Recipes

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

Toasted Pecan Quinoa Burgers

Toasted Pecan Quinoa Burgers

Toasted pecans have a sweet, earthy flavor that helps to make these meat-free “burgers” unique. The quinoa lends itself to the nutty flavor of the pecans and rounds out the nutritional profile of these tasty burgers. When I want to have a more “burger-like” experience, I put this on a gluten-free bun with lettuce, tomatoes, and onion, or sometimes I just place the patty between two large lettuce leaves. Serve these to your vegan friends and watch them savor every bite!
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Ingredients

Instructions

  • Preheat the oven to 375 degrees F.
  • Spread the pecans on a baking pan and roast for 5 to 7 minutes.
  • Combine 2 cups of the broth, quinoa, and salt in a large saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 20 minutes without stirring.
  • Measure 1 cup of the quinoa for use in the burgers, reserving any extra for another use.
  • Combine the pecans, sunflower seeds, sesame seeds, cumin, and oregano in a food processor and grind to a medium-coarse texture.
  • In a large bowl, stir together the 1 cup quinoa, nut mixture, carrot, and beans.
  • While stirring, slowly add the remaining ¼ cup broth until mixture becomes tacky.
  • Season to taste with salt and pepper.
  • Form the mixture into 8 patties about ½-inch thick and cook, refrigerate, or freeze immediately.
  • Heat the coconut oil in a large skillet over medium-high heat.
  • Add half of the patties and cook for about 2 minutes on each side (cook longer from frozen).
  • Repeat with the remaining patties.
  • Top the burgers with avocado slices.
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Course; Burgers / Nuts
Diets; Vegetarian

Zucchini Noodles with Pistachio Pesto and Black Lentils

Zucchini Noodles with Pistachio Pesto and Black Lentils

It took many years of cooking for me to trulyappreciate the versatility of zucchini, and I wasn’t that big of a fan until Idiscovered zucchini noodles. It makes a pasta-inspired dish that’s gluten-free,and it’s just a fun way to transform an overused vegetable. This no-pastanoodle dish also features the oh-so-adorable black lentil, also known as theBeluga lentil for it’s caviar-like appearance. If you cook the lentils aldente, they will retain their shape, and this will look like the most expensivefaux pasta dish ever served. And you’ll be dishing up one more surprise when youuse pistachios in place of pine nuts in the pesto. Delicious!
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Ingredients

  • 1½ cups vegetable broth divided
  • ½ cup dried black lentils rinsed and drained
  • 1 cup packed basil leaves
  • ¼ cup shelled pistachio nuts
  • 1 small clove garlic
  • 1 teaspoon sea salt divided
  • ¼ cup plus 2 teaspoons extra-virgin olive oil divided
  • ¼ cup water
  • 3 medium zucchini ends trimmed
  • 8 shiitake mushrooms thinly sliced

Instructions

  • Place 1¼ cups of the broth and lentils in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 15 minutes for al dente.
  • Meanwhile, put the basil, pistachios, garlic, and ½ teaspoon of the salt in a food processor.
  • With the machine running, drizzle in ¼ cup of the oil, then slowly add the water until the pesto is slightly thinner than olive oil.
  • Set aside.
  • Use a spiral vegetable slicer with a 3-millimeter blade to shred the zucchini into noodles.
  • (Alternatively, you can hand slice the zucchini or use a peeler.
  • Cut the zucchini in half or in thirds, then slice into very thin strips.
  • )
  • Drizzle the remaining 2 teaspoons oil in a large skillet or sauté pan over medium heat and add the mushrooms and remaining ½ teaspoon salt.
  • Sauté for 3 to 4 minutes, or until the mushrooms start to soften.
  • Add the remaining ¼ cup broth and zucchini noodles to the skillet.
  • Use tongs to gently toss the noodles with the mushrooms.
  • Sauté for 5 minutes, or until the zucchini just begins to soften.
  • Remove from the heat and stir in the lentils and pesto until well combined.
  • Serve warm.

Notes & Wine Advice

Pistachios contain high amounts of antioxidants that support the immune system, as well as specific phytonutrients called proanthocyanidins that help reduce inflammation.
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Course; Noodles

Black-Eyed Peas and Forbidden Rice with Crispy Kale

Black-Eyed Peas and Forbidden Rice with Crispy Kale

This is one of my favorite variations of the “beans, greens, and grains” dishes. Delicata is a versatile winter squash with lots of personality. Not only is it perfectly sweet, but the skin is thinner than most winter squashes, so you don’t have to peel it before roasting. The combination of sweetness from the squash and savory notes from the roasted mushrooms create the perfect party when they’re nestled into forbidden rice and mingling with black-eyed peas. The crunchy kale is the crowning jewel, and it’s a great excuse to make up a tray of kale chips to snack on while you’re waiting for dinner.
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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 ½ teaspoon of the olive oil and wrap the head in foil.
  • Place in the oven to one side of the middle rack.
  • Toss the kale with a scant 1½ tablespoons olive oil, spread on a baking pan, and sprinkle with 1 teaspoon of the salt.
  • Bake for about 12 minutes, or until the kale starts to brown and become crispy.
  • Set aside (feel free to do some snacking!
  • ).
  • Leave the garlic in the oven.
  • Increase the oven temperature to 400 degrees F.
  • Scoop the seeds from the squash with a spoon and cut the flesh into 1-inch chunks.
  • Toss the squash and mushrooms with the grapeseed oil and 2 teaspoons of the salt until well coated.
  • Spread the vegetables on a baking pan and bake for 20 minutes, or until the squash is tender and begins to caramelize.
  • Remove the vegetables and garlic from the oven and set aside.
  • Meanwhile, bring the broth and rice to a boil in a medium saucepan over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 30 minutes.
  • Squeeze the garlic cloves into a small bowl.
  • Stir in the remaining 2 tablespoons olive oil, balsamic vinegar, and remaining 1 teaspoon salt.
  • In a large bowl, combine the roasted vegetables, rice, and black-eyed peas.
  • Drizzle with the garlic mixture and toss well to coat.
  • Crumble the crispy kale over the top right before serving

