Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

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Grilled Mahi-mahi with Spicy Ginger Mango Salsa

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Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Yields: 4 servings

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and diced small
¼ cup small diced red onion
1½ teaspoons fresh ginger juice*
1 tablespoon freshly squeezed lime juice
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
* For ginger juice: finely chop or peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Stir to combine all ingredients in a small bowl.

Mahi-mahi:
2 pounds fresh Mahi-mahi
1 tablespoon extra-virgin olive oil, plus more for oiling the grill
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Preheat the grill to medium-high.  Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Pat the Mahi-mahi dry and then rub both sides with the olive oil and lightly season with thyme, salt and pepper.

Place fish on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. (You can double check simply by cutting into one.) Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa.

Note: as with all seafood, check with Seafood Watch to ensure you are purchasing sustainable seafood.

Apple and Carrot Coleslaw

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Apple and Carrot Coleslaw

Yield: 6 servings

 

Coleslaw:

1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)

4 medium carrots, peeled and grated (2 cups)

2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)

½ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

¼ cup extra-virgin olive oil

2½ tablespoons red wine vinegar

2½ tablespoons apple cider vinegar

 

Combine the cabbage, carrots, apples, and parsley in a large bowl.

In a small 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 small bowl.

Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again (yes, again).

Note: if you do not have a mandoline, this is a great opportunity to practice your knife skills!

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.

 

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

Coconut Lemongrass Wild Salmon

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Coconut Lemongrass Wild Salmon

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

Yield: 4 servings

 

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

6 3-inch pieces lemongrass, bruised with the back of a knife

1 large 3-inch piece of fresh ginger (3-ounces), peeled and cut into 1/8-inch slices

3 medium garlic cloves, peeled and crushed with the back of a knife

2 large makrut lime leaves, ribs removed

1 small Thai chili, cut in half widthwise

1 13.5-ounce can unsweetened coconut milk (not lite, no guar gum)

1 cup water

1 cup low sodium chicken stock

4 ounces grape tomatoes, halved (approximately 25 grape tomatoes)

½ teaspoon kosher salt, divided, plus more to taste

1¾ pound head cauliflower, core and leaves discarded, cut into bite-sized florets

8 ounces baby bok choy, cleaned and quartered

1¼ pound skin-on wild sockeye salmon, 1-inch thick, pin bones removed and cut into 4 equal sized pieces *

1/8 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lime juice

 

In a large pot (which fits a steamer basket), add the shallot, lemongrass, ginger, garlic, lime leaves, chili, coconut milk, water, chicken stock, grape tomatoes and ¼ teaspoon salt.

Insert steamer basket. Add cauliflower in an even layer to basket.

Cover with a lid. Turn heat to high and set a timer for 25 minutes.

Once you see steam, reduce heat to medium-low.

After 25 minutes, remove the insert (careful, hot!) and transfer to a plate. (Heat is still set to medium-low.) Add the bok choy evenly atop the cauliflower. On top of the bok choy, add the salmon pieces, evenly spaced, skin side down. Season the salmon with ¼ teaspoon salt and pepper.

Re-insert the steamer basket, cover with a lid and set a timer for 4 minutes. After 4 minutes, your salmon should be opaque and lighter in color. Turn off the heat.

Remove steam basket and place on plate again. Add the lime juice to the steaming liquid, stir and season to taste with salt as needed. Strain liquid, pressing on the solids with the back of a spoon to get all the delicious broth!

To serve, place some cauliflower and bok choy in the center of a shallow bowl. Remove skin if you prefer and place salmon filet on top of the steamed vegetables. Spoon over ¼ cup of the broth per bowl.

*Salmon note * If your salmon has a slight fishy smell to it – not a problem, give it a quick rinse in cold water and pat it dry.

Radicchio & Ricotta Linguine

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Radicchio & Ricotta Linguine

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

 

Yield: 4 servings

1½ tablespoons + ½ teaspoon kosher salt, divided, plus more to taste

½ pound whole wheat linguini

2 tablespoons extra-virgin olive oil

5 large cloves garlic, peeled and minced (2 tablespoons)

4 large shallots, peeled and diced small (3/4 cup)

1½ teaspoons ground fennel

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon freshly squeezed lemon juice

2 tablespoons heavy whipping cream

1 cup whole milk ricotta

½ cup packed freshly grated Parmigiano-Reggiano, plus more for serving (1.75 ounces)

½ small head of radicchio, cored and sliced into 1/8-inch thick slices (2 packed cups) (5-ounces)

½ cup toasted walnuts, chopped roughly

½ cup packed roughly chopped fresh flat leaf Italian parsley

 

Bring a small pot of water and 1½ tablespoons of salt to a rolling boil. Once the water has come to a rolling boil, stir the linguini into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Reserve 1 cup of the pasta water before draining. When pasta is done, turn off heat, drain pasta and return to the original pot and cover with a lid to keep warm.

Meanwhile, while the pasta is cooking, in a medium saucepan, add the olive oil, garlic and shallots and place over medium-low heat. Cook, stirring occasionally, until the shallots just begin to brown, approximately 5 minutes. Add the fennel and black pepper and stir continuously for 1 minute.

Remove from the heat and carefully stir in ¾ cups of the reserved pasta water. Add the lemon juice, cream, ricotta, Parmigiano-Reggiano and remaining ½ teaspoon salt. Whisk until ricotta is fully incorporated.

Add the sauce to the cooked pasta followed by the radicchio, walnuts and parsley. Stir until sauce thickens slightly and all the linguini is well coated. If the sauce is too thick, loosen with the remaining ¼ cup reserved pasta water. Divide onto plates, top with additional Parmigiano-Reggiano and serve immediately.