Recipe: Black Bean & Acorn Squash Empanadas

Looking for a healthy version of empanadas?

This recipe is adapted from the very popular cookbook Veganomicon: The Ultimate Vegan Cookbook.

There are lots of ways to enjoy these and stay uber healthy…with some guacamole or a spicy lime cilantro sauce by just combining in a blender some lime juice, cilantro, serrano and fage 0% greek yogurt and add some water to thin it out for a nice drizzle sauce.

Recipe: Black Bean & Acorn Squash Empanadas

• 1 c. APF
• 1 c. Whole Pastry Flour
• ¼ c. cornmeal
• 2 T. sugar
• ½ t. baking powder
• ½ c. vegan shortening (chilled), chopped into small pieces (i like earth balance the best)
• ½ - ¾ c. cold water
• 1 T. apple cider vinegar
• 1 T. evoo
• 1 red bell pepper, seeded and brunoise
• 2 jalapenos, seeded and brunoise
• 2 smaller acorn squash, peeled, seeds removed and brunoise
• ¼ c. cilantro, chopped
• 1 T. oregano, chopped
• 1 T. cumin, ground
• 1 (16 oz.) can of black beans, drained, rinsed and mashed a few times with a whisk
• juice and zest of 1 lime
• 2 T. maple syrup
• 1-3 t. red pepper flakes
• salt to taste

1. To make the dough: In a food processor, pulse together APF, cornmeal, sugar, baking powder, salt until combined. Sprinkle in pieces of shortening, pulsing until dough just begins to form together. Sprinkle in apple cider and begin alternating between pulsing the processor a few times and a few tablespoons of water until the dough comes together. Remove from processor, wrap in plastic and refrigerate.
2. Prepare filling: In a saute pan over medium high heat, add the evoo, when it is hot, add the bell pepper, jalapeno and saute golden brown on edges (2-3 minutes), add acorn squash and continue to saute until squash is cooked through, but not mushy (3-4 minutes). Remove from heat and pour into a bowl. Stir in cilantro, oregano, cumin, black beans, lime juice, lime zest, maple syrup, red pepper flakes, salt and pepper to taste and let cool completely.
3. Prepare dough and fill empanadas: Remove dough from fridge, break into 3 pieces leaving 1 on your working surface and put the rest back in the fridge. This will make your life easier if the dough is chilled. Roll out your dough into a rectangle (about a 12x9 in size), cut it into 6 squares. Roll out each square a little thinner (about a 4x4 in size). Spoon about 2-3 T. of filling in lower left corner of each piece, fold the top right side over the bottom right filling, gently press together the ends, starting as close to the filling as you can, without breaking the dough. Then using a fork, press around the edges and clean up the edges with a knife (to form the empanada half moon shape). Place the finished empanada on a cookie sheet that has been sprayed with non-stick cooking spray, like the 100% canola or coconut oil. Finish rolling out to rectangle, then squares, filling and sealing empanadas with remaining 2 balls of dough (should make about 18 empanadas)
4. Bake on empanadas at 400 degrees until golden brown and warmed through (about 20 minutes).

Makes about 18 small Empanadas...which is about as much rolling as my carpal tunnel can handle:(

Ode to Curry Gold

Ode to Curry Gold at Sweetgreen
Inspired by Maya Angelou's Phenomenal Women

Fast food joints wonder where your secret lies.
You’re not processed or built to suit a ‘value’ meals size
They think you're selling healthy lies.

I say,
It’s in the reach of my warriors
The span of my long run,
The stride in my fartlek,
The curl of my biceps.
You’re curry gold
Phenomenally.
Phenomenal curry gold.
That’s you.

I walk to where you are
Just as cool as the FroYo I see
And to the fast food man across the street,
That stands or
Falls down to his knees,
His media swarms around me,
Yet tired and clogged arteries are all I see.
I say,
It’s the curry in the dressing,
And the almonds toasted just right,
The spring in my spinach,
And the joy of cucumbers so light.
Your curry gold,
Phenomenally.
Phenomenally curry gold,
That’s you.

The man himself has wondered
What I see in you.
They try hard to live without a deep fryer
But sweetened injections can’t touch
Your simple roasted chicken
When I show them your ingredients there's no mystery
They say they still can’t see
I say,
It’s within this chefs clean eating habit,
The sun on your beets,
The spice of your curry,
My healthy lifestyle complete
Your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Now they understand
Just why there's always a line
You don’t shout or jump about
Although sometimes your stores' music is just plain too loud
When you see me passing
It ought to make you proud.
I say,
It’s in the beep of my Garmin,
The bend of my wheel,
The prayer at my hearts center,
My choice to care,
‘Cause your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Recipe: Mock Curry Gold

• 2 c. spinach
• 1 small chicken breast, roasted, small dice
• 1/4 c. cucumber, small dice
• 1/4 c. pineapple, peeled, small dice
• 1/4 c. beets, peeled, small dice
• 2 T. almonds, slivered, toasted
• 2 T. cranberries, dried, unsweetened
• 2 t. evoo
• 2 t. curry powder
• salt and pepper to taste

1. In a large bowl, toss together spinach, chicken, cucumber, beets, pineapple, almonds, cranberries until combined.
2. In a small bowl, whisk together evoo, curry powder, salt, pepper and drizzle around edges of large bowl with salad. Gently fold and toss salad with tongs.

