March is National Nutrition Month and the simplest healthy eating habits can begin at home.
In the Spring issue of our quarterly magazine, Chef Larry Kessel shares how he uses fresh herbs and vegetables from our Philadelphia hospital’s organic garden in the food he prepares for patients. From basil and thyme to homegrown tomatoes and lettuce, these plants provide an easy way to add flavor to your cooking without added salt or fat.
Chef Kessel says, “We like to use lots of herbs because it helps accentuate the flavor of the food and allows us not to have to rely on a lot of sodium and saturated fat—and it incorporates a great fresh flavor.”
Kessel gives tips for starting your own herb garden at home. Read the full article here.
Find more nutrition facts and healthy meal ideas in our Tips & Support.