October Super Food- Apples

For the month of October, let’s shift our focus to Apples:

  • Have you ever heard “An apple a day keeps the doctor away?” Apples are packed full of nutrients and when added to your diet routinely may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The average small apple (~2.75 inches in diameter) contains about 80 calories and 4 grams of fiber. Remember, adequate fiber in your diet helps to keep you full as well as keep your digestive health regular.
  • Apples locally are beginning to be in season in our community. This season look for these varieties of apples at local farms: Early Gold, Ginger Gold, Gala, Early Fuji, Honeycrisp, Cortland, Golden Supreme, Jonagold, Jonathan, Red Delicious, Golden Delicious, Rome Beauty, York Imperial, and Granny Smith. Unsure of flavor and which type you may like. Many farm stands have small “taster” apples available or are more than willing to cut up an apple for you to try.
  • Unsure of what type of apple to buy for cooking vs. eating? Here are some suggestions- Braeburn apples are an all-purpose apple, it works well in pies and tarts where you don't want the filling to be overly juicy; Cortlands are excellent for salads and cheese plates, as the flesh doesn't brown and discolor quickly; Fuji apples are among the most popular apples for eating fresh, but they're also great for baking, as they hold their shape when they cook; Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, applesauce, and pressing into cider. Enjoy and Be Well.

Recipes of the Month:

Apple-Gorgonzola Salad with Red Wine Vinaigrette


  • Vinaigrette
    • 1/3 cup olive oil
    • ¼ cup red wine vinegar
    • 2 tablespoons sugar
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, finely chopped
  • Salad
    • 1 (10 oz) bag mixed baby greens or Italian-blend salad greens
    • 1 medium red or green apple chopped (1 cup)
    • ½ cup crumbled gorgonzola or blue cheese (2 oz)
    • 1/3 cup chopped walnuts, toasted


Step 1: In Small Bowl, Beat vinaigrette ingredients with wire whisk until smooth.

Step 2: In Large Bowl, Toss Salad ingredients with vinaigrette just before serving.

Cereal Apple-Cran Muffins


  • ¾ cup sweetened applesauce
  • 1/3 cup fat-free Skim milk
  • 2 tablespoons vegetable oil
  • 1 egg or ½ cup fat-free egg product
  • 3 cups oatmeal crisp almond cereal, slightly crushed
  • 1 ¼ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup sweetened dried cranberries
  • ½ to 1 teaspoon coarse sugar or granulated sugar


Step 1: Preheat the oven to 400 F. Place paper baking cup in each of 12 regular-sized muffin cups; spray bottoms with cooking spray

Step 2: In a large bowl, mix applesauce, milk, oil, and egg until blended. Stir in remaining ingredients except course sugar just until moistened. Divide batter evenly among muffin cups. Sprinkle with coarse sugar.

Step 3: Bake 18-22 minutes or until golden brown

September Super Food- Summer Squash

For the month of September, we will be learning about Summer Squash

  • Yellow squash is exceptionally low in calories, with approximately 20 calories in a small-sized vegetable and 30 calories in a medium-sized vegetable. The few calories in yellow squash come primarily from the carbohydrate content, which is also low. A 1-cup serving of sliced, yellow squash contains approximately 4 grams of carbohydrates. Yellow squash is a good option to replace high-calorie vegetables, such as potatoes and corn, in your nutrition plan, especially if you are trying to reduce your daily caloric intake..
  • Yellow squash contains high concentrations of beta carotene and lutein. Beta carotene is an antioxidant that helps protect your body against damage from pollutants and chemicals called free radicals. Dietary lutein may help prevent the development of cataracts and the age-related eye condition -- macular degeneration -- which can lead to blindness. A cup of sliced yellow squash provides you with roughly 135 micrograms of beta carotene and 2,400 micrograms of lutein. Add diced or shredded yellow squash to stews, salads, casseroles and soups to increase your intake of this nutritious vegetable.

Recipes of the Month:

Baked Summer Squash


  • 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)
  • ¼ cup olive oil
  • ½ cup grated Parmesan Cheese
  • 1/3 cup bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


Step 1: Preheat the oven to 350 F. Remove the stem and end and slice the squash cross-wise in ¼ inch-thick rounds. Toss with olive oil

Step 2: In a small bowl, combine the bread crumbs, Parmesan, Salt, Pepper. Arrange the squash rounds in a 9 x 12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over the squash

Step 3: Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another 5 minutes until the top is bubbling and crispy.

Grilled Summer Squash


  • 1 ½ pounds sliced summer squash
  • 1 medium sliced onion
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • Zest and juice of 1 lemon
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • Shaved parmesan


Step 1: Preheat grill to medium high heat

Step 2: Toss squash, onion, olive oil, salt and pepper together. Grill 3 to 5 minutes per side.

Step 3: Remove from heat and toss with more olive oil (to preference), the zest and juice of 1 lemon, parsley and mint.

Step 4: Top with shaved parmesan cheese

July Super Food- Tomatoes

For the month of July, we shift our focus to Tomatoes

  • There has been a long debate over whether a tomato is a fruit or a vegetable. A Tomato is in fact a fruit, however nutritionally more so represents the characteristics of a vegetable and is considered to be a “culinary vegetable”. 1 Cup serving size of tomatoes is about 32 calories, 2-3 gm fiber, 1.6 gm protein, 426 mg of potassium.
  • Tomatoes are packed full of antioxidant properties. They contain lycopene which can reduce the risk of heart disease and cancer. They also help to slow the development of atherosclerosis (plaque associated with hardening of arteries). Tomatoes have even been shown to reduce the risk for our skin being damaged in the sun by reducing the chances of having sunburn when exposed to UV light.
  • China is the world’s largest producer of tomatoes and produces approximately 52.6 million tons per year. The United States produces around 14.5 million tons, while Mediterranean counties of Spain and Italy only produce 4.9 million tons and 5.6 million tons respectively. Many varieties of tomatoes are grown and each has a unique flavor and varying cooking properties. For example Beefsteak tomatoes have a thinner skin (and shorter shelf life) and are used commercially as well as commonly on sandwiches; Plum tomatoes have a lower water and higher solids content which makes me makes them great for canning, tomato sauce, and tomato paste; there are even tomatoes called Tomberries which are tiny tomatoes only about 5 mm in diameter.

Recipes of the Month:

Spaghetti Sauce with Fresh Tomatoes


  • 1/4 cup olive oil
  • 1 onion, chopped
  • ½ teaspoon garlic powder
  • 4 pounds fresh roma tomatoes, peeled and chopped
  • 1 tablespoon white sugar
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon salt


Step 1: Heat olive oil in a large skillet over medium heat.

Step 2: Add onion and garlic powder to skillet; cook and stir until onion is translucent, about 5 minutes

Step 3: Add tomatoes, sugar, basil, parsley, and salt.

Step 4: Reduce heat and simmer, stirring occasionally, until sauce thickens, 1-2 hours.



  • 6 roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine diced
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt and pepper to taste
  • Fresh scallions, cilantro or parsley to taste


In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

June Super Food- Blueberries

For the month of June, let’s learn about Blueberries:

  • Did you know that blueberries are primarily found in North America and weren’t introduced to Europe until the 1930s? Blueberries are perennial flowering plants that produce indigo-colored berries and are in the same family as cranberries, bilberries, and huckleberries. They have a sweet taste with variable acidity. Blueberry bushes typically bear fruit during the summer months.
  • Blueberries are packed full of nutrients. One cup of raw blueberries contains about 84 calories, 4 grams of fiber, and 24% of the daily recommendation for vitamin C, and 36% of the daily recommendation for vitamin K. Blueberries contain a type of flavonoid called anthocyanin which gives them their blue color and also provides many of their health benefits. Flavonoids are plant compounds that often have a powerful antioxidant effect. Many studies have suggested that increasing consumption of plant foods such as blueberries decreases the risk of obesity, diabetes, and heart disease.
  • The United States is by far the largest producer of blueberries in the world, producing about 56% of the world’s blueberries. Canada is the number two producer with about 30%. Within the United States, the top two blueberry-producing states are Michigan and Maine, with about 37% of the US’s blueberry production. The blueberry harvest in North America usually starts in May and ends in late summer.
  • Blueberries are sold fresh or are processed as individually quick frozen fruit, puree, juice, or dried infused berries. These may then be used in a variety of goods, such as jellies, jams, blueberry pies, muffins, snack foods, or as an additive to breakfast cereals.

