Natalie Miller from Looper's Grille and Bar in Bethlehem was in the 69 News kitchen on Friday, August 30 to share with us recipes from her "Fit Club Challenge."
End of Summer Salad Lime & Herb DressingZest of 2 limes
Juice of 4 limes
1/2 cup chopped cilantro
2 Tbsp olive oil
¼ cup fresh chopped basil
¼ cup chopped banana pepper rings, optional
Kosher salt
Salad1 lb mixed tomatoes, diced (your choice)
1 large avocado, peeled and diced
1 large seedless cucumber, diced
1 red or yellow pepper, diced
½ cup finely diced red, or sweet, onion
2 cups or watermelon, diced
1 cup black beans, rinsed and drained
1 ½ cups of small mozzarella balls (or cubed…can also sub feta)
Spaghetti Squash & Clams1 large spaghetti squash
1 tbsp EVOO
Kosher salt
Pepper
Cut the squash in half and remove the seeds. Drizzle the EVOO, salt and pepper over both halves. Cover the halves with saran wrap or seal & wrap. Put them in the microwave flat side down and cook for 8-10 minutes, moderately soft to touch. BE CAREFUL, they will be HOT! Let cool slightly and then, using a fork, scrape the squash from top to bottom. It will look like spaghetti. Set aside in a serving bowl. 2 dozen clams, well washed!
2 tbsp butter
1 tbsp chopped garlic
1 pinch red pepper flakes
pinch black pepper
Juice of 1 lemon
½ cup pinot grigio
2 tbsp fresh chopped parsley
¼ cup parmesan cheese, shredded
In a large sauté pan or skillet over medium high heat add the butter, garlic, red pepper flakes, pepper and lemon juice. Heat until butter starts to melt. Add the pinot and the clams. Cover and cook about 5 minutes or until the clams are open. Pour the entire contents of the pan over the squash. Sprinkle parsley and cheese over the top. Can sub wheat pasta if you add veggies to the sauce… Can sub shrimp or scallops for the clams but you will need to add ¼ veggie or chicken broth to the mix. Pork & Butternut squash4 boneless pork chops ½ lemon ¼ chopped sage 1 Tbsp. chopped garlic Add everything to a zip lock bag and set aside for about a ½ hour. 3 to 4 cups cooked Butternut squash Kosher salt Pepper 3 Tbsp. butter 12 whole sage leaves 1 ball fresh Mozzarella shredded ¼ cup chopped parsley 1 Tbsp. finely chopped garlic Either bake or boil the butternut squash so it can be easily mashed with a fork. Add salt and pepper to taste to the mashed squash. Melt the butter in a non-stick pan. Add the whole sage leaves to the butter and cook over medium heat to flavor the butter and slightly brown the sage leaves. Add the squash right on top of this and spread evenly in the pan. Cook uncovered about 10-12 minutes. Flip it over so the top gets browned. Just before serving, top with the mozzarella cheese and cover for a few minutes so the cheese starts to melt. Mix the garlic and parsley together and sprinkle over the top. Grilled peaches, with blueberries over vanilla yogurt
Fresh peaches
Cinnamon
Brown sugar
Balsamic glaze
Fresh Blueberries
Frozen Vanilla yogurt
Cut the peaches in half and throw out the pit. Place flash side down on the grill. When you flip the peach, add a sprinkle of cinnamon/sugar mix (to your taste). When slightly softened, remove from the grill. Top peaches with a drizzle of balsamic glaze and then slice. Top frozen yogurt with grilled peach slices and cold blueberries. You can add walnuts, almonds or kashi. |
