We apologize if that little trip down memory lane left a bad taste in your mouth, but there is hope! There are others that are taking a stand in the name of ‘slow food.’ These anti-establishment eaters are forgoing fast food to make a statement about the current dining culture. These are ‘stop and smell the roses’, or rather, ‘sit and taste the food’ kind of people, and their movement is catching on.

Conceived in Italy as a reaction to a McDonald’s trying to open near the Spanish steps, the Slow Food Movement has become a global, grassroots practice with the philosophy of what they call “eco-gastronomy.” In their words, this concept recognizes the connection between plate and planet. It is their belief that everyone is entitled to a pleasurable meal, produced in such a way that does not harm the environment, animal welfare or one’s health. That being said, ‘slow food’ is bringing back the experience to eating! Those who choose to participate can join in local events aimed at improving a community’s food system, construct their own home-cooked and nutritious dishes or  support local produce industries. All this aids in the satisfaction of truly understanding and immersing yourself in a meal, and adds to the enjoyment of eating.

Whether you’ve been a victim of fast food addiction, want to jump on the organic bandwagon or simply want to snack guilt-free, the Slow Food Movement is for you. Let us know what you think in the comments, or go forth and experiment with slow food…then come back and share your experience!

1 large lemon
1 lime
1 medium orange
1 cup granulated sugar
1 cup water
1 can (6 ounces) frozen limeade concentrate
1 bottle (1.5 liters) or 2 bottles (750 ml each) red wine
(such as Rioja or Burgundy)
Chilled Ice

1. Thinly slice unpeeled lemon, lime and orange.Remove any visible seeds. In medium microwave-safe bowl, combine sugar and water. Heat in microwave oven on high 1 minute. Stir until sugar dissolves. Cool to room temperature.

2. In large pitcher, stir sugar mixture, limeade andsliced fruit until well blended. Refrigerate at least 2 hours or up to overnight.

3. Pour red wine into fruit mixture.
Serve sangria over ice.

Peach Sangria Blanco
Prep: 20 minutes plus standing and chilling
Makes: about 12 cups or 16 servings

3 small lemons
1 lime
1 bottle (1.5 liters) or 2 bottles (750 ml each)
white wine (such as Riesling or Muscat)
1 1⁄2 cups peach nectar
1⁄2 cup orange flavored liqueur such as Triple Sec or Cointreau
1⁄2 cup granulated sugar
3 large peaches (1 pound), pitted and thinly sliced (about 21⁄2 cups)
1⁄2 medium honeydew melon, peeled and cut into 1-inch pieces
(about 4 cups)
1 bottle (1 liter) ginger ale, chilled

1. Thinly slice 2 lemons. Into large pitcher,
squeeze juice from lime. Add wine, nectar,
liqueur and sugar; stir until sugar dissolves.
Add peaches, honeydew and lemon slices.

2. Refrigerate at least 4 hours or up to overnight.
To serve, transfer wine mixture to punch bowl; stir
in ginger ale. Thinly slice remaining lemon and add
to punch bowl for garnish.

Chef Tip
Chilling the wine thoroughly before using will help keep the ice from melting too quickly and diluting the sangria.

Filling
1 package (8 ounces) Neufchâtel cheese, softened
1⁄4 cup powdered sugar
1 tablespoon reduced fat sour cream
1⁄2 teaspoon pure vanilla extract

Topping
1⁄2 cup apple jelly
2 2/3 cups fresh fruit: raspberries,blueberries, sliced bananas,
sliced kiwi and/or Mandarin oranges, in light syrup, drained

1. Prepare Shells: Preheat oven to 375°. Unwrap and unroll phyllo dough; cover phyllo dough with clean damp towel to prevent drying.

