Make Every Meal Count

How to make meals matter and get more fruits and veggies in your life. By: Kay Sokolovic

The farmers markets are open and bursting with great produce. Recently, I have seen asparagus, greenhouse tomatoes, assorted lettuces, spinach, radishes, eggs, garlic, spring onions and, of course, strawberries. Local pasture-raised meats and seafood are at the Pitt County Market this year. Greenville has multiple markets for your convenience.
Pitt County Market – County Home Road – now open
Tues, Thurs & Sat: 7am-1pm
Fri : 7am-3pm
Umbrella Market – Uptown Greenville
Every Wednesday – opens May 12
5pm-8pm
Cornerstone Market – Stantonsburg Road next to ViQuest
Every Thursday – opens May 20
3pm-6pm
 
Enjoy fresh produce from your local farmers. Get your children involved with meal preparation and you might be surprised what they will try. My daughter discovered tomatoes once she prepared a simple tomato salad. She sliced vine-ripened tomatoes and arranged them on a platter, picked, washed and chopped fresh basil from the herb garden, sprinkled salt and pepper, then drizzled olive oil and balsamic vinegar over the top. She declares this her signature dish! Fresh, simple & easy to make. Supervise younger children when using knives – a cutting glove is a good option.
 
Strawberry & Spinach Salad – 2 servings
4 cups Spinach
½ cup sliced fresh Strawberries
½ cup sliced Cucumber
2 Tbl. Almond slivers
2 Tbl. shredded part-skim Mozzarella Cheese
4 oz. Grilled Chicken Breast
 
Directions for Salad:
Wash & dry the spinach, strawberries & cucumber. Take the green tops off the strawberries and slice them and the cucumber. Add to medium salad bowl. Add the almonds and cheese to the bowl. Cook chicken breast, let cool and slice into strips. Add to salad bowl. Mix all ingredients together, divide between 2 plates & serve.
Nutrition Information Per Serving: Calories: 174, Total Fat: 6 grams, Saturate Fat: 1 gram, Total Carbohydrates: 7 grams, Dietary Fiber: 3, Protein: 23 grams, Sodium: 135 mg
Mustard-Herb Vinaigrette Dressing – makes ½ cup
1 oz. Cider Vinegar
¼ oz. Dijon Mustard
½ Tbl. Parsley, fresh, chopped
1/8 tsp. Onion Powder
1/8 tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. White Pepper, ground
½ tsp. Granulated Sugar
1 Tbl. Fresh chopped Herbs
3 oz. Vegetable Oil or Olive Oil
As needed – Water
Directions:
Combine all the ingredients except the oil and water. Gradually incorporate the oil in a thin stream. Add the water, as needed, then adjust the flavor. Adjust the seasoning to taste with salt and pepper. Serve the dressing immediately or store it under refrigeration. Pour 1-2 tablespoons of dressing over salad and mix.
Nutrition Information Per Serving: 1 Tbl.
Calories: 128, Total Fat: 14.2 grams, Saturated Fat: 2 grams, Total Carbohydrates: .5 grams, Dietary Fiber: 0, Sodium: 64 mg
Recipe provided by Mark Davies, Chef on Thyme
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