Read Online Giada's Feel Good Food by Giada De Laurentiis - Free Book Online Page B
Authors: Giada De Laurentiis
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nectar
2 whole-wheat pita breads
sauce
¼ cup plain low-fat (2%) Greek yogurt
1 tablespoon chopped fresh flat-leaf parsley
1½ teaspoons fresh lemon juice
¼ teaspoon apple cider vinegar
¼ teaspoon light agave nectar
¼ teaspoon kosher salt
â teaspoon freshly ground black pepper
for the panzanella: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a medium bowl, toss together the eggplants, zucchini, bell pepper, artichokes, oil, salt, and pepper. Grill the vegetables until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the vegetables into ¾-inch pieces.
In a large bowl, toss together the grilled vegetables, chickpeas, sun-dried tomatoes, basil, parsley, vinegar, capers, lemon zest, lemon juice, and agave. Refrigerate for at least 30 minutes and up to 1 day before serving.
Preheat the oven to 400ºF.
Split the pita breads in half horizontally to make 4 rounds. Cut each round into sixths. Arrange the pita in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
for the sauce: whisk together the yogurt, parsley, lemon juice, vinegar, agave, salt, and pepper in a small bowl until well combined. Â
To assemble, divide the vegetable panzanella among 6 plates. Add 4 pita chips to each plate and dollop the yogurt sauce on top.
per serving: Calories 220; Protein 9g; Carbohydrates 37g; Dietary Fiber 12g; Sugar 6g; Total Fat 7g; Saturated Fat 1g; Sodium 490mg
radicchio, pear, and arugula salad
I gave an Italian-style salad a California spin to make a light lunch. The radicchio is slightly bitter and the arugula has a little spicinessâboth of which are complemented by the sweet delicate pear. Croutons and walnuts add crunch and Parmesan cheese infuses saltiness and a savory quality. This is one colorful, beautiful salad. serves 4
croutons
3 (¾-inch-thick) slices country-style sourdough bread
1½ tablespoons extra-virgin olive oil
dressing
¼ cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
1 teaspoon whole-grain mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
salad
2 (8-ounce) heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved, and cut lengthwise into ¼-inch-thick slices
¼ cup walnut pieces, toasted
1 (2-ounce) chunk Parmesan cheese
for the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush the bread on each side with the olive oil. Grill until grill-marked and golden, 1 to 2 minutes per side. Cool slightly and then cut into ¾-inch cubes.
for the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt, and pepper until smooth.
for the salad: In a large bowl, combine the radicchio, arugula, pears, walnuts, and croutons. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan cheese on top, and serve.
per serving: Calories 473; Protein 12g; Carbohydrates 42g; Dietary Fiber 5g; Sugar 14g; Total Fat 29g; Saturated Fat 6g; Sodium 626mg
quinoapilaf
Rather than make a classic rice pilaf, which I learned to prepare in cooking school, I take this dish in a more modern California direction using quinoa as the main ingredient. And instead of relegating this to side-dish territory, I add even more flavorsâcucumber, arugula, mint, lemon zest, and almondsâso the pilaf becomes a true meal all on its own. Serve this hot or at room temperature. Leftovers are good chilled, straight from the fridge, too. serves 4
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red bell pepper, cut into ½-inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups quinoa
¼ cup dry white wine, such as pinot grigio
1½ cups low-sodium
2 whole-wheat pita breads
sauce
¼ cup plain low-fat (2%) Greek yogurt
1 tablespoon chopped fresh flat-leaf parsley
1½ teaspoons fresh lemon juice
¼ teaspoon apple cider vinegar
¼ teaspoon light agave nectar
¼ teaspoon kosher salt
â teaspoon freshly ground black pepper
for the panzanella: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a medium bowl, toss together the eggplants, zucchini, bell pepper, artichokes, oil, salt, and pepper. Grill the vegetables until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the vegetables into ¾-inch pieces.
In a large bowl, toss together the grilled vegetables, chickpeas, sun-dried tomatoes, basil, parsley, vinegar, capers, lemon zest, lemon juice, and agave. Refrigerate for at least 30 minutes and up to 1 day before serving.
Preheat the oven to 400ºF.
Split the pita breads in half horizontally to make 4 rounds. Cut each round into sixths. Arrange the pita in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
for the sauce: whisk together the yogurt, parsley, lemon juice, vinegar, agave, salt, and pepper in a small bowl until well combined. Â
To assemble, divide the vegetable panzanella among 6 plates. Add 4 pita chips to each plate and dollop the yogurt sauce on top.
per serving: Calories 220; Protein 9g; Carbohydrates 37g; Dietary Fiber 12g; Sugar 6g; Total Fat 7g; Saturated Fat 1g; Sodium 490mg
radicchio, pear, and arugula salad
I gave an Italian-style salad a California spin to make a light lunch. The radicchio is slightly bitter and the arugula has a little spicinessâboth of which are complemented by the sweet delicate pear. Croutons and walnuts add crunch and Parmesan cheese infuses saltiness and a savory quality. This is one colorful, beautiful salad. serves 4
croutons
3 (¾-inch-thick) slices country-style sourdough bread
1½ tablespoons extra-virgin olive oil
dressing
¼ cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
1 teaspoon whole-grain mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
salad
2 (8-ounce) heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved, and cut lengthwise into ¼-inch-thick slices
¼ cup walnut pieces, toasted
1 (2-ounce) chunk Parmesan cheese
for the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush the bread on each side with the olive oil. Grill until grill-marked and golden, 1 to 2 minutes per side. Cool slightly and then cut into ¾-inch cubes.
for the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt, and pepper until smooth.
for the salad: In a large bowl, combine the radicchio, arugula, pears, walnuts, and croutons. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan cheese on top, and serve.
per serving: Calories 473; Protein 12g; Carbohydrates 42g; Dietary Fiber 5g; Sugar 14g; Total Fat 29g; Saturated Fat 6g; Sodium 626mg
quinoapilaf
Rather than make a classic rice pilaf, which I learned to prepare in cooking school, I take this dish in a more modern California direction using quinoa as the main ingredient. And instead of relegating this to side-dish territory, I add even more flavorsâcucumber, arugula, mint, lemon zest, and almondsâso the pilaf becomes a true meal all on its own. Serve this hot or at room temperature. Leftovers are good chilled, straight from the fridge, too. serves 4
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red bell pepper, cut into ½-inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups quinoa
¼ cup dry white wine, such as pinot grigio
1½ cups low-sodium
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