Grilled Salmon and Spinach Salad

Ingredients

• 1 pound salmon, cut in four fillets

Marinade ingredients

• ¼ cup reduced-sodium soy sauce
• ¼ cup rice vinegar
• 1 teaspoon mustard powder or 1 teaspoon prepared mustard

Dressing ingredients

• 3 tablespoons orange juice
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 teaspoon extra virgin olive oil
• ½ teaspoon roasted sesame oil (or regular sesame oil)
• 2 cloves garlic
• 1 teaspoon minced fresh ginger
• Salt and freshly ground black pepper to taste

Salad ingredients

• 5 ounces baby spinach, rinsed clean
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced thin

Directions

1. Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
2. Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
3. Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
4. Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Grilled Thai Beef Salad

Ingredients

• 1 pound top-round London broil or flank steak, 1 to 1 ½ inches thick
• 3 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• 2 tablespoons firmly packed dark brown sugar
• 1 clove garlic, minced (about 1 teaspoon)
• 1 ½ teaspoons peeled and minced fresh ginger
• 1 ¼ teaspoons red curry paste or chili-garlic sauce
• Cooking spray
• ½ head red-leaf lettuce, torn (about 5 cups lightly packed)
• 3 shallots, thinly sliced (about 
½ cup)
• ½ cup coarsely chopped fresh 
cilantro leaves
• 1 cup fresh basil leaves, sliced 
into ribbons

Directions

1. Rinse meat and pat dry and place in sealable plastic bag or small glass dish.
2. In medium bowl, combine 1 tablespoon of the lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry paste.
3. Pour half of mixture into bag with meat. Add remaining 2 tablespoons lime juice to bag. Seal tightly and marinate meat in refrigerator for at least 4 hours or overnight, turning occasionally.
4. Reserve rest of mixture to dress salad.
5. Coat a grate or grill pan with cooking spray and preheat over medium-high heat until hot.
6. Grill steak until medium-rare, about 5 minutes per side or to your desired degree of doneness.
7. Let it rest 
for 5 minutes until room temperature, then slice thinly against grain.
8. Combine lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in large salad bowl.
9. Add reserved dressing and toss to coat.
10. Divide salad among 4 plates and garnish with sliced shallots.

South of the Border Beans and Rice

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 16 ounces reduced-sodium vegetable broth
• 1 cup uncooked brown rice*
• ½ teaspoon cumin
• ⅛ teaspoon turmeric
• 1 can (15 ounces) black beans, drained and rinsed (or use no salt added)
• 12 ounces corn kernels, no-salt-added canned or frozen
• 1 can (4 ounces) mild green chiles, diced
• 1 can (14 ounces) diced tomatoes, drained
• Salt and freshly ground black pepper to taste

*Unlike white rice, brown rice retains its outer layer of bran and its germ. This results in more fiber and nutritional value. Brown rice also has a mild nutty flavor, as opposed to the bland flavor of white rice.

Directions

1. In medium pot, heat oil over medium-high heat. Add peppers, onion, and garlic and sauté for about 4 minutes.
2. Stir in broth, rice, cumin, and turmeric. Bring to boil. Reduce heat, cover and simmer for 45–50 minute or until rice is tender (do not stir during this time). Then gently stir in beans, corn, chiles, and tomatoes. Heat through and let stand 5 minutes. Season to taste with salt and pepper and serve.

Grilled Chimichurri Pork Roast

(Makes 12 servings)

Ingredients

• 3-pound boneless pork roast
• 1 cup parsley , coarsely chopped
• ¼ cup onion, chopped
• 6 cloves garlic, coarsely chopped
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon slices, for garnish
• Lime slices, for garnish

Directions

1. Place pork roast in self-sealing plastic bag. In food processor, place parsley, onion and garlic and pulse until minced. Add remaining ingredients, except garnish, and process to blend. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight.
2. Prepare medium-hot fire in grill. Remove pork from marinade (discard marinade) and place pork roast over drip pan on grill over indirect heat. Close grill cover and cook about 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes before slicing. Garnish with lemon and lime slices.

Beet, Carrot and Apple Salad

Ingredients

• 1 medium beet (or 3/4 cup pre-shredded)
• 2 medium carrots (or 3/4 cup pre-shredded)
• 1 large peeled Granny Smith apple
• ¼ cup walnut halves, chopped
• 3 tablespoons chopped flat-leaf parsley or dill or combination
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get ¾ cup. Save remaining beet for another use.
2. Shred carrots and apple.
3. Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
4. For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.
5. Serve salad within 1 hour of combining with herbs and dressing.

