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  4 firm fish fillets ½ cup/125ml olive oil ¾ cup/180ml lemon juice 1 teaspoon/5ml chopped or whole mint ½ teaspoon/2ml salt 1/8 teaspoon/.5ml cayenne pepper ¼ cup/60ml/90g Greek olives cut in half Lemon wedges Butter a sheet pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets the sheet pan. Spoon the sauce over each fillet and broil 3-4 minutes per side basting twice. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

  By Philip Chrysopoulos The word “souvlaki” is synonymous with Greek food, whether the term refers simply to grilled meat on a small wooden skewer or the soft pita bread stuffed with meat, tomatoes, onions,  tzatziki,  and French fries. Many would think that  souvlaki  is a type of fast or street food originating from the many years of Ottoman rule in Greece, but this is not true. Archaeological findings and writings clearly show that today’s souvlaki comes from the  ancient Greeks . After all, the seat of the Ottoman Empire was on land that was Greek in ancient times. The origins of souvlaki as slices of meat grilled on a spit date back to ancient Greece. This food, known as  obeliskos ( the diminutive of  obelos – “ spit”), was even mentioned in the works of Aristophanes, Xenophon, Aristotle and others. A dish of bread stuffed with meat which resembles the way pita souvlaki is served today with pita bread was also attested to by Athenaeus in his “Deipnosophistae.” Researcher George

  LEARNING WITH FOOD, DELICIOUS! Educators everywhere can attest, if a lesson or activity involves snacks, students perk up with excitement. We rely on food to keep our bodies and minds strong and healthy, but not everyone understands where our food comes from. Earth Day Network’s  Foodprints for the Future Campaign  educates students around the world on where our food comes from and the impacts our food system has on the environment and vulnerable communities. The environmental and social impacts of the food system are multifaceted. When you combine the emissions from food waste, livestock, deforestation and transportation, the global food system is responsible for a quarter of all greenhouse gas emissions. Not only are the emissions fueling climate change, but the system disproportionately neglects low-income communities and developing countries. As awareness of impacts increases, so does the variety of alternative diet options. Food presents a great opportunity to engage students in

  Proper nutrition is essential at every stage of life. The Nutrition Facts label on packaged foods and beverages is a valuable tool to help people make more informed decisions about the nutritional content of the foods they plan to purchase and eat.  The Nutrition Facts label clearly identifies: Servings Per Container Serving Size Number of Calories Per Serving The percentage of the Daily Value for each nutrient in a serving of the food Nutrient content All of this information is useful in choosing healthier foods and reducing the risk of diet-related chronic disease. Most people exceed the recommended limits for saturated fat, sodium, and added sugars, so the Nutrition Facts label can help you reduce consumption. There are other nutrients, such as dietary fiber, vitamin D, calcium, iron and potassium, that many people do not consume enough of. Checking the label can help you identify foods high in these nutrients to eat more of. So next time you’re trying to decide what to eat, check

  Enjoy a traditional Greek dip known as walnut skordalia made with walnuts, stale bread and lots of garlic. Put it on your veggies, spread it on your wraps - once you've tasted this fantastic creation, you'll be making it again and again. It's easy to prepare and takes no time at all to whip up. Ingredients 3 1/2 oz/100 g   walnuts   shelled 2 oz/50 g   bread  stale, with crusts removed 3   cloves   garlic 2   teaspoons/10ml   red wine vinegar 1/4 cup/60 ml   olive oil   extra virgin 1   pinch   salt 1   pinch   pepper Instructions Take your bread and dip it into some water-remove it immediately and squeeze out all the excess water. Place the bread, garlic, walnuts, olive oil and red wine vinegar in a food processor and blend until it forms a paste. Add salt and pepper to taste, mix well and transfer to another bowl. Drizzle with a little olive oil on top and serve immediately. Notes Keep covered in the refrigerator for a few days. Double the recipe to make more if you wis

  Crispy bread and melted cheese. How can something that tastes so good be this simple? Welcome to National Grilled Cheese Sandwich Day on April 12! What’s the secret? We asked Aaron Christenson, the owner of a small Central Oregon restaurant which won a recent readers’ poll in the categories of “Best Kids Menu” and “Best Family Restaurant.” His response? “A perfect grilled cheese has to have a super crispy exterior, brushed with garlic oil. Lots of melty cheese in the center. Thick cut, handmade bread is a must!” And there you have it. Now get grilling. NATIONALTODAY private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

by ASHLEY ABRAMSON   published   APR 2, 2021   How to Get Lemon Juice Without Cutting a Lemon, According to TikTok As with most of my kitchen hacks, this one began on TikTok. It gained popularity early on in the pandemic, and when it recently resurfaced on my feed, I took it as a sign that it was time to give it a shot. Here’s how it works. Roll out your lemon . You have to  really  roll out your lemon — it should be pretty soft when you’re done. This helps break down the membrane, making it easier to juice. Pierce the non-stem side of the lemon with a wooden skewer . According to the above TikTok video, it looks like the skewer should go in about two inches. Take the skewer out and squeeze. That’s it! No seeds, no mess, no sad half-squeezed lemon that is destined to wither away. Here’s What Happened When I Tried This Trick at Home I started by rolling my lemon for about 30 seconds on my countertop, pressing firmly with my palm as I went. Then, the fun part: I stuck the wood skewer (po