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Judy Mayer

Bulgur Bulks up These Burgers

What's For Dinner
By Judy Mayer July 12, 2012

 

Are you familiar with bulgur? If I mentioned tabouli you might say yes. Tabouli is a very healthy Lebanese salad recipe filled with parsley, mint, tomatoes, onions, a light vinaigrette dressing and bulgur wheat.

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Judy Mayer

A Healthy Burger Alternative

What's For Dinner
By Judy Mayer July 2, 2012

 

It’s Fourth of July week and thoughts go to burgers and brats on the grill.  Here’s a great alternative if you’d rather enjoy a great high-protein, vegetarian alternative.

A thick chunk of marinated and grilled tofu can make a satisfying veggie burger, an entrée to accompany a stir fry or the “steak” to go with the potato salad and baked beans.

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Judy Mayer

An avocado combined with beans is genius!

What's For Dinner
By Judy Mayer June 25, 2012

 

It has come to my attention more than once that avocados are avoided because of their high fat content. Yes, one avocado contains 15grams of fat, with the majority of it being heart healthy monounsaturated fats - but this is no reason to avoid this powerhouse food. You just shouldn’t eat them like apples!

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Paul Sloth

Now you know why I'm not a farmer

In the Aisles
By Paul Sloth June 20, 2012

The folks growing our food, right here in our own state, are either dealing with near drought conditions in the south or flooding up north. Either way, their crops are being affected. You might not notice it or think about it, because there usually isn’t a sign reading, “Sorry, no strawberries this year. The heat ate them.” But what if there was?

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Judy Mayer

This Lebanese Salad a Meal in Itself

What's For Dinner
By Judy Mayer June 12, 2012

 

I’m a big fan of the Mediterranean Diet. Next to the DASH (dietary approach to stop hypertension) it’s one of my favorites. The Mediterranean Diet also received a “best” rating from an expert panel convened by the U.S. News & World Report in 2011.  That’s pretty cool! However, it’s not really a diet. It’s a lifestyle – there is no one factor to pinpoint its health benefits – it’s the whole diet and lifestyle surrounding it that are responsible for its success.

 

This recipe is a classic example of what you might find for lunch or dinner in a Grecian kitchen.

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Paul Sloth

Lessons from a farmer

In the Aisles
By Paul Sloth June 6, 2012

Altfrid Krusenbaum watches the skies from his farm in rural Walworth County and crosses his fingers. His family’s livelihood depends on the weather. As a dairy farmer, Altfrid monitors the weather because his herd of 153 cows depends on him. He in turn, depends on them. Until you walk with a farmer through his or her operation, you don’t have a really good sense of just what it takes to produce the food we eat or in this case drink. Ask Altfrid or any other farmer and they’ll be glad to tell you.

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Judy Mayer

Creamy Celery Soup for a Cool Spring Day

What's For Dinner
By Judy Mayer June 4, 2012

 

It’s a lovely cool, spring day and a perfect day for this light, creamy soup. Creamy doesn’t have to imply rich and fat laden! This soup is thickened and given a velvety consistency with the addition of a potato. 

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Judy Mayer

A Pasta Salad for Memorial Day Picnics

What's For Dinner
By Judy Mayer May 25, 2012

 

It’s time to start thinking about your menu for the upcoming Memorial Day weekend. Memorial Day typically represents the traditional start of the summer outdoor party season. Tangy coleslaw, baked beans, potato salad and burgers on the grill are the usual fare. 

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Your Board

An Interesting essay on the ethics of what we eat

Sounding Board
By Your Board May 22, 2012

Many owners in the Outpost community, as well as in the general community, have given a great deal of thought to the issue of eating animal products, notably meat.  For people who care, it is a subject layered with many dimensions:  family tradition, spiritual beliefs, political/economic convictions, dietary needs, and consideration for the roles animals play in our lives

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Judy Mayer

Nothing Neutral About Swiss Chard

What's For Dinner
By Judy Mayer May 14, 2012

Swiss chard is one of those beautiful, mysterious vegetables that many people don't know. A staple in Mediterranean kitchens, it is closely related to the beet family and has beautiful large green leaves. The sometimes thick stems, which look like celery stalks, can be red, white or a combination of vibrant reds, yellow and oranges – called rainbow or bright lights chard. The stems and leaves are both edible and can be cooked pretty much any way that spinach is, although the stems should be cooked before the greens as they may take a bit longer to soften.


