Archive for June, 2011

Looking for Something Healthy to Do or Make?

June 22nd, 2011
by Bernard Kinsella

This weekend (June-25/26) is the annual FREE Health and Fitness Expo at the Hynes Center in Boston. There are over 8 culinary featured events on the Dish cooking stage. Watch as recipes are created and discussions are lead on eating healthier and then enjoy a taste of some great food. The two day event features an extensive variety of great ways to plan or find assistance in living a healthier lifestyle.

I’m excited to be a part of the Sunday activities on “the Dish/Metropolitan Cabinets & Viking Appliance cooking stage”. Check out whose cooking and see what other benefits are offered while there at:

I’ll be making one of my favorite Summer time salads using Quinoa!


Quinoa, Vegetable & Avocado Salad                                                               Serves 4


1 cup quinoa
13⁄4 cup water
1⁄2 cup red pepper, diced 1⁄4”
2 scallions, chopped

1 cup grape tomatoes cut in half

1 cup cooked black beans, rinsed

1 cup fresh asparagus steamed or roasted cut into 1⁄4” diced pieces

1⁄2 cup edamame beans

1⁄2 cup chopped fresh cilantro leaves
1⁄4 cup olive oil
3 tablespoons lime juice
1 teaspoon sea salt and fresh pepper
1 fresh ripe avocado cut in half, peel removed and sliced thin

1. Bring water to a boil; reduce heat to medium-low. Add the Quinoa, and bring back to a boil. Stir periodically let simmer for 12 minutes. Turn off heat and let remain covered for another 10 minutes until all water is absorbed.

2. Remove and fluff with fork and place in a bowl to cool. When quinoa is warm or cooled, add the next seven ingredients and mix them to distribute evenly. Combine olive oil, 2T water (or vegetable stock) lime juice and salt. Toss with quinoa.         Garnish with fresh, sliced avocado.


When do you Practice Food Safety? Always!

June 10th, 2011
by Bernard Kinsella

Practicing food safety measures during the summer months is extremely important. The fact that spring and summer time bring on more outside activities, parties and food related events so does the increase of foodborn illness. Placing prepared food outside on a hot day or the duration of time food is left out in an uncontrolled or unsupervised environment, can lead to a risky situation. Following a few simple tips, changing recipe ingredients and planning properly can help you enjoy a safe and relaxing time with friends and family. Below is just a short list of suggestions to consider, following that is a link you can find additional helpful information.    

  1.   Wash Hands Often
  2.   Wash Raw fruits & vegetables before peeling or cutting them up
  3.   Use more than one cutting board for meats, produce or seafood
  4.   Store uncooked meats in the refrigerator on the bottom shelf, covered properly
  5.   Keep Raw Meats and Ready-to-Eat Foods Separate: Even in the cooler, on the way to your picnic!
  6.   Cook to Proper Temperatures
  7.   Refrigerate Promptly Below 40°F

Another suggestion to consider when making your recipes for salads, consider using vinaigrettes in place of mayonnaise. Not only can this be healthier but the flavor profile adds a new taste to some “old time favorites”. When making your salads ahead of time consider the time it takes for your flavors to blend together, typically a few hours is enough. When making salads a day ahead consider the fact that green vegetables (like broccoli) will turn brown. So what I do is add mixed greens, baby spinach and blanched cooked broccoli to my salad just prior to serving, then mix well and place them in their container.

Most of all remember when planning your menu, consider the “new MyPlate food guideline”, there link: this replaces the food pyramid icon and will help you with making some balanced food choices for you and your guest!

Let us know what measures you take to practice food safety.

Thanks and ciao…Bernard Kinsella


For helping spread the word about the importance of home food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods’ Home Food Safety program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. Learn more at


Markets are blooming!

June 2nd, 2011
by Bernard Kinsella

I hit my first Farmers market this past weekend and had a great experience. Although you may not find everything you’re looking for… just yet. It’s great to get out and be in the fresh air, see what’s available and NEW and as I did spend some time with Love ones. I went with my daughter and it’s a great time to just be, as you stroll around & ask questions and see what may be growing / coming in the near future. Check out the New England listing of markets at or  to review information if you’re traveling for the summer and would like to see what other parts of the USA have available.

The best thing about these types of markets is that they help you add to your recipe repertoire. I sometimes buy ingredients after considering what I have in stock. Always make sure you rinse items well or let them soak for a bit, before you cook them. Let us know how your experience was and what you made!

Thanks and ciao Bernard

Next week check out our information on summer’s food safety tips!