Spring Season

The days are longer and the sun is shining! It is time to transition out of heaving winter eating and into light spring eating. New fresh fruits and vegetables are in season in June that have many benefits for your health and overall mood. 

 Benefits of Eating Seasonal Foods: 
Cheaper Cost
Fresh Taste
Peak quality means more nutrients!

Vegetables, Fruit, and Herbs in Season During June:   
Apricots
Basil
Beets
Blueberries
Cherries
Corn
Green beans
Kiwi
Peaches
Nectarines
Strawberries
Tomatoes
Watermelon
Yellow squash

EAT UP! 

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Recipe of the Month - August


Sauteed Eggplant with Melted Cheese and Tomato 

Yield: 4 Servings  

Ingredients:
     medium eggplant, cut into 1/2-inch thick slices   
6      T. low-sodium broth (chicken or vegetable), divided   
1      tomato, thinly sliced cup fresh mint           
4      ounces part-skim mozzarella cheese, thinly sliced  


Basil Sauce: 
4 tablespoons extra-virgin olive oil 
1 cloves garlic, minced 
1/4 cup fresh basil, minced 

Directions: 

  1. To prepare sauce: Combine olive oil, garlic, and basil in a small mixing bowl, mix well. Set aside. 
  2. To prepare eggplant: in a large skillet, heat 1/4 cup broth over medium heat. When broth begins to steam, add eggplant slices, cover pan with a lid, and sauté 5 minutes. 
  3. Flip eggplant slices and add 1/4 cup broth, if needed. Top each slice of eggplant with a thin slice of tomato and slice of mozzarella cheese. Cover and sauté 2 more minutes. 
  4. Remove eggplant from pan and arrange on serving plates. Top each slice with 1 teaspoon basil sauce and serve immediately. ENJOY! 

Nutrition Facts - Serving Size 1/4 of recipe; 3 slices of eggplant with sauce: Calories: 232, Total Fat: 18g,Saturated Fat: 5g, Cholesterol: 18mg, Sodium: 115mg, Total Carbohydrate: 10g, Dietary Fiber: 5g, Protein: 9g, Vitamin A: 12%, Vitamin C: 13%, Calcium: 24%

Recipe Archive
Main » Vegetarian Entrées  » Recipe Details
  
Tofu Caesar Salad

Tofu Caesar Dressing

½ cup Parmesan cheese, cubed

2 cloves garlic

2 tablespoons Dijon mustard

3 teaspoons fresh lemon juice

2 teaspoons Worcestershire sauce

¼ teaspoon ground black pepper

1 cup soft tofu

2 tablespoons water

 

Caesar Salad

8 cups romaine lettuce, chopped

½ cup croutons

½ cup Parmesan cheese, grated

Ground black pepper, to taste

12 ounces cooked chicken breast slices or firm tofu cubes, optional


Directions

  1. Blend cheese cubes in a food processor or blender until shredded.
  2. Add garlic, mustard, lemon juice, Worcestershire sauce, pepper, tofu, and water to blender and process until smooth. Adjust seasonings to taste. Add additional water to reach salad dressing consistency, if necessary.
  3. Pour dressing over Caesar salad, toss well, and season with additional black pepper.


Serves 4

Nutritional information per serving; 2 cups salad plus 2 tablespoons dressing

Calories: 110; Fat: 5g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 10mg; Sodium: 345mg; Carbohydrates: 8g; Fiber: 3g; Sugar: 2g; Protein: 8g; Vitamin A: 165%; Vitamin C: 42%; Calcium: 22%; Iron: 9%