Cedar Valley Arboretum & Botanic Gardens

Fresh Cooking

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As part of our June adult class series, Garden of Eatin’, we are celebrating garden-fresh produce.  Because whether you like to cook, garden or just enjoy eating good food, we are all connected in the appreciation of beautiful produce.

Tuesday evening’s class was indeed a celebration of fresh produce.  Crossroad’s HyVee Chef William prepared a colorful and delicious meal for us while Dietician Stephanie explained the many benefits of healthy eating.

Since the weather wasn’t cooperating, we moved the class (more like party!) into the Education Center.  Cheery bouquets brought the gardens in right along with us.

Chef William prepared our meal as we watched, with many opportunities for asking questions.  This handy food cart carried all his supplies as well as an overhead mirror so we could watch his handiwork.

Dietician Stephanie describing the many services provided at the Crossroads HyVee.  If you are interested in attending a similar class, make sure to visit Crossroad HyVee’s website at http://www.hy-vee.com/stores/detail.aspx?s=174.

And last but not least, our delicious meal.  Doesn’t that look wonderful?!  We had grilled chicken on top of veggie-filled quinoa with pineapple mango salsa.  YUM!

This is definitely a meal to make at home.  Here’s the recipe:

Grilled Chicken with Pineapple Mango Salsa:

½ cup pineapple

½ cup mangos

1 cup tomatoes

½ cup red onion

¼ cup lime juice

2 teaspoon chili powder

1 teaspoon cumin

Hot sauce to taste

Directions:  Dice all fruits and veggies ¼ inch.  Mix in lime juice and seasonings.  Cover and refrigerate for one hour.

Salt and pepper chicken breasts to taste.  Grill 5 minutes per side or until chicken reaches 165 degrees internally or until juice runs clear.  Top chicken with salsa and serve on a plate with quinoa.  Enjoy!

Quinoa with fresh vegetables:

1 cup quinoa

2 cups reduced sodium chicken broth

½ cup shredded carrots

½ cups snap peas

½ cup red cabbage

¼ cup parsley

salt and pepper to taste

2 tablespoons olive oil

½ cup green onion as garnish

Directions:  Cook quinoa according to package directions.  Bring 2 cups water or chicken broth to a boil in sauce pan.  Add quinoa, bring back to a boil, cover and cook over medium heat for 12 minutes or until all liquid is absorved.  Remove from heat, fluff, cover and let stand for 15 minutes.  Add olive oil, salt and pepper.  Add fresh veggies (Be creative, add anything!  Dried fruits and nuts are also really good.)  Garnish plate with green onions.  Enjoy!

See you in the gardens.

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Written by cedarvalleyarboretum

June 23, 2011 at 6:05 pm

Posted in Uncategorized

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