Lemon Granita with Whipped Cream
Shaved lemon ice is a light, refreshing way to wrap up a summer meal.
- 2 1/4 cups sugar
- 4 1/2 cups water
- 3 cups lemon juice
- Zest of 3 lemons
- Pinch of kosher salt
- Make a simple syrup by combining the sugar and 2 1/4 cups water in a small saucepan over low heat. Gently warm until sugar is dissolved. Remove from the heat and cool the syrup.
- Once cool, transfer the syrup to a large mixing bowl along with the remaining 2 1/4 cups water and other remaining ingredients. Stir to combine and transfer the mixture to a shallow baking dish. Place it in the freezer.
- After 30 minutes, check the mixture. If it has begun to freeze, remove from the freezer and scrape it with a fork to grate it up. Place it back in freezer and repeat until the whole mix is frozen and grated.
- Serve with whipped cream (above) or vanilla ice cream. Serves 4.
Grilled Clams with Herb Garlic Bread
Starting with a very hot grill is key to not overcooking the clams.
For the herb butter:
- 1 cup parsley leaves
- 1/2 cup roughly chopped chives
- 1 pound butter, room temperature
- 1 tablespoon chopped garlic
- Kosher salt
- Fill a pot with about 4 quarts of heavily salted water and bring it to a boil. Once boiling, blanch the herbs for 15 to 20 seconds in the water. Transfer the blanched herbs to an ice bath to stop the cooking.
- Once cold, remove the herbs, squeeze them to get rid of excess water, and place them in a blender, pureeing until smooth. You may have to add a touch of water to get the puree moving.
- Transfer the herb puree to a large mixing bowl along with the room-temperature butter and garlic and mix well. Season with salt, to taste. The butter should be bright green. Set aside until you are ready to use. Makes more than needed for clam recipe.
For the clams:
- 4 dozen littleneck clams
- 3/4 pound butter or Ghee
- 4 garlic cloves, finely minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1/2 loaf country-style bread, cut into 1-inch-thick slices
- Place the clams in a large mixing bowl or pot under cold running water until there is no trace of sand.
- Melt the butter in a saucepan over low heat and add the garlic. Gently cook the garlic until just aromatic with no color, 2 minutes. Add the lemon juice and zest to the pan and remove from the heat. Set aside as you cook the clams.
- Place the clams on a very hot preheated grill and close the lid. Check the clams every minute or so and as they start to open, remove them one by one and transfer them to a large bowl on the side. Pour half of the melted lemon-garlic butter over them and toss. Reserve the rest of the butter for extra dipping.
- As the clams cook, place the bread on the grill and cook for 1 to 2 minutes, until the slices are nicely toasted but not too charred. When you’re ready to serve, generously spread the herb butter on the bread and serve alongside the clams. Serves 4 to 6.
Slow-Roasted Tomatoes with Coriander and Fennel Seeds
Juicy late-summer tomatoes taste even sweeter after a long, slow roasting; an herbal red wine from Tuscany will accentuate their seasoning.
Success with the grilled clams recipe requires attention to timing and a very hot preheated grill, which ensures the clams open quickly, and by extension, don’t overcook. The herb butter in this recipe yields extra, ready to be wrapped and kept in the fridge for a few days to use with other dishes.
As far as wine pairings, “Anything in the summer, rosé is fair game. A Mediterranean white with the clams, such as an Italian Vermentino, has a saline quality that does wonders alongside shellfish.
On the other hand, the slow-roasted tomatoes, which pop with the flavors of coriander and fennel seeds, pair beautifully with an herbal red like the Poggerino Chianti Classico 2015, a 100 percent Sangiovese bottling. The savory but elegant wine plays up the herbs, as well as the sweetness of the tomatoes. For roasting the tomatoes, I prefer a convection oven for its even heat. It’s not a process that should be rushed; cook the tomatoes for at least two hours and check them periodically to make sure they don’t dry out completely.
- 12 medium heirloom-variety tomatoes, halved
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds, cracked
- Preheat the oven to 275º F.
- Lay the halved tomatoes cut-side up in one layer on a sheet pan or baking dish.
- Season the tomatoes with salt, olive oil and the spices.
- Place the tomatoes in the oven and roast for 2 hours. They should shrink slightly, with crinkled edges, but retain some of their juices—not completely dried out, just concentrated. Serves 4 to 6
Spark your summer with this tasty produce list
Fresh fruits and vegetables are the main things missing in most unhealthy diets. But if eating these items becomes a treat… you’re more likely to stick to it.
