Spruce Up Living Greens This Spring

 

Flowers on a picnic table for Sprucing Up Living Greens Blog PostSpring has graced us with its presence this week — though it may be hard to tell if you’re still thawing out in the Midwest and on the East Coast. Whether outside your window looks dreary or lush, try adding color and crunch to our greens this spring to spruce up your meals. 

Besides tasting fresh and delicious, fruits and vegetables are essential to a healthy diet. Here’s some food for thought: Eating ten portions a day may lower the risk of heart disease, stroke, cancer and pre-mature death according to a recent Imperial College London study. Furthermore, researchers found that subjects who ate 10 portions lowered their chance of developing life-threatening diseases more than those who only consumed five. 

It’s time to up those leafy green and brightly colored produce into your daily diet. To step into spring on the right foot, we’ve included a few nutritious and delicious ideas. 

Why not knock out several tasty veggies in one dish? Taste and Savor’s Cauliflower Tabbouleh in Living Butter Lettuce Cups combines cauliflower and our Butter Lettuce to create a crisp meatless snack or lunch. Along with glucosinolate-rich cauliflower, our Living Butter Lettuce is also full of vitamins and has high doses of beta-carotene which is often linked to cancer prevention.

Spring showers have you stuck inside? Cheer up. Brita Britnell’s mango chicken lettuce wraps are sunshine on plate. Zucchini, carrots and onion commingle with mango chicken. We recommend trying our Living Butter Lettuce as the wrap.

At the beginning of the week, whip up our Cressto Pesto and freeze individual servings in small containers. Take one out to thaw in the morning and serve it with crunchy crudité for a healthy afternoon snack. 

WEBMD writes that, “Eating salad almost every day may be one of the most healthy eating habits you can adopt — and one of the simplest, experts say.”

To spruce up your daily salad, try adding our Easy Peasy Lemon Squeezy dressing to a bowl full of crisp Living Greens. 

Easy Peasy Lemon Squeezy Vinaigrette
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Ingredients
  1. ½ cup of good olive oil
  2. Juice of 1 lemon
  3. A spoonful of grainy mustard
  4. A garlic clove finely chopped
  5. Salt and pepper to taste
Instructions
  1. Combine all ingredients together in a jar with a tight-fitting lid. Shake vigorously.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

 

Eat Healthy After the Holidays with Pete’s Living Greens’ Thai-Inspired Salad

 

To help bring some back balance to your diet, after weeks of filling ourselves with eggnog, cocktail appetizers and cookies, try our Thai-inspired salad with ginger dressing. The flavorful dish features our bouquet lettuce — a good source of Vitamin A which is key to fight infection and supports healthy vision. The dish also includes cabbage. Often referred to as a superfood, the cruciferous vegetable contains glucosinolates (also found in our own Watercress). “The Harvard School of Public Health reports that people who regularly consume the nutrients in fresh produce like cabbage may be less likely to develop a wide variety of chronic diseases,” writes SFGate.

With a bit of pre-planning, a healthy diet with a few indulgences here and there can easily be achieved!

Enjoy!

Thai Salad with Ginger Dressing 
Serves 6
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Prep Time
20 min
Prep Time
20 min
Creamy Ginger Dressing
  1. 3 tablespoons seasoned rice vinegar
  2. 2 tablespoons fresh ginger, peeled and minced or grated
  3. 2 cloves garlic, minced
  4. 1 tablespoon sugar
  5. 1 tablespoon soy sauce
  6. ½ teaspoon toasted sesame oil
  7. ¼ teaspoon cayenne pepper 
1 cup canned reduced fat coconut milk
Salad
  1. 2 heads Pete's Living Greens Bouquet Lettuce, torn
  2. 2 cups Napa cabbage, shredded  
1 cup Pete's Living Greens Watercress or Upland Cress
  3. 12 ounces snow peas, thinly sliced (about 1 ½ cup)
  4. 5 - 6 scallions, green and white parts, thinly sliced
  5. 1 bunch radishes, thinly sliced (about 8 to 10 radishes)
  6. 1 cup cilantro, whole leaves, lightly packed
  7. 2/3 cups slivered almonds, toasted
To make dressing
  1. In a small bowl, combine all ingredients except coconut milk. Stir until sugar dissolves. Gradually whisk in coconut milk, stirring until blended.
  2. In a large bowl combine all ingredients except almonds.
  3. Gently toss with dressing and sprinkle on almonds.
Notes
  1. To serve as an entrée salad, add sliced chicken, beef or shrimp.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Throwing a Stress-Free Holiday Party with Nancy Waldeck

