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Healthy
eating
Recipes from local restaurants prove that dining
on healthy food doesn’t have to be dull or boring
LAKE OSWEGO REVIEW
JANUARY 2013
8
food
Story by
Barb Randall
Photographs by
Vern Uyetake
and Jamie Valdez
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Roasted vegetables are the star in the Pollo E Olive recipe provided by Chef Jerome
Valenty of Zeppo.
Chef Joe Buck of Gubanc’s Pub shares his recipe for Broiled Swordfish with Corn &
Two Bean Salad.
Photo by Vern Uyetake
Photo by Vern Uyetake
Photo by Jaime Valdez
Manzana’s chef, Rob Hollen, lightens up 2013 with a recipe for Housemade
Vegetable Burgers.
A
fter six or more weeks of steady consumption of party foods and drinks, most people
are grateful for January to start, a month when traditionally attention is turned to
eating more healthfully. Think you’ll be stuck eating nothing but carrot and celery
sticks? Not a chance! We asked chefs Joe Buck of Gubanc’s Pub, Rob Hollen of Manzana Ro-
tisserie Grill and Jerome Valenty of Zeppo’s Italian Restaurant to share recipes of the healthy
cuisine featured on their menus this month. Eating healthy never tasted so good! Stop by
and order these dishes at the restaurants or make them at home.
Gubanc’s Pub
Chef Joe Buck
16009 Boones Ferry Road
503-635-2102
Broiled Swordfish with Corn & Two
Bean Salad
Swordfish is a low-calorie and low-fat fish that is
rich in omega-3 fatty acids and a plethora of vita-
mins and minerals. –
Serves 2
Two 6-ounce swordfish filets
Kosher salt
Course black pepper
Corn & Two Bean Salad:
2 ears of corn
½ cup great northern beans
½ cup black beans
½ red bell pepper – diced
¼ large onion – diced
1 ½ cups romaine and iceberg – shredded
Roasted Red Pepper Dressing:
2 red bell peppers – roasted and peeled
½ cup sour cream
1 cup olive oil
1 tsp roasted garlic
1 tbsp ground oregano
1 tbsp chili powder
1 tbsp fresh lemon juice
1 tsp salt
½ tsp course black pepper
Prepare the salad:
Roast the corn by removing the husks and placing in on the
top shelf of the oven with your broiler on. Turn the corn
once it starts to darken and cook until the corn is roasted to
your liking. Allow the corn to cool then carefully remove the
kernels with a knife. Place into a bowl with the two types of
beans, red bell pepper, onion and lettuces.
Prepare the dressing by roughly chopping the roasted red bell
peppers and placing them in a food processor with the sour
cream. Process until smooth then add the olive oil with the
processor on. Next, add the roasted garlic, ground oregano,
chili powder, lemon juice, salt and course black pepper. Pro-
cess to combine. Adjust seasonings to taste. Add the dress-
ing to the corn mixture as light or as heavy as you would like.
Prepare the swordfish:
Heat olive oil in a heavy saute pan. Season both sides of the
swordfish filets with kosher salt and course black pepper.
Sear the filets to medium rare and serve with the corn salad.
Manzana Rotisserie Grill
Chef Rob Hollen
305 First Street
503-675-3322
Housemade Vegetable Burger
Courtesy of Chef Rob Hollen
Yields: 6 patties
2 ½ tsp oil, divided
¼ cup yellow onions, minced
½ cup jalapeños, seeded and minced
¼ cup beets, steamed and shredded
¾ cup black beans, drained and chopped
¼ prunes, chopped
1 ¼ tsp Spike brand seasoning
1 ¼ tsp salt
2 ½ cup cooked brown rice
Heat oil in a sauté pan on medium heat. When hot add on-
ions and jalapenos. Cook until tender and remove from heat.
Steam beets for 8 minutes, cool and finely shred.
In a medium bowl, combine chilled brown rice, black beans,
beets, and sauté mixture.
Combine all ingredients and mix until combined.
Portion burgers into patties.
Line sheet pan with parchment paper and spray with nonstick
spray. Place patties on the tray and put into a 350°oven for 5
minutes.
Turn patties over and bake for an additional 5 minutes.
Remove from the oven and let patties cool. Serve on a bun
with jack cheese, guacamole, lettuce, tomato and roasted
garlic mayo.
Zeppo Italian Restaurant
Chef Jerome Valenty
345 1st Street, Suite 105
503-675-2726
Pollo E Olive
Chef Jerome Valenty pulls this delicious and health-
ful dish easily by preparing roasted vegetables
ahead of time and then adding them to pan seared
chicken breasts. Don’t worry about quantities --
all the ingredients are low in calories and high in
fiber making them perfect for creating a good for
you dish with little effort quickly!
Chicken breasts for pan searing
Stewed tomatoes (canned or homemade)
Roasted zucchini, cut into half moon slices
Roasted carrots,cut in diagonal slices
Swiss chard, ribs removed and chopped
Purple kale, ribs removed and chopped
Red onion, diced small
Dry kalamata olives
Chili flakes
Salt and pepper
Garlic
Pan sear chicken breasts first on both sides, then add the rest
of the ingredients; heat through, using tongs to keep foods
moving. Serve warm with lots of vegetables.