ChefsBuzz - Healthy Recipes & World Cuisines

Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp lettuce salads, it is delicious with grilled vegetables and bean or pasta salads.

Ingredients

2/3 cup tomato juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarse-grained mustard
1 1/2 tablespoons red-wine vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
2 cloves garlic, minced
1/4 teaspoon salt
Freshly ground pepper to taste

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Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it’s combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we’ve relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.

Ingredients

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

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A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

Ingredients

1 pound mushrooms, stems trimmed, caps wiped clean
1/2 cup finely chopped shallots (2 large)
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 cup thinly sliced carrots (1 large)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
2 1/4-inch-thick lemon slices (including peel), seeded
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1/2 cup chopped fresh parsley

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