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Lighten Up Recipes

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Raspberry-Banana Morning Boost Smoothie
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Cauliflower, Chickpea, and Spinach Curry
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Pad Thai
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Black Bean and Corn Esquite Salad
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Aspargus Soup
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Three Pea Cavatelli
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Spring Pea Hummus with Croutons
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Plant Based Spring Roll
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Preserved Lemon with Couscous
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Meghan Markle's Meatless Tacos
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Natalie Forte's Tropical Rainbow Salad Recipe
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Cristina Cooks Wolfgang Puck's Chinois Chicken Salad
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Cristina's Healthy Chicken Tostada Salad
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Green Beans with Feta Walnut Shallot Viniagrette
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Brussel Sprouts with Chicken Marinade
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Strawberry and Chapulin Spring Salad Recipe
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Artichoke Flowers with Cucumber Viniagrette
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Sophie's "Greens" Smoothie Recipe
Ingredients

Ingredients

  • 6 cups of greens (kale, spinach, swiss chard, romaine, collards etc.) TIP: Baby greens are softer and more tender
  • Approx. 6 - cups liquid (I like coconut water, but you can add water)
  • Handful raw almonds (about 8-10)
  • 2 apples, cored (not peeled) and chopped or 1 cup frozen chopped pineapple
  • 2 lemons, peeled & quartered (in stead of one)
  • 1 tsp. ginger, peeled and chopped
  • 4 dates or 1 dropper of liquid stevia
  • Crushed ice

Sophie's "Greens" Smoothie Recipe - Home & Family

Directions

Put all ingredients into a high speed blender and blend on high until all ingredients are thoroughly blended and smooth.

Reserve ice until ready to drink

Boosters (optional)
Kiwi
Hemp Seeds
Frozen Mango
Frozen banana
Avocado
Ceylon Cinnamon
Sunflower Seeds
Pumpkin Seeds
Cayenne Pepper


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Cherry Chocolate Green Goddess Smoothie
Ingredients

Ingredients

  • Lean Protein: ¼ cup vanilla flavored pea protein powder
  • Vegetable: 1 cup fresh baby spinach leaves
  • Plant-Based Fat: 1 ounce dark chocolate squares (70 percent or greater), chopped
  • Seasoning Suggestion: 1 tablespoon fresh squeezed lime juice, ½ teaspoon fresh grated ginger
  • Energy Accessory: 1 cup frozen cherries

Cynthia Sass Cooks! - Home & Family

Instructions

In a blender, puree all of the ingredients with ¾ cup water and a handful of ice if desired until smooth.

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Roast Chicken with Caramelized Lemons
Ingredients

Ingredients

  • 1 tablespoon vegetable or canola oil
  • 4 chicken breasts, bone in and skin on
  • 1 teaspoon kosher salt
  • 1 lemon cut in half
  • 1/2 cup pitted black olives
  • 1/2 cup cherry tomatoes
  • handful of thyme (about 8-10 stems)

Directions

Prep Time: 5 mins
Cook Time: 30 mins

1. Preheat oven to 450°F.

2. Heat the oil in an oven-proof skillet over medium-high heat.

3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt.

4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.

5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.

6. Roast for 25 minutes, or until chicken is cooked through.

*The chicken breasts I used were 3/4 pound each.

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Salmon with Chipotle Corn
Ingredients

Ingredients for Salmon

  • Two pieces of fresh salmon
  • Olive oil
  • Salmon rub
  • 2 lemons

Ingredients Chipotle Corn

  • Use a bag of frozen corn , cook it on stove per instructions
  • Add 2 limes ( maybe more depending on taste)
  • Salt to taste
  • Chipotle mayo , about 3 table spoons
  • 1 tablespoon butter
  • Chipotle hot sauce to taste
  • Sprinkle pepper on top

Directions

1). Place two pieces of salmon on tin foil and place in oven casserole type dish and pat dry

2). Squeeze copious amounts of lemon juice and let sit while you prepare side dishes

3). Sprinkle with salmon rub and press the rub in with fingers.

