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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Sep 12, 2001
Page
17
Yellowfin tuna with pale pink flesh offers a bold flavor for a low-fat meal. The Weight Watchers cookbook features a grilled tuna with a spicy citrus salad, plus 250 recipes and tips from the Culinary Institute of America to highlight fresh flavors and nutritious ease.
Grilled yellowfin tuna served with a citrus fennel salad and warm dressing. The recipe details arouse with grapefruit orange citrus segments, jalapeno oil dressing, and fennel onion garnish for four servings. Nutritional notes include calories and fat per portion.
Philosophy argues for slowing down to enjoy cuisine and culture. Slow Food USA advocates mindful eating and diverse foods, urging balance between speed and quality. Carlo Petrini notes fast food disrupts rhythms, while conviviums grow worldwide including Minnesota with over sixty members.
Slow Food USA is an educational organization focused on taste education and supporting micro purveyors of traditional foods. It holds informal meetings to explore culinary traditions, arrange tastings, and discuss how eating well improves well being. Huff advocates education and a different lifestyle. Slow Food launched Ark of Taste to save endangered foods, cultivars, and livestock breeds. See SLOW FOOD, 2C
The Associated Press notes Portobello sandwiches cook in under 30 minutes and use mushrooms cheese sun dried tomatoes and vegetables for a nutritious filling. A Portobello Reuben variation swaps corned beef for portobello caps in a classic sandwich.
Sauté portobello caps in olive oil until tender then drain. Pulse sun dried tomatoes feta garlic and basil with oil to a spreadable chunky mix. Assemble on multigrain bread with spinach and mushroom caps for four sandwiches.
A family style recipe for four sandwiches. Portobello mushrooms are sautéed until tender, then layered on dressed toasted rye with Swiss cheese and warm coleslaw, finished under a broiler for melted cheese. Red onion slices crown each sandwich for crunch.
A quick versatile meal uses bulgur steamed and soaked to base a chicken and vegetable salad. Toss bulgur with roasted asparagus, yogurt dressing, and paprika coated chicken for four servings, with banana bread rum ice cream as dessert.
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