“You gotta have HEART!” was the recipe for success a crooning baseball skipper imparted to his team in the musical “Damn Yankees.” We took that advice to heart with our food page this month that pays homage to heart-healthy recipes, including Michele Bulington’s “Cranberry Spinach Salad,” pictured.
3⁄4 cup almonds, blanched and slivered 1 lb. spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 T. toasted sesame seeds
1 T. poppy seeds
1⁄2 cup white sugar
1 t. minced onion
1⁄4 t. paprika
1⁄4 cup white wine vinegar
1⁄4 cup cider vinegar
1⁄2 cup vegetable oilIn a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving. Serves 8. (Per serving nutritional analysis: Calories: 339, total fat: 23.5 g, cholesterol: 4 mg, sodium: 58 mg, total carbs: 30.5 g, dietary fiber: 3.6 g, protein: 4.9 g.)
Michele Bulington, Monticello, Ind.Minty-Lime Iced Tea1 cup freshly brewed unsweetened tea, cooled
2 T. lime juice concentrate
2 T. fresh mint leaves5 to 6 ice cubes
Sugar substitute to taste
1 sprig of mint leaves for garnishIn a blender, combine the tea, lime juice, mint leaves and ice cubes. Blend until smooth and frothy. Add sugar substitute for desired sweetness. Pour into a tall chilled glass and garnish with a mint sprig. Serves 1. (Calories: 12, total fat: 0 g, cholesterol: 0 mg, sodium: 7 mg, total carbs: 3 g, dietary fiber: 0 g, protein: 0 g).
Recipe courtesy of Mayo ClinicChicken and Asparagus Tossed With Penne11⁄2 cups uncooked penne pasta
1 cup chopped asparagus
6 oz. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes with herbs, including juice
1 oz. soft goat cheese, crumbled (can use feta or romano cheese)
1 T. Parmesean cheeseFill a large pot 3⁄4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside. In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes. Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly. To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1⁄2 T. Parmesan cheese. Serve immediately. Serves 2. (Per serving nutritional analysis: Calories: 455, total fat: 8 g, saturated fat: 3.5 g, monounsaturated fat: 2 g, cholesterol: 81 mg, sodium: 240 mg, total carbs: 55 g, dietary fiber: 6.5 g, protein: 41 g)
Recipe courtesy of Mayo ClinicFresh Tomato Crostini4 plum tomatoes, chopped
1⁄4 cup minced fresh basil
2 t. olive oil
1 clove garlic, minced Freshly ground pepper
1⁄4 lb. crusty Italian peasant bread, cut into 4 slices and toasted Combine tomatoes, basil, oil, garlic and pepper in a medium bowl. Cover and let stand 30 minutes. Divide tomato mixture with any juices among the toast. Serve at room temperature. Serves 4. (Per serving nutritional analysis: Calories: 120, total fat: 3.5 g, saturated fat: .5 g, monounsaturated fat: 2 g, cholesterol: 0 mg, sodium 172 mg, total carbs: 19 g, dietary fiber: 2 g, protein: 4 g)
Recipe courtesy of Mayo ClinicFresh fruit kebabs with lemon lime dip4 oz. low-fat, sugar-free lemon yogurt
1 t. fresh lime juice
1 t. lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1⁄2 banana, cut into 1⁄2-inch chunks
4 to 6 red grapes
4 wooden skewersIn a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Cut and peel fruit as necessary. To prevent fruit from browning, dip in pineapple or orange juice. Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip. Serves 2. (Calories: 160, total fat: 1 g, saturated fat: less than 1 g, monounsaturated fat: trace, cholesterol: 4 mg, sodium: 45 mg, total carbs: 36 g, dietary fiber: 4 g, protein: 4 g)
Mayo Clinic