Talk Food Festival: Ellie Krieger

Posted on Jan 22, 2014 10:45am

Nutritionist and author of "Weeknight Wonders," Ellie Krieger, joined the ladies in the kitchen for The Talk Food Festival.  She made decadent, flavorful and healthy dishes that you can whip up in less than 30 minutes. Here are the recipes.

Recipes reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger.


Individual Tri-Color Salad Pizzas 

Makes 4 Servings

Cooking spray

1 ounce Parmesan cheese (1/3 cup grated)

2 ounces part-skim mozzarella cheese

¾ pound store-bought whole-wheat pizza dough, thawed if frozen

1 tablespoon extra-virgin olive oil

1 cup part-skim ricotta cheese

¼ teaspoon freshly ground black pepper

1 small head radicchio

2 heads endive

1 cup grape tomatoes

4 cups baby arugula leaves

1 tablespoon balsamic vinegar

Preheat oven to 475'F. Spray 2 baking sheets with cooking spray.

Finely grate the Parmesan cheese and thinly slice the mozzarella. Cut the pizza dough into 4 pieces. Sprinkle a work surface with cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 x 11 inches; place 2 rectangles on each baking sheet. Brush the dough with 1 tablespoon of the oil, then distribute 4 tablespoon-sized dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated Parmesan and the pepper. Bake until the cheese is melted and the dough is browned, about 12 minutes.

While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons oil, and the balsamic vinegar. Top each pizza with about 1 ½ cups of the salad. Serve immediately.


Asparagus ‘Pasta' 

Makes 4 servings

1 bunch thick asparagus spears (about ¾ pound)

2 medium cloves garlic

½ medium lemon

1 ounce Parmesan cheese (1/3 cup grated)

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Trim off and discard the tough woody ends of the asparagus. Cut off the asparagus tips and set aside. Using a vegetable peeler, peel the asparagus stalks into long, thin strips.

Thinly slice the garlic, finely zest and juice the lemon half, and grate the cheese.

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Add the shaved asparagus stalks and the tips and cook, gently stirring, until slightly wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon zest and juice, cheese, salt, and pepper.


Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing 

Makes 4 Servings

1 large carrot (about 7 ounces)

One 2-inch piece fresh ginger

2 medium scallions

¼ cup fresh orange juice

2 tablespoons unseasoned rice vinegar

2 teaspoons reduced-sodium soy sauce

2 teaspoons toasted sesame oil

¼ cup canola oil

Cooking spray

1 large head napa cabbage (about 2 ½ pounds)

Peel the carrot and ginger. Coarsely chop the white and light green parts of the scallions. Reserve the dark green parts for garnish.

Grate the carrot and ginger in a food processor using the shredding disk. Switch to the chopping blade and add the chopped scallions, orange juice, vinegar, soy sauce, and sesame oil to the carrot and ginger in the bowl of the processor. While processing, drizzle 3 tablespoons of the canola oil into the bowl until incorporated, then continue processing until the dressing is fairly smooth. It will be somewhat thick and maintain some texture from the carrot.

Spray a grill or grill pan with cooking spray, then preheat over medium-high heat. Cut the cabbage lengthwise into quarters so that each piece has some of the core to keep it intact. Brush the cut sides of the cabbage with the remaining 1 tablespoon canola oil. Grill until slightly wilted and grill marks have formed, about 2 minutes per cut side. While the cabbage is cooking, finely slice the scallion greens.

Pour about 1/3 cup of the dressing into each of the 4 serving plates, place a wedge of cabbage on top of the sauce, and garnish with the scallion greens.



Two-Minute Mango Coconut Sorbet 

Makes 4 Servings

1 pound frozen mango chunks (3 cups)

¼ cup honey

½ cup light coconut milk

2 tablespoons lightly packed fresh basil leaves

Place the mango in a blender with the honey and ¼ cup of the coconut milk. Blend for 15 seconds, pulsing if necessary, then scrape down the sides of the blender with a spatula. Add the remaining ¼ cup coconut milk and first pulse, then blend, until the mixture is nearly smooth, about 20 seconds. Add the basil and blend until the basil is integrated and the mixture has the texture of sorbet, 10 to 15 seconds more. Serve immediately, or for firmer sorbet, freeze in an airtight container for 15 to 20 mintues. The mixture may be stored in the freezer for up to 1 week. Allow to soften slightly at room temperature before scooping.

Connect with the Talk