Spring Clean Your Shopping List - CulinArt Group

Eat Well Blog

Spring Clean Your Shopping List

A new season is here and with it comes longer days, warmer weather, and a greater variety of available produce. Spring is the season of new life; now is the perfect time to establish new habits as they pertain to dietary and lifestyle choices.

Taking advantage of Spring’s bounty supplies you with a boost of essential vitamins and minerals as well as heart healthy fiber. Including seasonal favorites such as asparagus, strawberries, spinach, and beets in your meals throughout the day add great taste and nutrition. While harsh winter weather calls for hearty, warm meals, spring fever begs for lighter fare prepared simply and deliciously. Utilizing fresh herbs such as basil, parsley, dill or rosemary and lots of citrus juice from lemons and limes adds a ton of flavor without relying heavily on oils, sugar, or salt.

Have you been wanting to adopt more of a plant based dietary pattern? Swapping meat with protein packed legumes including beans, lentils, and chickpeas reduces the amount of heart unhealthy saturated fat while increasing the amount of fiber and disease fighting antioxidants. To start you may consider “stretching” your meat by swapping out half the amount for plant based ingredients. For example, blending ground turkey or chicken with brown rice or quinoa and mixing ground beef with chopped mushrooms makes for flavorful, hearty dishes; especially when you add additional veggies to the mix including kale, spinach, or carrots!

As the temperatures rise, we may find ourselves reaching for cold, thirst quenching beverages. Reduce the amount of added sugar in your beverages by making your own infused waters. Lemon and lime wedges are classic, but use your creativity and experiment with different combinations such as blackberries, orange, and ginger or honeydew, cucumber, and mint. Alternatively, juicing fruits yourself or watering down juice with water or seltzer allows you to control the amount of added sugar.

Take inventory of your pantry and refrigerator. When shopping, look at the ingredient list. Try to purchase items that have the least amount of ingredients as possible. Keeping staples on hand such as whole grains, beans, nuts and nut butter, low fat dairy or plant based milks, frozen fruits and vegetables and wholesome snacks such as hummus, guacamole, and hard-boiled eggs makes it easy to consistently choose nourishing options. When possible, try purchasing fruits, vegetables, and dairy products from your local Spring Farmer’s Market to help enhance the health of our environment as well. Buying local means reduced carbon emissions, fresher produce, and a strengthened local workforce.

Lastly, celebrate Spring by heading outside! Soak up the sun and enjoy the flowers in bloom around you while you walk, bike, jog, garden, or any other outdoor activity that you enjoy!

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  • March 25, 2020

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What our clients are saying

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

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