Strawberry, Melon & Avocado Salad

Ingredients

1/4 cup agave nectar 

2 tablespoons sherry vinegar, or red-wine vinegar

2 tablespoons finely chopped fresh mint

1/4 teaspoon freshly ground pepper

Pinch of salt

4 cups baby spinach

1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices

16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed

1 1/2 cups hulled strawberries, sliced

2 teaspoons sesame seeds, toasted (see Tip)

Directions

1. Whisk agave nectar, vinegar, mint, pepper and salt in a small bowl.

2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Tips:
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day

Curried Chicken with Mango Salad

Ingredients

1/2 cup low-fat plain yogurt

2 tablespoons mango chutney

2 teaspoons garam masala (see Note) or curry powder, mild or hot

4 bone-in chicken breast, (1 3/4-2 pounds), skin removed, trimmed of fat

1/2 teaspoon kosher salt, divided

1 mango, diced

1/4 cup finely diced red onion

2 tablespoons finely chopped fresh mint

2 tablespoons red-wine vinegar

2 teaspoons Agave nectar

Directions

1. Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.

3. Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

4. Meanwhile, combine mango, onion, mint, vinegar, agave nectar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad. 

Mango Salad with Ginger-Raisin Vinaigrette

Ingredients

1/4 cup golden raisins

1 cup boiling water

3 tablespoons extra-virgin olive oil

2 tablespoons malt vinegar, or red-wine vinegar

1 tablespoon finely chopped fresh cilantro leaves and tender stems

1 teaspoon minced fresh ginger

1 fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note)

1/8 teaspoon salt

8 cups mesclun, or other mixed baby salad greens (5 ounces)

1 large ripe, firm mango, peeled and diced (see Note)

1 medium red bell pepper, thinly sliced

Directions

1. To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.

2. To prepare salad: Place greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.

Tips:
Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. The compound that makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go.

To peel and dice a mango:

1. Slice both ends off the mango, revealing the long, slender seed inside.

2. Set the fruit upright on a work surface and remove the skin with a sharp knife.

3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape. 

***Add 4 ounces of grilled chicken or fish, to complete the meal

Turkey, Apple, and Cheese Pita Pockets

Cut 1 large whole wheat pita pocket in half and stuff each with 1/2 cup baby spinach, 1 ounce sliced turkey breast(Boars Head), 1/4 thinly sliced apple, and 1 tablespoon shredded Parmesan. Serve with remaining 1/2 apple.

Scrambled Egg Tostada

In a small skillet, toast both sides of 1 corn tortilla over medium heat until crisp; set aside. Coat skillet with nonstick cooking spray and scramble 1 egg. Spread tortilla with 1/2 cup warmed fat-free refried black beans and top with scrambled egg, 2 tablespoons salsa, and 1/4 avocado, sliced.

Banana-Nut Breakfast Cookies

Preheat the oven to 350 degrees. Pulse 1 cup oats in a food processor until they resemble a coarse powder. In a medium bowl, combine ground oats with 1/2 cup whole oats, 1 beaten egg, 3/4 cup low-fat milk, 1 mashed banana, 1/2 cup golden raisins, 2 tablespoons ground flaxseed, 2 tablespoons chopped walnuts, 1 teaspoon cinnamon, 1 teaspoon agave nectar, and 1/8 teaspoon salt. Scoop batter onto a baking sheet coated with nonstick cooking spray; bake 12 to 14 minutes. (Makes four 2-cookie servings.)