Recipes of the Month

Blueberry Quinoa Salad

Prep time 10 mins Cook time 20 mins Total time 30 mins



  • 1/2 cup dry quinoa (red or white)
  • 1 cup vegetable stock
  • 5 ounces mixed salad greens
  • 1/2 cup roasted unsalted hazelnuts
  • 1/2 cup blueberries


  • 1 Tbsp grape seed oil
  • 2 shallots, minced (or sub 1/2 cup sweet yellow onion)
  • 1/3 cup balsamic vinegar
  • 1 Tbsp maple syrup (or honey)
  • 1-2 Tbsp olive oil (or sub more grape seed oil)
  • Pinch each salt and pepper
  • 1/3 cup blueberries


  1. Prepare quinoa by rinsing thoroughly with cool water in a fine mesh strainer. Then add to a small saucepan with vegetable stock (or water) and bring to a boil over high heat.
  2. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
  3. In the meantime, prepare dressing by heating a small skillet over medium heat. Once hot, add 1 Tbsp grape seed oil, shallot, and sauté until tender and slightly caramelized - about 5 minutes - stirring often. Remove from heat to cool.

Dark Chocolate Covered Blueberries with Almond Dust

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins


  • 1/2 cup blueberries washed and dried
  • 40 grams dark chocolate about 4-5 squares
  • 1 Tablespoon finely chopped almonds


  1. Melt chocolate squares in the microwave for about 30 seconds or until chocolate is completely melted and spoons out easily. Heat and check at 15 second intervals after that, if necessary.
  2. Add blueberries to the melted chocolate and gently stir.
  3. Use a spoon to lift out 4-5 blueberries at a time in a cluster, allowing excess chocolate to drip back into the bowl.
  4. Place blueberry cluster on a plate or small baking sheet lined with parchment or wax paper.
  5. Repeat until all blueberries are used.
  6. Sprinkle almond dust on top of the blueberry clusters.
  7. Place blueberry clusters in the refrigerator for at least 30 minutes or until chocolate has hardened.
  8. Remove from refrigerator when ready to enjoy!
  9. Store in an airtight container in the refrigerator for up to 5 days depending upon the freshness of the berries.

May Super Food- Asparagus

For the month of May, we shift our focus to Asparagus

  • Asparagus is a spring time vegetable, which means it’s now in season. Asparagus is packed with nutrients and is great for blood pressure and diabetes! Whether fresh, frozen, or canned, asparagus goes great with many other spring vegetables, such as peas, garlic, and potatoes. Look for asparagus at the grocery store or your local farmer’s market!
  • Asparagus is a great source of fiber, folate, and vitamins A, C, E, and K. One cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber, and 404 milligrams of potassium, which is good for blood pressure. Asparagus can be green, white, and sometimes purple, but is always a delicious vegetable that can be used in various ways to add some flavor to everyone’s spring meals.

Recipes of the Month:

Asparagus, Chicken and Pecan Pasta


  • 16 ounce package of whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 red bell pepper, chopped
  • 1 bunches asparagus, trimmed and cut into 1 inch pieces
  • 1 cup low sodium chicken broth
  • ¼ cup chopped fresh basil
  • ½ teaspoon pepper
  • 3 tablespoons butter
  • 1 pound grilled chicken breast in strips
  • 1 ½ cup grated parmesan cheese
  • ½ cup pecan halves (optional)
  • Salt to taste


Step 1: Bring a large pot of water to boil. Anne penne pasta and cook until al dente, ~12 minutes; drain.

Step 2: Heat the olive oil in a large pot over medium heat. Stir in garlic, red pepper and asparagus; Cook and stir 5 minutes until the garlic softens.

Step 3: Pour in the chicken broth and bring to a boil over medium high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot.

Step 4: Stir in the cooked pasta, then fold in the parmesan cheese and pecan halves to serve.

Roasted Asparagus and tomatoes


  • 1 pound asparagus, trimmed
  • 1 cup cherry or grape tomatoes, cut in halves
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon nutritional yeast flakes
  • ¾ teaspoon salt
  • Lemon slices for garnish

How to Make It

Step 1: Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.

Step 2: Place asparagus and cherry tomatoes into a large bowl. Toss with olive oil.

Step 3: Add garlic, lemon juice, nutritional yeast flakes, salt and lemon slices and toss to combine.

Step 4: Spread onto baking sheet in a single layer. Roast for 20 minutes or until asparagus are tender. Serve immediately.

