We ve pulled together a handful of new, seasonal recipes for you to try! Have a recipe you d like to share next month? Send it to Debbie Kolloway dkolloway@slymca.org Spinach salad with beets & oranges 2 navel oranges 6 cups torn spinach 3 cups shredded peeled beets (about 1 pound) 1 tablespoon olive oil 2 tablespoons minced shallots 1/4 cup raspberry vinegar 1/4 teaspoon freshly ground black pepper 1/4 cup minced fresh chives 1/4 cup coarsely chopped walnuts Peel oranges, and cut each crosswise into 5 slices. Place spinach on a large platter. Spoon beets onto spinach, and arrange orange slices on beets. Heat oil in a nonstick skillet over medium-high heat. Add shallots, and sauté 1 minute or until tender. Stir in vinegar and pepper; drizzle over salad. Sprinkle salad with chives and walnuts.
Raspberry-balsamic glazed chicken 1 teaspoon vegetable oil 1/2 cup chopped red onion 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/2 teaspoon salt, divided 4 (4-ounce) skinned, boned chicken breast halves 1/3 cup seedless raspberry preserves 2 tablespoons balsamic vinegar 1/4 teaspoon pepper Heat oil in a large nonstick skillet coated with cooking spray over mediumhigh heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.
Strawberry banana crepes 2.6 ounces white rice flour (about 1/2 cup) 1.05 ounces tapioca flour (about 1/4 cup) 1.15 ounces cornstarch (about 1/4 cup) 1 tablespoon sugar, divided 1/4 teaspoon salt 1 1/2 cups 1% low-fat milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 3 large eggs 2 cups thinly sliced strawberries 1 large banana, thinly sliced (about 1 cup) 1 tablespoon Grand Marnier (orange-flavored liqueur) 9 tablespoons vanilla fat-free Greek yogurt 1. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 teaspoons sugar, and salt in a medium bowl; stir with a whisk. Place milk, melted butter, vanilla, and eggs in a blender; process 15 seconds. Add flour mixture; process 1 minute or until smooth. 2. Heat a 10-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a heaping 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 45 to 50 seconds. 3. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 25 to 30 seconds. 4. Place crepe on a towel; cool. Repeat procedure with remaining batter, stirring batter before making each crepe. Stack crepes between layers of wax paper or paper towels to prevent sticking. 5. Combine strawberries, banana, Grand Marnier, and 1 teaspoon sugar in a medium bowl; toss gently to coat. 6. Fold each crepe in half, then in half again to form a triangle. Spoon fruit mixture over crepes; top with a dollop of yogurt.
Five ingredient chocolate cakes CAKE: 3/4 cup sugar, divided 1/2 cup water 2 tablespoons unsalted butter, melted and cooled 3 large egg yolks 2 ounces (about 1/2 cup) cake flour 1/3 cup unsweetened cocoa Dash of salt 3 large egg whites SAUCE: 1/4 cup water 2 tablespoons sugar 2 tablespoons unsweetened cocoa 1 tablespoon unsalted butter 1/2 teaspoon cake flour TOPPING: 2 large egg whites 2 tablespoons sugar Mint leaves (optional) 1. Preheat oven to 350. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess. 2. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy). 3. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates. 4. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
5. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.