Article & Recipe: Quinoa...your Passover loophole?

Going through grain withdrawal this passover?

Here is an interesting article about the historical basis of quinoa and how it may be a loophole to passover.

And here is one of my favorite side dishes for red quinoa:

Recipe: Red Quinoa with Swiss Chard & Toasted Chickpeas

• 1 c. red quinoa, gently rinsed
• 3 c. veggie stock
• 1 (16 oz.) can of chickpeas, drained and rinsed
• 1 bunch of red swiss chard, ribs removed, chiffonade
• 2-3 T. evoo
• 1/4 c. combo of garlic, onions, bell peppers, brunoise (based on your preferences)
• 1 T. oregano, minced
• 1-2 t. sherry vinegar
• salt and pepper to taste

1. Fill a medium pot 3/4 with half water and half veggie stock, bring to boil and sprinkle with salt.
2. Bring another pot to a boil, filled 3/4 with water and generously sprinkled with salt.
3. Preheat oven to 400, when hot, place chickpeas in sided baking dish, spray with canola oil, sprinkle with salt, pepper and place in oven to bake until toasted and crispy (about 30 minutes).
4. Add quinoa to 1st pot of veggie stock-boiling water, turn down to 'gently' boil until grain just begins to sprout, about 10-15 minutes. Strain grain from liquid and set aside.
5. Prepare an ice bath in a large bowl with 1 part ice and 3 parts water, set aside.
6. Add swiss chard to 2nd boiling water pot to blanch (about 30 seconds to 1 minute), strain from pot and dump into ice bath until swiss chard is cooled (about 30 seconds), strain from ice bath, gently squeeze excess liquid from swiss chard and set aside.
7. In a saute pan over medium high heat, add about 1 T. evoo until hot and almost smoking, then stir in garlic, onions, bell peppers and saute until translucent and golden brown on edges (about 1-2 minutes) then stir in swiss chard, tossing to coat, remove from heat and dump into large bowl.
8. Add cooked quinoa to large bowl, gently toss with 1-2 T. evoo, oregano, vinegar, salt and pepper to taste.

Check out another one of our quinoa recipes here!

Recipe: Yakima Valley Featured Product

What a surprise to get this e-recipe, via vegetarian times that pays a little homage to my homeland, the Yakima Valley. The recipe is from Cafe Flora, a vegetarian restaurant in Seattle that features this cherry-polenta dish, crafted from ingredients provided by a Yakima farmer, Merv Dykstra.

I don't know Merv, but it sounds like he's been doing pretty well for a while now, supplying ingredients to many Seattle area restaurants.

The recipe is great...sweet, savory...good for an appetizer, an unusual dessert or an interesting substitute for a cheese course. When I prepared it for myself, I even bought the cherries from the Old Town Alexandria Whole Foods, which are from Selah, my hometown in the Yakima Valley.

Recipe: Fueling Your Workout - Quinoa with Chickpeas, Roasted Veggies and Herbs

Break out of your pasta-with-meat-sauce runners diet rut and fuel up with a delicious nutty-flavored grain: Quinoa. Pronounced Keen-waH, in just 1 cup, it packs over 100g carbs, 20g protein and 10g fiber. You can enjoy it warm or cold, so it is very versatile through the seasons.

This is a great dinner entree for vegetarians or a wonderful side dish to supplement a grill out. And here is a great little background from the Whole Foods blog with some other recipe ideas.

Quinoa with Chickpeas, Roasted Veggies and Herbs

• 1/2 c. dry Quinoa
• 2 asparagus spears, sliced into 1" pieces
• 1/4 red bell pepper, diced
• 1 artichoke, heart only, diced
• 1/4 spanish or red onion, diced
• 2 garlic cloves, minced
• 1/4 small zucchini, diced
• 1/2 c. cherry, grape or small heirloom tomatoes
• 1/2 c. chickpeas, from canned, drained and rinsed
• 1 T. minced herbs (parsley, oregano, basil, thyme, tarragon - whatever!)
• 2 T. evoo

1. Bring a medium pot to high heat, filled 1/2 way with water to a boil and sprinkle in a little salt.
2. Preheat oven to 425.
3. Add quinoa and turn down heat to a 'heavy simmer' or 'light boil' for 10-15 minutes until quinoa starts to 'sprout' and is al dente.
4. In the meantime, toss veggies and herbs in a bowl with 1 T. evoo and salt and pepper to taste. Place in oven to roast for 10-15 minutes until cooked through, remove from oven and set aside.
5. Strain quinoa from water and gently toss over sink in colander to remove excess water - then place in medium bowl.
6. Add veggies, remaining 1 T. evoo and chickpeas to quinoa and gently stir to combine. Ready to enjoy warm or at room temperature.

