For many teens, summer means punching a time clock at the
local pool or creemee stand. But is this
year’s tight economy affecting their ability to find a summer job? We check in with the Vermont Department of
Labor about what the summer job market looks like for teens. And we talk about what the value of working a
summer job can be for a young person.
Have you worked a
really great summer job? What did you
learn from it? Email us ahead of time
with your summer job experience.
Also, we talk with a UVM Professor who just won a James
Beard award for her healthy cookbook. Jean Harvey-Berino, professor and chair of
UVM’s Department of Nutrition and Health Sciences, worked with Joyce Hendley
and the editors of EatingWell magazine to write The EatingWell Diet: 7 Steps to
a Healthy, Trimmer You.
AP Photo/Steven Senne
Recipe from The EatingWell Diet-
Tofu with Peanut-Ginger Sauce
and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a
cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
4 servings, generous 3/4 cup each
TIME: 15 minutes
TIME: 25 minutes
OF PREPARATION: Easy
tablespoons smooth natural peanut butter
tablespoon rice vinegar (see Ingredient note) or white vinegar
teaspoons reduced-sodium soy sauce
teaspoons minced ginger
cloves garlic, minced
ounces extra-firm tofu, preferably water-packed
teaspoons extra-virgin olive oil
cups baby spinach (6 ounces)
1/2 cups sliced mushrooms (4 ounces)
scallions, sliced (1 cup)
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar),
soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into
eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a
single layer, without stirring, until the pieces begin to turn golden brown on
the bottom, about 5 minutes. Then gently stir and continue cooking, stirring
occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring,
until the vegetables are just cooked, 1 to 2 minutes more.
INFORMATION: Per serving: 225 calories; 14 g fat (2 g sat, 3 g mono); 0 mg
cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 229 mg sodium; 262 mg
Ingredient Note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet
vinegar made from fermented rice. Find it in the Asian section of supermarkets
and specialty stores.
2008 Eating Well Inc. Reprinted by permission from The EatingWell Diet (The Countryman Press, 2007).