mayonnaise
Sea salt and freshly ground black pepper
3 heads radicchio, leaves washed and separated
Chives, for garnish
In a glass or other nonreactive bowl, mix the curry paste and curry powder with 2 tablespoons of the olive oil and the juice from ½ of the lime. Place the chicken in the marinade and refrigerate for 30 minutes, turning once to evenly coat.
Preheat the oven to 375°F.
Place an ovenproof sauté pan over medium heat and add the remaining 1 tablespoon of olive oil. Sear the chicken for 3 minutes on each side. Add the stock and bring to a boil. Cover the pan with a lid and place in the oven to roast until the chicken is cooked through, about 30 minutes. Remove the chicken from the pan and allow to cool, reserving the juices. When cool enough to handle, chop the chicken into small pieces and reserve 1 tablespoon of the liquid.
In a small bowl, mix the mayonnaise and reserved liquid. Add the chicken and season to taste with salt, pepper, and a squeeze of juice from the remaining ½ lime.
Use each radicchio leaf as a cup. Trim with kitchen scissors, if necessary. Spoon the chicken filling into the radicchio cups, garnish with a crisscross of chives, and serve immediately.
MAKES 16 CUPS
crostini with homemade ricotta cheese
HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2
1 cup heavy cream
1 cup whole milk
¼ cup full-fat, plain yogurt
Sea salt
2 thin slices hard-crusted whole-grain bread
Place the cream, milk, and yogurt in a medium saucepan and heat over medium heat. Stir frequently until small bubbles form around the edge. Lower the heat and simmer for 20 minutes. Turn off the heat and allow to cool so that the whey (the watery liquid) and curds separate. Line a strainer with cheesecloth and ladle the ricotta into it. Allow the liquid to drain out of the cheese curds for a few minutes; then draw up the sides of the cheesecloth and scrape the ricotta into a bowl. Season with a little salt.
Toast the bread until golden brown. Spread the ricotta on the toast and serve. (Place any remaining ricotta in an airtight container and store in the refrigerator for up to 1 week.)
SERVES 2
whole-grain crostini with goat cheese and candied tomato relish
HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2
6 Candied Tomatoes
2 tablespoons julienned basil leaves
2 tablespoons extra virgin olive oil, plus more for brushing
Sea salt and freshly ground black pepper
1 loaf crusty whole-grain bread
6 ounces fresh goat cheese
Chop the tomatoes into small pieces. Mix in a bowl with the basil and olive oil and season with salt and pepper.
Thinly slice the bread to create 2 × 4-inch pieces. Brush the bread with olive oil and toast in the oven or a toaster oven until lightly browned. Smear with the goat cheese and top with the tomato relish.
MAKES 16
mozzarella marinara
PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
1 pound mozzarella cheese
2 large eggs, lightly beaten
¾ cup freshly grated Parmesan cheese
1 recipe Sweet Tomato Sauce or your favorite marinara
Slice the cheese across the width into slices ½ inch thick. Dip each slice of cheese in the beaten egg, then coat in Parmesan cheese. Place the prepared cheese slices on a plate and freeze them until just before you are ready to cook them.
Preheat the broiler.
Warm the tomato sauce in a small saucepan.
Arrange the frozen cheese slices on a baking sheet. Place the baking sheet under the broiler for 2 to 3 minutes, until the cheese starts to bubble and turn golden brown. Carefully flip over each cheese slice with a spatula and brown the other side.
Place each slice on a plate and top with warm tomato sauce. Serve immediately.
SERVES 4 TO 6
parmesan crisps with prosciutto and arugula
PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2
8 thin slices prosciutto, cut in half across
Handful of baby argula
Truffle oil or extra virgin olive oil
16 Parmesan Crisps
Freshly ground black pepper
Place a piece of prosciutto, a leaf of arugula, and
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