Zucchini-wrapped Goat Cheese with Yellow Lentil Vinaigrette

Peter Halikas, executive chef, N.V. Restaurant & Lounge

Yellow Lentil Vinaigrette:

1/2 cup yellow lentils

1 shallot, diced

2 Tbsp. sherry

3 Tbsp. diced carrot

3 Tbsp. diced fresh shiitake mushrooms

3 Tbsp. diced celery

4 Tbsp. olive oil

1 tsp. olive oil

Place the yellow lentils in a small sauce pan and cover with 1 3/4 cups water. Bring to a simmer and cook very slowly for about 20 minutes or until done (if it boils, the lentils will break apart). Place the diced shallots and sherry in a bowl, slowly drizzle in the 4 tablespoons olive oil and whisk until it is incorporated. In a saute pan with the remaining 1 teaspoon of olive oil, saute the carrots, celery and shitake mushrooms. Drain any excess liquid from the lentils. Add the lentils to the sauteed vegetables and sherry mixture. Cook over low heat until warm. Season with salt and pepper.

Zucchini-wrapped Goat Cheese:

12 thin slices of zucchini

6 ounces goat cheese, cut in 1 1/2 ounce rounds

Blanch the zucchini in boiling salted water, shock in ice water and blot with paper towels. Lay the zucchini on a nonstick pan and coat lightly in olive oil, and place under the broiler for 4 minutes or until lightly browned. Lay 3 slices of zucchini overlapping, brown side down, on a sheet pan. Place a round of goat cheese on the zucchini. Fold the two ends together to wrap the cheese. Place sheet pan in 350 F. oven for 3 to 5 minutes, or until cheese is soft.

To serve, place the goat cheese packet in center of appetizer plate and surround with the lentil vinaigrette. Serves 8.

Nutritional analysis: Calories: 200; Calories from fat: 120; Total fat: 14 g; Cholesterol: 15 mg; Sodium: 200 mg; Carbohydrates: 10 g; Fiber: 3 g; Sugar: 2 g; Protein: 8 g.

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African Groundnut Stew

Cheryl Forberg, RD 

“Stop the Clock! Cooking:  Defy Aging – Eat The Foods You Love”

This flavorful stew has enough protein to be served as a main course.  The N.V. diners had smaller portions (1/2 cup) served with seared salmon and tat soi (also known as spoon cabbage).

1 Tbsp. tablespoon extra-virgin olive oil

1 medium red onion, finely chopped

1 medium green bell pepper, finely chopped

1/2 cup chopped carrot

1/2 cup chopped celery

3 garlic cloves, minced

2 Tbsp. minced, peeled fresh ginger

1 Tbsp. curry powder

2 large tomatoes, peeled, seeded, and chopped, or 1 cup tomato sauce

1 bay leaf

4 cups fat-free chicken or vegetable broth

12-ounce sweet potato, peeled and cut into 1/2-inch dice

1  1/2 cups cooked edamame

3 Tbsp. creamy or crunchy natural peanut butter (or almond butter)

1/4 cup chopped fresh cilantro

1/2 pound baby spinach leaves or other fresh greens, torn into bite-size pieces

Salt and pepper to taste

Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot, and celery and sauté until soft and translucent, about 5 minutes.

Add garlic, ginger and curry powder and sauté until fragrant; do not brown garlic. Add the tomatoes and bay leaf and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

Add the broth and bring the mixture to a boil. Reduce heat to low and add sweet potatoes. Simmer for about 5 minutes. Stir in edamame and peanut butter until combined. Cook until heated through, about 2 minutes. Stir in cilantro and spinach. Season with salt and pepper. Yield: 2 quarts

Nutritional analysis: Calories: 80; Calories from fat: 30; Fat: 3.5 g; Cholesterol: 0; Sodium: 150 mg; Carbohydrates: 9 g; Fiber: 2 g; Sugars 5 g; Protein: 4 g.

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Chocolate-Caramel Pudding

Cheryl Forberg, RD

“Stop the Clock! Cooking:  Defy Aging – Eat The Foods You Love”

Small portions (1/3 cup) of this intensely flavored dessert were served with fresh berries. 

1/4 cup unsweetened natural cocoa powder (such as Scharffenberger)

1/4 cup cornstarch

1/4 teaspoon salt

2 cups non fat milk  (or soy milk)

1/2 cup agave nectar  (available at Vallerga’s)

2 tsp. pure vanilla extract

Combine cocoa powder, cornstarch, and salt in a 1-quart saucepan. Add just enough of the milk to make a smooth paste. Gradually stir in remaining milk and agave nectar.

Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in vanilla. Pour into serving dishes and chill.Yield: 2 cups

Nutritional analysis: Calories:  120; Calories from fat: 5; Fat: .5 g; Cholesterol: 0 mg;  Sodium: 150 mg; Carbohydrates: 27 g; Fiber: 1 g; Sugars: 20 g; Protein: 3 g.