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August 2014 Recipes
Do you find yourself making the same dishes over and over? Our compilation of healthy and delicious recipes will break you out of your recipe rut!

All of the recipes have been selected by Melanie Berdyck, R.D.N., L.D.N., C.N.S.C., our community nutrition educator.

Access our main recipes page here.

August 6: Lettuce, Basil and Cucumber Salad with Goat Cheese
August 10: Brown Sugar Grilled Peaches
August 20: Chicken with Black Bean Salsa
August 27: Bell Pepper-Feta Pasta Toss

Lettuce, Basil and Cucumber Salad with Goat Cheese
Yield: Serves 10
3/4 cup plus 5 to 6 tablespoons extra-virgin olive oil, divided
1 quart loosely packed fresh basil leaves (4 ounces)
About 1 1/4 teaspoons kosher salt, divided
5 or 6 Persian cucumbers or 1 1/2 English cucumbers, cut into chunks 
3 hearts of romaine, torn into pieces
About 2 tablespoons lemon juice
10 ounces fresh goat cheese

Put 3/4 cup oil in a blender, add a few basil leaves, and pulse to blend. Continue pulsing as you add more leaves and 1 small ice cube (it helps move the leaves around); blend until mixture is smooth. Season with about 1 teaspoon salt.

Put cucumbers and lettuce in a large bowl, add 5 to 6 tablespoons oil and the lemon juice, and toss to coat evenly. Season with about 1/4 teaspoon salt and toss again.

Spread basil purée on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.

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Brown Sugar Grilled Peaches
Serves 4
2 tablespoons packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted
Vanilla ice cream, optional

Preheat grill or grill pan to medium. In a small bowl, mix sugar and cinnamon. Brush cut side of peaches lightly with butter.

Oil grill. Place peaches cut-side down on grill and cook until grill marks appear, 3 to 4 minutes. Brush bottoms lightly with remaining butter and turn peaches over. Sprinkle sugar mixture over cut side of peaches, cover grill and cook until sugar has melted and caramelized and peaches are easily pierced with a sharp paring knife, 3 to 6 minutes longer. Serve immediately, with ice cream, if desired. 

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Chicken with Black Bean Salsa
Yield: 1 serving (serving size: 1 chicken breast half and 3/4 cup salsa)

1/2 cup canned black beans, rinsed and drained
1/4 cup fresh corn kernels
1 tablespoon chopped red onion
1 teaspoon chopped seeded jalapeño pepper
1 teaspoon fresh lime juice
1 teaspoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon ground coriander
4 grape or cherry tomatoes, quartered 

1 teaspoon butter
Cooking spray
1 (6-ounce) skinless, boneless chicken breast half
Dash of salt
Dash of freshly ground black pepper
Lime slice (optional) 

To prepare salsa, combine first 9 ingredients, tossing well to combine.

To prepare chicken, heat butter in a small nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with dash of salt and black pepper. Add chicken to pan; cook 6 minutes on each side or until done. Serve with salsa and lime slice, if desired.

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Bell Pepper-Feta Pasta Toss
Yield: 4 servings (serving size: 1 1/4 cups)

6 ounces uncooked linguine
1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
1 1/4 cups quartered cherry tomatoes
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes
1 (2 1/4-ounce) can or 1/4 cup sliced ripe olives, drained

Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

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