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Show 25.09
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Green Tea Smoothie, Chunky Ratatoulle Sauce & Spinach Salad with Orange, Radicchio, and Sesame
Guest Chef Cobi Kim

Green Tea Smoothie
Makes 2 servings

1 1/2 cups frozen unsweetened berries (strawberries, raspberries, or blueberries)
3/4 cup non-dairy milk
1/2 cup brewed green tea
1/2 cup cranberry or pomegranate juice
1 peeled banana, frozen
Put frozen fruit, non-dairy milk, green tea, juice, and frozen banana chunks in a blender. Cover and blend until smooth. Serve right away.

Chunky Ratatouille Sauce
Makes 6 servings

1 large eggplant, cut into 1-inch chunks
1 zucchini,1 yellow squash, cut into 1-inch chunks
2 small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2 cup red wine, divided (1/4 cup plus 1/4 cup)
1/4 to 1/2 cup water, divided
8 ounces cremini mushrooms
1 teaspoon Italian seasonings
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 15-ounce can fire-roasted tomatoes, or 1 1/2 cups roasted tomatoes

Soak eggplant chunks in salted water for 10 minutes. Drain, rinse, and drain again. Braise onions, celery, and garlic in 1/4 cup wine. When vegetables are soft, add eggplant and 1/4 cup water. Simmer, stirring occasionally, until eggplant is soft, about 8 to 10 minutes. Add more water if necessary to keep mixture from drying out. Add mushrooms, Italian seasonings, thyme, black pepper, tomatoes, and remaining 1/4 cup wine. Simmer for 5 minutes.

Spinach Salad with Orange, Radicchio, and Sesame
Makes about 8 1-cup servings

2 tablespoons apple juice concentrate
1 tablespoon orange juice concentrate
1 tablespoon balsamic vinegar
1/4 teaspoon salt
8 cups loosely packed spinach leaves (about 10 ounces)
2 cups loosely packed radicchio leaves (about 2 1/2 ounces)
1 orange
2 to 3 tablespoons unhulled sesame seeds

Combine apple juice concentrate, orange juice concentrate, vinegar, and salt. Mix well and set aside.
Wash spinach and radicchio and pat dry. If leaves are large, tear into bite-size pieces. Combine in a salad bowl. Peel orange, separate sections, and cut into bite-size pieces. Add to spinach mixture.
Toast sesame seeds in a stainless steel or cast iron skillet over medium-high heat, stirring constantly, until they become fragrant and begin to pop, 2 to 3 minutes.
Just before serving, add dressing to salad and toss to mix. Sprinkle with sesame seeds.