The Hot Love Movement

We believe in order to have a healthy mind and body; you need to eat the best available food that you can. We have chosen a few of our current favorite recipes below to share with you. ENJOY! (Public service announcement from mom: take your vitamins each day!)

Mixed Citrus and Arugula Salad

Chickpea and Spinach Stew

Zucchini Salad w/Miso Dressing

Mixed Citrus and Arugula Salad

Total time 20 min

4 servings

This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big dose of vitamin C.

2 navel oranges

2 tangerines

3 clementines

1 large shallot, sliced paper-thin

3 tablespoons chopped mint leaves

1 tablespoon fresh lime juice

1 tablespoon walnut oil

1 tablespoon crème fraîche or sour cream

2 bunches of arugula (1/4 pound each), tough stems discarded

Salt and freshly ground pepper

Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve. – Grace Parisi

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Chickpea and Spinach Stew

Total time 20 min

4 servings

In Seville, chickpeas and spinach (garbanzos con espinacas) is a popular dish served in both fine restaurants and tapas bars. It's simple but incredibly tasty, with plenty of flavor from tomato, raisins and saffron.

1 cup water

10 ounces baby spinach

2 large garlic cloves, crushed

Kosher salt

Pinch of saffron threads

2 teaspoons sweet paprika

1/4 teaspoon ground cumin

Pinch of ground cloves

Pinch of freshly ground pepper

Two 15-ounce cans chickpeas with their liquid

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 large tomato—peeled, seeded and coarsely chopped

1/4 cup golden raisins

Crusty bread, for serving

Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.

Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.

Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

– Janet Mendel

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Zucchini Salad w/Miso Dressing

Prep time: 25 min

8 to 10 servings

*Be sure to serve this salad as soon as its ready because it can get watery if it sits

1 ½ tablespoons black or white sesame seeds

3 tablespoons white miso paste

2 tablespoons soy sauce

2 scallions, chopped

1 tablespoon rice vinegar

1 tablespoon fresh lemon juice

1 teaspoon sugar

1 Thai chile, very thinly sliced

¼ cup extra-virgin olive oil

¼ cup chopped cilantro

Salt and freshly ground pepper

6 Firm medium zucchini

1 sheet of nori, julienned with scissors

If using white sesame seeds, in a small skillet, toast them over moderate heat until golden, 3 minutes. Cool on a plate.

In a bowl, whisk together the miso, soy sauce, scallions, vinegar, lemon juice, sugar and chile. Whisk in the oil and stir in the cilantro; season with salt and pepper.

Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the vinaigrette. Transfer to a platter. Scatter the nori and sesame seeds on top and serve right away.

– Tyler Florence

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