4 Servings

2 Cups Lowfat Yogurt
1 Cup Nonfat or Low Fat Milk or Buttermilk
3 Medium Cucumbers, peeled, seeded and cut into chunks
1 Medium Green Bell Pepper, washed, seeded, and cut into chunks, Roasted if desired
4 – 6 Cloves of Garlic, peeled
Juice of 1 Lemon
Peel of 1 Lemon
¼ Cup Olive Oil
1/2 Cup Cilantro Leaves
1 Jalepeno Chili Pepper, chopped
1/2 teaspoon sea salt
Cilantro sprigs, for garnish

Put the yogurt, cucumbers, green pepper, garlic, lemon juice and lemon peel, olive oil, cilantro, and jalapeno in a blender. Puree until smooth. Season to taste with salt and refrigerate.

Pour the chilled soup into 4 bowls, garnish with cilantro.

Calories: 200 Per Serving

This recipe was adapted from Nora Pouillon’s “Cooking with Nora”

Strawberry Granita

The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. Even though it is based on frozen strawberries, the taste says "fresh" thanks to the helpful addition of orange flavoring.

8 servings

grated peel and juice of 1 orange
2 teaspoons orange juice, or for the adults orange liqueur
20 ounces frozen sweetened strawberries
Optional: 8 mint sprigs

Put eight small sherbet dishes in the refrigerator to chill. Cut the frozen berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.

(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the 3/4 level, the frozen ice will expand. Place immediately into the freezer.)

Grilled Fresh Merguez with Smoked and Roasted Olives, Hummus, and Preseved Lemon Salsa

Chef Richie Gunter

Operation:Eatery

Serves 4

Grill 8 2oz merguez sausages to you desired temperature on your charcoal grill.
Roast olives in a very hot pan in vegetable oil. (this can be done on your grill while cooking your sausages).
Spoon a little hummus into the center of each plate
Top with the sausages and olives
Drizzle a little of the salsa across the sausages and around the plate

For the salsa
4 preserved lemons seeded and finely chopped
1 oz finely chopped shallot
2 T chopped fresh flat leaf parsley
.25 c Extra virgin olive oil
1 T sherry vinegar
1t honey
Salt and black pepper to taste

Whole Grain Pasta with Pesto, Roasted Asparagus Spears and Tomatoes

by Katherine Tallmadge, M.A., R.D., Author: Diet Simple (LifeLine Press, 2011)
www.KatherineTallmadge.com

Serves 4 - 6

Ingredients:

1 pound Asparagus, trimmed
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).

C.H.O.P. Market’s Dark Chocolate Dipped Strawberries
by Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com
“Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (LifeLine Press, 2011)

Serves 6 – 8

Ingredients:
For the Fondue:
½ cup Skim Milk
8 ounces Semisweet Chocolate, finely chopped
1 teaspoon Vanilla Extract

To Serve:
2 quarts Whole Strawberries (or other seasonal fruit)
Long toothpicks or Kebab Sticks
Finely Chopped Nuts (optional)
Santa Lucia Estates Ground Coffee (optional)
Granola (optional)
Heat the milk in a double boiler. When the milk begins to bubble around the edges, turn off the heat, and whisk in the dark chocolate chips. When melted, mix in the vanilla. Be careful not to burn the chocolate! Keep it on very low heat or in a double boiler. Pour into a fondue pot, keep on low, stirring occasionally. Spear each strawberry or piece of fruit with a long toothpick or kebab stick, and dip into the chocolate. If desired, roll in a bowl of chopped nuts, granola – or for the adults: course ground coffee for “mocha” dipped strawberries. To harden the chocolate, place each chocolate-dipped strawberry separately on parchment paper and let cool. About 160 calories per serving, which is 1/8 of the recipe. Tthe strawberries are only 2 to 6 calories each, depending on their size.
Is it true that a chocolate a day will keep the doctor away? The cacao bean, grown mainly in Latin America, Africa and Asia, is loaded with beneficial compounds. In fact, its early uses, dating back 3,000 years were mainly medicinal. It has been highly prized for centuries, which is reflected in its scientific name, Theobroma cacao, meaning “Food of the Gods.”
Cocoa, if high in flavanols, the beneficial plant compounds scientists believe impart most of cocoa’s benefits, may help maintain a healthy vascular system, relax blood vessels, reduce blood clotting – an aspirin-like affect –reduce oxidative damage, inflammation, and improve blood flow. All of which reduces heart disease risk.
If you’re eating chocolate for health benefits, you’ll need to be very discriminating in your selections. You’ll get more flavanols, and therefore health benefits, with less processing. The first choice is cocoa, which isn’t Dutch processed – as when cocoa is “Dutch processed with alkali” the flavanols are reduced. Look for chocolate which has the highest percentage of cocoa as possible and to save calories, look for chocolate with lower fat and sugar levels. In general, cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates go as high as 85% cocoa, but legally can be as low as 35%. I recommend no more than an ounce a day, which may be about 110 - 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.

Kjerstin’s Curried Chicken Salad with Seasonal Fruit and Roasted
From “Diet Simple:195 Mental Tricks, Substitutions, Habits & Inspirations”
(LifeLine Press, 2011)
www.KatherineTallmadge.com

This recipe by my mother would make a very nice luncheon offering. Like any curry dish, its perfect companions are a spicy or sweet chutney (try CHOP Market’s Nature Isle Chutney) and a cool nonfat or lowfat yogurt. You could also top on a bagette or stuff in a tomato or avocado half. Serve with pickles, carrot and celery sticks, or radishes. You can use any seasonal fruits such as peaches, grapes, oranges, or anything ripe and in season.

