mmmm…food

PR Log (Press Release) – May 04, 2010 – During these recessionary times we as a nation need all the savings we can get.  So good news for us Seafood lovers.  Red Lobster has kindly given us all the chance to get $250 of Red Lobster delicious seafood in the shape of a Red Lobster Gift Card.

Click Here  For Your $250 Red Lobster Gift Card.   http://www.budurl.com/y3xy

It has to be great news all round.  We get the discounts and Red Lobster get to sell some excellent sea food at a discount.  I think their idea is to get bums on seats and to ultimately sell more!

Red Lobster was founded in 1968 by  Bill Darden & Charley Woodsby.  The original restaurant in Lakeland, Florida was followed by several others throughout the Southeast. General Mills bought Red Lobster in 1970.  The chain expanded v ery quickly in the 80′s.

In 1995, Red Lobster became part of Darden Restaurants, which split from General Mills as an independent, publicly traded corporation. Today, there are over 600 Red Lobster restaurants throughout the United States and Canada.  Even Japan has Red Lobster restaurants too.

Red Lobster has a restaurant near you I’m sure so click here to check out their website for locations.  http://www.redlobster.com/

(PRLEAP.COM) Jason’s Deli, a nationwide chain of deli restaurants with about 200 locations, has announced that they are removing all artificial colors and dyes from foods they offer on their menu. Citing possible health concerns for children, Jason’s Deli executive vice president Rusty Coco made the announcement through video posted on his blog April 5th.

According to Coco, the reason these dyes first came to his attention as a potential concern occurred during a speech he gave about healthy eating. During a question-and-answer session, Alissa Magrum, the mother of a child with an artificial food dye allergy, asked the Jason’s Deli executive about the presence of such colorings in his food. He couldn’t answer at the time, but began to research the potential implications.

According to Coco, “When we looked into [artificial dyes in our menu], in our opinion, it was ubiquitous in that it served no real nutritional purpose, so we got them out.”

Some of the foods on the deli menu that included such artificial dyes were the free lollipops, ice cream cones, the macaroni and cheese for children, and chocolate mousse.

Some studies have suggested that synthetic dyes, which are subject to FDA certification, may be linked with ADHD and other behavioral issues in children. The decision to remove these dyes from menu offerings is the latest in a continuing effort designed to ensure the highest quality food for consumers. Previous initiatives have included the removal of artificial trans fats, msg, and high fructose corn syrup in all foods. The Jason’s Deli menu has been artificial trans-fats-free for over five years, while high fructose corn syrup has been absent from their foods since 2008.

About Jason’s Deli

Founded in 1976 in Beaumont, Texas, Jason’s Deli is a restaurant chain with approximately 200 locations spread across 25 states. As a deli-style restaurant, much of the menu focuses on sandwiches, including po’boys and muffalettas. However, a diverse range of other options are available, which include salads, soups, pasta, and spuds. Jason’s Deli remains committed to making its food healthy and natural-the way it used to be

Stockton, CA (Vocus/PRWEB ) March 19, 2010 — Versatile spring asparagus is the busy home chef’s best friend. Fresh from the fields of California, this year’s crop is in the market now and ready to add a healthy bright bite of spring to a full array of dishes. As a side, salad or tossed into a main dish, these popular green spears bring pleasing flavor, silky texture and a powerhouse of nutrition to any meal.

“Warm weather is bringing forth some of the best-looking asparagus we’ve seen in years,” said Cherie Watte, Executive Director of the California Asparagus Commission. “We’re seeing the uniform size, height and color that consumers expect from California growers. Production is expected to ramp-up through March and April, with ample supplies of America’s favorite side dish in markets nationwide.”

Here are two recipes influenced by different parts of the world but both putting fresh asparagus to delicious use. A French-style tart goes to together in a snap thanks to store-bought puff pastry. Just add mouth-watering ingredients like tangy goat cheese, caramelized onion and lightly sautéed fresh California asparagus. These tarts are a savory treat that can serve as a tasty side dish or entrée for mid-morning brunch, lunch or dinner. From Asia, a Szechuan-style stir fry combines chopped asparagus spears with spicy flavorful ginger, garlic, toasted sesame seeds and red chili flakes for a fresh burst of exotic taste sensations. Enjoy with beef, lamb, pork, chicken or fish; add tofu for a fresh vegetarian entrée. For more fresh California asparagus recipes, photos and videos visitwww.calasparagus.com.

Recipe 1

Asparagus and Goat Cheese Tart

Ingredients:
puff pastry, store bought, frozen

Filling:
4 oz. log goat cheese
1 oz. cream cheese
1 egg
1/2 teaspoon fresh ground black pepper

Topping:
1 tablespoon olive oil
1/2 cup onion, diced
12oz. asparagus, ends discarded
salt to taste

Directions:

Makes 8 servings

Preheat oven to 400 degrees. Blend all filling ingredients in food processor until smooth. Slice off 1/2 of pastry sheet, approximately 10 x 5 inches. Roll pastry out to 13 x 5 inches. Place on a parchment- lined sheet pan. Spread filling on top of puff pastry, leaving a ½ inch border. Refrigerate until ready to assemble.

Heat oil in a sauté pan. Add diced onion. Cover and sauté until caramelized. Chop asparagus into 1 inch pieces. Add to pan. Season with salt. Sauté 2-3 minutes. Arrange asparagus mixture on top of the pastry*. Bake for 20-25 minutes or until pastry is golden brown. Transfer to cutting board. Slice as desired. Serve warm or at room temperature.

*add chopped red bell pepper for color

Nutrients per serving:

Calories 126, fat 10 gms, calories from fat 90 gms, saturated fat 5 gms, cholesterol 45 mg, sodium 170 mg, dietary fiber 2 gms, protein 7 gms

Recipe 2

Sweet and Spicy Szechuan Asparagus

Ingredients:

2 lbs. asparagus ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted

Directions:

Makes 8 servings

Cut asparagus into 3 inch pieces on the diagonal. In a small bowl whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside. Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water. Add oil, garlic and ginger to the pan with asparagus. Sauté until lightly browned. Add soy sauce mixture. Bring to a boil. Cook until the sauce coats the asparagus. Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately.

Nutrients per serving:

Calories 85, fat 4 gms, Calories from fat 36, saturated fat 1gm, sodium 540mg, dietary fiber 8 gms, protein 8gms

For more information, recipes, and tips, visit: http://www.calasparagus.com and for facts on asparagus go to: http://www.Asparagus Facts. High-resolution photos are available at http://www.calaspphoto.com.

Recipes and photos courtesy of the California Asparagus Commission

© California Asparagus Commission