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Authors: Giada De Laurentiis
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cooked skinless chicken breast
2 (9 Ã 12-inch) whole-wheat lavash breads
In a medium bowl, mix together the mascarpone, mustard, honey, lemon zest, salt, and pepper. Stir in the arugula and chicken.
Divide the chicken mixture between the breads and spread it over the breads, leaving a ½-inch border. Starting at the longest edge, tightly roll up each bread like a jelly roll. Using a serrated knife, cut each roll into 8 pieces and serve.
per serving: Calories 453; Protein 29g; Carbohydrates 48g; Dietary Fiber 3g; Sugar 21g; Total Fat 17g; Saturated Fat 8g; Sodium 629mg
Shrimp and Avocado Salad
shrimpand avocado salad
A spin on the Los Angeles restaurant The Ivyâs chopped California salad, this recipe uses fewer ingredients that still pack a lot of flavor so that itâs easier to make at home. The salad only gets better as it sits overnight in the fridge, which means it is perfect to make ahead and pack for lunch. Butter lettuce holds it nicelyâlike a wrapâbut you could just as easily serve it over leftover quinoa or brown rice. serves 4
salad
¼ cup plus 1 teaspoon extra-virgin olive oil
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
Grated zest of 1 large lemon
3 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound large shrimp (about 24), peeled and deveined
1 medium zucchini, halved lengthwise
1 medium avocado, cut into ½-inch pieces
dressing
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon light agave nectar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 head butter lettuce, separated into leaves
for the salad: In a medium bowl, mix together ¼ cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into ½-inch pieces.
for the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.
per serving: Calories 400; Protein 26g; Carbohydrates 13g; Dietary Fiber 5g; Sugar 6g; Total Fat 28g; Saturated Fat 4g; Sodium 543mg
Pita and Grilled Vegetable Panzanella
pita andgrilled vegetable panzanella
I have to admit this is a completely nontraditional panzanella, given that the bread is replaced by crispy pita chips served alongside. I like this fun and healthy twist on a classic recipe. The combo of the hearty veggies with the crunchy chips paired with a little yogurt sauce is my idea of a perfect light lunch. serves 6
panzanella
2 Japanese eggplants, halved lengthwise
2 medium zucchini, halved lengthwise
1 red bell pepper, cut into ¾-inch strips
1½ cups (6 ounces) frozen artichokes, thawed, halved
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
10 jarred sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons rinsed and drained capers
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 teaspoon light agave
2 (9 Ã 12-inch) whole-wheat lavash breads
In a medium bowl, mix together the mascarpone, mustard, honey, lemon zest, salt, and pepper. Stir in the arugula and chicken.
Divide the chicken mixture between the breads and spread it over the breads, leaving a ½-inch border. Starting at the longest edge, tightly roll up each bread like a jelly roll. Using a serrated knife, cut each roll into 8 pieces and serve.
per serving: Calories 453; Protein 29g; Carbohydrates 48g; Dietary Fiber 3g; Sugar 21g; Total Fat 17g; Saturated Fat 8g; Sodium 629mg
Shrimp and Avocado Salad
shrimpand avocado salad
A spin on the Los Angeles restaurant The Ivyâs chopped California salad, this recipe uses fewer ingredients that still pack a lot of flavor so that itâs easier to make at home. The salad only gets better as it sits overnight in the fridge, which means it is perfect to make ahead and pack for lunch. Butter lettuce holds it nicelyâlike a wrapâbut you could just as easily serve it over leftover quinoa or brown rice. serves 4
salad
¼ cup plus 1 teaspoon extra-virgin olive oil
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
Grated zest of 1 large lemon
3 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound large shrimp (about 24), peeled and deveined
1 medium zucchini, halved lengthwise
1 medium avocado, cut into ½-inch pieces
dressing
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon light agave nectar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 head butter lettuce, separated into leaves
for the salad: In a medium bowl, mix together ¼ cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into ½-inch pieces.
for the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.
per serving: Calories 400; Protein 26g; Carbohydrates 13g; Dietary Fiber 5g; Sugar 6g; Total Fat 28g; Saturated Fat 4g; Sodium 543mg
Pita and Grilled Vegetable Panzanella
pita andgrilled vegetable panzanella
I have to admit this is a completely nontraditional panzanella, given that the bread is replaced by crispy pita chips served alongside. I like this fun and healthy twist on a classic recipe. The combo of the hearty veggies with the crunchy chips paired with a little yogurt sauce is my idea of a perfect light lunch. serves 6
panzanella
2 Japanese eggplants, halved lengthwise
2 medium zucchini, halved lengthwise
1 red bell pepper, cut into ¾-inch strips
1½ cups (6 ounces) frozen artichokes, thawed, halved
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (15-ounce) can chickpeas, rinsed and drained
10 jarred sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons rinsed and drained capers
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 teaspoon light agave
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