Healthy Barbara Lynch Recipes
Lemon-Stuffed Grilled Branzino
Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
Pickled Vegetable Salad with Soft-Boiled Eggs
This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
Summer Berries with Cumin Meringues and Crème Fraîche
This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.
Baby Artichokes Stuffed with Crab Salad
Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."
"It's so easy to make your own cranberry sauce, why wouldn't you?" Boston chef Barbara Lynch says of this bitter-tart conserve, which she also jars and gives as a gift. She suggests adjusting the recipe to taste by varying the amount of cranberries, grapefruit and sugar.
Haricots Verts and Chestnuts with Date Vinaigrette
Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness to this haricot verts salad.