On August 20th, the North Baltimore Rotary Club will be celebrating their 73rd Annual Rotary Corn Roast. The PUBLIC IS INVITED!
GET YOUR TICKETS NOW!
Join us for our 73rd Annual Corn Roast! Monday, August 20, at the North Baltimore American Legion Post 539 539 East South Street • North Baltimore, OH 45872
$15 Pre-Sale / $20 at the door
All Proceeds Benefit Rotary Community Efforts
Guest Speaker: Terry Wymer – 2018 Ohio Basketball Hall of Fame Inductee & NCAA Final Four Referee
50/50 Raffle • Catering from City BBQ
Registration and social time from 5:30 – 6:20p.m.
All you can eat dinner at 6:30p.m.
Includes sweet corn and homemade pies!
Tickets are available from any Rotarian. Try Miller Ins. (Dennis), The NB School Board Office (Ryan), Briar Hill Health Campus Main Office (Stephanie), Kelley Chevrolet (John Kelley) – there are probably others!
While packing a healthy school lunch day after day can seem daunting, it doesn’t have to be…..
(Family Features) When school is in session, it’s the perfect time to renew your family’s healthy eating habits by getting in a groove of lunchbox packing.
While packing a healthy school lunch day after day can seem daunting, it doesn’t have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids’ brains charged all day.
Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.
Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.
Recipe courtesy of Produce for Kids Prep time: 15 minutes Servings: 2
2 red mini sweet peppers, sliced
1 mandarin, peeled and segmented
1 kiwi, sliced
1/2 cup sugar snap peas
1/4 cup blueberries
1/2 cup red seedless grapes
1 large spinach wrap
1 tablespoon hummus
2 slices provolone cheese
2 ounces low-sodium deli-sliced turkey
1/2 cup baby spinach, chopped
Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.
Black Bean Empanadas
Recipe courtesy of Produce for Kids Prep time: 10 minutes Cook time: 25 minutes Servings 6
1/2 teaspoon olive oil
3 mini sweet peppers, finely chopped
1/4 cup finely chopped sweet onions
1/2 cup chopped tomatoes
1 cup no-salt-added black beans, drained and rinsed
1 tablespoon low-sodium taco seasoning
12 frozen empanada discs, thawed
3/4 cup shredded low-fat cheddar cheese
1 large egg white, beaten
6 guacamole minis
6 packages crispy fruit
In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
Heat oven to 375 F.
Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
Serve two empanadas with guacamole, for dipping, and crispy fruit on side.
With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips…..
(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner – not to mention snacks – meal planning seems endless and daunting.
With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.
Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in “Nutrients.” Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.
From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry – or your “cantry” – full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.
For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.
Tuna Sliders with Green Chilies
Recipe courtesy of Cans Get You Cooking Servings: 12
1 can (5-ounce) tuna, packed in water, drained and flaked
1 can (4.25-ounce) chopped green chilies
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro or parsley
6 slider rolls, split
In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.
Beef and Vegetable Soup
Recipe courtesy of Cans Get You Cooking Servings: 6
1 tablespoon vegetable oil
1 pound lean ground beef
1 medium onion, diced
2 garlic cloves, minced
1 can (14 1/2 ounces) low-sodium beef broth
1 can (14 1/2 ounces) sliced carrots, drained
1 can (14 1/2 ounces) cut green beans
1 can (14 1/2 ounces) stewed tomatoes
1 teaspoon dried basil
1 cup cooked egg noodles
In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.
Vegetable Frittata Minis
Recipe courtesy of Cans Get You Cooking Servings: 36
Nonstick cooking spray
8 large eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1 can (8 ounces) mixed vegetables, drained
1/4 cup grated Parmesan cheese
Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
With rubber spatula, loosen frittatas from muffin cups and slide onto platter.
Gluten-Free Pumpkin and Chocolate Chip Bread
Recipe courtesy of Cans Get You Cooking Servings: 20 (2 loaves)
4 cups oat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 can (15 ounces) pumpkin
2 cups chopped walnuts
1 cup bittersweet chocolate chips
1/2 cup confectioners’ sugar
1 tablespoon milk
Heat oven to 350 F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
In small bowl, stir confectioners’ sugar and milk until smooth. Drizzle mixture over pumpkin bread.
Asian-inspired small plates for the entire family…….
(Family Features) The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.
According to Mintel’s 2018 US Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.
Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.
To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.
