https://www.facebook.com/112341621343981/

Healthy Food Hall, 3842 Whispering Pines Circle, Dallas, TX (2026)

04/01/2022

Ingredients
75 g couscous
1 small courgette
1 handful of asparagus
1 fresh red chilli
2 ripe tomatoes
a few sprigs of fresh coriander
1 x 120 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources
extra virgin olive oil
½ a lemon
1 tablespoon fat-free natural yoghurt

Method
Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.

02/27/2022

Ingredients
2 medium onions
1 x 400 g tin chickpeas
1-2 fresh green chillies
2 tablespoons sunflower oil
1 teaspoon mustard seeds
½ teaspoon asafoetida
1-2 teaspoon sugar , optional
½ x 400 g tin of tomatoes
1 teaspoon fresh ginger paste
1 teaspoon garlic paste
1 teaspoon green chilli paste
1 teaspoon red chilli powder
1 teaspoon turmeric
1 teaspoon dhana jeera powder
1-2 teaspoon sugar , optional
a few sprigs of fresh coriander
½ teaspoon garam masala

Method
Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

02/27/2022

Ingredients
250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens , (100g)
1/2 a clove of garlic
1 lemon
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
oil , for frying

Method
Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the lemon on the side for squeezing over.

02/08/2022

ngredients
1 x 2 kg whole duck
olive oil
2 medium red onions
4 cloves of garlic
1 stick of celery
300 ml Chianti , or other red wine
2 x 400 g tins of quality plum tomatoes
100 g raisins
2 sprigs of fresh rosemary
3 fresh bay leaves
1 x Royal pasta dough
fine semolina , for dusting
extra virgin olive oil
Parmesan cheese , for grating
DUCK SKIN PANGRATTATO
1 clove of garlic
1 thick slice of quality stale bread
4 sprigs if fresh thyme

Method
Get the duck out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
Rub the duck all over with olive oil, sea salt and black pepper. Put into a snug-fitting roasting tray and roast for 2 hours, or until golden and cooked through, then remove the duck to a board and set the tray aside for later.
Peel the onions, garlic and celery, then finely chop and place in a large, wide pan on a medium-low heat with 1 tablespoon of olive oil. Cook for 10 to 15 minutes, or until softened and lightly golden, stirring occasionally.
Meanwhile, remove the duck skin and keep to one side (wear clean rubber gloves!), then shred the meat off the bones. Pour most of the Chianti into the pan and let it reduce for 10 to 15 minutes, then stir in the shredded duck meat.
Stir the remaining splash of wine into the roasting tray and scrape all the lovely, crispy bits from the bottom, then pour into the pan. Scrunch in the tomatoes through your clean hands, then add 2 tins’ worth of water.
Stir in the raisins, strip in the rosemary leaves and add the bay leaves, then simmer for 1 hour 30 minutes, or until thickened and reduced – if you’ve got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!).
Meanwhile, peel the garlic and place in a food processor with the reserved duck skin. Tear in the bread, strip in the thyme leaves, then blitz until fine. Tip into a frying pan on a medium heat with ½ a tablespoon of olive oil and fry for 3 to 5 minutes, or until golden and crisp, stirring regularly. Decant into a small bowl.
Make the Royal pasta dough. Once it’s relaxed for 30 minutes, roll out on a clean flour-dusted surface into a rectangle roughly ½cm thick.
Using a sharp knife, cut it into long ½cm strips, then with lightly oiled fingers gently roll each strip into a long thin sausage shape, starting at the middle and carefully rolling outwards, placing them on a semolina-dusted tray as you go.
When the ragù has around 10 minutes to go, cook the pici in a large pan of boiling salted water for 6 to 10 minutes, or until al dente. Drain, reserving a cupful of cooking water.
Toss the pici with the ragù, adding a splash of extra virgin olive oil and a little reserved cooking water to loosen, if needed. Divide between bowls, then grate over some Parmesan, sprinkle over the pangrattato, and serve.

