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favorite HEALTHY recipes
Fall Harvest Salad
active: 25 min; total: 40 min 10 to 12 servings
This salad epitomizes fall flavors, with its chunks
of butternut squash, pumpkin seeds, pecans
and greens. The easiest way to peel the but-
ternut squash is with a sturdy U-peeler (named
for its wide, U-shaped handle), which is available
at most supermarkets.
¥ cup plus 3 tablespoons vegetable oil,
preferably peanut
2 cups peeled butternut squash
(10 ounces), cut into 1-inch cubes
Salt and freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon coarsely
chopped tarragon
1 tablespoon chopped
flat-leaf parsley
10 ounces mixed salad greens
or mesclun
1 cup coarsely chopped pecans
» cup roasted pumpkin seeds
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1. In a large nonstick skillet, heat 2 tablespoons
of the oil. Add the squash in an even layer, season
with salt and pepper and cook over moderately
high heat until browned on the bottom, about
5 minutes. Turn the squash cubes and cook over
moderately low heat until browned on the other
side and just tender, about 7 minutes.
2. In a small bowl, combine the vinegar with the
tarragon, parsley and the remaining 5 tablespoons
of oil; season the dressing with salt and pepper.
In a large bowl, toss the salad greens with the
pecans, pumpkin seeds and roasted squash.
Pour the dressing over the salad and toss well.
Serve the salad right away. —Shawn McClain
make ahead The dressing can be kept at room
temperature for up to 2 hours. The cooked
squash can be refrigerated overnight. Bring to
room temperature before using in the salad.
wine Crisp, pear-scented Pinot Gris: 2008
O’Reilly’s.
favorite HEALTHY recipes
Creamy Carrot Soup
with poppy seeds
active: 35 min; total: 1 hr 12 servings
This soup gets its luxurious texture from just a
little bit of cream and milk stirred in at the end.
The poppy seeds scattered on top not only look
pretty, but add a fun, nutty crunch.
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots,
sliced ¬ inch thick
6 large scallions, thinly sliced crosswise
2 teaspoons poppy seeds
» cup heavy cream
» cup milk
Salt and freshly ground pepper
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1. In a large pot, melt the butter in 1 tablespoon
of the olive oil. Add the onion, cover and cook
over low heat, stirring occasionally, until soft-
ened, about 5 minutes. Add the broth and water
along with the carrots and bring to a boil over
high heat. Cover and simmer over low heat until
the carrots are tender, about 30 minutes.
2. Meanwhile, in a small saucepan, heat the
remaining 2 tablespoons of olive oil. Add the scal-
lions and poppy seeds and cook over moderately
high heat, stirring, until the scallions are softened,
about 1 minute.
3. Working in batches, puree the carrot soup in
a blender until smooth; transfer to a clean sauce-
pan. Stir in the cream and milk and simmer over
moderate heat, stirring. Season the soup with
salt and pepper and ladle into bowls. Garnish
with the scallions and poppy seeds and serve.
—Marcia Kiesel
make ahead The carrot soup can be refriger-
ated overnight. Reheat gently.
wine Full-bodied white: 2007 Terre Rouge Rous-
sanne.
favorite HEALTHY recipes

Quinoa Salad with

Sugar Snap Peas
active: 15 min; total: 40 min 6 s e r v i n g s

Quinoa is definitely a superfood: A grain-like 1. In a small saucepan of boiling salted water,

seed, it’s a complete protein containing all eight simmer the peas until bright green and crisp-
essential amino acids. It also cooks pretty tender, about 1 minute. Drain and spread out
quickly. Here, F&W’s Marcia Kiesel tosses it with on a large plate to cool, then pat dry. Cut the
crunchy sugar snaps and roasted pumpkin peas on the diagonal into 1-inch pieces.
seeds for a great salad. 2. In a small saucepan, combine the quinoa with
½ pound sugar snap peas 2 cups of water and bring to a boil. Cover and
1½ cups quinoa, rinsed cook over low heat until all of the water has
and drained evaporated and the quinoa is tender, about 15
¼ cup plus 1 tablespoon minutes. Uncover and fluff the quinoa, then
extra-virgin olive oil transfer to a large bowl and let cool to room
3 tablespoons white wine temperature.
vinegar 3. In a bowl, combine the oil and vinegar and
Salt and freshly ground pepper season with salt and pepper. Add the peas to the
½ cup salted roasted quinoa with the pumpkin seeds, chives and dress-
pumpkin seeds ing; stir. Season with salt and pepper and serve
½ cup minced chives at room temperature or lightly chilled. —Marcia
Kiesel
make ahead The salad can be refrigerated for
up to 6 hours.
wine Bright, nutty Soave: 2008 Gini Classico.

