Kristen's Recipes

 

2/3 cup slivered almonds

8 cups (about 1 lb.) coarsely shredded napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions (including green tops)

1 1/3 cups lightly packed fresh cilantro leaves, rinsed

Creamy soy dressing

 

Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

 

Creamy soy dressing

 

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

1/2 teaspoon Asian sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

1 cup mayonnaise

 

In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic, Asian sesame oil, ground ginger, and cayenne; stir until sugar dissolves. Gradually whisk in mayonnaise, stirring until blended.

 

 

1 T. rice wine or white wine vinegar

1 T. olive oil

1/4 tsp. salt

1/8 tsp. ground black pepper

1 1/2 C. small red seedless grapes, divided

2 belgian endives (12 ounces), sliced crosswise

3 C. baby spinach

1/4 C. crumbled gorgonzola or other blue cheese

3 T. chopped smoked, lightly salted almonds

 

Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3/4 C. of the grapes until smooth. Set aside for dressing. In a salad bowl, combine the endives, spinach, and the remaining 3/4 C. grapes. When ready to serve, toss with dressing, and top with cheese and almonds.

 

Yield: 4 servings

Calories: 186

Fat: 11g

Fiber: 5g

 

2 C. trimmed sugar snap peas

2 T. refrigerated pesto

1 C. cherry tomatoes, halved

1/4 tsp. ground black pepper

Fresh basil (optional)

 

Place the tortellini into a large pot of boiling water. Cook for 5 minutes, stirring occasionally. Add the sugar snap peas and cook for 3 minutes, or until tender but still crisp. Drain the pasta and peas, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes and pepper. Garnish with basil, if using.

 

Yield: 4 servings

Calories: 280

Fat: 8g

Fiber: 4g

 

6 ounces cantaloupe balls 

6 ounces honeydew melon balls 

1 small serrano or jalapeno chile pepper, cut into strips (wear plastic gloves when handling) 

1 tablespoon slivered fresh basil leaves 

2 teaspoons lemon or lime juice 

1 teaspoon sugar 

 

In a bowl, combine the cantaloupe, honeydew melon, pepper, basil, lemon or lime juice, and sugar. Toss to mix. Cover and refrigerate for 30 minutes. Toss before serving. If desired, pick out and discard the pepper strips before serving.

 

Yield: 4 servings

Calories: 35

Fat: 0g

Fiber: 1.5g

2 Red Bell Peppers, cut into 2 inch strips and the strips sliced into matchsticks

3 Red Bell Peppers, charred and peeled, diced (see note below)

1/2 Head Cabbage, medium to large size, sliced thin

1/2 Large Spanish Onion, small dice

2 T. Cracked Black Pepper

1 tsp. Kosher Salt

1 C. Mayo

1/3 C. Fresh Squeezed Lemon Juice

Mix all ingredients well. Wrap and refrigerate for several hours before serving. The extra time allows the flavors to blend. Note: To make roasted red peppers, place washed whole peppers on open flame gas stove burners and turn with tongs as each side becomes black. If you don’t have a gas stove, use a grill or the oven broiler. The key is to blacken the skin evenly on all sides and tops and bottoms. Once the peppers are completely charred place them in bowl and cover with plastic wrap. Allow to sit for 30 minutes until cool. Using a paring knife, gently remove the stem, the seeds and the char. Leave tiny bits of char to add flavor. Peppers can be prepared a day in advance.

 

1 1/2 lb. Ripe Heirloom Tomatoes in various colors

6 – 10 Teardrop or Cherry Tomatoes in Red and Yellow

3/4 C. finely diced sweet or red Onion

10 basil Leaves, finely julienned

1/3 C. EVOO

Salt and Pepper

3 T. Red Wine Vinegar

Edible Flower Petals such as Nasturtiums, Marigolds or Borage for garnish, optional

 

Coarsely dice heirloom tomatoes and place in bowl.  Slice teardrops and add to others.  Add onion, basil, olive oil and pepper to taste.  Mix and let stand for 30 minutes.  Just before serving, add vinegar and season with pepper and salt to taste.  Stir gently, sprinkle with edible flower petals if using, and serve.

