MIAMI — A local produce company wants your soups and salads to have a little more color this season.

Duda Farm Fresh Foods recently unveiled a bright red celery variant, which it plans to start selling in December under the trade name Celery Sensations.

“It has the same great crisp, fresh flavor as regular celery,” Duda Farm Fresh Foods’ President Dan Duda said in a statement.

The red veggie was unveiled recently at the U.S. Produce Marketing Association’s annual Fresh Summit Trade Show in Orlando, Fla. on Saturday.

The company said it developed the red vegetable, which has the same crunch as regular celery with a milder flavor, by cross-pollinating regular celery with an old Eastern European heritage celery root.

First the rain, then the humidity. The summer has not been good enough to enjoy the great outdoors, and it hasn’t been a great summer to enjoy Boston’s restaurants outside. With better weather finally arriving, your chance to try a menu that will even have you eating peas, and loving it, is here too, courtesy of the Radius Restaurant Group.

The folks at Radius and Via Matta restaurants — co-owned by Boston’s successful restaurant business trio: Chef Michael Schlow, Christopher Myers and Esti Parsons — created special dishes that include the little green and round veggie. However, the chefs knew exactly how to serve it so that nobody would throw fits over eating this legume.

The Swordfish with fresh beans, cippolini agro dolce and pea greens, served at lunch only at Via Matta, 79 Park Plaza, is unique and delicious. The fish is grilled with fresh rosemary, thyme and chili flakes, while the fresh, green beans and yellow wax beans, with cippolini are roasted with sherry vinegar and honey. The mixture of bitter and sweet plays very well with the fish without overwhelming the palette. As if the dish were not good enough already, visitors take pleasure in knowing that the pea greens are a locally grown product from Eva’s Garden in Dartmouth, Mass.

If you’re looking for dinner, Radius’ Spring Dug Parsnip Soup is the dish to try. The parsnips for the soup are peeled and cooked down in milk with just a touch of butter and a sachet of thyme and black peppercorns. Afterwards this is pureed and seasoned with salt and a little sherry vinegar.

There is a warm salad in the bowl consisting of blanched English peas and a dice of roasted parsnip dressed with champagne vinegar and chives. Under the salad is a nest of Eva’s Garden pea greens and on top of these are crispy parsnips that are julienned and fried. In the bowl there is also s quenelle of English pea ice cream. The parsnip soup is poured over ingredients in bowl tableside. The presentation, and the taste, will impress you equally.

The ideas for such dishes come from Matthew Audette, Radius’ chef de cuisine, who provides delicious, high-spirited and inventive cuisine. Audette has appreciated food since childhood, growing up in Douglas, where butchering Thanksgiving turkeys was a family tradition. Raised on a farm, with produce grown and eaten fresh everyday, the chef never entered a grocery store until he was into his teens. His degree from Johnson and Wales, together with an appreciation for organic, fresh, ingredients made Audette into a skilled chef.

All-together a local chef, using local ingredients, makes for a great local restaurant menu. Make sure you get a reservation and also remember to try both restaurants for cocktail hour. Both places have a high-end atmosphere and affordable drink lists. Visit www.radiusrestaurant.com or www.viamattarestaurant.com for more details and contact information.

Restaurant Week in Boston is my favorite time of year. With seven prior restaurant week experiences in the books (and being an overall obsessive foodie) I consider myself a reasonable critic of all food. I’m not a picky eater when it comes to ethnicity, spiciness, or texture, but I hold very high standards for quality, freshness and overall experience.

Plaza III Kansas City Steakhouse seems to have found a way to upset all that.

The problem with Plaza III may have been that I went into my lunch date with a friend from college with the highest of expectations. Coworkers and friends had been raving about this restaurant for days telling me how jealous and excited they were for me that I was going there.

I should’ve seen the signs right away. When we first entered this Faneuil Hall upscale locale, the hostess gave a half-hearted “hello” and told us our table need to be cleaned off and it would be a two minute wait. Needless to say, all around were visibly empty and clean tables, and not just one or two, but approximately two dozen.

When we were finally escorted to our table, a nice window seat looking out onto the cobblestone walkways of Faneuil Hall directly facing Abercrombie & Fitch, the hostess did not make any eye contact and walked away after placing the menus on the table in front of my friend and myself. There was one waiter working about five tables around us, and when he finally made his way over he took our drink orders and walked away, even though we were ready to order. Then it took an unnecessarily long to get our drinks (a ginger ale and a water I might add). We finally ordered, excited to eat but mainly because we were very hungry now.

