Charlii takes you to the Surf Lodge in Montauk, Long Island where Chef Michael Hamilton will show you how to make the perfect heirloom tomatoes with creamy burrata cheese. Every heirloom tomato has its own unique flavor; they are incredibly natural, have no pesticides, and even differ in shape and form.
Chef Hamilton will include both yellow heirloom tomatoes, which tend to be sweeter, as well as darker ones, which have a much richer taste. First you have to slice up these tomatoes and season them with a mix of some Maldon salt, a little bit of fine salt, and some good quality olive oil. Then comes the fresh burrata cheese.
Burrata cheese is cheese that has been dipped into water and stuffed with cream, giving it an amazingly creamy texture. Top this off with a little more Maldon salt, Chef Hamilton's "icing on the cake" and then finish it up with some salad.
For the salad that will go on top, you can combine some pea leaves, arugula, and purple basil which will give the plate some more color. This simple but delicious dish is a classic combination of sweet, savory, and sour that works really well for the summer.
If you're looking for a lighter option for lunch, we've got the perfect green burrito for you. In this episode of Clean Eating, Arielle Haspel shows you how to make a burrito using a collard green as a wrap.
Collard greens make a great replacement for tortillas or bread, since they have a large surface area and are much healthier. To prepare your burrito, flatten a collard green onto a plate. Put a few spoonfuls of quinoa onto the collard green for a healthy dose of protein and fiber, as well as great flavor. Next you'll add some black beans for even more protein and fiber. You could also use chickpeas if you'd like, but black beans are ideal if you're going for a Mexican-style burrito. Now add some kale leaves. Your body can always use more greens, since they will strengthen your immune system and add fiber.
You can now add toppings to your collard green burrito. Add some sliced tomatoes for a burst of Vitamin C, and some red onions for a spicier flavor. Next up is our favorite - sliced avocados! Avocados are an ideal source of healthy fats. Avocados are delicious, will keep you satiated and are a great alternative to cheese in this burrito.
Next you're going to add a few teaspoons of tomato salsa to spice up your burrito. Arielle recommends shopping for a clean eating-approved jar of salsa. This means you'll want to look for salsa without added sugar, canola oil, soybean oil or vegetable oil. If desired, you could also add some full-fat, plain Greek yogurt. When selecting dairy products make sure they are organic so you won't get any unnecessary hormones.
The trick to wrapping this collard green burrito is to roll it up from the outside. Then you can fold up the end with the stem. Now you've got a beautiful green burrito for lunch that is so much healthier and tastier than a traditional sandwich!
Phoebe Lapine shows us how to make a Pepper, Sausage, and Onion Fritatta - in other words, pretty much a gluten-free version of a breakfast pizza. This delicious protein-filled dish is great to start the morning or really for any time of the day! For Phoebe's frittata recipe she has either hot Italian chicken or turkey sausage (which she uses in the video), a mix of red and orange bell peppers, fresh buffalo mozzarella, a large sweet onion, olive oil, some fresh oregano, and finally some sea salt. In this video, Phoebe makes a serving of a little under a pound of turkey sausage, which she begins cooking until it's nice and brown and well-cooked through. Put the cooked turkey or chicken on the side and move onto the peppers and onions. You're going to sauté the peppers and caramelize the onions until they're nice and soft. A combination of red and orange peppers are great for the flavor and of course add to the color of the completed dish - feel free to add in green one's if you'd like too! In the meantime get the eggs nice and whisked up to add onto the mix later. Once the onions and peppers are looking ready, you can add the sausage back in to cook them together for a little bit. Give it one little stir to redistribute the mix and press it down to get an even layer before adding in the egg. Cook this on low until you see the frittata start to set around the edges. A good way to make sure the fritatta is ready to be moved on into the oven is by moving the pan a little bit and see if just the egg on top moves. This is a good sign that it's ready since the egg will finish cooking once it's in the oven. You'll also notice the frittata bubbling up a bit. Add some fresh oregano on top, as well as some buffalo mozzarella cheese, and you're ready to move it into the oven (or a broiler if you have one). This pizza-style frittata makes for a great breakfast and is completely gluten-free! Impossible not to have seconds!
In episode 4 of Eating by Heart, Colombe Jacobsen demonstrates how to make a tasty superfood salad that is great for your health. This recipe is very easy to make, as you only need quinoa, asparagus, kale, and roasted garlic.
First Colombe shows you a tip for how to make roasted garlic. Cut off the top of a head of garlic, then place the garlic on a sheet of aluminum foil, drizzle it with olive oil and wrap it up. Place in the oven for about 30 to 40 minutes for beautifully roasted garlic.
During this time you can also prepare your quinoa. Colombe advises buying pre-washed quinoa at the grocery store, since it will remove some of the bitterness from the quinoa and it saves you the time of washing it yourself. Combine quinoa with water and salt, bring to a boil then reduce to simmer and cook for about 15 minutes. When the water is absorbed, fluff the quinoa with a fork and keep it covered for 5 minutes.
While the garlic is roasting, you can prepare the green vegetables for your superfood salad. Asparagus is a super healthy vegetable that is loaded with fiber, folate and many different vitamins. To prepare asparagus, cut off the ends and slice the asparagus stalks into small rounds. Blanch the asparagus for a couple minutes in a pot with lightly salted boiling water. The sea salt will bring out the chlorophyll in the asparagus so it will be nice and green. Blanch the kale in the same water, then squeeze out the water to remove moisture. Rough chop the kale leaves. Kale is a superfood that is very high in calcium, and it is also a very versatile vegetable. You can eat kale raw in salads, though it will be a bit tougher in texture. Combine the blanched asparagus, kale and quinoa in a bowl.
To make the dressing, scoop out the roasted garlic cloves and mash them with a fork. Add lemon zest, olive oil, sea salt and freshly squeezed lemon juice. Dress the greens, and you've got a beautiful and delicious dish that's packed with superfoods!