Canyon Ranch (Massachusetts)
Curried Egg Salad

Use more curry powder if you like - a compound in turmeric (one of the main components of curry powder) has been shown to be a powerful natural anti-inflammatory.

7 hard-boiled eggs
3 tablespoons diced celery
1/4 cup diced red onion
3 tablespoons diced red bell pepper
1/4 cup sweet pickle relish
2 teaspoons white distilled vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup canola oil mayonnaise
1/2 teaspoon curry powder

Instructions
Chop eggs. Combine with remaining ingredients. Serve 1/2 cup per person.

Serving Information
Makes 6 servings, each containing approximately:
195 calories, 5 gm. carbohydrate, 12 gm. fat, 245 mg. cholesterol, 8 gm. protein, 397 mg. sodium, Trace fiber

www.canyonranch.com
(800) 742-9000
(413) 637-4100

Canyon Ranch (Arizona)
Fennel and Sour Cherry Salad

Fennel is one of the few salad vegetables that are truly at their peak in winter. A mandoline (a manual kitchen slicer) makes thin-slicing the crisp, light green bulbs a snap.

Dressing:
1/4 cup sherry vinegar
1 tablespoon extra virgin olive oil
2 tablespoons fresh chopped chives
1 teaspoon evaporated cane juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

4 cups thinly sliced fennel
1 cup dried cherries
1 1/4 cup mixed greens

Instructions
1. In small bowl combine all ingredients for dressing and mix well.
2. In a medium bowl combine fennel, cherries and dressing and toss together.
3. Place 1/4 cup mix greens in the center of the plate and top with 1 cup fennel and cherries.

Serving Information
Makes 5 servings, each containing approximately:
145 calories, 29 gm. carbohydrate, 4 gm. fat, 0 mg. cholesterol, 2 gm. protein, 191 mg. sodium, 4 gm. fiber

www.canyonranch.com
(800) 742-9000

Rancho La Puerta (Baja Mexico)
Mushroom Quiche with Goat Cheese

Deborah remembers . . . In the early days, when we had our own goats, we made cheese and used it in every way. One of our favorite recipes was a mushroom quiche. We didn't have exotic mushrooms, of course, but we had plenty of oregano and fresh basil to add that perfect herbal note that our guests still love. The flavors are made for each other.

Quiche is easy to make and good for you, too. This is a good basic quiche recipe that may be varied by using any vegetables, adding different herbs to the crust or leaving them out, changing the cheese, and so on, though this mushroom-dill filling is so savory and good, you may never change it.

The quiche, crust and all, may be prepared in the time it takes for the oven to heat up. Or you may prepare everything a day or two before, keeping the filling and crust separate, and bake it just before serving. Double the recipe to make 2 pie crusts and freeze one for later. Little miniature quiches, baked in muffin tins or tartlet shells, are a terrific party food.

Quiche Crust
1/3 cup unsalted butter, chilled
1 1/2 cups unbleached all-purpose flour
1 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons ice water
1 teaspoon white vinegar

Mushroom Filling
1 teaspoon extra-virgin olive oil
1/4 red onion, peeled and diced (about 1/2 cup)
1 large clove garlic, peeled and minced
4 ounces mixed exotic mushrooms (oyster, cremini, Portobello, or white button mushrooms), stemmed and cut into 1/2 -inch pieces (about 2 cups)
8 egg whites
4 whole eggs
6 fresh basil leaves, chopped (about 2 tablespoons)
2 teaspoons chopped fresh oregano leaves
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon sea salt
4 ounces goat cheese, imported Swiss cheese, or smoked gouda, grated

1. Preheat the oven to 350 degrees F.

2. To make the crust, cut the butter into small pieces and place in the bowl a food processor with the flour, thyme, salt, and J teaspoon of the pepper. Pulse several times to combine. Pieces of butter should still be visible. Mix the water and vinegar and slowly add to the flour mixture, pulsing to combine as you do so, until the mixture sticks together when pinched.

