Healthy Recipes for the New Year

If your New Year’s resolution includes eating healthier, we are here to help! At Sonesta, #FoodisArt, and we specialize in dishes that are as beautiful as they are delicious. The below healthy recipes, shared by our Executive Chefs, are all about bold flavors, bright colors, and fresh, nutrient-packed ingredients. We hope you’ll give them a try!

Healthy Breakfast Bowl, Sonesta Fort Lauderdale Beach

Ingredients
6 oz. Greek Yogurt
4 Blackberries
4 Blueberries
4 Strawberries
6 oz. Granola
2 oz. Honey
1 Ripened Banana
2 oz. Raw Sugar
1 oz Coconut Oil

Direction/Plating

  1. Peel bananas and cut each of them down the center with a knife.
  2. Heat a skillet over medium heat and spray liberally with coconut oil cooking spray. Add the banana halves, flat side down and let them cook for 1-2 minutes, until the bottom is a little brown and the banana has softened. Use a spatula to remove banana from the skillet, place on a plate to cool and sprinkle with some raw sugar.
  3. While bananas are cooling, wash berries and slice the strawberries.
  4. Place Greek yogurt into the bowl, allowing yogurt to be base most of the ingredients, as displayed in the picture.
  5. Add fresh berries, two banana haves, granola and drizzle with honey.
  6. I crisscross the banana halves on my dish, but you can arrange them any way you like.

Brussels Sprouts “Nuoc Cham”, Sonesta Silicon Valley*
2 lbs Brussels Sprouts, medium/small size-cut in half
¼ Cup Yuzu Aioli (recipe included)
¼ Cup Nuoc Cham (recipe included)
30pc Pickled Fresno Chili (recipe included)
1bn Cilantro, leaves only
1bn Mint, leaves only

Yuzu Aioli, yield 1pt/2c
2ea Egg Yolks
2ea Garlic Clove
¼ c Yuzu Juice
1t Yellow Mustard
2ea Lime, Zest
1.5 Cup Blended Oil
¼ Cup Water
Kosher Salt to Taste

Place first 5 ingredients in bowl, whisk to combine.
While continuously whisking, in a slow steady stream add 1c of the blended oil to emulsify. Now, slowly add the water, followed by the last 1/2 cup of blended oil.
Season to taste with salt.

Pickle, Fresno Chili, yield 1pt/2c
2.5 Cups AC Vinegar
½ c Rice Wine Vinegar
3T Sugar
2pt Fresno chili’s sliced

Whisk all ingredients together until sugar has dissolved, do not heat/cook.
Pour over chili’s and place in cooler.

Nuoc Cham, yield 1pt/2c
1/2 Cup Rice Wine Vinegar
1/2 Cup Sugar
4oz Fish Sauce
6oz Lime Juice
3ea Garlic, Finely Minced
1/4c Fresno Chili/Thai Chili, Pickled finely minced

Whisk ingredients together until sugar is dissolved.

Bring a large cast iron skillet, or your favorite heavy bottom steel pan, to the smoke point over high heat. Add oil to the pan, turn heat down to medium/high and carefully add brussels to the pan, cut side down. Season liberally with kosher salt, and let brussels caramelize on the cut side for 1-2 minutes.

You will be tempted to move or flip the brussels but DO NOT – What you want is a nice, dark, even sear!

Once you have nice deep caramelization on the sprouts, flip them over by gently tossing pan or using tongs. Let cook for 1-2 minutes more, careful not to overcook as they are nicer if they maintain a little texture/chew.

Transfer sprouts to large stainless bowl, toss with aioli and nuoc cham, once again season with kosher salt. Adjust seasoning with more of either the aioli or nuoc cham to taste.

Place brussels in your favorite serving dish, scattering the pickled chilis around and finish with a large handful of the picked cilantro and mint as if they fell from the sky.

*Serves 6
Recipes make more than what is called for in this preparation but will keep in the refrigerator for up to 1 week and are great in many other applications. Pickled chilis will keep for one month.

Couscous Salad, Sonesta Resort Hilton Head Island
2 Cups Israeli couscous
2 Cups chicken stock
1 cucumber seeded and small diced
2 Cups diced tomato
½ red pepper small diced
4 oz diced red onion
2 oz fine chopped parsley
3 oz olive oil
4 oz feta cheese
1 Cup chopped Kalamata olives
2 oz red wine vinegar
1 tablespoon honey
S&P to taste

Toast cous cous in 1oz oil, add stock and bring to simmer until cooked through, around 8-10 min.
Cool down couscous on a sheet pan.
Combine olive oil, red wine vinegar, honey, s&P. Combine all remaining ingredients and mix well.

