I realize that the above title doesn’t really make sense especially for those of us who have spent time in the hospital and cringed at the idea of eating there. However, there is a hospital that combines health care with exquisite cuisine that is designed to heal. At the Henry Ford West Bloomfield Hospital in Michigan food has become top priority and is something that foodies will definitely approve of.
I’ve included a few recipes from HenryFord.com which are perfect for light and healthy appetizers to accompany your Holiday feast. None of the recipes offered at this hospital are fried, processed, or have added salt. Organic and natural food is a must.
Asparagus & Fennel Salad
Ingredients:
* 30 ea. Asparagus (Trimmed)
* 1/2 bulb Shaved Fennel
* 2 oranges Orange Supreme’s
* 1 bunch Fresh Watercress
* 1/4 cup Marcona Almonds
* 8 oz. Honeydew Vinaigrette (see recipe below)
Directions:
1. Trim and discard the “woody” end of the asparagus stalks. This step is not necessary with Michigan asparagus as it is hand harvested. Season with olive oil, kosher salt and fresh-milled pepper and grill for 1 minute turning often. Cool asparagus and cut into bite size pieces and place in a large mixing bowl.
2. Shave the fennel very thin and add to the asparagus.
3. Add all remaining ingredients toss and serve.
Honeydew Vinaigrette
Ingredients:
* 1 ea. Fresh Honeydew (rind and seeds removed)
* 2 oz. Rice wine vinegar
* 2 oz. Fresh lemon juice
* 2 oz. Fresh lime juice
* 2 oz. Fresh Orange juice
* 3 Tb. Canola and olive oil blend
* 1 Tb. Fresh chopped mint
* 1 1/2 t. Kosher salt
Directions:
1. Chop honeydew and purée in a food processor.
2. Add puree and all the honeydew juice in a thick gauge sauce pan and reduce until only 1 quart is left. Remove from pan and cool to below 40 degrees.
3. Add all remaining ingredients except oil and mix well.
4. Add oil in a slow steady stream.
5. This will yield about 6 cups and the salad will only need about one cup, but this dressing will last for about 6 days in the refrigerator and is great on any salad, chicken and many other uses.
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This salad is a perfect, light and healthy dish to pair with your turkey or whichever protein you decide to serve during the holidays. Although it may not by candied yams or mashed potatoes you’ll feel so much better after dinner and you won’t feel guilty. Plus you’ll have more room for dessert.
The next recipe is a perfect healthy solution for pre-dinner munchies. You’ll be busy in the kitchen while your friends and family eagerly await dinner. They’ll be hungry and constantly bugging you ‘When’s dinner ready’? This recipe is sure to keep them quiet!
Michigan Carrot Hummus
Ingredients:
* 7 oz. Carrots, peeled and chopped
* 1/2 Small white onion, diced
* 16 oz. Garbanzo beans, drained & rinsed
* 2 Tbsp. Fresh chopped garlic
* 1/2 oz. Tahini paste
* 2 oz. Lemon juice
* 1/2 oz. Lime juice
* 1/2 tsp. Toasted ground cumin
* 1/2 tsp. Toasted ground coriander
* Pinch Ground curry
* 2 tsp. Fresh chopped parsley
* 3 oz. Olive oil
* 1/4 tsp. Fresh ground ginger
* 1/2 tsp. Paprika
* 1 Tbsp. Kosher salt
Directions:
1. Boil carrots in salted water for 6-8 minutes.
2. Remove carrots from water and add garbanzo beans, onions, and garlic.
3. Simmer until the beans are hot, about 2-3 minutes.
4. Drain water and place bean mixture and carrots in a food processor.
5. Add remaining ingredients and puree until smooth.
Recipes provided by Chef Frank Turner
Image Credit: Stock Exchange
Post from: Blisstree