Grilled Steak with Mushrooms

School may have started back, but grilling season is far from over. This recipe for Grilled Steak and Mushrooms makes a great weekend or weeknight dinner recipe idea. I used baby Bella, shiitake and bottom mushrooms in this dish, but feel free to use what you like and have on hand. The simple marinade creates a tender and flavorful steak. My kids even ate the mushrooms (so yea). Serve on a bed of watercress for a pretty presentation, or serve as a sandwich for a casual sunday night dinner. This one is a winner.

So Simple, So Summery, So Good: Watermelon-Tomato and Arugula Salad

This Watermelon-Tomato, Arugula Salad is a true taste of summer. This salad was inspired by a similar salad I had at George’s Restaurant in Alys Beach, Florida, one of my favorite places. The fresh combination of peppery arugula topped with sweet watermelon, mild yellow tomatoes and flavorful goat cheese mesh together perfectly. You don’t even need to use olive oil because it’s so healthy and low in fat. I drizzled mine with balsamic vinegar and fresh pepper, and that’s all I needed. Feel free to add grilled shrimp or grilled chicken to make this a main-dish salad as well. This is definitely my new favorite summer salad.

Only Five Ingredients: Healthy Salmon Salad

We eat a good bit of canned Alaskan salmon at my house. For those of you who have never tried it or are wrinkling your forehead as you read, give it a try. I particularly like “Pure Alaska Salmon” (their Pure Alaska’s “ReadHead” wild sockeye salmon and “Think Pink” pink salmon). Both are similar nutritional powerhouses since they are high in protein, calcium, Vitamin D and one of the richest sources of Omega-3 fatty acids. This recipe for Healthy Salmon Salad is too easy and only five ingredients. I love combining the sweet, tartness of raspberry balsamic vinegar with fresh dill. Enjoy this for lunch over a bed of arugula or mixed greens, or even for dinner on a warm night with pasta salad and fresh asparagus.

Balsamic Glazed Collard Greens

Growing up and living in the south, I have always heard eating collard greens and black eyed peas brings good luck in the new year. This year, I had so much fun developing a new, easy recipe for collards for the January issue of Birmingham Magazine. What I really love about collard greens is that they are packed with nutrition and are known as a cancer-preventive vegetable. They offer an excellent source of  vitamins B6 and C, carotenes, chlorophyll, and manganese.  One cup of collard greens provides more than 70 percent of the RDA for vitamin C.  Collard greens are also a very good source of fiber, and several minerals, including iron, copper, and calcium. This 15 minute recipe for Balsamic Glazed Collard Greens has a salty and sweet combination from dried cranberries, toasted pecans and balsamic. Serve with pork, chicken, beef or fish for a tasty and healthy side dish.

Eat Right-Healthy Mediterranean Salad

img_07345

Here is a healthy, simple salad recipe which has a few of my favorite ingredients: basil, mint, dried cranberries, almonds and Israeli couscous. Israeli couscous is a small, round semolina pasta which is very versatile, and kids love it. It works great in this combination served over romaine lettuce leaves drizzled with balsamic vinegar, fresh lemon juice and olive oil. Feel free to substitute dried cherries for the cranberries, pine nuts or walnuts for the almonds and any of your favorite lettuces or spinach for the romaine. Here’s to a healthy fresh start to the New Year!


Prep: 10 minutes 

Cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

2 cups fat-free, low sodium chicken broth

6 tablespoons fresh lemon juice, divided

11/2 cups Israeli couscous (or any small pasta)

6 tablespoons extra-virgin olive oil, divided

1 clove garlic, minced

1 teaspoon freshly grated lemon zest

1/4 teaspoon freshly ground black pepper

1/3 cup balsamic vinegar

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cherries or cranberries

1/4 cup sliced almonds, toasted

Preparation

1. Bring broth and 2 tablespoons lemon juice to a boil; pour over couscous; bring back to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, about 8 to 10 minutes until still firm to the bite.

2. In a large bowl, toss the cooked couscous with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, zest and pepper; let cool.

3. In a separate bowl, whisk together 2 tablespoons lemon juice, balsamic vinegar and remaining 4 tablespoons olive oil.

4. Toss romaine lettuce with fresh herbs, dried cherries, and almonds, tossing gently to combine. Top with couscous and drizzle with balsamic dressing.