Salmon and Spud Salad

Ingredients

• 1 pound fingerling potatoes or baby Yukon Gold potatoes, scrubbed and sliced into 1/2 inch coins
• 1 clove garlic, halved lengthwise
• 3 tablespoons red wine vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon salt-packed capers, rinsed and minced
• 3 scallions, minced
• 3/4 teaspoon kosher salt
• 4 tablespoons plus 2 teaspoons olive oil
• 3/4 pound , trimmed and cut into 2-inch pieces
• 1 pound skinless salmon fillets
• Freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, sliced (optional)

Directions

1. In a pot with a steamer basket, steam the potatoes until tender, 10 to 15 minutes.
2. Meanwhile, rub the inside of a large bowl with the cut sides of the garlic clove. Set garlic aside; add the vinegar, mustard, capers, scallions and 1/4 teaspoon of the salt to the bowl. Whisk in 4 tablespoons of the oil. Transfer 2 tablespoons of the dressing to a small bowl.
3. Add potatoes to the large bowl and toss with dressing. Put the green beans in the steamer basket and cook until crisp-tender, 5 to 7 minutes. Add to potatoes and toss.
4. Season the salmon fillets with remaining salt and a generous amount of black pepper. In a medium nonstick skillet, warm remaining oil over high heat. Add garlic halves and salmon and cook until fish is opaque on one side, 1 to 2 minutes. Turn salmon, pour reserved dressing over it and cook until fillets are opaque on the surface and slightly translucent at the center, about 1 minute.
5. Flake salmon into chunks with a fork and add to potato and green bean mixture; toss with 3 tablespoons of the parsley. Spoon onto plates and garnish with remaining parsley and the lemon slices if desired; serve.

Chicken Salad with Lentils and Green Apple

Ingredients

• 4 cups water
• 1 cup French lentils
• 2 cloves garlic, lightly smashed
• 1 bay leaf
• 1 1/2 teaspoons kosher salt plus pinch
• 1 red onion, diced
• 3 tablespoons plus 2 teaspoons red wine vinegar
• 2 tablespoons plus 2 teaspoons olive oil
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 tablespoon Dijon mustard
• Black pepper
• 2 chicken breasts
• 1 bunch watercress, coarse stems removed
• 1 small Granny Smith apple, cored and sliced thinly

Directions

1. Bring the water to a boil. Add the lentils, garlic and bay leaf to the boiling water and simmer, partially covered, 15 minutes. Stir in 1 teaspoon of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.
2. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables until golden, 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard; season with remaining salt and the black pepper to taste.
4. In skillet, heat remaining oil over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.
5. Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.

Quinoa and Beet Salad

Ingredients

• 6 small golden beets, peeled and cut into 1/2-inch wedges
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar plus additional to taste
• 1 clove garlic, smashed
• 1/2 teaspoon kosher salt plus pinch and additional to taste
• 1/4 teaspoon sugar
• 2 cups water
• 1 1/2 cups quinoa, rinsed and drained
• 2 tablespoons pine nuts
• 2 cups baby arugula
• 2 ounces crumbled ricotta salata or feta
• Freshly ground black pepper

Directions

1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes. Transfer beets to a large bowl and toss with 2 tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar. Let sit at room temperature at least 30 minutes.
2. Meanwhile, in another pot, bring the 2 cups water to a boil. Stir in the quinoa and a pinch of salt. Cover and cook over medium-low heat until water is absorbed, about 15 minutes. Fluff quinoa with a fork and let cool.
3. In a small skillet over medium heat, warm remaining oil. Add the pine nuts and cook, stirring, until golden, about 3 minutes. Pour pine nuts and oil over quinoa and toss.
4. Remove garlic from beets. Add quinoa and the arugula and cheese to beets and toss well. Season with vinegar, salt and black pepper to taste. Serve chilled or at room temperature.

Mushroom and Asparagus Salad

Ingredients

• 1 whole-wheat English muffin (or 1 slice whole-wheat bread), torn into pieces
• 4 teaspoons grated Parmesan
• 1/3 cup plus 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons minced shallot
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons fresh thyme leaves, chopped, or pinch dried thyme
• 1 1/2 pounds thin asparagus, trimmed
• 3 cups trimmed and sliced cremini mushrooms
• 5 cups salad greens
• 2 hard-boiled eggs, peeled and finely chopped

Directions

1. Preheat the oven to 450 degrees. In a food processor, pulse the English muffin into large, fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with the Parmesan and 2 teaspoons of the oil. Season with the salt and black pepper to taste.
2. Whisk together remaining oil and the shallot, vinegar, soy sauce and thyme and a pinch of black pepper in a small bowl.
3. Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat.
4. In another medium bowl, toss the mushrooms with 2 tablespoons dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast the vegetables 10 minutes.
5. Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8 to 10 minutes or until vegetables are tender and bread crumbs are browned.
6. In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in the refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.

