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Pasta Salad Makes Weeknight Dinner Quick and Healthy

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Editor
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 (Family Features) Now is the time for diners to transition palates to lighter and healthier meals, especially those packed with fresh, satisfying ingredients.

 

Whether serving dinner at home or heading out to a picnic, Lemony Peas and Pasta Salad is a snap to make, with few steps and minimal preparation time. It’s also packed with colorful fresh vegetables that are back in season once again.

 

Start by preparing the pasta according to package directions. Dreamfields penne rigate is premium pasta made from durum wheat semolina that has the taste and texture of traditional pasta but with a healthy twist. A one-cup cooked serving provides five grams of fiber and seven grams of protein. While the pasta is in its final minutes of cooking, add two of nature’s wonderful gifts: fresh sugar snap peas and green peas. A dressing of lemon zest and juice whisked into olive oil adds just the right amount of zip when tossed with the drained pasta and peas.

 

Then, add in crisp young greens such as arugula or spinach – the two can be blended, if desired. Once you’ve added a few shavings of Parmesan cheese on top, it’s ready to serve. Have a taste for fresh herbs with your pasta salad? You can choose anything from chopped mint to chives to parsley, or pick your own favorite to sprinkle on top.

 

For the best flavor and texture, be sure to prepare the pasta salad on the same day as it is served. This recipe yields enough for the whole family – including vegetarians – to enjoy. It’s an easy way to make life just a little bit healthier.

 

Dreamfields can be found in the pasta aisle of supermarkets nationwide – just look for the black box. For more information and pasta salad recipes, visit www.dreamfieldsfoods.com.

 

 

Lemony Peas & Pasta Salad

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 6-8

 

1          box Dreamfields Penne Rigate

2          cups sugar snap peas

2          cups fresh or frozen green peas

1/4       cup fresh lemon juice

2          teaspoons lemon zest, plus extra for garnish

1/2       teaspoon salt

3          tablespoons olive oil

4          cups baby greens (arugula, spinach or blend)

1/4       cup chopped fresh herbs (optional)

Parmesan cheese, shaved

 

Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse with cold water; drain again. Place in large bowl.

 

Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta and peas. Gently toss in greens and herbs, if using. Garnish with shaved Parmesan and additional zest, if desired.

 

Note: For herbs, use one or a combination of chopped mint, thyme, chives, basil, parsley or other favorites.

 

Nutrition information (1/6 of recipe): 328 calories; 8 g total fat (1 g saturated fat); 12 g protein; 56 g total carbohydrate; 9 g total dietary fiber; 0 mg cholesterol; 218 mg sodium.

Source: Dreamfields

 

 

 

Vaccines Can Help To Keep Diseases From Returning

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Editor
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(NAPS)—Vaccines help to protect the health of a child who is vaccinated—and those around the child, as well.

That’s the word from experts who say the outbreak of measles that began in California and spread to many other states drives home the basic fact that vaccines are the most effective means of preventing infectious diseases. They also believe that vaccines are the best way to ensure that disabling and fatal diseases of the past don’t make a comeback in our country.

Measles was declared eliminated from the United States in 2000, but an outbreak that began in Disneyland® in December 2014, and that has sickened more than 100 people, has shone a spotlight on the importance of vaccines in preventing infectious diseases. Most of those infected were unvaccinated.

“All children should receive vaccines to protect their own health and so they don’t spread infections to others, especially the most vulnerable, such as pregnant women and babies,” says Edward R.B. McCabe, M.D., MPH, March of Dimes chief medical officer. “The more children who are fully immunized, the less the risk of exposure to vaccine-preventable diseases.”

He contends that parents should ensure their children get all their vaccinations on schedule, including an annual flu shot. Parents and caregivers should also get a booster for pertussis (whooping cough), a highly contagious and potentially fatal disease in babies, so they won’t unknowingly infect the children in their lives—especially newborns, who are too young to get their own immunizations.

