Below are some of the recipes highlighted at previous HealthFit Expo Events by Chef Frank Terranova and Chef Steve Shipley of Johnson & Wales University:

• Penne Alla Fresca
• Flat Bread Vegetable Pizza
• Breast Of Chicken Cacciatore Contemporary-Style
• Spiced Charred Flank Steak
• Pan-Seared Indian Shrimp with Arugula Tabouli
• Corn and Red Potato Chowder
• Risotto with Butternut Squash and Green Onions
• Yukon Gold Potato, Leek and Asparagus Soup
• Orrechiette Pasta with Chicken, Gaeta Olives and Pecorino Romano Cheese

Penne Alla Fresca (Serves 4)

• Red tomatoes, cut into 1/4-inch pieces 1 and 3/4 cups
• Yellow tomatoes, cut into 1/4-inch pieces 1 and 3/4 cups
• Garlic paste 3 tablespoons
• Fresh basil, chopped 2 tablespoons
• Fresh parsley, chopped 2 tablespoons
• Extra-virgin olive oil 1 tablespoon
• Red pepper flakes 1/2 teaspoon
• Salt and black pepper To taste
• Penne pasta 12 ounces

METHOD OF PREPARATION 1. Combine the tomatoes, garlic paste, basil, parsley, olive oil, red pepper flakes, salt and pepper in a bowl and mix well. 2. Cook the pasta using the package directions and drain. 3. Combine the hot pasta and tomato mixture in a bowl and mix gently. Serve immediately. Flat Bread Vegetable Pizza (Serves 4)

• Lavosh 2 sheets
• Egg (to brush on lavosh) As needed
• Onion, thinly sliced 1/2 cup
• Garlic cloves, minced 4
• Olive oil 1 tablespoon
• Mushrooms, sliced 1 cup
• Zucchini, thinly sliced 1/2 cup
• Scallions, chopped 1/2 cup
• Red tomato, chopped 1 cup
• Fresh basil, chopped 1 tablespoon
• Fresh oregano, chopped 1 tablespoon
• Salt and black pepper To taste
• onterey Jack cheese, shredded 1/4 cup

METHOD OF PREPARATION 1. Preheat the oven to 400 degrees. Brush 1 sheet of lavosh with egg, and place the second sheet on top. Press together and set aside. 2. Sauté the onion and garlic in the olive oil in a saucepan over medium heat for 5 to 6 minutes. Add the mushrooms, zucchini and scallions and mix well. 3. Sauté for 5 to 6 minutes and stir in the tomato. 4. Simmer for 5 to 6 minutes, stirring occasionally. Remove from heat and stir in the basil, oregano, salt and pepper. 5. Top lavosh with veggies and cheese and place on a sheet pan to bake for about 5 minutes. Cut and serve.

Breast Of Chicken Cacciatore Contemporary-Style (Serves 4) SAUCE

• Red tomatoes, cut into 1/4-inch pieces 1 cup
• Yellow tomatoes, cut into 1/4-inch pieces 1cup
• Fresh basil, chopped 3 tablespoons
• Italian parsley, chopped 2 tablespoons
• Red pepper flakes 1/4 teaspoon
• Salt and black pepper To taste

CHICKEN

• Chicken breast halves, boneless and skinless 1 and 1/2 pounds
• Salt and black pepper To taste
• Red bell pepper, julienned 1
• Yellow bell pepper, thinly sliced 1
• Portobello mushrooms, thinly sliced 2
• Scallions, thinly sliced 4
• Olive oil 1 tablespoon
• Fresh basil, chopped 1/4 cup
• Garlic cloves, minced 2
• Chicken stock 3 cups

METHOD OF PREPARATION TO PREPARE THE SAUCE 1. Combine the tomatoes, basil, Italian parsley, red pepper flakes, salt and pepper in a bowl and mix well. 2. Chill, covered, in the refrigerator for 2 hours.

TO PREPARE THE CHICKEN 3. Rinse the chicken and pat dry. Pound the chicken between sheets of waxed paper with a meat mallet until slightly flattened. Season with salt and pepper. 4. Sauté the bell peppers, mushrooms and scallions in the olive oil in a saucepan over medium heat for 2 minutes. Stir in the basil and garlic and sauté for 1 minute. 5. Spoon the filling in the center of each chicken breast; roll as for an egg roll to enclose the filling. Wrap each chicken breast tightly in plastic wrap. 6. Place the wrapped chicken rolls in a pan of chicken stock. Simmer for 20 minutes or until the chicken is cooked through.

