Grilled Snapper with Onion Escabeche

The secret to flavorful fish is marinating it after it's cooked

Fish doesn't need to be something you eat only on special occasions and can be an inexpensive, simple, and healthy weeknight meal. This recipe for grilled snapper with onion escabeche comes from the latest issue of Bon Appetit and calls for grilling quick-cooking, easy-to-find snapper fillets and then marinating them in oil, vinegar, and onions. By marinating the fish after it's cooked, the fish absorbs all the flavor without changing its delicate texture. With the exception of the snapper, I almost always have the rest of the ingredients on hand in the fridge and pantry. We liked this so much for a weeknight meal that we've already eaten it a couple times in the last few weeks. The fish is very mild and not "fishy" at all, which makes it a great option for the whole family.

Note: Snapper is often called rockfish at many grocery stores and fish markets. Using skin-on fillets will make it easier to grill but either will work. If you don't have an outdoor grill or don't want to use it, you can cook the fish on a grill pan or even in a hot skillet.


More Grilled Fish Recipes:
- Grilled Sicilian Swordfish
- Whole Grilled Snapper with Lemon-Garlic Sauce
- Grilled Salmon with Spicy Mustard Sauce


Grilled Snapper with Onion Escabeche:

• Heat a grill to high.
• Brush 2 boneless snapper fillets (preferably skin-on) with canola oil and season with salt and pepper.
• In a bowl, combine 1/4 thinly sliced red onion, 2 tbsp. rice vinegar, and 2 tbsp. extra virgin olive oil and let sit.
• Grill the fish for 3-4 minutes (skin side down), then flip and cook for another 2-3 minutes.
• Transfer the fish to a plate and pour the onion mixture on top. Let side, uncovered, for 10 minutes.
• Garnish with a handful of fresh parsley leaves and serve.

Serves two

Grilled Salmon with Spicy Mustard Sauce

Don't be afraid to throw fish on the grill this summer

My husband and I eat seafood pretty often, but there's something about living near the beach in the summer that makes fish even more appealing. June means that it's Copper River salmon season and we can buy gorgeous Alaskan salmon fillets at our supermarket and local fishmonger. Salmon is one of the most grill-friendly fishes out there because the flesh is firm and meaty and the skin protects the fish from the hot flames (while getting crispy as a cracker while it cooks). My husband has been really into grilling for every meal and he's gotten good at making pretty much every recipe in Bobby Flay's Grill It cookbook. This meal calls for simply grilling salmon and then serving it with a no-cook mustard sauce and a little salad of arugula and red onion. The tangy, spicy sauce and fresh greens make a nice contrast to the rich salmon fillet and the whole dish comes together in no time. This works just as well for a summer barbecue as it does for a weeknight meal.


More Salmon Recipes:
- Grilled Salmon Burgers
- Copper River Salmon with Tomato-Avocado Salsa
- Sweet Miso-Glazed Salmon


Grilled Salmon with Spicy Mustard Sauce:
Ingredients
- 2 (8 oz.) skin-on boneless salmon fillets, preferably fresh and wild-caught
- handful of arugula or similar green
- 1/4 red onion, peeled and very thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. dijon mustard
- 1 1/2 tbsp. honey
- 1 tbsp. minced parlsey
- 1 tbsp. whole-grain mustard
- 1 tbsp. prepared horseradish
- 1 tbsp. red wine vinegar
- kosher salt
- black pepper

Recipe

• Preheat a grill to high.
• Meanwhile, combine the mustards, honey, parsley, horseradish, and a pinch of salt and pepper in a bowl. Set aside.
• Brush both sides of the salmon fillets with 1 tbsp. olive oil and season with salt and pepper.
• Grill the salmon, skin-side down, for 4 minutes, then flip and cook for another 2-4 minutes, depending on how done you want it.
• Remove the salmon from the grill and let it rest skin side up (to preserve crispiness).
• In a bowl, combine the arugula and onion and drizzle with vinegar and 1 tbsp. olive oil.
• Divide the salad onto plates and top with the salmon fillets. Spoon sauce on top.

Serves two, easily doubled or tripled

Asparagus & Arugula Salad with Pecorino Dressing

Raw asparagus and greens with a salty, nutty dressing

Asparagus is one of my favorite vegetables and its at the peak of its season right now. It's extremely versatile and available in a variety of colors and sizes. It can be grilled, roasted, steamed, or even served raw. This salad from Canal House Cooks Everyday calls for shaving raw asparagus into thin strips with a vegetable peeler (or excellent knife work) and it's best to use thick asparagus because it has a stronger flavor and is easier to shave into strips. The asparagus is mixed with peppery arugula and a simple pecorino dressing. You may be skeptical about the dressing, which just calls for combining a lot of grated cheese with hot water and olive oil, but trust me - it's acidic and salty and nutty and tastes incredible. This salad makes a bright and fresh side dish that is a nice accompaniment to a rich main course.


More Recipes with Asparagus:
- Spaghetti with Asparagus & Poached Egg
- Asparagus Gratin
- Asparagus Soup


Shaved Asparagus & Arugula Salad with Pecorino Dressing:
For Pecorino Dressing

• Put 3/4 c. finely grated pecorino cheese in a bowl and slowly whisk in 1/4 c. boiling water until smooth.
• Drizzle in 1/4 c. extra virgin olive oil, whisking constantly, until smooth. Season with pepper and salt.

