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Hilaria Baldwin Hilaria Thomas Baldwin (@hilariabaldwin) is a fitness and wellness expert and the co-founder of Yoga Vida, a yoga studio with locations in Union Square and Noho in New York. She is also the Lifestyle correspondent for EXTRA, where she covers fitness, fashion, celebrities and news. Follow Hilaria on Instagram #hilariaeats for more healthy recipes. Brown Rice Vegetable Paella Ingredients 1 ¼ cups short-grain brown rice 4 cups homemade or good-quality vegetable broth 1 teaspoon crumbled saffron threads ¼ cup Spanish olive oil 1 large Vidalia onion, chopped 8 garlic cloves, minced 4 vine ripened tomatoes, core removed and chopped ¼ cup dry white wine 1 large fennel bulb, cut into 8 wedges 1 red bell pepper, seeded and chopped 8 baby artichokes, halved and trimmed ½ pound royal trumpet mushrooms, halved lengthwise 2 teaspoons smoked Spanish paprika 4 cups Tuscan kale, stems removed and roughly chopped ½ - 1 teaspoon sea salt (optional) 1 pound asparagus, woody ends trimmed and cut into 2-inch pieces ½ cup piquillo or roasted red peppers, cut into thin strips ¼ cup chopped parsley 1 lemon, cut into 8 wedges DIRECTIONS In a medium saucepan, combine the rice and 2 ½ cups of the broth. Bring to a boil over high heat, lower the heat and simmer, covered, for 30 minutes. While the rice is cooking, add the remaining broth in a medium saucepan. Bring to a boil over medium high heat. Turn off the heat, add the saffron, cover and keep warm. In a large paella pan, heat the olive oil over medium- high heat. To make the sofrito, add the chopped onion, garlic, chopped tomatoes and white wine. Reduce the heat to medium and cook for 10 to 12 minutes, stirring frequently, or until the sofrito is thick and reduced by half. The final sofrito will be dark and rich in flavor as well as color. Add in the fennel bulb, bell pepper and baby artichokes. Cook stirring frequently for 5-7 minutes or until the vegetables begin to caramelize and wilt. Next add in the mushrooms. Continue to sauté over medium heat for 7-9 minutes or until the vegetables are tender. Next add in the paprika and kale and pre-cooked brown rice, stir to combine. Pour in the hot broth, increase heat to medium high and bring to a boil. Check for seasoning and add some salt now if needed. Lower the heat to medium and nestle the asparagus into the pan randomly. Allow the dish to continue to cook for 20-25 minutes or until the rice is al dente and a crust or soccorat has formed on the bottom. Turn off the heat, lightly cover the paella with foil and allow to rest for 10 minutes. To serve, arrange piquillo peppers on top, sprinkle with parsley and serve with lemon wedges. Enjoy! 11
Joe Bastianich Joe Bastianich is a judge on "MasterChef Junior" airing Tuesdays on FOX. HAY-SMOKED POTATOES Nettles, everything bagel granola and Philadelphia potato puree Serves 2 Ingredients (Philadelphia potato puree) 200 grams Yukon Gold potatoes, peeled 100 grams cream 75 grams cream cheese, at room temperature Salt, to taste DIRECTIONS In medium pot, add potatoes and cover with water and ½ teaspoon salt. Simmer until fork tender. Drain water and transfer potatoes to blender along with scalded cream and cream cheese. Bend until completely smooth. Season with salt. Keep warm in small pot covered with plastic wrap touching surface of puree so a skin doesn’t form. Ingredients (Nettle puree) 75 grams nettle, leaves only* 5 grams extra-virgin olive oil Salt, to taste DIRECTIONS Working with gloves, blanch nettles in abundantly salted water until tender, about 3 minutes. Shock in ice water to stop cooking and preserve color. Squeeze out excess water and transfer to blender with 2 tablespoon of ice water along with olive oil to make a smooth puree. Season with salt and set aside. Ingredients (Hay-Smoked Potatoes) 4 baby purple potatoes 4 baby red bliss potatoes 20 grams hay, organic DIRECTIONS Parboil potatoes in abundantly salted water until partially cooked, about 8 minutes. This process allows the potatoes to be seasoned uniformly throughout. Transfer to cast iron pan lined with hay and cook over medium heat covered until potatoes are cooked through, about 20 minutes. Potatoes should be perfumed with hay. Keep warm. Ingredients (Pickled potatoes) 1 red bliss potato, skin on 1 lime 30 grams rice wine vinegar 10 grams honey DIRECTIONS Bring to boil honey and rice wine vinegar. Using mandoline, thinly slice potato into rounds. Pour hot pickling liquid over potatoes and let sit for 10 minutes. When ready to serve, remove potato slices and shave faint lime zest on top. CONTINUED ON NEXT PAGE * You can substitute baby spinach if nettles aren’t available. 12
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Page 7 and 8: Louie Anderson Comedian Louie Ander
Page 9 and 10: Lilly & Audrey Andrews Chicken Curr
Page 11: Denise Austin Denise Austin is a pi
Page 15 and 16: Lidia Bastianich Lidia Bastianich i
Page 17 and 18: Mayim Bialik Mayim Bialik is an act
Page 19 and 20: Bobbi Brown Bobbi Brown is the foun
Page 21 and 22: Tabatha Coffey A hair stylist, busi
Page 23 and 24: Laurie David Author, producer and a
Page 25 and 26: Raul de Molina Raul de Molina is Un
Page 27 and 28: Haylie Duff Haylie Duff is an Ameri
Page 29 and 30: Vicki Escarra Vicki Escarra is CEO
Page 31 and 32: Lizanne Falsetto Founder/CEO of thi
Page 33 and 34: Nina Garcia Nina Garcia is the crea
Page 35 and 36: Duff Goldman Chef Duff Goldman, own
Page 37 and 38: Hélène Grimaud Hélène Grimaud i
Page 39 and 40: Michael Harney Michael Harney suppo
Page 41 and 42: Freddie Jacobson Freddie Jacobson h
Page 43 and 44: Dr. Susan Kelleher Dr. Susan Kelleh
Page 45 and 46: Ali Larter Vegan chocolate truffles
Page 47 and 48: Nastia Liukin Nastia Liukin is a fi
Page 49 and 50: Eva Longoria Actress (“Desperate
Page 51 and 52: Dave Marciano Dave Marciano is the
Page 53 and 54: Angie Martinez Angie Martinez, know
Page 55 and 56: Debbie Matenopoulos This recipe is
Page 57 and 58: Mary McCartney In 2009, photographe
Page 59 and 60: AnnaLynne McCord AnnaLynne McCord i
Page 61 and 62: Nathan Myhrvold Chef and author Nat
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Jackie Ourman Sautéed Chicken with
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Bernard Pollard Super Bowl champion
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Wolfgang Puck Wolfgang Puck is a le
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Abigail Raines Abigail Raines is a
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LeAnn Rimes Grammy-winning music se
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Enric Sala Dr. Enric Sala is a Nati
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Susan Sarandon The Academy Award-wi
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Beth Stern Beth Stern is the nation
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Trudie Styler Trudie Styler is an a
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Alison Sweeney Sanov Family Oatmeal
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Marlo Thomas Marlo Thomas is an awa
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