Beaufort Memorial’s Living Well Blog brings health and wellness to Lowcountry living.

Recipes for a Rainy Day

Posted by Living Well Team on Sep 14, 2016 3:00:00 PM

Give your tired winter diet a jolt of excitement now that spring is in full bloom. Plan meals using fresh, in-season vegetables from your local farmer’s market or food co-op. Make it a win-win by pairing smart, healthy sides with fresh-caught Lowcountry seafood.

Here are four ways to put a little May in your April menu: 

Roasted Baby Beets and Blood Orange Salad with Blue Cheese


(from Cooking Light)


  • 12 multicolored baby beets
  • 4 medium blood (or 3 large navel) oranges
  • 1 1/2 Tbsp. balsamic vinegar
  • 4 tsp. extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 (5-ounce) package mixed baby greens
  • 2 oz. blue cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped walnuts, toasted


  1. Preheat oven to 400°.
  1. Leave root and 1-inch stem on beets; scrub with a brush. Cut an 18- x 12-inch sheet of foil. Place beets in center. Gather edges of foil to form a pouch; tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.
  1. Grate 1 tsp. orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 Tbsp. juice. Discard membranes. Combine rind, juice, vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
  1. Divide greens evenly among eight plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 Tbsp. cheese and 1½ tsp. nuts. Drizzle each serving with about 2 tsp. dressing. 

Paella with Poblanos, Corn and Clams


(from Cooking Light)


2 Tbsp. olive oil

2 cups chopped yellow onion

3 garlic cloves, minced

2 poblano chiles, seeded and chopped

1 1/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

3/4 cup uncooked short-grain brown rice

1/4 tsp. saffron threads, crushed

2 cups water

1/8 tsp. ground red pepper

1 1/2 cups fresh corn kernels (about 2 ears)

1 cup halved cherry tomatoes

2 lbs. littleneck clams

2 Tbsp. chopped fresh flat-leaf parsley

8 lemon wedges



  1. Preheat oven to 450°. 
  1. Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 tsp. salt and 1/4 tsp. black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 tsp. salt, 1/4 tsp. black pepper and red pepper; bring to a boil.
  1. Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells. 
  1. Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges. 

Spring Vegetable Carbonara


(from Cooking Light)


1/2 cup frozen green peas, thawed

12 oz. asparagus, trimmed and cut into 1-inch pieces

8 oz. uncooked cavatappi (or fusilli) pasta

1/2 cup (2 oz.) grated pecorino Romano cheese

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3 large eggs, lightly beaten

4 slices center-cut bacon, chopped

1 cup chopped, seeded red bell pepper


  1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.
  1. Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1Tbsp. drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Remove pan from heat, and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly. 

Strawberry-Buttermilk Sherbet


(from Cooking Light)


2 cups chopped strawberries

1/3 cup agave nectar

1 1/2 cups whole buttermilk

3 Tbsp. Chambord (raspberry-flavored liqueur)

1 Tbsp. fresh lemon juice (optional)


  1. Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur; pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

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