chef01 webFood For Thought with Luther Crest Chef Anthony Salvatore:

What are your all time favorite main dishes sides/desserts for your residents and why?

I am passionate about using fresh ingredients and seasonal items.  My specialty dishes include Mediterranean food, Southwestern food and Comfort foods that deliver an up-and-coming new and healthy twist. I am inspired by resident feed back which affords me even more opportunity to create the WOW.  Here at Flik Lifestyles, we are in the business of creating emotion.

What makes a meal more appealing to older people with decreased appetites?
The element of color creates eye appeal and a fresh look, using identifiable foods and fresh ingredients.

How do you modify recipes to make them healthier?
I modify recipes with healthy lifestyles in mind by reducing sauces offered, increasing menu offers with more fiber, and by reducing the use of sugar and salt.

What are the best substitutes for sugar, salt and foods high in saturated fats?
The healthy substitutes for salts and foods high in saturated fats are to use plenty of fresh herbs, cumin, garlic and leeks while good substitutes for sugar are fresh lemon and citrus zest, cinnamon, figs and pumpkin spice.

Chef's recipe: Corn Tabouli Salad with Mint and Parsley
Yield: 12, 1-1/2 Cup Portions.
Prep: Time 20 minutes, cook time 15 mins  
Active Time: 1 hour

2-1/2 cup   Bulgur Wheat
4 cup         Water
5 Cup        Corn, Kernels, Fresh
¾ Cup       Parsley, Fresh, Chopped
½ Cup       Mint, Fresh, Chopped
2 tsp         Salt, Kosher
1 tsp         Spice, Pepper, Black, Ground
1 tbsp       Spice, Cumin, Ground
½ Cup      Juice, Lemon, Fresh
6 tbsp       Oil, Olive, Extra Virgin
10 oz        Cucumbers, Organic, Fresh
3 Cup       Tomatoes, Cherry, Organic, Fresh

Prepared Hot, Chilled for Cold Service
Place bulgur and water in a pot and bring to a boil. 
Cover and simmer for 5 minutes. 
Remove from heat and let steam for 10 minutes. 
Fluff and remove. Can hold cold at this point.
Either grill or steam fresh corn on the cob and cut off kernels. 
Dice cucumbers.  Halve tomatoes. 
In a bowl combine ingredients with the cooled cooked bulgur.



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