Food and Wine - Favorite Healthy Recipes
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Transcript of Food and Wine - Favorite Healthy Recipes
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7/29/2019 Food and Wine - Favorite Healthy Recipes
1/13
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7/29/2019 Food and Wine - Favorite Healthy Recipes
2/13
for more amazing recipes like these, go to foodandwine.com+
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This salad epitomizes fall flavors, with its chunks
of butternut squash, pumpkin seeds, pecans
and greens. The easiest way to peel the but-
ternut squash is with a sturdy U-peeler (named
for its wide, U-shaped handle), which is available
at most supermarkets.
cup plus 3 tablespoons vegetable oil,
preferably peanut
2 cups peeled butternut squash
(10 ounces), cut into 1-inch cubesSalt and freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon coarsely
chopped tarragon
1 tablespoon chopped
flat-leaf parsley
10 ounces mixed salad greens
or mesclun
1 cup coarsely chopped pecans
cup roasted pumpkin seeds
1. In a large nonstick skillet, heat 2 tablespoons
of the oil. Add the squash in an even layer, season
with salt and pepper and cook over moderately
high heat until browned on the bottom, about
5 minutes. Turn the squash cubes and cook over
moderately low heat until browned on the o ther
side and just tender, about 7 minutes.
2. In a small bowl, combine the vinegar with the
tarragon, parsley and the remaining 5 tablespoons
of oil; season the dressing with s alt and pepper.In a large bowl, toss the salad greens with the
pecans, pumpkin seeds and roasted squash.
Pour the dressing over the salad and toss well.
Serve the salad right away. Shawn McClain
make ahead The dressing can be kept at room
temperature for up to 2 hours. The cooked
squash can be refrigerated overnight. Bring to
room temperature before using in the salad.
wine Crisp, pear-scented Pinot Gris: 2008
OReillys.
'"--)"37&454"-"%active: 25 min; total: 40 min 10 to 12 servings
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7/29/2019 Food and Wine - Favorite Healthy Recipes
3/13
for more amazing recipes like these, go to foodandwine.com-
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This soup gets its luxurious texture from just a
little bit of cream and milk stirred in at the end.
The poppy seeds scattered on top not only look
pretty, but add a fun, nutty crunch.
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots,sliced inch thick
6 large scallions, thinly sliced crosswise
2 teaspoons poppy seeds
cup heavy cream
cup milk
Salt and freshly ground pepper
1. In a large pot, melt the butter in 1 tablespoon
of the olive oil. Add the onion, cover and cook
over low heat, stirring occasionally, until soft-
ened, about 5 minutes. Add the broth and water
along with the carrots and bring to a boil over
high heat. Cover and simmer over low heat until
the carrots are tender, about 30 minutes.
2. Meanwhile, in a small saucepan, heat the
remaining 2 tablespoons of olive o il. Add the scal-
lions and poppy seeds and cook over moderatelyhigh heat, stirring, until the scallions are softened,
about 1 minute.
3. Working in batches, puree the carrot soup in
a blender until smooth; transfer to a clean sauce-
pan. Stir in the cream and milk and simmer over
moderate heat, stirring. Season the soup with
salt and pepper and ladle into bowls. Garnish
with the scallions and poppy seeds and serve.
Marcia Kiesel
make ahead The carrot soup can be refriger-
ated overnight. Reheat gently.
wine Full-bodied white: 2007 Terre Rouge Rous-
sanne.
