Ep 166. Green Cuisine

In this episode of The Chew, Season 3 Episode 166 titled "Green Cuisine," the hosts are all about celebrating the vibrant and refreshing flavors of green cuisine. From appetizers to entrees, they explore various dishes that showcase the beauty and diversity of green ingredients.

The episode begins with the hosts talking about the growing trend of incorporating more greens into everyday cooking. They discuss the health benefits and versatility of leafy greens like spinach, kale, and Swiss chard, as well as other green vegetables like asparagus, broccoli, and Brussels sprouts. Viewers are given insights and tips on how to make the most out of these nutritious ingredients in their own kitchens.

Next, the hosts dive into a series of mouthwatering green appetizers. The first recipe features a zesty avocado salsa served with crispy tortilla chips. The hosts marvel at the creaminess and freshness of the avocado, and share their tips on selecting and ripening this versatile fruit. They also demonstrate how to make the chips from scratch, adding an extra level of crunchiness to the appetizer.

Moving on, the hosts introduce a refreshing green salad with an unexpected twist. They showcase a unique combination of seasonal greens, herbs, and fruits, finished with a tangy lemon vinaigrette. As they assemble the salad, they discuss the importance of balancing flavors and textures to create a harmonious dish. Viewers are inspired to experiment with their own creations using a variety of greens and fruits.

In the main course segment, the hosts present a range of green-centric dishes that cater to different palates and dietary preferences. They start by highlighting a vibrant and nutritious vegetarian option: a stuffed bell pepper filled with a medley of green vegetables, whole grains, and aromatic herbs. The hosts offer valuable insights on the cooking techniques required to achieve perfectly cooked vegetables and a deliciously seasoned filling.

For seafood lovers, the episode offers a delectable recipe featuring succulent salmon fillets paired with a refreshing green pesto. The hosts discuss the importance of sourcing high-quality seafood and demonstrate how to prepare the fish with a crispy skin and a tender, flaky interior. They also walk viewers through the steps of making a vibrant and herbaceous pesto sauce that perfectly complements the flavors of the salmon.

To satisfy meat enthusiasts, the hosts showcase a mouthwatering green curry dish packed with fragrant spices and succulent chicken. They discuss the origins of curry and the key ingredients that give this dish its distinctive flavors. Viewers are taken on a culinary journey as the hosts demonstrate how to achieve the perfect balance of heat, creaminess, and tanginess in the curry sauce.

The episode concludes with a delightful selection of green desserts. The hosts explore the sweet side of green cuisine by featuring desserts that incorporate ingredients like matcha, pistachios, and lime zest. From a creamy pistachio ice cream to a zesty lime tart, these desserts are a celebration of the natural sweetness and vibrancy of green ingredients.

Overall, Season 3 Episode 166 of The Chew titled "Green Cuisine" offers a mouthwatering exploration of the diverse and delicious world of green cooking. With a focus on fresh ingredients, creative recipes, and expert tips, the hosts inspire viewers to embrace the goodness of green and incorporate more greens into their everyday meals.