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Tag: healthy recipe

Asparagus Fries

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I first discovered Asparagus Fries at the Pritikin Longevity Center, a delicious alternative to traditional potato fries, they were served as a snack, with a freshly made tomato sauce—so delicious! Pritikin’s lifestyle and dietary approach is focused on managing and preventing chronic disease through a combination of healthy eating, regular exercise, and stress management. One of their tenets is to emphasize a plant-based diet, high in fiber.

These “fries” are made by coating asparagus spears with a seasoned breading or batter, then frying or baking them until they are crispy and golden brown. The result is a crunchy and flavorful snack or side dish that can be enjoyed on its own or paired with various dipping sauces. As you can imagine, they can be healthful or decadent, determined by the coating, cooking method, and dipping sauce. Experiment with different seasonings to create your own unique flavor combinations that work with your dietary preferences.

Asparagus Fries are the perfect side dish for my Salmon Burger,  Vegetable “Meat” Loaf, or any simply grilled fish, and I recently served them in a silver mint julep cup with warm tomato dipping sauce on the side—an elegant presentation for stationary hors d’oeuvres. The Pritikin version was wonderful and satisfying, so with a slight tweak, this recipe is still healthy, and it is tasty enough to serve to guests.

Whether you prefer thick or thin varieties, select a bunch of asparagus with firm stems and tightly closed tips. While it is best to use them immediately, you can store them by standing their stem ends in a bowl of cold water and placing them in the refrigerator for a day or two.

Yield: 4 servings (about 5 spears per guest)

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Chez Jean-Pierre’s Fresh Artichoke Vinaigrette

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To say the Leverrier family and their renowned restaurant, Bistro Chez Jean-Pierre, is sorely missed would be an understatement. For many Palm Beachers it was a place of both solace and celebration. A place where one went to enjoy dinner with family and friends, or simply wandered in after a gala in search of good food and a seat at the bar. For more than 25 years Bistro Chez Jean-Pierre was a coveted reservation.

We miss David’s wine recommendations, and his mother Nicole’s willingness to squeeze in a hungry regular—it was a game of chess! Certainly, we miss the place, the chef, and some of his wonderfully delicious dishes from the Dover Sole Meuniere to his warm, crispy bread. The Palm Beach Post’s restaurant critic, Paul Reid, said it best: “This is where adjectives fail, so we’ll keep it simple: Chez Jean-Pierre is simply perfect.” Well, it was.

The Fresh Artichoke Vinaigrette was an expertly cooked whole artichoke, with the choke removed from the heart so the center could be filled with the delicious vinaigrette for dipping.  The plate was garnished with squares of roasted red pepper, and delicately chopped chives. We loved to pile the garnish into the center dipping sauce—even Jean-Pierre’s garnish was made with love.

My husband and I have been longing for this dish, its creamy texture is so satisfying; and as with most all Jean-Pierre’s dishes we knew it was made with honest, healthful ingredients, yet felt delightfully decadent.

After several conversations with retired kitchen staff, and the food memories those conversations sparked, I pieced together the recipe. While my husband likes his sauce in a dipping dish, I prefer mine poured into the center à la Chez Jean-Pierre, and always accompanied by hand wipes—ours wrapped in garden herbs with a slice of lemon.

Our beloved restaurant, and the family who created it, are sorely missed, but enjoying our Fresh Artichoke Vinaigrette is comforting—sharing this dish at home sparks so many food memories of happy moments enjoyed with friends and family, celebrations, and late nights at the bar with the Leverriers, who always made a guest feel at home.   

Yield: 14 oz or 1 ¾ cups (serves 4-6)

Prep Time: 15 minutes

Cook Time: 40 minutes (including steaming artichokes)

Sweet N’ Spicy Nut Mix

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During a vigorous, four-hour hike in the beautiful mountains of Tuscany, I dug into my backpack for a small bag of nuts in hopes of reviving my energy. As I devoured the first handful of this mixture,I was met with a burst of flavor, a little heat, and tastes of one of my favorite superfoods—goji berries. I wasn’t sure if my hunger was influencing my palate, but when I caught up with my husband, he was as happy with his snack as I was with mine—a good sign that it really was as delicious as I had thought.

