Apr 24, 2008

Welcome to the Healthy Meels blog!

I have been flattered by the positive feedback you've given me about the Healthy Meels Newsletter. To be able to cover more turf, I started this blog, where I will try my best to answer your questions, provide cooking & nutritional tips, and offer healthy recipes on a more regular basis.

Before I go any further, let me explain the name Healthy Meels. "Meels" has been my nickname for as long as I can remember. And since "meals" are my passion, the Healthy Meels name just seemed to fit. To some it may appear that I'm just a bad speller...hopefully they'll catch on ;)

Soon, you will be able to access links to video clips that will aide you in making the Healthy Meels recipes at home. I'll let you know when that feature is available.

In honor of Earth Day, I have posted an earth-friendly recipe below. (It's earth-friendly because it primarily uses in-season, local ingredients. If these ingredients aren't yet available in your area, they will be soon. Until then, improvise with what is available....you can make a salad out of just about anything!)

Healthy Meels Earth Day Recipe:

Farmer's Market Spring Salad
1/2 bunch asparagus spears, sliced into 2 inch pieces
1/2 pint strawberries, sliced
1/4 cup walnuts (or other nut of choice)
1/4 cup soft goat cheese, crumbled
A few big handfuls of field greens (or whatever lettuce is available at the farmer's market)
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
ground pepper to taste

1) Wash all your produce.
2) Bring a little pot of water to a boil. Add 1 tsp salt & asparagus pieces. Boil for exactly 2 minutes, no longer.
3) Drain asparagus and set aside.
4) In the bottom of a big salad bowl, mix together the vinegar, oil, honey, mustard, and pepper using a whisk.
5) Add the greens to the salad bowl and gently toss.
6) Top greens with asparagus, strawberries, walnuts, and goat cheese.
7) Gently toss whole salad together to coat the other ingredients. Serve.

Tips: Only toss the greens in the dressing right before serving. You can make this salad up to 2 hours before, just place all ingredients on top of the dressing & toss it only when ready to serve. If serving to guests, place salad bowl on table before you toss together -- you want them to see your beautiful creation before it gets messed up!

Amelia (a.k.a. Meels)


Deana said...

Great recipe Meels! Can't wait for your next post.

Melissa said...

Hi Amelia,
I just bought the necessary items for canning. I want you to know how much I LOVE that you inform us on what is in season. I hope I can capture some of the local flavors of a Vermont summer to share with you this winter. Keep up the great work! Best, Melissa