Kristen's Recipes

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

1 can (15 ounces) chickpeas, rinsed and drained 

1/2 small red onion, quartered and thinly sliced 

1/2 cucumber, peeled, seeded, and chopped 

1 roasted red pepper, chopped 

3 plum tomatoes, chopped 

2 T. chopped parsley 

2 cloves garlic, chopped 

3 T. lemon juice 

2 tsp. extra-virgin olive oil 

1/4 tsp. salt 

 

In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend. Alternate: A bit of feta cheese adds a pleasantly tangy, creamy note to this salad. Crumble 6 T. (1 1/2 ounces) feta cheese over the salad. It will increase the fat only slightly, to about 4 grams per serving.

1/3 C. Basic Aioli or mayonnaise, see cook’s notes

2 T. cider vinegar

1 T. sugar or more to taste

1 tsp. Dijon mustard

1 tsp. fennel seeds

3 C. finely shredded napa cabbage (1 small head)

1 large carrot, shredded

1 small red onion or 4 green onions (white and green parts), thinly sliced

Kosher salt and freshly ground black pepper

 

Cook’s notes: To make aioli, whisk together 1 large egg yolk, 2 tsp. freshly-squeezed lemon juice and 1/2 tsp. Dijon mustard in medium bowl. Mince and mash 2 small (peeled) garlic cloves with pinch of kosher salt. Combine 1/4 C. extra-virgin olive oil and 1/4 C. vegetable oil. Add oil mixture to yolk mixture in a thin stream, whisking constantly until emulsified. Whisk in garlic paste. Season to taste with salt and pepper. Use 1/3 C. in this recipe. In large bowl, whisk aioli or mayonnaise, vinegar, sugar, mustard and fennel seeds. Add cabbage, carrot and onion; toss. Season to taste with salt and pepper; if needed add a little more sugar; toss. Cover and refrigerate up to 3 days.

For the vinaigrette:
1/4 C. lemon juice
5 T. olive oil
salt to taste
freshly ground black pepper
4 T. chopped chives

For the salad:
1 1/2 C. raw Middle Eastern couscous (toasted Israeli couscous)
4 T. olive oil
1 red onion, thinly sliced
1 T. balsamic vinegar
Freshly ground black pepper
1 red pepper, sliced into thin strips
1 C. cherry tomatoes, halved
1 C. canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 C. chopped scallions
1 1/2 lb. smoked turkey breast, sliced into thin strips
Salt to taste

In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.) Add the chives. Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 C. boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. (Check the package directions for more exact cooking times.) Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl. Toss the couscous with 1 T. olive oil. Toss the onion with the remaining T. olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Yield: 8 servings
Calories: 433
Fat: 22g
Fiber: 4g

8 beets (about 2 lb.)
5 T. rice vinegar, divided
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
8 C. gourmet salad greens (about 8 oz.)
2 tsp. olive oil
1 (1/8-inch-thick) slice red onion, separated into rings

Preheat oven to 375°. Trim off beet stems and roots. Wrap each beet in foil; bake at 375° for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1/4-inch-thick slices. Combine beets, 4 T. vinegar, 1/8 tsp. salt, and 1/8 tsp. pepper in a bowl; toss well. Combine 1 T. vinegar, 1/8 tsp. salt, 1/8 tsp. pepper, salad greens, and oil in a large bowl; toss well. Place 2 C. salad greens mixture on each of 4 plates; top with beets and onion rings.

Yield: 4 servings
Calories: 107
Fat: 2.7g
Fiber: 3.2g

2 beets (about 1/2 lb.)
1/2 tsp. grated tangerine rind
6 C. gourmet salad greens
1 C. tangerine sections (about 3 tangerines)
1/4 C. (1 oz.) crumbled feta or blue cheese
1/4 C. fresh tangerine juice
1/4 tsp. black pepper
1 T. fresh lemon juice
2 tsp. extra-virgin olive oil
1/8 tsp. salt
1/8 tsp. Dijon mustard

Preheat oven to 425°. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 4 beet wedges

Calories: 120
Fat: 4.2g
Fiber: 3.3g

2 large Fennel Bulbs, trimmed

1/4 lb. thinly sliced Smoked Ham (such as Virginia), julienned

1 Red Onion, thinly sliced

3 C. torn Mixed tender Greens

1/4 C. Red Wine Vinegar

1/2 tsp. Dijon Mustard

1/2 C. EVOO

Salt and Pepper

1 T. minced Fennel Fronds

2 T. minced Chives

2 oz. Parmesan Cheese, shaved, for garnish

 

 

Slice fennel crosswise as thinly as possible and place in large salad bowl.  Add ham, onion and lettuces.  In small bowl combine vinegar and mustard and whisk well.  Slowly whisk in oil until mixture forms a thick emulsion.  Blend in salt, pepper, fennel fronds and chives.  Pour dressing over fennel mixture and toss well.  Garnish with cheese shavings and serve.

