Rainbow Root Veg Gratin

Yield: 10 to 12 servings

Nonstick spray

5 tablespoons unsalted butter

1 pound turnips, end trimmed and peeled

1 pound parsnips, root end trimmed and peeled

1½ pounds golden beets, ends trimmed and peeled

1½ pounds red beets, ends trimmed and peeled

3½ ounces plus 1 ounce freshly grated Gruyere cheese, separated

3½ ounces plus 1 ounce freshly grated Parmigiano-Reggiano, separated

6 ounces fresh goat cheese (chevre)

1½ tablespoons Dijon mustard

2 cups heavy whipping cream

1 teaspoon ground fennel

1 teaspoon ground caraway

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons fresh dill, chopped finely

1 tablespoon fresh thyme, chopped finely

1 cup panko bread crumbs

1½ ounces raw walnuts (approximately 1/3 cup), chopped finely

1. Adjust an oven rack to the middle position, then preheat the oven to 375ºF.

2. Grease the bottom and sides of a 11×16-inch baking dish.

3. Add butter to a small sauté pan and heat over medium-high heat. The butter will foam up, and then subside. Swirl occasionally. After a minute or two, the butter will begin to turn golden brown. Once the butter has browned remove from heat and let cool.

4. Using a mandoline, slice the turnips, parsnips, golden beets and then red beets (make sure you do the red beets last!) 1/16 inch thick. As you slice, make separate piles (or bowls) for each ingredient, including separating the red from golden beets.

5. Add the 3½ ounces of Gruyere and Parmigiano-Reggiano and the goat cheese to a small bowl. Mix thoroughly with your fingers. It will be a little clumpy; that’s okay.

6. Add the Dijon mustard and the cream to a small bowl. Whisk to combine.

7. Add the fennel, caraway, salt, pepper, dill and thyme to a small bowl. Mix to combine.

8. Pour the now cooled brown butter into a small bowl. Add the panko, walnuts and the 1 ounce of both the Gruyere and Parmigiano Reggiano. Stir to combine.

9. Time to layer!

• Layer the bottom of your pan in overlapping rows of red beets. Each red beet should overlap the next slice about 4/5 of the way. Once the bottom of pan is completely covered in beets, any leftover red beet rounds can be slipped/tucked into any gaps in the layering.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over 1/3 of your spice/herb mixture.
• Top with 1/3 of the cheese mixture, pinching and crumbling it over the beets with your fingers, dispersing as evenly as possible.
• Layer the golden beets in the same way as you did with the red beets.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over 1/3 of your spice/herb mixture.
• Top with 1/3 of the cheese mixture, pinching and crumbling it over the beets with your fingers, dispersing as evenly as possible.
• Layer the parsnips in the same way you did the beets. Once you are out of parsnips, start on the turnips.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle the remaining 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over the remaining 1/3 of your spice/herb mixture.
• Top with the remaining 1/3 of the cheese mixture, pinching and crumbling it over the turnips with your fingers, dispersing as evenly as possible.

10. Place the baking dish on a sheet tray. Spray a piece of aluminum foil and cover (spray side down) the baking dish. Place in the oven and bake for 1 hour. After 1 hour, remove the foil and sprinkle the brown butter panko mixture evenly atop the gratin. Bake, uncovered, for an additional 20 minutes. Remove from oven and let cool completely (yes, completely – sorry!) before serving.

Pan Fried Brussels Sprouts with Lemon Aioli, Balsamic Vinaigrette and Candied Pecans

Yields: 2 to 4 servings

Lemon Aioli

3 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

1 medium clove garlic, peeled and grated on a Microplane

¼ teaspoon anchovy paste

1/16 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Set aside.

Balsamic Vinaigrette

2 teaspoons balsamic vinegar

½ teaspoon red wine vinegar

¼ teaspoon honey

1 tablespoon extra-virgin olive oil

Whisk all ingredients together in a small bowl. Set aside.

Brussels Sprouts

1 pound brussels sprouts, ends trimmed and cut in half lengthwise

¼ cup extra-virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 teaspoons finely chopped candied pecans

3 tablespoons freshly shaved Parmigiano Reggiano, not pre-grated

Place the brussels sprouts, cut side down, in a single layer in a 12-inch nonstick pan (that has a lid). Evenly drizzle over the olive oil. Cover. Set over medium-high heat for 5 minutes. Do not disturb. Uncover and continue cooking (do not stir) for approximately 2 minutes, until the Brussels (cut side only) are well caramelized. Remove from heat. Season with the salt and pepper and stir.

To serve, spoon some of the lemon aioli around a plate. Place/mound Brussels in the center of the plate (atop the aioli). Drizzle a little of the balsamic vinaigrette over the Brussels. Top with candied pecans and shaved Parmigiano.

Braised Arctic Char with Sauteed Spinach and Ginger Garlic Caramel Sauce

Watch me make this on my YouTube channel!

