The Oaks at Ojai (California)
Kiwi & Raspberry Salad W/ Butter Lettuce & Raspberry Vinaigrette

1 large head butter lettuce
2 large kiwis
1/2 box raspberries

Wash lettuce and separate leaves. Line each salad plate with a whole leaf and tear the rest into bite-sized pieces. Distribute among plates. Peel and slice each kiwi into approximately eight slices. Put three slices on each salad. Distribute raspberries among each salad. Dress each salad with a tablespoon of the vinaigrette below:

Raspberry Vinaigrette
1/2 cup water
1 Tbsp. agave or honey
1 1/2 tsp. arrowroot or cornstarch

1/2 cup raspberry vinegar (or mash other 1/2 basket of raspberries with 1/2 c. red wine vinegar)
2 tsp. stone ground mustard
Combine the water, agave and cornstarch in a small saucepan and whisk until combined. Stir over low heat until mixture thickens slightly. Stir the vinegar and mustard into the first mixture. Cool dressing before using.

Servings: 6
Calories per serving, including 1 Tbsp. vinaigrette: 50

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

Green Mountain at Fox Run (Vermont)
Mediterranean Chicken Quesadillas

This tasty twist on the traditional Mexican-style quesadilla debuts our new series of healthy recipes that we're calling Requests from Guests. Which means exactly what it says - it's one of the favorite dishes of the women who come to Green Mountain, and they want the recipe! Serve with lettuce greens and chopped tomatoes and enjoy!

12 ounces boneless, skinless chicken breasts (about 2 cups cooked, chopped)
Salt
Pepper
1/4 teaspoon garlic powder
1 teaspoon fresh chopped rosemary
1/4 teaspoon dried oregano (or 1 teaspoon fresh chopped oregano)
1/4 teaspoon paprika
1 tablespoon lemon juice
1 tablespoon olive oil
1/3 cup roasted chopped red pepper* or 1/3 cup chopped green onion

3 ounces chevre cheese (goat cheese)
2 ounces Neufchatel cheese
1/4 cup Parmesan cheese
Pepper

4 8-inch whole-wheat tortillas
2 ounces (1/2 cup) mozzarella cheese

Heat oven to 350°F. Toss chicken breast with garlic powder, rosemary, oregano, paprika, lemon juice and olive oil. Place on parchment lined baking sheet and bake 15-20 minutes. Cool and chop. In a bowl, combine chicken and red pepper (or green onions); season with additional salt, if needed.

In another small bowl, whip together chevre, Neufchatel, Parmesan cheese and pepper.

Place tortillas on a parchment lined cookie sheet; spread cheese mixture on one half side of each tortilla, top with chicken mixture and sprinkle with mozzarella. Fold over press together lightly. Bake 15 minutes. Remove from oven and allow to cool about 5 minutes before cutting into wedges. Serve.

*Roasted red pepper: Heat oven to 350°F. Cut 1/2 large red pepper into strips, toss with a little olive oil and place on a cookie sheet. Bake about 25- 30 minutes until roasted.

This recipe provides primarily Protein Foods and Grains & Starchy Vegetables.

Makes 4 Servings

www.fitwoman.com
(800)448-8106 (802) 228-8885
info@fitwoman.com

Golden Door (California)
Mango-Avocado Summer Rolls with Sweet and Sour Dipping Sauce

Filled with sweet mango, rich avocado, crunchy vegetables, and fresh herbs, these rolls burst with flavor. To kick up the protein, add to each roll 1 to 2 tablespoons of shredded, roasted chicken or cooked shrimp, lobster, or crab meat.

Rice paper wrappers can be found in the Asian food aisle of your local supermarket, or at Asian specialty markets, or online. When working with the wrappers, make sure not to place all of them in the water at once; prepare just one roll at a time.

For the dipping sauce:
1/4 cup low-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
1/4 cup packed light brown sugar
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon sriracha or Vietnamese chile-garlic sauce

For the summer rolls:
1 red bell pepper, seeded
1/2 English cucumber, halved lengthwise and seeded
1 medium avocado, pitted and peeled
1 mango, peeled and pitted
4 cups shredded romaine lettuce hearts
3 tablespoons fresh cilantro leaves
3 tablespoons torn fresh mint leaves
3 tablespoons torn fresh basil
6 (8-inch) rice paper wrappers

Method:
Prepare the dipping sauce. In a small bowl, combine the soy sauce, lime juice, brown sugar, ginger, and sriracha. Whisk until the sugar is completely dissolved, about 1 minute. (The sauce can be made up to 4 days in advance and stored in the refrigerator, tightly covered.)

Prepare the summer rolls. Slice the red pepper and cucumber into 24 (2-inch-long) strips. Slice the avocado lengthwise into 24 strips. Slice the mango into 48 (2-inch¬long) strips. In a large bowl, toss the romaine with the cilantro, mint, and basil.

