City of Rossford: Stroll the Streets

Food Truck Fiesta starts Wednesday, July 1st……

WHAT:            Stroll the Street 2.0 – Food Truck Fiesta starts                                                                     Wednesday, July 1st

                                12 area food trucks are participating

 

WHERE:         Dixie Highway, State Route 65 in Downtown Rossford

                        Food trucks will be spaced from the Ford Memorial Park to the                                           Rossford Recreation Center

 

WHEN:            Wednesdays, July 1 to Sept. 4; 4:30 to 7:30 pm.

 

WHO:              Sponsored by the Rossford Convention & Visitors Bureau

                           Participating Food Trucks:

 

  • Cheezy Does It, LLC
  • Country Lane BBQ
  • Deet’s BBQ
  • K & K Concessions
  • Koral Hamburger
  • NeNe’s Sweets
  • Poppin George
  • Rosie’s Rolling Chef
  • Rusty’s Road Trip
  • Smyles Icy Treats
  • Snowie Summers Lemonade
  • The Loaded Chicken
  •  

NOTE: Food truck vendors will wear masks and gloves and provide hand sanitizer.  In addition, several hand sanitizer stations will be set up along the route.  Parking is available at the United Methodist Church, 270 Dixie Highway and in the IPS Headquarters parking lot at 146 Dixie Highway. Stroll the Street 2.0 – Food Truck Fiesta is sponsored by Fifth Third Bank and Heban, Murphree & Lewandowski, LLC.

Cookout Cravings: Appease summer appetites

Less Prep, More Summer…….

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the meal.

Photo courtesy of Getty Images

Whether you’re pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veggies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill.

Add Some Salt
Feel free to add any spices you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat.

Sear and Slide
Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch. Keep in mind these general guidelines for doneness: 120-125 F is rare, 130-135 F is medium-rare, 140-145 F is medium, 150-155 F is medium-well and 160-175 F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Less Prep, More Summer with a Skewered Solution

Make summer grilling easy and delicious by cooking your side dish and main dish together so you can spend more time outdoors and less time meal planning. These Grilled Greek Kebabs pair cubed chicken thighs with little potatoes on skewers, making for a classic cookout combo.

With no washing or peeling required, Creamer potatoes from The Little Potato Company require little prep, which helps make this recipe a breeze, and they cook quickly on the grill. Just marinate your chicken and potatoes with this zesty dressing and prepare for a taste bud-tingling backyard barbecue.

Visit littlepotatoes.com/summertime for more summer grilling recipes.

Grilled Greek Kebabs

Dressing/Marinade:

  • 3/4 cup olive oil
  • 2 lemons, zest and juice only
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 3 teaspoons mayonnaise
  • Skewers:
  • 2 cups The Little Potato Company Dynamic Duo bagged Creamer Potatoes, cut in half
  • 4-6 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 8 wooden skewers dipped in water
  • pita bread (optional)

Salad:

  • 2 cups cherry tomatoes, halved
  • 4 sliced Lebanese cucumbers
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup pitted kalamata olives

To make dressing/marinade: In measuring cup, mix olive oil, lemon juice, lemon zest, oregano, Dijon mustard, garlic and sugar. Season generously with salt and pepper, to taste. Pour 1/3 cup marinade into large bowl. Refrigerate remaining.

To prepare skewers: Add potatoes and chicken pieces to bowl with marinade. Mix well to coat and marinate 30 minutes, or as long as overnight in refrigerator.

Preheat grill to medium heat.

Skewer potatoes and chicken cubes alternately on wooden skewers. Grill 6-8 minutes on both sides. Grill pita bread, if desired.

Finish dressing by adding mayonnaise.

To make salad: In large serving dish, mix tomatoes, cucumber, onions, feta cheese and olives. Place kebabs on top and drizzle with dressing.

Serve with grilled pita bread, if desired.

Sipping on Sweetness

When it’s summertime, many people crave something cold and fruity. Simply combine frozen strawberries with frozen pink lemonade concentrate to create a cool concoction perfect for a sizzling day. This fizzy summertime treat can delight your taste buds and keep you quenched while enjoying the sun’s rays.

Find more summer drink recipes at Culinary.net.