$3&".:$"330540618*5)1011:4&&%4active: 35 min; total: 1 hr 12 servings
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7/29/2019 Food and Wine - Favorite Healthy Recipes
4/13
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_Zohkbm^)&"-5): k^\bi^l
Quinoa is definitely a superfood: A grain-like
seed, its a complete protein containing all eight
essential amino acids. It also cooks pretty
quickly. Here, F&Ws Marcia Kiesel tosses it with
crunchy sugar snaps and roasted pumpkin
seeds for a great salad.
pound sugar snap peas
1 cups quinoa, rinsed
and drained
cup plus 1 tablespoonextra-virgin olive oil
3 tablespoons white wine
vinegar
Salt and freshly ground pepper
cup salted roasted
pumpkin seeds
cup minced chives
1. In a small saucepan of boiling salted water,
simmer the peas until bright green and crisp-
tender, about 1 minute. Drain and spread out
on a large plate to cool, then pat dry. Cut the
peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with
2 cups of water and bring to a boil. Cover and
cook over low heat until all of the water has
evaporated and the quinoa is tender, about 15
minutes. Uncover and fluff the quinoa, thentransfer to a large bowl and let cool to room
temperature.
3. In a bowl, combine the oil and vinegar and
season with salt and pepper. Add the peas to the
quinoa with the pumpkin seeds, chives and dress-
ing; stir. Season with salt and pepper and serve
at room temperature or lightly chilled. Marcia
Kiesel
make ahead The salad can be refrigerated for
up to 6 hours.
wine Bright, nutty Soave: 2008 Gini Classico.
26*/0"4"-"%8*5)46("34/"11&"4
active: 15 min; total: 40 min 6 s e r v i n g s
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7/29/2019 Food and Wine - Favorite Healthy Recipes
5/13
for more amazing recipes like these, go to foodandwine.com1
_Zohkbm^)&"-5): k^\bi^l
56/"4$"--01*/&8*5)1"34-&:"/%10.&(3"/"5&
total: 25 min 4 servings
The unusual topping for these meaty tuna
steaks is bright and delicious: Its a superb
combination of parsley, fennel and pomegran-
ate seeds in a vinaigrette combining maple
syrup, shallots and capers.
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1 tablespoon pure maple syrup
1 tablespoon drained capers
Salt and freshly ground pepper3 tablespoons extra-virgin olive
oil, plus more for rubbing
Four 5-ounce tuna steaks,
about inch thick
1 cup flat-leaf parsley leaves
cup pomegranate seeds
fennel bulb, cored and
very thinly sliced
Hot sauce
1. In a bowl, mix the shallot, vinegar, maple
syrup, capers and a pinch each of salt an d pepper;
let stand for 15 minutes. Whisk in the oil.
2. Meanwhile, place the tuna between sheets
of plastic wrap and pound until the steaks are
inch thick. Rub with oil and season with salt
and pepper.
3. Preheat a griddle. Add the tuna and cook
on one side only until lightly seared, 1 minute.
Transfer to plates, browned side up.4. Add the parsley, pomegranate seeds and
fennel to the dressing and season with hot
sauce. Toss gently, mound the salad over the
tuna and serve right away. Frank Stitt
wine Fresh, tart ros: 2009 Chateau Laulerie.
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7/29/2019 Food and Wine - Favorite Healthy Recipes
6/13
for more amazing recipes like these, go to foodandwine.com*)
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This is a terrific all-in-one meal and an inventive
use for salmon. F&Ws Grace Parisi nestles fillets
in crunchy hunks of ciabatta bread shes tossed
with tomatoes, capers and superthin slices of
lemon, then bakes the dish until the salmon is
just cooked.
Eight 1-inch-thick slices of ciabatta
(from a 12-ounce loaf), cut into
large chunks
5 tablespoons extra-virgin olive oil2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 tablespoons salted capers,
rinsed and coarsely chopped
1 lemon, halved lengthwise and
very thinly sliced
cup chopped flat-leaf parsley
teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center-cut skinless
salmon fillet, cut into 2-inch chunks
1. Preheat the oven to 450. In a large roasting
pan, toss the ciabatta chunks with 2 tablespoons
of the olive oil. Roast for about 5 minutes, until
the bread is lightly toasted.
