It is National Nutrition Month, and the 2011 theme is “Eat Right with Color.”  This is a rule that Chef Bill Wavrin speaks of often, and he shares some tips below to make it easier for you to include vegetables in more meals.

I want to keep encouraging you to use fresh vegetables, fruits and herbs as much as possible in your at-home cooking.  As we all know, you should be ready to use cut fresh vegetables as soon as possible in order to benefit from the wonderful nutrients each delivers but with our busy lives and hectic schedules it’s often hard to find the time to do all that prep work for every meal.  Here are a few “do aheads” that will maximize your time in the kitchen so you can still cook healthy meals for your and your family.

On a day when you’re less busy spend some time in the kitchen doing prep work that will get you ready for quick meal making in the days to come.  Let’s call it chopping day, which will do two things for you — enables one to stock up on cut vegetables, herbs and fruit, and also helps practice knife skills, so each time you’ll become a bit handier with that kitchen knife.

• I always have a Mirepoix – a French term which is a combination of 1 onion, 1 carrot and 1 rib of celery – all chopped and at the ready for soups and sauces and as the beginnings of a vegetable medley. Place the chopped veggies in a sealed container or baggy and refrigerate up to 1 week.
• You can do the same with zucchini, bell peppers, eggplant, scallions, string beans, cilantro, fresh chiles and cucumbers. These will stay good for 3 days.
• I recommend NOT cutting tomatoes ahead of time.
• Potatoes can be chopped and placed in a sealed container filled with water to cover the potatoes, refrigerated until needed for up to 1 week.
• Chop fresh garlic in a food processor with a bit of olive oil. Remove to a sealed container and refrigerate until needed for up to 1 week.
• Chop fresh herbs and place in a sealed container and refrigerate until needed for up to 3 days.
• Oranges, lemons can be cut 1-2 days in advance. Always refrigerate.
• Apple & pears can be cut ahead of time, but will oxidize if you don’t squeeze some lemon over them. The citric acid stops these guys from darkening and they’re good for 1-2 days.
• Melon, rind removed and cut as needed, into bite-size pieces can be placed in a sealed container and refrigerated 1-3 days.
• I love watermelon with a drop of balsamic vinegar. So for a pretty and delicious snack I stack geometric square or triangle pieces and drizzle it on top…don’t eat your fingers!

Keep cooking healthy!
Chef Bill Wavrin

Ready to color your plate? Why not this energy boosting  Spa-tini recipe while you’re at it?

Chef Bill here,
It’s time to announce the winners of our recipe contest!

First let me say thank you to everyone that participated.  Just like all of you, I find some days are harder than others with the stress and the pace of today’s life. But there is always one thing I strive to do each day, and that is take that time to sit around the table with the ones I love, to enjoy that powerful ritual of eating together… Sharing stories (like the ones you sent) and talking about our day. For just an hour or so we can leave the outside world behind and whether it’s just another day, or a festive celebration, our lives are enriched when we share a meal together.

It warmed my heart to read each and every story, and reminded me why I love being your chef at Glen Ivy Spa Hot Springs. I hope to see you soon!

Congratulations to Ms. Melveen Stevenson from San Pedro, you are our First Place Winner with Crab and Winter Citrus Salad. Kudos to you for using some of best ingredients available this time of year… and reading Sunset Magazine… it is one of my favorites. We look forward to adding this to our Winter Spa menu.

Second place goes to Jo Ann Meler for her Famous Turkey Burgers, who exclaims if I do it right they will taste like Italian Sausage without the bad stuff. Thank you Jo Ann, I plan on adding Turkey Burgers to our Café specials as well.

And, Jo Ann Kurtz, you are our Third Place winner with Isabelle’s Pita Chip Dip. Hope to see you and the girls at Glen Ivy soon. I plan to try your recipe with our Veggie Pita Salad.

