Michel Richard Health Expo Recipes - NBC4 Washington

Michel Richard Health Expo Recipes

Chef shares some favorites with Expo attendees



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    Michel Richard shared some of his favorite recipes at the 2012 NBC4 Health & Fitness Expo.  Enjoy!

    Leek & Scallop Salad

    4 servings

    2 large leeks (you will use the white and the pale green only)
    1 apple, julienned
    ½ lemon juice
    2 oz low fat plain yogurt
    1 teaspoon Dijon mustard
    1 teaspoon olive oil
    Salt & Pepper
    1 pound Nantucket Bay Scallops

    Cut the roots off the bottom of the leeks, then cut off the dark green toops. Cut the leeks lengthwise in quarters. Chop the leeks into ¼ inch pieces.

    Place the leeks in a large bowl and rinse under cold water to remove the sand. Scoop the leeks out of the water with your hands or a skimmer and transfer them to a paper towel, making sure to leave the sand in the bottom of the bowl.
    Steam the leeks for 10 minutes until tender. Make sure they are cooked.

    Drain the leeks, and place in a bowl. Add the apple, lemon juice, the mustard, and the yogurt and mix all together. Season with salt & pepper to taste.

    Place the scallops in a non-stick pan with one teaspoon olive oil. Sautee until they are warm. Be careful not to overcook the scallops. Season to taste.

    To serve, divide the leek salad onto four plates. Arrange the scallops over the salad. Bon appétit.

    Lemon-egg Soup

    Serves 4-6

    2 quarts low sodium chicken stock
    2/3 cup rice
    4 egg yolks
    3 tablespoon lemon juice, or juice of one lemon
    1 cup low fat Greek yogurt
    2 tablespoons fresh mint, chopped
    Tabasco to taste
    Salt & White Pepper to taste

    Cook the rice in the chicken broth over medium heat, until tender. Take the bowl with the four egg yolks add ½ cup liquid from the rice to temper the yolk. Mix together. Remove the rice from the heat, add the mixed yolks to the hot rice, and stir all together. Set aside to cool.

    When the soup has cooled to room temperature, add the yogurt and the lemon juice and whisk all ingredients together. Season well with salt, white pepper and Tabasco, and sprinkle with the mint.

    Just before serving add the fresh mint. This soup can be served hot or cold.

    Raspberry Frozen Yogurt

    Serves: 4

    1 pound fresh raspberries
    About ¾ cup granulated sugar
    ½ cup Greek yogurt, frozen

    Place the raspberries in a food processor with the sugar and the frozen greek yogurt, and puree until well blended. Serve and enjoy!