Happy Monday everyone! I’ve been off enjoying some sun in Vegas and LA over the past 2 weeks and not looking forward to heading home to the cold 🙁 But even though I’m away, I just can’t forget about sharing some healthy and delicious recipes with all of you. Even though I don’t have access to a kitchen and haven’t been able to prepare my own meals (aside from a whole foods trip where I stocked up on carrots, hummus, fresh fruit and water), I’ve had to embrace eating out at restaurants! Some really great restaurants actually, and lots of healthy nutritious food at the Natural Products Expo that I attended. So all in all, I’ve managed to eat quite well! Last week I ate at one of my favorite restaurants in Vegas called Mesa Grill. It’s one of Bobby Flays resto’s. The food is so deelish! Below are two of his simple and healthy recipes that I absolutely love! Hope you enjoy them as much as I do!
PUMPKIN SOUP WITH CINNAMON CRÈME AND ROASTED PUMPKIN SEEDS
4 cups low sodium vegetable borth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe follows)
1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock if the soup is too thick.
2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.
3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.
Roasted Pumpkin Seeds
Makes 1 cup
1 cup raw pumpkin seeds
2 tablespoons vegetable oil
1. Preheat the oven to 350 degrees F.
2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 15-20 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.
GRILLED NEW POTATOES & ZUCCHINI WITH RADICCHIO, GOAT CHEESE & AGED SHERRY VINAIGRETTE
4 lbs new potatoes, parboiled
2 medium zucchini, scrubbed
Salt and pepper
1 pound radicchio, coarsely chopped
½ cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
¾ cup olive oil
8 ounces goat cheese, crumbled
1.Heat grill to high. Slice potatoes and zucchini into ¼ inch thick slices; brush both sides with oil and season with salt and pepper to taste. Grill both until golden brown on both sides and just cooked through, about 3-4 minutes per side. While the potatoes and zucchini are grilling, whisk together the vinegar, shallots and mustard in a medium bowl until combined. Slowly whisk in olive oil until emulsified and season with salt and pepper to taste.
2. Place potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette and season with salt and pepper. Transfer potato mixture to a platter and top with goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.
Happy Meatless Monday!
Health & Abundance,