Chicken Salad Pita with Hummus

This makes a light, healthy recipe. Great for parties.
(Based on a recipe from The Food Network website.)

Servings: 4

Ingredients:

• 1 tablespoon red wine vinegar
• 3 teaspoons mint, minced
• 3/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled & chopped
• Freshly ground pepper
• 4 pocketless pitas
• 1/2 cup hummus

Directions:

1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

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Dairy-Free Mushroom Risotto

Ingredients:

• Olive oil
• 3 cloves of garlic, chopped
• 1 yellow onion, chopped onion
• 1 cup cremini mushrooms, chopped
• 1 cup fresh white button mushrooms, chopped
• Fresh thyme
• 1 1/s cups Arborio rice
• 1/2 cup white wine
• 3-5 cups chicken or vegetable broth

Directions:

1. Saute chopped garlic and onions in 1 Tbsp. olive oil for 6-8 minutes.
2. Add mushrooms and thyme. Cook for 4 minutes.
3. Add 1 Tbsp.  olive oil and the rice. Stir constantly for 4 minutes or  until the rice begins to make a popping sound.
4. Add 1/2 cup white wine. Stir until absorbed.
5. Add 3/4 cup broth and stir until absorbed.
6. Continue adding 3/4 cups of broth and stirring until absorbed until the rice is translucent around the edges, about 20 minutes.

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Poached Salmon

Poaching salmon in a vegetable broth adds some nice flavor to the fish. This recipe makes a great, quick weeknight meal. Healthy too.

Servings: 4

Ingredients:

• 4 6-ounce salmon fillets, bones and skin removed
• 2 cups water
• 1 cup dry white wine
• 1 Tbsp. lemon juice
• 1/2 tsp. lemon zest
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stock, chopped
• 1 bay leaf
• sea salt & pepper

Directions:

1. In a deep saute pan, bring the water, wine, lemon juice & zest, onion, carrot, celery, bay leaf, salt and pepper to a boil for five minutes.
2. Strain the ingredients then return the liquid to the pan (discard the cooked items). Return the liquid to a boil, add the salmon fillets, lower the heat and simmer the fish for approximately 6-8 minutes. If the fish is not completely covered with the poaching liquid, turn the fish over once carefully during the cooking process.
3. Remove the salmon from the pan and transfer to a wooden cutting board. Allow the excess water to drain, then serve.

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Spanish Tortilla

This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

• 1/4 cup olive oil
• 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
• 1 onion, minced
• 1 large red pepper, diced
• salt and pepper
• 10 large eggs

Directions

1. Heat oven to 450 degrees and move the oven rack to the middle position.
2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

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“Light” Waldorf Salad

This salad has all of the essential Waldorf salad ingredients except for the mayonnaise used in the traditional dressing.

Servings: 2

Ingredients:

• 2 boneless skinless chicken breast halves
• 1/2 cup finely diced Granny Smith apple
• 1 cup seedless red grapes, halved
• 2 celery ribs, thinly sliced
• 1/2 cup walnuts, toasted
• 1 small head butter lettuce
• 3 Tbs. fresh lemon juice
• 2 tsp. honey (mild, unflavored)
• 2 Tbs. finely chopped chives or shallots
• 3 Tbs. olive oil (mild, without herbs)
• Salt & Pepper

Directions:

1. Boil 2 inches of water with 2 tsp salt in a 2-qt heavy saucepan. Add chicken and poach 12-15 minutes or until cooked through. Set aside to cool, then cut into small cubed pieces.
2. In a small bowl, whisk together lemon juice, honey, chives/shallots, and olive oil. Add salt & pepper to taste.
3. Place chicken, apple pieces, grapes, celery, and walnuts in a large bowl. Add 1/2 of the vinaigrette and mix.
4. Divide lettuce between two plates. Add chicken mixture on top of each salad, then drizzle remaining vinaigrette on top (to taste).

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