Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

• • • 2 pounds white button mushrooms
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper

• • • Wash mushrooms.
    • Trim stems.
    • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
    • Place on grill gill side down and grill for 6 minutes until charred. 
    • Flip and grill for an additional 4-6 minutes until charred and tender. 
    • Serve.

Roasted Potato Wedges

• • • 3 tablespoons extra virgin olive oil
    • 2 pounds Russet potatoes, scrubbed
    • Salt, to taste

• • • Position oven racks to top and bottom of oven. 
    • Preheat oven to 425 degrees. 
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare potatoes by cutting into 8 even wedges. 
    • Toss potatoes with extra virgin olive oil and salt to taste. 
    • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
    • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

• • • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper
    • Optional: freshly grated parmesan cheese

• • • Position oven racks to top and bottom of oven.
    • Preheat oven to 425 degrees.
    • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
    • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
    • Place in a single layer on sheet pan and drizzle with olive oil.
    • Season to taste with salt and pepper. 
    • Place in oven on bottom rack and cook for 10 minutes.
    • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
    • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
    • Monitor closely to prevent burning.
    • Remove from oven and serve immediately with optional grated parmesan cheese.

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

30+ Snack Ideas For A Real Fresh, Real Delicious Summer

Feelin' Fruity?

Something a Little More Savory

Lower-Carb & Protein Packed

• • • 2 pounds ripe tomatoes, cored, seeded, and chopped medium
    • 2 teaspoons salt
    • ½ small red onion, chopped fine
    • 1 jalapeño chile, seeded and minced
    • ¼ cup chopped fresh cilantro leaves
    • ¾ teaspoon cumin powder
    • 1 tablespoon lime juice

Instructions:

• • • Combine tomatoes with salt. 
    • Place tomatoes in strainer set over bowl and let drain 30 minutes.Discard liquid.
    • Meanwhile, combine remaining ingredients in medium bowl.
    • Combine drained tomatoes with remaining ingredients.
    • Allow to sit at room temperature for one hour for flavors to combine (if you can wait that long!)
    • Serve with chips for dipping.  

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

 

• • Sausage, especially smoked or andouille varieties
  • Potatoes
  • Garlic bulbs, cut in half
  • Corn on the cob
  • Onions, sliced in half
  • Celery
  • Lemons, cut in half
  • Asparagus
  • Mushrooms
  • Brussels sprouts
  • Cauliflower
  • Broccoli
  • Fresh green beans
  • Carrots

First crawfish boil? Here is everything you need to know!

DIRECTIONS

• Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
• Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
• Add crawfish. Return to a rolling boil, and boil for 5 minutes.
• Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
• Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.

Visit your local Brookshire Brothers to get cookin' today! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

15 Flavorful Facts On Spices 

• All spices are rich in various types of antioxidants, making them a tasty way to bolster the body’s defenses against different diseases and illnesses.  
• Those living in hot climates tend to cook with more spices because the spices inhibit spoilage.  Taste preferences are passed on genetically, and those who eat the most seasoned food tend to be healthiest, live longer, and have more offspring. 
• Herbs come from the leaves of plants while spices are produced from other parts (bark, buds, roots, seeds, etc).  Some herbs and spices with very different flavors can come from the same plant, such as cilantro leaves and coriander seeds.

• The best all-around anti-microbial spices are thyme, cinnamon, tarragon, and cumin.  Spicy chilies and hot peppers kill up to 75% of bacteria, while black pepper, ginger, celery seed, and lemon juice kill about 25% of bacteria.  
• Some spices—especially cinnamon and garlic—appear to have a pronounced beneficial effect on blood lipids, making them a good choice for heart health.  
• Nutmeg and mace come from the same seed, but nutmeg is the seed while mace is the lacy reddish covering on the seed. Mace has a similar flavor to nutmeg but is slightly more pungent.

• Fenugreek can safely help increase milk supply in nursing mothers.  
• Saffron threads are stigmas from flowers cultivated in the Middle East. The flowers bloom for only one week of the year, and each flower produces only three threads that must be hand-harvested; it’s no wonder that saffron is expensive!  Saffron has a unique flavor that adds a distinctive and sophisticated touch to dishes. 
• Oregano has strong anti-microbial properties, improves blood sugar, kills cancer cells, and can even function as a powerful antiseptic used in food packaging and the medical industry.

• Researchers in Brazil found an antioxidant in parsley, thyme, chamomile, and red pepper that improves neuron formation and strengthens the connections between brain cells.
• Historically, spices were a valuable currency for trade. They were prized for not just food seasoning, but also medical purposes.  Many modern pharmaceuticals are based on compounds originally found in spices and plants.
• Cinnamon has many benefits including blood sugar management, anti-microbial properties, heart benefits, cancer prevention, and even brain-boosting properties.

• Cayenne and other spicy peppers have been shown to increase metabolic rate and aid weight loss. Spicy peppers also aid digestion and have been shown to cut cancer risk.   
• Turmeric contains powerful antioxidants that work well as an anti-inflammatory and can even act as an alternative to traditional over-the-counter pain relievers. With a slightly pungent and sweet flavor, Tumeric is very popular in Indian cuisine.  Its vibrant golden hue works well as a natural alternative to food coloring—you might just see it in organic macaroni and cheese! 
• Foods that are well-seasoned can be more palatable with less salt.  Before reaching for the saltshaker, see first that your food is seasoned well with herbs, spices, and something sour such as vinegar or lemon juice. These alternatives can enhance a salty flavor without adding more salt.  

Visit your local Brookshire Brothers to find your spice!

 

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Charred Chile and Corn Salsa

• Sprinkle ½ teaspoon of salt over chopped tomatoes and place in a fine mesh strainer to drain excess juice while preparing the rest of the recipe.
• Place the fresh ears of corn and whole chile in a large cast iron or stainless skillet over high heat, turning occasionally until corn is charred in places and chile is blistered all over, about 10-14 minutes.  Reduce heat as needed to prevent scorching.  
• Allow corn and chile to cool for a few minutes, then slice corn kernels off the cob with a sharp knife.  Remove the stem, core, and seeds from the chile, and roughly chop.  
• Discard tomato juice.  In a medium bowl, combine tomatoes, corn, chile, and all remaining ingredients (except chips) and stir gently to mix.  Add additional salt and pepper to taste. Serve and enjoy!

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 

 

 

• 11 Kid-Friendly Healthy Options for the Morning Menu • 

Cereal

Bacon, Sausage, and Biscuits

Breakfast Tacos 

Eggs

Easy Oatmeal

Grits

Muffins

Smoothies

Toast

Waffles

Yogurt

• • Preheat oven to 350F.  Lightly grease an 8-inch square casserole dish.  
  • In a large bowl, beat the eggs.  Stir in the flour, mustard, baking powder, and salt.  Stir in all the cheese, butter, and diced chile and mix until incorporated.  
  • Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm.  Serve warm with toppings as desired.

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 

When the oil begins to shimmer, add the onions, white parts of the scallions, and all the peppers to the pot. Once they are softened, add the garlic and cook for a minute. Remove the mixture from the pot and set aside before cooking the ground beef. 

Once the beef is cooked through and broken up, add the onions back to the pot. Create a little well in the center of the pot before adding the spices. Toasting the spices briefly in the well helps brighten the flavors. 

Need some more fast recipes to keep warm with? Check these out:

EGG YOLKS

MILK

SEAFOOD

PROBIOTIC FOODS

ORGAN MEATS

DARK CHOCOLATE

GO OUTSIDE

Nine New Foods and Drinks to Try this Month

FENNEL

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.