Zorba's Recipes

Here are Zorba's heart-healthy recipes. Most recipes include nutrition information calculated with the Living Cookbook from Radium Technologies, Inc.

Green Mac & Cheese

Thursday, December 17, 2015, 8:00am

Boil the macaroni according to the package directions in salted water.

Slow Cooker Chicken Soup

Thursday, December 10, 2015, 8:00am

Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.

Chicken Kale Salad With Apples & Cheddar

Thursday, December 3, 2015, 8:00am

In a small bowl, whisk together Dijon mustard, honey, and sherry vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper.

Retro Turkey Loaf

Saturday, November 28, 2015, 8:00am

Spray a nonstick skillet with nonfat cooking spray. Over medium-high heat, saute onion and pepper for five minutes or until soft....

In a large bowl whisk together potato flakes, baking flour, cheese, baking powder and salt. Reserve. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and water until frothy.

Vegan Pizza

Saturday, October 31, 2015, 8:00am

In a large bowl, mix flour, yeast and salt. Add water and oil, stirring to mix with sturdy spoon. When dough leaves sides of bowl, turn out on floured work surface, knead, adding more flour as necessary, until dough is stiff but not dry, 5-8 minutes.

Mushroom And Greens Panini

Saturday, October 24, 2015, 8:00am

Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.

Portabella Chile Tacos

Saturday, October 10, 2015, 8:00am

Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chiles, onions, garlic, and ½ teaspoon of the salt and cook until onion is tender, about 7 minutes.

Roasted Corn with Manchego & Lime

Saturday, October 3, 2015, 8:00am

6 ears Sweet yellow corn, unhusked
2 tablespoons Extra-virgin olive oil
2 tablespoons Unsalted butter
Kosher salt
Freshly ground black pepper
1 Jalapeno pepper, seeded and finely diced
½ teaspoon Crushed red pepper
1 Lime, cut into 4 wedges
1 cup Finely grated Manchego cheese
¼ cup Thinly sliced chives
2 teaspoons Finely grated lime zest

Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat.

Chicory, Tangerine & Pomegranate Salad

Saturday, September 26, 2015, 8:00am

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add the shallots and blanch until tender, about 30 seconds. Drain and place the shallots in the ice water bath until cool. Drain and set aside.

Quickie Thai Beef Salad

Saturday, September 19, 2015, 8:00am

From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In small bowl, prepare dressing: Combine lime peel and juice, fish sauce, and sugar; stir until sugar completely dissolves.

In large bowl, combine romaine salad mix, sliced cucumber, roast beef, cilantro or mint, and onion. Add dressing to bowl and toss to combine. Divide salad among 4 dinner plates. (Servings: 4)

Grilled Eggplant Parmesan Sandwiches

Saturday, September 12, 2015, 8:00am

Preheat grill to medium-high.
Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan and mozzarella in a small bowl. Brush both sides of focaccia (or Italian bread) with oil.

Crunchy Granola Wedges

Saturday, September 5, 2015, 8:00am

Preheat oven to 400 degrees. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.

Watermelon & Tomato Salad

Saturday, August 29, 2015, 8:00am

Combine melon and tomatoes in large bowl. Sprinkle with kosher salt and toss to blend; let stand 15 minutes.

Ismael's Chia Smoothie

Saturday, August 22, 2015, 8:00am

Fill blender with the loosely chopped fruit. (so the blender is roughly half full. Add cereal (or oatmeal), and the raw Chia seeds. Extra cereal and Chia seeds will yield a thicker smoothie.

You Say...Potato Salad

Saturday, August 15, 2015, 8:00am

In a large bowl, stir together sour cream, salad dressing, hot pepper sauce and skim milk.

Zorba's Gazpacho

Saturday, August 8, 2015, 8:00am

Blend half of the veggies with the tomato juice. Fold in the remaining vegetables. Add in the garlic, olive oil and vinegar. Chill overnight. Season to taste and enjoy!

Crispy Chicken Salad Wraps

Saturday, July 18, 2015, 8:00am

In a medium bowl, stir together mayo, cilantro, scallions, celery, sour cream, and hot sauce. Add chicken, toss to combine, and season to taste with salt and pepper.

Jicama Black Bean Salad

Saturday, July 11, 2015, 8:00am

If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. Combine jicama, bell peppers, onions, corn, black beans and cilantro in a large bowl.

Turkey Taco Casserole

Saturday, June 20, 2015, 8:00am

Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey and onion, breaking up the bits and pieces with a rubber spatula. Add green pepper. When turkey has browned {but hasn't quite cooked all the way through yet}, add the taco seasoning, chili powder, cumin, salt and cayenne pepper.

Hobo Packets

Saturday, June 13, 2015, 8:00am

Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil. Put 1/2 tbsp. of butter on each foil sheet. Place the potatoes, carrots, mushrooms and red peppers on top of the butter on each aluminum foil square.

Potato Pizza!

