Add A Little Spice, Dining Promotions from Morrison Living

JULY - AUG - SEPT

HEALTHY EATING & LIVING WITH

Superfoods CULINARY TRENDS

SummerVibes WELLNESS & SUSTAINABILITY

PhyllisDiller COMEDIENNE & CULINARIAN

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INSIDE Insights The dog days of summer are upon us! It's a phrase we often hear this time of year, but do you know exactly what that means? The dogs days of summer are July and August. For the ancient Greeks and Romans, the “dog days” occurred around the day when the star Sirius, the "Dog Star", appeared to rise just before the sun, in late July. They believed these days to be the hottest time of the year.

After missing the outdoors, travel, and exploration due to 2020's health crisis, the culinary world is seeing a strong shift in preferences and trends. Diners are seeking globally inspired dishes, like those of our French inspired Crepe Expectations, and Tiawanese and Chinese bao buns of Take A Bao. There's also an increased interest in local produce as regional travel redevelops. There couldn't be a better time to explore local flavors than August, during National Farmer's Market Week where we place an emphasis on the phrase "Eat Local". Additionally, as an outcome of the pandemic, there is an increased interest in superfood ingredients that offer wellness and preventative health benefits. We'll explore some of those in this issue.

Pour yourself a tall glass of lemonade.

We look forward to spending the next few pages with you!

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<< Inside Insights 03 Superfoods of Summer 05 Culinary Trends 07 Wellness Features 09 Summer Vibes 11 Encore Presents Stand-Up Comedy 13 Try This at Home

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SUPERFOODS 3 | Add a Little Spice

SUPERFOODS JULY: BERRIES Berries are rich in antioxidants and phytochemicals which may help protect us from the effects of aging, cardiovascular disease, arthritis, diabetes, high blood pressure, and certain types of cancer.

AUGUST - KALE No longer a garnish, kale takes center stage as a superfood. It is considered one of the most nutrient dense foods, providing vitamins A, C, K, calcium, and other nutrients for less than 25 calories.

SEPTEMBER - MUSHROOMS Don't be in the dark about this superfood. During National Mushroom Month, enjoy these low calorie, fat-free, and very low sodium fungi that also provide important nutrients like selenium, potassium, riboflavin, niacin, vitamin D, and more.

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CULINARY TRENDS Our Chefs have been hard at work identifying trends in the kitchen and on the table! They're pleased to present three new concepts for late summer, from sweet and savory crepes to meet your expectations, refreshing seltzers to substitute in for your sodas, to the doughy, globally inspired bao buns. Let's take a closer look at what's trending and why!

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CREPE EXPECTATIONS

With simple, yet delicious ingredients,crepes can appeal to your taste buds without drastically increasing your calorie count. Made from milk, eggs, and a little flour, they tend to be higher in protein and lower in carbs and are adaptable to your flavor preferences, whether savory or sweet!

Summer is a great time for enjoying crepes with the wide variety of inseason fruits and vegetables. And to top it off, the only kitchen waste when making crepes are the portions of eggs, fruits, and vegetables that are not edible such as banana peels, strawberry tops, and onion peels.

FIZZY-OLOGY

Americans are drinking more and more soda, often drinking multiple per day and as such, consuming hundreds of calories in the sodas alone. A healthier alternative to traditional sodas, flavored seltzers offer the reviving and refreshing qualities of the carbonated water and natural fruity flavors without a sugar rush - or crash. With fewer calories, flavored seltzer water can be an excellent alternative to soda and other sugar-loaded drinks.

Seltzers are just regular water that has been carbonated – and can be just as healthy as drinking flat water! With a little more zip and pizazz from natural flavors, they even beat diet sodas since there

are no artificial sweeteners. Try some bold new concoctions with Fizzy-ology!

TAKE A BAO

Bao buns have steadily been gaining in popularity over the past ten years. The pillowy dough of the bun makes it a global comfort food and there is great flexibility in the fillings. Some of bao’s top flavors include pork, chicken, and shrimp.

Bao can be an appetizer, a snack, a side, or served in multiples as a main meal.

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This August, celebrate National Farmer's Market Week by turning your attention to locally produced foods. August 1 through 7, we recognize the contributions of local farmers and farmer’s markets to the environment and communities around them. Farmer's markets 7 | Add a Little Spice

promote sustainability and education around regenerative farming, reduce carbon footprint through minimized transportation of produce, and support healthy communities with fresh produce high in nutritional value. Look for menu items sourced from your local farmers!

BUILD A BETTER BURGER July is National Grilling Month, but just because you're eating healthy doesn't mean you need to pass up a summer favorite, the burger! We're firing up the grill station and providing some healthy options to help you make better decisions. Follow these simple recommendations to instantly improve your selection and look for an expanded variety of burger offerings this month.

Get a Healthy Start this September, which is Better Breakfast Month.

Breakfast is the most important meal of the day, providing the nutrients you need to start your day right. People who skip breakfast are less likely to meet their daily requirements for

vitamins and minerals: if you’re not in the habit, start small with a simple piece of fruit or yogurt. Additionally, breakfast can be any healthy food - if you’re in the mood for a salad, go for it! Make a commitment in September to create a Healthy Start!

