• Waldorf Salad

    October 2, 2020 /
    Servings: 6 people
    Calories: 272kcal

    Ingredients

    • 1/2 cup walnuts
    • 2 large fuji apples
    • 2 large Granny Smith apples
    • 2 Tbsp fresh lemon juice
    • 1 cup celery diced
    • 2 green onions thinly sliced
    • 1/2 cup dried cranberries
    • 1/3 cup walnut oil
    • 3 Tbsp sherry vinegar or white balsamic vinegar

    Instructions

    • Toast the walnuts in a dry skillet, tossing them regularly to ensure they cook evenly. Be sure not to burn them! Place them on a cutting board to cool then chop coarsely.
    • Core the apples, and cut the apple slices into 1/2-inch pieces.
    • In a large bowl, toss the apple pieces with the lemon juice. Add the celery, green onions, cranberries, and toasted walnuts. Drizzle with the walnut oil and vinegar. Toss to mix well.
    • Serve at once, or cover and refrigerate until ready to serve.

    Nutrition

    Calories: 272kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 228mg | Fiber: 5g | Sugar: 20g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

  • Summer French Couscous

    August 11, 2020 /
    Servings: 6 people
    Calories: 483kcal

    Ingredients

    • 2 cups couscous
    • 1 cup chicken broth
    • 1/4 cup water
    • 1 red bell pepper diced
    • 1 cucumber diced
    • 1/2 red onion diced
    • 1 bunch basil chiffonade
    • 1/2 bunch cilantro chopped
    • 2 small bunches mint chopped
    • 2 cloves garlic minced
    • 1/4 cup sunflower seeds
    • 1/2 cup extra virgin olive oil
    • 2 Tbsp balsamic vinegar
    • 3/4 cup feta cheese packed in brine
    • salt and pepper to taste

    Instructions

    • Place the two cups of couscous in a large bowl, and bring the chicken stock to a boil. Remove the stock from the heat and pour into the couscous. Add the water, mix, and let sit for 5-10 minutes, then fluff with a fork.
    • Meanwhile, chop all the vegetables and herbs and lightly toast the sunflower seeds. When the couscous is fluffed, mix in the bell pepper, cucumber, and onion. Then mix in the herbs, garlic, and seeds. 
    • Mix in the olive oil. The couscous should be moist but not soaked with oil. Add more as needed. Add the 2 Tbsp of Balsamic vinegar or more to taste. Season to taste with salt and pepper. Toss the mixture with crumbled feta and serve. 

    Nutrition

    Calories: 483kcal | Carbohydrates: 51g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 364mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 31mg | Calcium: 126mg | Iron: 1mg

  • Melon, Prosciutto, and Avocado Salad with Mint and Truffle

    August 10, 2020 /
    Servings: 4 people
    Calories: 455kcal

    Ingredients

    • 1 small to medium French melon
    • 4 oz thinly sliced prosciutto
    • 1 large avocado sliced
    • 4 oz feta (packed in brine) crumbled
    • 1/4 cup mint leaves coarsely torn
    • 2 Tbsp extra virgin olive oil
    • 2 tsp Leonardi white balsamic vinegar
    • Freshly ground black pepper
    • pinch truffle salt

    Instructions

    • Cut the melon into quarters and finely slice into 1/8 inch thick slices. Remove the rind from the slices with the tip of the knife. Curl the melon slices in a large serving platter or arrange individually onto plates, about 1/4 of a melon per serving.
    • Tear the prosciutto into shreds with your hands and arrange on the plate, curling it among the melon slices. Halve the avocado and remove the pit. Slice the avocado thin and remove the slices gently with a spoon. Place the slices among the melon and prosciutto on the plates.
    • Crumble the feta over the salad and distribute the coarsely torn mint leaves over the top of the ingredients. Drizzle the olive oil and white balsamic vinegar evenly over the salad and give it several good grinds of fresh black pepper. Take a generous pinch of truffle salt and sprinkle evenly over the top.

    Nutrition

    Calories: 455kcal | Carbohydrates: 36g | Protein: 10g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 567mg | Potassium: 1063mg | Fiber: 6g | Sugar: 28g | Vitamin A: 472IU | Vitamin C: 64mg | Calcium: 172mg | Iron: 1mg

  • Green Beans with Shallots and Hazelnuts

    July 31, 2020 /
    Servings: 4 people
    Calories: 180kcal

    Ingredients

    • 1 1/2 lbs green beans trimmed
    • 2 Tbsp extra virgin olive oil
    • 4 shallots thinly sliced
    • 1/4 tsp salt
    • 1/4 tsp black pepper freshly ground
    • 1/4 cup hazelnuts toasted and coarsely chopped

    Instructions

    • Blanch the green beans in boiling water for 3 minutes or until tender but still crisp. Drain and rinse under cold water immediately to prevent them from becoming soggy.
    • Heat the olive oil in a large non-stick skillet over medium-high heat, swirling to coat. Add the shallots and sauté for 3 minutes or until golden.
    • Add the green beans, 1/4 tsp salt and pepper, and the hazelnuts. Toss to mix and cook for 2 minutes or until the beans are thoroughly cooked through but still crisp. Serve immediately.

