Dr. Connie Guttersen
Dr. Connie Guttersen is a leading nutrition
expert and author of the New York Times
best-seller The Sonoma Diet (Meredith Books,
2005, available at costco.com) and The Sonoma
Diet Cookbook (Meredith Books, 2006, available
at costco.com). She has devoted her career to
developing flavorful approaches to healthy eating
and weight reduction. For more information,
see her Web site at www.sonomadiet.com.
Mediterranean Asparagus and
Tomato Salad with Pesto Vinaigrette
ALPINE FRESH
All recipes developed by Dr. Connie Guttersen
1 cup cooked white beans, drained
1 cup cooked farro or wheat berries
1 pound Alpine Fresh asparagus, cut in 1 1/2-inch lengths, blanched
1 cup Alpine Fresh grape tomatoes, cut in half
1/4 cup kalamata olives, cut in quarters
PESTO VINAIGRETTE
1 cup fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons toasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
OPTIONAL PROTEIN
8 ounces canned tuna, in large chunks
1 cup bocconcini (bite-size mozzarella balls), cut in half
6 hard-boiled eggs, sliced
1. Prepare Pesto Vinaigrette: Combine basil, garlic, pine nuts and olive oil
in a food processor. Pulse until coarsely pureed. Transfer to a bowl and
whisk in vinegar, salt and pepper.
2. Place beans, farro or wheat berries, asparagus, tomatoes and olives in a
large bowl. Add vinaigrette to taste.
3. Serve with your choice of protein, dressed with a little of the remaining
vinaigrette. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Mango Chutney
ALPINE FRESH
1 pound diced Alpine Fresh ripe mango
1/3 pound Alpine Fresh blueberries
1/4 cup diced onion
1/3 cup raisins
1 tablespoon honey
1 tablespoon chopped toasted walnuts
1 tablespoon minced fresh ginger
Dash of minced jalapeño pepper
1 tablespoon cider vinegar
1/2 garlic clove, minced
Juice of 1 lemon
Dash of ground mace
Dash of ground cloves
1. Combine all ingredients in a large saucepan and simmer until mango is soft,
about 10 minutes.
2. Strain the solids from the liquid and reduce the liquid over medium heat to
a syrup.
3. Combine the solids with the reduced liquid. Cool before serving.
4. Serve with grilled meats and seafood. Makes 5 servings.
Brands may vary by region; substitute a similar product.
