Cookware needed: small bowl, foil-lined baking sheet, medium or large skillet with lid
Preheat oven to 425.
Peel the satsuma tangerine by hand. To peel the blood orange, first slice the stem and bottom ends off. Next, turn the fruit so one flat end rests on the cutting board. Finally, work your knife from top to bottom, curving around the fruit, to carefully cut away the peel.
Slice the peeled citrus, discard any large seeds, chop the slices into bite-sized pieces, and place in a bowl.
Chop parsley and add to bowl with citrus. Add minced onion, a drizzle of olive oil, and a little salt & pepper. Stir to combine and set aside.
Rub salmon with a small amount of olive oil, and season with cardamom, salt & pepper. Place on a foil-lined baking sheet and roast for 10-15 minutes, or until the salmon is done to your liking.
When 5 minutes remain on the salmon, place broccoli & cauliflower in the bottom of a skillet along with 3-4 tablespoons of water. Cover, turn heat to high, and steam 3-5 minutes or until tender crisp (if the water evaporates before the vegetables are cooked to your liking, add a bit more water and continue to steam). When finished, remove lid, allow any remaining water to evaporate, then remove from heat and season with salt & pepper to taste. Keep warm.
Serve salmon topped with a spoonful of citrus salsa and enjoy steamed vegetables on the side.
Note: The pulp, membranes, and peel of citrus contain super-healthy flavonoids – shown to inhibit cancer cell growth, strengthen capillaries and act as an anti-inflammatory. This is one of the many reasons why eating the whole fruit is so much better than drinking the juice alone.
tuscan vinaigrette base
Cookware needed: medium or large saucepan with a lid, skillet, salad bowl
If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
Meanwhile, heat a small amount of oil in a saucepan over medium heat. Add arrabbiata base and sauté gently until vegetables soften. Add a big pinch of chili flakes to taste and sauté another minute.
Open canned tomatoes and add to saucepan. When simmering, turn heat to low, cover, and simmer 5-10 minutes.
While sauce simmers, slice baguette in ½-inch diagonal slices. Drizzle or brush with oil, then toast in a dry skillet over medium heat, turning occasionally. When golden, remove from skillet and rub with garlic.
Thinly slice fennel. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and fennel. Toss gently and season with salt & pepper to taste.
Taste arrabbiata sauce, and add additional chili flakes and salt & pepper if desired. Add shrimp to sauce, cover, and simmer 3-5 minutes, or until shrimp are cooked through.
Serve crostini alongside shrimp arrabbiata, and enjoy the salad on the side. We like to eat the shrimp on our crostini, and use them to soak up any leftover bits of sauce.
red pepper flakes
white balsamic vinegar
dry stock base
Cookware needed: medium or large saucepan with lid, baking sheet, nonstick skillet
Preheat oven to 425. Wash rainbow chard, and set aside on a towel to dry.
Rinse and drain white beans. Finely chop garlic. Set everything aside.
Cut potatoes into bite-sized chunks and place in a saucepan. Add water to cover potatoes and place a lid on the saucepan. Bring to a boil over high heat, then cook 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes cook.
Rub salmon with a small amount of oil and season with salt & pepper. Place on baking sheet and roast 10-15 minutes or until done to your liking.
Meanwhile, remove leaves from the chard stems — do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices. Heat a small amount of oil in a skillet over med-high heat. Once hot, sauté stems for 3-5 minutes or until tender. Add garlic, chard leaves, a pinch of red pepper flakes, and salt & pepper to taste. Sauté 1-2 minutes, or until just wilted. Stir in a splash of white balsamic, and remove from heat.
When potatoes are done, add beans to the boiling water and cook 30 seconds or so, just to warm them through. Drain potatoes and beans and return to saucepan. Add a big drizzle of olive oil, then mash with a potato masher or fork. Combine stock base with hot tap water (see note). Add some of the stock until mash reaches the desired consistency. Season to taste with salt & pepper. Cover to keep warm.
Divide potato & white bean mash between plates, top with sautéed greens. Serve alongside roasted salmon.
Notes: When combining stock base with water, use: ¼ cup for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.
Cookware needed: small mixing bowl, 2 medium or large skillets with lids (at least one nonstick)
Dice persimmon into ¼-inch pieces. Finely mince shallot. Combine in a mixing bowl along with pomegranate seeds, parsley, a squeeze of lemon juice and a drizzle of olive oil. Set aside.
