July 11, 2012
Sherri Meyer, MG Registered Dietitian,
The past few weeks have not provided much inspiration for a food blog given the major power outage and 100-degree heat that followed. Though I wished for power, my mind was far from thoughts of…
Zucchini Carpaccio
Serves 8
4 small zucchini (about 1 lb total)
2T extra virgin olive oil
2t fresh lemon juice
1/4t fine sea salt
1/8t black pepper
1/4c pine nuts
6oz parmigiano-reggiano, grated or shaved
1/3c loosely packed fresh mint leaves
crostini
…
July 10, 2012
Leslie Phillips, President & COO
Mark Bittman (writer devoted to connecting food-health-environment) shares some interesting updates in this op-ed in the New York Times.
He has strong opinions, and perhaps politics, but if you sift t…
July 10, 2012
Sherri Meyer, MG Registered Dietitian,
How to Translate: “Eat more fruits & veggies, cut back on salt & sugar, switch to whole grain,
exercise.” Part 3 – Eating out
Get salad dressing on the side Salad dressings can add 400…
July 10, 2012
Denise Simmons, Corporate Chef
I have owned up before to the fact that I’m not the world’s most adventurous person when it comes to eating certain things. I have a decidedly weak stomach, and can’t even watch the shows on TV where t…