2. Transfer 1 sheet to work surface and spray lightly with cooking spray, keeping remaining sheets covered with damp towel. Repeat 5 times, placing sheets on top of first layer, for a total of 6 layers; cut into 4 equal size rectangles. Form each into 4 muffin cups in muffin pan, pressing firmly against bottom and sides. Repeat with 6 more phyllo dough sheets and cooking spray. Bake 8 to 10 minutes or until lightly browned. Let cool.

3. Prepare Filling: In small bowl, with rubber spatula, fold together all ingredients. With whisk, stir filling until well combined.

4. Prepare Topping: In small saucepan, melt jelly. Do not let boil.

5. Transfer filling to large zip-top plastic bag with bottom corner snipped off (or use a spoon), and evenly divide filling into shells. Arrange fruit of choice over filling and brush fruit with jelly.

Approximate nutritional values per serving: 286 Calories,
9g Fat (5g Saturated), 21mg Cholesterol, 275mg Sodium, 30g
Carbohydrates, 1g Fiber, 5g Protein

Tex-Mex Sliders
Prep: 10 minutes Grill: 6 minutes • Serves: 4

1⁄4 cup medium chunky salsa
1⁄4 cup sour cream
1 pound ground pork or beef chuck
1 can (4 ounces) diced
mild green chiles, drained
3⁄4 cup shredded Cheddar Jack cheese
3 tablespoons chopped fresh cilantro leaves
2 teaspoons chili powder
1⁄2 teaspoon salt
8 white or wheat dinner rolls
or small buns, split

1. Prepare grill for direct grilling over medium heat. In small bowl, mix salsa and sour cream; set aside. In medium bowl, gently mix ground meat, chiles, cheese, cilantro,
chili powder and salt. Shape meat mixture into eight 3-inch round burgers.

2. Place burgers on hot grill rack and cook 6 to 8 minutes or until internal temperature reaches 155° for medium doneness, turning once. Serve burgers topped with salsa cream in bun.

Approximate nutritional values per serving: 566 Calories, 35g Fat (15g Saturated), 100mgCholesterol, 895mg Sodium, 36g Carbohydrates, 3g Fiber, 27g Protein

Teriyaki Chicken Sliders with Napa Cabbage Slaw
Prep: 20 minutes Grill: 7 minutes • Serves: 4

1 green onion, thinly sliced
1 small carrot, shredded
1⁄4 red bell pepper, thinly sliced
3⁄4 cup thinly sliced Napa cabbage
2 tablespoons hoisin sauce
1 pound ground chicken
1⁄2 cup drained and chopped water
chestnuts
2 tablespoons teriyaki sauce
1⁄4 teaspoon crushed red pepper flakes
Nonstick cooking spray
8 white or wheat dinner rolls or small
buns, split

1. In small bowl, toss onion, carrot, bell pepper, cabbage and hoisin sauce.

2. Prepare grill for direct grilling over medium heat. In medium bowl, gently mix ground chicken, water chestnuts, teriyaki sauce and red pepper flakes. Shape chicken mixture into eight 3-inch round burgers. Spray both sides of burgers with nonstick cooking spray.

3. Place burgers on hot grill rack and cook 7 to 9 minutes or until internal temperature reaches 165°, turning once. Serve burgers topped with slaw in bun.

Approximate nutritional values per serving: 454 Calories, 15g Fat (4g Saturated), 96mg Cholesterol, 866mg Sodium, 46g Carbohydrates, 4g Fiber, 35g Protein

Barbecue is as American as “mom and apple pie,” but have no doubt,there are fierce opinions about which region serves the best barbecue. Geography plays an important role in determining how we come to favor certain sauces (sweet, spicy or tangy); how it’s cooked (over wood or charcoal in pits or on spits); and whether it’s served with a bun or plain white bread. Regional variations all have distinct flavor and meat preferences, with recipes as vast as the Texas landscape.

Texas-style barbecue is for the cowboy in the crowd. Chicken, sausage and pork all take a back seat to beef brisket. Basic seasonings like salt and pepper with a sprinkle of cayenne are the norm. The sauce is a mixture of ketchup, vinegar and meat drippings, usually served on the side in a plastic squeeze bottle. The whole meal is served up on butcher paper with a cup of beans and white bread.

