This Tequila Lime Chicken recipe from Robyn Webb’s latest cookbook calls for no salt.

It’s no secret that Americans have a taste for salt. According to the Centers for Disease Control (CDC), nine out of 10 adults in the U.S. consume more sodium than recommended. In fact, some consume up to 3,700 milligrams of salt per day, well above the recommended maximum of 2,300 mg, thus increasing risk for heart disease, stroke and diabetes.

Salt isn’t just dusted on chips and in obvious foods. The biggest source of sodium from a meal out often is the bread. And, as noted in VIV Says, the new book Sugar Salt Fat: How the Food Giants Hooked Us (Random House, 2013) by Michael Moss, examines how major food companies are using those three ingredients to keep consumers hooked on their products.

Nutritionist Robyn Webb’s own food vice is salt also, so she created an array of recipes for her book You Won’t Believe It’s Salt-Free! 125 Healthy, Low-Sodium and No-Sodium Recipes Using Flavorful Spice Blends (Da Capo Lifelong Press, 2012). As the name implies, Webb utilizes fresh herbs and salt-free herb and spice blends to create flavor in starters, soups, snacks, marinades, main dishes, sides and desserts. Recipes include tandoori snack mix, creamy spinach dip, zesty oven-fried chicken, carrot and date salad, kale salad with currants, Thai shrimp soup, coconut Arborio rice and kaffir lime leaf pudding, lavender biscotti — even popcorn!

Try Webb’s recipe for Tequila Lime Chicken below, which uses her simple blend of Caribbean Citrus seasonings. “This is one of those wonderful fix-and-forget recipes,” Webb says. “In just a few hours, chicken legs are infused with a zesty South of the Border flavor with a kick from the marriage of tequila and Caribbean Citrus seasoning.”

You’ll notice there’s a bit of sodium in this recipe — minuscule amounts from the ingredients, as well as some from the chicken itself. But with only 58 mg of sodium, this tasty recipe is a crowd pleaser without the salt.

Tequila Lime Chicken
Serves 4
½ cup tequila
½ cup freshly squeezed lime juice
2 tablespoons olive oil, plus 1 teaspoon for brushing if needed
1 tablespoon salt-free Caribbean Citrus seasoning (see recipe below)
1 tablespoon honey
1 teaspoon fresh lime zest
1 pound chicken legs

1. In a large bowl, combine the tequila, lime juice, olive oil, Caribbean Citrus seasoning, honey, and lime zest and mix well. Add the chicken legs, cover and place in the refrigerator to marinate for 4–5 hours or overnight.

2. Preheat an outdoor grill with the rack set about 6 inches from the heat source. Set the heat to medium high. Coat the grill rack with cooking spray. Or prepare an oven broiler with the rack set 6 inches from the heat source. Cover a broiler tray with aluminum foil and coat the foil with cooking spray.

3. Add the chicken legs and grill or broil for 25–30 minutes, until the chicken is cooked through to an internal temperature of 180° F. If the chicken appears dry as it cooks, brush each leg with a little olive oil.

To make the Caribbean Citrus Blend, combine:
1½ tablespoons ground allspice
3 tablespoons minced fresh thyme leaves
1½ teaspoons sweet paprika
1 tablespoon orange zest
1/8 tablespoon ground cloves
1/8 tablespoon nutmeg

NUTRITION SCORE (per serving)
147 calories
Fat 7 g
 (1.7 g saturated)
Carbs 2 g
Protein 14 g
Fiber 0.4 g
Calcium 15 mg
Iron 0.8 mg
Sodium 58 mg

From the book You Won’t Believe It’s Salt-Free!, by Robyn Webb.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.

Photo credit: Renee Comet Photography

The Passion and Love drink at Oficina Latina pairs rum with orange, cinnamon, sugar cane and coffee powder.

In the weeks leading up to Valentine’s Day, we hear breathless news reports touting nearly every food as an aphrodisiac. Forget the oysters and chocolate: the Passion and Love shot, created out of rum, spices and citrus by Paolo Votano, owner and beverage manager of Oficina Latina NYC in Manhattan, is what ignites a fire within.

The Nolita eatery serves fare you’d find along the stretch of the Pan-American highway from Buenos Aires to Monterrey, Mexico, with dishes such as Venezuelan arepas, Peruvian ceviche, Argentinian churrasco, Brazilian feijoada, and Mexican braised lamb shank with vegetables and plantain purée. To complement the cuisine, the bar carries an extensive selections of tequilas, mezcals, cachaças and rums.

The Passion and Love drink starts with Santa Teresa Añejo rum, which arrives tableside in a small decanter, with glasses and oranges for those in your party, as well as mounds of cinnamon, coffee powder and sugar cane.

Although this involves liquor, spices and fruit, it’s much more sophisticated than the tequila/salt/lime combination. Serve one ounce of rum in the shot glass, and press one side of your orange slice into the spices, which are arranged on a tray so that you can get a little of each on the fruit. Drink the rum, then take a bite out of the orange to taste the complementary flavors.

Votano says he chose the Venezuelan rum because, “It is a spirit that I personally love,” and with which he’s worked for many years. He paired it “with spices that you can find in the notes of many rums: Cinnamon, coffee and obviously the base of rum: sugar cane.” At first, he didn’t have a name for his creation, but he named it Passion and Love, because, he says, “The love of what I do is what drives me to where I am today, to the realization of my dreams.” In fact, he even has forearm tattoos that say “passion” and “love.”

Passion and Love
2 servings
2 ounces Santa Teresa Añejo rum
¼ teaspoon sugar cane
¼ teaspoon cinnamon
¼ teaspoon coffee powder
2 orange quarters

1. Pour one ounce serving of rum.

2. Arrange sugar cane, cinnamon and coffee powder in adjacent lines on a tray. Place two quarters of orange on tray or dish.