Season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. Once hot, add tilapia and cook 3-5 minutes or until golden brown. Flip, cover and cook another 3-5 minutes or until cooked through. Continue with next steps after flipping the fish.
Place green beans in the bottom of a second skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam green beans about 3 minutes or until tender. Remove lid, and when water has mostly evaporated, turn off the burner. Stir in the sage butter, and season with salt & pepper. If the fish isn’t ready yet, cover green beans to keep warm.
Once tilapia is cooked through, divide between plates and top each serving with a big spoonful of pomegranate-persimmon salsa. Enjoy green beans on the side.
maple brittle base
Cookware needed: foil-lined baking sheet, medium or large nonstick skillet
Preheat oven to 425. Slice bell pepper into ¼-inch strips. Place bell pepper on one side of a foil-lined baking sheet. Drizzle with olive oil and season with salt & pepper. Season salmon with salt & pepper and place on the other side of the baking sheet. Roast for 10-15 minutes, or until the salmon is done to your liking, and bell peppers are tender
Meanwhile, thinly slice or chop the apple. Tear off a small sheet of foil and set aside.
In a dry nonstick skillet, toast pepitas over medium heat until they pop and turn golden brown. Add the maple brittle base and continue cooking. Stir constantly until the pepitas clump together and are very sticky. Transfer to the sheet of foil. Sprinkle the pepita brittle with salt and set aside to cool.
Wipe out the skillet and heat a small amount of oil over med-high heat. Add cabbage, apple and a squeeze of lemon juice to the skillet, cooking until cabbage is wilted, but still has a bite to it. Season with salt & pepper and remove from heat.
When the salmon is nearly done, drizzle the peppers with cider glaze and return the entire baking sheet to the oven. Switch the oven to the broil setting and watch closely to prevent burning. When top of salmon appears caramelized, remove from oven.
Divide salmon, peppers and cabbage between serving plates. Top the warm cabbage with goat cheese and pepita brittle. Enjoy!
Notes: Adding acid (like vinegar or lemon juice) helps cabbage retain its bright color. Apple also helps in the process – but mostly we just love when the apple turns bright pink!
Cookware needed: large shallow dish, nonstick skillet with lid (medium for 2 portions, large for 4 or 6)
Chop the thai basil and divide equally into as many piles as you have portions (2, 4, or 6). Set aside. Season fish with salt & pepper.
Grab a large shallow dish/pan (or even the skillet you’re planning to use), and fill with 2 inches of warm (NOT hot) water. Working on ONE packet at a time, dip wrapper for a few seconds per side into the water. (It should become pliable, not completely soft.) Set on board and arrange one portion of basil in the center. Place fish fillet on top, then fold the paper around the fish to enclose it securely (see note below). Repeat with the other wrapper. Place fish packages seam side down on a plate and set aside, at least 10 minutes (or refrigerate up to an hour).
Meanwhile, trim the stem end off of the snap peas and remove strings if desired.
Heat a small amount of oil in a nonstick skillet over medium heat. Once oil is hot, place fish packages seam side down in the skillet. Cook uncovered about 3-5 minutes per side, until brown and crispy. Remove fish from the skillet, cover with foil and set aside.
While fish is resting, wipe out the skillet and heat a small amount of oil in it over med-high heat. Add snap peas and sauté 3-4 minutes, or until done to your liking. Season with salt & pepper.
Divide greens between plates and top with carrot-ginger dressing. Drizzle shallot sauce over fish packets before serving. Enjoy snap peas on the side.
Notes: When wrapping the fish, think of how you might wrap a burrito.
Cookware needed: small mixing bowl, medium or large saucepan with lid, medium or large nonstick skillet with lid
Finely chop garlic and herbs (along with their stems). Place in a small mixing bowl (see note). Add HALF of the moroccan spice blend, a pinch of salt & pepper, a big glug of olive oil, and the juice from the lemon. Stir to combine and set aside.
Place squash in a saucepan along with enough water to come ¾ of the way up the squash. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary. (Continue with next steps while squash is cooking.) When done, drain off water then add coconut milk and the remaining half of the moroccan spice blend. Use a fork or potato masher to smash to desired consistency. Season with salt & pepper to taste. Cover and keep warm.
