Recipes from Whole Foods Market & Hillori Hansen

Jan 12, 2017

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!

Chef Hillori Hansen demonstrates ways to "Kick Up" Nutrition and how to prepare hearty healthy recipes. She is a chef with Whole Foods Market in Fresno, CA.

KALE CAESAR SALAD WITH PARMIGIANO REGGIANO

Serves: 6
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.

Nutritional Info:
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

Nutritional Info:
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.