Tag Archives: Eat Live Run

BBQ, Image from MorgueFile

Central’s Week in Brief: June 10

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more.  It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

1)       Just in time for Father’s Day (next Sunday, June 19) comes Barbecue scented cologne, by Pork Barrel BBQ.    If your dad, grandfather, husband etc. would love to smell like smoked meat without actually having to fire up the grill, this item can be purchased for $24.95 including shipping.   If you think he’d rather eat the BBQ, check out our recipe below and keep an eye out for Central’s upcoming grilling guide.

2)       MIT has been hard at work lately working on a robot named PR2.  What does this have to do with the food industry?  Well, PR2 may be the next in a line of robots coming in to the food industry following robot waiters and cooks.  Currently, this particular robot is training on how to make chocolate chip cookies from scratch and even clean up after itself!   BBQ, Image from MorgueFile

 3)       While we did report on “A Taste of America” on our Facebook earlier in the week it’s definietely worth another mention (especially since our home state of Indiana is still in the running).  The contest, run by Capitol Hill’s CQ Roll Call and sponsored by the National Restaurant Association, is five weeks long in total  with one more round to go before the winner is announced on June 21 at We, The Pizza in Washington, D.C.  Check out the contest here and remember to vote for your favorite (again, we recommend the Indiana pork tenderloin, but we may be a bit biased).   

4)       Groupon filed to take their company public last week and now this week they went to the grocery store.   Instead of your traditional online-only deal, Groupon paired with Massachusets grocery store Big Y to load a deal for a seafood grill pack (normally $39.99) onto the buyers Big Y grocery loyalty card, the discount was then reflected when the loyalty card is scanned at checkout.  While it may just seem like another way to get a good deal to you and me, it’s really the next step in the discount system for Groupon putting them in place to compete with general coupon suppliers and partner more easily with stores that have loyalty cards. 

5)       And since it’s been getting hotter and hotter out there lately, why not kickback and celebrate the weekend with a cold drink?  Try this Strawberry Agua Fresca from Eat, Live, Run and pair it with this great recipe for Grilled Spicy Citrus Ribs from Simply Recipes (to get the food along with the BBQ smell).


Image from MorgueFile

Freshen Up Your Spring Menu with Seasonal Vegetables

As warm weather (and bathing suit season) approaches, many restaurant patrons are looking for lighter, healthier fare that is still tasty.  We’ve found some great recipes using seasonal veggies that you may have used in the past and a few you may have never knew were edible to put some flare into your Spring and Summer menu.

Spicing Up the Seasonal Standbys:

Image from MorgueFileFreshening up your menu for the season with salads is always a great idea.  But what if your customers are a little sick of the average house and Caesar options?   One suggestion from usfoodsight.com is to add a customized salad to your list.  Customized salads are a great way to allow patrons to pick and choose their way to the ideal salad while cutting down on the mess of a salad bar.  Simply list the different types of lettuce, veggies, proteins and other toppings and let the customer make a dish that perfectly suits their mood.

But what about those boring steamed vegetables as a side?   Vegetables can become more exciting with some of the great recipes we’ve found below.  We’ve also thrown in a handy guide on the best times to add/edit the vegetables on your menu and for those health conscious customers you’ll even be ready with the items nutritional benefits.


Food Fact: Zucchini is
actually a fruit.

Harvest Period: May through July

Health Benefits: Low in calories and high in zinc, magnesium, fiber
and Vitamin C.  According to Veggication.com, it also has more potassium than bananas!

Recipe to try: Zucchini Oven Chips from Myrecipes.com

Image from MorgueFileAsparagus

Buying Tip: A Better Bag of Groceries advises, “Sniff your asparagus while in the store.  That’s right, sniff it.  If it smells fishy, put it back.  The tips should be nice and firm, not at all mushy.”

Harvest Period:  Available all year, but best from Mid-April to Mid-June

Health Benefits: High in fiber, low in fat.  Great source of Vitamins C,  K, B6 and A and minerals like magnesium, selenium and zinc.   Healthcorps.org also says it’s also helpful with lowering  blood pressure.

Recipe to try:  Pan Roasted Asparagus from Chop Chop Magazine

Ramps (or Wild Leeks)

Food Fact: Since they can be overharvested, the sale of ramps has been banned in Quebec since 1995, according to Eater.com.

Harvest Period:  Very short period of a few weeks from late April to early June

Health Benefits: High in Vitamins A, C and Selenium

Recipe to try:  Ramp and Carmalized Shallot Pesto Pasta from SeasonalChef.com


Buying Tip: “Fresh stalks are flat, not curled or limp. Deep red stalks are sweeter and richer,” guides Fruitsndveggiesmatter.org.

Harvest Period:  March to   the end of June

Health Benefits: Great source of Vitamin C and Calcium

Recipe to try:  Rhubarb-strawberry-apple Crumble from Eat, Live, Run

Surprising Customers with Something Different:

While it’s not out of the ordinary to update the average vegetable to something a bit more stimulating, you may be looking for something a bit more intriguing to make your dishes and restaurant stand out.  The good news is you may not have to look any further than a local field or even your own backyard.  Two great items to liven fresh dishes with are buds from the Red Bud tree and Cattail Stalks.

Most people have seen both items millions of times, but never realized they were edible.  The Hounds in the Kitchen blog recommends red buds, “Can be picked and eaten out of hand, tossed into salad, or baked into eggs or pancakes.”  Their sweet, slightly tangy flavor is best found when buds are picked just before the petals open.   Factoidz.com suggests that Cattail Stalks are great raw in salads, pickled or even steamed (for a taste like cabbage).

With these fresh takes on old favorites and new backyard ingredients up your sleeve, the warm spring and summer months can be healthy while being anything but boring for both restaurants and guests.

Do you have a favorite summer recipes or new edible item?   Share them with us in the comments below!