3. Dip orange in spices, drink rum, then eat orange.

Photo credit: Courtesy Oficina Latina

The pistachio-crusted Mediterranean sea bass, served with vegetables, is a popular special at Thalassa, a Greek restaurant in New York City.

As a boy in Greece, growing up in the seaport of Patra, Tasso Zapanti remembers hearing  “small pickup trucks of guys selling fish over a megaphone” at 9 a.m. “That was the fresh catch,” he recalls. “Talk about farm to table — or sea to table!”

These days, Zapanti is the special events manager at Thalassa, a Greek restaurant in New York City that specializes in seafood. The menu includes calamari, Greek fisherman’s soup and a variety of fish fillets, as well as grilled octopus.

The secret to Greek cuisine is simple preparation, often comprised of just a marinade of olive oil, lemon and capers, says Zapanti, as “a way to complement and not mask the flavors.” While some are intimidated by preparing fish, he says, “with the right tools, it’s easy.”

High in heart-healthy omega-3s, fish are an intrinsic part of the Mediterranean diet, along with wine, whole grains and fresh fruits and vegetables, as well as healthy fats from olive oil, olives and nuts.

Studies have linked this way of eating with reduction in heart disease, type 2 diabetes, Alzheimer’s and certain types of cancer, as well as improved bone health. Another recent study published in the New England Journal of Medicine found that the Mediterranean diet had long-lasting, positive effects on health, such as lower triglyceride and cholesterol levels.  In fact, a study also linked it to overall better quality of life.

Below is a recipe for Thalassa’s pistachio-crusted Mediterranean sea bass, a popular special at the restaurant, from chef Ralpheal Abrahante. For those not familiar with graviera cheese, the chef notes that it’s mild in taste and similar to Swiss or Gruyère in texture. To find the most ethical mild white fish, check Monterey Bay Aquarium’s Seafood Watch.

Pistachio-Crusted Mediterranean Sea Bass
Serves 2–4
Ingredients
1 pound sea bass (or any mild white fish) cut into 4 portions
4 tablespoons olive oil
1 tablespoon chopped garlic
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
½ cup white Greek dry wine
5 pieces sliced pitted kalamata olives
2 tablespoon chopped shallots
½ cup chopped pistachio nuts
4 slices graviera cheese

1. Brush sea bass with olive oil and garlic, season with salt, pepper and oregano.

2. In skillet on top of the stove, sear on medium heat for about 2 minutes, or until brown.

3. Add wine, olives and shallots continue to cook for 3 minutes. Add pistachios, then slices of graviera cheese to the top of the fish.

4. Cover, turn to low heat, and simmer for 5 minutes, or until done. Remove from heat and transfer to deep plate and top with organic micro greens.

NUTRITION SCORE (per serving, for 4 servings)
413 calories
Fat 27 g (6 g saturated)
Carbs 8 g
Protein 30 g
Fiber 1.8 g
Calcium 153 mg
Iron 1.3 mg
Sodium 273 mg

This warm butternut squash salad calls for quinoa, crispy chickpeas, citrus zest and fresh mint.

Quinoa was cultivated by the Incas and has seen a dramatic comeback in recent years, hailed as a nutrient-dense superfood, high in protein and fiber. But if you’re still puzzled by the ancient grain — which actually is a seed — 500 Best Quinoa Recipes (Robert Rose, 2012) by Camilla V. Saulsbury is a comprehensive resource for those who want to learn the basics. Even those already versed in the versatility of quinoa will find a wide array of interesting new recipes, from breakfast dishes to desserts.

Quinoa also is gluten-free, making it a popular option for those with celiac disease. All recipes in the book can be made without the inclusion of gluten, and those ingredients that are not naturally gluten-free, such as vegetable broth and soy sauce, have notes to opt for the gluten-free versions if needed.

The recipes span the globe, from those that hearken back to quinoa’s roots — Andean breakfast hash and Peruvian chicken sopa de quinoa, for example — to dishes from around the world: African quinoa and groundnut stew, chicken stir-fry, bulgogi pork with quinoa kimchi slaw and chipotle quinoa and black bean tacos. Desserts include apple custard pie, pumpkin quinoa cookies and quinoa gingerbread.

Below is a recipe that combines fall flavors of cranberries and butternut squash with Indian-spiced chickpeas, citrus and fresh mint. As we noted in VIV Says, it can make an excellent holiday dish for gluten-free guests.

Warm Butternut Squash Salad With Crispy Chickpeas
Makes 4 main-dish or 8 side-dish servings

1 large butternut squash, cut into 1-inch cubes
1 can (14–19 ounces) chickpeas, drained, rinsed and patted dry
2 teaspoons mild curry powder
1½ teaspoons garam masala
3 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly cracked black pepper
1 cup plain yogurt
2 tablespoons freshly squeezed lemon juice, divided
3 cups cooked red or white quinoa, cooled (see instructions below)
2/3 cup dried cranberries
½ cup packed fresh mint leaves, chopped
1 tablespoon freshly grated orange zest
¼ cup freshly squeezed orange juice
6 cups packed baby arugula leaves

1. Preheat oven to 400° F.

In a large bowl, combine butternut squash, chickpeas, curry powder, garam masala, and 2 teaspoons of olive oil. Season with salt and pepper. Spread in a single layer on a prepared baking sheet. Roast in preheated oven for 35–40 minutes, stirring occasionally, until squash is tender and chickpeas are crispy. Let cool in pan for 10 minutes.