Servings: 1 very large entree or 2-4 as side dish

Nutritional Info:
Calories: 1400
Carbs: 218g
Fat: 48g
Protein: 42g
Fiber: 24g

Nutritional values are based on Prevention estimates

Recipe: This Weeks Favorite - Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

In a regular work week, I can prepare over 300 recipes - be it sauces, sides, salads, etc. This can make it difficult for me to motivate myself to prepare dinner for my family everynight. But without fail, there are some things that look and smell so good when I am preparing it for my client, that I'll think about it constantly until I can prepare it for myself!

Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

• Hard or soft shell corn tacos
• 8 oz (about 1/2 lb) mahi mahi filet (skin and center bone removed), cut into large, bite sized pieces (so they fit in your tacos)
• 2 1/2 T. ground cumin
• 1/2 T. ground coriander
• 2 t. cayenne or chili powder
• 1/4 c. cilantro, minced
• 2 T. parsley, minced
• 2 T. canola oil
• 1 small sweet yellow onion (1/4 of the onion is diced, the other 3/4 is thinly sliced)
• 1 head of garlic, minced
• 1 bunch of collard greens, stems/ribs removed, rolled longways (like a towel) and thinly sliced
• 1 small green cabbage, thinly sliced (outer edge - about 1" - only)
• 4 limes, juice and zest separated
• 1 avocado, smashed
• 1 plum tomato, diced
• salt and pepper to taste

1. Bring a medium pot, filled 3/4 of water to a boil, generously add salt.
2. In a saute pan over medium high heat, add 1 T. canola oil, when hot, add about 3/4 of the thinly sliced sweet yellow onion and all the garlic (except about 1 t.). Saute onions and garlic until golden brown on edges, then deglaze the pan with chicken stock or water, bring to medium boil until au sec (pan is dry) and remove from heat.
3. Drop sliced collards into boiling water until bright green and slightly wilted (about 1 minute). Strain from water, stir in caramelized onion-garlic mixture, 1/2 t. cumin and 1 t. cayenne (or chili powder), set aside.
4. Heat your grill pan or outside grill.
5. In a medium bowl, add salt, pepper, 1 T. canola oil, mahi mahi, 1 T. cumin, 1/2 T. coriander, 1 t. cayenne (or chili powder), 1 T. cilantro and zest from 2 limes. Toss mixture and place on grill for about 2 minutes on each side, remove from grill and set aside.
6. (If you use soft corn tacos, heat then on the grill for about 2 minutes each side)
7. In a large bowl, toss together cabbage, remaining sliced onions, 2 T. cilantro, 1 T. parsley, juice from 3 limes, zest from 1 lime, salt and pepper to taste and set aside.
8. In a small bowl, combine mashed avocado, diced tomato, remaining diced onion, (about a teaspoon of) garlic, 1 T. cumin and 1 T. cilantro, salt and pepper to taste.
9. Build tacos with collards, mahi mahi, cabbage slaw and avocado salsa to enjoy! 

Recipe: Fueling Your Workout - Fruit, Yogurt & Granola Breakfast

Being a runner means you need a lot of carbs to fuel your energy. Most runners need a minimum of 300g/day. Having some protein in your pre or post workout meal is helpful too, when your run is particularly hard. And in this hot weather, you can't help but sweat!

So start your morning run off right with this great combo of fruit, greek yogurt and granola.

Fruit and Greek Yogurt Parfait with Granola

• 1 kiwi, peeled and chopped
• 1 small granny smith apple, chopped
• 1/2 c. green grapes
• 1/3 c. blueberries
• 1 pkg. Skyr Vanilla Yogurt
• 1/3 c. Bear Naked Peak Protein Granola

Place fruit in bowl, spoon over yogurt and spread over the top of the fruit. Sprinkle granola over to enjoy!

Calories: 550
Carbs: 90g
Fat: 11g
Protein: 28g
*Nutritional values are based on Prevention estimates

Recipe: Fall Inspired Creme Brulee

Butternut Squash Creme Brulee

• 6 egg yolks
• 1/3 c. granulated sugar
• 1 T. pumpkin pie spices
• 1 t. vanilla paste
• 1/2 c. organic butternut squash puree from Williams-Sonoma
• 2 cups heavy cream
• 4 tsp. granulated sugar + 1 Tbs. firmly packed light brown sugar (for brulee)

1. Preheat oven to 325.
2. In a medium bowl, combine until well mixed: 1/3 c. granulated sugar, egg yolks, butternut squash puree, pumpkin pie spices, vanilla paste, set aside.
3. In a medium pot over medium low heat, heat heavy cream until cream just starts to bubble up. Remove from heat.
4. Quickly whisk hot cream into sugar-butternut squash puree mixture until combined and emulisfied.
5. Using a ladle, pour mixture into creme brulee dishes, place in sided baking dish (cookie sheet or casserole dish) and place in oven. Carefully fill up a cup with warm water and carefully pour warm water into cookie sheet/casserole dish to create a water bath.
6. Bake for 30-45 minutes until custard is set.
7. Remove from oven, remove custard dishes from water bath and set aside to cool to room temperature.
8. In a small bowl combine 4 T. granulated sugar and 1 T. brown sugar. Sprinkle mixture over each custard and torch. Serve immediately.

This recipe is inspired by a Williams-Sonoma recipe I did at the Galleria Williams-Sonoma store in Tysons Corner (November 2006) to showcase their butternut squash puree - and the participants really enjoyed it!

