The Oaks at Ojai (California)
Summer Turkey Burgers with Fig Salsa

Fresh Fig Salsa
21/2 cups fresh figs, diced
1/2 cup yellow bell pepper, diced
1/4 cup finely minced red onion
1/2 cup dried cranberries (raisins can be substituted)
1 jalapeno, seeded and minced, or 2 tsp. dried red chili flakes
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 Tbsp minced or grated fresh ginger

Combine salsa ingredients and chill for approximately two hours to meld flavors.

Turkey Burger
1 1/2 lbs. ground turkey
1/3 cup chopped fresh figs
1 Tbsp balsamic vinegar
1/4 cup finely minced red onion
1/2 tsp black pepper
2 Tbsp chopped fresh basil (2 tsp. dried)

Combine all of the ingredients, but do not over-mix. Divide into 6 portions and shape into burgers. Or, these can be made into meatballs for an appetizer. Chill for one hour before cooking.

Using a non-stick spray for your grill or sauté pan, spray generously and cook burgers over medium heat for 3-5 minutes per side, depending on thickness. (Meat should register 165 degrees in the center.)

Serve warm with fresh fig salsa. If "meatballs" are made, they could be used with an arugula salad, adding Gorgonzola, feta or goat cheese if desired, and the salsa could be the "dressing."

This would also be delicious in half of a whole wheat pita with the salsa as
a condiment.

Serves 6

www.oaksspa.com
(800)753-6257
info@oaksspa.com

Golden Door (California)
Crispy Duck Breast with Cracked Wheat, Caramelized Shallots,
and Blackberry Gastrique

Although I frequently make use of skinless chicken and turkey breasts, duck is something else entirely. Rich, crisp skin is one of the best things about duck breast. It is true that there is a lot of fat in the skin, but that's where good technique is necessary. By slow-cooking the duck breast on the skin side, most of the fat is rendered, and what's left behind is mahogany-colored, thin, crisp skin. Cracked wheat is enhanced by a generous measure of caramelized shallots and complements the duck with texture and savory flavor. The tangy blackberry gastrique, a vinegar-and-fruit sauce, brings it all together, cutting through the richness while highlighting the earthiness of both the duck and the wheat. Serve with roasted cauliflower or simple cooked romanesco or turnips, if desired.

For the duck
1 large or 2 small boneless duck breasts (14 ounces total), trimmed of excess fat
1 tablespoon balsamic vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey

For the cracked wheat
3/4 cup cracked wheat (bulgur)
Olive oil spray
3 large shallots, finely chopped (1 cup)
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste

For the blackberry gastrique
1 tablespoon sugar
1/2 cup fresh blackberries
4-1/4 teaspoons balsamic vinegar
Pinch of kosher salt
Pinch of freshly ground black pepper

1/2 cup fresh blackberries, for serving

Prepare the duck. With a sharp knife, score the skin of the duck in a crosshatch pattern, cutting just three-fourths of the way through the skin (not quite down to the meat). In a small bowl, whisk together the balsamic vinegar, soy sauce, and honey. Pour the marinade into a shallow dish just large enough to hold the duck breast. Place the duck skin side up in the marinade, being careful not to get the marinade on the skin side, or it will burn during cooking. Cover and refrigerate for at least 3 and up to 6 hours.

Prepare the cracked wheat. Bring 1O cups of water to a boil in a small saucepan. Stir in the cracked wheat and reduce the heat to low. Simmer, covered, for 25 minutes. Remove the pan from the heat, cover, and let stand for 5 minutes.

Spray a small sauté pan with olive oil and heat over medium-high heat. Add the shallots and cook, stirring occasionally until the shallots are lightly browned, about 5 minutes. Add the balsamic vinegar and cook until the vinegar is reduced and coats the shallots, 1 to 2 minutes. Add the shallots to the cracked wheat and stir to combine. Season with salt and pepper. Keep warm and set aside.

Preheat the oven to 400°F.

