Living Lite

Katherine's Weekly Market Recipe: Kjerstin's Chicken Salad with Grapes, Peaches and Walnuts

August 28, 2012

"I didn't know grapes tasted this sweet!" says client after client, after I offer them a taste of locally-grown grapes from Quaker Valley Farm. They are sweet as can be, and so delicate, they could never be found in a store - they're not the hard, sour, traveling variety which passes for grapes these days.

Today is the 5th of  "Katherine's Weekly Market Recipes," in The Georgetown Dish, all of which are designed to be delicious, easy, quick, family-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local Farmers Markets this week. At your Farmers Market, you'll find produce picked at peak ripeness, which means maximum flavor, texture and nutrition. You're also helping save the environment when you buy at your Farmers Market. Here's how...

For this week's "Kjerstin's Chicken Salad with Summer Grapes, Peaches and Toasted Walnuts," buy your grapes, peaches and sweet "candy" onions at Wednesday's Rose Park Farmers Market or Sunday's Dupont Circle Farmers Market.
 

Kjerstin’s Chicken Salad with Summer Grapes, Peaches and Toasted Walnuts
excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations" (LifeLine Press, 2011)

This recipe, developed by my Swedish mother, would make a very nice luncheon offering. Top on a bagette or stuff in a tomato or half an avacado. Serve with pickles, carrot and celery sticks, radishes. Instead of the grapes or mandarine orances, you can use other seasonal fruits such as strawberries, peaches, or anything ripe and in season.

Serves 4

 

2 cups chicken breast meat, cooked, chopped (about 2 half breasts or 9 ounces)

1 pint Low sodium, nonfat chicken stock

1/3 cup small mild onion, chopped

1-1/2 cup celery, chopped

1 c seedless grapes, halved

2 ripe peaches, chopped

3 Tbsp Fresh Dill, Chopped

3 Tbsp Chopped fresh parsley

1 tsp or more to taste curry powder

1 ounce almonds or walnuts, toasted and chopped

1/4 cup any low fat ranch-style dressing 

 

Poach the chicken breasts in low sodium, nonfat chicken stock until breasts are covered. Let cool and chop in bite-size pieces. Add the rest of the ingredients and chill. Serve chilled.


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My Sunrise Walk Along the Potomac

August 23, 2012

I feel grateful to live in one of the most beautiful walking cities in the world, and the most wonderful neighborhood in that city: Georgetown. If I can take my mind off my worries, thoughts, and plans, and focus on being in the moment, I notice the most inspiring sights and - for that moment - all is well with the world! 

I especially enjoy walking along the Potomac. It's comforting to see familiar people, nodding "Good Morning!" and familiar scenes, such as these rowers ...

Rowers on the Potomac at Sunrise (Photo by: Katherine Tallmadge) Rowers on the Potomac at Sunrise

This lone rower was quite impressive. I'd love to learn how to do that...

Rower (Photo by: Katherine Tallmadge) Rower

I noticed mulberry bushes along the Potomac ...

Mulberries along the Potomac (Photo by: Katherine Tallmadge) Mulberries along the Potomac

The memorials are particularly striking at sunrise ...

Washington and Jefferson Memorials at Sunrise (Photo by: Katherine Tallmadge) Washington and Jefferson Memorials at Sunrise

Ahhhh... With such a serene start, I think I'll have a lovely day. And I hope you do too ...


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Katherine's Weekly Market Recipe: Melon Chunks with Crumbled Feta and Fresh Mint

August 21, 2012

I've been told that this year's peaches and melons are especially sweet and velvety because of the lack of rain. It concentrates their flavor. Whatever! I recommend you quickly run over and buy some at Rose Park's Farmers Market on Wednesday or Dupont Circle's Fresh Farm Market on Sunday - before the season is over.

Though getting the melons home takes a little help from my friends...

Anchor Nursery's Jim Breger (Photo by: Katherine Tallmadge) Anchor Nursery's Jim Breger

Today is the 4th of  "Katherine's Weekly Market Recipes," in The Georgetown Dish, all of which are designed to be delicious, easy, quick, family-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local Farmers Markets this week. At your Farmers Market, you'll find produce picked at peak ripeness, which means maximum flavor, texture and nutrition. You're also helping save the environment when you buy at your Farmers Market. Here's how...

 

Melon Chunks with Crumbled Feta and Fresh Mint

By Katherine Tallmadge, M.A., R.D.
Author: “Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (LifeLine Press, 2011)

 

This is an unusual combination of flavors and textures, and a delight on the palate. Use any kind of melon that happens to be in season.

Serves 8

2 pounds melon chunks (about 1 small cantaloupe or seedless watermelon)
½ pound Feta Cheese or other similar cheese
8 small mint leaves, Chiffonade (Basil will also work)

Combine ingredients in a large bowl and serve!


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