These salads are full of fruits, vegetables, and a touch of chocolate to top them off. Jessica Halstead, head chef at SoChatti joined us today with recipes for a White Peach Caprese Salad and a Spinach, Strawberry and Feta salad. They were both topped with a Chocolate Balsamic Dressing.
She also showed us how you can make your own charcuterie board and no-churn ice cream using their fruit nectar products.
For more information visit, SoChatti.com.
Asparagus Stuffed Chicken Breast with an Heirloom Caprese Salad (Serves 4)
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon house smoked seasoning
- 1/4 cup fresh pesto (recipe below)
- 8 fresh asparagus spears, trimmed to 5-6” in length
- 1/4 cup shredded smoked gouda cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons canola oil
- 2 tablespoons butter
Directions:
- Preheat oven to 400º-F.
- Slice chicken breasts in half, lengthwise, almost all the way through the center, and lay flat. Evenly sprinkle house seasoning over both sides of the butterflied chicken breasts. Evenly spread the pesto on the inside of each breast, followed by 2 asparagus spears. Sprinkle cheeses over top, then roll up each breast. Secure with toothpick, if necessary.
- Melt oil and butter in a cast iron skillet over medium heat. When the skillet is hot, add the stuffed chicken breasts. Cook for 1-2 minutes on each side. (Remove toothpicks now, if added, and place chicken seam-side down in skillet.) Transfer chicken to oven and bake for 12-15 minutes, or until chicken is completely cooked.
- Remove chicken and let rest. Serve with Heirloom Caprese Salad.
Heirloom Caprese Salad
Ingredients:
- 2 large heirloom tomatoes, cut into 3/4-inch slices
- 8 ounces fresh mozzarella, sliced 1/2-inch thick
- 2 tablespoons fresh pesto (recipe below)
- Fresh basil leaves, for garnish
Directions:
ASSEMBLE
Layer tomato and mozzarella slices on a platter. Drizzle pesto over slices and garnish with fresh basil.
- Pesto
- 1 1/2 cups fresh basil leaves
- 2 garlic cloves
- 1 cup olive oil
- 1/2 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
ASSEMBLE
Add all pesto ingredients to a food processor and process for 2 to 3 minutes. Scrape down the sides of the processor, as necessary. Taste and add extra salt and pepper, if desired.
Cover and refrigerate any leftover pesto.
NOTE
Add a splash of balsamic vinegar or glaze, red wine vinegar or a squeeze of fresh lemon over this entire dish just before serving.
For more from Gina visit her website, Facebook and Instagram.
Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderfully paired with the mint-flecked lemony dressing. Here’s the recipes from Erika Schlick, health coach, blogger and cookbook author.
Shaved Brussels Sprouts Salad
Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
SALAD
1 lb. Brussels sprouts
2 avocados, diced
½ cup sliced almonds
LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
½ cup chopped fresh mint leaves
3 tablespoons chopped fresh tarragon
½ teaspoon Dijon mustard
1 teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
Directions:
1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.
2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk in a bowl.
3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.
Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.
Wandering Palate is currently shipping and available on her website and Amazon:
You can follow Erika on her blog and Instagram.
This is the perfect fruit salad to accompany and add summer freshness to any meal. Here’s the recipe from Gina Ferwerda, recipe developer and cookbook author.
Grilled Fruit Salad (serves 6 to 8)
Grilled Fruit ingredients:
- 2 tablespoons canola oil
- 1 tablespoon cherry balsamic vinegar (or white balsamic)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 fresh peaches, halved and pitted
- 3 fresh plums, halved and pitted
- 3 fresh nectarines, halved and pitted
Icing ingredients:
- ¼ cup powdered sugar
- 1 tablespoon water
- Juice of 2 limes, divided use
- 1 cup fresh strawberries, hulled
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- ½ cup fresh sweet cherries, pitted
- ½ cup fresh blueberries
Fresh mint leaves, to garnish
Preheat grill to medium-high heat.
PREPARE GRILLED FRUIT
In a small bowl, whisk together oil, honey, vinegar, salt and pepper. Brush over halved stone fruit.
Place fruit, cut-side down, on grill. Grill for 3 to 4 minutes on each side.
MAKE ICING
In a small bowl, whisk together powdered sugar, water and the juice of 1 lime.
ASSEMBLE
Add all fruit to a large serving bowl. Top fruit with juice of remaining lime, then drizzle with icing. Garnish with mint leaves.
For more from Gina visit her website, Facebook and Instagram.