y Limón, todo combinado, que es ideal como un aperitivo ligero o una comida sola. Acompáñelo con un alimento básico de verano, los hot dogs, con un toque agridulce de condimento de uva en escabeche que lleva estos Hot Dogs de Uva en Escabeche Agridulces a un sabor único.
El postre no puede ser más fácil que el Helado Cremoso de Uva Vegano como una alternativa sin lácteos a los dulces tradicionales de verano. La crema de avena para café y el puré de uvas es todo lo que necesita para crear este delicioso helado. Solo congelar uvas enteras también lo convierte en un postre helado fácil y saludable.
Visite GrapesFromCalifornia.com para obtener más inspiración para el entretenimiento de verano.
Ensalada de Quínoa y Uvas con Miel y Limón
Tiempo de preparación: 15 minutos, más al menos 1 hora de enfriamiento
Tiempo de cocción: 22 minutos
Porciones: 6 (1 1/3 tazas por porción)
Vinagreta de Limón:
- 1/2 taza de aceite de oliva extra virgen
- 1/3 taza de jugo de limón verde
- 2 cucharadas de miel
- 3/4 cucharadita de sal marina
- pimienta recién molida, al gusto1/2 taza de aceite de oliva extra virgen
- 1/3 taza de jugo de limón verde
- 2 cucharadas de miel
- 3/4 cucharadita de sal marina
- pimienta recién molida, al gusto
Ensalada:
- 1 1/2 tazas de quinua
- 2 tazas de caldo de verduras
- 2 tazas de uvas de California partidas a la mitad
- 1/2 taza de cebolla morada picada
- 1/4 taza de cilantro fresco picado
- 2 cucharadas de chile jalapeño picado finamente
- 1 aguacate grande, firme y maduro, pelado, sin semilla y cortado en trozos pequeños
- 1/2 taza de cacahuates o maníes picados (opcional)
- Para hacer vinagreta de limón: En un tazón mediano, bata el aceite de oliva, el jugo de limón, la miel, la sal marina y la pimienta al gusto.
- Para hacer la ensalada: En un colador de malla fina, enjuague la quinua; escurra bien. En una cacerola mediana, hierva el caldo y la quinua; reduzca el fuego y cocine a fuego lento, tapado, 12 minutos. Retire del fuego y deje reposar 10 minutos, luego esponje con un tenedor y deje enfriar. Transfiera a un tazón grande.
- Vierta la vinagreta sobre la quinua; revuelva bien para cubrir. Agregue las uvas, la cebolla, el cilantro y el chile jalapeño; tapar y enfríar por lo menos 1 hora.
- Agregue el aguacate con cuidado y transfiéralo a un tazón decorativo. Espolvoree con nueces, si lo desea.
Notas: La ensalada se puede preparar y refrigerar hasta 2 días antes sin aguacate ni cacahuates. Agregue aguacate y cacahuates justo antes de servir.
Información nutricional por porción: 520 calorías; 10 g de proteína; 52 g de carbohidratos; 32 g de grasa (55% de calorías de grasa); 4 1/2 g de grasas saturadas (8% de calorías de grasas saturadas); 0 mg de colesterol; 490 mg de sodio; 7 g de fibra.
Hot Dogs de Uva en Escabeche Agridulces
Tiempo de preparación: 15 minutos, más 1 hora de marinado
Tiempo de cocción: 5 minutos
Porciones: 8 (1/4 taza de conserva por porción)
- 1/2 cucharadita de semillas de mostaza
- 1/2 cucharadita de semillas de cilantro
- 1/2 cucharadita de pimienta negra
- 1/2 taza de vinagre de vino
- 1/4 taza de azúcar morena compacta
- 2 1/4 tazas de uvas de California cortadas en cuartos o picadas en trozos grandes (rojas, verdes, negras o combinadas)
- 1/4 taza de cebolla morada en rodajas finas
- 8 salchichas de pavo o pollo
- 8 panes para hot dog, ligeramente tostados
- Coloque las semillas de mostaza, las semillas de cilantro y los granos de pimienta negra en una bolsa pequeña resellable. Con un mazo para carne o un rodillo, triture las semillas y los granos de pimienta.
