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    Nutrition Health Review
      Nutrition Health Review
      The Joe Beretta Foundation

      Recipes Archive

      Spinach Salad With Rosemary-lemon Tempeh

      • 8 ounces tempeh
      • 1⁄2 cup lemon juice (about 2 lemons)
      • 1 sprig fresh rosemary, chopped (or 2 teaspoons dried)
      • 1 1⁄2 teaspoons olive oil
      • 1 1⁄2 cups fresh strawberries, cut into thin slices, divided
      • ¼ cup balsamic vinegar
      • 1 ½ teaspoons olive oil
      • 1/8 teaspoon salt
      • 1/8 teaspoon black pepper
      • 2 kiwi fruits, peeled, cut into thin slices

      In a bowl, whisk lemon juice, rosemary, and olive oil until combined. Cut tempeh in half lengthwise and then into 1-inch- thick strips widthwise and add to bowl. Coat tempeh evenly with marinade, then cover and refrigerate while you prepare the rest of the ingredients—or overnight for best results. In a blender, add 1⁄2 cup sliced strawberries, balsamic vinegar, olive oil, salt, and black pepper and blend to combine. Taste and adjust flavors as needed. Heat a griddle or skillet on medium- high heat. Place tempeh on griddle and cover with marinade. Cook for three minutes, then flip and cook two more minutes, or until tempeh is warmed through. Remove to a plate. To serve, place half the spinach on a plate and top with half the tempeh, half the fruit, and drizzle with half the dressing.

      Honey-Roasted Butternut Squash

      • 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
      • 2 tablespoons honey
      • 1 ½ tablespoons butter
      • 1/2 teaspoon kosher salt
      • ¼ teaspoons freshly ground black pepper
      • 2 tablespoons finely chopped toasted pecans
      • 1 tablespoon minced fresh flat-leaf parsley

      Preheat oven to 400°.
      Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.
      Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.

      Gingery Banana Pudding With Bourbon Cream

      • 1/2 cup sugar
      • 5 tablespoons cornstarch
      • 1/8 teaspoon salt
      • 4 cups 1% low-fat milk, divided
      • 2 large egg yolks
      • 2 teaspoons vanilla extract
      • 4 ripe bananas, divided
      • 12 gingersnaps, crumbled and divided
      • 1/2 cup heavy whipping cream
      • 1 teaspoon sugar
      • 1 tablespoon bourbon (optional)
      • 1/4 cup chopped pecans, toasted
      • 2 tablespoons minced crystallized ginger

      Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil).
      Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large-ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled. Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.
      Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.
      Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.

      Roast Chicken with Five-Spice Sauce

      • 1 (6-pound) whole roasting chicken
      • 1 medium fennel bulb with stalks
      • 12 thyme sprigs, divided
      • 8 garlic cloves, crushed and divided
      • 4 lemon wedges
      • 1 (3-inch) cinnamon stick, broken in half
      • 1 whole clove
      • 1 tablespoon olive oil
      • 1 teaspoon black pepper, divided
      • 3/4 teaspoon salt, divided
      • 1 onion, vertically sliced
      • 2 cups red wine
      • 1 cup lower-sodium chicken broth
      • 2 orange rind strips
      • 1 star anise
      • 1/2 cup chopped dried apricots
      • 1 tablespoon butter

      1. Preheat oven to 450°.
      2. Discard giblets and neck from chicken. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut bulb into quarters. Place 1 fennel quarter, 6 thyme sprigs, 4 garlic cloves, lemon wedges, 1/2 cinnamon stick, and whole clove in body cavity. Combine fennel fronds, oil, 3/4 teaspoon pepper, and 1/2 teaspoon salt. Starting at neck cavity, loosen skin from breast and drumsticks. Rub salt mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken on the rack of a roasting pan. Arrange remaining 4 garlic cloves, remaining fennel quarters, and onion in bottom of roasting pan; place rack with chicken in pan. Bake at 450° for 20 minutes.
      3. Reduce oven temperature to 375°.
      4. Add remaining 6 thyme sprigs, remaining cinnamon stick half, wine, broth, orange rind, and star anise to bottom of pan; baste chicken. Bake at 375° for 40 minutes; baste chicken. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove from oven; let stand 20 minutes.
      5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 5 minutes (fat will rise). Seal bag; snip off 1 bottom corner of bag. Drain drippings into roasting pan, stopping before fat layer reaches opening; discard fat. Cook over medium heat, scraping pan to loosen browned bits, until reduced to 1 1/4 cups. Remove from heat, and stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots, and butter. Serve sauce with chicken; discard skin before serving.

      Roasted Winter Vegetables

      • 16 thyme sprigs, divided
      • 4 medium beets, peeled and quartered
      • 4 carrots, peeled and cut in half lengthwise
      • 2 medium turnips, peeled and quartered
      • 2 tablespoons extra-virgin olive oil, divided
      • 1/2 teaspoon salt, divided
      • 1/2 teaspoon freshly ground black pepper, divided
      • 8 unpeeled garlic cloves
      • 2 medium red onions, peeled and cut lengthwise into quarters
      • 2 fennel bulbs, cored and cut lengthwise into quarters
      • 1 teaspoon chopped fresh thyme

      1. Preheat oven to 425°.
      2. Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally
      3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

      Cranberry-Goat Cheese White Bean and Kale Salad

      • 2 teaspoons olive oil
      • 4 cups thinly sliced Lacinato kale
      • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
      • 2 tablespoons olive oil
      • 1 tablespoon red wine vinegar
      • 1 teaspoon grated orange rind
      • 1/4 cup dried cranberries
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 1.5 ounces crumbled goat cheese

      1. Heat a large skillet over medium- high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to 2. pan; cook 1 minute.
      2. Combine 2 tablespoons olive oil, vinegar, and orange rind in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with cranberries, salt, and pepper; toss to combine. Top with crumbled goat cheese.

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