August 2023 Newsletter and Toolkit
August 2023 Newsletter and Tools for Premium Food and Health Communication Members:
Table of Contents:
Shareable articles and handouts
Special member-only discounts - use TRY10NOW for renewals or SOHOT23 for the store.
Member only recipe database - lots of new recipes for summer!
New: Check out the new tutorials for using all member tools
Shrimp Kabobs
Yield 4
Prep time
10 MinCook time
7 MinTotal time
17 MinShrimp kabobs cook quickly and this recipe makes them juicy and spicy.
Ingredients
- 2 yellow summer squash, cut in 1/4 inch slices
- 2 zucchini, cut in 1/4 inch slices
- 8 small red peppers, sliced in half
- 1 pound #15-18 shrimp, peeled and deveined
- bamboo skewers
- 1 tsp olive oil
- salt and pepper to taste
- 4 tsp basil pesto
Instructions
- Cut the veggies and peel and devein the shrimp.
- Thread the veggies and shrimp onto the bamboo skewers. Each skewer gets 2 pieces of each item.
- Place all on a grill pan. Brush with oil and pesto and season with salt and pepper.
- Heat a grill to high, around 450 degrees. Add the shrimp on their grill pan. Cook 3 minutes per side or until the shrimp is done.
- Serve immediately.
Nutrition Facts
Calories
196.55Fat
4.5 gSat. Fat
0.8 gCarbs
15.67 gFiber
5.25 gNet carbs
10.43 gSugar
10.98 gProtein
26.87 gSodium
245.9 mgCholesterol
182.97 mgcopyright foodandhealth.com
Greek Pasta Salad
Yield 8
Prep time
10 MinCook time
10 MinTotal time
20 MinThis delicious salad has so many flavors,, and it is delicious cold!
Ingredients
Pasta salad
- 1 pound box of pasta
- 1/2 cup feta cheese cut in cubes
- 1/2 cucumber diced
- 1 cup cherry tomatoes cut in half
- 1/4 red onion diced
- 1 cup arugula
- 1 can garbanzo beans, drained
- 2 tablespoons roasted pine nuts
Dressing
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/2 lemon juice
- 3 cloves garlic, peeled and minced
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped fresh basil leaves
- 1 tsp red pepper flakes
Instructions
Pasta Salad
- Cook the pasta according to the package directions, drain in a colander, rinse with cold water, and reserve.
- Toss the pasta with the dressing.
- Add the rest of the ingredients.
- Toss together.
- Serve immediately or chill for later use up to 2 days.
Dressing
- Mix all of the ingredients for the dressing with a whisk until the dressing is smooth.
Nutrition Facts
Calories
361.44Fat
11.1 gSat. Fat
2.37 gCarbs
53.11 gFiber
5.01 gNet carbs
48.09 gSugar
2.61 gProtein
12.46 gSodium
283.29 mgCholesterol
8.34 mgcopyright foodandhealth.com
Panzanella Salad
Yield 6
Prep time
10 MinCook time
10 MinTotal time
20 MinA crazy good salad with an abundance of cubed tomatoes and toasted French bread.
Ingredients
- 4 cups leafy green lettuce
- 3 cups cubed French bread baguette
- 1 tablespoon olive oil for the croutons
- 2 red tomatoes
- 2 cups cubed heirloom tomatoes, red and yellow
- ¼ cup sliced cucumber
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Black pepper to taste
Instructions
- Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
- Dab the French bread cubes with olive oil and place them on a sheet tray. Toast them for about 10 minutes at 350 degrees until golden. Remove from the oven.
- Make the dressing: Grate the 2 red tomatoes into a mixing bowl, discarding the skin. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix it smooth—season with salt and pepper.
- Toss the greens in a salad bowl with the dressing and add the croutons, cubed heirloom tomatoes, and sliced cucumbers. Garnish with fresh basil.
- Serve it in bowls immediately or refrigerate up to 4 hours before serving.
Notes
This recipe was developed for Edible Denver. We have adapted it here to be lower in calories and sodium.
Nutrition Facts
Calories
405.89Fat
10.07 gSat. Fat
1.61 gCarbs
65.92 gFiber
3.73 gNet carbs
62.19 gSugar
7.93 gProtein
13.94 gSodium
724.24 mgCholesterol
0 mgcopyright foodandhealth.com