seasonal recipes - summer 2009 Recipes on this page: Latin Entrée: Grilled Chicken Breast with Tropical Fruit Salsa Snack: Cherries n' Cream Italian Entrée: Summer Vegetable Risotto Middle Eastern Entrée: Tomato, Potato and Eggplant Gratin Salad: Two-Bean and Roasted Pepper Salad Middle Eastern Salad: Cucumber & Fennel with Orange-Mint Dressing Italian Dessert: Chocolate Roulade with Raspberries Latin Snack: Black Bean and Corn Salsa Continental Snack: Watermelon Fire and Ice Salad Snack: Mango-Edamame Salad Continental Dessert: Fresh Fruit Trifle Entrée: Grilled Salmon with Jicama Orange Salsa Latin Entrée: Grilled Chicken Breast with Tropical Fruit Salsa Grilled Chicken Breast Ingredients: 1 lb. boneless, skinless chicken breast ¼ tsp. NutriFit Calypso Salt Free Spice Blend Directions: Note - For each teaspoon of the Calypso Blend, you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. black pepper and 1/8 tsp. garlic powder Season chicken breast with Calypso Spice blend. Allow to stand at least 1 hour for flavors to absorb. Grill chicken, cook thoroughly, approximately 10 minutes. Tropical Fruit Salsa Ingredients: 1 cup diced pineapple ½ cup green onions, thinly sliced 1/8 tsp. ground cardamom ¼ tsp. ground cumin ½ tsp. ground ginger 3 tbsp. lime juice 1 tbsp. lime peel, grated 1 ¼ cups orange sections, peeled and diced 1 cup ripe mango, peeled and diced 1 tbsp. serrano pepper, chopped 1 cup plum, raw Directions: Combine oranges, mango or plum, [(diced) or 1/2 of the quantity of each, if using both], green onion, serrano pepper, lime peel, ginger, cumin, and cardamom in a large bowl; stir well. Combine pineapple and lime juice; toss gently. Add pineapple mixture to orange mixture, tossing well to combine. Let stand at room temperature 30 minutes. Serve with chicken or fish.   Snack: Cherries n' Cream Ingredients: 2/3 cup fat free yogurt 2 tbsp. cherries Directions: NOTE: This recipe should be made with Fat Free Greek Yogurt, frozen cherries (unsweetened, pitted) and cherry preserves or jam. Coarsely chop frozen cherries, stir into Greek yogurt with cherry jam   Italian Entrée: Summer Vegetable Risotto Ingredients: 1 ½ cups short grain brown rice 1 cup carrots, diced ¼ cup dry sherry 1/3 cup fresh basil, chopped 1 cup frozen corn kernels, thawed 1 cup frozen peas, thawed 2 cloves garlic, finely chopped 1 cup green beans, cut into 2" lengths 1 tbsp. olive oil ½ medium onion, diced 1 medium red bell pepper, diced 6 cups reduced sodium vegetable broth ½ tsp. salt Directions: Pour the broth into a saucepan and bring it to a boil. Keep the stock warm over very low heat. Heat the olive oil in a large skillet and add the onion, and sauté for 3 to 4 minutes, until it begins to soften. Then add the garlic and sauté for another minute or two. Add the rice and sauté over medium heat for 2 to 3 minutes, stirring constantly. Begin adding the stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Continue to stir. When the rice has absorbed 3 cups of the stock, add the peppers and sherry. Continue to stir and add the stock until you have used 5 cups. As you stir in the last cup of stock, add the vegetables, basil, and salt. Cook until the liquid is absorbed and the mixture is heated through. At this point the risotto should be ready to serve.   Middle Eastern Entrée: Tomato, Potato and Eggplant Gratin Ingredients: 1 (28 oz.) can reduced sodium chopped tomatoes, undrained 1 medium red bell pepper, seeded and finely chopped 1 large eggplant, unpeeled, cut crosswise into 1/4" thick slices 3 cloves garlic, minced or pressed 2 tbsp. olive oil 1 large onion, thinly sliced 5 large russet potatoes ¼ tsp. sugar ½ tsp. thyme Directions: Coat a large, shallow baking pan with cooking spray. Arrange eggplant slices in a single layer in pan; coat with cooking spray. Broil about 4 inches below heat until well browned (6 to 8 minutes). Turn