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All Hail Hall

By Linda Childers
Posted On Jul 12, 2016
All Hail Hall

Chef Carla Hall’s secret to creating delicious and healthy meals means cooking with love.



Carla Hall first rose to fame on the Bravo cooking show Top Chef, where she won over fans with her lovable, larger-than-life  personality—not to mention her soulful approach to cooking natural and organic meals with Southern- and  French-inspired flare. Hall, 52, is currently a co-host on ABC’s The Chew. She released her new cookbook, Carla’s Comfort Foods: Favorite Dishes From Around the World (Atria Books, $30), in 2014. Her website,Carlahall.com, features her new line of sweet and savory petite cookies.


Oatmeal with Nuts and Raisins Blended Green Juice Drink

  • kale
  • spinach
  • celery
  • apples, pears, or nectarines

“I start each morning drinking  a liter of water. For breakfast, I  will typically have cereal such as  granola or Cheerios with almond  milk. I try to limit the amount of  dairy that I consume. The kitchen  staff at The Chew always prepares  a hot meal for us—usually a  frittata or oatmeal. The oatmeal  will keep me satisfied until  lunchtime. I have made a  conscious decision to not eat the  warm bagels that come  into the studio in the morning.  I admit, I’m a bread addict, so  that can be a very slippery slope.”


Pretzel Sticks and Peanut Butter  Petite Cookies

“Sugar is my vice, so I try to  limit how much I eat. However,  I do allow myself to have a  little everyday like my petite  cookies—almond-ginger cherry  shortbread, lemon black pepper  shortbread, or black forest  crumble.  I hydrate with water or  hot tea. For every segment of The  Chew, water is set at our place  settings, and I make sure to drink  each glass that is set before me.”


Carla’s Zesty Turkey Salad

  • 2 cups leftover turkey,  shredded
  • 5 scallions, thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup mayonnaise
  • 1 lemon, zested
  • 2 tbsp dill, chopped
  • salt and freshly ground  pepper to taste

Gently fold together all ingredients  until thoroughly combined.  Season to taste with salt and  freshly ground pepper. Serves 4.  “For lunch, I may have some soup.  Two of my favorites are chicken  dumpling and red lentil. These  always hit the spot and I can enjoy  them any time of the day. Or  I may have a great turkey salad,  such as this one with scallions,  cranberries, and dill. This salad  is in my new cookbook.”


Dijon Tarragon Salmon

  • 3 tbsp Dijon mustard
  • 3 tbsp minced fresh  tarragon leaves
  • 1½ tbsp mayonnaise
  • 4 (6-oz) center-cut  salmon fillets

Set the broiler rack 6 inches  from the heat source. Preheat to  high. Line a rimmed baking sheet  with foil. Next, in a small bowl, stir  together the first four ingredients.  Place the salmon on the baking  sheet and slather the tops and  sides with the mixture. Broil the  salmon until opaque on top but  slightly translucent in the middle,  about eight minutes. Serves 4.  “This dish is the ideal dinner for a  busy weeknight—few ingredients,  big flavor, fast, and healthy. Perfect  over a mixed greens salad, rice, or  sautéed spinach.”