Wash kalettes and place in the bottom of nonstick skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam 5 minutes. Remove lid, and when water has mostly evaporated, add a drizzle of oil and sauté until tender but still crisp, about 3-4 minutes, lower heat as needed. Season to taste with salt & pepper. Transfer to a serving bowl and cover to keep warm.
Wipe out the hot skillet and add a little more oil. Season both sides of fish with salt & pepper. Working over medium heat, cook the fish skin side up about 3-5 minutes or until slightly golden. Then flip, cover and continue cooking about 3-5 minutes, or until cooked through.
Serve fish topped with a spoonful of chermoula, and enjoy kalettes and butternut mash on the side.
Notes: Chermoula is a versatile Moroccan sauce that is great on meat, fish, or veggies. If you have a food processor, you could use that to make the chermoula sauce instead of chopping and stirring by hand.
Cookware needed: medium or large nonstick skillet with lid, mixing bowl, salad bowl
Rinse shrimp under cool water to defrost. Roughly chop cilantro. Rinse and drain chickpeas. Open canned tomatoes.
Heat a small amount of oil in a skillet over medium heat. Season shrimp with salt & pepper. Add to skillet and cook 2-3 minutes per side, or until cooked through. Transfer shrimp to plate or cutting board.
Add a bit more oil to the hot skillet along with HALF of the onion & jalapeno mix. Cook 2-3 minutes, stirring occasionally. Add the curry spice blend and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
Meanwhile, combine chickpeas, chickpea flour, remaining onion-jalapeno mix, HALF of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed.
Add chickpea dumplings to the simmering tomato sauce by the spoonful, leaving space between each dumpling (should make about 2-3 per person). Cover and steam 10 minutes. Uncover, return shrimp to the sauce and simmer to reheat shrimp and reduce the sauce.
Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
Divide the shrimp, chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Enjoy the salad on the side.
Note: When the recipe calls for water add the following: 2-3 tbsp for 2 portion, 5-6 tbsp for 4 portion, 8-9 tbsp for 6 portion
Cookware needed: 2 mixing bowls, small or medium saucepan with lid, medium or large nonstick skillet
If shrimp are still frozen, place in colander under cold running water. Set aside to drain. Blot shrimp with a paper towel to dry, and remove the tails by pinching the end and giving it a gentle pull. In one mixing bowl, toss shrimp with as much chipotle spice blend as your taste buds like (you can taste the spices first to see how hot they are). Season with salt & pepper.
In a second mixing bowl, toss shredded cabbage with cilantro vinaigrette base and a little salt & pepper. Set aside.
Heat salsa beans along with their liquid in a saucepan over medium heat. When simmering, use a fork or potato masher to mash some of the beans directly in the pan. Reduce heat to low and simmer, stirring occasionally. Remove from heat when thickened, season with salt & pepper if necessary, and cover to keep warm.
Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for about 2-3 minutes per side, reducing heat if necessary if the spices begin to burn. They are done when shrimp are opaque and cooked through. Transfer to a plate or cutting board, and when cool enough to handle chop into smaller pieces before serving.
Next, heat tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
We like to assemble our tacos by putting some slaw in each tortilla and topping with shrimp, tomato and a dollop of chipotle-lime crema. Serve the salsa beans on the side, along with any leftover slaw.
Melt butter and a drizzle of olive oil in a saucepan over medium-low heat. Add the leek & fennel, stirring well to combine with the oil. Sauté until very soft, about 25 minutes. Lower the heat as necessary to avoid browning (see note). Keep an eye on the leeks and fennel as you continue with the rest of the meal.
Cut baby peppers in half lengthwise and use your fingers to pull out the stem and seeds. Chop garlic. Toss all of the peppers with a drizzle of olive oil and chopped garlic. Season with salt & pepper. Put the peppers in the oven and set a timer for 5 minutes.
Rub salmon with olive oil, salt & pepper. When the 5-minute timer on the peppers is up, remove from the oven, give them a quick toss, and push to one side of the baking sheet. Place salmon on the other side of the baking sheet. Return baking sheet to oven and roast for 10-15 minutes, or until the salmon and peppers are done to your liking.
Serve salmon on top of melted leek & fennel with roasted peppers on the side.
Notes: If you notice the leek & fennel mixture beginning to burn or brown, add a couple tablespoons of water. To make it easy for yourself, keep a cup of water by the stove, as you’ll likely need to do this a couple times. This will allow the vegetables to continue to melt down without burning and the water will cook off.