Does it feel like your waistband has shrunk since Christmas? Do your clothes feel a bit too snug for comfort since New Year’s Eve? Taking a week or two to enjoy spa menus can help eliminate those extra pounds you gained during recent holiday celebrations.

There are several guidelines that make a menu fit the "spa cuisine" category. Using the freshest foods possible, such as in-season PRODUCE; including plenty of color on your plate; eating foods in as natural a state as possible without a lot of fattening sauces; and replacing your salt and pepper shakers with fresh HERBS such as OREGANO, BASIL, ROSEMARY, SAGE and THYME to season your foods.

Because spa menus feature foods in as fresh and natural a state as possible, you can sharpen your sense of taste while enjoying spa cuisine.

Grilled turkey with an ORANGE CHILI glaze combining CORN oil, ONION, GARLIC, CHILI PEPPERS, CORIANDER, CUMIN, ORANGE juice, molasses, vinegar, chicken stock and CILANTRO makes a filling spa entrée when accompanied by a relish blending dried CRANBERRIES and seedless GREEN GRAPES with white wine, honey, ORANGE juice and LIME juice.

Chicken is a spa cuisine favorite. Prepare it oven-fried, coated in Cornflake crumbs and served with a zesty roasted RED PEPPER sauce that blends minced ONION and GARLIC with roasted seeded and peeled RED PEPPERS, chicken stock, sea salt and CUMIN.

Pan-seared Salmon makes a delicious spa supper served with a Saffron-CITRUS sauce including chopped TOMATOES.

Grilled lamb makes a low-calorie yet tasty spa meal, accompanied by SUGAR SNAP PEAS sauteed in olive oil with GARLIC and accompanied by couscous seasoned with chopped RAISINS, DATES FIGS and APRICOTS and fresh MINT.

To enjoy a vegetarian spa entrée, toss pasta with EGGPLANT, ZUCCHINI, TOMATO and HERBS or bake a SPINACH, MUSHROOM and ZUCCHINI lasagna.

BANANAS are among the most economical FRUIT values this week. BANANAS are rich in vitamin B-6 which is great for brain health and may help prevent such degenerative diseases as Parkinsonism.

Volume is steady on new crop HASS AVOCADOS from Chile, with large sizes the best value.

TOMATOES continue to be plentiful at economic prices. Cut in half; remove the seeds, stuff with seasoned breadcrumbs, brush with olive oil and broil as a side dish.

Best values in the CITRUS bin include CLEMENTINE MANDARINES and NAVEL ORANGES, with supplies also plentiful on PINK GRAPEFRUIT from Texas growers. Sweet CITRUS segments make a good flavor pair with ESCAROLE or RADICCHIO for salads. As Chinese New Year approaches, look for good values on ORO BLANCO, KUMQUATS and PUMMELO specialty CITRUS FRUITS.

PINEAPPLES from Hawaii are holding steady at moderate prices. Dice finely and blend with cooked white rice, whipped cream and shredded COCONUT for a delicious dessert.

MANGOS continue in plentiful supply at very reasonable prices.

BING CHERRIES are gradually in price as volume improves from South America. Remove pits, marinate in vodka and spoon over vanilla ice cream.

KIWIFRUIT is plentiful at very reasonable prices.

GALA APPLES, a favorite for snacking, are in plentiful supply at moderate prices. Cut into slices and dip into caramel sauce or melted chocolate as a dessert option. D’ANJOU PEARS are in steady supply. Great for poaching until tender and then serving chilled with vanilla sauce or ice cream.

GREEN CABBAGE is among this week’s best VEGETABLE values. Great steamed as a side dish or grated and served raw as a salad. Add it finely grated to fish tacos. Salad fixings in steady supply include CUCUMBERS, JICAMA, RADISHES, SPROUTS, GREEN ONIONS, CARROTS and CELERY.

JERUSALEM ARTICHOKES provide a nice change of pace side dish when boiled or steamed. Their crisp texture and nutty flavor makes them a favorite used raw in salads.

GARNET YAMS are an excellent value. Great microwaved or baked until tender, then served hot seasoned with butter, honey, grated GINGER or maple syrup.

Fresh HERBS are a delicious addition to winter menus. Add ROSMARY or THYME to biscuit dough prior to baking.

GREEN BEANS continue to be an excellent value.

GREEN BELL PEPPERS are plentiful at very reasonable prices. Cut into rings, dip in tempura batter and fry in PEANUT oil as and appetizer.

ZUCCHINI SQUASH is plentiful at economical prices. Saute medallions with GARLIC, ONIONS and CARROTS in olive oil as a side dish offering.

MUSHROOMS are in steady supply. Earthy CRIMINIS (Brown) MUSHROOMS are delicious sauteed in wine as a sauce over grilled steak. Or use sliced WHITE MUSHROOMS in a savory Coq au Vin.

BROCCOLI is an excellent value. Steam and serve with salmon patties for a light dinner.

RUSSET and WHITE ROSE POTATOES continue to be the best value in the POTATO bin.

Look for good values on LUCKY BAMBOO, blooming MUMS, ANTHURIUM and BONSAI TREE arrangements. Best values in cut FLOWERS include LILIES, ROSES, MUMS, DAISIES, IRIS, TULIPS and CARNATIONS. 

Home | Fresh Facts | Events | Links
Food Safety | 5 A Day | E-Mail | About FPFC
Fresh Facts Archives

16700 Valley View Ave., Suite 130
La Mirada, CA 90638
Tel. (714) 739-0177
Fax. (714) 739-0226
Email. info@fpfc.org