Easy Summer Meals
If you weren’t able to attend the “Quick & Lite: Easy Meals for Summer” event presented by Myong from the APOGEE Café and our resident dietitian Jennifer Vagios, here’s a taste of what you missed…
Grilled burgers, shish kebob and potato salad will always be welcome summer fare. But this year, how about shaking things up the healthy way with jicama, seaweed, rice noodles and daikon radish? No need to feel intimidated. “There are many simple ways to add variety to your diet and to your entertaining that are very accessible,” says Jennifer. “You chop, dice, slice, mix and end up with a meal that is delicious, healthy and original.”
Here are a few tips from Jennifer and Myong to help broaden your summer palate:
• Color, variety and texture keep meals interesting and flavorful. Try a new ingredient every week! Most can be used raw or cooked or added to salads and stir fry-recipes for both meals and snacks.
• Don’t be intimidated by foods you can’t pronounce, like jicama (HIK-A-MA). There’s a lot of information out there to build your confidence and suggest recipes that incorporate more exotic foods. One site to try: eatingwell.com
• Having the right equipment makes a difference. Consider investing in a mandoline, which allows you to slice with ease and precision for stress-free preparation.
Here’s Myong’s recipe for a cold rice noodle meal that can be used as a salad or an entrée. It’s not only perfect for those on a gluten-free diet or with wheat allergies, but it’s delicious enough to be an APOGEE Cafe favorite. So, if you’re really in a rush, you can pick some up on your way out the door. In the meantime, we’ll continue to inspire healthy eating with more workshops by our resident pros. Stay tuned!
RICE NOODLES WITH RAW VEGETABLES
SERVES 4 AS A MAIN DISH
Ingredients
Rice noodles, 4 cups after being soaked in hot water
¼ cup dried hijiki seaweed* (Japanese seaweed available at Asian markets)
1 cucumber
1 carrot
½ medium daikon (Asian) radish
1 small jicima
1 tsp fresh ginger, finely chopped
4 cups mesclun greens
1/8 tsp ground black pepper
Chives to garnish
Marinade
¼ cup rice vinegar
¾ tsp salt
¼ tsp sugar
1 tsp fresh ginger, finely chopped
Instructions
Soak the rice noodles in hot water for about 4 minutes and set aside. Soak the hijiki in water for about 5 minutes and set aside. Shred the cucumber, carrot, daikon radish and jicima on a mandoline or grater. Mix the marinade ingredients together and add in the shredded vegetables and hijiki. Let the vegetables marinate for about 5 minutes. Drain the noodles and add to the vegetable with ginger, greens and black pepper. Garnish with chives.
If you want to make a complete meal with protein, add grilled chicken, shrimp or tofu.
*Note: Hijiki or hiziki is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea and China. Hijiki is a traditional food and has been a part of a balanced diet in Japan for centuries. It’s known to be rich in dietary fiber and essential minerals such as calcium, iron and magnesium.
Tags: Jennifer Vagios