02/08/2022

Ingredients
1 higher-welfare duck
2 cm piece of ginger
1 teaspoon five-spice powder
a few good pinches of ground cinnamon
4 clementines
½ a bunch of fresh mint
1 pomegranate
LEMON & CHILLI DRESSING
1-2 fresh red chillies
3 tablespoons extra virgin olive oil

Method
Preheat the oven to 190ºC/gas 5. Season the duck well with sea salt and black pepper, both inside and all over.
Peel, finely slice and rub the ginger over the duck, then rub in the spices.
Place the duck in a roasting tray and cook in the oven for about 2 hours, or until cooked through, basting halfway.
Allow to cool a little, then shred all the meat into a large bowl and set aside.
Peel the clementines, removing as much pith as possible, then finely slice and add to a separate bowl along with the mint leaves. Tap the seeds out from the pomegranate and add those too.
To prepare your dressing, deseed and finely chop the chillies, then place in a clean jam jar with the oil and lemon juice. Shake to combine.
Immediately before serving, mix some warm duck with the fruit mixture and drizzle with a little dressing, then load up the forks – simply spike a fork into pieces of clementine, duck and mint, catching some pomegranate seeds along the way.

01/20/2022

Ingredients
20 g dried porcini mushrooms
2 large red onions
6 cloves of garlic
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
1 teaspoon dried chilli flakes
2 fresh bay leaves
100 ml vegan Chianti wine
1 x 400 g tin of green lentils
2 x 400 g tins of quality plum tomatoes
750 g mixed wild mushrooms
½ a bunch of fresh thyme , (15g)
2 slices of sourdough , (100g)
70 g vegan Cheddar cheese
½ a bunch of fresh sage , (15g)
extra virgin olive oil
PASTA
400 g durum wheat flour , or fine semolina flour, plus extra for dusting
WHITE SAUCE
olive oil
4 heaped tablespoons plain flour
800 ml almond milk

Method
Place the porcini in a small bowl and cover with boiling water.
Peel the onions, 2 cloves of garlic and the carrots, trim the celery and pick the rosemary leaves, then roughly chop.
Place a large casserole pan on a medium-low heat with 1 tablespoon of oil. Add the chopped vegetables, chilli flakes and bay, and cook for 15 minutes, or until golden and soft, stirring regularly.
Remove the porcini from their soaking juices, finely chop and add to the pan. Strain in the porcini soaking liquor. Add the wine, then turn up the heat and let it bubble away for a minute or two.
Add the lentils (juice and all) and tomatoes, along with 1 tin's worth of cold water. Bring to the boil, then reduce the heat to low and simmer for 1 hour or until thick and delicious.
To make the pasta, pile the flour into a large bowl, make a well in the middle and gradually add 200ml of tepid water, mixing with a fork. When it becomes too hard to mix, get in there with your hands and bring it together into a ball of dough. Knead on a flour-dusted surface for 5 minutes or until smooth, then cover with clingfilm and leave to rest until you’re ready to roll it out.
To make the white sauce, heat a large, deep frying pan over a medium heat with 4 tablespoons of oil. Add the flour and stir well to coat, then gradually add the almond milk, stirring continuously. Leave to bubble away for 5 minutes or until thickened.
Meanwhile, place a large non-stick frying pan on a high heat. Tear in the mushrooms and dry-fry for 3 to 5 minutes, or until charred and nutty. Peel and finely slice the remaining garlic.
Add 1 tablespoon of olive oil to the mushroom pan, followed by the garlic. Strip in the thyme leaves and cook for a further 2 minutes, them remove from the heat.
Place a third of the cooked mushrooms into a liquidiser with the white sauce and blitz until smooth. Have a taste and season to perfection.
Cut your pasta dough into 6 pieces. One at a time, flatten each piece of dough by hand and roll it out to 2mm thick using a pasta machine (or a rolling pin), keeping the pieces long. Place on a flour-dusted surface.
Preheat the oven to 180°C/350°F/gas 4.
Whiz the sourdough in a food processor to coarse breadcrumbs.
To assemble, line a 30cm ovenproof frying pan with a large piece of oiled baking paper.
Line the base with pasta sheets until completely covered, leaving an overhang around the edge of the pan. Trim the remaining pasta sheets for your layers.
Layer up the lentil sauce, followed by the white sauce, a scattering of mushrooms and a couple of pasta sheets. Repeat until all the elements are used up, saving your final layer of white sauce and mushrooms for the topping. Bring up the overhanging pasta and let it fall over the filling until completely covered.
Add the remaining sauce and mushrooms, then sprinkle over the breadcrumbs, grate over the cheese and pick over the sage leaves. Drizzle with a little extra virgin olive oil.
Bake in the bottom of the oven for 50 minute to 1 hour until golden and bubbling. Leave to stand for 15 to 20 minutes, then tuck in! Delicious served with a simple salad.

Healthy Food Hall

04/01/2022

02/27/2022

02/27/2022

02/08/2022

02/08/2022

01/20/2022

Address

Website

Alerts

Shortcuts

Share

Category