Category Archives: Food

Let’s Move! Chefs Move to Schools

I’ve been following the Obama administration’s “Let’s Move” campaign for a while now. Led by First Lady Michelle Obama, it’s the effort to end childhood obesity within a generation – no small task given our trends in America! I signed up to receive email updates on the work and the headline below came through on Friday.

Essentially, the First Lady is calling on chefs to offer their services to local schools to help improve the taste, variety, and healthfulness of food served in schools while working within the schools’ dietary guidelines and budgets.

My reaction? BRAVO! This initiative reapplies the successful Jamie Oliver Food Revolution idea which I’ve blogged about here, in an incredibly smart way. I love how this leverages the local presence and often extreme local influence of chefs to help community schools, just like Jamie did in Huntington, West Virginia. The program will be run by the US Department of Agriculture but its success really rests upon the active participation of an eventual ARMY of chef volunteers. I am so hopeful that chefs will step up to serve their communities in this meaningful way. Don’t you just wonder which fabulous local chef will assist YOUR child’s school in this effort?

The fact is, more than 31 million students participate in the National School Lunch program and more than 11 million in the National School Breakfast program – for many children, the bulk of their nutritional needs must be met through this no cost or low cost school-provided food. Amping up the nutritional quality as well as the taste of those meals could go a long way toward rebuilding a nation of people who understand and appreciate fresh, quality food. And of course, the healthier school food is, the bigger impact it can have on reducing childhood obesity in the near term.

i can’t wait to see how this idea plays out across the country!

Here’s the text of the email from the Let’s Move office…would love to hear what YOU think!

Announcing “Chefs Move to Schools”

Posted May 14, 2010

By Sam Kass, White House Assistant Chef and the Food Initiative Coordinator

Since the groundbreaking of the White House Kitchen Garden more than a year ago, local students have spent time on the South Lawn of the White House planting seeds, harvesting vegetables and learning about health and nutrition along the way. Through the garden, the First Lady started a discussion on the role food plays in living a healthy life. The discussion grew into the Let’s Move! campaign and like the garden – we just keep on growing.

Today, I’m excited to announce the “Chefs Move to Schools” program – an opportunity for chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation. In the words of the Mrs. Obama:

We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! Campaign.

“Chefs Move to Schools” will pair chefs with schools in their communities to bring fun to fruits and vegetables, and teach kids about food, nutrition and cooking in an engaging way. And by working with school food service employees, administrators and teachers — chefs can help deliver these messages from the cafeteria to the classroom. After hearing fifth graders cheer for broccoli, I know firsthand that chefs can have a huge impact on kid’s health and well being.

Chefs and schools that are interested in participating can sign up here or through www.LetsMove.gov.

Avocado Salad with Carrot-Ginger Dressing

Photo credit: SmittenKitchen.com

You know that fabulous ginger dressing you’re always served with your small salad at a Japanese restaurant? The one that is so fresh and tastes so amazingly perfect on the few simple greens it’s covering? This is even better than that.

Apparently, it originated in one of Gwyneth Paltrow’s GOOP.com newsletters…and then was adapted by one of my favorite food bloggers (whom you can check out at SmittenKitchen.com) …and now here it is from me to you!

The first time I made this I didn’t have miso in the house – so I used tahini instead. It turned out to be “just okay” – it was a little heavy, not very bright. I was looking for more zing. I didn’t want to give up until I’d tried it as written and I’m SO glad I didn’t! This is really, really delicious. The recipe specifies a combination of vegetables over which to serve it but I’ve been dolloping it on any salad combination I can think up and it hasn’t disappointed me yet. So if you are not an avocado fan, fear not! Use your culinary imagination for the salad itself, but DO try this dressing.

Miso, in case you are wondering, is a traditional Japanese seasoning that comes in a thick paste. You can find it in the refrigerated section of Whole Foods or other grocery stores (usually within the organic section). It is most often made by fermenting soybeans but many other grains can be used as well. Miso soup is eaten daily in most Japanese households and miso makes its way into lots of other foods that are Japanese in origin. And as for this dressing? Don’t make it without it!

Avocado Salad with Carrot Ginger Dressing
As posted on SmittenKitchen.com

Serves 4+

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 Tbsp. roughly chopped fresh ginger
2 Tbsp. sweet white miso
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1/4 c. grapeseed or another neutral oil (I used canola)
2 Tbsp. water

1 small/medium head of lettuce or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered (or cut into small chunks)

Mix the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine is running, slowly drizzle in the neutral oil and water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

The Spice(s) of Life

True confession. I’ve become a little obsessed with spices.

There are still a lot of nights when my old standby of “salt, pepper, and olive oil” cover the bases for our family dinner, but the fact is that changing up the way a routine meal is seasoned can completely change its character. Consider the following four entrees:

Asian Rubbed salmon
Cajun Blackened salmon
Rosemary Scented salmon
Citrus Peel Oak Planked salmon

All “just salmon”, right? But simply changing up the spices creates a completely different flavor profile – what fun!

Any grocery store has a wide selection of spices you can peruse to find inspiration for dinner, but a company called Penzeys has really made me into a spice evangelist.

The company was founded in 1957 in Milwaukee, WI and by 1986 had established an expanding mail-order business. Their growth continued through the 80’s and 90’s as Americans became more and more enamored with cooking from other cultures, and in 2000, they started opening physical stores around the country. Lucky for me, one of them is a 5-minute drive from my husband’s sister’s home in Columbus, OH. The stores are rustic and homey and stocked with an incredible array of spices for baking, cooking and gift giving. Even if you aren’t lucky enough to have one nearby, you can shop online at Penzeys.com. You can also request a catalog through the website which includes recipes and images of some of the spices.

A few of my favorite Penzeys concoctions are:
Northwoods Seasoning
– delicious on salmon, also great on other fish dishes and chicken
Fajita Seasoning – great on pork tenderloin or chicken when making fajitas or to give a Southwestern flavor to meat or vegetables in a snap
Parisien Bonnes Herbes – makes wonderful roast chicken but very versatile in a variety of dishes
Chicago Steak Seasoning – a little smoky for me, but my husband loves it – great robust flavor on red meat

We all get into ruts of cooking the same things over and over…try some new spices on those old stand-bys and your family can experience an entirely new repertoire of dinner ideas!