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favorite HEALTHY recipes
Tuna Scallopine with
Parsley and pomegranate
total: 25 min 4 servings
The unusual topping for these meaty tuna
steaks is bright and delicious: It’s a superb
combination of parsley, fennel and pomegran-
ate seeds in a vinaigrette combining maple
syrup, shallots and capers.
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1 tablespoon pure maple syrup
1 tablespoon drained capers
Salt and freshly ground pepper
3 tablespoons extra-virgin olive
oil, plus more for rubbing
Four 5-ounce tuna steaks,
about » inch thick
1 cup flat-leaf parsley leaves
» cup pomegranate seeds
» fennel bulb, cored and
very thinly sliced
Hot sauce
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1. In a bowl, mix the shallot, vinegar, maple
syrup, capers and a pinch each of salt and pepper;
let stand for 15 minutes. Whisk in the oil.
2. Meanwhile, place the tuna between sheets
of plastic wrap and pound until the steaks are
¥ inch thick. Rub with oil and season with salt
and pepper.
3. Preheat a griddle. Add the tuna and cook
on one side only until lightly seared, 1 minute.
Transfer to plates, browned side up.
4. Add the parsley, pomegranate seeds and
fennel to the dressing and season with hot
sauce. Toss gently, mound the salad over the
tuna and serve right away. —Frank Stitt
wine Fresh, tart rosé: 2009 Chateau Laulerie.
favorite HEALTHY recipes
Pan-Roasted
Salmon-and-Bread Salad
active: 15 min; total: 40 min 4 servings
This is a terrific all-in-one meal and an inventive
use for salmon. F&W’s Grace Parisi nestles fillets
in crunchy hunks of ciabatta bread she’s tossed
with tomatoes, capers and superthin slices of
lemon, then bakes the dish until the salmon is
just cooked.
Eight 1-inch-thick slices of ciabatta
(from a 12-ounce loaf), cut into
large chunks
5 tablespoons extra-virgin olive oil
2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 tablespoons salted capers,
rinsed and coarsely chopped
1 lemon, halved lengthwise and
very thinly sliced
¥ cup chopped flat-leaf parsley
» teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center-cut skinless
salmon fillet, cut into 2-inch chunks
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1. Preheat the oven to 450°. In a large roasting
pan, toss the ciabatta chunks with 2 tablespoons
of the olive oil. Roast for about 5 minutes, until
the bread is lightly toasted.
2. In a large bowl, toss the tomato halves with
the garlic, capers, lemon, parsley, crushed red
pepper and 2 tablespoons of the olive oil; season
with salt and pepper. Stir the tomatoes into the
toasted bread. Roast for 10 to 12 minutes, until
the tomatoes begin to soften and break down.
3. Meanwhile, in the same bowl, toss the salmon
with the remaining 1 tablespoon of olive oil and
season with salt and pepper. Nestle the salmon
into the bread and tomatoes, spooning some
of the tomatoes on top. Roast for about 6 minutes,
until the salmon is just cooked through. Serve
right away. —Grace Parisi
wine Lemony Italian white: 2008 Villa Sparina
Gavi di Gavi.
favorite HEALTHY recipes
Shrimp Saganaki
total: 30 min 4 servings
For shrimp saganaki, Greek cooks sauté shrimp
in a pan with tomatoes, olives and feta cheese,
then serve it right out of the skillet with bread
to soak up all the fabulous juices. This quick
and healthy version gets fresh flavor from a
little dill stirred in at the end.
2 tablespoons each of extra-virgin
olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1¼ pounds),
coarsely chopped
Salt
Crushed red pepper
1½ pounds shelled and deveined
large shrimp, halved lengthwise
½ cup pitted kalamata olives,
coarsely chopped
¥ cup chopped fresh dill
3 ounces Greek feta cheese,
crumbled
Crusty bread, for serving
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In a large skillet, heat the oil until shimmering.
Add the onion and cook over high heat, stirring
occasionally, until lightly browned, about 5
minutes. Add the tomatoes, season with salt
and crushed red pepper and cook until softened,
crushing them with the back of a spoon, about
5 minutes. Add the shrimp and olives and cook,
stirring occasionally, until the shrimp are cooked
through, about 3 minutes. Stir in the dill and
half of the feta and cook just until the feta is
hot, about 1 minute. Transfer to shallow bowls,
sprinkle with the remaining feta and serve with
crusty bread. ­­—Grace Parisi
wine Citrusy Greek white: 2008 Haggipavlou
Moschofilero.
favorite HEALTHY recipes

