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Recipes
Chicken and White Bean Soup
By cherwest
with Greens
- 1 tablespoon olive oil
- 1 1/4 cups thinly sliced leeks, white part only
- 1 large garlic clove, crushed
- 1/2 cup (1/4-inch-thick) slices carrot
- 6 cups reduced-sodium, fat-free chicken broth
- 1 1/2 cups skinless, boneless, shredded, rotisserie chicken
- 1 (2-inch) fresh rosemary sprig
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 cup packed roughly chopped fresh kale
- 1 cup packed baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
SCALLOP & ROASTED PEPPER SALAD
By cherwest
WITH PEACH PEPPER + GINGER DRESSING
- 1 lb scallops (may substitute shrimp)
- 2 large green or red peppers (or buy roasted peppers and skip this preparation)
- 2 tomatoes cut into wedges
- 1 cucumber sliced
- 1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
- 1/2 cup crumbled goat cheese
- Mixed salad greens or arugula
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup Sallie’s Greatest Peach Pepper + Ginger jam
- Salt & Pepper to taste
Crab Cakes
By cherwest
with Roasted Vegetables and Tangy Butter Sauce
- Crab cakes:
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 3 tablespoons light mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 egg whites, lightly beaten
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- 1 tablespoon olive oil, divided
- Cooking spray
- Vegetables:
- 21 baby carrots (about 12 ounces)
- 5 small red potatoes, quartered (about 8 ounces)
- 4 medium shallots, halved lengthwise
- 1/8 teaspoon salt
- 8 ounces haricots verts, trimmed
- Sauce:
- 2/3 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped shallots
- 2 tablespoons white wine vinegar
- 2 1/2 tablespoons butter
Greek Lemon Oregano Mahi-Mahi
By cherwest
Taste a touch of the Mediterranean with Greek Lemon Oregano Mahi-Mahi
- 1/4 cup lemon juice
- 1 1/2 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp each salt and pepper
- 4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)
- 4 1/4 in.-thick slices red onion
- Nonstick cooking spray
- Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano