Our neighborhood Memorial Day BBQ is approaching and after figuring out the “who’s bringing what,” my assignment is a side dish. There will be the usual hamburgers and hot dogs, along with plenty of desserts, so I think a more nutritious option will be welcomed (at least by the parents).  Here are a few ideas for easy-to-make sides that can sit on a shady picnic table for an hour or so without worry:

• Combine canned cannelloni beans (rinsed and drained), finely diced onion and a sprinkle of capers with a lemon juice and olive oil dressing.
• Mix thawed, frozen corn kernels with canned black beans (rinsed and drained), canned Mexican-style chopped tomatoes (including juice), finely diced red onion and red bell pepper, chopped cilantro, a few shakes of ground cumin and lime juice.
• Combine cooked and chilled linguini with shredded carrots, diced seedless cucumber and chopped basil, mint and cilantro.  Toss with a dressing made from peanut butter thinned out with water so it is a pourable consistency, a few dashes of reduced sodium soy sauce, and a sprinkle of chili flakes and minced garlic.
• Stir together cooked couscous with chopped apricots, pitted and chopped cherries, toasted almonds, lemon juice and black pepper.

We always seem to have a houseful of  family for Memorial Day and we love it! This year Max’s sister and her family are coming in from Ohio. The girls are looking forward to spending time with their cousins and we’re planning all sorts of outdoor activities. Lots of grilling of course, delicious as well as quick, and I have a favorite shrimp recipe that works great for a large group. It’s from Mark Bittman, very simple, and it makes 4 servings, just double or triple depending on how many you have coming over.

Here it is: Skewer 1.5 – 2 pounds of peeled, rinsed, and dried raw shrimp. Mince 1 large clove of garlic with 1 teaspoon course salt and then mix in ½ teaspoon cayenne, 1 teaspoon paprika , 2 Tablespoons olive oil, and 2 teaspoons freshly squeezed lemon juice. Smear the paste on the shrimp and grill 2-3 minutes per side. Serve immediately or at room temperature, with lemon wedges. Yum! 

What are your plans for the holiday?

Champagne mango season is in full swing, so make sure you pick some up during your next trip to the store! This is one of the sweetest varieties of mangoes there is, which you’ll be able to tell in your very first bite. Champagne mangoes are always a great value for fruit. Every season a big crop comes out, and once they hit the shelves they are ready to be eaten, giving them a shorter shelf life. To check the mango for ripeness, hold it in the palm of your hand and give it a gentle squeeze. It should give slightly. The skin should be taut, not shriveled. With all of their nutritional value they are considered a super food. These mangoes go great in salsas and on top of meat and fish. Try this great recipe and you will love champagne mangoes as much as I do!

Mango, Tomato & Black Bean Salsa

Ingredients

• 1 medium Champagne mango
• 1 medium tomato, seeded and diced (about 1/2 cup)
• 3 scallions, trimmed and thinly sliced (about 1/2 cup)
• 1/2 jalapeño, seeded
• 1 cup cooked or canned black beans
• Sea salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon rice wine (mirin)
• Juice of 1 lime
• 8 mint leaves, julienned

Directions

Peel and slice the mango. Dice the flesh and place in a mixing bowl. Add the tomato, scallions, and jalapeño, and mix. Gently fold in the black beans and season with salt and pepper to taste. Add the olive oil, wine, lime juice, and mint. Toss gently and serve 1/4 cup over your favorite grilled or seared fish fillet or chicken breast.

To me, nothing says “summer is almost here” like dining outside.  We “eat out” almost every night, once the weather warms up. Besides firing up the barbecue for grilling, my other favorite al fresco meals are main dish salads.  Warm or cold, they’re a nice change of pace from dinners the rest of the year.  Here are two of our family favorites:

Chinese Chicken Salad: Shred roasted chicken (pick one up from the deli) and toss with a mix of thinly shredded Napa and red cabbages, shredded carrot, thinly sliced green onion, sliced water chestnuts and drained mandarin oranges.  Sprinkle with toasted sliced almonds and toss with a low-fat Asian style dressing. If you like heat, add a pinch of chili-garlic sauce to the dressing.

Summertime Steak Salad: Make a marinade of olive oil, lemon juice, minced garlic, thyme, oregano and a drizzle of honey; use half for marinating sirloin steak and save the rest in a separate container to use as dressing.  Marinate steak in the refrigerator for up to 8 hours, and then grill. Cut steak into thin slices, and set aside.  In a large bowl, mix hot cooked brown rice (to save time, use microwavable bags of brown rice) with grilled asparagus and yellow squash, seeded chopped tomatoes, chickpeas, sliced basil and reserved dressing.  Portion salad on plates and top with sliced steak.

Do “toss” out any quick great-tasting salad ideas you’d like to share with me!

Have you noticed that we added a few logos to the bottom of our weekly ad? They started showing up around Earth Day last month, but, what I learned from our Advertising Department is that we have been working for years with our printers and paper and ink suppliers to make our printing more sustainable.  Not only that, we have been actively working to conserve resources in the advertising materials we use in the store as well. Way to go team! 

Fresh flowers unfortunately get thrown out in the garbage or compost after seven or ten days. But have you considered drying them to preserve the memory of a particular gift of flowers? I usually hang the bouquet upside down. It dries pretty well this way until the head cracks off as soon as I move it. Lately I have thought of experimenting with different ways of drying flowers.

I recently found this great website http://www.ehow.com/how_2040859_dry-flowers-microwave.html?ref=Track2&utm_source=ask. It has links on how to dry flowers in the microwave, and dust your dried flowers, among other tips. I am going to try their method of drying flowers with cat litter(?!) and I will post results on my next blog. I can’t wait to tell you how this turns out!

My wife and daughter make these artichokes that our whole family goes nuts over. The great thing about this recipe is that it can be altered for any size artichoke, big or small. Make sure when picking artichokes they are a vibrant green color and have tight, compact stems at the top. Artichokes should also be heavy for their size.

Ingredients

*every ingredient is measured to taste*

• Artichokes, any size
• Chopped parsley
• Whole garlic cloves
• 2 lemons, halved
• Chicken broth

Directions

• Wash artichokes and cut stems off bottom. Place them in a bowl of water with freshly squeezed lemon juice- place lemons in as well. Soak for 30-60 minutes.
• Coat bottom of pan with extra virgin olive oil.
• Sauté garlic cloves until brown. Put artichokes in pan, and add chopped parsley. Pour chicken broth over artichokes, until it covers about a quarter of the artichokes.
• Cover halfway, and cook on low heat, about a simmer. Watch chicken broth, and add when needed. Cook for about 30-60 minutes, or until leaves are tender enough to pull off easily.

I’m always on the look out for good sauce. I just tried one of the new Rancher’s Reserve™ Steak sauces—Smoked Chili & Espresso. With a bold blend of smoky California chili peppers, ground espresso beans, and spices, it definitely has some kick! I had it with a few slices of beef tri-tip, a side of brown rice and a few veggies and it made what could have easily been a boring meal, flavorful and satisfying. There’s also a Classic Dijon Steak Sauce—a sophisticated flavor of Dijon mustard with white wine, molasses and select blend of spices. 

And for your grilled meats, you can skip the usual marinades and try the new Rancher’s Reserve rubs instead. Cowboy Blend with Coffee—real espresso beans and ancho chili peppers, Savory Roast—garlic, rosemary and thyme, and The Classic Steak Rub—a traditional flavor of garlic, sea salt, pepper and coriander. Simply brush your steak or roast with olive oil and generously apply the rub before cooking. These offer delicious and easy ways to round up the flavor for all of your summertime grilling. Look for them on a rack at the full service counter in the meat department. 

Balancing the foods your kids eat and the physical activity they get is key to their good health. Kids who get too many calories and not enough exercise are more likely to become overweight, a growing concern among us parents. Granted, finding that balance isn’t always easy–but it is doable. I believe that treat foods are okay for kids to eat in moderation, as long as they leave room for more nutritious options. 

In our house, we have a one-treat-a-day rule. My son Tim decides on his daily treat and when he wants to have it–in his lunchbox, after school or after dinner. His meals always include a fruit or vegetable (often both) and except for his treat, snacks are more nutritious options like peanut butter spread on apple slices, cut-up veggies with low-fat dip, cereal and milk, or a fruit smoothie. 

Physical activity is an equally important part of the balance equation. Encourage your kids to be active and play. Better yet, get out there and have fun with them! Our neighborhood started playing ultimate Frisbee games every Sunday afternoon in the local park, teaming up adults and kids. And a few nights a week, my husband Rob and I take after dinner walks with the dog while Tim rides his bike. On his own, Tim loves his Little League practices and games, and kickball has become a new neighborhood favorite.

How do your kids stay active?

One of the changes we made to our diet a few years ago was switching from white to brown rice. We did this primarily for health reasons and Max and I agree that we prefer the nuttier, firmer texture. The challenge for me is the time it takes to cook, the 45 minute simmer had made this a weekend only option until I found O Organics in the freezer section. Organic brown rice pre-cooked and frozen in 10oz portions, just microwave for 3 minutes and you have your side dish. It tastes great and I love that it’s waiting in my freezer, ready when I need it – no advance planning (except to make sure I always have some on hand!). Check it out!

I can’t believe that it’s almost time for graduation again. It seems like yesterday that my two daughters graduated from college. Your local store Bakery has a special promotion during graduation to help you celebrate accomplishments and save you some money. If you order a quarter sheet decorated cake between April 26^th and June 19^th, you get upgraded to a half sheet at no extra charge. A half sheet serves 24-30 guests. We don’t charge extra for the cap and diploma to put on the cake like so many other bakeries do. So take advantage of this great deal from your neighborhood store’s bakery.

