When it comes to grocery shopping, most consumers are deal-seekers and still love to clip coupons, whether print or digital, in order to save money. Today’s shopper also expects savings from these deals to apply whether they’re shopping in-store or online.
“Digital disruption remains a prevalent theme today, and the more grocers can focus on providing value to consumers in new as well as proven ways, the more success they’ll experience. This includes offering coupons via every channel — including print — and catering to the latest consumer preferences for ordering groceries,” Curtis Tingle, chief marketing officer of Valassis, said in a statement
A significantly more expansive process leading to the publication every five years of the Dietary Guidelines for Americans has been proposed by a special review committee of the National Academies of Sciences, Engineering, and Medicine.
If the N.A.S. recommendations were adopted, the Dietary Guidelines process would run continuously (currently, relatively little work is done in the two years immediately after publication), a new committee would be established to complement and support the work of the Dietary Guidelines Advisory Committee and a relatively new area of nutrition scientific research, systems approaches, will become important for the future development of eating recommendations.
- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1½ cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional ¼ cup water, broth, milk or cream (optional)
- ¼ cup fresh parsley (more to taste)
- Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
- Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
- Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.