recipes
The Season of Sensational Salads
Last Updated on August 9, 2025 by Daily News Staff
The Season of Sensational Salads
(Family Features) The warmer months mean one thing: salad season is officially here. With fresh flavors abounding, now is the perfect opportunity to tap into an unexpected veggie: celery. Celery is packed with flavor and low in calories, making it a smart choice for snacking and cooking a variety of meals throughout the day. Made up of 95% water, it’s also naturally hydrating and high in fiber to keep you feeling full and refreshed. Available year-round, an option like Dandy Celery from Duda Farm Fresh Foods redefines what celery can be – crispier, sweeter and less stringy – through a legacy of quality, innovation and consistency in celery cultivation since 1926. This Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata, for example, combines celery with other fresh, warm-weather favorites like strawberries, blackberries, blueberries and raspberries on a bed of arugula – topped with a sweet, citrusy dressing – for a refreshing, nourishing lunch or dinner. Or for an Asian twist, try this Thai Lime Chicken Salad, which features celery, carrots, cucumber and poached chicken breast over a Jasmine rice base with an Asian-inspired dressing that brings a touch of heat to the table. Find more recipes for salad season and beyond at DudaFresh.com.
Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata
Recipe courtesy of Marie Reginato on behalf of Duda Farm Fresh Foods Servings: 2 Salad:- 4 sticks Dandy Celery, divided
- 4 strawberries, cut in half
- 1 handful blackberries
- blueberries
- raspberries
- 1 medium burrata ball, cut in half
- 3 cups arugula
- 1 handful hemp seeds
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 3 tablespoons olive oil
- 1 pinch sea salt
- Using grill pan or directly on grill, cook two celery sticks and strawberries until soft with grill marks on either side.
- While celery and strawberries grill, make dressing. In jar, mix orange juice, lemon juice, Dijon mustard, honey, olive oil and salt.
- Cut grilled and remaining raw celery sticks at angle into 1/4-inch pieces.
- In mixing bowl, toss celery, strawberries, blackberries, blueberries, raspberries, burrata, arugula and hemp seeds with dressing. Mix well.
Thai Lime Chicken Salad
Servings: 4- 4 stalks Dandy Celery, sliced on bias
- 1 cucumber, split, seeded and sliced on bias
- 2 carrots, peeled and julienned
- 2 cups Jasmine rice, cooked and cooled slightly
- 1 bunch scallions, green section finely chopped and white ends julienned
- 2 cups poached chicken breast, shredded
- 3 tablespoons avocado seed oil
- 3 tablespoons rice vinegar
- 1 tablespoon palm sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons tamari
- 1 tablespoon fish sauce
- 1/2 teaspoon crushed chili flakes (optional)
- salt, to taste
- pepper, to taste
- 1 cup roasted peanuts or cashews, crushed
- 1 cup fresh cilantro sprigs
- 4 lime wedges
- In medium bowl, combine celery, cucumbers, carrots, cooked rice, scallions and shredded chicken.
- In another bowl, whisk avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce and chili flakes, if desired, until sugar is dissolved. Adjust seasoning with salt and pepper, to taste.
- Pour mixture over celery and shredded chicken mixture; toss to mix.
- To serve, portion out salad and top with crushed nuts, cilantro sprigs and lime wedges.
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(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.
Warm up your winter meals with more comforting ideas available at Culinary.net.
Sick Day Chicken Noodle Soup
Recipe adapted from Tastes Better from Scratch
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 8
- 1/2 tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
- chicken bouillon cubes (optional)
- 4 cups dry egg noodles
- 3 cups cooked rotisserie chicken
- In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
- Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
- Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
- Add chicken. Taste and adjust seasoning as desired.
Photo courtesy of Shutterstock
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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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Last Updated on February 15, 2026 by Daily News Staff
A Medley of Garden Veggies
(Family Features) If your garden is overflowing, look no further than Thyme-Roasted Garden Veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that’s perfect for autumn get-togethers. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.
Thyme-Roasted Garden Veggies
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 2 zucchinis
- 2 yellow squashes
- 2 tomatoes
- 2 carrots
- avocado oil
- 2 tablespoons thyme
- 2 tablespoons minced garlic
- salt, to taste
- pepper, to taste
- 1 cup shredded Parmesan cheese
- Heat oven or grill to 425 F.
- Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
- Bake or grill 30 minutes until fork tender.
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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Food and Beverage
Hearty Ways to Warm Up Winter
During cold winter days, cozy up with comforting dishes like Pumpkin Chili and Pumpkin Mac n’ Cheese, utilizing Green Giant 100% Pure Pumpkin for added warmth and nutrition. These recipes are quick to prepare and offer delicious flavors, perfect for family meals. Discover more comforting options at greengiantvegetables.com.
(Family Features) Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of delicious, comforting food. From chili to pasta, your winter menu is sure to feature filling dishes that warm you and your loved ones from the inside out.
For example, you can beat the chill with Pumpkin Chili, which uses Green Giant 100% Pure Pumpkin for a thicker, creamier texture and subtly sweet, earthy flavor. Plus, it comes together in around 30 minutes as an easy solution for busy weeknights or weekend fun.
Switch up pasta night with Pumpkin Mac n’ Cheese for a rich, velvety texture that features cheddar and gruyere cheeses, but you can substitute other favorites like Monterey Jack, fontina or gouda. The extra creamy texture and flavor from cream cheese means you can save time without making a traditional cream sauce using flour for added convenience.
These hearty, filling recipes feature delicious, nutritious and high-quality Green Giant 100% Pure Pumpkin that adds warmth to the menu all year long mixed into baked goods, morning smoothies and more. With special care and premium quality in mind, the non-GMO pumpkin grown in the USA without preservatives can be your new go-to.
To find more ways to warm up this winter, visit greengiantvegetables.com.
Pumpkin Chili
Prep time: 10 minutes
Cook time: 23 minutes
Servings: 4
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) Green Giant 100% Pure Pumpkin
- 1 can (15 ounces) red kidney beans, drained and rinsed
- In Dutch oven over medium heat, heat oil. Add bell pepper and onion. Saute 5 minutes.
- Add ground turkey and separate with spatula. Cook 5 minutes, stirring occasionally. Stir in chili powder, paprika, cumin and garlic powder.
- Add broth, tomatoes and pumpkin. Bring to boil and reduce heat to low. Simmer 10 minutes. Add kidney beans and simmer 3 minutes.
- Ladle into bowls and serve hot.
Pumpkin Mac n’ Cheese
Prep time: 15 minutes
Cook time: 26 minutes
Servings: 10
- 1 1/2 pounds shell pasta
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon fresh chopped sage
- 4 ounces cream cheese, cubed
- 2 cans (15 ounces each) Green Giant 100% Pure Pumpkin
- 2 cups whole milk
- 2 1/2 cups freshly grated sharp cheddar cheese
- 2 1/2 cups freshly grated gruyere cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
- In large skillet or Dutch oven over medium heat, heat butter. Add garlic and sage; saute 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
- Gradually stir in milk, cheddar and gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
- Fold in cooked pasta.
SOURCE:
Green Giant
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