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"PinterestFacebookCurried Green Bean and Chicken Salad\nSaut\u00E8ed Tilapia With Summer Squash, Nectarines and Fresh Oregano\nSpinach and Bacon Salad With Strawberry Lime Vinaigrette\nAsparagus, Raspberry and Goat Cheese Frittata\nGrilled Chicken Breasts With Pickled Summer Squash and Red Onion\nSweet and Sour Blueberry Sauce With Vanilla Ice Cream\nWarm Potato and Sausage Salad\nAsparagus and Almond Risotto\nIsraeli Couscous With Corn, Peas and Fresh Mint\nGrilled Beef With Grilled Asparagus, Plums and Black Olives\nGet more healthy eating tips from Stephanie at her website, stephanieizard.com and by downloading her podcast.\nNext: Curried Green Bean and Chicken Salad&amp;gt;&amp;gt;\nCurried Green Bean and Chicken Salad\nIngredients:\n3 cooked boneless, skinless chicken breasts cubed\n1 lb. green beans, tips cut off\n1/2 cup mayonnaise (not the low-fat kind)\n1/2 medium onion, finely minced\n1 tsp. yellow curry powder\n2 cloves garlic, minced\n1/2 cup toasted pecan pieces\nDirections:\nBoil salted water and cook beans until just tender, about 8 minutes. Drain and run under cold water to stop cooking and hold bright color. Cut beans on a bias into smaller lengths, about 1 to 2 inches.\nMix together mayonnaise, onion, garlic and curry powder. Toss with beans and chicken. Place on serving platter and sprinkle with pecans.\nNext: Saut\u00E9ed Tilapia With Summer Squash, Nectarines and Fresh Oregano&amp;gt;&amp;gt;\nSaut\u00E9ed Tilapia With Summer Squash, Nectarines and Fresh Oregano\nIngredients:\n4 tilapia fillets (or any other white fish)\n2 tbsp. olive oil\n1 tbsp. butter\n2 summer squash, cut lengthwise then into half moons\n2 nectarines, pitted and sliced into thin wedges\n1-1/2 tbsp. fresh oregano, roughly chopped\nsalt and pepper\nDirections:\nHeat 1 tbsp. olive oil in large nonstick skillet over high heat. Season fish with salt and pepper and saut\u00E9 until a nice crust has formed on the top side. Flip and remove fish from pan to avoid overcooking.\nKeeping the pan over medium-high heat, melt butter and add the remaining olive oil. Saut\u00E9 squash for about two minutes, then add nectarines and saut\u00E9 until just tender and slightly browned. Season with oregano, salt and pepper. Serve under fish fillets.\nNext: Spinach and Bacon Salad With Strawberry Lime Vinaigrette &amp;gt;&amp;gt;\nSpinach and Bacon Salad With Strawberry Lime Vinaigrette\nIngredients:\n8 slices cooked bacon, crisped and crumbled\n1 bag baby spinach, stems removed (about 10-12 oz.)\n1 small red onion, very thinly sliced\n8 strawberries, stems removed and rinsed\njuice of 1-2 limes\n2 tsp. honey\n1 tbsp. olive oil\nsalt and pepper\nDirections:\nToss together bacon, spinach and onion. In blender, place strawberries, lime juice, honey, olive oil, and salt and pepper. Adjust with more lime if necessary. Drizzle over salad and serve. Great with crumbled blue cheese, too.\nNext: Asparagus, Raspberry and Goat Cheese Frittata&amp;gt;&amp;gt;\nAsparagus, Raspberry and Goat Cheese Frittata\nIngredients:\n1 bunch asparagus, bottom of stems trimmed\n2 tsp. olive oil\nsalt and pepper\n8 eggs\n1/4 cup cream\n1/4 cup milk\n1 tbsp. butter\n5 oz. goat cheese, crumbled\n1/2 pint raspberries\nDirections:\nHeat oven to 375 degrees F. Toss asparagus in olive oil, salt and pepper. Place on baking sheet and cook until just tender. When cool enough to handle, cut into bite-size lengths.\nWhisk together eggs, cream and milk along with a little salt.\nOver medium heat, heat 8-inch nonstick, ovenproof skillet and melt the butter to coat the pan. Cook egg mixture for 3 minutes and then sprinkle asparagus, goat cheese and raspberries. Place pan in oven and bake until cooked through, about 20 minutes. Season with salt and pepper. Serve warm or chilled. Cut into wedges and serve with a simple green salad.\nNext: Grilled Chicken Breasts With Pickled Summer Squash and Red Onion&amp;gt;&amp;gt;\n[page 6]\nGrilled Chicken Breasts With Pickled Summer Squash and Red Onion\nIngredients:\n4 skin-on chicken breasts\nsalt and pepper\n1 tbsp. olive oil\n2 summer squash, cut lengthwise into quarters then into 1/4-inch slices\n1 small red onion, halved then thinly sliced\n1 tbsp. champagne vinegar, plus 2 tsp.\n2 tsp. sugar, plus 1 tbsp.