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Top Chefs' Healthy Summer Recipes

Carla Hall, Jamie Oliver and Ming Tsai cook up more tasty meals for you to prepare in your own kitchen

Super Berry Smoothie

By Ming Tsai

This smoothie is a meal in itself. You can use fresh spinach from your garden — or frozen, if fresh is not available.


Serves 2

What you'll need

1/2 cup fresh raspberries

1 large banana

1 cup ice cubes

2 cups rice, soy or almond nondairy beverage

2 scoops Spiru-Tein or other protein powder

1/4 cup frozen spinach

Combine all ingredients in a blender and process until smooth.

Nutrients per serving: 216 calories, 9g protein, 40g carbohydrates, 4g fiber, 4g fat (1g saturated fat), 0mg cholesterol, 247mg sodium

Eggplant Steak With Cucumber Raita and Quinoa

By Ming Tsai

This recipe creates layers of texture with the eggplant, cucumber and quinoa.


Serves 4

What you'll need

2 large Italian eggplants, cut into 1-inch-thick round slices

Kosher salt

4 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

Freshly ground black pepper

2 cups nonfat Greek yogurt

1 English cucumber, peeled, seeded and diced

1 tablespoon minced ginger

1 cup quinoa, rinsed and drained well

2 cups homemade vegetable stock; low-sodium, store-bought stock; or water

1/4 cup mint, finely sliced

1. Sprinkle eggplant slices with kosher salt. Put into a large colander and allow to drain for 1 hour. Rinse lightly with water and pat dry.

2. Preheat a gas or charcoal grill. In a small bowl combine the olive oil and 1 tablespoon minced garlic. Generously brush the eggplant with garlic oil, and season with freshly ground black pepper.

3. In a medium bowl combine the yogurt, cucumber, remaining tablespoon of garlic and ginger. Stir to combine well. Season with salt and pepper. Refrigerate until ready to serve.

4. Place quinoa and stock in a medium saucepan. Season with salt and bring to a boil. Reduce heat to low, cover and simmer for 15 to 17 minutes (until all the liquid is absorbed). Remove from heat and allow to sit, covered, for 5 minutes. Uncover and fluff quinoa with a fork. Transfer quinoa to a large bowl and gently mix in mint.

5. Place eggplant slices on the grill over medium-high heat and cook until marked and tender, about 4 to 5 minutes per side.

6. To serve, place a generous mound of quinoa on serving plates and top with eggplant slices. Spoon some raita over the eggplant and serve additional on the side.

Nutrients per serving: 422 calories, 15g protein, 60g carbohydrates, 12g fiber, 17g fat (2g saturated fat), 3mg cholesterol, 1495mg sodium

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Carla Hall demonstrates how to make Penne Tossed With Macerated Heirloom Tomatoes, Zucchini Ribbons and Fresh Herbs.

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