Shrimp Ratatouille

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil
• 1 red onion, roughly chopped
• 3 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes
• 2 zucchini, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 tablespoon fresh thyme (about 4 sprigs), chopped
• 1 28 ounce can chopped tomatoes
• 1 cup green olives, pitted
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp, shelled and cleaned
• 1/4 cup fresh mint, chopped
• 1/4 cup sliced almonds, toasted

Directions

1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
3. Spoon onto plates. Garnish with mint and almonds; serve.

Hearts of Romaine--On The Grill

Ingredients

• Nonstick cooking spray
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 romaine hearts, halved lengthwise
• 1 tablespoon romaine hearts, halved lengthwise

Directions

1. Coat the grill rack with cooking spray; heat the grill to medium.
2. Whisk together 2 teaspoons oil with mustard and lemon juice in a small bowl.

3. Brush cut side of romaine hearts with remaining oil and place on grill cut side down. Cook about 3 minutes, or until undersides begin to char. Turn and cook 1 to 2 minutes.
4. Drizzle romaine with dressing and sprinkle with Parmesan.

Sweet Potato Wedges--On The Grill

Ingredients

• Nonstick cooking spray
• 2 sweet potatoes, peeled and cut into 1/3-inch-thick wedges
• 1 tablespoon canola oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano

Directions

1. Coat the grill rack with cooking spray; heat the grill to medium.
2. Toss sweet potato wedges with oil. Add chili powder, garlic powder, salt and oregano; toss again.
3. Place wedges on grill and cook about 10 minutes, or until grill marks have formed. Turn and cook about 10 minutes more, or until fork-tender.

Your Ultimate Body-Weight Burn

 Five moves, no waiting

Nothing gets your heart rate up like plyometrics – high-intensity moves in which your muscle is stretched, then contracted rapidly to produce explosive force. (Think jump squats or bounding.) And while plyo isn’t right for everyone – check out some reasons why – most active women can use this method to maximize their workout potential.

TO DO: Tackle each exercise in the order shown, following the level-specific guidelines below.

BEGINNERS: Do 6 reps of each move and rest for 15 seconds between exercises. Don’t repeat the circuit.
INTERMEDIATE: Do 10 reps of each move and rest 10 to 15 seconds between exercises. Repeat the circuit once, taking 1 to 2 minutes of rest between rounds.
ADVANCED: Perform up to 15 reps of each exercise, resting 10 to 15 seconds in between. After the last exercise, rest for up to 3 minutes, then repeat twice.

One-legged forward hop

Target Muscles: gluteus maximus, hamstrings, gastrocnemius
Set Up: Stand on one leg with your arms at your sides.
Action: Bend your standing knee, then extend your leg forcefully, pressing through the ball of your foot to propel yourself upward and forward. Land on the ball of your foot, then immediately repeat. When you have completed your reps, switch legs.

 

Tuck jump

Target Muscles: quadriceps, gluteus maximus, gastrocnemius
Set Up: Stand with your feet hip-width apart and your arms extended at your sides.
Action: Reach your arms behind you as you sink halfway into a squat, then extend your legs and leap into the air, bringing your knees up towards your chest in midair. Straighten your legs, land softly on the balls of your feet and repeat immediately.