Serves 4

2 cups chicken breast meat, cooked, chopped (about 2 half breasts or 9 ounces)
1 pint Low sodium, nonfat chicken stock
1/3 cup small mild onion, chopped
1-1/2 cup celery, chopped
1 c seedless grapes, halved (or other available fruit)
1 11-oz can mandarin oranges, drained OR ¾ pound Strawberries, hulled and quartered (or other available fruit)
3 Tbsp Fresh Dill, Chopped
3 Tbsp Chopped fresh parsley
1 tsp or more to taste curry powder
1 ounce almonds or walnuts, toasted and chopped
1/4 cup any low fat ranch-style or Cucumber dressing

Poach the chicken breasts in low sodium, nonfat chicken stock until breasts are cooked. Let cool and chop in bite-size pieces. Add the rest of the ingredients and chill. Serve chilled. Per serving: 230 calories, 8 grams fat, 1 grams sat fat, 19 g carbohydrates, 3 grams fiber, 20 grams protein

Did you know that there are 200 seeds on each strawberry? Strawberries are members of the Rose family and there are over 600 different varieties. Choose freshly picked, ripe berries, as they will be the tastiest and will have the most nutrients. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps. Beware of buying out-of-season strawberries, as sometimes they are picked when they are only 40% ripe. These berries may turn red, but they will never develop sweetness and can be hard as an apple,” according to Janie Hibler in “The Berry Bible.”

Strawberries are considered a “superfood.” They have one of the highest antioxidant and nutrient contents of all foods, yet they are low in calories, so you can eat them in unlimited quantities. In fact, for your health, the more the better! “A serving of eight strawberries contains more vitamin C than an orange. Strawberries are also rich in folate, potassium, and fiber. They’re especially high in cancer- and heart-disease-fighting phytonutrients (beneficial plant compounds) called flavonoids, anthocyanins, ellagic acid, quercetin, catechin, and kaempferol,” according to David Grotto in “101 Foods That Could Save Your Life.”

Chef Sarah Biglan

Ris

Puree of English Pea Soup with Mint Cream

For the soup:

3# blanched English Peas
1 white onion julienned
4 cloves of garlic, sliced
1/2 cup champagne vinegar
3 tbsp of butter
4qts vegetable broth
4 cups creme fraiche
2 tbsp sugar
salt and white pepper to taste

Mint Cream:

2 cups creme fraiche
1 bunch of blanched mint
salt to taste

For Soup:
Saute onion and garlic in butter, add champagne vinegar, vegetable broth, and peas. Season with salt, white pepper, and sugar. Bring to a simmer for 20 minutes. Puree in blender while adding creme fraiche in batches. For a more velvety finish strain through a mesh sieve(this is not required).


For the Mint Cream:
Blanch one bunch of mint leaves in boiling water and shock in cold water. Remove the leaves from water and press remaining liquid from them. Puree in blender with creme fraiche and season with salt.

To assemble soup place in bowl( hot or chilled depending on preference). Garnish with mint cream. You can also add croutons and olive oil if desired.

Chilled Asparagus in a Creamy Tarragon, Shallot, and Roasted Walnut Vinaigrette
By Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com

Serves 6 to 8

Ingredients:
2 pounds Asparagus, cleaned, tough ends removed, cut in bite-sized (1.5 inch) pieces
1 Tablespoon Walnut or Canola Oil
A pinch of Salt and Pepper to taste
2 Ounces (1/2 Cup) Roasted, Unsalted Walnuts
1 Small (4 ounce) Red Bell Pepper, Chopped Finely (roasted, if you wish)
1 Bunch (1/4 Cup) Green Onions, Chopped Finely
Vinaigrette:
2 Tablespoons Tarragon Vinegar
4 Tablespoons Walnut Oil
2 Tablespoons Low Fat Greek Yogurt
1 Shallot, Chopped Finely
2 Tablespoons Fresh Tarragon, Chopped Finely
1 Tablespoon Fresh Parsley, Chopped Finely
1 Tablespoon Fresh Chives, Chopped Finely
¼ Teaspoon Salt
Freshly Ground Pepper, To Taste

Preparation:
First, If you are using raw walnuts, toast the walnuts by placing them in a single layer on a baking sheet in a 350 degree oven for 8 to 10 minutes until light golden brown. Let them cool.

Preheat oven to 425 degrees.

Prepare the vinaigrette by mixing all vinaigrette ingredients in a bowl large enough to fit the asparagus, red pepper and green onions. Place the bowl with the vinaigrette in the refrigerator so that it is cool when the asparagus comes out of the oven.

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 Asparagus pieces in 1 Tablespoon of Walnut or Canola 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. Pour the hot asparagus into the cool vinaigrette to help discontinue the cooking of the asparagus, so that it remains al dente. Do not overcook! Add the finely chopped red bell pepper, green onions, and nuts. Toss and serve immediately while still warm or chilled.

About 1,000 calories for the entire dish.

Grilled Focaccia with Local Goat Cheese, Fresh Olive Tapenade, Tomatoes and Basil

By Chef Frederik de Pue of Smith Commons and 42º Catering

Ingredients:
Focaccia
20 gr of yeast
400 gr of flour
2 tbs olive oil
250 gr warm water
1 tsp salt

Kalamata Olive Tapenade
½ lb of Kalamata olives
2 anchovies
2 tbs pine nuts
4 tbs extra virgin olive oil

Toppings
-Cherry tomatoes
-Olive Tapenade (recipe provided)
-Goat cheese, as much or as little as you like
-basil (chiffonade)

Focaccia
Preheat or light your grill first.
In a small glass bowl, combine yeast with warm water and let sit for about 30 minutes in a warm location. Combine yeast mixture with flour and olive oil and place in a bowl mixer on low. Once all ingredients are combined and a dough forms, add a pinch of salt and knead for 20 minutes until it becomes smooth and elastic adding flour as needed. Let dough rise for 1 hour under wet towel until it has doubled in size. Turn out dough on a floured board and knead for one minute just to get the big bubbles out. Cut in 4 balls and roll out like pizza dough to make 4 equal flat breads.

Tapenade
Combine first 3 ingredients in a food processor. Turn processor on low and gradually drizzle olive oil in to make a smooth paste.

Assembly
When grill is nice and hot place the bread one by one on the grill with some olive oil and fleur de sel.
Grill focaccia for 1 minute on each side, remove from heat. Spread tapenade over the whole surface, sprinkle with tomatoes, goat cheese and basil. Makes 4 portions.
 

