Looking to eat healthy at home?
Chefs from three renowned healthy eateries across Tampa Bay have crafted the perfect dishes for your summer table.
Niçoise Salad
Recipe by David Wylie of Good Intentions
The best recipes for summer are no-heat creations. This refreshing Niçoise Salad, developed by Good Intentions, is a filling yet light veggie-friendly dish featuring a rainbow of healthy ingredients and topped with a flavor-packed smoked tofu dip. This recipe can feed a crowd, so feel free to adjust the measurements to your needs.
Method:
1. Make the Tofu Fish Dip by blending chickpeas, tofu, and lemon juice, then set aside.
2. Chop or blend the rest of the dip ingredients into a fine dice.
3. Combine everything together.
4. Make the Dijon vinaigrette by blending everything except the red onion.
5. Once blended, mix in finely diced red onion.
6. Toss the rest of the salad ingredients, top with a scoop of Tofu Fish Dip, and drizzle
with Dijon vinaigrette.
HNF Hot Bowl
Recipe by Lisseth Sandoval of Healthy N’ Fresh Café
The signature HNF Hot Bowl from Healthy N’ Fresh Café is a wholesome dish featuring simple ingredients elevated by seasoning blends and marinades. With a base of kale and chickpeas, it’s then piled high with mixed veggies, marinated grilled chicken and avocado for extra protein, all topped with a bright, refreshing avocado yogurt dressing that harmonizes every ingredient.
Method:
1. Grill marinated chicken breast for 15 to 20 minutes
2. Meanwhile, toss chopped mixed veggies in olive oil and seasoning and cook for two minutes.
3. Make the dressing by mixing all the ingredients together.
4. Combine the cooked veggies with chickpeas and kale.
5. Top with grilled chicken, half a fresh avocado and drizzle with dressing.
Farmer’s Panzanella Salad
Recipe by Gabriel Dilone of Naked Farmer
Off Naked Farmer’s new summer menu, the Farmer’s Panzanella Salad is a rustic Italian bread salad showcasing the freshest local summer produce. Made with country wheat sourdough from local bakers, an assortment of local tomatoes, fresh herbs, and dressing, this dish is a summer crowd-pleaser.
Method:
1. Grill marinated chicken breast for 15 to 20 minutes
2. Meanwhile, toss chopped mixed veggies in olive oil and seasoning and cook for two minutes.
3. Make the dressing by mixing all the ingredients together.
4. Combine the cooked veggies with chickpeas and kale.
5. Top with grilled chicken, half a fresh avocado and drizzle with dressing.
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