\n2 tbsp. butter\nDirections:\nHeat grill to medium high, rub chicken with olive oil and then season with salt and pepper. Grill until cooked through, turning after about 4-5 minutes.\nIn large saut\u00E9 pan, heat olive oil over medium-high heat. Saut\u00E9 squash and onion for 2-3 minutes. Sprinkle in 1 tbsp. vinegar and 2 tsp. sugar and saut\u00E9 until liquid evaporates. Remove from pan and add the additional 2 tbsp. vinegar, 1 tbsp. sugar and butter. Let simmer until it begins to thicken. Season with salt and pepper.\nSpoon sauce over chicken. Serve with any grilled vegetables.\nNext: Sweet and Sour Blueberry Sauce With Vanilla Ice Cream&amp;gt;&amp;gt;\nSweet and Sour Blueberry Sauce With Vanilla Ice Cream\nIngredients:\n1 pint blueberries\n1/4 cup sugar\n2 tbsp. balsamic vinegar\n1/2 cup water\n1 bunch basil, plus leaves for garnish\nDirections:\nPut all ingredients in a small saucepan and heat over medium heat until liquid reduces and becomes syrupy. Remove basil leaves. Let cool and spoon over ice cream. Garnish with additional basil leaves.\nNext: Warm Potato and Sausage Salad&amp;gt;&amp;gt;\nWarm Potato and Sausage Salad\nIngredients:\n2 lbs. new potatoes, cut into bite-size cubes\n1 lb. green beans, ends removed\n4 links turkey sausage, sliced about 1/4 inch thick\nDressing:\n2 tbsp. red wine vinegar\n2 tbsp. olive oil\n1 tbsp. Dijon mustard\n1 small onion, minced\n1 clove garlic, minced\n1 tbsp. honey\nsalt and pepper\nDirections:\nPut cubed potatoes in pot and cover with water and 1/2 tsp. salt. Bring to a boil and simmer until just tender. Strain. Meanwhile, bring another pot of salted water to boil and cook green beans until tender, about 8 minutes. Strain.\nHeat oil over medium heat. Add sausage and cook until just cooked through. Remove with slotted spoon and set aside. Add in onion and garlic and let cook until translucent. Add vinegar, Dijon and honey, and season with salt and pepper.\nToss potatoes, beans and sausage together with dressing. Adjust salt and pepper.\nServes a crowd.\nNext: Asparagus and Almond Risotto&amp;gt;&amp;gt;\nAsparagus and Almond Risotto\nIngredients:\n5 to 5-1/2 cups chicken broth\n1/4 cup white wine\n1 tbsp. olive oil\n1 onion, minced\n1-1/2 cups arborio rice\n2 cloves garlic, minced\n1 bunch asparagus, cut into 1/4 inch rounds\nsalt and pepper\n1/3 cup Parmesan cheese, grated\nzest and juice of one lemon\n1/2 cup toasted sliced almonds\nDirections:\nIn saucepan, heat stock to boil, then turn off. Heat olive oil in a large saut\u00E9 pan or stock pot over medium heat. Add onion and garlic and cook until translucent but not brown, about 3 minutes. Add ice and asparagus and stir to coat. Reduce heat to low and add 1 cup of stock. Stir until absorbed. Add wine and stir until absorbed. Add rest of liquid, a cup or so at a time, until rice is just tender. Stir in Parmesan and lemon; season with salt and pepper. Top with almonds.\nNext: Israeli Couscous With Corn, Peas and Fresh Mint &amp;gt;&amp;gt;\nIsraeli Couscous With Corn, Peas and Fresh Mint\nIngredients:\n2-3/4 cups chicken broth\n1-1/2 tsp. salt\n2-1/4 cups Israeli (pearl) couscous (or use regular couscous and make using package instructions)\n1 tbsp. olive oil\n1 cup corn, boiled and chilled\n1 cup peas, boiled and chilled\n2 tbsp. mint, cut into long strips\n1/2 cup finely grated Parmesan cheese\nSalt and pepper, to taste\nDirections:\nBring broth and 1-1/2 tsp. salt to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.\nDrain, toss with olive oil and lay out on a cookie sheet to cool. Then toss with all the other ingredients.\nNext: Grilled Beef With Grilled Asparagus, Plums and Black Olives &amp;gt;&amp;gt;\nGrilled Beef With Grilled Asparagus, Plums and Black Olives\nIngredients:\n4 6-8 oz. portions of beef (tenderloin, ribeye, or New York strip all work well)\n2 bunches asparagus, ends trimmed\n1 tbsp. olive oil\nsalt and pepper\n3 plums, pits removed and sliced\n1/3 cup pitted black olives (kalamata or nicoise), rough chopped\nDirections:\nHeat grill to medium high. Season and grill beef to desired temperature. Meanwhile, toss asparagus in olive oil and season with salt and pepper. Grill until just cooked through, about 4 minutes. Remove and cut into approximately 2-inch lengths. Toss together with plums and olives. Serve beef with warm asparagus salad."^^<http://www.w3.org/2001/XMLSchema#string>
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