Gravenstein Apple Cider Vinaigrette

From our friends at ALL THINGS OLIVE

Ingredients

• 1 cup unfiltered apple cider
• 3 tablespoons finely chopped shallots
• 2 tablespoons Katz Gravenstein Apple Cider Vinegar
• 2 teaspoons grainy mustard
• 1/3 cup Jovia Groves Extra Virgin Olive Oil (Arbequina)

Preparation  (Makes about ¾ Cup)

Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes.

Whisk together reduced cider, shallots, vinegar, and mustard with 1/4 teaspoon each of salt and pepper. Add oil in a slow stream, whisking until combined.

Broccoli Soup with Carrots, Potatoes and Thyme

By Nutritionist, Katherine Tallmadge, M.A., R.D.

Author, “Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations”

www.KatherineTallmadge.com

Makes 6 – 8 servings

Ingredients:

2 Tbsp Canola Oil

1 Cup Chopped Sweet Onion (about 1 medium)

1 Clove Garlic, crushed

½ tsp dried Thyme or 1-1/2 tsp fresh Thyme (or more)

5 Cups Chicken Broth (or Vegetable Broth)

6 Cups Fresh Broccoli, Chopped (about 1 medium head)

2 Cups Wax Potatoes, Sliced (about 2 medium)

1 Cup Carrots, Sliced (about 2 medium)

Salt (1/8 to ¼ tsp) and Freshly Ground Pepper to taste

Optional Garnish:Top each bowl with a 1 Tbsp dollop of fat free, plain yogurt, salt, and pepper 

Heat oil in large iron skillet or dutch oven (soup pot) on fairly high heat. Add onion, garlic, and thyme. Saute until golden. Add 4 cups broth and the rest of the vegetables. Cover, lower the temperature, and let simmer about thirty minutes, or until vegetables are tender. Let the mixture cool down a bit, add the rest of the broth (2 cups) – or milk* -  then puree in a blender or food processor. *NOTE: Instead of using the 2 cups of broth for the puree, you could use 1% milk or buttermilk for a “creamier” soup (this only adds 200 calories to the whole pot of soup, but adds protein and nine essential nutrients!). 

The entire pot of soup makes about 8 cups and is about 650 calories (850 with the milk).  

Broccoli is in the species of foods called “brassica.” The brassica family of foods has extremely high nutritional values and contain high levels of antioxidants and nutrients such as vitamin C, selenium, calcium, potassium, folic acid and choline, as well as soluble fiber, which reduces cholesterol and helps level blood sugar. Brassica, a huge category of foods including broccoli, cabbages, mustard seeds and greens, also contain potent anti-cancer compounds which help detoxify carcinogens in the liver before they continue to circulate in your bloodstream. These compounds also aid your immune response with anti-viral and anti-bacterial properties.

Butternut Squash Soup with Curry and Ginger

By Nutritionist, Katherine Tallmadge, M.A., R.D.

Author, “Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations”

www.KatherineTallmadge.com

About 6 servings

Ingredients:

1 Small Butternut Squash

4 Cups Water

2 Tbsp Canola Oil

1 Cup Chopped Sweet Onion (about 1 medium)

1 Clove Garlic, crushed (2 cloves, if you like it spicy)

1 tsp Curry Powder (2 tsp, if you like it spicy)

1 Tbsp fresh Ginger, about 2 inches, grated (2 Tbsp, if you like it spicy)

1 Cup Chicken or Vegetable Stock

Salt and Freshly Ground Pepper to taste

Cut Butternut Squash in half, lengthwise. Scoop out seeds. Place squash face down  in baking pan with 4 cups water. Bake at 350 for 45 minutes or until soft when pierced by a fork.

While the squash is baking, prepare the aromatic vegetables and spices:  Place the oil in a large iron skillet or soup pot on medium-high.  Add onions and garlic and fry until golden. Stir in curry powder, ginger, and a pinch of salt and simmer on low for a few minutes.

When the squash has cooled to the touch, pour all the water in which the squash was cooked into the skillet and stir to scrape up the bits of aromatic vegetables and spices.  When squash has cooled, scoop out the butternut squash meat, leaving the skin, and stir into the mixture in the skillet. When room temperature or cool, puree the vegetable and spice mixture in a blender or food processor with the broth.

NOTE: Adjust seasonings by adding more salt, pepper or spices, if desired. Adjust consistency by adding more water or broth. Also, any similar winter squash will work well if Butternut is not available.

The entire pot of soup makes about  6 cups and is about 500 calories

Pressed Pork Belly with Fresh Greens, Figs and Buratta

Victor Albisu, Executive Chef, BLT Steak 

Pork Belly Ingredients: 

1 each piece pork belly 

12 heads garlic, whole 

2 bunch thyme 

3 tblsp. whole black peppercorns 

1 bottle white wine, not Chardonnay 

Salt (Fleur de Sel) and fresh ground pepper  

Method: Score pork belly on skin side crisscross with knife. Season liberally both sides with salt and pepper. Slice all garlic in half-length wise and place in bottom of roasting pan cut side up. Place fresh thyme over top of garlic. Sprinkle all peppercorns in pan. Cover with wine till wine covers all ingredients. If you need more, can supplement water. Place pork belly scored side up over bed of garlic. Wrap with foil and bake for five hours at 350 degrees.   Remove when meat is easily pulled with fork. Remove and place between two pans (example is two bricks or two cans of tomato paste… heavy enough to press it for four hours).   

To serve: Slice and place in salad.   

Salad Ingredients: 

6 each fresh figs 

1 each ball of Buratta 

2 pounds seasonal mixed greens 

1 stalk of basil 

3 inch thick slices of pressed pork belly or substitute bacon 8 tblsp.

Extra Virgin Olive Oil (2 for searing of figs and 6 for salad) 

2 tblsp sherry vinegar 

1 Meyer Lemon, peel and julienne the peel 

1tsp. Honey Salt (Fleur de Sel) and fresh ground pepper   

Method: Slice figs in half. Place on grill or cast iron skillet with olive oil until some char develops. Remove. On same grill or in skillet, take pork belly and cut into one-inch cubes. Pull leaves off all greens and basil.    