Remove the duck from the marinade and pat with a paper towel to remove any marinade or excess moisture. Put the duck skin side down in a medium cast-iron skillet just big enough to hold the breast (it will shrink during cooking) and place the pan over medium-low heat. After about 1 minute, use tongs to move the breasts gently to make sure they are not sticking. Cook for 12 to 15 minutes, carefully pouring out the fat from the pan halfway through cooking, until the skin is deep golden brown and crisp. Check the skin side periodically to make sure it is not burning and adjust the heat if necessary. Pour out the remaining fat from the pan and turn the breasts over. Place in the oven and roast until an instant-read thermometer reads 135°F for medium-rare, 4 to 6 minutes. Transfer the duck breasts to a cutting board and let stand for 10 minutes.

Prepare the blackberry gastrique. Pour off all the fat from the skillet used to cook the duck breast. Add the sugar and 1 tablespoon water to the skillet and place it over medium-high heat. Cook, using a wooden spoon to scrape up the brown bits from the bottom of the skillet, until the sugar starts to caramelize to a light golden brown, 2 to 3 minutes. Add the blackberries, balsamic vinegar, salt, and pepper, and simmer, smashing the berries with the back of a large spoon, until a light, syrupy consistency is reached, 2 to 3 minutes. Remove from the heat and strain through a fine-mesh strainer, using a wooden spoon to force as much sauce through the strainer as possible. You should have about 1/4 cup sauce. The sauce will thicken slightly while standing.

Slice the duck breast crosswise 1/8 inch thick. Divide the cracked wheat among four plates. Arrange the duck breasts slices on top of the cracked wheat, layering them like shingles. Drizzle the gastrique over the duck and around the plate, and place a few blackberries on each plate. Serve.

From: Golden Door Cooks at Home by Dean Rucker (Clarkson Potter April 2009)

Serves 4

www.goldendoor.com
(800) 424-0777
(760) 744-5777

Lake Austin Spa Resort (Texas)
Peach/Ginger Glazed Salmon

1/2 cup peach jelly, slightly warmed
1 small clove minced garlic
zest and juice of 1 lemon
1 tablespoon horseradish
1/4 cup ginger sauce
4 four ounce boneless, skinless salmon filets
salt, pepper
2 teaspoons canola oil
non stick pan spray

Combine the first 5 ingredients.

Season the salmon lightly with salt and pepper, then sear to medium in a non stick skillet using the oil and spray. Add the peach/ginger glaze. Reduce rapidly to sauce consistency.

Ginger Sauce:
1 cup Karo light syrup
1/3 cup cider vinegar
2 tablespoons minced pickled ginger
2 tablespoons juice from minced pickled ginger
2 teaspoons Asian chile paste
1/2 teaspoon salt
Two 1/4 inch slices of fresh ginger

Whisk all ingredients together. Chill.

Serves 4.

www.lakeaustin.com
(800)847-5637
info@lakeaustin.com

Biggest Loser Resort at Fitness Ridge (Utah)
Peach & Pistachio Salad

1 locally grown peach
1/2 cup watercress
1 tablespoon chopped pistachio
8 orange segments

Filling:
1/3 cup low fat ricotta
1 tablespoon honey
1/8 teaspoon lemon zest
1/8 teaspoon orange zest
1/8 teaspoon chopped mint
1/2 tablespoon chopped pistachios

Garnish:
Fresh mint leaf
Chopped pistachio
Orange and lemon zest

Preheat the grill on medium heat. Cut peaches in half and take out the seed. Grill peaches until there are slight grill marks. Then slice each half into 3 so it's almost a ring.

Preparing the Filling: In a mixing bowl, mix the ricotta and honey together. Add the chopped mint and chopped pistachio. Then using a micro plane, zest 1/8 teaspoon of lemon and orange. Mix well until all ingredients are incorporated. Peel the orange and cut out orange segments.

To finish the plate: Layer one peach first, then one orange segment, 1 tablespoon of ricotta filling, then repeat this until all 3 peach slices are done. Add a bed of watercress to the plate and garnish the plate with the mint leaves, chopped pistachio and orange & lemon zest.

Repeat on the next plate.

