Layered curried chicken, yogurt and nectarine salad
Ingredients
1 small lime, zested and juiced
1 tbsp. extra-virgin olive oil
1 small cooked chicken breast, shredded
100g (3 1/2oz) thick yogurt
2 spring onions, finely chopped
2 tsp korma curry paste
1/2 x 400g tin chickpeas, drained and rinsed
handful of baby spinach
1 ripe nectarine, sliced
25g (1oz) toasted flaked almonds
small handful of coriander leaves
Method
Mix the lime juice, zest and oil together. Pour over the chicken and season. Mix the yogurt with spring onion and, in another bowl, the curry paste with chickpeas.
To layer the salad, start with the spinach and spoon over the chickpeas. Add the chicken, then the nectarine slices, then spoon over the yogurt.
Grind over black pepper and finish with the almonds and coriander.
Crusty Italian roll with balsamic tomatoes
Ingredients
1 tsp spreadable butter
1 ciabatta roll, halved horizontally
4 slices Italian Milano salami
2 slices mozzarella
5-6 fresh basil leaves
handful rocket
cherry tomatoes, to serve
For the dressing
1 tbsp. olive oil
1/2 tsp Dijon mustard
1 tbsp. balsamic vinegar
Method
Butter the ciabatta. Cover the base with 2 salami slices, then the cheese, basil and rocket. Top with the final 2 salami slices. Add the top half of the bread, halve and wrap in baking paper. Put in a lunchbox with the tomatoes.
Combine the dressing ingredients in a small portable container; seal. Use to dress the tomatoes before eating.
Combine the dressing ingredients in a small portable container; seal. Use to dress the tomatoes before eating.
Gluten-free butternut squash and feta pasties
Ingredients
225g (7 1/2oz) gluten-free plain flour
pinch gluten-free baking powder
1/2 tsp xanthum gum
pinch salt
100g (3 1/2oz) butter
1 medium egg, beaten
For the filling
1 tbsp. olive oil
250g (8oz) butternut squash, cut into small cubes
1 small red onion, chopped
2 garlic cloves, finely chopped
pinch chilli flakes
200g (7oz) spinach
25g (1oz) feta, crumbled
1 egg, beaten
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with nonstick baking paper.
Put the flour, baking powder, xanthum gum, salt and butter into a food processor and blitz until you have a mix that resembles fine breadcrumbs. Add the egg and about 1 tablespoon of cold water and blitz until the mixture comes together in a ball. Keep an eye on the texture – you may need to add a little more water to ensure the mixture doesn’t crumble too easily. Roll into a flat disc, cover with Clingfilm and chill for 10 minutes.Meanwhile, prepare the filling. Heat the oil in a frying pan. Add the butternut squash cubes and fry over a gentle heat for 6 minutes or until softened. Add the onion and fry for another 5 minutes. Add the garlic and chilli flakes, season well, and fry for a further 2-3 minutes or until the squash is tender.
Put the spinach in a colander and pour over boiling water to wilt. Squeeze dry to remove the excess water and roughly chop. Add this to the butternut squash mix. Add the feta and stir to combine. Set aside to cool.Roll out the pastry to the thickness of a pound coin on a lightly floured surface. Cut out 8 x 10cm (4in) circles using a pastry cutter. Put a spoonful of the butternut squash mix onto the right side of each circle, leaving a 1cm (1/2in) border. Brush the edges with egg and fold over to make a half-moon shape. Press the edges together with your fingers before crimping with a fork to seal well. Repeat to make 8 pasties. Using a skewer, make a small hole in the top of each pasty. Chill for 10-15 minutes or until firm.Arrange the pasties on the baking sheet, brush all over with beaten egg, then bake for 20 minutes. Brush with egg again and bake for another 5-10 minutes or until golden and crisp. Serve hot as a snack.
Spring salad platter
Ingredients
2 large sweetcorn cobs
1 1/2 tbsp. olive oil
200g (7oz) broccoli florets
2 large pitta breads
1 Romaine lettuce heart, shredded
100g (3 1/2oz) feta, roughly chopped
2 tbsp. freshly snipped cress
1 tsp paprika
For the dressing
1/2 garlic clove, crushed
2 tbsp. natural yogurt
1 tbsp. lemon juice
3 1/2 tbsp. extra-virgin olive oil
Method
Preheat the grill to medium. Brush the sweetcorn cobs with 1⁄2 tbsp. olive oil and season well. Cook under the grill for 6 minutes, turning occasionally until lightly charred. Remove from the grill, leave to cool a little, then carefully slice the kernels from the cob with a sharp knife. Set aside.
Meanwhile, lightly steam the broccoli for 4 minutes, or until just tender. Leave to cool slightly, then roughly chop.
