June 2023 Newsletter and Toolkit

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

Table of Contents:

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• Graphic of the month

• Special member-only discounts

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

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June Newsletter Articles

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Vegetarian Stuffed Peppers

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

These peppers are a tasty treat any day of the week.

Ingredients

Stuffed peppers

• 1 tsp oil
• 1/2 cup diced red onion
• 2 cloves minced garlic
• 1 can black beans, low sodium, rinsed
• 1 cup cooked corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup cooked quinoa
• 4 peppers, cut in half lengthwise and seeds removed

Garnishes

• Chopped cilantro
• 1/4 cup feta cheese, crumbled
• Limes

Instructions

1. Make the stuffing. Sauté the onion and garlic in oil in a large skillet. Add the beans, corn, seasonings, and tomatoes. Stir and heat. Add the quinoa. Stir well, then spoon the filling into pepper halves in a large rectangular baking dish. Cover the dish and bake for 40 minutes at 350 degrees or until the peppers are soft.
2. Garnish with chopped cilantro and crumbled cheese. Serve fresh lime wedges served on the side.

Notes

Follow the package directions to precook the quinoa.

Nutrition Facts

Calories

259.5

Fat

5.36 g

Sat. Fat

1.74 g

Carbs

43.73 g

Fiber

12.61 g

Net carbs

31.13 g

Sugar

7 g

Protein

12.57 g

Sodium

620.62 mg

Cholesterol

8.35 mg

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Summer Farro Salad

Yield 3-4

Author Judy Doherty

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

This delicious salad has a lot of flavor and is a meal all in one bowl.

Ingredients

Salad

• 2 cups cooked farro, cooled
• 4 cups spring lettuce mix
• 1 avocado, peeled, pitted, diced
• 1 beet, peeled and sliced thin
• 1 scallion, sliced
• 1 cup sliced radishes
• 1 cup sliced cucumbers

Dressing

• Zest and juice of 2 lemons
• Zest and juice of 1 orange
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon chopped parsley
• (optional)

Instructions

1. Prepare all of the ingredients.
2. Place the greens in the bottom of a large salad bowl.
3. Top with the cooked farro.
4. Pour the dressing over the top and toss slightly.
5. Add all of the veggies on the top.
6. Serve family style.

Nutrition Facts

Calories

365.4

Fat

19.95 g

Sat. Fat

2.87 g

Carbs

45.69 g

Fiber

10.41 g

Net carbs

35.3 g

Sugar

6.19 g

Protein

5.66 g

Sodium

125.57 mg

Cholesterol

0 mg

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Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes

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