Reggie Fleck, a nutritionist at Morris Hospital in Illinois, says she learned about eating a Mediterranean-style diet while attending a cooking school in Tuscany, Italy. She says it begins with people growing their own food and eating what is fresh and in-season. To get started, she says, substitute olive oil for butter, choose seafood and poultry rather than red meat, eat fruits and vegetables, and serve pasta as a side dish.
Making meals healthier, especially for children, and meeting the needs of increasingly influential demographic groups including Asians, Hispanics, millennials and baby boomers are likely to shape restaurant trends this year, according to a report from NPD Group.
Slow cookers, introduced 40 years ago, remain popular today, and recipes have become more sophisticated over the years. Judith Finlayson, author of six slow-cooker cookbooks, said slow cookers tenderize inexpensive cuts of meat and don't cost much to operate.
For this dish, short ribs are rubbed with an ancho chili paste and then either smoked on a grill or slow-cooked in an oven. The super-tender meat can be shredded over pasta or served with cornbread and coleslaw.
Looking to take most of the prep work out of slow-cooker meals, General Mills and ConAgra Foods have each introduced bagged meals that can be cooked in a slow cooker. While the General Mills kit comes with vegetables, seasonings and dumplings, meat must be added. ConAgra's selections come with either beef or chicken.