Kale & Corn Stew

In the spirit of making my favorite dishes healthier, I made this kale & corn stew - a play on paella without the starch.

KALE & CORN STEW

• 1 Chicken Breast, cubed
• 1 Chorizo, sliced in half lengthwise
• 2 Garlic Cloves, chopped
• Kale, rough chopped
• Fresh Corn, removed from the cob
• Red Pepper, chopped
• Fish Sauce
• Green Tabasco
• Lime
• Cilantro

I started by browning my chicken and chorizo in a saute pan. Place the chorizo cut-side down and place a can or something heavy on it to keep it flat. Brown the meats and then remove and keep warm. To that pan add the garlic and kale and cook for 12 - 15 minutes (covered) or until the kale is soft. You may want to add a bit of water to the pan to help the process along. When the kale is soft, add the corn, red pepper, chorizo (cut into pieces) and chicken into the pan. Toss then add enough water to come about halfway up the ingredients. Add a dash of fish sauce and allow to simmer for a few minutes until the flavors have incorporated. Serve with a fresh squeeze of lime, green Tabasco and cilantro.

I didn't even miss the rice in this sudo-paella dish. The broth was really delicious and soaked in all the yummy vegetables flavors. Everything else was fresh and light without making me feel like I was missing out!

Grapefruit & Fennel Salad

If you are trying to eat healthy grapefruit is your best friend. Whether eaten plain, with yogurt or tossed in a salad it is something you should definitely keep in your fridge! This salad was a simple mix of romaine, thinly sliced fennel, grapefruit, red onion, radishes, fresh parsley & dill and parmesan shavings was a really refreshing and healthy lunch that doesn't ruin any hard work you've done at the gym!

Chicken, Mushroom and Spinach "Risotto"

I have never made risotto - mostly because I don't have the patience that it takes to sit there for 25 minutes slowly adding water. I have recently discovered pearl cous cous, which is a slightly larger cous cous that resembles pasta more than cous cous. It picks up flavor really easily and is an essential ingredient to keep around for quick dinners.

CHICKEN, MUSHROOM & SPINACH "RISOTTO"

• Chicken, shredded (optional)
• Mix of Button & Cremini Mushrooms, quartered
• Pearl Cous Cous
• Spinach, rough chopped
• Chicken Stock or Water
• Parmesan Cheese

Start by browning your mushrooms in a pan. Remove and keep warm. To that same pan add the cous cous and the appropriate amount of water or chicken stock per package directions. When the cous cous is almost cooked, add the spinach to the pan along with the mushrooms and chicken. Toss until the spinach is wilted but crisp and the mushrooms and chicken are warmed through. Add parmesan and a hearty grind of pepper and serve with a drizzle of olive oil.

Slow Roasted Beans with Chicken Sausage

For anyone that lives in NYC you know how brutally hot it can be here in the summer. In an attempt to enjoy cooked food without sweating myself out of the kitchen I slow roasted some beans with canned tomatoes, sauteed fennel and whole garlic cloves. I cooked in my slow cooker while I was at work then grilled a few chicken sausages and fried an egg to top it off. The crispy arugula provided a nice crisp accompaniment to this delish dish!

Slow Roasted Tomato Tapenade

I often buy cherry tomatoes then don't use them before they start to turn. I had a big bundle of cherry tomatoes that weren't good enough for a salad that I slow roasted (225 degrees for 2 1/2 hrs) with a bit of fennel then blended with parsley and olive oil for an easy tapenade. Served alongside garlic rubbed toast it made a simple and delicious dish!