¼ teaspoon freshly ground black pepper, plus more to taste
5 large garlic cloves, peeled and thinly sliced
2 teaspoons ground fennel
1 pound (mild or spicy) Italian sausage, preferably not in the casing
1 large sweet potato (approximately 1 1/3 pounds), peeled and diced medium
4 medium carrots, diced medium
5 curly kale leaves, stems discarded, leaves roughly chopped
1 pint (3/4 pound) grape tomatoes, halved
1 tablespoon apple cider vinegar
1 packed cup fresh spinach, roughly chopped
Combine the olive oil, onion, ¼ teaspoon salt and the pepper in a small pot over medium heat. Cover and cook, stirring occasionally, for approximately 5 minutes, until the onions are soft and translucent. Remove the lid.
Add the garlic and ground fennel, stir to combine, and cook until fragrant, 1 minute.
Add the sausage to the pot, and, using the back of a wooden spoon, break it up into small pieces and let it cook until no pink remains, approximately 5 minutes.
Add the sweet potato, carrots, kale and tomatoes. Stir to combine. Cover with a lid and continue to cook, stirring occasionally, until sweet potatoes are cooked through, approximately 15 minutes.
Remove from heat. Stir in the apple cider vinegar and remaining ½ teaspoon salt. Finally stir in the spinach. Season to taste. Serve as is or with a crusty, toasted piece of sourdough bread.
1 bunch broccolini (1/2 pound), stems chopped into ¼-inch pieces, florets torn into bite-sized pieces
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh thyme leaves
Combine tomatoes, bell pepper and broccolini in a large bowl. Drizzle over olive oil, salt, pepper and thyme leaves. Mix to combine.
1 and 1/3 pounds arctic char filets, skin on, cut into 4 equal sized portions
Extra-virgin olive oil, as needed
Rinse fish under very cold water and pat dry. Lightly coat fish (all sides) with a little olive oil – just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.
Set an oven rack to the top position and preheat the oven to 425 degrees Fahrenheit.
Line a sheet tray with aluminum foil.
Spread vegetables out evenly on the aluminum-lined sheet tray.
Place fish, flesh side up, evenly spaced on top of the vegetables and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.
3 slices bacon, halved lengthwise and then cut into ¼-inch slices, crosswise
1 large shallot, peeled and diced small (1/2 cup)
5 large garlic cloves, peeled and minced
Kernels cut from 2 ears of fresh corn (approximately 2 cups) or 2 cups frozen corn kernels, thawed
2 cups (frozen) lima beans, thawed
2 medium zucchini or summer squash (3/4 pound), diced small (3 cups)
15 (3-inch) sprigs fresh thyme
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¾ cup white wine (preferably chardonnay)
¼ cup water
¾ pound grape tomatoes, halved
4 tablespoons unsalted butter, cut into tablespoon sized pieces
3 tablespoons freshly squeezed lemon juice (juice of 1 large lemon)
20 medium fresh basil leaves, roughly chopped
¼ cup thinly sliced fresh chives, for serving
Add the bacon to a large sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.
Add the shallot and garlic. Stir and cook until the shallot is soft and translucent, approximately 3 minutes.
Add the corn, lima beans, squash, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring occasionally, until the vegetables are just beginning to caramelize, approximately 5 minutes.
Add the white wine, water, tomatoes and butter. Cook, stirring occasionally, until much of the liquid has evaporated and thickened and the tomatoes are starting to break down, approximately 5 minutes.
Remove from heat, remove the thyme sprigs and stir in the lemon juice and basil.
To serve, divide succotash among shallow bowls. Sprinkle over chives.
Note: to make vegetarian, simply omit bacon and begin with the (shallot and garlic) second step.
1 pound frozen shrimp, (16-20 count), thawed, shelled and deveined – choose sustainable seafood from grocery stores like Whole Foods
1 tablespoon + 2 teaspoons kosher salt, divided
1 serrano pepper, halved and seeded to taste
2 large garlic cloves, peeled
1/3 cup freshly squeezed lime juice, plus 1 quartered lime, divided
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 medium tomato, cored and diced small
½ cup small diced red onion (1/2 of a small onion)
¼ cup roughly chopped fresh cilantro
1 avocado, pitted and diced medium
Add 4 cups of water and 1 tablespoon kosher salt to a medium saucepan. Bring to a boil.