For Salad

• Use a vegetable peeler to shave 1/2 lb. thick asparagus into thin strips and add to a salad bowl.
• Combine with 4 c. baby arugula and toss with the dressing. Check for seasoning and adjust if needed.

Serves three-four (side dish)

Coconut-Pineapple Pork & Black Bean Tacos

Turn ground pork and canned beans into quick and flavorful tacos

Tacos are a mainstay around our house and run a wide range of styles from healthy grilled veggie to crispy cheesy beef. I thought I'd tried nearly every kind of taco out there until I came across this recipe for coconut-pineapple pork and black bean tacos from Food52. Ground pork and beans cook with a blend of spices and then simmer in a mixture of coconut milk, pineapple, and lime juice. The tacos are a  blend of spicy, sweet, and tangy flavors and get an added kick from fresh herb and raw vegetable garnishes. The main ingredients of the dish, ground pork and canned beans, are very inexpensive and high in protein, making this a surprisingly inexpensive and healthy meal. I actually made a double recipe and used the leftovers in a burrito bowl with brown rice, which served as a bed for all the coconut-milky sauce (highly recommended).

Note: Because the pork is rather saucy, I recommend double stacking your tortillas to prevent them from getting soggy or falling apart.

More Taco Recipes:
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema
- Flank Steak & Rajas Tacos
- Grilled Summer Vegetable Tacos
- Crispy Ground Beef Tacos


Coconut-Pineapple Pork & Black Bean Tacos:
 Ingredients
- 8-10 corn tortillas
- 1 lb. ground pork
- 1 can (15 oz.) black beans, drained and rinsed
- 1 onion, minced
- 1 garlic clove, minced
- 1 avocado, thinly sliced
- 2/3 c. coconut milk
- 1/4 c. pineapple juice*
- 1 tbsp. lime juice
- 1 tbsp. coconut or canola oil
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- kosher salt
- black pepper
- fresh cilantro, crumbled cheese, thinly sliced radish (suggested garnishes)

Recipe

• Heat the oil over medium high heat in a large skillet and add the onion.
• Cook for 5 minutes, or until the onion is translucent, then add in the garlic and cook for another minute.
• Stir in the cumin, paprika, oregano, and cayenne and cook for another minute.
• Add in the pork and use a wooden spoon to break up the meat. Season with a big pinch of salt and pepper.
• Cook for another 5 minutes, or until the meat is brown. Don't stir too much or the meat won't brown and get good crispy bits.
• If there is a lot of rendered fat in the pan, drain some of it off (my pork was pretty lean so I didn't do this). Add in the coconut milk and lower the heat to a simmer for about 5 minutes, or until thickened.
• Add in the beans, pineapple juice, lime juice, and another pinch of salt. Cook for another few minutes then check for seasoning.
• Use a slotted spoon to divide the mixture into tortillas. Garnish with some avocado, cilantro, cheese, and radish.

Serves four-five

*This is a great use for those little cans of pineapple juice you might have in the back of your pantry.

Ginger-Miso Snap Pea, Radish, & Napa Cabbage Salad

Crunchy sliced vegetables in a creamy Japanese-style dressing

The side salads I make for dinner are usually an afterthought, just some mixed greens and maybe some leftover veggies or cheese tossed with olive oil and lemon. There's nothing wrong with that, but when I make salads like this Smitten Kitchen-inspired snap pea, radish, and napa cabbage salad with creamy ginger-miso dressing, I never want to eat a simple green salad again. The main star is the ginger-miso dressing, which is salty, sweet, nutty, and creamy without the addition of any dairy. If you don't want to go through the hassle of prepping and slicing all the vegetables (but you should - it's worth it), you could put the dressing on some romaine lettuce and call it a day. The salad is heavy on crisp-tender sugar snap peas, which are in season for the next couple of months and are so sweet that you might even be able to skip blanching them and use them completely raw.  The napa cabbage adds bulk and the radishes add bite for a crunchy salad that will hold up to the dressing and can even sit out for a bit without wilting. You could add some shredded chicken to make this a main course, but I served it as a side dish to sticky Asian wings (coming to KSD soon).

Note: The dressing can be made in advance and kept in the fridge for a couple days, in case you want to plan ahead and double the recipe for more salads later in the week.


Related Recipes:
- Grilled Sesame-Soy Bok Choy Salad
- Kale Soba Noodle Bowl with Ginger-Lime Dressing
- Miso Asian Pear Salad


Snap Pea, Radish, & Napa Cabbage Salad with Creamy Ginger-Miso Dressing:
Ingredients
- 1/2 head napa cabbage, thinly sliced (about 3 cups)
- 1/2 lb. sugar snap peas
- 4-5 large radishes, cut into matchsticks
- 4 scallions, ends removed, thinly sliced
- 3 tbsp. sesame seeds, toasted in a dry skillet until golden
- 1/4 c. rice vinegar
- 2 tbsp. sesame oil
- 2 tbsp. canola or olive oil
- 2 tbsp. tahini paste*
- 2 tbsp. miso paste + more to taste
- 1 tbsp. honey
- 1 tbsp. ginger, peeled and minced
- 1 garlic clove, minced

Recipe

• In a blender, combine the rice vinegar, sesame oil, canola oil, tahini, miso, honey, ginger, and garlic and blend until smooth. Set the dressing aside.
• Meanwhile, bring a pot of water to a boil and add in the sugar snap peas. Boil for 1 minute, then drain and immediately transfer to a bowl of ice water.
• Let the sugar snaps cool in the water, then pat dry with a towel and thinly slice, removing any tough stems or strings.
• Combine the snap peas with the cabbage, radishes, scallions, and half of the sesame seeds.
• Add most of dressing and toss to coat. Add more dressing if needed and sprinkle with remaining sesame seeds.

Serves four-six (side dish)
*Sesame seed paste. Often found by the nut butters in the grocery store.

Yogurt-Marinated Grilled Chicken with Tzatziki Salad

Mediterranean grilled chicken with a creamy and crunchy cucumber relish

I'm a sucker for anything with tzatziki, a Greek yogurt sauce, and have featured many recipes for it on this blog. So it should come as no surprise that I have been anxiously waiting to make this recipe (which I've actually adapted quite a bit) for grilled chicken with tzatziki from the Sprouted Kitchen cookbook for several months. This version of tzatziki is actually more of a salad than a sauce and features lots of diced cucumbers, red onion, and herbs with just a little bit of yogurt and lemon to bind it. I also added some chunks of feta, mainly because I'm obsessed with the good sheep's milk feta that's packed in water from Whole Foods (first mentioned here) and have been coming up with excuses to buy it as much as possible. The chicken is marinated in many of the same ingredients that are in the tzatziki, plus some additional herbs and spices, and gets nice and charred on the hot grill. Pounding out the breasts allows the meat to cook evenly and provides extra surface area to spoon the salad on top of. This makes a healthy but filling meal, especially paired with some couscous or warm rice.

Note: This recipe is pretty forgiving about being prepared in advance or reheated. The only thing you should not do is add salt to the tzatziki salad until just before eating. The salt will draw water out of the cucumbers and make the mixture watery if it sits for a long period of time.


Related Recipes:
- Salmon with Radish Raita Sauce
- Grilled Lamb Burgers with Feta, Tzatziki, & Arugula
- Beef & Lamb Kofta with Yogurt Sauce


Yogurt-Marinated Grilled Chicken with Tzatziki Salad:
Ingredients
- 4 boneless skinless chicken breasts, pounded 1/4" thin
- 3 Persian or hothouse cucumbers, diced small (about 3 cups)
- 1/4 red onion, diced small
- 3-4 oz. feta cheese, preferably sheep's milk, diced small
- 1 lemon, zested and juiced + 3 tbsp. lemon juice
- 1 1/3 c. whole-milk Greek yogurt
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. red chile flakes
- 1 clove garlic, minced
- kosher salt
- black pepper

Recipe

• Whisk together 1 c. yogurt, lemon zest, juice of 1 lemon, 2 tbsp. parsley, 2 tbsp. dill, cumin, red chile flakes, oregano, and 1 tsp. each of salt and pepper.
• Place in a resealable bag with the chicken and marinate for 30 mins at room temperature or up to to several hours in the fridge.
• Preheat a grill to high and remove the chicken from the fridge if it was marinating in there.
• Grill the chicken for 4 minutes, then flip and cook for another 4 minutes. Transfer chicken to a plate and let rest for 10 minutes.
• Meanwhile, combine the cucumbers, onion, garlic, and remaining dill and parsley in a bowl.
• Stir in 1/3 c. yogurt and 3 tbsp. lemon juice and a large pinch of salt and pepper. Mix well and taste for seasoning. Gently stir in the feta, trying not to break it up.
• Divide the chicken onto plates and top each with a generous amount of tzatziki salad.

Serves four

Little Gem Salad with Creamy Lemon Dressing

This quick side salad is the perfect mix of creamy and crunchy

Lately, I've been favoring sturdy lettuces in my salads instead of tender baby greens. There are tons of varieties of lettuce available at the grocery store and farmers markets nowadays, so you don't have to choose iceberg if you're looking for green with some crunch. My current favorite is little gem lettuce, which is like a mini version of romaine. Because it's less delicate than mixed greens, heartier lettuce can and should take on a heavier dressing. This creamy lemon dressing gets a richness from heavy cream but still feels light from the lemon juice. It's a great pairing with crunchy radishes and soft avocado and makes a lovely side salad to almost any main course.


Note: You can substitute little gem lettuce with romaine hearts and cream with creme fraiche or plain yogurt if needed.


Related Recipes:
- Green Salad with Grapefruit, Fennel, & Avocado
- Spring Pea Salad with Pea Shoots & Radish
- Butter Lettuce, Radish, & Gorgonzola Salad


Little Gem Salad with Radish, Avocado, & Creamy Lemon-Garlic Dressing:
Ingredients
- 4 heads little gem lettuce, chopped
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 garlic clove, minced or pressed
- 2 tsp. heavy cream
- 1 tsp. dijon mustard
- kosher salt
- black pepper

Recipe

• In a small bowl, whisk together the lemon juice, garlic, mustard, and a pinch of salt and pepper, until smooth.
• Slowly whisk in the cream and then the olive oil. Taste for seasoning.
• Add the lettuce and radish to a large mixing bowl and toss with the dressing.
• Arrange slices of avocado on top and top with freshly ground black pepper.
• Serve immediately.

Serves two-four (side dish)

Cod with Lemon-Caper Relish

Easy and elegant baked cod with a salty preserved lemon and caper relish

I've mentioned it before, but we are lucky to live by one of the best seafood markets in the country. Whenever we talk about moving, I immediately wonder how we would eat without access to a proper fish market with dozens of fresh seafood options available. We're spoiled and it's awesome. That said, I haven't been cooking as much fish lately because the store isn't on my commute home from work like it once was. I was able to make it there over the weekend and picked up some beautiful fresh cod that I served with a relish of preserved lemons, capers, and parsley. The recipe is adapted from The Sprouted Kitchen and calls for searing the fish in a pan, spooning the relish on top, and then finishing it in the oven with a pat of butter. It has flavors similar to a chicken piccata, especially when you spoon the buttery pan sauce on top of the fillets. Serve it with a hunk of bread or some rice to soak it all up.

Note: This recipe calls for preserved lemons, which I make and store in the fridge for months at a time. You can try my recipe or buy them online or at specialty stores.


Related Recipes:
- Baked Cod with Butter & Sherry
- Cod Baked with Chorizo & Tomato Sauce
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema


Cod with Lemon-Caper Relish:
Ingredients
- 2 boneless skinless cod fillets, about 5-6 oz. each, preferably wild caught
- 1 preserved lemon, rinsed and diced
- 2 tbsp. minced shallots
- 2 tbsp. chopped parsley
- 2 tbsp. capers, rinsed and pat dry
- 2 tbsp. olive oil
- 1 1/2 tbsp. salted butter
- 1 tbsp. canola oil
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Preheat the oven to 400F.
• Take the cod out of the fridge and season with salt and pepper.
• In a small bowl, mix together the preserved lemon, shallots, parsley, capers, red chile flakes, and olive oil.
• Heat the canola oil and 1/2 tbsp. butter in a medium skillet over high heat for 2 minutes.
• Add the fish and cook for 2 minutes, then gently flip and cook for another 2 minutes.
• Turn off the heat, spoon the lemon mixture on top of the fish, allowing some to drip down and onto the pan. Add in the remaining tbsp. of butter.
• Transfer the skillet to the oven and cook for 5-6 minutes, or until the fish is just opaque in the center.
• Carefully transfer the fish to your plates and spoon the pan sauce on top.

Serves two

Spring Pea Salad

A light and refreshing salad using fresh spring peas

I've been traveling so much lately that I hadn't been to my local farmers' market in a month and so much seemed to have changed in the time that I was gone. The same vendors were there, but instead of selling the expected winter greens and squash, everyone had their spring produce and flowers on display. I picked up tons of my favorite spring veggies, including asparagus, baby lettuces, and fresh peas.

This salad is simple, which really allows the produce to shine. The pea flavor is compounded by using freshly shucked peas and their tender green shoots. The radish adds crunch and the lemon and parmesan add acid and salt. It's a pretty salad that is the perfect light side to a warm spring day and adds  a nice balance alongside richer meats or creamy pastas.

Note: I suggest cooking the peas for one minute in boiling water, but this might not be necessary if you taste your fresh peas and they are tender and sweet enough in their raw state.


Related Recipes:
- Butter Lettuce, Radish, & Gorgonzola Salad
- Crab & Fava Bean Omelet
- Risotta Carbonara with Peas


Spring Pea Salad with Radish & Parmesan:
Ingredients
- 1 c. shelled English peas, fresh or de-frosted
- 1 c. pea shoots or tendrils
- 3-4 radishes, thinly sliced
- small wedge of parmesan cheese
- 2 tbsp. minced shallot
- 2 tbsp. extra virgin olive oil
- 1 tbsp. freshly-squeezed lemon juice
- kosher salt
- black pepper

Recipe

• Bring a small pot of water to a boil, add in the peas, and cook for 1 minute.
• Drain the peas and immediately transfer to ice cold water to stop cooking.
• Remove the peas from the ice water and dry with a towel.
• Divide the peas on 2 plates and sprinkle with the shallots, then top with the pea shoots and radishes.
• Use a vegetable peeler to shave a generous amount of parmesan over the salad, then drizzle with the lemon juice, olive oil, salt, and pepper.
• Check for seasoning and serve immediately.

Serves two

Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.


Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce


Crispy Lentils & Lamb:
Ingredients
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

Recipe

• Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
• Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
• Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
• Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
• Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
• Cook the lentils, stirring once or twice, until they start to get crispy and brown.
• Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
• To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four

*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.

Soy Lemon Chicken

Roasted chicken breasts with a flavorful three-ingredient marinade

All the people that I'm closest to in life love food, but my best friend and I are truly kindred spirits when it comes to eating. Our tastes are very similar and one of our all-time favorite flavors is soy sauce. We have been known to pour it in our little dipping bowls at sushi restaurants and suck it off our chopsticks before we even start ordering. This recipe is a favorite of her whole family and something that she made several times in college when we were living together. I recently got the original recipe from her mom and have published it here, along with a couple minor tweaks. The chicken marinates in a mixture of soy sauce, lemon juice, and sesame oil, and then bakes in the oven so that the marinade forms a sauce. The skin and bones help to keep the chicken super moist as it cooks but then get discarded, which keeps the dish healthy and also makes it easier to eat. Make sure to be generous with the leftover sauce, scallions, and sesame seeds.

Note: Trader Joe's soy sauce is our absolute favorite, but you could also use tamari if you have a wheat allergy. Also, the chicken needs to marinate for at least an hour, so plan accordingly.


More Chicken Recipes:
- Chicken Piccata
- Roasted Chicken Breasts with Cilantro Chimichurri
- Sesame Peanut Chicken Satay


Soy Lemon Chicken:

• Whisk together 1/3 c. lemon juice and 1/3 c. low-sodium soy sauce.
• Arrange 3 large or 4 small bone-in skin-on chicken breasts in a baking dish and pour the soy lemon marinade on top. Turn to coat the chicken, then drizzle the top with 1 tbsp. sesame oil.
• Cover the dish with aluminum foil and refrigerate for 1-2 hours to marinate.
• Preheat the oven to 375F.
• Transfer the chicken to the oven and cook, covered, for 30 minutes.
• Uncover the chicken and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce reduces a bit.
• Let the chicken cool slightly, then take off the skin and bones and thickly slice. Pour the sauce on top.
• Serve over brown rice and garnish with thinly sliced scallions and sesame seeds.

Serves four

Roasted Chickpea Salad with Jalapeño Dressing

Roasted chickpeas, cucumbers, baby kale, pomegranate, goat cheese, and a spicy vinaigrette

We eat some sort of side salad most nights during the week, but it's usually an afterthought. I'll toss fresh farmers' market greens with my go-to lemon dressing and maybe one or two other ingredients and that's it. It's delicious, but it can get a little boring. This salad from Sprouted Kitchen is the opposite - it requires more effort and ingredients than I usually cook with, but the results are well worth it. Roasted chickpeas take the place of croutons to add a smokey crunch, which pairs well with the fresh cucumbers and sweet pomegranate arils. The dressing has a serious kick from the roasted jalapeño pepper, but the creamy goat cheese helps to tame the spice. The salad has enough going on to make a filling vegetarian entree, but it's a special side to pair with a simple soup, grilled meat, or pasta.


Related Recipes:
- Beetnik Salad
- Green Salad with Crispy Quinoa & Pomegranate
- Corn & Avocado Salad with Jalapeno-Lime Dressing


Baby Kale Salad with Roasted Chickpeas, Cucumbers, Pomegranate, & Jalapeño Vinaigrette:
Ingredients
For Roasted Jalapeño Vinaigrette
- 1/2 c. fresh cilantro leaves
- 1/3 c. extra virgin olive oil
- 1 lime, juiced
- 1 jalapeño pepper, roasted
- 1 tbsp. chopped shallot
- 1 tbsp. white or rice vinegar
- 1 tsp. honey
- 1/2 tsp. salt

For Salad
- 5 oz. baby kale
- 2 Persian cucumbers, diced
- 1 c. chickpeas, washed and pat dry
- 1/2 c. pomegranate arils
- 2 oz. goat cheese, crumbled
- 1 tsp. smoked paprika
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup

Recipe

• Preheat the oven to 400F.
• Toss the chickpeas with smoked paprika, olive oil, and maple syrup and place in a single layer on a baking sheet. Rub the jalapeño with oil and add it to the baking sheet too.
• Roast the chickpeas and jalapeño for 20 minutes, turning once, or until the chickpeas are browned and crispy.
• To make the dressing, remove the stem and seeds the from jalapeño and place in a blender or food processor with the cilantro, olive oil, lime juice, shallot, vinegar, honey, and salt and blend until smooth.
• Place the kale, cucumbers, pomegranate, goat cheese, and roasted chickpeas in a large salad bowl and toss with the dressing. Serve immediately.

Serves four

Kale & Smoked Salmon Baked Eggs

This effortlessly elegant baked egg dish can be made ahead for brunch or dinner

I started making baked eggs over a year ago and they're now one of my favorite easy breakfasts. Like other egg dishes, they're a blank canvas for whatever flavor combination you like and are a great way to use up odds and ends in your fridge or pantry. This recipe comes from David Lebovitz's cookbook My Paris Kitchen and is the best baked egg dish I've ever made. He calls for a few extra steps that make a big difference: cooking and seasoning the greens before baking, a layer of fresh goat cheese that melts into the eggs and adds even more creaminess, and a crunchy, garlicky breadcrumb topping. You can certainly swap out the smoked salmon for another meat or veggie or exchange the kale for a different green, but don't omit the crunchy topping. I cooked this dish for brunch over the weekend, but the Parisians like to eat eggs for lunch or dinner. If you're serving this to guests and want to make it ahead, you can assemble everything and keep it in the fridge until you're ready to bake them before eating.

