By Medicine Hat News on June 6, 2017.
We are so incredibly fortunate to live in such a beautiful location with so much wonderful weather especially in the summer. I really have no desire to travel away in the summer months when right here is the best place to be. In fact, I’m flying to Newfoundland for a Dietitian’s Conference this week where it is 9 to 12 degrees with quite a bit of rain while it’s sunny and high 20’s low 30’s here.
And I have to brag just a wee bit. My very good friend from my University of Saskatchewan days, Patricia Chuey, who has written several cookbooks that I’ve talked about in my column is getting the most prestigious award from Dietitians of Canada for significant contributions to our field. So proud of her!
So with the beautiful summer sun returning for another sure-to-be-fabulous sizzling summer it’s really important to follow careful food safety guidelines. Truthfully it’s vital to follow food safety whenever you are handling food not just in the summer. However it is important to keep hot foods hot and cold foods cold which can be more challenging when temperatures rise. Use your frozen cold packs and coolers faithfully.
Patricia collaborated on a cookbook called “Simply Great Food” and in it they talk about keeping food safe with four simple steps.
1. Clean. Before, during and after cooking wash your hands and all surfaces that come in contact with food; wash them well and often.
2. Chill. Return food to the fridge or freezer promptly after using.
3. Separate. Keep raw meat, poultry, and seafood and their juices separate from one another and from other foods. Don’t use tools or dishes that touched raw meat for cooked meat or other foods.
4. Cook. Cook food to safe internal temperatures. Use a digital food thermometer to check doneness
Spring and summer always make me hungry for potato salad. This recipe from Patricia’s cookbook uses a lemony vinaigrette instead of a higher fat creamy dressing. Light and delicious to keep you healthy and looking great for summer sunshine shorts weather!
Joanne Smith is a registered dietitian.
Warm New Potato Salad with Citrus Vinaigrette
2 lbs tiny new potatoes unpeeled scrubbed
2 tsp salt
1 clove garlic, crushed
1/4 cup chopped fresh chives
1/4 cup chopped green onions
Grated zest of one lemon
1/4 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
2 tsp grainy mustard
1/2 tsp salt
1/2tsp freshly ground black pepper
1. In a medium saucepan over medium high heat cook potatoes, salt and just enough water to cover for 15 minutes or until just tender.
2. Meanwhile prepare the vinaigrette: in a large serving bowl, whisk together garlic, chives, green onions, lemon zest, lemon juice, olive oil, mustard, salt and pepper.
3. Drain potatoes and transfer to serving bowl with vinaigrette while still warm. Stir well to combine. Serve immediately.
You must be logged in to post a comment.