165 calories, 7 grams protein, 27 grams carb, 5 grams fat, 2 grams sat fat, 12 mg cholesterol, 103 mg sodium, 3 grams fiber, 23 grams sugar

www.biggestloserresort.com
888 870-2639
435 673-6600
reservations@biggestloserresort.com

Canyon Ranch (Massachusetts)
Mashed Sweet Potatoes

2 medium sweet potatoes, washed, peeled and cut in 1-inch cubes
2 tablespoons frozen concentrated orange juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

1. Place 6 cups water in a large saucepan and bring to a boil. Add potatoes and cook for 10 to 15 minutes or until potatoes are tender. Turn off heat and drain water. Place saucepan back on burner for 30 more seconds to dry potatoes.
2. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.

Serving Information
Makes 6 servings, each containing approximately:
110 calories, 25 gm. carbohydrate, Trace fat, 0 mg. cholesterol, 2 mg. protein,
250 mg. sodium, 4 mg. fiber

www.canyonranch.com
(800) 742-9000
(413) 637-4100

Canyon Ranch (Arizona)
Cinnamon Soy Glazed Mahi

Grilled Asian Pear Salsa:
2 medium Asian pears, cored and sliced into 1/2-inch planks
4 each red onion slices, about 1/2-inch thick
1 tablespoon fresh lime juice
2 teaspoons agave nectar
2 teaspoons rice vinegar
1 teaspoon minced lemon zest

1 pound Mahi, cut into 4 equal fillets

Cinnamon Soy Glaze:
1/2 cup water
1 tablespoon low sodium tamari sauce
1/2 cinnamon stick
2 teaspoons agave nectar or honey
1 teaspoon rice vinegar

1 1/3 cups Mashed Sweet Potatoes (see other recipe)

Instructions
1. Preheat grill pan.
2. Grill pears and onions 2-3 minutes or until grill marks appear. Cool and dice.
3. In a small bowl, toss together grilled pears, onions and remaining ingredients for Grilled Asian Pear Salsa. Set aside.
4. In a small saucepan, combine all ingredients for Cinnamon Soy Glaze. Bring to a simmer and cook until mixture is reduced by 3/4 and slightly thickened.
5. Preheat grill or broiler.
6. Brush each mahi fillet with a 1/2 teaspoon of Cinnamon Soy Glaze and spray each fillet with canola oil spray. Broil or grill fish until cooked through.
7. Drizzle 1/2 teaspoon Cinnamon Soy Glaze over each mahi fillet and serve with 1/3 cup Mashed Sweet Potatoes and 1/3 cup Grilled Asian Pear Salsa.

Serving Information
Makes 4 servings, each containing approximately:
380 calories, 42 gm. carbohydrate, 7 gm. fat, 213 mg. cholesterol, 36 gm. protein, 577 mg. sodium, 2 gm. fiber

www.canyonranch.com
(800) 742-9000

Six Senses Destination Spa (Phuket, Thailand)
Raw South Indian "Kofta Balls"

Kofta balls
350g. cauliflower, processed into rice-like pieces
150g. jicama, processed into rice-like pieces
150 grated carrot
2 Tbsp ginger juice
1 lime, juiced
85g. mature coconut, shredded very fine
85g. ground macadamia nuts
10g. coriander leaves, chopped
2 green onions, chopped finely
1 tsp (or more) sea salt
Freshly ground black pepper
2 tsp cumin powder
3 tsp coriander powder
Dash of cinnamon
1 tsp paprika

Coconut sauce
200g. young coconut meat
125g. coconut water
150g. water
3 Tbsp celery juice (or 15g. celery)
10g. lemongrass
20g. ginger
3 Tbsp lime (2 or 3 limes)
3 Tbsp tamarind pulp/juice
20g. shallots
6g. turmeric
4 Tbsp mature coconut meat (about 25g.)
30g. grated carrots

Decoration
Mung bean sprouts mixed with paprika

For the kofta balls mix all the ingredients in a bowl and let stand for 15 minutes. While waiting for the kofta ball mixture prep all the ingredients for the coconut sauce. Blend all together till a soft cream forms. Chill for 30 minutes.

Form the balls by rolling in your hands and place on a plate or kale leaf and spoon over the sauce. Garnish with mung beans or fresh sprouts.

Serves: 4
Calories: 420, Fat: 4.4 g

www.sixsenses.com/Six-Senses-Destination-Spa-Phuket/
+66 (0) 76 371 400
reservations-naka@sixsenses.com