This article originally appeared in the June 2016 issue of SELF.
“But really, I just cook what I want to eat!”
Then there are the veggie-centric dishes she creates for the spa, which celebrated its 75th anniversary last year.
Johnny Miller
“We do serve fish and cheese,” she notes.
A five-acre organic farm, nestled at the base of 3,885-foot Mount Kuchumaa, provides plenty of inspo.
“As I walk through, I think about which flavors will combine well,” she says.
Johnny Miller
(“It’s rustic but fancy, my version of comfort food.")
No matter the recipe, the idea remains the sameand in keeping with the spa’s philosophy.
“We’re all trying to reach a state of happiness,” she says.
Johnny Miller
“My job is to facilitate that through food.”
Here she serves up three healthy, flavorful takes on everyone’s favorite dish.
In a blender, puree chile, yogurt and buttermilk until smooth; set aside.
Johnny Miller
Add shrimp, season with salt and pepper and saute two minutes.
Turn and saute one to two minutes more, until shrimp are opaque and just firm.
Layer cabbage, two shrimp and chipotle sauce onto each jicama round.
Top with fennel slaw.
Grilled Zucchini, Yellow Squash & Red Onion Tacos With Tomatillo Salsa
Heat a grill or grill pan.
In a medium saucepan over medium heat, warm 1 tbsp olive oil.
Add white onion and two cloves chopped garlic; cook until translucent.
Add jalapeno and tomatillos; cook until tomatillos are caramelized, about 20 minutes.
Cover and set aside.
Add zucchini and squash, mixing gently to coat; set aside.
Turn and grill about four minutes more; set aside.
Grill zucchini and squash until tender and golden; set aside.
Stir avocado, lime juice and cilantro into tomatillos; season with salt and pepper.
Warm tortillas on grill.
Layer a grilled red onion and three to four zucchini and/or squash ribbons onto each tortilla.
Top with tomatillo salsa.
Grilled Cheese Tacos With Mango Pico de Gallo
Heat grill.
Combine garlic, remaining 1 tbsp ginger, 1 tbsp olive oil, and salt and pepper.
Add cheese, mixing gently to coat.
Warm tortillas on grill; keep warm in a cloth napkin or dish towel.
Brush grill with remaining 1 tbsp oil.
Place cheese slices on grill and sear, turning as soon as slices start to melt.
Layer a grilled cheese slice onto each tortilla.
Top with mango pico de gallo.
Photo Credit: Johnny Miller
