HEALTHY AT HOME

AHealthy AT HOME

TREATING YOURSELF WELL includes eating fresh, wholesome meals that boost your energy, maintain your weight, and prevent disease, all of which adds up to better health. Preparing a meal at home allows you to have more control over the ingredients. Try these recipes and develop your culinary talents as you connect with family and friends.

PHOTOGRAPHY BY ALISSA DRAGUN

CHEF LARRY LAVALLEY, Urgo Hotels & Resorts corporate director of food and beverage, shares recipes packed with nutrients that supercharge your day and satiate your hunger. LaValley urges home cooks to use organic ingredients, including herbs, whenever possible.

Brighten Your Day Breakfast

POACHED EGGS, AVOCADO, & SMOKED SALMON TOAST (Serves 2) 4 free-range eggs 1 Hass avocado 4 slices, toasted, rustic multigrain bread 4 slices, smoked salmon 1 tbsp. of white vinegar

TOMATO RELISH INGREDIENTS (Makes 1/2 cup) 2 seeded, diced plum tomatoes 3 tbsp. minced red onion 1 freshly juiced lime 1 tbsp. extra virgin olive oil 1 tbsp. chopped cilantro 1 tsp. minced jalapeño (optional)

Procedure: Prepare the tomato relish by combining all ingredients in a small mixing bowl. Season with salt, pepper, and lime juice to taste. In a separate small bowl, smash the avocado with a spoon and mix with 1 tbsp. of tomato relish. Add lime juice, salt, and pepper to taste. Toast multigrain bread to desired darkness.

Poach eggs: In a sauce pot, add water, white vinegar, and salt. Bring to a boil. When bubbles form on the bottom of the sauce pot, crack eggs and gently drop into the water. Cook to desired doneness and drain on a paper towel with a slotted spoon.

Assemble and serve: Spread avocado on toast. Add a slice of salmon. Place 2 eggs on top. Add dollop of tomato relish. Garnish with olive oil and cilantro. Serve immediately.

Shot on location at Palm Beach Marriott Singer Island Beach Resort & Spa with executive chef Jeffrey Armusik

Power Lunch Bowl

LEMON-GARLIC GRILLED CHICKEN & MUSHROOM FARRO (Serves 2) 2 free-range, organic chicken breasts, 6 oz. each 2 freshly juiced lemons 2 tbsp. chopped, fresh garlic 1 tbsp. chopped rosemary 1 tbsp. chopped thyme 1/2 cup extra virgin olive oil 2 cups boiled farro 2 tbsp. minced shallots 1 cup mixed variety of mushrooms 1/2 cup halved, baby heirloom tomatoes 1/2 cup cooked cannellini beans 1 cup chicken stock 1/4 cup shaved ricotta salata 2 cups baby arugula

Procedure: Marinate chicken breasts with fresh lemon juice, 1 tbsp. chopped garlic, 1 tsp. chopped rosemary, 1 tsp. chopped thyme, and 3 tbsp. of olive oil for at least 1 hour. (Reserve 1 tbsp. of lemon juice for the arugula.) Boil the farro until tender in salted water. Drain and hold.

ARUGULA PESTO INGREDIENTS (Makes 1/4 cup) 2 cups baby arugula 4-6 medium leaves fresh basil 1 tbsp. toasted pine nuts 1/8 cup grated Parmigiano-Reggiano

Procedure: In a food processor, add arugula, basil leaves, toasted pine nuts, and 2 tbsp. of Parmigiano-Reggiano. Pulse and add a touch of olive oil to make a paste. Reserve and chill.

SUN-DRIED TOMATO PESTO INGREDIENTS (Makes 1/4 cup) 1 cup plump sun-dried tomatoes 4-6 medium leaves fresh basil 1 tbsp. toasted pine nuts 1/8 cup grated Parmigiano-Reggiano

Procedure: Steep 1/2 cup of sun-dried tomatoes in hot water to soften, then let cool. In a food processor, add sun-dried tomatoes, basil leaves, pine nuts, and 2 tbsp. of Parmigiano-Reggiano. Pulse and add a touch of olive oil to make a paste. Reserve and chill.

Assemble and serve: Grill chicken breasts (165 degrees internal temperature) and allow to rest before slicing. Drizzle olive oil into a medium sauté pan and coat pan on medium heat. Add the shallots and the remainder of the chopped garlic. Sauté until fragrant. Add mushrooms, rosemary, and thyme, and cook until caramelized. Add 1/2 of the baby heirloom tomatoes and continue to cook. Add the chicken stock, beans, and farro. Allow the farro to absorb the stock. Spoon into serving bowls and sprinkle with the remainder of the Parmigiano-Reggiano. Slice the warm chicken breasts and add to the plate. Drizzle with the pestos. In a mixing bowl, add remainder of arugula, lemon juice, tomatoes, olive oil, salt, and pepper, and toss. Top the dish with the salad and shaved ricotta salata.

End of the Day Gourmet

PAN-ROASTED SCALLOPS (Serves 2)

8 sea scallops (U-10 size) 1/4 cup clarified butter 2 tbsp. olive oil 2 tbsp. minced shallots 2 cups spinach Salt and pepper, to taste

BUTTERNUT SQUASH AND APPLE HASH INGREDIENTS (Makes 2 cups) 1 1/2 cups roasted, diced butternut squash 1/2 cup diced apple (hold in water sprinkled with lemon juice) 1/4 cup minced red onion 1/4 cup diced red bell pepper 1 tsp. picked thyme

Scallops: Preheat oven to 350 degrees. Spread scallops out on a paper towel to absorb excess moisture. Season with salt and pepper. Warm a large sauté pan with clarified butter over high heat. When the pan is almost smoking hot, add the scallops to the pan, arranging them so as not to touch one another nor the sides of the pan. (You can repeat the process in batches if your sauté pan is too small.) Allow the scallops to sear on the first side (do not disturb them) for 1-2 minutes. Carefully turn the scallops over, then transfer the pan to the oven for about 5 minutes to allow the scallops to finish cooking.

Procedure: Caramelize the onions and peppers with clarified butter in a sauté pan. Add the apples and when they turn brown, add the butternut squash. Place the butternut squash and apple hash in an oven-proof casserole dish. Keep heated in the oven for about 5 minutes while the scallops finish cooking. Once the scallops are finished, remove the hash and scallops from the oven and allow to rest for a few minutes.

Simultaneously, warm the olive oil in a sauté pan over medium heat. Add minced shallots to the pan until they become translucent. Add the spinach and wilt until slightly soften. Season to taste with salt and pepper.

CIDER GASTRIQUE INGREDIENTS (Makes 1/4 cup) 1/2 cup sugar 1/2 cup water 1 cup apple cider 1/2 cup apple cider vinegar 1 cup chicken stock

Procedure: Combine water and sugar, and cook until it is a light caramel color. Add the remainder of the ingredients and reduce to nappe (thickened). Keep warm.

Assemble and serve: Spoon a 1/2 cup of the hash into the center of each of plate (preferably warmed). Top with wilted spinach. Arrange 4 scallops across the spinach and hash. Drizzle about 3 tbsp. of gastrique onto and around the scallops.