Baby Spinach and Kale Salad with Apple, Pomegranate Seeds and Toasted Walnuts

Kale is a superfood high in fiber, iron and calcium and packed with antioxidants and anti-inflammatory properties, but it's not easy finding ways to make it taste great. This healthy and tasty salad includes plenty of sweetness to reduce the bitterness of the kale. The pomegranate seeds are not only sweet, crisp and juicy, but they are also a superfood with plenty of their own healthy nutrient content. 


Ingredients:

• 1/4 cup walnuts, toasted 
• 1 lb. baby spinach and baby kale (or other greens) 
• 1 cup brussels sprouts, very thinly sliced 
• 1 sweet red apple, such as Fuji or Honeycrisp, very thinly sliced 
• 1/2 red onion, very thinly sliced 
• 1/4 cup pomegranate seeds 
• 2 tablespoons dried cranberries 
• Salt and pepper to taste 

Salad Dressing Ingredients:

• 1/4 cup extra-virgin olive oil 
• 2 tablespoons balsamic vinegar 
• 1 teaspoon dijon mustard 
• Salt and pepper to taste 

Directions:

Whisk all dressing ingredients together. Toast almonds in skillet until lightly browned. Combine spinach, kale and brussels sprouts in a large bowl. Drizzle lightly with salad dressing and toss. Place salad greens on a large salad platter. Season with salt and pepper, if desired. Top with toasted walnuts, apple, red onion, pomegranate seeds and dried cranberries. Serve balance of dressing for guests desiring an additional splash.

Bean and Ham Soup

When cold weather rolls in, I start thinking about the annual 6 mile wintry-hike through the beautiful trails at Hocking Hills State Park held early January. It's an opportunity to see some of the most beautiful scenery in Ohio, at a time when many of the tall trees and old caves are glistening with white snow.  And to top it off, at Cedar Falls, which is midway through the walk, hikers are served delicious hot bean soup cooked in iron kettles over an open fire, along with cornbread and hot chocolate. Although Hocking Hills bean soup cooked the old fashion way is my favorite, this soup is a close second. The recipe calls for grape seed oil, which is pressed from the seeds of grapes and has a light clean taste; however, olive oil is a fine substitute.

Ingredients:

• 1 pound navy beans, pre-soaked
• 2 tablespoons grape seed oil (or substitute olive oil)
• 1 medium yellow onion, finely chopped
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 cloves garlic, minced
• 1 meaty ham bone (3-4 pounds)
• 32 ounces low-sodium vegetable broth
• 32 ounces water
• 2 bay leaves
• 1 1/2 teaspoon salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon thyme
• Freshly cracked black pepper

Directions:

1. Saute onion, carrots and celery in oil in large pot for 3 minutes; add garlic and continue cooking an additional 1-2 minutes.
2. Add ham bone, broth and water; and bring to a full boil.
3. Add beans and seasonings; bring back to a full boil.
4. Cover with lid; reduce heat to low and simmer about 2 hours, or until beans are tender. Remove ham bone and bay leaves. Scrap any remaining ham from bone and return to pot.
5. If you prefer a thicker soup, using a potato masher, mash about 1/4 of the beans and vegetables.

Hearty Split Pea Soup with Vegetarian Italian Sausage

When fall arrives, I love getting back to serving soups for dinner. Soups are easy to make, nourishing and delicious! Most of my soups are more like stews  ~ with beans, grains and plenty of vegetables ~ that serve as a hearty meal. This Split Pea Soup includes yukon potatoes, carrots and vegetarian Italian sausage.

Ingredients:

• 4 cups low-sodium vegetable broth
• 4 cups water
• 1 pound baby yukon potatoes, peeled and cut in half or quarters
• 2 cups split peas
• 1 large onion, finely diced
• 4 carrots, peeled and cut into 2 inch pieces
• 4 cloves garlic, minced
• 1 tablespoon parsley
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 bay leaf
• 12 ounces vegetarian Italian sausages (such as Tofurky or Nightlife)

Directions:

1. In a large saucepan over high heat, add broth, water, potatoes, split peas, onion, carrots, garlic, and seasonings; bring to a boil; reduce heat to low, cover and simmer for one hour or until vegetables are soft. Then use a potato masher to mash up about one-quarter of the soup ingredients.
2. In a medium skillet sprayed with cooking oil, cook vegetarian Italian sausages until browned, while breaking the sausages up into small pieces. Add to soup and bring back to a boil. Reduce heat to a low, cover and simmer for an additional 30 minutes. Remove bay leaf before serving.