Memphis barbecue features pulled pork sandwiches and ribs. The pork sandwich is made from the pork shoulder that is slow roasted over charcoal, served either with pulled white meat, the chopped crispy outer pieces or a combination of the two. All this is piled on a hamburger bun and topped with slaw. Ribs in any form are often mopped with a medium-bodied, tangy, tomato-based sauce and a layer of dry rub on top.

North Carolina barbecue features pork. The western part of the state prefers pork shoulder, while the eastern half likes to roast the whole hog! The pork is cooked over wood or charcoal and chopped or shredded, guaranteeing the maximum absorption of the thin vinegar and hot pepper-based sauce.

St. Louis barbecue uses a special rib cut – spareribs with the brisket bone removed, but more often it’s the “pork steak” that distinguishes the St. Louis style. One method of preparing “pork steaks” is to slowly grill until done, then simmer, swimming in a pan of sweet-tangy sauce. The result is a tender steak full of flavor. Baked beans, grilled sweet corn and coleslaw complete the menu.

Leftover barbecue is always welcomed as a quick meal. Store any leftovers in the refrigerator up to three days. Leftover pulled pork freezes quite well; store in a zip-tight plastic bag for two to three months. Thaw in the refrigerator, remove from plastic and place in an oven-safe pan. Cover and reheat at 250°F until heated through and internal temperature reaches 165°F.

3⁄4 cup crumbled blue cheese
1⁄2 cup mayonnaise
1⁄4 cup buttermilk
1⁄4 cup light sour cream
1 1⁄2 teaspoons fresh
lemon juice
1⁄4 teaspoon salt
8 teaspoon garlic powder
2 dashes Tabasco sauce
1 pinch white pepper

Grilled Romaine Salad
4 slices bacon
2 medium heads
romaine lettuce
2 tablespoons extra virgin olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 medium tomatoes

1. Prepare Creamy Blue Cheese Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
2. Prepare Grilled Romaine Salad: In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. When cool enough to handle, crumble bacon.
3. Prepare outdoor grill for direct grilling over medium-low heat. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkle with salt and pepper. Place lettuce, cut side down, on hot grill rack. Cook 3 to 5 minutes or just until outer leaves are wilted and charred.Transfer lettuce to platter; let stand 5 minutes.
4. Place lettuce halves, cut side up, on each of 4 plates; top with dressing and sprinkle with crumbled bacon, tomatoes and onion to serve.

Approximate nutritional values per serving: 490 Calories, 40g Fat (11g Saturated), 42mg Cholesterol, 956mg Sodium, 18g Carbohydrates, 8g Fiber, 13g Protein

When choosing this powerful produce, select berries that are firm, uniform in shape and free from a lot of stems or leaves. Since color, rather than size, is the best indicator of flavor, look for purplish-blue or bluish-black berries – avoid berries that have a reddish hue.

To prevent bruising and prolong storage life, blueberries should be stored in a single layer on a rimmed baking pan covered with paper towels; refrigerate up to two weeks. Also, they should not be washed until just before use since the silver-frosted coating acts as a natural protectant. To freeze blueberries, place a large zip-tight, freezer-safe plastic bag on a baking pan and place a single layer of berries in the bag. Leave the bag open and freeze. Once frozen, seal and return the bag to the freezer for up to nine months. Though blueberries tend to lose their pigment after freezing, the flavor will not be compromised. Add these tiny, flavor-packed berries to yogurt, smoothies, baked goods, pancakes, salads, and desserts. When using frozen berries, do not thaw them before adding to batters to prevent bleeding.

