After a solid month of rib-eyes, guac and prosecco, everyone’s ready to dial back the indulgence. Lucy Waverman taps three top-drawer spa chefs for their best low-cal, high-impact dish.
Chef Kyle Nottingham's grilled peach salad
Peaches, pistachios and goat cheese come together in this delicious salad
Chef Kevin Bélisle's confit of scallops
Add lemongrass and coconut milk to make this tasty scallop confit
Chef Marco Herbergs's seared halibut with red beets
Make beets the star in this seared
halibut dish