The Sexy Forever Recipe Bible (20 page)

2 medium zucchini

1 hothouse cucumber

1 yellow bell pepper, seeded

1 red bell pepper, seeded

5 celery stalks

½ pound fresh snow peas

10 asparagus stalks,
blanched

Blue Cheese Vinaigrette

Cut the zucchini, cucumber, peppers, and celery into strips of equal length, about 5 inches. Arrange all the prepared vegetables on a platter with the vinaigrette in a small bowl in the center.

SERVES 8

arugula and parmesan salad

PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

½ cup pine nuts

1 pound arugula leaves, stems removed, or baby spinach leaves

A 2-ounce wedge Parmesan cheese

About 4 tablespoons extra virgin olive oil

About 2 tablespoons red wine vinegar

Sea salt and freshly ground black pepper

Preheat the oven to 350°F.

Spread the nuts loosely on a baking sheet. Toast until lightly browned, 8 to 10 minutes. Check every few minutes to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cool. (The nuts can be toasted several hours in advance.)

In a large, shallow salad bowl, combine the arugula and toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese into long, thick strips directly into the bowl. (When the wedge of cheese becomes too small to peel, grate the remaining cheese and add it to the bowl.)

Drizzle the olive oil and vinegar over the salad and toss. Season to taste with salt and pepper. Serve immediately.

SERVES 4

garden greens with pear tomatoes and lemon-mint vinaigrette

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

LEMON-MINT VINAIGRETTE

¼ cup white wine vinegar

1 tablespoon chopped fresh mint leaves

Sea salt and freshly ground black pepper

½ cup extra virgin olive oil

SALAD

½ head red leaf lettuce

1 head butter lettuce

1 small head frisée (curly baby endive)

1 pint yellow pear or cherry tomatoes

Zest of 1 lemon

For the vinaigrette:
Whisk together the vinegar, mint leaves, and salt and pepper to taste in a mixing cup. Add the oil in a slow stream, whisking constantly until the oil is emulsified.

For the salad:
Wash and dry the lettuces and tear them into bite-size pieces. Combine with the tomatoes in a large salad bowl.

Toss the salad with the vinaigrette. Garnish with the lemon zest and serve immediately.

SERVES 6

iceberg wedge with roquefort dressing

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2