more we’re talking about
Taste more to eat less this thanksgiving!
November 15, 2012
Sherri Meyer, MG Registered Dietitian,
Though you wouldn’t know it by walking in a retail store, Thanksgiving is right around the corner. Personally this holiday happens to be one of my favorites as it involves two things I love…
Rattlesnakes
November 5, 2012
Denise Simmons, Corporate Chef
Southwestern cuisine has gained significant popularity the past few years. We’ve had tex-mex (think Taco Bell) for many years, but I’m talking about a more authentic type of food, mixing southern US &…
The organic debate
October 18, 2012
Leslie Phillips, President & COO
Lots of discussion continues around this question: are organic foods more nutritious?
Beth Reardon, integrative nutritionist at Duke Integrative Medicine, shares her view offered in response to a re…
The sweet side of bitter greens
October 17, 2012
Sherri Meyer, MG Registered Dietitian,
This past week hasn’t provided much inspiration for meals given my oldest son Oliver has been laid up with the GI bug. In between cleaning up messes I haven’t exactly been inspired to prepar…
Local foods, helping hands, wasting not
October 16, 2012
Marta Ruggles, District Manager
Feed the Difference 2012, what a day!!
It is overwhelming to see what the MG team did on October 9th. I could feel the love of LOCAL food, people and serving others from NC to PA!!
My week i…
The importance of cool
October 10, 2012
Leslie Phillips, President & COO
Crazy busy, slammin’ busy, wicked busy.
Whirlwind is in full bloom…and a new day means a new problem to solve.
This article offers some timely, easy tips for surviving…better yet, …
From our Kitchen to Yours
September recipe: “Adult” Pimento Cheese
"Adult" Pimento Cheese
Makes 3 cups
1 – large clove garlic, crushed 2oz diced pimientos
2c – coarsely grated sharp white cheddar
1c – coarsely grated sharp yellow cheddar
1/3c – good mayo
sea salt, black pepper, cayenne pepper
Combine garli…
Gazpacho – Cool soup for a hot day
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…
August recipe: Zucchini Carpaccio
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 recipe: Caprese bites
Makes 24
1pt — local grape tomatoes
4oz — fresh basil leaves
1lb — fresh mozzarella balls
1c — balsamic vinaigrette
fresh cracked pepper 3" toothpicks or skewers
Wash tomatoes and basil leaves; drain on paper towel
Marinate tomato…
June recipe: Layered guacamole with shrimp
Serves 15 – 20
1c — sour cream
1 — can black beans, drained and rinsed
1/2c — fresh corn, cooked
1/2 — pkg taco seasoning mix 4c guacamole
1c — salsa
1c — cheddar cheese, grated 1/2lb cooked shrimp
sliced black olives, green onions, fresh r…
May recipe: Mini BLT’s
Makes 32 bites
8 — slices bacon
8 — slices bread
3T — basil mayo
32 — slices ripe roma tomatoes (or grape tomato 1/2)
32 — small pieces arugula
Cook bacon, cut into 1 1/2" pieces
Cut crust from bread
Cut bread into 4 pieces: triangles,…
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