2. In a small bowl, combine yogurt and 1 tablespoon of the lemon juice.

3. In a large bowl, combine the squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, tossing gently to combine. Season to taste with salt and pepper.

4. Arrange arugula on a large rimmed platter or in bowls. Spoon quinoa mixture on top. Drizzle with some of the yogurt mixture and serve the rest on the side.

Preparing Quinoa
Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin (a bitter substance to protect from insects and birds) removed. Nevertheless, it is important to give quinoa seeds a brief rinse before use, to remove any saponin residue that may remain after processing. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for 30–60 seconds. This ensures that the cooked quinoa will have a delicately sweet, pleasant flavor.

The Pasta Method
The easiest way to cook quinoa is to boil it like pasta. This method is particularly good for individuals who detect residual bitterness from the quinoa saponins. It is not necessary to rinse the quinoa before using this method.

Fill a large pot with water, add salt if desired and bring to a boil. Add the desired amount of quinoa and cook for 10–13 minutes or until tender. Drain the quinoa through a fine-mesh sieve. Return the quinoa to the still-warm pan (off the heat), cover and let stand for 2–3 minutes. The moisture in the cooked quinoa will steam it slightly, producing a light and fluffy texture.

If using this method to prepare quinoa for a salad, do not return the drained quinoa to the pan. Instead, rinse it under cold water until cooled. Shake the sieve to remove as much water as possible, then transfer the quinoa to a bowl and fluff with a fork.

NUTRITION SCORE (per serving, 4 servings)
525 calories
Fat 19 g (2 saturated)
Carbs 85 g
Protein 16 g
Fiber 14 g
Calcium 320 mg
Iron 6.7 mg
Sodium 308 mg

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved; May not be reprinted without publisher permission.

Kim O’Donnel’s new book is full of meatless recipes for any celebration.

As the title of The Meat Lover’s Meatless Celebrations (Da Capo Lifelong, 2012) implies, its author, Kim O’Donnel, is not a vegetarian. Like many, she cut down on meat intake for health reasons, then found herself eating a mostly plant-based diet.

Eventually, O’Donnel took on the challenge of “figuring out how to meet at the table (without meat on the table) not only at the end of the day but on all of the special days, when we want to yip it up,” she says in the book’s introduction. The result: 26 menus for occasions ranging from Christmas, Hanukkah, Easter and Thanksgiving to game days, summer picnics and Cinco de Mayo.

Ring in the new year with black-eyed pea paella, collard dolmades, stromboli, sweet potato hummus, lentil pâté and blood orange galette. Or dine alfresco with a feast of jicama salad, Bàhn mí, grilled zucchini heroes, blueberry buckle and cherry tomatoes with garlic scape pesto. Dishes such as potato-turnip gratin, arugula matzo lasagna, Jamaican patties, wok salad, carrot-fennel soup and jumbo pasta shells with kale pesto and white beans will have you celebrating good food all year round.

Praise on the book’s back cover comes from the likes of environmentalist Laurie David and Tomatoland (Andrews McMeel, 2012) author Barry Estabrook, but perhaps the most surprising endorsement is that of meat enthusiast chef Kevin Gillespie, who Top Chef fans will remember as being a bacon lover. So meat lovers and vegetarians can gather at a common table to celebrate after all. For those with other dietary concerns, icons at the top corner of some recipes note if the item is vegan, dairy-optional, gluten-free or kid-friendly.

Below is a recipe for hot Brussels sprouts slaw from the book’s Thanksgiving menu, as noted in VIV Says. Whereas many similar recipes contain bacon, here the paprika adds the smoky flavor.

Hot Brussels Sprouts Slaw
Serves 6

1½ pound Brussels sprouts, washed and stem ends trimmed
1 medium-sized apple of choice
4 tablespoons olive oil
2 cloves garlic, sliced thinly
¼ cup of a white wine you enjoy
1 teaspoon smoked paprika
1 teaspoon salt
¾ teaspoon dried thyme
Juice of ½ lemon

Directions
1. With a sharp knife, cut the Brussels sprouts in half, then into thin slices. Some pieces will already look shredded; others will remain leafy and will need to be sliced further. Remember, you’re looking for the makings of slaw.

2. Peel the apple and thinly slice off its top and bottom. Using the core as your focal point, visualize the apple as a four-sided object. Place the blade of your knife on the fleshy edge of the core and slice from top to bottom. You should have four equal pieces, with only the core remaining. Slice each piece into matchsticks and set aside.

3. Heat the oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts in batches, along with the garlic, constantly turning with tongs to coat with the oil and facilitate wilting. This will take about 8 minutes.

4. Pour in the wine, stirring the vegetables for even coverage. Allow the wine to come to a quick boil, then lower the heat, add the smoked paprika, salt and thyme, and turn to coat the vegetables with the seasonings. Stir in the sliced apple and let it mix with the other ingredients, about 2 minutes.

5. Squeeze the lemon juice over the slaw, stir and transfer to a serving bowl. Eat hot.

NUTRITION SCORE (per serving)
148 calories
Fat 9 g (1 g saturated)
Carbs 14 g
Protein 4 g
Fiber 4.5 g
Calcium 52 mg
Iron 1.8 mg
Sodium 414 mg

This Greece-inspired walnut spice cake drizzled with orange syrup is vegan.

Terry Hope Romero, author of vegan bestsellers such as Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food (Da Capo, 2010), gives global cuisine a plant-based makeover in her latest cookbook, Vegan Eats World: 300 International Recipes for Savoring the Planet (Da Capo, 2012). You’ll find traditional favorites, such as Pad Kee Mao (Thai spicy drunken noodles) and samosas, as well as new spins on classic dishes — coconut kale summer rolls with peanut sauce and sesame wow greens, a spin on ohitashi.