Recipe: Seared Lamb Double Chops with Gruyere Gratin, Green Beans & Balsamic Reduction

3 T. evoo

1 half rack of lamb (8 ribs)

2 T. rosemary, chopped to dust

1/2 T. thyme leaves, chopped to dust

2 T. parsley, finely chopped

1 c. heavy creme

2 T. unsalted butter, brunoise

3 russet potatoes

3 oz. gruyere

1 T. parmesan

2 small handfuls of green beans

2 T. unsalted butter

2 T. shallots, brunoise

1 c. balsamic vinegar

2 T. honey

2 sprigs of rosemary

1. Preheat oven to 400 degrees.
2. In a small bread pan, cover pan with foil, fold over sides of pan. Spray foil with non-stick cooking spray and set aside. Pour crème into small bowl and set aside. Cut up butter into ‘pea’ size pieces and set aside. Peel potatoes and place in large bowl filled with water. Put mandoline on thinnest setting possible and lay over crème filled bowl. Remove 1 potato at a time from the water bowl and slice potato through mandoline into crème. Carefully flip slices in bowl around to make sure each is coated with crème. Place gratin dish in front of you and make the first layer of potato overlapping each piece by half, from left to right, then a second layer with top to bottom. Sprinkle lightly with pepper, salt, 3 pieces of butter and using a zester, cover layer of potatoes with about 1 T. gruyere. Continue layers of potatoes. Use a zester to finish on top with a parmesan-gruyere mixture. Place gratin dish on a sided cookie sheet and place in oven to bake for 30-45 minutes. If gratin becomes too dark for you, cover with foil. To check doneness: Remove from oven and run butter knife through center of gratin; if it slips through with little to no resistance, gratin is ready. When done, remove from oven, and let cool about 15 minutes.
3. Bring a pot to a boil, add 2 T. salt. Drop in green beans to blanch. In a saute pan, add butter until golden brown, add shallots and saute until translucent. Add green beans, toss to coat and remove from heat.
4. Add balsamic to a small pot and bring to a boil. Whisk in honey and let reduce by 3/4. Balsamic will turn into a thick (and very yummy and sweet) syrup.
5. Cut lamb rack in half, place in bowl with rosemary, thyme, evoo and toss to coat. Place rack on roasting rack in cookie sheet with tenderloin down and rack up and place in oven to bake for 10-15 minutes (rare); 15-20 minutes (medium); 20-25 minutes (well). Remove from heat and let rest at least 1/3 of the cooking time.

To Serve: Place gratin in center right of plate, lamb rack in center left and green beans in between to enjoy. Drizzle balsamic reduction around edges of plate to enjoy. Garnish with 1 sprig of rosemary laid on top of gratin or stuck in green beans to enjoy.

Recipe: 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisins & Pine Nuts with Pan Sauce

I went to dinner at Ceiba with my husband and some of his friends from out of town. I was in a bad mood when I arrived because I was about an hour late (attempting to drive from Potomac, MD to 14th and F at 5:45pm on a Tuesday), not to mention arriving to find that it was an all male dinner and they politely waited for my arrival. I felt terribly guilty. But all my paranoia and frustration went away when I saw the combination of seared scallops, 5-spice, Broccolini and golden raisins. It was a mood lifter and hopefully when I make my 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nut Saute with Pan Sauce for my clients – it gives them a little positive breeze as well.
On a side note: Ceiba has really great (and most importantly FRESH) Ceviche – it is only number two in my mind to Zengo – which is more interesting in flavors (due to their Asian-Latin fusion thingy). If you like Ceviche or if you have been scared to eat raw fish cooked with citrus juices – these are the two places to ensure a delicious and safe meal.
5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nuts Saute with Pan Sauce
(serves 2)

• 10 Sea Scallops, fresh with muscles still on the side
• 4 T. 5-Spice
• 4 T. unsalted butter
• 2 T. canola oil
• 5 gloves of garlic, roughly chopped (or subsitute spanish onions if you don't like garlic - as pictured above)
• 1 bunch of Broccolini
• 1/4-1/2 c. golden raisins
• 1 c. chicken stock
• 1/4 c. pine nuts
• salt and pepper to taste.

1. Preheat oven to 400 degrees, place pine nuts on cookie sheet, spread them out and place in oven (middle rack or place them as close to the middle as possible)to bake for 5-10 minutes (depends on your oven) until toasted and golden brown. Make sure to remove them from the cookie sheet when golden brown and set them aside.
2. Bring a medium pot to a boil and add 1 T. salt. Cut the rubber bands from the Broccolini and drop them in the boiling water to boil for at least 1 minute until they are bright green and the stalks are partially cooked through. Strain from the water and plunge the Broccolini into an ice bath until cooked, then remove and set aside.
3. Place the scallops in a bowl, remove the side muscle and sprinkle over salt, pepper, 5-spice, toss to coat. Heat a saute pan to high heat until almost smoking, drop in 2 T. butter and 2 T. canola oil until melted and crackling, carefully drop in scallops and sear until golden brown and caramelized (do not touch once you place them in the pan - let them caramelize!) about 2 minutes, then flip and caramelize/sear the remaining side (about 2 minutes). Remove saute pan from heat and take out scallops from the pan and place on cookie sheet, cover with foil to keep warm.
4. Using the same pan (as long as you didn't burn it up), add 2 T. butter and swirl the butter around to deglaze the pan a little, add the garlic, saute until starting to turn golden brown, add chicken stock, raisins, pine nuts to deglaze pan, while cooking the garlic through. Reduce the sauce by half, add salt, pepper and the broccolini to warm it (about 1-2 minutes), tossing it gently in the sauce.

