Recipes of the Month

Artichoke-Stuffed Prawns

Appetizer
Healthy Spa Cuisine

2 large artichoke hearts, steamed, cleaned, and small diced
1 tablespoon red bell pepper, finely diced
1 tablespoon yellow bell pepper, finely diced
¼ cup green onion, chopped
1-teaspoon garlic, minced
salt and pepper, to taste
¼ cup white Cheddar cheese, grated
1 pound (size 16 to 20) fresh white shrimp, peeled, deveined, and butterflied

Preheat oven to 350

In a sauté’ pan sprayed with nonstick spray, sauté artichoke hearts and peppers for about 2 minutes. Add green onions and garlic and continue sautéing until mixture starts to lightly brown. Season with salt and pepper to taste. Remove from pan and set aside to cool. When cool, add grated cheese and mix lightly.

Flatten shrimp on baking sheet prior to seasoning lightly with salt and pepper. Heat nonstick-sprayed sauté pan over medium-high heat and sear prawns, cut side down, for 15-20 seconds; return shrimp to baking sheet. Place 1 heaping teaspoon of stuffing in the palm of your hand and press so that it binds together well; place onto cooked side of shrimp. Bake stuffed shrimp for about 10 to 12 minutes until cheese begins to melt. Serve immediately.

Per Serving ~ Calories 113, Carbohydrates 12g, Cholesterol 10mg, Fat 3g,
Protein 12g

Seared Salmon with Orange Glaze

Seafood Entrée
The Healthy Kitchen

Not an ounce of flavor escapes this dish! The salmon is seared, trapping its rich flavor, briefly baked, and then drizzled with a thick lightly fragranced orange ginger glaze ~ a balanced companion for a fish as flavorful as salmon.
Salmon provides ample amounts of protein, B vitamins, vitamin A, and omega-3 oils.

Six 6-ounce salmon filets (I use wild Alaskan Salmon)
1-tablespoon sesame oil
3 teaspoons low sodium soy sauce
¼ cup white wine
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry
½ teaspoon grated fresh ginger
4 slices orange

Preheat oven to 400

Sear the fish filets in the sesame oil in a large, very hot skillet for 1 minute on each side.
Remove filets from the heat and transfer them to a glass baking dish or baking pan.
Drizzle the soy sauce and the wine over them and bake for 10 minutes.
Remove from oven.
Meanwhile, heat the orange juice, zest, sherry, and ginger together is a small saucepan over medium-high heat until reduced by half.
Add the orange slices, and stir once or twice, until the sauce becomes thick.
Remove from heat, drizzle sauce over the fish, and serve.

Per Serving: Calories 271, Fat 8.2g, Saturated Fat 1.3g (29.8% of calories from fat), Protein 34.3g, Carbohydrate 9.7g, Cholesterol 88mg, Fiber 0.2g

Poached Anjou Pear, Fresh Ricotta and Hazelnut Croustillant, with Red Berry and Rosemary Compote

This is requested over and over again at my dinner parties, absolutely delicious!

Dessert
The Aerie Spa Resort, British Columbia
Serves 1 person

Poached Pear

½ pear
1 lemon
½ cup dry white wine
½ cup water
3 tablespoons honey
1 vanilla pod
½ cinnamon stick
1 clove
1 star anise
1 cardamom pod

Peel, core, and cut the pear in half. In a medium-sized saucepan, combine all the remaining ingredients and bring to a boil. Cook the pear in the syrup mixture until tender; remove the pear from the syrup and set both aside. Just before serving, return the syrup mixture to heat and reduce to a caramel. Warm the pear in the Carmel syrup.

Fresh Ricotta and Hazelnut Croustillant

2 ounces ricotta
½ ounce roasted hazelnuts, crushed
1-tablespoon honey
1 sheet phyllo pastry
½ tablespoon grapeseed oil

Preheat oven to 350
Mix together the ricotta, crushed hazelnuts, and honey.
Brush the phyllo pastry with the grapeseed oil and fold it to fit in a 2-inch ramekin.
Fill the inside with the ricotta mixture and close.
Bake for 8-12 minutes or until golden brown.

Red Berry and Rosemary Compote

4 ounces mixed red berries (raspberry, blueberry, blackberry)
1 sprig fresh rosemary
Honey, to taste (optional)

In a small saucepan over low heat, cook the berries and rosemary with some of the poached pear liquid about 10 minutes. Add honey to taste, if desired.

To Plate ~ Place a spoonful of compote on a dessert plate, top with the croustillant, and then the pear. Drizzle some of the Carmel on top.

Per Serving ~ Calories 380, Carbohydrates 45g, Cholesterol 9mg, Fat 11g, Protein 3