Susan Belsinger’s Strawberry Soy Milk Smoothie
- At April 30, 2012
- By Katherine
- In Recipes
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Photo by California Strawberry Commission
Susan Belsinger, a culinary herbalist and talented recipe developer, says you can use any berries in a smoothie, but her favorite is strawberry. Susan’s kids like this smoothie with ripe banana added; blueberries are also tasty. Mango and banana together gives a tropical twist. Another great combo is raspberries with peaches. Besides being quick and easy, the best thing about this recipe is that it tastes good and it is good for you! Sometimes she adds a handful of dry oatmeal—it makes it thicker and more filling, adds protein, and keeps her going longer.
Serves 2
About 1 to 1 1/2 cups fruit, cut into chunks
About 1 tablespoon maple syrup or honey
1 cup cold soymilk
3 to 5 ice cubes
2 drops pure vanilla extract
Put the fruit in the blender. Drizzle the syrup or honey over it. Add the ice cubes. Pour the soymilk over all and add the vanilla. Blend until pureed and frothy. Serve immediately in a tall glass with a straw.
Learn about the health benefits of strawberries and other berries…
Soupe aux Fraises et Rhubarbe (Strawberry Rhubarb Soup)
- At April 29, 2012
- By Katherine
- In Recipes
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Soupe aux Fraises et Rhubarbe (Photo by Alison Eaves)
Serves 4
Ingredients
1 Tablespoons Canola Oil
3 stalks Rhubarb, pealed and cut into 1.4 inch chunks
2 cups hulled and sliced fresh Strawberries
4 ounces fresh Orange Juice
1/4 cup Sugar
3/4 cup Nonfat or Low Fat Vanilla Yogurt
4 fresh Mint Leaves
Procedure:
Heat the oil in a saucepan over medium-high heat. Use a pan large enough to hold all of the ingredients. Add the rhubarb and saute about a minute. Reduce heat to medium, cover and cook for about 7 minutes, or until the rhubarb is tender. Remove from the heat and let cool. Add the strawberries, orange juice, sugar and 1/2 cup of the yogurt and blend with an immersible hand blender (I like the Cuisinart Smart Stick). Cover and refrigerate for at least one hour or until it is well chilled.
Presentation:
Pour the soup into four small chilled bowls. Place a 1 Tablespoon dollop of yogurt and a fresh mint leaf on each bowl.
Learn about the health benefits of strawberries and all berries…
Soupe aux Fraises et Rhubarbe is adapted from “The French Culinary Institute’s Salute to Healthy Cooking” (Rodale Press, 1998), one of my favorite cookbooks, which I highly recommend!
Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
- At April 29, 2012
- By Katherine
- In Recipes
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Photo: California Strawberry Commisssion
Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
(recipe by Mike Gardner)
Balsamic vinegar is a perfect accompaniment to strawberries (try them on vanilla frozen yogurt). Add the spinach and you have a “salad” you will LOVE (and will love you back with health benefits)!
Serves 6
Vinaigrette:
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Salad Ingredients:
6 Handfuls of fresh spinach, washed and torn into bite-sized pieces
2 Cups Fresh Strawberries, hulled and halved or quartered, depending on size
2 Ounces toasted slivered Almonds
½ Sweet Onion, peeled and sliced
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk together. Add the spinach, onion, almonds, and strawberries and toss together. Serve immediately.
Salad of New Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
- At April 06, 2012
- By Katherine
- In Recipes
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Photo by Ali Eaves
Salad of “New” Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
This “salad” features the best of spring-time food: asparagus, thin-skinned tiny new potatoes and salmon. It can be served warm as a great holiday dish, or enjoyed cold, for two to three days. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked asparagus, haricots verts (the tender French green bean), delicate, small, thin-skinned “new” potatoes, or broccoli. The salmon can be poached, grilled, smoked or cured: your choice! The Washingtonian recommends this recipe…
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
Vegetables:
1 quart Asparagus, tough end removed, and cut into 2-inch pieces
1 pint small New Potatoes with skin, cleaned but not peeled (optional)
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Salmon:
2 pounds of salmon fillet
1 Bunch Fresh Dill
1/2 Lemon, sliced
1/2 teaspoon Salt
Place the salmon in a frying pan large enough to hold it laid out flat, skin side down. Pour cold water over salmon until it is covered. Add salt, dill and lemon slices to the pan. Place lid on the pan. Bring to a boil, then turn off the heat and let sit about ten minutes in the hot water. Remove the fish from the water when the flesh is opaque when checked with a fork. Let cool, if desired.
