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Healthy Comfort

Episode | From: Guy's Ranch Kitchen
Guy Fieri gets cozy with a low-cal twist when he's joined by some of his favorite chefs at the ranch to cook healthy comfort food. Justin Warner makes his Kale and Bean Soup, as well as his Fish Taquitos that feature the freshness of fish ceviche and thinly sliced mango. Scott Conant's Baked Eggplant Parmigiana offers crispy, cheesy goodness without the grease, and his Mixed Fruit in Coconut Cream with Basil Granita is a guilt-free treat. Jonathan Waxman makes Braised Char with Chanterelles that's low in fat but full of flavor, and his Vodka, Poire William and Green Chartreuse cocktail is light and refreshing. Marc Murphy goes simple and wholesome with a Roast Chicken and Roasted Potatoes with Rosemary, and Rocco DiSpirito draws on his healthy cooking expertise to create easy-on-the-waistline Cauliflower Risotto Cacio e Pepe and "Dirt" Donuts for dessert.

Fresh Young Squid with Scallops

Recipe | Courtesy of LeeAnn Chin
Total Time:
35 minutes

Wild Mushroom and Epazote Risotto

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger
Total Time:
1 hour 30 minutes

Parsley Paella with Peppered Shrimp, String Beans and Snails

Recipe | Courtesy of David Rosengarten
Total Time:
1 hour 40 minutes

Landmark Vineyard Harvest Risotto

Recipe | Courtesy of Joey Altman
Total Time:
1 hour

Wild Mushroom Risotto

Recipe | Courtesy of Keith Famie
Total Time:
25 minutes

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