Depending upon whom you ask – chard can have an earthy, sweet, sometimes bitter or salty flavor. It seems to have a sweeter flavor in cooler weather.


In case you’re wondering where the name comes from - Swiss Chard was named by a Swiss botanist and was so named Swiss Chard.

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Judy Mayer

Southwest Bake is Quick, Easy and Oh, So Delicious

What's For Dinner
By Judy Mayer April 30, 2012

I made this recipe last night and was amazed at how easy it was to just throw everything together, bake and eat. It was delicious. I always feel as though I have to work really hard and make everything from scratch in order for a meal to be a delicious culinary success.

This is a great quick, healthy recipe for a day when you don’t have much time to cook. I imagine it would take less time than a drive through for fast food!

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Judy Mayer

Pasta Gets a Pick-me-up from Nuts

What's For Dinner
By Judy Mayer April 23, 2012

Here’s a quick and easy recipe for a busy Monday! This could easily turn into one of your favorite comfort foods. I’ve been making this yummy pasta with nuts recipe for years, , and in our house, it has evolved into a "Judy special."

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Judy Mayer

An Asian-inspired salad

What's For Dinner
By Judy Mayer April 16, 2012

 

It’s Monday and the most popular day of the week to start a diet – again. If you’ve had a rough weekend and need some recovery food, this recipe is the perfect prescription. Healthy, nourishing food tastes wonderful!

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Judy Mayer

Soba Noodles Star in Salad

What's For Dinner
By Judy Mayer April 2, 2012

This recipe brings to mind my first days on the job at Outpost. I was amazed by the many strange products on the shelves that I had never seen in any other grocery store. Having worked in the world of conventional grocery stores all of my life, being at Outpost was like walking into a foreign country. I would scour the aisles, read labels and absorb everything I could in efforts to help my customers find products that I, too, had never heard of. There was no computer at my fingertips to do a quick search of tamari, nutritional yeast, gomasio and yes, the soba noodles used in the recipe for today. I learned a lot by trial and error, tasting and, best of all, listening to the audience of Outpost customers.

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Malcolm Woods

Slimed: beef mix exposes our conflicted relationship with food

Postscript
By Malcolm Woods March 26, 2012

There has been a lot of talk lately about "pink slime." That's the term a former USDA official gave to a commercially prepared mixture of beef trimmings, dosed with a puff of ammonia to thwart germs and often mixed with ground beef as a cost cutting measure.

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Judy Mayer

Two Burgers for Meatless Monday!

What's For Dinner
By Judy Mayer March 26, 2012

 

I love veggie burgers but tend to stay away from those that are highly processed and high in sodium. Unfortunately, it's hard to find a recipe for a good meatless burger – if you’ve ever attempted to make them you know - sometimes they just won’t stick together and you end up with more of a veggie crumble than a burger.

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Judy Mayer

A Pocketful of Salad

What's For Dinner
By Judy Mayer March 19, 2012

 

Pita breads have inspired unlimited recipes from many cuisines. Tasty and low in fat, pita breads can be made into sandwiches, pizzas, appetizers and my favorite – pita chips.  The truth is that pita bread can be served with just about anything.

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Judy Mayer

A Meatless Reuben for St. Pat's

What's For Dinner
By Judy Mayer March 12, 2012

This scrumptious Meatless Monday recipe is inspired by St. Patrick’s Day, one of the most meat-influenced days of the year. I’ve decided to share a Tempeh Reuben in honor of the holiday. The general taste of this is quite similar to the traditional corned beef sandwich but it has considerably less saturated fat, which gets a big thumbs up from me. If you don’t believe me, just pretend!

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Judy Mayer

A Hearty Irish Lager Stew

What's For Dinner
By Judy Mayer March 5, 2012

 

 

I wish you were in my kitchen right now and could smell the delicious flavors coming from this hearty stew simmering on my stove.  It would only be better if I could tell you that I had grown these beautiful vegetables in my garden.  There is new snow on the ground and no garden in sight – Outpost is my garden right now with tastes just as good as fresh picked.

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Judy Mayer

An Eggsellent Dinner Idea

What's For Dinner
By Judy Mayer February 29, 2012

 

I just love having breakfast for dinner! (I also love dinners for breakfast) What’s more – I love eggs – only from Outpost, of course!

If you like eggs, too, you’ll be happy to hear this news: Last year a study from the United States Department of Agriculture found that eggs are 14 percent lower in cholesterol and 64 percent higher in vitamin D than previously thought. That’s 164mg of cholesterol, down from 215mg. Eggciting!

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