Saturday, May 30, 2015, 8:00am

Roll out pizza dough on floured work surface to fit a 12 inch, round pizza pan. Spray the pan lightly with cooking spray. Fit the pizza dough on the pan and dust with cornmeal.

Thai Summer Rolls

Saturday, May 9, 2015, 8:00am

In a bowl, toss together the chicken, cucumber, carrot, lettuce, and sprouts. In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and honey. Pour the soy sauce mixture over the chicken mixture and toss to coat.

Mushroom & Gorgonzola Turkey Burgers

Saturday, April 18, 2015, 8:00am

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes.

Feta & Cauliflower Omelette

Saturday, April 11, 2015, 8:00am

Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

Cranberry Pecan Sweet Potatoes

Saturday, February 28, 2015, 8:00am

Preheat oven to 450 degrees. Stir together sweet potatoes, onions and butter. Place on a large baking sheet with sides. Bake 30 minutes, stirring once, until almost tender. Stir together brown sugar, apple juice, dried cranberries, pecan pieces, cinnamon and nutmeg.

Chocolate Stout Brownies (Special Pledge Drive Recipe)

Saturday, February 28, 2015, 8:00am

Position a rack in the middle of the oven and preheat to 350°F. Generously grease a 9x13 inch baking dish (line it with a large piece of parchment to make the brownies easier to lift out.

Spicy Pumpkin Soup

Saturday, February 7, 2015, 8:00am

In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat.

Zucchini Cornbread

Saturday, January 31, 2015, 8:00am

Preheat oven to 350°F. Butter a 9x5x3" loaf pan. Use middle oven rack.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Perry's Chicken and Shrimp Gumbo

Saturday, January 24, 2015, 8:00am

Peel the skin from the chicken thighs, toss in a large pot of water, and boil for about an hour. Extract the chicken thighs to cool and add diced onion, carrots, and celery. Add the chicken soup base. Boil these for about 30 min with a tablespoon of thyme and a dash of black pepper.

Santa Fe Skillet Chicken

Saturday, April 16, 2016, 8:00am

Season chicken with taco seasoning, cayenne pepper, and salt. In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side. Transfer chicken to a plate.

Corn & Cucumber Salad with Feta and Basil

Saturday, April 22, 2017, 8:00am

Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and basil in a large bowl.

Salmon Teriyaki

Saturday, April 7, 2018, 8:00am

In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.

Mediterranean Rice Noodle Bowl

Saturday, April 21, 2018, 8:00am

Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.

Red Lentil Hummus

Saturday, February 20, 2016, 8:00am

In a medium saucepan, set over medium heat, combine the lentils, water, garlic cloves and peel from 1/2 lemon. Bring to a simmer and cover the pan. Cook for 15 to 20 minutes, until the water has evaporated and the lentils are thoroughly cook. (If a very small amount of residual water is in the lentils, that’s ok!) Remove the lemon peel and discard.

Miso Mushroom Stir Fry

Saturday, March 25, 2017, 8:00am

In a large saute pan, set over medium heat, add the sesame oil.

Chicken-Stuffed Poblano Peppers

Saturday, February 27, 2016, 8:00am

Preheat oven to 400 degrees. Line a baking sheet with foil. In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken, cilantro, and red peppers.

Chipotle & Sweet Potato Chowder

Saturday, March 31, 2018, 8:00am

Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet.

Spicy Spaghetti Carbonara

Thursday, February 1, 2018, 8:00am

In a large pot of boiling salted water, cook the spaghetti according to package directions for al dente pasta. Reserve 1 cup of pasta water for later.

Creamy Carrot and Leek Soup

Saturday, February 10, 2018, 8:00am

Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.

Zucchini And Eggplant Rigatoni

Saturday, March 17, 2018, 8:00am

Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.

Green Mac & Cheese

Thursday, December 17, 2015, 8:00am

Boil the macaroni according to the package directions in salted water.

Slow Cooker Chicken Soup

Thursday, December 10, 2015, 8:00am

Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.

Sautéed Zucchini Strips

Saturday, December 24, 2016, 8:00am

Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.

Healthy Holiday Dips

Saturday, December 17, 2016, 8:00am

BASIL AVOCADO DIP INGREDIENTS 1 avocado (peeled and pitted) 1/4 cup sunflower seeds (raw, unsalted and shelled) 1 cloves of garlic 1 Tablespoon apple cider vinegar 1 teaspoon sea salt 1 Tablespoon tahini (sesame seed paste) 1/4 teaspoon freshly ground black pepper 2 cup fresh basil 1 1/2...

Mocktails! (Part II)

Saturday, December 10, 2016, 8:00am

GINGER GRAPEFRUIT SPRITZER INGREDIENTS (Makes one pitcher of drinks) 1 (3-inch long) piece fresh ginger, peeled and thinly sliced (about 1/3 cup) ¼ cup sugar ¼ cup honey 4 cups freshly squeezed ruby-red grapefruit juice (about 5 grapefruits) Ice cubes, for serving 1 can (12-ounce) club soda...

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