I've been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago. Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough - just don't forget the copious amounts of large flake sea salt, red pepper flakes and EVOO! Enjoy!
I'm not so sure this one even needs a recipe. It's simple to throw together, refreshing in the heat and the pretty presentation always wows guests! Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila! Now the only trick is keeping everyone's fingers out of them until company arrives!
With the sweltering heat that DC's been melting under, there isn't much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort! Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
There's only one word for these suckers... obsessed! I am, my husband is, our friends are... The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible. The mother dough that is the "bagel" outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I've yet to venture far from the original of cream cheese, bacon and scallions... You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)
Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year. We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we'll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce. First up is this great saute I made using some of the greens we received this week. I'm a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum - not that I don't love them, I just try incorporate both fiber and protein into my diet at the same time - which is where the beans come in. This recipe is satisfying enough to have as dinner - add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!
Recipe after the jump... Kale and Cannellini Beans
1 1/2 - 2 pounds kale, ribs removed salt and freshly ground pepper 1 small onion, finely sliced 1 1/2 tbsp olive oil 2 plump cloves garlic, minced pinch of red pepper flakes 2 tsp rosemary, chopped 1/2 cup dry white wine 1 1/2 cups canned cannellini beans goat cheese
Simmer the kale in a few tablespoons of water for 3-5 minutes or until just wilted. Drain and chop leaves.
In a large skillet, saute the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes. Add the wine and cook until it's reduced to a syrupy sauce. Add the beans and kale and heath through. Taste then season with salt and pepper to your liking. Crumble goat cheese on top and serve.