Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.
Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural earthy sweetness.
This fresh, healthy, and delicious vegetable pasta dish from Chef Rocco DiSpirito showcases his Italian cooking roots. He says, “Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they’ve been cultivating them for hundreds of years. One of the many basic ways they prepare garden-fresh tomatoes is in a pomodoro sauce made with basil and garlic tossed with pasta (or in this case, spiralized vegetables).”Recipe is Reprinted with permission from Rocco's Healthy + Delicious by Harper Collins Publishers.
For a healthier meat loaf, Restaurant Divided host and weight-loss guru Rocco DiSpirito cuts back the meat and swaps in mushrooms. He uses earthy creminis along with ground beef and turkey for a loaf that’s moist and tasty. Slideshow: More Steak Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
This leaner take on jambalaya features much less andouille sausage than the classic (health-conscious chef Rocco DiSpirito prefers chicken and turkey andouille). To make up for the assertively spiced meat, DiSpirito amps up the rice with chipotle chile powder and adobo seasoning, a zesty spice blend of garlic, oregano and black pepper. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Rocco DiSpirito’s formula for reinventing recipes in a healthy way (without sacrificing flavor) is reversing ratios: The cookbook author and TV chef cuts back on the coconut milk in this curry and instead loads up on shrimp, mussels and cod. Slideshow: Quick Fish Recipes
Chef and weight-loss guru Rocco DiSpirito is not ashamed to admit that he uses the microwave for the healthy dish here. He zaps chicken thighs before frying them so they spend less time in oil. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
In early summer when it's in season, lean, wild Alaskan Copper River salmon is Rocco DiSpirito's favorite fish. But any wild salmon would be delicious for this complexly flavored main course. Bulb onions—immature onions harvested early in the season—are available in the produce department of some supermarkets and most specialty food stores. Amazing Seafood Recipes