Asheville is a haven for lovers of healthy food that actually satisfies and tastes great. Here is a collection of healthy recipes from Asheville restaurant chefs.
This Warm Kale and Cucumber Salad recipe features tastes straight from the farmer's market, with tasty and healthy locally grown produce like cucumbers and kale. Two bundles of Fresh Kale 1 large Cucumber ¼ cup Shallot Puree ¼ cup White wine 4 Tbsp. Butter Salt and pepper - to taste De-stem kale and chop into bite-size pieces. Dice cucumber about ¼-inch. Heat sauté pan to
This Watermelon Vinaigrette Recipe is a healthy recipe using locally-grown fresh farm produce like juicy, ripe watermelons, crisp red onions and fresh herbs. ½ a watermelon, juiced ¾ cup red wine vinegar ¼ cup Champagne ½ cup granular sugar 1 Tbsp. fresh cilantro 1 cup of olive oil ¼ cup pureed red onion Puree half-watermelon and strain the juice using cheese cloth. Add
Flounder Black pepper Salt Powdered onion Olive oil Preheat oven to 350 degrees. Lightly season one side of fish while pre-heating the pan to medium-high. Add enough oil to barely cover pan. Place seasoned side of fish down. Cook for about one minute or until golden brown. Flip and do the same. Finish baking in oven for 5 minutes. Serve in pasta dish. Put watermelon vinaigrette in first, then kale
Savor this fresh alcaparrado reci pe from a local restaurant. Ingredients 1 cup green olives 1/2 cup roasted red peppers 1/4 capers Zest of 1/2 orange 3/4 cup quality olive oil Preparation Chop first four ingredients w/ knife or food processor, add oil, mix, season with salt and pepper. Spread on sandwiches or use with fish, shellfish or vegetables. Recipe provided by Zambra. Zambra is a Spanish
Sample this fresh garnish called Zambra's Fruit Chutney. Ingredients 1.5 pounds of golden raisins 1 pound cranberries 1 pound apricots 1/2 small red onion, finely diced 3/4 cup sugar 1/2 cup red wine vinegar 1/2 tsp. cinnamon 1/2 tsp. star anise 1/2 tsp. fenugreek Preparation Combine all ingredients in heavy bottomed pot. Cover with water by 1/2 inch. Bring up to simmer and stir often as to
Mango Salsa from Inn on Main Street Ingredients 2 mangoes - diced 1 jalapeno - finely diced 2 tablespoon finely chopped red pepper Juice of 1 lime ¼ sweet onion - diced 1 teaspoon salt 3 tablespoon chopped cilantro ½ teaspoon ground cumin Tortilla chips Preparation Peel mangos, then cut fruit away from the pit and dice. Add jalapeno, red peppers, lime juice, onion, salt, cilantro, and
Ingredients 2 large eggplants, (a couple nice Rosa Biancas from the garden if its summertime) tops cut off, then halved lengthwise 1 cup quartered artichoke hearts 2 portabella mushrooms, small dice 1/2 cup Kalamata olives pitted, then rough chopped 1 leek, small dice 1/2 cup julienne sun-dried tomatoes 1/2 cup crumbled feta cheese 1/4 cup shredded Parmigiano Reggiano cheese 2 tbsp. shredded
1 pheasant, 1 1/2 lb. 1 1/2 tsp. salt 2 tbsp. butter or margarine 1 tbsp. flour 1 can sauerkraut (3 1/2 cup) 2 tbsp. brown sugar 2 medium apples, tart, unpeeled 1/4 cup water 4 tsp. white wine 1/4 tsp. caraway seed (up to 1/2 tsp.) Remove pin feathers and clean thoroughly. Rinse well inside and out with warm water. Drain thoroughly. Cut into serving pieces. Sprinkle with salt. Brown slowly on all
Here is a recipe for green tomato end of harvest soup. 4 green tomatoes (cored and diced) 3 ears sweet corn (shucked and cut from cobb) 2 butternut squash (peeled, pulp removed and sliced) 2 zucchini (sliced) 4 carrots (diced) 4 celery stalks (sliced) 2 large onions (diced) 3 cups greens chopped (kale, beets, turnips) 3 potatoes (peeled and cubed) 2 cups beans (any available) 2 tbsp. Olive oil 1
Enjoy this black bean soup recipe from 28806 that is as delicious as it is healthy. Ingredients 2 cups black beans - rinsed an d soaked over night with 1 quart of water 1 quart water 1 tbsp. fresh rosemary chopped 1 tsp. fresh oregano chopped 1 tsp. fresh sage chopped 1-2 chipotle peppers chopped Olive oil 1 yellow onion - diced 1 red bell pepper - seeded and diced 2 celery stalks - diced 1 medium
Agnolotti dough 8 oz. all purpose flour 6 egg yolks 1 large egg 1 1/2 tsp. olive oil 1 tbsp. milk Make dough. Sweet Potato with Sage Cream & Benton's Country Ham filling 1 1/2 lb. sweet potatoes 4 oz. unsalted butter 2 slices bacon, frozen, cut into 1/4 squares Pinch Quatres-Epices Sage cream 1/3 cup sage leaves (saving small leaves for fried sage leaf garnish) 1 cup crème fraiche 1
This healthy seafood recipe uses a hickory plank to cook a salmon filet, and hickory syrup adds a sweet kick. 4 Hickory Planks 4-6in 4 8 oz. Salmon filets Salt and pepper to taste 2 oz. Shagbark Hickory syrup 2 oz. rice wine vinegar 1 green onion, chopped tops only ½ tsp. red pepper flakes 1 tsp. garlic Place last five ingredients in a small sauce pan and reduce by half. Season filets with
5 tomatoes 3 cups orzo (cooked) 1/4 cup black olives (sliced) 1/4 cup red onion (fine diced) 1/4 cup roasted red peppers 2 tsp. fresh mint (finley chopped) 1/2 cup goat feta 1 tbsp. olive oil Salt Pepper Combine all ingredients in mixing bowl and mix thoroughly. Stuff tomatoes and cook at 350 degrees for 20 minutes. Recipe by Julie Stehling of Early Girl Eatery, an Asheville restaurant that serves
Lobster Trap happily utilizes local farmers to c reate this healthy seafood recipe for Mountain Trout with Seabeans and Garlic Aioli Sauce. The mountain trout filets Executive Chef Tres Hundertmark uses in this recipe are fresh from Sunburst Trout Farms in nearby Canton. The freshness of their product is like pulling the fish right out of the stream yourself. You can also watch video recipe
Makes 4 servings 4 clementines 4 tangerines 4 blood oranges 2 pink grapefruit 1 lime 6 kumquats juice of 1 lemon 1/4 cup chopped lemongrass (1 stalk) 2 medium kefir lime leaves 4 tbsp. slices almonds, toasted 1 tbsp. gently packed fresh mint Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes. Pick out all the seeds. Set aside 3/4
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