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23/01/2019
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Around The Alliance!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
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HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
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Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Board of Directors Meeting Highlights
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
January Blood Donor Clinics
Changes to Emergency Department Registration Process at Clinton Public Hospital
What's For Dinner Wednesday
HPHA Looks to End Hallway Medicine through System Partnerships
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What's For Dinner Wednesday!
What's For Dinner? Zucchini and Bean Salad with Bulgur!

This Zucchini and Bean Salad with Bulgur delivers protein—in the form of kidney beans and roasted almonds—fresh vegetables and herbs, and creamy goat cheese. The only ingredient that requires actual cooking? The whole-wheat bulgur, which boasts a nice amount of fibre and very little fat. You can substitute any grain your family loves, but the fine grains of bulgur, commonly used in tabbouleh, provide a nice base for this throw-together salad—satisfying on its own, and perfect alongside a cup of soup or a hunk of crusty bread.

Image: Real Simple

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt and black pepper
  • 2 medium zucchini (about 1 pound), halved and thinly sliced
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 small shallot, thinly sliced
  • 1/4 cup chopped salted roasted almonds
  • 1/4 cup chopped fresh dill
  • 1 cup bulgur
  • 1 cup goat cheese, crumbled (4 ounces)

How to Make It

Step 1

Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Step 2
Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
Step 3

Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.

Step 4
Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

Source: Real Simple

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