Tidbits

Eat in

If the answer to “what’s for dinner?” is “takeout” more often than not, get some inspiration for home cooking at Mayo Regional Hospital in Dover-Foxcroft. Jane Conroy of the University of Maine Cooperative Extension and Marion McLellan and Bonnie Stone of Mayo Regional will present “Quick, Healthy Meals at Home,” a taste-testing session with nutrition information and tips for creative meals, from 6:30 to 7:30 p.m. Tuesday, June 1, in the hospital’s resource center. Preregistration is recommended. For information or to register, call Jane Conroy at 564-3301 or (800) 287-1491, or e-mail jconroy@umext.maine.edu.

Berry good

Blueberry soy – oh boy! The University of Maine’s department of food science and human nutrition will conduct taste tests today on a new blueberry-soy beverage. The drink combines the flavor and nutritional qualities of blueberries with the protein of soybeans. Graduate student Rebecca Potter will conduct the study along with her professor, Mary Ellen Camire. The tests will take place from noon to 5 p.m. today at Room 158 of Hitchner Hall on the Orono campus. Volunteer tasters will receive a phone card or equivalent gift in exchange for their time. Walk-ins are welcome, or you can call to arrange an appointment. For information, call 581-1733 or e-mail rebeccapotter@umit.maine.edu.

Sweet and spicy

This isn’t your average fruit salad – the California Fresh Apricot Council has developed a Thai salad that combines the sweetness of fresh apricots (which hit grocery store shelves now) with the savory flavors of cilantro, cucumber, chicken, chili and lime. To make the salad, combine 2 cups sliced fresh apricots, 2 cups diced, cooked chicken, 1 cup sliced cucumber (peeled and seeded if necessary) and 1 cup bean sprouts in a large bowl. Set aside. In a small bowl, combine 1/4 cup rice vinegar, 1 tablespoon chopped fresh cilantro, 2 teaspoons sugar. Whisk in 1/4 cup vegetable oil and 1/2 teaspoon chili oil. Toss salad with vinaigrette and arrange on 4 plates that have been lined with salad greens. Sprinkle with 2 tablespoons coarsely chopped peanuts and garnish with lime wedges.

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