Column: An appetizing appetizer: Balsamic Bruschetta
I hope you all have enjoyed this warm weather we’ve been having and have taken advantage of it and have been able to go outside and get active. This past month I have been extremely busy with local appearances and Miss Minnesota preparation.
On April 6, I had the privilege of watching our very own Miss Perham’s Outstanding Teen, Lauren Anderson, compete at Miss Minnesota’s Outstanding Teen pageant. Unfortunately she was not crowned, but she represented our community with her very best and gave the other girls some tough competition.
The following week I was invited to give a welcome and talk about my platform to over 100 teachers, school administrators and paraprofessionals at the Healthy Schools Summit in Fargo, N.D.
In the weeks following, I visited all fifth, sixth, seventh, and eighth grade classrooms to share a message of healthy lifestyles and diabetes prevention with youth in our school district. I was even able to speak with around 140 preschool students about sometimes and everyday foods with Marilyn Hofland. Each kid was sent home with a colorful plate from the PartnerSHIP 4 Health initiative that has a visual representation of portion sizes and reminders to have grains, protein, fruits, and vegetables with each meal.
Just a reminder, on June 1 I will be hosting a 5k run/ walk to raise money for the American Diabetes Association at Arvig Park. Registration will begin at 7:30 a.m., and the race will begin at 9 a.m. The cost is $10 for kids ages 12 and under and $20 for adults ages 13 and older.
Please come out and support those who are dealing with this disease by donating your time and money. This event will be one of my last projects as Miss Perham before leaving for the Miss Minnesota competition, and I would love to have a great turnout.
The recipe I have selected for this month is an appetizer we make quite often in my house.
8 Roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf french bread, toasted and sliced.
Crumbled Feta Cheese to your liking
In a bowl, toss together the tomatoes, basil, Parmesan cheese and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, pepper, and feta cheese. Serve on toasted bread slices.