Recipe Tag: Health meets Food

Creamy Polenta – HmF – Virtual

Gather all ingredients and equipment.

In a medium sized pot, bring water to a simmer. Using a whisk, stir in the cornmeal and salt and whisk until smooth.

Reduce heat to low and simmer until soft, about 30-40 minutes, adding more water as necessary to prevent grits from getting too thick and stirring occasionally to prevent sticking to the bottom of the pot.

Once creamy and soft, remove the pot from the heat and fold in the cheese and black pepper. Serve warm. If not serving immediately, you may need to add more liquid as polenta will continue to thicken as it sits.

Maple Glazed Salmon – HmF – Virtual

Gather all ingredients and equipment.

Preheat oven to broil setting.

Portion fish into 4 ounce portions and place on foil lined baking sheet coated with pan spray to prevent sticking.

In a small bowl add maple syrup, mustard, rosemary, coriander, salt, and pepper to make a rub.

Mix well to combine.

Use a spoon or brush to evenly coat fish with rub.

Cook fish about 6 to 9 minutes or until fish flakes easily and a meat thermometer reads the internal temperature of 145°F.

Garnish with a lemon wedge and serve.

Carrot and Thyme Pureé – HmF – Virtual

Gather all ingredients and equipment.

Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 minutes.

Add carrots, stock, thyme, salt and pepper and bring to a boil.

Once boiling, cover and cook for 10 minutes or until carrots are tender.

Once carrots are soft, drain in colander, reserving the cooking liquid.

Place carrots and scallions in blender or food processer and blend until smooth, adding reserved liquid 2 Tbsp at a time as needed.

Grilled Peppers and Sweet Potatoes – Virtual

Gather all ingredients and equipment.

Preheat grill to medium-high heat.

Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with tomatoes and peppers.

Add the oil, salt, and pepper to the vegetables and toss until evenly coated.

Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.

**Note that your choice of sweet peppers may be used – red, yellow, or a mixture of both.

Salad with Green Goddess Dressing – HmF – Virtual

Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.

Top kale with sunflower seeds, red onion, radishes, and strawberries.

Before serving, toss each salad with 2 Tablespoons each of the dressing.

Eggplant Burgers – Virtual

Gather all ingredients and equipment.

Preheat the grill or broiler to medium-high heat.

Lay the eggplant and tomatoes out on a baking tray or cookie sheet.

In a small bowl, combine the olive oil, vinegar, oregano, salt, and pepper. Whisk to combine.

Brush the mixture on the eggplant and tomatoes, coating both sides.

Place the seasoned eggplant and tomato slices on the grill or under the broiler and cook until browned, about 2-3 minutes per side.

Remove from heat.

Building the sliders on hamburger buns with 1 tsp basil pesto, a slice of tomato, and a slice of eggplant. Top the eggplant with a 3/4 teaspoon of feta cheese for each slider.

Grilled Romaine – Virtual

Gather all ingredients and equipment.

Preheat a grill to medium high heat.

Cut romain head vertically, so the core and root hold the leaves together.

Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.

Using tongs, flip romaine and grill for 2 more minutes.

Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.

Couscous – HmF – Virtual

Gather all ingredients and equipment.

Preheat a pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2-3 minutes until fragrant. Add the garlic and sauté for an additional minute.

Add the vegetable broth. Bring the broth to a boil then add the Moroccan couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.

***If you are using Israeli couscous: Add vegetable broth and bring to a boil. Stir in Israeli couscous. Simmer for 7 minutes, then turn off the heat, cover, and let sit for 7 minutes.

Remove the lid and use a fork to fluff the couscous. Once fluffed, transfer the couscous on to a sheet pan and let it cool, approximately 5 minutes.

Place the cooled couscous in a mixing bowl and toss with salt, pepper, nuts, raisins, parsley, and green onion. Serve warm or cold.