The Healthy Irishman Thanks You by Gavan Murphy

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IR ING! ! Y TIPS H B & I T S CR IPE UBS EAL REC

S G FOR ININ U A T O Y TER NKS F EN O THA T

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THE HEALTHY IRISHMAN GAVAN MURPHY Thank you for subscribing to our newsletter! To show our appreciation we’re sharing with you our Dinner Party Booklet which has great quick n’ easy recipes and helpful party tips. These recipes are perfect for entertaining since they’re easy to recreate. They are also healthy and nutritious without being boring! Their brilliant presentation will have your guests mighty impressed and happy they came!

Happy Cooking!

TIPS FOR THROWING A DINNER PARTY If you can’t hire The Healthy Irishman to make your party a smashing success, here are  some tips that will help you make the process easier and more enjoyable.  First  off,  throwing  a  party  for  friends and  family should  be  fun, not  a  chore  so  invite  people  you  like.  Deciding  on  how  many  guests  is  important.  When  considering  this,  think of your space and equipment so everyone, including yourself is comfortable.  Next step, decide what type of dinner party you want to throw. You may have a theme in  mind so then decide if it’s best to have a more formal sit down, a casual buffet style or a  pot  luck  dinner.  Having  a  budget  in  mind  will  help  you  decide  which  type  is  best.  Whichever  you  decide  on,  be  creative  with  the  menu.  Even  one  pot  meals  can  be  exciting  if you  jazz  up ingredients or  presentation. Be  sure  you  Iind out  if  any of  your  guests have special eating  habits so you can  plan  accordingly—you don’t want  to serve  roast beef to a vegetarian. The key is to pick a menu that enables you to enjoy your own  party vs. being stuck in the kitchen cooking for it.  Organization  is key  to make  hosting  a  cinch. Menu  lists, detailed  shopping  lists,  to do  lists—are all important for making your life easier. Think about things you can do ahead  of time even a day or two in advance  such as shopping  and prep. If serving alcohol, you  can  go  the  easy  route  with  beer  and  wine  or  spice  it  up  a  notch  with  one  signature  cocktail.

Now you’ve got the tools to make your next dinner party a breeze!

I created this menu for a dinner party based on the the following requests:  *Keep the portions small enough so each guest could enjoy a bit of everything  *Healthy choices  *Recipes that are easy to recreate  *Recipes that won’t break the bank We made some dishes for tray‐passed appetizers and some were on the buffet, creating  a great overall mix of healthy options for every taste. It was a great party! Now it’s time  to plan yours! Let me know how you do!                   For more great healthy recipes and tips visit thehealthyirishman.com!                       Fueling your body with healthy food. Fueling your mind with the wealth of health.

PROSCIUTTO  WRAPPED  BOCCONCINI  WITH BASIL  MINT INFUSED  OLIVE OIL Serves 68  Appetizers

1 8OZ CONTAINER  BOCCONCINI (CHERRY  TOMATO SIZED  MOZZARELLA BALLS) 2 OZ PROSCIUTTO 1 TBSP FRESH BASIL 1 TBSP FRESH MINT ¼ CUP OLIVE OIL Directions  Wrap each  bocconcini ball with  some prosciutto.  Chiffonade (thinly  slice) the basil and  mint and add to olive  oil. To Serve  Drizzle each ball  with the fresh herbed  olive oil and Iinish  with a sprinkling of  S&P.

ROSEMARY SKEWERED  SHRIMP WITH   MINT PESTO Serves 8 Apps.

1 LB MEDIUM SHRIMP  (2130 PER LB) – PEELED &  DEVEINED  *PREF. WILD 20 ROSEMARY SPRIGS –  PEEL OFF LEAVES FROM 2/3  OF SPRIG LEAVING SOME AT  TOP OF EACH. PESTO: ¾ CUP LIGHTLY PACKED  FRESH MINT LEAVES ½ CUP BABY SPINACH ¼ CUP PINE NUTS, TOASTED 1 GARLIC CLOVE ¼ CUP OLIVE OIL 2 TABLESPOONS FRESHLY  GRATED PARMESAN (LOW FAT PREFERRED) 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL Directions Blend the mint, basil,  spinach, pine nuts,  and garlic in a food  processor until Iinely  chopped. With the  machine running,  gradually add 1/4  cup of olive oil,  processing until well  blended. Transfer the  pesto to a medium  bowl. Stir in the  Parmesan and season  with S&P to taste. To Assemble Toss  shrimp with 2 tbsp  pesto and refrigerate  for at least 1 hour.  Preheat large sauté  pan on medium heat  for 2 minutes. Add 1  tbsp olive oil and  sauté each shrimp for  2 minutes each side.   Once grilled, skewer  each shrimp with a  rosemary sprig. Trim  any excess sprig from  bottom.

‘FRIED’  CHICKEN  TENDERS Serves 46 1 LB CHICKEN BREAST  TENDERS 2 CUPS GLUTENFREE  BREADCRUMBS (I USE THE  ENERG FOODS BRAND) 2 EGG WHITES 1 TSP SMOKED PAPRIKA 1 TSP SALT Directions Preheat oven to 400F. Begin by whisking  the egg whites in a  glass or stainless  steel bowl for 2  minutes. This will  add some air and  make them nice ’n’  light. In another bowl  mix the paprika and  salt to the  breadcrumbs. Dip  each tender into the  egg whites and then  the breadcrumbs. Place on a foiled oven  tray and spray each  side of chicken with  olive oil spray. This  will prevent them  from sticking and  help make them  crispy. Bake in the  oven for 6‐7 mins or  until cooked. Serve with preferred  dipping sauce.

GRILLED JAPANESE  EGGPLANT ROLLS Serves 4 3 JAPANESE EGGPLANTS OLIVE OIL SPRAY 1 OZ GOAT’S CHEESE ½ LEMON – ZESTED S&P 1 BUNCH FRESH ARUGULA Directions Cut the eggplants  lengthwise into ½”  slices. Lay them on a  wire rack and  sprinkle with salt.  Leave for about 10  minutes and turn  them over and  repeat. This takes out  the extra moisture so  they don’t get soggy  when grilled.  Pre‐heat grill pan on  medium high heat for  2 minutes. Pat each  eggplant slice with a  paper towel before  grilling. Spray grill  pan liberally with  olive oil spray and  grill each slice for 2  minutes each side or  until softened. Place  on a cutting board to  cool. To Assemble:  Mix goat’s cheese and  lemon zest together.  Add pinch salt and  pepper. Lay each eggplant  slice on cutting board  and add a small  spoonful of softened  goat’s cheese to each  slice. Smear. Add a  few arugula sprigs on  each slice and roll up  like a sausage roll.

LEMONGRASS  SKEWERED SALMON Makes 8 skewers  1 LB SALMON (PREFERABLY  WILD) 8 CHERRY TOMATOES 4 PIECES LEMONGRASS. CUT  TWO 4” PIECES PER  LEMONGRASS, DISCARDING  ENDS. PEEL OFF OUTER  LAYER AND CUT IN ½  LENGTHWISE. S&P FRESH BASIL FOR GARNISH FRESH LEMON Directions Preheat oven to 400F. Cut salmon into  thirds lengthwise  then cut into 1 inch  cubes. Skewer 1 piece of  salmon, a cherry  tomato and another  piece of salmon on  each lemongrass  skewer. Place  skewers on foiled  oven tray. Season  both sides with S&P.  Roast skewers for  about 3 minutes in  oven. When cooked  they will be Iirm to  touch. Garnish with  chopped fresh basil  and a squeeze of  lemon juice.