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**// Wellness Day Healthy Cooking Demonstration Recipes: //**

**__ Grilled Shrimp with Herbed Gnocchi, Spring Pea Sauce __**

**Ingredients: ** **½ lb 16-20 shrimp, peeled & deveined ** **2 cups fresh or frozen peas ** **1 ea large russet potato ** **¾ cup flour ** **1 ea egg ** **¼ cup shredded parmesan cheese ** **½ cup chicken stock ** **1 ea clove garlic, minced ** **1 tbsp chopped fresh thyme ** **¼ cup olive oil ** **¼ cup canola oil ** **Salt and pepper to taste ** **Method **: **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">Marinate shrimp in olive oil, garlic, and 1 tsp of chopped thyme. Set aside. ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">For gnocchi: Peel russet potato and roughly cut into ½ inch pieces. Place potato pieces in a pot and cover with water. Bring to a boil until potato pieces are tender. Strain potato pieces and use a food mill to process the potatoes. Allow processed potatoes to cool slightly. In a bowl add processed potato, flour, egg, parmesan cheese, remaining chopped thyme, and salt and pepper to taste. Mix together by hand until dough is formed. On flour dusted table lay the dough down and cut into quarters. Roll each quarter into long cylinders. Cut dough into ½ inch pieces. Bring 1 quart of water to a boil and cook Gnocchi’s. Once they begin to float give them thirty seconds more and remove them from boiling water and shock in an ice bath. Remove from ice bath when cooled and reserve. ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">For spring pea sauce: Bring 1 quart of water to a boil. Dump Peas into water and cook for approximately 2 minutes or until bright green. Immediately remove from boiling water and cool in an ice bath. Once cooled, place peas in food processor and puree until smooth. Strain puree through a fine mesh strainer into a pot. Add chicken stock and slowly heat mixture to a simmer. Hold. ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">To finish: preheat grill on high heat. Place shrimp on grill and sear on both sides approximately 2 minutes on each side until fully cooked through. Preheat a sauté pan on high heat with canola oil. Place gnocchi in pan a sear on both sides until golden brown. For presentation ladle sauce in the middle of the plate, place gnocchi in the sauce, and stand shrimp up on top of the gnocchi. Serve hot. Serves 3. **

__ **Grilled Pork Medallions with Mango Salsa, Grilled Polenta & Sautéed Spinach** __

<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 10pt; line-height: 115%; margin: 0in 0in 10pt;">**Ingredients:**

<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**6 -1.25 oz boneless pork medallions** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**1 ea ripe mango, medium dice** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**¼ cup red onion, small dice** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**¼ cup Jicama, small dice** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**2 tbsp chopped cilantro** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**2 tbsp lemon juice** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**4tbsp olive oil** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**2 cups corn meal** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**1 cup water** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**1cup low fat milk** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**1 cup chicken stock** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**3tbsp chopped fresh thyme** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**3 cloves garlic, minced** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**1lb baby spinach** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**4 tbsp canola oil**

**Method**: <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**Marinate pork medallions with 1 ½ clove garlic, 3 tbsp of olive oil, salt & pepper to taste.** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**For mango salsa: in a bowl add mango, red onion, jicama, lemon juice, 1 tbsp olive oil, and cilantro. Stir mixture and set aside.** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**For polenta: in a pot add milk, chicken stock and water. Bring to a boil. Turn heat down to a simmer and slowly whisk in corn meal. When all corn meal is added allow to simmer for 2 more minutes, stirring every few seconds then add chopped thyme. Remove from heat. Spray a sheet pan with non stick spray and pour mixture onto pan. Allow to cool for a few hours until firm. Once cooled cut polenta into desired shape. Preheat grill on high heat. Rub both sides of polenta cake with canola oil and place on grill. Cook on both sides for approximately 3 minutes each.** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**For pork: preheat frill on high heat and cook medallions for approximately 3 minutes on each side until thoroughly cooked.** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**For spinach: Preheat a sauté pan on high heat. Add canola oil and remaining minced garlic. Immediately add spinach and about a ¼ cup of water to the pan and turn spinach until wilted.** <span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**For presentation: place polenta in center of the plate and sautéed spinach to the right. Across the top shingle the 2 pork medallions and pace mango salsa on top. Serve hot. Serves 3.**


 * __ Grilled Vegetable Napoleon, Fresh Mozzarella, Red Pepper Coulis __**

**<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 10pt; line-height: 115%;">Ingredients: ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">1 ea eggplant, small ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">1 ea yellow squash ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">1 ea zucchini ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">3 cloves garlic, minced ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">½ cup balsamic vinegar ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">¼ cup olive oil ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">1 ea fresh mozzarella ball ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">2tbsp fresh basil, chiffonade ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">1 ea red bell pepper, roasted ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">¼ cup water ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">Salt & pepper to taste **

**<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 10pt; line-height: 115%;">Method **<span style="font-family: 'NewsGoth BT','sans-serif';">: **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">Cut eggplant, squash, and zucchini into ¼ inch discs. Marinate with 2 gloves of minced garlic, balsamic vinegar, olive oil, salt, and pepper. Set aside. ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">For red pepper coulis: preheat grill on high heat. Rub red bell pepper with olive oil and garlic. Place on the grill and char all sides black. Once all sides are charred place in a bowl and cover with plastic. Allow it to sit for 10 minutes. Remove plastic and peel skin from pepper and cut open. Remove all the pith and seeds. Place pepper in food processor and puree. Add water to smooth out the consistency. Set aside. ** **<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%;">To finish: preheat grill on high heat. Place marinated vegetable on grill and cook approximately 2 minutes on each side. Stack vegetables alternating in color. Top with slice of fresh mozzarella cheese. Drizzle red pepper coulis over top and garnish with chiffonade basil. Serve hot or warm. Serves 3. **

__ **Baked Meringue, Fresh Berries** __

<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 10pt; line-height: 115%; margin: 0in 0in 10pt;">**Ingredients:**

<span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**3 large egg whites, room temperature** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**1/2 teaspoon freshly squeezed lemon juice** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**1/4 teaspoon pure vanilla extract** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**1/2 cup superfine sugar** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**1 tablespoon cornstarch** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**1cup ea blueberries, strawberries, blackberries** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**½ cup granulated sugar**

<span style="font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: 115%; margin: 0in 0in 10pt;">**Method**: <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**Place parchment paper on a baking sheet; set aside. Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine. Fit a pastry bag with a plain pastry tip with a 1/2-inch opening and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles. Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees, and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**Place all berries in a bowl and sprinkle granulated sugar over top and mix together. Let it sit for about an hour. Strain out juice from berries.** <span style="color: #3d3f3f; font-family: 'NewsGoth BT','sans-serif'; font-size: 9pt; line-height: normal; margin: 0in 0in 10pt;">**Place a meringue on a dessert plate. Spoon berries over top of meringue. Drizzle juice over top and around meringue. Garnish with a sprig of mint. Serve immediately.**