Are you too busy to eat healthy? Do you think healthy food tastes bad? Is “healthy food” expensive? Do you find excuses to not cook at home? Is cooking too hard and complicated? Well, how about if you learned how to cook tasty foods that are healthy and easy? It really isn’t that hard.

Let’s take a closer look at food. I am not talking about the box of mac and cheese or the pre-packaged dinner you picked up on the way home. When I say food, I mean like – fruits, vegetables, rice, and proteins like fish- real food – items that came from the ground and/or water. If you use fresh ingredients when cooking, you can save not only time, but money too.

A couple rules – buy seasonal, go local, shop often, and be creative. Let me elaborate…Seasonal foods are less expensive because they are not shipped from around the world. In turn, they are usually fresher, have more flavor, and are less expensive. Seasonal finds are best from the local farmers. Saving money on transportation, gas, and marketing provides a savings to the consumer (you). Shopping at your farmer’s market provides variety also.

Instead of going to the store once a week to purchase all your items, try it in batches. There will be less waste at the end of the week – adding a savings to your pocket book. Last, creative cooking is fun. If you understand how to boil water, make pasta, cut a vegetable, or even switch on a power button – you should be able to throw something together for dinner. It’s all about using some common SENSE!

Now, I know that can be a lot to chew on and how does this work, making it to the table. It is January -Citrus and Greens are in season. Oranges, grapefruit lemons, limes, tangerines, clementines, and nectarines – the only think you’re thinking of is – juice??? Why not use that juice for a homemade salad dressing? Or try an orange soy glaze on a piece of fish or citrus chicken? Or, an orange relish stuffed pork?

What about those greens – simple – olive oil, sea salt, and pepper wilted down as a side dish. Or, then use them with some cheese in a puff pastry, mix them in a spinach and artichoke heart spread. Fresh spinach can be added to just about anything including eggs in the morning, on top of a sandwich at lunch or even tossed in with some whole wheat pasta and marinara for dinner. It all depends on your palate, your families taste buds, and if you’re eating with your open mind.

Chard and Turkey Sausage Frittata
6 large eggs
3 tablespoons freshly grated Parmesan cheese, divided
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 ounces Turkey Sausage (about 2/3 cup)
1 garlic clove, minced

Preheat broiler. Whisk together eggs, 1 ½ tablespoons cheese, salt, and pepper in large bowl.

Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and cook until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium high; add turkey and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 ½ tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Grapefruit, Fennel, and Goat Cheese Salad

2-3 Rio Grande Ruby Grapefruit, skin removed by zester
2 Small Fennel bulbs, thinly sliced with core removed
6 cups baby arugula or spinach
1/3 cup goat cheese
¼ teaspoon grapefruit zest
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
Salt and Pepper to taste

Whisk together lemon juice, zest, and vinegar in a large bowl, then add oil in a slow stream, whisking until emulsified.

Add remainder ingredients and toss to coat, then sprinkle with cheese. Season with salt and pepper. Garnish with mint.

(Photos by: Melissa Carugati.)

www.melissacarugati.com