Strawberry Spritzer

Recipe adapted from Taste of Home

  • 1 package (10 ounces) frozen sliced strawberries, sweetened and thawed
  • 2 liters lemon-lime soda, chilled
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  1. In blender, process strawberries until blended thoroughly.
  2. Pour strawberries into large pitcher; stir in soda and pink lemonade.

A Simple Stuffed Side

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Stuffed Cherry Tomatoes

Recipe courtesy of Culinary.net

  • 24-48 cherry tomatoes
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 medium cucumber, peeled and diced
  • 3 green onion stalks, diced
  • 2 teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
    In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  2. Refrigerate until ready to serve.

SOURCE:
The Little Potato Company
Culinary.net

Family Foods with a Weight Loss Focus

Recipes included…….

(Family Features) Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends.

Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri, Cheesy Ground Beef Skillet and Chili Loaded Baked Potato can help you take part in the program while enjoying time with loved ones at the family table.

Learn more about the diet and book at joelmarion.com.

Pot Roast Tacos with Chimichurri

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8

Chimichurri:

  • 1 1/2    cups fresh Italian parsley
  • 1          cup fresh cilantro
  • 2          tablespoons green onion, chopped
  • 1          tablespoon garlic, chopped
  • 1/4       cup olive oil
  • 2          tablespoons fresh lemon juice
  • 1          tablespoon water
  • 1          teaspoon sea salt
  • 1          teaspoon crushed red pepper

Tacos:

  • 3          cups chuck roast, slow cooked and chopped
  • 8          yellow corn tortillas (6 inches)
  • 1          ripe avocado, pitted and sliced
  • 4          radishes, sliced
  • 1/4       cup queso fresco, crumbled
  1. To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
  2. To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.

Chili Loaded Baked Potato

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Servings: 6

  • 6          sweet potatoes (8 ounces each)
  • nonstick cooking spray
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon olive oil
  • 2          pounds ground chuck
  • 2          yellow onions, diced
  • 2          tablespoons garlic, minced
  • 3          tablespoons chili powder
  • 2          tablespoons ground cumin
  • 1          tablespoon dried oregano
  • 2          teaspoons smoked paprika
  • 1/4       teaspoon cayenne pepper
  • 3          cups low-sodium beef broth
  • 1          can (28 ounces) crushed tomatoes
  • 1          tablespoon apple cider vinegar
  • 1          can (15 ounces) butter beans, drained and rinsed
  • 1/2       cup fresh cilantro, chopped
  • 1          Anaheim chile, minced
  • 1          teaspoon sea salt
  • 1/2       cup plain Greek yogurt
  • 1/4       cup fresh cilantro leaves
  • 1/4       cup red onion, minced
  1. Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
  2. In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
  3. Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
  4. Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.

Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.

Cheesy Ground Beef Skillet

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6

  • 1 3/4    cups water
  • 1          teaspoon sea salt
  • 1          cup white rice
  • 1          tablespoon olive oil
  • 1          pound extra-lean ground beef
  • 1          yellow onion, chopped
  • 1          tablespoon garlic, chopped
  • 1          red bell pepper, seeded and chopped
  • 1          teaspoon dried oregano
  • 1          teaspoon dried basil
  • 1/2       teaspoon crushed red pepper
  • 1/2       teaspoon sea salt
  • 1/4       teaspoon ground black pepper
  • 1/2       cup tomato sauce
  • 1          can (15 ounces) kidney beans, rinsed and drained
  • 1          cup shredded cheddar cheese
  • 1/3       cup fresh parsley, minced
  1. In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
  2. In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
  3. Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.


SOURCE:
Promote A Book

Add Seafood to Summer Meals

Seafood works for a variety of dishes and cooking methods…

(Family Features) Grilled meals provide a summer escape for many families by offering opportunities to spend moments together while enjoying flavorful dishes. As Americans face uncertainty in many aspects of life, one place they should be able to turn to for normalcy is food.

One option that checks boxes including comfort, fun, taste and variety: seafood. As a nutritious protein available across the country, it is versatile and can be paired with a variety of cuisines and flavors. Options range from salmon and shrimp to crab, tuna and more.