3. Turn the dough out onto a piece of plastic wrap and form it into a ball. Cover with another piece of plastic and, using a rolling pin, flatten the dough into a circle about 4 inches across. Refrigerate the dough for 15 minutes while you make the filling.

4. In a sauté pan, heat the oil over medium heat and sauté the onion and garlic for 2 minutes, stirring often. Add the mushrooms and continue to cook 5 minutes, or until the mushrooms are soft and there is no liquid in the pan. Set aside to cool.

5. After the dough has rested, roll it out between the sheets of plastic to fit a 9-inch pie tin. Peel the plastic off the top and lay the crust over the rolling pin to transport it, turning it upside down into a pie tin and peeling off the other sheet of plastic. Gently press the crust into the pie tin and trim the edges. If you like, give the edges a decorative fluting. (The crust may be made ahead to this point and refrigerated for 1 day or frozen for up to 1 month.)

6. Thoroughly combine the egg whites and whole eggs. Add the oregano, basil, nutmeg, white pepper, sea salt, and black pepper.

7. Place the pie tin on a baking sheet, scatter the cheeses and sautéed mushrooms in the crust, and pour the egg mixture over the filling.

8. Bake for 35 to 40 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick or skewer inserted in the center comes out clean.

Variation
Make the filling with 8 whole eggs, instead of the whites and whole eggs combination.

Make the crust with 3/4 cup whole-wheat flour and 3/4 cup unbleached all-purpose flour.

Serves 6

www.rancholapuerta.com
(877) 440-7773
(858) 764-5500

Lake Austin Spa Resort (Texas)
Cranberry/Rhubarb Crisp with Warm Lemon Curd

The Crisp
9 cups frozen rhubarb, thawed
1 cup dried cranberries
1 cup cranberry juice
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 cup brown sugar
3 tablespoons lemon juice
3/4 cup flour
1/2 cup grapenuts cereal
1/2 cup chopped walnuts
3/4 cup brown sugar
1/2 teaspoon salt
8 tablespoons light butter, cubed chilled

Combine the first 7 ingredients. Combine the flour, grapenuts, walnuts, brown sugar and salt in a bowl. Cut in the butter.

Place the fruit mixture in a baking pan. Top with cereal/nut mixture. Bake at 350 degrees until top is browned and fruit is bubbly.

The Curd
1/2 cup sugar
1/4 cup cornstarch
1 1/2 cups water
1/3 cup lemon juice
Pinch of salt
1 teaspoon lemon zest
2 egg yolks
1 tablespoon light butter

Combine the first 6 ingredients in a non-reactive sauce pan and cook, stirring until thickened. Whisk a little into the egg yolks, and then whisk that back into the sauce pan. Cook, stirring, for 1 minute. Off heat, whisk in the butter.

Serve crisp with a dollop of curd and some frozen vanilla yogurt.

Serves 12.

www.lakeaustin.com
(800)847-5637
info@lakeaustin.com

The Oaks at Ojai (California)
Quinoa Pilaf

A high protein grain combines with scallions, garlic, mushrooms and spinach for a superior side dish.

1/2 cup quinoa, rinsed
3/4 cup water
3/4 tsp. Jensens broth powder, mixed into water
1/2 tbs. olive oil
1/2 tbs. garlic, minced fine
1/2 cup scallion, diced small
2 cups mushroom, sliced 1/4 inch thick
2 cups spinach leaves

Rinse quinoa in a fine strainer under running water to remove bitter outer layer. Rinse for a full minute.

Combine with water and broth powder and simmer for 20 minutes until grain is transparent and water is absorbed.

Heat olive oil and garlic in a hot skillet and quickly stir fry scallions, mushrooms and spinach just until spinach is wilted. (Undercook rather than overcook)

Fold vegetables into quinoa and serve.

NOTE: Build health by adding more whole grains to your life! You can use quinoa in place of rice in most pilaf type recipes)

Servings: 6

Per Serving: 75 Calories; 2g Fat; 3gm Protein; 12g Carbohydrates

www.oaksspa.com
(800)753-6257
info@oaksspa.com

Chiva-Som (Prachuap Khirikhan, Thailand)
Khao Mok Gai - Thai rice curry with herbed chicken

Cucumber relish
300ml rice vinegar
260g honey
360g cucumber, peeled, cored and finely chopped
4tbsp long red chillies, finely chopped
3tbsp chopped coriander

Method
In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chillies and coriander and stir well. Set aside until ready to serve.

Thai rice curry with herbed chicken
60ml coconut milk
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
4 chicken breasts, skinned and boned
1 tbsp curry powder
1/4 tsp turmeric powder
300g brown jasmine rice
3 tbsp soy sauce
1 tbsp miso paste
4 cardamom pods
1 bay leaf
1 cinnamon stick

Heat the coconut milk in a large saucepan or casserole dish with a lid. Add shallot, garlic and ginger, cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave to stand for 10 minutes with the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.

Serves 4
Nutrients Per Serving: Kilocalories 403.5, Protein 27.46g, Carbohydrate 56.84g, Total Fat 6.92g

www.chivasom.com
+66(0)3253 6536
reservation@chivasom.com

Golden Door (California)
Creamy Cauliflower Soup

This silken souphas the rich flavor of a classic, indulgent, cheesy fondue but with none of the guilt. The secret here is to cook the cauliflower until it is very tender and then puree ituntil smooth and fluffy. The method yields what appears to be a cream-¬based soup, but which is, in fact, made up almost entirely of good-for-you vegetables and fat-free milk.

2 pounds cauliflower, trimmed
Olive oil spray
1 teaspoon sugar
Kosher salt and freshly ground white pepper
1/2 small leek, sliced (1 cup)
2 cups skim milk
2 cups Chicken Stock (page 268) or store-bought low-sodium broth
1 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
2 ounces Gruyere cheese, finely grated (about 1 loosely packed cup)
Parsley Oil (page 272), for serving

Preheat the oven to 400°F.
Chop the cauliflower into enough small florets and stems to equal 2 cups. Coarsely chop the remaining cauliflower and set it aside in a separate bowl. Spray the 2 cups of cauliflower one or two times with olive oil. Add the sugar and a pinch each of the salt and white pepper. Toss the cauliflower with a fork to coat it with the oil and seasonings. Transfer it to a baking dish and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is light golden brown, about 25 minutes. Meanwhile, spray a large saucepan with olive oil and heat over medium heat. Add the leek and cook, stirring, until softened and not at all brown, 4 to 5 minutes. Add the coarsely chopped cauliflower, the milk, stock, dry mustard, nutmeg, and 1/2 teaspoon salt and 1/8 teaspoon white pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, until the cauliflower is tender when pierced with a fork, about 20 minutes.

Remove the saucepan from the heat and allow the mixture to cool slightly. Transfer the mixture to a blender or food processor and blend until smooth and creamy, working in batches if necessary. Return the soup to a dean saucepan and reheat it over medium-low heat, stirring frequently, until it simmers lightly. Add the Gruyere and stir until it has melted. Remove the pan from the heat.

Ladle the soup into warm bowls. Top each with caramelized cauliflower and drizzle with a little parsley oil. Serve hot.

Reprinted with permission from Golden Door Cooks at Home

Serves 8

www.goldendoor.com
(800) 424-0777
(760) 744-5777

The Heartland Spa (Illinois)
Chicken Roasted on Eggplant and Tomatoes

2 cups eggplant, sliced 1/2" thick
2 cups Roma tomatoes, sliced 1/2-inch thick
1 tablespoon oregano
4 6 oz chicken breast half without skin
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese, part skim milk, grated

Preheat the oven to 350. Line a baking tray with baking paper. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper. Top each pile with a chicken breast and sprinkle with the parmesan and mozzarella. Bake for 20 minutes or until the cheese is golden and the chicken cooked through.

Serves 4.

Per Serving (excluding unknown items): 268 Calories; 8g Fat (25.9% calories from fat); 41g Protein; 8g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 359mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

www.heartlandspa.com
(800)545-HTLD