“I love Dr. Jart+’s Premium Time Returning Serum because of its regenerative properties and for its natural ingredients. I also believe that what you put in your body drastically improves the quality of your skin. I enlisted my friend and Executive Chef for Atlanta’s Sun in my Belly Restaurant, Alison Lueker, to create a healthy meal packed with vitamins and nutrients that make your skin glow!”
Artichoke Soup and Sweet Potato and Arugula Salad with Blackberries, Almonds, and Jalapeño Lime Vinaigrette
4 tbsp shallots, chopped
3 cloves garlic, chopped
1 tbsp oregano, dried, flaked
1 tsp chili pepper flakes
2 tbsp olive oil
1 cup raw potato, diced
1 package (9 oz) frozen artichokes, thawed OR 1 can artichokes, drained
4 cups vegetable broth
4 oz ricotta cheese, part skim milk
1 tbsp salt
1 tsp black pepper
1 tbsp preserved lemon oil
1 tbsp scallions, sliced
Remove from heat. With an immersion or stick blender, blend the soup until smooth. Alternatively, allow the soup to cool five minutes and blend the soup in a food processor in batches. Do not fill the blender or processor more than half full.
Once blended, ladle into soup bowls and garnish with lemon oil and a few sliced scallions.
Makes four eight-ounce servings
Sweet Potato and Arugula Salad with Blackberries, Almonds, and Jalapeño Lime Vinaigrette
- 1 sweet potato
- 1 tbsp olive oil
- 4 cups arugula
- 1/2 cup blackberries, fresh
- 1/4 cup almonds, dry roasted, whole
- 1 tsp Grey Poupon dijon mustard
- 1 jalapeño pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice, fresh-squeezed
- 4 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1 tbsp shallot, minced
- 1 pinch cumin
- 1 clove chopped garlic
Peel and cut the sweet potato into round slices, then cut into 1/2-inch strips. Toss with olive oil, salt, and a pinch of cumin. Spread on a baking sheet and roast in a 400° oven for 25 minutes, or until tender and just soft. Set aside and allow to cool slightly while you make the dressing.
In a small bowl, add the jalapeño pepper, cilantro, shallot, lime juice, and mustard. Blend thoroughly with a small whisk. Slowly add the olive oil and whisk constantly until combined. Season with salt.
On a large plate, arrange the arugula leaves with the fresh blackberries, roasted sweet potato, and almonds. Drizzle with a little of the dressing and garnish with a few fresh cilantro leaves. Season with a fresh grind of black pepper if desired.
Serve and enjoy!
Makes two servings
Recipe Concepts and Food Styling: Alison Lueker, Executive Chef and Co-owner of Sun in my Belly