SERVINGS: 4PREP TIME: 30 MINUTES (PLUSOVERNIGHT REFRIGERATION)

COST/RECIPE: $8.09COST/SERVING: $2.02

For dressing:• 3/4 cup low-fat Greek style plainyogurt• 1/4 teaspoon garlic powder• 1/4 teaspoon onion powder• 1/4 teaspoon ground pepper• 1/8 teaspoon kosher salt• 1 cup low-fat buttermilk• 3 tablespoons fresh chives,

finely choppedFor asparagus:

• 1 1/2 pounds asparagus• 2 tablespoons olive oil• 1/4 teaspoon ground pepper• 1/8 teaspoon kosher salt

In medium bowl, whisktogether yogurt, garlic powder,onion powder, pepper and salt.Slowly pour in buttermilk, whisk-ing constantly. Mix in chives. Forbest results, make dressingahead, and let sit in refrigeratorovernight.

Preheat oven to 400?F. Washand break ends off asparagus.On a baking sheet with a lip (likea jelly roll pan), place asparagusand drizzle with olive oil.Sprinkle with salt and pepper;toss until fully coated. Cook for

10 to 12 minutes (depending onsize of stalks.) Let cool 5 to 10minutes before serving.

For each serving, divideasparagus into six shallow bowlsand pour 1/3 cup dressing ontop. (Note: it may seem like a lotof dressing but asparagus willabsorb some of the liquid.)

Nutrition Facts per Serving (6ounces asparagus + 1/3 cup ofdressing): Calories: 149, TotalFat: 8g, Saturated Fat: 2g,Cholesterol: 5mg, Sodium:246mg, Carbohydrates: 13g,Dietary Fiber: 4g, Protein: 8g,Calcium: 20% Daily Value

BY SHARON GUTHMILLERExtension Educator

As we move into the summerseason of grilling foods and eat-ing foods outdoors, it is impor-tant to be aware of food safetyconcerns. The following foodsafety information comes fromthe USDA. To safely grill foods,consider the following informa-tion. Marinate foods in the refrig-erator, not on the counter or out-doors. If some of the marinade isto be used as a sauce on thecooked food, reserve a portionseparately before adding the rawmeat, poultry, or seafood. Don'treuse marinade. Do not use thesame platter and utensils thatpreviously held raw meat orseafood to serve cooked meatsand seafood. If you partiallycook food in the microwave,oven, or stove to reduce grillingtime, do so immediately beforethe food goes on the hot grill.

When it is time to cook thefood, cook it thoroughly. Use afood thermometer to be sure.Cook beef, veal, and Iamb steaksand roasts to minimum internalcooking temperature of 145°F;Ground pork and ground beefshould reach 160°F; Poultrybreasts-165°F; Cook whole poul-try (take measurement in thethigh) to 165°F. Cook fish to145°F or until the flesh is opaqueand separates easily with a fork.For shrimp, lobster, and crabs,the meat should be pearly andopaque. Grill clams, oysters, andmussels-until the shells areopen.

Grilled food can be kept hotuntil served by moving it to theside of the grill rack, just awayfrom the coals where it can over-cook. Do not use a plate thatpreviously held raw meat, poul-try, or seafood for anything elseunless the plate has first beenwashed in hot, soapy water. Hot

food should bekept hot, at orabove 140°F.Wrap well andplace in an insu-lated container.Remember tokeep hot foodshot and coldfoods cold.

To protectyourself, yourfamily andfriends fromfood-borne ill-

ness, practice safe food handlingtechniques when eating out-doors. When preparing, storing,and cooking food for picnics andbarbecues remember theseguidelines. When transportingfood from one place to anotherto keep cold food cold. Placecold food in a cooler with ice orfrozen gel packs. Cold foodshould be held at or below 40°F.Consider packing beverages inone cooler and perishable foodin another.

Meat, poultry, and seafoodmay be packed while it is stillfrozen so that it stays colderlonger. Be sure to keep rawmeat, poultry, and seafoodsecurely wrapped so their juicesdon't contaminate cooked foodsor foods eaten raw such as fruitsand vegetables. Rinse freshfruits and vegetables under run-ning tap water, including thosewith skins and rinds that are noteaten. Packaged fruits and veg-etables labeled "ready-to-eat,""washed," or "triple washed"need not be washed.

Rub firm-skin fruits and veg-etables under running tap wateror scrub with a clean vegetablebrush while rinsing with runningtap water. Dry fruits and vegeta-bles with a clean cloth towel orpaper towel.

Keep the cooler in the air-conditioned passenger compart-

ment of your car, rather than ina hot trunk. Limit the times thecooler is opened. Even in out-door settings, food safety beginswith hand-washing. It can be assimple as using a water jug,some soap, and paper towels.Consider using moist disposabletowelettes for cleaning yourhands. Keep all utensils and plat-ters clean when preparing food.

Foods like chicken salad anddesserts in individual servingdishes can also be placed direct-ly on ice, or in a shallow contain-er set in a deep pan filled withice. Drain off water as ice meltsand replace ice frequently. Don'tlet perishable food sit out longerthan 2 hours. Food should notsit out for more than 1 hour intemperatures above 90°F.

Thought: Be square if youwant a circle of friends.

Sharon Guthmiller is aYankton County Extension educa-tor specializing in family and con-sumer sciences.

Grilling And Eating Outdoor Safety Tips

SHARONGUTHMILLER

www.yankton.net PAGE 5AYankton Daily Press & Dakotan ■ LIFE ■ Friday, June 11, 2010

NOREFERRALNECESSARYTomakeanappointment,

call (605) 668-8601 or (877) 256-8973.

Dr. Pedersen also sees patients in

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Complex Foot Problems,

Surgical Solutions.

