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Recipes from the 10th Annual Heart Truth For Women Luncheon

Recipes from the 10th annual Heart Truth For Women Luncheon featuring Zonya Foco

White Beans with Tomato, Basil and Parmesan

Sesame Chicken (recipe for Sesame Ginger Dressing is below.)

Chocolate Amaretto Cheesecake

Farro Salad with Toasted Pecans

salted water
1 1/2 cups farro
1/2 cup toasted chopped pecans
1/2 cup dried cranberries
1/3 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese

Bring a large pot of salted water to a boil over high. Add 1 1/2 cups uncooked farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl. Stir in 1/2 cup toasted chopped pecans, 1/2 cup dried cherries, 1/3 cup chopped scallions, 1/4 cup chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each of kosher salt and black pepper. Fold in 1/2 cup crumbled feta cheese. Enjoy at room temperature or chilled. Serves 6 (serving size: 3/4 to 1 cup).

Summer Mango Salad

½ cup diced mango
½ cup blueberries
½ cup diced avacado
1/4 cup diced red onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
½ bunch fresh cilantro chopped
¼ cup lemon juice
¼ cup lime juice
Salt and pepper to taste

In a large serving bowl, whisk together lemon juice, lime juice, salt and pepper to taste. Toss in remaining ingredients and, coat with juice.

Sesame Ginger Dressing

1/2 c. sesame oil 
1/4 c. orange juice
2 T. balsamic vinegar
2 T. fresh ginger, finely grated
1 T. soy sauce
1 T. honey or dijon mustard
1 T. sugar
1 clove garlic, minced (optional)
2 scallions, chopped (optional)

Combine all ingredients in a blender or salad mix shaker

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