A Good Food Day Reboot Your Health with Food That Tastes Great
Transcript of A Good Food Day Reboot Your Health with Food That Tastes Great
Copyright©2014byMarcoCanoraPhotographscopyright©2014byMichaelHarlanTurkell
Allrightsreserved.PublishedintheUnitedStatesbyClarksonPotter/Publishers,animprintoftheCrownPublishingGroup,adivisionofRandomHouseLLC,NewYork,aPenguinRandomHouseCompany.www.crownpublishing.comwww.clarksonpotter.com
CLARKSONPOTTERisatrademarkandPOTTERwithcolophonisaregisteredtrademarkofRandomHouseLLC.
LibraryofCongressCataloging-in-PublicationDataCanora,Marco.Agoodfoodday:rebootyourhealthwithfoodthattastesgreat/MarcoCanora,withTammyWalker;photographsbyMichaelHarlanTurkell.—Firstedition.
Includesbibliographicalreferencesandindex.1.Cooking,American.2.Naturalfoods.3.Diettherapy.4.Nutrition.I.Walker,TammyII.Title.TX715.C2192014641.5973—dc232013050632
ISBN978-0-385-34491-3EbookISBN978-0-385-34492-0
CoverdesignbyRaeAnnSpitzenbergerCoverphotographybyMichaelHarlanTurkell
v3.1
TOMYWIFE,AMANDA,ANDOURTWOBEAUTIFULDAUGHTERS,
STELLAANDZADIE
CONTENTS
ForewordbyTimFerrissIntroduction:MyDailyBread10PrinciplesforaGoodFoodDayPantryStaplesforaGoodFoodDay
BREAKFASTSALADSVEGETABLESBEANS&LENTILSGREATGRAINSFISHMEAT&POULTRYSNACKSSWEETS
ReadingandResourcesAcknowledgmentsIndex
FOREWORDIvividlyremembermyfirstvisitto403East12Street.AssoonasIsteppedinthedoor,Iwasmetwithcuriousquestions.
Thefirstwas:“It’sreallyassy,right?”
“Grassy?”Iasked.
“No…assy,”Marcorepeatedloudly,overthebustleofthebar.
Itwastrue.TheredwinethatMarcohadhandedmesmelledjustlikeabarn.Thehintsofwet horse asswere unmistakable. This excitedme because (a) the Chinon (BernardBaudry,2010,LoireValley)wasthebestcabernetfrancI’deverhad,and(b)I’dfinallyfoundawinedescriptorIcouldunderstand.
MarcoCanora,ofcourse, isco-ownerandexecutivechefof theJamesBeardAward–nominatedHearth,wherewenowstood,justinsidetheentrance.Priortostrikingoutonhisown,heheldvariouspositionsatGramercyTavernandthefamedCibreoinFlorence,Italy. Hewas TomColicchio’s right-handman as the original chef of Craft restaurant,whichwonaJamesBeardAwardforBestNewRestaurantduringhistenure.
By the end of the evening, I concluded what many others had: Hearth is the mostunderratedrestaurantinallofNewYorkCity.
“Cookingisnothard.Cookingisnothard.”Marcorepeatedthisfivetimesduringourevening together.“I feel like I’vepulled thewoolovereveryone’seyesasa ‘successfulchefinNewYorkCity.’Anyonecoulddothis.”
“C’mon,”IsaidasIpointedtomyvegetablesalad,whichwasetherealandjuicy(notanadjectiveIuseforsalads),easilyoneofthebestsaladsofmylife.
He laughed and waved a hand dismissively. “People say, ‘Oh my God! This isamazing!’Justdressitwhilethevegetablesarewarm—itallsoaksin.Pourtheoilonaftertheredwinevinegar,andaddsaltandpepper.Anyonecoulddothis.”
And that’s the beauty of Marco. He can show you how to “pull the wool overeveryone’seyes”inwonderful,ethicalways.Cansimplefoodbeelegant?Candeliciousfoodbefast?Canathree-ingredientdish—slappedtogetherinfiveminutes—tastelikeittookhourstomake?Yes,and,believeitornot,itcanallbegoodforyou,evenifittasteslikesin.
I was introduced toMarco in 2009 because he’d lost 25-plus pounds experimentingwiththeSlow-CarbDiet®asdescribedinThe4-HourBody.He’dtweakedandfine-tunedthe guidelines to complement his incredible culinary skills. It was a formidablecombination… and a delicious one. He went from a size 40 waist to a size 35 waistwithouteverbeinghungryorbored.
ButMarco’snotrigidlydedicatedtoone“diet,”perse.
Marcohascherry-pickedhisfavoriteaspectsofmanybooksovertheyears,testingitallinhiskitchenand—more important—withhis stomach.He’s addedhisown inventions,turneda fewthingsupsidedown,puta twiston theclassics,andcreatedwhatyounow
holdinyourhands:aguidetomakingmasterpieceswithoutbeingamaster.
Marco is a pioneer, and I’ll recommend that you follow in his footsteps. In thewisewordsofBruceLee: “Absorbwhat is useful, discardwhat is not, addwhat is uniquelyyourown.”
Youareingreathands.Enjoytheride.
Puravida,
TIMFERRISS
authorofThe4-HourWorkweek,The4-HourBody,andThe4-HourChef
INTRODUCTIONMyDailyBreadI’vebeenaprofessionalchefandcookfortwentyyears,thelastsixteenoftheminNewYorkCity.I’malifer,andIloveit.Butbeingachefmeanscrazyhoursandevencraziereatinghabits.There’snosuchthingas“listeningtoyourbody”whenyou’reachef inaprofessional kitchen in New York. Awareness of my health and eating habits did notpossessaniotaofmybrainspace.
This iswhata typicaldayforme,aworkingchef,used to look like: Iwakeupat10a.m.andhitthecoffee.Idon’tfeelhungryforbreakfastbecauseIwasoutlastnight,afterdinnerservice,eatinganddrinkingwithchefbuddiesuntil2a.m.CoffeeismysustenanceuntilIgettotherestaurantintheafternoon—andthat’swhenIstartinonthebread.Loadsoffreshbreadarrivedaily,soIswipeaheelofbreadandcontinuepickingatitforafewhours. Now it’s time for a cigarette. I started smoking at age nineteen, but neverconsidered myself a hardcore smoker. As long as my first cigarette isn’t until the lateafternoon,I’mdoingallright.So,it’snow4:30p.m.and,ifyou’veaddeditup,theonlythingI’veputinmybodyisthequestionabletrinityofcoffee,bread,andcigarettes.
Staff gathers for familymeal at 4:30 p.m.,my firstmeal of the day. Familymeal ismeanttobecost-effectiveandfitforacrowd.It’sdelicious,butnotexactlythestuffDr.Ozispreachingabout.We’retalkingalotofmeat—andnotthelocalgrass-fedvariety,butthecheapercutsloadedwithfat,growthhormones,andantibiotics—orstarch-heavyfoodlikepastaandgarlicbread.Vegetables?Maybeasmallpileoflettuceasanafterthought,butnotmuchbeyondthat.
Ampedupbyanothercigaretteandafinallargecupofcoffee,Iheadintoservice.Sixhours of bright lights, heat, speed, and constant stimulation whiz by. Though I tasteddozensofbitesandingestedafulldinner’sworthofcalories,itneverfeelsliketheyaddup toameal.Servicewindsdown,andI’mthinkingabout relaxingwithasmokeandadrink.Afterafewofeach,Istarttogethungry.Iatelunchat4:30p.m.,sonowthatit’s1a.m., I’m ready for dinner. It’s howplentyof people feelwhen they finish their dayofwork,butformostit’s6p.m.,andformeandtherestoftheworkingchefsit’s1a.m.
Atthishour,I’mnotgoinghomeandwhippingupasalad.IheadtoCornerBistroforafewbeerstoppedoffbyacheeseburger,orgotoGreatNewYorkNoodletownforalate-nightChinesefeastofroastbabypig.OnthenightsIdon’tgoout,Istopbythe24-hourbodega,orderhamandcheeseonahardrollwithmustardandwaterylettuce,smashsomepotatochipsinit,andnailthatformy1:30a.m.dinnerjustbeforebed.Ialsomakeupforskippingthemorningcigarettesbysmokingteninthelastthreehoursofmynight.
Remarkably, this was my routine for nearly twenty years. I was overcaffeinated,dehydrated, overstimulated, and full of starch, sugar, fatty meat, alcohol, and nicotine.Untilmybodystartedtostagearevolt.
Quitetheglowingsetupforabookonhealthyeating,isn’tit?Asweallknow,lifehasawayofkickingyou in the ass.Being forced tomakea significant shift inmyowndietforcedmetorethinkwhatitmeanstocookandeathealthy.You’llbehappytoknowthatitsure as hell doesn’t mean deprivation or bland, pathetic-looking steamed vegetables.
Eatingnutritiousfoodsthatsupportfeelinggoodisn’tenough—thesefoodsshouldsatiateyou and taste so good that you look forward to eating them.With the right arsenal ofrecipes,ahealthydietcancoexistwithdeliciousfood.That’sagoodfoodday.Mywife,Amanda,cameupwiththenameforthisconcept,andithassteeredmyeverydayeatinghabitsforthepastthreeyears.
Nowatforty-five,post-brink-of-disasterrealization,I’mthehealthiestI’veeverbeen.Ihaveloadsofenergy,Iworkoutandpracticeyogaregularly,andIcookfoodthatactuallymakesmeexcitedtoeatthewayweknowwe’resupposedtobeeating.It’sacompleteU-turnfromjustfouryearsago,whenIwasachampattreatingmybodylikeapieceofshit.
AnExerciseinFutility
Here’sabitofironyforyou:Igrewupeatinghealthywholefoods.Myafter-schoolsnackwasabasketofmixednuts,leftintheirshellswithanutcrackerontheside.Nosodas,noHo Hos, no processed crap. My mom was far ahead of the curve in recognizing theimportance of natural food. She was born and raised in Tuscany, where good food iscentral to everyday life, and much of it comes from the land just outside the kitchenwindow.So,whileeveryoneelsewasgroovingonbreakfastcerealsandbolognaonwhitebread,mysisterandIwereeatingfrittataswithzucchiniandbasil,orwarmstringbeanandpotatosalad,allmadewithfreshvegetablesfromthegardenanddressedwithgoodoliveoilandredwinevinegar.Icarrythiswithmeinmyownrestaurant,Hearth,whereI’mfanaticalaboutpreparingtheabsolutebest-qualityingredientsforourguests.Whenitcametofeedingmyself,though,myonlyrequirementwasthatitbedelicious.Andforme,likemany people in this country, “delicious” too often equates with sugar-laden, fatty,processedgut-bombfood.
TherealkickerisIneverthoughtabouthowwhatIatemightaffectmeinthefuture.Ifigured the physical requirements of my seventy-hour-a-week job made up for anyexcesses inmydiet. Itwasmylife.Youweren’tgoingtofindmesweatingitoutat thegymorontheballfield—Iwashunchedoveracuttingboard.
WhenIhitmyearly thirties, Iwasdiagnosedwithsleepapneaand told that itwouldlikelyimproveifIdroppedsomeweight.Thismotivatedmetostartexercising,butitwasonly a half-assed effort until Iwas about thirty-seven.By then,Amanda and I had ourdaughterStella,so Iwasover the late-nightpartying,but Iwasstill smoking.Mypantssizehadcreptupfroma32toa38.Ifeltflabbyandsluggish,butIthoughtexercisewasthe root of my weight issues. So I got a gymmembership and, eventually, a personaltrainer.Thattrainerwasthefirstpersontofillmyheadwithsolidnutritionadvice—eatingbreakfast, switching to leanmeats, putting vegetables back inmy diet, etc.—but I stilldidn’tchangewhatIate.Ithoughtbyworkingmyassoffatthegymthreedaysaweekrackinguphoursofcardio,andcuttingdownonthelate-nightfoodfests,thattheslimandtrimMarcowouldappear.
Buthedidn’t.Ihadmoremuscledefinition,butIwasstillbustingoutofmypantsandfeelingbone-crushingly tired in theafternoon.Andyeah, Iwasforty,andIknewthingsslowdownasyougetolder,butIthoughtIhadmadeeveryefforttoseerealresults.Whatthehell?
Immensely frustratedandgameforanyhelp, Ivisitedanutritionistwhocamehighly
recommendedbyacoupleoffriends.IexplainedtohimhowI’dbecomealoyalgymratbutI’mnotlosinganyweight,andhowIfeelcompletelysappedofenergy,eventhoughI’m sleeping through thenight. I’m thinking theguy is going to giveme a fewhelpfultweakstomyeatinghabits,andI’llbeonmyway.
Instead,hescaredtheshitoutofmewithcold,hardnumbers:theresultsofmybloodworkandhisevaluation.Theverdict:Iwasprediabeticwithbloodglucoselevelsthroughthe roof, Ihadseriouslyhighcholesterol,and Iwas in the throesof full-blowngout—apainfulformofinflammatoryarthritis.Iwasalsothirtypoundsoverweightandlivingoncarbs, andmy thyroidwasn’t functioning properly.Not pretty.My nutritionist gavemelistsoffoodstoavoid—oneformyheightenedcholesterol,oneformyhighbloodsugar,andoneforgout.
ThishumblingmomentgavewaytoaholeofdespairthatIwallowedinfordays.Thenewswasterrifying.Don’tgetmewrong;Irealizemyconditioncouldhavebeenmuch,much worse. But the most alarming part wasn’t my condition; it was the paralyzingthought that I couldn’t enjoy food anymore. At the time, it seemed like I would besubjectedtoalifeofcaloriecountingandeatingcelerysticksandunsaltedalmonds.
Food is the center of everything for me: my heritage, family, social life, and entirecareer. In short, it’s a key player in my overall happiness. For just about anyone, thethought of overhauling yourwhole diet is a tough blow, but forme it fell just short ofcruel.Mydiagnosislitafireundermyasstomakesomechanges,butIknewIwouldbeamiserablepersonandunabletosticktoahealthydietifIhadtoeatrabbitfoodfortherestofmylife.
Mylovelywife,AmandaFilley.Withouther,I’dstillbeanunhealthywreck.
ThePleasureFactor
OnceIgotovermypityparty,Ilaunchedintoanall-outexaminationofwhatitmeanstohave a healthy diet. Lucky for me, Amanda is incredibly well-read on nutrition andbecame my source of day-to-day guidance, introducing me to things like chia seeds,quinoa, and bee pollen and inspiringme to dig further into the nuts and bolts of howcertainfoodsaffectedmybody.Tothisday,sheisahugepartofthereasonI’vebecome
so interested in what it means to eat well. I dove into books on health and nutrition,absorbing everything I could fromGary Taubes,Dr.Alejandro Junger,Michael Pollan,Tim Ferriss, Robert Lustig, and Dr. Mark Hyman, among many others. It becamesomewhatofanobsession.
Everybookhas itsownspecific theories,but theircollectiveadviceallboilsdowntothe same core messages about cutting down on sugar and processed foods, eatingbreakfast,andgettinginmorevegetables.Thebummeris thatwithoutgoodrecipes thatdeliver nutrition and delicious flavor, most of these books aren’t exactly motivatinganyone to step away from the bag of potato chips. Doctors, nutritionists, and foodieintellectualsofferabountyofindispensableinformation,butknowingthetechniquesformakingleanmeatsinsanelyflavorfulorhowtotreatkalesoit’scrave-worthyisn’t theirforte. Judging bymany of the recipes I came across, healthy cooking and eatingweresimplyactsofnecessity,notpleasure.Foodasfuel,notjoy.It’samessageIcouldneverwrapmyheadaround.
Thankfully,Ididn’thavetorelyonthemforguidanceinthekitchen.Asachef,Iknowaboutproperseasoningandwhichingredientsdeliverthebestpossibleflavorstomakeadishwortheatingagainandagain.Ialsohaveawell-tunedpalateandasenseofcreativityandknow-howinthekitchen.So,Igotbusyusingmyskillstocreateastableofhealthyingredient–focusedrecipesthatnotonlytastedamngoodbutalsoembodymydeep-rootedloveandappreciationforgreatfood.
Mytwoamazingdaughters,Stella,8,andZadie,2.
Withthese125recipes,I’vetranslatedtheadviceonhowyoushouldeatintowhatyoucan cook: dishes that are delicious and satisfying, and that actually inspire you towanthealthyfoodsateverymeal. I’llhelpyou take thebasic tenetsofahealthydietandputthemintoactioninyourkitchen,soyou’remakinggood-for-youfoodyouactuallywanttoeat. I’mnot adietician, adoctor,oryourmom. I’mnothere topromoteweight lossorlow-carb,grain-free,low-fat,orno-meatdietsortoaskyoutoplaysomenumbersgamewith calories. My recipes are focused on whole, real foods that are nutritional
powerhouses.Thiscan includewholemilkfroma localdairyfarm,ororganicgrass-fedbeef,becausebothfoodsarenaturalandpackedwithnutrients.Theideaoflow-fatstringcheeseand100-caloriecookiepacksashealthyfoodsistotalbullshit—thoseareprocessedfoods,notrealfoods.Throughoutthebook,I’llsharebasicinformationaboutthenutritiontopicsthatnowinfluencemyfoodchoices,andyou’llseehowmyrecipesgibewiththeprinciplesofagoodfoodday.
Likemyfirstbook,SalttoTaste,thiscollectionofrecipesisforeverydaycooking.Youwon’tfindalaundrylistofstuffyou’veneverheardof,andyoudon’tneedtospendfivehoursinthekitchen.Itakeonthesimplestofingredients,theworkhorsesofhealthydiets,and give you luscious flavor combinations and easy techniques that are designed forconvenienceandflexibility.Onceyougetintoagroove,Ihopeyou’llkeepexperimenting.Thinkofmyrecipesasabasicformula:Learnthem,andthenpluginthefoodsandflavorsthatspeaktoyou.I’mnotheretoshowyouwhatachef-geniusIam—Iwanttosharethemost importantandbasicknowledge thatwillempoweryou tobegincookingdelicious,nutritiousfoodforyourself.
There’sanevolutionthathappenswhenyoudecidetogodownthisroad.Yourwilltolive a healthier lifestyle starts to feed on itself. It becomes reflex. I was jazzed by thepositiveeffects,likehavingmoreenergy,sheddingweight,andbecomingahealthierrolemodelformydaughters.WhenIeatanavocadosalad,IgetthesameburstofpleasureandsenseofindulgencethatIusedtogetfrominhalingabaconcheeseburger.I’mnotkiddingorexaggerating.That’snottosayIdon’tgofortheoccasionalburgerorsliceofpizza—Ido,andIgoatitwithgusto.Butthechangehitshomewhenyouhavethatlate-nightpieceofcheesecakeandrealizethatyounolongerfeelguiltyaboutitbecauseit’strulyatreat,notadailyhabitanymore.
Ifyourecentlydecided tocleanupyourdietandyou’reafraid thatanyenjoymentoffood isnowout thewindow,or ifyou’realreadyahealthy foodproand feel stuck inacookingrut,youpickeduptherightbook.Withmyrecipes,you’llfindthathealthyeatingdoesn’tmeanbeingbanished to a lifeofuninspired,blandchickenbreasts and steamedbroccoli.Asachefandhealthyeaterwhoknowsand lovesfoodandcooking, I’ll showyouthatwithahealthydiet,thereisstilljoyineating.Agoodfooddayisn’taboutpattingyourself begrudgingly on the back for eating the way you’re “supposed to,” it’s abouteatingsuperdeliciousfoodwithacleardirectiontowardbetterhealth.Myjoyisderivedfirstandforemostfromfoodthattastesgood,butthebonusisthatnow,itmakesmefeelgoodtoo.
10PRINCIPLESFORAGOODFOODDAYIt’seasytogetboggeddownintheconstantlyevolving,sometimesconfusingdetailsofhealthyeatingadvice.Thefollowingsetofprinciplesismystripped-downversionofallthenutritionnoise,anditfunctionsasmyday-to-dayguide.There’snoone-size-fits-allapproachtoagoodfoodday,andyourowndefinitionofitmaychangeovertime.Myhopeisthatthisroadmapisflexibleenoughtohelpguideyou,nomatterwhatyourinterpretation.
1Eatingmust be enjoyable. On a good food day, eating is still a primary source ofpleasure.Withqualityingredients,afewbasiccookingskills,andtherecipesinthisbook,youcancreatemealsthataresodeliciousandsatisfying,theyfeelindulgent.Deprivationisn’tthesolution—satisfactionis.
2Cookingempowersyoutoeatbetter.Bycookingyourownfood,you’reincontrolofwhat goes in your body, and youwon’t eat nearly asmuch sugar, salt, and fat aswhatyou’llgetwithprocessedfoods.AsMichaelPollansaid,“Cooking,transformingtherawstuffofnature intonutritiousandappealing things forus toeatanddrink, isoneof theinterestingandworthwhilethingswehumansdo.”
3 Proper prior planning prevents piss-poor performance. Feeding yourself (andothers) the right foods requires thought and planning. You don’t want to have to cookeverytimeyouneedtoeat,soplantomakelargerbatchesofleftover-friendlyfoodsthatcanberepurposedintonewmeals.Manyoftherecipesinthisbookarescaledupforgreatleftovers—thesewillsaveyoufroma lotofpoor impulsechoices. Itmightseemoverlytime-consuming at first, but once you establish a system—planning meals, choosing ashoppingday,andmakingascheduleforcookingdays—itbecomesareflex.
4Get in syncwithMotherNature. In-season ingredientscheckevery importantbox:Theyarebetter tasting,morenutritious,higherquality,andmoreaffordable.Asseasonsand ingredients shift, so should your cookingmethods. You don’t want a slow-cookedstewonahotsummerdayoracoldtomatosaladinthedeadofwinter,right?
5Qualityingredientsareeverything.Thecloserafoodistoitswholeform,thebetter.The surest path to finding quality ingredients is your local farmers’ market, whereeverythingisfreshandinseason.Atasupermarket,organicbecomesmoreofaprioritybecause certified organic foods are held to a higher standardof production.Choose thehighest-qualityoptionyoucanafford.
6Eatrealfood.Manyprocessedfoodshaveartificialingredients,chemicals,additives,andexcess salt, sugar,andpotentiallyharmful typesof fat.Thiscanbe trueeven if thefoodisorganicorfromahealthfoodstore,orscreamsbuzzwordslike“wholegrain!”onthepackage. Ifyoubuyprocessed foods, ignore the labels and let the ingredient listbeyourguide.Lookforrealingredientsthatyouknowaregoodforyou.
7Be a conscious eater. The act of eating should be a restorative interlude in yourstressful, chaotic day, not a time for multitasking. By giving meals the attention theydeserve, you eat at a slower pace and give your body a chance to register taste andsatisfaction.Youwind up feeling satiatedwith smaller portion sizes and enjoying yourfoodmore.Slowdown.Chew.Savoryourfood.
8Atwingeofhunger isn’t theendof theworld.Mostofus shovel fooddownwithsuch frequency thatwe don’t knowwhat hungry feels like. Familiarizing yourselfwithhunger signals is a key part of learning to feed yourself well. Not shaky, lightheaded,desperationhunger,but the twingeof tightening inyour stomach that first alertsyou tohunger.Whenyoustartfromthispoint,you’lldiscoverwhichfoodsandquantitiestrulysatisfyyou.Youmayneedalotlessfoodthanyouthink.
9Diversify.Foodboredomisfrustratingandleadsbacktooldhabitsandcrappychoices.Eatingwellforthelongtermrequireschoosingfoodswithawiderangeofflavors,colors,andtextures.Thisnotonlykeepsmealsinterestingandsatisfying,buteatingavarietyoffoodsalsoincreasesyourchancesofgettingallthenutrientsyouneed.
10Makeindulgencesaguilt-freepartoftheprogram.Callitacheatday,the90/10rule(eatwell90percentofthetime,splurgetheother10percent),orwhateverresonateswithyou.Grantingyourselfpermissiontosay“tohellwithit”onceinawhileincreasesyourchancesofsuccessfullystickingtogoodeatinghabits.
