SAVOR THE SEASON

Chef Collette Haw

People think comfort foods and healthy foods are mutually exclusive, but that’s not true! I believe comfort foods are really what make you feel good.

When people think about healthy eating, they think, “Oh, I have to eat a salad for the rest of my life.” But there are so many other nutrient-dense foods people can eat that aren’t raw kale or steamed vegetables.

Take this dish, for example. People usually associate ceviche with seafood, but I made this version using fresh, seasonal ingredients from my local farmer’s market.

Not only is it colorful to look at, thanks to the acid from the limes and grapefruit, it explodes in your mouth with fresh, bright flavors. The best part about a recipe like this is you can customize it to your tastes, or to whatever’s in season. Experiment and enjoy!

HAPPY FALL FEASTING! Chef Collette Haw is a classically trained Culinary Institute of America graduate. Chef Haw operates the Nourish Coffee Bar + Kitchen inside the Center for Health & Wellbeing in Winter Park, Florida, and approaches the Nourish menu with a unique hybrid of her comfort-food-gone-healthy and food-as-medicine philosophies. She also instructs cooking programs at the Center and online at WellbeingNetwork.org.

Want more tips? Visit WellbeingNetwork.org to watch me make some of my favorite recipes.

Spring Farmers Market “Ceviche” Salad

10 servings

INGREDIENTS

1 ½ cup fresh frozen edamame or fresh garbanzo or lima beans 2 ½ teaspoons lime zest ⅔ cup fresh lime juice ¼ cup avocado oil 2 scallions, thinly sliced 1 jalapeno, seeded and sliced thinly 1 large shallot, thinly sliced 2 cups fresh corn off the cob 2 grapefruit, supreme 3 Hass avocados, cubed 1 large bell pepper, thinly sliced (yellow, red, orange) 3 large heirloom tomatoes, sliced into wedges ¾ cup chopped cilantro Himalayan pink salt and fresh ground pepper to taste

EDUCATIONAL RESOURCE PROVIDED BY FLORIDA BLUE MEDICARE

DIRECTIONS

If you’re using fresh, frozen, whole edamame, let the edamame thaw while you’re putting the rest of the recipe together. If you’re using fresh garbanzo or lima beans, remove them from the shell, blanch in boiling, salted water for 6-9 minutes and shock in an ice bath. (Ice bath: Fill mixing bowl with ice, cover ice with water until it’s about 50 percent water.) Combine the lime zest, lime juice and avocado oil in a small mixing bowl. Add the scallions, jalapeno and shallot and let it marinate in the vinaigrette while preparing the rest of the salad. In a separate mixing bowl, add the fresh corn, grapefruit, avocados, bell peppers and cilantro. Lightly toss all those ingredients together, add the vinaigrette with the scallions, jalapeno and shallot to the bowl with the heirloom tomatoes and lightly toss once more. Season to taste, and let the salad marinate in the fridge

at least an hour before serving. , and let the salad marinate in the fridge at least an hour before serving.

NUTRITION FACTS (PER SERVING): Calories 118, Total fat 3.6g, Saturated fat .4g, Cholesterol 0mg, Sodium 58mg, Carbohydrates 19.9g Fiber 4.4g, Total Sugar 6.1g, Protein 4.7g