21 Feb 2013

“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  By Ginny Branch Stelling of My Favorite Color is Shiny and Alison Lueker of Sun in My Belly Artichoke Soup 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.Serve immediately.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   Credits: Photography: Ali Harper Recipe Concepts and Food Styling: Alison Lueker, Executive Chef and Co-owner of Sun in my Belly Prop Styling: Ginny Branch Flowers: Amy Osaba

“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 
By Ginny Branch Stelling of My Favorite Color is Shiny and Alison Lueker of Sun in My Belly

Artichoke Soup
  • 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.

Serve immediately.

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
 
Credits:
Photography: Ali Harper
Recipe Concepts and Food Styling: Alison Lueker, Executive Chef and Co-owner of Sun in my Belly
Prop Styling: Ginny Branch
Flowers: Amy Osaba