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Leaf Lettuce Salad
1 bunch leaf lettuce
1 cup mayonnaise
2 tablespoons vinegar ( I prefer red wine vinegar or apple cider vinegar)
3 tablespoons sugar
Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
Remove the individual leaves from the main plant -- Do not cut, pull them apart --
Rinse each leaf under cold water and shake excess water off the leaves --
Remove the tender portion of the leaf from the stalk and discard the stalk --
'Tear' leaves into whatever size you think will fit into your mouth --
This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerator, covered, for use tomorrow --
Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool
of sauce in the bottom of the bowl but you want the lettuce well coated) --
This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an
hour after mixed with the dressing -- .
Zucchini Lettuce Salad
2 cups shredded leaf lettuce
1/2 cup shredded zucchini
1/2 cup sliced ripe olives
1/4 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup shredded Parmesan cheese
In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat. Sprinkle with Parmesan cheese. Serve
immediately. Yield: 4 servings.
Chicken Lettuce Wraps
3 to 5 tablespoons hoisin sauce (gluten-free, if needed)
2 tablespoons soy sauce (or 1 tablespoon tamari, if gluten-free)
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
1 pound ground chicken, white meat or dark meat (or ground turkey)
2 teaspoons vegetable oil, divided
8 ounces mushrooms, chopped small
1 8-ounce can water chestnuts, drained and chopped small
3 cloves garlic, minced
1-inch piece ginger, minced (about 1 tablespoon)
1/2 cup sliced green onions (from about 6 green onions), divided
2 small heads Bibb or butter lettuce
Red pepper flakes, to serve
Hot sauce, to serve
Optional extras: chopped onions, chopped bell peppers, chopped or grated carrots
Mix together the sauce: Combine 3 tablespoons of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine
with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon of cornstarch.
Cook the ground chicken: Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer
pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.
Cook the vegetables and aromatics: Warm the other teaspoon of oil in the skillet. Add the mushrooms, along with any other optional extra vegetables
you want, and cook until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until aromatic, about 30 seconds.
Combine the vegetables and chicken: Transfer the cooked chicken back to the pan with the vegetables, along with half of the green onions.
Stir in the sauce: Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed
through, 30 to 60 seconds.
Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor.
Serve with the lettuce: Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red
pepper flakes, and the remaining sliced green onions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give
everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot
sauce or red pepper flakes, and eat right away.
Make-Ahead Chicken Mix: The chicken filling keeps very well in the fridge for 3 to 5 days. Reheat just what you need and add a splash of chicken
broth if the mixture seems dry.
Corn and Avocado Salad
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the
cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime
zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the
vegetables. Toss well. Keep refrigerated until ready to serve.
2014, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-and-avocado-salad.html?oc=linkback
Zesty Corn and Cucumber Salad
Serves: Makes 6 (2/3-cup) servings.
2 cans (15 ounces each) whole kernel corn, drained or 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.
1 cup diced, unpeeled and seeded cucumbers
1/4 cup chopped red onion
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons grated Parmesan cheese
2 tablespoons lime juice
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon cumin
Mix corn, cucumber and onion in large bowl. Set aside.
Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.
Refrigerate 2 hours or until ready to serve.
CORN AND ZUCCHINI SALAD WITH FETA
4 ears of corn, husked
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss
to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
Nectarine & onion pork chops recipe
6 pork chops, bone-in;
3 nectarines, quartered;
1 large onion, quartered;
2 tsp Dijon or homemade mustard;
1 1/2 tbsp lemon juice;
1/4 cup fresh mint, coarsely chopped;
2 tbsp cooking fat + extra for rubbing the chops, melted;
Sea salt and freshly ground black pepper to taste;
Combine the nectarine and onion quarters in a bowl along with the 2 tbsp cooking fat and season the mixture to taste with sea salt and freshly ground
Heat a skillet over medium heat, add the nectarine and onion mixture and cook, stirring frequently, until the nectarine quarters have softened, about 8
Set the cooked mixture aside to cool in a bowl. Wipe the skillet clean to cook the pork chops.
Rub some additional cooking fat over the pork chops on both sides and season them to taste with salt and pepper. Reheat the skillet to medium heat.
Add the chops to the hot skillet and cook for about 3 minutes per side, until well cooked.
While the pork chops are cooking, cut the cooked nectarine and onion quarters into 1/4-inch thick slices. Add the slices back to the bowl with their
Add the lemon juice, mustard and chopped mint to the nectarine and onion preparation and season to taste with salt and pepper.
Serve the cooked pork chops topped with a generous portion of the nectarine and onion preparation.