4 garlic cloves
¼ cup diced yellow onion
¼ cup olive oil
¼ cup pineapple juice
6 tablespoons soy sauce
3 tablespoons brown sugar
2 teaspoons peeled and finely chopped                   fresh ginger
½ teaspoon ground black pepper
2 boneless beef loin sirloin or flank steaks (about 2 ½ pounds)

1. In blender, purée all ingredients, except steaks. Place steaks in large zip-top plastic bag; pour juice mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 4 hours or up to 12 hours to marinate.

2. Prepare outdoor grill for direct grilling over medium heat. Remove steaks from marinade; reserve marinade. Place steaks on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 145° for medium-rare, turning once halfway through cooking and basting occasionally with reserved marinade. Transfer steaks to cutting board; let stand 5 minutes. Thinly slice steaks diagonally across the grain to serve. Discard any remaining marinade.

Approximate nutritional values per serving:
276 Calories, 16g Fat (6g Saturated), 71mg Cholesterol, 456mg Sodium, 3g Carbohydrates, 1g Fiber, 28g Protein

Wake up – it’s breakfast time. Jazz up the morning cereal bowl with a smiling face of sliced bananas. Serve with a fresh glass of OJ. (Make sure it’s 100% pasteurized fruit juice and not a fruit drink.)

Mid-morning pick-me-up. Hand your child a baggie filled with peeled oranges and sliced apples to take outside as a play time snack.

Lunchtime on the go. Pack sandwiches and a side of fruit and yogurt for an easy backyard picnic.

Take ’em on a treasure hunt. For a fun afternoon activity, take your child to your local grocery store and let them choose a colorful exotic fruit they’ve never tried. Pomegranate, passion fruit, mango or kiwi are sure to become favorites.

Give ’em a break from cookies and junk food. For a quick snack, give kids dried fruits and nuts or have them whip up a fruit smoothie.

Dinner’s ready. Finally, you’ll get them to eat their salad when you add slices of oranges, strawberries or grapefruit. Then try a fruit salad parfait for dessert.

And if you want to combine great summer produce with a kid’s project, try making fruit kabobs – it’s easy! Wash the fruit and dry thoroughly; remove any unwanted stems, leaves or peel. Mix a cup of lemon solution with one cup of water and the juice of one lemon. When cutting the fruit, brush each piece with lemon solution. Simply thread fruit pieces onto popsicle sticks and alternate colors and types of fruit. You’ll be surprised how many different fruits kids will try when they’re having fun.

Prep: 35 minutes
Grill: 15 minutes
Serves: 6

Roadhouse Herb Butter
1⁄2 cup unsalted butter, softened
3 garlic cloves, minced
4 tablespoons finely chopped fresh basil leaves, chives, dill and/or parsley leaves
1 tablespoon Italian salad dressing
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon Tabasco sauce

Rancher Garlic Steak Seasoning
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder

Steaks
6 boneless center-cut top sirloin steaks (6 ounces each)
5 teaspoons olive oil

1. Prepare Roadhouse oHerb Butter: In medium bowl, with mixer at high speed, beat butter 3 to 4 minutes or until light and fluffy. Add remaining ingredients and beat on low speed until well combined.

2. Prepare Rancher Garlic Steak Seasoning: In small bowl, combine all ingredients.

3. Prepare Steaks: Prepare outdoor grill for direct grilling over medium-high heat. Coat all sides of steaks with oil and seasoning mixture. Place steaks on hot grill rack. Cook 12 to 16 minutes or until internal temperature reaches 145° for medium-rare, turning once. Serve steaks topped with herb butter.

Approximate nutritional values per serving: 466 Calories, 39g Fat (18g Saturated), 127mg Cholesterol, 756mg Sodium, 3g Carbohydrates, 1g Fiber, 26g Protein

Chef Tips
Steak seasoning can be prepared in larger batches and stored in an airtight container at room temperature for up to 4 months.

An instant-read thermometer is the best way to determine when your steak is done (145°F for medium-rare, 160°F for medium or 170°F for well). Just make sure you allow the steaks to “rest” for five to 10 minutes after removing from the grill to let flavorful juices redistribute throughout the meat.