To serve: Arrange figs and pieces of pork belly. Arrange greens on top. Shred buratta with your hands and place over figs. Drizzle olive oil and Sherry Vinegar over salad. Garnish with basil and Meyer lemon. Season with fleur de sel and fresh ground pepper. Place teaspoon of honey off to side and use as accompanying flavor to the salad.            

Butternut Squash Soup with Curry and Ginger By Nutritionist, Katherine Tallmadge, M.A., R.D. Author, “Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations” 

www.KatherineTallmadge.com  

4 – 6 servings    

Ingredients:  

1 small Butternut Squash 

2 Tbsp Canola Oil 

1 Cup Chopped Sweet Onion (about 1 medium) 

1 Clove Garlic, crushed 

1 tsp Curry Powder 

1 Tbsp fresh Ginger, grated 

1 Cup Chicken  

StockSalt and Freshly Ground Pepper to taste    

Cut Butternut Squash in half, lengthwise. Scoop out seeds. Place squash face down in baking pan with 2 cups water. Bake at 350 for 45 minutes or until soft when pierced by a fork.    

While the squash is baking, place the oil in a large iron skillet or soup pot on medium-high. Add onions and garlic and fry until golden. Stir in curry powder, ginger, and a pinch of salt and pepper and simmer on low for a few minutes.    

When the squash has cooled to the touch, pour the water in which the squash was cooked into the skillet and stir to scrape up the bits of aromatic vegetables and spices.    

Scoop out the butternut squash, and stir into the mixture in the skillet. When cool, puree the vegetable and spice mixture in a blender or food processor. 

NOTE: Adjust seasonings by adding more salt, pepper or ginger, if desired.    Adjust consistency by adding more water or broth. Also, any similar winter squash will work well if Butternut is not available.    The entire pot of soup makes about 32 ounces (4 cups) and is about 500 calories    

Warm Duck Confit Salad with Arugula and Peaches 

Chef Evan McKee, Circle Bistro 

Serves 4 

Ingredients: 

4 Pekin duck leg confit 

5 oz bacon, cut into matchsticks 

8 oz arugula 

2 peaches, cut into large dice 

2 spring onions, sliced 

½ cup fresh herbs (parsley, chives, tarragon, chervil) 

2 heads Belgian endive, sliced 

2 hard boiled eggs, chopped 

For the vinaigrette: 

1 tsp grain mustard 

1 tsp honey 

¼ cup cider vinegar 

cup olive oil 

Salt and pepper to taste  

Pull duck meat from legs, discarding skin. Over medium heat, render bacon until crisp. Remove from pan, reserving one teaspoon of fat in the pan. Turn heat to medium-high, add spring onions and sauté 30 seconds. Add duck meat to pan and sauté until warmed through (about two minutes). Return bacon to pan and toss until combined and remove from heat.  Make vinaigrette by whisking together mustard, honey, and vinegar. Slowly drizzle in olive oil, whisking constantly to form an emulsion.  Combine all ingredients and toss with vinaigrette to lightly coat. Serve immediately.

OPERATION FRONTLINE'S

Chinese Veggies & Rice

Chef Kaspar Donier, Seattle, WA

Serves 4, 1 ¼ cups per serving

Ingredients:

1 cup brown rice

2 medium carrots

2 medium celery sticks

½ pound broccoli

1 (15½ ounce) can chickpeas

¼ cup low-sodium soy sauce

2 Tablespoons brown sugar

1 Tablespoon corn starch

2 Tablespoons canola oil

Optional Ingredients (feel free to use):

1 (1-inch) piece of fresh ginger

1 small jalapeno or other chile pepper (seeded)

Directions:

• Cook rice according to package directions.  Set aside and keep warm in covered container.
• Peel, rinse and chop carrots.
• Rinse and chop celery and broccoli.
• Drain and rinse canned chickpeas.
• Stir together soy sauce, brown sugar and corn starch in a small bowl.  If using, add 2 teaspoons of peeled and minced fresh ginger and 1 teaspoon of rinsed and minced jalapeno.
• Heat canola oil in a large sauté pan over medium-high heat.
• Add chopped carrots and celery to sauté pan.  Stir frequently and cook for 3-4 minutes.
• Add chopped broccoli and chickpeas and cook for 2 minutes.
• Pour soy sauce mixture into sauté pan.  Bring to a boil.
• Reduce heat and simmer about 2 minutes or just until sauce is slightly thickened.
• Serve vegetables over brown rice.

Tabouli with Chick Peas, Basil, Seasonal Vegetables and a Lemon Garlic Vinaigrette

By Nutritionist, Katherine Tallmadge, M.A., R.D.

Makes about 6 - 300 calorie servings

Time: 20 – 30 minutes

1 Cup Bulgur (Cracked Wheat)

1 15-ounce Can Chick Peas, drained

1 Large cucumber, skinned and seeded, chopped

1 Large Yellow Pepper, seeded, chopped

1 Sweet Onion, chopped finely

1 pint Cherry Tomatoes, sliced (omit if good tomatoes are not available)

1 Large Handful Fresh Basil, chopped

Optional:

¼ cup golden raisins

¼ cup roasted pine nuts

Vinaigrette:

Juice of One Lemon (2 Tbsp) and its lemon zest

2 Tbsp Extra Virgin Olive Oil

1 crushed Garlic Clove

Kosher Salt and Freshly Ground Black Pepper

In a large glass bowl, pour 3 cups boiling water over the bulgur and let sit for 15 minutes or longer. While the bulgur is fluffing up, make the salad: In a large glass or plastic bowl, dump in the chick peas, the chopped cucumber, pepper, onion, cherry tomatoes, basil, raisins and pine nuts. Make the vinaigrette in a separate small bowl: roll the lemon on the counter and place in microwave for 30 seconds (this procedure extracts the maximum juice). Let cool. With a microplane, zest the lemon being careful not to use the bitter white pith. Squeeze the lemon juice and place with zest in the small bowl. Add the olive oil, garlic, salt and pepper. Whisk together. Drain the bulgur and add to salad. Toss in the vinaigrette.