A History Of Support

The March of Dimes has a long history of supporting vaccines. It funded the development of the first safe and effective polio vaccine by Dr. Jonas Salk in 1955, followed by the oral vaccine developed by Dr. Albert Sabin in 1962.

In 1969–1970, the March of Dimes led a nationwide immunization campaign against rubella (German measles). The campaign was so successful that there has not been a case of congenital rubella syndrome in the U.S. in more than 30 years.

Since 2009, the March of Dimes has partnered with Sanofi Pasteur to help inform the public about the burden of infectious disease and the value of vaccines through two unique campaigns: Sounds of Pertussis® and Word of Mom: Celebrating Generations of Healthy Advice. For more information, visit www.marchofdimes.org/partners/sanofi-pasteur.aspx.

For more information on childhood vaccines, visit www.marchofdimes.org/baby/your-babys-vaccinations.aspx.

 

Experts say vaccines are the best way to ensure that disabling and fatal diseases of the past don’t make a comeback in our country.

 

 

Center for Food Integrity CEO to Discuss ‘Big Food’

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K-State
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MANHATTAN, Kan. – Charlie Arnot, chief executive officer of the Center for Food Integrity, will speak at Kansas State University at 7 p.m. Monday, March 2, in Forum Hall at the K-State Student Union. Arnot will present, “Size Matters: Why We Love to Hate ‘Big Food.’” The presentation examines the relationship development and pattern of trust that consumers have with food and those who produce it.

The lecture is organized by the K-State student and alumni group, Food for Thought, and is free and open to the public.

The Center for Food Integrity (CFI) was established in 2007 to build consumer trust and confidence in today’s food system. It is a non-profit organization whose members represent segments of the food chain, including farmers and ranchers, universities, food processors, restaurants, retailers and food companies. In his role as CEO, Arnot works with companies and associations across the food system to develop and implement sustainable solutions in issues management, public relations, strategic facilitation and marketing communications.
A bonus to this installment of the Upson Lecture Series is free bacon, which will be distributed to the first 200 attendees to arrive at Forum Hall. The event is co-sponsored by the Kansas Pork Association, which is providing the bacon samples.

The Upson Lecture Series is endowed by the Kansas State University College of Veterinary Medicine classes of 1962 and 1966. The series is named after Dan Upson, K-State retired professor emeritus. Dr. Upson taught in K-State’s College of Veterinary medicine for 35 years before retiring with emeritus status in 1994. He received numerous awards for his dedication to classroom teaching and the veterinary profession.

Food for Thought, the organizer of the Upson Lecture Series, is a grass-roots group of agriculture enthusiasts who strive to bridge the gap between consumers and food production. The group includes K-State undergraduate, graduate and veterinary students, as well as young alumni, who work under the guidance of Dr. Dan Thomson, the director of K-State’s Beef Cattle Institute and Dr. Don Boggs, associate dean of the K-State College of Agriculture.

More information about Food For Thought is available on the group’s blog, http://bloggingfoodforthought.blogspot.com/ or Twitter at http://twitter.com/fftgroup or on Facebook.

For more information about the lecture, contact Brandi Buzzard Frobose, a Food For Thought member, at [email protected] or 785-448-0239.

Story by: Brandi Buzzard

Sedgwick announces new superintendent

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Editor
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Larry Roth has been named the new superintendent of Sedgwick Public Schools, USD 439.

Roth is currently the assistant superintendent for the Wellington School District. He will begin his new position in fall of 2015.

Sedgwick had been seeking a replacement for Mike Hull, whose resignation was accepted by the Sedgwick School Board last fall.

Spaghetti dinner to be held in Burrton

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Editor
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The JC & Ruth Dole Senior Center in Burrton will be having a spaghetti dinner at 5 p.m. Saturday, Feb. 21.

Dinner includes salad, garlic bread and desert, as well as an option of coffee or tea. The suggested donation is $5.

The senior center is located at 124 N. Burrton Ave.

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