Green Goddess
Chicken Salad
total: 35 min 6 servings

In the 1920s, a cook at San Francisco’s Palace 1. In a food processor, pulse the anchovies, garlic,
Hotel created Green Goddess dressing—a mix parsley, basil, dill and oregano until coarsely
of mayonnaise, herbs, anchovies and lemon—as chopped. Add the mayonnaise and lemon juice
a tribute to an actor starring in a play called and process until smooth. Fold in the chives;
The Green Goddess. Instead of serving the dres- season with salt and pepper.
sign with the usual green salad, this recipe uses 2. In a large bowl, toss the ciabatta with the
it for a chicken salad, made with a rotisserie chicken, piquillo peppers, celery and olives.
bird from the supermarket. Add the dressing and toss to coat. Season with
2 oil-packed anchovies, drained salt and pepper and serve. —Melissa Rubel
1 small garlic clove Jacobson
» cup packed flat-leaf parsley leaves make ahead The dressing can be refrigerated
¥ cup packed basil leaves for up to 2 days.
¥ cup coarsely chopped dill wine Light Pinot Noir: 2009 Cono Sur Vision.
1 tablespoon oregano leaves
‚ cup mayonnaise
2» tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
One 1-pound loaf of ciabatta—bottom
crust reserved for another use,
bread cut into 1-inch cubes
One 2-pound rotisserie chicken—skin
and bones discarded, meat pulled
into large bite-size pieces
8 piquillo peppers (from a 9.8-ounce jar),
drained and quartered lengthwise
3 inner celery ribs with
leaves, thinly sliced
» cup pitted kalamata olives, halved

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favorite HEALTHY recipes

Rice-Noodle Salad with

Chicken and Herbs
active: 30 min; total: 40 min 4 t o 6 s e r v i n g s

This extremely refreshing noodle salad calls for 1. In a bowl, cover the noodles with cold water
grapefruit juice and plenty of cilantro and mint and let stand until pliable, 25 minutes. Drain. Bring
but—surprisingly—not a drop of oil. a saucepan of water to a boil. Add the noodles and
½ pound dried rice noodles, cook, stirring, until al dente, 1 min­ute. Drain the
about ¼ inch wide noodles in a colander and return them to the pan.
¾ cup fresh grapefruit juice Fill the saucepan with cold water and swish the
2 large garlic cloves, minced noodles around. Drain and swish the noodles
2 tablespoons sugar 2 more times. Drain the noodles in the colander,
¼ cup plus 1 tablespoon lifting and tossing, until dry.
Asian fish sauce 2. In a small bowl, stir the grapefruit juice with
½ pound cabbage, finely the garlic, sugar and fish sauce until the sugar
shredded (4 cups) is dissolved.
3 large scallions, thinly sliced 3. In a large bowl, toss the rice noodles with the
½ pound cooked chicken, shredded cabbage and scallions. Add the dress-
cut into long strips ing and toss well. Add the chicken, cilantro and
½ cup chopped cilantro mint and toss. Serve right away, passing Srira-
¼ cup chopped mint cha sauce at the table. —Marcia Kiesel
Sriracha (chile sauce), for serving make ahead The dressing can be refrigerated
overnight.
wine Zippy Sauvignon Blanc: 2009 Box
O’Birds.

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favorite HEALTHY recipes

Thai Ground Pork Salad

total: 40 min 6 servings

Thai restaurants offer larb (or laab) as an irre- 1. In a bowl, mix the pork, garlic, shallots and
sistible appetizer: ground meat spiked with minced jalapeño. In a small bowl, whisk the lime
chiles, lime juice and fish sauce and served with juice, fish sauce, brown sugar and the 1 teaspoon
lettuce leaves for wrapping. of Sriracha.
2 pounds ground pork 2. In a skillet, heat the oil. Add the pork mixture
2 garlic cloves, minced and cook over high heat, stirring to break up the
2 small shallots, minced meat, until no pink remains, 5 minutes. Remove
1 large jalapeño, seeded and from the heat and stir in the lime juice mixture.
minced, plus sliced jalapeño Let stand for 5 minutes. Transfer the meat to a
for garnish bowl; stir in the herbs. Season with salt and
Juice of 1 lime, plus lime wedges, pepper. Top with the pea­nuts and sliced jalapeño.
for serving Serve with lime wedges, Sriracha and lettuce for
2 tablespoons Asian fish sauce wrapping. —Tom Mylan
1 teaspoon light brown sugar wine Off-dry Riesling: 2008 Poet’s Leap.
1 teaspoon Sriracha (chile sauce),
plus more for serving
1 tablespoon vegetable oil
» cup chopped cilantro
» cup chopped mint
» cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or
other leafy lettuce, separated
into leaves