To encourage hungry Americans to enjoy the many benefits of eating seafood, the “Eat Seafood America” campaign offers these reasons to add fish, shrimp and more to your menu:

  • Whether you order online, head to a store or purchase fresh from a local fisherman, seafood is widely available.
  • Seafood works for a variety of dishes and cooking methods, such as these recipes for Easy Shrimp Skewers, a light and hassle-free family meal, or Seared Salmon with Mediterranean Salsa, a fun spin on cowboy caviar.
  • Seafood provides essential nutrients that support immune health, such as omega-3s that may even help reduce anxiety, according to research published by “The Journal of the American Medical Association.”
  • Purchasing seafood supports 2 million American jobs for men and women who follow high levels of food safety practices to provide sustainable seafood.
  • Seafood offers an escape as a way for families to enjoy a favorite meal that reminds loved ones of vacation memories from oceanside paradises.

Find more ways to add seafood to your summer menu at eatseafoodamerica.com .

Easy Shrimp Skewers

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 5

  • 10        wooden skewers
  • water
  • 2          medium zucchinis, cut into large chunks
  • 2          medium bell peppers (any color), cut into large chunks
  • 2          red onions, cut into large chunks
  • 1          cup cherry tomatoes
  • 10-12   ounces cooked shrimp, peeled, deveined, tails on
  • olive oil
  • sea salt, to taste
  • 1          lemon, juice only
  1. In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
  2. Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
  3. Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
  4. Drizzle with lemon juice and serve.

Seared Salmon with Mediterranean Salsa

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4-6

  • 2          tablespoons olive oil
  • 4-6       salmon filets (each about 1-inch thick)
  • sea salt, to taste
  • 1          can chickpeas, drained and rinsed
  • 1          can quartered or chopped artichoke hearts, drained
  • 1          cup diced cucumber
  • 1          cup diced cherry tomatoes
  • 1/3       cup diced red onion
  • 1/2       cup crumbled feta cheese
  • 1          handful fresh spinach, chopped
  • balsamic glaze
  1. In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.
  2. In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.
  3. Refrigerate leftover salsa.


SOURCE:
Seafood Nutrition Partnership

Fresh Produce Distribution Tuesday at NB Sr. Ctr.

Tuesday, June 16, 2:00 – 5:00 pm there will be a fresh produce distribution.

This will be held at the Senior Center located at the Westhaven Apartments on Sprigg Street, off of West Water Street.

There are no income restrictions or residency requirements. This food will be shared with anyone who needs it. 

The produce giveaway is planned to continue the third Tuesday of each month through the end of the year.

Taste of Summer

A menu made for summer indulgence……

(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.

To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.

If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

Candied Bacon

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

  • 1          pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
  • 1          tablespoon fresh ground black pepper
  • 1          cup packed light brown sugar
  1. Heat oven to 375° F.
  2. Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
  3. Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
  4. Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
  5. Store in airtight container up to 3 days at room temperature.

Quick Pickles

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups

  • 1/2       cup white vinegar
  • 2          teaspoons sugar
  • 1          teaspoon mustard seed
  • 1          teaspoon salt
  • 1          clove garlic, crushed
  • 1/2       teaspoon red pepper flakes (optional)
  • 1          teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
  • 1          bay leaf
  • 4          cucumbers, cut into angled 1-inch slices
  1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
  2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.

Connecticut-Style Shrimp

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 4          tablespoons unsalted butter
  • 2          tablespoons chives
  • 1/4       teaspoon salt
  • 1/8       teaspoon black pepper
  • 12        large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp
  1. Heat medium skillet to medium-high heat. Add butter; cook until melted.
  2. Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions

Prep time: 1-12 hours
Cook time: 30-40 minutes
Servings: 4

Dry Brine:

  • 4          tablespoons Kosher salt
  • 1          tablespoon coarse ground pepper
  • 4          (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed

Butter and Balsamic:

  • 4          tablespoons salted butter
  • 2          tablespoons balsamic vinegar
  • 2          teaspoons fresh thyme

Grilled Onions:

  • 2          large sweet onions
  • 4          wooden skewers, soaked
  • 1          tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
  2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
  3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
  4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
  5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
  6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
  7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish.  Top with remaining brown butter balsamic mixture and serve with steaks.

SOURCE:
Omaha Steaks

4 reasons to support your local bakery this summer

June 5 was National Donut Day. Did you enjoy a donut from your favorite bakery?