eggplant slices over, coat other sides with cooking spray, and broil until browned (5 to 6 more minutes). Set aside. Heat oil in a wide frying pan over medium heat. Add onion and bell pepper. Cook, stirring often, until vegetables are soft but not browned (8 to 10 minutes). Stir in tomatoes, garlic, sugar, and thyme. Cook, stirring often (3 minutes), then remove from heat. Peel and thinly slice potatoes. Spread a third of the potatoes in a shallow 3-quart casserole dish that is sprayed with cooking spray. Top with half the eggplant, then half the tomato sauce. Cover with half the remaining potatoes, and add remaining eggplant and tomato sauce. Top with remaining potatoes. Bake in 375 degree oven until potatoes are lightly browned on top and tender when pierced (1 to 1 1/4 hours). Sprinkle with parsley.   Salad: Two-Bean and Roasted Pepper Salad Ingredients: 1 whole red bell pepper 1 ½ tbsp. extra virgin olive oil 1 ½ tbsp. balsamic vinegar 1 tbsp. reduced sodium V8 juice 1 whole lemon 1 tsp. NutriFit Calypso Salt Free Spice Blend 2 cups green beans, trimmed, cooked, and cut crosswise into 1/2" pieces 2 ½ cups great northern beans, cooked Directions: Note - For each teaspoon of the Calypso Blend, you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. black pepper and 1/8 tsp. garlic powder Char bell pepper over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips. Combine the Great Northern beans, bell pepper, green beans and lemon peel in a large bowl. In a separate bowl, whisk together the Calypso blend, V8 juice and vinegar. Gradually add in the oil, then add the dressing to the bean mixture. Chill before serving.   Middle Eastern Salad: Cucumber & Fennel with Orange-Mint Dressing Ingredients: 1 head butter lettuce 1 tbsp. cilantro, chopped 2 medium cucumbers, peeled, seeded and diced 1 small fennel bulb, trimmed and finely slivered 2 tsp. fresh lemon juice 1 tbsp. fresh mint, chopped 3 tbsp. fresh orange juice fresh ground black pepper 2 medium granny smith apples, cored, quartered and thinly sliced 1/8 tsp. paprika 2 tsp. walnut oil 1 tbsp. walnuts, chopped and pan toasted until golden Directions: Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix. In a small bowl, whisk the orange juice, walnut oil, mint, cilantro, and paprika until emulsified. Season with pepper and pour over the salad. Line 6 plates with lettuce leaves. Serve the salad immediately in the center of the lettuce cup or marinate, covered, in the refrigerator for 1 to 2 hours. Garnish with toasted nuts.   Italian Dessert: Chocolate Roulade with Raspberries Ingredients: 2 tbsp. bread crumbs ½ cup Dutch process unsweetened cocoa 6 ea. egg whites 4 ea. egg yolks 2 ½ cups fresh raspberries 2 cups frozen fat free whipped topping, thawed 2 tbsp. powdered sugar 1/8 tsp. salt ¾ cup sugar 10 tsp. sugar free chocolate syrup 1 tsp. vanilla extract spray Canola oil cooking spray Directions: Preheat the oven to 375°F. Coat a 15 x 10" jelly-roll pan with cooking spray; line bottom with wax paper. Coat the wax paper with cooking spray. Dust it with the breadcrumbs and set aside. Beat the egg yolks in a bowl at high speed of a mixer for 4 minutes. Gradually add 1/4 cup sugar, beating until thick and pale (about 2 minutes) . Beat the egg whites at high speed of a mixer until foamy; add the salt. Gradually add 1/2 cup sugar, beating until stiff peaks are formed. Stir in the vanilla. Gradually add the cocoa; stir until well blended. Gently fold in the egg white mixture into the yolk mixture. Spoon the batter into the prepared pan. Bake for 15 minutes or until the cake springs back when touched lightly in center. Loosen the cake from the sides of the pan; turn the cake out onto a dish towel dusted with powdered sugar. Carefully peel off the wax paper. Let the cake cool for 1 minute. Starting at the narrow end, roll up the cake and towel together. Place the cake, seam side down, on wire rack. Let the cake cool completely. Unroll the cake carefully and remove the towel. Spread whipped topping over the cake, leaving a 1/2" margin around the outside edges. Reroll the cake. Place the seam side down on a platter. Cover and chill for 1 hour. Cut the cake into slices. Drizzle syrup on each of the 10 plates. Place the slice of cake on top; serve with raspberries.   