PANTRYSTAPLESFORAGOODFOODDAYTostacktheodds infavorofhavingagoodfoodday, it’sessential tosurroundyourselfwiththerightfoods—thosethatreallyampuptheflavorandthenutritionofyourmeals.This list isawindowintomykitchenonanaverageweek.It’sbynomeansexhaustive,sincemuch ofmy cooking is driven by seasonal produce and fresh fish andmeat.Butyou’llfindmostoftheingredientsyouneedtopreparetherecipesinthisbook,plusafewotherbasicsthatlendthemselvestoeasy,deliciousimpromptumealsandkeepyououtofthe fast-food drive-thru line. The good-for-you benefits of many of the items here arecoveredwithin the chapters where I put them into action, so this list is an at-a-glanceshopping reference.Also, Idon’tcallout localororganic in frontofevery foodhere—theseareagivenforme(seePrinciple#5),andapersonalchoicebasedonyourbudget.
Youmightraiseaneyebrowatafewitemshere,buteachhasitsplaceinahealthydiet.Rightoffthebat,youcanseeIdon’tshyawayfromfat.Goodfats,evensomesaturatedfats likewholemilkandgrass-fedbutter,are foundation ingredients ineveryoneofmyrecipes for flavor,mouthfeel, and,yes, theirnutritionbenefits. I alsodon’t think there’sanything inherentlywrongwith eatingmeat, as long as it’s properly sourced. So, eventhoughthey’reoftenassociatedwithhealthyeating,Idon’tusemeatsubstitutesliketofu,tempeh, or seitan. It boils down to this—taking a whole food in its natural form andprocessing it (to remove its fat, reduce its carbs, or turn it into something that acts likemeat)denaturesittosomedegree.Processedfoodsareneverasgoodastherealdeal.
FRESHANDINTHEFRIDGEDairy
•Wholemilk•Unsweetenedalmondmilk,ricemilk,andhempmilk•Full-fatplainyogurt—Greekandregular•Grass-fedbutter• Cheese, glorious cheese—Parmigiano-Reggiano, Pecorino Romano, cheddar, andgoatcheeseorGouda
Animalproteins
•Eggs•Grass-fedgroundbeef•Poultry—thighs,bonelessskinlessbreasts,andwhole•Fish—wildAlaskansalmon,localwhitefish,oliveoil–packedbrownanchoviesinajarforcooking,andmarinatedwhiteanchoviesforusingwhole
Produce
•Freshlemons,limes,bananas,andwhateverfruitisinseason• For everyday cooking—red and yellow onions, garlic, carrots, celery, avocado,freshginger,andanyin-seasonvegetables•Hardycookinggreens—Tuscankale,Swisschard,escarole,spinach,cabbage,andbokchoy•Saladgreens—arugula,dandelion,redleaflettuce,andBibblettuce
Rawnutsandseeds
(yes,theseshouldberefrigerated,sotheystayfreshlonger)
•Seeds—chia,flax,pumpkin,andsunflower•Nuts—almonds,walnuts,pistachios,hazelnuts,pinenuts,andpecans•Almondbutter,rawandunsalted•Peanutbutter,unsweetened
Stocks
•Chicken,vegetable,andmushroom
Floursandnutmeals
(refrigerate;otherwisethey’llgorancid)
•Flours—wholewheat,spelt,rye,buckwheat,*corn(flour,notmeal),coconut,oat,*millet,andchickpea•Nutmeals*—almondandhazelnut
*These floursandnutmeals canbemadebygrinding thewholegrainornut ina food
processor.
Condiments
•Dijonmustardandwhole-grainmustard•Lacto-fermentedvegetables•Soysauce,tamari,fishsauce•Olives—niçoiseandCastelvetrano•Capersinbrine
INTHEFREEZER
•Vegetables—carrots,broccoli,spinach,peas,andstringbeans• Fruit—blueberries, blackberries, raspberries, and bananas (peeled and frozen forsmoothies)•Breads—FoodforLifeEzekiel4:9SproutedWholeGrainBreadandNordicBreadsFinnishRuis
INTHEPANTRYOilsandvinegars
•Extravirginoliveoil•Virgincoconutoil•Nutandseedoils—walnutoil,hazelnutoil,andsesameoil(cold-pressed)•Vinegars—redwine,whitewine,balsamic,applecider,sherry,rice,brownrice
Cannedgoods
•Tomatopaste•Wholepeeledtomatoes•Unsweetenedcoconutmilk
Driedbeansandlentils
•Beans—cannellini,cranberry,pinto,black,kidney,andchickpeas•Lentils—Puyandbrown
Driedfruits
•Cranberries,raisins,dates,figs,andmango
Seasoningsandspices
•Seasalt—fine-grainandlargeflake•Wholeblackpeppercorns—pregroundpepperdoesnotcomeclosetotheflavorofwholepeppercornsfreshlygroundinapeppermill• Whole spices—cinnamon sticks, cloves, star anise, fennel seeds, dried chilepeppers,nutmeg• Ground spices—cinnamon, ginger, coriander, cardamom, chili powder, za’atar,Chinesefive-spicepowder,currypowder,cayennepepper,smokedpaprika•Wholevanillabeansandpurevanillaextract•Driedrosemaryanddriedoregano•Driedporcinianddriedshiitakemushrooms•Tea—green,ginger,andblack•Coffee
Wholegrains
•Oats—rolled,steel-cut•Buckwheatgroats•Rice—brownsweetandbrownbasmati•Farro•Freekeh•Quinoa•Amaranth
•Millet•Barley•Bulgurwheat
Sweeteners
•Maplesyrup•Honey—rawhoney,clover(light)andbuckwheatorchestnut(dark)•Coconutpalmsugar•Unsulfuredblackstrapmolasses•Lightbrownsugar
Chocolate
•Unsweetenedrawcacaopowder•Darkchocolate(70%cacaoorhigher)
THEBIGFATMYTHMore than a few questionable trendswere born in the ’80s (acid-wash jeans, sun-driedtomatoes, my smoking habit), and one of the more notorious still lives on today—fatphobia.Foryears,theU.S.DepartmentofAgriculture(USDA)hashandedusthelinethatfatisevil,especiallysaturatedfat,andthatitturnsyouintoablimpwithhighcholesterolandcloggedarteries.Peoplehavetradedfat-containingfoodslikesteak,butter,andeggsforchemical-ladenmutantfoods.Thefactisthatwhileeveryonewasbusystressingoverfat grams, we all got fatter.What gives?Well, we replaced fat with sugar and refinedcarbohydrates—the real culprits behind weight gain, diabetes, and heart disease. Fatbrings flavor, somanufacturersmade up for it by loading “healthy” fat-free foodswithsugar.Likeallrefinedcarbs,sugaronlyincreasesyourappetite,settingthestageforyoutopolishoffaboxofreduced-fatSnackwellcookies inonesitting(seemoreonsugar’seffectsonthebody).
We need fat, and the quality of fat is as important as the quantity. Naturalmonounsaturatedandpolyunsaturatedfatsfoundinextravirginoliveoil,walnuts,salmon,flaxseeds,andavocadoscanimprovebloodcholesterollevelsandreducetheriskforheartdisease. I’m sure you’ve heard of omega-3 fatty acids, a class of polyunsaturated fatsknown for fighting inflammation, with such huge benefits that they get their ownspotlight.Goodfatsmakefoodmoresatisfying,sohavingareasonableamountateverymealcankeepyoufrompackingonweight.Eatingapieceoftoastwithmashedavocadocurbsyourhungerlongerthantoastwithjelly,becausethefatinavocadoslowsdowntheabsorptionofcarbohydratesinthebread.Yourbloodsugarstayssteadier,andyou’relesslikelytobeelbow-deepinabagofsnacksbeforeyournextmeal.Youalsoneedgoodfatssoyourbodycanabsorbmoreofthefat-solublevitaminsinvegetables,includingvitaminsDandE(yetanotherreasonfat-freedressingsareabadidea—theydonothingtohelpyouabsorballthegoodyoursaladscando).
The bad fats, so we’ve been told for decades, are the saturated fats in meat, butter,cheese,darkchocolate,andcoconut.These fatsare supposedly responsible forourhighcholesterol,heartattacks,andstrokes—butthisisjustplainwrong.Thedemonizationofsaturated fat can be traced back to one scientist, Ancel Keys, and his flawed SevenCountries Study that began in the 1950s. Keys’s study compared fat intake and heartdisease insevencountriesand found those thatate themost fathad thehighest ratesofheart disease. The sketchy part? Keys gathered statistics for twenty-two countries, butfocusedonlyontheseventhatsupportedhistheorythatsaturatedfatcontributestoheart
disease.Ifeverycountrystudiedhadbeenincluded,theresultswouldshowthattherewasno link.Unfortunately,Keys’s version of the results took hold, themedical communityandourgovernmentstartedrecommendingalow-fatdiet,andpeopleloadeduponfat-freefrozenwafflesandICan’tBelieveIt’sNotButter.
AsIwritethis,there’sstillnolarge-scalestudyshowingsaturatedfatleadstoahigherriskofheartdisease.Thisdoesn’tmeanit’sasbeneficialasunsaturatedfat,butweknowsometypesofsaturatedfatsareharmless,andothershaveproventobehelpful.Wenowknowthatstearicacid,oneofthesaturatedfatsinbeefandthemainoneindarkchocolate,raisesHDL (good) cholesterol andhasnoeffectonLDL (bad) cholesterol, and that thelauric acid in virgin coconut oil improves overall cholesterol levels.Keep this inmindwhenyouseebutter,wholemilk,andbeefinahandfulofmyrecipes—youmaybalkatthesesaturatedfatsaspartofahealthydiet,buttheydo,infact,havearightfulplacewhentheycomefromaqualitysource.
The undisputed villains are artificial trans fats, used to increase the shelf life ofprocessedfoodslikecakemixes,soups,frosting,pastries,andchips.They’realsoin thepartiallyhydrogenatedoilusedforfryingatmostfast-foodjoints.TransfatsraiselevelsofLDLcholesteroland lower thoseofHDLcholesterol,andhavebeen linked to theextrarolls of belly fat people carry around. Foodmanufacturers are now required to list theamountof trans fats, somanyof themchanged their formulas tocutdown.But they’restill lurking,thankstoaloopholethatallowsfoodswithupto0.5gramsoftransfatperserving to be listed as zero.Even though theFood andDrugAdministration ismakingmovestoeliminateartificialtransfatsentirely,theeasiestwaytoavoidthemistolayoffprocessed foods entirely. Check ingredient lists for “partially hydrogenated oil” or“hydrogenatedoil”—thegiveawaythattransfatsarepresent.
I also stay away from vegetable oils like canola, corn, and soybean. Sure, they’reunsaturated and have some omega-3s, but unlike extra virgin olive oil, they can’t beextracted through pressing naturally. They’re heavily processed, overheated, anddeodorized,allofwhichinvolvespotentiallyharmfulchemicals.It’smind-bogglingtomethat these are recommendedashealthywhen their processing requires the same solvent(hexane)that’susedinshoeglue.
GoodfatshavetobekeyplayersineverythingIeat.Extravirginoliveoilhasalwaysbeen a given in my cooking, but I’ve branched out, adding full-fat Greek yogurt andalmond butter to breakfast shakes, coconut milk to soups and desserts, chia seeds tooatmeal and snacks. They make food delicious and satisfying—and replacing a lot ofrefined carbs and sugar with good fats is ultimately how I lost and nowmaintain myweight.Repeatafterme:Goodfatdoesnotmakeyoufat!
BREAKFAST
I’VESPENTMYENTIRELIFENOTbeinghungryinthemorning.Ihearthesametunefromotherpeopletoo:“WhyshouldIeatbreakfastifI’mnothungry?”Thebetterquestiontoaskis“WhyamInothungry?”Theanswerisprobablybecauseyouatetoomuchortoolatethenightbefore.ThatwascertainlythecaseformeduringallthoseyearswhenIlulledmyselfintoafoodcomawithaplateofporkandahalfdozenbeersat1a.m.Adviceonhealthyeatingcanbeconflictingashell,butthereisonekey
nuggetthatisnearlyundisputed:theimportanceofeatingbreakfast.Takethewordbreakfastatfacevalue:Themealismeantto“breakthefast”you’vebeeninwhilesleeping.Itkicksyourmetabolismintogear,lesseningyourlikelihoodofturningintoaravenouspiglaterintheday.Aslewofstudiesalsoshowthateatingbreakfastincreasesmentalclarityandtheoverallabilitytogetshitdone.Giventheloadofevidencethateatingbreakfastisacornerstoneofahealthy
diet,Itrainedmyselftobehungryinthemorningbynoteatingafter9p.m.Thiscutsoutallthemindlessmunchingandlate-nightmealsthatgetinthewayofrestorativesleepandthedesiretoeatafterwakingup.Itmaymeanthatyouoccasionallygotobedwithatwingeofhunger—that’sokay.Ourancestorsdidn’thaveround-the-clockaccesstofoodlikewedo.Wearebuilttogetbywithoutmidnightsnacks.The“kitchen-closed”timemaybedifferentforyoubasedonyourschedule,butifyoustopeating12hoursbeforeyouplantowakeup—andyoudothisdiligently—you’llgettoknowmorninghunger.Allbreakfastsarenotcreatedequal,sochoosingtherightfoodsintheright
quantityiscrucial.InthetypicalAmericandiet,thedaystartswithabigbowlofcerealorasugarypastrythesizeofyourhead.Lowinproteinandfiber,thesebreakfastsarenothingbutsimplecarbohydratesthatleaveyoufeelinglimpandhungrytwohourslater.I’mwillingtobetthatifyouneedasnacktomakeittolunchtime,you’vegotasimplecarbsituationgoingonatbreakfast.Youneedfoodswithstayingpower,sotherecipesinthischapterfavorprotein,fiber,andqualityfats,usingeggs,nuts,fruits,andwholegrains,foodscontainingnutrientsthattakemoretimeforyourbodytodigest.Theyhangoutinyourstomachforawhile,makingyoufeelfullerlongerandgivingyouamoresteadysupplyofenergy.Besidesnotfeelinghungryinthemorning,thebiggestrantIhearabout
breakfastisthatthere’snotimeforit.Igetthat—I’monautopilotinthemorning,andonaweekdayIdon’twanttothinkaboutwhattomakewhilerubbingthesleepoutofmyeyes.Breakfastshouldbeano-brainer,andspeedisthenameofthegame,sokeepingpantrystaplesstockedandhavingon-the-flybreakfastideaslikethosehereareofmajorimportance.Mostofusarecreaturesofhabitwhenitcomestobreakfast.Igethookedona
particularkindofbreakfastandtryamillionandonevarieties.Ididthatwithshakes(agreatstartingpointifyou’renotusedtoeatingbreakfast),thencycledintoaneggkick,andnowI’minabreakfastsandwichphase.Thischapterholds
allmyfavorites—theonesthatconsistentlyluremeoutofbed.Afewaremake-aheadrecipesthatIkeeparoundforespeciallycomatoseorrushedmornings.Otherscometogetherquicklythankstostapleslikefrozenfruit,eggs,oats,andwhole-grainbread.I’vealsoincludedoptionsforthosedayswhenyouhavetheluxuryoftimeandwantsomethingspecial.Whateveryoudo,don’tskipbreakfast.It’snotagoodfooddaywithoutit.
DarkBerryShake
DARKBERRYSHAKEMAKES1SHAKEInthesummer,Iusefreshberriesfromthegreenmarket,buttherestofthetimeIusefrozenorganicberries.Ilovehowthefrozenberriesmaketheshakeextrafrothy.Groundgingerisoneofmygo-tobreakfastspices,alongwithcinnamon.Thegingerworksespeciallywellinfruitshakeswhereit’sanice,subtlekickalongsidethefruit’snaturalsugars.Berrieshavethehighestantioxidantlevelsofanyothercommonlyavailablefruit.Antioxidantsaredisease-fightingpowerhousesthatprotectthebodyagainsttheeffectsofagingandmayhelppreventheartdiseaseandcertaintypesofcancer.BerriesarealsohighinfiberandvitaminsCandE.Whenthesegemsaren’tinseason,hitthefreezersection—frozenberrieshavethesamenutritionaljackpotasfresh.
½cupblueberries½cupblackberries¼cupfull-fatplainGreekyogurt¾cupunsweetenedalmondmilk1tablespoonvirgincoconutoil½teaspoongroundginger1tablespoonchiaseeds
Addeverythingtoablenderandbuzzuntilsmooth,about1minute.
MangoGreenShake
MANGOGREENSHAKEMAKES1SHAKEGreenjuicescontinuetobethedarlingsofthehealthyfoodworld,butthereareplentyouttherethatareprimarilyfruitjuicepackedwithsugarandonlyacoupleofgreenleaves.Hardlytheveggie-centrichealthtonicyouexpectittobe.Iprefergreenshakes,becauseusingwholefruitsandvegetablesslowsdownthebody’sbloodsugarresponse,andthefibermeansyoufeelfullsoonerandlonger.Inthisrevivingshake,creamy,sweetmangomeetsrefreshingcucumberandcoconutwater,alongwithanunexpectedgreen:cilantro.Thewordisthateatingcilantroisanaturalwaytocleanseyourbodyofheavymetalslikemercuryandlead.Asaformersmoker,Ishouldprobablybeeatingthestuffbythefistful.Cilantro:It’snotjustagarnishfortacos!
½cupfrozenmangochunks¼cuplightlypackedcilantroleaves½cucumber,sliced(about1cup)¾cupcoconutwaterJuiceof1smalllime
Addeverythingtoablenderandbuzzuntilsmoothandcreamy,about1minute.
CHOCOLATESHAKEMAKES1SHAKEChocolateforbreakfast.That’sbasicallywhat’sgoingonhere.Thankstoraw,unsweetenedorganiccacaopowder,youcanstartyourdayorfeedapost-dinnersweettoothwithadecadent,disease-fightingshake.Ifyouneedachocolatefix,thisshake’sdeep,richchocolateflavordoesthejob.Thesweetnesscomesfromtheripebanana,soifyourbananasstillhaveagreentintwhenyoufreezethem,youmaywanttoaddateaspoonofhoneytotheshake.Unsweetenedrawcacaopowderishighinflavonoids,whicharepowerfulantioxidantsfoundinplants.Whenrawcacaobeansaremadeintopackagedchocolateproducts,theflavonoidsandalltheirbenefitsarelost.So,yourhealthiestoptionisunsweetenedorganicrawcacaopowder.Useitinthisshake,stiritintooatmeal,bakewithit,ormakeakillerhotchocolate.
1ripebanana,peeledandfrozen1tablespoonrawalmondorcashewbutter2tablespoonsunsweetenedrawcacaopowder1cupunsweetenedalmondmilk½teaspoongroundcinnamon
Addeverythingtoablenderandbuzzuntilsmoothandcreamy,about1minute.
SHAKESTheonlyshakeIusedtodrinkwasonemadefromahalf-quartoficecream.Ofcourse,afewhourslaterIwasnursingamilkshakehangover(withsomeformofbread).WhenIstartedcreatingthebreakfasthabit,myfocusonhigh-proteinoptions
ledmetoproteinpowder,andashakewastheeasiestwaytouseit.I’vesincemovedawayfromproteinpowders,becauseI’mmoreintousingwholefoodstogetmynecessarynutrients.However,shakesstilldoitforme,especiallyinthespringandsummerwhensomethingcoldforbreakfastseemslikeagoodidea.Ialsoloveshakesbecauseofthemobilityfactor:I’musuallypouringthecontentsoftheblenderintoaglassjarandflyingoutthedoor.MymorningshakeistheonlytimeI’mokaywithdrinkingmycalories,
becauseIknowit’sfilledwithqualitywholefoods.Theproteincomesfromingredientslikealmondbutter,chiaseeds,Greekyogurt,andoats.Theliquidbasevaries,butit’stypicallyalmondmilk—it’sthinnerthancow’smilk,butitstillhasbody;anditsnuttyflavorandfaintsweetnessworkwellinallkindsofshakes.Thekeytothick,creamyshakesisn’tmilkoricecream—it’sfrozenbananas.Irecommendcuttingpeeledbananasintochunksbeforefreezingthem,especiallyifyou’renotworkingwithahigh-poweredblender.Frozenfruitingeneralisgreatforshakesbecauseitaddsflavor,fiber,andafrostyqualitythateliminatestheneedforice.
ODETOORANGEJULIUSSHAKEMAKES1SHAKEOrangeJuliusstoreswereahugepartofmallcultureinthe’80s,andmyteenageweekendsofcruisingthemallalwaysincludedtheirsweet,frothyorangedrinks.MyplayontheclassicJuliusisjustascold,creamy,andbright,butit’snaturallysweetenedandusesGreekyogurttoboosttheproteinfactor.Ialsousewholefreshfruit,notjustthejuice,toaddfiberandthickness.WesendoutacomplimentaryshotglassofthisshaketobrunchguestsatHearth.Mostcommercialhoney,likethekindinthesqueezybearbottles,istreatedwithahighheatprocessthatdestroyssomeofhoney’snaturalvitamins,minerals,andenzymes.Iprefertouseraw,unprocessedhoney.Ithasnotbeenheatedorfilteredsoitstillcontainsbeepollenandallofitsbeneficialnutrients.Rawhoneylooksdifferentthanprocessedversions—it’sopaqueandsolidatroomtemperature.Buyitatyourlocalfarmer’smarket,andsaveitforrecipeswhereitwon’tbeheated,likethisshake.
½grapefruit,peeled½orange,peeled½teaspoonpurevanillaextract1tablespoonrawhoney1cupice½cupfull-fatplainGreekyogurt
Addeverythingtoablenderandbuzzuntilsmoothandcreamy,about1minute.
GojiBerryandBananaShake
GOJIBERRYANDBANANASHAKEMAKES1SHAKEThisfillingshakeskewssweet,soifyou’retryingtoweanyourselfoffsugarycereals,givethisoneago.Gojiberries,thestarofthisbrightorange-redshake,getalotofbuzzfortheirantioxidantpowers.Here,theirtangysweetnessisbalancedbygroundflaxseed,whichaddsanuttyflavor,goodfat,andfiber.Don’tskipsoakingthegojiberries;thisplumpsandsoftensthem.Ifyoudon’thaveaminutetospareinthemorning,soakthemovernight.Gojiberriesarecommonlyfoundindriedformandlooklikeredraisins.SomeofthegojiberryhypeisoverblownandrelatedtoanancientChinesemyththattheycancureanythingandhelpyoudrasticallyextendyourlifespan_Buttheircrazy-highlevelsofbetacarotene(whichconvertstovitaminAinthebody)andvitaminC,andhighconcentrationofprotein(morethananyotherfruit),makethemworthaddingtoyourshakesormunchingonasasnack.
¼cupdriedgojiberries,soakedinwaterfor10minutesanddrained1ripebanana,peeledandfrozen½cupunsweetenedricemilk2tablespoonsgroundflaxseed½cupice
Addeverythingtoablenderandbuzzuntilsmoothandcreamy,about1minute.Giveitatasteandaddmorericemilkoriceifyoulikeathinnershake.
PEAR-MAPLEOATMEALSHAKEMAKES1SHAKEWhenyouthinkofoatmeal,abeverageprobablyisn’tamongthefirstthingsthatcometomind.Itwasn’tformeeitheruntilonesleepymorningwhenIwasdecidingbetweenmakingashakeandgrabbingsomeleftoversteel-cutoats.Iendedupwithamash-upofbreakfaststhat’sreminiscentofathick,creamymilkshake.Ithasallthefiberandstayingpowerofsteel-cutoatsintheconvenientlyportableformofashake.There’saslightchewtoit,whichhelpssignalasenseoffullness.Bartlettpearsaresweetandjuicy,thetwocharacteristicsyouneedtobalancetheheftoftheoatmeal.Thefallflavorsofpearandmaplearemadetogotogether.
¾cupcooked,cooledSteel-CutOats1Bartlettpear,chopped(about1cup)½cupunsweetenedalmondmilk1tablespoonmaplesyrup
Addeverythingtoablenderandbuzzuntilcompletelysmooth,about1minute.Ifyoufeelit’stoothick,addafewextratablespoonsofalmondmilktoreachtheconsistencyyoulike.
