Pan-Roasted Broccolini with Garlic and Red Pepper Flakes

Charred Spicy Broccolini

Yield: 2 servings

 

1 tablespoon extra-virgin olive oil

1 large bunch broccolini, rinsed

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 large garlic clove, minced

1/8 teaspoon red pepper flakes

¼ cup of water

 

Add olive oil to a medium sauté pan and place over high heat. Heat until oil shimmers, approximately 1 minute.

Carefully add the broccolini to the sauté pan using tongs.

Season with salt and pepper and cook, rotating every 15 seconds with tongs, until slightly charred, approximately 2 minutes.

Add the garlic and red pepper flakes and continue to cook, stirring occasionally, until fragrant, approximately 1 minute.

Add ¼ cup of water and cover the sauté pan with a lid. Let cook, undisturbed, until the water evaporates, approximately 1 to 2 minutes.

 

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Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

LYONMahiTaco

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

rosemary-dijon-pork-tenderloin-with-roasted-apples--cabbage-73-web

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

 

Yield: 4 servings

Apples and Cabbage:

2 small apples (preferably Braeburn, Fuji, or Honeycrisp) (9-ounces) unpeeled, cored and diced medium (2 cups)

10-ounces purple cabbage, thinly sliced (3 packed cups)

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

2 (3-inch) sprigs fresh rosemary

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

Mix all ingredients together in a large bowl. Set aside.

 

Tenderloin:

1 pound pork tenderloin, silver skin removed (see note)

1 teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary (approximately 3 (5-inch) sprigs fresh rosemary)

½ teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

1 teaspoon apple cider vinegar

1 cup fresh flat-leaf Italian parsley leaves, roughly chopped

¼ cup toasted pecan pieces

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Mix the salt, rosemary and pepper together in a small bowl.

Pat the tenderloin dry. Season the tenderloin (all sides) with the seasoning mixture.

Add the olive oil to a large, oven-safe sauté pan (large enough to accommodate the pork) and place over medium heat. Heat until hot, approximately 2 minutes.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Turn off heat. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin lengthwise into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Add the apple cabbage mixture to the pan and then replace the tenderloin in the pan (on top of the mixture) with the fourth and final side (which has not been seared yet) facing up, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 140ºF. (Note: keep apple cabbage bowl at the ready; do not wash.)

When the thermometer beeps, after about 20 minutes, transfer the tenderloin to a cutting board and cover loosely with foil. Transfer apple cabbage mixture to original bowl. Add parsley and pecans and stir to combine. Add the 1 teaspoon apple cider vinegar and stir. Taste and season with salt and pepper as needed. Loosely cover bowl to keep warm.

Allow the tenderloin to rest for 15 minutes before slicing. (Make pan sauce while tenderloin rests.)

 

Dijon Pan Sauce:

1 teaspoon extra-virgin olive oil

1 large shallot, peeled and diced small (1/4 cup)

1 cup freshly pressed apple cider

½ cup low sodium chicken stock

4 (3-inch) sprigs fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter, cut into 12 pieces

kosher salt, to taste

freshly ground black pepper, to taste

 

While the tenderloin is resting, place the same sauté pan you cooked the tenderloin in (careful-hot!) over medium-high heat.

Add the olive oil and shallot, stir and cook for 1 minute.

Add the apple cider, stock and rosemary sprigs. Reduce until approximately ½ cup remains. Remove from the heat and discard the rosemary.

Add the Dijon and cider vinegar, stir to incorporate, then stir in the butter until fully incorporated. Season to taste with salt and pepper.

Slice the pork into 1/2-inch medallions. Place 1 cup of the apple cabbage mixture on a plate, top with a few slices of pork tenderloin and spoon approximately 3 tablespoons of the sauce around each plate.

 

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

dragon-fruit-salad-with-lemony-chicken--butternut-puree-73-web

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

Enjoy this recipe recently featured in Clean Eating Magazine. Photo by Ronald Tsang.

 

Yield: 4 servings

Carrot Ginger Puree:

4 cups water

1 pound peeled and medium diced (1/2-inch) butternut squash (3 1/3 cups)

1 pound peeled and thinly sliced (1/4-inch discs) carrots (2 1/3 cups)

2 teaspoons peeled and grated fresh ginger, (grated on a Microplane)

5 tablespoons unsalted butter, cut into 20 small cubes (each tablespoon quartered)

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

In a large pot (which fits a steamer basket), add 4 cups water. Insert steamer basket and add squash and carrots to the basket. Cover with a lid and turn heat to high. Once steaming, reduce heat to medium and steam for 20 minutes. Carefully transfer steamed veggies to a blender and add ginger, butter, orange juice, lemon juice, salt and pepper and blend on medium low until smooth. Keep covered until service.

