Love the taste of deli meats and cheeses but wonder how it fits into a salt sensible lifestyle? The answer is, easily! Like much of the advice regarding the food we eat -- from fats to sugars to salt -- most nutrition experts will agree that the best approach to healthful eating is moderation. One of the ways that food lovers have found to live within health organization guidelines of no more than 2,400 milligrams of salt per day is by selecting lower sodium foods that offer great taste and by making wise choices when adding seasonings.

Today, consumers concerned about salt have a wide range of lower sodium fare to choose from for appetizing, satisfying and nutritious meals. Boar's Head, makers of quality deli meats, cheeses and condiments, has long offered a range of meats and cheeses that are no salt added, low sodium, lower sodium, and even gluten free that provide delicious deli flavor as well as essential protein and nutrients. These lower sodium products make it possible to still enjoy the taste and convenience of deli ingredients in salads, sandwiches, and other mealtime favorites.

When there's no time to cook, it's easy to stay salt sensible by planning meals with a wide range of lower sodium, ready-made products.

Boar's Head premium products are available at select supermarkets and fine delicatessens. For more product information, as well tips on salt sensible eating, visit boarshead.com/lower_sodium.php.

Skip the Salt, Turn Up the Taste

• Perk up any recipe with the zest of citrus or a splash of fruit juice.
• Flavor sandwiches, salads, side dishes and casseroles with dried fruits such as cranberries, raisins, apricots and blueberries.
• Sprinkle roasted seeds and nuts onto foods for added texture and rich taste.
• Grind spices over food for a fresh shot of flavor.
• Wake up any dish with hot peppers or flavor-filled, dried vegetables such as sun-dried tomatoes.

The Balance
Like everything else, when it comes to food, common sense is the key to wellness. Balancing lower sodium deli meats and cheeses with fruits, vegetables, and whole grains contributes to a healthy diet. Lower Sodium claims are substantiated by USDA-tested sodium levels contained in comparable product lines or meet FDA standards.

Chicken Pizza with Roasted Peppers
Servings: 6
Although most pizza sauces are high in sodium, this recipe uses roasted bell peppers and lower sodium chicken and blue cheese for an entirely new taste in pizza that's long on flavor and less on salt.
 

1 tablespoon unsalted butter
1 large leek, sliced
1 12-inch prepared pizza crust
3/4 cup chopped roasted red peppers
1/2 pound (1/4 inch thick) julienned Boar's Head Golden Classic Lower Sodium Oven Roasted Chicken Breast
1/2 cup Boar's Head 28% Lower Sodium Creamy Blue
Cheese, crumbled
2 teaspoons dried basil, plus fresh basil leaves for
garnish, optional

Preheat the oven to 450°F. In large skillet melt butter over medium heat and sauté leeks until softened but not browned, about 4 minutes.

Place pizza crust on a non-stick baking sheet. Layer peppersaround pizza, leaving about a 3/4-inch border. Add leeks, chicken, and top with cheese. Sprinkle with dried basil and bake 15 minutes or until crust is golden and cheese melted. Add fresh basil leaves if desired.

Deluxe Roast Beef and Imported Swiss Sandwich
Servings: 1 sandwich
Using low sodium roast beef in this ever popular sandwich variety delivers deli-delicious taste without excessive amounts of sodium.
 

3 ounces Boar's Head Deluxe Low Sodium Cap-Off
Top Round, thinly sliced
1 ounce Boar's Head Gold Label Imported Swiss
Cheese, thinly sliced
1/2 ounce leaf lettuce, torn
1/2 ounce red onion, sliced
1 ounce tomato, sliced
2 teaspoons Boar's Head Delicatessen Style Mustard,
optional
1 6-inch Italian bread

Spread deli mustard on the top and bottom halves of sub roll.
Layer roast beef and cheese and top with lettuce, tomato and
onion. Close sandwich, cut in half and serve.

Ham and Cheese Sandwich with Arugula and Sundried Tomatoes
Servings: 1 sandwich
The powerful tastes of arugula, sundried tomatoes, olives and red peppers are the perfect counterpoint to low sodium Muenster Cheese and Lower Sodium Ham.

Italian sandwich loaf
4 ounces sliced Boar's Head 42% Lower Sodium
Branded Deluxe Ham
2 ounces Boar's Head Low Sodium Muenster Cheese
1/2 cup arugula or spinach leaves
1/2 cup sliced sundried tomatoes in oil
1/2 ounce low sodium black olives, sliced, optional
1 ounce red peppers, roasted

Slice Italian loaf in half lengthwise. Layer ham and cheese onto
bread with spinach leaves. Add tomatoes, olives, and red peppers
and sandwich is ready to serve.

Hickory Smoked Turkey with Orange Dressing
Servings: 1 salad
The pungent hickory smoked flavor of the turkey contrasts well with the sweet and sour tastes of honey and vinegar and orange juice and dried cranberries. Pecans complement with their smooth taste.
Dressing:
1 teaspoon grape seed or canola oil
2 teaspoons honey
1/4 cup orange juice
2 tablespoons balsamic vinegar
2 teaspoons cracked black pepper
Salad:
1 cup spring mix lettuce
1 large radish, sliced paper thin
4 ounces (1/4 inch thick julienne slices) Boar's Head Hickory Smoked Black Forest Turkey Breast
4 to 6 whole pecans
Dried cranberries for garnish, optional

In small bowl, whisk oil with honey. Whisk in orange juice and then vinegar. Add pepper and set aside. Add a little more honey for desired thickness.

Build the salad beginning with lettuce and radish slices. Toss. Add turkey and pecans. Toss again and add dressing. Top with cranberries if desired. Add more dressing to taste.