CHERRY-VANILLAOATMEALSHAKEMAKES1SHAKEThisshakewasinspiredbyBen&Jerry’sCherryGarcia,stilloneoftheworld’sgreatesticecreamflavors(andoneIhaven’thadmuchofsinceIchangedmyeatinghabits).Thecherriesandvanillaaregreatontheirown,butIoccasionallytossinalittlecacaopowderforaddedrichness.
¾cupcooked,cooledSteel-CutOats1cupfreshorfrozenpittedBingcherries¼teaspoonpurevanillaextract½cupunsweetenedalmondmilk2teaspoonsunsweetenedrawcacaopowder(optional)
Addeverythingtoablenderandbuzzuntilcompletelysmooth,about1minute.Ifyoufeelit’stoothick,addacoupletablespoonsofalmondmilktoreachtheconsistencyyoulike.
POTOFSTEEL-CUTOATSSERVES6TO8Inthecoldermonths,nootherbreakfastfeelsasheartyandfortifying,orkeepsmesatisfiedaslongasabowlofhotsteel-cutoats.There’sanincrediblenuttycreaminessthathappenswhenthestarchreleasesfromtheoatsandmingleswithalmondandcoconutmilks.Theircookingtimeisn’tconducivetothemorningrush,sowemakeabigbatchintheeveningandeatitforthenextthreeorfourdaysasaquickno-brainerbreakfast.Steel-cutoatsarechunkierthanrolledoatsandhaveasturdy,chewytexturethatholdsupwelltoreheating(unlikerolledoats,whichcangetgluey).Ifindthey’reevenbetterthenextday,afterhavingsometimetositwiththemilkandcinnamon.TherearemorningswhenIdiginasis,buttoppingshelpkeepitinterestingfromdaytoday.Mygo-tocombinationisdriedfruitwithchoppedhazelnutsandatablespoonofmaplesyrup,butyoucantakeitanydirectionyoulikewithfruit,nuts,spices,andnaturalsweeteners.Coconutmilkispressedfromthemeatofacoconut,whichisagoldmineofnutritionalvalue.It’shighinatypeofsaturatedfatthathasgerm-anddisease-fightingpowersandmayhelplowertotalcholesterollevels.Coconutmilk’sbountyalsoincludesvitaminsEandC,iron,calcium,potassium,andantioxidantsgalore.It’savailableincartonsandcans,andforcookingIpreferthethick,richtextureofcannedcoconutmilk:Whenyoupopopenacan,themilkmaylookseparated,butitjustneedstobestirred.Coconutmilkinacartonisthinnerandmoredrinkable,butitusuallycomessweetenedorflavoredwithahandfulofquestionableadditives.
Steel-cutoats,alsocalledIrishoats,arechunkypiecesofwholeoatkernels(oatgroats).Thesethickpiecestakelongertodigestandarelowerontheglycemicindexthanrolledoats,whichhavetogothroughmoreprocessingtogettheirflatshape.Steel-cutoatshavemoreproteinthanrolledoats,butbothvarietieshavethesamehighleveloffiberandarelight-yearsbetterthanthesugar-bombpacketsofinstantoats.
2cupssteel-cutoats½cupcannedwholeunsweetenedcoconutmilk½cupunsweetenedalmondmilk,plusmoreforserving1cinnamonstickLargepinchoffineseasalt
1Inalargepot,combinealltheingredientswith4cupswaterandbringtoaboil.Reducetheheattoasimmer,cover,andcookfor15minutes,stirringoccasionally,untiltheoatsarecookedthroughandcreamy.
2Transferthecookedoatsandcinnamonsticktoaglassstoragecontainerandletthemcoolbeforestoringinthefridge.
3Inthemorning,portionoutyouroatmeal(Idoabout¾cupperserving)andheatituponthestovewith¼cupalmondmilktothinitoutabit.
GLYCEMICINDEX&GLYCEMICLOADWhySlowandLowIsBestBreadismybiggestweakness,anditusedtobethefirstthingIateeveryday.Whetheritwasanartisanalloaforthecheap,slicedstuff,Iwasin.Mycravingforbreadwasmatchedonlybyafierceloveforpasta(heavendistilledintoafood).Iknewtheyweren’thealthyfoods,butIdidn’tknowtheyweremakingmeablood-sugartrainwreck.WhenIvisitedmydoctorcomplainingofslothlikefatigue,hepointedoutthatIwaseatingtoomuchwhiteflourandsugar—refinedcarbsthathavenofiberornutrients.Thiscausedmybloodsugartospikeandthendrasticallydip,cueingexhaustionandcravings.MybloodtestsconfirmedIwasprediabetic,basicallythelaststopontheroadtofull-blowntype2diabetes.
HadIlearnedabouttheGlycemicIndex(GI)andGlycemicLoad(GL)alotsooner,Icouldhavestartedchoosingbetter-qualitycarbs.Carbohydratesarebasicallylongchainsofglucose(sugar)molecules,whichyourdigestivesystembreaksdownandreleasesintoyourbloodstreamtobeusedforenergy.Byrankinghowhighandhowquicklycarbohydrate-containingfoodsraiseyourbloodsugarlevel,boththeGIandGLhelpyoufigureoutthebestcarbstoeatandmakeitmucheasiertocontrolyourbloodsugar,manageyourweight,andkeepyourbodyhummingalongwithasteady(ratherthanspiking)supplyofenergy.
TheGIscaleis0to100:Foodsunder55arelowGI,between56and69aremedium,andabove70arehigh.ThehighertheGIranking,thequickerthatfoodcansendyouintoawildsugarrushfollowedbyanexhaustingcrash.Youcaneasilypickthosefoodsoutofalineup—whitebread,whitepasta,Frenchfries,potatochips,soda,candy.Whenyouregularlyconsumetoomanyservingsofhigh-GIfoodslikeIdid,you’remorelikelytopackonpoundsandincreaseyourriskofdevelopinginsulinresistanceandtype2diabetes(seemoreonhowthisworks).Thelowerafood’sGIranking,thelongerittakestobreakdowninyourgut,resultinginaslow-and-steadydripofglucoseintoyourbloodstream.ChoosingcomplexcarbswithlowGI—almostallvegetables,mostfruits,andsomebeansandgrains—isespeciallycrucialatbreakfastsoyousetoffwithasteadysupplyofenergyfortheday.Thesefoodsalsotendtobehigherinfiber,keepingyoufullerlonger.
ByusingtheGIasageneralguide,Istartedswappinginlow-GIalternativesformyusualcrew.Ireplacedrefinedandwhiteflourbreadswithwhole-grainbreads,likethesourdoughryebreadIuseintheBreakfastSandwiches.Ichosenutsinsteadofpotatochips,wholewheatpastainsteadofwhiteflourpasta.Simplybychoosinglower-GIfoods,Ireversedmyprediabeticstateandcamebacktonormalbloodsugarlevelsinjustamatterofmonths.(SeethechartdetailingthewholescaleoftheGI/GLindex.)
Butofcoursetherearesomehead-scratcherswithintheindex.TheGIvaluesforwatermelonandcarrotsarehigh,andspaghettihasalowerGIthanbrownrice.Thisfliesinthefaceofallcommonsense.Thesolution?TheGlycemicLoad,arelativelynewmeasurementthatfactorsinakeypieceofinformationthattheGIdoesn’t:theamountofcarbohydratesinarealisticportionofthefood.Let’susewatermelonasanexample.Thecarbohydratesinwatermelonquicklyturnintosugar,soit’shighontheglycemicindexat
72.Butanaverageservingsizeofwatermelondoesn’thavemanycarbohydrates;youwouldhavetopracticallygorgeonthestufftogetarapidriseinbloodsugar.SothankstotheGL,foodslikewatermelon,carrots,andcantaloupeareclearedoftheirformerbad-for-blood-sugarreputation.AGLof10orlessislow,11to19ismedium,20ormoreishigh.Inareal-lifeportionsizeofwatermelon(½cup),theGLvalueis4,makingitlowglycemic.
Ultimately,bothindexesareuseful.TheGlycemicIndexhelpsyouchoosebetter-qualitycarbs,andtheGlycemicLoadguidesyoutoreasonableportionsizes.I’vefoundthebeststrategyistousethemtogether:familiarizeyourselfwithwherethingsfallonthescaleandtrytosticktomostlylow-andmedium-GIandGLfoods,onlydabblinginhigh.Atbreakfast,thismeansgoingforsteel-cutoatsinsteadofinstantoatmeal,muffinsorpancakesmadeofwhole-grainflourratherthanwhiteflour,andwholefruitinsteadofjustfruitjuice.AgreatreferenceformoreinformationontheglycemicindexandglycemicloadisTheNewGlucoseRevolutionbyJennieBrand-Miller.
Themostnoticeabledifferencefrommyhigh-GIcarbfrenzytonowismyenergylevel.I’mnolongerdraggingaroundinafogofexhaustion.Mytasteshavealsochanged—Inowcravethenuttierwhole-grainbreadsratherthanwhateverIcangetmyhandson.Before,Iwascaughtinaloopof“Ican’tgetnosatisfaction”whenitcametobread.Now,bykeepingmybloodsugarsteadywiththehelpoflow-GIeating,I’verealizedalevelofsatisfactionfromfoodthatIwascompletelymissingoutonbefore.
THEGLYCEMICINDEX&GLYCEMICLOADVALUES
GI:Lowis1–55,mediumis56–69,andhighis70–100GL:Lowis1–10,mediumis11–19,andhighis20andabove
FOOD GIVALUE GLVALUEGrapefruit 25 3Cashews 27 3Chickpeas 28 8Lentils 29 5Apple 38 6
Wholemilk 41 5Grapes 46 8Spaghetti 46 22Orange 48 5
Brownrice 50 16Banana 52 14Quinoa 53 13
Steel-cutoats 55 13Sweetcorn 60 20
Sweetpotato 61 17Whiterice 64 23
Instantoatmeal 66 17Cranberryjuice 68 24Watermelon 72 4Popcorn 72 7Cornflakes 81 21
Bakedrussetpotato 85 26
NO-COOKOVERNIGHTOATSSERVES1Ifyouneedinstantgratificationinthemorning,thisisyourbreakfast(sononeedtomakeabigbatchasyouwouldwiththesteel-cutoats).Beforegoingtobed,takeaminutetomixrolledoatswithmilk,chiaseeds,abitofcinnamonandginger,andsomemashedbananafornaturalsweetness.Overnight,theoatssoftenandabsorbthemilk,whilethechiaseedsworktheirgel-formingactiontothickenthewholemixture.Inthemorning,youhaveathick,voluminousbowloflightlyspicedandsweetenedoatsthatareespeciallygreatcoldorroomtemperature(thoughyoucanheatitupifcoldoatsaren’tyourthing).Ithinkofitasahigh-fiber,high-protein“summerporridge.”Berrieswithslicedalmondsorcoconutflakeswithalmondbutteraremyfavoritetoppingcombos,butwhateverfruit,nuts,ornutbutteryoulikewouldbegood.Chiaseedsareoneofthehealth-nutingredienttrendsthatreallyliveuptothehype.NativetoCentralAmericaandMexico,just1tablespoonofthesesmallwondersdeliversahealthydoseofcompleteprotein,fiber,andomega-3fattyacids.Chiaseedshaveaneutralflavor,soyoucanworktheminanywhere.
½cupold-fashionedrolledoats1tablespoonchiaseeds½teaspoongroundcinnamon¼teaspoongroundgingerPinchoffineseasalt1cupunsweetenedalmondmilk,plusasplashforserving½ripebanana,mashedFruits,nuts,ornutbutterforserving
1Inabowl,stirtogethertheoats,chiaseeds,cinnamon,ginger,andsalt.Pourinthealmondmilk,andstirinthemashedbanana.Refrigerateovernight.
2Inthemorning,stirinasplashofalmondmilktoloosenthingsupandaddwhatevertoppingsyoulike.
HIGH-PROTEINOVERNIGHTOATSSERVES1Stirringplainfull-fatGreekyogurtintotheovernightmixturemakesforextracreamyoatswithanadditionaldoseofprotein.Togiveitachocolatepuddingvibe,I’lloccasionallystiratablespoonofcacaopowderintotheovernightmixture.BothGreekyogurtandregularyogurthaveprobiotics,thegoodbacteria(the“liveandactivecultures”referredtoonthepackage)thatcontributetoahealthydigestivesystem.ThankstothelongerstrainingandfilteringprocessGreekyogurtgoesthrough,ithaslesssugarandalmostdoubletheamountofprotein.NotallGreekyogurtsarecreatedequal,though.Chooseplaintoavoidtheadditionofevaporatedcanejuice,whichishardlybetterthanplainoldwhitesugar.
½cupold-fashionedrolledoats1tablespoonchiaseeds½teaspoongroundcinnamon¼teaspoongroundgingerPinchoffineseasalt⅔cupunsweetenedalmondmilk,plusasplashforserving½cupfull-fatplainGreekyogurt1½teaspoonsmaplesyruporhoneyFruit,nuts,ornutbutter,forserving
1Inabowl,stirtogethertheoats,chiaseeds,cinnamon,ginger,andsalt.Addthealmondmilk,yogurt,andmaplesyrupandstiruntilthoroughlycombined.Refrigerateovernight.
2Inthemorning,stirinasplashofalmondmilktoloosenthingsupandaddwhatevertoppingsyoulike.
BUCKWHEATGROATSWITHAPRICOTSANDALMONDSSERVES1Ahot,velvetyporridgeofbuckwheatgroatsisagreatalternativetooatmeal.It’spreparedwiththesamebasicprocess,butbuckwheathasamorepronouncedearthy,nuttyflavor,andthetriangle-shapedgroatsgivetheporridgeaspectacular,chewytexture.Tossinginchiaseedsaddsaboostoffiberandhealthyfats.Freshapricotsarebest,butwhenthey’renotinseasonyoucansubstitutedriedapricots.Whenusingdried,addthemhalfwaythroughthegroatscooking,sotheyhavetimetosoften.Despiteitsgrainliketendencies,buckwheatisactuallytheseedofaplantsimilartorhubarb,notatypeofwheat.Atthestore,you’llfinditinitshulledformasbuckwheatgroats(calledkasha,ifthey’retoasted)orgroundintobuckwheatflour.It’sgluten-freeandhighinfiber.Comparedtorice,wheat,andcorn,buckwheathasmoreproteinandislowerontheglycemicscale,soyourbloodsugarlevelsdon’tgoonawildride.
⅓cupwhole,rawbuckwheatgroatsFineseasalt2freshapricots,quartered2tablespoonssliveredalmonds1tablespoonchiaseeds1tablespoonhoney
1Inasmallpot,combinethebuckwheat,⅔cupwater,andapinchofsaltandbringtoaboil.Reducetheheattoasimmer,cover,andcookuntilthegroatsaretender,about12minutes.Turnofftheheat.
2Addtheapricots,almonds,chiaseeds,andhoney.Foldeverythingtogether,cover,andletsituntiltheapricotssoften,3to5minutes.
Clockwisefrombottom:old-fashionedrolledoats,steel-cutoats,andwholebuckwheatgroats.
SPINACHSCRAMBLEDEGGSSERVES1Thisismyyear-round,easy,too-tired-to-think-but-I’m-in-a-rush-and-gotta-eat-somethingbreakfast.Evenwhenwe’redowntothelastdregsoffoodbeforeagrocerytrip,wealwayshavegarlic,frozenspinach,andeggsaround.It’snotthefastestbreakfastintheworldbyAmerica’scurrentstandards(ofgrabbingadonutordumpingmilkovercereal),butit’sprettydamnfastandabouttentimesashealthy.Inabout5minutes,you’vegotsomethinghot,delicious,andgoodforyou.
1tablespoonextravirginoliveoil1garlicclove,thinlysliced2extra-largeeggsFineseasaltandfreshlygroundblackpepper¾cupfrozenchoppedspinachAnycheeseyoulike,forserving(optional)
1Inacold10-inchskillet,combinetheoliveoilandgarlic,thenturntheheattomedium-high.Cookthegarlicjustlongenoughtoheatthrough,1to1½minutes.Whisktheeggsinabowlandseasonwithsaltandpepper.
2Whenthegarlicstartstosizzle,addthefrozenspinach.Tosswiththeoilandgarlicuntilthespinachisfullycoated.Coverthepanfor30secondstothawthespinach,thenseasonwithsaltandpepper.
3Pourtheeggsoverthespinachandcookforabout15seconds.Stirbymovingasiliconespatulaacrossthebottomofthepan,flippingtheeggsastheycook.Continuemovingandflippinguntiltheeggsaresoftwithoutanyrunnyparts,about2minutes(longerifyoulikefirmer,driereggs).
4Transfertoaplateandwhiletheeggsaresteaming,grateorcrumbleanycheeseyoulikeovertheeggs.
EGGSIntheworldofdietarymyths,theremaybenonebiggerthantheoneabouteggs,skyrocketingthecholesterolofanyonewhoeatstheoccasionalomelet.Maybeyou’veavoidedthem,orchosentoeatonlyeggwhitesoreggsubstitutes.Butthereisnothinginherentlybadabouteggs:They’reactuallyoneofthemostperfectfoods.Currentresearchsuggeststhereislittletonoconnectionbetweendietarycholesterolandhigherlevelsofbloodcholesterolinhumans.I’manadvocateofeatingwholeeggs:Theyolkhouseshalftheproteinand
almostallofthevitaminA,goodfat,andironandtheflavor.EggsarealsooneofthefewfoodsthatoffervitaminD,anessentialvitaminthatmostpeoplearedeficientin.Themostimportantfactortoconsiderwhenbuyingeggsisthesource,ideallyfrompasture-raisedchickens,notfactoryfarms(seethedifference).Ibuylocal,pasture-raisedeggsororganiceggswheneverpossiblesincethosechickenswereabletoroamfreelywithouttheneedforantibioticsbecausethey’reeatinganaturaldiet.Thedeep,darkyellowoftheyolksandstiffjelly-likewhitescarrysignificantlymoreflavorandnutritionalbenefitsthanregulareggs.
Hard-BoiledEggs
HARD-BOILEDEGGSIalwayskeephard-boiledeggsaround.Talkaboutaquick,portablebreakfastorsnack—justpeelandeat.Ialsoliketochopthemandtossthemintogreensalads,wherethecookedyolksaddasilkyrichness.Hard-boiledeggsareeasytoovercook.Thetelltalesignisthatgross,greenish-grayringaroundtheyolk:Whilethetasteisn’taffected,thetextureisshottohell.Avoidthatbybringingtheeggstoaboilgentlyandusingyourkitchentimer.Withthemethodhere,Igetperfecthard-boiledeggseverytime.
1Puttheeggsinasinglelayerinapotandfillitwithcoldwater,coveringtheeggsbyaninchorso.Bringthewatertoaboilovermedium-highheat.
2Whenthewaterstartsboiling,takethepotofftheheat,cover,andletitsitfor10minutes.
3Cooldowntheeggs.Youcanuseaspoontogetthemoutofthepotandintoabowlwithicewater,orpourthehotwateroutofthepotandfillwithcoldwater.
BRAISEDGREENSWITHSUNNYSIDE-UPEGGSSERVES1Thisisanothervariationononeofmyfavoritebreakfastsofgreensandeggs.It’saone-pandealandcanbereadyin5minutesifyoumakethegreensaheadoftimeinabigbatch.Justreheatthegreensinthepan,thenpickupwithstep3intherecipe.IusuallyhavecookedTuscankaleonhand(akalacinatokaleordinosaurkale),butanyvarietyofsturdygreensworkswellhere,includingcurlykale,Swisschard,mustardgreens,andcollardgreens.Idon’trecommendusingfreshspinach—itshighwatercontentleadstowateryeggs.
1tablespoonplus1teaspoonextravirginoliveoil½smallwhiteonion,thinlysliced1smallgarlicclove,thinlyslicedFineseasaltandfreshlygroundblackpepper2cupspackedTuscankaleleaves,stemsandcenterribsremoved2extra-largeeggs
1Ina10-inchskillet,heat1tablespoonoftheoilovermedium-highheat.Addtheonion,garlic,andapinchofsalt.Cookuntiltheonionsaresoftandtranslucent,about5minutes.
2Addthegreensandanotherpinchofsalt.Stirwelltocoatthegreenswiththeoilandonions.Reducetheheattomedium,coverthepan,andcookfor8minutes,stirringeverycoupleofminutes,untilthekaleisverytender.Ifyounoticethegreensstarttolookdry,addateaspoonofwater.
3Reducetheheattolowandmakeawellinthecenterofthepanbypushingthegreenstotheedges.Addtheremaining1teaspoonoiltothewellandcracktheeggsoverit.Seasonwithsaltandpepper,coverthepan,andcookuntilthewhitesoftheeggsareset,about3minutes.
MontecastelliEggs
MONTECASTELLIEGGSSERVES4ThisdishisinspiredbyanincrediblymemorablemomentfromMontecastelli,a1,000-year-oldrestoredvillainTuscanywhereIleadaweeklongcookingclasseveryJuly.Thevillaisafoodparadisewithsprawlingvegetableandherbgardens,apastureofpigsandchickens,andanolivegroveof3,000trees.Theowner,JensSchmidt,builtasmallbottlingplantsohe’sabletoharvest,press,andbottleoliveoilinlessthan48hours.It’sthefreshest,mostamazingoliveoil,withthenicegrassinessandintensepepperyheatthatTuscanoilsarefamousfor.ThefirsttimeIvisited,Jensmademeadishthatshowcasedhisoil:Hesautéedfreshkale,kohlrabi,andleeks,crackedaneggoverthem,batheditallintheoliveoil,andbakedit.Itwasasimple,beautiful,insanelyrichdishthatspoketoeverythingMontecastellihastooffer.NowImakeitasaweekendbreakfastorwhenwehavefriendsoverforbrunch.Ilikeusingkaleherebecauseitdoesn’treleaseliquidthewayspinachandSwisscharddo.Don’tletkohlrabi’salien-lookingexteriorputyouoff—ittasteslikeamild,sweetturnipandaddsalightcrunchtothisotherwisesoft,silkyeggdish.
¾cupplus2tablespoonsextravirginoliveoil1garlicclove,thinlysliced2smallleeks,whiteandpalegreenpartsonly,thinlysliced,washed1bunchredRussiankale,stemsandcenterribsremoved,leaveschopped(about2packedcups)1largekohlrabibulb,peeled,halved,andthinlyslicedFineseasaltandfreshlygroundblackpepper4extra-largeeggs
1Preheattheovento300°F.
2Inacoldlargeskillet,combine2tablespoonsoftheoil,thegarlic,andleeks,thenturntheheattohigh.Cookfor2minutes,stirringtocoatthegarlicandleeksinoil,thenreducetheheattomedium.Continuecookingforanother3minutestosoftentheleeks.Stirinthekale,kohlrabi,apinchofsaltandseveralgrindsofpepper.Coverthepanandcookfor5minutes,stirringoccasionally.(Youwantthekaleandkohlrabitocookdown,buttheydon’thavetobecompletelysoft.Alittletextureisgoodhere.)
3Dividethevegetablesevenlyamongfour(12-ounce)ramekins.Topeachpileofvegetableswith2tablespoonsoliveoil.Crackaneggintoeachramekinandtopeacheggwith1tablespoonoliveoilandapinchofsaltandpepper.
4Settheramekinsinalarge,straight-sidedpan(aroastingpanorcasseroledishwillworkfine)andfillthepanwithwateruntilit’shalfwayupthesidesoftheramekins.Coverthepanlooselywithfoilandbakefor35minutes,oruntilthewhitesaresetandtheyolksarewarmandrunny.Servetheramekinsatthetable.
