On Thursday, November 8th we held our 2nd annual New Member Networking event at the City Creek Harmons grocery store.  We had a great turnout with nearly 30 members in attendance, ranging from dietitians who  retired after long and wonderful careers to dietetic students eagerly awaiting the RD credentials.  Events like these are wonderful reminders that that Utah Academy of Nutrition and Dietetics is more than simply a professional group, we’re a group of friends too!

Our hosts for the evening were Jonnell Masson, Laura Holtrop-Kohl, and Jessica LaRoche. These three ladies are the dietitians who work hard to make sure that Harmons is providing consumers with wholesome and healthy foods for their families.  They were kind enough to take us on a tour of the beautiful new store and explain how their efforts have lead to healthier options for consumers throughout the store.  The Harmons dietitians also offer store tours for customers, individual consultations, and group classes to help promote health and wellness throughout Utah.  Visit Harmon’s website for more information on available services.

Our event kicked off with delicious fall-themed appetizers and a fun meet-and-greet game that helped us all get to know each other better and grow our professional and personal networks.  So many people were talking about the delicious food that we were able to get a couple of the wonderful recipes to share with you here, just in time for Thanksgiving!

Winter Greens with Roasted Beets & 

Pomegranate Dressing

• 1 bunch kale, trimmed core removed and sliced thin, or baby kale or 1 bunch swiss chard, trimmed core removed and sliced thin
• 1 Cup Pomegranate Arils

Dressing:

• ¼ Cup Dijon Mustard
• 2 Tbsp Honey
• ¼ Cup Pomegranate Juice
• ¼ Cup Red Wine Vinegar
• 1 ½ Cup Olive Oil
• salt and pepper to taste

In a blender, mix the first 4 ingredients of the dressing. Slowly add the oil to form and emulsion. Mix the dressing with the greens and gently massage them. Allow to wilt for 10 minutes. Arrange greens on a tray and decorate with beets and pomegranate.

Split Pea Hummus

• 1 cup dry split peas
• 1 Tbsp Tahinni (Sesame seed paste)
• 2 Garlic cloves, crushed
• Juice of 1 lime
• 1 tsp Ground cumin
• 1 Tbsp Olive oil

Cook split peas according to package directions.  Once tender, drain, and blend in food processor or blender.  Add remaining ingredients and blend until smooth.  Season with salt to your taste.  Serve on whole wheat crackers, toasted bread, or cut veggies.

Pomegranate Pumpkin Gravy

• 2 Tbsp Olive Oil
• 1 Garlic Clove, chopped
• 2 Tbsp Finely diced Red Onion
• 1/4 Cup White Wine
• 1 Cup Pomegranate, juice
• 1 Cup Fresh Pumpkin Puree
• ¼ Cup Brown Sugar
• 1 1/2  Cup Turkey Broth, hot
• 3 Sage leafs, chopped
• Salt and Pepper to taste

Sauté Onions and garlic in olive oil until tender. Deglaze pan with wine and reduce until wine is almost gone. Add pumpkin puree and mix well over medium heat. Mix pomegranate juice and turkey broth and add slowly to form a gravy. Season with salt and pepper. Decorate with sage leaves.

Thank you to everyone who came out and made this such a wonderful event! If you couldn’t make it to this event, keep your eyes peeled for more great networking opportunities in the future!