Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce

 

Ingredients

  1. 1/4 cup Dijon mustard
  2. 1/4 cup clover honey
  3. 3 tablespoons prepared horseradish, drained
  4. 2 tablespoons finely chopped fresh mint leaves
  5. Salt and freshly ground black pepper
  6. 1 pint cherry tomatoes on the vine
  7. Wooden skewers soaked in water
  8. 1 pound asparagus, trimmed
  9. Olive oil

Preparation Method

  • Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Frisee Salad with Egg and Bacon

 

Ingredients

  • 4 pieces thick-cut bacon, diced
  • 2 tablespoons minced shallots
  • Extra-virgin olive oil, as needed
  • 1/4 cup red wine vinegar, plus more for poaching eggs, optional
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 eggs
  • 8 cups frisee lettuce
  • 2 tablespoons minced fresh chives

    Directions

  • In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it’s shy of that amount, add some extra-virgin olive oil.
  • In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
  • To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

Herbed Chicken Marsala

 

Ingredients

  1. Four 4-ounce boneless, skinless chicken breast cutlets
  2. Kosher salt and freshly ground black pepper
  3. 1/3 cup whole wheat flour
  4. 1 1/2 tablespoons extra-virgin olive oil
  5. 3/4 cup low-sodium chicken broth
  6. 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely
  7. chopped or very thinly sliced
  8. 1/2 teaspoon finely chopped fresh rosemary
  9. 10 ounces white button or cremini (baby bella) mushrooms, sliced
  10. 1/3 cup sweet marsala wine
  11. 2 teaspoons unsalted butter
  12. 1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

 

Preparation Method

  • Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef’s knife) until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
  • Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
  • Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Shrimp Salad Pitas

 

Ingredients
1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon

Preparation Method

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.

Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.

Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.

Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Per serving: Calories 356; Fat 10 g (Saturated 2 g); Cholesterol 254 mg; Sodium 670 mg; Carbohydrate 32 g; Fiber 5 g; Protein 35 g

Chicken Fried Fish

 
  1. Ingredients
  2. 12 ounces green beans, trimmed
  3. Kosher salt
  4. 4 6 -ounce tilapia fillets
  5. Freshly ground pepper
  6. 3/4 cup all-purpose flour
  7. 1/4 teaspoon paprika, plus more for sprinkling
  8. 2 large eggs
  9. 1/4 cup vegetable oil
  10. 1 1/4 cups low-sodium chicken broth
  11. 1/4 cup whole milk
  12. 2 tablespoons cream cheese
  13. 1 tablespoon chopped fresh parsley

Preparation Method

  • Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes.
  • Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture.
  • Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.
  • Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.

Tomato Basil Salmon

 

Ingredients

  1. 2 (6 ounce) boneless salmon fillets
  2. 1 tablespoon dried basil
  3. 1 tomato, thinly sliced
  4. 1 tablespoon olive oil
  5. 2 tablespoons grated Parmesan cheese

Preparation Method

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
  2. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Vegetarian Chickpea Sandwich

 

Ingredients

  1. 1 (19 ounce) can garbanzo beans, drained and rinsed
  2. 1 stalk celery, chopped
  3. 1/2 onion, chopped
  4. 1 tablespoon mayonnaise
  5. 1 tablespoon lemon juice
  6. 1 teaspoon dried dill weed
  7. salt and pepper to taste

Directions

  1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Black Bean Breakfast Bowl

 
  1. 2 tablespoons olive oil
  2. 4 eggs, beaten
  3. 1 (15 ounce) can black beans, drained and rinsed
  4. 1 avocado, peeled and sliced
  5. 1/4 cup salsa
  6. salt and ground black pepper to taste

Preparation Method

  1. Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
  2. Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
  3. Divide warmed black beans between two bowls.
  4. Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.

Greek Chicken Shish Kebabs

 

Ingredients

  1. 1/4 cup olive oil
  2. 1/4 cup lemon juice
  3. 1/4 cup white vinegar
  4. 2 cloves garlic, minced
  5. 1 teaspoon ground cumin
  6. 1 teaspoon dried oregano
  7. 1/2 teaspoon dried thyme
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon ground black pepper
  10. 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
  11. 6 wooden skewers
  12. 2 large green or red bell peppers, cut into 1-inch pieces
  13. 1 large onion, quartered and separated into pieces
  14. 12 cherry tomatoes

Preparation Method

  1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. Soak wooden skewers in water for about 30 minutes before use.
  3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Potato Salad with Qnchovy & Quail’s eggs

 

Ingredients

  • 4 quail’s eggs
  • 100g green beans
  • 100g new potatoes, halved or quartered if very large
  • 1 anchovy, finely chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • juice ½ lemon

Prepration Method

  1. Bring a medium pan of water to a simmer. Lower the quail’s eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
  2. Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail’s eggs to serve.

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