AppleWalnutSpiceMuffins
APPLEWALNUTSPICEMUFFINSMAKES12MUFFINSTomydaughterStella,thesemuffinsareworthyofthesameexcitementasasetofnewcoloredpencilsoranythingcoveredinglitter.(That’shighpraisefromaseven-year-oldgirl.)Allshecaresaboutisthatthey’refingerfoodandshapedlikeacupcake.Ilikethatthesemuffinsaretenderandmoistwithalightsweetnessthatsneaksthroughthedeeperflavorofthewarmspices.Also,thevaryingtextureyougetfromthewalnutsandthecombinationofgratedappleandchoppedapplekeepthemuffininterestinglongafterthefirstfewbites.Iuseryeandoatfloursbecausethey’relowerontheglycemicindexthanwhiteflour,andtheyaddaheartinessthatI’mlookingforinthemorning,especiallyinthefallandwinterwhenwehavetheseasgrab‘n’gobreakfasts.Eachonegetsasmearofalmondbutterandwe’reoutthedoor.
Allnutshavegoodfat,protein,andfiber,butwalnutsareconsideredthemostheart-healthybecausetheyhavemoreomega-3fattyacidsandahigherlevelofantioxidantsthanothercommonlyeatennuts.Itonlytakesahandfuladaytogetthebenefits,sohaveafewrawonesalongwithyourmuffin.
Unsaltedbutter,forgreasingthemuffintin1cupryeflour1cupoatflour⅓cupgroundflaxseed1tablespoongroundcinnamon1teaspoongroundginger½teaspoonfreshlygratednutmeg¼teaspoongroundcloves1teaspoonbakingsodaPinchoffineseasalt3mediumGalaapples1extra-largeegg,beaten½cupfull-fatplainGreekyogurt½cupchoppedwalnutsplus12walnuthalves¼cupextravirginoliveoil1tablespoonunsulfuredblackstrapmolasses½cuphoney
1Preheattheovento325°F.Butterastandard12-cupmuffintin.
2Inalargebowl,mixtheflours,flaxseed,cinnamon,ginger,nutmeg,cloves,bakingsoda,andsaltuntilthey’rewellcombined.
3Choponeoftheapplesintoasmalldice.Gratetheremaining2applesonaboxgrater
intoabowl.Addthedicedapples,egg,yogurt,choppedwalnuts,oliveoil,molasses,andhoneyandwhisktogether.
4Addthewetingredientstotheflourmixtureandstiruntilthey’rejustcombined.Dividethebatterevenlyamongthemuffincups;thefillingshouldbealmostlevelwiththetopofthetin.Lightlypressawalnuthalfintothemiddleofeachmuffin.
5Bakeuntiltheedgesaregoldenbrownandatoothpickinsertednearthewalnutcomesoutclean,28to30minutes.Letthemuffinscoolinthepanfor5minutes,thentakethemouttofinishcoolingonawirerack.
CORNANDBLUEBERRYMUFFINSMAKES12MUFFINSInthesummerwhenthemarketisburstingwithblueberries,setasidesomeofyourbountytomakethesemuffins.Theyhaveadistinctive,butnotoverwhelming,cornflavorthatplayswellwithsweetblueberriesandthepepoflemonzest.There’snoexactsciencebehindthecombinationofflourshere—wetendtokeepawidevarietyonhandandItoyaroundwithdifferentcombinations.Ifoundthatthethicker,high-fiberflourslikecoconutandwholewheatworkbestwiththelight,smoothtextureofcornflour(nottobeconfusedwithcornmealorcornstarch).Freshblueberriesarethepreferredwaytogowiththis,butfrozenberrieswillwork.
Unsaltedbutter,forgreasingthemuffintin1cupcornflour¼cupcoconutflour¾cupwholewheatflourGratedzestof1lemon2cupsblueberries1teaspoonbakingpowder½teaspoonbakingsodaPinchoffineseasalt2extra-largeeggs1¼cupsbuttermilk½teaspoonpurevanillaextract¼cupvirgincoconutoil½cupcoconutpalmsugar
1Preheattheovento325°F.Butterastandard12-cupmuffintin.
2Inalargebowl,combinetheflours,lemonzest,blueberries,bakingpowder,bakingsoda,andsalt.
3Inaseparatebowl,whisktogethertheeggs,buttermilk,vanilla,coconutoil,andcoconutsugar.Addthewetingredientstothedrymixture,andstiruntilthey’rejustcombined.Dividethebatterevenlyamongthemuffincups.
4Bake,untiltheedgesarelightbrownandatoothpickinsertedinthecenterofamuffincomesoutclean,for28to30minutes.Letthemuffinscoolinthepanfor5minutes,thentakethemouttofinishcoolingonawirerack.
AMANDA’SBREADMAKES1LOAFI’mnotfanaticalaboutavoidinggluten,butwetendtokeepittoaminimumathomebecausemywifefindsshefeelsbetterwithoutit.Thefrozen,gluten-freebricksatthestoreareasorryexcuseforbread,sothroughsometrialanderror(inevitablewhenbakingwithoutwheatflour),wecameupwithasimplerecipethatyieldsamoist,tenderloaf.It’sdense,butnotheavy,andthemildflavorofalmondsgivesthebreadversatilityforanysweetorsavorytoppingsyouwanttothrowonit.Iloveittoastedwithblueberryjam.Thebatterwillseemverywet.Resistthetemptationtogiveitmoreflour—thatwillputyourbreadindry,crumblyterritory.
Manypeopleseethegluten-freelabelonfoodsandassumethismeansthey’reinherentlyhealthy,butgluten-freeproductsareoftenheavilyprocessedandloadedwithaddedstarches(manyintheformofsimplecarbs),sugars,andchemicaladditives.Unlessyouhaveceliacdiseaseorglutensensitivity,you’rebetteroffstickingwithminimallyprocessedwhole-grainfoods.I’vefoundthatbyeatingmostlywhole,realfoods,Inaturallyeatlessgluten—theonlyplaceIgetitisviawholegrainsandflourslikefarro,rye,andspelt.
1½cupsalmondflour2tablespoonscoconutflour¼cupgroundflaxseedPinchoffineseasalt1½teaspoonsbakingsoda5largeeggs,atroomtemperature¼cupextravirginoliveoil,plusmoreforthepan1tablespoonchestnuthoney(oranydark-huedhoney)1tablespoonapplecidervinegar
1Preheattheovento350°F.Lightlycoata9×5-inchnonstickloafpanwitholiveoil.
2Inafoodprocessor,combinetheflours,groundflaxseed,salt,andbakingsoda.Pulseuntiltheingredientscometogether.Addtheeggs,oliveoil,honey,andvinegarandpulseuntilthewetingredientsarethoroughlycombinedwiththedry.
3Scrapethebatterintothepanandbakeuntilatoothpickinsertedintothecenteroftheloafcomesoutclean,35to40minutes.Letitcoolinthepan.
Soft-BoiledEggandWhiteAnchovyBreakfastSandwiches
SOFT-BOILEDEGGANDWHITEANCHOVYBREAKFASTSANDWICHESMAKES2SANDWICHESLikeanygoodNewYorker,Ihaveasoftspotfortheclassicbacon-egg-and-cheese-on-a-rollbreakfastsandwich.It’stheperfectlittlehandheldmealwhenyouwantsomethingfastandfilling.Theprocessedcheese,conventionalbacon,andwhitebreadtheyuseatthecornerdeliaren’taregularpartofmyprogramanymore,sobreakfastsandwichesaremoreofahomemadethingformenow.Arunny,soft-cookedeggsmashedontoastandtoppedwithsalty,tartwhiteanchoviestastesincredibleandfeelsprettyextravagant,althoughit’sjustahandfulofingredients—exactlywhatabreakfastsandwichshouldbe.
I’malwaysonthelookoutforwhole-grainbreadoptions,andmylatestfindisNordicBreads’FinnishRuis—ryeflatbreadsmadefrom100percentwhole-grainryeandasourdoughstarter.They’resoldinperfectsandwich-sizeroundsthatwekeepinthefreezerandpopinthetoaster.ChickpeaCrepesalsoworkwellforwrappingupafastbreakfast;sodoesAmanda’sBreadforlightweightfillingssuchasalmondbutterandjam.
2largeeggs1FinnishRuisbread,1Englishmuffin,or2slicesregularbread2tablespoonschoppedfreshparsley6whiteanchovyfilletsFineseasaltandfreshlygroundblackpepper
1Fillapotabouthalfwaywithwaterandbringittoaboiloverhighheat.Usealargespoontolowertheeggsintheirshellsintothewateroneatatime.Reducetheheattomedium-highandcooktheeggsfor6to7minutes—6minutesforarunnieryolkand7minutesforatighter,thickeryolk.Whiletheeggsarecooking,toastthebread.
2Whentheeggsarecooked,removethemfromtheheatimmediatelyandgentlyruncoldtapwateroverthemuntilthey’recoolenoughtobehandled.Carefullycracktheeggswithalighttapandpeelthemlikehard-boiledeggs.
3Useaforktomash1eggoneachpieceoftoastedbread.Topeacheggwithasprinkleofparsleyand3anchovyfillets,andseasonwithsaltandpepper.Moreofmyfavoritebreakfastsandwichcombinationstotry:
•Sunny-sideupegg,sliceofcheddar,sliceoftomato,flakyseasalt
•Crushedhard-boiledeggwitholiveoilandaspoonfulofleftovercookedgreens•SlicedCuredSalmonwithredonionandcapers
•Salt-curedanchoviesandbutter
•Slicedavocado,balsamicvinegar,flakyseasalt•Almondbutterandappleorpearslices
•Crunchypeanutbutterwithfork-smashedberries
•Slicedbananasandrawhoney•Grass-fedbutterandanytypeofjam
•LeftoverpiecesofHerb-RoastedSpatchcockChickenwithasmearofavocadoandsliceoftomato
BlueberryandBuckwheatButtermilkPancakes
BLUEBERRYANDBUCKWHEATBUTTERMILKPANCAKESMAKES10TO12PANCAKESSundaymorningsareallaboutpancakesinmyhouse.Wedon’tstrayfromblueberryoften,butweexperimentwithallkindsofflourcombinations.Thismixofwholewheat,corn,andbuckwheatfloursdeliversexactlywhatIwantinapancake:hearty,slightlynuttyflavorandalight,airytexture.Withmorefiberfromwholegrains,thesearesignificantlybetterforyouandmoresatisfyingthanthepatheticallythin,processedwhiteflour,nutritionallyvoidpancakes.Thebattershouldbethickandonthelumpyside:smoothbattermakestoughpancakes.Cornmealisnotthesamethingascornflourandwillgiveyourpancakesagrittytexturealongthelinesofcornbread.
1cupwholewheatflour½cupbuckwheatflour½cupcornflour1teaspoonbakingsoda1teaspoonbakingpowder½teaspoonfineseasalt2cupsbuttermilk¼cupwholemilk1extra-largeegg¼cupvirgincoconutoilUnsaltedbutter,forthepan¾cupfrozenwildblueberries,thawedMaplesyrup,forserving
1Inalargebowl,stirtogethertheflours,bakingsoda,bakingpowder,andsalt.Inaseparatebowl,whisktogetherthebuttermilk,wholemilk,andegg.Thenwhiskinthecoconutoil.Addthewetingredientstothedryandmixuntiljustcombined.(Thebatterwillbeverythick,sodon’tworryaboutsmalllumps.)
2Heatalargeskilletorgriddleoverhighheatandaddasmallpatofbutter.Whenthebuttermeltsandgoesbrown,pourin⅓cupofthepancakebatter.Sprinkle1tablespoonfrozenblueberriesontopandpressthemintothebatter.Cookuntilbubblesformonthesurfaceandtheedgesharden,1to2minutes.Flipandcookuntilthebottomisgolden,about1½minutes.Transferthepancaketoaplateandcoverittokeepwarm.
3Repeatwiththeremainingbatter,addingmorebuttertothepanwhenneeded.Servethepancakeswarmwithmaplesyrup.
SALADS
THERE’SNOBETTERVEHICLETHANasaladforpackingarangeofflavors,textures,proteins,goodfats,andavarietyofvegetablesintoonemeal.So,whydosomanypeoplethinksaladsareabore,orasidedishtobeeatenoutofobligation?Forstarters,thedietfoodconnotationisaturnoff.Itbringsupimagesofpathetic“gardensalads,”wilted,brownishiceberglettucegarnishedwithaslabofunder-ripetomatoandlimpcucumberslices.Whenyoustarttorethinkwhatasaladcanbe,thingsgetexciting—youstarttocravethem.Tomakesaladsappealinginthelongrun,youhavetoventurebeyondthe
standardbowloflettuceleaves.Asaladcanbejustaboutanycombinationofvegetables,meat,fish,beans,orgrainsboundtogetherbyacidity(citrus,vinegar,picklingliquid)andgoodfat(usuallyextravirginoliveoil,occasionallybaconfatorduckfat).Givethetried-and-truefoundationofleafygreensafewgoodsidekicks,andyougetawidervarietyofnutrientsthatalsokeepyourhungerpangsquietlonger.IpreferhardygreenslikeTuscankale,escarole,dandeliongreens,andspinachasabasebecausetheystanduptodressing.Besideshavingaho-humnutritionalprofile,icebergandromainelettucehavehighwatercontentandoftenleadtothetragedythatissoggysalads.Inevitably,you’llneedabreakfromleafygreens.AsIeatsaladsalotmore
frequentlynow,thishappenstometoo.That’swhenIbreakoutmysimplemandolineslicerandbuildasaladwithpaper-thincoinsandribbonsoffirmrawvegetables.Oneofmyfavoritesisthebright,massivelycrunchyShavedFennel,Celery,RedOnion,andParsleySalad.Thismethodworksequallywellwithrawasparagus,beets,turnips,onions,carrots,kohlrabi,radishes,artichokes,zucchini,cucumbers,andcauliflower.Anotherwaytokeepthingsinterestingistoplaywithtemperature.TheWarm
VegetableSaladshowsthebeautyofoneofmysimplego-totechniquesforrampingupflavorinsalads:dressingthingswhilethey’rehot.Vegetables’poresopenupasyoucookthem,allowingthemtotakeonmoreflavorbydrinkinginoliveoil,vinegar,andsalt.Temperaturecontrastkeepsmecomingbacktosalads:thejuicypopoforangesegmentsintheRoastedBeetSaladandthehotcaramelizedfennelintheSpinachSaladwithRoastedFennelgivetheseotherwisesimpledishesmorecharacteranddepthofflavor.Everyforkfulisadifferentexperience.Withouttherightcombinationofoilandvinegarandproperseasoningto
punctuatetheflavors,evenasaladofthefreshestseasonalingredientsandrock-solidcombinationoftexturesandtemperatureswillfallflat.Theperky,well-balancedvinaigrettesherewilldoyoursaladjustice:Eachoneisversatileenoughtobecomeyourhousedressing.I’mpartialtosimplydressingasaladinthebowlit’sservedin.IgiveitaglugofwhatevervinegarI’minthemoodfor(usuallyredwinevinegar),adrizzleofextravirginoliveoil,andasprinklingofsaltandpepper,andhand-tossitall.Ican’ttellyouhowmanypeopleI’vemadesaladsforovertheyearscommented,“Wow,thisissodelicious!Howdidyou
makethevinaigrette?”Justvinegar,salt,pepper,andoil—nowhiskingnecessary.Ifyouusethisapproach,alwaysaddthevinegarandsaltbeforetheoil.Otherwise,theoilcoatseverythingandactsasabarrier,preventingthesaltfromdissolvingandthevinegarfromminglingwiththeotherflavors.Awordonprocessedsaladdressings:don’t.Mostofthemaredullglopfilled
withpreservatives,high-fructosecornsyrup,salt,andbadfatfromcanolaorsoybeanoil.There’snowaytojustifybuyingthemwhenit’ssoeasy(andmoreaffordable)toshakeupafewqualityingredientsinajarorusemyon-the-flymethodofdressing.
VINAIGRETTESAgoodvinaigretteseasons,addsmoisture,brightensflavors,andbringsalltheelementsofasaladintunewitheachother.Theratioofoiltoacidisthemainconsideration.Idon’tknowwhat
vinaigretteoverlordcameupwiththestandardratioof3:1,butIfindittobecompletenonsense.Thetasteforacidity(fromthingslikevinegarandcitrus)islikethetasteforsalt—there’snoformula,it’swhattastesrighttoyou.So,theratioisreallyapersonalpreference.Also,aciditylevelsvarywidelyamongdifferenttypesofvinegar.Somesherryvinegarsareintenselyacidic,whilesomemildbalsamicvinegarsouttherebarelyhaveanyacidity.Asuccessfulratioofoiltoacidalsodependsontheingredientsinthesaladyou’redressing.Forexample,inasaladwithstarcheslikepotatoesorbeans,youwilllikelywantahigherproportionofvinegartobrightentheirheavierflavor.Ilikesaladswithabiteofacidfromlotsoflemonjuiceandvinegar.Ifyoufindanyofthevinaigrettesinthissectiontobetootart,feelfreetoaddmoreoil—followyourtastebuds,notaformula.I’mallforaslittlecleanupaspossible,soImakesaladdressingsinleftover
glassjars.Thatway,Icanjustscrewthelidonandshakeitup,ratherthanpulloutabowlandwhisk.Vinaigrettescanbestoredintherefrigeratorforabout5days,soIrecommendmakingabatchortwoeachweek.Iftheoliveoilhardensinthefridge,bringittoroomtemperaturebyrunningsomewarmwaterovertheoutsideofthejar,andgiveitafewgoodshakesbeforeusing.
THEPOWEROFALKALINEFOODS(akaWhatILearnedfromMyBigToe)“Gout?Seriously?”Iwascompletelythrownbymydoctor’sdiagnosis.I’dheardgoutridiculedasthe“diseaseofkings,”somethingonlygluttonousfatdudes(likeHenryVIII)got.Sure,Ihadrecurringfootpain,mostlyinmyheelsandbigtoe,butIchalkedituptolonghoursattherestaurant.AndIknewmydietwasafarcryfromthepictureofhealth,but…gout?!It’sanotherlessononthelistofthingsI’velearnedthehardway.
Goutisaninflammatoryconditioncausedbyacrazy-highlevelofuricacidinthebody.Theexcessuricacidformscrystalsthatcollectinjointsandcausepainfulswelling.Burgersanddelimeats,aswellasyeast-filledbreadandbeer,arehighinacompoundcalledpurine,andpurinebreaksdownintouricacidinthebody.It’snormaltohaveasupplyofuricacid,butwhenthere’stoomuch,yourkidneyscan’teliminateitfastenough,anditstartsbuildingupinplacesitshouldn’t.Themoreofthosepurine-richfoodsIate,themoreuricacidaccumulatedinmyjoints,andthemoremybigtoehurt.Tothrowitinreverse,Ihadtostarteatingfoodsthatwouldreducemyinflammation.
Diggingintowhatthismeantformyday-to-dayeatinghabits,Icameacrossthetheoryofthealkalinediet.Thetheoryisthatloadinguponalkaline-formingfoodsandlimitingacid-formingfoodshelpsyourbodyreduceinflammationbymaintainingtheidealpHbalanceforpeakhealth.Whymorealkalinefoods?ThetypicalAmericandiet,withallitsmeat,refinedsugar,caffeine,andprocessedfoods,dumpsasteadystreamofacidintoyourblood,soyouneedmorefoodsthatarealkaline,theoppositeofacidic,tobalancethingsout.Otherwise,youroverlyacidicbodymayresorttomaintainingpHbalancebypilferingitsownstoreofminerals,makingyoumorevulnerabletochronicinflammationanddisease.
Takingcontrolofmyinflammation-inducedgoutledmetocurbmyhabitofbeerandmeat-filleddelisandwiches,andtofillinthoseholeswiththealkalinesuperstars,namelygreenvegetableslikekale,spinach,lettuces,anddandeliongreens,whichIuseinthesaladshere.Wheatgrassisthekingofalkalinefoods,butthealkaline-friendlyfoodsinregularrotationinmykitchenaretomatoes,squash,avocado,rootveggies,mostfruit—especiallycitrus—seeds,andsomenutsandlegumes.Thoughmeatandfishcanbeacidic,afewtimesaweekI’llhavegrass-fedbeefandwildsalmon,whicharehighinanti-inflammatoryomega-3fattyacids.
Thebeautyofthealkalineapproachisthatit’saboutbalance,soeatingamoderateamountofunrefinedacidicfoodsisstillokay.Mostoftherecommendationsyou’llfindsuggestthatatleast60percentofyourfoodsbealkaline-formingandnomorethan40percentbeacid-forming.Butsomefoodsdon’thavetotasteacidictoleadtoanacidpartyinyourbody.Forexample,asugar-ladenpastryisacid-forming,whileacidictastingfoodslikelemonsandvinegararealkaline-forming.Andthereareafewfoodsthatfitintoanalkalinediet,butdon’tworkforgout-sufferersbecausethey’rehighinpurines(lentils,forexample).Thismaysoundtricky,buttrustme,it’snot.Unlessyouhaveathrobbingbigtoerightnow,focusoncuttingbackonrefinedsugar,meat,andpackagedfoods,andmakeupforthemwithmoregreensandfruit,especiallycitrus.
Myexperiencewithinflammationandgoutmademeabelieverinthealkalineapproach.Ifeltnoticeablereliefwithinfourmonthsofchangingmydiet,andnowI’mgout-free.WhileIdon’tthinkthere’sonehealthydiettheorythat’sahomerunforeveryone,it’shardtopokeholesinastyleofeatingthatemphasizesfresh,plant-based,unprocessedfood.Evenifyoudon’tbuyintothepHaspect,eatingmorealkalinefoodswilldoyouright.
HONEY-CIDERVINAIGRETTEMAKESABOUT1⅓CUPSAnotherworkhorsevinaigrette,thisonelendsitselftosturdierlettuceslikeromaine,kale,redoak,andescarolethatcanholduptothehigherproportionofvinegarusedhere.
¼cupplus2tablespoonsapplecidervinegarSeveralpinchesoffineseasalt3tablespoonshoney¾cupextravirginoliveoil
Addalltheingredientstoascrew-topjar.Screwthelidontightlyandshakewelltocombine.
MAPLESYRUPVINAIGRETTEMAKESABOUT1CUPMaplesyrupbringsarichnesstothevinaigrettewhilemellowingoutthesharperflavorsoffreshgingerandvinegar.Thisplayswellwithwintrygreenslikeredoakleaflettuce,frisée,orwatercressmixedwiththinlyslicedappleorpear.It’salsoagreatpairingforheartyfallvegetableslikesweetpotatoes,carrots,turnips,andthoseintheMapleandSpice–RoastedAutumnSquash.
3tablespoonsapplecidervinegarPinchoffineseasalt3tablespoonsmaplesyrup1½teaspoonsgratedfreshginger⅔cupextravirginoliveoil
Addalltheingredientstoascrew-topjar.Screwthelidontightlyandshakewelltocombine.
SOY-GINGERVINAIGRETTEMAKESABOUT1CUPWhenIneedachangeofpacefromstandardvinaigrettes,thebig,boldAsianflavorsofsoy,ginger,andsesamecalltome.Thesaltinessofsoysaucecombinedwiththepungent,brightheatfromthegingeractslikeasparkplug,addingakicktoanythingyoudresswiththis.It’sagreatmatchforsturdygreenssuchasbokchoy(seeSteamedBlackBasswithBokChoy),escarole,romaine,andspinach,andcanbeusedasamarinadeforchicken,pork,orshrimp.Ialsoliketoaddaglugtoahotbowlofsweetbrownrice.
2tablespoonsricevinegar(limejuiceworksnicelytoo)2tablespoonsfreshlemonjuice2teaspoonsgratedfreshginger¼cupsoysauce2teaspoonstoastedsesameoil½cupextravirginoliveoil
Addalltheingredientstoascrew-topjar.Screwthelidontightlyandshakewelltocombine.
HONEY-TANGERINEDRESSINGMAKESABOUT1CUPTangerinejuicereplacesvinegarinthisgreatsweet-tartdressing.Thejuicefromtangerinesandothercitrusfruitsissmootherandlessacidicthanmostvinegars,soIuseanequalproportionofjuicetooil.Tokeepthislightandbright,useafruityorfloralhoneyhere.Itpairsnicelywithsofter,butterylettuceslikeBibb,redleaf,andgreenleafvarieties.
½cupfreshtangerinejuicePinchoffineseasalt1tablespoonhoney½cupextravirginoliveoil
Addalltheingredientstoascrew-topjar.Screwthelidontightlyandshakewelltocombine.