I would also like to give Honorable Mention to Danielle Barrom-Sergi for her Squash Sweet Rings (check out her blog at http://cook-out-loud.blogspot.com/), Cindy Ketelsleger from Chino Hills for the Stuffed Portabello Mushrooms, and Annette  Barkenhagen from Anaheim for the Butternut Squash-Zucchini Bread!

I will be posting these recipes and others to the website later this month, along with “spa menu makeover” tips and tricks to stay within our healthy spa lifestyle guidelines.

Thank you again, and keep eating healthy,

Your Chef,
Bill Wavrin

Thank you for the overwhelming response to the recipe contest…I had to take a turkey break. At my house it is a family affair… I’m up early preparing the stuffing, while the kids grind oranges and cranberries for the relish. Wishing everyone a warm and wonderful Thanksgiving, and stay tuned… I will be posting the winner as soon as I get the leftovers put away.

Keep eating healthy,

Your Chef
Bill Wavrin

From Glen Ivy Executive Chef Bill Wavrin

What’s your favorite holiday recipe that features seasonal, local ingredients? And what makes it so special? Why does your family love it so? And would you be willing to share your recipe (and the story behind it) with the rest of us?

From now until November 8th,  I invite you to send me your recipe and the story behind it.  A photo would be great too, if you have one!

I’ll be looking for recipes that use seasonal and regional ingredients as well as really great stories that let me know why this recipe is meaningful. And if you need some inspiration, check out our November Challenge. I am hoping that we can inspire each other to share and deepen the connection between the food we prepare for our families and friends, particularly when we are using ingredients that are grown close to home or have regional significance. These relationships can be an integral part of how we experience food. Myself, I  have as much fun visiting with my local farmers, fishermen, and wine makers as I do in the kitchen!

Don’t worry if your recipe isn’t original. If your family’s favorite holiday comes from Martha Stewart Magazine, it’s no problem, just please do your best to give credit where credit is due.

Click here to SUBMIT ENTRIES BY EMAIL NO LATER THAN NOVEMBER 8.

Entries should include:
- Recipe
- The story of what makes it special to you
- Photo (optional)
- Contact information (Email, full name, address and phone number)

On November 22, I will announce my three favorite entries and a final contest winner. These three  will enjoy a free lunch on me, and the winner will also have their recipe featured on my menu at Café Solé for the month of December!

For all that she’s done, treat your Mom to a delicious Mother’ Day brunch courtesy of Glen Ivy’s own Chef Bill. She’s sure to enjoy it since it will be made with the best ingredients—cheese and love!

Ingredients:
1 tablespoon crumbled feta cheese
1 tablespoon crumbled jack cheese
1/4 cup grated mozzarella cheese
1/2 teaspoon extra virgin olive oil
1 seeded and diced chile poblano or pasilla
1 seeded and diced jalapeno
1 garlic clove minced
1/2 tomato, diced
1 chopped green onion
1/2 cup chopped zucchini
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
3 large wrap tortillas (12 inch)
1/2 cup Edamole Broccomole–click here for recipe
1/2 cup Three Chili Salsa–click here for recipe

Step 1: In a mixing bowl, combine the three cheeses, cover and refrigerate until ready to use.

Step 2: Heat a saute pan over medium heat and lightly coat the bottom of the pan with the olive oil. Add the poblano, jalapeno, garlic, tomato, green onion, zucchini and oregano. Saute for 2 minutes. Fold in the cilantro. Remove from heat.

Step 3: Heat a large saute pan over medium high heat and add 1 tortilla. Cook 5 seconds, turn over, and sprinkle 2 tablespoons of the mixed cheeses and 2 tablespoons of sauteed vegetables on one side of the tortilla (in a half moon). Fold the tortilla over the filling and toast on each side for 1-2 minutes or until the cheese has melted. Remove the pas and repeat with remaining tortillas.

Step #4: Cut each quesadilla into 8 pieces. Serve with Edamole Broccomole and Three Chili Salsa. BUEN PROVECHO!

From all of us here at Glen Ivy, we wish everyone a lovely Mother’s day!