 

Nancy Waldeck is a Healthy Chef Partyologist who helps people make food that tastes so good it doesn’t even taste healthy! (And she often pairs fun wine with it too.) A cancer survivor and thriver, she shares the message of better-for-you food with learners at cancer centers, cooking schools, businesses and on Atlanta and Company (NBC 11) twice a month.

We’ve asked Nancy to share a few tips and secrets on how to throw a successful, stress-free holiday party. Cheers!


Live Gourmet: As a chef and entertainment expert who has organized large events and parties, what is some advice you can give to someone who is hosting a holiday party this season? How do you stay organized?

Nancy Waldeck: Plan, Plan, Plan. By planning ahead you can enjoy your own party! Planning ahead allows you to carefully choose what you are going to make. My goal is always to make food that tastes great, looks beautiful and makes people happy by being a little better-for-you too! 

Begin the party planning by choosing 3 to 4 appetizers that can be made ahead of time, and served at room temperature. For instance, a tapenade/hummus and fresh bite-sized veggie board, dates stuffed with blue cheese and wrapped with prosciutto, lettuce wraps filled with not-your-average chicken salad, roasted nuts, jerk skewers, jumbo shrimp with Asian Remoulade. If you’re having lots of folks you can always add in a cheese board, (almost everyone loves cheese!) and fill it with not only cheese, but fresh and dried fruit, too. 

LG: You’re also a wine expert. What are your go-to wines when hosting your own holiday gathering?

NW: I specialize in serving wines under $20, so they are perfect for sharing!

Always a sparkling – refreshing and festive. I choose Cava, delicious, crisp and made in the same method as champagne – only from Spain. I hand people a glass as they walk in the door. A fizzy way to get the party started!

White – Unoaked Chardonnay from California is my go-to. If I have a little more adventurous crowd, I’ll stock up on Albarino or Torrontes, from Spain and Argentina, respectively. Both are crisp, aromatic, and super food friendly. 

Rose – Fruity and pretty pink wine is not just for summer, or sissies! Rose is a great pairing with appetizers that are salty, cheesy or savory. If you choose one from Provence, you’re almost always guaranteed to pick a winner. You’ll be surprised how many people will select it from a lineup.

Red – Cotes du Rhone is a easy to drink, easy to love red wine from France. Made from a variety of grapes, but mostly Grenache and Syrah, you’ll be hard pressed to come up with a bigger crowd favorite. Spans the gap from lighter to heavier reds.

LG: Which recipe are you most excited to make this holiday season?

NW: I’m going to make a trio of beautiful hummus (recipe below). Bold Orange Pumpkin, Bright Red Beet and Vivid Green Watercress hummus, all using the same basic white bean recipe. I’m going to serve it up with lots of fresh veggies, lettuce wraps and homemade nut crackers.

LG: For a host who is trying to serve healthy yet tasty options at their upcoming gathering, what would you suggest?

NW: Think color! Make it pretty. Incorporate fruits and veggies along with your cheese and meat heavy appetizers. Instead of serving lots of breads, crackers or chips include romaine lettuce as a scooper. Use nutrition super stars like arugula in pesto and tapenade. It will add lots of flavor and bright color to your food.

