Keeping Summer Foods Safe, Healthy, Delicious

Ok so you’ve dodged or are managing the Summertime blues (see July week 1) and are Sunscreen/UV Safety savvy (see week 2). 

Now you’re ready to get outdoors and enjoy some Summer BBQs, picnics, carnivals, or other adventures where food and drink abound.

This too can be a source of fun and disaster. According to Foodsafety.gov, 1 in 6 Americans get food poisoning each year. According to the USDA, foodborne illnesses increase in the Summer due to improper food handling. They offer 5 tips to keep foods cold during Summertime activities:

The tips include: how to properly pack the food in coolers with enough ice, when in doubt throw it out, open and closing quickly, and proper car transport. They also educate on the danger zone (40 °F - 140 °F), and how to properly store and reheat foods.

Meanwhile, the CDC offers tips on eating at carnivals, fairs, and from similar food stalls. 

Foodsafety.gov has great infographics you can download to remind you of a lot of the tips listed above, and for different events throughout the year.

👉The basic tips for food safety are: Clean. Separated . Cook. Chill. 

Summer food isn’t all doom and gloom, though!

 Summer is a great season to explore local, seasonal produce! Watermelon, corn, okra, summer squash and more are all in season in North America during the Summer. The USDA has a list you can reference for seasonal produce, year-round: https://snaped.fns.usda.gov/seasonal-produce-guide 

Then there are countless recipes you can get creative with to keep these healthy foods, not only healthy but not-boring and totally delicious. 

For example, here some recipes I made up:

1. Watermelon-Cucumber Salad, Deconstructed Honey Mustard Tomato-Cucumber Salad with Grilled Chicken, Grilled & Chilled 
   Summer Veggies with Grilled Chicken.

2. Watermelon Granita (2 ways)

And here are some fun recipes I can’t wait to play with: 

1. Corn and tomato salad:  (I will swap the mozzarella for fat-free ricotta or avocado) You could use this as a side dish or to top off grilled chicken or fish.

2. Shrimp Ceviche: I might use less avocado, depending on my mood.

That’s beauty of cooking. You can use recipes as inspiration and adjust them to suit your tastes and eating plan. 

What recipes are you loving right now? Let me know!