IMMUNE SUPPORTERS

Immune

SUPPORTERS

A HEALTHY, BALANCED DIET plays a vital role in overall wellbeing. Certain vitamins, minerals, and antioxidants can strengthen your body’s immune response, and getting these nutrients from foods is always favorable to supplements. Chef Stephen Asprinio, principal of SA Hospitality Ventures, shares immune-boosting foods and preparation methods that are fun, flavorful, and invigorating.

PHOTOGRAPHY BY ALISSA DRAGUN

TRACEY BENSON PHOTOGRAPHY

MEET THE CHEF

Stephen Asprinio is a Top Chef All-Star, hospitality maestro, and Florida-based restaurateur. As the principal of SA Hospitality Ventures, he has successfully developed and launched projects in Manhattan, Los Angeles, Las Vegas, Washington, D.C., and throughout South Florida.

At the age of 19, Asprinio became the youngest person to ever pass the U.S. Sommelier Association certification exam, and he went on to pass the certificate-level examination from the Court of Master Sommeliers when he was just 21. With degrees from Cornell University’s School of Hotel Administration and The Culinary Institute of America, Asprinio has worked with some of the top restaurateurs and chefs in the country.

Asprinio’s vision is to create multifaceted hospitality experiences that pioneer the next evolution in dining.

Black Garlic and Miso-Glazed Wild Salmon

INGREDIENTS 2 6-oz. wild salmon filets 3 tbsp. white miso 1 tbsp. black garlic 1 tbsp. sake 1 tbsp. mirin 1 tsp. honey 1 bunch broccolini 1 tsp. grapeseed oil 1/4 tsp. kosher salt 1 tbsp. piquillo pepper (brunoised) 1 tsp. yuzu juice 1 tsp. light soy sauce Togarashi 1 tsp. white sesame seeds 2 tbsp. micro coriander (substitute cilantro leaves)

In a small bowl, mix the white miso, black garlic, sake, mirin, and honey, and blend with an immersion blender until smooth. Pour the mixture over the salmon, rub on all sides, then marinate in the refrigerator for 4 hours. Next, toss the broccolini with the grapeseed oil and kosher salt, and grill over high heat until lightly charred and still al dente. Cut into 2-inch pieces and toss with piquillo pepper, yuzu juice, and light soy sauce. Season with togarashi to taste and set aside. On a Spanish plancha (preferred), griddle, grill, or under a broiler, cook salmon to the desired temperature (between 120 and 125 degrees is recommended). To finish, spoon the broccolini onto each plate, place the salmon on top, sprinkle with white sesame seeds, and garnish with the micro coriander.

THE IMMUNE FACTOR

All hail the “King of Carotenoids,” aka astaxanthin, which is found at its highest levels in salmon and immensely supports immune function. When combined with salmon’s selenium, zinc, complex B vitamins (3, 6, and 12), and vitamin D, you’re looking at an antioxidant powerhouse. This recipe also features immune-boosting ingredients such as broccolini, red piquillo pepper, garlic, and probiotic-laden miso.

Dandelion Salad

with Citrus, Fennel, and Avocado

INGREDIENTS 8 dandelion leaves (cut into 2-inch pieces) 1 fennel bulb (shaved thin, lengthwise) 4 mixed citrus, e.g., cara cara, blood orange, grapefruit, tangerine, clementine, etc. (supremed, reserving excess juice) 1 tsp. Dijon mustard 2 tsp. honey 1 tbsp. shallots (brunoised) 1 tbsp. sherry vinegar 1 tbsp. lemon juice 4 tbsp. extra-virgin olive oil 1/4 tsp. kosher salt 1/8 tsp. cracked black pepper 1 avocado (sliced into 1/2-inch pieces, crosswise) 6 basil leaves (cut into 1/4-inch strips) 1/4 tsp. Espelette pepper 1/4 tsp. flaked sea salt

In a small bowl, toss the dandelion leaves and fennel with reserved juice from the citrus, then set aside to marinate for 15 minutes. In the meantime, for the dressing, whisk the Dijon, honey, shallots, sherry vinegar, and lemon juice together, slowly incorporating the olive oil until emulsified. Season with kosher salt and cracked black pepper. Toss the remaining ingredients in a large bowl with the dressing. Place the salad in shallow bowls. To finish, sprinkle the Espelette pepper and flaked sea salt over top.

THE IMMUNE FACTOR

Boost your immunity with this mega antioxidant salad derived from the vitamin C–packed citrus, multinutrient avocado, and beta-carotene-rich dandelion greens. Plus, the selenium in the shaved fennel stimulates the production of killer T-cells, modulating the immune system.

Carrot and Coconut Bisque

INGREDIENTS 6 baguette slices (1/8-inch thick)

Olive oil

Smoked paprika

Kosher salt 2 tbsp. butter 1 cup leeks (white part only, thinly sliced) 2 tsp. fresh ginger (peeled, chopped) 2 tsp. fresh turmeric (peeled, chopped) 4 medium carrots (peeled and cut into 1/4-inch pieces) 1 tbsp. vadouvan curry 1/2 cup fresh carrot juice 1/4 cup Riesling 2 cups green tea 1 cup coconut milk (unsweetened)

Sea salt

Freshly ground black pepper 1 lime (halved) 1/2 tsp. sweet soy 2 tbsp. coconut chips 2 tsp. salt-roasted pepitas 2 tsp. crushed peanuts 10 chive sticks 2 tbsp. scallions (julienned, white part only)

On a sheet pan, lay out baguette slices and season with olive oil, smoked paprika, and kosher salt. In a 350-degree oven, bake the baguette slices until golden brown and set aside. In a medium sauce pot, melt butter, then add leeks, ginger, and turmeric, sautéing until leeks are translucent. Add the carrots and cook until soft. Mix in the vadouvan curry, stirring to incorporate for 2 to 3 minutes. Deglaze the sauce pot with the carrot juice and Riesling, and reduce by half. Add the green tea and coconut milk, and simmer for 15 minutes until carrots are fully cooked. Next, blend the soup until smooth and pass through a chinois. Season with sea salt, freshly ground black pepper, and lime to taste, then pour into soup bowls. To finish, garnish each with a drizzle of sweet soy, coconut chips, pepitas, crushed peanuts, chives, and scallions.

THE IMMUNE FACTOR

Can soup enhance your overall protection from evil microbes? Well, this one can. Carrots contain three minerals that are critical to the immune system: iron, zinc, and copper, plus they are full of beta-carotene, boosting the number of white blood cells in the immune system. Not to mention ginger, turmeric, and green tea are all antioxidant superstars.