Last Updated on April 1, 2026 by Daily News Staff

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.

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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

1. In large, high-sided saute pan, add shrimp and cook according to package directions. Remove shrimp to bowl and keep warm.
2. 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.
3. Stir in spinach and cook just until beginning to wilt. Stir reserved shrimp into pan.
4. 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

1. Preheat oven to 425 F. Bake shrimp according to package directions and keep warm.
2. 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.
3. Finely dice remaining garlic.
4. 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.
5. In large, hot skillet, working in batches, add baguette slices oil sides down and cook until browned around edges. Remove from pan.
6. Top each baguette slice with small spoonful of tomato mixture and one shrimp. Garnish with basil leaf.

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(Feature Impact) As the weather breaks and spring brings increased opportunities for families to get outside, activities, adventures and jam-packed calendars abound. All those special moments spent at the park, the sports field or in the backyard may leave lasting memories, but they can also leave you feeling short on time in the kitchen.

Bring a little moment of happiness to busy family mealtimes during the spring season with The Little Potato Company’s line of easy-to-prepare Little Potatoes. They come pre-washed, require no peeling and are small enough that they don’t need to be cut, allowing for less time in the kitchen and more family time around the table as the days get longer – no extra spring cleaning required. For an added helping of convenience, their Microwave Ready Little Potato Kits come with delicious seasoning packs; simply pop into the microwave, sprinkle on the included seasoning and enjoy.

For a fun after-school or game-night snack, these Crispy Air Fryer Potato Nuggets pair perfectly with a variety of delicious dips. The air fryer cooks the potatoes in minutes, creating a crispy snack with minimal prep – no chopping or peeling needed.

Or you can make a delicious side dish a cinch with pesto, which adds a bright, flavorful twist to a classic in these Basil Pesto Mashed Potatoes. They pair perfectly with everyday family meals using Little Potatoes that require no chopping or peeling thanks to their naturally thin skins, helping cut down on prep time while bringing fresh flavor to the dinner table.

To help fuel families’ spring vacation plans and everyday meals, The Little Potato Company is giving you a chance to enter a sweepstakes through May 25 to win a $10,000 travel voucher with additional prizes including 10 grocery gift cards valued at $1,000.

Enter the sweepstakes at TheLittleSpringtimeSweeptakes.com, and find more ways to make spring meals a breeze by visiting LittlePotatoes.com.

Crispy Air Fryer Potato Nuggets and Dip

Prep time: 10 minutes

Cook time: 24 minutes

Servings: 4

Potatoes:

• 1          cup all-purpose flour
  
• 1          teaspoon salt
  
• 1          teaspoon garlic powder
  
• 1/2       teaspoon pepper
  
• 1          cup milk
  
• 1 1/2    cups panko breadcrumbs
  
• 1 1/2    pounds Little Potatoes

Chimichurri:

• 1          bunch cilantro
  
• 1          bunch parsley
  
• 3          limes, juice only
  
• 2          tablespoons honey
  
• 2          teaspoons salt
  
• 1/2       teaspoon pepper
  
• 1          teaspoon chili flakes
  
• 1          cup canola oil

1. Heat air fryer to 390 F.
2. To make potatoes: In a shallow bowl, combine flour, salt, garlic powder and pepper. Whisk in milk until smooth.
3. Place panko in a separate shallow bowl.
4. Working in batches, coat potatoes in batter then toss in panko until fully coated.
5. Place potatoes in the air fryer and cook 24 minutes, flipping halfway.
6. To make chimichurri: In a blender, blend cilantro, parsley, lime juice, honey, salt, pepper, chili flakes and canola oil until smooth.
7. Serve potato nuggets with chimichurri.

Basil Pesto Mashed Potatoes

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

• 1 1/2    pounds Little Potatoes
  
•             water
  
• 1          teaspoon salt, plus additional for seasoning, to taste, divided
  
• 2 1/2    cups fresh basil
  
• 4          cloves garlic
  
• 1/3       cup pine nuts
  
• 1/2       cup Parmesan, grated
  
• 2/3       cup olive oil
  
• pepper, to taste
  
• 1/2       cup milk
  
• 2          tablespoons butter

1. Add potatoes to a large pot and cover with water. Add 1 teaspoon salt and bring to a boil for 15 minutes, or until potatoes are tender.
2. In a food processor, place basil, garlic, pine nuts and Parmesan. Add oil and pulse until mixed then season with salt and pepper, to taste.
3. In a small saucepot over low heat, heat milk and butter until butter is melted and milk is steaming.
4. Once potatoes are cooked, strain and transfer to a medium mixing bowl.
5. Using a potato masher, smash potatoes with milk and butter mixture then season with salt and pepper, to taste. Stir in pesto mixture.

SOURCE:

Little Potato Company

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.

Go Green with a Fresh Spring Salad

(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring Greens Salad with Mozzarella

Recipe adapted from Organic Authority

Servings: 4

• 4          cups baby arugula or spring mix
  
• 1/2       cup cubed mozzarella cheese
  
• 1          tablespoon lemon zest
  
• 2          tablespoons extra-virgin olive oil
  
• 1          tablespoon fresh lemon juice
  
•             sea salt, to taste
  
•             freshly ground black pepper, to taste
  
•             halved cherry tomatoes (optional)

1. In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
2. In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
3. Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.