2. In a large bowl, toss the tomato halves with
the garlic, capers, lemon, parsley, crushed red
pepper and 2 tablespoons of the olive oil; season
with salt and pepper. Stir the tomatoes into t he
toasted bread. Roast for 10 to 12 minutes, until
the tomatoes begin to soften and break down.3. Meanwhile, in the same bowl, toss the salmon
with the remaining 1 tablespoon of olive oil and
season with salt and pepper. Nestle the salmon
into the bread and tomatoes, spooning some
of the tomatoes on top. Roast for about 6 minutes,
until the salmon is just cooked through. Serve
right away. Grace Parisi
wine Lemony Italian white: 2008 Villa Sparina
Gavi di Gavi.
1"/30"45&%4"-.0/"/%#3&"%4"-"%
active: 15 min; total: 40 min 4 servings
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7/29/2019 Food and Wine - Favorite Healthy Recipes
7/13
for more amazing recipes like these, go to foodandwine.com*+
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4)3*.14"("/",*total: 30 min 4 servings
For shrimp saganaki,Greek cooks saut shrimp
in a pan with tomatoes, olives and feta cheese,
then serve it right out of the skillet with bread
to soak up all the fabulous juices. This quick
and healthy version gets fresh flavor from a
little dill stirred in at the end.
2 tablespoons each of extra-virgin
olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1 pounds),coarsely chopped
Salt
Crushed red pepper
1 pounds shelled and deveined
large shrimp, halved lengthwise
cup pitted kalamata olives,
coarsely chopped
cup chopped fresh dill
3 ounces Greek feta cheese,
crumbled
Crusty bread, for serving
In a large skillet, heat the oil until shimmering.
Add the onion and cook over high heat, stirring
occasionally, until lightly browned, about 5
minutes. Add the tomatoes, season with salt
and crushed red pepper and cook until softened,
crushing them with the back of a spoon, about
5 minutes. Add the shrimp and olives and cook,
stirring occasionally, until the shrimp are cooked
through, about 3 minutes. Stir in the dill and
half of the feta and cook just until the feta ishot, about 1 minute. Transfer to shallow bowls,
sprinkle with the remaining feta and serve with
crusty bread. Grace Parisi
wine Citrusy Greek white: 2008 Haggipavlou
Moschofilero.
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7/29/2019 Food and Wine - Favorite Healthy Recipes
8/13
for more amazing recipes like these, go to foodandwine.com*-
_Zohkbm^)&"-5): k^\bi^l
In the 1920s, a cook at San Franciscos Palace
Hotel created Green Goddess dressinga mix
of mayonnaise, herbs, anchovies and lemonas
a tribute to an actor starring in a play called
The Green Goddess. Instead of serving the dres-
sign with the usual green salad, this recipe uses
it for a chicken salad, made with a rotisserie
bird from the supermarket.
2 oil-packed anchovies, drained
1 small garlic clove cup packed flat-leaf parsley leaves
cup packed basil leaves
cup coarsely chopped dill
1 tablespoon oregano leaves
cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
One 1-pound loaf of ciabattabottom
crust reserved for another use,
bread cut into 1-inch cubes
One 2-pound rotisserie chickenskin
and bones discarded, meat pulled
into large bite-size pieces
8 piquillo peppers (from a 9.8-ounce jar),
drained and quartered lengthwise
3 inner celery ribs with
leaves, thinly sliced
cup pitted kalamata olives, halved
1. In a food processor, pulse the anchovies, garlic,
parsley, basil, dill and oregano until coarsely
chopped. Add the mayonnaise and lemon juice
and process until smooth. Fold in the chives;
season with salt and pepper.
2. In a large bowl, toss the ciabatta with the
chicken, piquillo peppers, celery and olives.
Add the dressing and toss to coat. Season with
salt and pepper and serve. Melissa Rubel
Jacobsonmake ahead The dressing can be refrigerated
for up to 2 days.
wine Light Pinot Noir: 2009 Cono Sur Vision.
