Oct 7, 2015 | Healthy Body, Recipes
INGREDIENTS
Dressing
- 2 tbsp (30 mL) small capers, finely chopped
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) mayonnaise
- 1 tbsp (15 mL) red wine vinegar
- 1 tbsp (15 mL) snipped fresh basil
- 3 garlic cloves, pressed
- 1/2 shallot, finely chopped
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) coarsely ground black pepper
Bean Spread and Salad
- 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
- 1/4 cup (50 mL) finely chopped roasted red pepper
- 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
- 4 plum tomatoes, thinly sliced
- 1 tbsp (15 mL) small capers
- 8 thin slices ciabatta bread, toasted
DIRECTIONS
- For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
- For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
- When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.
Recipe courtesy of Pampered Chef.
Sep 30, 2015 | Healthy Body, Recipes
INGREDIENTS
- 1 lb (450g) asparagus spears, trimmed
- 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
- 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
- 1 tbsp (15 mL) olive oil
- 2 garlic cloves, pressed
- Salt and coarsely ground black pepper (optional)
- 3/4 cup (175 mL) uncooked orzo pasta
- 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
- 1 package (4 ounces/125 g) crumbled feta cheese
- 1/2 cup (125 mL) pitted whole kalamata olives
- 1/4 cup (50 mL) snipped fresh parsley
- 1/4 cup (50 mL) prepared Greek vinaigrette dressing
- Romaine lettuce leaves (optional)
DIRECTIONS
- Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
- Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
- Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
Recipe courtesy of Pampered Chef.