TO ASSEMBLE 7. Slice the chicken diagonally into 1-inch slices. 8. Spread 1/2 cup of the sauce on each of the 4 dinner plates. Arrange the sliced chicken around the outer edge of the plates and serve.

Spiced Charred Flank Steak with Aioli Sauce (Serves 4) AIOLI SAUCE

• Garlic cloves, sliced 6
• Olive oil 1 teaspoon
• Nonfat mayonnaise 1/4 cup
• Fresh parsley, chopped 1 tablespoon
• Lemon juice 1 tablespoon
• Salt and black pepper To taste

STEAK

• Paprika 1/4 teaspoon
• Garlic powder 1/4 teaspoon
• Onion powder 1/4 teaspoon
• Salt and black pepper To taste
• Flank steak 1 (16-ounce)

METHOD OF PREPARATION TO PREPARE THE AIOLI SAUCE 1. Preheat the oven to 350 degrees. 2. Combine the garlic with the olive oil in a baking pan. Bake for 10 to 12 minutes or until brown and tender. 3. Mash the garlic with a fork in a bowl. Add the mayonnaise, parsley, lemon juice, salt and pepper and mix well. Chill in the refrigerator.

TO PREPARE THE STEAK 4. Combine the paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into the steak and place in a shallow dish and chill for 24 hours ideally. 5. Preheat the grill until the coals glow. 6. Place the steak on the grill 5 to 6 inches above the coals. Grill for 5 to 6 minutes on each side for medium.

TO ASSEMBLE 7. Place the steak on a cutting board and slice diagonally 1/4-inch thick. Place on a heated platter and top with the aioli sauce. Serve immediately.

Pan-Seared Indian Shrimp with Arugula Tabouli (Serves 4)

TABOULI

• Bulgur 4 ounces
• Lime juice 1/4 cup
• Red bell pepper, chopped into 1/8-inch pieces 1
• Tomatoes, peeled, seeded and chopped 2 large
• Cucumber, peeled, seeded and chopped 1
• Scallions, finely chopped 3
• Arugula, finely chopped 1 cup
• Salt and black pepper To taste

SHRIMP

• Nonfat yogurt, plain 1 cup
• Fennel seeds, crushed 1/2 teaspoon
• Cumin 1 tablespoon
• Lemon juice 1/4 cup
• Cayenne pepper 1/4 teaspoon
• Tumeric 1 teaspoon
• Paprika To taste
• Shrimp, peeled and deveined 12 large
• Olive oil 2 tablespoons

METHOD OF PREPARATION TO PREPARE THE TABOULI

1. Combine the bulgur with enough warm water to cover in a bowl and mix well. Let stand for 1 hour and drain.

2. Combine the lime juice, red pepper, tomatoes, cucumber, scallions and arugula in a bowl and mix well. Stir in the bulgur and season with salt and pepper.

TO PREPARE THE SHRIMP

3. Combine the yogurt, fennel seeds, cumin, lemon juice, cayenne, tumeric and paprika in a bowl and mix well. Combine the shrimp with the yogurt mixture in a bowl and mix well.

4. Remove the shrimp, discarding the yogurt mixture. Sauté the shrimp in the olive oil in a skillet for 2 minutes per side or until the shrimp turn pink.

TO ASSEMBLE

 5. Spoon 1/4 cup tabouli in the center of each 4 chilled salad plates.

6. Arrange 3 shrimp around the tabouli on each salad plate and serve.

Corn and Red Potato Chowder (Serves 4)

• Bacon, chopped 2 slices
• Onion, chopped 1 small
• Flour 1 tablespoon
• Red potato, peeled and cut into 1/2 inch cubes 1
• Red bell pepper, chopped 1/2 of a pepper
• Chicken broth, (may substitute vegetable broth) 2 cups
• Creamed corn 1 - 15 ounce can
• Fresh or frozen corn kernels 1 cup
• Fresh thyme, chopped 1 tablespoon plus as needed to garnish
• Heavy cream 1/2 cup
• Salt and pepper To taste

METHOD OF PREPARATION

1. Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Drain bacon pieces and set aside to use as a garnish for the soup.

