Healthy Hollywood: Fab Food Friday – Be Seasonal This Spring!
First Published: March 16, 2012 1:45 PM EDT Credit:
NEW YORK., N.Y. -- Another season, another crop of fruits and vegetables! It’s hard to believe, but spring arrives on Tuesday – say hello to warmer weather, lighter clothes and lots of new greens at the market.
“Spring is the season for everything green! Arugula, asparagus, fiddleheads, scallions, leeks and my personal favorite garden peas!” declares Food Network’s “Rescue Chef” Danny Boome.
The celebrity chef suggests, “Add the ruby red of beets and rhubarb; spring delivers a new season in style. Put them in salads, side or just eat them as a snack. These veggies will make any recipe pop with flavor and color!”
Good news for all us veg-heads, who’d rather munch on fresh greens than chow down on meat. Plus, lots of greens mean that those trying to eat lighter and healthier have no excuses not to get plenty of slimming nutrients into their diet.
“Particularly in the spring, when an abundance of green leafy vegetables are growing after the long cold winter, eating them when they’re fresh means you’ll get the full quality and flavor without any of the additives that are used when produce is stored or transported long distances,” adds Danny.
Danny also suggests keeping your kitchen prep simple, after all, who wants to be stuck inside when the weather is warm outside?!
“Aside from your typical kitchen hardware, pans, etc., I think it’s important to have good 8 –12-inch knife and a colander, which has many uses (including steaming vegetables on top of a saucepan).” Plus, Danny is a huge fan of T-Fal products, especially the multi-cooker ActiFry, which is designed to use less fat and oil when cooking because they’re all non-stick and this means that your meals will be healthier and taste better, as the food’s true flavors come through.
And, for those of us who love fried food, this gadget allows you to get that rich flavor minus the calories.
Danny shares with Healthy Hollywood two of his favorite (yet super simple) spring recipes.
Pan-Fried Salmon: (4 servings)
Ingredients: 4 (5oz) center-cut salmon fillets, skin on or off 2 tbs. olive oil salt and pepper
Bring salmon to room temperature 10 minutes before cooking. Warm a large nonstick skillet with oil over medium-low heat. Season fish with salt and pepper. Raise heat to medium-high. Then, place the salmon skin side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula and cook until it feels firm to the touch and the skin is crisp, if desired, about 3 minutes more. Skin can be served or removed easily with a knife or spoon.
Sauteed Asparagus, Leeks & Fava Beans: (serves 4)
Ingredients 1 lb. asparagus, thinly sliced 1 lg. leek, thinly sliced 1/2 lb. fava beans 1/2 tbs unsalted butter (if using ActiFry; 1/2 tsp. olive oil) Salt & pepper
In large skillet, melt butter over medium-high heat. Add the leeks, fava beans and cook for 1 minute, then add asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
Want more tips from Food Network’s Danny Boome? Check out www.dannyboome.tv.
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