Tag: “*@heatherkjones.com”

Fresh Fig and Arugula Salad with Goat Cheese

Fresh sweet figs with soft goat cheese over baby arugula topped with a balsamic glaze. A beautiful salad without the fuss, using only 5 ingredients; this salad will make you look like a rock star in the kitchen! 

Once revered as a symbol of peace and prosperity, figs are beloved today for their unique flavor and texture. Not to mention, they offer some health perks, too: Figs contain some potassium and vitamin A.

What’s your Salad’tude this Holiday Season? My salad’tude is simple, healthy, beautiful and quick.  Share your Salad’tude on Skinny Bits for a chance to win a Trip for Two to the four-star Solage Hotel & Spa in Napa Valley with Dole! (ends Sunday Nov 25th).

Balsamic glaze is my favorite new find, it’s thick and sweet and you can drizzle it on salad,
sandwiches or even strawberries. I bought mine in Trader Joe’s but I see
it in stores everywhere now. It’s pairs perfectly with figs, and you only need to drizzle
a little olive oil on top.

You can serve this
salad on a large platter with olive oil and balsamic on the side, or you
can serve them on plates, one fig per person.

If goat cheese isn’t your thing, gorgonzola would make a perfect replacement. You could even add slivered almonds or walnuts.

Fresh Fig & Arugula Salad with Goat Cheese
Servings: 8 • Serving Size: see below • Old Points: 2 pts • Points+: 3 pts 
Calories: 124.5 • Fat: 4.5• Carb: 20.5 g Fiber: 2 g • Protein: 2 g • Sugar: 15 g
Sodium: 43 mg


  • 8 cups baby arugula
  • 8 fresh figs, washed and quartered
  • 1.75 oz semi-soft goat cheese
  • 1/2 cup balsamic glaze 
  • 4 tsp extra virgin oil


Arrange arugula on a salad bowl or platter, or you can divide on 8 salad plates.

Top with quartered figs and goat cheese and serve with balsamic glaze and olive oil on the side.

Serving size: 1 cup arugula w/ cheese, 1 fig, 1 tbsp balsamic glaze, 1/2 tsp extra virgin olive oil.

Nutritional tid-bits provided by Heather K Jones[4], RD (aka The Diet P.I.).


  1. ^ Share your Salad’tude on Skinny Bits (www.skinny-bits.com)
  2. ^ Solage Hotel & Spa (www.solagecalistoga.com)
  3. ^ Dole (salads.dole.com)
  4. ^ Heather K Jones (www.heatherkjones.com)

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Spring Asparagus Risotto

Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp.

This Italian rice dish is a labor of love, not the kind of dish you turn on and walk away from, but instead slowly cooked with ladlefuls of broth, adding more each time it’s absorbed. Just before the last ladle, I added fresh asparagus to the last five minutes of cooking time and finished it with a touch of lemon juice and lemon zest.

Because risotto is so simple, I like to use the freshest ingredients when I make it such as seasonal vegetables, fresh herbs and good cheese.

Asparagus is perfect addition to risotto, and now in season. This spear-shaped veggie is an awesome weapon for your health. It’s packed with disease-fighting nutrients including fiber, folate, vitamins A, C, E and K and glutathione, a detoxifying compound that may protect against certain types of cancer. And it’s loaded with age-defying antioxidants that work to neutralize cell-damaging free radicals in your body. Look for spears with tight buds and firm stalks without wrinkles.

Spring Asparagus Risotto
Servings: 4 • Size: 1 generous cup as a main • Old Points: 5 pts • Points+: 7 pts
Calories: 255 • Fat: 4 g • Protein: 9 g • Carb: 43 g Fiber: 2 g • Sugar: 0 g
Sodium: 630 mg


  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/3 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
  • 1-2 tsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • salt and fresh cracked pepper, to taste
  • 1 tsp grated lemon zest for garnish


In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Add the wine and stir until it is absorbed. 

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. 

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Makes over 4 cups.

Nutritional information for asparagus provided by Heather K Jones[1], RD.


  1. ^ Heather K Jones (www.heatherkjones.com)

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Honey-Teriyaki Salmon

Asian honey glazed salmon – an easy dish you can make any
night of the week. Simply fill a resealable bag with the marinade
ingredients, then add the salmon until you’re ready to cook.

Then when
you’re ready to start dinner, make your sides and your fish will be done in less than 15 minutes.

This recipe is from Jaden Hair of Steamy Kitchen’s[1] new cookbook:
Steamy Kitchen’s Healthy Asian Favorites.[2]
The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.

And this week, I’m giving away her new cookbook on Skinny Bits[3] to one lucky winner! To enter for a chance to win, click here[4].

We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice[5].

Today is also the beginning of Lent[6], so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.

Honey-Teriyaki Salmon
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg


  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 3 tbsp mirin (Japanese sweet rice wine)
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 2 tsp cooking oil


Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.

Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.

Nutritional information for wild salmon provided by Heather K Jones[7], RD (aka The Diet P.I.).


  1. ^ Steamy Kitchen’s (www.steamykitchen.com)
  2. ^ Steamy Kitchen’s Healthy Asian Favorites. (www.amazon.com)
  3. ^ Skinny Bits (www.skinny-bits.com)
  4. ^ click here (www.skinny-bits.com)
  5. ^ edamame fried rice (www.gordon-ramsay-recipe.com)
  6. ^ Lent (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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