Our salads came after almost 15 minutes and were incredibly unimpressive looking. The Plaza III Garden Salad was on a too-small plate, tossed in boring ranch dressing with a small wedge of tomatoes and sprinkled with bacon and hard-boiled egg. It tasted good but wasn’t anything special.

After a half hour after we got our appetizer salads (which we received after the next table got theirs, and they arrived 10 minutes after us) our entrees finally came. Again, the presentation was worthy of a yawn, the “garlic” mashed potatoes tasted like they came straight from a box without a hint of garlic, and our fillet mignons were completely dull and overcooked at medium well, when we both asked for medium rare.

The asparagus was good — thin and cooked to a crispy and delicious finish. The Bƒ©arnaise sauce however was way too sour and very unappetizing.

If I hadn’t been so hungry and pressed for time I would’ve sent it all back.

Trying to maintain a positive outlook and spirit we ordered dessert. I went for the classic New York style cheesecake with strawberries and my friend ordered the Godiva chocolate mousse. They both ended up being delicious, if not predictable. The strawberry syrup not obviously out of a jar from the supermarket.

Overall I would rate my Plaza III, The Kansas City Steakhouse, Restaurant Week lunch experience as average. The trick might be to go in with low expectations so that I could’ve been happily proven wrong, but I’m still not sure that would’ve happened.

The most under-rated french fry substitute has to be the simple garden salad.

Think about it: yes, it’s the polar opposite of french fries. You hardly ever think “hey, I can really go for a super size salad right about now.” And how bout them cucumbers?

Don’t discount the sheer value here, however. A salad is filling, usually completely healthy, and can taste very, very good.

Dish #8 — A frickin salad

About two minutes — About $5 — Serves 2-4

Don't forget to wash your veggies!

Start with some story-bought baby arugula. It’s delicious and one of the most healthy plants you can eta. It’s loaded with vitamin C and potassium. If you want to double your green leaf pleasure, throw in some fresh baby spinach leaves for good measure.

I like to avoid lettuce and “light” green veggies. They’re flavorless and are mostly water. They don’t hurt, though. Veggies are still veggies.

Rinse the leaves thoroughly in a colander. Make sure you get both sides clean. Let the water strain out.

The salad is way under-rated

From here you can get as creative as you want. I tend not to get too creative. I do simple red and simple green. Carrots are healthy. Cucumbers. One of my personal favorites are raw green peppers. They are delicious. Red peppers work too and are a little sweeter.

Drizzle on some (SOME) light balsamic vinaigrette dressing. Another trick is to add some fresh ground black pepper and a little sea or kosher salt (coarse salt) to the mix for flavor.

NEW HAVEN, Conn. — Meeting my mom on her lunch break was nice. Having my father join us was even better. Gazing at the menu trying to determine combinations that didn’t include french fries … not quite as pleasant.

One thing about “going out for lunch” is that sandwiches almost always come with fries or onion rings.

Another salad, but a good one. Bars and burger joints have come a long way from lettuce and Italian dressing, that’s for damn sure. Don’t be afraid to try some of these “bistro salads” either. They’re good.

So apparently, May is National Salad Month, and the good folks at The Soy Food Council want to remind you to eat healthy for at least one month.

DES MOINES, IOWA — Flowers are in bloom, warm temperatures are around the corner and nothing quite feels more like summer than a cool, refreshing salad with a variety of in-season fruits and vegetables. May is National Salad Month, and with soyfoods, creating a fresh and healthy meal is fast and easy.

Soy packs numerous health benefits as do most vegetable salads. The more colorful your salad is, the healthier it will be, and tossing some soy on it just amplifies the positive nutritional value.

Salads have a reputation as being a go-to food when it comes to dieting. The addition of soyfoods to your salad will help in more ways than one. First of all, soy is jam-packed with protein-the only plant food that has the same equivalent as an animal product. Studies have shown soy protein will decrease your appetite, keeping you full longer and less likely to snack a lot in between meals or gorge yourself at dinner time.

According to Dr. Mark Messina, adjunct associate professor of nutrition at Loma Linda University, some studies have even shown soy to decrease body fat.

“There is some data, although it is quite speculative, that soy causes loss of body fat,” said Messina. “Even if weight loss is not increased to a greater extent with soy versus other proteins, body composition may be improved-less fat, relatively more lean muscle tissue.”

What isn’t at all speculative but has been proven is soy protein reduces LDL (bad cholesterol) while helping weight loss.

