Below are the recipes that will demonstrated at the 2005 HealthFit Expo by Chef Frank Terranova and Chef Steve Shipley of Johnson & Wales University and Russell Kerman, Executive Chef of the Pinelli-Marra Restaurant Group. The recipes include:

• Greek Pasta Salad
• Warm Phyllo Crusted Brie Pillow
• Middle Eastern Calamari Skewers with Tandoori Butter and Mango Mint Salad
• Couscous Risotto with Preserved Lemon
• Spicy Vegetable Cheese Chili
• Black Bean Quesadillas with Tomato Cilantro Salsa
• Linguine with Fresh Herb Pesto and Roasted Tomatoes
• Roasted Monkfish with White Bean Compote

Greek Pasta Salad (Serves 4) FOR THE DRESSING:

• Plain nonfat yogurt 1 1/2 cups
• Feta cheese, crumbled 3/4 cup
• Garlic cloves, minced 2
• Fresh cilantro, minced 2 tablespoons
• Fresh basil, minced 2 tablespoons
• Fresh parsley 2 tablespoons
• Lemon juice 2 tablespoons
• Jalapeño, minced 2 teaspoons
• Salt and pepper To taste

FOR THE SALAD:

• Rotini, cooked, drained 1 package (8-ounce)
• Cucumber, chopped 1 cup
• Red tomato, chopped 1 cup
• Red onion, chopped 1 cup
• Scallions, chopped 1/2 cup

METHOD OF PREPARATION FOR THE DRESSING: 1. Combine the yogurt, feta cheese, garlic, cilantro, basil, parsley, lemon juice, jalapeño, salt and pepper in a bowl and mix gently. FOR THE SALAD: 1. Combine the rotini, cucumber, tomato, onion and scallions in a bowl and mix well. 2. Combine the rotini mixture and dressing in a bowl, tossing to coat. 3. Spoon on to a chilled serving platter. Serve immediately. Warm Phyllo Crusted Brie Pillow Prepared by Russell Kerman, Executive Chef of the Pinelli-Marra Restaurant Group With a pear-dried cherry chutney, seasoned flatbread crackers and baby spinach leaves. Finished with a port wine reduction (Serves 8-10) Ingredients amount

• French brie cheese 1/2wheel
• Phyllo dough 3 sheets
• Melted butter 3 ounces
• Ripe pear 1 each
• Diced shallot 1 each
• Dried tart cherries 1/4 cup
• Granulated sugar 1/2 cup
• Apple cider vinegar 1/4 cup
• Crushed red pepper pinch
• Baby spinach leaves (tossed with vinaigrette) 2 cups
• Flat bread crackers 4 each
• Salt and pepper to taste

Method of preparation: 1. Cut brie cheese into four (eighth's of a wheel) 2. Layer 3 sheets of phyllo dough, brushing with butter between each layer. Cut into 4 pieces. 3. Wrap each wedge of cheese with phyllo dough. Be sure to completely encase cheese in dough. 4. Bake at 400° for approximately 6 minutes or until golden brown 5. In a small sauce pan, sweat the diced shallot until translucent 6. Add pears, cherries, red pepper, sugar and vinegar 7. Boil for 7-10 minutes until syrup-like consistency is achieved For each serving: 1/2 cup of spinach (tossed with vinaigrette of your choice) and 1 wedge of Brie, topped with 1/4 of chutney. Serve with crackers Middle Eastern Calamari Skewers with Tandoori Butter and Mango Mint Salad Prepared by Angie Armenise, Executive Chef: Twist on Angell MANGO MINT SALAD (yields 2 cups) Ingredients amount

• 1 Ripe mango (diced) 1
• Red onion (minced) 1/4 cup
• Juice of 1 lemon
• Juice of 1 lime
• White sugar 2 Tbsp
• Red wine vinegar 2 Tbsp
• Fresh cilantro 1 Tbsp
• Fresh mint chiffonade 1 Tbsp
• Fresh tomato (minced) 2 Tbsp
• Extra virgin olive oil 2 Tbsp
• Salt and pepper to taste

Method of preparation: 1. Combine all ingredients in a small bowl 2. Allow to rest 30 minutes for flavors to meld 3. Taste for seasoning and adjust if necessary Tandoori Butter (yields 1lb) Ingredients amount