To make the dressing, put the garlic, yogurt, lemon juice and olive oil in a small bowl. Add 1 tbsp. water and a little seasoning, then whisk to combine. Set aside.
Brush the pitta breads on both sides with the remaining oil. Cut into triangles and toast in a hot griddle pan (or under the grill) for 1-2 minutes on each side, until char marks appear.
To assemble, arrange the lettuce, feta, sweetcorn and pitta on a serving platter. Drizzle over the dressing, then top with the cress and a dusting of paprika.
To assemble, arrange the lettuce, feta, sweetcorn and pitta on a serving platter. Drizzle over the dressing, then top with the cress and a dusting of paprika.
Croque madame recipe
Ingredients
8 sourdough slices
8 ham slices
150g (5oz) Gruyère, grated
sunflower oil, for frying
4 eggs
For the béchamel sauce
45g (1 3/4oz) unsalted butter
2 tbsp. plain flour
175ml (6fl oz) whole milk
2 tsp Dijon mustard
fresh nutmeg, for grating
Method
Preheat the grill to medium-high. Toast the bread on both sides until golden. Top each slice of toast with a ham slice and some grated cheese. Transfer to a baking sheet and spoon over the béchamel sauce. Grill until bubbling and golden.
Meanwhile, heat a little oil in a frying pan. Crack in the eggs and fry until the whites are set but the yolks are still soft. Serve two slices of toast per person, topped with an egg.
Jersey Royal, mackerel and cucumber salad
Ingredients
375g (12oz) Jersey Royals, halved, or quartered, if large
2 eggs
3 smoked mackerel fillets
1/2 cucumber, seeded and cut into half moons
1 x 85g bag watercress, leaves picked
3 spring onions, finely sliced
For the dressing
2tbsp. natural yogurt
2 tbsp. crème fraiche
1/2 lemon, juiced, plus extra halves, to serve
1 tbsp. grainy mustard
1 tbsp. capers, rinsed and chopped
1 tsp extra-virgin olive oil
handful dill, leaves chopped
Method
Cook the potatoes in a pan of boiling salted water for 10 minutes, or until tender. Drain and leave to cool for 2 minutes.
Meanwhile, mix the dressing ingredients in a large bowl with some seasoning. Add the potatoes and toss to coat. Set aside to allow the flavours to infuse.
Cook the eggs in a pan of boiling water for 6 minutes*. Remove with a slotted spoon, run briefly under cold water, then peel and halve.
Meanwhile, warm the mackerel in a pan or microwave for 2 minutes (optional). Discard the skin, then flake into chunks.
Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over.
Cook the eggs in a pan of boiling water for 6 minutes*. Remove with a slotted spoon, run briefly under cold water, then peel and halve.
Meanwhile, warm the mackerel in a pan or microwave for 2 minutes (optional). Discard the skin, then flake into chunks.
Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over.
Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
Ingredients
1 head (7 oz.) radicchio, cored and separated into leaves
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces (3/4 of a loaf) ciabatta bread, split horizontally
1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved
6 slices regular or aged provolone cheese (about 4 oz.)
4 ounces thinly sliced dry salami
10 basil leaves
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
Preparation
1. Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
2. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.
Note: Nutritional analysis is per sandwich.
Chicken, Bacon, and Blue-Cheese Sandwiches
Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices
Preparation
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.
Spicy Peanut, Carrot, and Snap Pea Wraps
Ingredients
1/4 cup natural crunchy peanut butter
1 teaspoon Asian chili paste
1 tablespoon reduced-sodium soy sauce
2 whole-wheat tortillas (9 in.)
1 cup coarsely shredded carrots
1 cup snap peas sliced diagonally
Preparation
1. In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.
Make ahead: Up to 4 hours, wrapped in plastic or foil.
Make ahead: Up to 4 hours, wrapped in plastic or foil.
Mediterranean Garden Wraps
Ingredients
1 cup Greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
1 tablespoon chopped cilantro
1/2 teaspoon kosher salt
1 1/2 cups shredded carrots
1 1/2 cups sliced cucumber
1/2 cup sliced red onion
1/2 cup cooked peas
4 sheets lavash*
2 tomatoes, halved and thinly sliced
Preparation
1. In a small bowl, combine yogurt, herbs, and salt; set aside. In a medium bowl, combine carrots, cucumber, red onion, and cooked peas.
2. Lay 1 sheet lavash on a work surface with a long edge parallel to the table. Spoon about 1/4 of yogurt mixture lengthwise down the center of lavash. Lay 1/4 of tomatoes over yogurt, then arrange about 1/4 of carrot mixture over tomatoes. Fold 1 side of lavash over vegetables and roll up to meet other side. Secure with a few toothpicks, then cut in half. Repeat with remaining lavash and fillings.
*Soft Mediterranean flatbread, available at well-stocked grocery stores.