(BPT) – COVID-19 has sent many businesses into a tailspin. According to a recent study, more than 100,000 small businesses have closed since the beginning of the pandemic. For those businesses able to reopen, it’s usually for limited hours with limited offerings, which dramatically cuts profit. Unlike chain stores, independent small businesses lack access to a large parent company and the resources — including large capital reserves — that typically come with it.

As summer begins, we are starting to see more local businesses open safely. During this time of transition and beyond, these businesses need your support. Consider your local bakeries, for example. Recent coronavirus restrictions are impacting small and medium-sized bakeries particularly. Beyond serving delicious breads, cakes, pastries and donuts, independent bakeries often play a vital role in their local communities, providing affordable baked goods made with skill and passion.

Bakeries also offer employment, and support the community in other ways, including sponsoring and participating in events and activities. Local businesses support their respective economies, and now more than ever, they need the help of their residents. One way to help your community thrive is to support your local entrepreneurs. While there are many, here are the top four reasons to support your local bakery this summer and beyond:

1. Bakeries can practice social distancing and safe sales.

If you find yourself craving sweets more during quarantine, you’re not alone. You probably have a favorite treat only your local bakery can provide, but red velvet cupcakes were 113% more popular in the Midwest, and donut holes were 369% more popular in the West during the first month of social distancing, according to a recent Grubhub report.

Fortunately, quarantine and social distancing don’t mean giving up your favorite treats from local bakers. Many independent bakeries are modifying services and menu options to continue to serve customers in a safe way. This includes things like limited hours, curbside pickup and at-home assembly kits so people have everything they need to decorate a delicious treat at home with the bakery quality they enjoy.

2. You get access to the freshest variety of specialty treats.

The baking spirit has inspired many people while social distancing. The Economist reported that searches for flour and other ingredients soared, as did other Google searches related to baking. Baking at home is a wonderful activity, but your treats probably don’t taste the same as your favorite baker’s offerings. Why? Bakers have years of expertise and the finest ingredients to make foods that just can’t be replicated at home.

While people are struggling to find baking staples like yeast and flour at their local grocery, many bakers get supplies from specialty companies like Dawn Foods that manufactures and provides high-quality ingredients sourced from top suppliers around the world. Dawn’s specialty baking supplies enable bakers to create treats that are impossible to replicate at home, like gourmet donuts.

3. Bakers give back to their communities.

Bakers are the heart of a community. They help memorialize important moments and events in everyone’s lives. Supporting your local baker means supporting your community. In honor of its 100th anniversary, Dawn recognized the efforts of 10 bakers across the United States, who give back their time, talents and means to local causes, and helped them expand their local efforts.

For example, Pasticcini Bakery in Weymouth, Massachusetts, donates on an as-needed basis to community fundraisers in addition to an annual donation to the Cardinal Cushing Center, an organization that educates and prepares children and young adults with a disability or special needs for life experiences. The SmallCakes Cupcakery and Creamery located in Baltimore, Maryland, recently donated to a local farming co-op that looks to open a grocery store dedicated to bringing healthy food options to a community experiencing food scarcity. No matter what the cause, local bakers go above and beyond to identify needs within the community.

4. There’s always a reason to celebrate and connect.

Celebrating is part of the human experience, lifting spirits and honoring memorable milestones. While birthdays, graduations, anniversaries, holidays and family get-togethers look a little different during COVID-19, a delicious baked good from a local bakery is a simple yet effective way to celebrate and bring a smile to everyone’s face during difficult times.

Call your local bakery to check availability and open hours. Placing an order and picking up a treat helps you make any day special. You’ll be able to chat with your local baker — a simple pleasure many have missed as we shelter-in-place. As an added bonus, you can feel good about supporting someone who’s dedicated to the community and working hard, rising at the crack of dawn, to keep their dream alive and maintain a small business during tough times.

Chowline: A tiny worm in your strawberry won’t hurt you

Harmless to consumers…….

I just saw a viral video that shows little tiny worms coming out of a strawberry soaking in salt water. Is that real or a prank? Can I get sick from eating strawberries if they do have worms?

Many people in recent weeks have been surprised to learn that yes, sometimes fresh produce can contain small pest infestations that, while may sound gross to some, really aren’t harmful for consumers. 

