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?
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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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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