Determined to create my own version of the Ranch at Palazzo Fiuggi’s nut mix, I dictated flavor notes into my phone as I marched on and was thrilled that the Ranch shared their recipe—which I tweaked slightly for my palate and personal health goals. Snacking on nuts is something I do every day, to keep from reaching for the chips—so it needs to be both healthful and satisfying to ensure I stick with this nourishing habit.

The Ranch at Palazzo Fiuggi is a sister program to The Ranch at Malibu, a luxury wellness and fitness retreat, and it is set in the town of Fiuggi, renowned for its healing waters. While we were not relishing the idea of a vegan, gluten free, alcohol free week in Italy, we were pleasantly surprised by the plant-based, organic, and locally sourced foods presented to us, and grateful for inspiration for this recipe.

nut mix

Yields: 2 1/2 Cups

Boundry Waters Roasted Wild Rice Soup

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Adapted from The Marshall Field’s Cookbook (Book Kitchen 2006)

There is no better way to thank a hostess than with a thoughtful gift you know she will appreciate, and it is especially touching when you share something that also brings your friendship closer together. My dear friend, Sara, a Minnesotan, gifted me a bag of her favorite roasted wild rice—it is a little harder to come by than you would image! 

Sara recalled an entertaining dinner conversation we had in Southampton a few years ago. We talked at length about comfort food and concluded that there is no more reliable a cure for whatever ails you—whether you make it like grandma or update it for your own palate.  Our go-to comfort foods say so much about where we grew up and how we were raised, they connect us to our roots and wrap us in familial warmth. Her favorite comfort food is a creamy wild rice soup, made with her favorite roasted wild rice.

The rice she loves is made by Lund & Byerlys where I found a recipe for a creamy soup that included ham. There are numerous bloggers from Minnesota who share their version of this popular soup and I loved reading about their childhood memories of visits to the Boundary Waters Café and Marshall Field’s. New Yorker’s have similar childhood recollections of Christmas at Macy’s Herald Square. The Marshall Field’s references led me to a creamy chicken and wild rice soup recipe which appeared in their cookbook—today I am sharing a version of that recipe. It is exactly what I envisioned when Sara so passionately described her favorite comfort food, and it is as deliciously satisfying as I imagined—truly a soul warming, comforting soup.

Sara has fond memories of this soup always being served with fresh, warm popovers and maple butter! What a perfect accompaniment. 

Next on my bucket list is to plan a visit to the beautiful Boundary Waters Canoe Area Wilderness, the magical place that inspired this soup! One of Minnesota’s most beautiful and remote areas—named among the “50 Places of a Lifetime” by National Geographic Traveler. 

Notes: Be sure to rinse your wild rice and only cook until the kernels are al dente, not too tender. This will ensure the rice does not get mushy when added to the soup. 

Yield: Serves 6

Olive Tapenade Dip

Posted on by Admin General

On a recent trip to Bermuda with dear friends, our host shared his dislike for olives but love of olive tapenade! It is not an uncommon conundrum.  For those who appreciate the flavors of Provence, a classic tapenade is delightful, a mildly seasoned spread traditionally served on baguette slices or with crudités. It is the perfect contrast to creamy dips like hummus and spinach-artichoke.

Our tapenade discussion inspired me to pull out this old recipe, another easy way to create a special dish for the family or entertaining friends—it takes only five minutes to make. I have also tossed this dip with fresh, hot pasta, and used it as a rub for baked chicken.

Niçoise or Kalamata olives are best for this recipe, you can also use green Castelvetrano, olives—I like to offer both. 

Yield: Makes 1 1/2 cups