Recipes

Sizzling Salmon and Quinoa Skillet

Sizzling Salmon and Quinoa Skillet

One-pot meals are the norm at my house. I’ve always enjoyed comingling the food on my plate, so why not just throw all of my favorite ingredients into a sizzling skillet and call it dinner? This dish looks like a work of art too, with its earthy tones from the mushrooms and quinoa, various shades of green, and of course the beautiful pink salmon. I make this often for impromptu dinner parties when I’m in the mood for a more rustic, casual theme, but I also love to serve it as a brunch entrée. In fact, I encourage you to eat any leftovers for breakfast. I can’t think of a more balanced meal to help you kick off the day.
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic to expose the cloves.
  • Drizzle with the olive oil and wrap the head in foil.
  • Place in the oven and roast for 50 minutes.
  • Meanwhile, combine 2 cups of the broth and quinoa in large saucepan.
  • Bring to boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes without stirring.
  • Measure 1 cup of the quinoa to use in this recipe, reserving any extra for another use.
  • In a large skillet, heat the coconut oil over medium heat.
  • Add the mushrooms and sauté for 5 minutes, or until they release liquid and become soft.
  • Add the brussels sprouts and sauté for 3 minutes, adding up to ¼ cup broth as needed to prevent the mushrooms and sprouts from sticking to the skillet.
  • Add the peas, nutritional yeast, basil, and oregano and sauté, stirring occasionally, for 5 minutes.
  • Add the salmon to the skillet and toss gently to combine.
  • Gently squeeze the garlic cloves into the skillet.
  • Cover and cook, stirring occasionally, for 4 to 5 minutes.
  • Add the 1 cup quinoa and remaining ¼ cup broth to the skillet and stir until well combined.
  • Season to taste with salt and pepper and serve.

Notes & Wine Advice

A perfectly poached egg can be the crowning jewel on this skillet mix if you’re heating it up for breakfast the next day.
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Course; Fish / One Pot Dinner

Pumpkin Coconut Curry with White Fish

Pumpkin Coconut Curry with White Fish

Just saying “pumpkin coconut curry” out loud makes my mouth water in anticipation. I created this recipe for a cooking class I was teaching in the fall, and it quickly became a favorite among the class participants and the cooking assistants. If you like pumpkin and you are a fan of curry, you’ll love this dish. The rich, complex flavors of the pumpkin and coconut unite with the earthy heat of the curry and cayenne to create the perfect balance of flavors. If you’re still working on becoming a fish lover, this is an exquisite way to enjoy a mild white fish that will blend right in without any hopes of overpowering the sauce. I’ve also recreated this dish as a vegetarian meal by replacing the fish with chickpeas and adding more veggies (like mushrooms, broccoli, and cauliflower).
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Ingredients

Instructions

  • Heat the oil in a deep cast-iron skillet or saucepan over medium heat.
  • Add the onion and sauté until translucent, about 5 minutes.
  • Add garlic and ginger and sauté for 2 to 3 minutes.
  • Stir in the pumpkin puree, broth, coconut milk, peas, lime leaves, curry powder, and cayenne.
  • Reduce the heat to medium-low, add the fish and salt to the skillet, cover, and simmer for 10 to 15 minutes.
  • Serve the curry over forbidden black rice for a beautiful contrast of color.
  • Pumpkin is rich in antioxidants like beta-carotene and vitamin C, so it helps keep the immune system tuned up and prevents oxidative damage that leads to inflammation.
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Course; Curry / Fish

Mediterranean Salmon Skewers

Mediterranean Salmon Skewers

There’s something about putting food on skewers that almost immediately makes it more interesting to eat. I love using salmon when making these skewers in the spring and summer months, and I’m more inclined to use lamb in fall and winter. You can choose which type of protein you’d like to use (the marinade works well on most types of fish, meat, or poultry) and then switch up the veggies for a whole new experience. I find that it helps to put your picky eaters to work on the skewer assembly line so they can custom-make a couple skewers with their favorite ingredients.
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Equipment

  • 8 wooden skewers, soaked in water for at least 30 minutes

Ingredients

Instructions

  • In a medium bowl, combine the oil, lime juice and zest, garlic, oregano, mint, and salt.
  • Combine the salmon, mushrooms, broccoli, and squash in a baking dish.
  • Drizzle with the marinade and gently toss until the salmon and vegetables are well coated.
  • Layer the salmon, vegetables, and olives on the skewers, alternating the order on each skewer.
  • Place the skewers on a broiler pan and bake for 20 to 25 minutes, turning them halfway through cooking.
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Course; Fish
Cuisine; Mediterranean

