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Mansion TJmtnral WEDNESDAY, OCTOBER 18, 2006 The Home Journal's DINNER TABLE r i Restaurant Report Card See which Houston eateries were inspected last week and how they scored. Page 3C. mi * § -g* m&mmmttik Jm ' jMS ■4T* JM How to add more fruits and veggies? Having a diet rich in fruits and vegetables offers many health ben efits. Among them, pre vention of cardiovascu lar disease, high blood pressure, diabetes and certain forms of cancer. See page 2C. How to add flavor to diet Jean Rea looks at ways to spruce up your diet with flavor. See Page 3C. Understanding taste The Wine Guy talks about basic wine tast ing. See Page 4C. Fitting the bill on a cold night Crockpots, the won derful invention of the late 19705, are a busy family’s lifeline. Put the ingredients in the crock the night before, stick it in the fridge, turn it on before you leave for work, and by the time you walk in the door at night, it’s done. See Page 6C. 9 ~ New toppers New jazzier toppers, which combine fresh mushrooms with cheese, seasonings and other flavorful ingredients in exciting ways, are a great addition to any menu. See Page 6C. iHB f jfcnjßß; „ ÜBr P wuw BBBL Bfi JMMk WEKw, . Zkfeu vS’ JR * jag! Flavorful toppings like crispy apples, crunchy pecans, gorgonzola and cherry tomatoes help to create your own gourmet salad masterpiece. 'Waking Eighty Years Young We don’t think twice about the tossed salad or gourmet greens we enjoy every day. But this healthy American habit comes to us thanks to the vision 80 years ago of an early 20th century produce pioneer. In 1926. Bruce Church in the Salinas Valley of California today the “nation's salad bowl” realized his dream of keeping lettuce cool enough to stay fresh for the first long train ride cross country to folks “back east.” For people who had to rely on what was locally grown or pre served through canning, fresh produce in the off season was nothing short of remarkable The delivery of fresh, crisp head lettuce was greeted with enthusiasm, and crowds gathered at railroad tracks across the U.S. with cries of “the icebergs are coming, the icebergs are coming!” Thus was bom a healthful habit eating salad daily that Americans embrace today. Church's pioneering business grew to become Fresh Express, the creator of the fresh-cut ready-to-eat pack aged salad loved today by millions of Americans. The company con tinues its commitment to delivering the freshest produce possible to supermarkets nationwide and is the industry pioneer and leader in freshness. From a dream of bringing fresh, crisp and flavorful lettuce to people coast to coast, Church's legacy lives on in abundant new choices of fresh lettuce blends in the supermarket today. So as you toss that fresh salad tonight, give a nod of thanks to a pioneer in the greens revolution. Sweet Butter Salad With Mustard, Potato and Swiss A hearty salad custom-made for cooler days! Sene alongside a grilled steak, pork chops or smoked sausage. Use ready-to serve, diced potatoes. Add cubed ham to make this a main dish. Serves 4 to 6 1 8-ounce package Fresh Express Sweet Butter Blend 1 cup cooked, diced potato with skin (about 4 ounces) 4 thin slices red onion, halved 1 cup (4 ounces) mild Swiss cheese, cut julienne 1/4 cup walnuts, coarsely chopped Mustard Vinaigrette 4 tablespoons olive oil 3 tablespoons red wine vinegar 2 tablespoons Dijon-styie mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper In large bowl toss together lettuce, potatoes, onions, cheese and walnuts. For vinaigrette, whisk together all ingredients in a small bowl. Add to lettuce mixture. Serve immediately. Food Hearty 5-Lettuce Salad With Bacon and Blue Cheese This vibrant salad make a per fect flavor partner for roasted chicken pick up a rotisserie chicken to make supper a breeze. For added crunch, toast pecans in a skillet over medium-high heat, stirring occasionally until fragrant. Serves 4 to 6 1 10-ounce package Fresh Express 5-Lettuce Mix 1 crisp apple, such as Granny Smith or Fuji, cored and diced, about 2 cups 4 slices cooked bacon, diced 3/4 cup (3 ounces) crumbled blue cheese 1/4 cup toasted pecan halves (optional) Creamy Vinaigrette 1/2 cup light mayonnaise 2 tablespoons cider vinegar 11/2 teaspoons sugar 1/4 teaspoon freshly ground black pepper In large bowl toss together lettuce, apple and bacon. For vinaigrette, whisk together all ingredients in small bowl; pour over salad and toss to coat evenly. Sprinkle with blue cheese and pecans, toss again and serve immediately. ?BMlj FAMILY FEATURES It's the same sad story this time every year: A dwindling supply of seasonal produce means farewell to summer's bounty. Fortunately, there's delicious solace in knowing that fresh salads remain on the menu throughout the year thanks to a growing market for packaged, ready-to-eat blends. It’s a good thing, too. We Americans love salad and we enjoy creatively making salads distinctively our own with flavorful additions. Whether adding fresh and dried fruit, nuts, cheese, veggies, croutons and dressing as long as we start with the most important element of high-quality fresh lettuces and greens, our salad initiative knows no bounds. As nutritionists remind us to eat more produce daily, there is added incentive to keep a salad on the menu once or twice a day. A great salad starts with a foundation of greens the Creating your gourmet salad matcefttcce Keep several bags of blends on hand for making your own fresh, easy, distinctive salad every night. Go “gourmet everyday" by starting with a guaranteed-fresh salad blend and chew on these ideas: Salad foundation Make it savory Sweet Butter blend or American (iceberg, romaine and carrots) Make it tangy 5-Lettuce Mix (5 European lettuces) or Riviera blend (butter lettuce and radicchio) Make it nutty European blend (romaine and green leaf) or Triple Hearts blend (romaine, green leaf and sweet butter) Make it crisp and crunchy Field Greens (romaine, frisee and carrots) or Italian blend (romaine and radicchio) fresher the better. Shop for a variety of blends lively colors, flavors and textures to keep your salads special. Modem fresh salad technology provides us with super-fresh, ready-to-dress salads, so salad making is a snap. With eat-out-of the-bag convenience, taking a salad for lunch every day is easy. Produce experts, like top salad-maker Fresh Express, con tinue to introduce new blends that inspire salad sensibility. Look for traditional favorites and exciting new blends like 5-Lettuce Mix and Sweet Butter. Continuing its historical beginnings as a leader in fresh lettuce (see sidebar on Biuce Church), Fresh Express is the only salad maker offering a freshness guarantee, allowing you to focus on what you do best letting your salad imagination soar. For the latest arrivals in convenient salads, recipes and flavorful ideas, visit the Fresh Express Web site at www.freshexpress.com. Make it your own with: Sliced or diced avocado, Swiss cheese, cherry tomatoes; diced ham, mango chutney, red onion; bacon, blue cheese i Mandarin orange slices, sliced almonds, lemon peel; pomegranate seeds, crumbled blue cheese, orange peel; dried cranberries, grapefruit sections, avocado Almonds, hard boiled egg, cherry tomatoes; pine nuts, chopped beets, roasted red peppers; walnuts, dried cranberries, blue cheese Celery, cucumber, parmesan cheese; sunflower seeds, broccoli, red onion; apples, walnuts, Gorgonzola cheese, cherry tomatoes 351? , SECTION c