Get the lowdown on milk nutrition

Information on working with wooden pallets, recipes with “add-on” ingredients to kick up nutrition and the importance of milk in our daily diet will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Bruce Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey. He’s going to show an inexpensive way to create gifts for friends or make items for your own home with pallets that do not require advanced woodworking skills or equipment. He has several samples to show.

Chef Hillori Hansen is a culinary specialist with Whole Foods Market, and she’s going to demonstrate how to make several recipes using some add-ons to “kick up” the nutrition. She’s from Fresno, California.

Registered dietitian and nutritionist, Sarah Ryan explains that milk offers great nutrition, is a healthy meal addition and provides more nutrition than many of the power drinks on the market. While all beverages hydrate, milk provides important nutrients your body needs. She represents DairyMAX and lives in Conroe, Texas.

Information on Greek cooking, craft projects and cooking onions will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Aris Kefalogiannis is the CEO of Gaea Products in Athens, Greece. He’s going to show the Greek style of serving baked potatoes. The secret ingredients are sea salt, Greek yogurt, Gaea extra virgin olive oil and a dab of olive paste.

Sara Mower will show how to make a variety of fun and easy-to-do projects using a colorful line of richly printed design papers, including elements inspired by nature, culture, different eras and more. She represents Roylco, Inc. in Anderson, South Carolina.

Kim Reddin represents the National Onion Association, and she’s going to demonstrate three basic ways to cook onions on the stovetop: sweating, sautéing and caramelizing. Each method creates an onion flavor galore taste. Reddin is from Greeley, Colorado.

Mediterranean Tuna Salad

A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.

4 (6-ounce) cans albacore tuna, drained well

1 (14-ounce) can quartered artichoke hearts, drained

1/2 cup chopped red bell or piquillo peppers

3/4 cup sliced Greek olives

1/2 small red onion, finely chopped

1/4 cup chopped fresh flat-leaf parsley

1/4 cup sliced fresh basil

2 cloves garlic, finely chopped

1 teaspoon dried or 1 tablespoon chopped fresh oregano

1/2 cup mayonnaise

3 tablespoons lemon juice

Salt and ground black pepper, to taste

Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad. Serves: 8-10 people.

Nutritional Info: Per Serving: 240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrates, (2g dietary fiber, 1g sugar), 20g protein.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.