Looking for a salsa this Cinco De Mayo that’s not only delicious but healthy too? Well look no further! Glen Ivy’s own Chef Bill provided us with his Three Chili Salsa which lends a delicious and zesty jump to your menu this 5th of May. So break open that bag of chips and whip up this festive salsa! It’s sure to put you in the fiesta mood!

Ingredients:

Step 1: Heat a medium saute pan over medium heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion and chilies. Cook to toast the chilies, about 3 minutes. Remove chilies from pan and add the tomatillos, water and garlic. Cook for 15 minutes to soften the tomatillos.

Step 2: Place the tomatillos, chilies, cumin and cilantro into a blender. Pulse 10 seconds until salsa is chunky. Season to taste with salt.

The New Year is underway and that means that those resolutions you made are in effect! If you’re worried about sticking to your resolution of eating healthy or staying fit have no fear, our own Chef Bill is here to help keep you on track with some healthy recipes that you’re sure to enjoy–like this recipe for Kashmir Apple and Cucumber Salad!

Ingredients:

2 English cucumbers, peel only [1] and chop both in large dice
1 Granny Smith apple core and dice large
1 Red delicious apple core and dice large
1/2 cup red grapes, washed and stemmed
1/2 cup green seedless grapes, washed and stemmed
2 tablespoons fresh mint chiffonade

1 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 plain non-fat yogurt
1/4 cup orange juice
1 tablespoon orange blossom honey
2 tablespoons of walnuts
1/4 teaspoon ground cardamom
2 tablespoons fresh mint chiffonade

Method:

Prepare the first 6 ingredients and place in a bowl. Place the remaining ingredients for the dressing in a blender to combine and toss together with the cucumber mix. Serve immediately or refrigerate and chill for an hour before service.

Stay tuned for more of Chef Bill’s recipes to keep you healthy and fit throughout 2010!

As I sit down to think of ideas for the various holiday meals that will be happening over the next few months, I often find myself in a “food rut.” Sure there are the classic dishes that usually grace the table for Thanksgiving and Christmas, but who wants to eat the same thing every year? Glen Ivy’s Executive Chef, Bill Wavrin, provided me with some of his best holiday recipes to try out this season–Cranberry Chutney and Orange Scented Sweet Potatoes with Oranges. From Chef Bill’s kitchen to yours…enjoy!

Ingredients:

8 cups fresh cranberries
2 Granny Smith apples, peeled and diced
2 cups fresh squeezed Orange juice
4 cups water
1 lemon, juiced
1/2 teaspoon minced fresh ginger
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Method:

Place a medium saucepan over medium-high heat with the cranberries and apples and cook until cranberries start to crack (about 2 minutes). Add the remaining ingredients and simmer until cranberries have broken down and chutney is starting to thicken (25 minutes). Season with the brown sugar to taste.

Add to a bowl, cover, and refrigerate for at least 2 hours before serving. It is better overnight so the flavors can marry. Store leftovers in an airtight container in the refrigerator for up to one week.

Per 1/4 cup: Calories 40; Protein 0g; Total Fat 0g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 0mg.

2 pounds of sweet potatoes
6 cups fresh orange juice

Glen Ivy’s Executive Chef, Bill Wavrin, recently hosted a cooking demo where he re-created one of his delicious dishes for a large crowd!– Hummus with Roasted Garlic and Toasted Pitas! Just saying it makes my mouth water …

Here’s Chef in action …

The final product …

Here’s the recipe for those of you who want to give it a try!

Hummus with Roasted Garlic and Toasted Pitas

Garbanzos or chickpeas, like most beans, are a great source of cholesterol-lowering fiber. In addition, garbanzos’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans a perfect choice for those with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from what all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. If sulfites are unwittingly consumed, persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Yield: 3 cups

Per 2 tablespoons (1 ounce) serving:
Calories 28; Protein 2g; Total Fat .5g; Saturated Fat 0g; Carbohydrates 4g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 65mg

Enjoy!!