Grilled Shrimp and Eggplant Skewers

with Bulgar Wheat Salad and Mint Pesto

Chef Todd Gray

Equinox Restaurant

Makes 12 Skewers

For the Skewers:

• 36 jumbo shrimp, peeled & deveined
• 36 peeled eggplant cubes, cut 1”x1”
• 1 large onion, peeled, cut 1”x1”
• 1 cup garlic oil
• 1 tbs. cumin seeds, crushed
• Salt and pepper to taste

For the Bulgar Wheat Salad:

• 1 cup bulgar wheat
• 2 cups vegetable broth or water
• 1 onion, peeled and minced
• 1/3 cup olive oil
• Salt and pepper to taste
• 1 cup minced scallions
• 1 cup toasted pinenuts

For the Pesto:

• 1 cup mint leaves
• 1 cup basil leaves
• ½ cup cilantro leaves
• ½ cup rice vinegar
• 2 garlic cloves
• ½ cup olive oil
• Salt and pepper to taste

In a blender, combine mint, basil, cilantro and vinegar, begin running blender.  Add garlic, olive oil, salt and pepper.  Puree until smooth.

To prepare Skewers:

Soak bamboo skewers in water overnight.  Prepare skewers by alternating shrimp, eggplant and onions.  Season skewers with garlic oil, cumin, salt and pepper.

To prepare Bulgar Wheat Salad:

In a 4 quart sauce pan, heat up olive oil, add onion and cook 2 minutes.  Add bulgar, stock, salt and pepper.  Cook for 20 minutes, remove from fire and cover.  Allow to “fluff” for 20 more minutes.  Remove top and fold in scallions and pinenuts.

To finish:

Heat your grill to high temperature.  Grill skewers until shrimp are pink and cooked through, approximately 6 minutes per side.  Place bulgar into large bowl, top with skewers and drizzle with pesto dressing. 

Tabouli with Chick Peas, Basil, Seasonal Vegetables and a Lemon Garlic Vinaigrette

By Nutritionist, Katherine Tallmadge, M.A., R.D. 

Author, “Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations”

 Makes about 6 - 300 calorie servings

Time: 20 – 30 minutes

1 Cup Bulgur (Cracked Wheat)

1 15-ounce Can Chick Peas, drained

1 Large cucumber, skinned and seeded, chopped

1 Large Yellow Pepper, seeded, chopped

1 Sweet Onion, chopped finely

1 pint Cherry Tomatoes, sliced (omit if good tomatoes are not available)

1 Large Handful Fresh Basil, chopped

Optional:

¼ cup golden raisins

¼ cup roasted pine nuts

Vinaigrette:

Juice of One Lemon (2 Tbsp) and its lemon zest

2 Tbsp Extra Virgin Olive Oil

1 crushed Garlic Clove

Kosher Salt and Freshly Ground Black Pepper

In a large glass bowl, pour 3 cups boiling water over the bulgur and let sit for 15 minutes or longer. While the bulgur is fluffing up, make the salad: In a large glass or plastic bowl, dump in the chick peas, the chopped cucumber, pepper, onion, cherry tomatoes, basil, raisins and pine nuts. Make the vinaigrette in a separate small bowl: roll the lemon on the counter and place in microwave for 30 seconds (this procedure extracts the maximum juice). Let cool. With a microplane, zest the lemon being careful not to use the bitter white pith. Squeeze the lemon juice and place with zest in the small bowl. Add the olive oil, garlic, salt and pepper. Whisk together. Drain the bulgur and add to salad. Toss in the vinaigrette.

Grilled Shrimp and Eggplant Skewers with Bulgar Wheat Salad and Mint Pesto

Chef Todd Gray,  

Equinox Restaurant

Makes 12 Skewers

For the Skewers:

36 jumbo shrimp, peeled & deveined

36 peeled eggplant cubes, cut 1”x1”

1 large onion, peeled, cut 1”x1”

1 cup garlic oil

1 tbs. cumin seeds, crushed

Salt and pepper to taste

For the Bulgar Wheat Salad:

1 cup bulgar wheat

2 cups vegetable broth or water

1 onion, peeled and minced

1/3 cup olive oil

Salt and pepper to taste

1 cup minced scallions

1 cup toasted pinenuts

For the Pesto:

1 cup mint leaves

1 cup basil leaves

½ cup cilantro leaves

½ cup rice vinegar

2 garlic cloves

½ cup olive oil

Salt and pepper to taste

In a blender, combine mint, basil, cilantro and vinegar, begin running blender. Add garlic, olive oil, salt and pepper. Puree until smooth.

To prepare Skewers:

Soak bamboo skewers in water overnight. Prepare skewers by alternating shrimp, eggplant and onions. Season skewers with garlic oil, cumin, salt and pepper.

To prepare Bulgar Wheat Salad:

In a 4 quart sauce pan, heat up olive oil, add onion and cook 2 minutes. Add bulgar, stock, salt and pepper. Cook for 20 minutes, remove from fire and cover. Allow to “fluff” for 20 more minutes. Remove top and fold in scallions and pinenuts.

To finish:

Heat your grill to high temperature. Grill skewers until shrimp are pink and cooked through, approximately 6 minutes per side. Place bulgar into large bowl, top with skewers and drizzle with pesto dressing. 

Grilled Flat Iron Steak with Roasted Summer Corn and Rum Caramel Peaches

Chef Richard Brandenburg,

Cafe Atlantico

Chef Brandenburg's dish is a play on a seasonal item from our current menu- grilled flat iron steak with summer corn and peaches- and in the spirit of our rum celebration this weekend it's getting a rum twist.....

