Kristen's Recipes

2 shallots

1/2 tsp. kosher salt

2 T. Dijon mustard

2 T. verjus, red or white

2 T. red wine vinegar

2 T. extra virgin olive oil

4 T. chicken stock

1 T. chopped chives

Freshly ground black pepper

 

Preheat the oven to 350°F. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. Add the mustard and puree. Add the verjus and vinegar by the T., pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste.

Salad:
1 papaya
1 guava
1 Asian pear
1 lb. Spring mix Salad
4 oz. Goat Cheese

Vinaigrette:
1 tsp. mustard
2 tsp. Balsamic vinegar
1 tsp. low sodium soy sauce
1 tsp. honey
1/8 tsp. ground black pepper
1/4 C. olive oil

Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl. Drizzle in olive oil, whisking to an emulsion. Set aside. Cut papaya and guava into thin slices. Julienne the Asian pear. Put the spring mix salad in a large bowl. Toss with dressing. Mound on a platter. Place fruit slices on top. Sprinkle with chunks of goat cheese and serve.

Yield: 4 servings
Calories: 232
Fat: 8g
Fiber: 10g

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the raspberry jam.

1/4 C. extra-virgin olive oil
2 oz. thinly sliced prosciutto, cut into %-inch-wide ribbons
3 tsp. balsamic vinegar
1 tsp. raspberry jam
1/2 C. dried figs, stemmed and chopped into %-inch pieces
1 small shallot, minced
Salt and pepper
5 oz. (5 C.) baby arugula
1/2 C. walnuts, toasted and chopped
2 oz. Parmesan cheese, shaved into thin strips with vegetable peeler (1 C.)

Heat 1 tsp. oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper towel-lined plate and set aside to let cool. Whisk vinegar and jam in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tsp. oil, shallot, 1/4 tsp. salt, and 1/8 tsp. pepper; toss to combine. Let cool to room temperature. Toss arugula and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

For the pomegranate dressing:
1/2 teaspoon Dijon mustard
1/4 cup pomegranate juice, about 1/2 of a pomegranate
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt to taste
freshly ground black pepper

For the salad:
3 bunches watercress, washed and stems removed
3 head butter lettuce, washed and torn into bite-size pieces
3 blood oranges, peeled and sectioned
1/3 cup chopped walnuts
2/3 cup pomegranate seeds, about 1/2 of a pomegranate

For the pomegranate dressing: In a small bowl, whisk the mustard, pomegranate juice and lemon juice together. Slowly whisk in the olive oil. Season with salt and pepper. This can be made in advance and stored in the refrigerator for up to 3 days. For the salad: Combine the watercress and lettuce in a large serving bowl and toss it with the pomegranate dressing. Arrange the orange sections on top and sprinkle with walnuts and pomegranate seeds.

Yield: 10 servings
Calories: 107
Fat: 7g
Fiber: 2g

1 fresh pomegranate
1/2 C. pomegranate juice
1 1/2 lbs pieces of jicama
2 lbs thin French green beans
1/4 C. walnuts
1 T. fresh chopped parsley
1 T. extra-virgin olive oil
1 T. fresh lemon juice

Peel and cut jicama into 1/4-inch thick slices. Stack 2 or 3 slices on a cutting board and cut into 1/4-inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally. Have ready a bowl of ice and cold water, trim green beans. In a saucepan of boiling salted water, blanch beans for 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking. Drain in colander. To prepare the pomegranate, follow the 6-step process to get the fresh seeds. Chop the walnuts coarsely. Take out the jicama mixture, and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.

Yield: 4 servings
Calories: 261
Fat: 9g
Fiber: 3g

2 pomegranates, chilled
4 bananas
1 T. palm sugar or brown sugar
2 limes (or 1/4 C. freshly squeezed lime juice)

Mix together the juice of the lime and the T. of sugar. Adjust sweet and sour to taste. Score and seed both pomegranates, freeing the seeds. Mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.

Yield: 4 servings
Calories: 83
Fat: 0g
Fiber: 2g

4 C. of spinach leaves, chopped
1 red apple, cored and thinly sliced
1/4 lb. grapes
1 cantaloupe, or other melon, seeded, pared and cut into chunks
1/2 C. pomegranate seeds

Core, rinse, and thoroughly drain lettuce. Using a stainless steel knife, cut lettuce into bite-size chunks. Arrange apple slices, grape clusters, and melon wedges on lettuce. Sprinkle pomegranate seeds over top. Chill. When ready to serve, drizzle citrus dressing over all.

Citrus Dressing

1/2 C. plain yogurt
1/4 C. unsweetened orange juice concentrate, thawed

Combine yogurt and orange juice concentrate. Whip until smooth. Makes about 1 C..