(3&&/(0%%&44$)*$,&/4"-"%
total: 35 min 6 servings
-
7/29/2019 Food and Wine - Favorite Healthy Recipes
9/13
for more amazing recipes like these, go to foodandwine.com*/
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This extremely refreshing noodle salad calls for
grapefruit juice and plenty of cilantro and mint
butsurprisinglynot a drop of oil.
pound dried rice noodles,
about inch wide
cup fresh grapefruit juice
2 large garlic cloves, minced
2 tablespoons sugar
cup plus 1 tablespoon
Asian fish sauce pound cabbage, finely
shredded (4 cups)
3 large scallions, thinly sliced
pound cooked chicken,
cut into long strips
cup chopped cilantro
cup chopped mint
Sriracha (chile sauce), for serving
1. In a bowl, cover the noodles with cold water
and let stand until pliable, 25 minutes. Drain. Bring
a saucepan of water to a boil . Add the noodles and
cook, stirring, until al dente, 1 minute. Drain the
noodles in a colander and return them to the pan.
Fill the saucepan with cold water and swish the
noodles around. Drain and swish the noodles
2 more times. Drain the noodles in the colander,
lifting and tossing, until dry.
2. In a small bowl, stir the grapefruit juice withthe garlic, sugar and fish sauce until the sugar
is dissolved.
3. In a large bowl, toss the rice noodles with the
shredded cabbage and scallions. Add the dress-
ing and toss well. Add the chicken, cilantro and
mint and toss. Serve right away, passing Srira-
cha sauce at the table. Marcia Kiesel
make ahead The dressing can be refrigerated
overnight.
wine Zippy Sauvignon Blanc: 2009 Box
OBirds.
3*$&/00%-&4"-"%8*5)$)*$,&/"/%)&3#4
active: 30 min; total: 40 min 4 t o 6 s e r v i n g s
-
7/29/2019 Food and Wine - Favorite Healthy Recipes
10/13
for more amazing recipes like these, go to foodandwine.com*1
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Thai restaurants offer larb (or laab) as an irre-
sistible appetizer: ground meat spiked with
chiles, lime juice and fish sauce and served with
lettuce leaves for wrapping.
2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeo, seeded and
minced, plus sliced jalapeo
for garnishJuice of 1 lime, plus lime wedges,
for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce),
plus more for serving
1 tablespoon vegetable oil
cup chopped cilantro
cup chopped mint
cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or
other leafy lettuce, separated
into leaves
1. In a bowl, mix the pork, garlic, shallots and
minced jalapeo. In a small bowl, whisk the lime
juice, fish sauce, brown sugar and the 1 teaspoon
of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture
and cook over high heat, stirring to break up the
meat, until no pink remains, 5 minutes. Remove
from the heat and stir in the lime juice mixture.
Let stand for 5 minutes. Transfer the meat to a
bowl; stir in the herbs. Season with salt andpepper. Top with the peanuts and sliced jalapeo.
Serve with lime wedges, Sriracha and lettuce for
wrapping. Tom Mylan
wine Off-dry Riesling: 2008 Poets Leap.
5)"*(306/%103,4"-"%total: 40 min 6 servings
-
7/29/2019 Food and Wine - Favorite Healthy Recipes
11/13
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_Zohkbm^)&"-5): k^\bi^l
Turkey breast is great on the grill, since it cooks
evenly and takes on a nicely smoky flavor. Brush-
ing it with mango chutney creates a very tasty,
sweet-and-sticky glaze.
One 7-pound whole boneless
turkey breast
Kosher salt and freshly
ground pepper
1 cups mango chutney, plus
more for serving3 cups cilantro leaves and
tender stems
2 cups mint leaves
cup water
cup extra-virgin olive oil
1. Light a grill or heat a grill pan. Set the turkey
skin side down on a work surface. With the knife
parallel to the work surface, cut through the
breast, leaving 1 inch of meat attached at one
side, then open it up like a book; the goal is to
have meat that is of even thickness. Season
with salt and pepper. Grill the turkey over mod-
erate heat, turning once, until the skin is crisp
and the meat is just cooked through, about 25
minutes.2. Meanwhile, microwave 1 cup of the mango
chutney until it melts slightly, about 1 minute;
scrape into a food processor and puree until
smooth. Transfer the pureed chutney to a bowl.
