Chop Chop

It’s time to really buckle down and start getting after those leafy greens. Here’s a simple salad know as chop chop at most restaurants, here’s my version of it hope you like.

• 2 cups Romaine, julienne
• 2 cups Spring mix lettuce, julienne
• 1/2 cup Carrots, matchstick style
• 1/4 cup Red onion, diced
• 2 Hard boiled eggs, chopped whites only
• 1/2 cup Feta cheese
• 1/2 cup Roma tomatoes, seeded and diced
• 1/4 Cucumber, seeded and diced
• 6 oz. Chicken breast, grilled and cubed
• Balsamic vinegar
• Olive Oil, extra virgin

Combine first 9 ingredients in large mixing bowl until blended, then drizzle both vinegar and oil over the salad to your liking toss gently then divide amongst 4 salad plates . Top with fresh cracked pepper and kosher salt.

Enjoy,

Vee

Bomb Burgers

Ingredients

In large bowl, mash rinsed and drained black beans. Add turkey, diced green chiles, onion, cumin, chili powder, salt and pepper to the black beans. Mix ingredients together by hand. Don’t over work the meat; mix only until you have an even mixture of all ingredients. Divide into 6 well shaped patties.

Adjust the grill to medium heat. If grill cooks hot, use medium low. Wipe the grill rack with oil and put the burgers on to grill. Grill 4-7 minutes on each side, depending on how thick you made your burgers. Turn once. Use a meat thermometer if in doubt about the doneness. Juices will run clear.

Asparagus and Pea Frittata

Submitted by:  Vee Ferguson, Manager Exercise Inc

Start your morning with a slice of this and a piece of fruit and your off to the races. Enjoy

Ingredients:

Tomato-Basil Concasse:

• 2 tablespoons
• 2 shallots, finely diced
• 1 clove garlic, finely chopped
• 8 plum tomatoes, seeded, peeled and coarsely chopped
• Salt and freshly ground pepper
• 4 basil leaves, cut into chiffonade

Frittata:

• 2 tablespoons olive oil
• 8 large eggs
• 2 tablespoons
• 3 tablespoons grated Romano
• 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
• 1/2 cup fresh peas, or defrosted frozen peas
• 3 tablespoons finely chopped fresh parsley
• 6 basil leaves, cut into chiffonade
• Salt and freshly ground black pepper

Directions:

Mix all the tomato-basil concasse ingredients together and set aside.

Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

Portobello Burgers

Submitted by:  Vee Ferguson, Manager Exercise Inc

Ingredients:

4 large Portobello mushroom heads (caps)
Whole grain bread or crusty sandwich rolls
2 teaspoons extra virgin olive oil
Baby spinach leaves

Ingredients for Basil-Lemon Pesto Sauce:
2 cups loosely packed fresh basil leaves
1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra virgin olive oil

Directions:

To make the tangy basil-lemon pesto, combine basil, garlic, and salt in a food processor or blender and process until finely chopped. Add extra virgin olive oil and lemon juice, then process again until smooth. If you don’t use all of it up with the burgers, you can keep any remaining sauce in an air-tight container in the refrigerator for up to 2 days.

To make the Portobello burgers:

Brush each mushroom on rounded underside and rim with about half a teaspoon of extra virgin olive oil, then season with sea salt. Place the mushroom heads, gill sides down, on grill over medium-high heat. Grill for 3 minutes. Turn mushroom heads over and grill for another 3 to 4 minutes, rotating each mushroom about half a turn after 2 minutes; the goal is to have the bottoms brown nicely.

Place a grilled mushroom, gill side up, on the bottom half of your whole grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of the basil-lemon pesto, then finish by topping with baby spinach leaves.

Close each roll and enjoy while they’re hot! These burgers go wonderfully with a tossed green salad and balsamic vinaigrette dressing.

Holiday Turkey Vegetable Soup

Submitted by:  Vee Ferguson

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Grilled Turkey & Feta Sliders with Cucumber & Red Onion Relish

Submitted by  Vee Ferguson, Manager at Exercise Inc

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Romaine and Arugula Salad with Lemon Honey Dressing

Submitted by Vee Ferguson, Manager at Exercise Inc

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