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Reader Recipes 2
Practical meals from the jb.com faithful

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Readers have been bugging us to expand the recipe section of our site for some time now, so we've set out to do so. We've asked our regular contributors to come up with some full-length recipe articles, and now we're soliciting your best. If you've got some great recipes you'd like to share, forward them along to info@johnberardi.com.

Also, look forward in the near future to a recipe book based on the principles found No Nonsense Nutrition DVD.

Tina’s Sweet Pepper Salmon

1.5 lbs wild salmon filet
1 orange bell pepper, cut into strips
1 red bell pepper, cut into strips
1 red onion
6 cloves garlic, sliced
1 can crushed tomatoes
2 tbsp extra virgin olive oil

In a deep frying pan, add olive oil and sauté red onion, adding garlic, peppers and crushed tomatoes. Add salmon filet, covering pan with a lid and cooking on medium heat for approximately 30 minutes. Slice salmon down the middle to check that it is cooked throughout, making sure not to overcook. If low glycemic index carbs are your fancy, serve over brown rice. Delicious!

James’ Psarasoupa (Aegean Chowder)

1/2 lb whitefish, cubed
1/4 lb squid
1/4 lb octopus (seafood blends work well.)

14 1/2 oz tomato, canned, (include liquids)
1 cup red wine
1/2 cup lemon juice
2 tbsp garlic
2 tbsp onion
1/2 cup scallions
3 tbsp extra virgin olive oil
1 cup mushrooms, canned, drained
1/2 cup celery, chopped
1/2 tsp cayenne
2 bay leaves
2 cups water
Salt to taste

Simple! Just toss in a large pot a simmer for approximately 1 hour. For higher carbs, add good crusty multi-grain bread.

Nutrition Information
(per 400g serving; above yields approx. 5 servings)

Protein 21 g
Carbs 14 g
Total Fat 12 g
Saturated Fat 2 g

Kirk’s Veggies

Red Cabbage and Beet Slaw Salad with Currant Dressing

Makes 4 Servings

1 pound red cabbage, trimmed of core, then shredded with knife
1 can sliced beets, drained and sliced into sticks (julienned)
1 cup walnut pieces
¼ cup dried currants (a couple handfuls)
½ cup water
the juice of 1 lemon
¼ cup apple cider or white vinegar
3 tablespoons brown sugar
½ cup prepared red currant jelly
½ cup extra-virgin olive oil
Salt and pepper, to taste

Combine cabbage and beets in a salad bowl, and sprinkle with walnuts. Bring the following ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes, stirring to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over your slaw salad. Add slat and pepper and toss to coat evenly with dressing. Adjust seasonings and serve, or chill and store up to 3 days.

Grilled Radicchio Salad

Makes 4 servings

2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 medium-to-large heads radicchio
salt and pepper, to taste
1 can (15 oz) sliced beats, drained
¼ red onion, very thinly sliced
Balsamic vinegar, for drizzling (about 1 & ½ tablespoons)

Preheat a grill pan over high heat. Pour a couple of tablespoons of olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush each quarter with oil and grill 3 minutes or so on each side. Season with slat and pepper. Arrange grilled radicchio on a platter. Top with sliced beets, sprinkle with red onion, and drizzle with balsamic vinegar and oil. Adjust salt and pepper and serve.

Mexican Fiesta Salad

Makes 4 Servings

2 ripe avocados
3 vine-ripe tomatoes
½ sweet onion, sliced
Chopped cilantro (about 2 tablespoons)
2 limes, halved
Coarse salt
Extra-virgin olive oil, for drizzling

Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and carefully scoop out avocado halves with a spoon. Cut avocados into wedges and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Arrange sliced onion over platter and sprinkle all with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle with oil and serve.

Butter Bean Salad

Makes 4 Servings

2 cans (15 oz) butter beans, rinsed and drained
½ red bell pepper, diced
½ green bell pepper, diced
¼ Red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin (1/3 palmful)
2 tablespoons extra-virgin olive oil (a glug)
The juice of 1 large lemon
Salt and pepper to taste

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.