Salmon and Wild Rice Stuffed Cabbage Rolls

(Makes 4 servings)

Ingredients

• 1 cup water
• ½ cup dried shiitake or porcini mushrooms
• ¾ teaspoon kosher salt
• ½ cup pearled barley
• ¾ cup cooked wild rice
• 2 teaspoons olive oil
• 12 ounces salmon fillet
• ¼ teaspoon freshly ground black pepper, plus more if desired
• 8 ounces sliced fresh shiitake mushrooms
• ½ cup white wine
• ¾ cup chopped green onions
• ¼ teaspoons dried tarragon
• ½ teaspoons lemon zest
• 8 large cabbage leaves, blanched
• ½ cup low-sodium chicken broth

Directions

1. Preheat oven to 350°F.
2. Bring water to a boil and remove from heat. Steep dried mushrooms for 10 minutes. Strain mushrooms and reserve steeping liquid. Chop mushrooms and set aside.
3. Add enough water to reserved mushroom liquid to make 1 cup. Add ⅛ teaspoon of salt and bring it to a boil. Stir in barley and reduce heat to simmer. Cover and cook until barley is soft, about 25 minutes.
4. Stir chopped soaked mushrooms into barley. Mix cooked barley with wild rice and set aside.
5. Heat olive oil in heavy skillet over medium-high heat. Season salmon fillet with ⅛ teaspoon each of salt and pepper. Sear salmon fillet just until cooked, about 2 minutes per side. Remove skin from salmon if still on and flake fish into barley mixture. Brown fresh mushrooms in same pan. Remove mushrooms and deglaze pan with ¼ cup of wine.
6. Add skillet liquids and mushrooms to barley mixture. Add green onions, tarragon, remaining ½ teaspoon salt, pepper, and lemon zest.
7. Fill cabbage leaves with barley mixture and roll leaves tightly. Place rolls seam side down in baking dish.
8. Bring chicken broth and remaining ¼ cup wine to a boil and pour over cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.

Steamed Edamame

Ingredients

• 6 cups water
• ½ teaspoon kosher salt
• 4 cups edamame in pods (frozen or fresh)
• ½ cup Tarragon Dipping Sauce (recipe follows)

Directions

1. Bring water to a boil and add salt.
2. Boil edamame until beans are tender, 4 to 5 minutes. Drain and serve with dipping sauce.

Tarragon Dipping Sauce

Ingredients

• ¾ teaspoon arrowroot
• ½ cup low-sodium chicken broth
• ¼ cup white wine vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 teaspoon minced tarragon
• 1 teaspoon minced shallot
• 1 teaspoon minced garlic
• ¼ cup olive oil

Directions

1. Dissolve the arrowroot in 1 tablespoon of chicken broth to make paste. Bring remaining broth to a boil.
2. Stir paste into broth and allow broth to thicken slightly. Remove from heat and add vinegar, mustard, salt, pepper, tarragon, shallot, and garlic.
3. Whisk in olive oil.

Recipes and photo courtesy The Culinary Institute of America. All rights reserved.

Spiced Grilled Ham with Citrus Glaze

Ingredients

• 6 to 7 pound fully cooked bone-in ham, trimmed
• 1 tablespoon ground coriander 

• 1 tablespoon ground paprika 

• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 
¼ cup lemon marmalade* 
• 
2 tablespoons orange juice
• 2 tablespoons packed brown sugar 

* If you can’t find lemon marmalade, substitute another citrus marmalade.

Grilling Directions

1. Preheat gas or charcoal grill to medium-hot (375 to 425°F). Prepare grill for indirect cooking: For gas grill, turn off center burner; for charcoal grill, bank coals on either side; place drip pan under grate between heat sources.
2. Score diamond pattern into ham, about ⅛-inch deep into any fat. In small bowl, combine coriander, paprika, cumin, cinnamon, and cloves. Rub spice mixture over all sides of ham. Place ham, flat side down, in center of grill over drip pan. Cover and cook, adding briquettes to charcoal grill as necessary to maintain heat, until internal temperature of ham reaches 140°F, 1 ½ to 2 hours or 15 to 18 minutes per pound.
3. Meanwhile, in small bowl, combine marmalade, orange juice, and sugar.
4. Brush marmalade mixture over ham. Cover and grill 5 minutes, until glaze is lightly caramelized. Remove ham from grill, transfer to cutting board, and let rest 15 to 30 minutes before cutting.

Roasting Directions

1. Preheat oven to 400°F. Position rack in lower third of oven.
2. Score diamond pattern into ham, about ⅛-inch deep into any fat. In small bowl, combine coriander, paprika, cumin, cinnamon, and cloves. Rub spice mixture over all sides of ham. Place ham, flat side down, in large shallow roasting pan and cook until internal temperature of ham reaches 140°F, 1 ½ to 2 hours or 15 to 18 minutes per pound.
3. Meanwhile, in small bowl, combine marmalade, orange juice, and sugar.
4. Brush marmalade mixture over ham. Return to oven and roast 5 minutes, until glaze is lightly caramelized. Remove ham from oven, transfer to a cutting board, and let rest 15 to 30 minutes before cutting.

