Don’t let all of your spring body prep go to waste during the first summer holiday! Certified nutritionist, personal trainer and exercise physiologist, Franci Cohen, has created three beginning-of-summer recipes highlighting delicious seasonal produce for your Memorial Day
Homemade Pesto (combine all in food processor)
* 2 cups packed fresh basil leaves
* 2 cloves garlic
* 1/3 cup pine nuts
* 2/3 cup extra-virgin olive oil, divided
* Kosher salt and freshly ground black pepper, to taste
* 1/2 cup freshly grated Parmesan cheese
* 2 T lemon juice
1. Preheat stovetop grill pan or outdoor grill over high heat.
2. Cut the eggplants lengthwise into 1/4-inch thick slices (about 6
slices each eggplant).
3. Brush the eggplant slices evenly with olive oil on both sides.
4. Grill the eggplant slices in batches for 2-3 minutes each side,
then let cool.
5. Mix ricotta cheese, pesto and lemon juice together in a small bowl
and spread a heaping tablespoon of the mixture evenly over each
6. Roll up the eggplant slices, place on a plate seam-side down and
Greek Quinoa Tomato Bowl
· 3 tablespoons freshly squeezed lemon juice
· 1 tablespoon red wine vinegar
· 1/4 teaspoon dried oregano
· 1 tsp garlic paste
· Kosher salt and freshly ground black pepper to taste
· 1/4 cup extra-virgin olive oil
· 1 cup quinoa
· 2 cups red and yellow grape tomatoes, halved
· 1 cup pitted kalamata olives
· 2 scallions thinly sliced
· 1 small red onion, diced
· 3 English cucumber,diced
· 4 oz. feta cheese, crumbled
· 8 beefsteak tomatoes, insides scooped out, but leave shell on
1. Whisk together the lemon juice, vinegar, oregano, garlic and
some salt and pepper in a small bowl.
2. Slowly whisk in the oil until emulsified. Let sit at room
temperature while you prepare the salad to allow the flavors to meld.
3. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4
teaspoon pepper in a small saucepan, bring to a boil and cook until
the water is absorbed and the quinoa is tender, about 15 minutes.
4. Transfer to a bowl, fluff with a fork and let sit for 5 minutes
to cool slightly. Add the tomatoes, olives, green onions, red onions,
cucumbers, feta cheese, and dressing and toss to coat. Cover and
refrigerate for at least 1 hour and up to 8 hours before serving. The
longer it sits the better the flavor.
5. Fill tomatoes, arrange on platter and serve!
- · 2 medium long eggplants
- 2 tablespoons extra virgin olive oil
- 1/2 cup ricotta cheese
- 1 cup pesto sauce
- 2 tsp lemon juice
Stuffed Zucchini Logs:
* 1 onion
* 1 cup short grain brown rice
* 1/2 cup canned chickpeas rinsed and drained
* 1/2 tsp allspice
* 1 Tbsp olive oil
* 6-8 skinny green zucchini squash
* 8 dried apricots
* 2 tsp mint
* 3 cloves garlic
* 1 heaping tsp salt
* 1/2 cup maple syrup
* 1 cup lemon juice
* 1 cup water
* 1 Tbsp apricot preservatives-optional
1. Sauté onion on med-high heat, add 1 cup rice and sauté
together. Then add 1 1/2 cups boiling water and salt.
2. While rice is cooking, wash and peel the squash, leaving
stripes of the green peel.
3. Cut squash in 1/2 lengthwise and scoop out insides with a
4. In a bowl mix cooked rice, chickpeas, allspice and olive oil,
then fill the squash.
5. Line baking dish with stuffed squash in one layer.
6. Sprinkle dried apricots on top along with crush garlic, salt and
FOR SAUCE: In a bowl mix water, fresh lemon juice, maple syrup and 1
tbsp. apricot preserves. Taste and adjust to your liking. Pour over
stuffed squash and cover with aluminum foil lined with parchment paper
and put it in the oven at 350ºF. Cook for 1 -1.5 hours.
For more recipes and healthy tips visit: WWW.FRANCICOHEN.COM