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 15Â 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 MOMâS VEGETABLE âMEATLOAFâ 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 ITALIANâSTYLE 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 donât need any special equipment to make theseâno sushi mat or anything like thatâand 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
¼ teaspoon wasabi paste
½ 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 coneâfashion, 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
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 15Â 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 MOMâS VEGETABLE âMEATLOAFâ 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 ITALIANâSTYLE 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 donât need any special equipment to make theseâno sushi mat or anything like thatâand 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
¼ teaspoon wasabi paste
½ 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 coneâfashion, 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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