FERMENTEDCARROTANDGINGERVINAIGRETTEMAKESABOUT1CUPFermentedcarrotsandgingerpulldoubledutyhere,addingalivelytartnesstothevinaigrette,alongwithahighlevelofdigestion-friendlynaturalprobiotics(seemoreonthese).Ifyoudon’thaveabatchoffermentedcarrotsandgingeronhand,use1cupshreddedregularcarrotsand1tablespoongratedfreshginger.
¾cupLacto-FermentedCarrotsandGinger1tablespoonmisopaste1tablespoontoastedsesameoil2tablespoonsbrownricevinegar1tablespoonsoysauceortamari½cupextravirginoliveoil
Inablender,combinethecarrotsandginger,miso,sesameoil,vinegar,andsoysauce.Whilepureeing,addtheoliveoilinasteadystreamuntilthevinaigretteissmooth.
TUSCANKALESALADWITHWHITEBEANSANDTUNASERVES4Iwasactuallyeatingkalelongbeforeitwasanointedthe“it”vegetable,mostlyintheItaliansoupsandstewsIgrewupon.ButIaddedrawTuscankaletotheclassiccombinationofcannellinibeans,tuna,andredonions.Ineverthoughtasaladcouldapproachcomfortfoodstatus,butthisoneissosatisfyingthatIcraveitregularly.Ipreferthedark,bumpyleavesofTuscankaletocurlyleafkaleforsaladsbecausetheyhaveamoredelicateflavorandtendertexture.It’sworthsplurgingfortheimportedItalianorSpanishtunapackedinextravirginoliveoil.They’reinfinitelymoreflavorfulthenregulartunapackedinwater.Homemadebeans’firmertextureisidealinthissalad,butyoucansubstitutecannedbeans;justrinseanddrainthemwell.
1(6-ounce)canoliveoil–packedtuna,drained1bunchTuscankale,stemsandcenterribsremoved,leaveschoppedintobite-sizepieces(about4cups)2cupscookedcannellinibeansor1(15-ounce)cancannellinibeans,rincedanddrained½mediumredonion,thinlysliced2tablespoonsredwinevinegar¼cupextravirginoliveoilFineseasaltandfreshlygroundblackpepper
Inalargebowl,flakethetunaintobite-sizepieceswithafork.Addthekale,beans,onion,vinegar,andoilandseasonwithsaltandpeppertotaste.Tossgentlytocombine.
LEMONVINAIGRETTEWITHGARLICANDANCHOVYMAKESABOUT1CUPAcidityfromfreshlemon,agoodfatlikeoliveoil,somegarlic,andthesaltyflavorofanchoviesadduptoadressingthatbrightensallkindsofdishes.Tossitwithleafygreensorshavedvegetablesalads,drizzleoversteamedpiecesoffish,orpouratablespoonoverHerb-RoastedSpatchcockChickenorRosemary-LemonMinuteSteak.
Juiceof1lemon1garlicclove,peeled2oliveoil–packedanchovyfilletsFineseasaltandfreshlygroundblackpepper¾cupextravirginoliveoil
1Squeezethelemonjuiceintoascrew-topglassjar.Cutthegarliccloveinhalfacrossitsequator;smasheachhalfwiththeflatsideofalargeknife.Mincethegarlicandanchoviestogether,addapinchofsalt,andmashintoasmoothpastewithaknife.Addittothejar.
2Addtheoliveoilandapinchofsaltandpepper.Screwthelidonthejarandshaketocombine.Tasteandaddmorelemonjuiceorseasoning,ifneeded.
DandelionSaladwithHard-BoiledEggs
DANDELIONSALADWITHHARD-BOILEDEGGSSERVES4TO6Thisisoneofmyfavoritesalads.Italsohappenstobeoneoftheeasiest,quickestsaladstothrowtogether.Afewbunchesofnicelybitterdandeliongreensaresimplydressedwithredwinevinegar,oliveoil,andhard-boiledeggs.Asyoucombineeverything,thevinegarbreaksdownsomeoftheegg,creatingathin,richcoatingthatmutesthebitternessofthegreens.WhenIwasgrowingup,mymomcookeddandeliongreensalot,sayingfreshdandelionscleanyourblood.Sheknowsherstuff—thatnaturallybitterflavorisactuallyasignofdandelion’sdetoxpower.Soifyoueatabunchofheavy,fatty,orprocessedfoods,doyourliverafavoranddiginonthissaladforsomecleansingaction.Manyofthenutrientsinleafygreenvegetablesarefat-soluble,whichmeanstheyneedtobeeatenwithsomefatsothatyourbodycanadequatelyabsorbthenutrients.Eggsandoliveoilprovidethefatinthissalad,butnuts,avocado,andcheesedothejobtoo.
2bunchesdandeliongreens,thickstemsremoved,cutinto2-inchpieces(about6cups)4Hard-BoiledEggs,chopped½mediumredonion,thinlysliced2tablespoonsredwinevinegar¼cupextravirginoliveoilFineseasaltandfreshlygroundblackpepperCrumbledcroutonsortoastedbreadcrumbs(optional)
Putalltheingredients(exceptthecroutons,ifusing)inalargesaladbowlandreallygetintherewithyourhandstothoroughlymixeverythingsotheeggyolksbreakdownandcoatthegreens.Sprinklewithcroutonsortoastedbreadcrumbs,ifyoulike.
TomatoandPeachSalad
TOMATOANDPEACHSALADSERVES4TO6Thisrefreshingsaladisonetomakeinthesummer,whenthefarmers’marketsareblowingupwithbig,fat,juicytomatoes,andpeachesareattheirheightofsweetness.Thetwoareperfecttogether,withthepeachesbalancingtheacidityofthetomatoes.Thaibasilisabitspicierthanregularsweetbasil,andthepurpletingeontheleavesaddsmorecolortothemix.Nobiggieifyoucan’tfindit—sweetbasilisgreatheretoo.Myfarmers’marketoccasionallycarriessmallyellowcucumbersthatI’llsnatchupforthis,alongwithacoupleofcolorsofheirloomtomatoes.Don’tresisttheurgetoaddcheese,ifthatsoundsgoodtoyou.Useadry,crumblygoatcheese,feta,orricottasalata.Thissaladdoesn’tstickaroundlong,soifit’sbeenadayandyoustillhavesomeleft,dumpitinablenderandturnitintoagazpachobyaddingabitmorevinegarandadjustingthesalttotaste.
2largeripetomatoes,cutintolargechunks2peaches,cutintowedges1smallcucumber,thinlysliced¼cupThaibasilleaves1tablespoonbalsamicvinegarFineseasalt2tablespoonsextravirginoliveoil
1Onaplatterorinalarge,shallowservingbowl,combinethetomatoes,peaches,andcucumber.Tearthebasilleavesandscatterthemoverthetop.
2Drizzlethevinegaroverthesalad,addsalttotaste,andpourontheoliveoil.Tossgently.
EscaroleSaladwithPearandPecorino
ESCAROLESALADWITHPEARANDPECORINOSERVES4TO6WeservethisclassicwintersaladatHearth,butIoftenmakeitathometoobecauseitcomestogetherfast.Escaroleisasturdy,leafylettucethat’shighinfiberandbetacarotene,whichthebodyconvertsintovitaminAandvitaminK.Slightlybitterescaroleandsweetpeararegreatmates,butwhatmakesthisheartysaladreallysingisusingthewalnutsandcheeseintwodifferentforms.Finelygratedcheeseandgroundwalnutscoattheleaves,sotheirflavorspermeatethewholesalad.Shavingsofcheeseandchoppedwalnutsallowyoutohavebiggerburstsofthoseflavorswithsomecrunch.Don’tbeshywiththepepperhere—itgoesgreatwithpecorinocheese.
1headescarole,washed,cored,leavestornintobite-sizepieces½redonion,thinlysliced1Boscpear,thinlyslicedorshavedonamandoline½cuptoastedwalnuts—¼cupchoppedand¼cupground(dothiswithacoffeegrinder)¼cupfinelygratedPecorinoRomanocheese,plusasmallchunkforshavingontopHoney-CiderVinaigretteFineseasaltandfreshlygroundblackpepper
Inalargebowl,combinetheescarole,onion,pear,groundwalnuts,andgratedPecorino.Addasmuchvinaigretteasyoulike,alongwithsaltandagenerousamountofpepper.Tosstocombine.ScatterthechoppedwalnutsandPecorinoshavingsoverthetopandserve.
MYPOST-WORKOUTSALADSERVES1Onthosecrazydayswhentimeandenergyareinshortsupply,it’swaytooeasyformetofallintooldfoodhabits.I’vefoundthatthewaytoaceagoodfooddaywhenI’minsanelybusyistoplanaheadforleftoversthatcanbequicklycombinedinanenergizingmealthat’sasexcitingandcrave-worthyasanytrashyconveniencefood.Thissaladisallaboutusingwhatyouhaveonhand—leftoversplusafewpantryandrefrigeratormainstays,choppedupandtossedwitholiveoilandvinegar.
Istartedmakingthesesaladsaftermydailyworkoutandrealizedthere’sasimpleformulathatboostsmyenergy,fillsmeupwithoutweighingmedown,offerstonsofnutrients,andhasenoughflavorandtexturetokeepitinteresting.Thissaladisendlesslyadaptable,sousethisrecipeasatemplatetogiveyouinspiration.Ifyouswitchitupwithdifferentgreens,proteins,vegetables,anddressings,you’llnevergetsickofthis.Thinkaboutacouplesimplethingsthatyoucankeeponhand:Whiteanchovies?Marinatedartichokes?Oil-curedolives?Havingyourspecialsomethingaroundwillhelppullyoutowardthesalad.
1cupchoppeddandeliongreens1cupshreddedorcubedcookedchicken¼cupcookedlentils1celerystalk,chopped¼redonion,slicedthinly1smallgarlicclove,grated1tablespoonpumpkinseeds1tablespoonsunflowerseeds¼cuplooselypackedflat-leafparsleyleaves,chopped½avocado,cutintochunks1tablespoonplus1½teaspoonsredwinevinegar1tablespoonplus1½teaspoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper
Inasaladbowl,combinethegreens,chicken,lentils,celery,redonion,garlic,bothseeds,parsley,avocado,vinegar,andoliveoil.Addacouplepinchesofsaltandseveralgrindsofpeppertotaste.Tosswellanddigin.
MYPOST-WORKOUTSALADBLUEPRINT1LEAFYGREEN—dandeliongreens,spinach,Tuscankale,Swisschard,arugula1ANIMAL-SOURCEDPROTEIN—chicken,salmon,sardines,hard-boiledegg,whiteorbrownanchovies1TENDERBEANORGRAIN—lentils,cannellinibeans,quinoa,milletCRUNCHYVEGETABLES—celery,carrots,redbellpeppers,cucumbers1TO2ONIONS—redonions,scallions,shallots,garlicAHANDFULOFHERBS—flat-leafparsley,cilantro,basilSLICESOFAVOCADO
1OR2TYPESOFSEEDSORNUTS—pumpkinseeds,sunflowerseeds,slicedalmonds,choppedwalnutsEXTRAVIRGINOLIVEOILANDVINEGARORCITRUS—redwinevinegar,applecidervinegar,freshlemonjuiceFINESEASALTANDFRESHLYGROUNDBLACKPEPPER
BibbLettuceSaladwithBeePollen
BIBBLETTUCESALADWITHBEEPOLLENSERVES4Mywife,Amanda,broughthomeajarofrawbeepollenafterreadingaboutitsspectacularnutritionalbenefits,andit’sbeenastapleinourfridgeeversince.Thesoft,spongyyellowgranuleshaveasweetandsurprisinglycomplex,earthyflavor.Ilikeitinoatmeal,smoothies,yogurt,andsalads,andsprinkledovernutbutterontoast.It’sbestasafinishingtouch,sinceallthegoodstuffinbeepollenisdestroyedbyheat.Here,itplayswellwiththefruitytangoftangerinesandgivesapopoftexturetothesalad.Ajarofbeepollenisalittlepotofgold.Itcontainsupto35percentproteinandishighinBvitamins,soit’sgreatforanaturalboostofenergy.Aregulardoseoffresh,localpollengivessomepeoplerelieffromseasonalallergiesbecauseithelpsbuildupresistancetothepollenfloatingaroundintheair.Ideally,youcanbuylocalbeepollenfromavendoratyourfarmers’market,butyoucanalsofinditinmosthealthfoodstores.
2headsBibblettuce,separatedintoleaves2tangerines,dividedintosegments2tablespoonsbeepollen¼cupHoney-TangerineDressingFineseasaltandfreshlygroundblackpepper
Inalargesaladbowl,combinethelettuceleaves,tangerinesegments,beepollen,anddressing.Seasonwithsaltandpeppertotasteandgentlytosstocombine.
SpinachSaladwithRoastedFennel,Oil-CuredOlives,andGrapefruit
SPINACHSALADWITHROASTEDFENNEL,OIL-CUREDOLIVES,ANDGRAPEFRUITSERVES4Ichampiontheuseoffennelinanyform,butit’shardtotoproastedfennel.Roastingbringsoutitsnaturalsweetnesswhileconcentratingitsaniseflavor.Youcanroastthefennelaslongoraslittleasyoulike;it’llbejustasgoodslightlyroastedorcookedtobrowncrispiness.WhileIcouldeasilyeatroastedfennellikecandy,tossingthewarmwedgeswithrawspinachmakesacompellingsaladwithacontrastoftemperatureandtextureineverybite.Theoil-curedblackolivesareakeyelement:They’rereallyfull-flavoredandaddanicehitofsalinitytothezingofgrapefruitandthesweet,mellowlicoriceflavoroftheroastedfennel.Iliketocutthegrapefruitintosuprêmes,wholesegmentswithoutthemembrane.Ifyouwanttogoasimplerroute,cutthegrapefruitinhalfacrosstheequator,runyourknifearoundtheentireperimeterbetweenthepeelandthefruit,andthenscoopoutthegrapefruitsegmentswithaspoonorknife.
1largefennelbulb,halvedlengthwise,andeachhalfcutlengthwiseinto8to10thinwedgesFineseasaltandfreshlygroundblackpepper3tablespoonsextravirginoliveoil1pinkgrapefruit8ouncesbabyspinach(about6looselypackedcups)½cuphalvedandpittedoil-curedblackolives
1Preheattheovento350°F.Lineabakingsheetwithfoil.
2Tossthefennelwedgeswith1tablespoonoftheoliveoilandsaltandpeppertotaste.Roastuntilthey’vesoftenedandtheedgesarebrownedandcrispy,about30minutes.
3Meanwhile,useaMicroplaneorfinegratertogratethegrapefruitzestintoabowl.Usingasharpknife,sliceathinpieceofpeeloffthetopandbottomendsofthegrapefruitsoitsitsflatonthecuttingboard.Peelthegrapefruit,followingthecurveofthefruit,toremoveallthewhitepithandthemembranecoveringthefruit.Workingoveranotherbowl,cutinbetweenthemembranestoreleasethesegments.Juicewhat’sleftofthegrapefruitintothebowlwiththesegments.
4Inalargeservingbowl,combinethespinach,olives,grapefruitsegments(notthejuiceyet),andzest.Assoonasthefennelisfinishedroasting,addittothebowlalongwithabout2tablespoonsofthereservedgrapefruitjuiceandtheremaining2tablespoonsoliveoil.Addsaltandpeppertotasteandtosstocombine.
WarmVegetableSalad
WARMVEGETABLESALADSERVES4Thisisareallytastysaladthatyoucanadapttowhatevervegetablesareinseason.AtHearth,ImakethisinJulywheneveryvarietyofsummersquashishappening,andIcanfindaboatloadofvarietiesofpolebeans,likegreenandyellowRomanobeans(theylooklikelarge,flatgreenbeans)andgreen,yellow,andpurplestringbeans.Ifyouwanttogofancywiththis,addmorevarietiesandcolorsofzucchini,yellowsquash,andstringbeans.Youcanalsorelyonatrioofstandbyvegetables,likegreenbeans,onion,andpotatoorbroccoli,cauliflower,andpotato.Thoughyoudon’tneedmuchofit,thepotatoiskeybecauseitcoatsthevegetables,providingasubtlerichness.Whatevercombinationofvegetablesyougowith,youwanttocookthemuntilthey’resoft,anddrainthemwellbeforedressingthem;otherwise,thesaladiswatereddownandblah-tasting.Whenbuyingzucchini,thesmallerandheavier,thebetter.Thehugeoneswithspongy,soggyinteriorssoakuptoomuchoil.Aimforzucchinithat’snomorethan1inchindiameter.
½cupthinlyslicedredonion(about1small)1smallgarlicclove2tablespoonsredwinevinegarFineseasaltandfreshlygroundblackpepper1mediumYukonGoldpotato,unpeeledandcutinto1-inchchunks2cupstrimmedandhalvedstringbeans1mediumgreenzucchini,halvedlengthwiseandcutcrosswiseinto½-inchslices(about1cup)1mediumyellowsquash,halvedlengthwiseandcutcrosswiseinto½-inchslices(about1cup)3tablespoonsextravirginoliveoil¼cupchoppedfreshbasil
1Addtheoniontoalargesaladbowlandfinelygratethegarliccloveoverit.Pourtheredwinevinegarovertheonionandgarlicandseasonwithapinchofsalt.
2Bringalargepotofsaltedwatertoboiloverhighheat.Addthepotatoandcookfor6minutes.Dropthestringbeansintothepotandcover.Cookfor3minutes,thenaddthezucchiniandsquash.Coverandcookfor4minutes,untilallthevegetablesaresoft.
3Drainthevegetables,lettingthemsitinthecolandertocoolforacoupleofminutes.Fishoutthepotatoesandaddthemtothebowlwiththeonionandgarlic.Lightlycrushthepotatoeswiththetinesofafork,butdon’tmashthemtooblivion.Transferthedrainedvegetablestothebowl.
4Addtheoliveoilandbasilandseasonwithsaltandpepper.Tosstocombine.
ShavedFennel,Celery,RedOnion,andParsleySalad
SHAVEDFENNEL,CELERY,REDONION,ANDPARSLEYSALADSERVES4Amidstalltheheavydishesofwinter,Ilovetodigintothisrefreshing,crunchy,totallyrawvegetablesalad.Ifyou’venevertriedfennelinitsrawstate,thissaladisagreatwaytogetintoitscrisptextureandmildlysweet,licorice-likeflavor,matchedupwithcelery,flashesofredonion,andthebrightnessofparsley.It’saneasyonetothrowtogether,butyouneedamandoline(orinfinitepatienceandgoodknifeskills)inordertogetthepaper-thinslicesofvegetablesyouwantforthissalad.MyfavoritetoolforthejobisaBenriner,acommonlyavailableJapanesevegetableslicer.It’sinexpensiveandreallybroadensyourrepertoirebyallowingyoutomakeaquicksaladoutofanyshavedsturdyvegetablesandfruitsyoulike.Anyonewhodislikesthetediousnessofchoppingwillbecomeabigfanofthemandoline—andthissalad.Ifyoucangetyourhandsonone,shavingafreshrawartichokeheartintothissaladisagreatidea.
IftheLemonVinaigrettewithGarlicandAnchovyisn’tyourthing,youcandressthesaladwiththejuiceof1lemonand2tablespoonsextravirginoliveoil.
½largefennelbulb,stalksdiscarded½redonion4celeryheartstalks(theinner,palegreenstalks)¼cuppackedceleryheartleaves⅓cuppackedflat-leafparsleyleaves3tablespoonsLemonVinaigrettewithGarlicandAnchovyFineseasaltandfreshlygroundblackpepperParmigiano-Reggianocheeseshavings(optional)
1Cutthefennelbulbinquarterslengthwisethroughthecore.Sliceeachquarterthinlyonamandoline(tomakeabout1packedcup).Halvetheredonionhalfthroughthecoreandthinlyslice.Thinlyslicetheceleryheartstalks(forabout½cuppacked).
2Inalargebowl,combinethefennel,onion,celeryslicesandleaves,parsley,vinaigrette,andsaltandpeppertotaste.Tosstocombineandadjusttheseasoning,ifneeded.TopwithagooddoseofParmesanshavings,ifyoulike.
Thai-StyleEggplantSalad
THAI-STYLEEGGPLANTSALADSERVES4Eggplant’sspongeliketendencyisitsgreatestassetanditsmostcommonroadtoruin.Alittletoomuchoilanditturnsintoasoggymush.Bydry-roastingit,eggplantcomesoutsoft,butstillmaintainsitsmeatytexture.Peelingawayalternatingstripsofskinhelpstoholdthetendereggplantslicestogetherafterthey’reroastedandaddsaflashofdeeppurplecolortothesalad,alongwithmorefiberandantioxidants.Japaneseeggplantsareoneofmyfavoritetreasuresatthesummergreenmarket.ComparedtoglobeandItalianvarieties,Japaneseeggplantshavenarrower,longerbodieswithfirm,sweetfleshandthinnerskin.Ifyoucan’tgetthem,substituteItalianeggplants.BothvarietiestakewelltoanAsiandressingthathasadeliciousintensityofsaltyandtartflavorscombinedwithmildheatfromaserranopepperandfresh,greenbrightnessfromloadsofcilantro,basil,andmint.
Extravirginoliveoil,forthebakingsheet1½poundsJapaneseeggplant2tablespoonswarmwater1tablespooncoconutpalmsugar1tablespoonfreshlimejuice2tablespoonssoysauce1teaspoonfishsauce1bunchscallions,whiteandpalegreenpartsonly,thinlysliced1largegarlicclove,finelygrated½serranochile,thinlysliced(leaveitoutoraddmoreifyoudigheat)¼cuplooselypackedfreshmintleaves,torn¼cuplooselypackedcilantroleaves,torn¼cuplooselypackedfreshbasilleaves,torn
1Preheattheovento350°F.Lineabakingsheetwithfoilandlightlycoatitwitholiveoil.
2Peelawayalternatingstripsofskinlengthwiseoneacheggplant,leavingstripsofunpeeledskininbetween,soyougetaracingstripelook.Cuttheeggplantcrosswiseinto½-inch-thickrounds(1-inchcubes,ifyou’reusingregulareggplant)andarrangetheminasinglelayeronthebakingsheet.Roastuntiltheeggplantslicesaretenderallthewaytothecenter,about30minutes.
3Inalargebowl,whiskthewaterandcoconutsugartogetheruntilthesugardissolves.Addthelimejuice,soysauce,andfishsauceandwhisktocombine.Whileit’sstillwarm,addtheroastedeggplanttothebowlofdressing.Dropinthescallions,garlic,serranochile,mint,cilantro,andbasilandtosstocombine.
RoastedBeetSaladwithBeetGreens,Oranges,andPistachios
ROASTEDBEETSALADWITHBEETGREENS,ORANGES,ANDPISTACHIOSSERVES4Insteadofthestandardapproachofroastingbeetswholeandthenpeelingforasalad,Isliceandroastthemskin-onatalowtemperature.Areallycoolthinghappenstexturally—theyshrivelupabitandtheoutsidesbecomeslightlydehydrated,givinganicecontrasttothestillsweetandjuicyinside.It’slikebitingintoabeet-flavoredgummybear.Beetgreens,theleafytopsthatyouusuallycutoffanddiscard,areblanchedandchoppedtoformthebaseofthesalad.TheytastesimilartoSwisschardandareanutritionalforceintheirownright.Ifyoucan,useamixofdifferentcoloredbeets:combineredandgolden,orseeifyourlocalmarkethasthecandy-stripedorwhitevarieties.Thisisabeautyofadish,brightinflavorandcolor.Sincethebeetskinsaren’tpeeledoff,besuretoscrubtheoutsidestocleanthemwell.
5mediumbeetswithgreens,trimmedandcutinto½-inch-thickslices,greensreserved4tablespoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper2oranges¼cuppistachios,choppedorcrackedwithbottomofapot
1Preheattheovento300°F.Lineabakingsheetwithfoil.
