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What's New March 2010

Below is a selection of our press releases and media alerts from this month.
Please access our older news by using the menu on the left.

If you would like to be on our email list for press releases and other Oldways news, please contact our Social Media Manager, Alison Clancy.

Milk in the Freezer
Monday, March 1 2010

Did you know that you can successfully freeze milk?

In her recent book, Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn, executive food director of Martha Stewart Living, recommends that when you go shopping, you buy milk for the refrigerator, plus one or two more cartons to keep in the freezer. To thaw, place the cartons in the sink for several hours, or, set them in a bowl of hot water if you’re in a hurry. Or, put the frozen carton in the refrigerator at night and you’ll have milk for breakfast.

Recipe of the Week
Monday, March 1 2010

Barbara Lynch, a close friend of Oldways and the woman behind a mini-empire of sensational restaurants in the Boston area, has at last, served up Stir, her long-awaited cookbook. Enticing photos and mouth-watering recipes dot the pages of this handsome book, making it difficult to decide which recipe to make first. However, we sampled the Torn Pasta Fagioli with Shrimp Polpettini, and it was met with rave reviews.

Click here to see for yourself. Enjoy!

Grain of the Month
Monday, March 8 2010

What is the name of the “ancient grain” that has been proposed by NASA as an ideal food for long-duration space flights?

Quinoa is the answer, and for good reason! Quinoa, which is actually a small, dried seed, is a little powerhouse packed with protein. In fact, it's one of the only plant foods that is a complete protein, offering all the essential amino acids in a healthy balance. What's more, quinoa is gluten free, which makes it extremely useful to the celiac community and to others who may be sensitive to more common grains such as wheat.

March is Frozen Foods Month
Monday, March 8 2010

The Mediterranean Diet recommends that we eat an abundance of foods from plant sources, including several servings of vegetables every day. Don't overlook frozen vegetables as a great component in healthy eating.

Harvested when ripe and flash frozen within hours, they can be more nutritious than fresh vegetables that have been languishing in the refrigerator. Click here for two easy ways to use frozen veggies in healthy, weeknight meals.

Eating Well Tip of The Week!
Sunday, March 14 2010

What’s the best way to make hard-cooked eggs? Cook extraordinaire Marie Simmons explains her fail-proof method in The Good Egg:

Recipe of the Week: Springtime Soup
Sunday, March 21 2010

This clever soup uses the asparagus spears for full flavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce "Spring is here!" Serve this refreshing soup for dinner with crusty French bread. Recipe courtesy of Robin Kline, MS, RD for The Oldways Table.

Click here to get started.

Eating Well Tip of the Week
Sunday, March 21 2010

Need a makeover? It’s time for spring cleaning – and we’re not just talking about our closets. Spring is the perfect time to change up our diets and freshen up our eating habits.

Tea with Milk?
Sunday, March 21 2010

A new study from England has found that adding milk to black tea reduces its antioxidant potential from 7 to 25 percent, with skim milk as the worst offender.