Hot & Cold Grilled Salad

For me the absolute best part of the change of seasons is the change of food. Because of where we live, we are actually “fortunate” enough to be able to get our hands on everything all year round. However, we don’t crave light foods in the winter any more than we desire bone-sticking dishes in the summer. When it comes to summer, light and flavorful is the ticket, and nothing says shouts it louder than deliciously grilled salads. Did she say grilled salads? YES! The following is my favorite and even my husband, a self-proclaimed tofu-phobe is a convert – of course you can substitute any number of things. Any left over meat or chicken or anything you have on hand will make a great addition as will any and all vegetable: corn – magnificent, radicchio – ridiculously good, leeks – love ‘em, bok choy – oh boy… You get the picture. The mind wanders, the mouth waters.

If you don’t have an outdoor grill, any countertop variety will do nicely.

Hot & Cold Grilled Salad
2 yams, peeled and cut into ¼ inch slices
1 large eggplant, cut into ¼ inch slices
1 zucchini, cut into ¼ inch slices
1 yellow squash, cut into ¼ inch slices
2 portabello mushrooms – or a big handful of button mushrooms
1 each yellow and red peppers, cut in half and deseeded
1 package Extra Firm Tofu (or other protein if you like)
3 beautiful tomatoes – any kind
2 kirby cucumbers
salad greens – I like romaine lettuce

Marinade
4 cloves garlic, minced
1 inch fresh ginger, minced
¼ cup sesame oil
¼ cup Tamari
¼ cup olive oil - reserve
freshly ground black pepper
sea or kosher salt

1. Combine marinade ingredients except olive oil
2. Brush vegetables lightly with marinade (you can use a brush, your fingers, or even just a quick dip) and grill until soft
3. Toss salad greens with tomatoes, cucumbers and grilled vegetables
4. Add olive oil to remaining marinade and dress salad

IMPORTANT NOTE:
If you are using any kind of animal protein, you cannot use remaining marinade for the dressing. In that case, make a little extra in the beginning and then reserve it.

Simple and Simply Delicious Lasagna

My purpose is to give people power and fulfillment in their lives through the food they eat.

I am always surprised by fabulously successful women, great haircuts, impeccable attire, women who wouldn’t be caught dead wearing a synthetic fabric, yet subsisting on Diet Coke. Technically, diet soda isn’t even food. Consider it “the acrylic” of the food world.

How does this happen? Gorgeous, brilliant people who have no concept of how to take care of themselves where it truly matters, on the inside.

It’s not their fault. None of us are taught this in school. Socially we learn that thinner is better and so we fat free, sugar free ourselves into oblivion. This Diet Coke diet is the socially acceptable, pop culture road to anorexia, and we wonder why we aren’t fulfilled.

I’m not a zealot and I’m certainly not perfect., but I do know a thing or two about food and how it works and I experience the joy of great food on a daily basis.

Imagine eating real meals, the kind that mom made for you growing up, maybe not that exact menu but that feeling of being cared for. Imagine that for yourself. Nothing says “I value myself” more than simple acts of humanity, like eating breakfast, or a real lunch or dinner, not ordered in from the Chinese takeout, again.

Last night I made lasagna and a huge salad. I used Muir Glen Fire Roasted Tomatoes, ground chicken, no boil noodles and low fat cheeses. The whole thing took maybe 30 minutes to prepare and because my ingredients were so good and simple it was clean and light and delicious. The best part was that my husband had a good, warming lunch to take to work today.

Here’s how I did it.
Ingredients:
1 lb ground chicken
1 tablespoon olive oil
1 small onion, diced
2 cloves of garlic
1 can Muir Glen fire roasted tomatoes
1 pint part ricotta cheese, skim
1 cup grated mozzarella, part skim
½ box no boil lasagna noodles
whole nutmeg
fresh herbs - optional

1. heat the oven to 400 degrees
2. sweat the onion and garlic in olive oil until translucent
3. add chicken and cook until opaque
4. pour in fire roasted tomatoes, season with salt and pepper
5. simmer for 10 minutes or so (at this point you have Bolognese sauce)
6. you also can season with oregano and basil if you like, but the fire roasted tomatoes are so flavorful I tend not to
7. while this is simmering, add a few gratings of nutmeg, salt and pepper, and any fresh herbs you have on hand to the ricotta cheese and give it a good stir

Assembly:

1. ladle a good layer of sauce in the bottom of a 9” x 9” baking pan
2. top with a layer of noodles, then a layer of ricotta cheese
3. add another layer of noodles, then a layer of sauce
4. continue until all your ingredients are used up and the topmost layer is sauce
5. top with mozzarella, cover with foil and bake for 30 minutes
6. remove foil and continue baking for an additional 10 minutes or until the top is browned and bubbly

NOTE: This also freezes incredibly well, and is best if frozen before baking.

About Emily
Emily Klein, founder of Eat Well, Live Well, is a graduate of The Culinary Institute of America and The Institute for Integrative Nutrition. She has learned directly from master chefs in top restaurants in New York City, the Napa Valley and the Piemonte region of Italy, and has studied with naturopaths and educators in the alternative health field. She also instructs a range of cooking classes at the JCC of Manhattan.

Combining her eclectic training and education with her love for cooking and maintaining a healthy lifestyle, Emily brings her passion for “all things kitchen” into your home.

Emily is also founder of Your Kitchen Fairy, featuring fun and yummy cooking classes for kids. www.yourkitchenfairy.com.