Photo Courtesy of Miraval Arizona Resort & Spa
With spring in full swing and much of the country thawing out from the cold winter months, the Arizona desert begins to beckon to travelers with the luxurious Miraval resort.
The Miraval resort offers many ways for guests to get away from the cold, whether they want to stay in and relax with a spa treatment or enjoy the natural beauty of the desert resort. Take a hike through scenic mountains or engage in a fitness class or other physical activity.
And of course with the new climate comes the urge to look and feel good, from the inside out. Part of the reason guests come back to Miraval is their dedication to healthy and sustainable living. The resort's Executive Chef Chad Luethje, has created a menu of savory, satisfying, yet nourishing plates that keep guests active and exuberant.
But what if you don't have a chance to be a guest at the Miraval Resort & Spa? No problem! Chef Luethje is sharing his recipes for gourmet twists on healthy summer cookout dishes using fresh seasonal ingredients, just as he would in the Miraval kitchen.
Miraval's Arugula Salad (pictured above)
Yield: Makes 4 salads
Ingredients:
Directions:
In a mixing bowl, toss the red onion, tomatoes, endive, arugula, and basil. In a small bowl, combine the vinegar, oil, salt, and pepper. Toss the salad with the dressing. Arrange the salad on a plate and drizzle with syrup.
Pan Seared Artic Char
Yield: Makes 4 servings
Ingredients:
Directions:
Place quinoa in pot with measure cold water. Bring to a low simmer and cook for 15 minutes. Cut yellow squash and zucchini into thin, lengthwise planks. Pre-heat large sauté pan over high heat, then spray lightly with oil to coat bottom of pan over medium high heat; sear for about 2 min. per side, long enough to give both sides a golden brown crust and cook the fish to a temperature of medium rare to medium.
Pre-heat grill on high heat; lightly spritz squash planks with oil, then season with salt and pepper. Place on the grill long enough to put grill marks on both sides of the squash. Place one each zucchini and yellow squash plank onto each dinner bowl in an "x," then spoon a mound of quinoa into the center of the "x" and top with the fish. Top each serving with about 3 oz. of gazpacho sauce and a little fresh lemon or lime zest.
Nutrition Information:Artic Char (per serving)
To get more healthy recipes from the Miraval Arizona Resort & Spa chefs, visit www.miravalresorts.com.
