Monday, January 1, 2007


It's somewhat inevitable that with the coming of a new landmark, such as a new year, we take at least a little step back and reflect on where we are and what direction we see ourselves moving in going forward. With respect to New Year's resolutions, I am not really sure I think they are a great idea, but I think anytime you resolve to do something good for yourself, and to stick with it, then that is definitely a good thing. As far as healthy eating goes, I am convinced it can be absolutely mouth-watering, and at the end of the day your body appreciates it, so I thought I would pass along a couple of my recent favorite healthy yet delicious recipes. Enjoy!

Quick Caesar Salad
1/4 cup pasteurized egg product or 1 egg
1 clove garlic, minced (about 1/2 teaspoon)
2 whole cloves of garlic
1 1/2 teaspoons anchovy paste (trust me, just go with it)
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 cup finely grated Parmesan
Kosher or sea salt and pepper
8 cups coarsely chopped romaine lettuce
8 slices of crusty whole wheat bread

For the croutons, preheat the oven to 325 degrees F. Lightly brush both sides of the bread with oil. Cut the garlic cloves in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.
For the salad, in a small bowl, whisk together the egg, minced garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Enjoy with a glass of Chardonnay not aged in oak to complement the garlic and anchovy essense, and the acid will cut the pungency of the garlic a bit.

Sausage and Herb Frittata
2 large links or 8 ounces of turkey or chicken sausage (casings removed)
1 bunch chopped basil (to chop make a chiffonade by rolling up the leaves and chopping vertically into ribbon-like strips)
1 pinch of sugar
1 bunch of Italian flat-leaf parsley (just chop roughly by running your knife through it)
1 Roma tomato
1 generous handful of freshly grated Parmesan cheese
8 eggs (or equivalent amount of Egg Beaters or another egg substitute)
Kosher or sea salt
Black pepper
1 medium yellow onion

Preheat oven to 450 degrees. Chop tomato and sprinkle with salt to pull the moisture out and let sit. Chop onion into finely sliced moons, and place the slices in a non-stick, oven-safe skillet on medium heat. Add a pinch each of sugar, salt and pepper. After about 10 minutes, add the sausage. Stir with a wooden spoon and let cook until the sausage is browned and the onions are caramelized - about 5 to 7 minutes more. In a mixing bowl, whisk the eggs with the diced tomato, chopped basil and parsley. Add a generous pinch of salt and pepper, and pour mixture into the skillet with the onions and sausage. Reduce heat to medium-low and cook until the frittata sets, about 3 to 4 minutes. Sprinkle the top with a generous handful of parmesan cheese and place in the oven on the top rack. Cook until the top is slightly brown and the frittata is cooked through, about 5 minutes. Let rest, and serve and enjoy. Especially delicious with a mimosa during brunch, or a glass of Pinot Noir with lunch or dinner.

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