Tortellini Salad with Sun-dried-Tomato and Balsamic

Tortellini Salad with Sun-dried-Tomato and Balsamic

Total Time: 1 hr 0 min

  • 2 large red bell peppers
  • 1 pound cheese tortellini, fresh or frozen
  • 4 scallions (green onions), white and tender green parts only
  • 2 cloves garlic, quartered
  • 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
  • 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen
  • f the sprigs from the top of the stem for garnish)
  • 1/8 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Preheat oven to 450 degrees F.
Bring a pot of salted water to a boil for the tortellini.

Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black.

White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool.

Put the charred peppers into a bowl filled with a couple of inches of ice water.

Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.

Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil.

Add the vinegar and blend until a paste is formed, then leaving the blender running,

add the olive oil in a slow steady stream allowing the mixture to emulsify.

Season the dressing with salt and pepper, to taste.

Julienne the rest of the basil (except for the sprigs for garnish).

Toss with the tortellini, julienned red bell peppers, and dressing.

Transfer to serving dish and decorate with reserved basil sprigs.

Can be served at room temperature or chilled.


6 servings

Provided with permission from www.cheftirvine.com



Shrimp are more than an alternative protein choice; they’re extremely underrated when it comes to the health benefits they offer. Though we consider most seafood to be a good source of omega-3 fatty acids, shrimp are especially high in them; a quarter pound serving of shrimp yields more than 350 mg of omega-3s. Shrimp are also one of the best whole-food sources of astaxanthin, a powerful anti-inflammatory and antioxidant. As for the cholesterol content (220 mg in that same quarter pound), dietary cholesterol isn’t the real culprit of high cholesterol levels in the blood.

As for the sesame seeds, most people think of them as a sort of throwaway condiment; a topping for buns and bagels that you could take or leave. But sesame seeds actually contain moderate amounts of calcium, magnesium, iron, zinc, B1, selenium (important for fertility in both men and women), and fiber.

  • 1 cup medium shrimp, cooked, tails removed
  • ½ cup roasted cashews, chopped
  • ½ cup shredded carrot
  • ½ cup cucumber, diced small
  • 1 small head nappa cabbage, julienned
  • 1 bunch watercress
  • ½ cup canned Mandarin oranges
  • ½ cup canned water chestnuts
  • ½ bunch cilantro sprigs
  • 1 cup celery, diced
  • 1 bunch scallions, chopped
  • ¾ cup Asian sesame ginger dressing
  • 1 tbsp toasted sesame seeds

1) Place all the ingredients except the cashews and the sesame seeds in a large mixing bowl and toss.

2) Place in a large serving bowl or platter. Sprinkle with cashews and sesame seeds and serve.

Published with permission from www.chefirvine.com

Find more healthy recipes like this, check out Chef Robert Irvine’s new book FIT FUEL on his website www.chefirvine.com



  • 2 Cups of Farro
  • 5 Cups of Low Sodium Vegetable Stock
  • 2 each Garlic Cloves
  • 2 tbsp Evo Oil
  • 1 each Bay Leaves

In a heated sauce pot, add the Evo oil and toast the Farro for one minute. Add the garlic, bay leaf and vegetable stock and bring to simmer. Turn heat down low, and allow the Farro to cook for 25-30 minutes until slightly tender. Strain any access cooking liquid from the cooked Farro and spread Farro out on a sheet pan to cool.

Roasted Chatham Cod

Roasted Chatham Cod

  • 6 – 6oz Chatham Cod Filet

  • 6 oz – Evo Oil

  • 2 heads – Thin Julienne Fennel

  • 36 slices – Thin Sliced Garlic Coves

  • 1 lb. – Small New Potatoes, Boiled and Sliced

  • 1 bunch – Fresh Thyme, chopped

  • 18 Sprigs – Fresh Oregano, chopped

  • 72 each – Nicoise Olives

  • 6 tbsp – Capers

  • 30 pieces – Canned Whole Tomatoes

  • Salt and pepper to taste

  • For Ganish – .5 bunch – Chopped Parsley

  • Equipment – Casserole Dish and Large non-stick pan


For the Fish – in a non-stick pan, seat the Cod on one side and set aside.

For the casserole dish – Arrange the Fennel, garlic, potatoes, herbs, olives, capers and tomatoes in the casserole dish. Place the seared Cod in the center of the dish and cover the Cod with some of the vegetables. Drizzle with the Evo Oil and season to taste with salt and pepper. Place into a 400 degree oven for 15 mins until Cod is done and vegetables get some caramelization. Finish the casserole dish under the broiler for 1 minute for additional caramelization. Garnish with parsley.

Home Garden Tomato Caprese

Home Garden Tomato Caprese

  • 5 bunch of Basil
  • 1 lb Sliced Mozzarella
  • 2 tbsp Evo Oil
  • 2 tsp Balsamic Reduction (see below)
  • Sea Salt
  • Ground Pepper
  • 3 cups Baby Arugula
  • Squeezed Lemon Juice

1 tsp Evo Oil


To make the balsamic reduction – put the balsamic vinegar in a small pot on low til the vinegar is reduced by 2/3, then allow to cool.

Shingle the sliced tomatoes, sliced mozzarella and basil sprigs around the platter.

Toss the baby arugula with the lemon juice, 1 tsp evo oil and put in the center of the platter. Drizzle the tomatoes and cheese with remaining evo and balsamic, salt and pepper to taste.

Low Fat Carrot Cake and Creme Cheese Frosting

Low Fat Carrot Cake and Creme Cheese Frosting

  • 2 cups Whole Grain Flour
  • 1/4 cup Stevia
  • 2 tsp Baking Soda
  • 1.5 tsp Ground Cinnamon
  • .5 tsp Ground Nutmeg
  • .5 tsp Salt
  • 3/4 cup Applesauce
  • 1/4 cup Grapeseed Oil
  • 3 organic eggs
  • 1/4 cup Skim Milk
  • 1 tbsp Vanilla Extract
  • 3 cups Shredded Raw Carrots
  • 8 oz of Low Fat Creme Cheese
  • 1/2 cup of Stevia
  • 1 tsp Vanilla Extract

In a large mixing bowl, combine all the dry ingredients, except carrots. In a separate mixing bowl, combine all of the wet ingredients.

Add the wet ingredients into the dry ingredients mixing bowl and mix well.

Add carrots and mix again.

Pour the batter into a sprayed cake pan and bake in a 350 degree oven for 1 hour.

Check the cake for doneness with a toothpick.

Insert the toothpick into the middle of the cake, if it comes out clean – the cake is ready, if not, cook for another 10 minutes and check again.

Let the cake rest for 5-10 mins.

Run a butter knife around the edges of cake to loosen.

Place plate on top of the cake and turn the cake over.

Let cake cool on a rake then ice.


Mix ingredients in a blender, until soft and smooth – spread icing on cake and enjoy

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