Yield: 4 servings
Calories: 186
Fat: 2g
Fiber: 4g

8 C. torn salad greens
1 tomato, cut into wedges
1 C. croutons
1/2 lb. deli corned beef, sliced, cut into strips
3/4 C. cubed Kraft Swiss Cheese
1/4 C. sauerkraut, well drained
1/4 C. Kraft Thousand Island Dressing
Combine greens, tomato and croutons in a large salad bowl. Add remaining ingredients; toss lightly.

Yield: 4 servings
Calories: 310
Fat: 17g
Fiber: 3g

3 C. cubed Italian bread, toasted
2 C. washed torn arugula
1 C. chopped seeded tomato
1 C. chopped cucumber
1/2 C. Shredded Parmesan Cheese 3/4 C. Italian Dressing

Toss bread with arugula, tomato, cucumber and cheese in a large salad bowl. Add dressing just before serving; mix lightly.

Yield: 8 servings
Calories: 170
Fat: 10g
Fiber: 1g

6 celery ribs
4 T. fresh lime juice
4 T. seasoned rice vinegar
1 tsp. ginger root
6 Asian Pears, sliced 1/4-inch thick
3 scallions, thinly sliced on diagonal
1/4 C. Cilantro leaves
1/2 tsp. Fresno chili or Jalapeno chili, finely chopped

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Yield: 6 servings
Calories: 67
Fat: 0g
Fiber: 1g

2 garlic cloves

2 T. fresh lemon juice

5 T. double / heavy cream

1 T. olive oil

1/2 tsp. Dijon mustard

Salt and pepper, to taste

 

Boil the garlic in 2 inches water in a small saucepan for 15 minutes, or until it is tender, and drain it.In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste Whisk until the mixture is slightly thickened. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.

4 T. butter
1 shallot, chopped
1 T. red wine vinegar
2 tsp. honey
Salt and freshly ground black pepper
6 loosely packed C. baby spinach

Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

Yield: 4 servings
Calories: 133
Fat: 11.8g
Fiber: 4.5g

2 C. Romaine lettuce, shredded
2 C. Jicama, julienne-sliced
2 Asian pears, cored and chopped
1/2 C. Golden raisins
1/4 C. White wine vinaigrette
1/4 C. Apple cider or juice (for Dressing)
1/4 tsp. Chinese five-spice powder or ground allspice

In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined. For dressing, whisk together the salad dressing, apple cider or juice, and five-spice powder or allspice until well mixed. Drizzle over salad and toss well. Serve immediately.

Yield: 6 servings
Calories: 104
Fat: 0g
Fiber: 3g

Salad:
1 1/2 cups coarsely chopped onion
1 1/3 cups coarsely chopped green bell pepper
1 1/3 cups coarsely chopped yellow bell pepper
Cooking spray
1 1/3 cups chopped seeded tomato
1/4 cup minced fresh cilantro

Dressing:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons cider vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

Preheat broiler. To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl; cool. Add tomato and cilantro to onion mixture. To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.

Yield: 12 servings
Serving size: 1/3 cup

Calories: 28
Fat: 1.1g
Fiber: 1g

Lettuce with Pan-Roasted Pears

4 1 small or ½ large head red-tipped lettuce

4 scallions (white and green parts), chopped

4 ounces firm, mild blue cheese, chopped or crumbled (¾ cup)

2 T. butter

4 T. walnut oil or sunflower oil

4 medium-size ripe but slightly firm pears, peeled, cored, and quartered lengthwise

2 T. fresh lemon juice (½ regular lemon or 1 Meyer lemon)

Coarse sea salt and freshly ground black pepper

This simple salad is fine with raw pears but pan-roasting the pears in butter adds luxurious flavor. It goes well with any hearty fall soup. Rinse and dry the lettuce leaves and tear them into large pieces. Distribute the lettuce over four salad plates or a single platter. Sprinkle the scallions and the blue cheese over the lettuce. 2. Melt the butter in 2 T. of the oil in a medium-large skillet over medium heat until the butter’s foam subsides, 2 minutes.  Add the pear quarters and sauté them on both flat sides until golden brown, about 20 minutes in all. Remove the skillet from the heat.  Place the roasted pear quarters on top of the lettuce, leaving the oil in the skillet.  Just before serving, add the remaining 2 T. oil and the lemon juice to the oil in the skillet. Simmer over medium heat, stirring with a spatula, for no more than a minute, scraping the bottom of the skillet to incorporate any brown bits. Pour this evenly over the salad. (Parts of the greens may wilt just slightly.) Add salt and pepper to taste and serve immediately.

Tahini Russian Dressing

^3/4 C. premium tahini paste

1 garlic clove, minced with coarse sea salt

½ C. ice-cold water

6 T. ketchup

2 T. apple cider vinegar

2 tsp. dried dill weed

1 1/2 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

Whisk the tahini, garlic, water, ketchup, vinegar, dill weed, salt, and pepper in a medium bowl until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. Store in a closed container in the refrig­erator for up to 1 week.