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SOCIAL MEDIA FEEDS
AUGUST 2019
08/06/19

Grilled Eggplant Sandwich with Artichoke Tapenade

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Serves 6 Ingredients: 4 3/4 ounces canned artichoke hearts 2 ¼ ounces roasted red peppers 1 ounce Kalamata olives, pitted 2 teaspoons capers ¼ ounce chopped fresh basil 2 teaspoons balsamic vinegar ½ teaspoon vegetable oil 1 ¼ cups eggplant, sliced ½ ounce salt, coarse Vegetable oil (for grilling) 6 ounces roasted red pepper strips 3 ounces arugula 6 ciabatta rolls 6 ounces provolone cheese, sliced Preparation: Step 1: Drain canned ingredients. Split ciabatta rolls. Step 2: Lay eggplant slices...

08/13/19

From Our Dietitians: The Beet Is On!

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All of a sudden, the humble beet has become chic. Beet juice, beet smoothies, beet chips, beet chews, crispy beet salad toppings — there’s no shortage of new beet products on the shelves these days. It’s no wonder, because beets can’t be beat when it comes to their nutritional benefits, sports-enhancing qualities, and innovative culinary applications. (No more puns, promise!) The powerful red dye component is probably the most notable feature of beets, and although the staining ability is...

08/20/19

On the Road with RDs

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Greetings! Welcome to the first installment of our new blog series: “On the Road with RDs” where we invite you to follow along with our Registered Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This inaugural post is from Nicole Sayre, our RD in the West.   In May, I attended the National Restaurant Association Show in Chicago with colleagues from the Procurement Department. This isn’t just any trade show —...

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