And when you do, they will start replacing calorie-dense foods in your diet, making it easier to slim down. Listed are the freshest, most in-season produce on the market right now. Enjoy! 🙂
Apricots: Delicious raw when ripe, but if you have trouble finding perfectly soft apricots, try grilling slightly under-ripe fruit to bring out the sweetness. Serve with a little plain yogurt and bittersweet chocolate for a great dessert.
Fennel: This earthy plant tastes faintly like licorice, and it’s delicious with seafood. Try tossing it in olive oil and roasting with orange zest and onions for a great side dish.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Blueberries: Delicious as a quick snack, blueberries Consider tossing them into a salad or even a stir-fry for an addictive punch of sweetness.
Garlic: Available all year round but especially fresh and pungent in the late spring. Look for tight heads of garlic with no soft spots, and the paper outside still intact. And if you see garlic with purple streaks, that’s a good thing! Try roasting your garlic in the oven until golden brown and soft to mellow out the pungent flavor.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Mushrooms: If you see fresh mushrooms, pick them up immediately – when they’re in season, the flavor is incredibly earthy and rich. And any mushroom works beautifully sautéed in a hot pan with olive oil, sea salt, and a little thyme – just make sure the pan is hot and don’t over ll it.
Parsley: More than just garnish on your plate. Parsley (especially ultra- flavorful Italian parsley deserves to be treated like a vegetable in its own right. Finely dice parsley and toss with beans, brown rice, and tomatoes for a flavorful treat, use it to make pesto, or chop it into a salad.
Strawberries: They’re so good on their own that you really don’t need to do a thing to strawberries, but if you end up with an under-ripe batch, here’s a tip: slice them thin and sprinkle with the juice of an orange and a TINY bit of almond extract to highlight the natural sweetness.
Turnips: This root, gets mistaken for a radish, are earthy and delicious when simply roasted. They’re also a delicious stand-in for potatoes. Just steam them and mash with a little butter.
Mustard Greens: Kale’s peppery cousin, mustard greens are delicious sautéed with garlic, olive oil, and raisins. They also work as wraps, cooked into soups, and thinly sliced into stir-fries.
Rhubarb: This sour stem is unusual, in that it’s mostly used in sweet dishes, and it’s a classic with strawberries. Dessert aside, its delicious pickled, roasted with onions and carrots, and shaved thin over a salad with a little goat cheese.
To your health!
Tahini….A Great Mayo Alternative
TAHINI a Great Mayo Alternative
I want to share with you how to replace some of the unhealthy ingredients in your favorite foods with healthy substitutes —
It’s also good for your waistline — and your whole body!
This is a healthy alternative to calorie-heavy sauces and mayo is not only delicious…it actually taste even better!!!
I’m talking about Humus, packed with nutrients that benefit your body — inside and out. Just take a look at what is in hummus and you’ll see why you should make it part of your regular diet:
Chickpeas: An excellent source of protein, fiber and lots of essential nutrients. They keep you feeling full, so you’re less likely to overeat or snack on junk. It’s a slow release carb, so you get steady energy instead of eight blood sugar spike.
Olive oil: Loaded with healthy fats and powerful antioxidants–which have been linked to improve heart function and reduced body weight.
Garlic: an excellent source of manganese, vitamin C, B6, selenium, and lots of other essential nutrients, which are a good for your immune system, healthier blood pressure, and improve bone and joint health.
Lemon juice: potent source of vitamin C a powerful antioxidant that supports healthy your cells and skin and helps with weight loss.
Tahini (Ground Sesame Seeds): Rich in “good” fat witch from much better heart health and phytosterols, linked to help your cholesterol levels.
You might be wondering…What can I do with hummus, besides use it as a dip for bread or veggies?
Here’s some yummy ways to add healthy hummus to your meals:
- Use it in place of mayo as a spread on sandwiches, or when making tuna or chicken salad. It’s also delicious in potato salad!
- Choose hummus instead of flour or cornstarch to thicken soups and stews. Replace the cream in your chowder with a little hummus. It’s a healthier option — and it’ll add a surprisingly delicious flavor.
- Coat lamb, chicken, or salmon with hummus, then bake until done. It creates a crispy crust that keeps everything moist. For more crunch and flavor, sprinkle on some sliced almonds or pecan pieces.