In fact, there is a strong likelihood that you’ve already unknowingly consumed a tiny worm or insect or two during your lifetime. 

Tiny white larvae in a strawberry caused by spotted wing drosophila. Photo courtesy of Hannah Burrack, North Carolina State University, Bugwood.org.

 

The Food and Drug Administration has guidelines for how many bugs or how much mold is allowed in each type of food. Using what the FDA calls food defects standards, the agency sets the maximum levels of natural or unavoidable defects that present no health hazards in foods for human use. 

This is because, “it is economically impractical to grow, harvest, or process raw products that are totally free of nonhazardous, naturally occurring, unavoidable defects,” the FDA says.

For example, berries are allowed to have an average of four or more larvae per 500 grams, the standards say. And 14 ounces of tomato juice is allowed to have up to four larvae and 20 or more fruit fly eggs, while even a chocolate candy bar is allowed to have 60 or more insect fragments per 100 grams when six 100-gram subsamples are examined, the FDA guidelines say.

Even though that may sound gross for some, the tiny white larvae that can sometimes be found inside strawberries are harmless to consumers. They are actually the larvae of a fly, commonly known as the spotted-wing drosophila, an invasive species of pest from East Asia that infests berry crops and was first seen in the United States in 2008, said Celeste Welty, an Ohio State University Extension entomologist and associate professor of entomology. 

OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences. 

The pest, which has been found in Ohio since 2011, can be a problem for berry growers because it can cause significant crop damage. But, if spotted early, it can be managed to avoid losses, Welty said.

Spotted-wing drosophila targets fruit crops, including raspberries, blackberries, blueberries, grapes, peaches, and plums, and sometimes cherries, strawberries, pears, apples, and cherry tomatoes. The pest causes damage through larval feeding on ripening fruit. Damage starts as a tiny scar on the skin of the fruit, with the skin collapsing in two or three days and mold developing.

“The consensus is that they almost never infest traditional June-bearing strawberries, but they often attack ever-bearing strawberries later in the summer, both in field plantings and in high tunnels,” she said.

Thanks to training offered by OSU Extension on spotted-wing drosophila, more fruit growers now know how to manage the fly to lessen the potential for it to infest fruit crops, Welty said. That often includes spraying a weekly insecticide on the crops through the end of harvest and monitoring when the insect comes onto their farm and preventing females laying eggs in the fruit, or enclosing the crop under fine-mesh netting.

Consumers can determine if the fly larvae are in a piece of fruit by putting the fruit in a plastic zippered storage bag or a one-quart container filled with warm, salty water and waiting 15 minutes, Welty said. 

“The bags or container with infested fruit will show little larvae floating to the top of the salt water,” she said, noting that if any appear, they are harmless.

“For those who may be squeamish about larvae, locally grown berries harvested in June are less likely to have larvae,” Welty said. “This is because the spotted-wing drosophila typically does not become active until July.”

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line author Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

6 Reasons to Pick Up Some Pistachios

Pistachios are a source of complete protein like eggs, meat, fish and dairy….

(Family Features) Flavorful and fun, pistachios are a convenient source of protein you can enjoy on the go or in meals. In addition, research shows pistachios have even more health benefits.

The protein quality of pistachios was assessed for the first time at the University of Illinois, Urbana-Champaign. The study determined roasted pistachios contain all nine essential amino acids necessary for supporting growth and maintaining health for those 5 years and older, and therefore, are considered a complete protein under the U.S. Food and Drug Administration’s definition of complete proteins.

“Pistachios are a source of complete protein like eggs, meat, fish and dairy, and they’re a convenient and portable snack that doesn’t require cooking,” said Dr. Mike Roussell, renowned nutrition consultant and author. “Not only are pistachios rich in protein, they offer numerous other nutrition benefits that promote overall wellness. In these uncertain times, they’re a convenient and portable snack that stores well between grocery trips.”

Learn more about the health benefits of these nutritious nuts from the American Pistachio Growers.

Protein alternative: A serving of pistachios has 6 grams of protein. That’s as much protein as an egg, making it a meat alternative for vegans, vegetarians and those who want protein from plant-based sources.