Salmon en Papillote with Silky Celery Root Puree

Salmon en Papillote with Silky Celery Root Puree

Cooking fish in parchment is a foolproof way to ensure perfectly cooked fish that’s moist. The celery root puree is smooth and silky, resembling expertly blended mashed potatoes but with a completely different flavor profile. Adding sunchokes (also called Jerusalem artichokes) to the puree gives it a bit of a nutty essence. If you can’t find sunchokes, try parsnips instead. The salmon fillets look beautiful resting on pillows of pureed goodness. All you need to do is add some greens to create the ideal anti-inflammatory plate!
Couverts4
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Ingredients

FOR THE SALMON:

  • 1½ pounds salmon bones removed and cut into 4 fillets
  • 1 lemon halved
  • 1 teaspoon sea salt
  • 1 teaspoon celery seed
  • ¼ cup chopped Italian parsley or celery leaves for garnish (optional)

FOR THE PUREE:

Instructions

  • Preheat the oven to 350 degrees F.
  • Cut sheets of parchment paper into 4 large heart-shaped pieces that can cover each fillet.
  • Place a fillet on each parchment heart, slightly off center.
  • Season each fillet with a squeeze of lemon juice, ¼ teaspoon salt, and ¼ teaspoon celery seed.
  • Fold the parchment over the fillet so all edges of the paper meet.
  • Working your way around parchment, fold the edges over twice and end with a twist at the bottom of the heart.
  • The fillets should be well sealed inside the paper so no steam escapes.
  • Place the packages on a baking pan and bake for 15 to 20 minutes.
  • Meanwhile, to make the puree, place a steamer basket in a pot with 1 inch of water.
  • Put the celeriac and sunchokes in the basket and steam until tender, about 15 minutes.
  • Transfer the vegetables to a food processor, add the broth and salt, and blend until smooth.
  • Season to taste with pepper.
  • Carefully remove the fish from the parchment paper.
  • Put a generous scoop of the puree on a plate.
  • Place a fillet on top of the puree.
  • Garnish with the parsley and serve with a side of sautéed greens.
  • In addition to being a great source of omega-3s, salmon contains unique bioactive proteins that may be particularly effective in reducing joint inflammation.
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Course; Fish

Pan-Fried Sardines with Sautéed Kale and Chard

Pan-Fried Sardines with Sautéed Kale and Chard

Sardines. You either love ’em or you hate ’em. I’ve been on a crusade to try to convert the masses, but I have to admit, it’s slowgoing. For me, sardines have always been an easy sell. I used to sit on my grandpa’s lap and we’d eat canned sardines with a row of Ritz crackers. As an adult (and a nutritionist), I’ve come to appreciate the fabulous anti-inflammatory qualities of sardines. They’re one of the most concentrated sources of omega-3 fatty acids, and they’re also low on the food chain, so they don’t accumulate mercury or other contaminants. This meal, featuring sardines and kale, would rank at the top of all the anti-inflammatory dishes in this book. Have I converted you yet?
Couverts4
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Ingredients

Instructions

  • In a shallow baking dish, whisk together the flour, curry powder, and cumin.
  • Dredge the sardines in the flour mixture until well coated.
  • Heat the oil in a cast-iron skillet over medium-high heat.
  • When hot, add the sardines to the skillet in batches and cook for 1½ to 2 minutes per side.
  • Transfer the sardines to a plate lined with paper towels.
  • Repeat with the remaining sardines, adding more oil to the skillet as needed.
  • Reduce the heat to medium and add the onion to the skillet.
  • Sauté for 4 to 5 minutes, or until the onion starts to sweat and soften.
  • Add kale, chard, and garlic.
  • Deglaze the pan with the broth and cook the greens until they begin to wilt, 2 to 3 minutes.
  • Stir in the raisins.
  • Divide the greens among each plate and top with the sardines.
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Course; Fish

Poached White Fish with Mango Lime Chutney

Poached White Fish with Mango Lime Chutney

Poaching fish is perhaps the easiest of all cooking methods. It also guarantees that the fish will stay moist because you’re immersing it in liquid. And it saves you the trouble of removing the skin from the fish because it will just slide right off after cooking. The mango lime chutney helps brighten up the dish and makes you feel like you’re dining on the beach in the tropics (or at least you can pretend).
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Ingredients