White Bean Hummus (with Beets, Pumpkin or Living Watercress )
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Ingredients
  1. 2 Garlic Cloves
  2. 2 Cans Cannellini (white kidney beans) drained and well rinsed
  3. ¼ Cup Extra Virgin Olive Oil
  4. Sea Salt and Freshly Cracked Black Pepper to taste
  5. 1 Tsp Cumin
  6. 1 Tsp Turmeric
  7. 1 TB Freshly Squeezed Lemon Juice
  8. ¼ Tsp Cayenne Pepper, optional
  9. Chopped Herbs or Pumpkin Seeds or Goat Cheese for Garnish
Instructions
  1. Step One
  2. Place the garlic cloves in the processor and finely chop. Add the beans, ¼ Cup Oil, ½ Cup Beets, Pumpkin or Watercress, salt, pepper, cumin, turmeric, lemon juice and cayenne to the food processor and process until smooth. (You may need a little more oil to make it the consistency that you like.)
  3. Step Two
  4. Taste for seasoning and adjust with additional salt and pepper if desired. Garnish with your selected garnish and a drizzle of olive oil if you desire. Serve the hummus with lettuce wraps, fresh veggies, pita chips or breads.
Notes
  1. *Add ½ Cup Chopped Beets, Canned Pumpkin or Watercress when processing the hummus to make it colorful – and taste great!
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Live Gourmet’s Guide to Surviving the Holidays

 

A brown paper gift wrapped in a shiny red bow for the holidaysIn a blink of an eye, it seems like the holiday season is upon us. There are gifts to be bought, cookies to be made, and cocktails parties to frequent. Wondering how you’re going to get through this jam-packed month in one piece? We’ve asked fitness and wellness specialist Charlene Rodriguez and nutritionist Barbara Ruhs MS, RDN to lend their expertise on how to maintain a balanced routine amidst the busy holiday season.

A helpful nutritional note from Barbara

In the bustle of the holiday season, it’s easy to skip meals while running around with last-minute gift shopping, parties and juggling day-to-day activities. Unfortunately, skipping meals inevitably leads to over-eating. As a dietitian, I refer to this as the “starve-stuff” cycle. Avoid this pitfall of the holiday season by planning ahead with a few of these ideas:

Eat a breakfast with protein, carbs and some healthy fat, such as avocado toast topped with a scrambled egg. 

Plan and pack healthy snacks if you know that you may skip a meal. Pre-portion 2 TB of nuts and a piece of fruit. 

At lunch and dinner, use the “half of your plate” healthy rule, filling it with fruits and vegetables to maintain a nutritious balance. 

Blueberries, peaches and strawberries lay on a cutting boardMake sure to stock your fridge with plenty of colorful fruits and vegetables to stave off the flu and maintain a healthy immune system during the holidays. Leave fresh fruit on your countertop instead of decadent treats like cookies to serve as a visual cue to eat more!

You can find Barbara Ruhs on Twitter at @BarbRuhsRD, Facebook, Pinterest and on http://www.neighborhoodnutrition.com/

Fitness Tips from Charlene:

During the holidays your portions might be larger and higher in calories, leading you to feel sometimes lethargic. As challenging as it may be to motivate yourself to workout in the thick of festivities, exercise is key.

To maintain your healthy weight, I recommend 20 to 30 minutes of moderate exercise, like brisk walking, dancing, water aerobics or going for a leisure bike ride, three to four days per week. If you’re looking to shed a few pounds, you should bump up the intensity, with jogging, hiking, spinning class or weight lifting, to 30 to 60 minutes four to five days a week.

Keep in mind: Taking 20 to 60 minutes out of your possibly 15-hour day to exercise is nothing!  Be mindful of your health; only you can take the best care of you.

For more exercise tips, check out this blog post from earlier this fall.

Last, but certainly not least, Charlene shares ways to de-stress through mindfulness meditation

Young woman meditating indoors

In addition to exercise and eating in a well-balanced way, taking time for yourself to breath and reflect during the holidays is equally as important. One way to do this is through mindfulness meditation.

Why practice mindfulness? It can help ease chronic pain, it elevates mood, helps with managing depression and anxiety, it improves sleep, to name a few.

To get started:

  • Choose a quiet place
  • Sit up or lie down, keeping back straight
  • Palms facing up, hands are open
  • Clear you mind from distractions, even if you have to start again several times
  • Focus on your breathing and your body relaxing with each breath (be mindful of your muscles relaxing but not to a state of slouching over)
  • For beginners, try meditating 1 to 10 minutes a day   

 

 

 

 

 

 

Go on a Moroccan Culinary Journey with our Lamb Couscous Salad

 

Take your family on a culinary journey this week to Morocco. The North African country is home to a vibrant culture with influences from Spain to Senegal to Portugal and beyond. Filled with an abundance of delicate spices and aromas, Moroccan cuisine satisfies a variety of palates from savory to sweet. Luckily you won’t have to make the journey to Tangier or Marrakesh in search of authentic fare with our Lamb Couscous salad. 