Place one rice paper wrapper in tepid water until softened, 1 to 1 1/2 minutes. Remove it from the water and pat both sides dry with a paper or clean kitchen towel. Lay the wrapper flat on a work surface or clean kitchen towel. Across the center of the wrapper, arrange in a line 4 strips each of red pepper, cucumber, and avocado and 8 strips of mango, leaving bare about 1 inch on either side. Spoon about 1/3 cup of the romaine mixture on top of the vegetables.

Fold the bottom third of the wrapper over the ingredients. While holding the very top of the wrapper steady, use the fingertips of your other hand to pull the rolled part back firmly toward you to tighten the roll. Fold in the sides, and roll the wrap¬per forward to create a tight, sealed roll. Set the roll on a platter and cover with a damp kitchen towel. Repeat with the remaining wrappers and ingredients.

To serve, slice each roll diagonally in half and place two halves on each of six plates. Divide the dipping sauce among six small serving bowls, or pass a single bowl of the sauce so that your guests may serve themselves.

Makes 6 rolls; serves 6

Reprinted with permission from Golden Door Cooks at Home: Favorite Recipes From the Celebrated Spa by Dean Rucker and Marah Stets (April 2009 Clarkson Potter) $40

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

New Life Hiking Spa (Vermont)
Zesty Carrot Ginger Soup

2 qts carrot juice (or vegetable stock)
2 cloves garlic, chopped.
1 stalk of celery, chopped
1 tbs minced ginger
2 tbs minced shallot
1/4 cup vegetable oil
1/2 large white onion, chopped
1 orange, zested and juiced
6 - 8 carrots, diced
salt
white pepper

Sauté garlic, onion, celery, ginger and shallots. Add carrot juice or vegetable stock and carrots. Boil, then puree. Add orange. Season to taste.

www.newlifehikingspa.com
(866) 298-5433

Canyon Ranch (Arizona)
Black Coconut Rice

An easy, delicious and exotic side dish. Look for black or "forbidden" rice in Asian markets and online.

Ingredients
1 1/2 teaspoons unsalted butter
2 tablespoons diced onions
2 tablespoons diced yellow bell pepper
2 tablespoons diced red bell pepper
1/2 cup Chinese black rice
1/2 cup chicken stock
1/2 cup water
1/2 cup coconut milk
1/2 teaspoon sea salt
Pinch freshly ground black pepper

Instructions
1. In a large saucepan, melt butter and sauté onions and peppers until onions are translucent.
2. Add rice, chicken stock, water and coconut milk. Bring to a boil, cover pan, reduce heat to medium low and simmer for 20 minutes or until liquid is absorbed. Season with salt and pepper while fluffing with a fork.

Serving Information
Makes 4 servings, each containing approximately:
110 calories, 21 gm. carbohydrate, 2 gm. fat, 5 mg. cholesterol,
2 gm. protein, 227 mg. sodium , 1 gm. fiber

www.canyonranch.com
(800) 742-9000

Lake Austin Spa Resort (Texas)
Adobado Tuna with Avocado and Mango Salsas

The Adobado
4 ancho chiles
2 cloves garlic
2 slices onion
1/2 teaspoon leaf oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon white or cider vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
4 four ounce Yellow fin tuna steaks
Toast the ancho chiles in a heavy day skillet for 2-3 minutes, turning frequently. Seed and then
soak in hot water to cover for 30 minutes. Toast the garlic and onion in the skillet for a couple
of minutes, turning frequently. Puree the chiles, garlic, onion, spices, vinegar and sugar. Sauté
in the olive oil for 3 minutes. Thin with water to thick sauce consistency. Cool. Slather onto
tuna and refrigerate for 4 hours. Grill tuna to desired finish over charcoal.

Avocado Salsa
1 small ripe avocado
1 clove minced garlic
1/2 Serrano pepper, seeded, minced
Juice of one lime
Water as needed to thin
1/8 teaspoon salt
Puree avocado through lime. Thin to sauce consistency. Salt to taste.

Mango Salsa
1 ripe mango, peeled, seeded
1 teaspoon sugar
Juice of one lime
1 splash hot sauce, such as Tabasco
Water as needed to thin
1/8 teaspoon salt
Puree mango through hot sauce. Thin as needed to sauce consistency. Salt to taste.
Yield: 4 servings

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

Canyon Ranch (Massachusetts)
Polenta Lasagna

Polenta:
2 1/4 cups water
1/2 teaspoon sea salt
1/2 cup quick-cooking polenta

3 pounds Roma tomatoes
1/2 teaspoon sea salt
8 1-ounce slices fresh mozzarella cheese
24 large basil leaves
3 tablespoons grated parmesan cheese
1 cup roasted red bell peppers, peeled and sliced

