Chef Al's Summer Favorites
Try these great summer recipes from Lehigh Valley Hospital-Cedar Crest's executive chef
Tomato Wheat Salad with Cucumbers and Zest
serves
6
4 each Plum Tomatoes
4 each Cucumber (peeled and seeded)
1 each Lemon
1 each Orange
3 T Fresh Basil
3 T Fresh Mint
3 cups Cooked Wheat
Directions:
1. Dice plum tomatoes and cucumber
2. Zest each orange and lemon and add zest and juice to tomatoes
3. Chop mint and basil and add
4. Cook wheat until tender, rinse under cold water to cool. Add to salad and toss all ingredients together.
5. Season with salt and pepper if desired.
Healthy Broccoli Salad
serves 6
2 heads Broccoli
1/2 cup Low Fat Cheddar
1 cup Plain Yogurt
2 T Apple Cider Vinegar
2 T Sugar
1/4 cup Sunflower Seeds
1 each Medium Red Onion (diced)
1/2 cup Raisins
Directions:
1. Cut broccoli into florettes
2. Combine yogurt vinegar and sugar to make dressing
3. Add all other ingredients with broccoli and toss with the yogurt dressing
Roasted Vegetable Pasta Salad
serves 8
1/4 lb Button Mushrooms
1/4 lb Green Beans
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Zucchini
2 Plum Tomatoes
1 Red Onion
1 Carrot
2 cloves Garlic
1 cup Olive oil
1 cup Balsamic Vinegar
Optional salt and pepper to taste
1/2 lb cooked and chilled pasta (penne, mini pierogies, ravioli, radiatore, cavatelli, or tortellini)
1 bunch fresh parsley
2 T fresh squeezed lemon juice
Directions:
1. In a large bowl, toss cut vegetables with balsamic vinegar then oil.
2. Season with salt and pepper if desired.
3. Place vegetables on a baking pan.
4. Roast vegetables in a preheated 400 degree oven until vegetables are cooked and begin to caramelize.
5. Cool vegetables and refrigerate until needed.
6. Cook pasta al dente, drain and cool.
7. Toss chilled vegetables and pasta together.
8. Add chopped parsley and lemon juice
9. Arrange salad on a platter and garnish with fresh parsley.
Healthy Dessert Pizza
serves 6
1 each Pre-baked pizza crust
2 each Kiwi
1 pint Strawberries
1 pint Raspberries
1 pint Blueberries
1 1/2 cups Part Skim Ricotta Cheese
2 T Honey
Directions:
1. Mix Ricotta and honey
2. Spread mixture over the pre-baked pizza crust
3. Peel and slice kiwi
4. Remove stems from strawberries and slice
5. Arrange kiwi, strawberries, raspberries and blue berries over ricotta
6. Slice pizza and serve
Try these other great recipes from Chef Al Frey
This page last updated 12/22/08 09:49 PM