In addition to broadening your family’s horizons, this dish features vitamin-rich Bouquet  Lettuce, Upland Cress and lamb — a healthy and lean alternative to red meat. According to the American Lamb Council, “A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef.”

Lamb also contains an average of 40% of monounsaturated fat, which is the same kind of fat found in olive oil. “Monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Oils rich in monounsaturated fats also contribute vitamin E to the diet, an antioxidant vitamin most Americans need more of,” says the American Heart Association.

Serve the meal with a signature cup of Moroccan mint tea and close your eyes. You’ll swear that you’re right in the thick of a busy Moroccan Square taking in its sights and of course its bites.

Moroccan Lamb Couscous Salad
Serves 4
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Ingredients
  1. Meatballs
  2. 1 pound ground lamb
  3. ¼ cup bread crumbs
  4. ¼ cup red onion, minced
  5. 1 tablespoon fresh mint, chopped
  6. 1 tablespoon fresh cilantro, chopped
  7. 1 clove garlic, minced
  8. 1 teaspoon kosher salt
  9. ½ teaspoon ground coriander
  10. ½ teaspoon cumin
  11. ¼ teaspoon cinnamon
  12. ¼ teaspoon pepper
  13. 1 tablespoon vegetable oil
  14. Salad
  15. 1 head Pete's Living Greens Bouquet Lettuce, torn into pieces
  16. 1 cup Pete's Living Greens Living Upland Cress
  17. ¼ cup raisins
  18. ½ cup dried apricots, sliced
  19. 2 Persian or ½ English cucumber, cut into half moons
  20. 1 cup cooked couscous)
  21. Creamy Mint Dressing
  22. 1 ½ cup whole milk Greek yogurt
  23. 2 clove garlic, minced
  24. 1 tablespoon fresh mint, finely chopped
  25. 1 tablespoon fresh cilantro, chopped (optional)
  26. 1 teaspoons lime zest
  27. ¼ teaspoon salt
  28. Freshly ground pepper
Instructions
  1. Preheat oven to 400⁰ and line a baking sheet with parchment or aluminum foil.
  2. To make the meatballs, combine all ingredients in a large bowl and mix well. Shape mixture into 1 ½-inch meatballs. Place 1 inch apart on prepared baking sheet and bake uncovered 18 to 20 minutes or until no longer pink in center. Drain on paper towels.
  3. While meatballs are baking, combine salad ingredients.
  4. To prepare dressing, combine all ingredients and whisk until blended.
  5. Top salad with meatballs and drizzle with dressing.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Live Gourmet on Last Minute Halloween Party Ideas

 

Finding yourself down to the wire in preparation of your family Halloween party? We’re here to help. In this blog post you’ll find everything you need for you and your family to have a spooktacular Halloween.

The holiday isn’t the same without original costumes, but that doesn’t mean you have to spend hours creating one-of-a-kind masterpieces. Molly Sim’s “Grown in the Garden” DIY costumes are both unique and easy to put together. Dressing up as a delectable fruit or veggie may even encourage your kids to eat more fresh produce! For easy directions go to Sim’s website

Now that you have costumes out of the way, start planning your menu. Surprise your guests with our original Autumnal squash salad served in a pumpkin (recipe below) alongside skeleton crudité and pizza mummies

Don’t forget that a Halloween party isn’t the same without some “ghoul” ole’ fashioned fun. Frankenstein Bowling anyone? The game is a great way to reuse your empty can goods, and your kids can join in the fun of painting colorful Frankensteins on the cans. Go to Good Housekeeping for more Halloween game ideas

And last, but certainly not least, don’t forget to eat, drink, and be SCARY!

