Minted Beet, Fennel & Goat Cheese Salad

 

Beat the heat with this cool, refreshing salad packed with nutrition, flavor and bright colors!

 

Recipe by: Arlene Jacobs

Serves 2

 

Ingredients:

3 large or 4 small beets

1 fennel bulb, very thinly sliced

½ tsp. grated lemon zests

¼ cup torn fennel fronds

4 tbsps. lemon juice

2 tbsps. extra-virgin olive oil

Salt & pepper, to taste

1 tbsp. finely chopped shallot

2-1/2 tbsps. finely shredded mint

1 tbsp. chopped tarragon

4 oz. log soft goat cheese

 

 

Method:

Preheat the oven to 400 o F.

 

1. Wash beets, cut off stem and root ends and wrap each individually in foil. Place in the middle rack of the oven and roast for about 1 hour, or until soft when pierced with a small knife. Let cool, remove skins and slice into approximately 1/2-inch dice.

 

2. In a small bowl, combine fennel, lemon zests, fennel fronds, 1 tbsp. of the extra-virgin olive oil and season with salt & pepper.

 

3. In a separate bowl, combine beets, the chopped shallot, mint, tarragon, 1 tbsp. extra-virgin olive oil, salt & pepper, to taste.

 

4. In the center of four plates, mound the fennel salad and top with the beet salad. Crumble 1 oz. of the goat cheese over each. Garnish with mint sprigs.

Rice Noodle Salad with Mango & Crushed Cucumber

 

Recipe by:  Arlene Jacobs

Serves: 4

 

If you’re trying to reduce your gluten intake but want to eat delicious noodles, than this rice noodle alternative with Thai inspired flavors will give you all that you crave. Crunchy cucumbers and sweet mango round out this fabulous summer dish.

 

Ingredients:

 

8 oz. pkg. Asian rice noodles

3 tbsps. vegetable oil

2 cups English cucumber, skin on, diced ½-inch

1 tbsp. kosher salt

2 ripe mangoes, ½-inch dice

2 tbsps. lime juice

¼ cup rice wine vinegar

1/4 cup fish sauce

2 tbsps. sugar

1 tbsp. garlic

2 tbsp. chopped cilantro

2 tbsp. chopped mint

Few drops Sriracha or other hot sauce, to taste

 

Method:

1. Cook rice noodles according to package directions. In a colander, drain and cool under cold running water. Add oil and toss in a bowl. Set aside.
2. Place cucumbers in a flat-bottomed bowl and crush lightly with the side of a small pan. Place cucumbers in a colander, add 1 tbsp. salt, toss to combine and allow them to drain for 30 minutes. Remove and dry on paper towels.
3. In a food processor combine hot sauce, garlic, sugar, lime juice, vinegar, fish sauce and ¼ cup of water. Blend with 2 or 3 pulses.
4. Combine liquid mixture with noodles, mangoes, cucumbers, cilantro and mint.

 

 

 

OPTIONAL: Add cubed, drained tofu, shrimp or chicken marinated in some of the dressing for a complete protein meal or cubed avocado, carrot or daikon.

 

 

 

 

 

Gratin of Eggplant, Sweet Onion & Pepper

 

Gratin of Eggplant, Sweet Onion & Pepper

Serves 4.

Recipe by: Arlene Jacobs

 

Ingredients:

1 eggplant, cut vertically in ½-inch slices
Salt & pepper, to taste
¼ cup extra-virgin olive oil
2 yellow peppers cut in 3/4 – inch strips
1 large sweet onion, cut into ½ – inch rings
½ tsp. dried oregano
Pinch red pepper flakes
1 large ball mozzarella cheese, cut in ¼-inch slices
2/3 cup Marinara Sauce
1/3 cup grated Parmesan cheese

 

Method:

 

Preheat oven to 400 o F.

1. Lightly salt the eggplant slices on both sides. Lay out in one layer on a plate, top with another plate weighted down with several cans and allow to sit about 30 minutes to release juices. Drain between paper towels.

2. Over medium-high heat in 2 tbsps. of the olive oil in a large skillet, sauté the peppers until lightly browned on both sides. Set aside. Add the onion to the pan, and sauté in the residual oil until browned on both sides. Add to the peppers. Repeat with the eggplant slices. Season vegetables lightly as they cook.

3. Arrange vegetables in a flat-bottomed ovenproof pan. Sprinkle with oregano, red pepper flakes; top with mozzarella slices, Marinara Sauce and grated Parmesan. Drizzle remaining olive oil over the surface.

4. Bake for about 20-25 minutes, until cheese melts and juices are bubbling.

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