July 2023 Newsletter and Toolkit

July 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 Handout Alert: Sugar and NNS, Bottom Line on Gluten, Protein Comparison, Jackfruit Handout

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

• Give us feedback and requests

Recipes

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Grilled Summer Squash and Peach Salad

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Here is a salad made by grilling vegetables and placing on dressed greens with burrata cheese. It is a light meal or a delicious side dish for summer.

Ingredients

• 1/2 cup olive oil
• 2 lemons, zest, and juice
• 1.5 tablespoons red wine vinegar
• 1 tsp honey
• 2 tablespoons diced red onion
• 1 clove of garlic, minced
• 1 tablespoon fresh chopped basil
• 2 zucchini squash, sliced lengthwise in 1/2 inch slices
• 2 yellow summer squash, sliced lengthwise in 1/2 inch slices
• 2 peaches, cut in halves, pits removed
• 2 ears of corn, husked
• 4 cups assorted mixed greens
• 2 small burrata cheese balls, cut in quarters
• 1 cup cherry tomatoes, rinsed and stems removed, cut in half

Instructions

1. Heat a grill to medium-high heat or about 400 degrees. You could also grill the items in a grill pan on the stove.
2. Make the dressing in a medium-sized mixing bowl, mixing the olive oil, lemon juice, red wine vinegar, honey, onions, herbs, and seasonings.
3. Place the squash, peaches, and corn in a baking pan. Drizzle them with a little of the dressing.
4. Place foil on the grill and grill everything until the vegetables are tender, about 7-9 minutes. You can turn them over halfway. Remove from the grill. Once the corn is cool, remove the kernels from the cob.
5. Arrange the salad: Toss the lettuce with the rest of the dressing and place it on a platter, followed by the grilled veggies, burrata cheese, and fresh cherry tomatoes. Top with more fresh herbs.

Notes

This is a recipe we created for Edible Denver's Summer Magazine. It has been adapted here to make it easier and lower in sodium.

Nutrition Facts

Calories

335.91

Fat

28.06 g

Sat. Fat

3.98 g

Carbs

21.74 g

Fiber

2.83 g

Net carbs

18.93 g

Sugar

12.07 g

Protein

3.38 g

Sodium

33.09 mg

Cholesterol

0.35 mg

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Two Melon Mint Salad

Yield 6

Author Judy Doherty

Nothing is better than juicy melon in summer. This salad will be a favorite since it combines so many refreshing flavors and tastes refreshing!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1 tsp honey
• Juice and zest of 2 limes
• Black pepper to taste
• 2 cups cubed fresh cantaloupe
• 2 cups fresh cubed seedless watermelon
• 1 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped red onions
• 1 bunch fresh mint: chop 1.5 tablespoons and use the rest for garnish

Instructions

1. Mix the olive oil, vinegar, honey, lime juice and zest, and pepper in a large mixing bowl.
2. Add the cubed melons, cucumber, red onions, chopped mint, and toss.
3. Arrange in a bowl. Top with crumbled feta cheese.
4. Top with whole mint leaves. Chill until ready to serve up to 4 hours.

Notes

We created this recipe for Edible Denver magazine. It has been adapted to be lower in sodium.

Nutrition Facts

Calories

102.17

Fat

6.25 g

Sat. Fat

1.51 g

Carbs

11.11 g

Fiber

0.94 g

Net carbs

10.19 g

Sugar

8.92 g

Protein

1.88 g

Sodium

88.93 mg

Cholesterol

5.56 mg

copyright foodandhealth.com

Salad

American

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