Kids In the Kitchen

Getting kids involved and engaged in the kitchen can help them learn and practice many basic skills such as, math concepts and language skills. Creating meals with you can also help to build self-confidence and lay the foundation for healthy eating habits. While it may take a little bit of flexibility and preparation on your part, it can be a time you both enjoy!

How do you get started? Choose a recipe with your child based on what food you may already have in the house and how much time you have. With older children you can add a budget and nutrition component by discussing the cost of items and looking at food labels to talk about the nutritional value of a recipe.

Next, establish some kitchen rules! Set rules early on to make sure safety is a priority and your child understands. Walk through how to use different utensils and appliances safely and the importance of having adult supervision when working in the kitchen. This is a great time to talk about food safety as well! Discuss the 4 steps to food safety; clean – wash hands and surfaces often, separate – don’t cross contaminate, cook – cook foods thoroughly, and chill – refrigerate promptly.

Before starting a recipe, think about the tasks involved and assign them to you and your child accordingly. Younger kids can help by wiping down surfaces, washing fruits and vegetables, tearing leafy greens, carrying ingredients from one place to another, mixing ingredients, putting things in the trash, and other easy tasks. Older kids can help by peeling and slicing fruits and vegetables, shaping dough and meats, pouring liquids, and many other tasks. Older kids may even be able to make their own meal or dish! Remember, to always offer guidance and positive reinforcements to your little chef!

Once your recipe is prepared, enjoy it together! Let your child take the first bite and enjoy their accomplishment! Sit down together as you eat your creation and discuss the process, success, and what you learned in creating your recipe.

If you don’t have access to a kitchen or have younger children, who may not be quite ready for cooking tasks, try making food art instead! Food art activities can teach similar concepts of nutrition and are fun! Be creative and highlight healthy fruits and vegetables as ingredients in your masterpiece. Talk about the importance of each different item and how they help our growing bodies. You may have to do some prep work before this activity can begin, to have items cleaned, cut, and ready to use.

Here are a few more tips to help you involve kids in your kitchen! Don’t stress, kids and cooking do not always equal neat, so allow for a little extra mess and enjoy the time together. If you have a home garden, use items from it in your recipe, and if you don’t consider creating your own home garden! Keep recipes simple, cooking will take longer with kids since they often need more time to process instructions and may need additional assistance when trying out new skills, make sure you allow for plenty of time to complete the recipe. You can also host a family cooking competition, let each family member or child choose a dish to make and vote on the favorite!

Spending time in the kitchen with your kids can help to foster an interest in food and healthy choices that will last for life!

Sweet Citrus! Oranges for Harvest of the Month

By Ruthie Chipps, MS, RDN, Communications Director for Jackson In Action

Oranges are a refreshing and healthy fruit. Enjoy them throughout the year and look for peak choices during winter in the United States.

Let's take a look at the many options for using fresh oranges.

Cooking Tips:

Whether it's sweet or savory flavors, include this colorful citrus fruit regularly:

  • Toss segments into hot cinnamon oatmeal or cool vanilla yogurt.

  • Squeeze oranges into smoothies.

  • Grate orange zest (from the skin) into baked goods like cookies and quick breads.

  • Stir-fry oranges in Asian dishes with pork and chicken.

Nutrition:

  • Oranges provide an excellent source of vitamin C, fiber, folate and potassium.

  • Oranges may help repair damaged cells in the body via naturally occurring antioxidants.

  • Potassium plays a role in supporting healthy blood pressure and supports heart health.

  • Fiber assists with digestion and provides a feeling of fullness.

Varieties of Oranges

Navel – Large, easy to peel with a sweet flavor.

Valencia – Thin skin with slightly tart flavor.

Blood Orange – Dark rich red color and sweet flavor.

ORANGE & APPLE CRAISIN SALAD

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1/2 cup craisins (or raisins)
2 oranges
1 apples
1/3 cup pecans (or walnuts, roughly chopped)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Method; In a large bowl, whisk the olive oil, red wine vinegar, and orange juice. Add the craisins and set aside.
Peel the orange and cut it into small pieces.
Core the apples and cut them in small pieces.
Add the oranges, apples, pecans to the bowl with craisins. Add salt and pepper to taste.
Toss everything together and serve.