Boar's Head Recognizes Growing Demand for Gluten Free Foods

Sarasota, FL – Boar's Head, a leader in developing fine deli products that respond to consumers' health and wellness concerns, announces an initiative to reach the growing number of Americans now following a gluten free way of life.  "Gluten Free with Boar's Head," is reaching out to gluten free followers with news that Boar's Head meats, cheeses and condiments are, and always have been, gluten free.

"Gluten Free with Boar's Head" provides kitchen-tested gluten free recipes featuring Boar's Head products. The guide also offers information regarding gluten in foods as well as tips for consumers to keep in mind when making gluten free food purchases, including deli products.  "Gluten Free with Boar's Head," which is available at local supermarkets and delis where Boar's Head is sold, as well as on the Boar's Head website, is part of the company's broader wellness strategy focusing on health and nutrition.

"Even though Boar's Head meats, cheeses and condiments have always been gluten free, we are seeing an increase in the number of consumers who are asking us whether or not our products are gluten free," explains RuthAnn LaMore, Boar's Head Director of Communications. "Although gluten is found in many foods, anyone living a gluten free lifestyle does not have to avoid the deli counter where Boar's Head is sold." A recent survey by a food industry publication named gluten free as one of the top twenty important food topics of 2010.

This new brochure is part of the company's ongoing effort of responding to consumers' health, wellness, and nutrition concerns.  Earlier in the year, Boar's Head launched a campaign, "Launch Your Own Assault on Salt," an initiative encouraging salt sensible food choices, which featured the Boar's Head line of Lower Sodium Deli Meats and Cheeses.

Boar's Head is a supporter of the Celiac Sprue Association, which is dedicated to helping individuals with celiac disease through research, education and support; and the National Foundation for Celiac Awareness, an organization focused on raising understanding of celiac disease among the general public and the healthcare community, and aiding research into its causes and treatments. 

Additionally, 30 Boar's Head deli meats proudly display the American Heart Association's distinctive red and white heart-check mark, which means that the product has been screened and certified by the American Heart Association to meet their criteria for saturated fat, cholesterol and sodium.

Boar's Head also assists the American Diabetes Association in championing the cause of diabetes prevention by promoting healthy lifestyle options through good eating habits and physical fitness. The company has been an ongoing supporter with a number of other national organizations including, Susan G. Komen for the Cure® and the Feingold Association. 
 

Some tapped their foot to the live music, others enjoyed the food or played with dogs that the Animal Refuge Center had up for adoption.

Alfred McGlynn, 74, and his wife Eileen, 67, of Cape Coral, came out to ARC's Taste, Tunes & More event Saturday at Tarpon Point Marina to support the organization from whom they adopted two cats four years ago.

"They're like our kids," Alfred McGlynn said as he headed over to a table with some pasta from Carrabba's.

The event took place from noon to 6 p.m. and drew about 1,700 visitors.

"It's a matter of trying to raise funds to support our animals and save lives," said Carlos Navedo, development director with ARC.

ARC raised more than $25,000 thanks to a $10 admission fee and proceeds from food vendors such as Hooters, Carrabba's, and Boar's Head. And the organization is still calculating proceeds.

"All of that will go toward the well-being of our animals at the shelter and anything else that can help our animals," Navedo said.

He said there are more than 500 animals currently housed at the 23-acre, no-kill shelter in North Fort Myers.

Board President Lee Allor said ARC had the highest number of animal intakes last year in the organization's 22-year history.

"But the good news is we had the highest adoption year we've ever had," he said. "We anticipate 2010 will be a challenge for us."

Visitors came out to the event for many reasons.

"I thought it was a beautiful day to get out of the house," said Barbara Marsden said as her granddaughters put some toppings on their hot dogs. "We also came to support ARC."

Part-time Cape Coral residents George and Mary Marturano enjoyed seeing the classic cars.

"I don't know much about cars, but they're really cool to look at," George Marturano said. "And I like music and animals. It's a good cause."

Premium Deli Provisions, a Boar's Head Distributor participated in the Animal Refuge Center fundraiser.

This column is reprinted with permission from the Herald Tribune, originally published February 3, 2010.

By Heather Dunhill

Here's one of the challenges I often face with a 300-word limit: An event with many important messages to share and just not enough space! Such is the case with Friday's Susan G. Komen Lunch for the Cure at the Hyatt Regency Sarasota chaired by Sherril Morse and Anne Marie Young.

Let's begin with the honorees Molly and David Jackson, who had enough family on hand to fill four tables. It was clear why they were chosen -- true local philanthropists both personally and through their local New Balance shops. As RuthAnn LaMore, director of communications for Boar's Head, introduced them: "David and Molly have worked to create many health and wellness alliances and programs to support local and national philanthropic organizations, including Susan G. Komen for the Cure Foundation." Later she added: "They help organizations find cures, solutions and funds for their mission."

Also during the luncheon, where 540 plus were greeted with champagne flutes of pink lemonade, guests were informed of the current state of the Education and Awareness Requires Learning Young (EARLY) Act via video by breast cancer survivor Rep. Debbie Wasserman Schultz. And keynote speaker Diana Rowden, VP of SGK, discussed the challenges, focus and the effects the organization is having on public policy at the local, state and federal levels.

Another item worth a mention: Fran Lambert shared with me that one of the ways grant money is being spent locally is a funded position at Sarasota Memorial called breast health navigator. The nurse will take a diagnosed breast cancer patient through the process and may be able to offer options to those without insurance.

For more information about the BHN, call 917-3377. To learn more about SGK, go to komensuncoast.org.