 

Live Gourmet's Halloween Squash Salad Served in a Pumpkin Bowl
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Ingredients
  1. (You may not need the full amount of recommended ingredients depending on the size of the salad.)
  2. 1 medium tolarge pumpkin (for a party-size serving)
  3. Or X mini pumpkins (for individual servings)
  4. 1 (1.17 pound) package of boneless, skinless, chicken breast tenders
  5. 3/4 cup of Olive Oil (to cook chicken and squash)
  6. Salt and pepper
  7. ½ lemon
  8. 1 (3.5 oz.) package of dried cranberries
  9. 1 (3.5 oz.) package of candied walnuts or pecans
  10. 1 (4 oz.) log of goat cheese
  11. 2-3 packages of pre-cut butternut squash or 1 whole butternut squash
  12. 1-2 heads of Live Gourmet® Living Butter Lettuce, or Grower Pete’s Certified Organic Living Butter Lettuce
Dressing Ingredients
  1. ¼ cup red wine vinegar
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon honey
  4. ¾ cup olive oil
Instructions
  1. Carve the pumpkin as you would for a jack o'lantern. Carve out a lid wider than
  2. usual to create the serving bowl. Next, scrape out and remove stringy, pumpkin innards until the interior is completely smooth. (To save time, prepare pumpkin(s) up to 2 days ahead.)
  3. Preheat oven to 400 degrees Fahrenheit. Place butternut squash pieces on a cookie sheet (if cooking a full squash cut in half and place skin side down) drizzle with olive oil and lightly sprinkle with salt and pepper. Bake for 20-30 minutes or until tender.
  4. Let squash cool (for full squash, peel away outer skin and cut into 1” squares).
  5. While squash is cooking, place chicken tenders in a skillet over medium heat.
  6. Squeeze the lemon juice over the chicken. Next, drizzle chicken with olive oil, and sprinkle with salt and pepper. Cook until chicken is tender or no longer pink.
  7. In a small mixing bowl or carafe, stir all dressing ingredients together.
  8. Remove butter lettuce leaves from head. Wash thoroughly and pat dry with paper towel or a salad spinner.
  9. In a separate mixing bowl, mix gently torn lettuce leaves, chicken and squash in a
  10. bowl. Crumple goat cheese over lettuce; add nuts and cranberries and gently toss.
  11. Transfer salad to mini pumpkins or large serving pumpkin.
  12. Pour a light coating of dressing over pumpkin filled salad and serve.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

National Seafood Month: Live Gourmet’s Caesar Baked White Fish

 

A School of fish swimming in the seaThough October is National Seafood Month, it’s important to not be hasty when choosing fish for your family. While demand for fresh seafood is up, our oceans are rapidly changing with more than a half a billion pounds of seafood being fished daily around the world according to Seafood Watch. Organizations like the Marine Stewardship Council share that it’s important to choose varieties that are caught or farmed in a sustainable way.

How do we know if a particular fish is sustainable?

One way is to look for blue MSC or Friend of the Sea labels which denote that the seafood has been responsibly caught by a certified sustainable fishery.

Certain fish are more sustainable in certain regions of the country than others due to shipping. Seafood Watch provides a helpful seafood guide for each state in the US. Download yours here.

When traveling or dining out at a seafood focused restaurant, reference Fish2Fork, which rates restaurants according to the impact their seafood has on the seas and marine life.

Adding sustainable seafood to your diet is a nutritious and delicious choice, especially when you combine them with fruits and vegetables. Try our Caesar Baked White Fish with our vitamin rich Living Butter Lettuce or Red Butter Lettuce for your next family dinner. 

