• 10Jun

    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.

    Cherry TomatoesAs 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. Mixed Berries

    We are so happy and proud to present all of our customers with the best possible benefits of the season’s produce. Bon Appétit!

  • 22Apr

    It’s officially salad season – the time of year when the weather is warm and fresh produce is in bounty. Salads can be simple, consisting of a few ingredients, or complex and composed. The characteristics of a salad can vary depending on what’s in season, the personality of the cook, and the style of the meal. We had Salad 1 Course and Practicum this week in the chef’s training program at The Natural Gourmet Institute for Health and Culinary Arts. During this class, we prepared a huge variety of fabulous salads.

    Here are some ideas to consider when making salads at home:

    The base (or body) of the salad. The first thing that comes to my mind when someone says salad is lettuce, but the bulk of your salad doesn’t have to be limited to traditional salad greens. Here is a list of unique salad greens and ideas for other ingredients that can be the star in your salad:

    • Salad greens: spinach, romaine, mache, green or red leaf, mesclun mix, frisee, arugula, endive, radicchio, mizuna, escarole, baby beet greens, watercress, tatsoi…
    • Grains: whole wheat pasta, wild rice, couscous, quinoa, wheatberries, bulgur, brown rice, red rice, forbidden rice…
    • Beans and Legumes: black beans, chickpeas, black-eyed peas, lentils, adzuki beans, cannellini beans, cranberry beans, navy beans, red kidney beans, Lima beans, pinto beans…
    • Vegetables: carrots, potatoes, cabbage, peas, broccoli, corn, tomato, beets, green beans, cucumber, zucchini…
    • Fruit: berries, apples, pears, mango, pineapple, watermelon, cantaloupe, honeydew, oranges, grapefruit…
    • Meat and Seafood: egg, chicken, lobster, tuna, shrimp, salmon, crab, turkey…

    Add flavor and interest with a dressing or vinaigrette:

    Do you want added ingredients?

    • You don’t have to have any additional ingredients – your salad could simply contain only a base, but it’s nice to add some interest with additional ingredients.
    • Try vegetables (onions, scallions, carrots, mushrooms, jicama…), fresh herbs (parsley, cilantro, mint, basil, tarragon…), toasted nuts (pistachios, almonds, pine nuts, pecans, peanuts…) or cheese (Parmesan, goat, Gorgonzola, feta…).

    Hopefully, you can see how the options for different types of salads can become endless!

    My favorite salads are simple – usually fresh greens from the farmers market (such as watercress, frisee or arugula) tossed with a vinaigrette of extra virgin olive oil, fresh lemon juice, Parmesan cheese, sea salt and freshly ground black pepper.

    Need some inspiration? Check out Mark Bittman’s article from The New York Times titled ‘101 Simple Salads for the Season’.

    What is your favorite salad?