Burpee

Target Muscles: gluteus maximus, hamstrings, deltoids, abdominals
Set Up: Stand with your feet hip-width apart and your arms at your sides.
Action: Bend your knees to squat low, placing your hands on the ground in front of your feet [A]. Next, jump your feet behind you to bring your body into a straight-armed plank position [B]. Hop your feet back towards your hands, then explode into the air, reaching up with your arms to help you gain height [C]. Land with soft knees, and immediately repeat. (Cont'd)

Burpee (Continued)

Target Muscles: gluteus maximus, hamstrings, deltoids, abdominals
Set Up: Stand with your feet hip-width apart and your arms at your sides.
Action: Next, jump your feet behind you to bring your body into a straight-armed plank position [B]. (Cont'd)

Burpee (Continued)

Target Muscles: gluteus maximus, hamstrings, deltoids, abdominals
Set Up: Stand with your feet hip-width apart and your arms at your sides.
Action: Hop your feet back towards your hands, then explode into the air, reaching up with your arms to help you gain height [C]. Land with soft knees, and immediately repeat.

Star jump

Target Muscles: gluteus maximus, hamstrings, leg abductors
Set Up: Start by standing with your feet close together and your arms at your sides.
Action: Lower into a half-squat [A], then jump upward as you open your legs and arms out the sides to bring your body into a star shape [B]. Land softly, with your legs and arms back at the starting position. Repeat.

 Box ski hop

Target Muscles: gluteus maximus, gluteus medius, gluteus minimus, hamstrings, gastrocnemius, obliques
Set Up: Stand to the side of a small box or block, with your arms at your sides.
Action: Bend your knees slightly [A], then hop over and to the other side of the box [B]. Land lightly on the balls of your feet and immediately reverse to return to the start [C] – that’s one rep. Repeat for your entire set.

Chicken Ratatouille

Ingredients:

• 1 tbsp canola oil
• 2 6-oz boneless, skinless chicken breasts, chopped
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 zucchini, unpeeled, sliced into half moons
• 1 yellow squash, unpeeled, sliced into half moons
• 1 eggplant, unpeeled, diced
• 1 red bell pepper, sliced
• 9 shiitake mushrooms, sliced
• 4 large tomatoes, sliced
• 10 basil leaves, chopped
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat oil in a large skillet. Sauté chicken until browned, about 3 minutes.
2. Add onion and brown, about 3 minutes.
3. Add garlic, zucchini, yellow squash, eggplant, peppers and mushrooms. Cook about 15 minutes, stirring to cook evenly.
4. Add tomatoes, basil and parsley. Stir to combine. Cook about 5 more minutes.
5. Serve with brown rice or quinoa .

Overflowing Stuffed Portobello

INGREDIENTS:

• 4 large Portobello mushrooms
• 1 tsp olive oil
• 1 zucchini, chopped
• 1/2 Spanish onion, chopped
• 1 tbsp fresh minced garlic
• 1 tbsp balsamic vinegar
• 1 medium tomato, chopped
• 2 roasted red peppers, chopped
• 1/2 cup Parmesan or Romano cheese
• Sea salt and ground black pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Remove stems from mushrooms and set aside. Clean mushroom tops (TIP: Erin uses a mushroom brush) and set upside down on a work surface.
3. Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil and cheese. (If you prefer a drier mixture, simply add more bread crumbs.) Season with salt and black pepper.
4. Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted.

Whole-Grain Zucchini Apple Bread

INGREDIENTS:

• Olive oil cooking spray
• 1 1/4 cups whole-wheat flour
• 1/4 cup spelt flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tbsp cinnamon, ground
• 1/4 tsp fine sea salt
• 2/3 cup of apple, grated
• 1 cup zucchini, grated
• 1 egg
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup agave nectar

INSTRUCTIONS:

1. Preheat oven to 350°F. Mist an 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
2. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon and salt; set aside.
3. In a separate bowl, whisk together apple, zucchini, egg, yogurt and agave nectar.
4. Add wet ingredients to dry ingredients and fold until just combined. Spread batter into prepared pan and bake until golden brown, 40 to 45 minutes.

