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
Dressing:
- 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.
SOURCE:
Recipe of the Week
A Bold and Flavorful Al Fresco Favorite
Al Fresco Favorite: Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor like Street Corn-Inspired Stuffed Sweetpotatoes.
A Bold and Flavorful Al Fresco Favorite
(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.
Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweetpotatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweetpotatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.
Different from other potatoes using adjectives like white, red or russet to describe an entirely different vegetable, sweetpotatoes – one word as adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective – are rich in vitamins A and C, minerals, antioxidants, fiber and potassium, all of which are good for overall health.
Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.
Watch video to see how to make this recipe!
Street Corn-Inspired Stuffed Sweetpotatoes
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Servings: 2
- 4 medium sweetpotatoes
- 2 tablespoons light or regular mayonnaise
- 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
- 1 lime, juice only
- 2 green onions, sliced1/3 cup chopped cilantro
- 1/3 cup fresh shredded Parmesan or cotija cheese
- 1 tablespoon butter
- 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
- 1 jalapeno, seeds and pith discarded, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
- In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
- Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
- Add jalapeno to skillet with corn, stir and cook 2 minutes.
- Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
- Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
- Slice cooked sweetpotatoes open and stuff with corn filling.
SOURCE:
North Carolina Sweetpotato Commission
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Last Updated on July 3, 2026 by Daily News Staff
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Pair Summer Favorites with a Simple
Potato Salad
(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]
Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds
potatoes - 4 boiled
eggs, coarsely chopped - 2 dill
pickles - 1 tablespoon
garlic powder - 1 tablespoon
onion powder - 1 package
(2 1/2 ounces) real bacon pieces - 2 cups
mayonnaise - 2 tablespoons
mustard - salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch
oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. - Add garlic powder, onion powder,
bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
Mix well. - Transfer to large bowl and
refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
(Feature Impact) Summer heat can be tough to beat without a cool, refreshing game plan. Cool off when the temperatures climb by turning to frozen make-ahead treats that can make almost any sweltering afternoon feel like a beach vacation.
Staying comfortable is simple with Grapes from California, which take “cool” to the next level. Freezing them turns each grape into its own mini sorbet – just rinse, dry and freeze for 2 hours, or try these easy recipes that give everyone something to enjoy.
As a naturally healthy, refreshing, juicy and hydrating solution, grapes can become your summer go-to. To find more frozen solutions, visit GrapesFromCalifornia.com.
1. Chocolate-Dipped Frozen California Grape and Yogurt Clusters – Fresh grapes add a bright, juicy pop of flavor to tangy yogurt and rich chocolate in these irresistible frozen clusters that are light, refreshing and perfectly balanced for summer snacking. Make a batch and keep them ready for warm afternoons or casual backyard get-togethers.
SOURCE:
California Table Grape Commission
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