Prep time: 25 minutes, plus marinating Cook time: 5 minutes Servings: 4 (about 4 skewers per serving)
1/3 cup Nakano Roasted Garlic Rice Vinegar
2 tablespoons sugar
1/2 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 thinly sliced English cucumber
1 thinly sliced carrot
1 thinly sliced scallion
1/4 cup chopped peanuts, for garnish
15 bamboo skewers
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
2 tablespoons Nakano Organic Original Seasoned Rice Vinegar
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
2 teaspoons ground turmeric
1 pound thinly sliced chicken breast
fresh cilantro, for garnish
1/4 cup scallions, chopped
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno
1 teaspoon minced garlic
1/2 teaspoon minced ginger
3/4 cup smooth peanut butter
1 tablespoon toasted sesame oil
3 tablespoons Nakano
2 teaspoons lime juice
3/4 cup coconut milk
2 tablespoons hoisin sauce
2 tablespoons honey
chopped peanuts, for garnish
To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.
To make Chicken Satay: In dish, soak bamboo skewers. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.
To make Peanut Sauce: In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.
After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.
Korean Beef Bulgogi and Kimchi over Sticky Rice
Prep time: 15 minutes, plus marinating Cook time: 15 minutes Servings: 6 (about 1 cup per serving)
3 tablespoons light soy sauce
2 tablespoons dark brown sugar
2 tablespoons Nakano Natural Rice Vinegar
1 tablespoon toasted sesame oil
2 minced cloves garlic
1/4 cup grated red apple
1 teaspoon minced fresh ginger
16 ounces thinly sliced rib-eye steak
1 tablespoon canola oil
3 cups sticky rice
3 tablespoons Nakano Original Seasoned Rice Vinegar
1/2 cup kimchi, prepared
1 tablespoon toasted sesame seeds
1 scallion, sliced
1 red jalapeno, sliced
1/4 cup carrots, julienned
In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.
8 ounces large raw shrimp, peeled, deveined and chopped
3 tablespoons minced scallions
4 canned water chestnuts, minced (approximately 1/8 cup)
1 tablespoon oyster sauce
3 tablespoons Nakano Original Seasoned Rice Vinegar, divided
2 tablespoons peanut oil
2 tablespoons water, plus additional for wonton wrappers
pinch of salt
pinch of pepper
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.
Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.
In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.
To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.
I know that summer is a great time to get fresh sweet corn and juicy watermelons, but what else is in season now?
Summer heat and long days make it a good time to indulge in a variety of fresh fruits and vegetables like berries, melons, sweet corn and tomatoes, among a wide range of plentiful produce. Not only are these items extremely fresh and flavorful because they’re in season, they’re also widely discounted because of the abundance of supply based on the time of year.
As mentioned in a previous “Chow Line,” improved technology and agricultural innovations mean that consumers can access fresh fruits and vegetables year-round.
But because fruits and vegetables naturally grow in cycles and ripen during a certain season, produce typically is fresher and tastes best when ripe. Seasonal fruits and vegetables are also typically cheaper to buy because they are easier to produce than fruits and vegetables that are grown out of season.
In fact, the top advertised items on sale in local grocery stores this week were fruits and vegetables, accounting for some 99 percent of sale ads, according to the July 20 edition of the National Retail Report, a weekly roundup of advertised retail pricing information compiled by the U.S. Department of Agriculture.
Blueberries, cantaloupes, cherries, grapes, mangoes, nectarines, peaches, plums, strawberries and watermelons were the top 10 fruit items advertised in grocery store sale ads for the week, according to the report. The top 10 veggies on sale in grocery ads for the week included sweet corn, cucumbers, lettuce, onions, peppers, potatoes, salad, squash and tomatoes.
Summer is also a good time for agritourism, where farmers and producers open their farms to the public for consumers to hand-choose their own produce. Also known as U-Pick farms, these operations not only provide consumers with fresh, locally grown produce but also teach them about the farming industry.
Experts with the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University offer a variety of educational programming for producers who want to incorporate agritourism on their farms. CFAES also offers tips for consumers when visiting agritourism operations.
There are several varieties of fruits and vegetables in season now in Ohio.
While this is not an all-inclusive list, generally speaking, the following produce (among others) is in season in Ohio during the summer, according to the Ohio Farm Bureau:
Endive and escarole
So, now’s the time to enjoy fresh summer produce and, if you are able, to get out there and enjoy learning more about agriculture as you pick some fresh produce yourself.
Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, firstname.lastname@example.org.