erfm.kingorchard.cmc-5

Ready, Set, Grill! Summertime Grilled Vegetables

Farmers Markets, Find Local Food, Health, Local Ingredients, Paula Martin, Recipes

Summer grilling is in full swing!  Local vegetables are ready to join the picnic.

Here are our favorite vegetables to throw on the grill:

squash Carrots
 Cauliflower
 Corn
 Eggplant
 Garlic
 Green Beans
 Mushrooms
 Onions
 Peppers
 Summer squash & zucchini
• Potatoes
• Asparagus

Grilling vegetables is a good way to meet your daily vegetable intake goals or event go meat free at the next family barbecue. Find these veggies at a farmers market near you.

The National Cancer Institute’s Division of Cancer Epidemiology and Genetics, has identified that a high consumption of well-done, barbecued meats is associated with an increased risk of colorectal, pancreatic, and prostate cancer due to the formation of harmful chemicals when they are cooked.  Fruits and vegetables do not pose the same risk when grilled as long as you avoid charring by:

• Soaking wooden skewers in water to prevent burning kabobs;
• 
Using a grill basket to prevent small pieces from falling, which may cause flare-ups; &
• 
Staying attentive to the grill while cooking.

One of my favorite things to swap into the menu during the summer is this easy grilled sandwich when I’m ready for a break from the traditional BBQ fare. It’s high in dietary fiber,  Vitamins A & C, and good source of protein- PLUS it is filling & tastes great!

Grilled Vegetable Sub Sandwich: (makes one serving)

½  sweet bell pepper (green, red, yellow) ¼ purple eggplant, skin on

¼ small summer squash, like zucchini, skin on 1 tbs. balsamic and olive oil dressing

¼ small onion, peeled 1 large Kaiser Roll or sandwich bun

1 slice provolone cheese (optional) olive oil, for lightly brushing  

Cut the vegetables in uniform sizes. Lightly brush with olive oil. Place in a grill basket. Grill on low to medium heat until wilted or fork tender. Remove from heat. In a large bowl, toss with the TLD recommended The Redhead’s balsamic vinaigrette. Place vegetables (as many as can fit) on the Kaiser Roll and top with provolone cheese. Enjoy!

Nutrition Facts: Cal 442 , Fat 23g, Sat Fat 5g, Carb 46g, Dietary Fiber 7g, Pro 14g, Vit A 40% DV, Vit C 136% DV, Calcium 17%

Paula Martin is the Community Health Coordinator for TLD and a registered dietitian. Contact here at health@localdifference.org

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Community Connections Cooking Up at The Gathering Place

farm-to-table, Find Local Food, Local Ingredients, Marissa Natzke, Stories

Senior Resources in Benzie County is committing to the community they serve in new ways. The Gathering Place is working with Taste the Local Difference to improve mealtime at their center. Thanks to funds from the Building Healthy Communities grant, this partnership is catering meals to meet nutritional needs of older adults while simultaneously incorporating more fresh, local produce into meal time.

cmm.northportmarket.9bean-7

A Win-Win: Mi Farm Co-op

Find Local Food, Local Ingredients

You don’t have to sacrifice anything for high quality local ingredients delivered fresh to your door, and neither does the farmer. In fact, what if I told you: you can find variety, quality and competitively priced produce from a number of local farms in one convenient place. Plus, the farmer gets more profit from the dollar you spend.