Monmouth's Ask the Doctor May/June 2019

Cherry Grove Farm Farm Store OpenYear Round Featuring a Wide Variety of Locally-made Products . Our own Farmstead Cheeses Grass-fed Meats • Pastured Eggs Farm Honey Locally-sourcedMilk, Butter, Yogurt Sweet and Savory Preserves, Peanut Butter, Pasta, Tomato Sauce, Griggstown Pies, Cookies, Kombucha, Kraut, Condiments, Textiles, Candles, Cheese Boards, Local Wine, and more. FARM TOURS • CLASSES EVENTS

A S I A N B I S T R O Dine-In • Take-Out 800 B Denow Road Pennington, NJ 08534 (Hopewell Crossing Shopping Center)

T H E H E A L T H Y P A L A T E 609-737-6900 • 609-737-1597 www.mizukibistro.com

Mon-Thurs 11:30am-3-00pm/4:30pm-9:30pm Friday 11:30am-3:00pm/4:40pm-10:30pm Saturday 2:00pm-10:30pm Sunday 3:00 pm-10:30pm We are available for Off-premise Catering Events

10% off MEATS AND CHEESE with this ad

CherryGroveFarm.com • 609-219-0053 3200 Lawrenceville Rd • Lawrenceville NJ 08648

Tasty Tangerine Tuna Recipe

Tuna is a great source of lean protein, B vitamins, and omega-3 fatty ac- ids. Omega-3s have lately been associated with all kinds of health benefits from warding off depression and cognitive decline to reducing inflamma- tion and the risk of heart disease. The evidence is so good that the Ameri- can Heart Association recommends we eat fish rich in omega-3 fatty acids like tuna and salmon twice a week. Ingredients: • 1 tangerine or small orange, zested and quartered, zest reserved • 1 red onion, cut into small wedges • 1/2-pound Whole Catch® boneless, skinless tuna steak, cut into (1- inch) chunks • 1/4 teaspoon fine sea salt • 1/4 teaspoon ground black pepper Directions: Preheat the oven to 425°F. Arrange tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.

34

ASK THE DOCTOR

MAY/JUNE 2019