Arugula Salad with Beets and Goat Cheese

One of the tastiest greens in my opinion has to be arugula. It is crisp, peppery, and slightly bitter. This salad is similar to a version they make at Il Fornaio Italian restaurant (Insalata Bertola). The beets add a little sweetness, the goat cheese adds creaminess, and the walnuts add crunch. This is my favorite salad!

salad:
1 package arugula
2 beets, boiled and juilienned (red or golden)
1/2 package goat cheese, crumbled
handfull of chopped walnuts

dressing:
in food processor mix, 1/4 cup olive oil, 2 TBSP red wine vinegar, 1 TBSP dijon mustard, 1 TBSP lemon juice, salt and pepper to taste.
*These are approximate measurements, I add everything to taste.
Mix until it's dressing consistency, and toss into salad!
Add beets to salad, then add cheese crumbles and walnuts on top.

Almond Baked Chicken

This is one of my favorite recipes from the South Beach Diet cookbook. It's their version of fried chicken, without all the fat. The chicken is dredged in olive oil, then in a nutty, cheesy bread coating that's baked in the oven. For extra crisp on top of the chicken, I sprayed a little cooking spray on top just before popping it in the oven. I also added whatever fresh herbs I had in my fridge to the bread coating. Move over fried chicken!

Serves 4

Ingredients

1/2 cup whole wheat bread crumbs
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces (or cut in half horizontally)

Instructions
Preheat the oven to 400°F.

In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan. Optional: spray the top with cooking spray.

Bake for 20-25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.)

Swordfish with Citrus Pesto

After watching Giada De Laurentiis prepare this beautiful dish on the Food Network, I knew I had to try it for myself. And boy, was I impressed! Ryan even liked it! It is healthy, fresh, and easy to prepare. I will definitely be adding this to my list of favorites. I halved the recipe, and it made enough for 2-4 servings.

Ingredients
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.