Love strawberry-rhubarb pie, but don’t know much about rhubarb? Here’s an interesting fact: rhubarb, while most commonly paired with fruits and desserts, is actually a vegetable! If you’ve seen rhubarb in the store before, it resembles celery, only with red stalks. Rhubarb doesn’t have a huge following because some people find it needs a lot of sugar to be enjoyable- but if you prepare it right, it’s delicious! Make sure you pick out rhubarb that is firm and crisp with a nice reddish color. Before you eat or cook it, you have to take off the leaves- this is important, they are toxic! Now enjoy this unusual, currently in-season veggie in this great Rhubarb Cheesecake Pie recipe

In recent years, the idea of Corporate Social Responsibility (CSR) has moved from the boardroom to the living room as consumers (like me) increasingly look for ways to be better stewards of the environment and communities in which they live. Often times, I will turn to corporations to help me make better informed decisions about what I’m buying. In this regard, I invite you to browse Safeway’s 2009 CSR report online at www.safeway.com/csr. I am proud of what Safeway has accomplished. Titled “The Heart of Safeway,” the CSR report highlights the company’s progress and accomplishments as they relate to sustainable business practices.

Did you know?

• Since 2001, Safeway has raised more than $132 million for breast and prostrate cancer research.
• In 2009, we opened our first store built to Leadership in Energy and Environmental Design (LEED) Gold Standards in Santa Cruz, California and have plans to register additional stores for LEED certification in 2010.

Please don’t take my word for it, take a couple of minutes to investigate for yourself. In fact, I would encourage you to browse the CSR reports published by other companies that you frequent. Most companies put copies of their reports on their web site under the term corporate social responsibility or sustainability—happy reading.

As moms, taking care of others is what we do best. But taking care of ourselves is important, too. This Mother’s Day, put well-being at the top of your to-do list. There are umpteen ways to improve health, but number one for me is eating enough fruits and veggies. You may constantly remind your kids to finish theirs, but do you hold yourself to the same rule? 

Most women need about 2 ½ cups of vegetables and 2 cups of fruit each and every day. That may sound daunting, but it’s not hard to work these recommended amounts into your diet. Slice a banana over breakfast cereal, enjoy a cup of berries for a mid-morning snack, munch on a cup of baby carrots at lunch, have a green salad and a cup of broccoli at dinner, and you’ve met your goal. Here are some tips on how to count veggies and fruits in your diet. 

Produce is generally low in fat and calories, and research also shows that eating an overall nutritious diet rich in fruits and vegetables may help promote good health. So slice, dice, chop, shred, grab canned or frozen varieties, or buy them fresh in ready-to-use packages. However you do it, just eat more fruits and veggies!

What things do you do for good health?

One of the most special days of the year is coming up - the official day to honor Mother. I have suggested our floral shop as your gift destination before, but today I want to share the origin of a Mother’s Day classic flower: the carnation. 

Anna Jarvis, the Founder of Mother’s Day, campaigned widely to establish a National Mother’s Day in the U.S. On the second death anniversary of her mother, Anna paid tribute to her memory at a local church with white carnations, her mother’s favorite flower. Eventually Mother’s Day came to be celebrated in every state. In 1914, President Woodrow Wilson made it a national holiday, to be held each year on the second Sunday of May. White carnations became an important symbol and government officials wore them on Mother’s Day every year. White carnations stand for remembrance, pink represent love and gratitude, while red represent admiration. Usually at Mother’s Day brunch with my family, we see colorful carnations on everyone around us. 

If you are planning to get carnations or any other flowers for your mother this year, be sure to call ahead and check if your local store has FTD service. You will be able to send your mom flowers whether she lives around the corner, or in another state!

Many people walk past the organic section of the produce department and wonder what the difference is between those fruit and vegetables and all the other ones in the department. The answer lies in how they are grown. Organically grown produce uses natural fertilizers and organic farmers rotate and till crops to keep weeds away. So why are organic fruits and vegetables more expensive? When farmers don’t use chemicals, they have to use their own labor-intensive tools and farming routines, which are expensive. There are also more government regulations for organic food, and that can yield smaller crops at times. In the end, organic produce tastes similar and has similar nutrition as conventionally grown produce, so it really comes down to a personal choice when choosing between the two.

I do my best to be diligent about counting my Weight Watcher™ points. If you’re familiar with the Weight Watchers Points system, you know that the foods with fiber grams typically have fewer “points.” You only get so many points a day on the program, so the goal is to stretch them out as much as you can and choose foods that will not only be satisfying, but low in points.

The other day in the office I was hankering for something to snack on and my colleague had a bag of the new Eating Right™ Barbecue Flavored Seven Grain Chips set out to share. Before my hand took on a mind of its own and reached to grab them, I caught myself and read the nutritional values. Score! Each serving has 3 grams of fiber, 3 grams of fat and only 120 calories per serving (18 chips!). So, only 2 WW points for something crunchy, flavorful and satisfying.

There’s also Sea Salt and Jalapeno Jack flavors—great to keep your taste buds happy even when you’re trying to “watch it”. They’re perfect to pair with a cup of veggie soup, a sandwich or to dip in some hummus or cottage cheese. Find them in the chips aisle. Learn more about other Eating Right products at www.eating-right.com.