Roasted Asparagus and Mushrooms

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If you’re looking for a seasonal vegetable dish that’s easy and tastes more decadent than it really is, look no further. Tender asparagus and earthy mushrooms come together in a super-simple sauce that drapes the whole thing in herby butter. Enjoy this as a side dish with just about anything.

Roasted asparagus and mushrooms

Ingredients:

1 pound asparagus, trimmed and cut crosswise into 3-inch pieces

1 pound oyster or maitake mushrooms, trimmed and torn into bite-size pieces
2 teaspoons olive oil

3/4 teaspoon salt

2 teaspoons butter

1 tablespoon thyme leaves

Balsamic vinegar, for drizzling


1. Preheat the oven to 425F degrees. Line a rimmed baking sheet with aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in oven, stirring occasionally, until mushrooms are tender and beginning to turn golden, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast about 5 minutes.


2. Arrange roasted vegetables on a platter and drizzle with balsamic vinegar. 


Persian Gulf-Style Date and Coconut Balls

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We eat a lot of energy bars in our household. You know the kind: grain-free and heavy on the dates and nuts.

These Persian Gulf-style date and coconut balls are just like those protein bars you’d find at Whole Foods, but more ancient and more delicious. And they’re a breeze to make. Serve these with tea for dessert or have them for breakfast. They pack well too, making them perfect for the road.

Persian Gulf-style date and coconut bars

Ingredients:

1 cup dried unsweetened coconut, ground to a coarse powder in a spice or nut grinder
2 tablespoons ground pistachios
1 tablespoon neutral oil
2 cups dates, pitted and sliced
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon ground cinnamon
2 tablespoons tahini
1 cup raw almonds
1 cup walnuts
1 teaspoon orange blossom water

1. In a shallow bowl, mix the ground coconut and pistachios and set aside.

2. Heat the oil in a wide skillet over medium-low heat. Add the dates and saute for 4 minutes until they are soft. Add the cardamom, cinnamon, tahini, almonds, and walnuts and saute for 2 minutes.

3. Let the date mixture cool, then transfer to a food processor and pulse until you have a grainy paste.

4. Use a spoon to pick up a 1 tablespoon portion of the paste. Moisten the palms of your hands with the orange blossom water and shape into a bite-sized ball. Repeat with the remaining paste and orange blossom water.

5. Roll the date balls in the coconut mixture until they are lightly coated. Serve at room temperature or store, covered, in the refrigerator until ready to serve.

Soy-Marinated Eggs

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My favorite part about ramen are the marinated eggs and quite frankly, if I could order just a plate of those alone, I would. These soy-marinated eggs are a riff on ramen eggs, albeit with more garlic and a bit of vinegary and peppery tang. Make a batch of these ahead of time and enjoy them with breakfast or as a snack.

I like my yolks a bit jammier than in the photo below, so stick to a 6-minute cooking time (instead of 7 minutes, as I originally did) if you want a jammier consistency too.

Soy-marinated eggs

Ingredients:

6 large eggs at room temperature
3 garlic cloves, peeled
2 dried chiles de arbol
3/4 cup soy sauce
3 tablespoons mirin
2 teaspoons rice vinegar

1. Gently lower eggs into a saucepan of boiling water. When water returns to a gentle boil, cook 6 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 3 minutes. Remove eggs from ice water and carefully peel.

2. Bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at room temperature for an hour. Once cooled, transfer eggs and liquid to a bowl, cover, and refrigerate for 1 day.

2. To serve, drain eggs and halve.

Fish Tacos with Wakame Slaw

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Craving fish tacos but don’t want to go to the trouble of deep-frying? Then try this recipe. I thought I’d miss the crispy batter, but honestly, the flaky cod, the Old Bay Seasoning, and the tangy, seaweed-laced slaw make these my new favorite fish tacos. And they’re waaaay healthier and easier to make.

This recipe makes more wakame slaw than you’ll need for the tacos, which is fine, because it’s delicious on its own as a salad.

Fish tacos with wakame slaw

Ingredients:

For the fish:

2 pounds boneless cod fillets
3 tablespoons avocado oil
1/2 teaspoon salt
2 tablespoons Old Bay Seasoning
Corn or flour tortillas

For the slaw:

2 ounces dried wakame seaweed
1/2 to 1 red cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
2 tablespoons sunflower seeds
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 small clove garlic, minced
1 teaspoon ginger, minced

1. Make the slaw: Soak seaweed in warm water for 10 minutes to re-hydrate, then blanch by tossing into boiling water for 15 seconds. Drain wakae in a colander and rinse in ice bath. Drain wakame again and squeeze out excess water. Cut into 1-inch pieces.

2. Make the dressing for the slaw: stir together tahini, lemon juice, water, soy sauce, rice vinegar, maple syrup, garlic, and ginger, adding salt to taste if necessary. Toss wakame, cabbage, carrots, and green onions with dressing and sprinkle salad with sesame seeds and sunflower seeds. Set aside.

3. Make the fish: Season fish with Old Bay and salt. Heat a large pan to medium-high and add avocado oil. Saute fish until cooked through and golden on both sides, about 7 minutes for each side.

4. Warm up the tortillas in a pan on medium heat for about 30 seconds per side. Place fish on a warm tortilla and top with a generous serving of wakame slaw.

Smoked Trout Pizza

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Okay, hear me out. I know the words smoked trout pizza sound kinda gross in succession, but this pizza is delicious. Think the best lox bagel you’ve ever had, in pizza format. Trust me: just try this and you’ll never look at seafood on pizza the same way again.

Smoked trout pizza

Ingredients:

2 teaspoons caraway seeds

2 teaspoons sesame seeds

2 teaspoons poppy seeds

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt
, plus more
1/2 cup thinly sliced celery

1/4 cup mayonnaise

1/4 cup sour cream

1/3 cup finely chopped chives, plus more for garnish

2 cups flaked skinless, boneless smoked trout (10 ounces)

Pepper

1 pound pizza dough

Semolina flour, for dusting

1/2 cup mascarpone, at room temperature

2 tablespoons capers, patted dry

1 egg beaten with 2 teaspoons milk

Small 
dill sprigs and lemon wedges, 
for serving


1. Preheat the oven to 425F degrees. In a small bowl, mix the caraway, 
sesame and poppy seeds, the garlic and onion powders and the 1/2 teaspoon salt. In 
a large bowl, mix the celery, mayonnaise, sour cream and the 1/3 cup of chives. Fold in the trout and season with salt and pepper.


2. Roll the pizza dough to a 12-inch transfer to a nonstick oven-safe baking sheet. Spread the mascarpone all over the dough, leaving a 1/2-inch border, then dollop with the trout mixture. Scatter the capers over the top.

4. Bake pizza onto the hot stone for 6 minutes, until the crust is puffed and just starting to brown. Remove the pizza from the oven, brush the crust with the egg wash and sprinkle generously with the seed mixture. Slide the pizza back onto the oven and bake for 8 minutes longer, until the crust is browned and the bottom is crisp. Top with chives and dill sprigs and serve with lemon wedges.