Sustainably Sourced Staples for Family Favorites

(Feature Impact) Living sustainably might include habits like recycling or composting, but you can go above and beyond by using food ingredients that are environmentally friendly.

As a pioneer in humane and sustainable meat, Niman Ranch recently launched a Regenerative Organic Certified beef program sourced entirely from U.S. family ranches covering 105,000 acres today and with a roadmap to reach 250,000 acres by 2028.

Simply put, “regenerative” is a soil-first approach to farming that restores the earth rather than depleting it. This program bridges the gap between environmental stewardship and steakhouse-quality flavor so you can enjoy meals like a Seared Strip Loin with Linguini or Vietnamese Caramelized Beef Bowls.

The program sets the standard for a sustainable future in several ways:

• Supporting American Ranchers: 100% U.S. grass-fed and finished, it provides a vital premium market for domestic family ranchers when over 95% of organic beef is currently imported.
• Steakhouse Quality Meets the Gold Standard: By pairing elite angus genetics with Regenerative Organic Certified’s rigorous standards, the program delivers USDA-graded Choice and Prime marbling – a flavor and tenderness rarely found in the organic market.
• Healing the Land: Through “high-frequency rotational grazing,” Niman Ranch cattle are moved across pastures in a way that restores soil health and promotes biodiversity.

Learn more by visiting NimanRanch.com.

Seared Strip Loin with Linguini

Prep time: 15 minutes

Cook time: 30 minutes

• 1          Niman Ranch Strip Loin Steak (6-8 ounces)
  
• 1          teaspoon kosher salt, plus additional to taste, divided
  
• 1          box (16 ounces) linguini
  
• 1          tablespoon olive oil
  
• 2          cups chopped fennel
  
• 1          teaspoon red pepper flakes
  
• 1/3       cup chopped Castelvetrano (green) olives
  
• 2          cloves garlic, chopped
  
• 1          orange, zest and juice only
  
• 1          goat cheese log (4 ounces)
  
• 1/3       cup chopped fresh parsley, for garnish
  
• pepper, to taste

1. Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135-140 F), turning halfway through cooking, about 8 minutes total. Set aside.
2. Bring large pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup pasta water before draining linguini in colander.
3. In same pasta pot over medium heat, heat olive oil. Cook fennel, red pepper flakes and 1 teaspoon kosher salt over medium heat, stirring, until fennel is tender, 5-6 minutes. Add chopped olives, garlic and orange zest. Stir in orange juice and stir to combine. Set aside.
4. Return drained linguini to pot. Crumble goat cheese on top and add reserved pasta water. Stir until pasta is evenly coated.
5. Serve with slices of steak on top and garnish with fresh parsley.

Vietnamese Caramelized Beef Bowls

Prep time: 20 minutes

Cook time: 30 minutes

• 1          package (8 ounces) rice vermicelli noodles

Beef:

• 2          cloves garlic, grated
  
• 1          thumb ginger, peeled and grated
  
• 2          tablespoons fish sauce
  
• 4          teaspoons light brown sugar
  
• 1          tablespoon lemongrass paste
  
• 1          tablespoon fresh lime juice
  
• 1          pound Niman Ranch ground beef
  
• 1          tablespoon vegetable oil

Dressing:

• 4          tablespoons soy sauce
  
• 4          tablespoons fresh lime juice
  
• 2          tablespoons lemongrass paste
  
• 2          tablespoons light brown sugar
  
• 2          teaspoons sriracha or hot sauce (optional)
  
• 2          tablespoons vegetable oil

Salad:

• 8          ounces butter lettuce leaves
  
• 8          ounces carrots, peeled and sliced into matchsticks
  
• 1          English cucumber, halved lengthwise and thinly crosswise into half-moons
  
• 1          bunch fresh mint
  
• 1          bunch cilantro
  
• chopped roasted and unsalted peanuts
  
• 1          lime, cut into wedges

1. Cook vermicelli noodles according to package directions. Set aside.
2. To prepare beef: In medium bowl, whisk garlic, ginger, fish sauce, brown sugar, lemongrass paste and lime juice until blended. Add beef and mix until well blended. Marinate 15 minutes.
3. In large skillet over medium-high heat, heat vegetable oil. Add beef and cook, breaking up using wooden spoon and stirring occasionally, until beef is dark and caramelized, 10-12 minutes.
4. To make dressing: In small bowl, combine soy sauce, lime juice, lemongrass paste, brown sugar and sriracha, if desired. Whisk until sugar dissolves. Slowly stream in vegetable oil, whisking, until dressing is thickened.
5. To prepare salads: Divide noodles between four shallow bowls. Arrange caramelized beef, lettuce, carrots, cucumber, mint and cilantro in bowls then drizzle with dressing and sprinkle with peanuts. Serve with lime wedges for squeezing on top.

SOURCE:

Niman Ranch

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Say ‘Yes, Please’ to The Grilled Cheese of the Year: Gooey Goodness with a Protein Punch

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

• 1          tablespoon butter, softened
  
• 2          slices bread fortified with protein and fiber
  
• 2          Borden Mild Cheddar Slices
  
• 1          slice Borden Mozzarella Melts
  
• 5          ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

• 2          tablespoons non-fat Greek yogurt
• 1          teaspoon Dijon mustard
• 1/2       teaspoon garlic powder
• 1/2       teaspoon smoked paprika

1. Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
2. Place bread on griddle and cook until lightly toasted. Flip and cook other side.
3. Remove sandwich from skillet or griddle.
4. To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

• 1          tablespoon butter, softened
• 2          slices white bread
• 2          slices Borden Extra Sharp Melts
• 2          slices Borden American Singles

1. Heat skillet or griddle over medium heat.
2. Spread butter on one side of each slice bread.
3. Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
4. Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
5. Remove from skillet or griddle and slice in half.