Your medical problems may complicate your foot

health. Untreated foot problems, such as flat feet,

bunions, hammertoes and heel spurs may lead to

much more serious problems when left untreated.

Podiatrist Terence Pedersen, DPM,board-certifiedABPS, specializes

in surgical care for the following:

� Sprains, fractures and sports medicine� Ankle problems, including pain

and sprains� Achilles tendonitis and ruptures�� Rheumatoid arthritis of the foot and ankle�� Osteoarthritis of the foot and ankle�� Flat foot surgical reconstruction�� Pediatric foot surgery�� Fractures, bunions, hammertoes,

heel spurs�� Foot and ankle dermatology�� Diabetic neuropathy�� Diabetic ulcers�� Diabetic shoes�� Custom-molded orthotics (arch supports)

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The Dish On DairyDid you know that milk delivers more than just

calcium to your diet? Not everybody does."Many consumers know about milk's calcium

benefits, but most are unaware that dairy foodsdeliver eight other dietary nutrients considered'essential' by the U.S. Department of Agriculture(USDA)," says Nikki Stahr, a registered dietitian withthe Midwest Dairy Council.

Eating healthy is about more than just watchingthe calorie count. "It's important to get essentialnutrients from the foods we eat," says Stahr,"because the human body can't manufacture themin sufficient quantities to meet daily needs."

Consuming three daily servings of dairy foods,such as milk, cheese or yogurt, provides exception-al nutritional value. For example, milk provides sig-

nificant amounts of vitamin D, protein, potassiumand vitamin B12. From repairing muscle tissue tomaintaining healthy red blood cells, the nutrientsfound in dairy foods work together to help supportoptimal health.

"Meeting the recommended three servings perday of milk, cheese or yogurt is easy," says Stahr,"My family starts the day with a bowl of whole graincereal and milk, and we love fruit and yogurt as asnack." A Stahr family favorite for dinner is pulledpork soft tacos sprinkled with Colby Jack cheese.

Enjoy the great taste and benefits of dairy withthese delicious dishes. Get the whole story ofdairy's unique nutrient package, and find morerecipes, at dairymakessense.com.

(Family Features)

SERVINGS: 12 TORTILLAS PREP TIME: 35 MINUTES (PLUS

TIME IN SLOW COOKER)COST/RECIPE: $25.72COST/SERVING: $4.29

For pork:• 2 pound boneless pork loin roast• 2 tablespoons brown sugar• 1 tablespoon ground ginger• 2 garlic cloves, smashed• 1 small white onion, coarselychopped• 1/2 cup orange juice• 2 limes, cut in half

For tacos:• 12 (6-inch) soft corn tortillas• 1 1/2 cups shredded reduced-fatColby Jack

• 1/2 cup nonfat sour cream• 1 teaspoon cumin• 2 scallions, trimmed and chopped• 1 (8 ounce) bag shredded redcabbage• 3/4 cup fresh salsa

Trim excess fat off roast. Insmall bowl, combine brown sugarand ginger; rub generously overroast. Place in slow cooker withgarlic, onion and orange juice;cook on low heat for 8 hours (orhigh for 4 to 6 hours).

Remove pork to large bowl andshred with forks. Strain pork liquidfrom slow cooker and pour overpulled pork to moisten. Squeezelime juice on top and mix well.

Divide into 12 servings.In small bowl, mix together

sour cream, cumin and scallions.For each serving, cover corn

tortilla with 2 tablespoons cheese;microwave for 20 seconds. Topwith pulled pork, 2 teaspoons ofsour cream mix, 1 1/2 tablespoonsshredded cabbage and 1 table-spoon of salsa. Fold and serveimmediately.

Nutrition Facts per Serving (2tortillas per serving): Calories:457, Total Fat: 17g, Saturated Fat:8g, Cholesterol: 88mg, Sodium:359mg, Carbohydrates: 40g,Dietary Fiber: 5g, Protein: 36g,Calcium: 32% Daily Value

PULLED PORK SOFT TACOS

ROASTED ASPARAGUS WITH CHIVEYOGURT RANCH DRESSING

CUCUMBER LEEK SOUPSERVINGS: 4

PREP TIME: 20 MINUTES (PLUSCHILL TIME)

COST/RECIPE: $13.22COST/SERVING: $3.30

• 1 tablespoon butter, unsalted• 2 large leeks (about 1/2 pound),

trimmed, cleaned and sliced • 3 large seedless cucumber

(4 cups), peeled and coarsely chopped

• 1 1/2 cups low-fat milk• 1 tablespoon lemon juice• 1/4 cup fresh mint leaves• Black pepper• Salt • 3/4 cup low-fat plain yogurt• 1 tablespoon honey • 1/2 cup chopped grape tomatoes• 1/4 cup feta or blue cheese crum-bles

In large skillet, melt butter overmedium heat. Add leeks and sautÈfor 5 minutes. Mix in cucumbers;sautÈ for 1 minute then remove

from heat. Add leeks, cucumbers, milk,

lemon juice and mint to blender orfood processor; puree for 1minute. Add pepper and salt totaste; blend together.

In separate bowl, mix yogurtand honey together. Fold intocucumber soup. For best flavorresults, chill in refrigerator for 1hour.

When ready to serve, ladlesoup into four bowls. Add 2 table-spoons of tomatoes and 1 table-spoon of cheese crumbles in cen-ter of each bowl.

Nutrition Facts per Serving:Calories: 190, Total Fat: 7g,Saturated Fat: 4g, Cholesterol:23mg, Sodium: 243mg,Carbohydrates: 25g, Dietary Fiber:3g, Protein: 9g, Calcium: 31% DailyValue

SOURCE: MIDWEST DAIRY COUNCIL