Healthy Recipes for 2019—Tips from Our Culinary Team
Some chefs treat their recipes as trade secrets. Not so with Beacon Hill’s culinary team! Our staff share their knowledge and creations freely—so more people can enjoy them.
This is the first in a series of periodic blog posts that will include some of the staff’s delectable recipes along with reflections on healthy, delicious eating.
Be in touch with our team if you’d like to talk about these dishes or other healthy options.
Sous Chef Maggie Thiel’s Herb Grilled Shrimp with Curried Grilled Apples Served over Mixed Greens with Sweet & Spicy Orange Vinaigrette
Sous Chef Maggie created this eye-popping salad based on principles and tips from a Healthy Vinaigrette class. “We explored ways to remove some of the fat and sodium from traditional recipes while maintaining vibrant flavor,” Maggie explained. “For example, fresh peppers can take the place of salt, and oranges substitute for sugar and honey.”
This dish is a lively mix of colors, flavors, textures, temperatures and nutrients. It includes warm, grilled apples; fresh, cool citrus; warm shrimp; and enticing spices. And health benefits? “Shrimp is an extremely low-fat source of protein,” said Maggie. “The fresh oranges provide Vitamin C. Garlic in the marinade and vinaigrette is great for the immune system. And the turmeric in the curry is good for both the immune system and metabolism. Bib lettuce or spring mix adds more nutrients than iceberg, or even plain romaine.”
Click on the box below to see the full recipe.
Recipe
(Serves 3-4)
Shrimp Ingredients
2 tablespoons finely diced shallots
2 lemons –juiced
½ teaspoon minced garlic
¼ teaspoon fresh thyme (chopped)
¼ chopped marjoram (fresh or dried)
¼ cup olive oil
12 large shrimp (16/20 count recommended)
In a bowl, combine all of the ingredients except the shrimp. Mix well and season lightly with salt and black pepper. Add shrimp and marinate for 3-6 hours. Cook on a preheated grill for about 2 minutes per side. Brush lightly with remaining marinade while cooking. Discard remaining marinade.
Curried Grilled Apples
2 Granny Smith apples
1 tablespoon olive oil
1 teaspoon curry powder
Core apples and slice into rings. Combine curry powder and olive oil. Toss the apples in the curry oil until lightly coated. Grill for 20 seconds per side (just until grill marks appear).
Sweet & Spicy Orange Vinaigrette
1 diced shallot
1 clove garlic
1 jalapeno (remove seeds & inner membrane)
2 tablespoons orange juice concentrate
1 teaspoon grated orange zest
2 tablespoons apple cider vinegar
¼ cup olive oil
Pinch of salt & white pepper
In a blender or food processor, combine all ingredients except the olive oil. When combined, slowly add the oil. If you would like the vinaigrette to be spicier, a small sprinkle of cayenne pepper can be added. Refrigerate until needed.
To Assemble the Salad
12 oz. of Spring Mix or Baby Greens
2 oranges (can use grapefruit as well)
Cut the rind off the outside of the oranges. Cut into segments or wheels. Toss the salad greens with just enough vinaigrette to coat. Arrange a bed of greens on each plate, fanning out alternating apple and orange slices. Top with the grilled shrimp in the center. Finish with a drizzle of the remaining vinaigrette.
Romaine Wrapped Filet of Cod
Make sure to keep the ingredients in this dish simple and fresh. Following the recipe is the best way to bring out the flavors in the food. The healthy cooking method is a combination of steaming and poaching, with just a little butter added for flavor.
The delicious broth can be used with this cod recipe, with other fish, or with chicken. The light flavor won’t overpower or camouflage the matched entree. The healthy broth has very low fat content and very little sodium. The recipe maintains the freshness of ingredients by adding them at the end so they’re not overcooked.
IMPORTANT: Don’t omit the saffron! It’s expensive, but you can buy it in small quantities. It really gives this dish a signature flavor!
Click on the box below to see the full recipe.
Recipe
(Serves 4)
3 tablespoons unsalted butter, softened
1 lemon, halved crosswise
2 tablespoons finely chopped shallot
1 unblemished large outer romaine leaves (from 2 heads)
6 (6 oz.) pieces halibut, cod or other white fish fillet (1-1/4” to 1-1/2” thick)
Preheat oven to 450 degrees and coat the inside of a 9” x 13” glass or ceramic baking dish with 1 tablespoon butter. Cut two thin slices from each lemon half and squeeze juice from remaining lemon.
Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice and shallot. Then, season well with salt and pepper. Sprinkle dish with remaining juice.
Cook romaine in a large pot of lightly salted boiling water for 1 minute. Immediately transfer with tongs to a bowl of ice water to cool. Drain romaine and cut out ribs, leaving top 1” intact.
Spread out 1 romaine leaf lengthwise on a work surface. Place another leaf on first leaf, overlapping enough to cover any holes (use two extra leaves if necessary). Season 1 piece of fish with salt and pepper; then place crosswise in center of romaine leaves. Spread top of fish with one-fourth of shallot butter. Wrap romaine leaves over fish to form a packet (don’t worry if ends aren’t covered by the romaine) and transfer to baking dish. Make 3 more packets in same manner, arranging them close together in baking dish.
Top each packet with a lemon slice. Cover packets with a sheet of parchment paper, then tightly cover dish with foil.
Bake in middle of oven until packets are just firm to the touch—15 to 20 minutes, depending on the thickness of the fish.
Serve on a pool of Roma Tomato, Saffron and Cilantro Broth.
Tomato, Saffron and Cilantro Broth
Recipe
1/2 cup white wine
1/2 cup chicken stock
4 to 6 saffron threads
2 teaspoons corn starch dissolved in 2 tablespoons of water
1 ripe Roma tomato –seeded and ¼” dice
1 teaspoon rough chopped cilantro
Combine the first three ingredients and bring to a boil.
Slowly add the corn starch slurry as you whisk, cook to thicken (boil at least 1 minute). (You may not need all of the slurry.)
Just before serving, add the tomatoes and cilantro, then stir to blend and just heat through.
Ladle into bottom of a bowl and serve the fish on top of it.
Garden Gazpacho
This recipe brings the taste of summer to our cold, Michigan winter! It’s full of fiber and unadulterated vitamins and nutrients. Feel free to vary ingredients according to availability and your preferences—but resist the temptation to throw them all in a blender. Make sure to chop the vegetables by hand. This will help you to enjoy the full flavor and texture of the vegetables!
Click on the box below to see the full recipe.
Recipe
(Serves 4-6)
3 cups small diced ripe tomatoes (Roma or Heirloom varieties recommended)
2 cups seeded and diced cucumber
2 stalks celery, finely diced (about 1 cup)
1 cup finely diced carrot
½ cup red onion, finely diced
1 cup small diced green pepper
¼ teaspoon minced fresh garlic
¼ teaspoon lemon pepper
12 oz. V-8 Juice (can use low-sodium)
1 tablespoon extra-virgin olive oil
Salt & pepper to taste
Combine all ingredients and refrigerate for at least 2 hours or overnight.
Garnish with a little sour cream or plain Greek yogurt and Olive Oil Grilled Baguette Crostini.
Our chefs like to play with the vegetables in this recipe based on what is in season in our Kitchen Garden. We add fresh parsley, cilantro, poblano peppers, zucchini, and even radishes!