4). Sprinkle with dill (to taste)

5). Place thinly sliced garlic on top of dill (just a few) and then slice four whole pieces of lemon
and place two per piece as the cherry on top of your salmon masterpiece.
And viola!

***Chef Note: I typically do this on a BBQ so not sure what temp to set the oven - I'm guessing the 350-400 range is good though.

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Salmon Avocado Tacos
Ingredients

Ingredients

  • Lean Protein: 3 ounces cooked or canned wild salmon, cut into 3 pieces
  • Vegetable: ½ cup quartered grape tomatoes (about 16), ¼ cup each minced yellow bell pepper and white onion, 3 large outer romaine leaves
  • Plant-Based Fat: ¼ of a ripe avocado, diced
  • Seasoning Suggestion: 1 teaspoon minced garlic, 1/16 teaspoon cayenne pepper, 1 tablespoon minced fresh cilantro, 1 teaspoon minced fresh jalapeno, 2 tablespoons fresh squeezed lime juice
  • Energy Accessory: 1/2 cup cooked black beans

Cynthia Sass Cooks! - Home & Family

Instructions

In a medium bowl, combine tomatoes, bell pepper, onion, garlic, cayenne, cilantro, jalapeno, and lime juice. Toss together and marinate in the fridge while salmon is cooking. Fill romaine leaves with black beans, then salmon, top with vegetable mixture, and garnish with avocado.

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Raw Brussels Sprouts Salad
Ingredients

Ingredients

  • 2 cups brussels sprouts shaved thinly on a mandoline or sharp knife
  • 1/2 cup red grapes halved
  • 1 cup shaved Pecorino
  • 1/8 cup thinly sliced red onion
  • 1/2 cup picked parsley
  • 1-2 Tbsp Sherry Vinegar
  • 6-8 Tbsp Olive oil
  • Salt & Pepper to taste

Charred Brussels Sprouts - Home & Family

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Whole Wheat Pita Bread and Dukkah
Ingredients

Ingredients for Whole Wheat Pita

  • 1 cup warm water
  • 2 teaspoons active dry or instant yeast
  • 1 cup whole wheat flour
  • 1-1 ½ cup all purpose flour
  • 2 teaspoons salt
  • 2 tablespoon olive oil
  • optional: 2 TB sesame seeds

Ingredients for Dukkah

  • ½ cup hazelnuts
  • 2 TB. Coriander seed
  • 1 TB Cumin seed
  • 2 TB Sesame seed (I used ½ black and ½ white)
  • ½ tsp sea salt
  • Freshly ground pepper

Whole Wheat Pita with Dukkah - Home & Family

Directions for Whole Wheat Pita

1) In a small bowl, add the yeast to the warm water, stir, and let stand for about 5 minutes until creamy and bubbly.

2) Add the whole wheat and all purpose flour to your stand mixer, along with the salt and 1 TB of the olive oil. Attach the dough hook, add the yeast and water solution and mix on medium for 7-8 minutes. The key here is to have a dough that comes away from the sides of the bowl, so you may need to sprinkle in a little more flour if the dough is sticky.
Lift the dough ball out of the bowl, drizzle in the second TB of olive oil, throw the dough back in, turn to coat with oil, cover with saran and let rest in a warm cozy spot in your kitchen for about an hour until doubled in size.

3) If you want to make pita NOW, heat up a cast iron skillet or griddle now on your stove over high heat. While your pan is heating, pinch off a golf ball sized pieces of dough, roll it out on a lightly floured surface to circles about 6 inches in diameter, and let rest on your counter. If you want sesame pitas, sprinkle some seeds over one side of your pitas before cooking.

