Friday, August 22, 2008

Watermelon and Vidalia Onion Salad

I posted a few weeks ago about the virtues of watermelon. The first time we had this delicious salad was years ago at a restaurant in Buckhead (Atlanta) called Agnes and Muriel's. We've worked hard to recreate it. Watermelon is on its way out of season, so enjoy this delicious and healthy salad before they’re gone…

Watermelon and Vidalia Onion Salad


You'll Need:
One seedless watermelon, rind removed, cut into bite sized pieces
One large Vidalia onion, peeled and sliced into thin strips

2 tbsp. fresh mint, chopped
¼ cup red wine vinegar
2 tbsp. seasoned rice wine vinegar
¼ cup extra virgin olive oil
1 tbsp. coriander seeds (whole)
Kosher salt and cracked pepper to taste

Combine watermelon and onions in a large bowl.
In a separate bowl, wisk together vinegars, olive oil, salt and pepper. Stir in mint and coriander. Pour over melon mixture and stir to combine.
Garnish with sprigs of fresh mint.
(I’ve seen similar recipes that sprinkle with a little feta cheese as well)

Monday, August 18, 2008

More Summer Produce to Love... Zucchini!


In keeping with my trend of highlighting summer produce, I would be remiss to leave out zucchini. This colorful summer squash, native to the Americas, boasts less than 30 calories per cup and is packed with nutrients. Specifically, zucchini has significant amounts of fiber, folate, potassium, magnesium, beta carotene, and vitamins C and A. It is also rich in lutein and the antioxidant zeaxanthin which promotes healthy vision.

Zucchini is an excellent “stealth” food, meaning it is easy to sneak into other foods to boost their nutrition. I add a ½ cup to my turkey meatloaf, make an excellent zucchini bread, and a delicious zucchini fritter that can be an hors d’oeuvre or light meal. Brush medallions of zucchini with olive oil, sprinkle with kosher salt and cracked pepper then throw them on the grill.

Although I didn’t grow any this year (a first for me), my sister-in-law has kept me well stocked—thanks Nicole!

Monday, August 11, 2008

Kid's Menus Killing Our Kids?


According to a new report from the Center for Science in the Public Interest, the nutritional quality of kid’s meals at many (if not most) chain restaurants is seriously out of whack. The Center examined 13 national chains and found that 93% of offerings exceeded 430 calories-- pretty high considering that children aged 4 through 8 only need about 1400 calories a day (and that’s if they are moderately active). One of the worst offenders, for example is a child’s meal at Chili’s which includes fried chicken “crispers,” cinnamon apples and chocolate milk to a total of 1,020 calories. A similar count weighs in from Burger King’s “Big Kids” (pun intended?) Meal with double-cheeseburger, fries and milk totaling over 900 calories. Is it any wonder that today’s kids are as overweight as their parents when you consider that the average family eats out at least once per week. It adds up.
So what’s a parent to do?
There are healthy choices out there—many of which are as easy on the wallet as they are on the waistline. Jason’s Deli serves up kid-friendly organic fare and beverages without high-fructose corn syrup. At many locations, kids eat free after 5:00 pm. Moe’s has healthy, child sized soft and hard tacos rounding out at just over 200 calories and also has certain evenings where kids eat free. If you look, you can find more healthful options than fried chicken fingers and macaroni and cheese, but it may take a little more effort from Mom and Dad. If you don’t cultivate a taste for unhealthy foods when your children are young, chances are they’ll make better choices when they grow up. Or better yet, rather than focus on the negative, emphasize a diet based on fruits, veggies and whole grains. I’m not saying you should deprive kids of the chance to be kids, just stress healthy eating and lead by example.