Grilled Lamb with Roasted Cauliflower Polenta

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

I’d like to think that my palate has evolved over the years, and it has in some ways. 

I used to detest olives and currently, I’m having olive tapenade with my morning eggs almost daily, my frozen yogurt obsession has declined a bit since college (thank goodness!), and I’m definitely using herbs and spices in my home cooking now more than ever before.

But, in all reality, I’ve always been a pretty healthy eater.

I was never the kid that refused to eat my veggies – in fact, I’ve always really liked them. Focusing on plant foods at the center of my plate has been my go-to eating instinct from the beginning. Yet, incorporating lean meats and fish on my plate from time to time sits well with me, too. 

And with Easter coming up and lamb’s ability to transform an average meal into a really special one, this is a recipe I wanted to share. It looks elegant when served and tastes like a dish worthy for a holiday.

Cauliflower has always been my favorite vegetable and it’s been fun to see this humble veggie take a role as one 2015’s “it” foods.  Pair cauliflower with polenta, grilled lamb and additional veggies, and you have yourself a very special, balanced meal. And to set your mind at ease, cooking lamb is just as simple as cooking other meats. Click here for some helpful info.

Grilled Lamb with Roasted Cauliflower Polenta

Impress your family and friends on Easter weekend with this simple-to-make, yet impressive-to-serve recipe. Serve with additional roasted veggies, such as a asparagus, to show-off springtime flavor.

serves 2

Ingredients:

lamb:

8 oz. boneless leg of lamb

1 teaspoon olive oil

salt and pepper

polenta:

1 ½ cups chopped cauliflower

2 teaspoon olive oil

¼ teaspoon black pepper

¼ cup polenta

1 cup chicken stock

Directions:

1. Heat oven to 400 degrees, and roast cauliflower with half the olive oil and black pepper for about 20 minutes until tender.

2. Add cauliflower to food processor and blend until smooth.

3. Bring chicken stock to boil in small saucepan; add pureed cauliflower and polenta and whisk over low heat for about 5 minutes until thick.

4. Pour polenta into parchment lined loaf pan and allow to cool until firm.

5. Brush lamb with olive oil and season with salt and pepper.

6. On a hot grill or grill pan, cook lamb until desired level of doneness*. Allow to rest before slicing into 8 slices.

7. Cut polenta into 4 equal pieces, brush with remaining olive oil, and grill for 1 minute each side until warmed through.

8. Add polenta to plate and top with slices of lamb.

*About 4 minutes each side for medium, depending on thickness.

(Picture served with Mint Chimichurri and Roasted Asparagus)

Peanut Butter Veggie Pasta Salad

By posting this recipe I am entering a recipe challenge sponsored by PeanutButterLovers.com and am eligible to win prizes. I was not additionally compensated for my time.

When I think of peanuts and peanut butter, a lot of things pop into my mind – and I’m not just talking about it’s protein and heart-healthy unsaturated fat content –although, admittedly, I do think of that, too. 

My first dog, Chip comes to mind – the sweetest Black Lab/German Shepherd mix – who’s favorite food just so happened to be peanut butter.

I think of summer days spent hiking with my dad and the trail mix we would pack for our uphill journey. (He still teases me about the time I asked, “Are we there yeeeeet?” literally five minutes in to a two hour hike.)

I think of early morning trips to the mountains in both Alberta and California with friends to go skiing or snowboarding. I’d usually pack a homemade peanut butter sandwich for the day ahead.

Peanut butter reminds me of college – those fun days in San Luis Obispo – and my go-to recipe, a Peanut Butter Stir-fry.

I also get a smile on my face when I think of my mom and her love of peanut butter sandwiches dipped in chocolate milk.

It's fun to think about the memories formed by certain foods throughout our lives –  whether it's at the dinner table, the hiking trail, or the snowy mountain. 

This recipe reflects my current love of peanut butter in savory dishes. It's a recipe I'd like to pack for a picnic – so I may do just that. 

Peanut Butter Veggie Pasta Salad

Packed with veggies, plant-protein, and whole grains, this is a perfectly balanced meal by itself! It’s a good one to keep on hand throughout the week for a go-to healthy lunch or dinner when you don’t have time or feel like cooking.

makes 4 heaping 1 cup servings

Ingredients:

1.5 cups dry whole wheat fusilli pasta

1 heaping cup small broccoli florets

1 heaping cup small cauliflower florets

1 cup asparagus spears, cut into 1" pieces

1/2 cup carrots,  julianned

2 tablespoons scallions

1 tablespoon cilantro

Sauce:

1/2 cup chunky peanut butter

1/2 cup water

2 tablespoons low sodium soy sauce

1 teaspoon wasabi powder (optional)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1.     Bring a large pot of water to a boil and cook pasta according to package instructions -- about 11 minutes for fusilli. Strain, and set aside to cool.

2.     Bring another large pot of water to the boil and add cauliflower florets, cook for 2 minutes, then add broccoli florets and asparagus to the pot with the cauliflower. Cook all veggies for 1 minute longer.

3.     Strain vegetables and add to a large bowl of ice water to stop them cooking and keep their colors bright. Strain and set aside.

4.     In a medium sized microwave safe bowl add peanut butter and water and cook for about 30 seconds until soft. Whisk until smooth. Then add the soy sauce, wasabi powder, rice vinegar, and sesame oil.

5.     In a large serving bowl, add pasta, cooked vegetables, carrots, scallions, and cilantro. Pour about half of the sauce over the mixture and toss. Add more sauce to your desired consistency. (Adding more as the salad sits and ingredients soak up sauce.)