To Serve: Using tongs, place broccoli in center of plate, vertically from top to bottom. Top with scallops in a line, vertically on top. Spoon garlic, raisin, pan sauce mixture over and around scallops to enjoy.
Want to add some spice? Add some chopped red thai chiles when you cook the garlic - it'll pack a punch!

Recipe: Aromatic Seared Tuna with Green Beans, Zucchini Pancakes & Mustard Pan Sauce

One of my more popular summer-time dishes I offer to clients is my Aromatic Tuna with Green Beans, zucchini pancakes with mustard pan sauce. My clients seem to really enjoy the simplicity of this dish. By showcasing fresh, high quality ingredients you can’t go wrong. And it doesn’t hurt that this is definetly a less than 30 minute meal preparation.

Aromatic Tuna with Zucchini Pancakes, Green Beans & Mustard Pan Sauce
(serves 2)

• 1 lb. center cut tuna
• zest of 1 lemon
• 3 T. finely chopped rosemary (almost like dust)
• 1 egg
• 3 T. APF
• 1 small zucchini, brunoise
• 2-3 T. of crème, stock or water
• 1 handful of green beans
• 2 T. unsalted butter
• 2 T. mustard (grainy dijon is good)
• 1 c. chicken stock
• 1 T. unsalted butter

1. Combine the lemon zest, rosemary and 3-5 T. canola oil in a bowl, set aside.
2. Remove the chain along the tuna center cut. Cutting away the ‘fatty, light pink’ portion and leaving about a 4 inch thick and 7 inch long piece of tuna tenderloin. Cut it in half, evenly, making 2 equal pieces (each piece as close to a perfect square as possible). Place each piece the lemon-rosemary-canola oil mixture, toss to coat and let sit.
3. In a medium bowl combine the egg, flour, zucchini, crème (or stock, water, e.g.), whisk together and salt and pepper to taste. It should be a slightly thick pancake-like batter. If not, adjust with more/less water or flour. Heat a saute pan on high, add 5-6 T. canola oil and let it get hot, using a ladle (just like pancakes), pour out some zucchini pancakes and let fry until golden brown. Using a spatula, carefully flip them over and fry other side until golden brown. Remove from saute pan and place on paper towels to absorb the excess oil. If you don’t think the pancakes are cooked all the way through, just microwave them for a minute or two or place them in the oven at 400 degrees for 8-10 minutes until cooked through.
4. Bring a small pot filled with water to a boil. Add 1 T. salt. Drop in green beans and let boil until they turn bring green and are partially cooked through (about 2 minutes). Strain water and beans from pot and place beans back in pot with 2 T. butter, remove from heat and let sit aside.
5. Pour out the remaining oil in your zucchini pancake saute pan and place back on the heat on high. Let pan get very hot, almost smoking. Grab your tuna, dust with salt and pepper and gently toss it in the canola oil-rosemary-lemon zest mixture. Shake them a bit to rid of excess oil, then place in saute pan and sear for 15 seconds, then using a fish spatula, carefully flip in pan and continue to sear all remaining sides in 15 second intervals. If pan starts to get too dark and look like it is going to burn up the ‘goodies’ falling of the tuna while searing, turn the pan down to medium heat. Once both steaks are seared, let them rest on a cookie rack on a cookie sheet.
6. Keep using the same saute pan (only if the pan doesn’t have burnt stuff in it), and turn the heat down to medium high (if you haven’t already), pour in the stock and allow it to reduce by half. Whisk in the mustard and allow to continue to reduce until there is only about ¼ cup in the pan. Remove it from the heat, whisk in the remaining 2 T. of butter until dissolved.

To serve: Warm the green beans in the pot with the butter, salt and pepper to taste. Place (1-2) zucchini pancakes in center left of the plate, 1 piled on the other, yet slightly the top slightly off center. Place the tuna in the center right of the plate, next the to pancakes. Place the green beans vertically in the center of the plate, in between the tuna and the pancakes. Drizzle the mustard pan sauce over and around the tuna to enjoy.