2. Lay 1 sheet lavash on a work surface with a long edge parallel to the table. Spoon about 1/4 of yogurt mixture lengthwise down the center of lavash. Lay 1/4 of tomatoes over yogurt, then arrange about 1/4 of carrot mixture over tomatoes. Fold 1 side of lavash over vegetables and roll up to meet other side. Secure with a few toothpicks, then cut in half. Repeat with remaining lavash and fillings.
*Soft Mediterranean flatbread, available at well-stocked grocery stores.
Greek Tuna Salad
Ingredients
3 cans (6 oz. each) unsalted, water-packed tuna, drained
1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered
1/2 cup pitted, halved kalamata olives
1/3 cup crumbled feta cheese
2 tablespoons minced garlic
1/2 cup sliced red onion
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped flat-leaf parsley
1 head butter lettuce
Preparation
Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
Note: Nutritional analysis is per serving
Chicken, Corn, and Tomato Pasta Salad
Ingredients
8 ounces orzo pasta
1 1/2 cups part-skim ricotta cheese
1 cup light sour cream
2 teaspoons lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
About 1 tsp. salt
About 1/2 tsp. freshly ground black pepper
3/4 cup fresh corn kernels (sliced from 2 ears of corn)
1/2 medium red onion, finely diced, rinsed, and thoroughly dried (about 3/4 cup)
2 cups shredded cooked chicken (light and dark meat)
1 1/2 cups halved grape tomatoes
1/2 cup thinly sliced basil leaves
Preparation
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
3. In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.
2. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
3. In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.
Cold Soba Salad with Crisp Vegetables
Ingredients
8 ounces dried soba noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons mirin
1 tablespoon unseasoned rice vinegar
1/2 teaspoon toasted sesame oil
1 teaspoon sugar
1 English cucumber, halved and sliced
1 medium carrot, cut into 2-in. matchsticks
1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks
1 red bell pepper, halved and sliced thinly
1 yellow bell pepper, halved and sliced thinly
4 green onions, sliced diagonally
Preparation
1. Cook soba as package directs. Drain, cool, and pat dry with towels.
2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
Green Salad with Chicken and Pink Grapefruit
Ingredients
1 qt. arugula
2 cups chopped romaine lettuce
2 cups cubed or sliced rotisserie chicken
1 cup shaved fennel
3/4 cup toasted, salted pistachios
3 large Ruby grapefruit
1/3 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
1. Put arugula and romaine in a large serving bowl. Top greens with chicken, fennel, and pistachios.
2. Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.
3. Juice remaining grapefruit into a bowl. Add oil, sugar, salt, and pepper to juice and whisk together. Pour over salad and toss gently to mix.
2. Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.
3. Juice remaining grapefruit into a bowl. Add oil, sugar, salt, and pepper to juice and whisk together. Pour over salad and toss gently to mix.
Shrimp, Watercress, and Millet Salad
Ingredients
1/4 cup millet (hulled)*
2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
1 to 2 lemons
1/2 teaspoon kosher salt
3 cups loosely packed stemmed watercress (about 1 bunch)
1 cup loosely packed mint leaves, chopped
1/3 cup finely chopped red onion, rinsed and drained
1 cup cooked bay shrimp, rinsed and drained
Preparation
1. In a small saucepan, bring millet, 1 tsp. olive oil, and 3/4 cup salted water to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.
2. Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.
3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.
*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.
2. Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.
3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.
*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.
Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Ingredients
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1 cup plain low-fat Greek yogurt
1 teaspoon kosher salt
1 large eggplant (1 lb.), sliced into 1/2-in. rounds
2 ripe tomatoes, quartered
2 tablespoons olive oil
4 pieces naan bread
6 cups baby spinach
Preparation
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
2. Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
3. Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
2. Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
3. Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
Pesto Arugula Wraps
Ingredients
2 sheets lahvosh flatbread*
1 cup pesto
12 ounces fresh mozzarella cheese, thinly sliced
6 cups lightly packed arugula (about 3 oz.)
Preparation
1. Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 cup pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed.
2. Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.
*Substitute 4 flour tortillas (10 in. wide).
Turkey Chutney Sandwich
Ingredients
2 slices (4 by 5 in.) whole-grain bread with nuts or whole-wheat bread
1 butter lettuce leaf
2 or 3 slices smoked gouda, sharp cheddar, or münster cheese (1 1/2 oz. total)
3 ounces thin-sliced roast turkey breast
4 or 5 thin slices pear or apple
1 to 1 1/2 tablespoons mango chutney such as Major Grey
Salt and pepper
Preparation
On 1 slice of bread, place lettuce, cheese, turkey, and pear. Spread evenly with chutney. Add salt and pepper to taste, and top with remaining slice of bread.
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