September 2025 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

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

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September 2025 Premium Food and Health Communications Newsletter PDF

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Recipes in this issue - click here to view all recipes

Shakshuka With Farm Stand Veggies

Shakshuka With Farm Stand Veggies

Yield 3
Author Judy Doherty
Prep time
10 Min
Cook time
30 Min
Total time
40 Min

Shakshuka (also spelled shakshouka) is a popular dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, and garlic, typically spiced with cumin, paprika, and cayenne pepper. It is a hearty and flavorful one-pan meal that is enjoyed for breakfast, lunch, or dinner.

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2-3 bell peppers (one red, one green), chopped
  • 2 tablespoons minced garlic
  • 4 cups fresh chopped tomatoes
  • 1 cup vegetable or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • Salt and black pepper to taste
  • 6 large eggs
  • Fresh parsley or cilantro, for garnish (optional)
  • Crusty bread or pita for serving

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large, deep skillet or pan over medium heat. Add the chopped onion and peppers.
  2. Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and red pepper flakes. Add the broth. Add the tomatoes and allow the mixture to cook for 8-10 minutes over medium heat until all of the vegetables are soft and the mixture has thickened slightly.
  3. Poach the Eggs: Using a spoon, create six small wells in the sauce. Gently crack one egg into each well.
  4. Cover and Cook: Cover the skillet with a lid, reduce the heat to low, and let the eggs cook for 15 minutes or more. The whites should be set, and the eggs should be firm when touched with a spoon.
  5. Garnish and Serve: Remove the pan from the heat. Garnish with fresh cilantro or Italian parsley if you like. Serve the shakshuka directly from the pan into a soup bowl, with crusty bread or pita for dipping.

Notes

If you want to make a vegan version, you can skip the eggs and make an almond “ricotta” by soaking 1 cup slivered almonds, 2 tsp lemon juice, and 1 minced garlic clove in 1 cup warm water; puree in the food processor. Then use this topping in place of the eggs, adding a few scoops in the center. Cover and cook until it is warmed through.


Note that you can also use 4 cups of canned tomatoes if you don’t have fresh ones on hand. Also, note that this spicy recipe is made without salt for those who want to watch their sodium intake.

Nutrition Facts

Calories

326

Fat

20 g

Sat. Fat

5 g

Carbs

22 g

Fiber

6 g

Net carbs

16 g

Sugar

12 g

Protein

17 g

Sodium

524 mg

Cholesterol

374 mg
How to Make Shakshukahttps://youtu.be/t282nDvS7hwShakshuka is a spicy thick vegetable stew with poached eggshttps://i.imgur.com/1qjRpGP.jpeg
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Farm to Table Pizza

Farm to Table Pizza

Yield 12
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Inactive time
1 Hour
Total time
1 H & 30 M
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Ingredients

Pizza dough
  • 18 oz warm 100 degree water
  • 1 tsp or packet dry yeast
  • 5.75 cups pizza flour
  • Add yeast to water and mix then mix in flour let rest 5 min
  • 2 tablespoons olive oil
  • 1 tsp sea salt
  • 1 tsp sugar
Sauce
  • 4 tomatoes, core and cut in half
  • 2 peppers cored and cut in half
  • 1/2 onion, peeled and sliced into wedges
  • 1 tablespoon - drizzle - extra virgin olive oil
  • sprig of basil
  • 2 tsp Italian seasoning
  • pinch red pepper
  • 1/2 tsp garlic powder
  • Topping:
  • 8 oz fresh mozzarella
  • 1 cup shredded mozzarella

Instructions

Pizza Dough
  1. Mix 4-5 minutes, adding in oil, salt, and sugar. Should be sticky, you can adjust with water or flour
  2. Allow to rise for one hour at room temperature
  3. Pour onto an oiled half-sheet tray and spread out evenly. Bake 10 min at 450°F
Sauce and Pizza
  1. Place tomatoes, peppers, and onions on a sheet tray and douse with oil. Broil or bake at high temp til everything is browned.
  2. Purée in a food processor with seasonings.Top the pre-baked crust with cheese, then the sauce. Add more basil.
  3. Bake 8 min at 450.
  4. Cut and serve makes 12 pcs.
  5. Serve with a salad.

Nutrition Facts

Calories

518

Fat

20 g

Sat. Fat

7 g

Carbs

72 g

Fiber

7 g

Net carbs

65 g

Sugar

4 g

Protein

16 g

Sodium

1082 mg

Cholesterol

22 mg
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Labneh

Labneh

Yield 12
Author Judy Doherty
Prep time
10 Min
Total time
10 Min

This tangy yogurt cheese can be spooned over a salad like burrata or it can be the base of a dip or used to top veggie kabobs. It is lower in fat and sodium than cheese, easy to make, and gets gobbled up fast.

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Ingredients

  • 16 ounces of nonfat plain Greek yogurt
  • 1 tsp olive oil
  • pinch of Za'atar spice blend or your favorite dried or fresh herbs for a topper

Instructions

  1. Strain the yogurt in a mesh strainer over a bowl. You can also use cheesecloth. Allow to strain for 1-3 days in the refrigerator.
  2. When strained, stir well, place in a clean bowl, and cover and refrigerate until ready to serve.
  3. To serve, swirl into a big flat bowl. Top with a little extra virgin olive oil and Za'atar or your favorite herbs.

Nutrition Facts

Calories

24.54

Fat

0.45 g

Sat. Fat

0.09 g

Carbs

2.91 g

Fiber

0.01 g

Net carbs

2.9 g

Sugar

2.9 g

Protein

2.17 g

Sodium

29.13 mg

Cholesterol

0.76 mg

Za'atar is a Middle Eastern spice blend widely used in the region's cuisine. It typically consists of dried herbs, sesame seeds, sumac, and salt. The exact composition can vary, and different regions or families may have their own variations. Za'atar is known for its unique and aromatic flavor profile. The main ingredients contribute different aspects to its taste. The dried herbs commonly used include thyme, oregano, marjoram, or a combination of these, which provide an earthy and herbal flavor. Sesame seeds add a nutty and crunchy element, while sumac contributes a tangy and slightly citrusy taste. Salt is also added to enhance the overall flavor.

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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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