“There is no question that soy protein lowers cholesterol,” said Messina. “More specifically, it lowers bad cholesterol about 4 percent, which in theory reduces risk of coronary heart disease by about 10 percent. Second, soyfoods are low in saturated fat, and when displacing more traditional sources of protein in the U.S. diet, soyfoods reduce saturated fat intake, and as a result, cholesterol is further lowered.”

Obesity has been linked to diabetes in many individuals. Along with protein, soy contains isoflavones which may reduce blood glucose and insulin levels while stopping fat tissue build-up and enhancing the breakdown of fat.

“For diabetics, I think soy has some advantages,” said Messina. “It is very heart healthy which is important because heart disease risk in diabetics is greatly increased compared to non-diabetics. Second, soy protein doesn’t stress the kidneys as much as other proteins, which is important because one of the main medical complications of diabetes is renal disease.”

While lowering your blood glucose levels, soy can reduce your blood pressure as well. The American Heart Association estimates high blood pressure affects approximately 50 million Americans and one billion people worldwide.

Substituting soynuts for other protein sources in a healthy diet appears to lower the blood pressure in postmenopausal women, and may also reduce cholesterol levels in women with high blood pressure, according to a report.

“Evidence suggests soy protein lowers systolic (top number) blood pressure about 4 points (4 mm Hg) or so and diastolic blood pressure about 2 points,” said Messina. “Although that may seem small, that is very clinically relevant.”

A common misconception is as long as you’re eating a salad, you’re making a healthy choice. For the most part, that can be true until it comes time to add the dressing. All nutritional value gets thrown out the window the second a thick, creamy ranch dressing douses your salad. Using the wrong kind of dressing can add as many calories as a cheeseburger to your healthy intentions. However, you don’t have to sacrifice taste along with calories.

Using soy and other ingredients, you can make your own Ranch, Thousand Island or Caesar dressing right at home. And it is easy, delicious, nutritious and inexpensive!

This spring when you’re surrounding yourself with all the beauty of the season and fresh air, incorporate soyfoods to make this May the healthiest National Salad Month yet.

Creamy Ranch Dressing

1 1/4 cups soymilk
12 oz silken tofu, drained
1 oz package ranch salad dressing

Mix the ingredients together, and you have a low-fat, protein-filled ranch dressing. In a ¼ cup there are only 48 calories, as opposed to regular Ranch dressing which contains 140 calories in 2 tablespoons, or 280 calories for ¼ cup.

Thousand Island Dressing
If ranch dressing isn’t your weakness, but you still want a creamy dressing, here’s an alternative.

12 oz silken tofu, drained
1/4 cup water
2 tablespoons of white vinegar
1 tablespoon lemon juice
6 tablespoons chili powder
2 tablespoons chopped sweet pickles
1/4 cup chopped green pepper
2 tablespoons chopped green onion.

After combining the tofu, water, vinegar, lemon juice and chili sauce in a blender, stir in the pickles, green peppers and onions. For 1/4 cup, there are 50 calories, 3 grams of soy protein and 7 grams of carbohydrates as opposed to regular Thousand Island that has 59 calories per tablespoon or 236 calories in a 1/4 cup.

Caesar Dressing

Finally, here’s a healthy alternative for a Caesar dressing. This is what you’ll need:

3 garlic cloves, preferably large
1 teaspoon Dijon mustard
1 1/4 cups cubed firm silken tofu
1/4 cup lemon juice (about 1 lemon)
1/2 teaspoon salt
3/4 cup extra-virgin olive oil
Freshly ground pepper to taste

Combine all ingredients. There are 17 calories per serving, 1.4 grams protein, 1.6 total carbohydrates and .4 grams of fiber.

Mexican Black Bean and Corn Salad

The word “salad” is not exclusive to lettuce topped with veggies. There are also various bean and pasta salads, and this Mexican Black Bean and Corn Salad is sure to spice up any fiesta. Here’s what you’ll need:

2 cans (15 oz.) black soybeans, drained and rinsed
2 cups frozen corn kernels, thawed
1 large red pepper, chopped
1/2 cup chopped red onion
1 cup chopped green onions
1 jalapeno pepper, minced
2 tomatoes, chopped
2/3 cup chopped cilantro, optional
Juice from 2 limes (about 1/4 cup)
1 1/2 teaspoon minced garlic
1 1/2 teaspoon cumin
1 teaspoon salt
1 tablespoon soybean oil

Combine the first eight ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving.

This recipe makes about 8 cups with 117 calories per serving, 8 grams protein (6 grams soy protein), 16 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 340 mg sodium, 40 mg calcium and 5 g dietary fiber.

Courtesy of The Soyfoods Council