- Use hummus in place of cream- or cheese-based sauces. Not only will you love the taste — you’ll increase your fiber intake… and avoid tons of unnecessary
- Make deviled eggs with hummus instead of mustard and mayo. Add a light dusting of cayenne pepper if you’d like a little ‘fire’!
It’s really easy to make your own — and a whole lot cheaper than buying it.
- Ingredients:
- 1 can chickpeas, drained (save a little of the liquid)*
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 tsp sea salt
- ¼ cup tahini
- 2 Tbsp extra virgin olive oil
What to do:
Place all ingredients in a blender or food processor and blend until smooth.
* If your hummus is too thick, add a little of the liquid you saved when you drained the chickpeas.
That’s all there is to it!
And, as always, I encourage you to experiment in the kitchen. For instance, sometimes I like to add some roasted sweet potato to the mix. It adds a little sweetness — and a whole lot of vital vitamins, minerals, and fiber.
To your health
Black Bean Brownies…YUMMY Copy
Have you ever looked at a mouth-watering dessert and thought…
“I want it, but I shouldn’t…” It’s like the sweetest things in life always come with a side order of guilt. It can feel so unfair…
It doesn’t have to be that way. With just a few simple substitutions you can turn that waistline-sabotaging into something that tastes good…And actually good for you. FOR REAL!!!
Here’s an easy way to turn an all-time favorite into a healthy treat:
BROWNIES
With a one-ingredient substitution, your brownies could help:
- Kick start your weight loss goals, since they’ll be filled with fiber and protein to keep you fuller longer.
- Support your bones and joints with calcium and zinc, so you can feel strong and stay active throughout the day.
- Manage healthy cholesterol and triglyceride levels, supporting your heart health.
- Maintain healthy blood pressure levels, especially when you use this as a substitute for refined carbohydrates (like in this recipe).
What’s this “secret ingredient”? “BLACK BEANS”
I know, it might sound a little crazy, but it’s a great way to pack your brownies with nutrients without sacrificing flavor.
BLACK BEAN BROWNIES RECIPE
- 1 15-oz can low sodium black beans
- 2 Large eggs room temperature
- 1/4 cup melted coconut oil
- 2 oz melted bittersweet chocolate( at least 70% cocoa)
- 1 1/2 tsp vanilla extract
- 1Tbs brewed coffee (decaf ok)
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup coconut sugar
- Powdered sugar for serving
Instructions:
- Drain and rinse black beans thoroughly, and set aside.
- Preheat oven to 325. Line an 8-inch square baking pan with parchment paper and set aside.
- In a food processor fitted with an “s” blade (or blender) combine beans, eggs, coconut oil, melted chocolate, vanilla, and coffee. Process until very smooth.
- In separate bowl whisk together all dry ingredients: cocoa powder, baking soda, sea salt, and coconut sugar until no lumps remain.
- Make a well in the center and pour the bean mixture into the cocoa powder mixture.
- Stir to combine well, then pour mixture into the baking pan.
- Bake for 25-30 minutes, until the brownies spring back when touched, remove from heat.
- Allow to cool COMPLETELY before sprinting with the powdered sugar
- Once cooled slice and serve*
*NOTE: I know its hard but until brownies are Cooled, they will fall apart when cut, so….. be Patient!!!!
Next time you have a get-together, serve these brownies and see if your friends and family can tell the difference…
I love doing this, because people are so shocked when they find out what’s in them, and how healthy they are.
Then, they always go back for seconds… guilt-free!
To your health!
Salmon and Spinach Frittatas
This is one of my favorite healthy brunch recipes!!
The eggs are loaded with protein, which helps to fill you up, give you energy, and fire up your fat-burners…
The spinach is chock-full of fiber, calcium, iron, and a bunch of other important vitamins and minerals…
The salmon provides a healthy dose of B vitamins, potassium, selenium, and protein.
The result: a delicious treat that is good for your heart, your bones, your blood pressure, and your brain, and can help with weight management.
Here’s what you need (serves 8):
- Coconut oil spray
- ½ onion or more diced
- 1 12-oz bag baby spinach, chopped
- ½ tsp salt
- ½ tsp pepper
- 4 oz smoked salmon, finely chopped
- 10 eggs (use only 5 yokes & all 10 whites)
- 3 oz fresh, cubed, or shredded cheese of your choice (I like feta)
Here’s what you do:
- Preheat your oven to 350
- Combine the eggs salt, pepper, onions, spinach in a bowl, then stir in the cheese. Coat 8 8-ounce ramekins with cooking spray. Add 3 tbsp of the salmon mix and ¾ cup of the egg mix to each ramekin.