More Egg Recipes:
- Baked Eggs with Chanterelles & Cream
- Mini Spinach & Onion Frittatas
- Corn, Cherry Tomato, & Spinach Quiche


Kale & Smoked Salmon Baked Eggs:
Ingredients
- 1 bunch of kale, de-stemmed, thinly sliced, washed and not-too-well dried
- 2-3 slices of smoked salmon
- 4 to 6 large eggs
- 1/3 c. panko breadcrumbs
- 3 oz. fresh goat cheese, crumbled
- 3 cloves of garlic, minced
- 3 tbsp. butter
- 2-3 tbsp. half and half or cream
- kosher salt
- red chile flakes

Recipe

• Preheat the oven to 350F. Grease 2-3 small baking dishes, pans, or ramekins, with butter or non-stick cooking spray.
• Melt 1 1/2 tbsp. butter in a skillet and add in 1 clove garlic, the panko breadcrumbs, and a pinch of salt. Cook over medium heat for 3-4 minutes, stirring often, or until golden brown.
• Transfer the breadcrumbs to a bowl, wipe out the skillet, and return it over medium high heat.
• Add in the remaining butter and garlic, the kale, and a large pinch of salt and red chile flakes. Cover with a lid, and cook, stirring once or twice, for a few minutes or until the kale wilts.
• Tear the smoked salmon into pieces and divide among the bottom of the baking dishes, then layer in the kale.
• Crack 2-3 eggs into each dish, then sprinkle with goat cheese and drizzle with half and half. Finally, sprinkle the breadcrumbs over the top.
• Bake for 12-15 minutes, or until the white have set but the yolks are still a bit soft.
• Let cool slightly, then serve.

Serves two - three

Simple Mixed Greens with Roasted Fennel & Lemon Dressing

An easy and elegant green salad with lots of roasted and caramelized fennel

I was in Seattle the other weekend to go shopping with my best friend for her wedding dress. In between our appointments, we stopped by Purple Cafe & Wine Bar for some much needed sustenance (most importantly: white wine). Everything we ordered was delicious, but it was the simple green side salad that made a lasting impression. It seemed basic enough - mixed greens, grape tomatoes, vinaigrette... and something else I couldn't identify right away. It was roasted fennel, sliced thin and caramelized until brown and a little crispy at the edges. The fennel added sweetness and texture and completely perked up an average bowl of mixed greens. I've been adding it to my simple salads at home ever since and it's a total game changer. This recipe keeps it simple, but there are endless variations and additions you could try. I've made it with heartier greens like kale, added in fried capers, and tried different types of dressing. As long as you add in the roasted fennel, you really can't go wrong.


More Salad Recipes:
- Mixed Green & Fennel Salad with Fried Capers & Anchovy Dressing
- Green Salad with Grapefruit, Fennel, & Avocado
- Winter Caesar Salad


Green Salad with Roasted Fennel & Lemon Dressing:
Ingredients
- 4 c. mixed greens
- 1 head radicchio, core removed and thinly sliced
- 2 fennel bulbs, core removed and thinly sliced into half moons
- 1/4 c. plus 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1/2 tbsp. dijon mustard
- kosher salt
- ground black pepper
- parmesan cheese, for serving

Recipe

• Preheat the oven to 400F.
• Toss the sliced fennel with 2 tbsp. olive oil and a pinch of salt and pepper and arrange in a single layer on a large baking sheet.
• Roast the fennel for 20 minutes, stirring once with a spatula, until caramelized. Let cool to room temperature.
• Meanwhile, whisk together the mustard and lemon juice with a pinch of salt and pepper in a small bowl.
• Slowly whisk in the olive oil until emulsified.
• Place the mixed greens and radicchio in a large bowl with the fennel and toss with the dressing.
• Grate some parmesan over the top and serve.

Serves four (side dish)

Couscous with Zucchini & Feta

A versatile dish that can work as a side or stand alone meal

I know that the other side of the country is experiencing a blizzard right now, but it's been sunny and summery on the west coast. The weather really controls what I feel like cooking and eating, and  the last thing I want to do is spend a lot of time over the stove on a warm weekend day. This couscous from The Sprouted Kitchen cookbook is a fresh and quick-cooking dish that can act as either an all-in-one side dish to any grilled or roasted meat or as a complete meal for a light lunch. Zucchini is technically in season during the summer, but I can find it at my farmers' market year round. It adds a hearty vegetable component to the couscous, which I love because it takes care of serving both a starch and vegetable. This recipe is very forgiving and can be served hot, room temperature, and even after a few days of sitting in the fridge as leftovers.

Note: I recently discovered French sheep's milk feta at my local Whole Foods and have become obsessed with it. Compared to other feta cheese, especially cow feta, it has a creamier texture and a much more complex (almost nutty) flavor. Look for it at your supermarket and prepare to be amazed.


Related Recipes:
- Couscous with Pine Nuts & Preserved Lemons
- Grilled Swordfish & Zucchini Skewers
- Grilled Zucchini Salad


Couscous with Zucchini & Feta:
Ingredients
- 1 box (10 oz.) couscous, preferably whole wheat
- 3 large zucchini, diced small
- 1/3 c. feta,* diced small
- 1/4 c. chopped basil
- 1/4 c. chopped parsley
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. red chile flake
- kosher salt
- black pepper

Recipe

• Heat 1 tbsp. olive oil in a large skillet over high heat until almost smoking.
• Add in the zucchini and cook, stirring occasionally, for 6-8 minutes, or until browned and tender.
• Meanwhile, bring 2 c. water to a boil in a saucepan, stir in the couscous, cover with a lid, and turn off the heat. Let the couscous sit for 5 minutes, then fluff with a fork.
• Transfer the couscous and zucchini to a large bowl and let cool a bit.
• Stir in the herbs, vinegar, remaining 1 tbsp. olive oil, red chile flakes, and a large pinch of salt and pepper.
• Gently stir in the feta and taste for seasoning.
• Serve warm or at room temperature.

