Did You Know...Whole Wheat Pasta & Your Health

Pasta is a great dish because of it's popularity, versatility, and ease to make. Certain pastas offer health benefits as well, such as whole wheat pasta. It contains glutamic acid, a vegetable protein that has been linked to help lower blood pressure! In a recent study, it was found that the more glutamic acid people got in their diets, the better their blood pressure was. The effect occurred in both men and women but was strongest in women. You also can get glutamic acid from other food sources such as rice, beans, and soy products like tofu.

Quote to Note

One can choose to go back toward safety or forward toward growth. Growth must be chosen again and again; fear must be overcome again and again.

-- Abraham Maslow, Psychologist

Recipe for You - Summer Squash Orzo

Summer Squash Orzo

Ingredients:
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
2. While the orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Yield: 8 servings

Quote to Note

The biggest tragedy in America is not the great waste of natural resources - though this is tragic; the biggest tragedy is the waste of human resources because the average person goes to his grave with his music still in him.

- Oliver Wendell Holmes

Produce Lesson - Summer Squash

The summer squashes include cousa squash, yellow squash, scallop squash, and zucchini. Not surprisingly, they are called "summer squash" because they are harvested in the summertime. Their many benefits include being nutritious, versatile, and cheap.

When buying squash, look for those that are firm and heavy for their size, with bright, glossy skin. Avoid those with nicks, bruises, or soft spots.
Once at home, you can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week.

The thin, edible skin of summer squash cooks quickly whether you steam, bake, or sauté them. They make a great addition to soups, salads, and stews as well. A tasty way to enjoy your summer squash is to slice them lengthwise, brush with olive oil, lightly salt and pepper both sides, and grill for 2-3 minutes per side. Enjoy!