Ask a Nutritionist
with Registered Dietitian
Traci Komorek, RD/LD
Not sure how to cook those weird greens? Perplexed by parsnips? Confused about omegas? Local dietitian/nutritionist Traci will be on hand to answer your quick health and nutrition questions for FREE! Look for her in the Co-op aisles two times each month. No registration necessary. First come, first served.
- Saturday, July 19, 10:30 am – 12:30 pm
- Tuesday, July, 22, 11 am – 1 pm
- Saturday, August 2, 10:30 am – 12:30 pm
- Tuesday, August 12, 11 am – 1 pm
Traci Komorek, R.D., L.D., is registered dietitian passionate about helping clients adopt healthier lifestyles. Over the past seven years she has been dedicated to chronic disease prevention, weight management, and child nutrition. She develops food and exercise plans specific to the individual and their busy schedule. She is knowledgeable about whole foods and loves to cook with adults and young children with a focus on getting the entire family involved in a healthy and active lifestyle. Traci is a Plattsburgh State University graduate and completed her internship at Keene State College. She works for Nutrition in Motion in Bedford with a Concord office in Wright and Associates Family Practice in the Concord Center building, seeing patients of all ages from prenatal nutrition to thyroid conditions to insulin resistance. For more information about Traci, call 603-244-0549 or email firstname.lastname@example.org.
Green Bean, Tomato & Potato Salad
Adapted from Fresh Happy Tasty by Jane Coxwell. Serves Four.
- 1 pound mixed small potatoes (ie: thin-skinned new potatoes)
- 5 ounces green beans, ends trimmed, halved
- 1 garlic clove, minced
- 2 tablespoons finely chopped red onion
- 2 whole scallions, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise (ie: Spectrum organic)
- 2 tablespoons sherry vinegar
- 1/3 cup roughly chopped fresh dill
- 1/3 cup roughly chopped fresh parsley
- Bring a saucepan of salted water to a boil and add the potatoes. Cook until fork-tender, about 8 minutes; drain. Break up the potatoes a little bit, but don’t mash them.
- Bring a saucepan of salted water to a boil again and add the green beans. Cook for just under a minute, taking care not to overcook them. Drain the green beans under cold running water to stop the cooking.
- Meanwhile, in a large glass bowl, combine the garlic, onion, scallions, tomatoes, olive oil, mayonnaise, and vinegar. Add the potatoes while they’re still very hot so they can soak up the dressing. Mix in the green beans, then set aside to let cool to room temperature. (If you’re storing this for later use, place the bowl in the fridge and add the herbs just before serving.)
- Stir in the dill and parsley and check the seasoning just before serving.