“To the vegan-curious who happen to be reading this: never mistake a rejection of eating animals as a rejection of really good-tasting food,” says Romero in the introduction. “This book is about just that; we can have it all.”

The array of recipes speak for themselves: Crispy plantains with mole dip, Turkish zucchini pancakes, Afghan pumpkin ravioli with spicy tomato sauce and more. There are even recipes for three Ethiopian stews to serve with spongy injera bread, surprisingly simple to prepare. You’ll also find instructions for spice blends and sauces utilized throughout the book, as well as seasoned seitan, tempeh and tofu preparations.

Romero, who has also co-authored three vegan dessert cookbooks with Isa Chandra Moskowitz, also has a selection of sweets, such as Ethiopian chocolate flourless torte and tarte tatin. Romero’s recipe for this walnut spice sticky cake includes classic Greek ingredients, such as walnuts, cloves, oranges, cinnamon and olive oil. The orange syrup keeps the cake moist and fresh. As noted in VIV Says, this dish can make a lovely addition to a fall dinner — or any time.

Walnut Spice Sticky Cake
Makes one 9-by-13-inch sheet cake, serves 10

Cake
1¼ cups barley flour or spelt flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 6-ounce cup vanilla or lemon soy yogurt (¾ cup plus 2 tablespoons)
2/3 cup plain or vanilla soy milk
2 tablespoons ground flaxseeds
Finely grated zest from 1 orange
½ cup orange juice
1/3 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
¾ cup sugar
1¼ cups chopped walnuts

Orange syrup
2/3 cup orange juice
1/3 cup sugar
1/3 cup water
1 cinnamon stick
4 cloves

1. Cut a rectangle of parchment paper to fit into the bottom of a 9-by-13-by-2-inch metal baking pan or a 9-inch springform pan, place it on the bottom, and spray the insides of the pan generously with olive oil. Preheat an oven to 350° F. In a large mixing bowl, sift together barley or spelt flour, all-purpose flour, baking powder, baking soda, all of the ground spices and salt, and form a well in the center.

2. In another bowl, whisk together the soy yogurt, soy milk, flaxseeds, orange zest, orange juice, olive oil, vanilla and sugar until smooth. Pour this mixture into the center of the dry ingredients and use a rubber spatula or wooden spoon to fold the dry ingredients into the wet only long enough to moisten; don’t overmix. Fold in 1 cup of the chopped walnuts, spread the batter into the pan (no need to spread into the corners of the pan; it expands during baking), and sprinkle the remaining ¼ cup of walnuts on top of the batter. Bake for 36–38 minutes or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are OK).

3. While the cake is baking, prepare the syrup. Combine all of the ingredients in a saucepan and bring to a vigorous boil over medium heat, stirring occasionally. Boil for 3–5 minutes or until the sugar has dissolved, reduce heat to low and simmer for 10 minutes. The syrup should be thin (not thick like pancake syrup). Remove from heat to cool.

4. When the syrup has cooled slightly, remove cloves and cinnamon stick, then pour syrup evenly over the cake while it’s hot. When cake is completely cool use a thin, sharp, serrated knife to slice into wedges. Store cake tightly covered at room temperature.

NUTRITION SCORE (per serving)
405 calories
Fat 19 g
 (2 g saturated)
Carbs 55 g
Protein 7 g
Fiber 4.4 g
Calcium 124 mg
Iron 2.1 mg
Sodium 293 mg

Laurie Figone’s Italian Pinhead Torta won at the 2012 Golden Spurtle competition in Scotland.

Bob’s Red Mill recently took home its second championship title at the 19th Annual Golden Spurtle World Porridge Making Championship in Carrbridge, Scotland. Laurie Figone of Petaluma, CA, competed on behalf of the company and won the specialty trophy with her recipe for Italian Pinhead Torta.

Figone was selected from among three finalists in Bob’s Red Mill second annual Spar for the Spurtle recipe contest, which gave contestants the chance to fly to Scotland and compete in the 2012 Golden Spurtle competition.

The competition gets its name from a traditional porridge-stirring instrument called a spurtle. The contest was inspired by the initial victory of Bob’s Red Mill marketing director Matthew Cox, who took home the coveted Golden Spurtle in 2009.

Figone’s recipe was inspired by her mother-in-law’s torta made with white rice, eggs, oregano and Parmesan cheese. For this recipe, Figone substituted Bob’s Red Mill Steel Cut Oats (or “pinheads,” as they’re sometimes called) for the rice. She also added fresh zucchini, sun-dried tomatoes and mushrooms. Check out her website, Cooking with Laurie Figone, for more of her creations.

Italian Pinhead Torta
Serves 12
Ingredients
1 oz. dried Portobello mushrooms
1½ cups Bob’s Red Mill Steel Cut Oats (also known as pinhead oats)
6 tablespoons butter, divided
1 cup diced onion
1 cup coarsely shredded zucchini
½ cup diced sun dried tomatoes in olive oil, drained
6 eggs, room temperature
1 teaspoon garlic salt with parsley
½ cup chopped fresh oregano
1 cup dried Parmesan cheese
Fresh Parmigiano-Reggiano for garnish

1. Rehydrate mushrooms in 1½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in). After soaking; drain, squeeze dry and dice mushrooms.

2. Soak steel cut oats in reserved mushroom liquid for about 10 minutes before step 4.

3. Heat 2 tablespoons butter in an 11-inch non-stick frying pan over medium heat. Sauté onion.

4. While onion is sautéing, heat 2 tablespoons butter in a 10-inch saucepan over medium-high heat. Add soaked steel cut oats and stir constantly for 2-3 minutes or until remaining liquid has evaporated. Remove from heat and set aside.

