KRON4’s Stephanie Lin and The Vineyard Mom Leslie Dabney make healthy recipes
THANK YOU. >>AS JANUARY DRAWS TO A CLOSE, YOU MIGHT STILL BE TRYING TO STICK TO YOUR NEW YEAR’S RESOLUTION TO EAT HEALTHIER. AND JOINING US LIVE NOW WITH MORE HEALTHY RECIPE. IDEAS IS LIVERMORE CHEF LESLIE DABNEY ALSO KNOWN AS THE VINEYARD.
MOM, GOOD MORNING TO YOU. GOOD MORNING, STEPHANIE. AND WE ARE WE ARE STILL TRYING TO EAT HEALTHY. YES, SO I’VE GOT A COUPLE MORE RECIPES FOR YOU THAT ARE HEALTHY, DELICIOUS. AND I PROMISE YOU THEY’RE ALSO EASY TO MAKE OKAY TODAY, I’M
GOING TO DO SOME FISH. WE’RE GOING TO DO A ROASTED TILAPIA. AND WITH THAT, I’M GOING TO HAVE A WARM LENTIL AND ARUGULA SALAD. >>AND ON THE SIDE, WE’RE GOING TO SOME REST. A CAULIFLOWER GARLIC SOUNDS DELIGHTFUL. A LOT OF FOOD, BUT VERY
DELICIOUS AND HEALTHY. ARE YOU A PHISH FAN? AND I’M A BIG FISH FAN AND SALAFI AS ONE OF MY FAVORITE FISH ACTUALLY PERFECT. PERFECT. I LOVE TILAPIA TOO. I HAVE SOME ORGANICALLY. FARM-RAISED TILAPIA. AND, YOU KNOW, FISH IS SO HEALTHY FOR YOU. IT IS.
SO WE REALLY SHOULD EAT AT AND WHAT I LOVE ABOUT TILAPIA IS THAT IT’S A LIGHT FISH AND REALLY WHAT EVER MARINADE OR SHE PUT WITH IT. IT REALLY TAKES THAT FLAVOR. SO I I’M IN THE MARINADE. THIS TILAPIA AND MY MARINADE IS REALLY SIMPLE,
STEPHANIE, IT’S JUST A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL. I’VE GOT YOU KNOW, IT’S SO AND A LITTLE DIJON MUSTARD AND LEMON, AND I HOPE YOU LIKE GARLIC BECAUSE I PUT A LOT OF FORTUNATE. I DON’T THINK I’LL BE TALKING ANYONE AFTER THE
SHOW TODAY. LOOKS GOOD. SO I’M LET THAT MARINATE IN MY REFRIGERATOR. FOR ABOUT 20 MINUTES, MAYBE AN HOUR MAX. AND THEN WHILE THAT’S MARINATING, WE’RE GOING TO GO AHEAD AND MAKE A DELICIOUS LENTIL AND ARUGULA SALAD. I’M USING THE GREEN LENTILS ARE.
DO YOU LIKE LENTILS YOU I’M ALWAYS OPEN TO TRYING LOVE LENTILS IN THERE. SO MANY CUISINES THAT USED LENTILS. AND I THINK A LOT OF PEOPLE DON’T COOK WITH THEM. THEY DON’T KNOW HOW TO USE THEM, OK RECIPE. SO THAT’S WHY I’M
HERE. YES, SO IT’S ACTUALLY VERY EASY. I JUST BOIL SOME WATER AND I COOK THOSE FOR ABOUT 15 MINUTES AND THEY TURN OUT TO BE REALLY SOFT. BUT HOLD THEIR FLAVOR TAPE. SO I LOVE THAT ABOUT THESE LENTILS FOR THIS SALAD. SO YOU’RE
GETTING A LOT OF NEW TRANCE, BUT YOU’RE ALSO GOING TO HAVE THAT NICE TEXTURE. YOU KNOW, THIS IS FASCINATING TO ME PERSONALLY, BECAUSE I ALWAYS SEEN THE LENTILS SEEN THEM BEFORE. SO THIS IS REALLY NEED ANY GREAT. AND LIKE I SAID,
MOST PEOPLE DON’T KNOW WHERE TO LOOK FOR HIM. IT’S WITH YOUR REGULAR BEINGS. AND AND NEW CHICK, YOU KNOW, THINGS LIKE THAT IN STORE. THERE. THERE. AND WHAT I’M GOING TO DO IS I HAVE ADDRESSING AND I’M GOING TO CARRY SOME OF THE
SAME FLAVORS FROM OUR MARINATE. I HAVE DIJON MUSTARD. I ALSO HAVE THE EXTRA VIRGIN OLIVE OIL. BUT THIS TIME I ADDED SOME RED WINE VINEGAR AND SALT AND PEPPER AND I’M GOING TO SEASON THESE WHILE THEY’RE STILL WARM BECAUSE THEY’RE GOING TO PICK
UP THAT FLAVOR, WEATHER WARM. THEY’RE GOING TO REALLY ABSORB IT. IF YOU COULD HELP ME STAY PUTTING IN ONION, OK, SOME OF THE PARSLEY ACTUAL OF IT. AND OKAY, YES, THAT LOOKS GREAT. AND WE’RE GOING TO ADD THE PARSLEY AND WELL, A NICE