Harvest of Month - Orange Dressing with Fruit & Greens

Ingredients (Serves 4):

  • 1/4 cup orange juice

  • 3 tablespoons vinegar

  • 1 Tbsp. mustard (Dijon or other)

  • 1 1/2 tablespoons white sugar

  • 2 Tablespoons olive oil

  • Salt & Pepper (pinch of each)

  • 8 cups greens (romaine, lettuce, spinach, or other)

  • 2 cups vegetables, chopped (broccoli, cabbage, carrots, cauliflower, celery, peppers, onions, or tomato)

  • 2 cups fruit, chopped (apples, berries, grapes, or oranges)

Method: Combine dressing ingredients in a container with a screw top or whisk with a fork. Close tightly and shake until combined. Store in refrigerator until ready to use (up to 1 week).  For each salad, top 2 cups of greens with 1/2 cup vegetables and 1/2 cup fruit. Take dressing from the refrigerator and shake hard to combine ingredients again. Drizzle 2 tablespoons of dressing onto each salad.

Tips: Use any fruit juice you want. Leave out the sugar with sweeter juices such as pomegranate or clementine. This salad dressing will be thinner than store bought salad dressing.

Nutrition Facts - servings per recipe / Serving Size: 3 cups salad with 2 Tablespoons dressing. Approx. 160 Calories,7g Fat, 21g Carb., 5g fiber,  3g Protein

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com

Corn is the Spotlight for Harvest of the Month

By Ruthie Chipps, MS, RDN, Communications Director for Jackson In Action

Confetti Corn Salad with Herbs

  • Ingredients:
    1 Tbsp. Dijon mustard
    3 Tbsp. vinegar
    1 1/2 Tbsp. olive oil
    Pinch of salt and pepper (optional)
    1 1/2 cups fresh corn kernels (previously cooked) or frozen corn (thawed/drained)
    2 cups halved cherry tomatoes (optional)
    1/4 c. bell pepper, chopped 1/4 c. thin sliced red onions
    2 Tbsp. fresh oregano or basil (or 2 t. dried herbs)
    Method:
    Stir together the vinaigrette (mustard, vinegar, olive oil).
    Add other ingredients, chill and serve.


Watch this Segment from 2021 on Edamame (with CORN) on NBC-TV. Ruthie Chipps, MS, RDN, CD, Host of “Harvest of the Month” on NBC TV

Four Ingredient Corn & Edamame Succotash

  • 1 Tbsp. olive oil

  • 1 Medium onion, chopped

  • 1 Medium pepper, chopped

  • 2 c. Edamame

  • 1 c. Corn

  • 2 t. Italian seasoning or Herbs d’ Provence

    Method:

    Heat 11 in skillet. Add olive oil

    Add onion and pepper. Saute for 3-4 minutes.

    Add edamame and corn and cook for an additional 4 minutes.

    Add herbs and serve.

Corn

Corn is rich in folate, fiber and Vitamin C. It’s a starchy staple used in recipes and side dishes.

What is Edamame?

Think of this green vegetable as baby soybeans. They’re harvested while green and soft - unlike mature soybeans that become dry and light brown. They’re a staple food in Asia and are becoming mainstream in the U.S. - partly due to their rich protein content. .

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.

Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com


Watermelon is “Nature’s Candy” for Harvest of the Month

By Ruthie Chipps, MS, RDN, Communications Dir. for Jackson In Action

Celebrate the sweet and refreshing flavor of watermelon for Harvest of the Month in August. It’s the perfect summer treat!

How Sweet it is!

Check out this fun and engaging video from with Registered Dietitian and “Rockstar” (www.Jump withJill.com) that features watermelon!

Click to view

Thai Watermelon Salad. Receipe and photo: Ruthie Chipps

Thai Watermelon Salad

Ingredients:

  • 1/3 Cup seasoned rice vinegar

  • 2 Tbsp. toasted (dark) sesame oil

  • 1 ½ teaspoon soy sauce

  • 1 Tbsp. minced fresh ginger (or refrigerated paste)

  • Dash of cracked pepper to taste

  • 1 teaspoon chili paste or Sriracha sauce

  • 6 Cups diced seedless watermelon

  • ½ Cup feta cheese (optional)

  • ½ Cup chopped mint or cilantro

  • Optional: 8 Tablespoons dry roasted and salted peanuts, chopped or pumpkin seeds

Instructions:

Whisk together the vinegar, oil, soy sauce, ginger, pepper and chili paste. Toss with rest of the ingredients. Serve on salad greens. Sprinkle the cilantro (or mint) and optional peanuts (or pumpkin seeds) over the watermelon and feta cheese.. Servings: Makes 8 Servings. Approx. 90 Calories per 1 c. serving

Watch this slight twist on the above recipe with the addition of cucumbers, garlic and onions. Video from BWELLthy.