5. Once onion has become translucent; add the following to the pan: Mushrooms, zucchini, sun dried tomatoes and steel cut oats; mix well. Remove from heat.

6. In a large mixing bowl; beat eggs and then add garlic salt, oregano and Parmesan cheese. Mix well and then stir in steel cut oat mixture.

7. Return 11-inch frying pan to medium to medium-high heat and add remaining 2 tablespoons butter. When butter has melted, immediately pour in steel cut oat mixture and place a tight fitting lid on your pan. Cook covered for 10 minutes or until cooked through. Remove lid and remove pan from heat; invert onto a serving plate. Immediately top with freshly grated Parmigiano-Reggiano.

8. Slice and serve.

NUTRITION SCORE (per serving)
215 calories
Fat 12g
 (6 g saturated)
Carbs 18 g
Protein 9 g
Fiber 2.6 g
Calcium 109 mg
Iron 1.6 mg
Sodium 227 mg

Photo credit: Courtesy Bob’s Red Mill

Chef Claude Godard prepares traditional French dishes with a modern international flair at Jeanne & Gaston.

Chef Claude Godard, owner of Jeanne & Gaston in New York City, is a third-generation chef who puts a modern touch on his family’s classic French recipes. In fact, when opening his second restaurant in late 2011, Godard, who also owns Madison Bistro, chose to name the cozy space after his grandparents, the first restaurateurs in his family.

The atmosphere is welcoming in the eatery, which also has a large back garden, an oasis in Manhattan’s hustle and bustle. Select a drink from the wine list or take advantage of the happy hour specials from 4 p.m. until close. Start with traditional French onion soup, charcuterie, then choose an entrée with Godard’s special touch, from classic steak frites to black ink and goat cheese ravioli in octopus and clams broth. The quenelle, a pike mousseline, is exquisitely delicate in texture while rich in the cream and crayfish flavor of the Nantua sauce. Duck magret receives a slight Asian twist when served with vegetables tempura and a mango emulsion.

Godard features desserts with just the right amount of sweetness to complement the meal. In early fall, he serves panna cotta with seasonal fruits — a roasted fig, or slices of roasted apples or pears atop a thin sheet of Napoleon pastry. The chef shares his panna cotta recipe below. Instead of making your own pastry, as Godard does, a pre-made pastry crust will do. This dessert can be topped with almost any fruit in season.

Panna Cotta
Serves 4-6
5 gelatin leaves (or 2½ teaspoons powdered gelatin)
2 cups milk
3/8 cup sugar
½ cup heavy cream
Optional toppings: Pre-made pastry crust, roasted figs, apples or pears

1. Soften the gelatin leaves in cold water for about 5 minutes, then drain. If using powdered gelatin, dissolve in 3 tablespoons tepid water.

2. Put milk and sugar in a saucepan and bring to a boil

3. Bring milk and sugar to a boil. Turn heat down and add gelatin.

4. Add cream and stir until well-mixed.

5. Pour the mix in to containers (1 large bowl or 4–6 small containers) and let it set in the refrigerator for at least 2 hours.

6. Serve in the ramekins or remove by dipping the bottom of the containers in hot water, then running a butter knife along the edge and inverting onto a plate. Top with pre-made puff pastry sheet and a fresh or roasted fig.

NUTRITION SCORE (per serving, for 6 servings)
187 calories
Fat 10 g (6 g saturated)
Carbs 17 g
Protein 8 g
Fiber 0 g
Calcium 108 mg
Iron. 0.1
Sodium 54 mg

Avoid water waste and add flavor to dishes by making pasta water do double duty when making this orecchiette with pecorino, peas and crispy prosciutto.

According to food writer and world traveler Victoria Abbott Riccardi, repurposing kitchen discards is a way of life in Italy. Stale bread becomes panzanella (vegetable-bread salad), cheese rinds get tossed into soup for a hint of flavor, and bumper crops of veggies and fruits get pickled, preserved or candied.

In the same spirit of kitchen conservation, make your pasta water do double duty. First use it to blanch your vegetables, then use the starchy remains to add body to non-tomato-based pasta sauces and soups.

For this orchiette recipe, cook the peas in the pasta water to avoid heating a second pot of water. Use a bit of the starchy cooking water to finish the sauce.

Orecchiette With Pecorino, Peas and Crispy Prosciutto
Serves 4
Ingredients
2 ounces sliced prosciutto, diced
1 teaspoon olive oil
2 medium onions, peeled, quartered, each quarter thinly sliced
4 cloves garlic, minced
1½ cups baby peas (fresh or frozen and thawed)
¾ pound orecchiette
¾ cup Pecorino Romano, grated (3 ounces)
½ cup packed fresh mint leaves, chopped

1. Bring a large pot of water to a boil for cooking pasta.

2. While waiting for water to boil, place a large nonstick skillet over medium-high heat. Add prosciutto to dry skillet; cook, stirring often until crispy, about 8 minutes. Transfer prosciutto to a small bowl; add oil to skillet.

3. Add onion to skillet. Cook over medium-high heat, until it browns, about 15 minutes. Stir in garlic and season with salt and pepper. Let onion rest over low heat, while you cook pasta.

4. Add orecchiette to boiling water and cook 6 minutes. Add peas and cook mixture for 1 minute more. Drain pasta and peas, saving about 1 cup of pasta water. Stir pasta and peas into onion mixture and then add 2/3 cup of pasta water (or a bit more) to loosen sauce. Stir in 2 tablespoons of cheese. Portion pasta into 4 shallow bowls and top each serving with an even portion of mint, crispy prosciutto and remaining cheese.