- En una cacerola pequeña, revuelva el vinagre, el azúcar, las semillas y los granos de pimienta y póngalo a hervir. Retire del fuego y revuelva para disolver el azúcar; deje enfriar. Agregue las uvas y la cebolla; deje enfriar y marinar 1 hora, revolviendo ocasionalmente.
- Caliente la parrilla a fuego medio.
- Ase las salchichas durante 5 minutos, volteándolas ocasionalmente, o hasta que estén doradas y calientes.
- Coloque las salchichas en los panes. Con una espumadera, cubra con uvas en escabeche
Información nutricional por porción: 280 calorías; 10 g de proteína; 39 g de carbohidratos; 10 g de grasa (32% de calorías de grasa); 2 g de grasas saturadas (6% de calorías de grasas saturadas); 35 mg de colesterol; 630 mg de sodio; 1 g de fibra.
Helado Cremoso de Uva Vegano
Tiempo de preparación: 20 minutos
Tiempo de cocción: 10-15 minutos
Porciones: 8 (1/2 taza por porción)
- 1 libra de uvas negras sin tallo de California
- 12 onzas de crema de avena y vainilla para café, bien fría
- 12 onzas de crema de avena para café sin azúcar, bien fría
- En una licuadora de alta velocidad, licué las uvas hasta que queden suaves. Transfiéralo a una cacerola mediana y cocine a fuego lento. Reduzca el fuego a bajo y cocine durante 10 a 15 minutos, o hasta que se reduzca a 1 taza. Cubra y refrigere hasta que esté bien frío.
- Revuelva la crema en el puré de uvas y vierta en el recipiente de la máquina para hacer helados. Congele de acuerdo con las instrucciones del fabricante. Transfiéralo a un recipiente apto para congelador; cubra y congele hasta que esté firme.
Sustitución: Para un color más claro, use 3/4 de libra de uvas negras y 1/4 de libra de uvas rojas.
Nota: Asegúrese de que el tazón de la máquina para hacer helado esté bien frío o congelado antes de hacer el helado.
Información nutricional por porción: 140 calorías; 0 g de proteína; 22 g de carbohidratos; 6 g de grasa (39% calorías de grasa); 0 g grasa saturada; 0 mg de colesterol; 45 mg de sodio; 1 g de fibra.
SOURCE:
California Table Grape Commission
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Food and Beverage
Savory, Satisfying Ideas for Lunch and Dinner
Lunch or Dinner. During cold and flu season, enhance meals with versatile pearl couscous, which elevates comfort food offerings. Try recipes like Italian Penicillin Soup and Simple Lemon Butter Couscous for hearty, satisfying dishes.
Last Updated on March 3, 2026 by Daily News Staff
(Family Features) When cold and flu season calls for savory and satisfying meals, remember you don’t have to be sick to enjoy the best this time of year has to offer. Skip the same old soups and stews, though, and level up your comfort food cache with the flavor and versatility of pearl couscous.
Distinguished from traditional Moroccan couscous by its slightly larger and rounder shape, plus its less dense, firmer consistency, pearl couscous is thoroughly versatile and a perfect fit for cold weather classics. With Success Boil-in-Bag Pearl Couscous, you get high-quality semolina wheat pearl couscous made just right. After the water boils, it’s ready in under 7 minutes and prepared similarly to pasta.
It features a slightly nutty flavor on its own but can absorb any flavors of soups and salads while retaining its density and chewy texture. You can use it in your family’s meals to complement a range of greens, veggies, fish, meats and stews, making it a pantry staple to keep on hand throughout the year.
A hearty solution, this Italian Penicillin Soup is ideal for those feeling under the weather or simply craving a filling meal after a chilly day. It’s loaded with rotisserie chicken, tender veggies and pearl couscous simmered in broth then finished with fresh lemon, Parmesan cheese and parsley for a meal that’s as satisfying as it is appetizing.