Instructions
1. Preheat oven to 400º. Lightly spray a baking sheet with canola oil spray.
2. Line a 9"x13" baking dish with plastic wrap. In a medium saucepan, over medium high heat bring water and salt to a boil. Whisk in polenta and stir to combine. Simmer until thickened, about 3-5 minutes. Spread polenta evenly in square baking dish and allow to cool. Cut into 8 4"x2" pieces.
3. Slice Roma tomatoes in half and place on sprayed baking sheet sliced side up. Roast for 15 minutes or until tomatoes begin to brown and caramelize. Remove from oven and cool slightly. Julienne tomatoes and place them in a colander to drain. Season with salt.
4. Lower oven temperature to 350º.
5. In each individual crock, place one piece of polenta on the bottom. Evenly cover the polenta with 1/3 cup roasted tomatoes, 2 tablespoons mozzarella, 6 basil leaves, 1 teaspoon parmesan cheese and 1/4 cup roasted red peppers. Place another piece of polenta on roasted red peppers and cover with another 1/3 cup of tomatoes, 2 tablespoons mozzarella cheese and 1 teaspoon parmesan cheese.
6. Place individual crocks on a baking sheet and place in the oven for 20-25 minutes or until golden on top and bubbling.

Serving Information
Makes 4 servings, each containing approximately:
330 calories
35 gm. carbohydrate
14 gm. fat
54 mg. cholesterol
18 gm. protein
679 mg. sodium
6 gm. fiber

Cook's Note:
If you do not have individual crocks, assemble each lasagna serving and place in a 9"x13" baking pan approximately 2 inches apart and follow directions for baking.

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

Red Mountain Spa (Utah)
Chile Rubbed Pork Medallions

16 oz Pork Tenderloin, trimmed and cut into 16-1oz medallions
Spice Rub Ingredients:
1/2 cup Chile Powder
1/4 cup Paprika
1/4 cup Smoked Paprika
2 T Granulated Garlic
2 T Onion Powder
2 T Ground Coriander
2 T Ground Cumin
2 T Oregano
2 T Black Pepper
2 tsp Salt
2 T Fructose

Directions:
1. Mix all ingredients well.
2. Generously coat Pork Medallions in spice rub and squirt with small amount of oil.
3. Sear in sauté pan 2-3 minutes on each side (until desired doneness).

Roasted Garlic Aioli Ingredients:
(1 T Per Serving)
3 Cloves Garlic, roasted until brown and soft
1/2 cup Low-Fat Mayonnaise
2 T White Wine

Directions:
1. Puree until smooth.

Lyonnaise Sweet Potatoes Ingredients:
(4 Servings)
1 pound Sweet Potatoes, peeled and halved
1/2 cup Red Onions, peeled, 1/4 inch French cut
Black Pepper, freshly ground
Salt

Directions:
1. Steam Sweet Potatoes 10 minutes. (Do not over cook. Should still be firm.)
2. Cool in ice bath.
3. Slice into 1/4 inch slices.
4. Sauté Onions in Pure Olive Oil. When they start to brown, reduce heat and continue cooking covered until caramelized.
5. Remove Onions and cool.
6. Heat cast iron skillet with Pure Olive Oil to smoke point, add Sweet Potatoes and sauté until lightly browned.
7. Add cooked Onions.
8. Add Black Pepper and Salt to taste.

www.redmountainspa.com
(800)407-3002 (435)673-4905

Rancho La Puerta (Baja Mexico)
Watermelon and Roasted Beet Salad with Fennel and Feta

Beets come in all colors, from hot pink to candy-stripe to golden yellow. Baby beets are wonderful in this salad, but large beets are equally delicious. Whatever size or color beets you use, roast
them whole, right in their well-scrubbed skins, which concentrates their natural sweetness.

3 small (or 1 large) golden beets, trimmed but not peeled
3 small (or 1 large) red or candy-stripe beets, trimmed but not peeled
Basil Balsamic Dressing
6 wedges watermelon, 1 1/2 -inch thick
2 cups arugula leaves, stemmed
1/2 small fennel bulb, very thinly sliced
2 to 3 ounces sharp feta cheese

1. Preheat the oven to 350 degrees F.
2. Set the beets in a small roasting pan and roast until tender when poked with a sharp knife.
Small beets take about 20 minutes; large beets may take as long as 1 hour.
3. Cool the beets and peel. Small beets may be cut in half. Large beets may be cut into large cubes,
quartered or sliced. Toss with 1/4 cup of the dressing and set aside for at least 10 minutes to
marinate.
4. Cut the rind from the watermelon slices and cut the watermelon into large cubes.
5. Set a few arugula leaves on each plate. Top with watermelon and beet chunks, and scatter the fennel and crumble the feta over the top. Serve with additional dressing on the side.

Variations
* Dark green tatsoi or any other green with character may be substituted for the arugula.
* Instead of fresh fennel, sprinkle the salad with a pinch of fennel pollen (available at gourmet and specialty stores).
* Make the salad with beets alone and grate fresh horseradish over the salad just before serving.

Serves 6

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