IN THE GOOD OLD SUMMERTIME
A meal isn't a meal without salad but even more welcoming during the summer months. Say hello to Strawberry-Mango Mesclun Salad and Gazpacho Salad. Both got a "thumbs up" from Bryan Chief tasters recently.
STRAWBERRY-MANGO MESCLUN SALAD
- 1/2 cup sugar
- 3/4 cup canola oil
- 1 teaspoon kosher salt
- 1/4 cup balsamic vinegar
- 8 cups mesclun or baby greens, washed and dried
- 6-ounce bag Ocean Spray Craisins
- 1/2 pound fresh strawberries, quartered
- 1 mango, peeled, seeded and cubed
- 1/2 cup chopped sweet onion
- 1 cup Sunkist Honey Roasted Sliced Almonds
Place sugar, oil, salt and vinegar in a jar with a lid. Seal jar and shake vigorously to mix. In large bowl, mix salad greens, Craisins, strawberries, mango and onion. Toss with dressing and sprinkle with almonds. Recipe makes 12 servings.
Source: Adapted from www.Allrecipes.com, the world's favorite recipe web site.
Gazpacho Salad jumped from the pages of Salad Makes the Meal saying "try me, try me!" I love gazpacho soup in the summer so why not a salad with the same components plus sliced mushrooms!
GAZPACHO SALAD
- 1 seedless cucumber, peeled and thinly sliced
- Salt
- 2 large tomatoes cut in 1/2-inch wedges
- 1 green bell pepper, seeded and julienned
- 3 cups sliced mushrooms (8-ounce package)
- 4 scallions (white and green parts), sliced
- 1 tablespoon chopped parsley
- 2 teaspoons chopped basil
- Spicy Vinaigrette
- Salt and pepper to taste
In a colander, run cold water over cucumber slices and then sprinkle with salt. Let cucumbers drain in the colander for 20 minutes. Rinse the cucumbers under cold water until the salt is removed. Add tomatoes, bell pepper, mushrooms, scallions, parsley, basil and Spicy Vinaigrette. Gently toss until well combined. Season with salt and pepper. Let stand for 10 minutes before serving. Recipe makes 4 servings. To make Spicy Vinaigrette, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 clove minced garlic, 1/8 teaspoon cayenne pepper and salt and pepper to taste.
Source: Salad Makes the Meal by Wiley Mullins, the Salad Man; Rodale, 2008.
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BLACK TEA COULD HELP
Black tea may help prevent Parkinson's disease, according to a new study in the American Journal of Epidemiology that followed 63,000 middle-aged and older people for about seven years. Those who drank the most black tea (averaging 23 cups a month, which works out to about 6 ounces a day) had a dramatically reduced risk of Parkinson's disease, compared to abstainers. While coffee and caffeine have also been linked to reduced Parkinson's risk, the protective effect of black tea in this study was due to ingredients other than its caffeine, the researchers concluded. No association was seen for green tea.
Source: University of California, Berkeley Wellness Letter June 2008.
CURED MEATS LINKED TO COPD
Women who ate more than four servings of cured meats per week were more than one-and-a-half times more likely to develop chronic obstructive pulmonary disease (COPD) than women who never or almost never consumed cured meats, according to a study in the April issue of The American Journal of Clinical Nutrition. COPD, which includes bronchitis and emphysema, damages the lungs and results in shortness of breath.
Researchers analyzed date on 71,531 women who were followed for 16 years and were between the ages of 38 and 63 at the beginning of the study. COPD risk increased as the number of servings of cured meat consumed weekly increased.
Cured and processed meats such as bacon, hot dogs, sausage and bologna contain nitrites, which have been shown to cause emphysema in animals.
Source: Cornell University Food & Fitness Advisor, June 2008.
RECIPE FROM WINE TASTING EVENT AT BRYAN CHIEF
When Chief held a wine tasting program at the Bryan store this spring, wine wasn't the only thing served. Delallo appetizers were included and I liked them so much I asked Shelly Kelly of the Marketing Events Team to share the recipe. You, too, can make them with little effort!
BRUSCHETTA
36 slices bruschetta-style bread (Ecce Panis baguette available in Chief and Ray's bakery departments)
1 10-ounce jar Delallo Bruschetta Topping or Delallo Sun Dried Tomato Bruschetta Topping
1 cup feta or parmesan cheese
Arrange bread slices on cookie sheet. Spoon one teaspoon of olive or tomato topping on each slice. Sprinkle olive bruschetta with feta cheese and sun dried tomato mixture with parmesan. Bake in preheated 350oF oven for five minutes. Then broil on high one or two minutes until golden.
Note: You can make as many or as few of these as you like. Just keep the ingredients in the refrigerator for a quick snack when needed. Warning though: They're addictive! |