    Nutrition

    Calories: 180kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 493mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 2mg

  • Kale, Date, and Almond Salad with Black Fig Balsamic Vinaigrette

    July 31, 2020 /
    Servings: 4 people
    Calories: 537kcal

    Ingredients

    Kale Salad

    • 1 large bunch curly kale
    • 1/3 cup pitted dates chopped
    • 3/4 cup almonds toasted and coarsely chopped
    • 2/3 cup fresh feta cheese crumbled

    Black Fig Balsamic Vinaigrette

    • 1 clove garlic minced
    • 2 Tbsp Dijon mustard
    • 1/4 cup black fig balsamic vinegar
    • 2 Tbsp fresh lemon juice
    • 1 Tbsp honey
    • salt and freshly ground black pepper to taste
    • 1/2 cup extra virgin olive oil

    Instructions

    • Toast the almonds in a dry skillet and set aside.
    • Finely chop the kale and put it in a large salad bowl. Chop the dates and toasted almonds and toss them with the kale. Toss in the feta.
    • To make the vinaigrette, whisk together the first 7 ingredients. Pour in the olive oil in a steady stream, whisking constantly with a fork until emulsified and smooth. Pour the vinaigrette over the salad and toss until the kale is evenly coated.
    • Serve immediately or refrigerate until ready to serve. It will last a few days in the fridge, and sometimes is even better the second day, as the kale has the chance to marinate in the flavors of the dressing.

    Nutrition

    Calories: 537kcal | Carbohydrates: 25g | Protein: 11g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 388mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1547IU | Vitamin C: 20mg | Calcium: 232mg | Iron: 2mg

  • Kale and Cranberry Salad with Lemon Vinaigrette

    July 31, 2020 /
    Servings: 4 people
    Calories: 556kcal

    Ingredients

    Kale Salad

    • 1 large bunch of curly kale
    • 3/4 cup dried unsweetened cranberries
    • 3/4 cup walnuts toasted and coarsely chopped
    • 3/4 cup parmesan reggiano freshly grated

    Lemon Vinaigrette

    • 2 tsp lemon zest
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp white wine vinegar
    • 1 Tbsp Dijon mustard
    • 1 Tbsp honey
    • 1 clove garlic minced
    • salt and freshly ground black pepper to taste
    • 1/2 cup extra virgin olive oil

    Instructions

    • Toast the walnuts in a dry skillet until lightly blackened in spots. Set aside.
    • Finely chop the kale and place it in a large salad bowl. Toss in the cranberries and parmesan. Coarsely chop the nuts once cool, and toss into the salad.
    • To make the vinaigrette, whisk together the first 8 ingredients. Add the oil in a slow stream, whisking constantly with a fork until emulsified and smooth. Pour the dressing over the salad and toss until the kale is evenly coated. Serve immediately with an extra sprinkling of parmesan or refrigerate until ready to eat.

    Nutrition

    Calories: 556kcal | Carbohydrates: 29g | Protein: 11g | Fat: 47g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 350mg | Potassium: 193mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1570IU | Vitamin C: 22mg | Calcium: 265mg | Iron: 1mg

  • Spinach and Strawberry Salad with Classic Balsamic Vinaigrette

    July 25, 2020 /
    Servings: 4 people
    Calories: 358kcal

    Ingredients

    Strawberry Salad

    • 1/2 lb strawberries quartered
    • 1/2 cup walnuts toasted
    • 12 oz baby spinach
    • 1/2 cup crumbled goat cheese

    Balsamic Vinaigrette

    • 1/4 cup extra virgin olive oil
    • 1/4 cup balsamic vinegar
    • 1 Tbsp honey
    • freshly ground salt and pepper to taste

    Instructions

    • Remove and discard the tops of the strawberries and cut each one into quarters.
    • Place the washed spinach, goat cheese, walnuts, and strawberries in a large salad bowl, and toss thoroughly.
    • In a measuring cup or small bowl, whisk together the olive oil and balsamic vinegar. Whisk in the honey, then mix in the salt and pepper, to taste. Feel free to adjust any of the ingredients to taste.
    • When ready to serve, toss the salad with the vinaigrette. One can also make the salad ahead of time, but don't toss with the dressing until ready to serve so the salad won't get soggy.