Recipe: Beet & Goat Cheese Napoleon

Here is a aesthetically pleasing way of serving a beet and goat cheese salad - which can be prepared a few days ahead and chilled in tupperware before your next summer dinner party. But don't forget the plastic gloves! You do not want your guests joking over and over - "that you've been caught red handed". Just ask your meat department counter person at Whole Foods/Wegmens/Balducci's to give you two pairs, then you don't have to buy a full box from your local hardware store.
Beet & Goat Cheese Napoleon
(serves 4)

• 2 Golden Beets (largest you can find)
• 2 Red Beets (largest you can find)
• 4 oz. Goat Cheese
• 1/4 c. heavy cream
• 1/2 T. tarragon, chopped
• 1/2 T. parsley, chopped
• 1 t. cardamom, ground
• 1 beligan endive, green
• 1 beligan endive, purple
• 1/2 T. dijon
• 1/4 c. evoo
• 4 T. Red Wine Vinegar
• salt and pepper to taste

1. Bring 2 medium pots, filled with water to a boil. Add 1 T. of salt and 3 T. of sugar to each. Trim beet greens and set greens aside. Carefully drop yellow beets in 1 pot and red beets in the other. Boil for 10-15 minutes until a paring knife slips through center of beet with little to no resistance. Strain beets from liquid and place gold beets in ice bath and red beets in another ice bath, until cooled (about 10 minutes). Put on plastic gloves and over a paper towel, carefully rub your gold beets, the skin will slide right off. Then change gloves and do the red beets.
2. Slice the beets on a mandoline and set aside. Using a circle mold that is small enough to cut circles in the beet slices (about 2 inches in diameter), pile the slices of red beets in piles of 4-5 and cut with circle mold to create perfect circles. Wash circle mold and continue with the same process for the yellow beets.
3. Combine goat cheese, creme, tarragon, parsley, cardamom, salt and pepper to taste and whisk until combined. Carefully roll goat cheese into little balls, about 1/2 inch in diameter and set aside.
4. Lay out 4 slices of red beets and top each with 1 goat cheese ball. Top goat cheese balls with 4 slices of yellow beets, then continue with goat cheese, red beet slices, goat cheese, yellow beet slices, goat cheese, red beet, finishing with goat cheese. Using a spatula, place beet and goat cheese napoleons in tupperware to refrigerate until serving.
5. Cut 1/2 inch of bottom of beligan endive and pile leaves (4-5 high) on the cutting board, vertically. Carefully slice in juliennes, then place in tupperware, fill tupperware with water and cover with a damp papertowel, then tupperware lid, place in refrigerator until service.
6. Combine mustard, vinegar, salt and pepper in a small bowl, whisk until salt is dissolved and then run in evoo while whisking to emulsify vinaigrette. Place in small tupperware and refrigerate until service.

To Serve: Remove napoleons, vinaigrette and endive from fridge at 15-30 minutes before you plan to serve the salad. In a medium bowl, toss julienned endive with mustard vinaigrette and lay in center of plate. Flatten down endive to create a little bed to sit the napoleon on. Using a spatula, remove napoleon from tupperware and place in center of plate, in center of endive. Sprinkle with sea salt and drizzle extra mustard vinaigrette around the edges of the endive, close to the edges of the plate to enjoy.

Recipe: Jumbo Lump Crab Thai Salad

Recently I served this asian fusion appetizer at a bridal shower. It was actually a cooking demonstation, where they visited and I prepared their dinner. Although I made a variety of dishes, this was the best received as everyone at the party wanted the recipe - so I'll just post it here.
Jumbo Lump Crab Thai Salad
(Makes about 20 appetizers)

• 1 - 1lb. pkg. Fresh Jumbo Lump Chesapeake Crab Meat
• 1/4 c. coconut milk
• 2 t.-1 T. green curry paste (depending on how hot you want it)
• 2 Mangos, brunoise
• 1/3 c. cilantro, chopped
• 1/4 c. green onion, thinly sliced
• 1 - pkg wontons
• salt and pepper to taste

1. Preheat oven to 400 degrees. Remove wontons from package and pile about 1/2 inch thick, cut with circle mold (1 1/2"-2" ring mold). Spray cookie sheet with non-stick cooking spray and lay out circle wontons, so they don't touch, place in oven and bake until golden brown - about 5-8 minutes.
2. In a large bowl, combine coconut milk, green curry paste, salt and pepper, whisk until combined.
3. Add crab meat, mango, cilantro, green onions to coconut milk-curry mixture and gently toss with spatula (careful not to break up the crab lump meat pieces).

To Serve: Place about 2 T. of salad mixture on each wonton and serve immediately.

Recipe: Ready to Grill - Herb Chicken & Baby Red Potatoes

For some people, as soon as the first hot day arrives, acknowledging spring and soon to be summer, we light or 'push the button' to heat the grill to celebrate - with a quick and easy dinner.

Make your grilling life quick and easy and pre-marinate your foods. Please don't submerge them in those over potent marinates (that who knows what in them!)you get from the grocery. Just marinate them in canola oil with lemon wedges, a selection of herbs and some black peppercorns. After 24 hours in the fridge, you'll be amazed at the difference in juicy, fragrant and 'spring-herb' inspired dinner.

I love to do the same with asparagus, sweet potato wedges (that are peeled), and even red baby potatoes (which I skewer together for easy grilling.

Recipe: Green Bean & Jumbo Lump Maryland Crab Salad

Jumbo Lump crab meat makes everything good!

