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Pickled Peppers

Pickled Peppers

Ingredients

  • Sweet peppers
  • Champagne vinegar
  • Water
  • Sugar
  • Salt

Directions

  1. Bring 1 cup champagne vinegar, 1/2 cup water, 1/2 cup sugar, and 1 tablespoon salt to a boil; pour over 1 pound sliced sweet peppers and refrigerate overnight.

Note

  • Courtesy of Chef Jason Paluska of the Lark in Santa Barbara, California

Deconstructed Chicken-Mango Summer Roll Salad

Deconstructed Chicken-Mango Summer Roll Salad

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1/2 pound boneless, skinless chicken breast
  • 1/3 cup sweet Thai chile sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fish sauce
  • 1 garlic clove, minced or grated
  • 1 tablespoon grated fresh ginger
  • 1 1/2 cups cooked rice vermicelli
  • 1 large avocado, pitted, peeled, and thinly sliced
  • 2 large carrots, shredded or thinly sliced
  • 1 red bell pepper, seeded and sliced into small matchsticks
  • 1 large head butter lettuce, roughly chopped
  • 1 ripe, firm mango, sliced
  • 1 cup kimchi
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint
  • 1 red Fresno chile, sliced, for garnish
  • 1/3 cup roasted peanuts or cashews, roughly choppd, for garnish

Directions

  1. In a medium bowl, whisk together soy sauce and honey. Add chicken and turn to coat. Set aside to marinate for 10 to 15 minutes.
  2. Place chile sauce, vinegar, fish sauce, garlic, and ginger in a small lidded jar and shake to combine.
  3. Preheat a grill or a grill pan to high. Grill chicken until cooked through, 5 to 8 minutes per side. Let rest for 5 minutes, then slice into strips.
  4. Arrange vermicelli, avocado, carrots, bell pepper, lettuce, mango, kimchi, basil, and mint on a serving platter or in a large serving bowl. Add chicken. Garnish with chile and peanuts and drizzle with the dressing.

Nutrition Information

Per serving: 451 kcal cal., 15 g fat (2.3 g sat. fat), 59 g carb., 9 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Honey-Lime Watermelon and Chia Dressing

Honey-Lime Watermelon and Chia Dressing

Ingredients

  • Cubed watermelon
  • Blackberries
  • Honey
  • Lime Juice
  • Mint
  • Chia seeds

Directions

  1. In a blender or a food processor, blend 1 cup cubed watermelon, 1/4 cup blackberries, 1/4 cup honey, 1/4 cup lime juice, and 2 tablespoons mint until smooth. Stir in 2 teaspoons chia seeds and let sit for at least 10 minutes.

Nutrition Information

Per serving: 31 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet

Almond Butter, Herbs, and Watercress Dressing

Almond Butter, Herbs, and Watercress Dressing

Ingredients

  • Watercress
  • Mint
  • Parsley
  • Chives
  • Greek yogurt
  • Olive oil
  • Lemon juice
  • Almond butter
  • Salt
  • Water

Directions

  1. In a blender or a food processor, blend 2 cups watercress, 1/4 cup mint, 1/4 cup parsley, 2 tablespoons chives, 1/4 cup low-fat Greek yogurt, 1/4 cup olive oil, 1 tablespoon lemon juice, 1 tablespoon almond butter, and a pinch of salt until smooth. Add 1 tablespoon water at a time to thin the dressing to a consistency you like. Season to taste with more salt if needed.

Nutrition Information

Per serving: 54 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet

Coconut Vinegar Marinade

Coconut Vinegar Marinade

Ingredients

  • Coconut vinegar
  • Coconut aminos
  • Olive or coconut oil
  • Honey
  • Toasted sesame seeds
  • Minced garlic

Directions

  1. Mix together 1 tablespoon each of coconut vinegar and coconut aminos (a liquid made from the sap of coconut blossoms; find it at grocery and health-food stores), 3 tablespoons olive or coconut oil, 1/2 tablespoon honey, 1 teaspoon toasted sesame seeds, and 1/2 teaspoon minced garlic.

Note

  • Courtesy of chef Guy Turland, a co-owner of Bondi Harvest in Santa Monica, California, and a coauthor of the Bondi Harvest cookbook