Looking for a healthy dish to bring to your summer cookouts? Emily Schwartz, R.D. and Chef Luka Shkreli from Providence Park Hospital offer up the following suggestions:
To find farms, farmers markets and stores specializing in local foods, log on to localdifference.org.
Summer Vegetable Pasta Salad
1 cup cooked pasta
1 cup lightly steamed asparagus, cut into 1-inch pieces
1/2 cup carrots
1/2 cup green onions (or any other onion)
1 cup fresh spinach, washed and chopped
1 cup cherry tomatoes
1/4 cup vinaigrette dressing
2 tablespoons grated parmesan, cheddar, mozzarella or other cheese
Salt and pepper
1. Combine the pasta, asparagus, carrots, green onions, spinach, tomatoes, vinaigrette and cheese.
2. Toss ingredients together to coat with the vinaigrette.
Red Bean Soup
1 can red kidney beans, drained and rinsed (can use black beans)
3 cups water
1 clove garlic, minced or chopped
1 14 ounce can diced tomatoes (drained) or 1 cup fresh diced tomatoes
1 yellow onion, diced
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 14 ounce can of tomato sauce
1 teaspoon pepper
1 teaspoon salt
1. Add all ingredients to a large pot over medium/high heat and bring to a boil.
Reduce heat and simmer 20-25 minutes.
Strawberry Spinach Salad
2 bunches spinach, rinsed and torn
4 cups washed and sliced strawberries
1/3 cup vegetable oil
1/4 cup white wine vinegar
(can use red wine or balsamic vinegar)
1/4 cup sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1. In a large bowl, toss together the spinach and strawberries.
2 In a separate medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds
and poppy seeds.
3. Pour dressing over spinach and strawberries and toss to coat.
1½ cups bulgur wheat (find with baking
goods or rice in stores)
1 to 2 teaspoons salt
2 cups boiling water
1/4 cup vegetable oil (olive or canola)
1/4 cup freshly squeezed lemon juice
2 cups finely chopped flat leaf parsley
3/4 cup finely chopped mint
4 cups washed and chopped strawberries
1/2 cup nuts (almond slivers, walnuts,
pecan crumbles or chopped nuts)
1. In a large bowl, combine bulgur and salt.
2. Add boiling water, cover and let sit for 30 minutes.
3. Remove cover and fluff bulgur with a fork.
4. Stir in olive oil and lemon juice. Add parsley, mint and strawberries.
5. Cover and refrigerate to blend flavors.
6. When ready to serve, add toasted nuts and toss to mix.