Healthy Spring Cuisine

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Orecchiette Salad with Roast Beef

Ingredients

• Kosher salt
• 8 ounces orecchiette pasta
• 1 cup bocconcini (small mozzarella balls), halved
• 1 cup marinated artichoke hearts, quartered
• 8 small sweet marinated peppers (such as Peppadew), quartered
• 3 tablespoons chopped fresh mint or basil
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 4 cups baby arugula
• 6 ounces deli-sliced roast beef, cut into strips

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.

Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.

Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g

Grilled Chicken Caesar Salad

Ingredients

• 3 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 2 to 4 anchovy fillets, chopped
• Juice of 1 lemon
• Kosher salt and freshly ground pepper
• 1 pound skin-on, boneless chicken breasts
• 4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
• 4 romaine lettuce hearts, halved lengthwise
• 3/4 cup freshly grated parmesan cheese, plus more for garnish

Directions

Preheat a grill or grill pan to medium high.

Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper.

Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side.

Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl.

Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Per serving: Calories 610; Fat 44 g (Saturated 9 g); Cholesterol 85 mg; Sodium 565 mg; Carbohydrate 18 g; Fiber 5 g; Protein 36 g

Ricotta-Spinach Tacos

Ingredients

• 8 ounces ricotta (preferably fresh), at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, chopped
• Kosher salt
• 1 tablespoon vegetable oil
• 1 white onion, sliced into 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 teaspoon ground cumin
• 8 to 12 corn tortillas
• Salsa verde, for serving

Directions

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.

Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g

Cajun Shrimp and Rice

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Steamed Fish with Ginger

Ingredients

• 1 (1-inch) piece ginger, peeled and cut into matchsticks
• 2 cloves garlic, thinly sliced
• 6 scallions, sliced
• 4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
• Kosher salt and freshly ground pepper
• 4 teaspoons toasted sesame oil
• Pinch of sugar
• 1 to 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 1/3 pound snow peas, trimmed
• 2 tablespoons peanut or vegetable oil

Directions

Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.

Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.

Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.

Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

Per serving: Calories 308; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 395 mg; Carbohydrate 5 g; Fiber 1 g; Protein 35 g

Roasted Asparagus

Directions

Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

Black-Bean Salad

Directions

Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.

Tomato Gratin

Directions

Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Source: Food Network Magazine

Love on the Half Shell and other V-Day Recipes

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They're sensual, succulent, slippery, and ... sexy.

Aphrodite, the Greek goddess of love and beauty, was born from the shell of one. And Casanova reportedly ate 50 of them raw with his lady of the moment every morning. What mysterious mollusk is associated with such sensuality? The oyster, of course.

Aphrodisiacs have been sought out for centuries as a remedy for inadequate performance and as a means to increase fertility. Perhaps it is the sensual shape or texture of the raw oyster that often places it at the top of the list of natural love potions.

But questions remain as to the legitimacy of oysters as aphrodisiacs. The FDA claims that the reported sexual effects of oysters are based not in fact, but in fiction.

The FDA might argue potency, but who can deny the power of the mind? If you think eating oysters makes you feel sexy then they're already working. Here are several reasons to down some oysters and up your libido:

They're healthy

Oysters are rich in phosphorus, iodine, and zinc, which is known to increase the sexual health of both men and women. Research has found that low sperm count is connected to low zinc levels.

They're best-sellers in the romance countries

Spain and France have the second and third largest per capita seafood consumption in the world, behind only Portugal. The sweethearts in these capitals of romance must be on to something, because love is in the air, or maybe, the water.

They're a symbol of love

Like a broken heart, oyster beds are slow to regrow. So, like love, downing raw oysters from the half-shell can be a rare and exciting experience.

Sure they're slippery, but these creatures that come from Aphrodite's home can pack a powerful love punch. So this Valentine's Day let the oysters do the sweet talking.

Oysters on the Half Shell

Ingredients

2 dozen Oysters

Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it. Serve with lemon wedges and Cocktail Sauce (recipe follows).


Cocktail Sauce

Yield
1 cup

Ingredients

2/3 cup ketchup
juice of one lemon ( or according to taste)
3 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1/4 teaspoon hot sauce

Preparation

Combine all ingredients, stirring well. Cover and chill at least two hours. Serve with oysters on the half shell.


Caramelized Pancetta and Fennel Salad

Ingredients

1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens

Red Wine Vinaigrette, recipe follows

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:

2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: scant 1/2 cup


Shrimp Scampi with Linguini

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


Orange Balsamic Rock Cornish Game Hens

Ingredients

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped

Directions

Preheat oven to 425 degrees F.

Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.



Roasted Asparagus

Ingredients

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.


Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Ingredients

4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish

Directions

In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.

To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.

Raspberry Coulis:
2 cups raspberries (about 12 ounces), rinsed

3/4 cup Simple Syrup, recipe follows

1 1/2 tablespoons fresh lemon juice

1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.

Yield: 2 cups

Simple Syrup:
1/2 cup sugar

1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.

Yield: about 3/4 cup syrup

Source: Tyler Florence. Giada Di Laurentiis, Emeril LaGasse, Rachael Ray, The Food Network, Coastal Living Magazine