By Judith Lazarus
It’s traditional to rally ’round the table with friends and family for the holidays, and for those who think fresh and light, we asked some of America’s top chefs to provide you with new ideas for the menu. These kitchen magicians create recipes with organic ingredients, good nutrition, and hearty enjoyment in mind. The dishes are perfect for a festive cocktail buffet or satisfying family-table celebration. They’re meant to serve six, but are easy to refigure to serve more or fewer diners. Here’s to healthful holiday indulgence and the best of the season.
Menu
Fresh Ahi Lavosh Wrap
Huli Huli Chicken with Spinach & Mango Salad
Wild Mushroom Risotto
Vegetable Strudel
Amish Apple-Cheddar Cobbler
HULI HULI STYLE CHICKEN WITH SPINACH AND MANGO SALAD
Chef de Cuisine Martin T. Batis, Azzura Point, Loews Coronado Bay Resort, Coronado, California
INGREDIENTS
6 chicken breasts, 3 – 4 oz. each
salt and pepper to taste
For Marinade
6 tbs. soy sauce
6 tbs. Worcestershire sauce
3 tbs. chopped ginger
3 tbs. sesame oil
3 spring onion tops, chopped (reserve white bulbs for salad)
6 garlic cloves, chopped
PREPARATION
Combine the marinade ingredients in a small bowl. Marinade the chicken breasts for one hour. Season with salt and pepper. Grill or sauté over low to medium heat for 15 to 20 minutes.
For Spinach & Mango Salad
3 cups spinach
9 – 12 small purple radishes, halved
1 1/2 ripe mangos, diced
3 small heirloom tomatoes, cut in wedges
3 spring onions, bulb whites julienned (use tops for the marinade)
drizzle of balsamic vinegar
drizzle of olive oil
salt and freshly ground black pepper to taste
cilantro sprigs for garnish
PREPARATION
Mix all the vegetables. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper to taste. Slice each chicken breast into four pieces. Mound the salad on the plate, lean four pieces of chicken against the mound, and garnish with cilantro.
FRESH AHI LAVOSH WRAPExecutive Chef Oliver A. Wolf, Executive Sous Chef Andrew Cavalotto, Marriott’s Harbor Beach Resort & Spa, Fort Lauderdale, Florida
INGREDIENTS
1 1/2 lbs. fresh ahi tuna
1 small red or Bermuda onion, finely chopped
2 celery stalks, washed and finely chopped
1 cup low-fat mayonnaise
1 fresh lemon: use the squeezed juice
1 tbs. chopped fresh cilantro
1 tbs. chopped fresh Italian parsley
6 lavosh soft flat bread (can substitute 12″ flour tortillas)
3 organic beefsteak or vine tomatoes, sliced thin
6 pieces organic green, red or lettuce of choice
Kosher salt and freshly cracked black pepper to taste
PREPARATION
Cut the ahi tuna into small strips or pieces about 1/2″ thick; trim so there is no remaining skin. Fill a pot with water, and heat until just under a simmer. Place the ahi in the water, and poach until the meat is slightly pink but cooked thoroughly; strain, and let cool. Using a fork, flake the cooled ahi and place in mixing bowl. Add all other ingredients except lavosh, salt, and pepper, and mix until well incorporated; refrigerate. When you are ready to serve, line the lavosh with the lettuce and tomato. Season the tomato with a pinch of salt and pepper. Evenly spoon the ahi mixture on top of the tomatoes, and spread out slightly. Roll up, folding in the sides as you roll, similar to a burrito. Cut the center slightly on the diagonal or bias and serve.
Healing Lifestyles & Spas mission is to help our readers to live mindfully, eat joyfully, spa consciously. Latest posts by Healing Lifestyles & Spas Team (see all) - BLU & GREEN - April 12, 2026
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INGREDIENTS
1 1/2 lbs. fresh ahi tuna
1 small red or Bermuda onion, finely chopped
2 celery stalks, washed and finely chopped
1 cup low-fat mayonnaise
1 fresh lemon: use the squeezed juice
1 tbs. chopped fresh cilantro
1 tbs. chopped fresh Italian parsley
6 lavosh soft flat bread (can substitute 12″ flour tortillas)
3 organic beefsteak or vine tomatoes, sliced thin
6 pieces organic green, red or lettuce of choice
Kosher salt and freshly cracked black pepper to taste
PREPARATION
Cut the ahi tuna into small strips or pieces about 1/2″ thick; trim so there is no remaining skin. Fill a pot with water, and heat until just under a simmer. Place the ahi in the water, and poach until the meat is slightly pink but cooked thoroughly; strain, and let cool. Using a fork, flake the cooled ahi and place in mixing bowl. Add all other ingredients except lavosh, salt, and pepper, and mix until well incorporated; refrigerate. When you are ready to serve, line the lavosh with the lettuce and tomato. Season the tomato with a pinch of salt and pepper. Evenly spoon the ahi mixture on top of the tomatoes, and spread out slightly. Roll up, folding in the sides as you roll, similar to a burrito. Cut the center slightly on the diagonal or bias and serve.
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