In the same food processor, puree the remaining
chutney with the cilantro, mint, water and oil
until smooth; season with salt and pepper.
3. Once the turkey is just cooked through, brush
it with the plain pureed chutney and grill, turn-
ing once, until the chutney for ms a sticky glaze,
about 2 minutes per side. Transfer the turkey
to a cutting board, cover with foil and let rest
for 10 minutes. Carve the turkey and serve with
the cilantro-mint sauce and chutney. Melissa
Rubel Jacobson
wine Vibrant ros: 20 09 Tenuta delle Terre Nere
Etna.
."/(0(-";&%563,&:#3&"45
active: 20 min; total: 45 min 8 servings
-
7/29/2019 Food and Wine - Favorite Healthy Recipes
12/13
for more amazing recipes like these, go to foodandwine.com++
_Zohkbm^)&"-5): k^\bi^l
The secret to these juicy burgers is the zippy
sauce, which is made with fat-free yogurt, dill
pickles and hot peppers.
cup fat-free, plain Greek yogurt
cup chopped dill pickles
2 tablespoons chopped
pickled hot peppers
Kosher salt and freshly
ground black pepper
2 pounds lean ground turkey1 teaspoon smoked
sweet paprika
Extra-virgin olive oil, for brushing
6 whole wheat English muffins or
hamburger buns, split
Lettuce and sliced red onion and
tomatoes, for serving
1. Light a grill or preheat a grill pan. In a medium
bowl, mix the yogurt with the dill pickles and
hot peppers and season with salt and black
pepper.
2. In a large bowl, gently knead the turkey with
the paprika and 1 teaspoons of salt. Form the
meat into 6 patties, about inch thick. Brush
the patties with olive oil and season lightly with
salt and black pepper. Grill the patties over mod-
erately high heat, turning once or twice, untilcooked through, about 12 minutes. Grill the
English muffins on both sides until toasted,
about 2 minutes.
3. Spread the pickle sauce on the English muffins.
Top with the burgers, lettuce, onion and tomatoes.
Close the sandwiches and serve right away.
Grace Parisi
make ahead The pickle sauce can be refriger-
ated overnight.
beer Crisp, malty lager: Bluepoint Toasted
Lager.
563,&:#63(&348*5)41*$:1*$,-&4"6$&
total: 30 min 6 servings
-
7/29/2019 Food and Wine - Favorite Healthy Recipes
13/13
for more amazing recipes like these, go to foodandwine.com+-
_Zohkbm^)&"-5): k^\bi^l
F&Ws Melissa Rubel Jacobson mixes creamy
yogurt with honey so its deliciously sweet and
tangy, spreads it in a graham-cracker crust
spiced with bits of crystallized ginger and
arranges plump blueberries neatly on top.
10 whole graham crackers,
broken into pieces
cup crystallized ginger,
finely chopped
1 tablespoon sugarPinch of salt
3 tablespoons unsalted butter,
melted
1 large egg white
2 cups Greek-style nonfat
yogurt, drained overnight
2 tablespoons honey
1 cups blueberries (9 ounces)
1. Preheat the oven to 350. Spray a 14-by-4-
inch rectangular fluted tart pan with a remov-
able bottom with cooking spray. In a food
processor, pulse the graham crackers with the
crystallized ginger, sugar and salt until finely
ground. Add the butter and egg white and pulse
until the crumbs are evenly coated. Press the
crumbs evenly over the bottom and up the sides
of the tart pan. Bake for about 20 minutes, until
the crust is lightly browned. Let the crust coolcompletely.
2. In a medium bowl, mix the drained yogurt
with the honey. Spread the yogurt in the crust
and arrange the blueberries over the surface
of the yogurt. Cut the tart in slices and serve.
Melissa Rubel Jacobson
make ahead The baked crust can be wrapped
in plastic and kept at room temperature over-
night.
)0/&:&%:0(635"/%#-6&33:5"35active: 25 min; total: 1 hr 15 min plus overnight draining 8 servings