Grilled Okra

Ingredients
1 pound fresh okra
1 tablespoon dark (Asian style) sesame oil or extra virgin olive oil
salt and pepper, to taste

Cooking Instructions
1. Preheat the grill to high.

2. Trim the tips off the stems of the okra, but do not cut into the pods. Lay 5 pieces of okra side by side in a neat row at the edge of a cutting board. Skewer crosswise with 2 bamboo skewers, one at the top, one at the bottom. Lightly brush the skewered okra with sesame oil and season with salt and pepper.

3. Grill the okra until tender and lightly browned, 3 to 5 minutes per side, turning once with a flat spatula. Serve the okra at once, letting each guest remove the skewers.

This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 5 minutes

Grilled Okra Recipe Brought to you by FoodFit

Sesame Noodle Salad with Asparagus and Tofu

This vegetarian version of a popular Chinese dish called Bon Bon Chi is amazingly flavorful. Take care not to overcook the vermicelli when it's just tender to the bite, it's ready. If you like your noodles very saucy, use all of the sesame dressing; otherwise, use leftover dressing to spoon over pasta or rice. 6 servings.

Ingredient List
* 1 1/2 Tbs. sesame oil or other mild-flavored oil
* 2 cups well-drained diced firm tofu (13 oz.)
* 2 tsp. Bragg Liquid Aminos
* 1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
* 6 oz. dried vermicelli
* 1 English cucumber, peeled and julienned
* 1/3 to 1/2 cup chopped fresh cilantro
* Pinch of asafetida (optional)

Directions: Sesame Dressing
1. Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Stir in asafetida if desired and tofu. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.

2. Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.

3. Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.

4. Transfer noodles to large bowl; add half the dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining dressing. Sprinkle with cilantro and serve.

Sesame Noodle Salad with Asparagus and Tofu: Vegetarian Times [Issue: May 1, 2000 p.54 ]

Roasted Broccolini with Balsamic Vinegar

Ingredients
2 bunches (about 8 oz. each) broccolini
1 tablespoon olive oil
kosher salt to taste
1 tablespoon balsamic vinegar

Cooking Instructions
1. Preheat the oven to 450°F.
2. Trim the stem ends of the broccolini and spread the spears on a baking sheet. Brush them with olive oil (especially the flowering part) and sprinkle with salt.
3. Roast the broccolini on the top rack of the oven until the stems become tender when pierced with a knife, about 10 minutes.
4. Toss the broccolini with the balsamic vinegar and serve.

This recipe serves: 6 | Preparation time: 5 minutes | Cooking time: 10 minutes

Roasted Broccolini with Balsamic Vinegar: Recipe by FoodFit

Strawberry Soup with Sorbet

Ingredients
1 pint fresh strawberries, cleaned and hulled
about 1/2 cup brown sugar
juice of 1 lemon
4 scoops of fruit sorbet

Cooking Instructions
1. Purée the strawberries in a blender or food processor.
2. Strain with a fine mesh strainer, pressing gently on the pulp to release the juice.
3. Blend in the sugar and lemon juice until a pleasant balance of sweetness and tartness is reached.
4. Ladle the soup into soup bowls and serve with a scoop of fruit sorbet.

This recipe serves: 4 | Preparation time: 10 minutes

Strawberry Soup with Sorbet: Recipe by FoodFit

Sesame Noodles

What’s the trick to making pasta healthy? Use whole-wheat noodles. This popular Asian noodle salad bolsters the fiber content and packs a nutrient punch without sacrificing flavor. The recipe comes courtesy of Annelise Stuart of Germantown, New York.

Serves: 8 (1 1/2 cups each).
Preparation time: 20 minutes


Ingredients
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds

Preparation
1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Elise's Sesame Noodles: Provided by Eating Well

Greek Salad Pitas

Ingredients
1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
1/3 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini, optional
1/4 cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves

Directions
1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.

