Memorial Day

Corn on the cob is a healthy and easy addition to any meal. Try my sister's super easy method of preparing corn on the cob. Clean and place on a square of microwave safe wrap. Sprinkle with a few drops of water, a teaspoon of margarine or butter, and spices of your choice. Wrap tightly and microwave about 45 seconds - 1 minute per ear. You may want to have some sissors handy to open the wrap for the little ones. Remember, corn is best purchased and served withing a day or so. Do not refrigerate for the best flavor. Peg

Start a kitchen garden

This is the season to think about planting. If you can plant a petunia, you can also grow herbs and vegetables in your yard or patio. Think small size and huge flavor if this is your first “kitchen” garden. Parsley is simple to grow and adds a great fresh flavor to almost any meal. It is really cold tolerant in Mid-Michigan and pretty enough to stick in the flower garden if that is the only space you have. Real foodies prefer flat leaf parsley but fresh from the garden the curly type tastes great too. Grab a handful rinse well under running water and blot with paper towel. Throw a tablespoon of chopped parsley in canned chicken noodle soup and add flavor, color and vitamins. Add to potato or macaroni salads or pasta or rice dishes. A simple touch that makes dinner special.

Living Easy Recipes

If you are like me and would rather be outside when the weather is nice biking, gardening or playing with the family, a simple dinner is all you want. My mom’s quick tomato bacon and cheese melts fit the bill. Lightly toast slices of your favorite sandwich bread. For each serving fry 2 slices of bacon until just crisp. Slice a tomato into thin slices. Spread each toast with mayonnaise. Place a slice of tomato on the bread and top it with a slice of American cheese. Crisscross the bacon over the top and bake at 400 degrees until cheese is just melted. You couldYum.

Now for the gourmet version. Cut slices of a baguette or use any favorite crusty bread. Toast on a baking sheet for 8 minutes or until just crisp. Layer with a thin slice of ham or prosciutto, tomato, a fresh basil leaf, and top with a slice of fresh mozzarella. Drizzle with olive oil and bake at 375 degrees until cheese is melted. Same dinner but as the foodies say - kicked up a notch and good enough to serve company!

Farmers' Market

I was delighted to get the 3 Point Perspective, a collaborative effort of the Bay Area, Saginaw County and Midland Area Chambers of Commerce. Among other interesting articles in this issue was an article titled “Hip & Healthy”, highlighting regional Farmers Markets. While I knew of Midland County and Downtown Saginaw Farmers’ Markets, I didn’t know that there are also markets in Sanford, Hemlock and Chesaning! Each market is generally open one or two days each week from June to September. If you are interested in buying food that is grown locally, a farmer’s market is a great way to get started. In addition you can connect with your neighbors, by only as much as you need, and even get tips from the farmers on how to cook the produce they sell. You can easily find organic fruits and vegetables. Contemporary markets have expanded to include flowers, herbs, spice mixes and even baked goods. Take the whole family and let the kids select some of the fruits or vegetables. Most fresh vegetables have wonderful flavor so simple preparation is the key. Steam, grill, or bake for just a short time, leaving the vegetables with a bit of crunch and sprinkle with fresh herbs, a bit of olive oil and salt and pepper. Peg

Ember's Green Pea and Peanut Salad

I was looking for spring salads that use green peas and found this on a internet cooking site. It is from the now closed Ember's Restaurant in Mount Pleasant, Michigan. Of course I made it right away! I left out the Accent called for in the original recipe when I made it.
2 (10 oz. each) frozen peas, thawed and drained well
8 oz. Spanish Peanuts
1 1/2 cups Hellman's mayonnaise (use only Hellman's)
1/2 cup Miracle Whip salad dressing
1/2 tsp Worcestershire Sauce
Mix well and refrigerate at least 2 hours before serving.

Sesame Snap Peas

Piles of snow still remain in my yard. However if you look hard, the daffodils are peeking out so perhaps winter will not stay much longer. Snap peas are available now at the market and grow well in the garden in Michigan if you want to plant them once the ground is completely thawed. I like to blanch the snap peas in boiling water for 3-4 minutes until crisp tender. They should be a beautiful bright green. Drain. Sprinkle with a few drops of sesame oil and toss and you have a great side dish to go with simple grilled meat, poultry or fish. Happy eating! Peg

Healthy Eating in Mid Michigan

Eating healthy – We were at the Bay City Women's Expo this past weekend and everyone mentions that they would like to eat healthier but busy schedules and complicated diets make it difficult. We suggest making diet and lifestyle changes slowly and setting realistic goals. Stock your refrigerator and pantry with healthy choices that will be available when you get hungry. Although we don’t have a Trader Joe’s or Whole Foods style store to do our everyday shopping here in Midland, Michigan, local grocery chains are carrying a wider selection of healthy grains and produce than ever before. Begin reading ingredient labels at the store – don’t take the use of “low-fat” or “low-sodium” for granted on a product. Processed foods tend to be higher in sodium, preservatives, and fat so begin to reduce them in your diet when you can (we will post some simple healthy recipe ideas to get meals on the table quickly in the near future). Add more high fiber foods on your shopping list and resolve to try new and healthier foods occasionally. Don’t sweat it if you don’t like everything you try! And don't be surprised if you start losing that extra weight!