Bar­be­cue into fall with lo­cal pro­duce

Truro Daily News - - FOOD - Terry Da­ley, RD Food Wise Terry Da­ley is a Reg­is­tered Di­eti­tian with At­lantic Su­per­store in Truro.

Thanks to what seems like the hottest sum­mer ever, I am look­ing for­ward to this cooler weather and the bounty of pro­duce that will be har­vested in our re­gion this fall.

Our lo­cal Su­per­store is fill­ing with a va­ri­ety of beau­ti­fully fresh, in-sea­son fruits and veg­eta­bles that have been grown right here in the Mar­itimes. Walk­ing through each aisle of the pro­duce depart­ment, I am so ex­cited to see lo­cal fare, in­clud­ing many va­ri­eties of ap­ples and pears, bright pur­ple beets, huge heads of cau­li­flower, sweet corn, many colours of pep­pers and so much more.

Eat­ing a va­ri­ety of fruits and veg­eta­bles is es­sen­tial to an over­all healthy life­style, as these foods pro­vide the body with the nu­tri­ents nec­es­sary for op­ti­mal health. All fruits and veg­eta­bles are a source of fi­bre, vi­tam ins and min­er­als, and con­tain an­tiox­i­dants.

Dur­ing this tran­si­tion in weather, why not en­joy the bounty of the sea­son while pre­serv­ing any ounce of warm weather we have left. Throw all this pro­duce on the back­yard grill to bring out its flavour with the char and carameliza­tion of a flame.

Slice cau­li­flower length­wise into ‘steaks,’ slice pep­pers into quar­ters, and re­move the husks from corn. Sim­ply driz­zle or brush veg­eta­bles with oil and sprin­kle with salt and pep­per and your favourite herbs and spices. Place di­rectly on the grill or on skew­ers. Cook, turn­ing ev­ery few min­utes un­til charred on all sides.

The grilling pos­si­bil­i­ties also ex­tend to fruits. Sprin­kle ap­ple or pear wedges with cin­na­mon and place di­rectly on the grill. There re­ally is no vegetable or fruit that can­not be grilled, so get cre­ative!

Grilling can also help with batch cook­ing for packed lunches and din­ners on busy week­nights. Add left­over grilled cau­li­flower flo­rets to fresh greens and sprin­kle with chopped wal­nuts or pump­kin seeds. Driz­zle with bal­samic vinai­grette for a side salad with din­ner. Pre­pare a few ex­tra few cobs of corn, a sweet pep­per and some chicken breasts on the grill with sup­per to use in the Chicken Con­fetti Salad recipe be­low. Stir in some quinoa or couscous pre­pared the night be­fore and this is a com­plete meal that can be eaten cold right out of the lunch­box.

Your en­tire meal doesn’t need to be pre­pared on the grill if there is not enough room for ev­ery­thing. Throw some bean burg­ers or pork chops on the grill and pre­pare an ap­ple slaw in the mean­time. My favourite ap­ple va­ri­eties for a fresh slaw are Gala and Pazazz, as they are both crunchy and so sweet. Pur­ple cabbage adds a bite as well as a beau­ti­ful pop of colour and is rich in an­tiox­i­dants. Ex­tra pro­teins can be re-vamped the next day for a tossed salad or warm skil­let.

At At­lantic Su­per­store, “lo­cal” is con­sid­ered to be from any farm in Nova Sco­tia, New Brunswick and P.E.I. The short trans­porta­tion time re­quired to ship within this geo­graph­i­cal re­gion means that the pro­duce is fresh and ex­cel­lent qual­ity when it reaches your fridge (and the grill) at home.

Sup­port lo­cal farm­ers this sea­son by look­ing out for ‘Near You’ sig­nage in the pro­duce depart­ment! And keep in mind as well, that at this time of year, ap­prox­i­mately 50 per cent of all of the fresh pro­duce in our stores comes from Cana­dian farms. •••

Do you have a nu­tri­tion health goal in mind? The At­lantic Su­per­store di­eti­tian team can coach you to suc­cess! Set up a per­son­al­ized ap­point­ment at bookadi­eti­ or email us for more in­for­ma­tion at di­eti­ Di­eti­tian ser­vices are also avail­able for schools, busi­ness and com­mu­nity groups!

“My favourite ap­ple va­ri­eties for a fresh slaw are Gala and Pazazz, as they are both crunchy and so sweet.”

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