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SUMMER Vibes

July is National Picnic Month and we're celebrating sunshine, good food, and friends! July is an excellent time for National Picnic Month. The fresh air stirs the appetite, and garden vegetables and fruits make outdoor eating easier.

The word picnic is derived from the French word piquenique. Picnics hearken back to mid-18th-century al fresco French dining. A loaf of bread, some cheese, and fruit made for an instant meal under the sky.

Picnics provide an excellent way to enjoy the company of friends and family away from home.

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It’s important to keep the meals simple and focus on the company.

Sandwiches, finger foods, and beverages may seem plain, but it’s more about spending time with each other and being in nature.

When we pack them right, picnics make life simple. The clean up is usually easy thanks to all the finger foods.

That way we get to spend more time visiting with friends and family while enjoying the sunshine.

Join us in celebrating our Chefs during Chef Appreciation Week, September 12-18, 2021.

We celebrate on the Fourth of July in honor of the nation’s birthday, July 4, 1776. This date marks when 56 of our founding fathers signed the Declaration of Independence.

During this week, we recognize the dedication, creativity, and personal investment Chefs make in delivering inspired food to our plates.

Also known as Independence Day, the Fourth of July did not become a declared federal holiday until 1870. To celebrate this holiday, many Americans will have a BBQ or watch fireworks. In fact, it is reported that 65% of Americans will have a picnic or BBQ while 43% plan to watch fireworks.

Take the time to get to know the Chefs who serve you, and be sure to say "Compliments to the Chef!"

Whichever way you celebrate, we hope you have a safe and happy Fourth of July.

Let freedom ring!

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STAND-UP COMEDY Our Encore series explores the connection between food and the performing arts.

In honor of National Tell A Joke Day (August 16), we’re sharing how food has played a role in the life of famous comedian, Phyllis (Driver) Diller.

Comedienne Phyllis Driver, better known by her stage name of Phyllis Diller, took the stage in a time 11 | Add a Little Spice

where female comics were a rarity.

Best known for her eccentric stage persona, her self-deprecating humor, her wild hair and clothes, and her exaggerated, cackling laugh, Diller was a groundbreaking standup comic – one of the first female comics to become a household name in the U.S. She paved the way for Joan Rivers, Roseanne Barr, and Ellen DeGeneres, among others, who credit her influence.

With the encouragement of her husband, Diller made her debut as a stand-up comedian in 1955 at age 37 in the basement of the San Francisco

E XCLUSIVE

remove the filler”) with all natural ingredients, no sugar, preservatives, or unpronounceable ingredients.

In 1989, another comedian, David Letterman, made fun of her chili during a skit of terrible grocery store finds.

Her chili was actually quite good – Letterman never tasted it but the skit did get Diller some free publicity!

North Beach club, The Purple Onion.

Her two-week booking stretched to 89 consecutive weeks! To make it in a man’s world, she made jokes about things that would be nonthreatening – motherhood, housework, and cooking.

Don’t be surprised to find us honoring Phyllis Diller this month with dishes like pickled onions (as homage to her start at The Purple Onion), spaghetti, and chili. We hope to have your mouth smiling inside and out!

Despite her comedy act describing how terrible she was in the kitchen, Phyllis Diller was a really wonderful cook, with recipes of hers printed in books and magazines for many years.

In a recorded interview with Roseanne Bar, the two met at Diller’s home, preparing spaghetti with ingredients fresh from the garden.

What Diller was really famous for was her chili. It was so good, it was put in cans and sold in grocery stores as Phyllis Diller’s Philli Dilli Chilli and she was touted as the Crusader for Great Tasting Food. The label described it as filler-free (“It took Diller to 12 | Add a Little Spice

TRY THIS AT HOME

Grilled Portobello Rueben Ingredients:

2 Cups Water 1 Tbsp Pickling Spice 1 Tbsp Kosher Salt 1 Tbsp Granulated Sugar 4-5 Caps Portobello Mushroom

8 Slices Seeded Rye Bread 8 Slices Swiss Cheese 1/4 Cup 1000 Island Dressing 2 Cups Sauerkraut

Directions:

1. Brine the portobello: Place water in pot with pickling spice, salt, and sugar. Bring to a boil to dissolve salt. Remove from heat. Place mushroom caps in shallow bowl and cover with liquid mixture.

Keep covered overnight.

2. Grill or sautee the mushroom caps until heated through. Slice into strips and set aside.

3. Place each slice of bread on a heated saute pan and toast over medium heat. Place a slice of cheese onto each slice of bread. Onto every other slice, place 4-5 mushroom strips, 1/4 cup sauerkraut, 1 tbsp dressing and top with other half of bread. Press and toast sandwich until bread is golden brown and cheese is melted. Serve hot.

Serving size:

One sandwich. Recipe serves four.

Calories

Total Fat

Sat Fat

Total Carb

Protein

Dietary Fiber

Sodium

440

20g

9g

46g

22g

8g

960mg

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Days are made by Morrison.

We believe that each day is the promise of new experiences.

That’s why our services are crafted to make those moments the best part of someone’s day.

For over 40 years, we’ve provided dining, environmental, and wellness solutions, and we understand the unique needs of the senior living industry. Our culture, scale, flexibility, and data-driven approach enables us to help you reach your goals, whether that’s to bolster your waiting list, find the home your parents deserve, or land your dream job.

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