Latin Snack: Black Bean and Corn Salsa Ingredients: 1 tbsp. balsamic vinegar 1 ½ cups black beans, cooked ¼ cup fresh cilantro, chopped ½ cup frozen whole kernel corn, thawed 1 clove garlic, minced 1 tsp. NutriFit Calypso Salt Free Spice Blend ½ cup onion, chopped 1 fresh serrano pepper, seeded and chopped 1 cup tomato, seeded, chopped Directions: Note - For each teaspoon of the Calypso Blend, you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. black pepper and 1/8 tsp. garlic powder Combine all ingredients in a non-reactive bowl; mix well. Refrigerated, salsa will stay fresh for up to 3 days.   Continental Snack: Watermelon Fire and Ice Salad Ingredients: 1 tsp. NutriFit Calypso Salt Free Spice Blend 1 tbsp. fresh cilantro, chopped ½ cup green bell pepper, chopped 1 tbsp. green onion, chopped 2 fresh jalapeno chile, seeded and finely chopped 2 tbsp. lime juice ½ small watermelon, hollowed out to yield 3 cups finely chopped, seeded Directions: Note - For each teaspoon of the Calypso Blend, you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. black pepper and 1/8 tsp. garlic powder Combine all ingredients except watermelon rind, and mix well. Scoop into rind, cover and refrigerate at least one hour.   Snack: Mango-Edamame Salad Ingredients: 2 cups mango, peeled and diced 1 cup edamame (soybeans), frozen, shelled 1 cup red bell pepper, chopped ½ cup green onion, finely chopped ¼ cup cilantro, minced 2 tbsp. lime juice 2 tsp. canola oil ¼ tsp. sea salt Directions: In a medium bowl, combine the ingredients and toss gently to mix.   Continental Dessert: Fresh Fruit Trifle Ingredients: 1 tbsp. Amaretto, or other cordial 8 slices angel Food cake, sliced about 2" thick 2 cups fat free, vanilla yogurt ½ cup blackberries 1 cup lite whipped topping 1 tsp. vanilla extract ½ cup strawberries, hulled and halved ½ cup blueberries ½ cup peaches, peeled and sliced ½ cup raspberries, fresh or frozen ½ cup pear, peeled, cored and thinly sliced Directions: Cut the angel food cake into large chunks, about the same size as the fresh fruit pieces you are using. Put in a large bowl. In a small bowl, combine the whipped topping with the yogurt. Mix very well. Add the vanilla extract and the Amaretto. In a serving bowl, assemble the trifle as follows: put a thin layer of cake cubes on the bottom, top with a thin layer of fruit to cover. Continue layering the cake and fruit until all your ingredients are used up. Pour the topping mixture over the top layer, shaking the bowl gently to allow the mixture to settle down through the layers. Cover with plastic wrap and refrigerate until ready to serve. Best if served within 2 hours of preparing.   Entrée: Grilled Salmon with Jicama Orange Salsa Ingredients: 1 tsp. extra virgin olive oil 2/3 cup jicama, finely diced 1 tbsp. lemon juice 1 large navel orange, peeled and diced 1 tsp. NutriFit Calypso Salt Free Spice Blend 16 oz. salmon fillet, sliced into 8 small pieces Directions: Note - For each teaspoon of the Calypso Blend, you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. ground cumin, 1/8 tsp. black pepper and 1/8 tsp. garlic powder Gently mix the orange and the jicama in a small dish and set aside. Season the salmon with lemon juice, Calypso Blend and olive oil; sear in a hot nonstick skillet for one minute on each side. Arrange 3 small radicchio leaves on each plate. Put 1/4 of the jicama salsa on each radicchio bed and then place 2 pieces of the hot salmon on top of each.