6.     Enjoy!

Poached Eggs with Raspberry "Hollandaise" Sauce

Tomorrow is Valentine’s Day.

Whether or not you celebrate Valentine’s Day, it’s always a good idea to celebrate love.  Love of family and friends--those who are always in your corner cheering you on, love of our pets who unconditionally love us back, love of ourselves.  The world needs more love.

Since food and celebration go hand-in-hand, we’ve created a beautiful, nourishing breakfast to get you in the mood to celebrate love.  When you wake up tomorrow morning, open the window shades wide, pour yourself a cup of coffee, put on your favorite music, and make this, either for yourself or someone you love.

Tomorrow, we hope you celebrate love and enjoy this Poached Eggs with Raspberry Hollandaise.

Poached Eggs with Raspberry Hollandaise

Makes 2 servings

Ingredients:

4 eggs
12 asparagus spears
1/4 avocado - sliced

Sauce:

1 egg yolk
1/3 cup plain yogurt
1 tablespoon of pureed frozen raspberries
1 teaspoon lemon juice
salt and pepper

Directions:

1.      Over a double boiler of simmering water, whisk the egg yolk, yogurt, raspberry sauce until thick. Season with salt and pepper.

2.      Preheat oven to 400 degrees. In a baking pan, drizzle asparagus with olive oil and roast for about 8 minutes, until tender, but still crisp.

3.      Poach both eggs for 2 minutes until whites are cooked and yolks are slightly runny.

4.      Divide the roasted asparagus on 2 plates along with sliced avocado. Top each with poached egg. Spoon over warm raspberry hollandaise. Top with additional raspberry puree if desired. 

Disclaimer: While we are consulting dietitians for the National Processed Raspberry Council, we are  sharing this recipe on our blog simply because we love it.

The Season of Green

It’s difficult not to associate the month of March with green. Spring solstice is just weeks away – signifying the start of a season known for blue skies, blooming flowers, and  vibrant, green grass. And let's not forget about a certain holiday we celebrated yesterday...St. Patrick’s Day certainly doesn’t skimp on the green food coloring.

While we’re all for celebrating a new season, holiday, (or anything for that matter), we generally like to skip the food coloring and celebrate with foods that are naturally festive and colorful. And isn’t it neat that when it comes to in-season produce, green veggies have a bold presence this time of year?

They include: artichokes, asparagus, avocados, and broccoli.

Image printed with permission from Healthy Aperature & A Family Feast

While asparagus makes for a great side dish to any gourmet meal (think: roasted asparagus and potatoes with a serving of fish or chicken), it’s equally delicious to add asparagus to a fresh spring time salad. A cup of asparagus has 27 calories, 5 grams of carbs, 3 grams of protein and 3 grams fiber. But the goodness doesn’t stop there. Asparagus is also packed with vitamin K, folate, and vitamin A. When you’re buying asparagus at the farmer’s market or grocery store, pass on the spears that appear dry and limp and instead, look for firm stalks with vibrant color, and compact, tight heads.

Other colors you’ll often see this time of year are bright yellow and orange. Grapefruit, kumquats, lemons, oranges, and tangerines are also in season.

It’s no surprise that we’re fans of citrus fruits as we’ve touched on their nutritional perks previously. And there’s no denying that we love their sweet, slightly tart flavor. Yet, we still have yet to discuss  tangerines. A medium orange or tangerine is only 50 calories and is what us nutrition professionals call a “nutrient dense food.” This means that for such a small amount of calories, you’re getting a lot of nutrients.   For example, one medium tangerine can provide over 30 percent of your Vitamin C requirements for the day.

And now, for a recipe.

Asparagus, Tangerine & Blue Cheese Salad with Lemon-Thyme Vinaigrette

This fresh, crisp salad, complimented with the sweetness of tangerines just screams “spring time!” Serve it with toasted whole grain bread for a light, yet satisfying lunch.

Serves 4

Ingredients for Tangerine-Thyme Vinaigrette

3 - 4 tablespoons tangerine juice

Zest of one tangerine

1 shallot, finely chopped

1 teaspoon fresh thyme, minced

Sea salt and freshly ground black pepper, to taste

 3 - 4 tablespoon extra-virgin olive oil

Ingredients for Asparagus, Tangerine & Blue Cheese

1 head Bibb lettuce, or other tender spring lettuce

4 tangerines, peeled and sliced horizontally into discs

2 ounces Pt. Reyes Blue Cheese

½ pound fresh asparagus, blanched until crisp-tender

2 ounce walnuts, toasted

Directions:

      1. First, make the dressing.  Whisk together the tangerine juice, zest, shallot, thyme, salt and pepper.  Let the shallot sit in the juice for 10 – 15 minutes to mellow the flavor.  Slowly whisk in the extra virgin olive oil.  Set aside.

      2. To blanch the asparagus, bring about 2 inches of water to a simmer in a large pan.  Add asparagus and let cook only 1- 2 minutes, until it turns bright green and is crisp-tender.  Drain asparagus and immediately plunge into a bowl of ice water.  Drain and set aside.

      3. To toast the walnuts, preheat the oven to 350 degrees.  Spread the walnuts on a baking sheet and bake about 8 minutes, or until golden and fragrant.

      4. Arrange the salad by placing several whole, large leaves of Bibb lettuce.  Arrange tangerine slices, blue cheese, asparagus and walnuts over leaves.  Drizzle each salad with 1 – 2 tablespoons of Lemon-Thyme Vinaigrette.

These seasonal tips & recipe appeared the March 8^th

issue of the Santa Clarita Valley’s Signal Health & Family Guide.

Pick up the next issue on April 12^th for more in-season tips & recipes.