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Smoked Salmon & Farro Salad 

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INGREDIENTS

  • 1 cup uncooked Farro
  • 2 diced Fuji apples
  • 1/2 cup diced red onion 
  • 1/2 cup chopped walnuts
  • 4 ounces smoked salmon, cut into 1-inch pieces 
  • 2 medium celery stalks, thinly sliced 
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon Dijon mustard 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon ground black pepper

PREPARATION

Place farro in a medium saucepan. Cover Farro with water to 2 cups water; bring to a boil. Reduce heat, and cook, uncovered, 30-35 min or until tender. 

Combine cooked Farro, diced apples, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over Farro mixture; toss to coat.

Creamy Tomato Tortellini Soup

Need a quick weeknight dinner idea?

NutriFocusRD has got your answer!

This creamy, nutritious soup hits the spot!  It is a guaranteed family favorite!!

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Creamy Tomato & Tortellini Soup:

Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • ½ lb. Italian Sausage
  • 1 Diced White Onion
  • 24oz Organic Marinara Sauce
  • 8oz Reduced Fat Cream Cheese
  • 32oz Reduced Sodium Chicken or Vegetable Broth
  • 8oz Diced Bella Mushrooms
  • 4-5 cups Fresh Organic Baby Spinach
  • 16-20oz Frozen or Refrigerated Whole Wheat Cheese Tortellini
  • ½ cup Shredded Parmesan Cheese
  • French Bread or Rosemary Olive Oil Bread (Costco)

Directions:

  1. In a stockpot, add EVOO, diced onion, and Italian sausage. Cook until sausage is brown.
  2. Add marinara sauce into the meat mixture and stir well.
  3. Using a whisk, stir in cream cheese until blended well. Once blended, add chicken broth and bring to a boil for 10 minutes.
  4. Add mushrooms, baby spinach, and cheese tortellini to broth and combine well. Allow to simmer for 7-9 minutes.
  5. Serve soup warm, topped with 1-2 Tbsp shredded parmesan cheese, and with a warm, crusty French bread for dipping! Enjoy!!!
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Recipe Recommendation for Meatless Meal

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If you liked what you saw on NutriFocusRD's Instagram on Monday then get excited... I'm sharing the recipe below!! Thanks Just a Taste for inspiring this delicious and nutritious meal!!! Life is short... Eat Good Food!!!

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ASPARAGUS & GOAT CHEESE TART: Recipe Inspired By: Just a Taste Ingredients 4 Large eggs 1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry dough 2 Tablespoons olive oil 2 teaspoons minced garlic 3/4 pound asparagus spears, ends trimmed and spears cut into 1/2-inch pieces 10oz bag of Organic Frozen Peas Crumbled goat cheese 4-5 Green Onions, Diced

Directions: Allow the eggs and frozen puff pastry to sit at room temperature for 30 minutes.

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Blanch asparagus and frozen peas to keep a vibrant green color to the vegetables. Place vegetables in boiling water for 1-minute and immediately place in ice water. Dry off vegetables before sautéing.

Once the puff pastry has thawed, use a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the baking sheet then prick it several times with a fork. Bake it for about 10 minutes, or until it's lightly golden brown. Remove it from the oven.

Add the olive oil to a large sauté pan set over medium heat. Add the garlic, asparagus and peas to the pan and cook, stirring, for 2 to 3 minutes until the garlic is golden brown. Season the mixture with salt and pepper then transfer it onto the baked puff pastry, spreading it evenly within the edges.

Break the eggs, one at a time, into a small dish then carefully pour each egg onto the tart, spacing them evenly apart. Sprinkle each egg with fresh black pepper then bake the tart for 12 to 14 minutes just until the egg whites are completely cooked and no longer translucent.

Remove the tart from the oven, sprinkle it with the crumbled goat cheese, chopped green onions. Slice and serve the tart immediately.

Recommend serving with organic arugula and sweet potato salad topped with shaved Parmesan and leftover asparagus and pea mixture!

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Putting Pumpkin Seeds on the Plate

The first step of cooking pumpkin seeds, is to rinse the seeds well under  running water in    order to lose the pumpkin flesh flavor. Once the seeds are clean, use a damp dish towel to blot the seeds dry.  After drying the seeds,  sprinkle them with the herbs of your choice and arrange in a single layer on a baking sheet.  For even cooking while in the oven, it is best to turn the seeds every 10 minutes. Also feel free to experiment with your favorite flavors such as cinnamon, pumpkin pie spice, or Italian herb mix for example.  If you prefer your seeds to have a salty flavor, consider boiling your seeds in salted water.

Pumpkin Seed Serving Tips

  • Add crunch to your vegetables by adding pumpkin seeds
  • Add flavor to your salad by sprinkling candied pumpkin seeds on top of your mixed green salad

Candied Pumpkin Seeds:  Recipe From www.tasteofhome.com

  • 1 cup fresh pumpkin seeds
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

  • Whole Foods offered this great tip: Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
  • Make your morning oatmeal standout by adding canned pumpkin and chopped pumpkin seeds.  Pumpkin seeds are also a great addition to your favorite cold cereal.
  • Add pumpkin seeds to your homemade granola.  Don’t have time to cook?! Pick up Back to Nature’s Sunflower and Pumpkin Seed Granola at your local grocery store!
  • To give your burgers more texture, add ground pumpkin seeds
  • Add kick to your afternoon snack by packing Spicy Pumpkin Seeds in your lunch bag! (Following Recipe is from All Recipes)

Sweet and Spicy Pumpkin Seeds -  Recipe From www.allrecipes.com

  • 2 cups pumpkin seeds, rinsed and dried
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 drops hot pepper sauce

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
  2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
  3. Bake in preheated oven until crispy, about 45 minutes.

Wanting to know more? Check out this link which will provide  More Pumpkin Seed Information