Black Bean Fudge Cakes

INGREDIENTS:

• Olive oil cooking spray
• 1 oz dark organic chocolate (70% cocoa or greater)
• 1 1/2 cups soft-cooked black beans, rinsed and drained
• 2 eggs
• 1 egg white
• 2 tbsp olive oil
• 1/4 heaped cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup raw agave nectar
• 1/4 to 1/2 cup unsalted walnuts, chopped

INSTRUCTIONS:

1. Preheat oven to 350°F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.
2. Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.
3. Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and agave nectar in a food processor; process until smooth. Stir in walnuts and pour mixture into prepared ramekins or baking dish.
4. Bake in preheated oven until the tops are dry and the edges start to pull away from the sides, about 20 minutes for ramekins and 30 minutes for baking dish. Garnish each piece with a dollop of nonfat Greek yogurt, if desired.

Spicy Roasted Chickpeas

INGREDIENTS:

• 2 cups canned or cooked chickpeas, drained and well rinsed
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple sugar flakes
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp each sea salt and ground black pepper
• Pinch cayenne pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 425°F.
2. Combine all ingredients in a bowl; toss well.
3. Spread chickpea mixture on foil-lined baking sheet.
4. Put in oven, roasting for 20 to 25 minutes; toss mixture about halfway through.
5. When chickpeas are dark brown in spots, remove from oven and let cool.
6. Store in airtight container in refrigerator.

Luscious Lean Burgers

INGREDIENTS:

• Olive oil cooking spray
• 1 lb extra-lean ground beef (96%)
• Sea salt, ground black pepper or other burger seasonings, to taste
• 4 1-oz slices reduced-fat Mozzarella cheese
• 4 whole-wheat hamburger buns(100 calorie)
• 1 tsp olive oil
• 1/2 sweet onion, sliced

INSTRUCTIONS:

1. Ensure you have 2 racks in oven and preheat oven to 350°F. Line a rimmed baking sheet with foil and mist with cooking spray.
2. Place beef into a medium bowl.  Divide mixture into quarters and form each portion into a patty.
3. Place burgers on baking sheet and cook to desired doneness on bottom rack, flipping once, about 12 to 15 minutes for medium-well. About 2 minutes before removing burgers from oven, top each with 1 slice cheese and place buns on top rack to toast, being careful not to let them burn.
4. Meanwhile, heat oil in a small skillet on medium-high. Add onion and sauté until translucent. Remove and set aside.
5. Remove burgers from oven, place on buns and top with onion. If desired, garnish burgers with your favorite veggies such as chopped tomatoes and sprouts (shown here).

Seared Halibut with Strawberry, Kiwi & Microgreens Salad

INGREDIENTS:

• 2 kiwis, peeled and diced
• 1/4 cucumber, diced
• 3 cups fresh strawberries, halved through the stem and thinly sliced
• Juice 1/2 lemon
• 1 tbsp olive oil
• Pinch each sea salt and fresh ground black pepper, plus additional to taste
• 4 6-oz skinless halibut steaks, pin bones removed
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cayenne pepper
• Olive oil cooking spray
• 1/3 loosely packed cup torn fresh basil leaves
• 1/3 loosely packed cup torn fresh mint leaves
• 6 cups assorted microgreens

INSTRUCTIONS:

1. In a large bowl, combine kiwis, cucumber, strawberries, lemon juice, oil, salt and black pepper, to taste. Cover and set aside.
2. Season halibut on all sides with cinnamon, cayenne and pinch each salt and black pepper, gently rubbing spices into fish. Heat a large nonstick skillet on medium-high and mist with cooking spray. Add halibut and cook, turning once, for 4 minutes per side, just until flaky and opaque throughout. Remove from heat, cover skillet and set aside.
3. Add basil and mint to kiwi mixture and toss to combine. To serve, divide microgreens among serving plates. Top with halibut and kiwi mixture, dividing evenly.

