Chef Hillori Hansen taped two segments when she was in Portales. One was on Easy Ways to "Kick Up" Nutrition in your meals, and the other one was on Heart-Healthy Cooking. Both of these recipes were enjoyed by our crew and staff - and I hope you'll enjoy them, too!
KALE CAESAR SALAD WITH PARMIGIANO REGGIANO
Flavorful kale makes a superb base for an eggless Caesar salad in this easy recipe. Be sure to coat all the kale with the dressing; use your hands to do the job effectively.
2 tablespoons lemon juice
1 1/2 teaspoon Dijon mustard
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmigiano Reggiano cheese, plus more for garnish (about 1 ounce total)
1 (0.75-pound), bunch kale, stems and tough ribs removed, leaves thinly sliced
In a large bowl, whisk together lemon juice, mustard, anchovies and garlic. Slowly whisk in oil until combined and thickened. Whisk in salt, pepper and grated cheese. Add kale and toss for a few minutes to coat all leaves well. Use a vegetable peeler to make ribbons of cheese for topping the salad.
Per Serving: 130 calories (100 from fat), 11g total fat, 2g saturated fat, 5mg cholesterol, 310mg sodium, 6g carbohydrates, (1g dietary fiber), 4g protein. http://www.wholefoodsmarket.com/recipe/kale-caesar-salad-parmigiano-reggiano
Mediterranean Tuna Salad
Serves: 8 -10 people
A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve. From The Whole Foods Market Cookbook.
4 (6-ounce) cans albacore tuna, drained well
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup chopped red bell or piquillo peppers
3/4 cup sliced Greek olives
1/2 small red onion, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup sliced fresh basil
2 cloves garlic, finely chopped
1 teaspoon dried or 1 tablespoon chopped fresh oregano
1/2 cup mayonnaise
3 tablespoons lemon juice
Salt and ground black pepper, to taste
Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad. http://www.wholefoodsmarket.com/recipe/mediterranean-tuna-salad
Per Serving: 240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrates, (2g dietary fiber, 1g sugar), 20g protein.