Ingredients from the asparagus-and-beet salad served at New York City’s Rouge Tomate, the first U.S.
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Chef Jeremy Bearman earned a Michelin star for how good his food tastes and SPE certification for how healthy and sustainable his ingredients are. To maximize the nutritional content in his octopus salad, left, he paired the lean protein--which is a rich source of B-12, selenium and potassium as well as omega-3 fats--with chickpeas, which are high in fiber. Low-calorie Moroccan spices provide flavor and lessen the need for sodium. At right, Bearman's locally sourced, antioxidant-loaded beet-and-asparagus salad includes a quail egg for protein and a dressing made from fat-free Greek yogurt and whole-grain mustard to reduce calories.
La Bcasse, Maple City, Mich.
Chef Guillaume Hazal-Massieux was already using fresh, locally grown ingredients, but to make his glazed scallops healthy enough to earn SPE certification, he had to lower the amount of oil used in preparing the vegetables as well as the glaze on the scallops. The revisions cut calories by 17% and fat by 41%. The dish now provides 25% or more of the daily recommended intake of nine vitamins and minerals, and the vegetables and pineapple salsa qualify as two servings of fruit and vegetables.
The Living Room, East Hampton, N.Y.
The restaurant's roasted chicken had to undergo a recipe overhaul in order to get certified. The changes included replacing butter with lower amounts of healthier oil and swapping out potato puree for potatoes roasted in their skins, which contain fiber and vitamin C. Now the dish provides 25% or more of the daily recommended intake of 10 vitamins and minerals, 39% fewer calories and 52% less fat.