Caesar Baked White Fish
Yields 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Caesar Dressing
  1. ¾ cup mayonnaise
  2. ⅓ cup Parmesan cheese, grated or shredded
  3. ¼ cup lemon juice, freshly squeezed
  4. 2 cloves garlic, minced
  5. 1 to 2 teaspoons anchovy paste
  6. 1 teaspoon salt
  7. ½ teaspoon pepper
Fish
  1. 2 ½ to 3 pounds white fish filets (such as barramundi, cod, sable fish or tilapia), ¾ to 1 inch thick, cut into 6 portions
  2. 1 cup Panko breadcrumbs
  3. ½ cup fresh parsley, chopped
  4. 1 tablespoon Parmesan, grated or shredded
Garlic Toasts
  1. 1 loaf of crusty French or Sourdough baguette, cut into 1-inch slices
  2. ⅓ cup olive oil
  3. 2 cloves garlic, minced
  4. Pinch of salt
Grilled Butter Lettuce
  1. 3 heads Live Gourmet Living Butter or Red Butter Lettuce, cut off root ball and cut in half vertically.
Instructions
  1. Preheat oven to 450⁰. Line a sheet pan with parchment or aluminum foil.
  2. To make the Caesar dressing, combine mayonnaise, Parmesan cheese, lemon juice, garlic, anchovy paste, salt, and pepper and whisk until thoroughly combined. Refrigerate half the sauce until ready to serve.
  3. Rinse the fish filets, pat dry, and place on the sheet pan. Combine breadcrumbs and parsley. Generously spread each filet with the remaining sauce and sprinkle the filets with breadcrumb mixture. Sprinkle with Parmesan cheese. Bake the fish for 10 to 12 minutes, until fish flakes and center is opaque. Cover with aluminum foil and allow to rest on the pan for 10 minutes.
  4. Heat a grill pan to medium-high. Combine olive oil, garlic, and salt and brush pan and both sides of bread with oil and grill, flipping once, until toasted, about 3 minutes. Brush cut side of lettuce with olive oil mixture and grill, cut side down, until charred in spots, about 30 to 60 seconds.
  5. To serve, plate fish over part of lettuce, drizzle with remaining sauce, and top with garlic toasts.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Live Gourmet’s Favorite Hearty Meals in Honor of National Grain Month

greens-meet-grainsWondering how to incorporate whole grains, like quinoa, millet and farro, in your daily diet? They’re actually quite versatile! To help you get started and since it’s National Grain Month, we’ve picked our favorite meals that combine healthy ancient grains with our favorite superfood watercress. Stop by your local supermarket to pick up our Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress to get started.

A Few Facts and Resources

According to a Harvard.edu article, whole grains and fresh produce are some of the best sources of fiber. The essential carbohydrate regulates blood sugar and cholesterol levels and helps us feel full longer. While distinguishing itself from other starches and sugars, fiber doesn’t negatively contribute to your caloric intake.

Leafy greens like watercress and upland cress also provide servings of fiber. Together with an organic grain, watercress can complete the ultimate hearty meal.

For a complete list of whole grains, click here.

Our Favorite Grain and Watercress Recipes 

1. By now, you’re familiar with the popular (especially on Instagram!) avocado toast. Want to shake the popular breakfast confection? Try it here with Live Gourmet® Living Upland Cress or Grower Pete’s Organic Living Watercress and whole grain toast.  

2. Savory Oatmeal with our Living Upland Cress and root vegetables is a twist on breakfast for dinner. It’s even vegetarian! 

3. Bring Joy’s roasted sweet potato, quinoa, & watercress salad conjures feelings of fall.

4. Live Gourmet’s Cressto sauce with whole grain pasta will go over well with the entire family, including your little ones.

5. Love and Lemon’s Watercress Feta and Farro Salad balances brightness, crunch and chewiness all in one bowl.

Food Safety Month: A Throwback Thursday Refresher

 

Did you know? Approximately 48 million people get sick annually from foodborne illnesses, according to the CDC. To start the school year off on the right foot and in light of Food Safety Month, we’d like to take the time to refresh our followers of important food safety tips.

Allegheny County Health Dept reminder to Wash Your HandsWash your hands frequently, especially before and after handling food, after using the restroom, blowing your nose, caring for a sick person, changing a diaper or handling an animal. For all you teachers and parents out there, the Allegheny County Health Department headed an effective Literary Classics Handwashing Awareness Campaign – a clever way to get your students’ attention! 

Cleanliness starts in the kitchen. Packing lunches before heading out the door can be difficult when time is of the essence. Though it’s tempting to save clean-up for later, it’s important to sanitize the kitchen immediately following use. Also, during preparation, follow the Partnership for Food Safety Education’s simple mantra: clean, separate, cook and chill.

