After reading about the Hy-Vee dietitian in the paper, I wanted to meet her and figured she would be a good candidate for our Cook of the Week. Julie Clark is highly qualified; maybe more than qualified for her job at Hy-Vee, as she has her Master’s Degree in clinical nutrition, is a Registered Dietitian, a Licensed Dietitian and a Certified Diabetes Educator. She already had a degree in journalism before she got her dietetics degree. Together these work really well in public relations for Hy-Vee. She is available for consultations for diabetic or other dietetic needs. Before she ever came to work for Hy-Vee there have been groceries in her background. Her father-in-law purchased the grocery store in Rockwell City from Julie’s grandparents in 1946, before Julie and Clive were ever born. So really groceries have been in her family forever, and she feels at home in a grocery store! Julie and her husband, Clive, live in Rockwell City, where Clive is a teacher and a coach in the South Central Calhoun School District. They both grew up in Rockwell City so have probably known each other almost forever. Next month they will be celebrating their 28th anniversary. They both graduated from Rockwell City High School. Julie went on to graduate from the University of Iowa, Iowa State University and Tufts University in Boston. Clive graduated from Cornell College in Mt. Vernon and the University of Iowa College of Law. They have four children. Ben is a sophomore at Simpson College; Abby is a sophomore at South Central Calhoun High School; Matthew is an eighth grader at South Central Calhoun Middle School; and Joe is a fourth grader at South Central Calhoun Elementary School. They attend the United Methodist Church in Rockwell City. As busy as she is with work and her children she still manages to be very active in other organizations including the Academy of Nutrition and Dietetics; its Sports, Cardiovascular and Wellness Nutrition subgroup; and the American Association of Diabetes Educators. Her hobbies include running, outdoor activities with her kids, and baking. Her favorite menu is lots of fruits and vegetables, whole grains, low-fat dairy and meats, or “clean” eating (like any less processed foods). She said she shops the perimeter of the store where you find the fresh produce, the frozen foods, the dairy and meat counters. She doesn’t go for all those boxed meals or mixed up frozen dinners, etc. that have all the additives in them.Nectarine andStrawberry Parfait Recipe adapted from Eating Well, Inc., HY-VEE.COM.3/4 cup sweet white wine, such as Sauternes or sweet Riesling1/2 cup honey2 ripe but firm nectarines, thinly sliced2 cups quartered, hulled strawberries1/2 cup whipping cream or heavy cream1 cup non-fact plain Greek yogurt Combine wine and honey in a small saucepan. Bring to a boil over medium heat; boil until reduced to about 1/2 cup, about 6 to 10 minutes. Combine nectarines and strawberries in a medium bowl and toss with 1/4 cup of the wine syrup. Refrigerate the remaining 1/4 cup syrup for at least 10 minutes to cool. Beat cream in a medium bowl until stiff peaks form. Fold or beat in yogurt and the cooled wine syrup just until combined. Spoon a scant 1/4 cup yogurt-cream into each of four dessert glasses or bowls and top with about 1/2 cup of the fruit mixture. Repeat with another layer of each. Makes 4 servings.Seared Salmon with Green Peppercorn Sauce Recipe adapted from Eating Well, Inc., HY-VEE.COM.1-1/4 pounds wild salmon fillet, skinned (see tip) and cut into 4 portions 1/4 teaspoon, plus a pinch of salt, divided 2 teaspoons canola oil 1/4 cup lemon juice 4 teaspoons unsalted butter, cut into small pieces 1 teaspoon green peppercorns in vinegar, rinsed and crushed Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each). Makes 4 servings. Tip: To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30-degree angle, separating the fillet from the skin without cutting through either.Quinoa with Latin Flavors Recipe adapted from Eating Well, Inc., HY-VEE.COM. 1 cup quinoa 2 teaspoons canola oil 1 medium onion, chopped 4 ounce can diced green chilies 2 cloves garlic, minced 14 ounce can reduced-sodium chicken broth or vegetable broth 1/4 cup pepitas, toasted 3/4 cup coarsely chopped fresh cilantro 1/2 cup chopped scallions 2 tablespoons lime juice 1/4 tsp. salt Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chilies and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork. Makes 6 servings, 2/3 cup each. Note: I looked up pepitas – they are pumpkin seeds after the strings and hulls have been removed (very nutritious).Marmalade Chicken Recipe adapted from Eating Well, Inc., HY-VEE.COM.1 cup reduced-sodium chicken broth 2 tablespoons red-wine vinegar 2 tablespoons orange marmalade 1 teaspoon Dijon mustard 1 teaspoon cornstarch 1 pound chicken tenders 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 6 teaspoon extra-virgin olive oil, divided 2 large shallots, minced 1 teaspoon freshly grated orange zest Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest. Serves 4.Turkey, Corn and Sun-Dried Tomato Wraps Recipe adapted from Eating Well, Inc., HY-VEE.COM. Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded Cheddar for another layer of flavor. 