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Diet

Giorgio Rapicavoli

Chef, outpatientMD.com

Welcome to Gourmet Home! Renowned Chef Giorgio Rapicavoli shows you how to make delicious, healthy meals from the comforts of your home. Healthy, nutritious, easy to make gourmet recipes to help you stay fit and healthy. Once a month outpatientMD’s chef will present you unique recipes and guide you through the cooking process. Healthy living starts with a good diet. We hope we can help you achieve wellness through a solid dietary foundation.

Italian Guacamole

1 Hass Avocado
2 Tbsp Tomato, Diced
2 Tbsp Mozzarella, Diced
4 Basil Leaves, Julienned
1 Tsp Salt
½ Tsp Pepper
1 Tbsp Olive Oil
2 Tsp White Balsamic Vinegar

Mash the avocado with the back of a fork and combine with oil, vinegar, salt & pepper. Add the basil, tomato and mozzarella. Serve room temperature or chilled. Serve with crostini, focaccia or grissini.

Pan Seared Swordfish w/ Caramelized Lemons & Balsamic Glazed Broccoli Rabe

4 8 oz. Swordfish Steaks
2 Lemons, Halved & Seeds Removed
2 Bunches Broccoli Rabe
4 Tbsp Olive Oil
4 Tbsp Balsamic Vinegar
2 Tsp, Garlic Chopped
Salt & Pepper to taste

Blanch the broccoli rabe in boiling slated water for 60-90 seconds. Remove and place in an ice bath to stop the cooking. Drain and dry well and set aside until ready to serve. Over medium high heat in a non stick pan sear the swordfish and for 3-4 minutes until golden brown. Flip the swordfish and add the lemon halves (flesh side down) to the pan and caramelize both for another 3-4 minutes. While searing the swordfish, in another pan, heat the olive oil and garlic over medium heat. Once light golden brown add the blanched broccoli rabe and cook for 4-5 minutes until al dente. Add the balsamic vinegar and reduce until the vinegar forms a glaze over the broccoli rabe.

Oven Roasted Peaches w/ Thyme-Vanilla Gelato

2 Peaches, cut into eights
1 Orange, juiced and zested
1 oz. White wine
2 Tbsp Sugar
1 pinch Salt
1 Cup, Low Fat Vanilla Gelato
2 Tbsp Fresh Thyme, Chopped

Preheat the oven to 400 degrees. Combine the peaches with the white wine, orange juice, zest, sugar and one tablespoon of the chopped thyme. Place on a non-stick baking sheet and cook for 8-10 minutes until the peaches are soft and a syrup has formed. While the peaches are in the oven remove the gelato from the freezer. Once semi-soft combine with the other tablespoon of thyme, and place the gelato back in the freezer until ready. Serve the warm peaches with the thyme gelato and garnish with the orange-white wine syrup.