Healthy Tips and Recipes for National Wellness Month

Recipe by: Justin Rutledge, Director of Culinary and Dining Operations.

Approximately 2–4 servings

Ingredients

• 2/3 cup fine Bulgur
• 3 Tbsp. lemon juice
• 1 minced shallot
• 2 tsp. ground Cumin
• 1 1/4 tsp. fine Sea Salt
• 1/2 cup Extra Virgin Olive Oil
• 1 bunch of kale, stems removed, leaves finely chopped (~5 cups)
• 2 ripe tomatoes, diced (~2 cups)
• 1/2 cup Mint Leaves, torn
• 1/2 cup Radish, diced
• 3/4 tsp. Freshly cracked black pepper 

Preparation

Step 1

Cook bulgur according to package instructions. Cool.

Step 2

In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.

Step 3

In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper.

Recipe by: Justin Rutledge, Director of Culinary and Dining Operations.

Approximately 2–4 servings

Ingredients

• 15 cloves garlic, peeled and halved lengthwise
• 2 medium red bell peppers, seeded and julienned
• 2 Tbsp. extra virgin olive oil
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper

For the salad

• 2 ½ cups water
• 1 Tbsp. extra virgin olive oil
• 1 ½ tsp. kosher salt
• 1 cup uncooked Israeli couscous
• ½ cup red quinoa, rinsed
• 2 large tomatoes, diced into 1-inch pieces
• 2 cups arugula
• 1 cup fresh pineapple, cubed
• ½ cup fresh peas, shelled
• ½ cup feta cheese, crumbled
• ½ cup sunflower kernels, toasted
• ¼ cup fresh parsley, minced

For the dressing

• ¼ cup extra virgin olive oil
• 3 Tbsp. balsamic vinegar
• 2 tsp. honey
• 1 tsp. lemon zest, grated
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper

Preparation:

Step 1

Preheat oven to 425°. Toss together garlic, sweet peppers, oil, and salt and pepper. Transfer to a parchment-lined sheet pan. Roast until garlic is dark golden brown, about 15 minutes. Transfer to a large bowl.

Step 2

While the garlic and peppers are roasting, combine water, oil, and salt in a small saucepan and bring to a boil. Stir in couscous and quinoa. Reduce heat and cover; let simmer for 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

Step 3

Transfer the couscous and quinoa to the roasted pepper and garlic mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

Recipe by: Justin Rutledge, Director of Culinary and Dining Operations.
Approximately 2–4 servings

Ingredients

• 1 tsp. kosher salt 
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, smashed
• 1 1/4 lbs large cherry tomatoes, halved
• 12 oz dry Orecchiette Pasta 
• 2 cups arugula, packed
• 1/2 tsp. ground black pepper
• 1/2 cup Pecorino cheese, grated

Preparation:

Step 1

Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.

Step 2

Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve 1/2 cup of pasta water.

Step 3: Dressing

Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When the arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

Recipe by: Justin Rutledge, Director of Culinary and Dining Operations.

Approximately 4­–6 servings

Ingredients

• 4 Skin-on Salmon fillets (6oz. each)
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 4 tsp. Maple syrup 
• 1 Tbsp. white miso 
• 1 Tbsp. rice wine vinegar
• 2 tsp. soy sauce 
• 1 clove garlic, minced 
• 1 lbs green beans, trimmed 
• 2 Tbsp. olive oil 
• 1 pinch crushed red pepper flakes 
• 1/4 tsp. toasted sesame oil 
• 1/4 cup cilantro, chopped 
• 4 lime wedges, cut for serving 

Preparation:

Step 1

Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

Step 2

In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

Step 3

Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

Step 4

Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice.

Recipe by: Justin Rutledge, Director of Culinary and Dining Operations.

Approximately 4­–6 servings

Ingredients

For the marinade: 

• 2 tsp. Coriander seeds  
• 1 1/2 tsp. cumin seeds 
• 1 cup soy sauce
• 1 cup extra virgin olive oil
• 8 oz. Guinness stout 
• 1 medium red onion, diced
• 8 stalks scallion, thinly sliced 
• 1/4 cup hot sauce 
• 1 large Nutmeg seed, freshly grated (~4 tsp.)
• 1/4 cup whole allspice berries, ground (~3 tbsp.)t
• 6 cloves garlic, minced 
• 2 Tbsp. fresh thyme leaves 
• 1 Tbsp. whole black peppercorns, crushed
• 1 Tbsp. honey
• 1 Tbsp. Balsamic vinegar
• 2 tsp. smoked paprika 
• 1 tsp. fresh Rosemary, minced
• 1 tsp. ground cinnamon
• 1 Jalapeno, stemmed, seeded and minced
• 2 Habanero, stemmed, seeded and minced 
• 3 bay leaves 
• 12 boneless, skin-on chicken thighs (~4 oz./each)

For the pickled bananas:

• 6 cups white vinegar
• 1 1/2 cups granulated sugar
• 4 sprigs fresh thyme 
• 3 Tbsp. kosher salt 
• 2 cloves garlic, peeled and smashed 
• 1 habanero, split, seeds and stem intact 
• 6 cloves
• 6 ripe bananas 

Preparation:

Step 1

In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.

Step 2

Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 3 times to combine.

Step 3 

Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour the remaining marinade over the chicken. Refrigerate overnight.

Step 4 

Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.

Step 5 

Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 10 minutes total.

Step 6 

Turn chicken over to finish cooking, 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.