2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.
Ingredient List

Serves 6 | 30 minutes or fewer

Greek Salad Pitas: Vegetarian Times Issue: April 1, 2005 p.38

Lentil Soup

Ingredients
3 tablespoons olive oil
1 medium onion
1 cup brown lentils, picked over and rinsed
4 cups water
2 medium carrots, peeled and diced
2 small kohlrabi or other root vegetables, peeled and diced
1 stalk celery, diced
1 medium potato, peeled and diced
1 large tomato, cored, seeded and diced
salt and freshly ground black pepper
plain low-fat yogurt (optional)

Cooking Instructions
1. In a large saucepan, heat oil over medium-high heat. Sauté onion until lightly browned, 5 minutes.

2. Have kids add lentils and cook for 2 to 3 minutes, stirring often.

3. Kids can add water, carrots, kohlrabi, celery and potato. Bring to a boil, reduce to a simmer and cook, covered, about 30 minutes.

4. Kids can stir in the tomato. Cover and simmer 30 minutes longer, until lentils and vegetables are tender.

5. Season with salt and pepper. Have kids top each bowl with a dollop of yogurt prior to serving.

This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 1 hour

Children's Lentil Soup Recipe by FoodFit

Tortilla Soup

Ingredients
For the soup:
5 cloves garlic, peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt
freshly ground black pepper
8 cups low-sodium ... broth
1 dried chipotle pepper, stemmed and seeded (optional)
3/4 pound tortilla chips

Optional garnishes:
1 bunch (1/2 cup) fresh cilantro leaves
1 avocado, peeled, seeded and roughly chopped
1/2 cup reduced-fat sour cream
2 limes, cut in wedges

Cooking Instructions
1. Puree the garlic and tomatoes in a blender until smooth.

2. Heat the olive oil in a large stockpot over low heat.

3. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes.

4. Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

5. Pour in the ... stock and add the chipotle chile (if desired). Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.

6. Stir in the tortilla chips and cook 10 minutes longer, until the chips soften.

7. Remove and discard the chile.

8. Serve hot, with cilantro, avocado, sour cream, lime wedges and some extra crisp, fried tortilla chips for adding at the table.

This recipe serves: 8
Preparation time: 15 minutes
Cooking time: 1 hour

Tortilla Soup: Recipe by FoodFit

Peanut Noodle Salad

Ingredients
1/4 cup reduced fat peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 1/4 tablespoons sesame oil
1 teaspoon grated fresh ginger
salt and freshly ground black pepper
1/2 pound soba noodles
2 scallions, thinly sliced
1 medium carrot, peeled and thinly sliced
1/2 cup blanched peas

Cooking Instructions
1. Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil and ginger. Season with salt and pepper and set aside.

2. Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente.

3. Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture.

4. Add 2-4 tablespoons hot pasta water to loosen up the sauce.

5. Add the vegetables and toss well. Let cool. Cover and refrigerate.

This recipe serves: 4 children
Preparation time: 10 minutes
Cooking time: 10 minutes

Peanut Noodle Salad [Recipe by FoodFit]

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk

Ingredients
1 pound trimmed zucchini
2 1/2 cups rich vegetable or chicken broth
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon seeded and minced Serrano chili pepper
1/2 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 cups good quality, reduced fat buttermilk
sea salt to taste
freshly ground pepper to taste

Garnish: chopped, fresh cilantro or mint
lime or lemon wedges

Cooking Instructions
1. Chop the zucchini in large chunks.

2. Add the broth to a soup pot, bring it to a boil and add the zucchini.

3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool.

4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and fry until onion is soft, but not brown, and spices are fragrant.

5. Put both the zucchini and spice mixture into a food processor and pulse until well chopped but still retaining texture. Pour into a bowl and stir in the buttermilk and season to taste with salt and pepper.

6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and a few added drops of lemon or lime juice to taste.

This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 5 minutes

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk | Recipe by FoodFit