Elegant in its simplicity, this Simple Lemon Butter Pearl Couscous is a perfect partner for grilled seafood, chicken or vegetables. Easy to serve as a standalone dish or a savvy side that practically cooks itself, you can add this highly versatile grain to your family’s menu any day of the week – whether you’re cooking for a crew or just two – and enjoy steamy leftovers for a light lunch.
Don’t let the cold sap your creativity in the kitchen; turning to versatile, flavorful ingredients can make winter meals a cinch. Discover more pearl couscous-inspired dinner ideas by visiting SuccessRice.com.
Italian Penicillin Soup
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
- 2 bags Success Pearl Couscous
- 4 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 1 cup rotisserie chicken, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 lemon wedges
- shredded Parmesan cheese, for garnish
- chopped fresh parsley, for garnish
- Prepare pearl couscous according to package directions.
- In large pot, bring broth to boil. Add carrots, celery and garlic. Reduce heat to medium-low and cook 5 minutes until vegetables are slightly tender.
- Add chicken and Italian seasoning; simmer 5 minutes. Add pearl couscous and cook 5 minutes. Season with salt and pepper.
- Ladle soup into four bowls and squeeze fresh lemon wedge into each bowl. Garnish with Parmesan and parsley.
Simple Lemon Butter Pearl Couscous
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Pearl Couscous
- 3 lemons, juice only, plus 1 teaspoon zest
- 2 tablespoons butter
- 1 small shallot, finely diced
- 1 tablespoon fresh parsley, finely chopped
- Prepare pearl couscous according to package directions, adding lemon juice to water.
- In small pan, melt butter over medium heat. Add shallots and lemon zest. Cook 3 minutes. Stir pearl couscous into pan.
- Divide pearl couscous into four bowls and top with parsley.
SOURCE:
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
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Food and Beverage
Easy, Approachable Solutions for At-Home Lenten Meals
At-Home Lenten Meals: Lent is an opportunity for families to explore new seafood flavors, making mealtime enjoyable. Simple recipes, like One-Pot Creamy Shrimp Scampi, encourage kids to confidently try seafood, enhancing family meals.
Easy, Approachable Solutions for At-Home Lenten Meals
(Feature Impact) Lent has long been a season of tradition and reflection, and it can also be an opportunity to introduce your family to exciting new flavors that may become staples in your kitchen.
If preparing seafood feels intimidating, try starting with dishes that are easy, familiar and approachable. For example, One-Pot Creamy Shrimp Scampi features a velvety sauce, earthy spinach and buttery, delicious shrimp – a recognizable and approachable recipe that can be a gateway to discovery.
Made with SeaPak frozen shrimp, you can help picky eaters in your home feel more confident in saying “yes” to something new. Frozen seafood is a perfect partner for familiar favorites like pasta, making it a playful, stress-free solution for encouraging exploration at mealtime.
“For many families, Lent often brings a shift at the dinner table – and this year, parents are turning it into an opportunity to try something new,” said Diana Rice, child nutritionist and registered dietitian. “When food feels approachable, it lowers stress for everyone. Familiar flavors help kids say ‘yes’ more often, and those positive moments can make seafood a feel-good part of family meals during Lent and beyond.”
When kids see foods that look and taste familiar – like the crunch of crispy fried shrimp – they may feel more comfortable giving it a try. That’s why discovery can extend beyond the dinner table to snack time, too.
Give kiddos the energy they need for homework assignments with Butterfly Shimp Bruschetta, a quick solution for after-school or weekend snacking. As your pickier loved ones dive in for something new, those small wins can build confidence to try new things – one bite at a time.
This Lent, swap “giving up” for “try this” with more approachable frozen seafood solutions and family-friendly recipes at SeaPak.com.
