For THE TALK'S Food Festival, owner of Hanoki and the Bird in Los Angeles and Comme Ça in Los Angeles and Las Vegas, Chef David Myers shared some healthy, easy and thrifty recipes that are great for losing those holiday pounds! Here are his savory and sweet recipes.
Cold Soba Noodle Salad with Ponzu Vinaigrette
24oz soba noodles (dry)
1 package silken tofu, cut into 1 inch cubes
2 stalks green onions, finely chopped
1 4-5oz package of wild arugula
½ head of radicchio
1 avocado, quartered and sliced
White sesame seeds
Ponzu vinaigrette (see recipe below)
Cook soba noodles according to directions on package. After cooking, strain in colander and rinse with cold water to remove starch. Set noodles aside in colander to drain well.
Roughly chopped arugula and radicchio and toss together in bowl.
To serve, divide noodles into four servings and place in bowls. Then add tofu, arugula and radicchio mixture, and drizzle ponzu vinaigrette to taste in each bowl. Top with sliced avocado and white sesame seeds.
1 cup rice wine vinegar
2 cup soy sauce
1 cup lemon juice
¾ cup olive oil
Whisk rice wine vinegar, soy sauce and lemon juice together in a small bowl or jar. This can be done ahead of time and stored up to one week in refrigerator.
To make vinaigrette, combine 4 tbsp. ponzu mixture + ¾ cup olive oil and whisk together.
Yellow Curry Shrimp
12 each large shrimp
2 tsp. fish sauce
2 tsp. lime juice
2 tsp. Sriracha (optional)
2 tsp. yellow curry paste
2 cups low-sodium chicken stock
2 cups light coconut milk
8 each chopped broccolini (blanched)
2 packages maitake or oyster mushrooms
Kosher salt to taste
24oz soba noodles (dry)
2 sprigs Thai basil, chopped
2 sprigs cilantro, chopped
2 sprigs dill, chopped
In a bowl, mix together Sriracha, fish sauce and lime juice then add shrimp and toss to coat.
Over high heat, grill the shrimp on either an outdoor grill or grill pan, and then set aside.
Cook soba noodles according to package directions, then strain and set aside in a deep bowl.
In a large saucepan, bring chicken stock, coconut milk and yellow curry paste to boil. Season with salt (to taste) then add in blanched broccolini and mushrooms and cook for 5 -7 minutes. When mushrooms are fully cooked, remove from heat and set aside.
To serve, divide noodles into four servings in bowls. Pour curry sauce and vegetables over noodles, add shrimp and garnish with fresh herbs.
Greek Yogurt with Strawberries
4 cups store bought Greek yogurt
2 cups strawberries, roughly chopped
Juice of ½ a lemon
Over low heat, add strawberries and enough sugar to cover the surface of the pan. Cook until sugar is melted. Then, remove from heat and squeeze with fresh lemon juice.
Divide yogurt in to four bowls. Swirl in strawberry mixture and top with sliced almonds.