- Put them on a baking sheet and bake for about 25 minutes. They’re done when a toothpick stuck in the middle comes out clean.
- Well, they were a huge hit with my friends, and I think you’ll love them, too.
And after you take your first delicious bite and start to enjoy the flavor, what’s the next thing you should do?
Put down your utensils! Remember, that simple trick helps you slow down your pace, eat less food, feel full faster — and allow you to enjoy your food!
To your health!
Spinach and Egg White Fritter with Atlantic Salmon
A simple salmon dish prepared with spinach and egg whites. Perfect and easy for breakfast, brunch or late night snack. Try this too for post-work out, it’s a great way to replenish your body with nutrients and protein.
Servings: 1
INGREDIENTS
1 can (5 oz) Prime Fillet® Pink Atlantic Salmon Skinless & Boneless
Vegetable Spray
3/4 cup egg whites
1/4 cup cooked spinach, squeezed dry and rough chopped
4 fresh basil leaves, torn
2 tablespoons light cream cheese
Salt and pepper to season
DIRECTIONS
Pre-heat oven to 325 degrees F. Lightly spray a nonstick baking dish with vegetable spray. Flake the salmon into a mixing bowl, then add all other ingredients, except cream cheese. Lightly stir together and season with salt and pepper. Pour into the baking dish and drop small dollops of the cream cheese over the top. Bake until top is lightly browned and tooth pick comes clean when inserted in the center.
Roasted Cauliflower
Roasted cauliflower?
Been there, done that. But roasting a whole head of cauliflower?
Now I’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (I suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.
Ingredients
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Instructions
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Risotto with Shellfish and Squid
Chorizo and cheese punch this dish up;
Pair with a light-bodied red like Gamay or Pinot Noir
Ingredients
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1/4 cup diced dried chorizo
2 medium yellow onions, diced
3 cups carnaroli rice
1/2 cup plus 3/4 cup dry white wine
3 cloves garlic, 2 minced and 1 slivered
8 cups strong chicken stock, divided
1 teaspoon squid ink (optional)
1 tablespoon plus 1 teaspoon butter, divided
1 shallot, thinly sliced
1/4 cup mixed sweet peppers, diced
1/2 pound mussels
1/2 pound Manila clams
2 tablespoons chopped fines herbes (parsley, tarragon, chive)
1/2 pound squid, cleaned and cut into 1/4-inch pieces (tentacles optional but encouraged)
1/2 cup grated Grana Padano, plus more to shave as garnish
Zest of 1 lemon, finely grated or finely minced
2 tablespoons truffle oil
Instructions
1. Soak all shellfish in cold, salted water for 1 hour to clean off the sand. Drain and reserve.
2. In a medium, short-sided pot set over medium heat, warm 3 tablespoons olive oil. Add the chorizo and onions, and cook until the onions are translucent. Add the rice and cook, stirring gently, until it smells toasted, about 4 minutes.
3. Once the rice is toasted, deglaze the pan with 1/4 cup white wine. Add the minced garlic, then add 1 1/2 cups chicken stock. Stirring continuously, let the rice absorb the liquid, then add another 1 1/2 cups stock, stirring until absorbed. Repeat twice more with 1 1/2-cup additions (totaling 6 cups), until the risotto is just al dente.
4. Add the squid ink and season to taste with salt and pepper. (The ink will make the risotto saltier, so use a light hand.)
5. Melt 1 teaspoon butter with 1 teaspoon olive oil in a sauté pan over medium-high heat. Add the shallot, slivered garlic and peppers, and sauté until fragrant, about 1 minute. Add the shellfish and toss. Deglaze with 1/4 cup white wine and 1 cup stock. Add the herbs and squid, and toss lightly.
6. Remove the risotto from the heat, then add the grated Grana Padano, 3/4 cup white wine, 1 tablespoon butter and the lemon zest. If it becomes too thick, add up to 1 cup more stock.
7. Divide the risotto among 6 shallow bowls. Top with the shellfish mixture and finish with a drizzle of truffle oil and a few shavings of Grana Padano. Serve immediately. Serves 6.