New Beginnings For End-Of-Summer Produce
It’s not really summer if you don’t have more tomatoes and zucchini than you know what to do with. But you can never get too much of a good thing. Includes recipe for Zucchini and Tomatoes.
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Health Claims on Labels: The Whole Story
Many foods now carry a label identifying them as sources of fiber or other substances that can lower the risk of heart disease or other health problems. But you may still miss the details and overestimate the impact of a particular food.
A Middle Eastern Salad Suited to the American Table
Tabbouleh has come a long way in its journey from the mountains of ancient Lebanon to the contemporary American picnic table. The refreshing bulgur wheat salad is served cold and fits into any summer meal.
A Mediterannean Classic From The Sea
Fishing in a sun-dappled lake or surging mountain stream is a treasured pastime, but Americans are, in general, notoriously reluctant to eat fish. Cooking fish at home is even less popular than eating it, with the exception of heating up fish sticks. This is downright shameful. Article includes recipe for a Mediterranean-Style Fisherman’s Stew.
Answers to Common Seafood and Omega-3 Questions
Which types of seafood are best? Are freshwater fish from lakes good sources? How about farm-raised? Won’t it boost my fat intake? Are omega-3’s destroyed with cooking and storage? These questions and more are answered.
What Do You Expect from a Vitamin Pill?
A recent study in the Archives of Internal Medicine reports that nearly half of Americans now take some kind of nutritional supplement. Yet studies also show that people often take supplements for nutrients they have already consumed in adequate amounts, and miss supplementing the nutrients they may lack.
Is Natural Better
Many Americans are reportedly misled by foods or supplements labeled natural, assuming that they are healthier or safer than other foods.
Summertime Diabetic Dining
To many Americans, summer means backyard barbecues and picnics. Often, living with diabetes turns what once was a care-free culinary outing into something to worry about. Well have no fear, because help is here.
Grilling a Bolder, Better Burger
We Americans like our burgers big and lusty. Still, we need to side-step the unhealthy desire to tuck into a steer-size burger packed with enough saturated fat and cholesterol to give your cardiologist a heart attack at your next check-up.
Roast The Corn But Put Away The Butter
It’s peak corn season right now, and time for simple ways to enjoy the natural sweetness of fresh corn-on-the-cob. Most folks equate corn-on-the-cob with plenty of melted butter. But you will be pleasantly astonished to discover how wonderful corn can taste without butter.
Chill Out with Cold Soups
Nothing beats a bowl of chilled soup to refresh you on a sweltering summer day. Cold soup can be as varied as the produce at your local market. Venture beyond gazpacho, possibly the most familiar, and explore chilled soups made with fruits as well as vegetables.
Summer Minestrone
Summer is blisteringly hot in much of Italy, so this minestrone is often made in the cool of the morning, to serve at room temperature at mid-day.
A Picnic That Goes With The Grain
With summer officially here on June 21, it’s time to get the picnic basket out of storage and pack it with tasty, portable foods. Includes recipe for Rice, Bean and Corn Salad.
Restaurant Portions and Waistlines Growing Together
Studies show that as people eat out more often, their calorie consumption goes up. This is probably due not just to what we order, but also how much. New research shows that restaurant portion sizes have grown markedly, with amounts two to five or more times larger than the standard serving size.