2. Add onion to pan and cook until tender, stirring occasionally, about 8 minutes.

3. Add flour. Cook and stir for 2 to 3 minutes.

4. Add red potato and bell pepper and sauté for 1 minute.

 5. Add chicken broth and bring to a boil.

6. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

7. Add creamed corn, corn kernels and thyme to soup and simmer until heated through.

8. Add heavy cream and bring back to a boil. Season to taste with salt and pepper and sprinkle with thyme and cooked bacon bits.

Note: This can be prepared 1 day ahead. Cover and refrigerate. Warm over low heat, stirring frequently and thinning with more chicken broth if it is too thick.

Risotto with Butternut Squash and Green Onions (Serves 6)

• Olive oil 3 tablespoons
• Butternut squash, peeled, seeded and cut into chunks 1-2 pound squash
• Scallions, washed well and thinly sliced (use white part for cooking and green part to garnish) 4
• Arborio rice 2 cups
• Dry white wine 1/2 cup
• Chicken stock, simmering 4 cups
• Butter 3 tablespoons
• Pecorino Romano cheese, grated 3/4 cup
• Kosher salt and pepper As needed

METHOD OF PREPARATION

1. In a large saucepan, heat olive oil over medium-high heat. Add butternut squash and bottoms from green onions. Cook until onions are translucent. Add rice, stirring constantly, and cook 2 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

2. After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.

3. After last addition of stock is absorbed, remove from heat, and stir in butter, cheese and green onion tops. Season with salt and pepper if needed and serve immediately.

Yukon Gold Potato, Leek and Asparagus Soup (Serves 8)

• Fresh parsley, minced 1/3 cup
• Unsalted butter, room temperature 3 tablespoons
• Salt 1/8 teaspoon
• Pepper 1/8 teaspoon

SOUP

• Unsalted butter 1/4 cup (1/2 stick)
• Leeks, (white part and only 1 inch of green part), chopped 3 large
• Dried thyme, crumbled 1/2 teaspoon
• Bay leaf 1
• Chicken stock or canned broth 6 cups
• Yukon Gold potatoes, quartered 1 and 1/2 pounds
• Asparagus, trimmed and cut diagonally into 1-inch pieces 1 pound

METHOD OF PREPARATION

TO PREPARE THE PARSLEY BUTTER

1. Mix first 4 ingredients in small bowl and set aside. (This can be prepared 2 days ahead. Cover and refrigerate and bring to room temperature before using.)

TO PREPARE THE SOUP

 2. Melt 1/4 cup unsalted butter in heavy large saucepan over low heat.

3. Add leeks, thyme and bay leaf.

4. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.

 5. Mix in stock and potatoes.

6. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.

7. Add asparagus and simmer until crisp-tender, about 3 minutes.

8. Discard bay leaf and season to taste with salt and pepper.

9. Ladle soup into bowls and top each with dollop of parsley butter and serve.

Orrechiette Pasta with Chicken, Gaeta Olives and Pecorino Romano Cheese (Serves 6)

• Orrechiette or bow tie pasta 1 pound
• Pure olive oil 3 tablespoons
• Chicken breast, boneless and skinless 1 pound
• Salt and pepper As needed
• All purpose flour As needed
• Onion, chopped 1
• Garlic cloves, sliced 4
• Eggplant, peeled and diced 1 small
• Plum tomatoes, seeded and chopped 4
• Red pepper flakes 2 teaspoons
• Butter 1 tablespoon
• Black Gaeta olives, sliced 3/4 cup
• Extra virgin olive oil 2 tablespoons
• Basil leaves, packed 1/2 cup
• Parsley leaves, packed 1/4 cup
• Pecorino Romano cheese, grated 3/4 cup

METHOD OF PREPARATION

1. Cook pasta in a large pot of boiling, salted water until al dente; reserve 1 cup of pasta cooking liquid then drain.

2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Season chicken breast with salt and pepper. Dredge in flour and sauté until golden brown and cooked through. Drain on paper towels. When cool enough to handle, cut into strips.

3. In same pan, heat onion, garlic and eggplant, and cook until eggplant begins to brown. Add tomatoes and red pepper flakes and cook until all vegetables are tender. Season with salt and pepper. Stir in butter and olives. Remove from heat.

 4. Return drained pasta to pot. Add contents of skillet and combine well. Add reserved pasta water if needed and finish with extra virgin olive oil. Garnish pasta with basil and parsley and top with cheese. Toss to coat and serve immediately.