Who knew healthy food could taste soooooo good!
Girl Talk on Health had the pleasure of hosting “Healthy Cooking with Chef Nancy Waldeck” this month at the Sarasota Florida Blue Center. Nancy has been a frequent blogger on Breast Investigators since I first attended one of her cooking presentations at the Conference for Young Women Affected by Breast Cancer (C4YW) and fell in love with her approach to living and eating well.
When she learned that I had started Girl Talk on Health, a local monthly forum inviting experts to speak on various women’s health topics, she was one of the first to applaud and offer her services. Being based in Atlanta, GA. the opportunity for a Sarasota visit finally arrived when her sister moved to our area. Lucky Us!
Thanks to the hospitality and support of Florida Blue, Nancy gave us a 4 recipe and Five Star presentation that left all who attended asking for an encore visit. We hope to have Nancy back soon and will let you know when she is in the area again. But until then, I wanted to share some of the delicious recipes she prepared and demonstrated for us that left us licking the plates and bowls.
Recipes by Nancy Waldeck, www.tasteandsavor.com
Fresh Tomato Basil Dressing
With Cal-ITAL Skewers
I love tomatoes – and what a bonus that they are not only delicious, but nutritious, too! Inspired by the fresh, crunchy goodness of greens and the abundance of fresh spicy basil, I dreamed up a marriage of juicy flavors. (It makes the perfect excuse to stop by a farmers market or roadside stand this weekend.)
Fresh Tomato Basil Dressing
1 Large Ripe Tomato, Seeded
1/4 Cup Fresh Parsley, Chopped
2 TBs Fresh Basil, Chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise
1 TB Dijon Mustard
2 Garlic Cloves, Chopped
2 TB Extra Virgin Olive Oil
Sea Salt and Black Pepper
In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.
With the processor running, add the Oil slowly. Taste for Salt and Pepper.
*Seeding Tomatoes is easy. Cut a large ripe tomato in half – and then
in fourths. Use your thumb to run between each section of the tomato
and remove the seeds.
8 Large Navel Oranges, Sliced into Thin Rounds
8 Large Dates, Pitted and Chopped
1⁄4 Cup Nuts, Toasted and Chopped
3 TB Honey + 3 TB Pomegranate Molasses (or to Taste)
1⁄2 Tsp Cinnamon
Place Orange Slices on a Large Platter, overlapping. Top with the dates and almonds. Whisk together the honey, pomegranate molasses and cinnamon and drizzle over the platter Top with the chopped mint.
Almond Honey Fondue
1 8-oz Container Fat Free Vanilla Yogurt
2 TB Natural Smooth Almond Butter
1 TB Honey
Carrot and Celery Sticks
Mix the first 3 Ingredients together. Dip away! This one is also great for kids – give each one their own bowl and sticks.
With Bread Sticks
1 Cup Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper
3/4 Cup Extra Virgin Olive Oil
On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Cube the bread, and place in a bowl with the vinegar for 30 minutes.
In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil. Taste for salt and pepper and serve.
Serve it with chicken or shrimp skewers, use it for a dip for veggies or toss the sauce with steamed broccoli florets (Steam in Microwave for 2 minutes) and whole wheat pasta. Grate some Manchego cheese on top.
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