June 2025 Newsletter, White Label Newsletter, and Toolkit

June 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for June:

June 2025 Issue - Click to Download PDF

Links to articles in the newsletter:

Download June Image - Father’s Day Card

Happy Father’s Day Card - men’s chili pepper tie

Recipes in this issue - click here to view all recipes

Asian Slaw

Asian Slaw

Yield 5
Author Judy Doherty
Prep time
15 Min
Total time
15 Min

Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.

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Ingredients

Salad
  • 4 cups Napa cabbage, thinly sliced
  • 1 cups purple cabbage, thinly sliced
  • 1 cup carrots, grated
  • 1 cup red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup shelled edamame, cooked and cooled
  • ½ cup sliced almonds, lightly toasted
Salad Dressing
  • ¼ cup rice vinegar
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • Pinch of red pepper flakes

Instructions

  1. Mix the ingredients for the dressing in a medium-sized mixing bowl using a whisk.
  2. Place all of the ingredients for the salad in a large salad bowl. Toss. Drizzle over the dressing and lightly toss again. Serve.

Nutrition Facts

Calories

199

Fat

12 g

Sat. Fat

1 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

9 g

Protein

7 g

Sodium

99 mg

Cholesterol

0 mg
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Salade Nicoise

Salade Nicoise

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

A Salad Niçoise is a classic French salad featuring tuna, green beans, fresh boiled potatoes, lettuce, and a mustard dressing. Here is a more modern version that is a lovely light dinner or lunch. The video uses tuna steaks, but you can easily use canned tuna, too.

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Ingredients

  • 2 tuna steaks, 4 ounces each, grilled or broiled to medium
  • 4 hard boiled eggs, cut in half
  • 2 cups green beans, steamed and chilled
  • 2 cups small potatoes, boiled and drained
  • 1 head Bibb lettuce
  • 1 avocado, peeled, cored, and sliced in long slices
  • 4 hard boiled eggs
  • 1 cup sliced radishes
  • 1/4 cup olives
  • 4 tablespoons mustard vinaigrette dressing

Instructions

  1. Prepare all ingredients. Assemble family style as shown below. Enjoy!

Nutrition Facts

Calories

427

Fat

28 g

Sat. Fat

6 g

Carbs

30 g

Fiber

8 g

Net carbs

22 g

Sugar

5 g

Protein

18 g

Sodium

282 mg

Cholesterol

373 mg
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Chicken, Kale, and Strawberry Salad

Chicken, Kale, and Strawberry Salad

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
This delicious salad is chock-full of fresh ingredients and has wonderful flavor and color. Perfect for lunch or dinner!
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Ingredients

  • 1 head kale lacitano
  • 2 cups strawberries cut in half
  • 1 cup chicken breast, skinless cooked and shredded
  • 1 tablespoon almonds chopped
  • 1 tablespoon Italian dressing
  • 1 tablespoon feta cheese

Instructions

  1. Cut the kale in bite-size pieces. Rinse in colander in cold water and drain.
  2. Cook the chicken or use leftover cooked chicken. Shred the chicken using a fork.
  3. Cut the strawberries in half.
  4. Toast the almonds.
  5. Place the kale in a large serving bowl. Top with chicken, strawberries, almonds and feta cheese. Lightly spoon a little dressing over the top. Serve family style.

Nutrition Facts

Calories

111.3

Fat

4.56 g

Sat. Fat

1.04 g

Carbs

8.09 g

Fiber

3.08 g

Net carbs

5 g

Sugar

4.27 g

Protein

10.54 g

Sodium

144.68 mg

Cholesterol

27.78 mg
Entree, Main Course, Salad
American
Did you make this recipe?
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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