Professional Documents
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healthy
recipes
and
secrets
Pur
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eacopyof
GI
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LGOODF
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CLARKSON POTTER
7 to 8 medium strawberries,
hulled and thinly sliced
1 tablespoon white wine
vinegar
strawberry-mint omelet
v
gf
2 tablespoons sugar
savory omelet, this was actually one of the first ways I got Jade
to eat eggs for breakfast. Shes a strawberry girl and will try
1 teaspoons extra-virgin
olive oil
breakfast 41
| my beauty routine
e y e l ine r
b lu s h b ru s h
s h im me ry
lip gloss
bro nze r
li pst ick
penc il
perfume
lunch 93
2 tablespoons extra-virgin
olive oil
5 large shallots, chopped
3 medium carrots, peeled
and cut into -inch pieces
1 large red bell pepper, cut
into -inch pieces
8 ounces ground white
turkey meat, broken into
small chunks
1 tablespoon herbes de
Provence
5 cups low-sodium chicken
broth
Heat the oil in a large pot over medium-high heat. Add the
Add the broth, diced tomatoes, and cooked rice and bring to a
boil. Stir in the kale and season with teaspoon of the salt and
simmer until the vegetables are tender, about 15 minutes. Season
with the remaining teaspoon salt.
Ladle the soup into bowls. Sprinkle with the parsley and the
Parmesan cheese.
lunch 101
In an 8-inch square glass dish, combine cup of the olive oil, the
lemon juice, garlic, salt, and pepper. Whisk the marinade to blend.
Add the sole and turn several times to coat evenly. Let stand for
15 minutes.
Heat a large nonstick skillet over medium-high heat. Add the
remaining 1 tablespoon olive oil. Remove 4 sole fillets from the
marinade, letting any excess marinade drip off, and add to the hot
pan. Sear for 2 minutes and then turn the fish over. Sear until just
cooked through, about 3 minutes longer. Transfer to plates and
repeat with the remaining 4 pieces of sole. Top each serving of
sole with 2 tablespoons of the lemon-basil pesto and serve.
recipe continues
dinner 201
lemon-basil pesto
Leftovers can be tossed with whole-wheat pasta or served with
fish, meator pretty much anything. You can store the pesto,
covered and refrigerated, for a couple of days.
M ake s ab o ut cu p
cooks note
To toast pine nuts, arrange in a single layer on a rimmed baking
sheet. Bake in a preheated 350F oven until golden, about
6minutes. Let cool completely before using.
spiced pumpkin-raisin
cookies
v
vg df
colors and flavors match so well with the season. Jade devours
cup safflower or
grapeseed oil
Position a rack in the center of the oven and preheat the oven to
cup raisins
dessert 233
Pur
chas
eacopyof
GI
ADA
S
F
E
E
LGOODF
OOD
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER