Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
Stir in the ginger and curry paste and cook for 1 minute.
Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
1 1/2cups 400 gramsVialone riceCarnaroli or Arborio can be used
freshly ground black pepper
1/2 bunchparsley leaves, minced
1/2cupfreshly grated parmesan
Servings: people
Instructions
Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
This one pot vegan meal is the ultimate immunity buster. It’s packed with a balanced mix of plant based ingredients and natural anti-inflammatories like turmeric and ginger. It’s a pure and simple braise with complex flavors from the fennel and a toothsome touch form the chickpeas.
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
4cupsshredded kale or Swiss chard, or cabbage cabbage or Swiss chard
½lemon
3tablespoonsfresh parsley leaves, roughly chopped
Servings: people
Instructions
Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.
A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
Pour the chopped vegetables, 1 Tablespoon of olive oil and half of
the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
2poundsEnglish hothouse cucumbers, chopped2 large cucumbers
2clovesgarlic, smashed
2cupscoarsely chopped arugula
2cupscoarsely chopped mixed herbssuch as basil, parsley, cilantro and/or mint
3tablespoonsbalsamic vinegar
sea-salt
3/4cupextra virgin olive oilplus more for finishing
Servings: people
Instructions
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
With the motor running, slowly stream in oil; blend until emulsified.
(The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
Transfer gazpacho to an airtight container, cover and chill until very cold.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Season the medallions well on both sides with the salt, then brush them evenly over the top and sides with the balsamic. Sprinkle the cracked pepper evenly all over the meat.
Sear the filet on both sides in a hot pan with a tablespoon of vegetable oil. About 2 minutes per side or until golden brown.
Roast the filet in the oven for 8 minutes exactly for medium-rare (6 minutes for rare and 10 minutes for medium/well).
Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 5 minutes.
Slice and serve hot or warm.
3tablespoonsThe Secret Ingredient Girls Traditional Balsamic
1bunchbasil leaves
Servings: people
Instructions
Preheat oven to 400°.
Roll out the puff pastry on a lightly floured sheet of parchment. Prick the bottom
with a fork and shape the borders to form a rectangular tart. Transfer on
parchment to a baking sheet.
Scatter all the ingredient starting from the goat cheese at the bottom. Drizzle le
EVOO and season with salt. Bake, rotating once, until crust is golden brown and
cooked through, 30-35 minutes. Let cool slightly on baking sheet.
Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil.
Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
3/4cupchilled unsalted butter, cut into pieces1/2 stick
1tablespoonapple cider vinegar
Toppings
3tablespoonsEVOO
4tablespoonstomato sauce
1large grilled and sliced eggplant
1bunch largeSwiss chard ribs and stems removed, leaves cut into bite-size pieces
1cuproasted brussels sprouts
1cup roasted tomatoes
Flaky sea salt Maldon
2tablespoonsThe Secret Ingredient Girls Traditional Balsamic
1bunchbasil leaves
Servings: people
Instructions
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to
combine. Add butter and pulse until mixture resembles coarse meal with a few
pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
Mix with a fork, adding more ice water by the tablespoonful if needed, just until a
shaggy dough comes together; lightly knead until no dry spots remain (do not
overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Preheat oven to 400°
Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛”
thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the
dough. Drizzle some EVOO and season with salt.
Scatter all the ingredient on the sauce and finish with the olive oil.
Bake, rotating once, until crust is golden brown and cooked through, 25-30
minutes. Let cool slightly on baking sheet.
Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
2tablespoonsbalsamic vinegar or white peach balsamic
2teaspoonsHoney
sea-salt
4ripe peaches
2large ripe tomatoesor you can use 1 lb mixed tomatoes
8ozfresh ricotta cheese
4-6thin sliced prosciutto torn in to pieces
1bunchfresh basil leaves
1bunch mint leaves
1/2cuptoasted hazelnut
black pepper
sea salt flakes
Servings: people
Instructions
Poach peaches into hot water. Peel and cut in half and stone.
Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.
Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
Place the ricotta In a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter.
Top the ricotta with the peaches and tomatoes and drizzle with remaining dressing. Scatter a few torn basil and mint leaves over and season with sea salt and pepper, then finish with the prosciutto slices and the toasted hazelnuts.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.