Cucumber Watermelon Thai Salad

This “variation” recipe shown in the video above, pairs watermelon with crunchy cucumber - a winning combination:

Ingredients:

  • ¼ Cup orange juice

  • ½ Cup seasoned rice vinegar

  • 2 Tbsp. toasted (dark) sesame oil

  • 1 ½ teaspoon soy sauce

  • 1 Tbsp. minced fresh ginger (or refrigerated paste)

  • 1 tsp. fresh garlic, fine mince

  • Dash of cracked pepper to taste

  • 1 teaspoon chili paste or Sriracha sauce

  • 2 Cups cucumber, finely chopped

  • 6 Cups diced seedless watermelon

  • ½ Cup chopped green onions (or red)

  • ½ Cup chopped cilantro

  • Optional: 8 Tablespoons dry roasted and salted peanuts, chopped

Instructions: Whisk together the ginger, garlic, vinegar, juice, oils, soy sauce and chili paste. Toss with the rest of the ingredients. Serve on salad greens. Sprinkle the green onions, cilantro and optional peanuts over the watermelon. Garnish with fresh cracked pepper to taste. If desired, add grilled chicken, salmon or shrimp for an entrée salad. Servings: Makes 8 Servings. Approx. 90 Calories per 1 c. serving

Watermelon Nutrition: Watermelon has more lycopene than any other fresh fruit or veggie. Lycopene is an antioxidant linked to decreased risk of cancer, heart disease and age-related eye disorders. Other Nutrients:

Vitamin A - Hels keep skin and bones healthy, resists and fights infections, maintains good eyesight.

Vitamin C - Needed for blood clotting and preventing excessive bleeding.

Potassium - Helps lower blood pressure and is important for nerve function.

  • Fast Fact: Watermelons are in the same gourd family as squash and cucumbers

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

Harvest of the Month Outdoor Kitchen Set

Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and is a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.

More at www.NewMediaIcons.com


Harvest of the Month is Chilling with Bell Pepper Gazpacho

By Ruthie Chipps, MS, RDN

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By Ruth Lahmayer Chipps, MS, RDN, Jackson In Action Communications Director 

Photo credits: Katie Schmidt

Photo credits: Katie Schmidt

Bell peppers are beginning to appear in gardens this month and they are the star of this chilled traditional Spanish soup.  Fresh tomatoes, bell peppers, onions, celery, cucumbers, garlic, olive oil, vinegar and spices make the base. Vary the garden goodies as available.

Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. July features bell peppers.

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Pepper Nutrition

Bell peppers are one of the most nutrient-dense foods available. Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it’s a good source of many nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid, and vitamin B6.

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Harvest of the Month

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Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist.. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.

More at www.NewMediaIcons.com

Bell Pepper Gazpacho

  • PREP TIME: 20 MINUTES

  • Total Time: 25 minutes

Makes 8 Servings (2/3 c. each)

 Ingredients:

  • 2 c. canned tomatoes or stewed

  • 1 c. bloody Mary Mix

  • 1/2 cucumber, chopped

  • 1/4 c. olive oil

  • ½ c. chopped green or red bell pepper

  • 1 ½ Tbsp. wine vinegar (or other variety)

  • 1 1/2 cloves garlic (1 ½ t.)

  • 1/2 tsp. salt (optional)

  • 1 Tbsp. green olives (optional)

  • ½ t. fresh or 1/8 t. dried oregano leaves

  • ½ t. Worcestershire Sauce

  • 2 Tbsp. Ground flaxseed (optional)

  • ½ t. turmeric

  • Hot pepper sauce – as desired

  • Black ground pepper to taste

  • Sour cream for top

  • Minced cilantro (optional)

  • Garnish: Cherry tomatoes

Method: Place all ingredients in food processor or blender and blend until vegetables are in very small pieces.  Serve in bell pepper bowls (cut off top ¼ of pepper to form a bowl), topped with sour cream, if desired. Optional minced cilantro.

