Carrot and Sweet Potato Soup
The natural sweetness of this low fat carrot and sweet potato soup is complemented by the spiciness of curry powder and cumin. Full of beta-carotene and a good source of fiber, this is a wonderfully nutritious beginning to a meal or a perfect lunch. Enjoy with whole grain bread or crackers. Preparation: Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until...
Read MoreFresh Tomato and Basil Soup
Fresh Tomato and Basil Soup (serves 6) Handful of basil leaves, chopped roughly Sauté the onion in the olive oil in a large pan until softened. Add the garlic and cook for a minute more. Add the tomatoes and tomato purée to the pan and stir well. Cook for 10 mins over a medium heat. Add enough stock to cover the tomatoes by a couple of centimetres. Simmer for 15 mins. Stir through the basil then liquidise the soup with a hand blender. Add more stock to thin if necessary. Season with salt and pepper...
Read MoreMarrakech Grilled Steak & Sweet Potatoes
PREPARATION Preheat grill to high. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Sprinkle steaks with 2 1/4 teaspoons of the spice mixture. Add sweet potato and onion to the bowl along with oil and zest; toss to coat. Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray. Spread the sweet potato mixture in the center of the foil in a thin layer. Bring...
Read MoreMediterranean Portobello Burger
PREPARATION Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per...
Read MoreGrilled Rosemary Salmon Skewers
Preheat grill to medium-high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers. Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately. TIPS & NOTES Make Ahead Tip: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3)...
Read MoreGrilled Eggplant Parmesan Sandwich
Preheat grill to medium-high. Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil. Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about...
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