4) Once your skillet is very hot, lay a circle on it for 30 seconds, or until you see nice bubbles rise, flip it over and cook for another 30-60 seconds and then transfer to a clean kitchen towel. Do the same with the remaining pitas until all are cooked. Your recipe should yield 8-12. Transfer to a ziplock bag if you don’t consume them all

5) If you don’t want to cook your pitas now, you can refrigerate the pita dough until it is needed. This dough will keep for a week in the fridge, and for several months in the freezer.

Directions for Dukkah

1) Heat a small skillet over medium high on the stove. Add the hazelnuts first, and watch carefully. As they start to smell nutty and start to brown, remove them to a medium bowl. Next, add the coriander seed – toast until fragrant, and add to the hazelnuts. Repeat with the cumin seeds, and then lastly to the sesame seeds. Stir the seed and nut mixture and let cool to room temperature.

2) Put the entire mix into your food processor or spice grinder and grind for 5-6 pulses.

3) Add freshly ground pepper to taste, and salt, if desired. The beauty of this mix is that, even without salt, it is fantastic – for those of you on no-salt-added diets, it gives you a wonderful option to add flavor, texture, fiber and nutrition to your proteins or veggies.

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Tiacoyos
Ingredients

Ingredients

  • Masa
  • 4 cups masa powder
  • 2 to 3 cups of warm water
  • 1/4 cup melted butter
  • 2 tbsp salt

Ingredients for Stuffing

  • 2 cup canned black beans
  • 1/2 cup chopped onion
  • 1/4 chopped garlic
  • 1/4 butter
  • Salt

Tiacoyos - Home & Family

Notes

*Have a small bowl with extra water available to moisten your hands and the dough while working with it. If the dough feels dry, add more water, a tablespoon at time.

Directions

Directions:
1) Sauté the garlic and onions then add the beans a mash with potato masher. Cook for 20 minutes or till thick consistency.

2) Let cool

3) Form a ball and roll flat. In the center of the flat circle, stuff some of the bean mixture and shape like a surf board.

4) Cook at 350 in dry pan till the Masa is hard

5) Pan fry tlacoyos in olive oil till golden crispy

6) Garnish with fresh cheese, sour cream and salsa

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Potted House Smoked Salmon
Ingredients

Ingredients

  • 6oz smoked salmon
  • 4oz poached salmon
  • 3/4 cup crème Fraiche (well chilled)
  • 1 ounce Extra Virgin Olive Oil
  • 1 Bu. Chervil (picked leaves only, fine chopped, 1 heaping Tbsp. total)
  • 1 bu. Chives (fine sliced, 1 heaping Tbsp. total)
  • 1 lemon (juiced and zested)
  • ½ Small Red Onion (half fine diced/half sliced thin and soaked in ice water)
  • Salt and Pepper to Taste (about a pinch of each)
  • 1 ounce Salmon Roe optional for Garnish

Potted House Smoked Salmon - Home & Family

Preparation

1. Whip the chilled crème fraiche in a bowl until stiff and reserve.

2. Dice the smoked salmon removing any grey or dark spots and add to the crème fraiche.

L3: Remove the grey or dark spots in the salmon

3. Chop the chives and Chervil separately and add to mixing bowl.

4. Slice very thin slices from the half onion and soak in ice water reserving for later use. Dice the remaining onion as small as possible without chopping to many times with a knife.

5. Zest and Juice the Lemon adding it to the mixing bowl and add the Olive Oil.

6. Gently fold all ingredients.

7. Place in jars and present the shaved onions, and fresh chervil on top. Present with Grilled Bread or Crackers

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Aromatic and Bright Orange Ginger Chicken
Ingredients

Ingredients

  • 8 chicken thighs, skin on half
  • 7 cloves garlic
  • 1 tbsp (18 g) sea salt
  • 1 tsp (2 g) whole coriander seeds
  • 1 tsp (2.5 g) dried cumin
  • ½ tsp freshly ground black pepper
  • 2 navel oranges, cut into wedges
  • ¼ cup (60 ml) canola or vegetable oil
  • 1 bay leaf
  • 1 tbsp (8 g) grated fresh ginger
  • 4 whole cloves
  • ½ cup (120 ml) dry white wine
  • 1 tbsp (15 ml) low-sodium soy sauce
  • Few sprigs cilantro, for garnish

Directions

Chicken is often cooked very simply, but there are so many fantastic ways to play with every piece of the bird. Thighs are my favorite piece for their juiciness. The herbal aromas and brightness in this dish prove that chicken is a wonderful base for infusing unique flavors. You can make this a bit more savory by adding one additional teaspoon (5 ml) of soy sauce. As a slight variation, I love lightly charring some of the oranges. It makes the dish pop both in taste and visual appeal in a new way.