Once boiling, turn off the heat. Add the shrimp and poach, stirring occasionally, keeping the shrimp submerged, for 90 seconds.
Strain shrimp and transfer to an ice bath. Let shrimp cool completely, approximately 5 minutes.
Remove 3 shrimp and transfer the 3 shrimp to a blender. Add the serrano pepper, garlic, 1/3 cup lime juice, lemon juice and remaining 2 teaspoons kosher salt. Blend on high until smooth.
Add the olive oil and blend on low for 5 to 10 seconds until emulsified in the liquid.
Strain shrimp from the ice bath and transfer to a cutting board. Chop until you have a small uniform texture of shrimp pieces. You are looking for pieces the size of a corn kernel but not chopping into a shrimp paste. Transfer to a medium bowl.
Add the contents of the blender to the medium bowl with the shrimp. Add the tomato and onion. Stir to combine thoroughly. Transfer to the refrigerator and let sit for 30 minutes.
After 30 minutes (no more!) remove from the refrigerator, add the cilantro and stir to combine once more. Season to taste with salt.
Divide among shallow bowls, top with avocado and serve with lime wedges and tortilla chips.
2 tablespoons freshly squeezed lime juice (juice of 1 large lime)
1/4 cup roughly chopped fresh cilantro, for serving
1 cup roasted and salted cashews, for serving
Place a large nonstick sauté pan over medium-high heat. Add 1 tablespoon grapeseed oil and heat until oil begins to shimmer, approximately 1 to 2 minutes. Add the whisked eggs and let cook, undisturbed, until they just begin to set, about 20 to 30 seconds. Stir with a spatula to break up the eggs into small pieces until they are cooked through/scrambled, approximately 1 minute. Transfer eggs to a plate and set aside.
Return the sauté pan to the heat and add the remaining (2 tablespoons) grapeseed oil, sesame oil, garlic and ginger. Cook, stirring occasionally, until fragrant, approximately 30 seconds to 1 minute. Add the frozen cauliflower and cook, stirring occasionally, until the cauliflower is thawed, 3 to 5 minutes.
Increase the heat to high. Add the peas, scallions, carrots, red bell pepper, pineapple, sugar and salt. Cook, stirring occasionally, until vegetables are cooked through but not soft, 8 to 10 minutes.
Remove from the heat. Add the soy sauce, chili crisp, lime juice and scrambled eggs. Stir to combine and season to taste with additional salt.
Divide amongst bowls and top each serving with cilantro and cashews.
Place the eggs and olive oil in a large bowl and whisk until combined. Add the water and whisk until well combined. Add the flours, thyme, zest, salt and a few grinds of pepper and whisk thoroughly until well combined.
Allow the batter to sit for 30 minutes at room temperature.
Place a crêpe pan or small nonstick sauté pan over medium-low heat. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.
Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.
Cook for 30 to 45 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.
Cook the second side for approximately 30 seconds, then transfer to a plate.
1 pound salmon fillet, 1½ inches thick, center cut, skin on, cut into 4 equal pieces
1 tablespoon lemon zest (zest of 1 large lemon), grated on a Microplane
2 teaspoons roughly chopped fresh thyme
1 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter
Mix the salt and sugar together in a small bowl.
Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for at least 10 minutes and no longer than 15 minutes. This step ensures the salmon is properly seasoned as well as firms up the flesh.
While the salmon is resting prepare your lemon zest and thyme. Chop them together a few times in order to evenly mix them. Set aside.
After 15 minutes, rinse the salmon under very cold water and pat the salmon dry with a paper towel.
Pat the flesh side (only) with the lemon zest and chopped thyme. (You do not need to cover the sides of the salmon with the mixture.)
Heat a large sauté pan over high heat until hot; add the olive oil and butter to the sauté pan. The butter will bubble up, turn brown and perhaps even smoke. Swirl the sauté pan to distribute the butter once it has browned, then add the salmon, flesh side down (skin side up).
Cook for 1 minute undisturbed and then flip to skin side down and continue cooking undisturbed for 30 seconds.
Cover the sauté pan and immediately push the sauté pan off the heat. Turn off the heat and allow the salmon to rest undisturbed for 15 minutes. Note: For salmon that is ¾-inch to 1-inch thick, let the salmon rest for only 5 to 6 minutes.