We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sara Moulton is a beloved television chef, cookbook author, wife, mom and protégée of Julia Child. What is super cool about Sara is that she is one of the top real-deal female chefs in the USA, having graduated the CIA with the highest of honors and spent seven years on the line in this male-dominated industry. Sara has been working in television for 35 years, both behind the scenes and in front of the camera. This petite chef is one of the pioneers of food tv and is truly an American culinary sweetheart. Her resume is awe-inspiring, diverse and so extensive that you must to go to her website and read it! With all of this amazing talent, education and experience Sara remains humble, kind and is an overall great gal. The fourth season of her show “Sara’s Weeknight Meals” airs this month on PBS so be sure to check it out!
Now let’s get Sara’s take on healthy cooking.
Diane: Do you see a trend with diners seeking better-for-you options on the menu?
Sara: If what they are offering at restaurants is any indication, I say yes, there is a trend. What I mean is you see healthier options at many fast food places as well as at high end restaurants. Several years ago, most menus were so meat heavy (probably because of the anti-carb phase) that it was impossible to find a vegetable. Now vegetables are popping up everywhere.
Diane: What’s your definition of “healthy eating”?
Sara: Well, if you start from scratch, with fresh ingredients, you are already eating healthy. But also, and this is nothing new, healthy eating in my mind, should be focused on vegetables and whole grains with animal based protein offered in small portions. And there is nothing wrong with healthy fat, like olive oil and avocados. If you followed Julia Child’s motto: “Everything in moderation,” you would be doing just fine.
Diane: What is your secret to cooking healthier without sacrificing flavor?
Sara: Again, this is sort of a cliché at this point, but starting with fresh ingredients really helps. Also I like to use herbs, citrus, garlic, chiles and flavorful oils as enhancers.
Diane: What is your favorite dish on your own menu and why?
Sara: I love making and eating soups, especially hearty vegetable soups with some kind of bean in them, lots of garlic, finished with freshly grated parmesan and grilled bread. I also love clams steamed in white wine with garlic and olive oil, served with grilled bread and a tossed green salad.
Diane: How about an update on what’s new and exciting in your world? (this is your opp to promote anything you want with links)
Sara: Season four of my public television show, “Sara’s Weeknight Meals,” will start airing around the country starting in the middle of June (on June 18th). You can find out more about it on my website. I am working a new cookbook which will come out in the spring of 2016 (geared to home cooks and techniques) and I continue to write a weekly column for AP called “The Healthy Plate.”
Click here for Sara Moulton’s Grilled Pork Tenderloin with Watermelon-Arugula Salad Recipe
Diane Henderiks is a personal chef and culinary nutritionist on a mission to teach America how to cook and eat well. Follow her on Twitter @dhenderiks, "Like" Diane on Facebook, or visit her website.