ZUCCHINI, ONION AND RICOTTA PIE (TORTA SALATA DI ZUCCHINE E CIPOLLE)
1⁄4 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
1⁄2 cup grated pecorino
1⁄2 cup ricotta
1⁄2 cup roughly chopped parsley
4 eggs, beaten
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until
golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and
slightly puffed, 40–45 minutes. Serve hot or at room temperature.
THYME-ROASTED APPLES AND ONIONS
4 cups apple cider
5 tablespoons unsalted butter
1 teaspoon coarse kosher salt plus additional for sprinkling
6 7-to 8-ounce onions, halved through root end, each half cut into 6 wedges
6 teaspoons coarsely chopped fresh thyme, divided
6 Braeburn apples (about 2 3/4 pounds total), peeled, halved, cored, each half cut into 4 wedges
Boil cider in large saucepan until reduced to 2/3 cup, about 28 minutes. Whisk in butter. Season glaze with 1 teaspoon coarse salt. DO AHEAD: Can
be made 1 week ahead. Cover; chill. Rewarm; whisk before using.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2
teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons
glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.
Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven.
Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.
Increase oven temperature to 475°F. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10
minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.
1/2 white onion, thinly sliced
1 avocado, sliced (peeled and pitted)
Salt and white pepper
Arrange onion and avocado slices on a plate. Season with salt, white pepper, and a squeeze of lemon.
Easy Apple Avocado Salad
2 Granny Smith apples, cut into cubes\
1 large avocado - peeled, pitted, and cut into chunks
1/2 lemon, juiced
1 tablespoon honey, or more to taste
1 pinch ground cinnamon, or to taste
Combine apples and avocado together in a bowl.
Whisk lemon juice and honey together in a separate bowl; drizzle over apples and avocado. Sprinkle cinnamon over salad and fold until evenly mixed.
Refrigerate until chilled, at least 30 minutes. Serve cold.
5 MINUTE AVOCADO CHICKEN LETTUCE WRAPS
4-6 romaine lettuce leaves
1 medium avocado
½ lemon or lime (for juice)
1 cup cooked chicken, shredded or cubed
1 roma tomato (or handful of grape tomatoes)
2 tablespoons chopped onion (red, green, white…whatever you like!)
¼ bell pepper, diced
Salt, pepper and garlic powder to taste.
Cut avocado in half, remove pit and scoop flesh into a small mixing bowl.
Using a fork, mash the avocado until nearly smooth.
Squeeze lemon or lime juice into bowl and mix to combine.
Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely.
Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated.
Scoop mixture into clean, dry romaine leaves and enjoy!
Fresh Dill Cucumbers With Lemon
1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
¼ cup coarsely chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.
Recipe by Alison Roman
Cucumber Yogurt Salad (Tzatziki)
2 cucumbers, peeled, quartered lengthwise, then sliced
Plain yogurt, about 1 cup
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of salt and pepper
First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you
may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the
bitterness is reduced, then rinse and drain before using.
To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.
Cucumber Nectarine Summer Salad
2 cucumber - sliced into long ribbons
a handful of feta cheese
a handful of tamari roasted almonds
dress with oil and a splash of fruit vinegar
salt and pepper to taste
SIMPLE ZUCCHINI AND ONIONS
4 medium zucchini’s or other summer squash (or a combo), washed
1 medium onion, peeled
2 tablespoons of olive oil, coconut oil, high quality lard fat of choice
Sea salt and pepper
1-Slice the ends of off the summer squash and thinly slice. Cut the onion in half and thinly slice as well.
2-In a large saucepan over medium high heat, heat fat of your choice until hot. Add squash and onions and sprinkle with sea salt. Cook, stirring as
needed, until the vegetables are quite soft. You can do this to taste, but we usually cook them about ten minutes.
3-Taste test and sprinkle with more sea salt and freshly ground pepper if desired!
3cups grated zucchini
1small onion, chopped
1cup all-purpose flour
1cup grated provolone cheese
1/4cup vegetable oil
4tablespoons grated Parmesan
2teaspoons chopped fresh basil
1teaspoon baking powder
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Apple and Zucchini Salad
1 pound zucchini, diced
3 apples, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
1/3 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Combine zucchini, apples, green bell pepper, and onion in a bowl.
Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
Zucchini Mock Apple Pie
6 -8cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
3⁄4cup granulated sugar
1⁄2cup brown sugar
1⁄4teaspoon fresh grated nutmeg
1⁄4teaspoon fresh ground cardamom
1 1⁄2teaspoons cream of tartar
2tablespoons cornstarch or 2 tablespoons flour
1teaspoon vinegar (I have used white and apple cider both are good)
2ready pie crusts, Pillsbury
1⁄2teaspoon sugar, for topping the crust
Preheat oven to 425 degrees.
Cook zucchini slices in boiling water until barely tender, about 2 minutes.
