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Wednesday, June 28, 2006
Put nutrition in the basket
The Atlanta Journal-Constitution
They may be called the lazy days of summer, but it’s no picnic trying to find the time to whip up an outdoor feast for friends. So rather than putting it off “until things quiet down,” skip the kitchen duties in favor of picking up prepared foods for your portable meal in the park or by the lake.
The good news is that restaurants and supermarkets, with their growing selection of foods available for takeout, know you’re coming. In fact, carryout sales at casual dining chains have grown 10 percent a year over the past three years, according to Technomic, a restaurant consulting firm in Chicago. And whether you want ham and cheese subs, Mediterranean-inspired salads or Thai spring rolls, there’s a world of choices for picnic fare today.
Plan picnic meals the same way you would any nutritious meal. Prioritize lean proteins (chicken, turkey, shrimp, roast beef, flank steak and pork tenderloin), whole grains (whole-grain bread, rolls, tortilla wraps) and make sure to include fresh fruit and vegetables.
To make things really easy when packing and eating fruit, Tony Conway, president of a Legendary Event catering company, suggests, “What I really like buying for a Chastain concert table of six, for instance, is about 24 large Driscoll strawberries with the stem attached.”
That’s four per person, which, by the way, is a whole serving from the fruit group.
What’s your favorite picnic food? Share your tips for food safety with us.