2Inabowl,tosstheslicedbeetswith2tablespoonsoftheoliveoilandseasonwithsaltandpepper.Arrangethebeetsinasinglelayeronthebakingsheet.Bakefor30minutes.Flipeachsliceandbakeuntilthebeetshaveshrunkinsizeabitandtheskinslookdehydrated,another30minutes.(It’sreallyuptoyourpreferenceintexture,sogiveoneataste.Ifyouwantchewierbeets,bakethemalittlelonger.)
3Whilethebeetsarebaking,bringapotofsaltedwatertoboil.Removethecenterribfromthebeetgreens.Thoroughlywashthegreens,thenaddthemtotheboilingwaterandblanchuntiltender,about2minutes.Drainintoacolanderandruncoldwateroverthemtostopthecooking.Squeezethegreensintoaballinyourhand,wringingoutasmuchliquidaspossible.Puttheballonacuttingboardandsliceitlikethegridofatic-tac-toeboard.Addthegreenstoalargebowl.
4Workingoverthebowlofgreens,gratethezestofoneoftheoranges.Juicehalfofthezestedorangeintothebowl.Usingasharpparingknife,cutallthepeel,pith,andoutermembranesfromthesecondorange,andsliceitcrosswiseintothinrounds.
5Whilethebeetsarestillwarm,addthemtothebowlofgreens.Addtheorangeslices,theremaining2tablespoonsoliveoil,andthepistachiosandtosstocombine.Addsaltandpeppertotaste.
VEGETABLES
EVENBACKINMYDAYSOFEATINGtrashyfoods,I’vealwaysbeenavegetablefan.Mymomandmyauntmaintainedelaborategardens,soourmealsrevolvedaroundwhateverbeautifulveggieswerepoppingupatthemoment.Meatmighthavebeenontheplate,buttheproteindidn’tdefinethemeal.Sometimesdinnerwasaneggdishfullofvegetables,likemyJapaneseSweetPotatoandCauliflowerFrittata,oravegetable-basedpastasimilartoWholeWheatRigatoniwithPorciniMushroomsandBabySpinach.Ifullysupportthegrowingtrendtowardvegetable-focusedmealslikethese,sotheygetalotofloveinthisbook,especiallyhereandinthesaladsandgrainschapters.(There’sareasonIput’emwayearlierthanthemeatandfishsections.)Vegetablesarethefoodkingdom’sholygrailforavarietyofvitamins,
minerals,andantioxidants.Youcouldgiveupcarbs,meat,ordairyandstilllivealong,healthylife,butifyouskipoutonvegetables,allbetsareoff.Theproblemwiththe“eatyourvegetables”messageisthatfortoomanypeople,itmakeseatingvegetablesfeellikeachore.Weshouldfocusonwhat’strulyexcitingaboutthem—themind-blowingdiversityofcolors,shapes,sizes,andtextures,andtheincrediblepotentialforflavor.Considerthecolorspectrumaloneandyou’llseewhyIfindmoreinspirationinvegetablesthananyotherfoods.Vegetablesalsogiveyoutheabilitytorunthegamutofcookingtechniques—
braising,roasting,boiling,sautéing,dehydrating,pickling,fermenting,andeverythinginbetween.Theopportunitiesyouhaveareendless—andexcitingtomebothasacookandassomeonetryingtoeatmostlyhealthyfoodseveryday.It’simpossibletofallintoahealthyeatingrutifyou’rereallytakingadvantageofthevarietyofvegetablesandcookingmethodsavailabletoyou.Anotherpointforvegetablesisthevolumeyoucanconsume—forthosetimeswhenIcanonlybesatisfiedbyagiantbowloffood(oldhabitsdiehard),vegetablesallowmetochowdowninawaythatisn’tdisastroustomybody.Theideaofveggie-focusedmealsistoughifyou’rehauntedbythememory
ofboiled-to-deathBrusselssprouts;limp,cannedvegetables;orbitter,soggyeggplant.Givenwhathappenswhenvegetablesarepoorlycookedandseasoned,it’snosurprisetherearealotofhaters.Butifyoumaximizetheirnaturalflavorsthroughafewsimpletechniqueslikethosehere,vegetablescantransformfrombeinganunfortunatenecessityoflifeintosomethingundeniablydelicious.Roastingbringsoutthebestinjustaboutallvegetables,intensifyingtheirflavorandreleasingtheirnaturalsweetnesstocreateacaramelizedexterior.Braisinggivesyouperfectlytender,richlysatisfyingvegetables,andsautéingwitharomaticherbsisagreatwaytoaddlayersofflavortoapureedvegetablesoup.Aquicknoteonshopping:Forcostandconveniencereasons,I’mallfor
frozenvegetables.Wekeepbroccoli,peas,stringbeans,spinach,andcarrotsinthefreezerandtossthemintoquickmeals.They’reusuallyflash-frozenwithinadayortwoofharvesting,soflavorandnutritionarestillneartheirpeak.There’s
definitelyadifferenceintexture,though,soIopttostickwithwhateverisinseasonandusefrozenvegetablesasabackup.Tryshoppingforproduceatmarketsdrivenbylocalfarms:Vegetablesinvariablytastebetterandhavemorenutrientswhentheyarelocallygrown,becausetheyhaven’tspentdaysorweekstravelingtoyourstore.Thenaturallyoccurringsugarsareattheirhighestlevelswhenservedupfresh—abonusifyou’retryingtogetkidsonthevegetablebandwagon.Mydaughtergoesnutsforthesuper-sweetcrunchoflocalstringbeansandchompsonthemthewholewayhomefromthefarmers’market.
GARLICKYBRUSSELSSPROUTSSERVES4Thismethodofmakingcrispy,goldenbrown–crustedsproutsrevealsalevelofdeep,nuttyflavorthatscoresalotofpointswithBrusselssproutlovers(andanyonescarredbyencounterswithmushy,boiledversions).CookBrusselssprouthalvescut-sidedowninasuperhotpantoworkupthoseirresistiblecrusts,thenflipthemonebyone.Thisseemsfussy,butittakesallofabout40secondstohelpensuretheevenbrowningyouwant.Inthelastminuteofcooking,driedoregano,redpepperflakes,andvinegarjoininforaneasy-to-master,high-fiberdish.Thegarlicistheretoinfusetheoil,soIusuallydiscardtheclovesaftercooking.However,ifgarlicisyourthing,andyou’resleepingalonetonight,byallmeansleaveitin.Addinggarlictoacoldpanpreventsitfromburningandallowsitsflavortofullyinfusetheoil.
4tablespoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper1poundBrusselssprouts,trimmedandhalvedlengthwise(about2cups)3garliccloves,peeledandsmashedwiththeflatsideofaknife1teaspoondriedoreganoPinchofredpepperflakes3tablespoonsredwinevinegar
1Pour3tablespoonsoftheoliveoilintoacold12-inchskillet,addapinchofsalt,andswirltheoilaroundtocoatthepan.Arrangethesproutscut-sidedowninonetightlypackedlayer,andnestlethegarlicclovesinbetweenthesprouts.(Ifeverythingdoesn’tfitinonelayer,cookthesproutsinbatches.)
2Turntheheattohigh,sprinklewithsaltandblackpepper,andcookfor7minutes,untouched.They’rereadytoflipwhenthecutsidestouchingthepanhaveadarkbrowncrust.Checkacoupleofsproutsand,ifready,flipeachsproutandgarliccloveonebyone.Ifthey’renotthereyet,continuecookingfor2minutesmore.
3Addtheremaining1tablespoonoliveoiltothepan,reducetheheattomedium,andcookfor3minutes.Addtheoreganoandpepperflakesandtosswiththesproutsandgarlic.Addthevinegarandtossagain.Cookuntilthesizzlediesdown,about30seconds.Tasteandadjusttheseasoning.Servewarm.
PLANTPOWERWhyVegetablesareVitalIt’shardtogoaweekwithouthearingaboutthelatestandgreatestsuperfooddiscovery—someenergy-boosting,weight-loss-friendlyseedorberryfromafarawaymountaintop.WhileI’mnotdenyingthatthey’renutritious,there’snothingmagicalaboutfoodslikeaçaiberriesandpomegranates.Theyhavemoremarketingdollarsworkingforthem,butthey’renothealthierthantheasparagusorapplesatyourlocalfarmers’market.
Thetruthisthateverywholeplantfoodisasuperfood,andnotanyoneofthemcanbesingledoutasthegoldentickettogoodhealth.It’stheircollectivepowers,thetried-and-truepracticeof“eatingtherainbow”ofbrightlycoloredvegetablesandfruits,thatcansteeryouawayfromhighbloodpressure,heartdisease,cancer,andprematureaging.Bymixingitupintheproducesection,you’llnotonlyhavefarmoreexcitingmeals,you’llalsobenefitfromawidervarietyofvitamins,minerals,andphytonutrients,thecompoundsthatgiveplantfoodstheircharacteristiccolors.
Don’tthinkyoucantakeaone-a-daypill,gorightoneatingcrappyfood,andstillbefine.Supplementscan’tcaptureallthegoodnessofvitaminsandantioxidantsinwholefoods.Thephytonutrientsineachfruitandvegetableworkasateam,soextractingjustonecomponentdoesn’tcutit.
Manyphytochemicalsfunctionasantioxidants,includingthecarotenoidsinsweetpotatoes,carrots,andbutternutsquashandtheflavonoidsinblueberries,grapes,andredwine.Antioxidantsaresuperheroesthatwipeoutfreeradicals—unstableoxygenmoleculesthatdamagehealthycellsthroughaprocesscalledoxidativestress.Someoxidativestressisnormal,butwedrasticallyaccelerateitthroughsmokingcigarettes,livinginastateofconstantstress,andeatingshittyacid-formingprocessedfoods.Antioxidantsandtheplantfoodsthatcarrythemarecrucialbecausetheyneutralizefreeradicalsandstopthedownwardspiralofoxidativestress,ultimatelyslowingtheagingprocessandreducingtheriskofwindingupwithcancerorachronicdiseaselikeAlzheimer’s.Sowhileeatingyourvegetablesdoesn’tmakeamiraclecure,itsureashellmakesitalotlesslikelythatyou’llbediagnosedwithsomethingtrulydestructive.
Abigsourceoffreeradicalsisexposuretopesticidesandtoxins.Someexposureisinevitable,sinceweliveinthemodernworld,butyoucanreduceitbybuyinglocalororganicproducewheneverpossible.Buyingorganicisn’taboutgettingmorenutrients,it’saboutwhatyou’renotgetting:pesticides,fertilizers,fungicides,andotherfreakychemicals.Organicoptionscanbepricey,butIconsideritaworthwhileinvestment.CheckouttheEnvironmentalWorkingGroup’sDirtyDozenlistonline.Ifanythingonthelistisregularlyinyourshoppingcart,youcantrytobuytheorganicversionofthose.Sometimes,smallproducersatlocalfarmers’marketsuseorganicpracticesbuthaven’tgonethroughthe(pricey)officialcertification.Producefromthosefarmsmaybemoreaffordable.
SweetPepperPeperonata
SWEETPEPPERPEPERONATASERVES4TO6Thisexemplifiesthesimple,deliciousTuscanfoodIgrewupeating.Imakeityear-round,butit’sespeciallygoodfromlatesummertoearlyfall,whenantioxidant-richpeppersareprimetime.Thecolorfulmixofstewedsweetpeppersandonionsisgreatasacondimentwithcheeseandcharcuterie,afillingforanomelet,oratoppingheapedonapieceofroastedfishorFlavor-PoundedChicken.Italsoholdsitsownasasidedish,whetherhotoutofthepanorservedroomtemperature.Peperonataisevenbetterafewdaysaftermakingit,sothisoneisago-toofminewhenI’mcookingforagroupandwantafewmake-aheaddishes.Ifyouliketoflipfoodaroundalotwhileitcooks,thisrecipeisanexerciseinself-restraint.Withtoomuchfiddlingthatdeepbrowningwon’thappen,sogoeasyonit—nurturethebrowning.
2garliccloves,peeled¼cupplus1tablespoonextravirginoliveoil1oliveoil–packedbrownanchovyfillet,minced2largeredbellpeppers,cutinto1-inchsquares2largeyellowbellpeppers,cutinto1-inchsquares1mediumredonion,cutinto½-inchdiceFineseasaltandfreshlygroundblackpepper1cuplooselypackedfreshbasilleaves,roughlytorn1tablespoonbalsamicvinegar
1Crackthegarlicclovesbygivingeachoneatapwiththeflatsideofaknifeuntiltheysplitopen.Inalarge,coldhigh-sidedpan,combine¼cupoftheoliveoil,thegarlic,andanchovy,thencranktheheattohigh.Whentheoilishotandyouseethefirstwispsofsmokecomingoffthepan,addthebellpeppers(sotheygetthemostheat),thentheonion,andseasonwithsaltandblackpepper.Letthevegetablesdotheirthingintheoilwithoutstirringforabout4minutes.
2Stirbrieflyandletcookfor2minutesbeforestirringagain.Afteranotherminute,orwhenthepanstartstolookdry,addtheremaining1tablespoonoliveoilandstirtocoat.Cookuntilthepeppersandonionshowbrowningaroundtheedgesandhaveshrunkdownsome,about3minutes.
3Reducetheheattomedium-high.Tasteandaddmoresaltandpepper,ifneeded.Cookfor5minutes,tossingoccasionally.Addthebasilandcontinuecookingfor10minutes,tossingeverycoupleofminutes.
4Removethepanfromtheheatandstirinthevinegar.Serveimmediately,orletitcometoroomtemperatureandstoreintherefrigerator.
RoastedAsparagusandLemonwithChunkyPesto
ROASTEDASPARAGUSANDLEMONWITHCHUNKYPESTOSERVES4Freshlyroastedasparagusdoesn’tneedmuchmorethangood-qualityoliveoilandsalt,butI’mafirmbelieverthatpestomakeseverythingbetter.Byhand-choppingpestoratherthanwhizzingitupinafoodprocessor,yougetmoresubstantialbitsofcheeseandpinenutsineverybite.Forattractivenessandbrightness,IoftenthrowinthinlemonsliceswithwhateverI’mroasting.Theheatmellowstheiracidityandsoftensthepeelsoyoucaneatthesliceswhole.Avoidusingskinnyasparaguswhenroasting,sincethosecangetstringyandburnquickly.
1bunchmediumasparagus1tablespoonextravirginoliveoil,plusmorefordrizzling1lemon—½cutintothinslices,½reservedforservingFineseasaltandfreshlygroundblackpepper1(3-inch)chunkParmigiano-Reggianocheese2tablespoonspinenuts½cuplooselypackedfreshbasilleaves,coarselychopped
1Preheattheovento450°F.Lineabakingsheetwithfoil.
2Trimtheasparagusbyholdingeachstalkhorizontallyandbendinguntilthetough,woodyendsnapsoff.Onthebakingsheet,tosstheasparaguswiththeoliveoil,lemonslices,andsaltandpeppertotaste.Roastuntiltheasparagusistenderandthelemonslicesarelightlybrowned,about20minutes.
3Whiletheasparagusisroasting,usethetinesofaforktocrumbletheParmesanintosmallnuggets,about2tablespoonstotal.Pilethecheese,pinenuts,andbasiltogetheronacuttingboardandchopuntilthey’rewellcombinedbutstillchunky.
4Transfertheroastedasparagusandlemonslicestoaservingplatter,addthechunkypesto,andtosstogether.Squeezethejuiceoftheremaininglemonhalfandtopwithadrizzleofoliveoil.
RomescoSauce
ROMESCOSAUCEMAKESABOUT2CUPSUnbelievablyrichandvibrant,ajarofthisSpanishpestolikesaucedoesn’tstandachanceoflastingmorethan48hourswhenI’maround.Itsrichnesscomesfromthequalityfatsinalmonds,hazelnuts,andoliveoil,soIdon’tfeelbadaboutmyhabitofhoveringoverajarofitwithaspoon.Romescoistraditionallymadewithgrilledorroastedredpeppers,butIprefertheeaseofthisstovetopvariation.I’vescaledthistoabigbatch,souseitanytimeyouwanttoaddapunchofpiquantflavortosteamedorgrilledvegetablesorfish.It’sdynamiteasadip,acondimentforsandwiches,orstirredintoabowlofquinoaorrice.IalsoscoopitontoHerb-RoastedSpatchcockChicken.
5tablespoonsextravirginoliveoil3redbellpeppers,cutintolargepiecesFineseasalt3largegarliccloves,sliced1teaspoonsmokedpaprika½cupMarconaalmonds½cuphazelnuts1cupcannedstewedtomatoes,drained2tablespoonssherryvinegar
1Inalargehigh-sidedskillet,heat3tablespoonsoftheoliveoiloverhighheat.Whenwispsofsmokestartcomingoffthepan,addthebellpeppersandapinchofsalt.Cookfor5minutes,stirringoccasionally.Addthegarlicandsmokedpaprikaandcookfor2minutes.Addthealmondsandhazelnuts,reducetheheattomedium-high,andcookfor5minutes,stirringoccasionally.Stirinthetomatoesalongwithanotherpinchofsaltandreducetheheattomedium.Cookforanother5minutessoalltheflavorscometogether.
2Transferthemixturetoafoodprocessorandaddthevinegarandremaining2tablespoonsoliveoil.Pulseuntilthoroughlycombined,butstillcoarse.Tasteandadjustseasoning,ifneeded.
BRAISEDSTRINGBEANSSERVES6It’sararethingwhenalittleeffortisrewardedwithanimpressiveresult.Forthisreason,braisingisoneofmyfavoritecookingtechniques.Bydoingnexttonothing,yougetahugeamountofrichflavor.Theseslow-cookedstringbeanscomeouttenderandaddictivelytastyeverytime(andthey’reevenbetterthenextday,sothisisscaleduptogiveyousomeleftovers).Thiswilltakeabout45minutestocook,butit’smostlyhandsoff.Ifyoumakethisduringthesummer,andIrecommendyoudo,seeifyoucanfindRomanobeanstosubinforthestringbeans.They’rebroaderinshapeandstandupwelltolongercookinglikethis.Ifit’sthedeadofwinterandyourfreshtomatoselectionisiffy,feelfreetosubstitutea28-ouncecanofchoppedtomatoes.Justbesuretodraintheliquidoutbeforeaddingthetomatoestothepot.
¼cupextravirginoliveoil2smallyellowonions,thinlysliced1largegarlicclove,peeledandsmashedwiththeflatsideofaknife2poundsstringbeans,trimmedandhalvedcrosswise(8to9cups)6plumtomatoes,roughlychopped(about4cups)Fineseasaltandfreshlygroundblackpepper1cuplooselypackedfreshbasilleaves,chopped
1PourtheoliveoilintoalargecoldpotorDutchoven.Layerinthevegetables—theonionsandgarliconthebottom,followedbythestringbeansandthenthetomatoesontop.Addacouplegenerouspinchesofsaltandpepper.Coverandturntheheattohigh.Cookfor12minutes,thenstirthevegetablestocoatthemintheliquidthey’vereleased.Coverandcookfor3minutesbeforestirringagain.
2Reducetheheattomediumandcookforanother5minutes,thenstirandtaste.Adjusttheseasoningwithsaltandpepper,ifneeded.Coverandcookforanother10minutes.Stirandcookuncoveredfor15minutes,soanyremainingliquidevaporatesandtheflavorsconcentrate.
3Addthebasilandtosswiththestringbeans.Tasteandadjustseasoning.
ROASTEDBROCCOLIWITHHAZELNUTSANDPECORINOSERVES4Mostpeopletypicallythinkofboilingorsteamingbroccoli,ortheyhavevisionsoftragic,overcookedbroccolithat’slimpandawful,andtheyavoiditaltogether.ButIthinkyoudon’tknowjusthowgreatbroccolicanbeuntilyouroastit.Itbecomestender,whileretainingsomecrispness,andcaramelizestothepointwheretheflorets’edgesaretoastedandcrunchy.Tossinhazelnuts,shavingsofPecorinoRomano,andasqueezeoflemon,androastedbroccolibecomesaddictive.NotetoAmerica’sparentsandschoolcafeterias:Roastthebroccoliandthekidswilleatit!Thestemsareeverybitasflavorfulandnutritiousastheflorets,soIliketocutbroccoliintospearswithacoupleofinchesofstemoneach.
1bunchbroccoli4tablespoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper¼cupchoppedhazelnutsJuiceof½lemonChunkofPecorinoRomanocheese,forserving
1Preheattheovento400°F.Lineabakingsheetwithfoil.
2Cutthebroccoliintochunkyfloretswithafewinchesofstalkattached.
3Inalargebowl,tossthebroccoliwith3tablespoonsoftheoliveoilandsaltandpeppertotaste.Spreadthebroccoliinasinglelayeronthebakingsheetandroastuntiltheedgesofthefloretsarebeginningtobrown,20to25minutes.Sprinklethehazelnutsoverthetopandroastfor5minutesmore.
4Whilethefloretsarestillhot,transferthebroccoliandhazelnutstoaservingbowlandtosswiththelemonjuice,theremaining1tablespoonoliveoil,andshavedPecorino.
LACTO-FERMENTEDCARROTSANDGINGERMAKESABOUT6CUPSTartandsaltywithazingfromginger,Ican’tgetenoughofthisasacondimentforsandwiches,burgers,andanythingspicy.WhenIstopmyselffromeatingitstraightoutofthejar,Iuseacupofittomakeatangyvinaigretteforsalads.Thestepsseemlong,buttheprocessisprettystraightforward,andnaturallyoccurringgoodbacteriadomostofthework.Thekeytofermentingsuccessiskeepingoxygenexposuretoaminimum:Thegoodbacteriahateair,sothecarrotsandgingershouldbefullycoveredwithbrinethroughouttheentireprocess.Otherwise,moldcandevelopandspoiltheferment.Fainthissingandpoppingnoisesarecompletelynormal,asisthethin,whitefilmthatmayformonthesurface—that’sjustthefriendlyprobioticsatwork.
2poundscarrots,scrubbedandtopendstrimmed¼poundfreshginger,peeled2tablespoonsfineseasalt
1Inafoodprocessororonaboxgrater,shredthecarrotsandginger.Combinetheshreddedvegetablesandsaltinalargebowl.Kneadthemixturelikedough,pressingandsqueezingitforabout3minutestoreleasethenaturaljuicesfromthecarrotsandcreatethebrine.
2Transferthevegetablesandjuicetoa2-quartwide-mouthglassjar.Packthecarrotsandgingerdownintothejarastightlyaspossible,usingameattenderizeroryourfist,untiltheliquidisatleast¼inchabovethecarrots.Ifneeded,addabitofsaltedwatertomakesurethevegetablesarecovered.(Thereshouldalsobeatleast1inchofspacebetweenthetopoftheliquidandthetopofthejar,incasethere’sspilloverduringtheferment.)Usingarubberspatula,brushdownanybitsofcarrotorgingerthatarestucktothesidesofthejar.
3Weightdowntheshreddedvegetablesinthebrinebyplacingasmallcircularplasticliddirectlyontopofthem.Placeasmallsauceroverthemouthofthejar.(Usingasaucerinsteadofscrewingonthejar’slidallowsthegassesproducedbythefermentationprocesstohaveawayout.)
4Setasideatroomtemperatureawayfromdirectsunlighttoferment.Keepaneyeonitforthefirstday,checkingtomakesurethevegetablesarestillfullysubmerged.Ifthey’repeekingabovetheliquid,addsaltedwaterbythetablespoonuntilthevegetablesaresubmergedagain(avoidstirringupthebrinesincethiscouldintroduceair).Fermentfor5to10days—startyourdailytastingonday5.Oncethecarrotsandgingerreachaleveloftangysournessyoulike,removetheweightfrominsidethejar,screwonalid,andstoreintherefrigerator.Itwillkeepformonthsinthefridge.