Notes & Wine Advice

Delicata squash contains anti-inflammatory phytonutrients, and it’s also rich in antioxidants like beta-carotene and vitamin C.
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Course; Rice / Vegetables
Diets; Vegetarian

Spaghetti Squash Primavera with Basil Walnut Pesto

Spaghetti Squash Primavera with Basil Walnut Pesto

This is the perfect recipe for the squash skeptic and is usually a hit with the kids. When you scrape out those spaghetti-like strands, it seems like something magical is happening. Using walnuts in the pesto provides a more sophisticated flavor and amps up the anti-inflammatory benefits of this dish.
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Pour the water into a shallow baking dish and place the squash in the water face down.
  • Cover with foil and bake for 45 to 50 minutes, or until the squash is tender.
  • Meanwhile, lightly toast the walnuts in a dry sauté pan over medium-low heat for about 5 minutes.
  • Combine the walnuts, basil, garlic, ½ cup of the olive oil, and salt in a food processor and blend until smooth.
  • Set aside.
  • In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and mushrooms.
  • Cover and cook until the mushrooms are tender, 2 to 3 minutes.
  • Add the broccoli, carrots, and broth and sauté for 5 to 7 minutes, or until broccoli is just starting to get tender (do not overcook).
  • Reduce the heat to low and add the peas and spinach.
  • Use a fork to scrape the squash flesh directly into the skillet.
  • Add the pesto and stir well to combine all ingredients.
  • Season to taste with pepper.
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Course; Main Course / Nuts
Diets; Vegetarian

Super Greens Salad with Pomegranate and Toasted Hazelnuts

Super Greens Salad with Pomegranate and Toasted Hazelnuts

I was tempted to call this the Ultimate Antioxidant Salad, but it just didn’t seem quite as sexy. All of the featured ingredients are loaded with immune-boosting, cancer-fighting, heart-protecting antioxidants. But that’s not the best part. The wooden-spoon method of getting the seeds out of the pomegranate is a great stress reliever and just downright fun. I taught this technique to a friend’s two young sons at a Thanksgiving gathering, and they’re still talking about it (and they now love pomegranates).
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking pan 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 skins.
  • Coarsely chop the hazelnuts and set aside.
  • Cut the pomegranate in half.
  • Over a medium bowl, hold one half of the pomegranate, cut side down.
  • Use a wooden spoon to repeatedly strike the sides of the pomegranate while gently squeezing with the hand holding it.
  • Seeds will start to fall into the bowl.
  • If no seeds are falling, put some muscle into it.
  • Empty the seeds from both halves of the pomegranate into the bowl and pick out any of the white membrane that may have also fallen in.
  • Pour the seeds through a strainer over a small bowl to capture the pomegranate juice.
  • Measure ½ cup of the pomegranate seeds to use in the salad, reserving any extras for another use.
  • Add the oil to the pomegranate juice and whisk in the vinegar, honey, and salt until well blended.
  • In a large bowl, combine the spinach, arugula, and chard.
  • Add the hazelnuts and ½ cup pomegranate seeds.
  • Drizzle the dressing over the salad and toss until the greens are well coated.

Notes & Wine Advice

Antioxidants help destroy free radicals in the body and prevent oxidation, both of which can cause inflammation. They also help support the immune system.
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Course; Salad

Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette

Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette

I like to dress up a classic kale salad with some interesting shredded veggies. Kohlrabi is one of the lesser-known members of the cabbage family and often gets neglected because of its unusual appearance. It has the texture of a turnip but tastes more like a cross between a radish and cauliflower. The avocado-based dressing mimics a creamy balsamic vinaigrette, and it makes this kale salad (or any salad!) irresistible. This salad will hold up for a couple days in the refrigerator, and the flavor and texture get even better with time.
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Ingredients

Instructions

  • Combine the kale, kohlrabi, and carrots in a large bowl and toss well.
  • Scoop the avocado into a food processor or blender along with the balsamic vinegar, oil, and salt.
  • With the machine running, slowly add the water.
  • Drizzle the dressing over the salad, add the sunflower seeds, and toss until all ingredients are well coated.
  • Season to taste with salt.

Notes & Wine Advice

Kale easily tops the list of anti-inflammatory vegetables. It’s a good source of omega-3s, and it’s rich in vitamin K, which is an inflammation regulator.
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Course; Dressing / Salad