June is National Dairy Month

Three Surprising Facts about Dairy:

1.Dairy is local. According to the most recent Missouri State Milk Board report, there are 1348 dairy farms in the state. It takes less than 48 hours for milk and other dairy foods to make the farm-to-table journey. Along the way, every dairy product is safety-tested, pasteurized, and packaged with a focus on freshness and quality.

2.A cup of milk has the same amount of protein as an egg and the same amount of potassium as a small banana. These are just two of the nine essential nutrients packed into every serving of milk, yogurt, and cheese, including the bone-building calcium and vitamin D for which dairy is best known. Research shows that dairy consumption is associated with a high quality, healthful diet overall.

3.June is National Dairy Month. Historically, dairy cows produced the most milk while grazing on early summer grass. The tradition of celebrating dairy foods and the dairy farmers who produce these wholesome, nutritious and delicious products started in 1937 and continues today.

National Dairy Month is a great time to make sure you are meeting the recommendations for dairy intake. The 2010 Dietary Guidelines for Americans recommend three servings of low-fat or fat-free milk or milk products every day for Americans nine years and older, two and a half servings for children four to eight years old, and two servings for children ages two to three years. One serving equals one cup of milk, one cup of yogurt, or 1.5 ounces of cheese.

Make fresh, local dairy foods a staple at every meal. Serve a glass of ice cold milk with breakfast, lunch and dinner. Boost flavor and nutrition by topping soups, sandwiches and salads with shredded or sliced cheese. Enjoy yogurt for a snack or use it in dips for fruits or vegetables. Don't forget dessert--make chocolate or vanilla pudding with milk for a sweet ending. Or try mixing flavored yogurt and crushed fresh fruit, and freeze in popsicle molds for a fun way to cool down as summer heats up.

To learn more about wholesome, nutritious dairy foods, visit www.stldairycouncil.org. Keep up with St. Louis District Dairy Council's National Dairy Month events at https://www.facebook.com/stlouisdairycouncil.

Recipe:

Balsamic Yogurt Grilled Vegetables

Yogurt and vegetables pair up in this tasty recipe perfect for the summer grilling season.

Makes 4 Servings

Prep Time: 15 min

Cook Time: 5 min

Ingredients

1 1/4 cups plain fat-free yogurt (low-fat yogurt also can be used)

1/2 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons chopped parsley

1/2 cup diced roasted red peppers

1 sweet onion, sliced in 1/2 inch rounds

2 baby eggplants, sliced in 1/2 inch rounds

3 zucchini, sliced in 1/2 inch rounds

2 cloves garlic, minced

Directions

Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tablespoons, cool vinegar. Add cooled vinegar to yogurt with oil, garlic and parsley. Divide mixture in half. Place prepared zucchini, eggplant and onion on a sheet pan and brush with 1/2 of the yogurt mixture. On a lightly oiled preheated grill, cook vegetables until golden and brown (3-4 minutes). Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining dressing over vegetables and serve.

Nutrition Facts (per serving)

Calories: 180

Fat: 7 g

Protein: 7 g

Calcium: 20% daily value