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
In a frying pan large enough to fit the asparagus end to end, steam or boil the asparagus slightly (in a small amount of water) for about 3 minutes, until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately toss in ice water to stop the cooking process. Place in the bowl of cold mayonnaise dressing. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
Serve the salad with about 4 ounces of salmon on top of each serving.
Chef Janis McLean’s Asparagus Frittata
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Janis McLean’s Asparagus Frittata
This is one of Janis’s favorite quick spring suppers. “Serve this frittata with a loaf of crusty (whole grain) bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a spring brunch table. It can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” said Janis, Bistrot Le Zinc’s executive chef.
Serves 1
4 asparagus spears (2 oz)
1 scallion (spring onion)
1/2 tablespoon Canola or Extra Virgin Olive Oil
3 eggs
1 heaping tablespoon of ricotta cheese
1 pinch salt
1 good grind of the pepper mill
Preheat oven to 4000degrees
1. Wash the asparagus spears in cold water (rather than holding it under running water, dunk it in a pan of water so that you can clean the tight heads). Starting at the head — cut it into thin slices on the bias (angle), working your way down until you reach the woody end. Discard the bottom end which will be tough. Slice the scallion in the same manner (on the bias) starting at the white end and working up the onion until you reach the raggedy end (discard tippy-top dark green portion).
2. Heat a 7’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the oil – it should sizzle. When the foaming subsides, add the asparagus slivers and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta cheese, salt and pepper and whisk until thoroughly blended.
3. Turn the heat down to low, add scallions to the asparagus in the pan and tip in the egg mixture — it should sizzle when it hits the pan. Using a heatproof rubber spatula, gently draw in the base of frittata as it set — pulling in from the sides toward the center — working your way around the outside circle of the pan — in a clover leaf pattern — this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passed around, stop or you will have scrambled eggs, not a frittata.
4. Place in 4000degree oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it all upside over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan — set it back in the oven for 1 minutes to allow the bottom side to set. (or turn on the broiler to finish the top)
5. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges.
(c) Janis McLean, all rights reserved
Puree of Asparagus Soup with Tarragon
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Puree of Asparagus Soup with Tarragon (by Mark Indre)
Puree of Asparagus Soup with Tarragon
This sublime, pale green soup may be served warm or cold.
Serves 8 to 10
Ingredients:
2 pounds Asparagus, cleaned, tough ends removed, cut into 1.5 inch pieces
1 Tablespoon Canola Oil
1 Leak, cleaned and sliced, white and light green parts only
1 medium Onion, chopped
1 clove of Garlic, mashed
Pinch of Salt and Freshly Ground Pepper
Vegetable Broth (see recipe) or Chicken Broth
2 Medium Potatoes, diced
1 Bay Leaf
A few sprigs of Fresh Thyme and Parsley
1 Tablespoon Fresh Squeezed Lemon Juice
Garnish: 1 Small Bunch Fresh Tarragon, chopped
Vegetable Broth:
Use the cleaned tough ends and scraps of the asparagus and leek. Add 1 onion, 1 garlic clove (or more), and 2 quarts of water. Other vegetables you happen to have could also be thrown in, such as a carrot and/or a celery stalk. Let simmer about 30 minutes and strain.
Soup Preparation:
Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks into approximately 1.5 inch pieces.
Heat oil in heavy-bottomed pan. Add the leak, onion and garlic and cook over medium heat until softened, about 5 minutes. Add the broth, the potatoes, and herbs and simmer about 30 minutes. Add half of the asparagus and simmer another ten minutes. Remove the herbs.
Using an immersible hand blender (ie, Cuisinart’s Smart Stick), puree the soup, add the lemon juice and salt and pepper to taste.
Meanwhile, steam or broil the remaining asparagus for 5 minutes, until barely tender. Strain and cover in ice water to stop the cooking process and prevent limp, over-done asparagus.
Serve the soup, garnishing each bowl with the sliced asparagus and a pinch of chopped fresh tarragon.
Puree of Asparagus Soup with Tarragon is adapted from “The Vegetarian Feast” by Martha Rose Shulman, a cookbook I highly recommend.