Makes approx.6 Servings (6 oz. ea.)  Approx. 90 Calories per serving, 5g fat, 9g Carb, 2g Fiber, 1 g Protein

Ruth Lahmayer Chipps, MS, RDN, CD with Host Judy Clark on WEAU-TV 13 Eau Claire, Wisconsin.

Watch this live segment from 2018 with Ruth Lahmayer Chipps, MS, RDN and Host Judy Clark on WEAU-TV 13 Eau Claire, Wisconsin.

More Recipe Videos- visit http://www.brmh.net/recipes

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

Sweet Peas for Harvest of the Month!

By Ruthie Chipps, MS, RDN

Gingered Sugar Snap Peas & Sprouts

Ingredients:

1 Tbsp. dark sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1/2 lb. fresh sugar snap peas, strings removed
1 Tbsp. sesame seeds or chopped peanuts (optional)
1/3 cup bean sprouts (or a combo of chickpea, lentil and bean sprouts)
2 Tbsp. low sodium soy sauce

Instructions:

Heat an 11 inch saute pan to medium heat.
Add ginger and garlic and saute about 2 minutes until fragrant.
Add the sesame seeds (or other nuts) and cook for another minute
Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender.
Serve immediately.


Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.

Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and and hosts the Harvest of the Month segment on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com

Skillet Asparagus Parmesan for Harvest of the Month

Ruth Lahmayer Chipps, MS, RDN, Communications Dir. for Jackson In Action

Ruth Chipps, MS, RDN, Host of “Harvest of the Month. CLICK TO VIEW May 30, 2023 Aspargus Harvest of the Month segment on NBC-TV (WEAU)

Celebrate Spring!

Spring has sprung and fresh asparagus is a seasonal treat that’s a superfood. Rich in nutrienst and fiber, asparagus is the perfect addition to any meal.

Asparagus can be eating raw in a salad, sauteed, steamed, microwaved or stir fried. Experiment with different methods to enjoy this luscious and healthy dark green vegetable.

Harvest of the Month features as recipe for “Skillet Asparagus Parmesan.” It’s a quick and flavorful way to prepare asparagus.

Skillet Asparagus Parmesan

Ingredients:

1/3 cup shelled walnuts, pistachios or other nuts.
1 pound asparagus, woody ends removed, cut into 2-inch pieces on the bias
1 Tbsp. olive oil
1/2 c. chopped tomatoes (optional)
3 Tbsp. finely chopped fresh herbs-- dill, oregano, parsley, etc.
Dressing: 3 Tbsp. trimmed and thinly sliced green onions
1 ½ Tbsp. fresh lemon juice
Pinch of salt and pepper, plus more to taste
1/4 cup olive oil
1/4 cup plus 2 tablespoons shredded Parmesan cheese
2 Tbsp. feta cheese (optional)

INSTRUCTIONS
Toast the nuts: Heat a 10- 12-inch skillet over medium heat and add nuts, stir occasonally until lightly browned (about 3 minutes). Remove and let cool.
Cook the asparagus: Increase heat to medium-high. Add olive oil to coat the bottom. Add the asparagus and sauté until tender, about 5 minutes for thinner spears and 7 minutes for thicker spears. Once cooked, remove the asparagus and place it in a serving bowl.
Make the dressing: In a medium bowl, combine the green onions, lemon juice, pinch of salt and pepper. Let sit for 2 minutes. Whisk in the oil, then stir in nuts, cheese, and 3 tablespoons of herbs.
To serve: Dollop asparagus with dressing, top with remaining herbs, and sprinkle with more cheese if desired. Taste and adjust salt as needed.

Recipe Development: Ruth Chipps, MS, RDN

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin.

Ruth Lahmayer Chipps, MS, RDN

Ruth is Communications Director for Jackson In Action. She hosts Harvest of the Month on NBC-TV (WEAU) and develops recipes and videos. She is a member of the Academy of Nutrition & Dietetics. More at www.NewMediaIcons.com

Crispy Asparagus Salad For Harvest of the Month

By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director 

Asparagus Ribbon Salad

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Asparagus is a nutrition superstar and May is the time to celebrate this delicious vegetable. Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. The program features asparagus cooking demos on WEAU-TV 13, Eau Claire, Wisconsin.

Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging. Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed. One of the featured recipe this month uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.