1 cup corn kernels, fresh or frozen (thawed) 1/2 cup chopped fresh tomato 1/4 cup chopped soft-sun-dried tomatoes 2 tablespoons canola oil 1 tablespoon red-wine vinegar or cider vinegar 8 thin slices low-sodium deli turkey (about 8 ounces) 4 (8 inch) authentic whole-wheat tortillas 2 cups chopped romaine lettuce Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl. Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired. Makes 4 servings.Macaroni Salad Recipe adapted from Eating Well, Inc., HY-VEE.COM. To make ahead: Cover and refrigerate for up to three days. 3 cups whole-wheat elbow noodles (14 to 16 ounce package) 3/4 cup low-fat mayonnaise 3/4 cup reduced-fat sour cream 2 teaspoons sugar 1 teaspoon salt 3/4 teaspoon celery seed freshly ground pepper to taste 3 stalks celery, finely chopped 3 carrots, shredded 1 small Vidalia or other sweet onion, finely chopped 1 cup baby spinach, chopped 3/4 cup frozen (thawed) edamame 1/2 cup shredded mild cheddar cheese Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayo mixture; stir well to combine. Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving. Makes 12 servings, about 1 cup each.Greek Pasta Salad Recipe adapted from Eating Well, Inc., HY-VEE.COM.2 medium tomatoes, coarsely chopped 2 small cloves garlic, minced 3 tablespoons extra-virgin olive oil 2 tablespoons red-wine vinegar 8 ounces whole-wheat farfalle or similar-size pasta 15 ounce can garbanzo beans or chick peas, rinsed (they are the same) 1 medium cucumber, seeded and chopped into 1/2 inch pieces 1/2 cup crumbled feta cheese 1/2 cup quartered pitted Kalamata olives 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano Put a large pot of water on to boil. Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta. Cook pasta in the boiling water until just tender; 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again. Add the pasta to the tomato mixture along with garbanzo beans or chick peas, cucumber, feta, olives and oregano; gently toss to combine. Makes 4 servings, about 2 cups each.Grilled Mushroom Quesadillas Recipe courtesy of the Mushroom Council and Flatout Wraps.2 pounds sliced Baby Bella mushrooms 2 tablespoons olive oil 1 teaspoon salt 6 flatout wraps or four tortillas 2 cups (around 8 ounces) shredded cheese, plus extra for garnish 2 ripe avocados, peeled, pitted and thinly sliced 6 tablespoons fresh cilantro leaves (optional) Salsa Verde and diced tomatoes, for garnish This recipe can be prepared on the grill or the stovetop. If grilling: Preheat grill. Toss mushrooms with oil and sprinkle with salt. Cook mushrooms in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 6 to 10 minutes; turn and grill other side until a similar color is achiever, another 6 to 10 minutes. Cooking times may vary. If sautéing: Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt, flip mushrooms and cook about 5 minutes more, until other side is same color. While mushrooms cook, assemble quesadillas’ distribute half the cheeses and all avocado slices on left half of six tortillas. When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese. Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side. Transfer to cutting board, cut into wedges and serve with Salsa Verde, tomatoes and additional cheese. Serves 6.Roasted AlmondSweet Potatoes Recipe from California Almonds, medium sweet potatoes, peeled and cut into 1 inch thick cubes 3 tablespoons olive oil 4 large garlic cloves, minced 1/3 cup fresh thyme leaves 6 thyme sprigs (for garnish) 1/2 teaspoon kosher salt (optional) 1/2 cup slivered almonds Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9 x 13 inch baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes. On another baking sheet, spread out the slivered almonds. Place in the oven and toast until slightly browned, about 8 to 10 minutes. Remove the almond baking sheet and the sweet potatoes. Mix together in a serving bowl and garnish with thyme sprigs. Serve warm or at room temperature. Makes 6 servings.Veggie Quinoa From Nutrition cups cups carrots, chopped 4 stalks celery, chopped 1 medium onion, diced 3 cloves garlic, minced 3-1/3 tablespoons olive oil 4 cups chicken broth low sodium (or low-sodium vegetable broth) 2 cups water 3-3/4 cups of dry quinoa olive oil spray On the stovetop add oil to a medium-sized skillet and heat over medium-high heat. Add quinoa, stirring regularly so that it doesn’t burn, toasting until quinoa turns golden brown, about 5 to 6 minutes. Remove from heat and set aside. In a medium sized saucepan, lightly spray oil on the bottom of the pan. Add garlic and cook on medium heat until golden brown (1 or 2 minutes), stirring occasionally. Then add the vegetables. Continue to cook on medium heat for 5 minutes, stirring occasionally. Add the chicken broth and water to the veggies and bring to a boil; then add quinoa. Cover with a lid and reduce the heat to a simmer. Cook for about 10 to 15 minutes, or until quinoa absorbs all of the liquid. Stir with a fork to make fluffy quinoa. Add salt and pepper to taste. Enjoy! Makes 11 (3/4 cup) servings. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.

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