A Different Kind of Cleanse

I've never been a "dieter". Not only do I dislike depriving myself of the foods and beverages I love, I also believe that completely eliminating something from your diet, while it may help you shed pounds, is not really healthy. I mean, of course you'll drop some weight if you gouge a complete element from your routine, your body freaks out! That does not sound especially healthy to me! Everyone says it, moderation is key. Everyone says it, because it's true.

I am currently in the midst of a two week "cleanse" of sorts. When asked what I'm cutting out, my answer is "Not really anything." It's more of introducing some new foods into my world and having less, but certainly not eliminating, certain things. I'm still drinking wine, though in the past week I've only had 4 glasses of wine. I would tell you what my usual average is but it's scary to see it in print. I'm amping up my fruit and veggie intake which is not very difficult considering I really love fruits and veggies. I've also made some low-fat swap outs; low-fat cheddar, greek yogurt, and milk (but not mayo, full fat mayo is where it's at!) I haven't had anything fried, doused in blue cheese dressing, wrapped in bacon, or a la mode. However, I will be reintroducing them into my diet when this two weeks is up, just moderately!

I would like to share with you a few of my recipes of balance. These are completely satisfying and pretty good for you too. They are my recipes for a different kind of cleanse. Where flavor and freshness rein and where nothing is gouged completely out. Enjoy!

(Here's a picture of my Uncle Char slicing steak! Nice work Char-man!)

Balsamic Skirt Steak with Roasted Tomatoes
Serves 4
(Skirt steak is a lean cut and when topped with roasted tomatoes and fresh herbs, a healthy, meaty choice. Also this is a great time of year to roast tomatoes. When not in season they can be mealy, watery and, well, gross. Roasting concentrates their natural sugars and strengthens their flavor.)

Ingredients
1/4 cup + 2 Tbl extra-virgin olive oil, divided
1/4 cup + 2 Tbl balsamic vinegar, divided
2 garlic cloves, crushed
1 1/4 lb beef skirt steak
salt and freshly ground black pepper
1 pint cherry tomatoes, halved
2 Tbl chopped fresh parsley
2 Tbl chopped fresh basil



Directions
1. Mix 1/4 cup extra-virgin olive oil, 1/4 cup balsamic, and garlic cloves in a non-reactive dish or ziploc bag . Add steak to marinade and place in the refrigerator to marinate 4-6 hours.
2. Preheat oven to 400ºF and preheat grill. Set burners to high heat.
3. Remove meat 30 minutes prior to grilling.
4. In a small bowl whisk together salt, pepper, 2 Tbl extra-virgin olive oil and 2 Tbl balsamic vinegar. Add cherry tomatoes and toss to coat. Pour onto a baking sheet and roast in the oven for 20 minutes.
5. Remove meat from the marinade and pat dry with paper towels. Oil grill before placing meat on it. Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling 6 to 7 minutes for medium-rare doneness. (Skirt steak is best served medium-rare, as it can toughen if over-cooked.)
6. Remove from the grill and place steaks on serving platter. Cover steak with foil, and let steaks rest 5 minutes before serving.
7. Toss roasted tomatoes with the fresh herbs right before serving. Slice steak into long strips and top with roasted tomatoes and serve.

Grilled Vegetable Sandwiches with Parsley Pesto (adapted from Food & Wine)
Serves 4
(The sensation of chomping down on a sandwich is unmatched and it doesn't need meat in it to make it work. Grilled veggies, some vibrant herby pesto and a little melty cheese on a good roll? Heavenly.)

Ingredients
1 tsp dried oregano
2 Tbls chopped fresh basil (optional)
salt and fresh-ground black pepper
2 tsps red wine vinegar
3/4 cup olive oil
1 eggplant, cut into 1/2-inch slices
1 zucchini, cut lengthwise into 1/2-inch slices
2 red bell peppers, cut into wedges
1 red onion, cut into 1/2-inch slices

4 large crusty rolls, split
4 tablespoons parsley pesto, recipe below
4 slices provolone cheese
4 leaves butter or bibb lettuce

Directions

1. Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
2. Spread the inside of each roll with 1 tablespoon of the pesto. Add a slice of provolone (the heat from the grilled veggies will lightly melt the cheese) Sandwich the grilled vegetables and lettuce in the rolls.

NOTES: You can make a lot of substitutions in this sandwich with what you have on hand. Fennel, endive, broccoli rabe, or mushrooms would be nice in the sandwich; you can also do a traditional basil pesto if you prefer. You can even change the cooking equipment, using the broiler or a grill pan in lieu of an outdoor grill.

Parsley Pesto

Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper


Directions
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary.

Chicken Breast with blood orange balsamic and basil
Serves 4
(Here's your lean protein with mega-flavor. It's also super fast to put together. My original vinaigrette included a blood orange balsamic and a grapefruit infused olive oil but if you can't find those highly specific ingredients, just use regular balsamic and oil.)

Ingredients
2 tablespoons olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 cup blood orange balsamic vinegar
2 tablespoons fresh blood orange juice
2 garlic cloves, chopped
2 tablespoons grapefruit infused olive oil
2 tablespoons fresh basil, chopped



Directions
1. Heat 1 tablespoon of the oil in a cast iron skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 4 minutes per side. Reserve chicken and tent with tin foil to keep warm.
2. Whisk the vinegar, blood orange juice, garlic, grapefruit olive oil, salt, and pepper in small bowl to blend. Deglaze pan that chicken cooked in with the vinaigrette for about 3 minutes or until garlic is golden and sauce is sticky. Remove from heat and add fresh basil.
3. Plate chicken and drizzle with sauce. Serve immediately.

Seared Wild Salmon with Tzaziki
Serves 4
(Whatever you do, do not, I said DO NOT, use farm raised salmon. Wild tastes infinitely better. Everyone who says salmon is too fishy is not eating wild salmon. There is quite a difference.)

Ingredients
1 Tbl olive oil
salt and pepper
Four 6-ounce skinless center-cut pieces of salmon fillet, about 1 1/4 inches thick
3/4 cup low-fat greek yogurt
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup unpeeled cucumber, finely chopped (about 1/2 small)
1 tablespoon fresh dill
salt and freshly ground pepper

Directions
1. Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the salmon with the salt and pepper and add to the skillet, skinned side up. Cook until golden brown on the bottom, about 4 minutes. Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.
2. Meanwhile mix yogurt, lemon juice, garlic, cucumber and dill with salt and pepper. Serve atop salmon.