INTRODUCTION:
In 1987, a statewide program (“Enjoy the Great Taste of Health”) was initiated by the Department of Health and Mental Hygiene (DHMH) to help reduce the mortality rate for major health diseases through dietary interventions. Nutrition Services, formerly a support program with the BALTIMORE COUNTY HEALTH DEPARTMENT, was a vehicle for reaching consumers at the TOWSON FARMER’S MARKET. This was a unified educational effort to strengthen nutrition awareness of food choices made at home, work, other eating places and the grocery store. All recipes shared have been compiled for keepsake. This has been an enthusiastic project for the past nine years and all else remains to be history.
ACKNOWLEDGMENTS:
Many thanks to all persons who were committed to sharing their expertise in varied ways, especially: Diana Schmidt, Susan DiLonardo, Towsontowne Merchants Association, Bykota Senior Center, Central Services, The Market Farmers, Patricia Zeiler, Dan Bridges, Michelle Pringle, WIC Staff, Department of Permits and Development Management, Department of Environmental Protection and Resource Management, Olivia Cavaluzzi, Barbara Anderson, Patricia Barnes, Y Lorraine Knight, Fay Sachs, Patricia Smith, Maureen Rogers, Valerie Florian and Lee Thomas.
RECIPES:
Apple Bran Muffin ~ Baba Ganoosh Eggplant Dip ~ Barley Broccoli Salad ~ Cantaloupe Cooler ~ Chinese Style Beans ~ Corn Salsa ~ Dijon Fish Salad ~ Frest Fruit Salad with Honey-Ginger Dressing ~ Fruit Medley with Yogurt Dressing ~ Garden Gazpacho ~ Italian Bulgur Salad ~ Lentil Confetti Salad ~ Mediterranean Fish Salad ~ Mixed Vegetable Salad ~ Pasta Salad ~ Peach Cooler ~ Poppy Seed Dressing ~ Peach Salsa ~ Ratatouille ~ Sicilian Eggplant Salad (Caponata) ~ Spicy Sesame Noodle Salad ~ Sweet Potato Tzimmes ~ Supreme Pasta Salad ~ Tomato-Orange Salsa ~ Tomato-Sweet Potato Soup ~ Zesty Marinated Salad ~ Zucchini Salad with Basil ~ Vinaigrette
SAMPLE RECIPES:
Those who follow my listings know that I am partial to soup ... food for the soul ... and try to list soups whenever included in a cookbook listing)
Tomato-Sweet Potato Soup
2 lbs fresh, chopped tomatoes
1 stalk celery, chopped
1 carrot, chopped
8 cups low sodium chicken broth
1-1/2 lbs sweet potatoes, peeled and chopped
Melt margarine, add celery and carrot; saute until soft. Add tomatoes and cook until liquid evaporates. Add stock and sweet potatoes, cook until tender. Puree in blender or food processor. Serve hot or cold.
Yield: 16 (1/2 cup) servings
Calories: 85
Fat: 2 grams
Fiber: 1 gram
Sodium: 261 mg
Dijon Fish Salad
1/2 pound cooked, flaked Hake
1/4 cup shredded carrots
1/2 cup diced celery
1/2 cup thinly sliced cucumber
1/2 cup diced apple
Dijon Dressing
2 Tbsp salad oil (corn, safflower or olive)
1/4 cup Dijon mustard
1/4 cup white wine tarragon vinegar
1) Place fish in boiling water. Gently cook 8-10 minutes until fish flakes. Remove from water, allow to cool and then flake.
2) Mix remaining ingredients together and add to fish. Add dressing. Toss gently and chill.
3) Garnish with parsley and serve on lettuce leaf.
NOTE: To prevent apple from browning, dip in a mixture of 1 cup water and 1 tablespoon lemon juice.
VARIATIONS: Crabmeat or any white fish including flounder, trout, catfish, cod, whiting or haddock.
Yield: 5 servings
Calories: 105
Fat: 7 gms
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