Serves six (side dish)

*Preferably water-packed sheep's milk feta.

Scrambled Eggs Florentine

Start your morning with a protein-packed egg and spinach scramble

One of the things we've been trying to do to be more health-concious is to eat more nutritious breakfasts. It's not that difficult during the weekdays (although I did get into a pretty serious croissant phase over the holidays), but the weekends are tough. We generally go out a lot and usually pick up bagels before heading out to do whatever activities we have planned for the day. It's quick, it's cheap, and it gives me a break from cooking, but it's certainly not the healthiest option. These scrambled eggs are a much better alternative and are still a quick and easy breakfast option. It takes less than ten minutes to make them and only dirties one pan in the process, so it's even doable for a workday. Serve with a piece of whole wheat toast or an English muffin.


More Ways to Eat Spinach:
- Sautéed Spinach with Feta & Pine Nuts
- Mini Spinach & Onion Frittatas
- Green Smoothie


Scrambled Eggs Florentine:
Ingredients
- 5 eggs
- 3 c. loosely-packed baby spinach
- 1 scallion, thinly sliced
- 2 oz. goat cheese, crumbled
- 2 tbsp. milk
- 1 tbsp. butter
- 1 tsp. olive oil
- kosher salt
- black pepper
- red chile flakes

Recipe

• Heat olive oil in a small skillet over medium high heat.
• Add in the baby spinach and cook for 2-3 minutes, or until wilted.
• Remove the spinach to a bowl and wipe out the skillet with a paper towel. 
• Let the spinach cool slightly, then squeeze out as much liquid as you can. Roughly chop the spinach and set aside.
• In another bowl, whisk together the eggs, milk, a large pinch of salt and pepper, and a pinch of red chile flakes until light yellow in color.
• Heat the skillet over medium high heat and melt butter in it, swirling the pan to coat the entire bottom and sides with the butter.
• Pour the eggs into the pan and gently stir until the eggs are mostly set but still a little runny.
• Stir in the spinach, scallion and cook for another minute. Turn off the heat and sprinkle with goat cheese.
• Serve immediately.

Serves two

Beef and Broccoli

Make the Chinese take-out favorite at home in less time than you can order delivery

We finished a week of our healthy eating cleanse and are slowly incorporating some other foods back in our diet, including a little more meat. Our friends told us about this beef and broccoli recipe from Brown Eyed Baker, which I lightly adapted and made for dinner this week. It goes heavy on the broccoli, which, alongside the lean flank steak, makes for a pretty healthy dish. I served it with some quinoa to add bulk and help absorb some of the extra sauce. Like pretty much all stir-fries, this recipe is super quick to make and it's important to have all the ingredients prepped in advance because the actual cooking process takes just a few minutes. It's an easy, inexpensive, and healthier way to enjoy a favorite Chinese dish at home


More Quick & Healthy Asian Recipes:
- Orange Chicken Stir-Fry
- Peanut Noodles with Seared Beef
- Lemongrass Pork Meatball & Quinoa Bowl


Chinese Beef & Broccoli:
Ingredients
- 1 1/2 lb. broccoli, cut into florets
- 1 lb. flank steak, sliced thinly against the grain
- 2" piece of ginger, peeled and finely grated or minced*
- 3 cloves of garlic, minced
- 3/4 c. water
- 1/4 c. oyster sauce
- 5 tbsp. soy sauce, divided
- 1 tbsp. plus 1 tsp. cornstarch
- 1 tbsp. canola oil
- 2 tsp. rice vinegar
- 2 tsp. brown sugar
- 1 tsp. sesame oil, divided

Recipe

• Combine the beef, rice vinegar, 1 tbsp. soy sauce, and 1/2 tsp. sesame oil in a large resealable bag and use you hands to rub the marinade into the meat. Let sit at room temperature for 15-20 minutes.
• Meanwhile, bring 1" water to a boil in a large pot, add in the broccoli, and cover with a lid. Cook the broccoli for 2-3 minutes, then drain.
• In a bowl, combine the 3/4 c. water, oyster sauce, remaining 1/4 c. soy sauce, cornstarch, brown sugar, and remaining 1/2 tsp. sesame oil and set the sauce aside.
• In a wok or large skillet, heat the canola oil over high heat.
• Add in the beef and sear for 30 seconds, then flip and add in the garlic and ginger. Stir and cook until the beef is no longer pink, about 30-60 seconds.
• Remove the beef with slotted spoon and in the sauce. Let the sauce come to a boil, then lower to a simmer and add in the beef and broccoli.
• Stir everything together and let cook until hot, about a minute.
• Serve with rice or quinoa.

Serves four

*I like to use a microplane to finely grate the ginger.

