Shop Smart, Eat Healthy and Be Creative…

That was the theme of our “team building” cooking classes this week. We made a variety of recipes that balanced creativity, healthy eating and simple cuisine. I think the one that stood out most is the Whole Wheat Pasta Salad with Grilled Chicken Sausage.

So, for three consecutive days and one hour per day during their lunch time employees learned and tasted how to prepare some great recipes. The goal of this Boston based company was to provide there employees more ideas on eating better. Its one thing to work out but it’s another thing to nourish your body with the right fuel to get the job done! What we do, is provide the opportunity to demonstrate or work with individuals on “how to” make life in your kitchen easier. Fortunately some people understand and acknowledge the link between eating healthy and staying fit. One does help the other…the order of preference is personal…I think we need food first though! What’s your thought? How do you balance making a satisfying meal after a good workout? Share your thoughts, but first: try this recipe and grill some Fresh Chicken Sausage to go with it…Thanks Bernard

 Whole Wheat Pasta with Fresh Vegetables, Basil and Extra virgin Olive Oil                    Serves 4

Ingredients

  8 oz. Whole Wheat linguini

1 ea. medium Yellow squash, sliced julienne

1 ea. medium Zucchini, sliced julienne

1/2 cup sliced button Mushroom

1/2 cup Red onion, sliced julienne

1/2 ea. Red Pepper & Yellow Pepper, sliced julienne

2 cup fresh baby Spinach

1 T. fresh Basil, thin sliced

2 T. extra virgin Olive Oil

Salt and pepper to season

Procedure

1. Wash all the vegetables and prepare as suggested
2. In a large pot bring 3 quarts of water to a boil
3. Add the pasta and return to a boil, cook for 6 mins.
4.  Add 1 teaspoon of salt to the pasta in the boiling water, then add the next 5 ingredients and stir
5. After 1 ½ minutes, reserve ½ cup of liquid, then drain the pasta and vegetable mixture, return to pot
6. Toss with the spinach, basil, ½ cup reserved liquid and 2 tablespoon of olive oil
7. Season with salt and pepper and serve hot

Serve with Roasted Chicken Breast, Sautéed Salmon or Grilled Chicken / Turkey Sausage