Tuesday, June 28, 2011

Eat, Drink and be healthy, sexy, happy and loving

Let’s make dinner. Tonight we are going to have a salad, ratatouille and macarons.

Radish salad – radishes you will recall are low in calories, high in fiber, good for circulation and brain health.

1 bunch of red radishes

1 tablespoon of olive oil

2 scallions minced

2 tablespoons of fresh parsley minced

½ tsp ground pepper.

Trim radishes and coarsely grind in a food processor. Put olive oil, parsley and scallions in a small pan and heat stirring until tender. Stir in radishes and stir for about 2 minutes. Remove form heat and top with pepper.

Butter lettuce

Goats cheese

Place leaves of butter lettuce on a chilled plate with crumbled goat cheese. In the middle place a scoop of the radish mixture. Serve with balsamic vinegar and olive oil.

For dinner it’s off to Provence for ratatouille

1 bunch scallions

2 small zucchini

2 medium tomatoes

1 small eggplant

1 tsp minced garlic

2 medium sized skinless/boned chicken thighs

1 tablespoon olive oil

2 teaspoons of Herb de Provence or 1 teaspoon each of basil and thyme (the Herb de Provence adds a different flavor as it is mixed with lavender. For a more spicy and less herbally taste use basil and thyme.)

½ teaspoon of crushed red pepper

Chop scallions; slice zucchini, eggplant, tomatoes and chicken into bit size pieces. Coat a medium size deep skillet with olive oil and sauté garlic and scallions until tender. Add chicken and stir for 2 minutes. Add vegetables and spices. Stir and cook for another 10 minutes or until vegetable are tender. Let sit for about an hour. Reheat before serving. Serve in bowls with a side of French bread

Serves 4

Calories appx. 223 per serving

Serve with a white wine – a Sancerre works very well with this dish.

Dessert – Bring on the macarons! Arrange a few macarons on a small plate. In the center place a small scoop of vanilla sorbet or ice cream. A little French ice wine from Quebec adds an extra touch.

Bon appétit!

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