Video: Lean, green recipes from the White House
Recipe: Chopped green salad with herb dressing
- For salad:
- 4 cups torn spinach and/or romaine
- 1 small cucumber, seeded, if desired
- 3 oz. broccoli florets, blanched and shocked*( 1 cup)
- 3 oz. tender fresh green beans, blanched and shocked*( 1 1/2 cups)
- 3/4 cup frozen edamame, thawed
- 1 1/2 cups halved green grapes
- 1 recipe Fresh Herb Dressing
- Lemon wedges
- For dressing:
- 1 cup orange juice
- 1/3 cup olive oil
- 1 Tbsp. cider vinegar
- 2 Tbsp. snipped fresh Italian parsley, basil, or thyme
- 2 tsp. yellow mustard
- 1/8 tsp. ground black pepper
In a screw-top jar combine orange juice, olive oil, vinegar, herb, mustard and pepper. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.
Raspberry vinaigrette: Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.
On a large cutting board, cut lettuce and cucumber into bite-size pieces. Add to a large salad bowl. Add broccoli, beans, edamame, and grapes. Toss gently to mix. Drizzle about 1/3 recipe fresh herb dressing over vegetables. Toss gently to coat mixture with dressing.
Serve in small tumblers or cups with lemon wedges, if desired. Pass remaining dressing, if desired.
Teaching Notes: Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels. Salad dressing clings better to dry lettuce.
Shocking vegetables: Bring a saucepan half filled with water to a boil. Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing). Drain in colander and immediately add to a bowl of ice water to halt cooking. Drain well before using.
Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels. Salad dressing clings better to dry lettuce.
Makes 6 servings
Recipe: Fruit pocket pies
- 3/4 cup fresh raspberries and/or blueberries
- 2 Tbsp. sugar
- 1/4 tsp. ground cinnamon
- 6 Tbsp. smashed apple jam or apple butter
- 12 slices soft whole grain white or soft whole wheat bread
- 1/4 cup vegetable oil
- For smashed apple jam
- 4 lbs. of apples
For smashed apple jam:
Peel, core and slice 4 pounds apples. Place apples and 1/2 cup water in a 4 or 5-quart heavy-bottom pan over medium heat. Simmer, covered, for 20 minutes, until very tender. Remove from heat. Mash apples with a potato masher or blend with an immersion blender. Return to heat and simmer, uncovered, for 5 minutes until the jam thickens and most of the liquid has evaporated, stirring frequently. Transfer to a covered container. Store in the refrigerator for up to 2 weeks.
Preheat oven to 350°F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside.
For each pie, spoon 1 tablespoon of smashed apple jam in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit. Trim crusts from bread using a serrated knife.
Using a fork, press the edges of the bread together to seal in the filling. Lightly brush the top slice of bread with some of the oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.
Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Transfer to a cooling rack. Cool at least 30 minutes before serving. Makes 6 servings.
Select soft whole grain bread for these pies, and use the bread directly from the wrapper. The moistness of fresh bread works to seal the fruit inside.
You will know when the pies are done when the bottoms are evenly toasted. To check for browning, use a spatula to lift the pies and peek at the undersides.
Makes 6 servings
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