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 Valentine's Day Recipes (continued from last post)

2/12/2015

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  • Here are some recipes to enjoy with your Valentine.  Cheers!

    Tomato and Watermelon Salad adapted via www.myrecipes.com
    Makes 4 to 6 servings
    Ingredients
  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds organic  ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste
  • Directions
  • Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.  Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

  • Saffron Risotto adapted via www.epicurious.com
  • Makes 4 Servings
  • Ingredients
  • 28 ounces organic chicken stock or vegetable stock
  • 1 tablespoon vegetable oil
  • 1/2 onion, finely chopped
  • 1 cup arborio rice
  • 1 cup white wine
  • Large pinch of saffron
  • 1 tablespoon butter (or ghee for vegans)
  • 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
  • Directions
  • Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

  • Seared Figs and White Peaches with Basamic Reduction adapted via
    www.myrecipes.com
    Makes 8 servings
    Ingredients
  • 1 teaspoon black peppercorns
  • 2 teaspoons butter (or Ghee), divided
  • 2 teaspoons chopped fresh thyme, divided
  • 4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
  • 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
  • 1/3 cup balsamic vinegar
  • 1/3 cup crème fraîche (optional coconut cream see www.foodnetwork.com for recipes)
  • 1/8 teaspoon salt
    Directions
  • Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.Melt 1 teaspoon butter or ghee in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.

     Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt


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      Dr. Suzanne Fuchs has a passion for nutrition, health and fitness.  She aims to connect the dots between our overall health and the substances that go into our bodies on a daily basis by using only evidence based medicine, science and expert advice.    
      Dr. Suzanne Fuchs currently practices concierge foot and ankle medicine and surgery in Palm Beach and Palm Beach Gardens, Florida at LuxePodiatry™ 
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