Remove from stove and drain very well and cool. Remove as much moisture as you can with paper towels.
In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
Place lightly floured pastry in a 9-inch, pan.
Fill with zucchini mixture.
Dot with butter, drizzle with vinegar.
Top with crust.
Brush top crust lightly with water and sprinkle crust with sugar.
Bake for 15 minutes at 425.
Reduce heat to 350 and bake about 45 minutes.
Serve hot with a scoop of vanilla ice cream.
Or serve chilled.
ROASTED NECTARINE GREEK YOGURT PARFAITS
3 ripe nectarines, pitted and chopped
¾ C plain Greek yogurt
¾ C Vanilla Almond Granola (can use granola you have on hand, too)
3 6 ounce mason jars, glasses or small bowls.
Preheat your oven to 350. Line a baking sheet with aluminum foil or parchment paper. Place the chopped nectarines on the baking sheet and roast
for 20 minutes. Remove from the oven and allow to cool to room temperature or slightly warm.
Assemble the parfaits. Place 2 tbsp of Greek yogurt in the bottom of each mason jar (or whichever type of bowl or glass you are using). Then place 1
heaping tbsp of the roasted nectarines into each jar. Follow by placing 2 tbsp of granola in each jar. Repeat this process one more time. The final top
layer should be granola.
Store covered in a refrigerator for up to 2 days.
Apple Nectarine Crisp
2 whole Medium Apples
2 whole Medium Nectarines
⅓ cups White Sugar
1 Tablespoon Cornstarch
1 Tablespoon Lemon Juice
½ cups Rolled Oats
½ cups Whole Wheat Flour
¼ cups Turbinado Sugar
¼ teaspoons Salt
1-½ teaspoon Cinnamon
2 Tablespoons Melted Butter
3 Tablespoons Canola Oil
Preheat oven to 350ºF.
Core and slice apples and nectarines. Stir together apples, nectarines, white sugar, corn starch and lemon juice and set aside.
Stir together oats, flour, turbinado sugar, salt, and cinnamon. Drizzle butter and 2 tablespoons oil over the top. Stir together and add additional oil if
mixture isn’t coming together (there should be no dry bits at the bottom).
Pour filling into a 1 1/2-quart casserole dish and sprinkle topping over it. Bake for 30 minutes, or until topping is browned and fruit juice is bubbling.
Note: I didn’t peel my fruit, but feel free to. The peel adds some extra nutrients and I don’t really notice it in this recipe.
Spinach and Green Apple Salad
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 Granny Smith apple
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve
Lasagna With Steamed Spinach and Roasted Zucchini
2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan
Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment
paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the
zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the
oven and reduce the heat to 350 degrees.
Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop
Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles.
Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers,
ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if
you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Corn palak (Corn Spinach)
Ingredients (measuring cup used, 1 cup = 250 ml)
4-5 medium corn cobs
500 gms spinach/palak
4 scallions or spring onions
5-6 small to medium garlic cloves
½ tsp black pepper powder
½ tsp red chili flakes
1 tsp Italian seasoning or oregano seasoning or mixed dry herbs
2 to 3 tbsp extra virgin olive oil
2-3 tbsp cream cheese or any variety of soft cheese
salt as required
how to make the recipe:
boil the corn cobs in water for 15-20 mins. when they warm or when they cool down, remove the kernels from the cob with a knife. keep aside.
rinse the spinach in water thoroughly. chop them and keep aside.
chop the scallions and garlic. reserve the greens for garnishing.
heat the olive oil in a pan
now add the scallions and garlic to it.
saute for 2 mins and then add the chopped spinach.
saute the spinach for 4 mins
add the black pepper and salt now
after 2 mins add the red chili flakes and the oregano seasoning/Italian seasoning/mixed herbs
the spinach would have softened and considerably cooked after 3-4 mins. now add the boiled corn kernels.
mix the corn with the spinach and spices. saute for 2-3 minutes more. check the salt and seasonings and add more if required. serve corn palak hot
with warm or toasted bread.
Spinach and Nectarine Salad
2 tbsp. orange marmalade
1 large shallot
2 tbsp. white balsamic vinegar
2 tsp. olive oil
¼ tsp. salt
¼ tsp. ground black pepper
¼ c. slivered almonds
1 package baby spinach
2 ripe nectarines
In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with vented plastic wrap and cook in microwave
on High 1 minute. Stir in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.
To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter almonds on top.
Spinach and Caramelized Onion Dip
3tablespoons olive oil
2medium onions, chopped
kosher salt and black pepper
116-ounce container sour cream
110-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1tablespoon white wine vinegar
broccoli and cauliflower florets, endive spears, and radishes, for serving
Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden
brown, 12 to 15 minutes. Transfer to a medium bowl and let cool.
Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables.