4 cups sliced fresh strawberries
(21 oz.)
6 cups frisée and/or mixed
spring greens
2 1/2 cups cooked and cooled wheat
berries (1 cup dry)
1 medium fennel bulb, trimmed,
quartered, cored, and thinly sliced
2 cups sugar snap peas, halved
diagonally
1/3 cup thinly sliced red onion
3 Tbsp. chopped fresh mint
1/4 cup white wine vinegar
2 Tbsp. Dijon-style mustard
2 tsp. pure maple syrup
Sea salt and freshly ground
black pepper, to taste- Set aside 1/2 cup sliced strawberries
for the vinaigrette. In a large salad bowl
combine frisée, remaining strawberries,
wheat berries, fennel, snap peas, red
onion, and 2 Tbsp. of the mint. - For vinaigrette, in a small food processor
or blender combine reserved strawberries,
the remaining 1 Tbsp. mint, and the other
remaining ingredients. Cover and pulse
until smooth. Drizzle vinaigrette over salad
and toss to coat.
From Nancy Macklin
Quinoa Burrito Bowls
with Strawberry Salsa
pictured on page 42
35 minutes l Makes 4 bowls
Strawberries take the place of traditional
tomatoes in the pico de gallo-style salsa in
these bowls. Use the fresh tortilla chips to
scoop up bites or crush them over top.6 6-inch white or yellow corn
tortillas, each cut into 6 wedges
1 cup chopped onion
3 cloves garlic, minced
1/2 to 3/4 cup low-sodium vegetable
broth
1 15-oz. can no-salt-added pinto
beans, rinsed and drained
1 15-oz. can no-salt-added
black beans, rinsed
and drainedStrawberry Clafouti
1 hour lMakes one 8-inch square cake
Clafouti is a fruity French dessert. This not-
too-sweet version from Chef AJ is healthy
enough to have for breakfast.
1 lb. fresh strawberries, trimmed
and sliced
1 lb. ripe bananas (about 3), peeled
and sliced
1 10-oz. jar no-sugar-added
strawberry jam
2 cups gluten-free rolled
oats
1 tsp. regular or sodium-
free baking powder
1 cup unsweetened,
unflavored plant milk,
such as almond, soy,
cashew, or rice
1/2 cup unsweetened applesauce
- Preheat oven to 350°F. In a large bowl
gently stir together strawberries, bananas,
and jam. Transfer fruit mixture to an 8-inch
square silicone baking pan. - In another bowl stir together oats and
baking powder. Add milk and applesauce;
stir to mix. Sprinkle oat mixture evenly
over fruit mixture. Bake about 45 minutes
or until golden brown.
From The Secrets to Ultimate
Weight Loss by Chef AJ
Spring Frisée Salad with
Strawberry Vinaigrette
pictured on page 39
25 minutes l Makes 13 cups
Frisée is a curly-edge salad green that you
may see labeled as curly endive. If you
don't find it in your grocery store, pick up a
bag of mixed salad greens—frisée may be
part of the mix.
1 cup frozen green beans
2 Tbsp. salt-free taco seasoning
Sea salt and freshly ground
black pepper, to taste
2 cups fresh strawberries,
coarsely chopped
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 fresh jalapeño chile pepper,
seeded and diced (tip, page 42)
2 Tbsp. lime juice
Dash ground cumin(^1) 1/2 cups cooked tricolor quinoa
1/2 cup bite-size strips jicama
1/4 cup chopped fresh cilantro
Lime wedges
- Preheat oven to 400°F. For tortilla
chips, arrange tortilla wedges in a
single layer on a baking sheet. Bake
about 10 minutes or until crisp and
lightly browned. - In a large skillet cook the
1 cup onion and the garlic
over medium 3 to 4 minutes,
stirring occasionally and adding
vegetable broth, 1 to 2 Tbsp. at
a time, as needed to prevent
sticking. Stir in pinto beans, black
beans, green beans, taco seasoning,
and enough broth to keep the filling
moist. Cook about 5 minutes or until
heated through (165°F). Season with salt
and black pepper. - For salsa, in a medium bowl combine
the next six ingredients (through
cumin). - Divide bean mixture, quinoa, jicama,
salsa, and the remaining 1/4 cup cilantro
among four bowls. Serve with lime
wedges and tortilla chips.
From Nancy Macklin