Nutrient-dense noshing: Pistachios contain potassium, the electrolyte that helps support muscle function. A 2-ounce serving of pistachios has more potassium than a large banana. A serving also contains 3 grams of fiber, a key nutrient in maintaining healthy blood pressure, cholesterol and blood sugar levels, as well as high levels of lutein and zeaxanthin, antioxidants that keep eyes healthy.

Heart-health benefits: Certified as heart healthy by the American Heart Association, pistachios may help lower cholesterol and blood pressure. They contain a unique blend of heart-healthy fats, fiber and antioxidants that help increase good cholesterol, lower total and prevent the oxidation of bad cholesterol, the first step of plaque forming in arteries.

Fuel for an active lifestyle: As a complete protein, pistachios help build and preserve muscles. Their fiber, antioxidants, lutein, potassium, healthy fat and B-vitamin contents help the body refuel and recover before and after workouts.

A sensible selection: Pistachios are one of the lowest calorie snack nuts, with only 160 calories per 49-nut serving. In addition, the act of having to break them open forces you to slow down your snacking, and the leftover shells offer a visual cue about the amount of pistachios you’ve consumed, which may help prevent overeating.

Diverse uses: Eat them as a snack right out of the shell or as an ingredient in recipes like protein bars and trail mixes. Use them as a topping for yogurt or flavor them with your favorite seasonings.

For more recipes and snacking ideas, visit AmericanPistachios.org.

SOURCE:
American Pistachio Growers

A Nutritious Family Nibble

Tuna-Carrot Cakes with Garlic Lemon Aioli. Watch video to see how to make this recipe!…..

(Family Features) Finding a simple solution for your family’s dinner can be as easy as reaching in the pantry for ingredients like canned tuna to create Tuna-Carrot Cakes with Garlic Lemon Aioli. 

With less than half an hour spent in the kitchen, you can have a meal on the table in a hurry that delivers the irreplaceable nutrients of dairy. Find more family dinner ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Tuna-Carrot Cakes with Garlic Lemon Aioli

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

Garlic Lemon Aioli:

  • 3/4       cup fat-free plain Greek yogurt
  • 1          tablespoon lemon juice or orange juice
  • 1/4       teaspoon garlic powder
  • 1/8       teaspoon salt

Tuna-Carrot Cakes:

  • 3/4       cup fine corn flake crumbs, divided
  • 1/3       cup fat-free plain Greek yogurt
  • 1/3       cup shredded carrot
  • 2          tablespoons chopped green onion
  • 2          tablespoons dill pickle relish or finely chopped dill pickle
  • 1          can (12 ounces) tuna in water, drained and flaked
  • 2          tablespoons vegetable oil
  • chopped green onion (optional)
  1. To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
  2. To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
  3. Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
  4. In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.

SOURCE:
United Dairy of Michigan

Make a Commitment to More Family Meals

“We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics.”

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the “Journal of Nutrition Education and Behavior” funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

  • Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
  • Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

“There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes,” said David Fikes, executive director of the FMI Foundation. “We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics.”

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half or cream
  • 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, thinly sliced
  • cornstarch
  • sliced strawberries
  • sliced kiwi
  • sliced banana
  • blueberries
  • 2 teaspoons turbinado or powdered sugar (optional)
  1. Preheat oven to 350 F.
  2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
  3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
  4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
  5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

  • Nonstick cooking spray
  • 1 1/2 cups shredded rotisserie chicken
  • 3/4 cup barbecue sauce
  • 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
  • 1 cup canned or jarred tomato sauce
  • 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
  • 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice
  1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
  2. In medium bowl, combine rotisserie chicken and barbecue sauce.
  3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
  4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 packets stevia (sugar substitute) or preferred sweetener
  • 1/2 cup powdered peanut butter
  • 1 scoop (1/4 cup) vanilla plant-based protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons liquid egg whites
  • 1 ripe banana (4 ounces), mashed
  • 1 teaspoon vanilla extract
  • 1 ripe banana (4 ounces), sliced into 24 slices
  1. Preheat oven to 350 F.
  2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
  3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
  4. Add oat mixture to wet ingredients and gently stir until fully combined.
  5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
  6. Top with banana slices in four rows of six slices each.
  7. Bake 27-35 minutes, or until golden brown and set.
  8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.


SOURCE:
FMI Foundation