Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: Three Way Garlic Pasta

Ingredients

Makes 6 servings

1 1/2 medium heads garlic, cloves separated and peeled

2 cups cold water

2 teaspoons salt

3 orange bell peppers

2 teaspoons chopped fresh thyme

1/2 pound baby spinach

10 ounces campanelli (bellflower) pasta

1 tablespoon extra-virgin olive oil

1 (19-oz) can white beans, rinsed and drained

1 tablespoon balsamic vinegar

1/4 cup finely grated Parmigiano-Reggiano (2/3 oz)

Directions

Step 1 Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.

Step 2 Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.

Step 3 While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.

Step 4 Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.

Make sauce while pasta is cooking:

Step 5 Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.

Step 6 Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to  spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

Nutrition Per Serving

Per serving: [324] calories

[4] g fat ([1] g saturated)

[3] mg cholesterol

[863] mg sodium

[57] g carbohydrates

[7] g fiber

[14] g protein

You can find the original recipe from epicurious here!

RECIPE OF THE WEEK: Chicken Vegetable and Orzo Soup

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts (2 large chicken breasts)
  • 4 cups low-sodium chicken broth
  • 1/4 teaspoon dried dill
  • 2 teaspoon lemon juice
  • 14 oz packaged, grated mixed vegetables (like corn, green beans, and carrots, or canned vegetables listed in Tips)
  • 1/2 cup whole-wheat orzo
  • 1 cup frozen spinach
  • 1/4 teaspoon dried thyme
  • 3 cups water

Directions

  1. Add chicken broth, water, thyme, and dill into a large, heavy-duty pot. Bring to a boil over high heat.
  2. When boiling, use tongs to add chicken breasts into the water. Cover, lowering heat to medium or medium-low, so liquid is at a simmer. Cook until chicken is fully-cooked, about 15 to 20 minutes. (Cut into the chicken to check that it is fully cooked.) When chicken is done, use tongs to transfer chicken from soup onto a plate. Carefully, cut chicken into a few pieces to cool quickly.
  3. Stir in orzo, frozen vegetables, spinach, and lemon juice. Let soup cook over medium heat until orzo is cooked, about 10 minutes.
  4. Meanwhile, when chicken has cooled down, cut into chunks. Add chicken to the soup when orzo has cooked its 10 minutes, stirring and cooking until chicken is warm, just a couple minutes. Remove soup from heat and serve.

You can find the original recipe from Recipes.heart.org here!

RECIPE OF THE WEEK: Strawberry Oat Chocolate Chip Pancakes

These Strawberry Oat Chocolate Chip Pancakes are made in the blender with creamy Greek yogurt, sweet strawberries and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast!

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 20 minutes

YIELDS: 9 pancakes

CALORIES: 75 cal

INGREDIENTS:

  • 1 cup Gluten Free rolled oats
  • 1/2 cup Greek yogurt plain nonfat
  • 1/2 cup applesauce unsweetened
  • 2 large egg whites room temperature
  • 1 tbsp almond milk unsweetened
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch sea salt
  • 1/2 tsp almond extract
  • 1 cup strawberries frozen & thawed
  • 2 tbsp dark chocolate chips

INSTRUCTIONS:

  1. Heat a skillet to medium-high heat and spray with nonstick cooking spray. To a blender or food processor, add all ingredients and process until batter is smooth. It should be slightly runny.
    1. To the skillet, add 1/4 cup of batter at a time to form a pancake. Cook 3-4 minutes until pancake begins to bubble then flip with a spatula and cook another 2-3 minutes on the other side.
    1. Place pancakes on a cooling rack as you cook remainder of the batter. Serve and top with more fresh berries and dark chocolate.
    1. Keep pancakes in an air tight container for up to a week.

NOTES: It’s imperative that you measure properly when grain free baking.

NUTRITION: (1 PANCAKE)

CALORIES: 75 cal FAT: 1g, CARBOHYDRATES: 11g, SUGAR: 3g, PROTEIN

You can find the original recipe from Food 52 here!

RECIPE OF THE WEEK: Creamy Avocado Pesto Pasta

INGREDIENTS

  • 1 cup fresh basil
  • 1 handful of spinach
  • 8 grape tomatoes
  • 3 TBSP pine nuts
  • 2-3 cloves garlic
  • ½ ripe avocado
  • 2 TBSP nutritional yeast
  • Juice of ½ a lime
  • Pinch of salt and pepper
  • 4 TBSP of olive oil

DIRECTIONS

  1. Blend all the ingredients together until combined.
  2. Add the pesto over your cooked pasta and toss until evenly spread!
  3. Enjoy your meal!