 

Roasted Chicken:

1 pound boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2½ teaspoons finely chopped fresh thyme

2 teaspoons grated and finely chopped lemon zest, grated on a Microplane

 

Adjust an oven rack to the top position and preheat the oven to 400 degrees Fahrenheit.

Pat the chicken thighs dry and coat with olive oil on both sides. Season the thighs evenly (both sides) with salt and pepper followed by the thyme and lemon zest.

Line a sheet pan with foil and evenly space the chicken thighs on the sheet pan. Place, uncovered, in the oven.

Cook until the thighs reach an internal temperature between 165 and 170 degrees Fahrenheit, approximately 15 to 20 minutes. Transfer the chicken thighs to a cutting board to rest for 10 minutes, loosely covered with foil, before slicing chicken into ½-inch strips.

 

Dragon Fruit Salad:

1 medium shallot, peeled and diced small (3 tablespoons)

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 dragon fruit (1 pound), peeled and diced into ¼-inch pieces (2 cups)

1 medium apple (6-ounces) (preferably Braeburn, Fuji, or Honeycrisp), unpeeled, cored, quartered and thinly sliced (1/16-inch slices)

¼ pound frisée, cut into 2-inch pieces (2¼ packed cups)

10 medium fresh mint leaves, finely chopped (1 tablespoon)

1/3 cup pomegranate seeds

1/3 cup roughly chopped toasted almonds

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Place all ingredients in a medium bowl and gently fold to combine.

To serve, scoop ¾ cup of the puree into large shallow bowls. Top puree with 1 cup of the salad and arrange sliced chicken on top.

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

wild rice salad

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

Yield: 6 to 8 servings

 

Wild Rice:

4 cups water or vegetable stock

1 cup wild rice, rinsed with cold water and drained

Salad:

2 small oranges

2 large apples, such as Braeburn, Fuji, or Honeycrisp, unpeeled, cored and diced small (4 cups)

2 cups toasted pecan halves, chopped roughly

1 cup dried black currants or dried cranberries

3 stalks celery, diced small (1½ cups)

⅓ cup thinly sliced green onions (green part only)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed orange juice (from the oranges)

6 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon white wine vinegar

 

In a large saucepan, bring the water or vegetable stock to a boil. Add the wild rice, stir and cover. Reduce the heat to low and simmer, stirring occasionally, until the wild rice pops open and is tender to the bite, 45 minutes. Transfer to a colander, rinse with cold water to cool, and drain well.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the diced apple, orange segments, drained wild rice, pecans, cranberries, and green onions. Season to taste with salt and pepper and serve.

Frisee and Traviso Salad with Sherry Vinaigrette

Salad Blood Orange Evoo

Yield: 3 to 4 servings

 

1 large shallot, peeled and diced small

2 tablespoons aged sherry vinegar

3 tablespoons extra virgin olive oil

2 small heads of frisee, cored and leaves cut in half, lengthwise

1 head traviso, cut into 1/3 inch slices on a bias

kosher salt, to taste

freshly ground black pepper, to taste

8 medjool dates, pitted and quartered

3-ounces chevre, torn into small pieces

½ cup pomegranate seeds

½ cup marcona almonds

 

In a small container with a tight fitting lid, combine the shallot, sherry vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

In a medium bowl, combine the frisee, traviso and vinaigrette. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates. Equally divide the dates, chevre, pomegranate seeds and marcona almonds among the plates.

Curried Butternut Squash Soup with Pomegranate Seeds

Curried Butternut Squash Soup

Yield: 4 to 6 servings

 

1 (3½-4 pound) butternut squash, peeled, seeded, then cut into 1-inch cubes

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 teaspoon yellow curry powder

1 teaspoon finely chopped fresh thyme

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

⅛ teaspoon ground cinnamon

4 cups chicken stock or vegetable stock

½ cup freshly squeezed orange juice

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Crème fraîche, for serving

Pomegranate seeds, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 475ºF.

Add the squash, salt, a few good cranks of pepper and a healthy drizzle of olive oil (enough to fully coat all the squash) to a large bowl and mix well.

Spread the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 30 minutes, stirring after 15 minutes, until nicely caramelized and cooked through. Remove from the oven and season to taste with salt and pepper.

Add 3 tablespoons of olive oil, the onions, chile flakes, curry powder and thyme to a small pot and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Add the garlic and cook until fragrant, 1 minute.

Add the cinnamon, roasted squash and stock to the caramelized onions. Cover, increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the remaining 2 tablespoons olive oil and orange juice and purée with an immersion blender until smooth. Season to taste with salt and pepper.

Spoon the soup into bowls and garnish with chopped parsley, a dollop of crème fraîche, and some pomegranate seeds.