April Super Food- Black beans

For the month of April, we shift our focus to Black Beans

  • Black beans contain an abundance of soluble fiber which can lower cholesterol and triglyceride levels. A half cup of black beans contains 8 grams of fiber and 8 grams of protein, at only ~114 calories per serving. Unfortunately canned black beans also come with extra sodium added for preservation. Be sure to rinse your beans and reheat in order to help reduce your sodium intake.
  • Black beans have a low glycemic index because they contain complex carbohydrates and protein. They are digested slowly, which can help to stabilize blood glucose levels and may curtail fatigue and irritability. Since black beans are metabolized slowly, they may aid in weight loss as they keep you full without being excessively high in calories.

Recipes of the Month:

Cuban Black Bean and Yellow Rice Bowl


  • 2 ripe plantains, peeled and diagonally sliced 1⁄2 inch thick (about 1 lb.)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 (10-oz.) pkg. yellow rice
  • 1 small jalapeño chile, seeded and finely chopped (about 1 Tbsp.)
  • 1 1/4 cups chopped red onion (from 1 onion), divided
  • 2 (16-oz.) cans seasoned black beans, drained (do not rinse)
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 4 radishes (about 3 oz.), chopped
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, quartered

How to make It

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place plantain slices in a single layer on parchment; drizzle with 1 tablespoon of the oil, and sprinkle with 1⁄2 teaspoon of the salt. Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes. Set aside.

Step 2

Prepare rice according to package directions.

Step 3

While rice and plantains cook, heat remaining 1 tablespoon oil in a saucepan over medium. Add jalapeño and 1 cup of the red onion; cook, stirring often, until tender, about 3 minutes. Stir in black beans, water, cumin, and remaining 1⁄2 teaspoon salt; cook until liquid is slightly reduced, 5 to 6 minutes.

Step 4

Divide cooked rice evenly among 4 bowls. Top each with beans, roasted plantains, chopped radishes, and diced avocado. Sprinkle with chopped cilantro and remaining 1⁄4 cup red onion. Serve with lime wedges.

Black Bean Burgers


  • 1 (1-oz.) slice whole-grain bread, toasted and torn into pieces
  • 1/4 cup grated onion
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons fresh lime juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated lime peel
  • 1 (15-oz.) can unsalted black beans, rinsed and drained
  • 1/3 cup coarsely chopped walnuts
  • 1/2 teaspoon hot sauce
  • 1 large egg, lightly beaten
  • 4 teaspoons olive oil

How to make it:

Step 1

Place bread in a food processor; pulse 5 times. Transfer to a bowl.

Step 2

Combine onion, garlic, juice, cumin, salt, lime, and beans in processor; pulse 4 to 5 times. Add bean mixture, walnuts, hot sauce, and egg to crumbs; stir well. Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch-thick patty.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.

Super Food- Broccoli

Let’s learn about Broccoli:

  • Did you know that broccoli originated in Italy and has been around since ancient roman times? It is part of the cabbage family and its name is derived from the Italian word broccolo, meaning the flowering top of a cabbage. Broccoli is a cruciferous vegetable by classification. Other vegetables that fall into this category include: cauliflower, kale, radishes, collard greens, and cabbage.
  • Broccoli is packed full of nutrients. 1 Cup raw contains about 31 calories, 2 grams of fiber and 2 grams of protein. Broccoli is also packed full of vitamin C and vitamin A. It is also a source of calcium with ½ cup cooked broccoli providing ~50mg of calcium. Calcium is vital to our bone health and the average male needs 1000 mg of calcium per day and females may need up to 1200 mg of calcium per day. Broccoli has also been known to help cellular health and promote protection from cancers because of its antioxidant and phytonutrient properties.
  • China is the largest producer of broccoli in the world and California is the largest state producer in the US. There are a few varieties of broccoli that you may find in your local grocery store. Broccoflower is a cross between broccoli and cauliflower and usually looks like green cauliflower with spikey florets. It also has a taste that more so resembles cauliflower. Broccolini is known as “baby broccoli” but is actually a cross between Chinese broccoli and traditional broccoli. It tends to be tenderer and have a sweeter flavor than traditional broccoli. Lastly you may find purple broccoli in the store, while it looks like purple cauliflower it actually has a taste that resembles broccoli and turns green when cooked.

