- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
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Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the nutrition and healthy eating guide, she plays a vital role in bringing you healthy recipes and meal planning."Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 60 clinical dietitians and nine dietetic technicians and oversees nutrition services, staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the "Mayo Clinic Diet" and the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many other Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and providing expert answers to nutrition questions.
Katherine Zeratsky, R.D., L.D.
As a specialty editor of the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She's active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Nutrition-wise blog
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April 25, 2012
Eat fresh and enjoy the flavors of spring
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Spring is a season of fresh starts. I find this motivates me to try something new. Years ago, I did try something new — planting asparagus. I failed. But two years ago I tried again in a new location with a bit more sun. Much to my surprise, I have asparagus. Well, I have spindles for stalks. Still this is progress. And I can easily supplement my harvest with fresh asparagus from the grocery store or farmers market.
Another much anticipated spring crop is morel mushrooms. For those of you who know and love morels, I need not say more. For those who are intrigued and looking for a new spring treat, try morels. Check the farmers market or find an experienced mushroom hunter and go for a walk in the woods.
Asparagus and morel mushrooms are great additions to savory recipes or tasty on their own — grilled, broiled, roasted or sauteed. Here's a recipe that combines them, compliments of our own Chef Mark Beland.
Roasted asparagus and wild mushrooms
1 pound asparagus, cut in 1-inch pieces
2 cups morel or other mushrooms, cut in quarters
1 teaspoon olive oil
2 tablespoons balsamic vinegar
Zest of one lemon
1 teaspoon black pepper
Combine all ingredients in a glass bowl or large sealable food bag. Toss to coat. Let marinate for 1 to 2 hours in the refrigerator. Turn on broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.
Enjoy!
Katherine
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