Adapted from an Edible Hawaii recipe, this salad is labor-intensive, but worth it. Macadamia nuts, avocado, and hearts of palm provide a tropical note, and a preserved lemon-tarragon dressing gives the whole thing a bracing bite. This salad is filling enough for a light meal on its own.
1 8-ounce bag mixed salad greens
1 14-ounce can hearts of palm, washed, drained, and sliced
1 avocado, peeled and diced
3 medium-sized beets
1 tablespoon avocado oil
1/2 cup toasted macadamia nuts
1 bag sunflower sprouts (optional)
1 preserved lemon, rinsed well
1/2 cup tarragon, leaves stripped and stem discarded
1 1/2 tablespoons honey
1/2 cup olive oil
1. Wash and spin salad greens.
2. Peel and cube beets, and roast in 375F degree oven with avocado oil and salt for 25 minutes or until tender.
3. Place preserved lemon, tarragon leaves, honey, and olive oil in a blender and blend for 15 seconds until smooth. Adjust seasoning with salt and pepper and thin the dressing with a splash of water if it is too thick.
4. Place greens into salad bowl or platter with the beets, heart of palm and sprouts. Toss with dressing, adding more to adjust to taste. Garnish with avocado, macadamia nuts, and sprouts.
These aren’t your everyday baked potatoes. Oh no, my friend. These are the most impossibly fluffy baked potatoes you’ve ever had: crispy on the outside and ethereal on the inside. The secret lies in enveloping them in a thin coating of oil, rather than foil. Topped with sour cream, herbs, and caviar, these are a perfect weekend indulgence.
4 medium russet potatoes, scrubbed, patted dry
Vegetable oil (for potatoes)
1 cup sour cream
1/2 cup finely chopped chives or green onions
1/2 cup finely chopped dill and/or parsley
1/2 cup unsalted butter, room temperature
1–2 oz. jar trout or salmon roe
Flaky sea salt
1. Place a rack in middle of oven and preheat to 450F degrees. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and make the skins crisp).
2. Drizzle a little oil over each potato and rub all over with your hands to cover in a thin layer; season with salt and pepper. Set potatoes directly on a wire rack set atop a baking sheet and bake until the outsides are browned and crisp and the insides are very tender about, 70 minutes.
3. Using tongs or oven mitts, transfer potatoes to a platter. Set out along with sour cream, chives, dill, butter, roe, sea salt, and pepper and top as desired.
Looking for a carby, sweet-and-savory side dish for your holiday meal this year? I got you. These popovers are easier to make than they look, and they taste oh-so-decadent: airy and eggy and glazed with a healthy brushing of maple syrup (our household is, after all, partly Canadian).
You can use regular bacon here but I love turkey bacon. Really. Don’t @ me.
1 cup chopped turkey bacon
1 tablespoon vegetable oil
1/4 cup unsalted butter, melted, divided
1 cup flour
1 teaspoon salt
3/4 cup milk, at room temperature
1/4 cup maple syrup, plus more for brushing
4 eggs, at room temperature
1. Preheat oven to 425F degrees. Heat oil in a nonstick skillet over medium-high and cook chopped bacon, stirring occasionally, until crisp, about 7 to 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool in skillet; pour into a small heatproof bowl.
2. Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup large muffin pan. Place pan in oven to heat, being careful not to let the drippings burn.
3. Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until nearly smooth; fold in bacon. Transfer batter to a large spouted measuring cup.
4. Carefully remove hot muffin pan from oven. Pour batter into muffin cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, about 18 minutes. Lightly brush tops with additional maple syrup. Remove from pan and serve.
These sweet and sticky bananas are begging to be piled atop fresh crepes for a decadent weekend brunch. Fortified with whiskey and walnuts, this dish is a pinch to make, especially if you cook the crepes ahead of time.
One quantity crepes from this crepe recipe (minus the dark chocolate sauce)
2 tablespoons avocado or other neutral oil
5 bananas, peeled and halved lengthwise
1/2 cup packed brown sugar
1/2 cup whiskey (bourbon works well here)
1/2 cup walnuts
1. Heat oil in a large skillet over medium-high heat. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, about 5 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are caramelized and the whiskey has reduced to a syrup. Serve over crepes.
These marinated and yogurt beets are like a modern take on mast-o laboo, which is an Iranian appetizer of chopped beets and tangy, thick yogurt. Think mast-o laboo deconstructed, with the addition of pistachios for an even creamier sauce to foil the vinegar-flavored beets with.
2 1/2 pounds small red beets, trimmed
4 thyme sprigs
2 teaspoons olive oil, divided
3 teaspoons salt, divided
1/4 cup orange juice (from 1 orange)
2 tablespoons red wine vinegar
3/4 cup roasted pistachios, plus 1 tablespoon chopped pistachios for garnish
1/4 cup olive oil
1/2 cup plain Greek yogurt
1. Make the beets: Preheat oven to 375F degrees. Toss together beets, thyme, 1 teaspoon oil, and 1/2 teaspoon salt in a roasting pan. Spread beets in pan; pour 1/2 cup water into pan. Cover pan with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour. (Larger beets will take longer to cook.) Remove from oven. Reduce oven temperature to 350F degrees.
2. Remove beets from pan; let stand until cool enough to handle. Peel each beet to remove skin; discard skins. Cut beets into quarters. While beets are warm, transfer to a large bowl. Add orange juice, vinegar, remaining 1 teaspoon oil, and 1 teaspoon salt; toss to coat. Let stand 15 minutes. Toss beet mixture; taste and adjust seasonings, if needed. Set aside until ready to serve.
3. Make the pistachio yogurt: Spread pistachios evenly on a rimmed baking sheet. Bake at 350F degrees until lightly toasted, about 5 minutes. Transfer to a food processor; pulse until finely chopped, about 10 times. Add warm water; process until mixture is the consistency of chunky peanut butter, about 1 minute. With processor running, gradually drizzle in olive oil until mixture is mostly smooth and spreadable, about 30 seconds. Transfer mixture to a bowl; fold in yogurt and 1 teaspoon salt.
4. Spread yogurt sauce on a serving platter; top with beets. Garnish with chopped pistachios.