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Questions or Comments? Email Alice Henneman, MS, RD, Extension Educator
Cook It Quick Newsletter - June 2013
The June Cook It Quick Newsletter features the yummy spring ideas shown in the banner above. Also, you'll learn how to plant, cook, garnish with and preserve fresh herbs to turn "ordinary" meals into "extraordinary" meals! And ... there's more ... update your food safety knowledge for those warm weather cookouts.
Happy Cooking and Healthy Eating! ~Alice Henneman
Learn how to (1) plant herbs, (2) combine herbs with foods and WHEN to add them, (3) find recipes (4) garnish foods beautifully and (5) freeze or dry fresh herbs. Click the arrows to view these photos and open the door to tasty, healthy eating!
What I like about tabbouleh is its refreshing flavor. And … it stores well and tastes as good or better the second day. Exact amounts of ingredients aren’t necessary … so don’t worry if you have slightly too much parsley, not enough cucumbers, an extra tablespoon or so of lemon juice and so on.
Hummus is usually made with tahini which can be expensive. This recipe uses other flavoring ingredients and saves you $$$.
Along with the recipe (at the bottom of the blog post), they also tell about Community Supported Agriculture (CSA) boxes.
If you're interested in participating in a CSA, check with your local Cooperative Extension Office and they can help you find who might be offering CSA boxes in your area.
All the ingredients are often available at a local Farmers Market. Or, you may already grow many of them in your garden.
Enjoy this recipe, and several spring seasonal recipes in a brochure by my Extension colleague, Georgia Jones.
They add a quick, colorful, and healthy touch to meals.
There are several methods for making minted iced tea. Here's a quick and foolproof way to enjoy home-brewed mint tea.
Take this short quiz and learn how to keep bad bacteria at bay during your warm weather activities!
Add Color and Nutrition to Potato Salad
Don't stop with the usual cast of characters when making potato salad. Add color and nutrition to your favorite spud salad with such veggies as peppers (all colors), green onions, cucumbers, olives and artichoke hearts. Toss in some protein and make it a main dish salad with the addition of eggs or pieces of cooked meat, such as ham. Crumbled or cubed cheese pieces add the dairy group.
And who says you have to have a mayo dressing -- try tossing with your favorite Italian dressing.
COOK IT QUICK'S GOAL
Our goal is to make you “hungry for healthy food” by offering tips and delicious, quick-to-prepare, inexpensive recipes. Preparing these recipes and using the tips will help you increase consumption of fruits and vegetables, whole grains, and low-fat dairy products. At the same time, you will reduce sodium, solid fats, and calories. Food safety tips are included.