The classes are not just for patients, but for the community as well.
Offerings are still virtual for now due to the pandemic, but their website has online webinars on a variety of heart health and nutrition topics.
Until the kitchen can open again, Deahl-Greenlaw shared two heart-healthy recipes perfect for cooking your Valentine's Day dinner at home.

Main Line Health | Facebook | YouTube channel | Events & Classes
Marinated Vegetable Salad with Citrus Vinaigrette
INGREDIENTSFor the Vegetable Salad:
- 1 cup green beans
- 1 cup fresh broccoli, cut into bite-size pieces
- 3 medium carrots, sliced
- 3/4 small red onion, cut into thin strips
- 1 medium diced tomato
- 1 small can mandarin oranges, drained and rinsed
For the Citrus Vinaigrette:
- 1/2 cup 100% orange juice
- 1/4 cup fresh cilantro, or 2 Tablespoons dried cilantro
- 1 tablespoon bottled lime juice, or juice of 1 medium lime
- 1 tablespoon olive oil, extra virgin preferred
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon ground ginger, or 1 teaspoon grated, peeled gingerroot
+ In a large bowl, toss together the salad ingredients.
+ In a small bowl, whisk together the vinaigrette ingredients. (If using a food processor or blender, process the vinaigrette ingredients.
+ Pour the dressing over the salad, tossing to coat.
+ Cover and marinate for at least 4 hours.
Bean and Corn Salsa
- 1 15-oz can black beans, drained and rinsed (no-salt-added, or low-sodium)
- 1 15-oz can whole-kernel corn, drained and rinsed (no-salt-added, or low-sodium) OR 3/4 cup frozen corn, thawed
- 1 medium bell pepper, diced
- 1 medium tomato, diced
- 1/2 cup red onion, diced
- 1 teaspoon minced garlic (from jar)
- 2 teaspoons chopped cilantro
- 2 tablespoons cider vinegar
- 3 tablespoons extra virgin olive oil
- Juice of 1 medium lime
-
DIRECTIONS
+ In a large salad bowl, toss together all the ingredients. Chill for at least 1 hour before serving.
Tip: This dish can be served chilled with a meal or microwave it to use as a filling for tacos.
Tip: To avoid tearing up when dicing the red onion, refrigerate the onion for 30 minutes prior.