Green Bean and Jumbo Lump Maryland Crab Salad
(serves 2)

• 1 lb. jumbo lump crab meat
• 3 handfulls of green beans
• 1 c. corn, frozen or fresh
• 1 c. peas, frozen
• 1/4 c. green onions, thinly sliced, green parts only
• 1 c. creme fraiche
• 1 T. parsley
• juice of 2 lemons
• 1/2 c. evoo
• 2 T. chives, sliced

1. Bring a pot to boil (with salt) to blanch the green beans. Once water is boiling, drop in green beans and leave for 1-2 minutes, until al dente and bright greens. Strain and shock (plunge into an ice bath).
2. Combine green beans, corn, peas and green onions. Carefully fold in jumbo lump crab meat to keep meat from breaking up.
3. Salt and pepper to taste and drizzle a little evoo over and around salad.
4. In a blender, combine creme fraiche, parsley, lemon juice and evoo until emulsified.
5. Zig-zag over crab salad when served and sprinkle chives over to enjoy!

As you can see by the picture, I didn't add green onions, the client I made this for, isn't a fan. So just torn up some basil and tossed it in to the salad.

Recipe: Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette

Use fad diets to help jump-start your healthy eating habits. Teaching you to combine really, really good for you things with not-so good for you things. Therefore, for this recipe, I have streched out the South Beach (salad with a small protein) meal model and combined it with a really good for you salad (chickpeas with tomatoes) with a fatty meat (but a lean cut no less) a dieter ought to have only semi-monthly (lamb).

A meal like this, once a week or semi-monthly, can sure diminsh the I'm on a diet blues and strengthen your I'm on a great diet! :) motivation.

Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette:
(serves 2)

• 1 lamb loin, about 8 oz. (1/2 lb.)
• salt and pepper to taste
• 2 large cloves of garlic, mashed
• 2 T. canola oil
• 1 can of chickpeas, strained & rinsed
• 1/2 c. grape or cherry tomatoes, sliced in half
• 4 c. mixed greens, mache mix or even spinach
• juice of 1 lemon
• zest of 1 lemon
• 1 T. rosemary, finely chopped
• 3 T. bulgarian feta cheese, fresh, broken up with your fingers
• 1/3 c. evoo or extra virgin olive oil (speaking of "evoo or extra virgin oilve oil", funny rachel ray slam site here)
• salt and pepper to taste

1. Heat a saute pan to high heat, when hot, drizzle in 3 T. canola oil and drop in the 2 crushed garlic cloves. Let garlic saute until dark golden brown, then remove (we are just scenting the oil - infusing garlic). Add the lamb loin and sear, all four sides, only flipping loin to next side when the previous side is golden brown. Remove from pan from heat, and lamb from pan and let rest on paper towel (about 5 minutes).
2. Toss together chickpeas, grape tomatoes and set aside.
3. Whisk lemon juice and lemon zest, season, then whisk in evoo. Drop in feta and rosemary.
4. Slice (the bias - at a 45 degree angle) lamb into 8-10 slices.

To serve: Toss feta rosemary and lemon vinaigrette with greens and chickpea mixture and place in center of plate. Fan lamb slices vertically, from top to bottom over salad and enjoy!

Recipe: Zucchini, Tomato, Mozzarella & Basil Tart

Spring is on its way - finally! So it is time to start utilizing those spring veggies and greens in your daily meals. These tarts can be great as a small appetizer on top of mixed greens with your favorite vinaigrette, or even as a side dish to a protein like seared filet mignon with some green beans or roasted chicken with some asparagus.
If you need to add some tart pans to your cooking utensil collection, here is a link that lists all the different kinds you can get to match whatever sweet or savory tart you make. Make a list and take it to your local Williams-Sonoma, each store has a quite a collection and can order you whatever you need.
Zucchini, Tomato, Mozzarella & Basil Tart
(makes 4 individual tarts)

• Pillsbury Dough Pre-made Pie Shells
• 2 eggs
• 1 c. heavy creme
• 1 c. basil, loosely packed
• 1/2 mozzarella, fresh, preferribly marinated and not smoked
• 1/2 c. cherry or grape tomatoes, ultra-small
• 1 small zucchini, thinly sliced on mandoline

1. Spray tart pans with non-stick and using a paper towel, whipe our any excess spray.
2. Place tart shell dough in tart pans and pre-bake until just set and remove.
3. Whisk eggs, heavy cream and salt and pepper to taste.
4. Spoon into each tart shell about 3 T. of egg mixture.
5. Fan zucchini around tart, sprinkle about 1 T. chiffonade of basil, then garnish with 3 quarter pieces of tomato. Place 1-2 T. of mozzarella in the center and spoon another 3-4 T. of egg mixture over veggies and cheese.
6. Place in oven to bake at 350 for 10-15 minutes until almost set. Remove from oven and spoon over each tart another 2 T. of egg mixture and place back in oven to bake for another 5-7 minutes until set.
7. Remove from oven and enjoy warm or let cool slightly and serve at room temperature.
   
   

Recipes: Channel 9 - CBS - 9am NEWS at 9

If you watched me on the local DC affiliate of CBS this morning and are looking for the Valentine-Inspired Recipes I prepared - I have pasted them all below in the link:

Orange Scented Dark Chocolate Truffles

Raspberry Champagne Gelees

Goat Cheese, Grape & Pistachio Truffles

Mascarpone Stuffed Dates

Please if you have any questions, please feel free to email me at info/at/finediningsolutions.com or visit my business website for more information at www.finediningsolutions.com.

