Monthly Archive for: ‘July, 2011’

Weekly Wisdom – Get lean!

July 25, 2011
Sherri Meyer, MG Registered Dietitian

Whey leaner!
New research shows that whey protein (found in dairy) may give an edge when it comes to getting lean!

  • Include natural sources of protein in addition to carbohydrates & fat
  • Choose whey protein foods from ricotta, milk & yogurt (select low fat varieties)
 

Under construction

July 19, 2011
Sherri Meyer, MG Registered Dietitian

I have not been feeling particularly inspired lately in the kitchen. Perhaps this is due to the current status of my cooking situation: Our kitchen is under renovation and we are now housed in our small -non air-conditioned - basement. Luckily for us we do have the major appliances, but who wants to turn on the heat in an already boiling kitchen? What’s a girl to do? Well, the answer is grill.

While I like to think of myself as a feminist (ha!), I do admit to being traditional when it comes to roles in the kitchen. I bake and my husband grills. In fact, I can count on one hand how many times I have grilled (once). So, I decided it was time to get outside my comfort zone and fire up the grill. Fortunately my husband had purchased a new grill, so it was waiting for me, virtually untouched.

After basic instructions from Tom, I decided that the grilling process is really not that intimidating. Of course, thus far I have only attempted to grill vegetables, which isn’t really that challenging. I simply sliced zucchini and squash, added salt and pepper, lay them on foil with olive oil, and grilled away. No fires, no burnt vegetables… I definitely could get used to this method of cooking! Of course, eventually I will have to serve something other than grilled vegetables; now that may be a challenge…!
 

Trash Talk – Cool it!

July 18, 2011
Leslie Phillips, Director of Business Development & Client Relations 

In the summer, every degree you raise your thermostat reduces your energy use and cooling costs 7 – 10%

  • Alternatives? Try attic and ceiling fans
 

August featured recipe: BLT chopped salad & basil ranch dressing

12 servings

BLT chopped salad

2 qts lettuce (iceberg or hydroponic bib)
2 cups tomatoes

1 cup freshly cooked applewood smoked bacon

1 cup basil buttermilk dressing

1. Cut or tear lettuce into small pieces.

2. Dice tomatoes into to bite size pieces (about 1”).
3. Finely chop bacon.

4. Layer lettuce, tomatoes & bacon bits in a bowl or platter.
5. Pour dressing over the top of the salad, or on the side.

Basil ranch dressing

1 small clove garlic
1/2 tsp ea salt & pepper
1 1/3 cup well-shaken buttermilk (fat free)
2/3 cup mayonnaise (lite)
3 T dijon mustard
1/4 cup finely chopped fresh basil

1. Mince garlic and mash to a paste with salt.
2. Whisk together buttermilk, mayo, dijon, pepper, basil and garlic paste in a small bowl.

3. Chill, covered, 1 hour to allow flavors to develop.

FOOD RULES
Eat your colors



 

Weekly Wisdom – Peaches & Plums help fight cancer

July 12, 2011
Sherri Meyer, MG Registered Dietitian

Peaches & Plums contain two types of antioxidants that may kill cancer cells….while keeping healthy cells intact

  • Researchers found that these fruits rival blueberries in “super-food” status
  • Snack up on stone fruit this summer!

Fried Green Tomatoes

July 12, 2011
Denise Simmons, Corporate Chef

My niece recently posted on her facebook page that she ‘loves fried green tomatoes!’  I was curious whether she was referring to the movie or the dish…she replied that she was watching the movie, but loves the dish as well.

The conversation put fried green tomatoes on my mind. I don’t think I’ve had them since I left Meriwether’s Restaurant, where I think we did an amazing job with them. They were cornmeal crusted and served with pesto cream sauce and roasted red pepper coulis. Though I’ve had them with different sauces (rémoulade is great!), this combo is my favorite.

All this reminiscing made me want some…so I decided 4th of July celebration dinner would be a perfect opportunity. My sister brought two beautiful organic green tomatoes from her garden, which I breaded with Panko (Japanese bread crumbs). I like using Panko because of the awesome crunch factor.

Sis brought some garden basil with her as well, so we whipped up a little pesto to top the tomatoes (trying to keep them a little bit lighter and just did pesto vs. pesto cream). I didn’t really want to deal with the hassle of making a coulis, so I just roasted a couple fresh red peppers and layered them on the platter with the tomatoes and some of the fresh basil leaves.

I’ve had my fix…but wouldn’t mind another soon. Maybe I can whip up a batch next time the movie is on..

Photo credit: beckayork on Flickr

Trash Talk – Great time to compost

July 05, 2011
Leslie Phillips, Director of Business Development & Client Relations

Landfills are 26% yard and food waste. And it all can be composted!

  • Summer is the perfect time to start since composting occurs faster in warmer temperatures.
  • To get started go to compostinstructions.com – it’s so much easier than you think!
  • Have fun turning your trash into super food for your plants.

Trash Talk – Landfills and food waste

July 05, 2011
Leslie Phillips, Director of Business Development & Client Relations

Landfills are 26% yard and food waste. And it all can be composted!

  • Summer is the perfect time to start since composting occurs faster in warmer temperatures.
  • To get started go to compostinstructions.com – it’s so much easier than you think!
  • Have fun turning your trash into super food for your plants.

July featured recipe: Watermelon & feta salad

12 servings

1/3 — cup extra virgin olive oil
3 T — fresh lemon juice
2 tsp — kosher salt
1 tsp — Tabasco
1/2 tsp — freshly ground pepper
1 8 lb — seedless watermelon, rind removed, cut 1/4” thick slices
1/2 lb —  feta cheese, crumbled (2 cups)
1 1/4cups — pitted kalamata olives, coarsely chopped (optional)
1 — small red onion, thinly sliced
1 cup — coarsely chopped mint leaves


1. Whisk together oil, lemon juice, salt, Tabasco & pepper.
2. Arrange watermelon on platter.
3. Add feta, olives, onion & mint.
4. Drizzle with dressing.


FOOD RULES
Eat your colors