Yield: 2 servings

Arctic Char and Ginger Garlic Caramel Sauce

2 tablespoons granulated sugar

½ cup chicken stock

1 tablespoon white miso

2 tablespoons oyster sauce

1 tablespoon grapeseed oil

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

1½ tablespoons minced garlic

1½ tablespoons minced fresh ginger

1/8 teaspoon freshly ground black pepper, plus more to taste

½ to 2/3 pound arctic char, cut into 2 equal sized pieces

1 scallion, thinly sliced on a bias

Optional: 2 portions of cooked rice or grain of choice for serving

Add the sugar to a 3-quart heavy bottom saucepan. Shake pan to distribute the sugar evenly over the bottom of the pan. Place over medium-low heat. Let cook until sugar is melted and a light caramel color is achieved. If you notice that one side of your pan is cooking faster than the other, rotate the pan for even cooking. If your caramel starts to smoke, that’s okay, you can pick the pan up off the heat and swirl the caramel around if some of the sugar is still in the process of melting. You can also lower the heat if it’s cooking too quickly in areas.

Carefully add the chicken stock (away from you), it will bubble up and may sputter and steam.

Next, add the white miso, oyster sauce, oil, shallot, garlic, ginger and black pepper.  Stir continuously, scraping the bottom of the pan, until the caramel has gone into solution/dissolved. (You can also use a whisk, initially, to break up the miso.)

Adjust the heat to achieve a simmer.

Add the arctic char pieces, skin side up. Adjust heat to maintain and slow/lazy simmer. Cook for 5 minutes. Flip char and cook an additional 5 minutes.

Turn off heat and transfer Arctic char to a plate. Remove skin if desired.

Set sauce aside. If the remaining sauce looks too thick (for spooning over final dish) thin with 1 to 2 tablespoons of water.

Sauteed Spinach with Garlic

3 teaspoons extra-virgin olive oil, divided

9 ounces fresh spinach, rinsed three times and dried

2 large garlic cloves, peeled and minced (2 teaspoons), divided

Kosher salt, to taste

Freshly ground black pepper, to taste

While the Arctic Char is cooking, heat a large sauté pan over high heat until hot. Working quickly, add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach followed by the 1/3 of the garlic, a pinch of salt and some pepper.

Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly. This entire cooking process should take no more than one minute.

Transfer the spinach to a parchment-lined sheet pan, spread it out, then cook the remaining 2 portions of spinach in the same manner.

To serve, divide rice or grain (if using) among shallow bowls. Top with spinach and spoon over some reserved sauce. Place Arctic Char on the spinach and finish with a few sliced scallions.

Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms

Watch me make this on my YouTube!

Yield: 4 to 6 servings

Teriyaki Chicken:

1/3 cup soy sauce

3 tablespoons granulated sugar

3 tablespoons mirin

1 teaspoon freshly grated ginger, grated on a Microplane

¼ teaspoon freshly grated garlic, grated on a Microplane

1½ pounds boneless skinless chicken thighs

Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.

Pilaf:

2 tablespoons neutral oil, such as grapeseed oil

2 tablespoons toasted sesame oil

1 tablespoon freshly grated ginger, grated on a Microplane

1½ tablespoons minced garlic

1 large shallot, peeled and thinly sliced

1 pound cremini mushrooms, thinly sliced

1 cup Jasmine rice, rinsed and drained well

1¼ cup chicken stock

2 tablespoons rice wine vinegar

3 tablespoons white miso

2 pounds butternut squash, peeled, seeded and diced medium

¼ teaspoon freshly ground black pepper

2 scallions, thinly sliced on a bias, white and green parts

2 teaspoons sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.

Add rice, stir to combine and cook for 2 minutes, stirring frequently.

Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.

Remove from oven (keep covered) and let rest, covered, for 20 minutes.

While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).

Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!

Tray Bake Sausage with Cabbage and Roasted Cherries

Watch me make this on my YouTube Channel!

Yields: 4 servings

 

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 small cabbage (1¼ pound cabbage) cored, quartered and thinly sliced (7 packed cups)

1 large shallot, peeled, halved and thinly sliced

4 (5-inch) sprigs fresh rosemary

1½ pounds fresh Spicy Italian Sausage (4 links), poked with a sharp knife (5-10 times per)

1 pound frozen, pitted cherries, thawed

½ cup roughly chopped toasted and salted pecans

¼ cup fresh flat-leaf Italian parsley leaves

 

Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

Add the mustard, vinegar, olive oil, salt and pepper to a large bowl. Whisk to combine. Add the cabbage, shallot and rosemary and mix thoroughly to combine.

Spread the cabbage mixture over 2/3rds of a parchment paper-lined sheet tray.

Evenly space the links on top of the cabbage mixture.

In the remaining 1/3 space on the sheet tray, spread out the cherries.

Bake for 15 minutes and then flip the sausages.

Continue baking until the internal temperature of the sausages reaches 160 degrees Fahrenheit, approximately 15 minutes.

To serve, place some of the cabbage in a shallow bowl. Top with a sprinkle of pecans and parsley. Spoon roasted cherries around the cabbage and top with a sausage.

