House Calls

SUM 2017

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 48 of 54

Lemony Artichoke Risotto (Serves 6 as a side) 3 Tbsp. olive oil 1 shallot, minced 1 garlic clove, minced 1 cup Arborio rice 1/4 tsp. kosher salt Zest and juice of 1 large lemon 4 cups low-sodium vegetable broth 1 (14-oz.) can quartered artichoke hearts, drained and patted dry Freshly cracked black pepper Asiago cheese, shaved (optional; skip to keep dish vegan) Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook until soft, stirring occasionally, for one to two minutes. Add rice and salt to pan; stir with a wooden spoon until mixture is toasted and evenly coated with oil. Add lemon juice, stirring until liquid is absorbed and everything is scraped from bottom of pan. Add one cup of broth, stirring well until absorbed, for about five minutes. Repeat one cup at a time with remaining broth. 4 Once rice is cooked (there should be no opaque white center), fold in lemon zest, artichokes, and pepper. Serve immediately, topping each portion with cheese, if desired. specials board 44 { summer 2017 } h o u s e c a l l s Nutrition Facts (per serving, with cheese): 220 calories, 8g total fat, 1.5g saturated fat, 3mg cholesterol, 336mg sodium, 31g carbohydrates, 1.5g fiber, 3g sugar, 5.5g protein Leek & Potato Salad (Serves 6 as a side) 1/4 cup safflower or vegetable oil plus 2 Tbsp., divided 1 bunch leeks, rinsed well, halved lengthwise, and sliced thin (white and light green parts only) 2 Tbsp. white wine vinegar 1 Tbsp. whole-grain mustard 1/4 cup fresh parsley leaves, packed 1 lb. red potatoes, cooked whole in salted water Freshly cracked black pepper Heat two tablespoons of oil in a large skillet over medium-high heat. Sauté leeks until tender, stirring occasionally, for about 10 minutes. Combine cooked leeks with next three ingredients in a blender or food processor and mix until pureed. Slowly pour in remaining oil, blending as you add. Transfer dressing mixture to a large bowl. 4 Slice cooked potatoes into quarters then fold into dressing. Top with pepper. Serve chilled or at room temperature. Nutrition Facts (per serving): 201 calories, 14.5g total fat, 1g saturated fat, 0mg cholesterol, 20mg sodium, 17g carbohydrates, 2g fiber, 2g sugar, 2g protein

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