Welcome to Heart Healthy Recipes' Newsletter. In this newsletter we are featuring a low-salt minestrone soup, Jerusalem artichoke salad, and a roasted vegetable pie.

Low-Salt Minestrone Soup

Recipe Ingredients:

2 tablespoon olive oil

4 garlic cloves, minced

2 celery stalks, diced

1 large carrot, peeled and diced

1 medium zucchini, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sea salt

½ teaspoon black pepper, freshly ground

6 cups low-sodium vegetable broth or low-sodium chicken broth

42 oz. or 15 tomatoes, diced

15-oz. cannellini beans, cooked and drained

½ cup whole grain elbow pasta

½ cup parmesan cheese, finely shredded (for garnish)

2 tablespoon fresh parsley, chopped (for garnish)

Recipe Instructions:

Add the broth and the diced tomatoes. Bring to a boil, then reduce heat to medium low. Simmer uncovered for 10 minutes. Add the beans and pasta. Cook 10 to 15 minutes more or until pasta and vegetables are tender. Top each serving with parmesan and parsley, if desired.

Makes 6 servings.

Jerusalem Artichoke Salad

Recipe Ingredients:

2 tablespoons mayonnaise substitute - Grapeseed Oil Vegenaise®

1 teaspoon mustard, coarse

1 teaspoon capers, finely chopped

2 teaspoons white wine vinegar

¾ teaspoon sea salt

¼ teaspoon black pepper, freshly ground

1 lb. Jersusalem aritchokes, scrubbed well

1 large carrot, peeled

6 tablespoons parsley, chopped

Recipe Instructions:

Roasted Vegetable Pie

Recipe Ingredients:

2 tablespoons olive oil

2 red onions, chopped (minus 6 slices for pie center)

2 tablespoons lemon juice

2 zucchini, chopped or cubed

2 garlic cloves, minced

1 tablespoon fresh or dried thyme leaves

2 tablespoons balsamic vinegar

2 cups nonfat, low-fat, or regular ricotta cheese

¼ cup shredded parmesan cheese

1 teaspoon sea salt

½ teaspoon black pepper, freshly ground

2 pastry crusts* (for 9-inch pie)

3 or 4 medium Roma tomatoes

2 tablespoons chives or green onions, for garnish if desired

Recipe Instructions:

Divide vegetable mixture in half and add to the center of 2 pastry lined 9-inch pie dishes. Shaping into a smooth, flat-topped mound. For homemade pastry crust* please see:

https://www.hearthealthyrecipes.com/blueberrypie.html)

Core tomatoes and thinly slice crosswise. Cover pie filling with half the onion rings and about half the tomatoes, overlapping. Bake the vegetable pie on bottom rack in a 350°F oven until pastry is well browned, approximately 1 hour. Garnish pie with remaining onion and tomato slices, sprinkling with chives if desired. Serve hot or at room temperature.

Makes 12 servings.

For more heart healthy recipes, please visit:

Heart Healthy Omega-3

Suggested Daily Amount of Omega-3:

For more information on Omega-3, visit the following link:

USANA's BiOmega™ High Quality Omega-3

A reliable source of mercury free, high-quality Omega-3 fatty acids are contained in USANA's BiOmega™ supplements. These Omega-3s are essential for a healthy heart.

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