NUTRITION SCORE (per serving)
332 calories
Fat 10 g
 (4.7 g saturated)
Carbs 42 g
Protein 20 g
Fiber 6.1 g
Calcium 287 mg
Iron 3.8 mg
Sodium 538 mg

For more worldly green tips, check out “Green Cuisine From Around the Globe” in VIVmag.

For a tasty vegetarian summer meal, try grilling portobello mushrooms.

Fire up the grill for these satisfying vegetarian burgers. Try topping with traditional fixings, such as mustard, pickles and sliced onion. To play off the smoky sass of the barbecue sauce, pair these burgers with a full-bodied Californian red, like the 2007 Vinum Cellars Pets Petite Sirah ($11.99).

Barbecued Portobello Mushroom Burgers With Cheese
Serves 4
Ingredients
4 large portobello mushroom caps (stems removed)
2 tablespoons garlic oil
Salt and pepper (to taste)
¼ cup favorite fat-free barbecue sauce
3 ounces Fontina cheese, shredded (¾ cup)
4 whole-wheat hamburger buns
1 large tomato, cut into 8 slices
1 cup baby arugula leaves

1. Brush grill grates with plain vegetable oil and heat grill to medium (or heat a  grill pan over medium heat).

2. Brush caps with garlic oil and season them with salt and pepper.

3. Place caps on grill, turning occasionally, until juicy and soft, 6–8 minutes.

4. Transfer caps to a large plate and brush both sides with some barbecue sauce.

5. Fill cupped gill portion of each cap with cheese and place caps cheese-side up on grill.

6. Cover grill and cook caps until cheese has melted, about 1 minute.

7. Remove caps from grill and keep warm.

8. Place buns, cut-side down, on grill; toast lightly, about 30 seconds.

9. Brush inside of buns with remaining barbecue sauce and place a mushroom cap on each bun.

10. Arrange tomato slices and arugula over mushroom caps and top with remaining bun halves.

Nutrition Score per serving: 332 calories, 43% fat (16 g; 5.5 g saturated), 42% carbs (35 g), 15% protein (12 g), 5.4 g fiber, 181 mg calcium, 1.7 mg iron, 585 mg sodium.

For other tasty vegetarian dishes, check out “Who Needs Meat?” by Victoria Abbott Riccardi in the May/June 2010 issue of VIVmag.

Photo credit: Shimon & Tammar

These eggplant fajitas pair nicely with a Mexican beer.

These vegetarian fajitas can be prepared on a grill or broiler, and the vegetables and salsa can be prepared in advance and heated before serving. The ideal refresher to accompany these fajitas is an icy Mexican beer, such as Corona with a squeeze of lime.

Grilled Eggplant-Pepper Fajitas With Black Bean Salsa
Serves 4–6
Filling
4 tablespoons olive oil
3 tablespoons fresh lime juice
¼ teaspoon ground cumin
Salt and pepper (to taste)
1 medium eggplant, trimmed and cut into 16 slices
1 large red and green bell pepper, quartered
6 scallions, ends trimmed
6 lowfat flour tortillas, 6-inch size
Toppings
½ cup prepared hot salsa
½ cup canned black beans, drained
2 tablespoons chopped fresh cilantro
1 avocado, skinned, pitted and thinly sliced
½ cup lowfat sour cream (or plain Greek yogurt)

1. Brush grill grates with vegetable oil and heat grill to medium (or heat broiler with a rack positioned on top level).

2. Whisk together olive oil, lime juice and cumin. Season marinade with salt and pepper.

3. Place eggplant slices in a large bowl and toss with a little more than half of lime marinade; season with salt and pepper.

4. Grill eggplant slices until tender, about 3–5 minutes on each side. (If broiling, place on a baking sheet and broil, turning occasionally, until golden and tender, about 30 minutes). Transfer to a platter.

5. Place pepper quarters and scallions in a large bowl. Toss with remaining marinade and season with salt and pepper.

6. Grill peppers until soft and lightly charred, about 6 minutes each side (or place on baking sheet and broil until soft and lightly charred, about 20 minutes).

7. Cut peppers into thin slices and arrange on platter with eggplant.

8. Grill scallions, about 1–2 minutes each side (or place on a baking sheet and broil 2–3 minutes). Transfer to platter.

9. Blend together salsa, black beans and cilantro in a small bowl. Place avocado on a small plate; spoon sour cream into a small bowl.

10. Heat tortillas according to package directions. Let each person fill a warm tortilla with some grilled vegetables and then top with salsa, avocado and sour cream.

Nutrition Score per serving: 331 calories, 52% fat (19 g; 4 g saturated), 40% carbs (33 g), 8% protein (7 g), 8.7 g fiber, 109 mg calcium, 2.3 mg iron, 419 mg sodium.

For other tasty vegetarian dishes, check out “Who Needs Meat?” by Victoria Abbott Riccardi in the May/June 2010 issue of VIVmag.

Photo credit: Shimon & Tammar

Spring brings salmon season and spring vegetables, paired beautifully in this recipe from Hugh Acheson, James Beard Foundation Award-winning chef.

As we noted in VIV Says, many of the chefs who took home medals at the 2012 James Beard Foundation Awards focus on local, seasonal and sustainable fare. Hugh Acheson won the James Beard Foundation Book Award for American Cooking for A New Turn in the South: Southern Flavors Reinvented for Your Kitchen (Clarkson Potter, 2011). Three nights later, he also shared take Best Chef: Southeast honors with Linton Hopkins, of Atlanta’s Restaurant Eugene, for Acheson’s 5 & 10, in Athens, GA.

