Monthly Archive May 2013


Red Cabbage Salad with Spicy Grilled Chicken and Pepitas

Red Cabbage Salad with Spicy Grilled Chicken and PepitasCumin and cayenne give this Southwestern-inspired grilled chicken cutlet in this dish heat, while pumpkin seeds and cabbage make it crunchy.



  • 1/3 cup pepitas (green hulled pumpkin seeds)
  • 2 ears corn, husked
  • 1/2 medium red onion, thinly sliced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Coarse salt
  • 1 pound chicken cutlets
  • 4 whole-wheat tortillas (7 inches)
  • 3 ounces baby spinach (4 cups)
  • 1/2 small red cabbage, shredded
  • 3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving
  • 1 tablespoon plus 1 teaspoon safflower oil
  • 1/3 cup plain low-fat yogurt


  1. Toast pepitas in a heavy skillet (preferably cast-iron) over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate. Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion. Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken evenly on both sides with remaining 2 teaspoons spice mixture.
  2. Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.
  3. Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.
  4. Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice, and oil. Divide among 4 plates. Serve with chicken, tortillas, yogurt, and lime wedges.

Sesame Salmon with Shiitake Mushrooms and Pea Shoots

Sesame Salmon with Shiitake Mushrooms and Pea ShootsSalmon is a fish full of delicious flavor and nutritional value. It’s packed with healthy fats, plus plenty of vitamins and minerals — and yet it lacks the high mercury levels that taint some of its seafood kin. Learn how to roast, poach, glaze, and grill your salmon with some of our favorite recipes.

Cooking in a packet seals in flavors — in this case, a teriyakilike combination of ginger, soy sauce, and sesame oil — but requires no extra fat.





  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 4 cups thinly sliced shiitake mushrooms (8 ounces)
  • 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
  • Coarse salt
  • 2 teaspoons toasted-sesame oil
  • 1 teaspoon black sesame seeds
  • 1 1/3 cups fresh pea shoots (2 ounces)


  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  2. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
  3. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.

Grilled Chicken with Mango, Bell Pepper, and Avocado

This upgraded version of a classic grilled-chicken sandwich packs in a heart-healthy avocado spread and antioxidant-rich veggies.



  • 1/4 avocado
  • Coarse salt
  • 2 slices seeded multigrain bread
  • 3 ounces grilled boneless, skinless chicken breast
  • 1/4 mango, sliced
  • 1/4 small red onion, sliced
  • 1/4 red bell pepper, sliced
  • 4 to 5 dandelion greens


  1. Mash avocado and season with salt. Spread on bread. Top with chicken, mango, onion, pepper, and greens.


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Broiled Citrus and Cranberries

BROILED CITRUS AND CRANBERRIESAfter a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch and cleanse the palate.


  • 1 tangerine, peel and pith removed, sliced or segmented
  • 1 ruby grapefruit, peel and pith removed, sliced or segmented
  • 1 navel orange, peel and pith removed, sliced or segmented
  • 1/2 cup cranberries
  • 1 tablespoon raw sugar


  1. Heat broiler. Divide fruit among four shallow ovenproof ramekins. Sprinkle with sugar. Transfer ramekins to a rimmed baking sheet.
  2. Broil, rotating once, until golden brown, 4 to 6 minutes.