Healthy Recipes from local restaurants
Make hearty yet healthy meals at home with light and delicious dinner recipes from your favorite eateries
Michael Anthony’s Cucina Italiana
Farro salad with apples, chicken and cranberries
Ingredients Serves 4-6
2 cups farro
1/2 cup gorgonzola, crumbled
1 cup sliced almonds, lightly toasted
1/2 cup dried cranberries
1 cup cooked chicken breast, diced
1 small package baby arugula
2 Granny Smith apples, cored and cut into small dice
1/2 to 2/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper
DIRECTIONS: To prepare farro, wash it well, picking out impurities such as bits of pebbles or bad grains. Cook farro in a large pot of boiling salted water until just tender, about 30 minutes. Drain well and place on baking sheet to cool.
In a large mixing bowl, add the cooled farro, almonds, cranberries, chicken, arugula and apples and toss to combine. Add the extra virgin olive oil, vinegar, salt and pepper. Toss well and adjust seasonings.
Add the gorgonzola before serving and toss thoroughly. Finish with a drizzle of extra virgin olive oil.
Captain Woody’s
Blackened scallops with mango salsa
Ingredients (Mango salsa)
1 mango, diced
1/2 red bell pepper, diced
1/2 cup red onion, diced
2 tablespoons chopped cilantro
Pinch of salt
1 tablespoon apple cider vinegar
1 jalapeño, seeded and diced
1/2 lime, squeezed for juice
Ingredients (Scallops)
Blackened seasoning
Fresh scallops
Avocado
Chipotle mayonnaise
DIRECTIONS: Mix together mango salsa ingredients and set aside. Add blackened seasoning to scallops and sear at medium heat for 1 minute on each side. Remove from heat and place each scallop on a bed of sliced avocado. Top with prepared mango salsa and a dollop of chipotle mayonnaise. Garnish with chopped cilantro.
Palmetto Bay SunRise Cafe
Italian dressing
Ingredients
1/4 cup fresh oregano
6 leaves fresh basil
1 garlic clove
1 tablespoon dijon mustard
4 tablespoons red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
Pinch salt and pepper
DIRECTIONS: In a food processor, add oregano, basil, garlic, mustard, salt, pepper and vinegar. Pulse a few times. Slowly drizzle in oils on low speed until combined. Makes 1/2 cup dressing for two salads.
Poseidon
Tuna Niçoise salad
Ingredients (TUNA)
5 oz. of Big Eye tuna
1 teaspoon of kosher salt
1 oz. cooking oil
Ingredients (Salad)
4 oz. roasted beets
2 oz. Niçoise olives, pitted
4 oz. roasted grape tomatoes
2 oz. shaved carrots
2 oz. diced cucumber
1 hard boiled egg, chopped
1 cooked and quartered Yukon potato
2 oz. fresh and chopped basil, chives, mint
2 oz. sherry vinaigrette
Ingredients (Vinaigrette)
2 oz. sherry vinegar
1 tablespoon dijon mustard
4 oz. olive oil
10 oz. kosher salt
Ingredients (Basil chimichurri)
1 bunch of basil, blanched then chilled
1 teaspoon of red pepper chili flakes
1 juice of fresh lemon
1 bunch of parsley, blanched and chilled
2 oz. red wine vinegar
1 teaspoon of kosher salt
DIRECTIONS: For tuna, get a sauté pan hot on med-high heat then add 1 oz. cooking oil. Season the tuna on both sides with kosher salt and place in hot pan. We suggest 45 seconds on each side to keep a beautiful rare. Take tuna out of pan and place in refrigerator to cool.
To make the sherry vinaigrette, place vinegar, mustard and salt in blender and slowly blend in the oil. If it gets too thick, add a small amount of warm water to thin it out. Set aside for plating.
For the basil chimichurri, place all ingredients in a blender and puree. Set aside for plating.
For salad, place olives, herbs and vegetables in a mixing bowl and add 2 oz. of sherry vinaigrette and mix well. Place onto the center of the plate.
Take the tuna out of the refrigerator and slice into five portions and place on top of vegetables. Final step is to take a tablespoon of the basil chimichurri and drizzle around the plate for garnish.