Instructions

  • To make the chutney, in medium bowl, stir together the mango, shallot, ginger, cilantro, lime juice, and salt.
  • Set aside to allow the flavors to mingle.
  • In a deep cast-iron skillet or saucepan, bring the broth and water to a gentle boil over medium-high heat.
  • Place fillets in the skillet and season with the salt and pepper.
  • Cover and reduce the heat to medium.
  • Poach for 8 to 9 minutes.
  • The fish should be opaque in the center but still moist.
  • Carefully transfer the fillets from the skillet to plates, leaving the skin behind.
  • Top with the chutney and serve.

Notes & Wine Advice

Prepare an extra fillet and reserve some chutney for a fish taco the next day. I like to serve mine with Brussels Sprout Slaw.
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Course; Fish / Fruit

Hazelnut-Encrusted Halibut with Dipping Sauce

Hazelnut-Encrusted Halibut with Dipping Sauce

I like to think of this as a healthier, anti-inflammatory version of fish and chips. Hazelnuts have a buttery sweetness when roasted, and they make a delicious bread-free crust. You won’t get the golden-brown coloration and crispy texture of battered and fried fish, but you’ll still get good flavor and a lot more anti-inflammatory unsaturated fats. The dipping sauce is reminiscent of tartar sauce. Just throw in some oven-roasted sweet potatoes fries and the package will be complete!
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Ingredients

FOR THE HALIBUT:

FOR THE SAUCE:

Instructions

  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking sheet and roast for 10 minutes.
  • Transfer the nuts to a clean dish towel while they’re still warm.
  • Wrap the pile of nuts in the towel and aggressively massage them to remove the bitter skins.
  • When the nuts are cool to the touch, transfer to a food processor and pulse until finely chopped.
  • (Alternatively, put the hazelnuts in a plastic bag, seal, and use a meat tenderizer to pound them into fine crumbs.
  • Combine the hazelnuts, flour, Italian herbs, and salt in a shallow dish.
  • Use a basting brush to coat both sides of the halibut fillets with the oil and then carefully press each fillet in the hazelnut mixture, making sure both sides are thoroughly coated.
  • Place the halibut in a baking dish and bake for 15 to 20 minutes.
  • The fish should be just opaque but not dry.
  • Meanwhile to make the sauce, whisk together the Vegenaise, mustard, pickle, pickle juice, honey, and lemon zest.
  • Place a small spoonful of sauce on each fillet or serve on the side for dipping.
  • Halibut and other types of oily white fish are great sources of omega-3s and magnesium, a winning combination for reducing inflammation and protecting the heart.
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Course; Marinade / Nuts

Veggie Pizza with Cauliflower-Yam Crust

Veggie Pizza with Cauliflower-Yam Crust

If I were to take a poll and ask my gluten-free, dairy-free clients what food they miss the most, I’m certain that pizza would easily top the list. I’ve played around with dozens of variations of a gluten-free crust and topped them with some pretty pathetic cheese wannabes, but nothing comes close to the real thing. What I love about this veggie pizza is that it’s not trying to be a big, doughy, cheesy pizza when it grows up. It’s entirely unique, with a vegetable-based crust, pesto in place of cheese, and succulent sautéed vegetables on top. It’s quite tasty the next day, and who wouldn’t want to eat cold pizza for breakfast and have it be healthy!
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Ingredients

  • ½ medium head cauliflower broken into small florets
  • ½ medium garnet yam peeled and chopped into ½-inch chunks
  • 1 tablespoon dried Italian herbs
  • ¾ teaspoon sea salt divided
  • 1 cup brown rice flour
  • 1 tablespoon coconut oil plus more for greasing pizza stone
  • 1 small red onion sliced into thin rings
  • ½ cup sliced cremini mushrooms
  • 1 yellow summer squash or zucchini
  • 2 cups spinach
  • ¼ to ½ cup vegan pesto store-bought is OK