SOURCE:
Borden

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/

Last Updated on April 11, 2026 by Daily News Staff

Mix Up the Everyday: New Ways to Elevate At-Home Cooking

(Feature Impact) Most families know and love their tried-and-true family traditions, especially when it comes to the secret sauces, time-tested techniques and recipes that deserve to be passed down from generation to generation. No matter how legendary the home cooks, though, there’s always room for new tricks, whether it’s a fresh spin on a classic dish or a smarter tool that makes the after-dinner cleanup effortless.

Incorporating new techniques and fresh ideas can invigorate your everyday cooking in unexpected ways. Consider these grandma-approved twists on tradition from the experts at Finish, who offer winning ways to enhance cleanup no matter what techniques you turn to in the kitchen.

Plan Ahead

If you’re used to throwing together dinner at the last minute, learning to meal prep can help with trying new recipes. Take a look at what you have on hand before scouring a few cookbooks (or cooking websites) for appetizing dishes to try then head to the store to fill in the missing ingredients. Meal planning may save you time, money and, perhaps, a little sanity – and potentially help you branch out your menu, too.

Club It Up

Joining a cookbook club allows you to flex your social muscles and sample new recipes and techniques from different cultures with fellow foodies. For example, this savory, meat-free Lubiyeh recipe just may become a new household favorite. Featuring stewed green beans simmered in a vegan broth with the added kick of Aleppo pepper and sweet red pepper paste, it’s both bright and rich, and pairs well with rice, lavash or thin pita with a smattering of raw onions for a little extra punch.

Simplify Cleanup

Once the cookbooks have been shelved and the plates have been cleared, tackle the cleaning jobs with an option like the new Finish Ultimate Quantum – their breakthrough dishwashing detergent with Finish’s most advanced formula yet – offering an unbeatable clean even on tough stains in hard water (220 PPM). This grandma-approved technique can help you conquer clean dishes, so it makes sense to switch.

Veg Out

If meat is in constant rotation at your house, consider rotating in a Meatless Monday meal like pasta primavera, or celebrate your own version of Taco Tuesday with bean- or lentil-based tacos instead of chicken, pork or beef. Opting for vegetarian or vegan meals utilizing hearty veggies like squash, eggplant and potatoes can help you save money at the grocery store and nourish your body with heart-healthy nutrients.

Grow a Garden

Starting a garden may seem like a daunting task, but it doesn’t have to be. You can begin with a few herbs growing on a windowsill before embarking on a bigger outdoor gardening project, where transforming a small patch of earth for growing vegetables, herbs or berry bushes can be just the thing to elevate eating at home.

To learn more, visit finishdishwashing.com.

Lubiyeh

(Lebanese Green Beans Stewed with Tomatoes and Garlic)

Recipe courtesy of Jeanette Chawki and the League of Kitchens on behalf of Finish

Servings: 4-6

• 2          pounds string beans or flat green beans
  
• 1/8       pound garlic (about 18 medium cloves)
  
• 7 1/2    cups water, divided
  
• 1 1/4    pounds plum tomatoes (about 5)
  
• 1          tablespoon sweet red pepper paste
  
• 1 1/2    teaspoons tomato paste
  
• 1/2       teaspoon white sugar
  
• 1/2-1    teaspoon crushed Aleppo pepper flakes
  
• 1/2       cup extra-virgin olive oil
  
• 1          tablespoon kosher salt, or to taste
  
• 1          large white or yellow onion, for serving
  
• thin pita, lavash or another flatbread, for serving (optional)

1. Trim ends of string beans or flat green beans. Put beans in bowl. Use hands to break beans into 2-3 pieces about 1 1/2 inches long.
2. Peel garlic. Trim rough or damaged root ends and cut large cloves in half lengthwise.
3. In medium saucepan, bring 6 cups water to boil. Once boiling, carefully add plum tomatoes and cook just until skins begin to break, 4-5 minutes. Turn off heat and drain. When tomatoes are cool enough to handle, remove and discard skin.
4. Cut tomatoes into rough 1/2-inch chunks, removing any white or green parts near stem. Put tomato chunks in bowl. In separate small bowl, stir sweet red pepper paste, tomato paste, white sugar, crushed Aleppo pepper flakes and 1/2 cup water until paste is dissolved into liquid; set aside.
5. In large wok or skillet with deep sides over high heat, heat extra-virgin olive oil.
6. Add garlic and fry, shaking pot occasionally, until cloves lightly brown, about 90 seconds. Add green beans and stir with wooden spoon. Turn heat to medium-low and stir in kosher salt. Add 1 cup water and stir. Raise heat to high to bring water back to simmer then lower to medium-low. Cover and cook, stirring occasionally, just until beans are cooked through, about 20 minutes.
7. Stir in tomatoes and pepper paste mixture, increase heat to high and cook until liquid boils. Cover pot, keeping lid slightly ajar, reduce heat to medium-low and cook until tomatoes are soft, sauce has thickened slightly and garlic is tender, about 20 minutes. Taste for salt and add if needed. Keep warm until ready to serve.
8. Put down clean dish towel and place onion on top. Smash onion with heavy cutting board 2-5 times then peel it.
9. Squeeze whole onion over sink between hands to remove some juices. Wash onion under cold running water, squeeze it between hands again then pull it apart into pieces, removing roots and any stem, and put it on small serving plate.
10. If using pita, separate circles into two thin pieces. Bake or toast thin pita, lavash or other flatbread until crispy or blackened in spots. For sandwiches, warm bread.
11. Serve stewed green beans and raw onion with pita, lavash or other flatbread, either open-faced or rolled into sandwich.

Photo courtesy of Shutterstock (women in kitchen)

SOURCE:

Finish

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