• Unsalted Butter (room temp) 1lb
• Fresh minced ginger 1 oz
• Fresh minced garlic 1 oz
• Dried coriander 1 Tbsp
• Turmeric 1 tsp
• Cayenne 1 tsp
• Juice of 6 lemons
• Kosher salt 1 Tbsp
• Black pepper 1 tsp

Method of preparation: 1. Whip the butter either by hand or in electric mixer until light and airy (pale yellow color) 2. Add remaining ingredients 3. Mix together thoroughly and taste for correct seasoning Calamari Skewers (yields 4 servings) Ingredients amount

• Calamari filets 16

Method of preparation: 1. Skewer calamari filets 2. Sear on a hot grill -- just until browned Crimson Lentils (yields 4 servings) Ingredients amount

• Crimson Lentils 2 cups

Method of preparation: Cook lentils according to preparation directions on box For each serving: 1/2 cup lentils topped with ½ cup of Mango Salad and 4 Calamari skewers. Spoon 1/4 of butter (melted) over everything. Couscous Risotto with Preserved Lemon YIELD 5-6 SERVINGS

• 1 POUND BUTTERNUT QUIASH PEELED AND CUT INTO 1/4-inch DICE
• 2 TBSP BUTTER
• 2 TBSP OLIVE OIL
• 1 CUP RED ONION MINCED
• 3 CLOVES GARLIC MINCED
• 2 TSP TOASTED CUMIN SEED CRUSHED
• 2 CUPS ITALIAN COUSCOUS
• 1/2 CUP WHITE WINE
• 4 CUPS CHICKEN STOCK
• 1/2 CUP PIGNOLI NUTS TOASTED
• 3 TBSP PARSLEY MINCED
• 2 TBSP MINT MINCED
• 1 CUP PARMESAN CHEESE GRATED
• 3 TBSP PRESERVED LEMON MINCED
• 1/2 TSP FRESH NUTMEG
• SALT AND PEPPER TO TASTE

MOP: PREHEAT AN OVEN TO 475 DEGREES 1. IN A SAUTE PAN, TOSS THE SQUASH AND BUTTER SEASON WITH SALT AND PEPPER. PLACE THE PAN IN THE HOT OVEN AND ROAST FOR 15 MIN.REMOVE AND SET ASIDE 2. IN A DEEP SAUCE PAN SAUTE THE ONIONS AND GARLIC IN THE OLIVE OIL. ADD THE CUMIN AND COUSCOUS AND LIGHTLY BROWN FOR 2-3 MIN. 3. ADD THE WINE AND 1 CUP OF THE STOCK AND STIR OCCASIONALLY UNTIL MOST OF THE LIQUID IS ABSORBED. 4. KEEP ADDING THE STOCK A CUP AT A TIME COOKING UNTIL ALL THE STODK IS ABSORBED. 5. ADD IN THE PIGNOLI, PARSLEY, MINT AND THE RESERVED SQUASH. TOSS TO HEAT THROUGH. ADD THE CHEESE AND PRESERVED LEMON. ADJUST THE SEASONING AND SERVE AT ONCE. Spicy Vegetable Cheese Chili (Serves 4)

• Olive oil 1 tablespoon
• Celery, chopped 1/2 cup
• Green bell peppers, chopped 1/2 cup
• Onion, chopped 1/2 cup
• Garlic cloves, minced 2
• Tomatoes, chopped 1 and 1/2 cups
• Beer 1 (12-ounce) can
• Kidney beans, cooked 1 cup
• Wine vinegar 2 tablespoons
• Jalapeño, chopped 1 tablespoon
• Chili powder 1 tablespoon
• Cumin 1 teaspoon
• Oregano 1 teaspoon
• Allspice 1/2 teaspoon
• Cayenne 1/2 teaspoon
• Low-fat Vermont cheddar cheese, 1/2 cup
• Shredded

METHOD OF PREPARATION 1. Heat the olive oil in a heavy saucepan. Add the celery, green pepper, onion and garlic. 2. Sauté for five minutes. Add the tomatoes and mix well. 3. Simmer for 10 minutes, stirring occasionally. Stir in the beer, kidney beans, wine vinegar, jalapeño, chili powder, cumin, oregano, allspice and cayenne. 4. Simmer for 15 to 20 minutes or until of the desired consistency, stirring occasionally. 5. Ladle into heated chili bowls. Sprinkle with the cheese. Serve immediately. Black Bean Quesadillas with Tomato Cilantro Salsa (Serves 4) FOR THE SALSA:

