{"product_id":"canyon-ranch-nourish-isbn-9780670020737","title":"Canyon Ranch: Nourish","description":"\u003cb\u003eDelicious and nutritious recipes from the leading authority on healthy, luxurious living\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e For nearly three decades, Canyon Ranch has been the world?s premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. The cuisine at Canyon Ranch is so satisfying and inventive that guests hardly know they are dining healthy. Through the years, Scott Uehlein and the staff of Canyon Ranch nutrition experts have sought out the most natural, wholesome ingredients and used them to create delicious, nutritious dishes that please the senses and the soul.\u003cbr\u003e\u003cbr\u003e The culinary philosophy at Canyon Ranch is that the most nourishing food?and best tasting?is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, \u003ci\u003eCanyon Ranch: Nourish\u003c\/i\u003e  includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, \u003ci\u003eCanyon Ranch: Nourish\u003c\/i\u003e makes healthy eating easy and irresistible.Scott Uehlein, who trained at the Culinary Institute of America, is Canyon Ranch Corporate Chef. A visionary in his field, he is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. A consummate chef with a personality to match, he frequently appears on television and has been featured in many magazines.\u003cbr\u003e\u003cp\u003eCanyon Ranch is the most celebrated health resort in the world. In addition to countless other honors, it is the only 10-time winner of the \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e magazine’s Readers’ Choice Awards for best destination spa. In 2000, Canyon Ranch was named Best Spa for Food by \u003ci\u003eGourmet\u003c\/i\u003e magazine.\u003c\/p\u003e\u003cp\u003e\u003cb\u003e Chilled Cucumber with Arugula Soup \u003c\/b\u003e\u003cbr\u003ePeppery arugula gives this cool summer soup a savory finish.\u003cbr\u003eMakes 6 (¾ cup) servings\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e1. Combine the cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Chill in the refrigerator for at least 30 minutes, or until well chilled.\u003c\/p\u003e\u003cp\u003e2. Serve ¾ cup of the chilled cucumber soup with 1 teaspoon of the cream and a sprinkle of the arugula.\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e1 cup water\u003c\/li\u003e\n\u003cli\u003e¼ cup diced onions (white or sweet onions are best) \u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon minced garlic\u003c\/li\u003e\n\u003cli\u003e1½ teaspoons sea salt\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons heavy cream\u003c\/li\u003e\n\u003cli\u003e¼ cup julienned fresh arugula\u003c\/li\u003e\n\u003cbr\u003e\u003ci\u003e\u003cli\u003e35 calories\u003c\/li\u003e\n\u003cli\u003e4 gm. carbohydrate\u003c\/li\u003e\n\u003cli\u003e2 gm. fat\u003c\/li\u003e\n\u003cli\u003e6 mg. cholesterol\u003c\/li\u003e\n\u003cli\u003e1 gm. protein\u003c\/li\u003e\n\u003cli\u003e319 mg. sodium\u003c\/li\u003e\n\u003cli\u003e1 gm. Fiber\u003c\/li\u003e\u003c\/i\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eApple Cranberry Salmon Salad\u003c\/b\u003e\u003cbr\u003eApples are the main ingredient here—use any combination of tangy and sweet varieties.\u003cbr\u003eMakes 4 servings\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e1. In a shallow glass baking dish, combine the BBQ Sauce and salmon. Cover and marinate for 30 minutes to 2 hours.\u003c\/p\u003e\u003cp\u003e2. In a large bowl, combine the lemon juice, honey, salt, and pepper.\u003c\/p\u003e\u003cp\u003e3. Core the apples and thinly slice using a mandolin or a knife. Add the sliced apples to the lemon honey mixture and toss together to coat. Toss cranberries and tarragon with the apple mixture.\u003c\/p\u003e\u003cp\u003e4. Preheat the grill or broiler. Grill or broil the salmon fillets 3 to 5 minutes on each side, or until the fish is opaque at the center. Do not overcook.\u003c\/p\u003e\u003cp\u003e5. Break apathe salmon fillets into bite-size pieces. Toss the salmon with the Apple Cranberry Salad.\u003c\/p\u003e\u003cp\u003e6. Evenly divide among 4 plates and serve.