COLOR, THEIR YES. AND I LOVE A NICE FRESH HERB WHEN WE ARE MAKING ADDRESSING. AND SO NOW I’M GOING TO ADD THE ARUGULA. TO AND I LOVE THAT PEPPERY FLAVOR OF ARUGULA. YES, I HUGE ARUGULA PLAN AND IT’S VERY HEALTHY TO YORKER COLORS,
RIGHT? WHENEVER IT SCREEN LIKE THAT, YOU KNOW, IT’S GOING TO BE GOOD FOR YOU. AND THEN I’M GOING TO TAKE THE REST OF THE DRESSING AND I’M GOING TO PUT THAT RIGHT OVER THE AND I LOVE THIS BECAUSE IT WILL HOLD ITS
SHAPE AND IT’S FLAVOR EVEN WITH ALL THIS STRESSING AND THERE’S GOING TO BE A LOT OF DIFFERENT TEXTURES TO GO ALONG WITH IT TO EXACTLY. SO YOU’RE NOT JUST EATING HEALTHY, BUT YOU’RE GETTING FLAVOR FLAVOR FLAVOR AT EVERY STEP, WHICH IS
ALWAYS SO DELICIOUS. NOW TO GO WITH THIS, I AM GOING TO MAKE SOME ROASTED CAULIFLOWER WITH. HERE WE GO AGAIN WITH THE HAVE GARLIC AND PARMESAN CHEESE. OKAY. I JUST ADDED SOME EXTRA VIRGIN OLIVE OIL TO THIS. I ALSO ADDED A LOT OF GARLIC,
SALT AND PEPPER AND ROASTED IN THE OVEN WITH THE TILAPIA. SAME FOR 100 DEGREE TEMPERATURE MAKES IT NICE AND EASY THIS IS GOING TO TAKE A LITTLE LONGER SWIMMING TO PUT THIS IN FOR ABOUT 15 TO 20 MINUTES. OUR TO LAFAYETTE’S
ONLY GOING TO TAKE ABOUT 12. SO WE’RE GOING TO PUT THAT IN. WE’RE GOING TO HAVE IT ROAST ALTOGETHER. MAKES A KIND OF EASY. SO HAS SINCE YOU’RE MY GAS. I HAVE A PLATE READY FOR AND I’M GOING TO SHOW YOU HOW
TO PLAY THIS DELICIOUS MEAL BECAUSE IT’S NOT ONLY DELICIOUS AND HEALTHY, BUT IT’S TOO. SO I’M GOING TO ADD A LITTLE BIT OF THE SALAD ON TO THE PLATE. AND THEN I’M GOING TO TOP IT WITH MY BEAUTIFUL. TILAPIA THAT I’VE
ALREADY ROASTED. SO IT’S GOT CAR LIKE A ON IT AND THAT COLOR LIKE I KNOW. AND BEST THING IS THE GARLIC ON THIS ROWSE. SO IT HAS A NICE, NICE, SWEET FLAVOR TO AND THEN BECAUSE WE HAVE LEMON IN THE
MARINADE AT 11 ON THE JULY CLEMENT. OH, I LOVE YES, YES, THINGS TO KIND OF. LOVE THAT FLAVOR. IT’S A NICE FLAVOR PROFILE. AND TO THAT I’M GOING I ALREADY DID MY. BEAUTIFUL CAULIFLOWER. I TOPPED IT WITH SOME PARMESAN CHEESE RIGHT
WHEN IT CAME OUT EXTRA FOR YEAH. HAHA. I MEAN MORNING WHILE RIGHT. SO WE ADD A LITTLE BIT PARMESAN CHEESE AND THEN I’M ALSO GOING, OF COURSE, ANOTHER FRESH LAYER OF FLAVOR. I LOVE TO ADD A LITTLE PARSLEY. NOW, OF COURSE,
FUNNY, I KNOW IT’S DRY JANUARY AND A LOT OF PEOPLE ARE TALKING RI AM NOT OKAY. OKAY. SO I HAVE 2 WINE SELECTIONS FOR YOU TODAY. I’M GOING TO DO A FROM A BLOCK AND A SAUVIGNON BLANC, BEAUTIFUL. AND ACTUALLY THEY’RE BOTH 7 YOUNG BLOCK
RAPES. ONE IS JUST AGE LIKE A FROM A BLOCK IN OAK THE OTHER ONE AND STAINLESS STEEL. YOU’VE GOT PERFECT PAIRING FOR A DELICIOUS, HEALTHY JANUARY MAIL THAT YOU’LL PROBABLY WANT TO MAKE ALL YEAR ROUND. ALRIGHT, LOVELY. THANK YOU SO MUCH. LESLIE DABNEY. THE
VINEYARD MOM, WE CAN FIND ALL YOUR ON INSTAGRAM. GO TO AT THE VINEYARD. MOM LIVING OKAY. BEAUTIFUL. THANKS SO MUCH FOR SHOWING US SOME HEALTHY OPTIONS SO WE CAN STICK TO OUR NEW YEAR’S THANK YOU. AND CHEERS. SHARES WILL BE RIGHT BACK.