Family Meal Ideas - Tapas Style Dishes and Veggies for Dessert!

Here is a fun new series with family dinner ideas! This one was inspired by cleaning out my refrigerator. The first thing I thought of after seeing the mushrooms and mirepoix ingredients (see below) was soup. But I spotted a few other odds and ends like bread and eggs and added those to the menu, too. I served dinner tapas-style. Meaning it was a meal with a few small dishes instead of one big entree.The Lentil Mushroom soup is very easy to make and it is based on using items that most people have in their pantry and refrigerator or they are inexpensive to buy and it is all easy to make.

  • 1 tsp olive oil
  • 1 onion, peeled and chopped
  • 1 cup diced celery
  • 1 carrot, peeled and chopped
  • 2 cups sliced or quartered mushrooms
  • 2 cups lentils
  • 4 cups of low-sodium vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 tsp garlic powder
  • fresh parsley for garnish
  • fresh thyme for garnish

Heat a soup or large Dutch oven pan over medium-high heat. Add the oil and saute the "mirepoix" which is the onions, celery, and carrots.When the onions are translucent, after 3-5 minutes, add the mushrooms. Stir once. Add the lentils, broth, Italian seasoning, and garlic powder. Bring to a boil then lower to a simmer. Cook partially covered for about 25-30 minutes or until the lentils are tender. Serve the soup hot and garnish with fresh herbs.We served our soup with whole-grain bread, salad, and boiled eggs.Perhaps you would like a fun engaging healthy, after-meal "dessert" idea?Check out the latest dessert platter! It uses a variety of fruits and vegetables on hand plus cheese sticks and nuts. Make your own creation on a large white plate and serve. By making it look fancy I got away with serving vegetables for dessert!Clockwise:Pistachios, cheese stickers, berries, grapes, snap peas, tomatoes, cucumbers, bell peppers, golden berries.Want more ideas?Family Meal SuccessSee our cooking demo resources:[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="cooking-demo-supplies"][shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="cooking-and-food-safety-posters-1"]

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Workaround: Order groceries instead of takeout