Giada's Feel Good Food

Giada's Feel Good Food by Giada De Laurentiis Page B

Book: Giada's Feel Good Food by Giada De Laurentiis Read Free Book Online
Authors: Giada De Laurentiis
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cantaloupe, seeded and cut into 1-inch chunks
    12 medium strawberries, hulled and sliced
    1 cup green or red seedless grapes, halved
    2 kiwi, peeled and cut into ½-inch pieces
    1 cup blueberries
    Fresh mint leaves, for serving
    for the syrup: In a small saucepan, combine the lime zest, lime juice, honey, and 3 tablespoons water. Bring to a boil over medium heat. Reduce the heat and simmer for 4 minutes. Set aside to cool, about 20 minutes.
    for the fruit: In a serving bowl, combine the melon, strawberries, grapes, kiwi, and blueberries. Pour the syrup over the fruit and toss to coat. Let the fruit salad sit for at least 15 minutes or up to 1 day, refrigerated, before serving, garnished with mint leaves.
    per serving: Calories 170; Protein 2g; Carbohydrates 44g; Dietary Fiber 5g; Sugar 38g; Total Fat 1g; Saturated Fat 0g; Sodium 11mg

dinner
    SALMON HAND ROLLS
    SHRIMP, AVOCADO, AND MANGO ROLLS
    VEGETABLE ROLLS with Chile Yogurt Sauce
    MY MOM’S VEGETABLE “MEATLOAF” with Checca Sauce
    GRILLED SALMON AND PINEAPPLE with Avocado Dressing
    NOODLE PAELLA
    HALIBUT with Artichoke and Olive Caponata
    WHOLE ROASTED CHICKEN with Vegetable Bolognese
    GRILLED SCALLOPS with Orange-Scented Quinoa
    GRILLED HERBED TOFU with Avocado Cream
    SOUTHERN ITALIAN–STYLE HERBED CHICKEN
    CALIFORNIA TURKEY CHILI
    VEGETARIAN CHILI VERDE
    CHRISTMAS SEAFOOD SALAD
    SALMON with Lemon, Capers, and Rosemary
    GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES
    SLICED PORK TENDERLOIN with Citrus Slaw
    SWISS CHARD ROLLS with Wild and Brown Rice and Indian Spices
    GRILLED STRIPED BASS with Tomato and Bell Pepper Sauce
    SOLE with Lemon-Basil Pesto
    PORK TENDERLOIN with Honey-Mustard Sauce
    LENTIL BURGERS with Lemon-Basil Mayonnaise
    BAKED SALMON with Arugula Salsa Verde
    SALMON with Basil and Chive Tzatziki
    MAHIMAHI with Mango-Vanilla Sauce
    ROASTED VEGETABLES with Chipotle Cream over Crispy Pita
    BROILED SOLE with Mustard-Chive Sauce
    GRILLED CHICKEN CUTLETS with Fresh Apple-Mango Chutney
    STUFFED RED BELL PEPPERS with Whole-Wheat Couscous and Avocado Sauce
    WHOLE-WHEAT LINGUINE with Shrimp, Asparagus, and Cherry Tomatoes
    LEMON-CUMIN CHICKEN with Mint and Spinach Pesto
salmonhand rolls

    You don’t need any special equipment to make these—no sushi mat or anything like that—and almost every grocery store these days has nori (seaweed). If the idea of raw salmon makes you uncomfortable, you can substitute chopped cooked shrimp, or check out the vegan variations that follow. So you have no reason not to try this recipe! A refreshing cucumber salad would complement this dish for a great, light dinner. Serve with wasabi, pickled ginger, and soy sauce, if desired. makes 8 hand rolls; serves 4
    8 thin asparagus spears, trimmed to 5 inches long
    1 (12-ounce) center-cut skinless sushi-grade salmon fillet, finely chopped
    2 tablespoons sesame oil
    2 tablespoons soy sauce
    Â¼ teaspoon wasabi paste
    Â½ cup finely chopped fresh mint leaves
    4 toasted nori sheets, cut in half lengthwise
    Short-Grain Brown Sushi Rice
    Steam the asparagus spears until crisp-tender, about 3 minutes. Set aside to cool.
    In a medium bowl, mix together the salmon, sesame oil, soy sauce, wasabi paste, and mint leaves.
    Put a sheet of nori, shiny side down, on a work surface. Spoon ¼ cup of the rice on the left side of the nori. Using wet fingers, form the rice into a 3-inch square, leaving a ½-inch border. Spoon about 2 tablespoons of the salmon mixture, diagonally, in a ½-inch-wide strip, on the rice, with the top of the salmon mixture facing the top-left corner. Put an asparagus spear on top of the salmon. Starting with the bottom-left corner, roll the nori over the filling. Continue to roll, ice cream cone–fashion, working toward the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
    Arrange on a serving platter and serve.
    per serving (includes rice): Calories

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