Canyon Ranch is the most celebrated health resort in the world. In addition to countless other honors, it is the only 10-time winner of the Condé Nast Traveler magazine’s Readers’ Choice Awards for best destination spa. In 2000, Canyon Ranch was named Best Spa for Food by Gourmet magazine.
Chilled Cucumber with Arugula Soup
Peppery arugula gives this cool summer soup a savory finish.
Makes 6 (¾ cup) servings
1. Combine the cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Chill in the refrigerator for at least 30 minutes, or until well chilled.
2. Serve ¾ cup of the chilled cucumber soup with 1 teaspoon of the cream and a sprinkle of the arugula.
Apple Cranberry Salmon Salad
Apples are the main ingredient here—use any combination of tangy and sweet varieties.
Makes 4 servings
1. In a shallow glass baking dish, combine the BBQ Sauce and salmon. Cover and marinate for 30 minutes to 2 hours.
2. In a large bowl, combine the lemon juice, honey, salt, and pepper.
3. Core the apples and thinly slice using a mandolin or a knife. Add the sliced apples to the lemon honey mixture and toss together to coat. Toss cranberries and tarragon with the apple mixture.
4. Preheat the grill or broiler. Grill or broil the salmon fillets 3 to 5 minutes on each side, or until the fish is opaque at the center. Do not overcook.
5. Break apathe salmon fillets into bite-size pieces. Toss the salmon with the Apple Cranberry Salad.
6. Evenly divide among 4 plates and serve.
This is a quick-cooking dish that’s perfect for a summer meal.
Makes 4 servings
1. Place the Mongolian BBQ Sauce in a shallow glass baking dish. Add the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the grill or broiler.
3. Remove the steak from the marinade and discard the sauce. Grill or broil the steak for 4 to 6 minutes on each side, or until done. Slice thinly across the grain to serve.
Serving Suggestion: We like this with our Chilled Green Bean Salad
Wasabi Pea Crusted Mahi with Ponzu Sauce
Dried, wasabi-coated peas—a favorite Asian snack—can be purchased in most grocery stores in the Asian food section of well-stocked supermarkets and specialty stores.
Makes 4 servings
1. Preheat the oven to 350°F.
2. Grind ¼ cup of the wasabi peas into a fine flour using a coffee or spice grinder. Crush the other ¼ cup of the wasabi peas to make coarse crumbs. Dredge the fish fillets in the wasabi flour, then in the eggs, then in the coarse wasabi crumbs.
3. Lightly coat a large sauté pan with the canola oil spray. Bring to medium heat. Gently place the fish in the hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes or until fish reaches an internal temperature of 135°F.
4. Combine all the ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.
5. In a large sauté pan, heat the canola oil over medium heat. Sauté the peppers and carrots in the oil until tender.
6. Top each wasabi crusted fillet with 2 scant tablespoons of the Ponzu Sauce. Serve with ½ cup of the stir-fried vegetables and ½ cup of the brown rice.
This is one of the most helpful cookbooks I've ever owned. Pictures and clear explanations of basic cooking techniques are included in the front and are helpful to almost anyone... Read morePublished 3 months ago by LSSF
Recipes are tasty and healthy--and most can be prepared in a relatively short amount of time. You do not have to be a skilled cook either!Published 18 months ago by Helen Galt
This book is great very informational the recipes look easy and not many hard to find ingredients. It also is extremely healthy amd balancedPublished 19 months ago by Amazon Customer
Great healthy cookbook. Love the photos and also nutritional info. Highly recommended by my nutritionist. She was right!! Service and price were both excellent.Published 24 months ago by Paula W. Durham
I spent a week a Canyon Ranch in Tucson and enjoyed wonderful food, so I couldn't come home and live without their style of cooking. Read morePublished on June 21, 2013 by Pat A. King
We have made many things from this cookbook - every dish has been excellent and all have become part of our cooking routine. Read morePublished on April 17, 2013 by Avid Reader