\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e \u003cli\u003e½ cup Mongolian BBQ Sauce \u003c\/li\u003e\n\u003cli\u003e4 4-ounce salmon fillets\u003c\/li\u003e\n\u003cli\u003eFor the Apple Cranberry Salad:\u003c\/li\u003e\n\u003cli\u003e¼ cup fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons honey\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon sea salt\u003c\/li\u003e\n\u003cli\u003ePinch freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 pound Gala apples\u003c\/li\u003e\n\u003cli\u003e½ pound Granny Smith apples\u003c\/li\u003e\n\u003cli\u003e½ cup chopped fresh cranberries\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped fresh tarragon\u003c\/li\u003e\n\u003cbr\u003e\u003ci\u003e\u003cli\u003e300 calories\u003c\/li\u003e\n\u003cli\u003e38 gm. carbohydrate\u003c\/li\u003e\n\u003cli\u003e8 gm. fat\u003c\/li\u003e\n\u003cli\u003e54 mg. cholesterol\u003c\/li\u003e\n\u003cli\u003e22 gm. protein\u003c\/li\u003e\n\u003cli\u003e216 mg. sodium\u003c\/li\u003e\n\u003cli\u003e6 gm. fiber\u003c\/li\u003e\u003c\/i\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLondon Broil\u003c\/b\u003e\u003cbr\u003eThis is a quick-cooking dish that’s perfect for a summer meal.\u003cbr\u003eMakes 4 servings\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e1. Place the Mongolian BBQ Sauce in a shallow glass baking dish. Add the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.\u003c\/p\u003e\u003cp\u003e2. Preheat the grill or broiler.\u003c\/p\u003e\u003cp\u003e3. Remove the steak from the marinade and discard the sauce. Grill or broil the steak for 4 to 6 minutes on each side, or until done. Slice thinly across the grain to serve.\u003c\/p\u003e\u003cp\u003eServing Suggestion: We like this with our Chilled Green Bean Salad\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e1 pound flank steak\u003c\/li\u003e\n\u003cli\u003e1 cup Mongolian BBQ Sauce \u003c\/li\u003e\n\u003cbr\u003e\u003ci\u003e\u003cli\u003e220 calories\u003c\/li\u003e\n\u003cli\u003e3 gm. carbohydrate\u003c\/li\u003e\n\u003cli\u003e9 gm. fat\u003c\/li\u003e\n\u003cli\u003e57 mg. cholesterol\u003c\/li\u003e\n\u003cli\u003e24 gm. protein\u003c\/li\u003e\n\u003cli\u003e409 mg. sodium\u003c\/li\u003e\n\u003cli\u003eTrace fiber\u003c\/li\u003e \u003c\/i\u003e \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWasabi Pea Crusted Mahi with Ponzu Sauce\u003c\/b\u003e\u003cbr\u003eDried, wasabi-coated peas—a favorite Asian snack—can be purchased in most grocery stores in the Asian food section of well-stocked supermarkets and specialty stores.\u003cbr\u003eMakes 4 servings\u003c\/p\u003e \u003cp\u003e1. Preheat the oven to 350°F.\u003c\/p\u003e\u003cp\u003e2. Grind ¼ cup of the wasabi peas into a fine flour using a coffee or spice grinder. Crush the other ¼ cup of the wasabi peas to make coarse crumbs. Dredge the fish fillets in the wasabi flour, then in the eggs, then in the coarse wasabi crumbs.\u003c\/p\u003e\u003cp\u003e3. Lightly coat a large sauté pan with the canola oil spray. Bring to medium heat. Gently place the fish in the hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes or until fish reaches an internal temperature of 135°F.\u003c\/p\u003e\u003cp\u003e4. Combine all the ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.\u003c\/p\u003e\u003cp\u003e5. In a large sauté pan, heat the canola oil over medium heat. Sauté the peppers and carrots in the oil until tender.\u003c\/p\u003e\u003cp\u003e6. Top each wasabi crusted fillet with 2 scant tablespoons of the Ponzu Sauce. Serve with ½ cup of the stir-fried vegetables and ½ cup of the brown rice.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e½ cup wasabi peas\u003c\/li\u003e\n\u003cli\u003e1 pound mahi, cut into 4 equal fillets\u003c\/li\u003e\n\u003cli\u003e2 whole eggs, beaten\u003c\/li\u003e\n\u003cli\u003e1 cup julienned yellow bell peppers\u003c\/li\u003e\n\u003cli\u003e1 cup julienned carrots\u003c\/li\u003e\n\u003cli\u003e1 teaspoon canola oil\u003c\/li\u003e\n\u003cli\u003e½ cup Ponzu Sauce (see recipe)\u003c\/li\u003e\n\u003cli\u003e2 cups cooked brown rice\u003c\/li\u003e\n\u003cbr\u003e\u003ci\u003e\u003cli\u003e400 calories\u003c\/li\u003e\n\u003cli\u003e50 gm. carbohydrate\u003c\/li\u003e\n\u003cli\u003e8 gm. fat\u003c\/li\u003e\n\u003cli\u003e186 mg. cholesterol\u003c\/li\u003e\n\u003cli\u003e31 gm. protein\u003c\/li\u003e\n\u003cli\u003e654 mg. sodium\u003c\/li\u003e\n\u003cli\u003e3 gm. Fiber\u003c\/li\u003e\u003c\/i\u003e\n\u003c\/ul\u003e","brand":"Avery","offers":[{"title":"Default Title","offer_id":46304741851365,"sku":"NP9780670020737","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780670020737.jpg?v=1767723355","url":"https:\/\/k12savings.com\/es\/products\/canyon-ranch-nourish-isbn-9780670020737","provider":"K12savings","version":"1.0","type":"link"}