The Fresh 20 Cookbook

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The Fresh 20 founder Melissa Lanz joined us to talk about her new cookbook and online program to help you eat healthier.   With The Fresh 20, you learn how to plan ahead and cook five weeknight dinners using only 20 fresh, seasonal ingredients for an entire week.  The Fresh 20 guides you to what to shop for in season and helps you save money. Weekly menus sent out on Fridays the week before to encourage subscribers to visit their local farmer’s market for fresh produce packaged foods. 

For more information or to sign up for The Fresh 20 program, visit their website.

Recipes Featured on the KTLA Morning News

Strawberry Gazpacho
Serves 4
Prep: 25 minutes

 3 pounds medium ripe tomatoes, cored
1 medium cucumber, peeled
1 medium red bell pepper, cored and seeded
¼ medium red onion
2 garlic cloves
½ bunch fresh flat-leaf
parsley, long stems removed
1 pint fresh strawberries,
Juice of 1 lemon, or to taste
1 Tablespoon white wine vinegar
1 teaspoon kosher salt
Up to ½ cup water, if desired
1 Tablespoon olive oil

For the feta cheese crostini

2 whole wheat pitas, cut into quarters
1 Tablespoon olive oil
¼ teaspoon black pepper
3 ounces feta cheese, Crumbled

1. In batches, combine the tomatoes, cucumber, bell pepper, red onion, garlic, parsley, and strawberries in a blender or food processor and puree until relatively smooth; for a chunky version, pulse instead of puree.
2. Add half of the lemon juice, vinegar, and salt and blend. Taste and adjust the seasoning as necessary by adding lemon juice, vinegar, and/or salt. If the gazpacho is too thick, add some or all of the water. Refrigerate for at least 10 minutes.
3. Transfer the gazpacho to a large bowl. Drizzle with the olive oil.
4. Serve in bowls, teacups, or glasses.

For the feta cheese crostini
1. Toast the pitas under the broiler or in a toaster oven until slightly crispy.
2. Combine the olive oil, pepper, and feta cheese in a bowl, mixing until smooth.
3. Spread the cheese on the pita triangles.

Panfried Chicken Milanese with Arugula Salad
Serves 4
Prep: 25 minutes

For the chicken milanese

2 boneless, skinless organic chicken breasts, sliced lengthwise into 4 thin pieces
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sweet Hungarian paprika
¼ cup olive oil

For the arugula salad

4 cups baby arugula, washed and dried
6 ounces cherry or grape tomatoes (about 1 cup)
¼ cup dressing of your choice
2 ounces feta cheese, Crumbled

For the chicken milanese
1. One at a time, place each piece of chicken between two pieces of parchment paper or plastic wrap and pound to 1⁄8 inch thick. Season the chicken on both sides with the salt, pepper, and paprika.
2. Heat the olive oil in a 12-inch skillet until very hot. Add the chicken cutlets, being careful not to crowd the pan (it may be necessary to cook the chicken in batches), and cook for about 4 minutes per side, or until golden brown on both sides. Remove from the heat and transfer to a papertowel-lined plate.

For the arugula salad
1. In a bowl, toss the arugula and tomatoes with the dressing.
2. Top each chicken piece with about a cup of the arugula salad. Sprinkle with the feta cheese.

Mediterranean Mezze Plate
Serves 6

For the hummus

Two 15-ounce cans chickpeas, drained and rinsed
½ cup olive oil, plus more for drizzling
Juice of 1 lemon
2 garlic cloves
1½ teaspoons kosher salt
1 Tablespoon Tahini
¼ teaspoon black pepper
2 Tablespoons chopped fresh
flat-leaf parsley
¼ teaspoon sweet Hungarian

1. In a blender, combine all the ingredients except the parsley and paprika and pulse on high speed for 30 seconds. Scrape down the sides of the bowl and puree until smooth. Adjust the consistency and thickness to the desired level by adding the oil a little at a time.
2. Scrape the hummus onto a plate or into a bowl. Sprinkle with the parsley and paprika. Cover with plastic wrap and set aside.
3. Just before serving, drizzle a bit of olive oil over the top of the hummus.

For the platter

Baba Ganoush
Roasted Red Peppers
½ cup tahini
3 ounces feta cheese, chopped or crumbled
4 whole wheat pitas, toasted and cut into wedges
1 medium cucumber, peeled and cut into rounds

To serve

Set out the bowls of hummus, baba ganoush, tahini, roasted red peppers, and feta cheese, along with the pitas and cucumbers for dipping or scooping. 

Tabbouleh with Grilled Sausages
Serves 4
Prep: 1 hour

For the tabbouleh

2 cups low-sodium chicken or vegetable broth
1 cup quick-cooking bulgur wheat
2 Tablespoons olive oil
Juice of 2 lemons
2 medium tomatoes, chopped
½ bunch fresh flat-leaf parsley, leaves finely chopped
¼ medium red onion, finely chopped
½ teaspoon kosher salt
4 fresh Italian sausage links

1. Bring the broth to a boil in a large saucepan. Pour in the bulgur, cover, remove from the heat, and let sit for 1 hour; drain.
2. Combine the bulgur, olive oil, and lemon juice in a large serving bowl. Mix in the tomato, parsley, and onion. Season with the salt.

Serve with leftover hummus, baba ganoush, or roasted red peppers.

Note: Tabbouleh is best when made ahead; at a minimum, let stand for a half hour before serving.

For the sausages

1. Preheat an outdoor grill.
2. Grill the sausages, turning occasionally, until cooked through.

Vegetarian Niçoise Salad
Serves 4
Prep: 20 minutes

8 baby Yukon Gold or fingerling potatoes
8 ounces green beans
4 hard-boiled eggs, peeled and cut in half
1 romaine lettuce heart, chopped
6 ounces cherry or grape tomatoes (about 1 cup)
½ red onion, thinly sliced
¼ cup dressing of your choice
Freshly ground pepper

1. Place the potatoes in a pan and add enough water to cover the potatoes by half an inch. Bring the water to a boil and boil until fork-tender, 6 to 8 minutes depending on the heat.
2. Add the green beans and steam, 1 minute.
3. Drain, then rinse with cold water. Once cool, cut the potatoes in half.
4. Arrange the lettuce on a big serving platter. Arrange the green beans, potatoes, eggs, tomatoes, and red onion on top in a decorative pattern.
5. Serve with the dressing on the side.

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