Healthy After-Holiday Recipes from The Restaurant at Chaise Lounge
Chaise Lounge Waldorf Salad
Serves 4
8 cups packed spring mix, or any mixed greens
1 cup whole milk yogurt
1 clove garlic, minced
2 tblsp. fresh lemon juice
1 tblsp Olive oil
salt and pepper to taste
1 lb. red seedless grapes
1 parsnip, peeled
4 slices of good blue cheese, such as Roaring 40's or Maytag
1 apple, sliced
1/4 cup walnuts, toasted
DIRECTIONS
1. Mix yogurt, garlic and lemon juice in a bowl and stir to incorporate. Add Olive oil, salt and pepper. Cover and chill in the refrigerator.
2. Turn Oven to 350 degrees. Pick grapes off of the vine and rinse under cold water.
3. Roast grapes for 30 minutes or until slightly wilted and juices begin to run. Remove and cool in a small container that will hold any more juices that seep out
4. Using a peeler, shave thin ribbons of the parsnip and fry in 250 degree oil until they begin to turn golden brown. Remove with tongs and drain on paper towels.
5. Wash and dry the mixed greens and toss with half of the dressing. Add sliced apples and roasted grapes and mix. Place lettuces on 4 plates, piling as high as you can without the greens falling over.
6. Garnish with the walnuts and parsnip chips on top and lay 1 piece of blue cheese on the side of each salad.
Grilled Mahi Mahi with Slow Roasted Tomatoes, Olives and Pearl Onions, Lemon Vinaigrette
For the Mahi:
4 pieces 6 - 8oz. fillets fresh Mahi Mahi
2 Tblsp. Olive Oil
Salt and Pepper to taste
For the Tomatoes:
8 Roma or large Plum Tomatoes, quartered
2 Tblsp. Dry Italian Seasoning or just dried oregano leaves
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tea Kosher Salt
1 tea fresh ground Black Pepper
For the Olives:
1 cup Pitted Green Olives, cut in half and rinsed in warm water
For the Pearl Onions:
1 1/2 cups peeled red pearl onions
For the Finishing touches:
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat parsley leaves
For the Vinaigrette:
1 Bottle Lemon Poppyseed Vinaigrette
DIRECTIONS:
1. Preheat oven to 300 degrees F
2. Toss Tomatoes in balsamic and extra virgin olive oil and season with salt and pepper and dried herbs. Spread evenly on a parchment paper-lined cookie sheet and roast in the oven for 2-3 hours, or until lightly dehydrated and beginning to brown.
3. Meanwhile, Toss red pearl onions in some of the remaining balsamic and olive oil left over from the tomatoes and roast in the same oven, turning often to evenly cook. Remove Trays from oven
4. Preheat a grill pan or even a griddle, saute pan or the George Forman.
5. Lightly season the mahi mahi with olive oil, salt and pepper and grill or saute over medium-high heat until just cooked through, about 4-6 minutes, depending on the thickness of the fish.
6. While the fish cooks, Warm tomatoes, onions and olives together in a large sauce pan. Add Fresh Herbs and stir so that they just barely wilt and cook.
7. Divide this mix between 4 warm plates. Top with fish fillets and drizzle vinaigrette over the top and all around. Serve immediately.