//www.youtube.com/embed/006rXnSXZGY
One-Pot Creamy Shrimp Scampi
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
- 1 package (12 ounces) SeaPak Shrimp Scampi
- 1 1/4 cups half-and-half or milk
- 1 1/4 cups chicken stock
- 8 ounces linguine noodles
- 6 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- 4 lemon wedges
- In large, high-sided saute pan, add shrimp and cook according to package directions. Remove shrimp to bowl and keep warm.
- In same pan with scampi sauce, stir in half-and-half and stock. Bring to low boil. Add pasta. Cook, stirring occasionally, until pasta is cooked al dente, 8-10 minutes.
- Stir in spinach and cook just until beginning to wilt. Stir reserved shrimp into pan.
- To serve, divide shrimp scampi between four bowls and top each with grated Parmesan. Serve with lemon wedges.
Butterfly Shrimp Bruschetta
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
- 1 package (9 ounces) SeaPak Jumbo Butterfly Shrimp
- 1 baguette
- 3 garlic cloves, divided
- 6 tablespoons olive oil, divided
- 3 cups grape or cherry tomatoes, seeded and finely diced
- 1/3 cup chopped basil, plus additional for garnish
- salt, to taste
- pepper, to taste
- Preheat oven to 425 F. Bake shrimp according to package directions and keep warm.
- Slice baguette to match number of shrimp. Rub one garlic clove over one side of each slice of bread. Brush garlic-rubbed sides with 3 tablespoons olive oil. Set aside.
- Finely dice remaining garlic.
- In medium mixing bowl, stir tomatoes, remaining olive oil, diced garlic and 1/3 cup chopped basil. Season with salt and pepper, to taste, and set aside.
- In large, hot skillet, working in batches, add baguette slices oil sides down and cook until browned around edges. Remove from pan.
- Top each baguette slice with small spoonful of tomato mixture and one shrimp. Garnish with basil leaf.
SOURCE:
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/
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Blue Apron just picked up a new win in the prepared-meals space.
Consumer365 has recognized Blue Apron as the Best Prepared Meal Delivery Service (2026), pointing to the company’s chef-curated recipes and its growing lineup of ready-to-eat meals built for busy, time-constrained households. The recognition reflects growing consumer demand for convenient food options that reduce cooking time without sacrificing quality, structure, or variety.
Why prepared meals keep winning right now
The press release frames prepared meal delivery as a practical middle ground between cooking from scratch and defaulting to fast food or repetitive takeout.
Consumer365 notes the appeal comes down to a few clear benefits:
- Less time spent cooking (and less cleanup)
- Predictable portions and easier meal planning
- Reduced food waste, since you’re not buying full-size ingredients you may not use
- Flexibility for solo diners or households with irregular schedules
Prepared meals are especially useful during the workweek, when the friction of cooking can push people toward faster—but not always better—options.
What Consumer365 highlighted about Blue Apron
Consumer365’s recognition focuses on how Blue Apron has expanded beyond meal kits while keeping a consistent culinary identity.
Chef-curated structure across product lines
A key point: prepared meals under Dish by Blue Apron are developed by the same in-house culinary team behind Blue Apron’s meal kits. Consumer365 says that continuity helps maintain consistency in flavor development, portioning, and ingredient selection across different formats.
Refrigerated (not frozen) and fast to heat
Dish by Blue Apron meals arrive fully cooked and refrigerated (not frozen). Each meal is packaged as a single serving and designed to reheat in either a microwave or conventional oven.
Most dishes are ready in five to ten minutes, making them a solid option for lunches, quick dinners, or nights when cooking time is limited.
Rotating menus and nutrition standards
Consumer365 also points to weekly rotating menus that span a range of styles, including seafood-based dishes, vegetable-forward meals,
About Blue Apron
Blue Apron launched in 2012 and says it has delivered more than 600 million meals nationwide. The company describes itself as a flexible mealtime brand with a weekly rotating menu of 100+ meals, including pre-made options and meal kits. Blue Apron is also part of Wonder.
Read more
The full review is available at Consumer365.org.
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/
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