July 2023 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

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

Table of Contents:

Recipes

Grilled Summer Squash and Peach Salad

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

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
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes
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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