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" Jewels and Jill Elmore have spent years cooking for the likes of Jennifer Aniston. Now, the two sisters share their best tips and healthy recipes in their new book, The Family Chef. Below, find a sneak peek of some of their favorite dishes. Halloumi Cheese with Cucumber Lentil Salad Jill says: In Australia, I often noticed this delicious cheese on menus. Back home, I was pleasantly surprised to find it in my market. It&amp;#039;s a little salty, so it&amp;#039;s marvelous with the cool, fresh tastes of cucumber and lemon.  Serves 4 Active: 20 min Total: 25 min 1 cup cooked lentils (beluga, puy or regular brown) 6 Persian or mini cucumbers, halved lengthwise, sliced crosswise 4 ripe tomatoes, cut in chunks 3 Tbsp plus 1 tsp extra-virgin olive oil 2 Tbsp each chopped parsley and mint 2 Tbsp lemon juice \u00BC tsp each salt and pepper 1 pkg (about 7 oz) halloumi cheese, cut into 12 slices 1. Place cooked lentils, cucumbers, tomatoes, 3 Tbsp of the oil, the parsley, mint, lemon juice, salt and pepper in a medium bowl and toss to mix together. 2. Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Add cheese and cook 1 to 2 minutes until bottoms are golden. Turn cheese and cook 1 minute or until golden. 3. Serve immediately, while cheese is still warm, with cucumber lentil salad. Per serving: 361 cal, 16 g pro, 19 g car, 5 g fiber, 25 g fat (10 g sat fat), 50 mg chol, 809 mg sod  Note: If you can&amp;#039;t find halloumi cheese, skip step 2 and serve salad with thin slices of Parmesan. All-Purpose Grilled Tomato Soup Jewels says: This tomato soup is light and refreshing, with a sweet, smoky flavor that features little more than just tomatoes! The trick is to grill the tomatoes over hot coals, covering them while you cook.  Makes 4\u00BD cups Active: 10 min Total: 25 min 6 ripe tomatoes (about 2 lb) 2 cloves garlic, chopped 1 shallot, chopped 2 tsp fresh thyme leaves 2 tsp fresh chopped rosemary 2 Tbsp plus 2 tsp extra-virgin olive oil 1 large onion, chopped \u00BD cup chicken broth 1. Heat grill. Put tomatoes, \u00BD the garlic, the shallot, thyme, rosemary and 2 Tbsp of the oil in a large bowl; toss. 2. Place tomatoes on grill. (Don&amp;#039;t wash bowl; you&amp;#039;ll use later.) Grill tomatoes, covered, 10 minutes, turning occasionally, until skins blacken and tomatoes are soft. Return to bowl. 3. Scrape tomato mixture into a food mill or blend in a food processor until smooth. Set aside. 4. Heat remaining 2 tsp oil in a large saucepan. Add onion and saut\u00E9 5 minutes or until translucent. Add remaining garlic and cook a few seconds or until fragrant. 5. Add grilled tomato pur\u00E9e and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend.  Per 1-cup serving: 120 cal, 3 g pro, 14 g car, 3 g fiber, 7 g fat (1 g sat fat), 1 mg chol, 75 mg sod Jewels&amp;#039; Favorite Soup Jill Makes  Makes 10 cups Active: 10 min Total: 36 min 2 Tbsp extra-virgin olive oil 1 medium onion, chopped 2 ribs celery, chopped 4 ripe tomatoes (fresh or canned), cut in small chunks 1 tsp sea salt or kosher salt 6 cups chicken broth, vegetable broth or water 3 cans (15 oz each) cannellini beans, rinsed and drained 2 cloves garlic, sliced \u00BC cup parsley, chopped Serve with: grated Parmesan 1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and saut\u00E9 5 to 6 minutes until soft. Add tomatoes and salt, and saut\u00E9 3 minutes. 2. Add broth, beans and garlic, and bring to a boil. Reduce heat to low and simmer 20 minutes for flavors to blend, adding the parsley during the last 5 minutes. Serve with grated Parmesan. Per 1-cup serving: 153 cal, 6 g pro, 23 g car, 7 g fiber, 4 g fat (0 g sat fat), 3 mg chol, 742 mg sod Fruity Salad  Serves 4 Active: 10 min Total: 13 min Cara Cara Vinaigrette \u00BD Cara Cara or other orange, juiced \u00BC cup oil, preferably grapeseed or extra-virgin olive oil \u00BD of a shallot, minced \u00BD tsp Dijon mustard 1\u20448 tsp salt \u00BC cup raw shelled pumpkin seeds 2 oranges, peel and white pith removed, sliced 1 head red-leaf lettuce, torn into bite-size pieces 3 cups m\u00E2che or baby spinach 1 ripe avocado, sliced \u00BC cup crumbled Cotija cheese 1. Vinaigrette: Whisk ingredients in a large bowl until blended. 2. Toast pumpkin seeds in a small skillet over medium heat until they turn light golden (about 3 minutes). 3. Add oranges, lettuce, m\u00E2che and avocado to bowl with dressing, and toss to mix and coat. Sprinkle cheese and pumpkin seeds over top. Per serving: 331 cal, 7 g pro, 18 g car, 6 g fiber, 27 g fat (4 g sat fat), 7 mg chol, 193 mg sod Jill&amp;#039;s Favorite Calibasita Jill says: Corn has been one of my favorite vegetables ever since I was little. This recipe is something our nana used to make all the time. I think it may have been her way of getting me to eat something other than just corn\u2014and it worked. She called it calibasita, which in Spanish means &amp;quot;little squash.&amp;quot; It&amp;#039;s really delicious and I highly recommend trying it as a side dish for kids. It&amp;#039;s a great way to get them to eat zucchini!  Serves 5 Active: 15 min Total: 50 min 4 small zucchini, diced 2 tsp kosher salt 2 Tbsp olive oil 1 medium onion, chopped 1 clove garlic, minced 4 ears corn, kernels sliced off 2 plum (Roma) tomatoes, diced \u00BD cup shredded mozzarella or feta (optional) 1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.) 2. Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to saut\u00E9ing it keeps it from becoming watery, and I think this step removes its occasional bitterness.) 3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saut\u00E9 3 to 5 minutes until soft. Do not brown. 4. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender. 5. Add diced tomato; saut\u00E9 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired. Per serving: 143 cal, 4 g pro, 21 g car, 4 g fiber, 7 g fat (1 g sat fat), 0 mg chol, 602 mg sod Tip: I love adding leftover calibasita to scrambled eggs in the morning for a breakfast burrito. Add a dash of hot sauce, roll it up in a tortilla and hit the road!  Recipes adapted for our readers from The Family Chef by Jewels Elmore, Jill Elmore and Ann Marsh. Photographs by Petrina Tinslay. Copyright \u00A9 Jewels Elmore and Jill Elmore, 2009. Reprinted by arrangement with Celebra, a member of Penguin Group (USA) Inc. "^^<http://www.w3.org/2001/XMLSchema#string>
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