August 2023 Newsletter and Toolkit

August 2023 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

• Read-offline PDF newsletter

• White label newsletter

• Shareable articles and handouts

• Special member-only discounts - use TRY10NOW for renewals or SOHOT23 for the store.

• Member only recipe database - lots of new recipes for summer!

• New: Check out the new tutorials for using all member tools

• Give us feedback and requests

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Shrimp Kabobs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

7 Min

Total time

17 Min

Shrimp kabobs cook quickly and this recipe makes them juicy and spicy.

Ingredients

• 2 yellow summer squash, cut in 1/4 inch slices
• 2 zucchini, cut in 1/4 inch slices
• 8 small red peppers, sliced in half
• 1 pound #15-18 shrimp, peeled and deveined
• bamboo skewers
• 1 tsp olive oil
• salt and pepper to taste
• 4 tsp basil pesto

Instructions

1. Cut the veggies and peel and devein the shrimp.
2. Thread the veggies and shrimp onto the bamboo skewers. Each skewer gets 2 pieces of each item.
3. Place all on a grill pan. Brush with oil and pesto and season with salt and pepper.
4. Heat a grill to high, around 450 degrees. Add the shrimp on their grill pan. Cook 3 minutes per side or until the shrimp is done.
5. Serve immediately.

Nutrition Facts

Calories

196.55

Fat

4.5 g

Sat. Fat

0.8 g

Carbs

15.67 g

Fiber

5.25 g

Net carbs

10.43 g

Sugar

10.98 g

Protein

26.87 g

Sodium

245.9 mg

Cholesterol

182.97 mg

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Greek Pasta Saladhttps://vimeo.com/837210948

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Greek Pasta Salad

Yield 8

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

This delicious salad has so many flavors,, and it is delicious cold!

Ingredients

Pasta salad

• 1 pound box of pasta
• 1/2 cup feta cheese cut in cubes
• 1/2 cucumber diced
• 1 cup cherry tomatoes cut in half
• 1/4 red onion diced
• 1 cup arugula
• 1 can garbanzo beans, drained
• 2 tablespoons roasted pine nuts

Dressing

• 3 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/2 lemon juice
• 3 cloves garlic, peeled and minced
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped fresh basil leaves
• 1 tsp red pepper flakes

Instructions

Pasta Salad

1. Cook the pasta according to the package directions, drain in a colander, rinse with cold water, and reserve.
2. Toss the pasta with the dressing.
3. Add the rest of the ingredients.
4. Toss together.
5. Serve immediately or chill for later use up to 2 days.

Dressing

1. Mix all of the ingredients for the dressing with a whisk until the dressing is smooth.

Nutrition Facts

Calories

361.44

Fat

11.1 g

Sat. Fat

2.37 g

Carbs

53.11 g

Fiber

5.01 g

Net carbs

48.09 g

Sugar

2.61 g

Protein

12.46 g

Sodium

283.29 mg

Cholesterol

8.34 mg

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Panzanella Salad

Yield 6

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

A crazy good salad with an abundance of cubed tomatoes and toasted French bread.

Ingredients

• 4 cups leafy green lettuce
• 3 cups cubed French bread baguette
• 1 tablespoon olive oil for the croutons
• 2 red tomatoes
• 2 cups cubed heirloom tomatoes, red and yellow
• ¼ cup sliced cucumber
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Black pepper to taste

Instructions

1. Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
2. Dab the French bread cubes with olive oil and place them on a sheet tray. Toast them for about 10 minutes at 350 degrees until golden. Remove from the oven.
3. Make the dressing: Grate the 2 red tomatoes into a mixing bowl, discarding the skin. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix it smooth—season with salt and pepper.
4. Toss the greens in a salad bowl with the dressing and add the croutons, cubed heirloom tomatoes, and sliced cucumbers. Garnish with fresh basil.
5. Serve it in bowls immediately or refrigerate up to 4 hours before serving.

Notes

This recipe was developed for Edible Denver. We have adapted it here to be lower in calories and sodium.

Nutrition Facts

Calories

405.89

Fat

10.07 g

Sat. Fat

1.61 g

Carbs

65.92 g

Fiber

3.73 g

Net carbs

62.19 g

Sugar

7.93 g

Protein

13.94 g

Sodium

724.24 mg

Cholesterol

0 mg

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