    Nutrition

    Calories: 358kcal | Carbohydrates: 16g | Protein: 10g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 644mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8268IU | Vitamin C: 57mg | Calcium: 152mg | Iron: 4mg

  • Garden Tomato Salad with Herbed Dressing

    July 25, 2020 /
    Servings: 6 people
    Calories: 222kcal

    Ingredients

    Salad

    • 5 large red tomatoes thinly sliced
    • 5 large yellow tomatoes thinly sliced
    • coarse salt
    • freshly ground black pepper
    • 1 cup baby arugula
    • 1/4 cup Parmigiano-Reggiano or Mozarella freshly shaved
    • 1-2 Tbsp balsamic vinegar

    Herbed Dressing

    • 2 Tbsp fresh lemon juice
    • 2 Tbsp shallots minced
    • 1 tsp garlic minced
    • 1/2 cup extra virgin olive oil
    • 1 Tbsp fresh oregano finely chopped
    • 1 Tbsp fresh tarragon finely chopped
    • 1 Tbsp chives finely sliced
    • 1 tsp fresh thyme finely chopped
    • 3 Tbsp fresh basil chiffonade
    • 1 cup grape tomatoes halved
    • 1 1/2 tsp coarse salt
    • 1 tsp freshly ground black pepper

    Instructions

    • Combine the lemon juice, shallots, and garlic in a medium bowl. Whisk in the olive oil. Add the herbs and grape tomatoes. Mix well and season with salt and pepper.
    • Thinly slice the tomatoes. Arrange them decoratively on the plate, alternating colors if desired. Season with salt and pepper.
    • Using a slotted spoon, remove the tomato pieces from the dressing and place them over the sliced tomatoes. Drizzle with three-fourths of the dressing.
    • Toss the arugula with the remaining dressing. Arrange the arugula over and amongst the tomatoes and top with the cheese. Drizzle with balsamic vinegar and serve immediately.

    Nutrition

    Calories: 222kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 668mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2182IU | Vitamin C: 27mg | Calcium: 154mg | Iron: 2mg

  • Butter Lettuce Salad with Basil Dressing

    July 25, 2020 /
    Servings: 4 people
    Calories: 356kcal

    Ingredients

    Butter Lettuce Salad

    • 1 head butter lettuce trimmed
    • 1 head red endive trimmed
    • 3 hard boiled eggs cut into quarters
    • 6 chives chopped
    • 1/3 cup crispy bacon chopped

    Basil Dressing

    • 1 cup fresh basil leaves
    • 1 cup green onion chopped
    • 2 cloves garlic minced
    • 1/2 serrano pepper seeded and sliced
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup fresh lemon juice
    • pinch coarse salt
    • 1/2 tsp freshly ground black pepper

    Instructions

    • Place all the ingredients for the basil dressing in a food processor and purée for 1 minute. Transfer to a plastic container, cover, and refrigerate until ready to use.
    • Chop chives, hard-boil the eggs, and make the bacon.
    • Place the lettuce leaves on a plate, arranging the endive leaves in between the butter lettuce for color. Arrange the hard-boiled egg quarters around the bed of lettuce and endive.
    • Drizzle a 1/4 cup of dressing throughout the salad, and transfer the remaining dressing into a bowl to offer on the side.
    • Serve chilled, and garnish with the chopped chives and bacon upon serving.

    Nutrition

    Calories: 356kcal | Carbohydrates: 13g | Protein: 10g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 177mg | Sodium: 624mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2394IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 2mg

  • Sautéed Rainbow Chard with Golden Raisins and Pine Nuts

    July 25, 2020 /
    Servings: 2 people
    Calories: 381kcal

    Ingredients

    • 1 bunch rainbow chard
    • 3 Tbsp pine nuts
    • 2 Tbsp extra virgin olive oil
    • 1/2 cup golden raisins
    • 2 cloves garlic minced
    • 2 Tbsp balsamic vinegar
    • Freshly ground salt and pepper to taste

    Instructions

    • Wash the chard, leaving some water clinging to the stalks and leaves. Cut the stalks into half inch pieces and keep separate from the leaves. Chop the leaves into about 3 inch long and 1-2 inch wide strips. Set aside.
    • In a large skillet over medium-high heat, toast the pine nuts, shaking the pan to brown evenly, 2-4 minutes. Remove the nuts from the pan and set aside.
    • In the same skillet, heat the olive oil over medium-high heat. Add the chard stalks and garlic and cook beginning to soften, about 4 minutes.
    • Add the chard leaves and raisins. Cover, reduce heat to medium-low, and cook until tender, 6-10 minutes stirring occasionally.
    • Take the lid off and pour out any excess water. Stir in the balsamic vinegar and pine nuts. Season with salt and pepper to taste and serve.

    Nutrition

    Calories: 381kcal | Carbohydrates: 40g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 329mg | Potassium: 946mg | Fiber: 4g | Sugar: 26g | Vitamin A: 9174IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 4mg