Recipe 1

• 1 cup cranberries
• 1 orange, peeled
• Zest of ½ orange
• 1 ½ cups orange juice
• Greens

Looking for more? The Post has featured nine of the 300 recipes available in The Green Smoothie Bible (three summer smoothies, two autumn smoothies, and two winter smoothies). Try one or all and share your green smoothie adventures in the comments below.

Vegetarian Chili

Photo from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Ingredients

Beans (see tip 1)

• 1¾ cups dried kidney beans
• 1 carrot, cut into chunks
• ½ onion
• 1 clove garlic
• 1 bouquet garni (see tip 2)

Chili

• ¼ cup olive oil
• 1 cup finely chopped onions
• 1 small red bell pepper, cut into 1-inch strips
• 1 small green bell pepper, cut into 1-inch strips
• 2 cloves garlic, chopped
• 2 hot chile peppers, chopped
• ½ teaspoon ground cumin
• 1 can (28-ounce) diced tomatoes, drained, juice reserved
• 1 cup vegetable stock
• Salt and freshly ground black pepper
• Chopped fresh cilantro
• Tortilla chips
• Lime wedges

Directions

1. In bowl, cover dried beans with at least 4 inches of cold water. Cover and let soak for 24 hours. Drain beans and transfer to large pot.
2. Add carrot, ½ onion, garlic, bouquet garni, and water to cover by at least 3 inches. Bring to boil over high heat. Reduce heat and boil gently until beans are almost tender, about 50 minutes. Drain well. Discard carrot, onion, garlic, and bouquet garni.
3. In pot, heat oil over medium heat. Add finely chopped onions and cook, stirring, until softened but not browned, about 5 minutes. Add red bell pepper, green bell pepper, garlic, chile peppers, and cumin, and cook, stirring, until peppers are softened, about 5 minutes.
4. Stir in tomatoes, vegetable stock, and beans. Add enough reserved tomato juice to thin, as necessary. Season with salt and pepper to taste. Bring to boil, stirring. Reduce heat to low, cover and simmer for 15 minutes. Stir in cilantro to taste, cover and simmer until beans are tender and flavors are blended, about 5 minutes.
5. Serve with tortilla chips and lime wedges to squeeze overtop.

Tip 1:

In place of dried beans, you can use two 14- to 19-ounce cans kidney beans, drained and rinsed, and skip Steps 1 and 2.

Tip 2:

Bouquet garni is a small bundle of herbs tied together with kitchen string. It is used to add flavor to a simmere or boiled mixture and is generally discarded before the dish is served. Often includes parsley, thyme, and bay leaves but can also include any of your favorite herbs that complement the flavors of your dish.

Red Raspberry Cinnamon-Oat Crumble

Topping Ingredients

• ⅔ cup white whole wheat flour
• ⅔ cup old fashioned oats
• ¼ cup packed brown sugar substitute blend
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ⅓ cup canola oil

Filling Ingredients

• 1 pound bag frozen unsweetened peach slices, thawed
• 12-ounce bag frozen unsweetened red raspberries
• ¼ cup packed brown sugar substitute blend
• 2 teaspoons fresh lemon juice
• ½ teaspoon ground cinnamon
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375°F.
2. In large bowl, stir together topping ingredients, except oil. Drizzle oil over all and gently toss with fork to create “crumble” texture.
3. Coat 11-by-7-inch baking dish with cooking spray. Stir together filling ingredients. Sprinkle topping evenly over all. Bake 45-50 minutes or until lightly brown and fruit is bubbling.
4. Remove from the oven and let stand 30 minutes to absorb flavors.

Cook’s Tip: As with most fruit cobblers, the flavors are even better the next day because they are more blended and have time to absorb into the fruit.

Red Raspberry Stained Pears

Ingredients

• 2 firm medium pears, peeled, halved and cored (12 ounces total)
• ¾ cup water
• 2 teaspoons cornstarch
• 1 ⅓ cups frozen unsweetened red raspberries
• ½ teaspoon almond extract
• 2 tablespoons granulated sugar
• 2 tablespoons sliced almonds, toasted, coarsely crumbled

Directions

1. Bring ½ cup of water to a boil in medium nonstick skillet over medium high heat, add pears, cut side down, cover, reduce heat, and simmer 7-8 minutes or until just tender crisp. Remove skillet from heat. Using large slotted spatula, remove pears and place in 13-by-9-inch glass baking dish.
2. Combine cornstarch with remaining ¼ cup water in small bowl. Stir until cornstarch is completely dissolved. Add mixture to pan drippings in skillet with raspberries, stir to blend. Bring to a boil, over medium high heat, continue boiling 1 minute. Do not stir. Remove from heat, gently stir in almond extract and pour over pears. Let stand 1 hour, turning pears occasionally.
3. To serve place pears on dessert plates, spoon sauce over all, sprinkle sugar and almonds evenly over all.

