Healthy Grill and Seasonal Recipes
Anne Linge, RD, CD, CDE of the University of Washington, writes, “We encourage the use of seasonal foods and recipes for summer. We offer various ways to use fresh fruits and vegetables.
And we encourage them to grill a variety of healthy foods to keep meals interesting and fun. We offer timely tips for summer, such as: foods for travel, active vacations, holiday picnics and more. In August we will start thinking about fall items and alternative exercises to use indoors, as September often starts our rainy season.”
Summer Food Safety
Karen Jircitano, RD, LDN, Nutrition Education Coordinator, was teaching a group about storing soups and other foods in shallow containers when she got this idea. Her class was suitably impressed with it! She took a big spaghetti pot of boiling water and told them that it was “soup” and then ladled out enough to fill 2 different sized Ziploc plastic ware containers (2-cup and 1-cup sizes). She left the remaining water in the big pot. Periodically throughout the class, Karen took the temperature of the water in all 3 containers, and it was amazing how different they all were! The people were really impressed, and this demonstration drummed home the idea that small containers cooling quickly are the safest way to go.
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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 and Dietary Guidelines 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.