 

Yield: 4 servings

Calories: 215

Fat: 19g

Fiber: 2g

1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

 

1 tsp good extra virgin olive oil

1 tbsp red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

2 packages (8 oz. each) flaked imitation crabmeat
3 C. fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 C. thinly sliced red onion
1/2 C. snipped fresh dill
1/3 C. prepared ff ranch dressing
1/3 C. lf sour cream
1 tsp. lemon juice
Boston lettuce

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Yield: 10 servings.
Calories: 94
Fat: 1g
Fiber: 2g

1 lb. imitation crab (surimi)
1 very large red bell pepper, diced
1 carrot, peeled and shredded
1/4 C. sweet red onion, sliced thin and quartered
5 radishes, sliced thin
3 stalks celery, sliced thin
1 head bibb or leaf lettuce
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/2 C. low-fat mayonnaise
1/4 C. skim milk
lemon wedges and snipped parsley for garnish

Combine crab (slice into mouth-size bites if necessary), red bell pepper, carrot, onion, radishes, celery, salt and black pepper. Refrigerate for 30 minutes to an hour. Combine mayonnaise and skim milk, stirring until smooth and the consistency is liquid enough for pouring. Add 1/4 tsp. of dill or if you like the flavor. Refrigerate until ready to serve. Serve mounds of crab salad on torn beds of bibb or leaf lettuce. Drizzle with mayo dressing and serve with lemon wedges and snipped parsley for garnish.

Yield: 8 servings
Calories: 116
Fat: 5g
Fiber: 1g

4 large plum tomatoes, bottoms marked with an X
1/4 C. extra-virgin olive oil
1 tsp. finely chopped thyme
Salt and freshly ground pepper
2 ounces brioche, cut into 3/4-inch cubes (2 C.)
1/3 C. mayonnaise
1/4 C. crème fraîche or sour cream
1/4 C. buttermilk
2 1/2 T. fresh lemon juice
1 T. chopped flat-leaf parsley
1 1/2 tsp. chopped mint
3 T. snipped chives
1/2 pound thickly sliced bacon, cut into 2-by-1/2-inch pieces (or lardons if you can find unsliced bacon)
2 medium heads of iceberg lettuce, cut into 4 wedges each

Preheat the oven to 275°. Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Drain and peel the tomatoes, pat dry and halve crosswise. Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 T. of the olive oil. Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken. Transfer the tomatoes to a plate and let cool. Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp. Let the croutons cool. In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth. Add the lemon juice, parsley, mint and 1 T. of the chives and season with salt and pepper. Refrigerate until chilled. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes. Transfer to paper towels to drain. Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 T. of olive oil. Scatter the croutons and bacon on top. Garnish with the remaining 2 T. of chives and serve, passing the buttermilk dressing at the table.

6 medium beets
½ c. shelled unsalted pistachios
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
salt and pepper
1/3 extra virgin olive oil
3 bag baby greens and herbs mix
¼ c. crumbled blue cheese
¼ c. packed fresh mint leaves

Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow glass or ceramic baking dish and bake 1 hour or until tender when pierced with tip of knife. Unwrap and cool. When beets are cool enough to handle, peel and cut into 1/2-inch chunks. Meanwhile, place pistachios in small baking pan; bake alongside beets 4 minutes or until golden and toasted. Cool completely in pan. Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. In thin, steady stream, whisk in oil until blended. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, and beets. Tear mint leaves over salad.

Lettuce leaves
6 Artichokes (small), prepared and cooked as directed for whole artichoke
1 lb. Fresh asparagus spears, cooked and chilled
1/3 C. Carrot, shredded
1/3 C. Red cabbage, shredded
1/2 C. Buttermilk (for Dressing)
1 C. Fresh strawberries, sliced (for Dressing)
2 tsp. Honey
1/4 tsp. Allspice

On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage. Add a few artichoke leaves for garnish. For dressing, in blender or food processor container measure all salad ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.

Yield: 6 servings
Calories: 103
Fat: 1g
Fiber: 6g

 

4  C. peeled, diagonally sliced carrots (1/4 in. thick)

3  C. cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained

3  C. broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained

1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips

2 jars (about 6 oz. each) marinated artichoke hearts

3 T. lemon juice

2 T. extra-virgin olive oil

1 T. red wine vinegar

2 tsp. Dijon mustard

1 tsp. minced garlic

1 can (6 oz.) whole pitted ripe black olives, drained

Salt and pepper

 

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see “Trimming Baby Artichokes,” below)

3 T. olive oil

1/4 tsp. salt

1/4 tsp. pepper

2 T. lemon juice

3 T. chopped fresh mint

2 ounces parmesan cheese

 

In a 12- by 18-inch baking pan, mix artichokes with 2 T. oil, the salt, and the pepper to coat. Bake in a 450° oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes. Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 T. oil; mix thoroughly. Using a vegetable peeler, shave parmesan cheese over salad. Serve warm.

 

Trimming baby artichokes: Cut off the stem at the base of the artichoke, using a sharp knife. Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top. Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.

 

2 ounces pancetta or bacon, coarsely chopped

1 small shallot, minced

3 T. extra-virgin olive oil

1 1/2 T. sherry vinegar

1/2 tsp. Dijon mustard

1/2 tsp. finely chopped fresh thyme leaves

Salt and freshly ground black pepper

5 ounces baby spinach leaves, washed well and dried thoroughly

1 Bosc pear, cored and thinly sliced

2 ounces fresh, mild goat cheese, crumbled

 

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 T.. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.