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LAST UPDATE: Tuesday February 10, 2015 01:10PM EST
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- March 25, 2013
- Vol. 79
- No. 12
Mediterranean Diet Special
The host of Giada at Home shares a 'sweet and tangy' entree
¾ cup balsamic vinegar
2 tbsp. maple syrup
1 tbsp. Dijon mustard
1 clove garlic, chopped
4 (6-oz.) center-cut salmon filets, skinned and boned
2 tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1. Position oven rack to center position. Preheat oven to 400.
2. Boil vinegar and next 3 ingredients in a small saucepan. Reduce heat and simmer 12 minutes or until thickened. Set aside.
3. Arrange salmon on parchment paper-lined baking sheet. Drizzle both sides of filets with olive oil and season with salt and pepper. Bake 8 to 10 minutes or until salmon is cooked through and flakes easily with a fork. Cool 10 minutes.
4. Drizzle salmon with glaze. Serve immediately.
Recipes adapted from De Laurentiis's Weeknights with Giada
'I'd make this any night of the week,' says the owner of new L.A. hot spot Chi Spacca
2 tbsp. kosher salt
1 lb. green beans, trimmed
1 (15-oz.) can cannellini beans, rinsed and drained
1 (15-oz.) can chickpeas, rinsed and drained
1/3 cup coarsely chopped mint
¼ cup red wine vinegar
¼ cup sparkling water
½ cup extra virgin olive oil
Flaky sea salt, such as Maldon
Coarsely ground black pepper
1. Add salt to 4 quarts boiling water. Cook green beans in water 3 minutes; drain well in colander. Rinse beans in cold water to cool. Drain well; pat dry.
2. Combine beans, cannellini beans and chickpeas in large bowl. Add mint and toss well; set aside.
3. Whisk together vinegar, water and olive oil. Pour half of vinaigrette over bean mixture; toss again. Season with flaky sea salt and pepper. Serve immediately with remaining vinaigrette, or let stand at room temperature 1 hour to enhance flavors.
Recipe adapted from Batali's Molto Gusto
The Iron Chef America star whips up a 'light and healthy alternative for a delicious snack or dessert'
PROSECCO POACHED PEARS
Serves 4 to 6
4--6 Bosc pears, peeled and cored with stems intact
2 cups prosecco
2 cups orange juice
Zest and juice of 1 lemon
1 vanilla bean, split
1 (1-in.) piece fresh ginger, peeled
1 cinnamon stick
1 star anise (optional)
1. Position pears in large, deep saucepan.
2. Combine prosecco and remaining ingredients in a large bowl. Pour over pears.
3. Bring pears to a boil over high heat. Reduce heat and simmer, partially covered, 1 hour or until pears are tender. Remove from heat. Serve pears warm, or cool completely in liquid, cover, chill and serve.
For more recipes from Cora, go to gaeaus.com
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Go to spaweek.com/jamaica to enter and for more details. The sweepstakes begins at 12:01 a.m. (EST) on March 13, 2013, and ends at 11:59 p.m. (EST) on April 21, 2013. Must be a resident of the United States or Canada (excluding Quebec) and 18 years of age or older at the time of entry. Go to spaweek.com/jamaica-rules for the official rules. Spa Week Media Group Ltd. is solely responsible for the administration of this promotion.
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