Proving there's a month, week or day dedicated to just about anything, I recently heard March is National Noodle Month - leaving only days to mark the occasion.
Digging into a simple plate of spaghetti certainly qualifies, or you can go all out at this Saturday's Charleston Mac & Cheese Cook-off at Capitol Market.
But pasta has taken such a beating from recent no/low carb diets that the National Pasta Association sent along these tips for giving your meals a healthier boost:
n Fiber first: Most Americans don't consume recommended amounts of whole grains and dietary fiber, which pasta can deliver. Whole grain noodles can be paired with veggies and lean proteins for a filling, satisfying meal.
n Color is key: Dark leafy greens like spinach and kale are packed with vitamin K and folate, while red veggies like tomatoes and peppers are high in vitamins A and K. In the right combinations, all make great additions to noodle dishes.
n Shape-shifting: Long, short, flat, round - noodles of various shapes show up in all kinds of cuisine from Italian to Vietnamese.
n Beyond flour power: Outside of traditional flour-based pasta, you can now find noodles made out of everything from rice, other grains and eggs to veggies, mushrooms, tofu and more.
Shake things up by trying different varieties when experimenting with new recipes. Need inspiration?
Check out this week's recipe for Asian-influenced, flavor-packed and gluten-free Ginger Soy Sauce Halibut over Rice Noodles.
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Bridge Road Bistro is hosting a special wine dinner next month to benefit the River Cities Therapeutic Riding Center in Milton.
The event kicks off at 6 p.m. April 21 with a cocktail hour in the lounge featuring antipasti, Prosecco and a silent auction. After that, a four-course Italian menu will be served with specially paired wines, featuring:
n Warm zucchini and yellow squash wrapped in chevre, served with Cantina Zaccagnini Riesling
n Baby shrimp, Tomato jalapeno and sweet onion salad, paired with Cantina Zaccagnini Montepulciao d'Abruzzo
n Seared free-range chicken with roasted garlic, accompanied by 642 Maremma Toscana Rosso
n Mascarpone and white chocolate mousse with Prosecco berries, served with Paolo Saracco Moscato d'Asti
Reservations are $70 per person, and may be made by calling 304-720-3500 or emailing sandy@thebridgeroadbistro.com.
Proceeds from the evening will benefit the riding center, which teaches the fundamentals of horsemanship safety and compassion to show how riding and animal-based activities help humans form bonds that can bring them peace.
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A growing number of West Virginia chefs and restaurants are waving the "farm to table" flag. Now it's time for one of them to step up to the plate and be recognized for how well they utilize local ingredients on the mouthwatering menus they offer.
Chefs from all 50 states are invited to apply for a chance to battle in the inaugural "Farm to Table Chefs Taste Challenge" Aug. 7 in New Orleans.
The event will feature 10 chefs from different geographical regions across the country, all competing to create the best dish utilizing farm-fresh items from a pantry of seasonal ingredients donated by state agricultural departments nationwide.
A panel of industry-renowned judges (hey, I'm available!) will select the top two creations for gold and silver awards, while the public will select a "Fan Favorite" award based on voting during a special dinner featuring all dishes.
Interested chefs can learn more and apply at www.chefstastechallenge.com. The deadline to enter is April 15.
Steven Keith writes a weekly food column for the Daily Mail. He can be reached at 304-348-1721 or by e-mail at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.charlestondailymail/foodguy.
Ginger Soy Sauce Halibut Over Rice Noodles
4 oz. rice vermicelli
½ cup reduced-sodium soy sauce
¼ cup sugar
2 Tbsp. grated ginger
4 (4 oz.) center-cut halibut fillets
1 Tbsp. vegetable oil
4 cups julienned carrots
8 cups boy choy, sliced
¼ cup finely chopped garlic
2 cups thinly sliced scallions
1. Place noodles in a bowl and cover with boiling water. Place soy sauce, sugar, ginger, and 1 cup water in a sauté pan that will hold the 4 pieces of fish. Bring to a boil to dissolve the sugar. Turn off heat and carefully place the halibut in the soy mixture. It will come approximately half way up the sides of the fish, depending on the size of the pan and shape of the fish.
2. Turn the heat back on low and simmer (do not boil) the fish for 2 minutes. Then, using tongs or a spatula, flip the fish over and cook another 2 minutes. Fish is done when it easily flakes. Cook longer if necessary. Remove fish to a plate and tent with foil to hold warm.
3. Bring remaining mixture to a boil and reduce to ½ cup, then drain the rice noodles.
4. Heat a sauté pan over high heat. Add vegetable oil and sauté the carrots until crisp tender and starting to brown (about 1 minute). Add the bok choy and garlic. Continue to cook until the bok choy is wilted and the garlic is starting to brown (about 1 minute).
5. Stir in the rice noodles and reserved soy reduction. Toss everything together to coat and divide the noodle mixture between 4 bowls. Top with one piece of fish and the sliced scallions.
Serves 4.
NOTE: For a gluten-free dish, make sure the soy sauce is gluten-free.