Spring into Health: Discover Safe and Nutritious Food with Prairie Fare!

May is a busy month for many families, filled with celebrations like birthdays, weddings, and graduations. In my family, we have two birthdays, a wedding anniversary, and even two college graduations. On top of that, there are various concerts and showers. I’ll be making lots of cupcakes, probably hundreds, and I’ve armed myself with a scoop and a big pastry bag for frosting. Maybe I should look into some wrist exercises!

When planning meals for large gatherings, it’s important to think about nutrition and food safety. I won’t just list tips. Instead, let’s have some fun with a few questions that can guide our planning for a family reunion in June.

Imagine you’re in charge of cooking. You find a salad recipe meant for 50 people, but it uses terms like “as purchased” and “edible portion.” Do you know what these mean?

As you plan a pasta salad with plenty of veggies, do you know the ideal temperature to keep those salads? And how will you ensure they stay cold?

What about family members with food allergies? What are two key practices you should follow to keep everyone safe?

For your fruit and veggie charcuterie board, can you think of lighter alternatives to mayonnaise and cream cheese to make it healthier?

If you’re grilling meat for the celebration, what are three safety tips you should keep in mind?

Lastly, if the weather turns hot, how long can your food sit out before it becomes unsafe?

To clarify, “as purchased” refers to the food in its original state, including skin or peel. The “edible portion” is what’s usable after cleaning or prepping. If a recipe calls for 3 cups of chopped onion, that’s after peeling off the outer layers.

Salads must be kept cold at about 40°F. A simple trick is to place smaller bowls of salad into larger bowls filled with ice. Always replace the ice as it melts. Serve smaller portions and keep the rest in the fridge.

When it comes to allergies, always check ahead. Keep allergenic foods separated to avoid cross-contamination, and consider labeling everything clearly.

For your charcuterie board, use Greek yogurt instead of mayonnaise to reduce calories while boosting nutrition. Other good substitutes include low-fat sour cream or cream cheese.

If you’re grilling, remember to thaw meat safely in the fridge or microwave. Keep raw meat away from other foods, and always use a clean plate when serving cooked meat. A meat thermometer is your best friend for checking doneness.

On hot days, perishable foods like salads and meats should not sit out for more than an hour without cooling measures. Use ice baths to keep things safe.

Here’s a tasty recipe to try for your gathering:

Fresh Italian Pasta Salad

• 4 ounces whole-wheat penne or your choice (about 1½ cups uncooked)
• 6 ounces frozen peas
• 1 cup chopped bell peppers (red or yellow)
• 1 (2.25-ounce) can black olives
• 1 cup chopped celery
• 1 cup chopped cucumbers
• ½ tablespoon dried basil

Dressing:

• 4 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 2 cloves minced garlic
• ¼ teaspoon salt
• Dash of ground black pepper

Cook the pasta according to package directions, drain, and rinse with cold water. Combine your veggies and mix with pasta. In a bowl, whisk together the dressing ingredients, pour over the pasta, toss gently, and refrigerate until ready to serve.

By keeping safety and nutrition in mind, your family gatherings can be both delicious and safe!

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Home and Garden,Prairie Fare: Celebrate spring with safe, nutritious food