The Fight Bac campaign's, as part of Food Safety Month, manta is chill, clean, separate and cook.Smart Packing. If you’re including any perishable food items such as deli meats, cheese, or yogurt in your child’s lunch, include at least one ice pack in an insulated bag. The FDA recommends that these types of foods should not be outside of the fridge more than 2 hours. If a meal should be served hot, prepare it in an insulated thermos (first, fill the container with hot water, let stand for a few minutes then empty and add the desired food).

We hope these quick Food Safety tips help as you and your family transition back into the school. Follow us @LiveGourmet for more food safety tips throughout the month on Facebook, Twitter, Pinterest and Instagram.  

 

Pete’s Living Greens Celebrates Family Meals Month – You Can Too!

 

In 2015, the FMI Foundation launched the family meals movement to help American families achieve the goal of sharing one more family meal each week at home with items from the grocery store. 

The family meals movement culminates this September with National Family Meals Month™, and we invite you to join us in celebrating! Tell us or show us with a photo what’s for dinner at your family table on social media (Facebook, Instagram or Twitter) and tag us @PetesLivingGreens and use the hashtag #Familymealsmonth.

This initiative hits close to home for our Vice President of Sales Brian Cook. We’ve asked him along with his family to share why eating together is important to them.


Top: The Cook Family; Bottom Right: Cauliflower Tabbouleh Living Butter Lettuce Cups by http://www.livingandeatingwell.com/
Top: The Cook Family; Bottom Right: Cauliflower Tabbouleh Living Butter Lettuce Cups by http://www.livingandeatingwell.com/

Brian: Since the kids were little we always had dinner together. It was one of the unbroken rules at the house. Everyone was to be home for dinner and if someone was at practice or other extracurricular activity, we waited, at least until they became teenagers. I loved that no one really ever complained either. Since we started the tradition so young they knew what to expect and if it was going to be a late dinner, we would have a snack.

The outcome? We all continue to be really close. Well, as close as we could be. My son, Saige, and daughter, Peyton, are on their own and away. We miss them dearly around the dinner table. I pray that they will keep the tradition when they start their families, which I hope is not too soon.

Dinners changed as the kids grew and frankly, we got older. Our young, very active family was happy with mac and cheese and pasta. But as they got older and didn’t want us hovering at practice, we began making more in-depth meals such as enchilada casserole, tacos and other comfort food since we had more time. Now, we enjoy a healthy eating lifestyle and have stayed very active together: walking and hiking together regularly. Dinner comes in the form of increased fruits and vegetables with smaller portions of protein. I threw a fit at first but feel much better since we’ve move to this route.

I love having dinner with the family because it is the one time things are still and many laughs are had. I asked the family their reasons for enjoying dinner and have shared those with you below. Wishing you all the very best and a great dinner….TOGETHER.

Jeanette (Mom) – I love to eat dinner with the family so we can stay connected.

Alynna (Daughter, 20) – Food and family are very important to me (she’s a chef) and it’s cool that they can come together.

Peyton (Daughter, 19) – I enjoyed talking about what’s happening in everyone’s life while enjoying a good meal.

Savannah (Daughter, 16) – Feels that eating together makes food taste that much better. 😉


The Cook Family can’t wait to try our new Cauliflower Tabbouleh Lettuce Cups During Family Meals Month!

Cauliflower Tabbouleh in Butter Lettuce Cups
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Ingredients
  1. 1 Head of Pete's Living Greens Butter Lettuce, conventional or organic
  2. 1 Head Cauliflower (or 2 bags florets)
  3. 2 Large Tomatoes, chopped
  4. 1 Cup Chopped Parsley
  5. ¼ Cup Chopped Mint
  6. 3 TB Lemon Juice
  7. ¼ Cup EVOO
  8. Sea Salt and Freshly Ground Black Pepper
Instructions
  1. Pulse the cauliflower florets in a food processor, or chop them by hand, until they are small bits resembling grains.
  2. Toss with chopped tomatoes, chopped parsley and mint, lemon juice and olive oil.
  3. Season to taste with salt and pepper.
  4. Spoon into the Pete's Living Greens Butter Lettuce cups and serve.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/