As places of healing, hospitals have a natural incentive to provide food that is healthy for people and the environment in which we live. By understanding the link between food production and food-related disease, health care practitioners can begin to educate their patients, model appropriate food purchasing, and help transition the way our food production and distribution system to one that is protective of human health.
This week's recipe can be part of a healthy diet. Just one tablespoon of this salsa can add intense flavor to a pan-roasted boneless, skinless chicken breast or a fish fillet.
Salsa verde will be a little different every time you make it depending on the availability of fresh herbs.