By Michelle Mukatis

2-3 servings

1 can water packed albacore tuna

2 T. mayonnaise

2 T. plain yogurt

••• c. finely chopped red bell pepper

••• c. finely chopped bokchoi stems

••• c. finely chopped green onion

••• t. each salt and freshly ground black pepper

1 t. toasted sesame oil, if desired

Drain tuna and place in a small bowl, breaking into small chunks.

Add mayonnaise, yogurt, bell pepper, bokchoi stems, green onion and salt and

pepper. Mix well to distribute

ingredients.

Stir in sesame oil, if

desired.

Serve on toasted whole grain

bread or a bed of mixed

greens lightly dressed with

lemon juice and light sesame oil.

Enjoy!

Presented by: Michele E. Mukatis

CultivateHealth@gmail.com

A pork tenderloin is the perfect size for two –
four people. Think Valentine’s Day or just to
chase away the winter blues.
1 T. unsalted butter
8 oz. dried apricots and plums
½ c. apricot nectar
¼ c. port wine
1 pork tenderloin (about 1 ½ lb.)
1 T. olive oil
1 T. unsalted butter
Salt and freshly ground black pepper to taste
½ c. port wine
1 ½-2 c. beef or chicken stock
Preheat the oven to 450 degrees.
Heat the butter in a small, heavy saucepan. Add
dried fruit, orange juice and port. Cook over
medium-low heat for 5 to 10 minutes, until fruit
is soft and liquid has thickened. Set aside.
Heat the oil and butter in a sauté pan or heavy
casserole large enough to hold the tenderloin.
Pat pork dry with paper towels. Season with salt
and pepper. Brown pork well on all sides over
medium heat for 8 to 10 minutes.
Add the macerated fruit with the liquid to pan.
Add the broth. Cover and cook over medium
heat until pork is tender, about 10 to 15
minutes. The temperature should reach 150
degrees on an instant-read meat thermometer.
Remove pork and fruit from the oven and let
rest about 10 minutes before carving.
To make the sauce: Add the port to the pan
and scrape up all the brown bits from the sides
and bottom of the pan. Bring to a simmer and
reduce the sauce, simmering uncovered until
thickened. If more sauce is desired, add another
cup or so of stock and simmer and reduce again.
Slice pork into ½- to ¾-inch-thick slices and
place on a serving platter. Arrange fruit around
pork and drizzle with
sauce. Serve immediately.

Also see article on Winter foods for Colorado

http://www.vitesis.com/?p=1044