- 1 large handful of basil (about 1 cup chopped)
- 1 large handful of parsley (about 1 cup chopped)
- 1 small handful of dill (about ½ cup chopped)
- 1 small bunch of chives (about ½ cup chopped)
- 2 scallions, chopped into 1-inch pieces
- The leaves from 3 stalks of tarragon (stems discarded)
- Juice of half a lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper, plus more to taste
- ½ cup extra virgin olive oil, plus 2 tablespoons
- 1½ pound salmon fillet
- 1 pound dried fettuccine
- 2 tablespoons butter
- 6 cloves garlic, finely chopped
- ⅓ cup capers, drained and roughly chopped
- 1 cup heavy cream
- 2 cups frozen peas
- Zest of a whole lemon
- First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
- Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
- Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
- Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.
Candied Pecan Ingredients
1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
10 ounces fresh baby spinach – rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles
Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.
Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
Refrigerate for 15 minutes before serving (or serve immediately).
Serve with the remaining dressing on the side. Enjoy!
- 2 tablespoons oil
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon red curry paste
- 3 tablespoons curry powder
- ½ teaspoon turmeric
- 1 13.5 ounce can coconut milk
- 4 cups veggie stock
- 3 tablespoons fish sauce (optional for vegetarians)
- 1 teaspoon sugar
- 8 ounces egg noodles
- salt, to taste
- 2 handfuls raw bean sprouts, washed and trimmed
- Cilantro leaves, for garnish
- 1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
- Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
- Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
- Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
- 2 tablespoons oil
- 3 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups veggie broth
- 1 cup water
- 2 tablespoons fish sauce
- 2/3 cup coconut milk
- 6 oz. dried rice vermicelli noodles
- 1 lime, juiced
- Sliced red onion, red chilis, cilantro, scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
- 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
- Small handful minced fresh parsley leaves
- 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
- Freshly ground black pepper
Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.6. Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.
- 1/2 head cauliflower (cored, cut into small florets)
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper (to taste)
- 2 garlic cloves (peeled)
- 2 cups chopped swiss chard leaves (packed)
- 1/2 cup walnuts (chopped)
- 1/4 cup parmesan cheese (plus shaved for garnish)
- 1/4 cup flat parsley leaves (plus leaves for garnish)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
- For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
- To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
- Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!
- 500 g Brussels sprouts
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 2 small red onions
- 1 bulb of fennel
- olive oil
- 1 teaspoon sesame seeds
- 25 g hazelnuts
- 200 g Greek yoghurt
- 1 heaped teaspoon tahini
- 1 small clove of garlic
- 1 lemon
- 1 pinch of sumac
- ½ a bunch of fresh coriander, dill and mint (20g)
- Preheat the oven to 200ºC/400ºF/gas 6.
- Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
- Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
- Tip most of the spice mix into a large roasting tray and toss in the sprouts.
- Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
- Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
- Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
- Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
- Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
- Sprinkle the ground nuts and seeds over the top.
- Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.
- 2 cups flour
- 1 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 2/3 cup water
- canola oil (for frying)
- 1 medium Yukon gold potato (peeled)
- 2 tablespoons butter
- 2 cups small cauliflower florets (finely chopped)
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup golden raisins
- 3/4 cup coconut milk
- 1/2 cup roasted, salted cashews (roughly chopped)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup Greek yogurt
- 1/4 cup mint (finely chopped)
- 2 tablespoons olive oil
- For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
- Cover with plastic and allow to sit at room temperature for 30 minutes.
- Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
- In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
- For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
- Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
- Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
- For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
- Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
- 2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.
- 1 teaspoons minced garlic
- 1/4 cup low sodium soy sauce
- 1 tablespoon Italian flat leaf parsley
- 3/4 pound seitan meat
- 2 tablespoons cornstarch
- 1 tablespoons sesame oil
- 2.5 tbsp brown sugar
- 1 teaspoon grated ginger
- 1 cup veggie broth
- 2 tbsp oyster sauce
- 2 cups broccoli florets
- 2 packages (3 ounces each) ramen noodles
- Salt and pepper
- Optional: green onions, red pepper flakes, sesame seeds
Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
Chop the broccoli into bite-sized even pieces.
sautee fake meat in skillet with a small amount of oilIn the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
Bring the mixture to a boil.
Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.