Za’atar Pasta Salad

Watch me make this on my YouTube!

 

Yield: 8 to 10 servings

 

Pasta:

16 ounces small pasta of your choice (such as fusilli, geminelli, cavatelli)

2 tablespoons kosher salt

 

Vinaigrette:

1 large garlic clove, peeled and minced on a Microplane (1 teaspoon)

1 large shallot, peeled and diced small (1/3 cup)

6 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¼ teaspoon red pepper (chili) flakes

2 teaspoons finely chopped fresh oregano

¾ cup extra-virgin olive oil

 

Salad:

6 ounces crumbled feta cheese

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (10-ounce) jar pitted Castelvetrano olives, drained and roughly chopped

2 cups grated Parmigiano-Reggiano cheese, not pre-grated

1 pint cherry tomatoes, quartered

4 persian or English cucumbers, halved and sliced thinly on a bias

1/2 cup toasted pine nuts

1 cup roughly chopped flat-leaf Italian parsley

4 teaspoons za’atar, plus more to taste

 

Add 16 cups water to a pot. Add 2 tablespoons of salt and bring to a rolling boil.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While pasta is cooking, add vinaigrette ingredients to a very large bowl. Whisk vigorously until emulsified just before adding pasta.

When pasta is done, drain (do not rinse) and add to the large bowl with the (now whisked) vinaigrette. Mix thoroughly.

Let pasta vinaigrette mixture rest at room temperature until it has cooled. Stir occasionally.

While cooling, add all salad ingredients except za’atar to a medium bowl.

Once pasta is room temperature, add salad ingredients to the pasta and gently fold to combine.

Sprinkle za’atar over salad and fold again to combine. Season to taste with additional salt, pepper and za’atar.

Serve and store any leftovers in the refrigerator.

Tzatziki: Chilled Cucumber Yogurt Dip

There’s nothing like a cool dip on a hot summer day!

Yield: 4 servings

 

1 cup plain Greek-style yogurt

2 small cucumbers (English, Japanese, or Persian), peeled, seeded and diced small

1 small garlic clove, peeled and grated on a Microplane

1½ teaspoons finely chopped fresh dill, plus more for garnish

1½ teaspoons finely chopped fresh mint

1½ teaspoons extra-virgin olive oil

¾ teaspoon red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Mix all ingredients in a small bowl.  Garnish with dill.

Serve with grilled meat, pita crisps and/or freshly cut vegetables such as carrots, celery, bell peppers and cucumbers.

Summer Squash Salad with Pecorino Romano and Capers

Watch me make this on my YouTube Channel!

Yield: 6 servings

Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons freshly squeezed lemon juice

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

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

Salad:

3 small zucchini or summer squash (mix of both, preferably)

Kosher salt, to taste

1 tablespoon capers, rinsed and drained

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

¼ cup roughly chopped fresh flat-leaf Italian parsley

1. 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.

2. Using a mandoline or your vegetable peeler, carefully slice the zucchini lengthwise into 1/16-inch thick slices lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper.

3. Place the zucchini in a medium bowl.

4. Whisk the olive oil into the shallot mixture and add the capers. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over the top.

5. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley.

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A sampling of what you will be eating…

 

Braised Spiced Chickpeas with Swiss Chard & Sweet Potatoes

Try my delicious veg & fruit packed stew recently featured in Clean Eating Magazine!

photo by Ronald Tsang

Watch me make this on my YouTube!

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Yield: 6 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

2 small fennel bulbs, stems and bottoms removed, diced small (2½ cups)

¼ kosher salt, plus more to taste

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

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon orange zest, grated on a Microplane

1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups)

3-ounces dried figs, tough stems removed and quartered (9 figs)

3-ounces dried apricots, chopped roughly (11 apricots)

3-ounces dried plums, chopped roughly (12 plums)

1 tablespoon honey

2 (15.5-ounce) cans chickpeas, rinsed and drained

3 cups low sodium chicken stock

1 pound rainbow chard (leaves and stems), chopped roughly

Freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Add the olive oil, onions, fennel and ¼ teaspoon salt to a 5.5 quart dutch oven and cook over medium heat, stirring occasionally, until soft and translucent, 10 to 12 minutes.

Add the garlic, cumin, coriander, cinnamon and orange zest. Stir and cook until fragrant, 1 minute.

Add the sweet potatoes, dried fruit, honey, chickpeas and chicken stock. Cover and increase the heat to medium high to bring to a boil. Once at a boil, reduce the heat to medium low. Cook for approximately 10 minutes, until the sweet potatoes are barely tender.

Stir in the chard. Cook, uncovered, for 8 to 10 minutes, until the greens are tender.

Season to taste with salt and pepper.

Serve in bowls and top with fresh cilantro for a delicious garnish. (Pairs well with brown rice, quinoa, chicken, etc.) Tip: make this dish vegetarian by swapping out the chicken stock for veg stock.