Radicchio, Pear & Arugula Salad
Manchego Cheese, Sour Dough Croutons, Toasted Pecans
4-6 Servings,
Prep 15mins, Cook 5mins,
Ingredients:
Croutons:
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices sourdough bread cut into 1-inch cubes.
1/4 cup extra-virgin olive oil
Dressing:
1/2 cup extra-virgin olive oil
1-teaspoon whole grain mustard
4 tablespoons white wine vinegar
2 tablespoons honey
Salad:
Two 8-ounce heads of radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped Pecans, toasted. (Chef's Note: Toast pecans in a frying pan and toss pecans several times over medium heat for about 5 minutes or until lightly toasted. Cool completely before using.)
One 2-ounce piece of grated Manchego Cheese
T.T Kosher salt and freshly ground black pepper
Directions:
Croutons:
Place cubed croutons, evoo, salt, and freshly ground pepper in bowl and lightly toss then place in 300F degree oven until crisp light-golden brown. (5 minutes)
Salad:
Place the radicchio, arugula, pear slices, toasted pecans, and croutons in a large bowl. Add the dressing and toss until coated. Garnish with grated Manchego cheese.
Organic Quinoa & Black Bean Salad
Red Peppers, Red Onions, Scallions, Cumin, Cilantro, Turmeric, Lemon Vinaigrette
4-6 servings
Prep: 15mins, Cook: 15mins
Ingredients:
2 cups cooked quinoa (1 cup dry organic quinoa yields about 2 cups cooked)
1 teaspoon ground cumin
1 teaspoon ground Turmeric
1 clove garlic, pressed, grated or finely chopped.
1 15 ounce can organic black beans, drained, and rinsed well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 scallions, root removed, white and green parts chopped (about 1cup)
½ cup of chopped red onions
1 handful of cilantro, chopped (about 1/3 cup)
1 handful of Italian parley, chopped (about 1/3cup)
T.T Salt & Pepper
Lemon Vinaigrette:
Yield: 3/4 cup
3/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon sugar
Directions:
Whisk or blend all ingredients and set aside.
Quinoa Preparation:
Rinse the quinoa well in a fine mesh colander and let all of the water drain. Add the rinsed quinoa to a pot and add double the amount of water or stock. (2:1 ratio) Bring the pot to a boil, then cover and reduce heat to low and simmer for about 15 minutes until all of the liquid is absorbed and the quinoa begins to sprout. Fluff with a fork, cool, and reserve.
Directions:
In a bowl add cooked quinoa, cumin, turmeric, garlic, black beans, scallions, red onions, red peppers, cilantro, Italian parsley, and gently fold. The add lemon vinaigrette and salt & pepper t.t and gently mix. Garnish with a drizzle of evoo and additional chopped cilantro.
Roast Beet Salad
Goat Cheese, Pumpkin Seeds, Balsamic Vinegar, Mint, EVOO
4-6 servings
Prep: 20mins, Cook: 1 hour
Ingredients:
8 medium-size beets, tops removed, washed, and scrubbed.
1/2 cup balsamic vinegar
1/2 cup EVOO
1/3 cup toasted, unsalted Pumpkin seeds (Chef's Note: Toast pumpkin seeds in a frying pan and toss several times over medium heat for about 5 minutes or until lightly toasted. Cool completely before using.)
4 ounces crumbled, soft goat cheese
1 handful of fresh mint, chopped
Directions:
Preheat the oven to 400 degrees. Drizzle clean beets with evoo, and a sprinkle of salt & pepper, wrap in aluminum foil, and placed on a baking sheet. Roast for 50 minutes to an hour or until tender. Depending on the size use a small sharp knife inserted in the middle, without resistance indicates they are ready.
Unwrap beets and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. (Chef’s Note. Use plastic gloves when handling beets to prevent staining on hands.)
Cut beets into quarter pieces and place in a bow then add balsamic vinegar, evoo, fresh mint, and salt & pepper.
Garnish with crumbled goat cheese, toasted pumpkin seeds, and with additional chopped mint.
Poached Salmon
Citrus & Pomegranate Vinaigrette
4-6 servings
Prep: 20 mins
Cook: 15 mins
Ingredients:
Poaching Liquid
1 (3 pound) salmon fillet or six-8oz fillets skin on, scaled, and pin bones removed.
1 cup dry white wine
1.5 cups of water
1 minced shallot
1 minced garlic clove
1 tablespoon finely chopped dill
Salt and freshly ground black pepper
5 sprigs of Italian Parsley
1 Tablespoon Fennel Seed
Salt and freshly ground pepper
Directions:
Salmon:
Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce and simmer for 8-10 minutes. Season the salmon with salt and pepper on both sides and add to simmering liquid. Cover and cook for 5-8 minutes or until just done.
Vinaigrette:
Whisk or blend together the olive oil, citrus juices, one minced shallot, 1 minced garlic, dill, sugar and season with salt and pepper t.t.
6 tablespoons evoo
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
½ teaspoon of sugar
1 tablespoon Fresh dill
On a large platter place the salmon in the center then drizzle with vinaigrette and garnish with dill.
Whole Roast Chicken
Olives, Cipollini Onions, Thyme, EVOO
4-6 people
Prep: 30 mins
Cook: 2 hours
Ingredients:
Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
EVOO
Directions:
Preheat the oven to 425 degrees F.
Remove the chicken giblets and rinse the chicken inside and out. Remove any excess fat, leftover pinfeathers, and pat dry the outside. Liberally salt and pepper the inside of the chicken then stuff the cavity with one bunch of thyme, both halves of lemon, and garlic. Sprinkle again with salt and pepper top and bottom. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Spread the onions, carrots, and fennel in a roasting pan, place chicken on top and drizzle with evoo.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a plate and cover with aluminum foil for about 20 minutes. Place vegetables, sliced chicken on platter and garnish with cipollini onion, olives, chopped thyme, and fresh lemon zest
Cipollini Onions & Olives
Ingredients:
2 tablespoons unsalted butter
1 pounds cipollini onions, peeled and trimmed
Kosher salt and freshly ground black pepper
1 cup or 1pound of pitted black kalamata olives or any of your choice.
Directions:
Adjust oven rack to center position and preheat oven to 325°F (160°C). Melt butter in a large oven-safe nonstick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally then add olives after 15 minutes of cooking and roast onions until deeply caramelized and tender, about 30 minutes. (Set Aside)
EVEPC Yogurt Parfait
Fresh Fruit Low-Fat Greek Yogurt, Bobo’s Baked Bars, Apple compote
Servings: 4 people
Prep: 5 mins
Cook: 10 mins
Parfait
Ingredients:
4 cups plain yogurt
1 pint of fresh berries or fruit of your choice.
1 cup Bob’s Baked Bars (crumbled and lightly toasted)
Assembly Directions
Layer 1/3 cup low fat Greek yogurt into the bottom each of 4 tall glasses and alternate layers of fruit, granola and toasted seeds with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
½ cup coconut flakes
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup sliced almonds
½ chopped pecans
(Chef’s Note: Toast seeds in a frying pan and toss several times over medium heat for about 5 minutes or until lightly toasted. Cool completely before using.)
