If you can't find the deliciously nutty tasting Spanish cheese called Manchego, substitute a jack cheese or Cheddar cheese. Although the sweet taste of fresh corn in season is wonderful in this salad, you can also make this any time of year by using frozen corn kernels or canned no-salt-added corn.
Michel Nischan is the Executive Chef at New York City’s Heartbeat restaurant in the W Hotel. The restaurant’s menu stresses the pure, natural flavors of food while avoiding such typical restaurant stand-bys as butter and high-fat dairy products. In addition to years of experience in the restaurant world, Chef Nischan has also found inspiration in his personal need to create delicious, low-fat food for his son, Chris, who was diagnosed with juvenile diabetes at the age of five.
Apple juice concentrate and Dijon mustard make a fat-free dressing for this sweet and savory salad.
Cilantro roots pack a lot of cilantro flavor. If you can get cilantro with roots, definitely add them to the stockpot. Wash them well as they frequently have soil clinging to them.
Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash.
Here’s a take-off on tabbouleh, a Middle Eastern salad made with bulgur, a lemony dressing, and lots of parsley. We’ve used mint instead, and added steamed asparagus and green peas.
Use this spicy salsa to accompany grilled poultry, meat, or fish.
Just as sweet potatoes can be used in bread dough, so can they be employed in batter for pancakes, which here are rolled to enclose an exceptional filling of chicken in an apricot-ginger sauce.
This is a good basic recipe for sautéed spinach. You can substitute shredded Swiss chard, collard greens, or kale for the spinach. The sturdier greens may take a little longer to wilt.
Here’s a blondie that does not have a killer amount of fat.