dear cooks,

It's never too late—or too early—to take care of your heart. Though we bring you recipes all year, this month we decided to send you a gentle reminder that while eating and cooking delicious food are everyday acts of celebration, it's also important to cook with your health in mind. So we thought a book that gives you all the information you or a loved one needs to care for this vital organ—American Heart Association's Complete Guide to Women's Heart Health—was deserving of a spot in this newsletter to help you start the year off right. With the latest guidelines on preventing cardiovascular disease, suggestions on how to work with your health care providers to improve your vitality, details on screening technologies, and facts about common diagnoses and treatment options, this book is the ultimate resource to help you—and all the women in your life—fight heart disease. It is also the perfect complement to AHA's library of cookbooks; here's a heart-healthy recipe from American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th Edition.

Featured Title: The New Portuguese Table

about the book

Nestled between the Atlantic Ocean and Spain, Portugal is today's hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing the recipes for both the beloved classics he remembers from cooking at his grandmother's side, such as Slowly Simmered White Beans and Sausage, as well as the modern dishes that define the country today, like Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce.

Learn More >>

Spinach, Chick-pea, and Olive Pasta
From The American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th Edition

This one-dish meal is an eye-pleasing and satisfying combination of ingredients.

Serves 4

• 4 ounces dried radiatore or rotini pasta (whole wheat preferred)
• 2 ounces fresh spinach leaves, coarsely chopped
• 1 15-ounce can no-salt-added chick-peas, rinsed if desired and drained
• 1 cup coarsely chopped bottled roasted red bell peppers, rinsed and drained if bottled
• 12 Kalamata olives, pitted and chopped
• 2 tablespoons cider vinegar
• 1 tablespoon dried basil, crumbled
• 1/2 cup crumbled fat-free feta cheese

Prepare the pasta using the package directions, omitting the salt and oil. Pour into a colander and run under cold water until completely cooled. Drain well. Meanwhile, in a medium serving bowl, stir together the remaining ingredients except the feta. Gently stir in the pasta, then the feta.

Per serving: Calories 263, Total Fat 4.5 g, Saturated Fat 0.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 2.5 g, Cholesterol 0 mg, Sodium 498 mg, Carbohydrates 44 g, Fiber 7 g, Sugar 3 g, Protein 14 g

Dietary Exchanges: 3 Starch, 1 Very Lean Meat