Salmon Wellington with Spinach Filling
Author Archives: Lara Grossman
Vegetable Soba Noodle Bowl
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
This crunchy salad is dressed in a lively, bright green dressing. The addition of grilled chicken makes it a filling lunch or dinner entrée.
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp each salt and pepper divided
- 4 boneless chicken breasts
- 1 cup thinly sliced fennel fronds reserved
- 1/2 cup thinly sliced celery heart
Avocado Dressing
- 1 ripe avocado peeled and pitted
- 1 green onion coarsely chopped
- 1 clove garlic
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp anchovy paste
Instructions
- Avocado Dressing: In food processor, combine avocado, green onion, garlic, cilantro, parsley, lemon juice, olive oil, anchovy paste, 1/4 cup of water and reserved fennel fronds; purée until smooth.
- Preheat oven to 375°F (190°F). Toss together cauliflower and broccoli florets, olive oil, and half of the salt and pepper; place in single layer on parchment paper– lined rimmed baking sheet. Roast for about 20 minutes or until soft and golden.
- Preheat grill to medium-high; grease grate well. Sprinkle chicken with remaining salt and pepper. Grill, turning once, for about 12 minutes or until no longer pink inside.
- Combine cauliflower mixture, fennel and celery heart; toss with dressing. Slice chicken breasts; arrange over salad.
Notes
Tips:
- For a little sweetness, toss 2 peeled, cored and thinly sliced apples or pears with salad.
- You can also make this salad with cold leftover chicken.
Collard Greens
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
A cold preparation of our Chopped Collard Greens in a Mediterranean salad with bright colors, bold trendy flavors and fresh crisp textures.
Ingredients
Salad
- 6 cups Collard Greens Chopped
- 2 cups Watermelon Radishes cut into matchsticks
- 2 cups Granny Smith Apples cut into matchsticks
- 1 cup Celery Chopped
- 1 cup Toasted Sliced Almonds
- 2 cups Sweet Potatoes (cut into curls or fine julienne) + Oil for Frying
Dressing
- 3 oz. Red Wine Vinegar
- 3 oz. Basil Infused Olive Oil
- 2 oz. Hummus Prepared
- 1 tsp Peeled Shallots Minced
- 1 tsp Granulated Garlic
- Salt and Pepper (To taste)
Instructions
- Add Dressing ingredients to a blender, except Basil Oil, blend for one minute then incorporate Oil slowly.
- Heat Canola Oil to 350 degrees and fry Sweet Potato Curls until edges begin to brown, remove and dry on paper towel.
- In a bowl, combine Chopped Collard Greens, Apples, Almonds, Radish, and Celery. Toss with dressing to coat and center salad on plate. Top with fried Sweet Potato curls.
Grilled Leeks Walnuts and Herbs
Grilled Leeks with Walnuts and Herbs
For a simple recipe, this dish delivers impressive flavors. Grilling leeks until tender and lightly charred brings out their wonderful sweet and complex taste.
Ingredients
- 2 bunches Queen Victoria Leeks (white and light green portion only)
- 3 tbsp olive oil divided
- 1/4 cup toasted walnuts chopped
- 2 tbsp fresh parsley leaves packed
- 2 tbsp fresh basil leaves packed
- 1 small clove garlic minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half, lengthwise. Brush with 1 tablespoon oil; grill, turning once, for 6-8 minutes or until tender and lightly charred.
- Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
- TIP: serve as a side dish, toss with pasta, or add to sandwiches.
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Cream of Leek and Potato Soup
Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.
Ingredients
- 2 tbsp butter
- 2 bunches Queen Victoria leeks sliced (white and light green parts only)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 4 cups vegetable broth sodium-reduced
- 1 lb yellow-fleshed potatoes peeled and chopped
- 2 sprigs thyme fresh
- 2 each bay leaves
- 2 tbsp 35% whipping cream
- 2 tbsp lemon juice
- 1 pinch ground nutmeg
- 4 tsp canola oil
- 1 tsp all-purpose flour
- 4 tsp fresh chives finely chopped
Instructions
- Pre-heat oven to 425 degrees. Melt butter in saucepan over medium heat; add 1/4 teaspoon of the salt and pepper to half of the leeks and cook for 8-10 minutes, or until lightly golden brown and tender.
- Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15-18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1-2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
- Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper-lined baking sheet. Bake, turning once, for 8-10 minutes or until golden brown. Let cool completely.
- Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.
Sautéed Brussels Sprouts with Caramelized Shallots
Ingredients
- 2 tbsp olive oil
- 6 medium shallots peeled and thinly sliced
- 2 lbs Brussels sprouts washed, dried, trimmed and cut int half lengthwise
- ¼ cup pine nuts toasted
- 2 tbsp fresh lemon juice
- ¼ cup Parmesan cheese grated
- ¼ tsp kosher salt
- ¼ tsp fresh ground pepper
Instructions
- Heat oil in large, deep skillet over medium heat.
- Add shallots to pan and sauté for five minutes. Increase flame to medium-high and add Brussels sprouts to pan. Stir every few minutes until shallots are golden brown and sprouts are slightly crispy, about 15 minutes.
- Remove from heat. Stir in pine nuts, lemon juice, and parmesan cheese. Season with salt and pepper.
Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed, dried, trimmed and sliced in half lengthwise
- 4 tbsp olive oil divided
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 3 sweet Italian chicken sausage cut into ½ inch slices
- 1 lb fresh or dried pasta of choice
- ½ cup pesto
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 400. Add 1 Tbsp. olive oil to cast iron skillet and heat over medium-low flame. Toss sprouts with 1 Tbsp. olive oil, salt and pepper and add to hot skillet. Place skillet in oven and roast for 30 minutes, stirring every ten minutes, until slightly crispy.
- Meanwhile, as the sprouts are roasting, start heating pasta water and add remaining olive oil to an extra large skillet. Heat oil over medium flame and add sliced sausage. Brown sausage on each side.
- Cook pasta al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta. Add pasta, cooking water, roasted sprouts, and pesto to sausage pan and sauté over low flame for 2-3 minutes to finish cooking.
- Serve with parmesan cheese on the side.
Grilled Curry Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed, dried, trimmed
- 2 tsp olive oil
- 2 tbsp curry powder
- 1 tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 1 lemon cut into wedges
Instructions
- Heat grill to medium.
- Snip the Brussels sprouts microwaveable bag corner, or place loose sprouts in partially-covered microwave-safe bowl, and microwave on high for three minutes. Pour Brussels sprouts into medium bowl and toss with olive oil, curry powder, garlic powder, salt and pepper to evenly coat. Let sprouts cool for easy handling.
- Thread 4-6 Brussels sprouts onto metal or sturdy bamboo skewers with stem ends all facing same side, making sure to group sprouts according to similar size. Place skewers on grill stem side facing down, cover grill and cook for 3 minutes for small sprouts or 5 minutes for large ones. Flip and cook for same amount of time on other side.
- Remove skewers from grill and serve with lemon wedges.
Bacon-wrapped Brussels Bites
Ingredients
- 18 Brussels sprouts washed and trimmed
- 9 slices thick-cut bacon
- 4 oz herbed cream cheese or herbed creamy goat cheese
Instructions
- Preheat oven to 400 degrees.
- Place wet sprouts in loosely covered microwave-safe bowl or bag and microwave on high for two minutes to blanch. Remove from microwave and allow to cool.
- Line a microwave-safe plate with four paper towels. Cut bacon strips in half, crosswise, and place in a single layer on top of paper towels on plate. Depending on size of plate/microwave, you may have to do this in two batches. Cover with another paper towel. Microwave on high for approximately three minutes or until bacon is partially cooked yet still very pliable and far from crispy (exact time depends of your microwave and the thickness of your bacon).
- Using a small paring knife, cut an “X” in the top of each sprout, cutting two-thirds of the way down through the sprout so that the stem end is still intact.
- Stir herbed cheese to soften and put in resealable plastic bag. Seal bag and snip off the tip of one of the bottom corners of the bag to create a disposable pastry bag.
- Insert tip of bag down into the “X” in sprout and gently squeeze to fill sprout with a bit of the cheese. Repeat with all sprouts.
- Wrap spouts with bacon, covering cheese-filled “X” and secure with toothpicks.
- Arrange sprouts scored side up (stem-side down) on wire rack on rimmed cookie sheet. Bake until bacon is crisp, about 25 minutes.