Recipes of the Month:

Broccoli Quesadilla with Avocado, Garlic and Cilantro


1 tbsp. olive oil

2 cups chopped broccoli

1 clove garlic, minced

salt and pepper

whole wheat tortillas

½ cup shredded white cheddar cheese

½ avocado

1 tbsp. fresh cilantro

½ tbsp. lemon juice


  1. In a large sauté pan over medium heat, add olive oil and broccoli. Cook until just crisp and tender, about 5 minutes. Add minced garlic and cook 1-2 more minutes. Transfer to a plate to remove from heat.
  2. In a small bowl, mash ½ avocado and mix with a pinch of salt and ½ tbsp lemon juice
  3. Return sauté pan to head and place one tortilla in the pan. Add ½ of the cheese, ½ of the broccoli mixture. Spread one side of the tortilla with avocado and sprinkle with fresh cilantro.
  4. Remove from heat, fold tortilla in ½ and cut into fourths to enjoy!

Lightened Up Broccoli Casserole


2 slices of whole wheat bread

2 pounds of broccoli florets

3 tbsp. butter divided

2 tbsp. extra-virgin olive oil

2 cups diced onion

4 cloves garlic, minced

1/3 cup all-purpose flour

3 ½ cups low-sodium chicken broth

6 ounces reduced-fat cream cheese

2 tsp. Worcestershire sauce

¾ tsp. ground pepper

½ tsp. salt

2 cups low fat shredded colby-jack cheese, divided


  1. Preheat oven to 300 Degrees F. Coat a 9 x 13 inch baking dish with cooking spray
  2. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until crispy, about 10 minutes. If you do not own a food processor, may also use bread crumbs.
  3. Meanwhile, bring 1-2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4-6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
  4. Increase oven temperature to 350 degrees F.
  5. Heat 1 tbsp. butter and the oil in a large sauce pan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3-5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 ½ cups cheese. Pour the cheese sauce over the broccoli.
  6. Melt the remaining 2 tbsp. butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining ½ cup cheese.
  7. Bake until cheese is melted and the sauce is bubbling around the edges, 25-30 minutes.

Pan-Seared Mahi Mahi with Sauteed White Beans and Spinach

3 oz. extra-virgin olive oil
2 5-ounce Mahi Mahi filets (Tilapia is a possible substitute)
Sea salt
4 c. sweet green onion
¼ c. chicken or vegetable stock
Handful of baby spinach
2 Tbsp. chopped garlic
6 oz beans (cannellini, great northern or garbanzo)
1 Tbsp. garlic
1 Tbsp. chopped shallots or sweet onion
Tarragon or basil to flavor

Preheat the oil in the pan until almost smoking.

Flavor the fish with salt and pepper; lay the fish in the oil.
Cook the fish 4 minutes on each side, jostling in the pan to keep from sticking.

White Bean Saute:
While the fish is cooking, sauté garlic till opaque, about 20 seconds (do not brown).
Add beans and a small amount of salt and pepper; cook 1 minute (beans can be soaked overnight for softening).
Add chicken stock to the pan; the fish should be nearly done and beginning to separate with a fork. Add a couple teaspoons more of chicken stock, then baby spinach.

S weet Onion Relish:
4 c. sweet yellow onion
2 Tbsp. apple cider vinegar
1 c. tomatoes, chopped
1 c. flat leaf parsley

Combine all ingredients.

Finished dish: Place fish atop bean sauté; add sweet onion relish atop fish. Enjoy!

Salad Nicoise

1 tbs extra-virgin olive oil
10 oz portion Ahi tuna, halved
Sea salt
Bibb lettuce/hydroponic leaf lettuce
Green beans
1 hard-boiled egg
Tomato or potato, sliced in wedges
Nicoise olives or Kalamata olives
Vinaigrette dressing:
2 tbs apple cider vinegar
1 tbs Dijon mustard
1 tbs garlic
1 tbs chopped shallots or sweet onion
Tarragon or basil to flavor

Prepare dressing by combining ingredients. Set aside.

To sear the tuna: sprinkle each side of tuna steak with sea salt and pepper. Place tuna steak in extremely hot, preheated skillet. Sear tuna on the first side, watching the “cook line” move up the side of the fish. When the line reaches the middle of the steak, flip the tuna and begin to sear the second side until the “cook line" from the second side touches the line from the first side. Remove tuna from pan and allow to cool slightly.

Line plate with lettuce while the fish is cooking.

Place green beans, sliced egg, tomato, potato and olives in groups on top of the lettuce.

Slice the tuna against the grain and fan over lettuce.

Drizzle dressing over salad.

Oven Roasted Turkey

20 pound turkey (feeds 8-10 people)
Aromatics: carrots, onion, apple
Extra virgin olive oil

Remove giblets from cavity of bird and reserve if desired. Rinse entire bird under cold running water and dry thoroughly with disposable towel. A moist turkey will not brown.

