Adapted from Everyday Food
Ingredients:
mixed greens
1/2 cup of walnuts, toasted and crushed
1 Bartlett pear, cored and cut into 1/4-inch slices
2 tbsps sherry vinegar
olive oil, salt and pepper
1. Whisk vinegar and oil in a small glass bowl. Season with salt and pepper. In a larger bowl, combine mixed greens and pear with the dressing. Toss to coat. Sprinkle with walnuts before serving.
Adapted from an Everyday Food recipe using cannellini beans
Ingredients:
1 can of chick peas, drained and rinsed
1 head of broccoli, cut into florets and blanched
1 seedless orange, peeled and cut into bite-size pieces
2 ribs of celery, thinly sliced
3 scallions, thinly sliced
1 tsp rosemary, chopped
2 tbsps red-wine vinegar
1 cup of plain low-fat yogurt
salt and pepper
1. In a medium bowl, combine vinegar, yogurt and rosemary. Add the rest of the ingredients and toss. Season with salt and pepper. Refrigerate before serving.
Adapted from Everyday Food
Ingredients:
3 pieces of chicken boneless chicken breasts
2 red bell peppers, julienned
1 big red onion, cut in one-inch pieces
half a pint of grape tomatoes, halved
a handful of red potatoes, quartered
1 tbsp fresh rosemary leaves
half a cup of parsley leaves
salt, pepper, olive oil
1. Rub chicken pieces with salt and pepper. Heat oil in a deep skillet over medium-heat. Cook chicken until brown on both sides, about 20 minutes. Transfer to a plate.
2. Add onions, rosemary, peppers and potatoes to the remaining oil and toss until potatoes are a little brown while scraping off the brown bits off the bottom of the pan. Add half a cup of water and simmer until potatoes are half-cooked, about 10 minutes.
3. Return chicken to skillet and add tomatoes. Cover skillet and cook potatoes another 10 minutes or until the chicken is cooked through. Turn off the heat and stir in parsley.
Adapted from Everyday Food
Ingredients:
boneless, skinless chicken breast, pounded and flattened
1 can of artichokes packed in water
sun-dried tomatoes packed in oil
3 stalks scallions, finely chopped
3 garlic cloves, minced
1 cup of flour, sifted
olive oil, salt and pepper
1. Season chicken with salt and pepper. Coat chicken with flour and shake off excess. Fry until golden brown and cooked through on both sides in a medium skillet with hot oil. Remove.
2. In the same skillet, heat more oil if needed. Sauté garlic, scallions, sun-dried tomatoes, artichokes. Add 1/2 cup of water and bring to a boil. Cook until vegetables are heated through and sauce has reduced slightly. Add salt and pepper to taste and spoon over chicken.
Adapted from Everyday Food
Ingredients:
1/2 pound shrimps, peeled, deveined
a handful of angel hair pasta
1 can coconut milk
1 medium carrot, peeled, halved lengthwise and thinly sliced
2 garlic cloves, minced
2 tbsps ginger, minced
2 stalks scallions, finely chopped
fresh lime juice
pepper flakes
salt, pepper, oil
1. Heat oil in a large saucepan over medium-low heat. Add garlic, ginger and pepper flakes. Cook until golden and fragrant, about 1 minute. Add carrots, coconut milk and 3 cups of water. Bring to a boil.
2. Break pasta in half and add to pot. Return to boil and then simmer until pasta is al dente and carrots are tender.
3. Add shrimps and stir until opaque. Remove pot from heat. Stir in lime juice and season with salt and pepper to taste. Serve in bowls and garnish with scallions.
