Chips, trail mix and other ready to eat snack foods are an easy go-to during storms, but there are other options. Here are a few ideas, followed by some food safety information:

 

Honey Mint Vinaigrette with Fresh Fruit

Got To Be NC as seen on Local Dish

Ingredients

1 cup watermelon diced

1 cup cantaloupe diced

1 cup honeydew diced

¼ cup sherry vinegar

2 Tablespoons whole grain mustard

2Tablespoons honey

¼ cup chopped mint

¼ cup olive oil

Salt and pepper to taste

Directions

In a bowl, combine watermelon, cantaloupe and honeydew.

In another bowl, whisk together vinegar, mustard, honey and mint in a mixing bowl.  Add olive oil in a thin stream, whisking to emulsify.  Season to taste with salt and pepper.  Serve over fruit salad.

 

Cowboy Caviar

Cooking.nytimes.com/recipes

Ingredients

For the dressing:

⅓ cup olive oil

¼ cup red wine vinegar

3 to 4 garlic cloves, minced

1 teaspoon granulated sugar

Kosher salt and black pepper

For the salad:

3 plum tomatoes, cored, seeded if desired, and diced

½ red onion, finely diced (about 3/4 cup)

1 (15-ounce) can black beans, rinsed

1 (15-ounce) can black-eyed peas, rinsed

1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)

1 red, green or yellow bell pepper, seeded and finely diced

1 jalapeño, seeded and finely diced

½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired

1 scallion, white and green parts, chopped, for garnish (optional)

Directions

Mix all ingredients together. Serve with tortilla chips.

 

Sam Dean Non-Perishable Tough Times Classic

Bonappétit.com/test-kitchen

PB+Spoon

“Find spoon and jar of peanut butter, preferably chunky-style. With a scooping motion, scoop a large blob of peanut butter onto spoon. Can be eaten in one bite, but eating it like a peanut butter popsicle while wandering around your dark house with a flashlight both increases efficiency and prolongs enjoyment. Serves one unless you are willing to share your spoon.”

Here are some more ideas for preparing for a hurricane from Bon Appétit.

While the stove still works:

Fry some bacon. It’s okay a room temperature. Use on sandwiches, salads.

Roast a few heads of garlic. Add to a salad dressing.

Boil some eggs. Endless uses.

Buy room-temperature friendly cheeses, cured meats, jarred, pickled vegetables and canned tuna.

Food safety tips in severe weather

The U.S. Department of Agriculture’s Food Safety and Inspection Service has issued food safety recommendations for those who may be impacted by Hurricane Dorian.

Hurricanes present the possibility of power outages and flooding that can compromise the safety of stored food.

The food safety service has issued these tips and others:

In advance of losing power:

– Keep thermostats in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40°F or lower in the refrigerator, 0°F or lower in the freezer.

– Have coolers on hand.

– Freeze water in one-quart plastic storage bags prior to hurricane. Don’t overfill.

If the power goes out:

– Keep refrigerator and freezer doors closed as much as possible. A full freezer will hold its temperature for about 48 hours (24 hours if half-full). A refrigerator will keep food cold for about four hours.

– Keep meat and poultry to one side of the freezer or on a tray to prevent cross contamination.

After a weather emergency:

– Never taste a food to decide if it’s safe.

– When in doubt, throw it out.

– Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40°F for two hours or more.

– Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.

– Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40°F or below.

After a flood:

– Do not eat any food that may have come into contact with flood water, including raw fruits and vegetables, cartons of milk or eggs.

– Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.

– Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

For the full press release, go to fsis.usda.gov/wps/portal/fsis/newsroom.

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