Recipes

Acai is a great fruit packed with antioxidants and omega-3 fatty acids. Try this recipe containing unsweetened frozen puree for a delicious flavor with slight olive oil notes. Add the classic toppings for a bowl loaded with fiber. Ingredients: Two 4-ounce packets unsweetened frozen acai puree 1 medium banana 1/2 cup blueberries 1 tablespoon honey 3 tablespoons granola 2 tablespoons pomegranate seeds 1 tablespoon unsweetened coconut flakes Directions: Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl. Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Source: Food Network

Bake a delicious strawberry tart with a sweetened mascarpone base. The combination of balsamic vinegar and sweetened strawberries is a perfect match for those who haven’t tried it. Learn how below. Prep time: 1 hour 30 minutes Cook time: 35 minutes Yield: serves 6 to 8 Ingredients: Tart Shell 1 sheet of puff pastry, thawed 1 egg whisked Filling and Glaze 2 lbs strawberries, stemmed and quartered 1/2 cup granulated sugar 1 Tbsp orange zest, divided 1 teaspoon lemon juice 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream) 1/2 teaspoon vanilla 1/3 cup confectioner’s sugar (powdered sugar) 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don’t have balsamic) Directions: Roll out puff pastry sheet to 15×5 inches or 12×12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely. Macerate strawberries in sugar: Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes. Make mascarpone base: Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed. Make strawberry balsamic glaze: After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool. Assemble the tart: Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze. Sources: Simply Recipes

A lemon pudding is probably one of the easiest desserts you can make. The key is a thick cream, reduced slightly, and combined with tart lemon juice. Use fancy glasses for a memorable presentation. Prep time: 5 minutes Cook time: 10 minutes Chilling time: 2 hours Yield: 4 servings Ingredients: 2 cups heavy whipping cream 2/3 cup granulated sugar Finely grated zest of 1 lemon 6 tablespoons lemon juice 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish Directions: Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over. Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently. Take the pan off the heat and let the cream cool for 5 minutes. Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses. Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving. Source: Simply Recipes

Eggs benedict is a brunch favorite. If you’re trying to cut back on the meat, try this veggie packed version for a meal the whole family will love. Prep time: 15 minutes Cook: time: 10 minutes Yield: Makes 4 one-egg servings Ingredients: For Hollandaise Sauce: 2 egg yolks 1 tablespoon lemon juice 1/4 teaspoon salt Pinch of cayenne pepper 8 tablespoons melted unsalted butter For the Eggs Benedict: 1 tablespoon olive oil 5 ounces baby spinach 1 clove garlic, minced Pinch of salt and pepper 1 avocado, thinly sliced 4 large eggs 1 tablespoon white vinegar or apple cider vinegar 2 English muffins Chopped scallions, for garnish (optional) Directions: Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color. Slowly drizzle in the butter and continue to run the blender until the sauce thickens. Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving. Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot. Swirl the water with a spoon and gently roll in the cracked eggs. Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels. Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out. Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions. Serve immediately. Share your masterpieces with us over on our Facebook and Instagram. Sources: Simply Recipes

Try out this recipe for a delicious dinner meal packed with flavor and smokiness. The best part? It’s quick and easy! Prep time: 40 minutes Cook time: 8 minutes Yield: Serves 4 Ingredients: 2 tablespoons sweet paprika 2 tablespoons smoked paprika 1/2 teaspoon ground cumin 2 garlic cloves, minced 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 Tbsp lime juice 1/3 cup extra virgin olive oil 1 pound of large shrimp, cleaned and peeled, tails on Bamboo skewers Directions: Soak the skewers in water for at least a half an hour before grilling. Marinate the shrimp: In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour. Grill the shrimp: Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers (it helps to double thread with two skewers at a time to make it easier to turn over on the grill). Baste the grill grates with some olive oil so that the shrimp don’t stick to the grill. Grill or cook the shrimp a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately. Sources: Simply Recipes

It’s never the wrong time to enjoy cake, even breakfast time. Try this blueberry cake recipe with the same flavor of a great blueberry muffin. Enjoy it with a morning coffee or tea. Time: 2 hr 25 min Active: 40 min Yield: 6 to 8 servings Ingredients: Melted unsalted butter, for buttering the pan 3/4 cup granulated sugar 1/2 cup old-fashioned rolled oats 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook’s Note) 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups blueberries, plus more for topping Frosting and Filling: 1/2 cup plain yogurt One 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 cup confectioners’ sugar 1/4 cup blueberry preserves, for topping Directions: For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan. Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl. Whisk together the oil, yogurt, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more. For the frosting: Meanwhile, beat the yogurt and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the sugar, while beating, until completely combined. Refrigerate until ready to use. Slice the cooled cake in half horizontally to make 2 rounds. Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated. Sources: Food Network