THEPROBIOTICPOWEROFFERMENTEDFOODSYou’veheardofprobiotics—youcan’twatchTV,groceryshop,orotherwiseliveadayinAmericawithoutseeingafood,pill,orbeveragethatpromisesthebenefitsofprobiotics.Probioticsaidahealthydigestivesystembyrestoringandmaintainingahealthybalanceofgutflora—thehundredsofdifferentsickness-curingandsickness-causingbacteriathatconstantlybattleitoutinyourgastrointestinaltract.Whenprobiotics,aformof“good”bacteria,areabundantinyourbody,it’sharderforharmfulbacteriatotakeoverandmakeyousick.Thosegoodguyscanpreventdigestiveupset(burps,bloating,andworse)andsupportyouroverallimmunesystem.Themostnaturalwaytogetthebenefitsofprobioticsisthroughavarietyof
lacto-fermentedfoods.Yogurt,theprobioticposterchild,isafermentedmilkproduct,andhealthfoodjointsarepushingafizzy,fermentedteacalledkombucha.Ihappentolovefermentedvegetables.IgoforsauerkrautanditsAsiancousin,kimchi—botharefermentedcabbage—andI’mwildaboutthelacto-fermentedgingercarrotsfromHawthorneValleyFarminNewYork,whichinspiredmyversionhere.Lacto-fermentingvegetablessoundslikeitwouldbeacomplicatedprocess,
andonethatinvolvesmilk—neitheristrue.It’sbasicallyvegetablesinasaltybrinelefttositoutatroomtemperaturesothatbeneficiallacticacidbacteriadevelop(“lacto”referstoLactobacillus,theofficialnameofthebacteria).Lacticacidisanaturalpreservativethatpreventsbadbacteriafrominvadingfood.Beforerefrigeration,traditionalculturesreliedonfermentingbecauseitwasthemostpracticalwaytoextendtheirfoodsupply.Wenowknowthatthisprocessleadstothejackpotofprobioticbenefits,sotheincrediblysimpleandgratifyingold-schoolpreparationisgaininginpopularityagain.
LACTO-FERMENTEDNAPACABBAGEANDONIONSMAKESABOUT6CUPSIftheterm“lacto-fermented”isthrowingyouoff,restassuredyou’refamiliarwiththisone:It’ssauerkraut.Cabbageisthemostcommonfermentedvegetableandmakesagreatsidedishforcookedmeatsoracondimentforrichstews.Carawayseedsarethetraditionalchoiceforsauerkraut,butyoucouldalsousecuminseeds,dillseeds,orceleryseeds.
1largeheadNapacabbage(about3pounds),thinlysliced1largeyellowonion,thinlysliced2tablespoonsfineseasalt1tablespooncarawayseeds
1Discardanywiltedouterleavesofthecabbage.Coreandslicethecabbageintoquarters,thenthinlyslicethecabbageandcombineitwiththeonions,salt,andcarawayseedsinalargebowl.Massagethemixture,pressingandsqueezingitforabout3minutes,sothesaltpullswateroutofthecabbageandcreatesthebrine.
2Packthevegetablesandanyliquidreleasedfromthecabbageintoa2-quartwide-mouthglassjar.Pressthecabbageintothejarwithyourfistuntilit’ssubmergedbyabout¼inchofliquid.(Ifneeded,addabitofsaltedwatertomakesurethevegetablesarecovered.)Weightthevegetablesdowninthebrinebyplacingasmallplateorcircularplasticliddirectlyontopofthecabbageinsidethejar.Coverthemouthofthejarwithasmallsaucer.Setasideatroomtemperatureawayfromdirectsunlighttoferment.
3Onthefirstday,checkthefermentperiodicallytomakesurethevegetablesarestillfullysubmerged.Ifthey’repokingoutofthebrine,pressdownontheplateorliduntilthecabbageissubmergedagain.Addsaltedwaterbythetablespoon,ifadditionalliquidisneeded.
4Starttastingthecabbagedailyonday5.Onceittastessufficientlytangytoyou,removetheweightfrominsidethejar,screwonalid,andrefrigerate.Itwillkeepformonthsinthefridge.
CREAM-FREECREAMEDCORNSERVES6Whenit’sinseason,locallygrownsweetcornisasgoodasgoldstraightoffthecob.Butforcorn-basedcomfortfood,creamedcornisunbeatable.Tomaxoutthecornflavor,skiptheheavycreamandusethecornitselftoprovidecreaminess.Ipureehalfthekernelstoreleasetheirnaturalsweetstarchesandusethiscorn“cream”tothickenamixtureofonionsandwholecornkernels.It’sincrediblygood.Here’showIremovecornkernelsfromthecobwithoutthemflyingaroundandendinguponthefloor:Laythecobonacuttingboardandcuthorizontallyfromthetiptotheend,removingaboutthreerows.Rotatethecobsoitrestsontheflatside,andremovethreemorerows.Continuerotatingandcuttinguntilallthekernelsareremoved.
10earswhitecorn,shucked2tablespoonsextravirginoliveoil1smallyellowonion,dicedFineseasaltandfreshlygroundblackpepper2teaspoonsroughlychoppedfreshbasil
1Cutthecornkernelsfromthecobs.
2Inalargehigh-sidedskillet,heattheoliveoilovermediumheat.Addtheonionandsaltandpeppertotaste.Cookuntiltheonionbeginstosoften,about10minutes.Addthecornkernels,anotherpinchofsalt,and½cupwater.Cook,stirringoccasionally,untilthecornisalmosttender,about7minutes.
3Transferhalfofthecornandonionmixturetoablenderandprocessuntilsmooth.Removetheskilletfromtheheatandstirinthecornpuree.Addthebasilandseasonwithsaltandpeppertotaste.
RosemarySweetPotatoFries
ROSEMARYSWEETPOTATOFRIESSERVES4Momentsafterthesefriescomeoutoftheoven,we’repluckingthemoffthepanbythehandful.Ihonestlythinkthey’venevermadeittoaplateinourhouse,evenwhenwedoubletherecipe.Beforeyoujumpintothisone,banishallnotionsofclassiccrispydeep-friedpotatoes.Sweetpotatoeshaveahigherwatercontent,sotheydon’tcrispupthewayregularpotatoesdo,butthat’sexactlywhyIlovethemasbakedfries.Someturnoutsupercrispyallover,somearesoftandabitfloppy,andothershavetheperfectcrunchy,darkbrownedgeswithtendercenters.It’sthecombinationofallthoseirregulartexturesthatmakesthesesogood.Sweetpotatoesarehigherinfiberandlowerontheglycemicindexthanregularpotatoes,andtheirbrightorangefleshsignalsatonoftheantioxidantbeta-carotene,whichconvertstovitaminAinthebody.Theantioxidantactivityinsweetpotatoesishighestintheskin,soIdon’tpeelthem.
1poundsweetpotatoes3tablespoonsextravirginoliveoil2tablespoonsfreshrosemaryleavesFineseasaltandfreshlygroundblackpepper
1Preheattheovento400°F.Lineabakingsheetwithfoil.
2Scrubthepotatoesandpatthemdry.Halveeachsweetpotatocrosswise,thenlengthwiseintosticksabout¼inchwide(don’tbeaslavetoperfectionhere;roughlythesamesizeisfine).Onthebakingsheet,tossthesweetpotatoeswiththeoliveoil.Addtherosemaryandseveralpinchesofsaltandpepperandtossagaintocoatthefries.
3Bakefor20minutes,thengentlyflipthefrieswithaspatula.(Theywillbesoftandsoggy,sobecarefulnottomanglethemasyouflipthemover.)Rotatethepanandbakefor15minutes.Stironcethenbakeforanother10minutesoruntilthefriesarenicelybrownedontheedgesandtenderinthemiddle.Loosenthemcarefullyfromthepansoyoudon’tripthefoilorthefries.
MapleandSpice–RoastedAutumnSquash
MAPLEANDSPICE–ROASTEDAUTUMNSQUASHSERVES4TO6ThisisaversionofapopularsaladweserveatHearth.Cubesoftenderroastedbutternut,redkuri,andkabochasquasharesweetenedwithjustenoughmaplesyruptobalancethespicywarmthofginger,cinnamon,andnutmeg.Ilikebutteryredkurisquashwiththesweeterbutternutandcreamykabocha,butanycombinationoffallsquashworks.Ileavetheskinsonthekabochaandredkurisquashbecausethey’recompletelyedibleandaddmorefiberandacontrastingtexture.Besuretocleantheskinwellwithavegetablebrushorthecoarsesideofacleansponge,andthoroughlyscrapeoutthesquashgutsandseedswiththeedgeofaspoonuntiltherearenoloosebits.Cutandroasttheremaininghalvesofthekabochaandbutternutsquashtokeeparoundassnacksortothrowinwhateversaladorsoupyoulike.You’vegottogetkabochainyourrepertoire;itsfleshisasilkier,slightlysweeterversionofbutternutsquash.Youshouldbeabletofinditinyourlocalgrocerystoreduringfallandwinter,butifnot,useacornsquashorjustdoubleuponthebutternutorredkuri.
½kabochasquash,1redkurisquash,½peeledbutternutsquash,allcutinto1½-inchcubes(about8cupscubedsquashtotal)1½tablespoonsmaplesyrup1teaspoongroundginger¾teaspoongroundcinnamon¼teaspoongroundcloves¼teaspoonfreshlygratednutmeg1teaspoonfineseasalt1½tablespoonsMapleSyrupVinaigretteSpicedPumpkinSeeds,forgarnish
1Preheattheovento325°F.
2Inalargebowl,combinetheassortedsquashcubesandmaplesyrup.Seasonwiththeginger,cinnamon,cloves,nutmeg,andsaltandtosstoevenlycoat.Arrangethesquashonarimmedbakingsheetinasinglelayer.Coverthepanwithfoiltohelpthesquashtocookinitsownsteamandbecomemoreinfusedwiththespices.Bakeuntilthesquashissoft,about35minutes.
3Removethesquashfromtheoven,andsetasidetocoolfor10minutes,stillcoveredwiththefoil.
4Whilethesquashisstillwarm,transferittoalargebowl.Addthevinaigretteandlightlytoss;don’troughituptoomuchandbreakdownthesquash.Addsalttotasteandtopeach
servingwithasprinklingofspicedpumpkinseeds.
Clockwisefromtopright:kabochasquash,Delicatasquash,butternutsquash,redkurisquash
HOWTOCUTWHOLESQUASHInstincttellsyoutouseagiantcleaverandbruteforcetohackawayatit.Don’t.There’saneasy,effectivewaythat’slesslikelytoinvolvea911call.Startbyusingasmall,sharpknife,ratherthanabigone;you’llhavefarmorecontrol.Laythesquashonitssideonastablecuttingboard.You’regoingtocutitthroughtheequator,rotatingasyougo.
Kabocha,redkuri,orDelicata(Carnival)squash:Pierceaknifeinthecenterattheequatorsothewholebladeisin,pushdown,androtatethesquash.Pushdownagainandrotate.Continuepushingtheknifedownandrotatingthesquashuntilit’sfullycutinhalf.Cutthehalveslengthwiseintostripsofthewidthyouwant(forthissalad,1½inches),thencrosswiseintocubes.
Butternutsquash:Cutthesquashinhalfwheretheroundbulbouspartmeetsthelongsection.Carefullypeeltheskinoffthelongsectionusingaknifefirst.Thenuseavegetablepeelertoremoveanyoftheremainingbitsofskinandpaleyellowflesh.Youshouldseeonlyorangeflesh.Halvethelongsectionlengthwise.Laythehalvesflatsidedownandcutlengthwiseintostrips,thencrosswiseintocubes.Forthebulb,peelitandhalveitlengthwise.Scoopoutthegutsandseeds,placeeachbulbflat-sidedown,andcutlengthwiseintostrips,thencrosswiseintocubes.
STRAWBERRYANDTOMATOGAZPACHOSERVES4Inthemiddleofthesummer,rightwhenNewYorkstartstogetsticky-hotandcoldsoupsoundsespeciallygood,latestrawberryseasonandearlytomatoseasoncollideatthemarket.Inevitably,thetwofruits(yep,tomatoesarefruits)enduptogetherinmyblendertomakethisdeliciousgazpacho.Strawberriesseemliketheoddmanouthere,buttheirsweetnessandbitofaciditybringbalancetothesoup.
3cupscherrytomatoes1poundstrawberries,hulledandquartered(about2cups);reserve8quartersforserving1cuppeeled,choppedcucumber1cupchoppedredbellpepper2garliccloves,peeledandsmashedwiththeflatsideofaknife¾cupextravirginoliveoil,plusmoreforserving1tablespoonplus1teaspoonsherryvinegarFineseasaltFreshbasilleaves,torn,forserving
1Inablender,combinethetomatoes,strawberries,cucumber,bellpepper,garlic,oliveoil,vinegar,andacouplepinchesofsaltandpureeuntilsmooth.Tasteandadjustseasoning,ifneeded.
2Pourthegazpachointoalargebowlor,forasupersmoothgazpacho,strainitthroughafine-meshsievesetoveralargebowl.Refrigerateuntilchilled.
3Toserve,ladlethegazpachointobowls.Chopthereservedstrawberriesandtopeachservingofsoupwiththeberries,tornbasil,andadrizzleofoliveoil.
CARAMELIZEDCAULIFLOWERANDAPPLESOUPSERVES6TO8I’vekickedoffseveralThanksgivingmealswiththissoupandcanconfirmthatitwinsoverawideaudience,eventhepickypeople.Pan-roastingthecauliflowerinahotpanbringsoutitsnaturalsugarsandgivesitamuchdeeperflavor.Tonailthis,besurethattheoilisreallyhotbeforeaddingthevegetablesandthatyoumaintaintheheatbyaddingthecauliflowerandonionstothepotinseveralstages,ratherthanallatonce.Withoutadequateheat,thevegetableswillstarttoreleaseliquidandsteaminsteadofbrown.Iprocessthesoupinaregularblender,butyoucoulduseanimmersionblenderifyoupreferachunkierconsistency.Orifyouwantsuper-refinedsmoothness,youcouldruntheprocessedsoupthroughafine-meshsieve.Subbinginslicedfennelforthecauliflowermakesanequallyflavorfulsoup.Eitherway,thissoupisfreezer-friendly.
¼cupextravirginoliveoil1largeonion,roughlychopped(about2cups)1largeheadcauliflower,cutintobite-sizepieces,stemsincluded(about5cups)Fineseasalt2apples,quarteredandcutinto1-inchchunks2(4-inch)sprigsoffreshrosemary,foldedinhalfandtiedwithkitchentwine½cupnonalcoholicappleciderDehydratedapplechipsandchoppedwalnuts(optional)
1Inalargeheavy-bottomedpotorDutchoven,heattheoiloverhighheat.Whenwispsofsmokecomeoffthesurface,addone-thirdoftheonionandcaulifloweratatime,waiting1minutebetweeneachaddition,thenadd2generouspinchesofsalt.Thereshouldbesomeserioussizzlingsounds,butdon’tstirjustyet—letthefloretsbrownandstarttocaramelize.After3minutes,giveitastir.Cookfor5minutes,untilthevegetableshavecookeddownbyathird.Reducetheheattomedium-highandstir.Cookfor5minutes,stirringeveryminute.
2Addtheapplesandtiedrosemarysprigs.Coverthepot,reducetheheattolow,andsimmerfor15minutes,stirringoccasionally.
3Addtheappleciderand2½cupswater.Coverandbringtoaboiloverhighheat.Reducetheheatandletitsimmerfor15minutes.
4Workinginbatches,processthemixtureinablenderuntilsmooth.Aseachbatchisblended,pourintoanotherpotovermediumheat.Onceit’sallin,adjusttheconsistency
byaddingmorewater,ifyoulike.Salttotaste.Ladleintobowlsandtopeachservingwithasprinklingofcrumbledapplechipsandchoppedwalnuts,ifdesired.
Moroccan-SpicedEggplantSoup
MOROCCAN-SPICEDEGGPLANTSOUPSERVES6TO8Thissoupfeelsdecadentbecauseofhowsilkyandluxuriouslycreamyitis.You’dthinkit’dbeenbombedwithatonofoilorcream,buttherichnessisallinthetextureoftheeggplantandtheadditionofalmondmilkandalittleGreekyogurt.ItypicallyusetheItalianorglobevarietieswhenIroast,fry,orbreadeggplant.Here,IgoforthesmallerJapaneseeggplants,whichhavefewer,smallerseedsandasweeter,moredelicateflavor.Servingthesoupwithaspoonfulofvinegar-soakedraisinsprovidessomeacidityandapopoftexture.
¼cupextravirginoliveoil2smallyellowonions,chopped1½teaspoonsgroundcinnamon2½teaspoonsgroundcumin2teaspoonsgroundginger1teaspoonturmeric5largeJapaneseeggplants,peeledandchopped(about8cups)Fineseasalt2cupsunsweetenedalmondmilk½cupgoldenraisins1tablespoonwhitewinevinegar¼cupfull-fatplainGreekyogurtplus2tablespoons,forserving½cupslicedalmonds,toasted
1Inalargepot,combinetheoliveoilandonions,thenturntheheattomedium-high.Whentheonionsstarttosizzle,reducetheheattomedium-low.Addthecinnamon,cumin,ginger,andturmericandstirtocoattheonionswiththespices.Coverandcook,stirringoccasionally,untiltheonionsaretranslucent,about15minutes.
2Addtheeggplantsandacouplepinchesofsalttothepotandstirtothoroughlycombinewiththeonions.Coverandincreasetheheattomedium.Cook,stirringeveryfewminutes,untiltheeggplantissoftenedanditsvolumehasshrunkinhalf,about15minutes.
3Addthealmondmilkand2cupswater.Bringtoaboiloverhighheat,thenreducetheheattolowandsimmerfor30minutes.
4Whilethesoupsimmers,reconstitutetheraisins.Inasmallbowl,combinetheraisinsandvinegar.Addenoughwarmwatertocoverbyabout¼inch.Setaside.
5Workinginbatchesifnecessary,pourthesoupintoablender.Addtheyogurtandprocessuntilsmooth.Tasteandadjusttheseasoning.Ladleintobowlsandgarnishwiththeslicedalmonds,vinegar-soakedraisins,anddollopsofGreekyogurt.
JapaneseSweetPotatoandCauliflowerFrittata
JAPANESESWEETPOTATOANDCAULIFLOWERFRITTATASERVES6TO8Frittatasallowyoutoturnapileofvegetablesintoareallyfillingmeal,sothisisagreatdishtohaveinyourbagoftricks.(Thisisanextra-largefrittata,buttrustme—youwantleftovers.Frittatacoldoutofthefridgeisjustasgoodashotoutofthepan.)Ilikethevegetablestodominatemorethantheegg,andthisparticularlyheartyversiongetsitsflavorfrompan-roastingcauliflowerandJapanesesweetpotatoesuntilthey’resoftandcaramelized.Asfarastechnique,Ifindthattheconventionalrouteofstartingafrittataonthestovetopandfinishingitintheovenisatotalsham.Eitheritcomesoutovercookedanddense,orthetopdoesn’tbrown.Icookafrittatastart-to-finishonthestove,soitgetsnicelybrownedonbothsides.It’salittletrickier(andsomewouldsaymorestressful)becauseyouhavetoflipitandslipitbackintothepan,butthatextraeffortisrewardedwithamoreflavorful,lighterfrittata.Ifyou’renervousaboutit,dotheflipoverthesink.Onceyouacethistechnique,youcanimprovisethefillingbasedonthevegetablesyouhavearound.Japanesesweetpotatoesareburgundy-skinnedbeautieswithoff-whitefleshthattastesmorelikeachestnutthanasweetpotato.IpreferthedrierfleshoftheJapanesevarietyhere,butyoucanswapinregularsweetpotatoes.
7tablespoonsextravirginoliveoil,plusmoreifneeded1smallheadcauliflower,cutintosmallflorets(about3cups)2Japanesesweetpotatoes,halvedlengthwiseandcutinto¼-inch-thickslices(about3cups)1mediumwhiteonion,sliced(about1½cups)Fineseasaltandfreshlygroundblackpepper8largeeggs¼cupwholemilk¼cupfreshlygratedParmigiano-Reggianocheese½cupcoarselychoppedfreshflat-leafparsley
1Ina12-inchnonstickskillet,heat3tablespoonsoftheoliveoiloverhighheatuntilitstartstosmoke.Combinethecauliflowerandsweetpotatoesinatightlypackedlayertofillthebottomofthepan.Scattertheonionontopandcookfor1minutewithoutstirring.
2Reducetheheattomedium-high.Add2bigpinchesofsaltandafewgrindsofpepperandcookfor3minutes.Stirthevegetablesandcook,stirringoccasionally,untiltheyarenicelybrowned,about7minutes.Ifthepanseemsdry,add1teaspoonoliveoil.Reducetheheattomedium,cover,andcook,stirringacoupleoftimes,untilthevegetableshavesoftened,about15minutes.
3Whilethefillingcooks,makethebase.Inabowl,whisktheeggs,milk,3tablespoonsof
theoliveoil,Parmesan,andparsley.Seasonwithsaltandpepper.
4Uncovertheskilletandaddsaltandpeppertotaste.Movethevegetablesaroundsotheyfillthepaninanevenlayer.Drizzletheremaining1tablespoonoliveoilaroundtheperimeterofthepan.Cranktheheattohigh.
5Pourtheeggmixtureoverthevegetables.After1minute,reducetheheattomedium.Astheeggstartstoset,useaspatulatopulltheedgesawayfromtherimofthepanandpokeholesacrossthecenter,lettingraweggfillinaroundthecookedvegetables.Adjusttheheat,ifneeded,sotheeggsarelightlybubbling.Continuetogentlylifttheedgesofthefrittataandtiltthepan,souncookedeggseepsunderneath.Cookuntilthere’salmostnorunnyegg,5to6minutes.
6Preparetoflipbyrunningaspatulaaroundtheedges,looseningtheeggfromthepan.Tomakesureitisnotsticking,givethepanashake.Thefrittatashouldmoveasawhole.(Ifitsticks,removethepanfromtheheatandletitsetfor3minutes,thenusethespatulatoloosenthefrittatafromthepan.)
7Putalargeplateovertheskilletandturnthefrittataoverontotheplate.Slidethefrittatabackintothepanandcooktheothersideovermediumheatfor2minutes.Runthespatulaaroundtheedgeagainandflipthefrittataontoaservingplate.Letitrestfor5minutes.Cutandservewarmoratroomtemperature.
BEANS&LENTILS
MYMOMISFROMTUSCANY,LANDofthe“bean-eaters”inItaly,soIgrewupeatingloadsofbeans.Cannellini,chickpeas,andborlotti(cranberrybeans)arekeyplayersinjustabouteveryclassicTuscanmeal,soInaturallyleantowardthese.Goodthingtoo,sinceeatingtheoccasionalbowlofwarm,just-cookedbeansorribollitawasoneofthefewthingsIactuallydidrightinmyolddiet.Beanspackapunchoffiber,andthey’reagreatnonmeatsourceofprotein.Factorinthatthey’reaffordable,readilyavailable,andversatile,andyou’vegotoneofthemostperfectfoods.They’vegonefrommakinganoccasionalappearancetobeingafull-time
kitchenstaple.Mywife,Amanda,makesapotofbeansmostSundays,changingupthebeanofchoiceeachtime,andweturnthemintovariousdishes—salads,soups,dips,younameit.Itreatthemasmorethansimplefillers—theircreamytexture,robustflavor,andrichnessareoftenthefocusofmymeals.Apotoflentilsleadstoasoul-warmingLentilSoupwithTomatoandTuscanKale,chickpeasbecomeamain-coursesaladpunchedupwithwhiteanchoviesandpickledonions,andvelvetycannellinibeansgetanuccelettotreatmentoftomatoesandTuscanherbs.Manyoftherecipesheremakealargequantity.Mythinkingonbeansand
beansoupsisthatifyou’regoingtomakethem,makeabigbatch.Unlikemeatorfish,verylittleextraeffortisneededtomakeabeanrecipethatserves8insteadof4.Also,beansaregreatfreezerfood.Generally,Ifindthatthesimpleprocessofcookingdriedbeansresultsinfarbetterflavoranddensertexturethancannedbeansbecauseyoucontrolthesaltandcookingtime.Cannedbeansaretypicallyovercookedtothepointoffallingapart,andthatthick,goopycannedbeanslimeisnasty.Anytimeyouusestore-boughtbeans,buythelow-sodiumorno-salt-addedvarieties,drain,andthoroughlyrinsethebeansbeforecooking.Gettingonthedriedbeanbandwagoncallsforconqueringanyintimidationorconfusion,soherearemytipstoturningoutakillerpotofbeans:
1Startwithfresh,good-qualitydriedbeans.Thefreshertheyare,thefasterandmoreevenlytheycook.It’salmostimpossibletoidentifyafreshdriedbean,soit’shelpfultolookintothehabitsofthebrandorsupplierofbeansyoubuy.IlikeRanchoGordobecausetheygrowanddrytheirbeansinsmallquantitiesandincludeanexpirationdate.
