Enjoy Our Healthy Spa Cuisine

Curried Chicken Salad with Pink Ripple Thyme

Yields 1 Serving - Click here for a printable version (pdf)

• 4 oz Chicken, breast meat
• 1 Green Onion, finely chopped
• 1/2 Bell Pepper, seeded
• 1 tsp Green Curry Paste
• 2 tsp Vegetable Stock
• 18 Endive Leaves
• 1/8 c Spa Mayo (recipe below)
• 1/8 c Cucumber, diced
• 1 tsp Pink Ripple Thyme

Marinate Chicken in curry paste and vegetable stock; sear the chicken in a saute pan over medium heat on all sides and finish in a 350 degree oven for 5 minutes until done. Allow chicken to cool and slice. Mix remaining ingredients and place mixture into the endive leaves.

Calories 316.25 / Fat 5.59g / Saturated Fat 1.63g / Protein 44.15g / Carbohydrates 24.56g / Cholesterol 97.49mg / Sodium 683.78mg / Dietary Fiber 17.80g

Spa Mayo

Whisk the following ingredients together.

• 2 c Yogurt Cheese
• 2 c Silken Tofu
• 2 tsp Roasted Garlic, minced
• 4 tsp Herb Vinegar
• 2 tsp Worcestershire Sauce
• 2 tsp Salt
• 1 tsp White Pepper

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Honey & Lavender Roasted Wild Salmon with Arugula Mint Pesto

Yields 12 Serving - Click here for a printable version (pdf)

• 1 Whole Wild Salmon Side, boned and skinned
• 1 c Local Hive Honey
• 3 sprigs Fresh Lavender
• 3 Oranges, juiced
• 2 pods Star Anise
• 1 lb Arugula
• 1/8 c Pine Nuts, toasted
• 1/8c Pommace Olive Oil
• 2 tbsp Mint, chopped
• 1/4 tsp Fresh Pepper, Ground
• Sea Salt

Salmon.

Preheat oven to 350 degrees. Place Honey, Lavender, Orange Juice and Anise pods in small sauce pan. Let simmer on low heat for approximately 12 minutes. Let seasoned Honey cool. Season Whole Salmon Side with Salt and Pepper. Brush a moderate layer of Seasoned Honey on the Salmon filet. Place Salmon in oven. While Salmon is roasting, baste with Seasoned Honey. Roast Salmon 20 minutes or until done.

Arugula Pesto.

Place Arugula, Pine Nuts, Mint, Olive Oil and Black Pepper in food processor and blend until smooth. Season with Salt to taste.

Calories 341.23 / Fat 12.81g / Saturated Fat 1.87g / Protein 30.27g / Carbohydrates 27.15g / Cholesterol 80.51mg / Sodium 97.39g/ Dietary Fiber 0.78g

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Brandywine Tomato and Opal Basil Salad

Yields 8 Serving - Click here for a printable version (pdf)

• 2 c Large Brandywine Tomatoes, diced
• 1 tbsp Garlic, roasted
• 1/2 Sweet Red Maui Onion, julienne
• 1/4 c 10 year Aged Balsamic Vinegar
• 3 tbsp First Press Olive Oil
• 1/4 c Chopped Opal Basil
• 1 c Extra Firm Tofu, diced
• 1 tsp Crushed Red Pepper
• 1/2 tsp Fresh Black Pepper, ground
• Sea Salt

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