Thanks for Watching!

Mascarpone Stuffed Dates: Previous Post
http://finediningsolutions.blogspot.com/2005/11/recipe-mascarpone-stuffed-dates.html

Goat Cheese, Grape & Pistachio Truffles

• 4 oz. Goat Cheese
• 2 Tablespoons of Crème
• Salt and Pepper
• 6 Green Seedless Grapes
• 1/2 cup Shelled Pistachios, Medium Grind

Place grapes and pistachios near bowl. Put goat cheese in bowl. Add cream, salt and pepper and combine. Using hands mold grape in goat cheese and roll in pistachios. Set on display plate or tupperware

Raspberry Champagne Gelees:

• 1 Small Box of Raspberry Flavored Jello
• 3 Packages of Gelatin
  
• 1/2 cup Champagne (to substitute for 1/2 cup of water in jello recipe)
• Whipped Cream
• Raspberries

Put jello mix in bowl. Heat 2 cups water and pour into bowl. Whisk. Add 3 gelatin packets. Whisk. Add 1/2 cup champagne. Add 1/2 cup cold water. Ladle into small sheet tray and refrigerate. Cut mold and lay on serving platter. Spray with whipped cream and top with raspberry.

Orange Scented Dark Chocolate Truffles
Ingredients:

• 8 oz. Dark Chocolate
• 4 oz. Heavy Cream
• Zest of 1 Orange
• 1/4 c. Coco Powder

Combine cream and orange zest and bring to boil; Remove from heat and let steep about 20 minutes. Chop chocolate and place in medium sized bowl (make sure it is non-reactive if metal).

Bring cream-orange zest mixture to a boil again, then remove from heat and pour over chocolate through a fine sieve (to remove orange zest), add grand mariner to mixture and let sit for 3-4 minutes; whisk until chocolate and milk is completely emulsified; let chocolate cool to room temperature, then place in refrigerator for 1 hour until ganache (chocolate-crème mixture) is set. Sieve coco powder into shallow, sided dish and set aside. Make an ice bath in a small bowl and set aside. Place some parchment paper in a shallow, wide tupperware and set aside. Remove ganache from fridge; Dip your hands in the ice bath for 3-4 seconds to chill your hands, then remove and pat them completely dry on a towel. Using your hands, immediately remove about 2 T. of ganache and roll into an even ball, drop in coco power; carefully shake coco powder dish – to roll truffle around the dish of coco power – evenly coated. Carefully remove from coco powder and place in parchment coated tupperware. Continue with remaining truffles. Place truffles in freezer for about 15 minutes, then remove from freezer to cover with parchment, seal with tupperware and place in fridge until service.

To Serve: Remove from fridge and leave in Tupperware about 30 minute before you plan to enjoy. Place on small dessert plate to share and enjoy.

Recipe: Carribean Salad with Mango Pineapple Garnish

Carribean Salad with Mango Pineapple Garnish

A little bell pepper, green papaya, cilantro...what could be more refreshing. Toss it with some mache, top it with a grilled chicken breast and you have a very filling, very healthy dinner.

• 1/4 cup of chopped bell pepper (a little red, a little orange)
• 1 Jalapeno, seeded and brunoise
• 1/2 cup chopped jicama
• 1/4 cup loosely packed sprigs of cilantro
• 1 tablespoon of slivered green onions
• juice of 1 lime
• 1 Tablespoon of canola oil
• 1/4 cup silvered carrots
• butter lettuce

Garnish:

• 3 Tablespoons of chopped mango
• 4 Tablespoons of pineapple chunks
• Extra jalapeno if you like

1. Prepare salad ingredients and combine.
2. Prepare garnish ingredients and combine.
3. Serve salad a top butter lettuce. Garnish with 'garnish'.
   
   

Recipe: Starfruit & Pineapple Salad with Ginger Pineapple Vinaigrette

Starfruit & Pineapple Salad with Ginger-Pineapple Vinaigrette
Utilize the exotic fruits that are coming up from South America - fruit is always in season somewhere in the world and we are lucky enough to live near a whole foods that provides us with this stuff!
There is no acid (lemon juice, vinegar) in this vinaigrette, because there is enough acid in the pineapple juice and the pineapple chunks to take the place of it.

• 1 Medium Sized Star Fruit
• 1 Cup of Chopped Pineapple
• Danelion Greens
• Watercress
• 1 Tablespoon of Minced Ginger
• 1 Cup of Pineapple Juice (Not from a can - get a good bottle of juice with pineapple in it)
• 6 Tablespoons of Evoo (Extra Virgin Olive Oil)

1. Place pineapple juice in pot and bring to a boil. Let boil until reduced at least by 3/4, creating a syrup'y - sauce consistancy. Remove from heat and let cool.
2. Chop ginger and add to cooled pineapple syrup.
3. Whisk in extra virgin olive oil to pineapple syrup and your vinaigrette is done.
4. Slice starfruit and combine with pineapple chunks.
5. Clean Dandelion greens and watercress and combine.
6. Toss greens and fruit in vinaigrette and serve.