PEACHES-cut peaches into wedges; in a saute pan, add 1tbsp olive oil and sear peaches on both sides until starting to brown; add rum caramel*(recipe to follow) to the pan and transfer to a preheated 350 degree oven for 10 minutes. Set aside and keep warm

*rum caramel-in a saucepan, slowly melt 1 cup sugar, without stirring, until light brown. Add 1/2 cup honey and 1 bunch fresh thyme. Gently stir to incorporate honey into sugar then slowly add 1/4 cup white rum. Season with salt

CORN- Cut 1 cup fresh corn kernels from the cob and saute with 1 tbsp olive oil and salt to taste. Saute until golden brown and finish with 1tbsp of each of the following finely chopped fresh herbs-chives, parsley,dill,tarragon, chervil. Set aside and keep warm

STEAK- Season steak with salt and pepper and grill to desired temperature. Set aside and let meat rest.

TO PLATE- lay peaches down on plate, top with corn, and fan sliced meat around. 

CORN GRIDDLE CAKES

Chef Michelle Poteaux, Bastille

(Sufficient to Serve Six)

1 ½ c. All Purpose flour

1 ½ c. corn flour

5 tsp. baking powder

1-1/2 tsp. salt

1/4 c. sugar

1-1/2 c. water

2 c. milk

1 egg

2 Tb. melted fat

Combine water, milk and eggs. Next add all sifted dry ingredients. Add dry to wet ingredients and stir. Finally, stir in the melted fat. Bake on a hot griddle.

Sautéed Peaches

5 - Yellow cling-free peaches, sliced in wedges

Granulated Sugar

Salt

Vanilla Bean, split and scraped

Butter

Tarragon, Fresh, chopped

(Chop at end and lightly toss with cooked peaches)

 Serve with fresh whipped cream or Corn ice cream

Shrimp Grits with Grilled Corn Relish and Non-Alcoholic Mimosa

Chef Christopher Willis

Ingredients for Grits:

1 cup Yellow Grits

1 tsp. Salt

1 tbsp White Truffle Oil

1 tbsp Salted Butter

3 ½ cups Chicken Stock

1 cup Heavy Cream

Method: Bring stock, butter, and salt to a boil then turn on low and add grits. Keep on low heat for 1 hour stirring every 10 min. Once thick, add heavy cream and truffle oil and keep cooking on low for another hour. 

Ingredients for Shrimp:

 5-U15 Shrimp

Whole Butter

1 tsp Sugar

1oz Basil

1 tsp Old Bay

Method: Add shrimp to melted butter and seasoning. Cook on cooktop at 130 degrees, cook very slowly so shrimp can take in all the flavors, then add chopped basil.

Ingredients for Grilled Corn Relish:

4 ears of Local Sweet White Corn

Olive Oil

Basil

Thyme

Peppers

Tomatoes

Method: Grill corn in husk and burn on all sides and let sit for 15 min. Chop all ingredients and toss with oil and salt. Cut corn, add it and toss.

Ingredients for Non - Alcoholic Mimosa:

1 Honey Dew

1 Cantaloupe

1 Watermelon

1 bottle Sparkling Apple Cider

½ cup Sugar

Method: Remove all seeds/skin and blend in a blender. Then add sparkling cider and refresh yourself.

Summer Canteloupe Lime Soup

Pastry Chef Tom Wellings, Equinox Restaurant Equinox Restaurant

Ingredients:

• 2 cups Water
• 1 cup Sugar
• 2 tbsp Dried Chamomile Flowers or 1 bag of Chamomile Tea
• Zest of 1 Lime
• 1/4 cup Lime Juice
• 1 liter Cantaloupe Puree

Method:  Bring water and sugar to boil. Add the rest of the ingredients and steep for half hour. Strain and cool. Add more syrup to taste and serve cold. Enjoy!

Ratatouille Provencale

 Chef Christophe Poteaux, Bastille

 Ingredients:

• 2 Onions, small diced
• 5 cloves Garlic, minced
• 1 medium Eggplant, cubed
• 2 Zucchini, cubed
• 2 medium Yellow Squash, cubed
• 2 Green Bell Peppers, seeded and cubed
• 1 Yellow Bell Pepper, diced
• 1 Red Bell Pepper, chopped
• 4 Roma (plum) Tomatoes, chopped
• 1/2 cup Olive Oil
• 3 Basil leaves, julienned
• 1 tablespoons chopped fresh Parsley
• 4 sprigs fresh Thyme 2 sprigs Rosemary
• Salt and Pepper to taste

Method:  Heat 1 ½ tablespoons of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 ½ tablespoons of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Sauté all the remaining vegetables one batch at a time, adding 1 ½ tablespoons of olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2. Season with salt and pepper. Add the thyme and rosemary and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning. Enjoy!

Chilled Sweet Corn Veloute

 Chef R.J. Cooper, The Kid Can Cook, LLC.

Ingredients:

• 12 ears Sweet Corn (white or yellow), reserve silk/cob       
• 1 tsp Garlic, chopped       
• 1 tbl Shallots, finely chopped        
• 2 cups Corn Tea (from reserved cobs and silk)
• 2 cups Heavy Cream       
• 1 cup Popped Popcorn     
• ½ cup Freeze Dried Corn             
• ½ cup Corn Shoots (optional)       
• ½ cup Sweet Butter         
• Salt and Pepper to taste   

Method:  Clean the corn, saving the silk and cobs. Place the cobs and silk in a sauce pot, top with water. Simmer for 20-30 minutes to make a corn tea. Strain through a fine mesh sieve.

In a heavy bottom sauce pot over medium heat, melt half of the butter. Add the shallots and garlic. Saute for 2 minutes. Add the corn, season with salt and pepper. Sauté for 5 minutes or until the corn becomes soft and the liquid starts to release from the corn. Add the corn tea and cream. Simmer for 10 minutes. Blend with high speed blender, adjust seasonings and pass through a fine mesh sieve. Chill in the cooler.

Pop your favorite popcorn, season with salt. In a bowl, make a salad with corn shoots, freeze dried corn and popcorn. Ladle soup around the garnish and serve.

Ahi Tuna on Fried Green Tomatoes

Chef Travis Timberlake, Art & Soul

 Ingredients:

• 4 lbs Ahi Tuna, cleaned and cut into 2x2x2 inch logs
• 1 cup New Bay Spice (recipe below)
• 2 ½ lbs Tomatillos, slice ½ inch thick
• 1 qt Buttermilk
• ½ gallon Bread Crumbs
• 1 cup Vanilla Molasses (recipe below)
• ½ qt Green Tomato Relish
• 1 gallons Frying Oil
• ½ cup Sea Salt
• ½ cup Lemon Zest

New Bay Spice:

• 1/2 cup Kosher salt
• 2 Tbsp  Cayenne
• 2 Tbsp  Paprika
• 2 Tbsp  Chili powder
• 1 Tbsp Nutmeg
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 2 Tbsp Red Pepper Flakes
• 2 Tbsp celery Salt
• 1 Tbsp Dried Tarragon
• 2 Tbsp Dried Parsley

Method: Combine all ingredients and mix well.  

Vanilla Molasses:

• 1 cup Molasses
• 1/8 cup Vanilla Extract

Green Tomato Relish:

• 1 cup diced Pickled Green Tomatoes, diced(see recipe below)
• 1 cup diced B&B Pickles
• ½ cup diced Cucumbers
• 2 Tbsp Rice Wine Vinegar
• ½ Tbsp Lemon Juice
• ½ Tbsp Basil Oil
• 2 Tbsp Extra Virgin Olive Oil

Pickled Green Tomatoes:

• 5 each Green Tomatoes, sliced
• 1 ½ cup Cider Vinegar
• ½ cup Water
• 2 cups Sugar
• 1 Tbsp Pickling Spice
• ½ teaspoon Allspice

Method: Combine all ingredients except tomatoes in a pot and bring to a boil. Pour liquid over tomatoes in a storage container and let stand for 1 hour. Cool and refrigerate overnight. Remove tomatoes from liquid and dice.  

For the Tomatillos: 1.  Take the sliced tomatillos and marinate in the buttermilk and 1 cup of new bay seasoning for 2 hours. 2.  Remove from the buttermilk and coat with the bread crumbs. 3.  Deep Fry at 350 until golden brown, about 2 minutes.  

For the Tuna: 1.  Roll the tuna logs in the new bay seasoning, making sure there is a good coat. 2.  Sear all sides on the flat top, but keeping the fish rare in the center.

3.  Let rest. 4.  Slice the tuna in ½ inch slices.  

Assembly: Tomatillo round, topped with sliced tuna, then season the eye with a pinch of sea salt, then a teaspoon of green tomato relish, and a drizzle of vanilla molasses and a pinch of lemon zest. Enjoy!

Watermelon Gazpacho with Cucumber, Jicama, Sweet Peppers and Basil

Chef Carla Hall, Alchemy Caterers

Ingredients:

• 3pound seedless watermelon, diced (about 5 cups), divided
• ¼ cup extra virgin olive oil
• 1 Hot-house cucumber, seeded, diced
• 1 medium-size jicama, peeled, diced
• 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
• 1 small jalapeño chile, seeded, minced
• 3 pale green inner celery stalks, diced
• ½ small red onion, diced (about 1 cup)
• ¼ cup finely chopped fresh basil
• ¼ cup finely chopped parsley
• 2 teaspoons lime zest
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt or to taste
• 1/2 cup crème fraîche or sour cream
• Basil for garnish

Method

Puree 3 cups watermelon and olive oil in blender until smooth or desired consistency. Transfer puree to large bowl. Add remaining 2 cups diced watermelon and next 12 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Divide gazpacho among bowls; top with dollop of crème fraîche and a sprig of basil. Enjoy!

Compressed Watermelon Salad With Shaved Radish, Fennel, American Feta, Pickled Watermelon Rind, Black Pepper and Mint Vinaigrette

Chef Kevin Villalovos, Cure Bar & Bistro

For this recipe you will need a food Vacuum Sealer

• 1 watermelon
• 2TBL Raspberry Vinegar
• 1 Peel the watermelon and cut all the White rind off, and reserve for the vinaigrette. 
• 2 Slice the watermelon lengthwise 2 inches: thick pieces, place the watermelon and the raspberry vinegar in a bag large enough to fit the slice easily and seal on the highest setting. Let the melon rest in the bag for at least 3 hour in the refrigerator. 

For the Pickled Rind

• 1 (6-pound) watermelon Reserve Rind From Watermelon
• 6 cups water
• 2 tablespoons salt, divided
• 1 teaspoon pickling spice
• 3 (1/4-inch) slices fresh ginger
• 2 whole cloves
• 2 whole allspice
• 1 (3-inch) cinnamon stick
• 1 1/4 cups sugar
• 1 cup white vinegar   

Carefully remove outer green layer from watermelon rind using a vegetable peeler. Cut rind into 1/2-Strips pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl. Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1-teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours. Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.

For The Vinaigrette

• 3TBS extra virgin olive oil
• 1TBS Rice wine Vinegar
• 2TBL Minced rind
• Pinch of MintBlack Pepper Heavy on the Pepper
• Salt To taste

Simply add the oil and the vinaigrette in a bowl whisk for 2 minutes or until the liquid emulsifies then add the rind, black pepper, mint, and S&P TT set to the side so you can compose the salad.

For the Salad

• 3x3 square watermelon
• 2 Radishes
• ¼ cup Fenne
• l½ oz Arugula

Shave 2 small radishes and as much or as little fennel as desired for color you can add any micro greens that you like best, I prefer arugula. Toss together lightly and arrange in the center of the plate with a few slices of watermelon laid across the salad like sliced steak and sprinkle with a little feta and a drizzle of the vinaigrette around and on top of the salad, and enjoy.

Singapore Slaw with Salted Plum Dressing

Chef Jaime Montes de Oca, Zentan Restaurant

Ingredients:

• 2 Green Onions, both white and green parts, julienned
• 1 Taro, peeled and julienned
• 2 ounces Rice Vermicelli Noodles, broken in 3 pieces
• 1 large English Cucumber, julienned
• 1 large Carrot, peeled and julienned
• 1 small Jicama, peeled and julienned
• 1 Daikon, peeled and julienned
• 2 large Roma Tomatoes, peeled, seeded, thinly sliced
• 1 Pickled Red Onion (see recipe online)
• 4 teaspoons Toasted Sesame Seeds
• 6 teaspoons Crushed Roasted Hazelnuts
• 4 teaspoons Fried Shallots
• 4 teaspoons Edible-Flower Petals
• 4 teaspoons Micro Purple Basil
• 4 teaspoons Micro Beet Greens
• 4 teaspoons Daikon Sprouts
• 2 tablespoons Pickled Ginger
• 1½ cups Salted-Plum Dressing (recipe online)
• Vegetable oil for frying

Method:

Soak the green onion in a bowl of cold water to keep it crisp. Heat a large pot of oil. When the temperature reaches 400 degrees, deep-fry half of the taro for 2 minutes, or until crisp and light gold in color. Remove slices from the oil, place on a paper towel, and lightly salt. Repeat with the rest of the taro. With the oil at the same temperature, quickly deep-fry the vermicelli, half at a time, for 2 seconds, or until they curl. Remove the vermicelli from the oil, place on a paper towel, and lightly salt. To serve: Remove the green onion from the bowl and drain. Divide the vermicelli equally between four plates and arrange the cucumber, carrot, jicama, daikon, tomatoes, and pickled red onion around the noodles. Top with the fried taro. Sprinkle the salad with the sesame seeds, hazelnuts, and fried shallots. Sprinkle the flowers, micro greens, daikon sprouts, and pickled ginger on the salad and serve with salted plum dressing on the side.

Stuffed Tomatoes with Macedoine of Vegetables

Chef Xavier Deshayes, Ronald Reagan Building and International Trade Center

Ingredients:

• 2 cups Mayonnaise
• ½ cup of fresh Tarragon
• 1 cup of English Peas
• 2 cups Green Beans
• 2 cups Baby Carrots
• 1cup of Baby Turnips
• ½ a Lemon (need to be pressed to get all of the juice)
• Salt & pepper to taste
• 20 Roma Tomatoes (about the size of a Golf Ball) 

Method:

Chop the tarragon and combine well with the mayonnaise and lemon juice. Add salt and pepper to taste. Take the shell off the peas and cook them in salty water. Cut the green beans ½” long and cook them in salty water as well. Peel and dice the carrots and turnips to be about the same size as the English peas and cook both of them together in salty water.

In a bowl, mix together all of the cooked vegetables and the tarragon/mayonnaise mixture. Add salt and pepper to taste.

Cut in ½ the tomato and removed the seeds. Season the inside of the tomatoes first and then fill them up with the macedoine of vegetables. Put the tomatoes on a tray and place the tray in the fridge for at least ½ hour before serving. Enjoy

Firecracker Bison Burger

GunPowder Bison and Trading Co.

Ingredients:

• GunPowder Bison and Trading Co. Bison Patties
• Sea salt & freshly ground pepper
• ¼ c. Sliced jalapenos
• 4 slices Pepper Jack cheese
• 4 hamburger buns
• 4 slices of sweet onion
• ½ c. Chunky hot salsa
• ½ c. Guacamole

Method:

Heat grill to med-high and brush grate with olive oil to prevent sticking. Season both sides of patties with salt and pepper. Grill patties for 5 minutes. After flipping, place sliced jalapenos on patties and top with cheese. Cover grill and cook for 4 more minutes for med-rare. Place patties on buns and top with sliced onion, salsa, and guacamole.

Herbed Potato Gnocchi

By Chef Shannon Shaffer, Design Cuisine

Ingredients:

• 5 med size Idaho Potatoes
• 1 cup Basil, finely chopped
• ½  cups Parmesan cheese, grated
• ½ - 2 cups All Purpose Flour
• 5 Egg yolks
• To taste Salt, Pepper, and Granulated Garlic

Roast whole potatoes in oven at 350 until fully cooked (45-50 min.) Cut potatoes in half and use either a potato ricer, or cheese grater to achieve a very fluffy dry mashed potato on a cutting board or counter top.  While still hot, fold in parmesan and egg yolks. Add flour slowly until dough like consistency then add all basil, salt, pepper and garlic to taste. Now you should be able to hand role small logs approx ½ inch in diameter on your counter top and cut at ½ inch intervals. Place onto a floured sheet pan with parchment paper. Let rest in refrigerator until cool.  Bring a large pot of salty water to a rolling boil and blanch the gnocchi. As soon as they float, count to 5 and remove immediately from the water and place onto a sheet pan with non-stick cooking spray and allow time to cool. This dish can be made 3-4 hours ahead of time and held in refrigerator until ready to sauté in a hot pan with olive oil and your choice of additional sauce and ingredients.

Whole Wheat Penne with Walnut Pesto

Ingredients For Vinaigrette:

• 3/4 pound Whole Wheat Penne Pasta
• 1/3 cup Crumbled Walnuts
• 1 clove Garlic
• 2 cups Packed Basil Leaves
• 1/2 cup Olive Oil
• 1/2 cup Freshly Grated Parmesan
• 1 bunch of Asparagus (white, green or purple)

Bring a large pot of water and 2 teaspoons salt to a boil over medium high heat. When the water boils, add the penne. Cook until al dente and drain in a colander. Meanwhile, toast the walnuts by heating them in a dry sauté pan over medium heat until they are lightly brown in spots, 2-4 minutes. Pour the walnuts into a food processor and pulse to a smooth paste. 

Add the garlic and basil and pulse until smooth. Next, while running the processor, drizzle in the olive oil until the pesto forms a thick, wet paste. Pour the pesto into a bowl and stir in the parmesan and season with salt and pepper for taste.

Rinse the asparagus. Holding them vertically, one stalk at a time, break asparagus in half. The asparagus will break naturally. Using the same sauté pan, put asparagus tip halves into the pan and cook over medium heat till slightly colored, drizzle with olive oil and pinch of salt. Add to the pasta. When the pasta has drained, add a little pesto at a time, tossing to coat the pasta with the sauce. Add salt to taste and sprinkle with cheese.