I’m always looking for a fresh, new salad dressing and when I learned how easy this one is to throw together, I was thrilled. My mother-in-law Cille served this to us this summer and I’ve made it a handful of times since. I tend to double the recipe so I have it in the fridge for the next night or two. Great on a salad with toasted nuts/seeds, avocado, edamame, and/or chopped yellow peppers. Enjoy!
Recipe slightly adapted from La Tourangelle Artisan Oils.
4 Tablespoons toasted sesame oil
1 Tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon grated fresh ginger
Salt and freshly ground pepper to taste
Blend ingredients thoroughly and enjoy.
Think of this as an Americanized version of a Chinese stir fry — tasty and only takes 15 minutes to prepare. What’s not to love? Also a good excuse to use up any ground beef and/or pork in your freezer (before it sits in there for too long!) Serve with brown rice and put a bottle of Sriracha at the table for those who want more heat.
Recipe slightly adapted from Food and Wine; contributed by Chef Kuniko Yagi.
“This is totally my way of making this dish,” chef Kuniko Yagi says. “I’m sure Chinese people wouldn’t let me call this mapo tofu.” Yagi’s version has more meat than tofu, but she still relies on jarred toban djan, the chile-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor.”
1 teaspoon canola oil
1/2 pound ground beef chuck (85% lean)
1/2 pound ground pork
1 tablespoon chile-bean sauce, preferably toban djan (or 1 teaspoon chili garlic sauce)
2 tablespoons hoisin sauce or tenmenjan (soybean paste)
1 1/2 tablespoons soy sauce
One 14-ounce package soft tofu, finely diced
1 1/2 teaspoons cornstarch
1/2 cup water
4 scallions, finely chopped
Brown rice, for serving
1. Heat a large skillet until hot. Add the oil, followed by the beef and pork. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.
2. Stir in the chile-bean sauce, hoisin and soy sauce and cook, stirring, for 3 minutes. Gently fold in the tofu. In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, 2 minutes. Stir in the scallions and serve with brown rice.
I don’t own a Vitamix. I’ve never done a cleanse or a detox. But I do love a good, healthy smoothie every now and then. This is a great way to start your morning or makes a great snack. My kids love this too (although I could put just about anything into a blender and they’d be hard-pressed to not like it!) I try not to have juice around the house (we have diabetes in the family and juice is filled with sugar) but this smoothie is plenty sweet without it. This has become my “go to” green smoothie because it actually tastes good and it’s good for you. It’s from Brit Morin, who is a young Martha Stewart type. Her website Brit + Co is fun to check out for DIY and craft ideas. Enjoy!
Recipe from Brit + Co.
– 2 cups spinach
– 1/2 cup almond milk (original recipe uses sweetened, but I buy unsweetened)
– 1/2 cup frozen mango
– 1/2 of a small banana (2 ounces if you have a scale)
Place your spinach in the blender. Add the almond milk and frappe until smooth. This step is key for a smooth texture. Add the frozen mango chunks and banana. Blend again until smooth. Your smoothie will be thick, but not so thick that you can’t drink it from the glass without the help of a spoon.
Total Calories – 145 calories.
Wondering what to do with Swiss chard? It’s one of the healthiest vegetables out there and bountiful at the grocery store and at farmers markets almost year-round. I’m always looking for new, simple recipes that use this superfood. This one is wonderful – it’s basically a Swiss chard pesto that would be great on orecchiette or penne pasta. If you double the recipe, the pesto would freeze well for future dinners. Enjoy!
Recipe from Mario Batali; featured on the Today Show.
Orecchiette with Swiss chard and Parmigiano-Reggiano
- 1/4 cup extra-virgin olive oil
- 1 small white onion, halved and sliced 1/4 inch thick
- 3 garlic cloves, smashed and peeled
- 1 pound Swiss chard, trimmed and sliced 1/4 inch thick
- Maldon or other flaky sea salt
- Coarsely ground black pepper
- Kosher salt
- 1 pound orecchiette
- 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Combine the oil, onion, garlic, and chard in a large pot and cook over medium-high heat, stirring occasionally, until the onion and chard are beginning to soften, about 5 minutes. Season well with Maldon salt, add 1/4 cup water, cover, reduce the heat to low, and cook, stirring occasionally, until the chard is very tender, about 20 minutes. Season with pepper and remove from the heat. Place ingredients into food processor and finely chop. Set aside in large bowl.
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.
Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta and 1/4 cup of the reserved pasta water to the chard ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese.
Transfer the pasta to a serving bowl and serve with additional grated Parmigiano on the side.
This is my easy, weeknight (and weekend) vinaigrette that I make all the time, all year round. It’s so easy to make — it only takes about 3 minutes — and you can make 2 or 3 X the recipe to keep in the fridge for the week. Some nights, even making a 3-minute dressing is just too daunting, right?
Basic White Balsamic Vinaigrette
1 Tbsp. white balsamic vinegar (Trader Joe’s brand is the best!)
2 Tbsp. extra virgin olive oil
pinch of Maldon sea salt flakes
pinch of fresh ground pepper
pinch of marjoram and/or dill
In a small glass dish, add balsamic vinegar, then slowly whisk in the extra virgin olive oil until combined. Finish with salt, pepper and herbs. Add vinaigrette into your greens in a salad bowl, tossing to see how much you need. Taste a leaf. If your salad has no taste, it just needs another pinch of salt and that will bring out all of the flavors.
To make a green salad special (I usually favor Butter / Bibb or baby lettuces), I often add toasted nuts and a sweet fruit like pears, persimmons, or apples. I also like the combination of scallions and avocado.
I love these shaved brussels sprouts (I found them raw in a bag at Trader Joe’s and I think Safeway now carries them too). This would be a lot of work to cut these delicate sprouts up so thinly, so I love that the prep work is already done for you. I should note that I hated brussels sprouts growing up (I think my Mom boiled them and added no seasoning) … but prepared this way (shaved and roasted), they are so tasty, delicate, salty and crispy — they are sure to turn any brussels sprout sceptic into an enthusiast.
Roasted Brussels Sprouts Ingredients: Two (10 ounce) bags of shaved brussels sprouts 4 tablespoons of extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Directions: Spread the brussels sprouts onto 2 rimmed baking sheets, so they have plenty of room to roast (if they are too crowded, they will steam and stay too moist). Toss with the olive oil, salt and pepper. Bake at 350 degrees for 25 minutes, or until nicely browned and a bit crispy. Season to taste with more salt. Serve warm or at room temperature. Serves 4-6.