Serves 6 to 8

Place the chicken on a large baking sheet. Add the garlic to a mortar and mash, using the pestle. Add the salt, coriander, cumin and pepper. Grind and stir with the pestle until the garlic and dried spices are well-blended. Rub all of the chicken with the garlic mixture, covering every piece of chicken very generously. Squeeze 2 orange wedges all over the chicken. If you have time, cover and chill for 30 minutes, to allow all of the flavors to marinate well. Otherwise continue cooking.

Heat the oil in the stovetop pressure cooker over medium-high or use the browning setting for the electric pressure cooker. Transfer the chicken to the cooker, using tongs. Brown on all sides until all of the pieces are lightly golden, about 4 minutes. If your cooker is small or narrow, do this in two batches. Add the bay leaf, ginger, cloves, white wine and 2 or 3 additional orange wedges, giving them a hard squeeze. Cancel cooking for the electric cooker, and close the lid.

Stovetop:
Set to high pressure (15 PSI) and set your timer for 17 minutes total. Cook on high heat until the pressure point is reached, then reduce the heat to medium to finish cooking.

Electric:
Set to high pressure (10–12 PSI) and 20–22 minutes.

When done, remove from the heat or turn off the cooker and release the pressure, using auto-release. When all of the pressure is out, transfer the chicken to your serving platter, leaving the pot juice in the cooker. Discard the orange wedges from the cooker. Stir in the soy sauce. Bring the pot juice to a boil, then lower the heat to a simmer, about 5 minutes, allowing the sauce to reduce just a bit. Ladle the sauce over the chicken and garnish with fresh cilantro sprigs and the remaining orange wedges.

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Cauliflower Pakora
Ingredients

Ingredients for Pakora

  • 1 cup Chickpea Flour
  • 1/2 Cup Rice Flour
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Turmeric
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Large Cauliflower (cut up into bite sized florets)
  • Chopped Cilantro leaf for garnish
  • Lemon wedges for garnish
  • Enough Water to make a smooth pancake thickness batter
  • Vegetable oil to deep fry

Ingredients for the Chutney

  • 2 Bunches of Cilantro Leaf (I use both leaves and stalks)
  • 1 Bunch of Mint Leaf (leaves removed from stalks)
  • 2 Cups Whole Milk Yogurt
  • 2 Lemons or limes (Juice and Zest)
  • 3 Serrano Chili
  • 2 Cloves of Garlic
  • 2 Inches of Fresh Ginger
  • 1 Tsp Salt
  • 1 Tsp Sugar

Directions for Pakora

1) Combine the dry ingredients and add enough water to make a pancake thickness batter.

2) Par Boil Cauliflower Florets for 2 mins and allow to cool.

3) Dip each cauliflower floret in the batter and then immediately into 350o Oil.

4) Cook until golden

5) Drain

6) Sprinkle with salt

7) Serve with the chutney below.

Directions for the Chutney

Place in a Vitamix and blend to a smooth green puree

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Bruschetta Bites
Ingredients

Ingredients

  • 2 English Cucumbers
  • 2 cups diced baby cherry tomatoes
  • ½ cup basil leaves
  • 3 tbsps pesto
  • ½ cup burrata cheese
  • 2 tbsps olive oil
  • 3 cloves crushed garlic
  • Salt and pepper

Denise and Katie Austin Cook - Home & Family

Instructions

1. Place olive oil in pan. Place the sliced tomatoes, garlic, salt and pepper and sauté together. Simmer tomatoes for about 8-10 minutes.