Microbrew-Braised Rutabagas

Photograph by Antonis Achilleos. Excerpted from Roots by Diane Morgan.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, about 12 ounces, thinly sliced
• 2 tablespoons firmly packed dark brown sugar
• 4 teaspoons kosher or fine sea salt
• ½ teaspoon ground Aleppo chile
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 2 pounds rutabagas, ends trimmed, peeled, and cut into ½-inch wedges
• One 12-ounce bottle porter-style beer
• 1½ cups canned low-sodium vegetable broth
• 2 teaspoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh thyme

Directions

1. In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.
2. Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.
3. Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.

Ernest Borgnine’s Italian Pevronatta

(Makes 6 to 8 servings)

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 10 green bell peppers, diced
• 1 package (12 ounces) mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 ½ jars (32 ounce size) spaghetti sauce with mushrooms
• 1 tablespoon chopped parsley
• 1 cup red wine
• Cooked pasta
• Salt & pepper

Directions

1. In a large pan or Dutch oven, cook sausage and ground sirloin over high heat until well browned.
2. When meat is cooked, add peppers, mushrooms, onion, and garlic.
3. Cook until vegetables are tender.
4. Stir in spaghetti sauce, parsley, salt, and pepper.
5. Stir wine into spaghetti sauce and heat to boiling over high heat.
6. Reduce heat to low; cover partially and simmer 20 to 25 minutes, or until thickened.
7. Skim off and discard fat.
8. Serve with pasta.

Rich Roasted Tomato Soup

Roasted tomatoes, garlic, and dried herbes de Provence give this soup a sweet and savory flavor. Photo courtesy Shutterstock.

Ingredients

• 8 Roma tomatoes, cut in half lengthwise
• 2 tablespoons olive oil, divided
• Kosher salt and freshly 
ground black pepper
• ½ cup plus 1 tablespoon water, 
divided
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried herbes 
de Provence
• 2 cups chicken or vegetable 
stock
• Sour cream or olive oil, for 
garnish (if desired)

Directions

1. Preheat oven to 275° F. Line baking sheet with parchment paper.
2. In bowl, toss tomatoes with 1 tablespoon olive oil, salt, and pepper.
3. Place tomatoes, cut side down, on prepared baking sheet and drizzle 1 tablespoon water over tomatoes.
4. Bake in oven for 1 hour. Remove from oven. Carefully peel off skins and discard.
5. Flip tomatoes over so they’re cut side up, and place back in oven until tomatoes are shriveled but not dry, another 30 to 60 minutes.
6. Remove tomatoes from oven and allow to cool slightly.
7. Meanwhile, in large saucepan, saute onion in remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes.
8. Add garlic and herbes de Provence and cook until fragrant, another 1 to 2 minutes.
9. Add stock and remaining ½ cup water and bring to simmer. Simmer 15 minutes.
10. Cool slightly. In blender, puree tomatoes (including any cooking liquid on baking sheet) and stock mixture until very smooth. You may need to work in batches.
11. Strain through fine sieve if very smooth texture is desired.
12. Pour soup back into saucepan, season with salt and pepper, and heat gently.
13. To serve, ladle into cups or bowls and top with either swirl of olive oil or little sour cream, if desired.

Sweet Potato, Corn, and Kale Chowder

This version of traditional chowder-style soups includes sweet potato and kale for a flavorful, filling meal. Photo by Gentl & Hyers.

Ingredients

• 1 tablespoon grapeseed oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 3 medium sweet potatoes, 
peeled and diced
• 3 cups corn, fresh or frozen
• 2 teaspoons dried thyme
• 2 cups vegetable stock
• 2 cups rice milk, plus more 
if needed
• 2 tablespoons cashew butter, 
dissolved in ¼ cup hot water
• 1 bunch kale, chopped into 
small pieces
• Water or stock as needed
• Sea salt and freshly ground black 
pepper

Directions

1. In large pot over medium heat, sauté onion in oil until soft (about 3 minutes).
2. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes.
3. Add enough rice milk to cover vegetables.
4. Bring to boil, reduce heat and simmer until vegetables are soft (about 20 minutes).
5. Remove from heat, and add dissolved cashew butter. Partially puree using handheld blender.
6. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender.
7. Season to taste with salt and pepper, and serve.