Enjoy one taste every two weeks
“Eat your fruits and vegetables.” That’s what Mom always said. And she was right. Experts recommend at least five to nine servings of fruits and vegetables every day. Why? They’re packed with disease-fighting nutrients. The can reduce your risk of heart disease. And they can help you manage your weight by filling you up with few calories and lots of fiber.
But it’s tough to eat the recommended number of fruits and vegetables when you’re stuck in a rut. A banana for breakfast. Some carrot sticks with lunch. A little bagged salad with dinner. That’s why we’re launching a new column, “Eat Your Fruits and Vegetables,” to explore the many fruits and vegetables that fill the produce aisles, fruit stands and farmers’ markets. We’ll tell you how to choose them, clean them and make them taste so good you’ll hardly notice you’re eating something good for you.
Look for “Eat Your Fruits and Vegetables” every other week inside the IN Food section, beginning Jan. 19.
If you’re curious about how to prepare a fruit or vegetable, or if you have a favorite out-of-the-ordinary produce item you’d like to see featured, send a note to Heather Lalley at heatherl@spokesman.com or at 999 W. Riverside Ave., Spokane, WA 99201.
Contest deadline
Friday is the deadline for entries in the Flavors of the Inland Northwest Recipe Contest.
We’re looking for local recipes that show off the region’s best ingredients. Winners in each of the four categories — appetizers, salads/side dishes, entrees and desserts — will demonstrate their dish or participate in a cook-off at The Spokesman-Review’s Cooking Expo on Feb. 25. Professional chefs will use the winning recipes to create the Ultimate Inland Northwest Meal at the Expo.
Once the entries are in, the cook-off in the appetizers category is first. Finalists in the Flavors of the Inland Northwest Superbowl Appetizers with Cheese category will prepare their dishes at a live cook-off on Jan. 22 at Everyday Gourmet. It is sponsored by the Dairy Farmers of Washington. The winner will also whip up their recipe at the Cooking Expo.
One of the judges for the contest will be Downriver Grill chef Jonathan Sweat. There are a couple dishes on the restaurant’s menu that might help inspire your own creation for the contest. Look inside today’s IN Food section for the Downriver Grill Santa Fe Chicken Quesadilla and Gorgonzola Cheese Fries.
Entries in the remaining three categories — sides/salads, entrees and desserts — must simply focus on Inland Northwest ingredients.
Official rules and entry forms are available at all Spokesman-Review offices: 999 W. Riverside Ave., 13208 E. Sprague Ave., or 608 Northwest Boulevard, Suite 200 in Coeur d’Alene Idaho; Everyday Gourmet 2829 E. 29th Ave. or online at www.spokaneiscooking.com.
If you need more information or you would like to receive entry forms via e-mail or fax, call 459-5446.