Sweet Miso-Glazed Salmon

Quick enough for a weeknight and special enough for a dinner party

I test out new recipes all the time, but it's rare to find one that becomes an instant addition to our weekly table. This salmon recipe is our new favorite and we've been having it weekly for about a month. It takes less than five minutes to prep and only another ten to cook, all the ingredients for the marinade are in my fridge or pantry (chances are you won't have the miso, but it will keep forever after you buy it), and it works for so many different occasions. We've served it to friends, we made it for a mini Christmas celebration, and we had it again over the weekend for a healthy lunch. The glaze forms a sweet-salty-sticky layer on the outside of the fish and the salmon roasts until it's perfectly cooked. It's pictured here with quinoa, sautéed boy choy, and microgreens, but it would be lovely over any type of rice or veggies or even soba noodles.

Note: Try substituting salmon for another type of fish or even some chicken breasts. This glaze would make anything taste good!


Related Recipes:
- Miso Black Cod
- Pesto-Dijon Salmon
- Miso-Marinated Salmon Steaks


Sweet Miso-Glazed Salmon:
Ingredients
- 2 salmon fillets, 6 oz. each, pin bones removed
- 2 tbsp. brown sugar
- 1 tbsp. miso paste
- 1 tbsp. soy sauce
- 1 tbsp. hot water
- a pinch of red chile flakes

Recipe

• Preheat the oven to 375F.
• Combine the miso, brown sugar, soy sauce, water, and chile flakes together in a small bowl and whisk until smooth.
• Cover a sheet pan with aluminum foil and place the salmon on it. Spoon or brush on the miso glaze. Let the glazed salmon sit at room temperature for about 15 minutes.
• Roast the salmon for 10 minutes, or until just cooked through.

Serves two

Green Smoothie

You won't even taste the greens in this quick and healthy smoothie

There are healthy juice and smoothie places all over L.A. and occasionally I'll get a fancy green juice on a weekend morning when I feel like being healthy. I've tried juicing at home before and the results weren't pretty, but this green smoothie recipe from The Sprouted Kitchen cookbook really hits the spot and is so much cheaper than buying one somewhere else. If you're weary of putting greens in a fruit smoothie, you should really give this recipe a try as you can't taste the kale or spinach at all. The most important thing is using sweet ripe fruit, but I occasionally add in a bit of honey because I like my smoothies on the sweet side. This recipe will serve two people for a snack or one person for a larger breakfast. It only takes a few minutes to make and is a healthy and filling way to start your day or refuel after a workout.


Related Recipes:
- Fresh-Squeezed Lemonade
- Pineapple-Mango Rum Slushie


Green Smoothie:
Ingredients
- 1 apple, peeled, cored, and chopped
- 1 banana, peeled, chopped, and frozen*
- 1 c. unsweetened almond or coconut milk
- 2 kale leaves, stemmed and chopped
- handful of baby spinach
- handful of crushed ice
- squirt of honey (optional)

Recipe

• Put all ingredients in a blender and blend until smooth.
• Pour into glasses and serve immediately.

Serves two

*Ideally plan ahead and freeze a ripe banana before making this. However, you can use a fresh ripe banana and add a little more ice.

Stuffed Kabocha Squash with Turkey & Quinoa

Roasted winter squash turns into an edible bowl for turkey, quinoa, and veggies

This stuffed squash makes a super healthy and filling meal that's easy for a family dinner and special enough for guests. First, hollowed out squash halves get roasted in the oven to form edible "bowls" to place the filling. I chose a mixture of cooked quinoa, ground turkey, leeks, and spinach, but you could play around with different options. Make it vegetarian by omitting the turkey and bulking up the vegetables or play around with the different spices. Some melted cheese would be really nice on top, but I left it out for our cleanse week. To serve, all you need to do is transfer each squash to a plate and dig in with a fork and knife - it's a complete meal all on its own.

Note: If you can't find kabocha squash, try substituting it with acorn or even delicata varieties.


More Stuffed Vegetable Recipes:
- Turkey & Quinoa Stuffed Bell Peppers
- Chicken & Broccoli Stuffed Potatoes
- Quinoa Stuffed Artichokes


Stuffed Kabocha Squash with Turkey & Quinoa:
Ingredients
- 1 kabocha squash
- 1 1/2 c. cooked quinoa
- 3/4 lb. ground turkey, preferably dark meat
- 2 leeks, washed and thinly sliced
- 3 large handfuls of baby spinach
- 1/4 c. olive oil
- 1 tsp. ground cumin
- a large pinch of cayenne pepper
- kosher salt
- ground black pepper

Recipe

• Preheat the oven to 425F.
• Cut the squash in half, scoop out the seeds, and trim the bottoms so the two halves can rest upright like little bowls. Rub each halve with 1 tbsp. olive oil and season with salt and pepper.
• Roast the squash for 35-40 minutes, or until the squash is very tender.
• Meanwhile, heat another 1 tbsp. olive oil in a skillet over medium high heat.
• Add in the ground turkey and a pinch of salt and pepper. Cook, breaking up into pieces with the back of a wooden spoon, until the turkey is no longer pink.
• Scrape out the turkey and add another tbsp. olive oil to the pan. Add in the leeks and cook for 5 minutes, or until soft. Add in the spinach and cook for another 30 seconds, or until wilted.
• Toss the leeks, spinach, turkey, quinoa, cumin, cayenne, and more salt and pepper together. Spoon the mixture into the cooked squash.
• Lower the oven to 350F.
• Bake for another 15-20 minutes, or until the filling is hot and the top is crispy.

Serves two