Independence Day Gatherings!
By Jacqueline Gomes, RDN, MBA
Happy Independence Day! There’s nothing like an outdoor barbeque to make you feel like summer is in full swing. This year, keep your eye healthy choices and add in plenty of fresh and seasonal ingredients to your outdoor barbecue. Here are some tips to get the party started! When Grilling meats and other proteins choose lean cuts , remove skin from poultry and trim visible fat from beef.
- Grill veggie burgers, turkey and chicken burgers and even tofu for delicious additions to your barbecue!
- Meats should be completed thawed before cooking for proper flavor and even cooking.
Don’t forget about food safety.
- Use separate cutting boards and utensils for raw meats and vegetables.
- Cook steaks to 145 degrees Fahrenheit, 160 degrees for ground meats (hamburgers) and 165 degrees for chicken.
- Refrigerate foods after two hours or less.
Instead of heavy potato and pasta salads, opt for a fresh vegetable forward pasta salad brimming with summer’s best produce.
Summer Corn Pasta Salad
This pasta salad is brimming with fresh flavor and the perfect addition to your Independence Day get-together!
Active Prep: 15 to 20 minutes
Makes: 10 cups
- 8 ounces San Giorgio pasta, (elbows, farfalle or penne)
- 2 ears of corn, cooked and cut off the cob
- 1 pint grape tomatoes, sliced in half
- 1 Orange or Yellow bell pepper, chopped
- 1 seedless cucumber, chopped
- 1 cup pitted Kalamata olives, halved
- Fresh herbs such as basil, parsley or cilantro, chopped
- Salt & pepper
- 1/2 cup Light Balsamic vinaigrette (store bought)
- Cook pasta according to package directions and set aside to cool.
- Meanwhile, prep all vegetables…cutting up corn through olives.
- Place all ingredients into a large bowl. Season lightly with salt & pepper. Add balsamic vinaigrette, toss to combine. Chill for one hour before serving.
- Sprinkle fresh basil over top just before serving.
Nutrition Information for 1 cup: 170 Calories; 26g Carbohydrate; 5g fat; 4g protein; 169mg sodium; 3g fiber Recipe by: Jacqueline Gomes, RDN
Recipes by: Jacqueline Gomes, RDN
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