Below is Acheson’s recipe for Salmon With Marinated Vegetables and Salmoriglio. He says, “This is a very colorful, beautiful and healthy dish that shows off so many of the things that I love about spring: salmon and vegetables.” May is the perfect time to buy fresh salmon; he notes, “Those early prices are often pressured by excitement and the price usually comes down after a couple of weeks.”

Don’t be intimidated by the three-part recipe — the vinaigrette and salmoriglio sauces are simple preparations. Usually paired with grilled meats and roasted fish or shellfish, the salmoriglio (recipe below), a simple lemon and herb Italian sauce, can be used later in the summer, drizzled on fresh tomatoes. As for the vegetables, Acheson notes, “I listed a vast array of vegetables in the dish, but you could hunt down what’s best in your market and use the same technique.”

Salmon With Marinated Vegetables and Salmoriglio
Serves 4
16 green beans, blanched until tender
8 cherry tomatoes, halved
6 small pattypan squash, cut thinly
2 branches of celery, peeled and diced
2 carrots, julienned
2 scallions, bias-cut
¼ cup of Shallot Thyme Vinaigrette
1 teaspoon sea salt
1 teaspoon fresh mint leaves
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
4 (5- to 6-ounce) fillets of wild salmon, about 1-inch thick, skin removed
¾ cup Salmoriglio (recipe follows)

1. Preheat the oven to 400° F.

2. Cut the green beans into 1-inch-long pieces and place in a large bowl. Add the tomatoes, squash, celery, carrots and scallions. Add the vinaigrette and gently toss. Season with ¼ teaspoon salt and add the mint, thyme and parsley. Set aside at room temperature while you roast the salmon.

3. In a large oven-safe fry pan, warm the olive oil over medium-high heat. Evenly season the salmon fillets with the remaining salt.

4. When the oil is just about smoking, place the salmon in the pan. The key to cooking this is knowing that the timer starts as soon as the salmon hits the pan. The total cooking time should be 8 minutes for every inch of thickness at the thickest part of the fish. Let the salmon cook for 3 minutes, then turn it over. Cook for 3 minutes more, turn again, and place in the oven for 4 minutes.

5. Remove the pan from the oven and place the salmon fillets on a platter. Put 4 plates on the counter and place a salmon fillet on each one. Liberally sauce with salmoriglio and a heap of the marinated vegetables.

6. Serve immediately.

Salmoriglio
Serves 4, makes ¾ cup
3 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh marjoram (or oregano)
¼ teaspoon chili flakes
1 teaspoon anchovies, rinsed and chopped
½ teaspoon lemon zest
3 cloves garlic, minced
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

1. In a small bowl combine the lemon juice and olive oil. Add the marjoram, chili flakes, anchovies, lemon zest, garlic, sea salt and black pepper. The sauce will keep for a week in the fridge.

Shallot-Thyme Vinaigrette
Makes 4 cups
3 shallots, finely minced
6 stems (about ½ ounce) fresh thyme
1/3 cup freshly squeezed lemon juice
2/3 cup champagne vinegar
3 cups extra-virgin olive oil
½ teaspoon mustard powder
½ teaspoon kosher salt

1. Using the blunt side of a large, heavy kitchen knife, bruise the thyme by pounding it about 10 times to extract its essential oils.

2. Place the shallots, thyme, lemon juice, champagne vinegar, olive oil, mustard powder and salt in a quart-sized Mason jar. Close tightly and store in the refrigerator for 24 hours.

3. Remove the vinaigrette from the fridge, bring to room temperature and pass through a conical strainer, pressing the solids vigorously with a small ladle to extract the thyme and shallot flavors. Discard the solids and place the vinaigrette back into the quart jar and seal tightly. Shake well before using.

Nutritional Score Per Serving: 548 calories, 64% fat (39 g; 5.6 g saturated), 8% carbs (12 g), 28% protein (38 g), 3.7 g fiber, 90 mg calcium, 3.1 mg iron, 822 mg sodium.

Photo credit: Rinne Allen

Spaghetti squash is a satisfying, yet lighter substitute for pasta in this dish topped with mushrooms, leek and shrimp.

Spaghetti squash is an intriguing winter vegetable that is available year-round. After it’s cooked, the flesh can be pulled apart with a fork into golden yellow strands. Food writer Victoria Abbott Riccardi notes that the flavor is mild, but the squash has a  juicy heft to it, making it a satisfying noodle alternative.

Save the seeds to make a nice snack or topping for salads. To roast them, rinse them in a sieve and remove filaments, then sprinkle with sea salt before roasting at 350° F on a baking sheet for 15 minutes, or until crispy.

Riccardi says of her advice to add a little Romano to her recipe for warm spaghetti squash with mushroom, leek and shrimp, “Although many Italian chefs shun cheese in seafood pasta sauces, it’s worth breaking tradition for this delectable combination.”

Warm Spaghetti Squash with Mushrooms, Leek and Shrimp
Serves 4
Ingredients
1 spaghetti squash (about 2 pounds)
1 tablespoon olive oil
2 medium leeks, trimmed, rinsed of grit, with white and light-green parts chopped (4 cups)
1 (7-ounce) container button mushrooms, wiped of dirt and sliced
¼ teaspoon red pepper flakes
1 cup chicken broth
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
2 ounces (½ cup) grated Romano cheese, divided

1. Preheat oven to 350° F. Cut squash lengthwise in half. With a soup spoon, scrape out seeds. Lay squash, cut side down, on baking sheet and roast for 1 hour.