2 whole-wheat pitas (6″ diameter)
1/2 tsp. dried oregano, divided
3 T. pine nuts
2 tsp. sesame seeds
2 T. extra-virgin olive oil
5 tsp. fresh lemon juice
1 small garlic clove, crushed through a press
1/8 tsp. ground paprika
1/4 tsp. salt
6 C. sliced romaine lettuce
1 C. chopped red and green bell peppers
1 C. whole small radishes
1 C. cucumber chunks
1/2 C. coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2″ thick and greens sliced 1″ thick

Preheat the oven to 425°F. Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 tsp. oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet. Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool. When the pitas are cooled, break into rough 1″ chunks. In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 tsp. oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.

Yield: 6 servings
Calories: 154
Fat: 8g
Fiber: 4g

3 T. Balsamic Vinegar

1 T. Rich Raspberry or Black Raspberry Vinegar

1 tsp. Dijon Mustard

1/3 C. EVOO

3 bunches Watercress, thick stems discarded

1 large Red Onion, thinly sliced and separated into rings

1 pint fresh Raspberries

1 T. minced Fennel Fronds

Salt and Pepper

 

In large salad bowl combine vinegars with mustard.  Gradually add olive oil, whisking vigorously to make a thick emulsion.  Add watercress, onion rings and raspberries.  Season with fennel, salt and pepper.  Toss gently and serve on chilled plates.

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

1/2 cup cold water 

1 tablespoon unflavored gelatin 

2 cups reduced-sodium tomato juice 

1/3 cup finely chopped celery 

1/3 cup finely chopped red or yellow bell pepper 

1/4 cup finely chopped scallions 

2 tablespoons finely chopped cilantro 

2 tablespoons lime juice 

1/4 teaspoon hot-pepper sauce 

Lettuce leaves (optional) 

 

Pour the water into a microwaveable bowl. Sprinkle on the gelatin. Let stand for 5 minutes to soften. Microwave on high power for 1 minute, or until hot. Stir until the gelatin is completely dissolved. In an 8″ x 8″ glass or ceramic baking dish, combine the juice and gelatin liquid. Whisk thoroughly to combine. Add the celery, pepper, scallions, cilantro, lime juice, and hot pepper sauce. Stir to blend. Cover and refrigerate for about 6 hours, or until set. Cut into squares. Serve on lettuce leaves, if desired.

 

Yield: 6 servings

Calories: 26

Fat: 0g

Fiber: 1g

1 C. shelled frozen edamame

1 T. fresh lemon juice

1 T. minced shallot

2 T. extra-virgin olive oil

sea salt and freshly ground black pepper

1 head escarole (5 lb.), torn into bite-size pieces

2 tsp. chopped fresh mint

2 tsp. chopped flat-leaf parsley

1/4 pound pecorino romano cheese

 

Bring a large pot of salted water to a boil. Add the edamame, and cook for 2 minutes. Drain well. In a small bowl, whisk together the lemon juice and shallot; slowly whisk in the olive oil. Season to taste with salt and pepper. In a large serving bowl, combine the edamame, escarole, mint, parsley, and the dressing; season to taste with salt and pepper. Shave the cheese over the salad.

1/2 pound of Roma-style tomatoes (2 average-sized), seeded and chopped

2 tsp. finely grated, peeled, fresh gingerroot

2 T. double strength chicken broth

1 large garlic clove, finely minced

2 T. balsamic vinegar

2 T. red wine vinegar

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 C. extra-virgin olive oil

Salt and pepper to taste

 

In a blender, blend together the tomatoes, gingerroot, chicken broth, garlic clove, balsamic vinegar, red wine vinegar, salt and pepper. With motor running add oil in a stream; blend until emulsified (the mixture will appear creamy and slightly thick. Vinaigrette may be made 1 day ahead and chilled, covered. Bring the vinaigrette to room temperature and whisk before serving. Makes about 2 C..

1 tart apple (about 4 ounces) such as a Granny Smith, cored, peeled and cut into 1/4 -inch thick slices

1/4 C. apple cider vinegar, plus 2 T.

2 T. minced shallots

2 T. plus 1 tsp. sugar

1 1/2 tsp. chopped fresh rosemary

1/4 tsp. freshly ground black pepper

1 1/2 tsp. Dijon mustard

1 tsp. soy sauce

1/2 tsp. salt

1 1/2 tsp. green onions

1/2 C. vegetable oil

 

Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor. Add the mustard, soy sauce, salt and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified (the mixture will appear thick, with the consistency similar to mayonnaise). Remove from the blender and refrigerate in an airtight container until ready to use. (The vinaigrette will keep for up to 1 week refrigerated.)

1 1/2 T. Dry Red Wine

1 1/2 T. Red Wine Vinegar

1 clove Garlic, minced

1 tsp. Dijon Mustard

1/2 tsp. Salt

2 tsp. Brown Sugar

1/2 tsp. Worcestershire

2 T. Tomato Puree

1 Egg, lightly beaten

2 T. EVOO

2 T. Corn Oil

 

Whisk together wine, vinegar, garlic, mustard, salt, sugar, Worcestershire and tomato puree in a small bowl. After salt and sugar are dissolved, slowly whisk in egg and oils.