The American Association of Orthodontists (AAO) recently asked a personal chef to create a few meal ideas for adult orthodontic patients, who often ask, “What can I eat?” The recipes are designed to not harm braces, aligners, or retainers.

The chef took advantage of seasonal items, to create three farm-to-table recipes that are easy on orthodontic patients, while also being full of nutrients and simple to prepare.

“Soft, tender foods like those in these recipes are ideal for orthodontic patients because they don’t risk breaking brackets, wires or other elements, which could prolong treatment,” according to Morris N. Poole, DDS, president of the AAO. “It’s a wonderful thing when the foods that are good for your health happen to be great for your orthodontic treatment, too.”

Summer Corn-Tomato-Basil Orzo Salad with Shrimp

  •  1 pound of orzo, cooked according to package directions
  • 2 to 3 ears of fresh corn, husks and silk removed, kernels cut off of cob
  • 2 tablespoons butter
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 pound of medium shrimp, peeled and deveined
  • ¼ cup fresh basil, chopped
  • 1 pint of cherry tomatoes, halved
  • Parmesan cheese, for serving
  1. Melt the butter over medium heat in a sauté pan and cook the corn, salt, and pepper for 7 minutes.
  2. Add the shrimp and cook, stirring until pink.
  3. Toss the orzo, corn and shrimp, tomatoes, and fresh basil together. Taste for salt and pepper and serve with grated Parmesan cheese, hot, cold, or at room temperature.

Farm Stand Frittata

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 10 ounces fresh spinach or broccoli
  • 1 cup shredded sharp cheddar cheese
  • 2 large fresh eggs
  • ½ cup low fat milk
  • ½ teaspoon kosher salt
  • Fresh black pepper, to taste
  1. Preheat oven to 350° and spray pie dish with cooking spray.
  2. Melt the butter on the stovetop in a pan and sauté the onion over medium heat until tender.
  3. Mix all ingredients together and pour into pie dish.
  4. Bake 30 minutes or until frittata is set.

Farm Stand Zucchini-Garlic Fusilli with Feta

  •  1 pound fusilli, cooked according to package directions
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 medium zucchini, sliced into half moons
  • 2 sprigs fresh oregano
  • ¾-1 teaspoon kosher salt, to taste
  • Fresh black pepper, to taste
  • ½ cup Feta cheese, crumbled
  1.  Heat the olive oil over medium heat in a sauté pan. When the oil is warm but not hot, add the sliced garlic and stir for 2 minutes.
  2. Add the sliced zucchini, kosher salt, a few grinds of fresh black pepper, and sauté until tender.
  3. Add the fresh oregano and cook 1 minute.
  4. Toss zucchini and garlic with the pasta and top each serving with the crumbled Feta cheese.