2. Cut the cucumbers in thin sliced circles. Place a touch of pesto on each slice.

3. Top the sautéed tomatoes on the slices of cucumbers and top each one with a little burrata and basil.

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Georgie Wedge With Tomato, Pancetta
Ingredients

Ingredients for Salad

  • 1 each of Baby Iceberg Wedge
  • ¼ cup Blue Cheese Dressing
  • ¼ cup Red Wine Vinaigrette
  • 3 each of Early Girl Tomatoes, quartered
  • ¼ cup Pancetta Batons
  • 1 T Dried Cranberries
  • 4 leaves of Basil, torn with hands
  • ¼ cup Arugula
  • 1 T Breadcrumbs
  • 1/8 cup Pickled Shallots
  • As needed, Parmesan Reggiano microplaned

Ingredients for Blue Cheese Dressing

  • 1 cup of buttermilks
  • ½ cup of sour cream
  • ½ cup of mayonnaise
  • 1 lemon, microplaned
  • 3 T minced shallots
  • 1 tsp of garlic powder
  • ½ lb of roquerfort blue cheese, crumbled
  • 1 T apple cider vinegar
  • 1 T lemon juice
  • ½ T salt
  • black pepper to taste
  • Combine everything in a bowl and whisk to combine

Ingredients for Red Wine Vinaigrette

  • 1 cup of red wine vinegar
  • 1 cup of olive oil
  • 2 cups of grapeseed oil
  • ¼ cup of water
  • 2 T sugar
  • salt, to taste
  • black pepper, to taste
  • Combine vinegar, sugar, salt, water in a bowl and whisk to combine Then drizzle oils in as yiou whisk into vinegar

Ingredients for Pickled Shallots

  • 1 cup Shallots, shaved
  • 1 cup of rice wine vinegar
  • 1 cup of water
  • ½ cup of sugar
  • 1 tsp of salt
  • Combine vinegar, water, sugar,salt in a pot and bring to a boil
  • Pour over shaved shallots
  • Let sit overnight before you use

Directions for Salad

1. Remove outer layers of Georgie wedge
2. Slice both ends of wedge so it can sit on the plate and top side shows the layers
3. Season with red wine vinaigrette, salt and pepper
4. Then place a dollop of the blue cheese dressing over the wedge
5. In a separate bowl, take tomatoes, basil, shallots, arugula, cranberries and season ith salt, pepper, red wine vinegar
6. Place this over the wedge
7. Miroplane the parmigiano reggiano

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Broccoli Stalk Slaw
Ingredients

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or white wine vinegar
  • Pinch of granulated sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons neutral oil, such as organic canola
  • Red pepper flakes (optional)
  • Broccoli stalks from 1 bunch of broccoli, peeled, trimmed, and shredded or cut into matchsticks
  • 2 carrots, shredded or cut into matchsticks
  • 2 tablespoons minced fresh cilantro (optional)
  • 2 tablespoons sesame seeds

If you are new to using broccoli stalks, this is a great “gateway” recipe. The tender stalks add just enough crunch and their delicate flavor really lets the Asian dressing shrine. If you have extra vegetables on hand – some radishes, daikon, cabbage, peppers – you can prep them in the same manner and throw them in as well. This slaw is happy to play.

