Recently, Martha Stewart visited the White House and spent some time with White House executive chef Cristeta Comerford.   Here is the part we love: Cristeta has held the White House executive chef title since 2005, is the first female chef to be selected for the position, and is also the first chef of Filipino descent in the White House.

We were thrilled to open our email and find this!  The delicious staff from the Martha Stewart Show have shared two of chef Cristeta’s recipes with us, healthy comfort food favorites of the Obama’s.  The first is a turkey vegetable lasagna, and the second a winter green salad with crunchy goodness:  apple and spiced walnuts.   Give them a try and play president for a day!

TURKEY LASAGNA WITH SPINACH

Cristeta Comerford, white house chef
SERVES 6

1 tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 (28-ounce) can plum tomatoes, crushed
1 (6-ounce) can tomato paste
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
16 cooked lasagna noodles
15 ounces low-fat ricotta or low-fat cottage cheese
¾ cup freshly grated Parmesan cheese
1 large egg, beaten
2 pounds fresh spinach, washed, but not dried
1 pound low-fat shredded mozzarella cheese

1. Preheat oven to 400 degrees.

2. Heat olive oil in a large skillet over medium heat. Add onion
and cook until translucent. Add garlic and cook for 1 minute more. Add
ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato
paste, and season with salt and pepper; let simmer until thickened, about 20
minutes. Stir in basil and parsley; set aside.

3. In a medium bowl, combine ricotta, ½ cup parmesan cheese, and
egg; season with salt and pepper and set aside.

4. Place damp spinach in a large skillet over medium heat; cook
until wilted. Remove from heat and set aside.

5. Ladle one-quarter of the turkey mixture into a 9-by-13-inch
baking dish; spread to cover. Add a pasta sheet, one-third of the
mozzarella, one-third of the ricotta mixture, one-third of the spinach
mixture and another quarter of the turkey mixture. Repeat process two more
times; top with remaining sheet of past. Sprinkle remaining ¼ cup Parmesan
over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.

6. Let stand about 5 minutes before cutting; serve.

WINTER GREEN SALAD WITH WHITE HOUSE HONEY APPLE CIDER VINAIGRETTE

Cristeta Comerford, white house chef
SERVES 6

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or
arugula
½ fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
1 cup Spiced Walnuts (recipe follows)
½ cup White House Honey-Apple Cider Vinaigrette (recipe follows)
Coarse salt and freshly ground pepper

Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette
and toss to combine. Season with salt and pepper.

SPICED WALNUTS

Cristeta Comerford, white house chef
MAKES 1 CUP

1 cup walnut halves
½ cup confectioners’ sugar
1 teaspoon store-bought Cajun spice mix

Toast walnuts in a medium skillet over medium heat until fragrant, about 5
minutes. Add confectioners’ sugar and cook, tossing nuts, until sugar is
melted. Season with Cajun spice; remove from heat and let cool.

WHITE HOUSE HONEY AND APPLE CIDER VINAIGRETTE

Recipe origin: Cristeta Comerford, white house chef
MAKES ABOUT 1 ½ CUPS

½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 shallot, minced
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper

In a small bowl, whisk together honey, vinegar, lemon juice, and onion.
Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.