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 Asparagus Tid Bits:

  • Asparagus is related to onions, leeks and garlic.

  • Most asparagus is grown in California but can be found in local markets mid-May to mid-June.

  • Prepare by removing the woody ends, gently bend the end of each asparagus spear until it snaps naturally.

  • For best results store upright in fridge with a damp paper towel on the ends. Cover lightly with plastic.

Asparagus Nutrition

Nutrient-dense;  high in folic acid; good source of potassium, fiber, vitamin B-6, Vitamins A, C, and thiamine. Ranked among the top fruits and vegetables for its ability to reduce the effect of cell damage and promote healthy aging. 

Featured Harvest of Month May Recipe:

CRISPY ASPARAGUS LEMONY RIBBON SALAD

Crispy Asparagus Lemony Ribbon Salad

This  Spring favorite takes on a new twist with uncooked crispy asparagus ribbons. They're easy to make with a simple potato-peeler.  The garlic lemon parsley vinaigrette brings a burst of freshness to the crispy salad with spring radishes, feta cheese and walnuts. See the video above for action and details.

Dressing: 

  • Zest of 1 lemon

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon white vinegar

  • 2 t. sugar

  • 2 tablespoons olive oil

  • 2 tablespoons fresh parsley chopped

  • 1 clove garlic minced

  • ½ teaspoon kosher salt to taste

  • ¼ t. ground black pepper

Salad:

  • 1 bunch fresh asparagus

  • ½. c. thin sliced radishes

  • ¼ c. red onion thinly sliced

  • ½ cup walnuts chopped

  • ½ cup feta cheese crumbles

  • 1 can White Beans - Chick Peas, Cannelleni or Navy Beans, drained

Method:

  • Stir together dressing ingredients.

  • Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.

  • Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.

  • Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein

More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.


Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.

Ruth Chipps, MS, RDN

 

Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and and hosts the Harvest of the Month segment on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com

 

Loving Lettuce for Harvest of the Month

By Ruth Chipps, MS, RDN, CD, Communications Director for Jackson In Action

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View this NBC-TV Segment from April of 2021

Garlic Parmesan Romaine Lettuce is featured on NBC-TV 13 (WEAU) with Host, Ruth Chipps, MS, RDN, CD

Garlic Parmesan Romaine Salad

Ingredients:

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

3 Tbsp. extra-virgin olive oil

Kosher salt and freshly ground pepper (sprinkle)

2 hearts of romaine lettuce, chopped

3 Tbsp. shredded Parmesan

1/4 c. Tomatoes, chopped

Directions:

Whisk the mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Add tomatoes and toss the lettuce with the vinaigrette. Serve immediately.

Serve as a side dish salad or a main course by adding protein such as salmon, chicken or boiled eggs.

More Harvest of the Month recipes




Jackson In Action Honored as 2022 Service Organization of the Year

Jackson In Action was recently honored as the 2022 Service Organization of the Year by the Black River Area Chamber of Commerce. We are humbled and honored to receive this recognition. We are thankful for everyone who supports Jackson In Action and our commitment to promoting healthy lifestyles in Jackson County.

Jackson In Action is a community coalition founded in 2011 that promotes healthy lifestyles for children, their families and the greater community. Throughout the year, they sponsor and host various events in the community including the Triple Snowshoe Challenge, Jackson County Winter Fest, the Pace and Pedal Duathlon and 5K, Fall Hike Series, Hiking For Fitness, and the Gobbler Giveback 5K. Most of their events are free to participate in! Jackson In Action also puts on the Laces to Leaders program that focuses on building self-confidence in 3rd-5th grade participants, while training for a 5K run.

Jackson In Action also focuses on healthy eating initiatives by providing education at school and community events about Harvest of the Month, which highlights a different fruit or vegetable each month. They also sponsor community nutrition challenges during the year to promote healthy eating, especially for families. Jackson In Action is a supporter of the Jackson County Farmers Market.

Jackson In Action is a designated Wisconsin Active Together Community which recognizes communities that have worked to make it easier for their residents to walk, bike and be active and have made a commitment to continue that work. A new initiative they started recently is the snowshoe checkout program. Residents can check out snowshoes for free during snowy months.

Jackson In Action is an outstanding community organization dedicated to promoting a healthy lifestyle. We are blessed to have this amazing organization in our community.