Original recipe is by Mitali Eats on Instagram!

RECIPE OF THE WEEK: Tahini Maple Salmon Bites

Servings: 4-5servings

Prep time: 10minutes

Cooking time: 15minutes

Total time: 25minutes

Ingredients

1 -1 1/2 lbs salmon, skin removed

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

Olive oil

Scallions and sesame seeds, to top

Tahini Maple Sauce

3 tbsp tahini

1 tbsp maple syrup

1 tbsp soy sauce or coconut aminos

1 tsp rice vinegar

1 tsp grated ginger

1 clove garlic, crushed

1 -2 tsp water

Salt, to taste

Directions

  • Cut the salmon into cubes and toss it in a bowl with a drizzle of olive oil and the spices.
  • Heat a large skillet on medium heat, then add in about 1-2 tbsp of olive oil
  • Add the salmon cubes to the hot pan and cook for about 8-10 minutes total on medium heat, flipping the salmon every couple of minutes.
  • While that cooks, prepare the maple tahini sauce by whisking together all of the sauce ingredients until smooth. Start with 1 tsp of water and add more as needed to reach desired consistency. The sauce should be thick but pourable. Season lightly with salt if needed.
  • Once the salmon is ready, transfer it to a plate. Drizzle the tahini maple sauce on top and garnish with chopped scallions and sesame seeds. Serve over rice or a salad with your favorite sides.

You can find the original recipe from Something Nutritious here!

RECIPE OF THE WEEK: Shaved Brussels Sprout Salad

Prep Time: 15 mins

Total Time: 15 mins

Serves 4 as a side

An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for any gatherings or pack for lunch.

Ingredients

  • 4 cups shaved Brussels sprouts
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup grated pecorino cheese, optional
  • 1/3 cup chopped chives
  • Sea salt and freshly ground black pepper

Instructions

  • Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
  • Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

You can find the original recipe from Love and Lemons here!

RECIPE OF THE WEEK: Healthy Vegetable Soup


Ready In: 2hrs 30mins
Ingredients: 20
Yields: 24 1 cup servings
Serves: 12


INGREDIENTS
1 tablespoon olive oil
1 tablespoon crushed garlic
1 1/2 cups diced onions
3 cups celery, diced
1 large bell pepper, diced
5 cups carrots, diced
28 ounces diced tomatoes
3 cups green beans, cut into 1 inch
pieces

2 cups shredded cabbage
2 cups celery leaves, chopped
5 teaspoons knorr chicken bouillon
2 teaspoons knorr tomato bouillon
1 1/2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 tablespoon herbes de provence
1/8 cup sodium-free seasoning, blend
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
6 green onions

Find the original recipe by farrangel on Food.com here!

DIRECTIONS
Saute onion and garlic in large stock pot
at medium heat until translucent.
Add celery, carrots and bell pepper and
saute 2 minutes more.
Add all remaining ingredients and bring
to a low boil.
Once boiling, reduce to simmer and
continue cooking for 90 minutes to
develop flavors.
Enjoy as is for a non-meat meal. Or add
cooked chicken to make a heartier meal.

RECIPE OF THE WEEK: Spinach & Zucchini Lasagna

Prep time: 15 mins

Cook time: 40 mins

Serves: 9

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • half onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
  • Salt and pepper to taste
  • 1 tbsp chopped fresh basil
  • 3 cups spinach
  • 15 oz part-skim ricotta
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 4 medium zucchini, sliced ?” thick
  • 16 oz part-skim mozzarella cheese, shredded
  • ½ tsp parsley, chopped

Directions:

  1. In a saucepan, heat olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Add garlic and sauté, being careful not to burn. Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans. Add salt and pepper.
  2. Cover and bring to a low simmer for 25-30 minutes.
  3. Finally remove from the heat and add fresh basil, spinach and stir well.
  4. Adjust the seasoning if you think it is necessary.
  5. Preheat oven to 375°.
  6. In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
  7. In a 9×12 casserole spread some tomato sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture and top with the mozzarella cheese.
  8. Repeat the layers until all your ingredients are all used up. Top with sauce and mozzarella.
  9. Bake 30 minutes covered and 10 minutes uncovered. Let stand about 10 minutes before serving.
  10. Garnish with parley and enjoy!

Serving: 1/9  Calories: 223 kcal (11%) 

Carbohydrates: 10.6g (4%)  Protein: 18.5g (37%)  Fat: 12.4g (19%)

Find the original recipe from Primavera Kitchen here!