Directions

1) In a large bowl, whisk the soy sauce, vinegar, and sugar until the sugar is dissolved. Whisk in the oils and red pepper flakes, if using

2) Add the broccoli and carrots and toss to combine. Garnish with the cilantro, if using, and the sesame seeds. Can be made up to 2 hours ahead

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Guacamole Served Three Ways
Ingredients

Ingredients for The Quick Classic Guacamole

  • 2 ripe avocados
  • 1/2 cup seeded, chopped fresh tomato (from about 1 small to medium-size tomato)
  • 1/4 cup finely chopped red onion (from about 1/2 small onion)
  • 1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
  • 1 teaspoon salt, plus more to taste

Ingredients for The Tropical Guacamole

  • 1 ripe avocados
  • 1/2 cup chopped fresh pineapple, mango, or a combination
  • 1/4 cup finely chopped red onion (from about 1/2 small onion)
  • 1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
  • 1 teaspoon salt, plus more to taste

The Smoky Guacamole

  • 1/2 cup seeded, chopped fresh tomato (from about 1 small to medium-size tomato)
  • 1/4 cup finely chopped red onion (from about 1/2 small onion)
  • 2 tablespoons freshly squeezed lime juice (from about 1 juicy lime)
  • 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
  • 1 teaspoon salt, plus more to taste 1/4 teaspoon ground chipotle powder 1/4 cup grated sharp Cheddar cheese

Three Types of Guacamole - Home & Family

Directions for The Quick Classic Guacamole

1. Halve the avocados and remove the pit. Scoop out of the skin and roughly cut into 1- to 2-inch pieces. Place in a bowl and mash with a fork.

2. Add all the other ingredients and continue to mash until the mixture reaches your desired consistency. Season with more salt to taste, if desired. Serve immediately.

Directions for The Tropical Guacamole

1. Halve the avocados and remove the pit. Scoop out of the skin and roughly cut into 1- to 2-inch pieces. Place in a bowl and mash with a fork.

2. Add all the other ingredients and continue to mash until the mixture reaches your desired consistency. Season with more salt to taste, if desired. Serve immediately.

Directions for The Smoky Guacamole

1. Halve the avocados and remove the pit. Scoop out of the skin and roughly cut into 1- to 2-inch pieces. Place in a bowl and mash with a fork.

2. Add all the other ingredients and continue to mash until the mixture reaches your desired consistency. Season with more salt to taste, if desired

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Lemon Chicken with Green Harissa and Roast Eggplant Puree
Ingredients

Ingredients for Green Harissa (1 Cup)

  • 8 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 shallots, chopped
  • 2 bird’s eye chiles, minced
  • 3 Anaheim chiles, seeds and ribs removed, chopped medium
  • 1 teaspoon chopped thyme
  • Coarse kosher salt
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon cumin seeds
  • Juice of 1 lime

Ingredients for Chicken

  • 1 (3 1/2-pound) chicken
  • Coarse kosher salt and freshly ground black pepper
  • 1 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon chopped rosemary needles

Ingredients for Eggplant

  • 2 medium Japanese (long/lighter purple) eggplants (about 1 1/4 pounds)
  • 4 garlic cloves, unpeeled
  • 1 jalapeño chile
  • 2 packed cups baby spinach
  • Coarse kosher salt and freshly ground black pepper

Lemon Chicken with Green Harissa and Roasted Eggplant - Home & Family

STEPS: HARISSA

1) Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic, shallots, chiles, thyme, and a pinch of salt and cook until the shallots are translucent, about 5 minutes. Clear a space in the center of the skillet and add all the seeds. Toast them for 1 minute, then stir everything together and cook for 1 minute so the flavors can mature.

2) Scrape everything into a food processor and cool slightly. Add the lime juice and remaining 6 tablespoons olive oil and process to make a fairly smooth puree. Taste and season and season with salt. You can make the harissa 1 day ahead. Store it covered in the refrigerator.

STEPS: CHICKEN

1) Cut the backbone out of the chicken (freeze it for another use) and cut the chicken in half through the breast bone. Season the chicken on both sides with salt and pepper and put it on a rack set over a rimmed baking sheet. Refrigerate uncovered for 24 hours (or at least 8 hours).

2) Put the lemon juice, oil, garlic, and rosemary in a 1-gallon zip-top bag. Add the chicken to the bag and seal it, squeezing out all the air. Marinate on the counter for 1 hour, turning the bag over after 30 minutes.

3) About 20 minutes before you are ready to roast, preheat the oven to 325°F.

