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Chef Andy and his kitchen stafff serve up healthy meals to the residents of Garden Plaza Post Falls.



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ANDY NEARING has worked in res- taurants for some 30 years. He even had his own local family-style diner, aptly named “Andy’s.” Now, Chef Andy is getting rave re-

views for his cooking from residents at Garden Plaza Retirement Community in Post Falls. As dining services director, Chef Andy and his staff serve three meals a day to over 130 residents, creating a di- verse menu with “specials” for breakfast, lunch and dinner. Among the favorites are scratch-made soups, homemade chili and fresh baked cookies and desserts. During the summer, Nearing fires up the outdoor grill for community barbecues. Te kitchen staff also develops a week- ly “fresh sheet” with seasonal entrees. If a

Garden Plaza Tilapia Budget-friendly and versatile, tilapia has rapidly become one of America’s best-selling

fish. Fresh Tilapia Fillets are an excellent addition to a healthy diet. Fresh Tilapia fillets are low in fat, low calorie, low carbohydrate and are high in protein. Tilapia fillets are also an ex- cellent source of Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium. Quick cooking and easy to prepare, tilapia’s mild flavor serves as a base for a wonderful variety of recipes.

INGREDIENTS: • 4-6 filets tilapia • Salt-free lemon pepper • 1 English cucumber • 1 fresh tomato • 4 cloves minced garlic • 2 tablespoons olive oil • 1 tablespoon fresh basil • 6 ounces bay shrimp


Season tilapia with lemon pepper and bake or grill for about 10 minutes until fish is flaky. Cut the cucumber in half, scoop out the seeds and cut into half moons. In a large pain, saute cucumber, garlic, tomato and bay shrimp in olive oil (do not over cook). Top tilapia with shrimp mixture. Garnish with fresh basil. Serve with rice or potatoes and steamed vegetables.

dish gets rave reviews, it will likely be on the regular menu. Residents will often ask the chefs to

prepare one of their own personal favor- ite recipes. Many times the actual recipe has long been forgotten, so the chefs use their creativity to recreate it, but in a healthier version. “It’s really fun to find dishes that the

residents really enjoy and to be able to help them eat healthier,” Chef Andy says. “Tere’s a real satisfaction for me here because of the residents. Rather than hoping that somebody will come in to your restaurant, you’re cooking for the residents every day. You get immediate feedback and it feels great knowing that you’re doing a good job.”

Chef’s Choice

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