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closeCommon wisdom tells us that healthy eating, combined with exercise, is the cornerstone to living well at any age. Thirty minutes of brisk walking, several times a week, contributes not only to a healthier heart and joints, but also helps to maintain a healthy weight.
With its extensive trail system and abundant parklands, Whatcom County invites walkers, hikers and bikers alike to head outdoors and be active.
Whether you’ve made the arduous bike ride down to Teddy Bear Cove or are simply enjoying an evening concert at the park, add to the enjoyment of your outdoor time with a delicious picnic meal.
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UPCOMING CLASSES
- "Panini Party," 6:30 p.m. May 14 at Pacific Chef, $39.
- "Secrets of Baking: Phyllo and Puff Pastry," 6:30 p.m. May 20, at Sehome High School, $45
- "Simply Salads," 6:30 p.m. May 22, at Sehome High School, $45
- "Pesto Irresistible," 6:30 p.m. May 28, at Pacific Chef, $39
Oven-roasted asparagus
Roasting brings out a delectable sweetness in many vegetables.
Serve leftover asparagus at room temperature as a savory appetizer, or cut up in salads, as in the following recipe.
Ingredients
1 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt and pepper
Directions
Toss asparagus spears with olive oil, salt and pepper and spread on a baking sheet.
Roast to desired tenderness in a preheated 400-degree oven.
Medium asparagus take about 12 minutes.
Turkey and gorgonzola club
Ingredients
For each sandwich you will need:
2 slices favorite sandwich bread
2-3 slices deli turkey
2 slices cooked bacon
2 slices tomato
½ cup arugula or any green leafy lettuce
1 tablespoon gorgonzola mayonnaise
Directions
Layer ingredients on bread. Spread top layer with the gorgonzola mayo.
Gorgonzola mayonnaise: Mash 2 tablespoons crumbled gorgonzola cheese with 2 tablespoons light mayonnaise. Makes ¼ cup. Use as a sandwich spread or a dip for veggies.
Southwest-style asparagus and black bean salad
The perfect accompaniment to a rotisserie chicken, this flavor-packed salad would also be great served "salsa style" over grilled chicken or salmon.
Ingredients
1 cup roasted asparagus, 1-inch pieces
½ cup canned black beans
½ cup corn kernels, fresh or frozen
¼ cup red pepper slices
¼ cup chopped red onion
½ cup cherry or grape tomatoes, halved
Directions
Toss all ingredients together with dressing.
Dressing
1½ teaspoons white wine vinegar
1 tablespoon fresh lime juice
½ medium-sized jalapeno (more if you like it spicier)
1 clove garlic
½ cup cilantro leaves, loosely packed
2½ tablespoons canola oil
Salt and pepper
Combine dressing ingredients in a small food processor. Pour over salad and mix well.
Smoked salmon Caesar salad wrap
I've discovered a new product in local grocery stores called Flat Out Wraps. Packages of six, available in assorted flavors, are sold in the bread aisle or deli section. These thin breads, specifically designed for wrap sandwiches, are low-fat, high in fiber and taste great. Of course, you can also eliminate the bread and serve this as a salad.
Ingredients
2 ounces smoked salmon, flaked (about ½ cup)
2-3 romaine lettuce leaves, torn into bite size pieces (one heaping cup)
4 grape or cherry tomatoes, quartered
1 tablespoon shredded carrot
1 tablespoon sliced black olives (optional)
1 tablespoon Caesar salad dressing
½ tablespoon fresh lemon juice
1 slice "wrap" bread or tortilla
1 tablespoon freshly grated Parmesan cheese
Several grinds fresh black pepper
Directions
In a small bowl combine salmon, lettuce, tomatoes, carrot and olives if using.
Combine dressing and lemon juice and pour over salad. Toss together.
Spread over bread (or tortilla), sprinkle with cheese and black pepper.
Roll tightly and wrap securely in plastic wrap.
Chocolate turnovers
An easy and elegant dessert. These are best served the day they are made.
Recipe multiplies easily; one package of puff pastry will make 12 turnovers, a welcome addition to any potluck or family gathering.
Ingredients (for 2 turnovers)
1 sheet of frozen puff pastry from 17-ounce package
4 tablespoons chocolate chips
1 egg, scrambled
½ teaspoon “raw” sugar
Directions
Thaw pastry on counter about 10 minutes, just long enough to unfold.
Unfold and cut one-third of pastry off at the fold line. (Wrap tightly and return unused portion to freezer.)
Let thaw additional 15 minutes. Flatten pastry slightly with rolling pin.
Cut in half (width-wise) and place 2 tablespoons chocolate chips in center of each pastry square.
Brush edges with egg. Bring edges together to form triangle and press to seal. Crimp edges with a fork.
Brush tops lightly with egg and sprinkle with sugar.
Bake at 375 degrees until golden, about 12-15 minutes.
Get creative and try a mix of milk, white and semisweet chocolate chips.
Strawberry dessert soup
Whatcom County strawberry season is just around the corner. Juicy and sweet, local berries picked at peak ripeness are the best choice for this refreshing soup.
This light soup also makes a nice brunch or lunch dish on a hot day. Serve with fresh muffins and a green salad.
Ingredients
1 heaping quart strawberries, washed and trimmed
2-4 tablespoons honey, depending on sweetness of the berries
1 tablespoon fresh-squeezed orange juice
½ cup Riesling wine
Directions
Puree all ingredients in food processor until smooth.
Garnish with fresh berries, mint and/or a dollop of vanilla yogurt.
Also good with a splash of Grand Marnier.
Ginger lemonade
Buy lemons several days in advance and let ripen at room temperature for maximum juiciness. For plain lemonade, just leave out the ginger.
Ingredients
1 cup sugar
4 cups water
6 tablespoons chopped, peeled ginger
1 cup fresh lemon juice
Directions
In a small saucepan, combine the sugar with two cups of water. Bring to a boil. Reduce heat and add the ginger. Simmer for 2 minutes.
Remove from heat and let steep for 30 minutes. Strain ginger syrup, discard ginger.
Add syrup to remainder of water and lemon juice. Chill well before serving.
- Make sure all foods are well chilled before adding them to your picnic cooler. Keep cold foods cold using ice packs as needed. Set ice on top of and between foods, rather than underneath, as cold air sinks.
- Never leave picnic baskets or coolers in hot cars or direct sunlight. Remove food from coolers immediately before serving and return to cooler immediately after serving.
- Mayonnaise gets a bum rap as a high-spoilage food. The real culprits are the starchy foods mayonnaise pairs so well with, such as pasta and potatoes.
- Make ice cubes from the same beverages you are serving, instead of with water. Your beverages will stay cold without becoming diluted.
- Think green. Rather than using disposable tableware and glasses, pick up inexpensive sets of unbreakable dishes, silverware and glasses that can be used repeatedly for several seasons. Use cloth napkins. Anything bought in individual serving sizes — including water bottles — uses more packaging than larger serving sizes.
- For healthier options, choose baked, rather than fried, potato chips and the like. Provide pre-cut raw veggies and fruits for snacking. Read labels; some granola bars are nothing more than cookies, low in fiber and high in calories and fat.
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