The summer 2012 issue of Lifestyle magazine features four chefs and their Reliv stories. They’ve shared their favorite recipes from their kitchens to yours… Norma Carlozzi’s California Salad Nicoise with Alex’s Garlic Dressing
- 1 head Romaine Lettuce, torn in small pieces
- Cherry tomatoes, cut in half if large
- 1 peeled diced cucumber
- 1 avocado, diced
- 2 Tbsp. finely diced red onion
- 1 8-ox. box frozen artichoke hearts, thawed and cut in quarters (or fresh green beans cut & steamed)
- 12 large green Jalapeno olives, sliced
- 1-2 Tbsp. capers
- 2 cans white Albacore Tuna, drained
- Optional: 2 Diced hard boiled eggs
Next, toss in Alex’s Garlic Dressing…
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp salt
- 1/8 tsp ground pepper
- 1/4 to 1/2 tsp. dry or prepared mustard (grey poupon style)
- l large clove garlic, pressed
- 1 heaping tsp. mayonnaise
Whisk ingredients and add to salad. Chill. Keep refrigerated because of the mayonnaise. Bon Appetite!
Katrina van Oudheusden’s Reliv Now® for Kids Granola Bars
- 1/4 c. Butter
- 1/4 c. Honey
- 1/3 c. Light Brown Sugar Packed
- 2 c. Quick Cook Oats
- 1 c. Rice Cereal
- 1 or 2 Scoops Reliv® Now for Kids Vanilla
- Chocolate Chips (or nuts, raisins, etc.)
Mix together oats, rice cereal, and Reliv Now for Kids.
Melt butter, honey and brown sugar. Bring to a simmer and reduce heat. Cook for 2 minutes. Mix with dry ingredients.
Pour mixture into a lightly greased small pan.
Press together until 3/4″ thick. Sprinkle with chocolate chips and let cool at room temperature until set.
Domenico Rossi’s Grilled Sea Bass with Salsa Verde and Field Green Salad
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
- Salt to taste
- 4 6oz pieces of Sea Bass, Grouper, Corvina
- 16oz Field greens salad mix
- 4 Roma Tomatoes-quartered
- 1 small red onion-sliced thinly
- 1 can of hearts of palm- diced small
Salsa Verde Directions:
Remove papery husks from tomatillos and rinse well.
Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Makes 3 cups.
Grilled Sea Bass Directions:
Rinse fish off and pat dry with a paper towel, season with salt and pepper both sides. Heat grill to med-high and season grill with a little oil. Place fish on grill with skin side down first cook halfway (about 2 minutes) and turn using spatula (note: fish is very delicate so be very careful turning it) continue cook until done. Internal temperature should be 150 degrees. Remove from heat.
Wash greens, toss with dressing of choice (Chef Rossi prefers a cilantro lime vinaigrette).
On four separate plates, place greens, on one half, adding four tomato quarters, red onion, heart of palm around the top of the salad add Fish to the open half adding two or three spoonfuls of the Salsa Verde over the top of the fish and serve.
Chef Rossi recommends pairing with a white wine such as a pinot grigio or a soave.
Karen Windham’s Vol au Vent with Chicken and Mushrooms
- 1 Cup chicken stock
- 1 bay leaf
- 3 Tbsp. butter
- 1 large shallot, minced
- 4 oz. chanerelle or oyster mushrooms, sliced ¼ inch thick
- 1 clove garlic, minced
- 1 Tbsp. all-purpose flour
- 3 Tbsp. white wine
- 2 cooked chicken breasts, diced into bite size pieces
- ¼ Cup heavy cream
- 1 tsp. mustard
- Salt and pepper
- 1 tsp. fresh tarragon, chopped
- 6 vol au vent shells purchased or made with puff pastry
Put the stock and bay leaf in a saucepan and bring to a boil. Simmer for 10 minutes.
Melt the butter in a sauté pan and add the shallot. Sauté for 2 minutes. Add the mushrooms and cook approximately five minutes until darkened. Add the garlic and cook another minute or so. Add the flour to the mixture and cook stirring constantly for one minute. Add the wine and cook down until it evaporates. Remove the bay leaf from the stock and add the stock to the sauté pan. Add the chicken and cook until thickened about 5 minutes. Stir in the cream and mustard, season with salt and pepper and add the tarragon.
Spoon the chicken mixture into the vol au vent shells and serve warm.