Yorkville Buddha Bowl, The Yorkville Royal Sonesta Hotel Toronto
• 1 Cup quinoa
• 1 Cup water
• 1 Cup coconut milk
• ¼ Teaspoon kosher or sea salt, plus more to taste
• Freshly ground black pepper to taste
• 1 Lime, juiced
• ¾ Cup unsweetened shredded coconut
• ¾ Cup pumpkin seeds
• 1 19fl oz can low sodium chickpeas, drained
• 1 Tablespoon Thai green curry paste
• 1 Pint cherry tomatoes, rinsed
• ¼ English cucumber
• ¼ Bunch green kale, rinsed
• ½ Lemon, juiced
• 30ml Extra virgin olive oil

  1. Preheat your oven to 350°F. Spread the coconut out on a small baking sheet. Do the same with the pumpkin seeds on a separate baking sheet. Place both on separate racks in the oven and toast the coconut until light golden brown, about 4-7 minutes. Toast the pumpkin seeds until pale golden brown and fragrant, about 5-8 minutes. Season the pumpkin seeds lightly with salt, and set both the coconut and the seeds aside to cool.
  2. In a mesh sieve, rinse the quinoa well under cold running water. Place in a medium saucepan, along with the water, coconut milk, and ¼ teaspoon salt. Stir to combine and place over high heat. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until the quinoa is tender and the liquid has been absorbed. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork. Stir in the toasted coconut. Add half the lime juice and taste. Add more lime juice if desired. Cover and keep warm.
  3. Place the drained chickpeas in a medium skillet or sautée pan, along with the curry paste and enough water to cover the chickpeas by a quarter inch. Place over high heat and bring to a boil. Reduce heat to medium low and stir well to incorporate the curry paste. Simmer gently until the water is almost completely evaporated and the chickpeas are glazed with the curry paste. Remove from heat and keep warm.
  4. While the quinoa and chickpeas are cooking, prepare the vegetables. Combine the lemon juice and olive oil in a medium mixing bowl. Whisk well to combine, then pour half the dressing into a second mixing bowl. Slice the cucumber into thin rounds and place in the first bowl. Slice the tomatoes in half and add to the bowl. Remove the stems from the kale, then stack a couple leaves on top of each other and roll into a cigar shape. Slice along the cigar to make thin ribbons. Repeat with the remaining kale. Place the kale in the second bowl. Season the cucumber and tomato mix lightly with salt and pepper and repeat with the kale bowl. Toss both salads to dress them.

Pan Seared Salmon, Sonesta Redondo Beach & Marina

Salt and pepper a 6oz. salmon filet, and pan sear. Deglaze with garlic, white wine, and take out of pan. Add onion, roasted red pepper, green bean and potatoes to the pan. Add a bit more wine, let reduce. Then add a small touch of herbed garlic butter. Reduce until creamy. Adjust seasoning to taste. Arrange on plate. Garnish with lemon & parsley and serve.

Pumpkin Roasted Salmon, Royal Sonesta San Juan
8 oz wild salmon filet
3 oz roasted pumpkin
2 oz. roasted Celery root
½ ea shallots
½ oz pumpkin seeds
1 oz golden raisin
2 oz kale
1 Cup cauliflower
2 oz heavy cream
Salt
Pepper
Olive oil


Cut and dice the pumpkin and celery root and roast in the oven for 15 min.
Finely chop the shallots and reserve. Boil the cauliflower until it is smooth, remove from the bowl and put in the blender. Add the heavy cream, salt and pepper to taste. Blend until the mixture is a smooth and creamy puree.
Sauté the chopped shallots, raisins and pumpkin seed together inn olive oil, add salt and pepper to taste. When they are golden brown add the pumpkin in cubes and the celery root. Continue cooking for 3 minutes.
Add the salmon filet in a pan with olive oil, cook the fillet for approximately 2 minutes per side. then cook the salmon in the oven for 5 minutes.

Plate the cauliflower puree as a base, then serve the succotash and finally the salmon filet. Finish with kale and small pieces of sautéed cauliflower and balsamic vinegar reduction.

Looking for wellness getaway ideas to ring in the New Year? Click here for just a few ideas.

Categories: Food is Art

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