Cut the apple, onion, and carrot into large chunks and place into cavity of rinsed turkey. Rub the outside of the turkey with olive oil and sprinkle inside and out with salt and pepper.

Truss (tie) legs of the bird together and place into preheated 425-degree oven for approximately 45 minutes or until the breast is golden brown. Reduce oven temp to 200 degrees and continue to cook bird until internal temperature reaches 165 degrees, tenting the breast with aluminum foil as necessary to prevent burning.

Leftover Turkey Casserole

4 cups diced turkey
3 cups stuffing
2 cups gravy
1 cup fat-free milk
1 egg, beaten


Mix together the gravy, milk, and egg, adding a little bit of salt and pepper.

Using a 9-inch pie pan, layer the ingredients. First, cover the bottom of the pan with the stuffing. Then layer in the diced turkey. Top it with the gravy mix.

Bake at 350 degrees for 45-60 minutes, or until the top is golden brown and begins to bubble.

Grilled Vegetable Salad

Yellow and red bell peppers
Squash, cut 1/2" thick

Let the eggplant sit in the roasting pan with salt and pepper for 30 minutes; dab up extra liquid. Sprinkle with sage and balsamic vinegar or extra virgin olive oil, and salt and pepper.

Grill 5 minutes on each side, or roast in a 400 degree oven for 30 minutes.

Roasted Butternut Squash and Goat Cheese Lasagna

1 package lasagna noodles, cooked
1 jar marinara sauce
1 butternut squash, halved and seeds removed
¼ cup olive oil
1 teaspoon pumpkin pie spice
4 cups goat cheese crumbles
1 egg
3 cups cottage cheese
2 cups parts skim mozzarella cheese
½ cup shredded parmesan cheese

For the squash:

Preheat oven to 400 degrees, Place squash skin side down on sheet tray, rub flesh with olive oil and sprinkle with spices. Place in oven to roast for appx. 45 minutes or until squash is softened. Place squash in refrigerator to cool. Once squash is cooled, scrape flesh from skin using a large spoon. Save squash in large mixing bowl and discard skin.

For the lasagna:

Cook lasagna sheets according to package directions, reserve. Add cottage cheese, parmesan cheese and egg to roasted squash. Mix well. In a 9x9 baking dish layer marinara sauce, noodles, squash mixture, mozzarella cheese and goats cheese. Repeat 3-4 times or until pan is full.

Cover the lasagna with foil and place in 350 oven for 45 minutes. Remove foil and bake another 5 minutes or until cheese is browned and bubbly. Serve with garlic bread and side salad.

50-60 minutes, or until the top is golden brown and begins to bubble.

Healthy Chicken Noodle Soup

Serves 4

2 Tbsp extra virgin olive oil
2 Tbsp garlic
2 c. chopped carrot
2 c. fresh celery, chopped into crescents
1 lb. diced chicken meat*
Salt/pepper to taste
8 c. chicken stock*
3 c. pre-cooked noodles
2 Tbsp flat leaf parsley

Heat olive oil in the stock pot over medium-high heat. Add chopped garlic, carrot and celery, heating through until garlic and celery are translucent, stirring frequently. If desired, blanch carrots for 1-2 minutes in boiling water to soften.

Add the chicken and salt and pepper to the mixture, cooking through. Add chicken broth, and reduce heat to medium high, simmering for 10-15 minutes.

Add more seasoning if needed, then add noodles 3 minutes before serving to warm through. Top with parsley.

*Vegetarian version: substitute vegetable stock for chicken stock and tofu for chicken.

Wild Berry Parfait

Serves 4

Strawberries (2 c)
Blueberries (2 c)
Chocolate syrup, 4 oz.
4 oz fat-free vanilla yogurt
2 Tbsp fresh granola
4 tsp peanuts
4 Tbsp fat-free whipped topping
2 oz. angel food cake, cubed

Add 1 oz. of chocolate syrup to the bottom of each parfait glass. Layer 4 to 6 small cubes of angel food cake.

Spoon about ½ oz. of vanilla yogurt on top of the angel food cake; layer granola, then sprinkle peanuts on top. Spread a small amount of whipped topping.

Arrange a layer of blueberries; add yogurt, then strawberries. Top with granola and a sprinkle of peanuts. Finish with a dollop of whipped topping.