Summer Caprese Bowl

Under 400 calories,   this summer caprese bowl with a peachy sauce is inspired by a dated but delicious food memory.Summer CapreseSalad (1)This summer I did not budge from Wrightsville Beach, NC. IMG_0979_edited-2It’s not as leisurely as it  sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine,  and I did not trade in my running shoes for a long board or even a paddle board.  Please do not call it  a staycation. It was a whirlwind of business and activity, from  my day job as a dietitian/nutritionist working in my private practice,  to my on call responsibilities managing a property at the beach. I loved each and everyone of  my guests, but if I said, I’m sorry  the tourist season is over,  I’d be deserving of four

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So this month’s Recipe Redux theme: a vacation inspired recipe,  comes from a not so recent trip. Some of my fondest memories are  traveling in the summer with my kids while they played junior golf. I ‘m not just unpacking memories, I’m digging deep into the archives… July 2008 when my son played in the US Junior Amateur Championship, sponsored by the United States Golf Association…IMG_4348 Boomer was sixteen, a rising sophmore at Laney High School.  He  was fortunate enough to have our friend and  club pro, Sara Bush  serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
IMG_4347_edited-1 Shoal Creek Golf Club,  Birmingham,  Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for!  Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition.  I  on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette.  So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!

I love the taste and the nutritional profile  of this meal which meets my goal  to consume 30 grams of protein, along with plenty of veggies  and a  whole grain. Remember,  you don’t  always have to start from scratch. Using  leftovers makes putting together healthy and delicious combos, quick and easy;  I used grilled chicken and quinoa from last night in this bowl.IMG_4523_edited-1

CALORIES: 380; FAT 15 grams (3.9 sat, mono 6.2, poly 2.5) ; PROTEIN 33 grams; CARB 32 grams; FIBER 5 grams; SUGARS 7 grams; CHOL 70 mg; IRON 4.49 mg; SODIUM 553mg; CALCIUM 179 mg

Be sure to check out the links at the bottom of this post to see what vacation memories are inspiring my colleagues recipes this month!

 

Summer Caprese Bowl

by Diane Boyd, MBA, RD, LDN

Ingredients (serves 2)

  • 1 cup cooked quinoa
  • 2 cup fresh greens (romaine, red leaf lettuce, arugula)
  • 1 charred grilled zucchini (about 1 cup)
  • 1 oz. part skim mozzarella cheese
  • 1 tablespoon fresh basil
  • 6 ounces grilled chicken, sliced

for the peach vinaigrette

  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon fresh chopped thyme
  • 1/2 teaspoon honey
  • 1/2 ripe peach, finely chopped
  • 1 tablespoon EVOO

Instructions

for the peach vinaigrette

Combine all ingredients except the oil in a blender. blend until combined. Allow to sit about 15 minutes. Slowly add EVOO to blender and combine.

1. In two bowls arrange cooked quinoa, lettuces, zucchini, basil, grilled chicken, torn mozzarella cheese. Drizzle with peach vinaigrette dressing.

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Peachy Grilled Zucchini Caprese Stacks or Summer Stacked Salad

A twist on the classic caprese salad includes  grilled zucchini  and fresh ripe peaches.

Peachy Grilled Zucchini Caprese Stacks

Disclosure: I have received a Produce Box mentioned in this post free of charge. I was not financially compensated for my time for writing this post. Opinions are my own.

The concerns of someone with a food and nutrition career are diverse. Today my  thoughts focus on a ginormous problem: food waste:  Estimates conclude  1/3 of our food is wasted, and the problem  occurs throughout the entire food chain, from agricultural production, manufacturing and processing, transportation, in retail, restaurants and ultimately in homes.

Don’t be discouraged. We are good people! Individuals and organizations are working to change  the situation. Case in point, The Produce Box is one local organization using farm to fork solutions aimed at the problem: 

•  They have expanded their services to include state-wide direct delivery. Now all residents are able to support NC farmers. If you live in North Carolina, sign up here.

•  Outreach programs send fresh produce to families not able to afford it. Every week they send hundreds of pounds of extra bulk produce to the Food Bank of Central & Eastern North Carolina . Last week 114 Hero Boxes were delivered to local veterans across North Carolina.

• During the  summer, Produce Boxes were dropped off at YMCAs for kids living in food deserts to share at home.

• Everytime you order from the Produce Box, a portion of the proceeds go to helping those who need a helping hand.

•Finally,  the Blogger Box, a new  marketing campaign, is helping to ensure 100% of the harvests from all 40 Produce Box farmers is put to good use. Last week, the  folks at the Produce Box asked me to build a box,  and they put my name on it.  How cool is that?  The box, available for delivery this week, features produce I love (selected  from a list of items ready for immediate harvest),   along with a personal recipe  for using the ingredients.

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My recipe, using local, in-season produce was inspired by what I ‘m seeing in culinary magazines and on restaurant  menus this summer. I’m putting a twist on the classic caprese salad by adding  grilled zucchini  and fresh ripe peaches. Here ‘s the resultPeachy Grilled Zucchini Caprese Stacks

Remember, by eating local and in-season,  you not only nourish your body with healthy and delicious foods,  you support your farm-neighbors, give back to the community, and aid the efforts to reduce food waste.

Peachy Grilled Zucchini  Caprese Stacks

by Diane Boyd

Ingredients (serves 8)

  • 2 zucchini (about 3/4 pound) each cut diagonally into 12 slices
  • cooking spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons canola oil
  • 1 tablespoon +1 teaspoon white wine vinegar
  • 2 teaspoons honey
  • 4 vine ripe field tomatoes, cut into 6 (1/4 inch thick slices)
  • fresh basil
  • 3 ounces fresh mozzarella cheese, cut into 16 slices
  • 16 cherry tomatoes, halved
  • 2 medium peaches, pitted and sliced

Instructions

1. Preheat grill to medium-high heat.

2. Coat both sides of zucchini with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on hot grill racks and grill 4 minutes per side.

3. Combine canola oil, white wine vinegar, remaining 1/4 teaspoon salt, and honey in a small bowl, stirring with a whisk.

4. Arrange 8 tomato slices on a platter, top with basil leaf and stack with 1 zucchini slice, and 1 cheese slice. Add to stack (continuing to tuck basil between layers) with 1 zucchini slice, 1 tomato slice 1 cheese slice and 1 zucchini slice.

5. Drizzle with honey mixture. Sprinkle with cherry tomato halves , sliced peaches and fresh basil.

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