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 fall by the wayside. But, thanks to an innovative program created by award-winning Chef Azmin Ghahreman, owner of Sapphire Laguna in Laguna Beach, students at Sage Hill School, in Newport Coast, will be given healthy, tasty lunches prepared by professional chefs. In addition to a variety of delectable dishes, Ghahreman’s Sapphire at School program, launched in 2007, will serve students with something that in the future may prove to be far more important: an educational curriculum that focuses on proper nutrition. Local pediatricians, dentists and nutritionists contribute their expertise to the program. “Teaching children about food and nutrition has been a passion of mine for many years,” says Ghahreman. “I believe that kids should be given the skills and education they need to make smart, informed decisions about the foods they eat. Every child deserves a healthy start.” Ghahreman’s dishes and curricula are based on the Mediterranean Food Pyramid, a popular diet that stresses fresh fruits and vegetables, legumes, whole grains, herbs and spices. These foods and staples are accompanied by servings of seafood, poultry and eggs, and lean meats. To practice sustainability, only local ingredients are used. “Our students played a big part in this decision-making process and selected Sapphire at School because it offers a menu with a diverse selection of tasty and healthy food,” says Sage Hill School’s CEO, Diane Shank. •> CHEF JAMIE'S RECIPE OF THE MONTH: Fusilli with tomatoes and two cheeses By Chef Jamie Gwen Peak season for tomato picking is July through September, but August this year has shown us the best crop. You can use any small pasta that holds sauce well to capture the cheesy sauce. This quick and easy recipe makes back-to-school family dinners a breeze! Ingredients > 2 cups cherry tomatoes, cut in half > 2 garlic cloves, minced > 12 fresh basil leaves, cut into thin strips > 1/4 cup extra-virgin olive oil > 1 lb. fusilli pasta > 1/2 cup ricotta cheese > 1/3 cup grated Parmesan cheese Directions Combine the tomato halves, garlic, basil and olive oil in a large mixing bowl, and season with salt and pepper. Marinate at least 30 minutes at room temperature or overnight in the refrigerator. (Bring to room temperature before using.) Cook the pasta in salted boiling water to the desired doneness. Drain the pasta and immediately add it to the room-temperature tomato mixture. Stir in the ricotta and Parmesan cheeses. Adjust the seasoning and serve immediately. Serves 4 to 6 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com. •> ASK THE NUTRITIONIST Q: What can I do to help my kids eat, and like, vegetables? A: Try hosting a cooking class, or garden with your kids. A recent study found that children who took part in cooking and gardening doubled the amount of vegetables they ate. The study also found that parents said their kids talked about vegetables more often and that they felt proud that they had consumed them during school lunches. Teaching kids about the foods they eat also helps them learn new names and colors of foods. Erin Silva, MS, RD healthierpackagedfoods.blogspot.com |
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