Healing Lifestyles & Spas

Light & Spicy

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By on Healing Blog, Mindful Living

By Jill Daniel, photography by Phil Shipman

Recipes with Chef Richard Sandoval

Menu

Watercress, Hearts of Palm, Orange, and Avocado Salad with Apple-Serrano Chile Vinaigrette

Mushroom, Zucchini, and Rajas Tacos

Avocado Gazpacho with Crabmeat

Grilled Shrimp in a Spicy Tomato-Red Bell Pepper Broth with Goat Cheese Stuffed Anaheim Pepper

Yogurt Bavarian Cream with Mango and Raspberry Coulis

Richard Sandoval never met a spice – or chile – he didn’t like. The acclaimed owner and chef of restaurants Pampano and Maya in New York City; San Francisco’s Maya; and Denver’s Tamayo (all branded by Sandoval’s “modern Mexican cuisine”) wishes to spice up how American culture views, cooks, and eats Mexican food. “The stereotype of American Mexican restaurants is the food is heavy, greasy, and you’re not going to feel so wonderful after you’ve eaten it,” says Sandoval.

Before opening his restaurants, Sandoval considered how he could upgrade the Mexican dining experience. His answer was to imaginatively use spices, rely on farmers’ market-fresh ingredients, and reduce the fat. Sandoval believes these are the components of the culinary future in Mexican cuisine. He’s certainly doing his part to make it happen.

“What I’ve done with modern Mexican cuisine is take recipes from all regions of Mexico and lighten them up. I never use lard. I’ve eliminated the abundance on cheese, and I try to stay away from heavy creams.” At his restaurants, menu offerings highlight fresh seafood and vegetables, creative salsas, and ceviches, all inspired from Richard’s upbringing in Acapulco, Mexico, on the Pacific Ocean.

Here, Sandoval has created this light, spring supper exclusively for Healing Lifestyles and Spas. Invite amigos over, pass the fresh cilantro, and eat up knowing it’s all bueno. You’ll see why modern Mexican cuisine has a healthy following.

WATERCRESS, HEARTS OF PALM, ORANGE, AND AVOCADO SALAD WITH APPLE-SERRANO CHILE VINAIGRETTE

Yields 4 Servings

Dressing Ingredients

2 granny smith apples, peeled, cored, and chopped

1 cup canola oil

1 cup olive oil

2 shallots, chopped

1 cup balsamic vinegar

1 tbs. chopped fresh cilantro

1 serrano chile, small, stemmed, seeded, and chopped

1 tbs. honey

1 tbs. freshly squeezed lime juice

1/3 cup water

1 tsp. salt

1 tsp. freshly ground black pepper

Salad Ingredients

2 bunches watercress

1 orange

1 7.5 ounce can hearts of palm, drained

1 small avocado

salt and pepper to taste

Preparation

1. Combine canola and olive oils. In a blender, combine all the rest of the ingredients and blend until smooth. Slowly add the oils. Blend until the oils are thoroughly incorporated. Season with salt and freshly ground pepper.

2. Rinse the watercress, remove the tough stems, and blot dry. Peel the orange and cut into segments, removing the membranes and seeds. Cut eight hearts of palm in half lengthwise. Cut each into 1/2-inch-thick batons, or sticks. Halve, peel, seed, and cut the avocado lengthwise into twelve thin slices.

3. In a large bowl, combine the watercress, orange segments, hearts of palm, and avocado slices. Add two or three tablespoons of vinaigrette and season with salt and freshly ground black pepper. Gently toss together to coat all the ingredients.

Healing Lifestyles & Spas Team
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