Page 63 - Tracy Anderson Magazine | Spring 2021 Issue

MEDITERRANEAN CHICKPEA 2NA SALAD CREAM OF CELERY

AND FETA SALAD (serves 4) (serves 4 to 6) ROOT SOUP (serves 2)

INGREDIENTS
INGREDIENTS INGREDIENTS
For the Dressing: ½ purple onion, finely chopped 1 quart chicken broth
¼ cup red wine vinegar 1 lime, freshly squeezed 2 large or 3 small celery root,
1 Tbsp lemon juice, freshly squeezed 3 celery stalks, finely chopped peeled and cubed (about 5
1 medium garlic clove, minced 1 jalapeño, seeded and cups)
chopped (optional)
¼ cup olive oil ¼ cup cilantro, chopped and tightly ½ yellow onion, chopped
For the Salad: packed 1. Chop onion and place in a large bowl. 2 garlic cloves, chopped
1 English cucumber, peeled, halved lengthwise, 3 cans safe-catch tuna in water, Squeeze lime juice over and let soak. 2 sprigs thyme (or ½ tsp
dried)
and cut into ½-inch slices drained 2. Prep rest of ingredients and add to
1 cup cherry tomatoes, halved 1 Tbsp Vegenaise bowl with onion. Mix together, and 1 bay leaf
TURKEY TENDERS AND VEGETABLES (serves 4) season with salt and pepper to taste. 2 Tbsp ghee
1 tsp salt 1 Tbsp extra virgin olive oil Enjoy salad on lettuce cups or with
1 bell pepper, chopped Salt and pepper tortilla chips. ½ cup dry white wine or
INGREDIENTS 1 cup mushrooms, cleaned sherry
and quartered 2 (15-oz.) cans chickpeas, drained and rinsed
1 lb boneless, skinless turkey For Garnish:
tenders, cut in 1-inch bites Salt and pepper to taste ¼ red onion, chopped Fresh parsley, chopped
1 Tbsp Italian seasoning 1 cup chicken broth 1 (3.8-oz) can sliced black olives, drained SHAVED ZUCCHINI SALAD WITH FETA Red pepper flakes
1 Tbsp ghee 1 Tbsp cornstarch 1 Tbsp parsley, roughly chopped AND HAZELNUTS (serves 2)
½ lb carrots, peeled and 1 Tbsp liquid aminos or soy 1 romaine heart, washed and dried, cut into 1. Combine chicken broth,
sliced ¼-inch thick sauce ½-inch pieces celery root, onion, garlic,
½ lb radishes, trimmed, 2 Tbsp white wine ½ cup feta cheese, crumbled INGREDIENTS For the Salad: sliced thyme, and bay leaf in a
scrubbed, and quartered 1 Tbsp chives, minced Salt and pepper to taste For the Dressing: 3 organic zucchinis 1 Tbsp fresh dill, large pot. Bring to boil, then
6 oz Brussels sprouts, trimmed (for garnish) 1 Tbsp Lemon, freshly Salt and pepper to taste chopped reduce heat to simmer.
and quartered squeezed 2 Tbsp olive oil ¼ cup hazelnuts, 2. Simmer uncovered for 20
For the Dressing: crushed to 25 minutes, until celery
1. Whisk together vinegar, lemon juice, garlic, 1 Tbsp balsamic vinegar 1 Tbsp Italian seasoning ½ cup goat and sheep root is soft when pierced with
1. Season turkey tenders with Italian seasoning. and olive oil in large bowl. 2 Tbsp olive oil 3 small radishes, thinly milk feta a fork.
2. In a Dutch oven, melt ghee over medium-low heat. Gently For the Salad: 3. Remove bay leaf and
add turkey tenders and cook for about 1 minute, then add 1. Combine cucumber, tomatoes, and salt in purée soup in a food
carrots, radishes, Brussels sprouts, and mushrooms. colander set over a bowl and let stand For the Dressing: For the Salad: processor or blender.
Season with salt and pepper. for 15 minutes. 1. Whisk together all ingredients in a 1. Wash zucchinis and trim ends, using 4. Return to pot and stir in
3. Pour in broth, bring to boil, cover and cook, 2. Add drained cucumber small bowl or cup and set aside. a potato peeler to slice into ribbons ghee and wine or sherry. Let
stirring occasionally for 11 to 14 minutes. and tomatoes, pepper, (lengthwise). Season with salt and pepper. simmer, covered, another 3
4. Once vegetables are fork tender and chickpeas, onion, olives, 2. Heat olive oil in a large frying pan to 5 minutes before serving.
turkey is cooked through, transfer them and parsley to a bowl. over high heat. Add Italian seasoning 5. Garnish with chopped
to a serving dish using a slotted spoon. Toss and let stand at and cook until aromatic (about 30 parsley and/or red pepper
Allow broth to remain in pan. room temperature seconds). Add zucchini ribbons and pan flakes, and serve.
5. In a small bowl whisk together to blend flavors for fry for 1 to 2 minutes, moving them
cornstarch, liquid aminos or soy about 5 minutes. around so they don’t stick or brown.
sauce, and white wine until smooth. 3. Add romaine 3. Place cooked ribbons in shallow salad
Stir into pot with remaining broth and feta, and toss bowl and allow to cool.
and simmer until thickened. Pour to combine. Season 4. Mix in radishes, dill, and hazelnuts
sauce over turkey and vegetables, and with salt and pepper, with zucchini, crumble feta on top, and
sprinkle with minced chives to garnish. and serve. drizzle with dressing. Serve.

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