Contributed by Good Measure Meals Chef and Registered Dietitian, Catherine Izzo
When I was a kid, I couldn’t wait for summer to start. Because school was out, I got an opportunity to spend most of my days outside riding my bike, swimming, and playing in my grandmother’s garden. My grandmother knew all the secrets to a successful garden. She could tell you which plants needed coffee grounds or egg shells and how much water each plant needed and how often. Her hard work and dedication paid off, because not only was her garden always lush and beautiful, the flavor of her produce was so delicious that every meal seemed gourmet.
As both a dietitian and chef, I have carried my respect and love for seasonal and local produce into the meals that I create for Good Measure Meals and Open Hand. When we are planning the menus, we always think of what foods will be in season; when we are considering vendors, we prefer those who are local. The end result is nutritionally packed healthy fresh meals.
This week is no exception, keep an eye out for these meals that include produce that is in season right now. This week’s breakfast is packed with seasonal fruit including Strawberry Compote and Blueberry Pancakes. Every week of the cycle, we feature different fresh salads at lunch. This week features roasted turkey over mixed greens, carrots, cherry tomatoes and onion with house-made Greek dressing. One of my personal favorite sauces that we make is in this Sunday’s lunch: Arugula Pesto, which is a flavorful blending of arugula, basil, walnuts, lemon and olive oil.
We are so happy and proud to present all of our customers with the best possible benefits of the season’s produce. Bon Appétit!