Learn how to make a quick dinner option with this teriyaki chicken recipe. Try your hand at a homemade teriyaki sauce for a healthier choice with great flavor. Cook time: 30 minutesYield: Serves 4 Ingredients: 3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup) 3/4 cup sake 3/4 cup mirin 4 Tbsp sugar A 1-inch piece of ginger, grated fine 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp) 2-3 Tbsp sesame seeds Directions: Gently simmer chicken in sauce made with sake, mirin, soy sauce, sugar, ginger: Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover.The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes.If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking. Toast sesame seeds: While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside. Set aside chicken, cover with foil: Remove the chicken breasts from the teriyaki sauce, set on a plate and wrap with foil. Reduce sauce: Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally. Slice chicken, cover with sauce, sprinkle with sesame seeds and serve: To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice. Sources: Simply Recipes

Create a delicious plate of freshness and flavor with this recipe. Ahi tuna also known as yellowfin tuna can be prepared with a side of white rice, shoyu, radish sprouts and nori. When shopping for your tuna the freshness and quality of the fish makes a big difference. Look for a higher grade tuna. Prep time: 5 minutesCook time: 5 minutesMarinating time: 1 hourYield: 2 servings Ingredients: 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick) For the marinade: 2 tablespoons dark sesame oil 2 tablespoons soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option) 1 tablespoon of grated fresh ginger 1 clove garlic, minced 1 green onion (scallion) thinly sliced (a few slices reserved for garnish) 1 teaspoon lime juice Directions: Marinate the tuna steaks: Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Sear the tuna: Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.) Slice and serve: Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Sources: Simply Recipes

There’s nothing else quite like homemade hummus. Try this easy recipe to enjoy all the flavor in about just five minutes! Ingredients: ½ cup of tahini (roasted, not raw) ¼ cup extra virgin olive oil (plus more for garnishing) 2 garlic cloves, mashed and roughly chopped 2 15-oz cans of chickpeas (garbanzo beans), drained ¼ cup freshly squeezed lemon juice ½ cup water ½ teaspoon of salt Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley Directions: Process tahini and olive oil: In a food processor, combine the tahini and olive oil and pulse until smooth. Blend the oil and tahini first when making hummus. Blending the oil and tahini first helps it blend into the chickpeas better Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste. Add the chickpeas to the blender Blend the chickpeas, tahini, and olive oil until the hummus is creamy Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking. Source: Simply Recipes

Try this delicious new pizza recipe that can be prepared on a sheet pan. Combine cauliflower and other greens for a large and unique pizza everyone will love. Prep time: 35 minutes Cook time: 15 minutes Yield: 12 pieces Ingredients ½ large head cauliflower 6 tablespoons olive oil, divided ½ teaspoon salt ¼ teaspoon pepper 1 recipe (about 1 ½ pounds) dough 1 cup (2 ounces) grated Parmesan 12 ounces fresh mozzarella, torn into pieces 2 tablespoons drained green peppercorns in brine, or drained capers 3 handfuls baby greens such as arugula, kale or spinach 1 tablespoon balsamic vinegar Equipment: 2 (13 x 18) rimmed baking sheets Directions: Preheat the oven to 450ºF. Place a rack in the lowest position. Prepare the cauliflower: Trim away the outer leaves and cut the cauliflower in half. Cut one half into slices about 1/4-inch thick, and reserve the other half for another use (or roast it all now and save half for another meal.) Some smaller florets will fall away; this is fine. Spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your hands, rub the oil into the cauliflower, coating both sides. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower: Place the cauliflower on the lower rack of the oven. Roast for 20 minutes, or until tender. Let the cauliflower cool slightly on the pan and break or cut it into smaller pieces. At this point, the cauliflower can be kept refrigerated for up to 5 days. Stretch the dough onto the baking sheet: Wipe clean the baking sheet used to roast the cauliflower. Place the dough in the center of the baking sheet and drizzle with 2 tablespoons of the oil. Turn the dough to coat it well, spreading some of the oil over the baking sheet. Gradually stretch the dough until it reaches the edges of the baking sheet. If it springs back or is difficult to stretch, cover with plastic wrap and let rest for 10 minutes before continuing. Turn the oven to 500ºF. Top the pizza: Brush the top of the dough with 1 tablespoon of oil and sprinkle with the grated Parmesan. Top with the mozzarella, followed by the cauliflower. Sprinkle the peppercorns (or capers) evenly over the dough. Bake the pizza: Set the pan on lowest shelf of the oven and bake for 15 minutes, or until the cheese melts and the pizza is golden brown. Top with greens: In a bowl, toss the greens with the remaining tablespoon of the oil, the vinegar and salt and pepper. Top the cooked pizza with the greens; they will wilt slightly from the heat of the pizza. Cut into squares and serve hot. Sources: Simply Recipes