Instructions

  • Preheat the oven to 400 degrees F.
  • If you have a pizza stone, put it in the oven.
  • Place a steamer basket in a large pot with 1 inch of water.
  • Put the cauliflower and yam in the basket and steam until both are easily pierced with a fork, about 15 minutes.
  • Do not overcook or the vegetables will be too wet.
  • Transfer the vegetables to a food processor.
  • Add the Italian herbs and ½ teaspoon of the salt and blend until smooth.
  • Transfer the mixture to a large bowl.
  • Gradually add the flour, stirring until the mixture is well combined.
  • Grease the pizza stone or a pizza pan with coconut oil.
  • Pile the cauliflower mixture in the center of the pizza stone.
  • Use a spatula to carefully spread the “dough” evenly in a circular pattern (much like spreading frosting) until the crust is about ⅛ inch thick.
  • Bake for 40 to 45 minutes.
  • Turn on the broiler and broil the crust for 2 minutes to make the top crispy (watch carefully to avoid burning).
  • Meanwhile, heat the coconut oil in a medium skillet over medium heat.
  • Add the onion and sauté for 2 minutes.
  • Add the mushrooms, squash, and remaining ¼ teaspoon salt and sauté for 3 to 4 minutes.
  • Stir in the spinach and remove from the heat just as it begins to wilt.
  • Spread the pesto evenly over the pizza crust.
  • Spread the sautéed vegetables over the pesto.
  • Slice the pizza, it’s ready to serve!

Notes & Wine Advice

The cauliflower crust serves as a great stand-in for flatbread and can even be used to make sandwiches.
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Course; Pizza
Diets; Vegetarian

Quinoa-Stuffed Collard Rolls

Quinoa-Stuffed Collard Rolls

Collard greens are most commonly used in southern dishes. They’re generally cooked with bacon, ham, or some form of pork that lends saltiness and cuts the bitterness that’s inherent to this member of the cabbage family. The savory quinoa filling and rich, buttery flavor of the toasted pecans also helps disguise the bitterness of the greens—no pork required. You can save some time if you have large, pliable collard leaves that are flexible enough to roll without blanching. You can also choose to skip the step of baking the finished rolls if you want the benefit of eating the greens raw. Steaming in the oven just helps soften the collards a bit more and may make them more desirable for those who are still on the fence about these mysterious greens.
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Ingredients

Instructions

  • In a medium saucepan, add 2 cups of the broth and quinoa and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 20 minutes without stirring.
  • Fluff with a fork and let cool for about 5 minutes.
  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil.
  • Add the collard greens and blanch for 2 minutes.
  • Drain and rinse with cold water.
  • Set aside.
  • Place the pecans in a small dry sauté pan and toast over medium heat until they become aromatic and start to brown slightly.
  • Coarsely chop the nuts.
  • Heat the oil in a large sauté pan over medium heat.
  • Add the onion and sauté until translucent.
  • Add the mushrooms and sauté for 2 minutes.
  • Add the carrots, garlic, sage, and oregano and sauté for 3 minutes.
  • Stir in the quinoa, pecans, and salt.
  • Place a generous scoop of filling onto a collard leaf.
  • Roll the leaf burrito-style and place seam down in a square baking dish.
  • Repeat until all the collards and filling have been used.
  • Pour the remaining ½ cup broth over the rolls, cover with foil, and bake for 25 minutes.

Notes & Wine Advice

Collard greens are right up there with kale when it comes to outstanding anti-inflammatory foods. They’re an excellent source of vitamin K, which directly regulates the body’s inflammatory response, as well as a good source of omega-3s.
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Course; Side Dish

Hearty Mushroom and Lentil Stew

Hearty Mushroom and Lentil Stew

The combination of mushrooms and lentils makes for a hearty, satisfying stew that even meat lovers enjoy. I like to make a big batch when I have company for the weekend, so we can heat it up for a quick lunch or serve it over quinoa with some sautéed greens for dinner. Any type of black, brown, or green lentil will work in this stew, and you can also play around with different types of mushrooms. I’ve used chanterelles and porcinis and had good results.
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Ingredients

Instructions

  • Heat the oil in large soup pot or Dutch oven over medium heat.
  • Add the onion and sauté for 5 minutes, or until tender.
  • Add the celery, carrots, garlic, and bay leaf and sauté, stirring frequently, for 10 minutes, or until the onion is golden brown.
  • Stir in the mushrooms and sauté for 10 minutes, or until most of the liquid has evaporated.
  • Stir in the lentils, broth, and sherry.
  • Season to taste with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  • Discard the bay leaf.
  • Ladle the stew into individual bowls, sprinkle with the parsley, and serve.
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Course; Main Course / Stew
Diets; Vegetarian