In the mood for Italian, but don’t want to carbo-load in the summertime? Try these light and healthy recipes from Southern Italian chef Kristin Sollenne. Here, she makes salmon with sautéed spinach and butternut squash puréee, spinach spaghetti and more.
Recipe: Insalata di stagione (on this page) Recipe: Salmon fillet with sautéed spinach and butternut squash purée (on this page) Recipe: Spinach spaghetti with sun-dried tomatoes (on this page)1. Cut all vegetables in half.
2. Boil baby beets for 35 minutes.
3. In one pot add brussel sprouts, carrots and turnips. Boil together for 7 minutes.
4. Heat olive oil over low heat. Add mushrooms, and sauté for 2-3 minutes.
5. Drain vegetables from water, and mix together in a bowl with mushrooms and mache lettuce.
6. Drizzle olive oil and red wine vinegar on top. (For a thicker dressing use Nero d' Avola vinaigrette.) Add fresh ground pepper (optional).
7. Garnish with 4 slices of reduced fat ricotta Cheese.
8. Serve warm and enjoy this healthy salad!
1. Rinse filets with cool water, and pat dry with a paper towel.
2. Lightly brush olive oil over the filets, sprinkle salt and pepper and grill on each side for about 3 minutes or until cooked.
3. Halve the squash lengthwise and remove the seeds.
4. Place on a pan, skin side down.
5. Bake at 350 degrees for 30-40 minutes, until tender.
6. Scoop the insides out and place in a food processor along with the butter, broth, salt and pepper.
7. Rinse the spinach in cold water and spin or pat dry.
8. Heat olive oil and sauté garlic over medium heat for about 1 minute.
9. Add the spinach, salt, pepper and let sit for about 2 minutes. Stir occasionally with a wooden spoon, until all the spinach is wilted.
10. Spoon puree onto the center of a plate, add a cup of sautéed spinach and place salmon filet on top. Garnish with finely chopped Italian parsley.
1. In a large pot, bring lightly salted water to a boil. Place spinach spaghetti in the pot and cook until al dente, (about 12 minutes) and drain.
2. In a separate saucepan, bring the low-sodium vegetable broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth for 10 minutes, or until softened. Drain and coarsely chop.
3. Place the pine nuts in a skillet over medium heat, and continuously stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and sauté the garlic until tender. Be careful not to burn the garlic.
5. Pour the reserved broth in, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated.
6. In a large bowl, toss the cooked pasta with the tomato mixture and pine nuts. Serve with Parmesan cheese (optional)
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
video TODAY’s Natalie Morales heads to North Shore of Oahu, the center of the surfing universe, to get a lesson in catching waves.
TODAY’s anchors are trying out all things Hawaii, from surfing to hula dancing.
video The TODAY anchors engaged in a friendly battle of the sexes in Hawaii, as Al and Matt raced Natalie and Savannah in hokulea – traditional Hawaiian sailing canoes.
As family members increasingly expect to share in the first moments when an infant is born, more new moms are left in the awkward position of figuring out how to limit who is in the delivery room.
“ ”