COLOR YOU DIET

 

A colorful, balanced diet is associated with good health.

Vegetables from our garden

So what does color have to do with diet anyway?   According to the American Institute for Cancer Research, deeply colored vegetables -- whether green, yellow, orange, or red -- and dark leafy greens offer the most protective health benefits against cancer and other diseases. 








The more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.

 

Fruits should also be an important part of our overall healthy eating plan.  Dr. David L. Katz, director of the Yale University Prevention Research Center, said that “to maximize the benefit, you actually want a variety” of fruits. He advises “eating the rainbow,” since different colors signal different types of antioxidants and nutrients.

I challenge myself daily to keep my dishes colorful.

Fried peppers

Spinach and brown rice

Sauteed mushrooms

Cream of squash soup

Zucchini, potatoes and eggplant casserole









 

 

 

 

 

FETTUCCINE WITH MUSHROOMS (Fettuccine con Funghi)



Shitakes, oyster and crimini

In our home, we love mushrooms.






Pasta Divella

For stuffed mushrooms, I use the button mushrooms.  With pasta or  as a vegetable dish, I prefer a combination of shitakes, oyster and crimini.

Fettuccine with mushrooms is an easy and delicious dish.  For pasta, I used Divella Fettuccine 90.  Any other pasta can be used.



Ingredients

2 garlic cloves, minced

1/2 cup minced flat-leaf parsley

4 tablespoons extra virgin olive oil

2 pounds mushrooms

Salt to taste

2 tablespoons dry white wine

Freshly ground black pepper

1 lb. fettuccine

1/2 cup freshly grated Parmigiano (optional)

- Thoroughly clean the mushrooms with a cloth (damp but not wet) and thickly slice.

  

1. - Begin heating a large pot of water for the pasta.

- Meanwhile, heat a large pan (I like a cast iron pan) over medium heat.  Add the oil and garlic.  When garlic is golden, add the mushrooms and cook for 10 minutes over high heat. 





- Add the wine, salt, pepper and parsley.  Continue to cook for an additional 5 minutes.  Keep warm.

 -When water boils, cook the pasta al dente (around 7 min.).  Before draining, save some of the pasta cooking water.

-Drain the pasta and toss with the mushrooms in a large bowl.  If it seems dry, add some of the pasta water.
Add the cheese and serve.