Inspired by an Eating Well recipe, Sept./Oct. Issue

Sacher Torte

While in Vienna, I had the opportunity to taste the original Sacher Torte at the Hotel Sacher Vienna, which is considered one of the most recognized cakes in the world. It's a soft and light chocolate cake with a touch of apricot jam and coated with chocolate icing, usually served with whipped cream. Although the original recipe is said to be a secret, a German friend gave me this recipe (a Viking River Cruise recipe), which is nearly as delicious. Quality chocolate is a must. Enjoy!

Cake Ingredients:

• 10 tablespoons butter, softened
• 1/2 cup sifted confectioners' sugar
• 6 large eggs, whites and yokes separated
• 5 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks for easier melting
• 2/3 cup flour
• 1/2 cup sugar
• 2 tablespoons good quality apricot jam
• Whipped cream, for garnish, if desired

Glaze Ingredients:

• 8 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks
• 2 tablespoons butter

Directions:

1. Preheat oven to 375 degrees. Grease 9 inch springform pan and line bottom with wax paper; cut 1-1/2 inch strip and line sides of pan, using extra dots of grease as glue, if needed.  
2. In a large mixing bowl, cream together butter and confectioners' sugar. Lightly mix egg yokes together in a glass measuring cup; slowly pour into butter mixture, while mixing until incorporated and creamy.
3. Melt chocolate chunks in double boiler (or microwave, but ensure chocolate stays in a melted state until use); add slowly to creamed mixture; and fold in flour.
4. In a small mixing bowl, beat egg whites and sugar until stiff; fold into chocolate mixture.
5. Pour batter into prepared pan and bake in preheated oven for 60 minutes, or until toothpick inserted deep into middle of cake comes out clean.
6. Remove from pan and let cool on wire rack. 
7. Heat apricot jam and smooth over top and sides of torte. (Or, if preferred, cut cake in half crosswise, and place jam between layers.)
8. Glaze: Melt chocolate and butter in double boiler. 
9. Place cake on serving plate. Put strips of wax paper underneath edges of cake to catch chocolate drippings. Pour melted chocolate over cake, pushing enough chocolate over edges to fully cover sides.  Garnish with whipped cream, if desired.

Adapted from Viking River Cruises.

Supergreens, Tuna and Avocado Flatbread Pockets

It's a rainy day in Columbus, Ohio, today. On rainy weekend days like this, I love to explore new recipes. During the work week, there's not much time for preparing nice lunches. Generally, I eat a big bowl of finely chopped cruciferous vegetables, a hard-boiled egg, along with a few toppings, such as dried cranberries and pumpkin seeds, and a splash (or a bit more ;o) of salad dressing. You can find many washed and-ready-to-serve salad blends at most grocery stores. This recipe is a take on that salad but served in a Tandoor Baked mini NAAN Ancient Grain flatbread (only 150 calories per naan!).

Serves 2

Ingredients:

• 2 mini whole grain flatbreads (or 1 large cut in half)
• 2 cups of various cruciferous vegetables such as kale, broccoli, brussels sprouts, cabbage and radicchio
• 1/2 an avocado, sliced
• 1 hard-boiled egg, peeled and sliced
• A handful of grape tomatoes, cut in half
• 4-5 ounces white tuna in water
• 1 tablespoon olive oil and mayo blend dressing
• Balsamic vinegar and extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Drain tuna and mix with olive oil and mayo blend dressing. Set aside.
2. Drizzle balsamic vinegar and extra virgin olive oil on greens
3. Stuff each flatbread with 1/2 of the cruciferous vegetables and top with 1/2 of the tuna mixture. Top each flatbread with 1/2  of the avocado and hard-boiled egg slices and grape tomato halves. Season with salt and pepper to taste.