• Red tomatoes, chopped 1/2 cup
• Scallions, chopped 1/4 cup
• Fresh cilantro, chopped 2 tablespoons
• Garlic clove, chopped 1
• Balsamic vinegar 1 tablespoon
• Olive oil 1 teaspoon
• Chili powder 1/2 teaspoon

FOR THE QUESADILLAS:

• Black beans, cooked 1 cup
• Red onion, chopped 2 tablespoons
• Fresh basil, chopped 2 tablespoons
• Chili powder 1 teaspoon
• Jalapeño, minced 1 teaspoon
• Cumin 1/2 teaspoon
• Flour tortillas 6
• Low-fat Vermont cheddar 1/4 cup
• Cheese, shredded

METHOD OF PREPARATION FOR THE SALSA: 1. Combine the tomatoes, scallions, cilantro and garlic in a bowl and mix well. Stir in a mixture of the balsamic vinegar, olive oil and chili powder. FOR THE FILLING: 2. Preheat the oven to 450 degrees. 3. Process the black beans, red onion, basil, chili powder, jalapeño and cumin in a food processor until pureéd. TO ASSEMBLE: 4. Spray a baking sheet with nonstick cooking spray. Arrange 4 of the tortillas in 2 stacks on the prepared baking sheet. Spread the top of each with the bean filling and sprinkle with the cheese. Top each stack with 1 tortilla. 5. Bake for 4 to 6 minutes or until the tortillas are crisp. Cut each stack into squares. 6. Arrange the quesadillas on a heated serving platter and top with the salsa. Serve immediately. Linguine with Fresh Herb Pesto and Roasted Tomatoes (Serves 4)

• Olive oil 2 tablespoons
• Fresh basil, chopped 2 tablespoons
• Fresh oregano, chopped 1 tablespoon
• Fresh thyme, chopped 1 tablespoons
• Fresh sage, chopped 1 tablespoons
• Chives, chopped 1 tablespoons
• Garlic cloves, sliced 3
• Tomatoes 4
• Olive oil 1 teaspoon
• Linguine 1 pound

METHOD OF PREPARATION 1. Preheat the oven for 450 degrees. 2. Combine olive oil, basil, oregano, thyme, sage, chives and garlic in a food processor container with a steel blade. Process until smooth and of pesto consistency. 3. Rub tomatoes with 1 teaspoon of olive oil. Arrange on a baking sheet. 4. Bake for 15 minutes. Peel and chop tomatoes, discarding the skins. Add the tomatoes to the pesto and mix well. 5. Cook the pasta in a saucepan using package directions; drain. Return the pasta to the saucepan. Add the pesto and toss gently. Serve at once. Roasted Monkfish with White Bean Compote (Serves 4) FOR THE COMPOTE:

• Scallions, chopped 1/4 cup
• Red bell pepper, chopped 1/4 cup
• Red tomato, chopped 1/4 cup
• Olive oil 1 tablespoon
• Fresh basil, chopped 1 tablespoon
• White beans, drained, rinsed 1 (16-ounce) can
• Salt and pepper To taste

FOR THE MONKFISH:

• Monkfish 1 and 1/2 pounds
• Garlic cloves, slivered 4
• Salt and pepper To taste
• Butter 1 tablespoon
• White wine 1/2 cup

METHOD OF PREPARATION FOR THE COMPOTE: 1. Combine the scallions, red pepper, tomato, olive oil and basil in a saucepan and mix well. Bring to a boil; reduce heat. 2. Simmer for 5 minutes, stirring occasionally. Stir in the white beans. 3. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper. FOR THE MONKFISH: 4. Preheat the oven to 350 degrees. 5. Remove the skin for each monkfish tail. Rinse and pat dry. 6. Make several slits in each tail with a small knife. Insert a sliver of garlic into each slit. Season with salt and pepper. 7. Sauté the monkfish in the butter in an ovenproof dish until brown on both sides. Pour the wine over the fish. 8. Bake for 15 minutes. TO ASSEMBLE: 9. Cut the monkfish diagonally into 1/4 inch slices. 10. Spoon the compote onto a warm platter. Top with the slices monkfish. Serve immediately.