2. While squash cooks, heat oil in a large nonstick saucepan over medium-high heat. Add leeks, mushrooms and red pepper flakes and sauté until vegetables turn golden, about 10 minutes. Stir in chicken broth and garlic. Reduce heat to low and gently simmer sauce for 5 minutes. Add shrimp and cook for 2 minutes, or until shrimp are just cooked through.

3. Remove squash from oven. When squash is cool enough to handle, use a fork to scrape out spaghetti-like strands and arrange them in the center of 4 dinner plates. Spoon sauce over squash and sprinkle with cheese.

Nutritional Score Per Serving: 268 calories, 34% fat (10 g; 3.8 g saturated), 24% carbohydrate (20 g), 42% protein (28 g), 1.7 g fiber, 276 mg calcium, 5 mg iron, 570 mg sodium.

For more recipes using intimidating but delicious ingredients check out our article “Take a Risk in the Kitchen” in the July/August 2008 issue of VIVmag! For more satisfying substitutes, read “Eight Healthy Food Swaps, No Fooling!” in VIV Says.

Photo credit: Ray Kachatorian

This veggie pad thai recipe is big on flavor, but lacks the copious oil and sugar of takeout versions.

This home-style pad thai contains little oil or added sugar, unlike most takeout versions, which tend to be overly greasy and sweet. A crisp white wine with tropical fruit flavors, like the Husch Vineyards Chenin Blanc from California, pairs nicely with the dish.

Spicy Veggie Pad Thai
Serves 4-6
Ingredients
4 ounces dry rice noodles (for pad thai)
3 tablespoons fresh lime juice
3 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons ketchup
1½ teaspoons chili-garlic sauce
3 cloves garlic, minced
1 pound asparagus, ends trimmed
1 bunch scallions (about 6), ends trimmed
2 tablespoons vegetable oil
1 pound Asian seasoned tofu, diced
1 large egg, beaten
12 ounces mung bean sprouts
½ cup chopped fresh cilantro
½ cup dry-roasted peanuts, chopped

1. Place noodles in a large bowl with hot water to cover. Let soak until soft and whitish, about 20 minutes.

2. Meanwhile, whisk together lime juice, soy sauce, brown sugar, 2 tablespoons water, ketchup, chili-garlic sauce and garlic in small bowl.

3. Cut asparagus and scallions into 1-inch-long pieces.

4. Place a wok (or large nonstick skillet) over high heat. When hot, add vegetable oil, swirling to coat inside of wok (or pan).

5. Add asparagus and scallions; stir-fry 5 minutes.

6. Add tofu and egg; stir-fry 3 minutes.

7. Drain noodles and add to wok, along with bean sprouts and lime-juice mixture.

8. Cook, tossing ingredients with tongs, until noodles are soft and mixture is heated through, about 5 minutes.

9. Spoon pad thai into shallow dishes and sprinkle with cilantro and peanuts.

Nutrition score per serving: 313 calories, 37% fat (13 g; 2 g saturated), 46% carbohydrate (36 g), 17% protein (13 g), 3.8 g fiber, 88 mg calcium, 3.0 mg iron, 768 mg sodium.

For other tasty vegetarian dishes, check out “Who Needs Meat?”  by Victoria Abbott Riccardi in the May/June 2010 issue of VIVmag.

Photo credit: Shimon & Tammar

This vegetarian dish is flavored with cardamom, cumin, ginger, tumeric, garlic and cayenne. 

One of the most intimate (and economical) ways to experience another culture is to prepare a recipe from that far-flung part of the world. But the benefits of global dining aren’t solely sensual; many such meals can enhance your health as well. Studies have shown that ingredients and cooking techniques utilized in certain areas of the world promote wellness.

For instance, it’s estimated that at least 31 percent of people in India follow a vegetarian diet. Eating whole grains, vegetables, fruits, nuts and lean dairy, which can help protect against heart disease, certain cancers and diabetes. Food writer Victoria Abbott Riccardi shares this recipe for a fragrant Indian rice dish, a tasty example of how satisfying a meat-free entree can be.

Golden Rice with Cauliflower, Nuts, Dried Fruit and Indian Spices
Serves 6
Ingredients:
1 cup basmati rice
1½ tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3 whole cardamom pods, lightly crushed
2½ teaspoons whole cumin seeds
½ teaspoon ground tumeric
2 cups cauliflower florets
½ cup baby peas, fresh or frozen
1 small carrot, peeled and thinly sliced
¼ cup golden raisins
½ teaspoon salt
¼ teaspoon cayenne
1 medium red onion, coarsely chopped
¼ cup shelled pistachios, toasted and chopped

1. Place uncooked rice in a fine-mesh sieve and rinse under cold water until water runs clear. Set aside.

2. Heat 1 tablespoon of oil in a pot over medium-low heat. Add garlic, ginger, cardamom, cumin and turmeric; sauté 2 minutes. Add vegetables, raisins, rice and 2 cups of water. Stir in salt and cayenne; bring to a boil. Reduce heat to low, cover and gently simmer 12 minutes. Turn off heat; let rest, covered.

3. Meanwhile, heat remaining oil in a medium nonstick skillet over medium-high heat. Add onion and sauté until soft and golden, about 6 minutes.

4. Spoon rice into shallow bowls and garnish with warm onions and pistachio nuts.

Nutrition Score Per Serving (1 cup): 242 calories, 25% fat (7 g; 0.8 g saturated), 66% carbs (40 g), 9% protein (6 g), 3.6 g fiber, 44 mg calcium, 2.3 mg iron, 211 mg sodium.

For more delicious global recipes, check out “Travel the World with Your Fork” in VIVmag.

Photo credit: Pornchai Mittongtare