Here are ideas for your refrigerator to help make fruits and veggies more enticing! Make bowls of ready to eat fruits or veggies with a fun theme (keep them covered so they taste fresh):
• Salad bowl - Put together lettuce and vegetables in a bowl; refrigerate and cover until ready to serve. It lasts up to 2-3 days without dressing. Give it a theme - summer with peppers, halved cherries, crispy cucumbers; or tomato with various shapes and sizes of tomatoes; or garden carrot and cucumber.
• Tree fruit bowl - plums, peaches, cherries, nectarines - this is in our photo and was a favorite - it disappeared quick because it looked festive in the refrigerator
• Melon - cubed melon is always a favorite
• Berries - offer a variety for even more color
• Carrots - Baby carrots in a bowl get eaten fast!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.