Sesame-Roasted Portobellos with Asparagus Slaw

Ingredients

4 large portobello mushrooms, gills removed
8 tablespoons Whole Foods Market Organic Shiitake Sesame Vinaigrette, divided
1/4-1/2 head green cabbage, thinly sliced (about 5 cups)
1/2 pound asparagus, trimmed and shaved into slices with a vegetable peeler, or shredded
3 green onions, thinly sliced
2 large carrots, shaved into slices with a vegetable peeler, or shredded
1/4 cup Pecans  toasted and chopped

Method

Preheat oven to 450°F. Brush mushrooms all over with 2 tablespoons vinaigrette, arrange gill-side down on a parchment-paper-lined baking sheet and roast, until just tender, about 10 minutes. Pat dry to remove any excess liquid; set aside to let cool. In a large bowl, toss cabbage, asparagus, green onions and carrots with remaining 6 tablespoons vinaigrette. Arrange mushrooms on plates, fill with slaw, garnish with nuts and serve.

Greens and Green Beans Salad with Blueberry Dressing

Ingredients

1/2 pound small fresh green beans, trimmed
1 pint blueberries, divided
1/4 cup unsweetened almondmilk, plus more to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 head red or green leaf lettuce, roughly chopped
1/2 cup pecans, toasted

Method

Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.

Purée 1/2 cup blueberries, almond milk, tahini and lemon juice in a blender to make a dressing; add more almondmilk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter remaining blueberries and pecans over the top.

Watermelon and Arugula Salad

Ingredients

6 cups diced seedless watermelon
1/2 small red onion, thinly sliced
1 cup fat-free feta cheese crumbles
1/2 cup toasted sunflower seeds
6 tablespoons prepared balsamic dressing
5 cups lightly packed baby arugula
Cracked black pepper to taste

Method

In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.

Steamed Green Beans with Carrot-Dill Dip

3 medium carrots, peeled and thinly sliced
1 pound green beans or yellow wax beans or a mixture of both, stem ends trimmed
2/3 cup lowfat sour cream
1/3 cup olive oil mayonnaise
1/2 shallot, roughly chopped
1/2 teaspoon fine sea salt
Pinch cayenne pepper
1/4 cup lightly packed chopped fresh dill

Method

Steam carrots until they are very tender, about 10 minutes. Transfer carrots to the bowl of a food processor. Set aside to cool.

Steam green beans until bright green and crisp-tender, 4 to 5 minutes. Immediately cool beans in cold water. Drain and pat dry.

When carrots are cool, add sour cream, mayonnaise, shallot, salt and cayenne to the food processor and process until smooth. Add dill and pulse until combined. Transfer dip to a bowl and serve with green beans for dipping.

Baked Cod with Summer Vegetables

Ingredients

4 (6-ounce) cod fillets
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
1 large tomato, diced
1 green bell pepper, diced
1 yellow squash or zucchini, diced
1/2 cup pitted Kalamata olives, halved
4 cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper

Method

Preheat oven to 400°F. Brush cod with 1 tablespoon oil, sprinkle with 1/4 teaspoon salt and place in a 9- x 13-inch baking dish. In a large bowl, combine tomato, bell pepper, squash, olives, garlic and black pepper. Sprinkle with remaining 1 tablespoon olive oil and 1/2 teaspoon salt and toss to combine. Spoon mixture over cod and bake until vegetables are tender and fish is just cooked through, 20 to 25 minutes. Serve the cod and vegetables with some of the juices in the pan spooned over the top.

Heirloom Tomato and Basil Salad

Ingredients

1/4 cup olive oil

1/2 cup pear balsamic vinaigrette 

 2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon fine sea salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 1/2 pounds heirloom tomatoes, sliced
3/4 cup thinly sliced basil leaves
1/2 cup thinly sliced red onion

Method

In a small bowl whisk together olive oil,  balsamic vinaigrette, lemon juice, mustard, garlic, salt, sugar and pepper. On a platter, place tomato slices in an overlapping pattern with basil and onion between the slices. Drizzle with dressing and serve.