Asparagus Salad in a Vietnamese-Style Dressing
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Asparagus Salad in a Vietnamese-Style Dressing
Serves 4 to 6
Ingredients:
1 pound Asparagus, cleaned, tough ends removed, cut into 2 inch pieces
1 large Tomato, seeded and diced, or 2 Cups Cherry Tomatoes halved or quartered
1 teaspoon Canola Oil
3 Scallions, chopped
3 Tablespoons roasted, unsalted Sesame Seeds
¾ Cup Vietnamese Salad Dressing (see recipe)
Ingredients for Vietnamese Salad Dressing:
1 teaspoon Canola Oil
1/3 cup White Vinegar
¼ cup Water
¼ teaspoon Salt
½ teaspoon freshly ground black pepper
1.5 Tablespoons Granulated Sugar
2 Garlic Cloves, Minced
1 Small Sweet Onion, thinly sliced
First make the dressing by mixing together the oil, vinegar, water, salt, pepper and sugar. When the sugar is dissolved, add the garlic and sliced onion. Refrigerate until cold.
Clean the asparagus, breaking off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks into approximately 2 inch pieces.
Add the asparagus to boiling water in a medium saucepan. Cook for about 3 minutes, dump into a colander and quickly rinse with ice water to stop the cooking process. Or, if the dressing is cold enough, toss the asparagus immediately into the cold dressing. Do not overcook the asparagus!
Meanwhile, heat the oil in a frying pan, sautee the chopped scallions for a few seconds and add to the asparagus and dressing. Add the chopped tomato and sesame seeds to the mixture and toss before serving.
About 400 calories for the entire recipe.
Vietnamese Asparagus Salad is adapted from “The Vietnamese Cookbook” by Diana My Tran, a cookbook I highy recommend.
Pasta with Pesto, Roasted Asparagus Spears and Cherry Tomatoes
- At April 01, 2012
- By Katherine
- In Recipes
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Whole Grain Pasta with Pesto, Roasted Asparagus Spears and Tomatoes
Serves 4 – 6
Ingredients:
1 pound Asparagus, trimmed
1 Tbsp Canola or Olive Oil
1 Quart Grape or Cherry Tomatoes
¼ Cup Basil or Tarragon Pesto
1 Pound Whole Grain Linquine or pasta twists, dry (My favorite brands are “Bionaturae” or “Barilla”)
Salt and Freshly Ground Pepper, to taste
Roast the asparagus and tomatoes:
Preheat oven to 425 degrees. Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks diagonally into bite-sized or approximately 1.5 inch pieces. In a large bowl or plastic bag, toss the tomatoes and asparagus pieces in 1 Tablespoon of Canola or Olive Oil and a light sprinkling of salt and pepper until the asparagus is coated lightly with oil. Place on a baking sheet in a single layer and cook for 5 minutes in the middle of the 425 degree oven. Do not overcook!
When finished cooking, pour the asparagus and tomatoes into a large bowl containing the pesto and toss. Add the cooked pasta and mix all ingredients. Serve warm or chilled. About 200 calories per serving (1/6th of recipe).
Salad of New Potatoes and Asparagus with Lemony Garlic Herb Mayonnaise
- At April 01, 2012
- By Katherine
- In Recipes
- 0
Salad of “New” Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise
This salad can be served warm, for instance, as a great winter holiday side dish – with or without the potatoes – or enjoyed cold for spring. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean) or asparagus, delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
Vegetables:
1 quart Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
1 pint small New Potatoes with skin, cleaned but not peeled (optional)
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes
- At March 16, 2012
- By Katherine
- In Recipes
- 0
Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes
This is a regular meal for me any time of the day – quick, easy, delicious, nutritious!
Servings: 1
Saute 1/4 sweet onion and a smashed garlic clove over medium high heat in 1 teaspoon canola or olive oil until almost soft. Add a handful of chopped kale and tomatoes to the pan (or any other vegetables you happen to have such as chopped spinach, kale, mushrooms, or peppers) and cook for another 5 minutes. Turn down heat to very low. In a separate bowl, whisk 2 eggs. Pour eggs into the pan containing the onion, garlic and tomato – add 1 ounce low fat cheese, if you wish. Stir continuously until eggs are cooked. Pour over toasted whole rye bread.
Deep Green Leafy Vegetables have the highest antioxidant content of all vegetables. High in fiber, they are rich in minerals, B-vitamins, beta-carotene, and lutein, a compound which may help reduce the risk of age-related macular degeneration (the leading cause of preventable blindness). Absorption of carotenoids, such as lutein, in your body is increased by cooking and by the presence of fat (so cook in a little healthy olive or canola oil!)
