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Provencal Salad

Provencal Salad

By
Stephanie Kinturi 

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 Provencal Salad
Servings
Ingredients
Salad
Dressing
Servings
Ingredients
Salad
Dressing
Instructions
  1. For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber  and proscuitto on the other side
  2. Sprinkle the eggs with black pepper, and radishes with salt (this brings out the  flavor)
  3. Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while  stirring vigorously with a wire whisk. Drizzle over the salad and serve  immediately
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Melon “bowl” fruit salad 

Melon “bowl” fruit salad 

By
Stephanie Kinturi

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 Melon “bowl” fruit salad 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut off both ends of the melon to make a flat surface so that the melon “bowl”  will be stable. Slice melon in half to form 2 bowls. With a large spoon, scrap out  the seeds.
  2. Fill the bowls with 1/3 cup each of the cottage cheese.
  3. Top with ¼ cup each of the pineapple and blueberries.
  4. Garnish with fresh mint leaves.
  5. Serve with whole grain toast and sugar free jelly.
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Meatball Pizza

Meatball Pizza

By
Stephanie Kinturi

Print Recipe
 Meatball Pizza
Cuisine Italian
Servings
people
Ingredients
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the  bottom and edges that your filling will not make the bread soggy
  2. With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the  bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 10­15 minutes
  3. While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 2­3  minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
  4. Add your frozen meatballs to the sauce. Cover and cook over medium heat until  the meatballs are heated through.
  5. Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each  with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
  6. Slice and eat it hot.
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Margherita Pizza

Margherita Pizza

By
Stephanie Kinturi

Print Recipe
 Margherita Pizza
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Evenly spread sauce on pizza crust. Top with cheese, artichokes and sun dried  tomatoes.
  2. Grill uncovered on outdoor grill or in grill pan over medium heat, rotating  occasionally for approximately 10 minutes or until sauce is hot and cheese is melted.
  3. Drizzle with olive oil. Top with toasted pine nuts and fresh basil. Serve  immediately
Recipe Notes

*This recipe is very versatile and you may substitute mushrooms, olives etc. I usually
add some crushed red pepper flakes to add some heat.

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Granola Crunch with Fruit Salad

Granola Crunch with Fruit Salad

By
Stephanie Kinturi

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 Granola Crunch with Fruit Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients and toss
  3. Pour onto a sheet pan and bake, stirring every 5­10 minutes with a spatula until  golden brown (approximately 25 minutes)
  4. Remove from heat, cool completely, and serve with sliced seasonal fruit.
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Curry Chicken Salad

By
Stephanie Kinturi

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 Curry Chicken Salad
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine the yogurt, curry powder, garlic, salt and ground red pepper in a  medium bowl. Mix well. Place chicken into mixture and stir until coated on all  sides
  2. Add in the red pepper, scallions, celery, and raisins. Mix well. Refrigerate for a  couple hours to allow all the flavors to combine.
  3. Just before serving, stir in the peanuts.
  4. Serve inside a whole wheat pita or tortilla or on a bed of lettuce
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Cucumber Salad with Dill Cream Sauce

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

Print Recipe
 Cucumber Salad with Dill Cream Sauce
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a  saucer or other weight on cucumbers to weigh down
  2. Cover and let stand for at least 2 hours. Pour off juices which accumulate.
  3. Add red onions and toss.
  4. Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.
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Cream of Broccoli Soup 

Cream of Broccoli Soup 

By
Stephanie Kinturi

Print Recipe
 Cream of Broccoli Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large soup pot over medium high heat
  2. Sauté the onions in the butter until tender. Add the flour and whisk until  incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and  stir until free of lumps.
  3. Add the broccoli and simmer for 20 minutes until thickened.
  4. Transfer soup to a blender and puree until creamy and most of the chunks a  broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to  prevent burns from steam.)
  5. Add the sour cream and season with salt and pepper. Stir to combine.
  6. Serve with a sandwich or slice of whole grain toast.
Recipe Notes

*This soup freezes well for up to 3 months.

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Crab Cakes

Crab Cakes

By
Stephanie Kinturi

Print Recipe
 Crab Cakes
Cuisine Seafood
Servings
Ingredients
Cuisine Seafood
Servings
Ingredients
Instructions
  1. Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh  ground black pepper for about a minute.
  2. Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another  minute. Remove and put in a bowl. Cool mixture for a few minutes.
  3. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.  Then add crab meat.
  4. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
  5. Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
  6. Serve topped with black bean and corn salsa.
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Boston Bib Salad with Granola Crusted Goat Cheese

Boston Bib Salad with Granola Crusted Goat Cheese

By
Stephanie Kinturi

Print Recipe
 Boston Bib Salad with Granola Crusted Goat Cheese
Servings
people
Ingredients
Salad
Balsamic Vinaigrette Dressing
Servings
people
Ingredients
Salad
Balsamic Vinaigrette Dressing
Instructions
  1. Arrange bib lettuce leaves on the plate to form a “bowl” shape. Do not cut or break the leaves.
  2. Roll the goat cheese in the granola and press the granola into the sides of the  cheese to form a granola “crust”. Slice the cheese into 8­10 cheese wheels and  place 2­3 on each salad.
  3. Sprinkle the salads with the sun dried tomatoes and pine nuts.
  4. Just before serving pour balsamic vinaigrette over the salads and serve with garlic  bread.
  5. For the vinaigrette, combine the first 4 ingredients and stir with a wire whisk. Slowly stream in the olive oil while stirring until combined.
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