Never before has the world become so cognizant of the relationship between nutrition and disease. It’s been a hard sell for the last 10 or so years, but every so often I take notice that more and more people are receptive to the idea that perhaps our grandparents who planted gardens and canned their own food were really on to something. It almost seems as if we got stuck somewhere between 1975 and 2015. Those were the years when the effects of industrialized food manufacturing were felt by the masses…when the tv dinners and lunchables became the norm because they were marketed as “easy” and “fast” ways of feeding your family. Our grandparents couldn’t believe that you could have so many choices; what are all these “non” foods for sale in our grocery store aisles anyway? And now here we are in 2017, finally recognizing what happens when we eat all those “non” foods. If people overlooked the connections between what we eat and how we feel before, there is no way it isn’t on everyone’s radar now. Everywhere we turn someone is affected by cancer, but real awareness is more critical now than it has ever been.
This rustic one-pot meal filled with mediterranean veggies will warm your heart on a crisp fall evening, especially when you can eat leftovers and they taste even better the next day. I like to freeze zucchini when my summer garden produces more than we can possibly eat or give away, and using it up in a recipe like this one will delight even the savviest of cooks.
I am both honored and grateful to be the featured speaker at today’s TWEAD Luncheon at the Holiday Inn, Morgantown. TWEAD is a group of retired school employees from the Twin Valley, Exeter, Antietam and Daniel Boone School Districts who are dedicated to continuing their education and inspiring our communities for a lifetime. Thank you for inviting me, TWEAD, I hope you enjoy this mediterranean inspired fall recipe.
2 cups cooked Israeli Couscous
Artichoke hearts (one 8 oz jar)
2 cups chopped zucchini
1 bunch Asparagus
3-4 chopped fresh tomatoes
1/2 cup crumbled feta
1-2 cloves of minced garlic
chopped fresh Thyme
chopped fresh scallions for garnish
salt & pepper
Cook the couscous according to package directions. In the meantime, toss the zucchini, asparagus, tomatoes and thyme together over medium heat with a drizzle of olive oil. Saute for about 5-8 minutes and then add garlic & artichoke. Turn down the heat and add the couscous and feta. Sprinkle salt and pepper and add the scallions just before serving.