In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.
When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center.
Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.
Recipe Notes
Macerate the strawberries with the Traditional Balsamic from our collection at www.thesecretingredientgirls.com This is one of our finest grade Balsamic, it is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, in a large pot of boiling water for about 10 minutes. Plunge them into the ice water to halt the cooking.
Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
Gently toss the lobster meat with the mayonnaise, lemon juice and celery. Season to taste with salt and pepper and refrigerate until ready to serve.
To serve, cut the inside of the hot dog on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside and toast them on a griddle or skillet until nicely golden brown.
Taste the lobster salad again to see if it needs more seasoning and divide the lobster salad among the four rolls, over stuffing them. Garnish the lobster with the chives.
Recipe Notes
A quick side note. Hellman's mayo is a must for a true New England lobster roll. But I cannot resit making my own home-made mayo. It's an italian thing. If you want to try you can follow my easy recipe for blender mayonnaise. Just remember to omit the lemon juice when tossing the lobster salad.
Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
1/2teaspooncrushed hot chili flakesadd more chili flakes for extra heat
3tablespoonsflat italian parsley chopped
1/2cupgrated parmesan
1 1/2tablespoonssea salt for boiling water
Servings: people
Instructions
Bring water to the boil in a large pot, add sea salt and cook spaghetti al dente, according to packaging instruction.
Meanwhile heat the oil in a pan over medium heat and sauté peeled garlic cloves and chopped hot red pepper. Cook until the garlic is golden. Make sure not to burn the garlic. Set aside and let the oil infuse.
Drain the pasta, remove the garlic cloves from the oil and toss the pasta with the oil and red chili flakes then add the chopped parsley and the parmesan.
Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
1medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
3tablespoons pine nuts
2tablespoonsolive oil
1red onion, sliced
1/2teaspooncrushed chilli flakes
1tart apple (Granny Smith or similar), peeled, cored and diced
2garlic cloves crushed
1teaspoonground cumin
2 teaspoons runny honey
1poundwashed spinach sliced in ribbons
5tablespoonsdouble cream
1tablespoonchopped fresh cilantro
1pinchsalt
1pinchfresh ground black pepper
Servings: people
Instructions
Heat the oven to 400F
Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes
THINK AHEAD
You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.
Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
Add the almonds and simmer for 5 minutes.
Allow to cool slightly before puréeing until smooth. Check seasoning.
Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
My favorite under 20 minutes summer pasta is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold. Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy.
Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.
Comfort in a bowl in less than 25 minutes. It’s called Risi e Bisi. It’s rice and fresh peas. Onions , celery, carrot, pancetta and good chicken stock.
Warm one tablespoon of the olive oil in a large heavy pot. Add onion and sauté until soft (do not brown), about 5 minutes. Add the carrots, the celery and then the pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add the thyme and 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.
Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable. It’s also one of my Easter brunch favorite dishes. I look for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of brunch.
Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks.
Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
Mushrooms are the only natural source of vitamin D and a study by the American Society for Nutrition found that mushrooms promote immune functions by increasing production of antiviral proteins. Shiitake are really delicious, and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe.
1lb.Shiitake mushroomscleaned, stemmed and halved if too large
1organic lemon sliced
1tsp.sherry vinegar
2large cloves of garlic, smashed
2 tsp.thyme leaves
1/2cupchopped parsley
2tbsp.sherry vinegar
extra lemon slices and parsley for garnish
Servings: people
Instructions
Preheat the oven at 450F. Line a thick rimmed oven tray with parchment.
Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown,
then pull out of the oven.
Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes
I adore Shiitake. Of course fresh porcini would make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.
Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
1 mediumred bell pepper, grilled and diced(a jar of marinated red bell peppers will work fine)
1/4cupblack olives, pitted and chopped
1tbspdrained and rinsed capers
3tbsptoasted pine nuts
1/4cupshredded fresh basilplus more for garnish
6thickbread slices
2tbspolive oil
salt and pepper
Servings: bread slices
Instructions
Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes
Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.
Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action going.
1small clovesgarlic, minced and mashed into a paste
salt and pepper
Servings: toasts
Instructions
Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes
Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
