Tortellini Salad with Sun-dried-Tomato and Balsamic

Tortellini Salad with Sun-dried-Tomato and Balsamic

Total Time: 1 hr 0 min

Ingredients
  • 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
Instructions:

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.

Yield

6 servings

Provided with permission from www.cheftirvine.com

SESAME SHRIMP CHOP SALAD

SESAME SHRIMP CHOP SALAD

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.

Ingredients
  • 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
Directions:

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

Pasta with Turkey Bolognese

Pasta with Turkey Bolognese

Ingredients
  • 2 tbsp grapeseed oil
  • 1 lb turkey sausage – ground
  • 1/2 cup minced carrots
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 3 lbs ground turkey breast
  • 1/2 cup white wine
  • 1/4 cup tomato paste
  • 1 qt crushed tomatoes
  • 3/4 cup chicken stock
  • 1/2 cup low fat ricotta cheese
  • 1 lb rigatoni pasta (or pasta of your choice) – cooked
  • 1 bunch parsley – choppedsalt and pepper to taste
Instructions:

Heat the grapeseed oil in a pan, once hot add turkey sausage and cook until meat is cooked through

Add onions, celery and carrots and cook for 5 minutes until tender

Add ground turkey meat and cook through

Add white wine and cook for an additional 3 minutes, then add garlic and tomato paste, crushed tomatoes, chicken stock and stir.

Reduce for 30 minutes, then whisk in ricotta cheese.

Toss in pasta and parsley and serve.

Farro

Farro

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

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

Ingredients
  • 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

Method:

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.

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