view counter

Recipe for a Healthier 2013

Resolved to lose weight this year? To eat healthier? Tackle the topic this Friday, January 11, when the Annapolis Community Health Initiative hosts a tasting, movie and discussion on healthful eating at the Pip Moyer Recreation Center in Annapolis.
    Start the evening by tasting local chefs’ presentations of food that’s good and good for health.
    You’ll sample and judge dishes by three local chefs. Azure at the Westin chef James Barrett will present Crab Salad with Wasabi Cream; Chef/owner of b.b. Bistro Carla Lucente will prepare Herbed Chicken Breast with Quinoa Salad; And Metropolitan chef David Kidwell will bring Grilled Artic Char with Ginger Mustard Sauce, steamed baby bok choy and sauteed hen of the woods mushrooms.

Crab Salad with Wasabi Cream Sauce

by James Barrett, chef, Azure at the Westin

1½ tbs. wasabi powder
1½ tbs. water
¾ cup nonfat sour cream
2 tsp. honey

Combine all ingredients in a mixing bowl. Whisk until smooth. Refrigerate until ready to use.

2 cups shredded Napa cabbage
2 tbs. mirin
2 tbs. malt vinegar
1 tsp. extra virgin, arbequina olive oil (optional)
8 oz. jumbo lump crabmeat
1 tbs. fine grated orange zest
30 endive leaves

Combine first six ingredients in a mixing bowl, cover and refrigerate for 30 minutes.

Fill endive leaves evenly with salad and drizzle the tops with 1 tbs. of sauce.

Herbed Chicken Breast with Quinoa Salad

by Chef/owner Carla Lucente,
b.b. Bistro

3½ oz. boneless, skinless chicken breast,
1 tbs. whole wheat bread crumbs
1/4 tsp. tarragon
1/4 tsp. fresh parsley
½ tsp. fresh chives
1/4 tsp. fresh thyme
½ cup quinoa, cooked
2 oz. fresh diced carrots
3 oz. fresh spinach
2 tbs. red wine vinegar
1/4 tsp. cumin
1/8 tsp. white pepper
1/8 tsp. ground cinnamon
1 tbs. dried cranberry
4 oz. fresh zucchini
½ tsp. Dijon Mustard

Cook the quinoa in the rice cooker with water. When cooked, add zucchini,
carrots, spinach, red wine vinegar, cranberries, cumin, white pepper, chives,
parsley, thyme, tarragon & cinnamon. Toss all together and taste for seasoning.

Meanwhile, coat the chicken in the dijon mustard. Toss in the breadcrumbs.

Place on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees until the center of the chicken reaches an internal temperature of 160 degrees.


    Then watch the HBO documentary The Weight of the Nation Part 3: Children in Crisis. After the show, ask questions of Community Health Initiative members from Annapolis Recreation and Parks, Anne Arundel Medical Center, Anne Arundel County Department of Health, Annapolis Pediatrics, The Pediatric Group and Anne Arundel County Public Schools.
    The evening ends with announcement of the winning dish and awarding of raffle and door prizes.
    6-8:30pm at Pip Moyer Community Recreation Center, 273 Hilltop Ln., Annapolis. free with rsvp: 410-263-7958;


Find out who won and read the winning Healthies Recipe at

Farewell Punks
    Punk’s Backyard Grill — Bay Weekly’s Best of the Bay award for Best Bang-for-Your-Buck — ends its four-year run at Westfield Annapolis Mall. The independent, creative-concept restaurant received an eviction notice last week after failing to reach settlement on rent negotiations, owner Dave McCabe told Bay Weekly.
    The young owners hope to stay local and try again. Fingers crossed that their barbeque, lamb burgers and craft beer reappear in the near future.