Chef Anthony Stewart Offers Delicious Summer Recipes

Chef Anthony Stewart created these two delicious summer Asparagus recipes. Packed with vitamins, antioxidants and flavor, Asparagus is the vegetable of the season, not to mention is SO easy to prepare (blanch, steam, boil, grill, roast or stir fry it!) and pairs well with TONS of your favorite summer meals as a nutritious and delicious side!

Asparagus Orange Salad

Asparagus Orange Salad

Serves 4

Ingredients

    2 bunches asparagus

    2 firm, ripe tomatoes, cored, quartered, and cut into bite-sized pieces

    Three blood oranges, peeled and sectioned

    1 large bunch romaine, shredded

Dressing

    ½ cup red wine vinegar

    ½ cup orange juice

    1 Tablespoon fresh garlic, minced

    1 teaspoon paprika

    1 teaspoon freshly ground black pepper

 

Methods/steps - For dressing, combine all dressing ingredients and whisk. Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve.

Chef A’s Tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: "If you like foods individually, chances are you will love them when they’re combined." It’s all about discovering new taste treats!

Delicious Summer Asparagus

Quick-and-Easy Asparagus and Salmon Pasta

Serves 2

Ingredients

    1 bunch (about 1 pound) of asparagus

    8 ounces uncooked whole-wheat pasta, preferably bite-sized pasta like rotini

    3 garlic cloves, minced

    Pinch of red pepper flakes

    8 ounces salmon filets

    Juice of one lemon

    Freshly ground black pepper

Methods/steps

Remove tough ends from asparagus, and cut asparagus on diagonal into 1-inch pieces.

Boil asparagus in pasta pot for 1½ to 2 minutes. Lift asparagus from boiling water with large slotted spoon and immerse immediately in cold water. Cook pasta in the same boiling water that cooked the asparagus.

While the pasta cooks, lightly spray a large nonstick skillet with cooking spray, and sauté the garlic and pepper flakes on medium-high heat for 30 seconds. Add the salmon, breaking it down into smaller pieces as it cooks, about 6 to 8 minutes. Then, add cooked pasta, asparagus, lemon juice, and black pepper to taste.  Stir to blend. Serve.

Chef A’s Tip: Just put a pot of water on the stove to boil the minute you walk in the door, and you’re practically half-way done! The asparagus and pasta cook in the same water, then all ingredients (only seven in total) end up in a few easy swirls in a skillet.

Executive Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”

For more information on Chef Anthony Stewart: www.pritikin.com

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