4) Put the chicken, skin side up, in a roasting pan. Pour in the marinade and roast for 20 minutes. Turn the oven temperature up to 375°F.

STEPS: EGGPLANT

1) Cut the eggplants in half lengthwise and score the flesh deeply in a crosshatch pattern. Rub each half with 1 teaspoon of the harissa and set them, cut side up, in a rimmed baking sheet. Add the garlic cloves and the jalapeño. Slide the baking sheet into the oven.

2) Roast the chicken until it registers 165°F in the thickest part of the thigh, 25 to 30 minutes longer, and roast the eggplant until it is soft and browned, about 20 minutes.

3) When they’re cool enough to handle, scrape the eggplant flesh out of the skins with a spoon and put it in a food processor. Peel the garlic, stem and slice the jalapeño, and add to the processor. Puree.

4) Bring 1/4 cup of the chicken pan juices to a boil in a skillet over high heat. Add the spinach and cook, stirring, until it wilts, about 1 minute. Turn off the heat and fold in the eggplant puree. Taste and season with salt and pepper.

5) Divide the eggplant between four dinner plates. Top each with a quarter of the chicken and a spoonful of Harissa.

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Chicken Lettuce Wraps
Ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Directions

1) Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

2) Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

3) Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

4) To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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Healthy Blueberry Ice Cream
Ingredients

Ingredients

  • 2 frozen bananas, chopped. (Make sure to chop them before freezing, freeze for at least 2 hours)
  • 1 cup of frozen blueberries
  • 2 vanilla beans, split lengthwise (Be sure to scrape down the sides of the blender to make sure all the ingredients fully blend in for ultimate creaminess)

Healthy Blueberry Ice Cream - Home & Family

Directions

Combine in a powerful blender or food processor.

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Shrimp Biryani
Ingredients

Ingredients

  • 2 cups basmati rice
  • 1 pound shrimp, shelled and de-veined
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1/4 bunch cilantro
  • 2 serrano chilis
  • 1 1 inch piece of ginger
  • 4 large cloves of garlic
  • 4 tablespoons oil
  • 1 large yellow onion
  • 1  teaspoon whole black peppercorns
  • 1 cinnamon stick, 1 1/2 inches
  • 1/4 stick of butter
  • 1/2 teaspoon whole cloves
  • 10 - 12  whole green cardamom pods
  • 2  bay leaves
  • 3 cups water
  • 2  sprigs mint
  • Salt to taste

Meat Loaf Visits - Home & Family

Directions

1) Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.

2) Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.

3) Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.

• Chop the onion and mint and leave to the side until needed.

• Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.

4) Add the chopped onion and saute until light brown, stirring constantly.

5) Add 1/2 of the paste and saute for another minute or two.

6) Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.

7) Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.

8) When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.

9) Remove the rice from the oven. Top it with the shrimp and serve with kachumber

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Spicy Lobster Salad
Ingredients

Ingredients

  • 2 tbsp rice vinegar
  • 4 tsp Bertolli Classico Olive Oil
  • 1 1⁄2 tsp honey
  • 1 tbsp grated ginger
  • 1 tsp Yuzu Juice
  • Julienne 5 celery stalks
  • 4-inch piece daikon
  • 1 tsp salt
  • 2 jalapenos
  • 3 carrots
  • 2 radish
  • 1 lb cooked lobster

Spicy Lobster Salad - Home & Family

Directions

1) Whisk 2 tablespoons rice vinegar, 4 teaspoons Bertolli Classico Olive Oil. 1 1⁄2 teaspoons honey, 1 tablespoon grated ginger, 1 teaspoon Yuzu Juice and salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots, 2 Radish, and 2 jalapeños.

2) Toss with the dressing; add 1 pound cooked Lobster.

Fabio Dinner for Two

2 Live Lobsters
1 LB of Scallops
6 Oysters or 2 LBs of Mussels
Fresh Baggett w/ some fresh ingredients (herbs, etc)]

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