Cooking with Chef Bryan - LiVe Well Healthy Plates

LiVe Well Salads.jpg
LiVe Well Salads.jpg

Farro & Chickpea Salad

Ingredients:

1/2 cups Shredded Carrots

1/2 cupRed Radish, Sliced

3/4 cupSeasoned Rice Vinegar

1 tbsp.Granulated Sugar

1tsp.Kosher Salt

2 tbsp.Fresh Lime Juice

2tsp.Fresh Garlic, Chopped

1/2 tbsp.Honey

1/4 cupFresh Cilantro, Chopped

7 1/2 cupsArcadia Blend Lettuce

15ozcanGarbanzo Beans, Rinsed & Drained

1 1/4 cupsWhole Grain Farro (Cooked Per Pkg instructions),Cooled

5tsp.Sliced Almonds, Toasted

Preparations:

1.Place finely julienne or shredded carrot and thinly sliced radish into a bowl.

2.In a small sauce pan, combine the sugar and vinegar. At med-low heat, bring the mixture to a low simmer.

3.Pour mixture over the carrots and radishes to create a quick pickle, let stand for 10 minutes.

4.For the dressing, dissolve the salt into the lime juice, then add the garlic, honey and chopped cilantro; mix well.

5.Drain the carrots and radishes. Toast the almonds at 350F for approximately 4 minutes, or until golden brown.

6.Toss the beans, farro, pickled carrot/radishes and dressing with the lettuce.

Plate Assembly:

Divide equally between 5 plates, garnish each serving with 1 tsp. toasted almonds.


Savory Tofu with Roasted Sweet Potato and Black Bean Salad

Ingredients:

2tbsp.Extra virgin olive oil

2lbs.Fresh sweet potato, pelled, diced, roasted

2tsp.Kosher salt

2tsp.Ground black pepper

1each14 oz. can low sodium black beans, rinsed, drained

1cupGrape tomatoes, halved

1/2 cupFire roasted peppers, rinsed, drained, diced

1/4 cupYellow onion, sautéed

2lbs.Fresh arugula

Dressing

1tsp.Ground black pepper

1tbsp.Fresh lime juice

1tbsp.Red wine vinegar

1tsp.Fresh garlic, minced

1tbsp.Honey

1pinchKosher salt

4tbsp.Extra virgin olive oil

Savory Tofu

1each14 oz firm tofu

1tbsp.Olive oil

1pinchSalt and pepper

Preparation:

Salad

1.Toss the sweet potatoes in olive oil, salt and pepper.

2.Roast on a sheet pan at 400F until tender and develop color; cool and chill

3.Roast the diced onions in olive oil separately from the potatoes; chill.

Dressing

4.Combine the first 6 ingredients in a bowl to make the dressing, slowly add the olive oil in a thin stream while whisking with a fork until the dressing thickens.

5.When cooled, toss potatoes and onions separately from the other ingredients in enough dressing to coat them lightly.

6.Combine the other ingredients except arugula; coat with dressing.

Tofu

7.Toss the tofu in the oil and season with salt and pepper; roast on a baking sheet at 400*F for 12-14 minutes or until golden brown.

Plate Assembly:

Before eating, toss arugula and tofu with all the ingredients, divide equally between the plates.

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