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favorite HEALTHY recipes

Mango-Glazed
Turkey Breast
active: 20 min; total: 45 min 8 servings

Turkey breast is great on the grill, since it cooks 1. Light a grill or heat a grill pan. Set the turkey
evenly and takes on a nicely smoky flavor. Brush- skin side down on a work surface. With the knife
ing it with mango chutney creates a very tasty, parallel to the work surface, cut through the
sweet-and-sticky glaze. breast, leaving 1 inch of meat attached at one
One 7-pound whole boneless side, then open it up like a book; the goal is to
turkey breast have meat that is of even thickness. Season
Kosher salt and freshly with salt and pepper. Grill the turkey over mod-
ground pepper erate heat, turning once, until the skin is crisp
1¥ cups mango chutney, plus and the meat is just cooked through, about 25
more for serving minutes.
3 cups cilantro leaves and 2. Meanwhile, microwave 1 cup of the mango
tender stems chutney until it melts slightly, about 1 minute;
2 cups mint leaves scrape into a food processor and puree until
‚ cup water smooth. Transfer the pureed chutney to a bowl.
» cup extra-virgin olive oil In the same food processor, puree the remaining
chutney with the cilantro, mint, water and oil
until smooth; season with salt and pepper.
3. Once the turkey is just cooked through, brush
it with the plain pureed chutney and grill, turn-
ing once, until the chutney forms a sticky glaze,
about 2 minutes per side. Transfer the turkey
to a cutting board, cover with foil and let rest
for 10 minutes. Carve the turkey and serve with
the cilantro-mint sauce and chutney. —Melissa
Rubel Jacobson
wine Vibrant rosé: 2009 Tenuta delle Terre Nere
Etna.

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favorite HEALTHY recipes

Turkey Burgers with

Spicy Pickle Sauce
total: 30 min 6 servings

The secret to these juicy burgers is the zippy
sauce, which is made with fat-free yogurt, dill
pickles and hot peppers.
½ cup fat-free, plain Greek yogurt
½ cup chopped dill pickles
2 tablespoons chopped
pickled hot peppers
Kosher salt and freshly
ground black pepper
2¼ pounds lean ground turkey
1 teaspoon smoked
sweet paprika
Extra-virgin olive oil, for brushing
6 whole wheat English muffins or
hamburger buns, split
Lettuce and sliced red onion and
tomatoes, for serving
1. Light a grill or preheat a grill pan. In a medium
bowl, mix the yogurt with the dill pickles and
hot peppers and season with salt and black
pepper.
2. In a large bowl, gently knead the turkey with
the paprika and 1½ teaspoons of salt. Form the
meat into 6 patties, about ¾ inch thick. Brush
the patties with olive oil and season lightly with
salt and black pepper. Grill the patties over mod­
erately high heat, turning once or twice, until
cooked through, about 12 min­utes. Grill the
English muffins on both sides until toasted,
about 2 minutes.
3. Spread the pickle sauce on the English muffins.
Top with the burgers, lettuce, onion and tomatoes.
Close the sandwiches and serve right away.
—Grace Parisi
make ahead The pickle sauce can be refriger-
ated overnight.
beer Crisp, malty lager: Bluepoint Toasted
Lager.

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favorite HEALTHY recipes
Honeyed Yogurt and
Blueberry Tart
active: 25 min; total: 1 hr 15 min plus overnight draining 8 servings
F&W’s Melissa Rubel Jacobson mixes creamy
yogurt with honey so it’s deliciously sweet and
tangy, spreads it in a graham-cracker crust
spiced with bits of crystallized ginger and
arranges plump blueberries neatly on top.
10 whole graham crackers,
broken into pieces
¥ cup crystallized ginger,
finely chopped
1 tablespoon sugar
Pinch of salt
3 tablespoons unsalted butter,
melted
1 large egg white
2 cups Greek-style nonfat
yogurt, drained overnight
2 tablespoons honey
1» cups blueberries (9 ounces)
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1. Preheat the oven to 350°. Spray a 14-by-4»-
inch rectangular fluted tart pan with a remov-
able bottom with cooking spray. In a food
processor, pulse the graham crackers with the
crystallized ginger, sugar and salt until finely
ground. Add the butter and egg white and pulse
until the crumbs are evenly coated. Press the
crumbs evenly over the bottom and up the sides
of the tart pan. Bake for about 20 minutes, until
the crust is lightly browned. Let the crust cool
completely.
2. In a medium bowl, mix the drained yogurt
with the honey. Spread the yogurt in the crust
and arrange the blueberries over the surface
of the yogurt. Cut the tart in slices and serve.
—Melissa Rubel Jacobson
make ahead The baked crust can be wrapped
in plastic and kept at room temperature over-
night.