Healthy Recipes: Antipasto Skewers

Antipasto Skewers

Prep: 20 min

Yield: 24 skewers

Ingredients

  • Cooking spray
  • 8oz marinated mozzarella balls
  • 1/2 cup lightly packed fresh basil
  • 1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
  • 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
  • 1 14 -ounce can artichoke hearts, drained and quartered

Directions

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and a mozzarella ball. Repeat with the remaining ingredients to make about two-dozen skewers.

Healthy Recipes: Chipotle Smashed Sweet Potatoes

Chipotle Smashed Sweet Potatoes

Total: 30 min

Prep: 10 min

Cook: 20 min

Yield: 4 servings

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions

Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.

Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

 

Healthy Recipes: Quinoa Stuffing

Quinoa Stuffing

Yield: Serves 8

Ingredients

  • 2 cups vegetable stock
  • 1 cup quinoa
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 6 stalks celery, diced
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 350°F.

Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.

Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.

Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage, thyme and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.

Garnish with parsley before serving.

Variations:

Quinoa Stuffing with Dried Cherries and Almonds

Add 1/2 cup dried tart cherries and 1/2 cup toasted slivered almonds to the stuffing before baking.

Quinoa Stuffing with Pistachios and Figs

Omit the sage and add 1/2 cup chopped dried figs and 1/2 cup chopped toasted pistachios before baking.

Healthy Recipes: Lemony Carrot Salad

Lemony Carrot Salad

Prep time: 10 minutes

Ingredients

  • 3 tablespoon fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon grainy mustard
  • 1 tablespoon honey
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 1lb carrots, grated on a box grater or food processor
  • 5 radishes, thinly sliced
  • 1½ tablespoons chopped fresh dill
  • ¼ cup chopped scallions
  • ¼ cup chopped parsley

Directions

Whisk lemon juice, oil, mustard, honey, salt and pepper to taste in a medium bowl. Add carrots, radishes, dill, parsley, scallion, raisins and pistachios; toss to coat.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add carrots and pistachios right before serving.

Prep Tip: Buy pre-shredded carrots for even quicker preparation.

Healthy Recipes: Pomegranate Punch

Pomegranate Punch

Servings: 12

Ingredients

  • 4 cups pomegranate juice
  • 1 cup orange juice
  • 2 liter sparkling water or club soda
  • 2 oranges, sliced
  • 2 limes, sliced
  • Arils from one pomegranate

Directions

In a large punch bowl, combine pomegranate juice, orange juice and sparkling water. Float lime and orange slices on top as garnish. When serving, sprinkle pomegranate seeds in each glass with punch and ice.