2Whensoakingbeansovernight,besuretocoverthebeanswithwatersothereareseveralinchesofliquidabovethebeans.Ifsomebeansarestickingoutabovethewaterlinethenextday,it’sasignthatnotenoughwaterwasadded,andthere’snowaythebeansaregoingtocookevenly.
3Cookbeansinaheavypotcoveredbyaninchorsoofwater.Heavypotsdiffuseheatbettersoyourbeanswillcookmoreevenly.
4Thinkoftheliquidyoucookbeansinasablankcanvas.Waterandstockworkequallywell.Ifyouwanttoflavortheliquid,throwinhalfanonionorsomegarliccloves,choppedcarrotorcelery.
5Thebigdebateiswhentosaltthebeans.Iusedtodoitwhenthebeanswerealmostdonecooking,butnowIsoakthedriedbeansinsaltedwater.Asthebeansabsorbtheliquid,theytakeinthesalt.Thismethodgivesyouasuperiorpotofevenlysalted,flavorfulbeanswithsoftskins.
6Storecookedleftoverbeansinsomeoftheircookingliquid—enoughtobarelycoverthem.Thispreventstheskinsfromdryingoutandcracking.Also,severalrecipesherecallforsomeofthebeancookingliquid,whichactsasaflavorfulthickener.WheneverIcookapotofbeans,Ialwayshaveabowlassoonasthey’re
done.There’snothinglikeabowlofjust-cookedchickpeasdressedwhilethey’rehotwithreallygoodoliveoil,seasalt,andfreshlycrackedblackpepper.Ihighlyrecommendtryingthiswithanybeanorlentilyoumake.Beannirvana.
POTOFBEANSMAKES6CUPSMakinghomemadebeansishardlylaborious;itjustrequiresalittleforesight.Somesayit’sunnecessary,butIfindsoakingdriedbeansbeforecookingthemisessentialtoashortercookingtime(nottomentioneasingbeans’notoriouslynoisysideeffect).Anovernightsoakisideal,butthequick-soakmethodnotedhereisgoodinapinch.Thetimeittakestocookapotofbeanscantakeanywherefrom45minutestoupwardsof2hoursdependingonthetype,size,andageofthebeanyou’recooking(chickpeasinparticulartakeawhile).Themethodwillalwaysbethesame,though,soyoucanusethisrecipeforanyvarietyofdriedbean.Ijusthappentousecannellinibeansthemost,innosmallpartbecauseofUccelettoBeansandRibollita.Myquick-soakmethod:Addthebeanstoalargepotandcoverthemwithwaterby4inches.Saltthewater,coverthepot,andbringtoaboiloverhighheat.Assoonasitreachesaboil,removefromtheheatandletsitfor1hourcovered.Drainandrinse.
1pounddriedcannellinibeans(oranydriedbean)Fineseasalt1headgarlic1bunchfreshsageExtravirginoliveoil(optional)Freshlycrackedblackpepper(optional)
1Addthebeanstoalargebowlandcoverthemwithwaterbyatleast4inches.Addenoughsaltsothewatertasteslikethesea.Letsitovernight(atleast12hours)atroomtemperature.
2Thenextday,drainthebeans,puttheminaverylargepot,andaddenoughwatertocoverthembyabout2inches.Removeanyloose,paperyouterlayersfromtheheadofgarlicandcutoffabout¼inchofthestemendtoexposethecloves.Addtheheadofgarlicandthesagetothepot.
3Cookthebeansgentlyovermediumheat,adjustingthetemperaturesothewaterbubblesjustoccasionally.Whenthebeanssoften,butarenotquitetender,givethemataste.Ifmoresaltisneeded,additnowsothebeanswillfinishcookinginproperlyseasonedliquid.Continuecookinguntiltheyaresoftandcreamy.Thetimewillvary,butIstartcheckingthemafter30minutesandgenerallyfindthatthey’redonesomewherebetween45minutesand1hour30minutes.
4Servethebeanswarmwitholiveoilandblackpepper.Orcoolthebeans,puttheminaglassstoragecontainer,andaddenoughoftheircookingliquidtofullysubmergethem.Storethemintherefrigeratorforuptoaweek.
FIBERTheBenefitsofRoughingItUntilafewyearsago,theonlytimefiberevercrossedmymindwascatchingarerunoftheclassicSaturdayNightLivecommercialfor“ColonBlow,”ahilariousspoofofhigh-fiber,sticks-and-twigs-stylecereals(ifyou’veneverseenthisgem,taketwominutestowatchitonline).Mostofusassociatefiberwithgooddigestion,buthavenocluewhyit’susefulbeyondthat.IassumedfiberwouldonlybeaconcernwhenIwasanoldmaninneedofColonBlowcereal,prunes,andMetamucil.
Butfiber’simportancebecamecleartomewhenIrealizedthatfillinguponsuperdelicious,high-fiberfoodswasamucheasierapproachtochangingmydietthancaloriecountingandconstanthunger.Foodswithfiberstabilizebloodsugar,digestmoreslowly,andtakeupmorespaceinyourstomach,soyoufeelfullerlonger.It’stoughtogorgeonfiber-richfoods(evenforpeoplelikemewhosuckatself-restraint),sofiberbecamemyinsuranceagainstovereating.Tofeelsatisfiedeatinglow-fiberwhitebread,sliceddelimeat,andcookies,Ihadtorelyonheftyquantities,butIrarelyfeeltheneedtodouble-downonbowlsofWarmLentilSaladorCranberryBeanSoupwithFarrobecausetheircombinationofgreatflavorandhighfiberissogratifying.
Beansarethemostnaturallyrichsourcesoffiber,butallplantfoodshaveit:vegetables,fruits,wholegrains,nuts,andseeds.Fiberisanindigestiblecarbohydratethatcomesintwoforms—solubleandinsoluble.Insolublefiberhelpstohauloutthetrashandtoxins.Itabsorbsliquidinyourstomach,soitexpandsandkeepsthingsmovingthroughyourdigestivetract.Withoutenoughofit,you’dhaveaseriouslyuncomfortablepile-uphappening.Wholegrains,especiallyintactgrains,leafygreens,andtheouterskinsoffruitsandvegetablesaregoodsourcesofinsolublefiber(Ineverpeelfoodslikesweetpotatoesorapplesforthisreason).
Solublefiberattractswaterinyourstomach,formingagelthatbindswithfood,slowingthespeedwithwhichitemptiesfromyourstomach—thisfillsyouupanddelaystheabsorptionofsugar,keepingbloodsugarlevelssteady.You’veheardthateatingawholeappleisbetterthandrinkingthejuice?It’sbecausethesolublefiberintheapple’spulppreventsthebloodsugarspikeandcrashthathappensifyoujusthavethesugaryjuiceonitsown.Foodswithsolublefiber—includingbeans,lentils,oatmeal,andcitrusfruits—arealsoknownforreducingLDL(bad)cholesterollevelsandloweringchancesofaheartattack.
Don’tworryaboutchoosingaspecifictypeoffiber—mostfoodsthatnaturallycontainithavebothinsolubleandsoluble.Justbesureyou’regettingfiberfromreal,wholefoods.Don’trelyonpackagedfoodsthatadvertise“fiberenriched”—thistypeofaddedfiberwon’tsquashhungerorcravings,andtheprocessedstuffinevitablycomeswithquestionableingredientsandfewernutrientsthanwholefoods.
Awordtothewise—ifbeansandotherhigh-fiberfoodsaren’taregularpartofyourmeals,don’timmediatelystartwithbigservingsofthem(unlessyou’repreparedforcrampsandfrequenttripstothebathroom).Startsmall,addtheminslowly,anddrinkatonofwatersoyourbodycangetusedtotheincreaseinfiber.Iworkedmywayup,addingchiaseedstoshakes,choosingintactwholegrainslikequinoaandsweetbrownriceinsteadofwhiterice,andworkingmoreofmyfavoriteclassicbeandisheslikeRibollitaandUccelettoBeansintomyrepertoire.Eatingwithhigh-fiberfoodsinmindtakesawaytheneedtothinkaboutwhatfoodsare“good”or“bad”—anythingnaturallyhighinfibergetsagreenlight.It’sthatsimple.
UccelettoBeans
UCCELETTOBEANSSERVES6MyannualcookingclassatMontecastelliinItalyalwayskicksoffwithaquintessentialTuscanfeast,andwithoutfail,theknockoutdishisuccelettobeanswithporksausage.Tocookbeansucceletto-styleistocookthem“inthemanneroflittlebirds.”It’sareferencetosage,rosemary,tomato,andgarlic—theingredientstraditionallyusedtocooksquabandquailinItaly.Thesebeansaresimple,homey,andprettyglorious.Youcaneasilymakethisintoaone-panmealbybrowningafewlinksofsausageandaddingtheuccelettobeans(cookedwithallthejuicefromthecanoftomatoes)tothepantostewwiththesausages.
3tablespoonsextravirginoliveoil,plusmoreforserving4garliccloves,halvedlengthwiseandthinlysliced(about1packedtablespoon)1(28-ounce)canwholepeeledtomatoes,roughlychopped,halfthejuicefromthecanreservedFineseasaltandfreshlygroundblackpepper2tablespoonsfinelychoppedfreshsage2tablespoonsfinelychoppedfreshrosemary4cupscookedcannellinibeans,or2½(15-ounce)canscannellinibeans,rinsedanddrained¼cupofbeancookingliquidorwater
1Inacold,largehigh-sidedskillet,combinetheoliveoilandgarlic,thenturntheheattohigh.Assoonasthegarlicshowstheslightesttingeofbrown,about2minutesin,stirinthetomatoesandthereservedjuice.Addapinchofsaltandcookfor5minutestoconcentratetheflavorsandreducetheliquid.Addthesage,rosemary,andagenerousamountofpepperandcookfor1minute.
2Addthebeansandtheircookingliquid(or¼cupwater,ifusingcannedbeans).Cookuntilthere’snoliquidpoolingonthebottomofthepanandthesaucecoatsandstickstothebeans,about5minutes.Servewarm,dressedwithpepperandadrizzleofoliveoil.
BEANSANDGREENSSERVES4TO6Duetothedish’ssimplicity,value,andheartygoodness,virtuallyeverycultureIcanthinkofhasitsownversionofbeansandgreens.TheversionIknowbestisItalian-styleescaroleandcannellinibeans,thoughIoftenuseredkidneybeansfortheirabilitytoholdtheirshapeandabsorbflavorsreallywell.Thekeyingredientsherearetheonesyoubarelynotice:Anchoviesaddtheundeniabletastinessofumamiandthestarchybeanliquidhelpstobringthebeansandtendergreenstogether.Asidefrombeingaspeedydishtoputtogether,iteasilyadaptstowhateverbeansandhardygreensyouhaveonhand.Cannellinibeans,chickpeas,kale,mustardgreens,anddandeliongreenshaveallfoundtheirwayintothis—withgreatresults.
2oliveoil–packedanchovyfillets3tablespoonsextravirginoliveoil,plusmoreforserving3largegarliccloves,thinlysliced¼teaspoonredpepperflakes1largeheadescarole,corediscarded,leaveswashedandcoarselychoppedFineseasaltandfreshlygroundblackpepper2cupscookedredkidneybeans,or1½(15-ounce)cansredkidneybeans,rinsedanddrained¼cupofbeancookingliquidorwaterFreshlygratedParmigiano-Reggianocheese,forserving
1Mincetheanchoviesandmashintoasmoothpastewiththeflatsideofalargeheavyknife.Addittoalargeskilletwiththeoliveoil,garlic,andpepperflakes.Turntheheattomediumandcookuntiltheanchovymeltsintotheoilandthegarlicjustbeginstobrown,about3minutes.Addtheescarole,apinchofsalt,andafewgrindsofpepper.Increasetheheattomedium-high.Usingtongs,tossthegreenstocoatthemintheoil.Cookuntiltheescaroleiswiltedandhasreleasedabitofliquidinthebottomofthepan,about5minutes.
2Addthekidneybeansandtheircookingliquid(orwater,ifusingcannedbeans)andtoss.Reducetheheattomediumandsimmeruntilthegreensaretenderandtheliquidisabsorbed,about15minutes.Tasteandadjusttheseasoning.TopeachservingwithblackpepperandfreshlygratedParmesan.
RIBOLLITASERVES8AnotherofHearth’sgreatesthitsandmyall-timefavoritesoup,ribollitaisamongthefirstrecipesIearmarkedforthisbook.I’vewaxedpoeticaboutthisTuscansoupforyears,butI’verecentlycometoappreciateitasanidealgoodfooddaymeal.Ribollitaisdelicious,heartyperfection—awell-balancedmealoftendervegetablesandplumpcannellinibeansinathick,heartysoup.It’straditionallymadewithalotofbread,butIswapinextracannellinibeansformoreheft.Iwanttotakeaswandiveintoiteverytimeitsaromafillsthekitchen.Youdon’twanttohurrythissoupalong.Stewingthecabbageandkaleintheirownjuicesfor20minutesisacrucialsteptodevelopingthedeepflavorofgoodribollita.You’llbegratefultohaveleftovers,somakeabigpot—it’sevenbetterthenextday.TogettheTuscankaletodispersethroughoutthesoup,itneedstobechoppedintoverysmallpieces.Youcanchopitbyhand,butIgoaneasierroutebyfreezingthebunchesofkaleovernight.Anightinthefreezermakesthekalebrittle,soyoucancrumbletheleavesintoamillionpieces.Thenjustdiscardthethickcenterribs.
2tablespoonsextravirginoliveoil3cupsdicedyellowonions3cupsdicedcarrots3cupsdicedceleryFineseasaltandfreshlygroundblackpepper1headsavoycabbage,chopped(about4cups)⅓cupplus1tablespoontomatopaste4bunchesTuscankale,finelychoppedorcrumbled(about8cups;seenote)10cupsChickenBrothorwater5cupscookedcannellinibeans,or3½(15-ounce)canscannellinibeans,rinsedanddrainedFreshlygratedParmigiano-Reggianocheese,forservingFreshthymeleaves,forserving
1Inaverylargesouppot,heattheoliveoilovermediumheat.Addtheonions,carrots,celery,andapinchofsalt,andstirtocoatthevegetableswiththeoil.Coverandcookthevegetables,stirringoccasionally,untiltheybegintosoftenbuthavenotdevelopedanybrowning,about10minutes.
2Stirinthesavoycabbage,cover,andcookuntilitbeginstowilt,about3minutes.Addthetomatopaste,stirringtocombineitwiththevegetables.Reducetheheattolow,addthekale,andstirwell.Coverthepotandstewthevegetablesuntilthey’retender,about20minutes.Addthebrothorwater,increasetheheat,andbringthesouptoaboil.
3Whilethesoupiscomingtoaboil,puree3cupsofthebeansinablenderorfood
processor,addingalittlewaterifnecessary.Whiskthepureedbeansintotheboilingsoup.Addtheremaining2cupsofwholebeansandbringthesoupbacktoaboil.Reducetheheatandgentlysimmeruncoveredforabout30minutestoallowtheflavorstocometogether.
4Tasteandseasonwithsaltandlotsofpepper.ServeimmediatelywithfreshlygratedParmesanandthyme.Coolandrefrigerateorfreezeanyleftovers.
CranberryBeanSoupwithFarro
CRANBERRYBEANSOUPWITHFARROSERVES8TowelcomedinnerguestsatHearth,everyoneisgivenashotofsoupbeforetheirmeal,andthisamazinglycreamy,classicTuscanbeansoupisourlatefallandwinteroffering.Thesilkytextureanddeeplysatisfyingflavorgiveitadisguiseofdecadence,thoughit’sreallyawholesome,fiber-richsoupofbasicingredients.I’mcrazyforvaryingtexturesinadish,sowhenImakethisathomeIaddcookedgrainsforabitofchewiness.Ilikefarrobest,butbrownriceandbarleyaregoodalternatives.Aswithanypureedsoup,thisfreezeswellwithnolossoftasteortexture.Ratherthancuttherecipeinhalf,bekindtoyourfutureselfandfreezeanyleftoversinsingle-ordouble-servingcontainers.
3tablespoonsextravirginoliveoil,plusmoreforserving2mediumonions,chopped(about2cups)3smallcarrots,chopped(about1cup)3celerystalks,chopped(about1cup)8garliccloves,peeledandsmashedwiththeflatsideofaknife3oliveoil–packedanchovyfilletsFineseasalt1tablespoontomatopaste1pounddriedcranberrybeans,soaked(usingovernightorquick-soakmethod)anddrainedBouquetgarni(afewsprigseachoffreshthyme,rosemary,andsage,tiedtogetherwithkitchentwine),plusextrathymeforgarnish1½cupscookedfarroFreshlygratedParmigiano-Reggianocheese,forserving
1Inalargesouppot,heattheoliveoiloverhighheat.Whentheoilishotandslideseasilyacrossthepan,addtheonions,carrots,celery,garlic,anchovies,andacoupleofpinchesofsalt.Cook,stirringoccasionally,untilthevegetablesaresoftandlightlybrowned,about10minutes.
2Addthetomatopaste,stirringwelltocoatthevegetables.Reducetheheattomedium-lowandcook,stirringoccasionally,untilthemixturehasthickenedanddarkened,about10minutes.
3Stirinthebeans,10cupswater,thebouquetgarni,andacoupleofpinchesofsalt.Bringtoaboiloverhighheat,thenreducetoagentlesimmer(thereshouldonlybealittlemovementintheliquid).Cook,stirringoccasionally,untilthebeansaresoftandcreamy,anywherefrom1to2hours.(Thisisaforgivingsoup,sodon’tworryaboutovercookingit.)
4Removethebouquetgarni.Workinginbatches,pureethesoupinablenderandaddtoanotherlargepotovermediumheat.Addsaltandpeppertotasteandadjusttheconsistencywithmorewaterorbroth,ifneeded.
5Toserve,put2generoustablespoonsoffarroineachservingbowl,ladleacupofsoupoverit,andgarnishwithfreshthyme,freshlygratedParmesan,andafewdotsofoliveoil.
LentilSoupwithTomatoandTuscanKale
LENTILSOUPWITHTOMATOANDTUSCANKALESERVES8TO10Thisisanunbelievablyheartyvegetariansoupforwhenyougointohibernationmodeinthechillymonths(andwithleftoversthatfreezewell,youcangooutevenless).Thedeeprichnessofsoffritoinfusessomuchflavor,there’snoneedforbrothormeattomakethissoupshine.Youwantalentilthatbreaksdownabit,sogowithbrownlentilsratherthanFrenchgreenPuylentils.Thethicknessofthesoupisamatterofpersonalpreference.Ilikeitthick,soIpureeaportionofthelentilsandsticktoonly2cupsofwateraddedintheend.Ifabrothyconsistencyisyourthing,skippureeingthelentilsandaddmorewater.CountlessclassicItaliansoups,stews,andsaucesstartwiththeknock-your-socks-offflavorofsoffrito,mincedvegetablessoftlyfriedinagenerousamountofoliveoil.ThiscornerstoneofItaliancookingisusuallymadeofonions,carrots,andeitherceleryorfennel,alongwithotheraromatics(likeherbs,tomatoes,anddriedpeperoncini)thatvarydependingonwhatyou’remaking.Makesurethevegetablesaremincedandthattheyarefriedinsizzlingoliveoil.Thelongersoffritocooks,themorecolorandcomplexityitdevelops.It’sanincredibleflavorbooster.
LENTILS
1headgarlic1poundbrownlentils½yellowonion1carrot,peeledandhalvedlengthwise1celerystalk,cutintolargepieces1bayleafFineseasalt
SOFFRITOANDVEGETABLES
1mediumredonion,coarselychopped(about2cups)2smallcarrots,coarselychopped(about1cup)2celerystalks,coarselychopped(about1cup)1tablespoonfreshrosemaryleaves1tablespoonfreshthymeleaves½cupextravirginoliveoil,plusmoreforserving1tablespoontomatopaste1(14.5-ounce)canwholepeeledtomatoeswiththeirjuicesFineseasaltandfreshlygroundblackpepper1bunchTuscankale,stemsandcenterribsremoved,leaveswashedand
coarselychoppedFreshlygratedParmigiano-Reggianocheese,forserving
1Forthelentils:Removetheouterlayersfromtheheadofgarlicandcutoffabout¼inchofthestemendtoexposethecloves.Addthelentilstoalargepotandcoverthemby2incheswithwater.Addtheonion,carrot,celery,bayleaf,theheadofgarlic,andacoupleofpinchesofsalt.Bringthelentilstoaboiloverhighheat,reducetheheattoasimmer,andcookuntilthelentilsarecreamyandtender,about40minutes.
2Removeanddiscardtheonion,carrot,celery,bayleaf,andgarlic.Usinganimmersionblender,pureeaboutone-thirdofthelentils.(Orscoopone-thirdofthelentilsintoastandardblenderandpuree,thenaddbacktothepot.)
3Forthesoffrito:Inafoodprocessor,combinetheredonion,carrots,celery,rosemary,andthymeandpulseuntilthevegetablesareminced.Addthemixturetoaseparatelargesouppotalongwiththeoliveoil.Turntheheattohighandfrythevegetables,stirringoccasionally,untiltheysoftenandcolorslightly,10to12minutes.
4Addthetomatopaste,cannedtomatoeswiththeirjuice,andacouplepinchesofsalttothesoffritoandstir.Reducetheheattomedium-highandcookfor10minutes.Addthekaleandanotherpinchofsalt,stirringtocoattheleaves.Reducetheheattomediumandcookfor10minutes,untilthekaleissoft.
5Pourthelentilsintothepotofvegetablesandstir.Addabout2cupswater,alittleatatime,tothinthesoup(itcanbemoreorlesswater,dependingonthelevelofthicknessyouprefer).Increasetheheattohighandbringtoaboil.Reducetheheatandsimmerforabout30minutestoallowtheflavorstocometogether.Tasteandaddsalt,ifneeded.Servewithblackpepper,Parmesan,andadrizzleofoliveoil.
ChickpeaCrepeSandwicheswithZucchini,Tomato,andMozzarella
CHICKPEACREPESANDWICHESWITHZUCCHINI,TOMATO,ANDMOZZARELLAMAKES4SANDWICHESMywife,Amanda,startedmakinggluten-freecrepes(recipefollows)asabreadalternative,andI’mnutsforthem.They’reverysimilartocecina,apopularItalianstreetfoodmadeofchickpeaflour,oliveoil,salt,andwater.Thesesturdycrepesaretheperfectportablesandwichpocketsforlunchorsnackswhenyou’retraveling.I’vegivenyoumyfavoritesandwichversionhere:acombinationofsautéedzucchiniwithtomatoesandmozzarella.
4ChickpeaCrepes(recipefollows)2tablespoonsextravirginoliveoil3mediumzucchini,slicedinto¼-inchroundsFineseasaltandfreshlygroundblackpepper1mediumonion,sliced¼cupcoarselychoppedfreshbasil8slicesfreshmozzarella(6to8ounces)12cherrytomatoes,halved
1Makethechickpeacrepes.
2Inalargeskillet,heattheoiloverhighheat.Whenthefirstwispsofsmokecomeoffthepan,addthezucchiniandseasonwithsaltandpepper.Piletheonionontopandcookthevegetableswithoutstirringuntilyoubegintoseecolorontheedgesofthezucchini,about2minutes.Stirandcontinuecookinguntilthevegetablesaresoftandnicelybrowned,about10minutes.Foldinthechoppedbasil.
3Topeachchickpeacrepewithone-fourthofthezucchinimixture,2slicesofcheese,andahandfuloftomatoes.Seasonwithsaltandpepper,thenfoldthecrepearoundthefillingandeatitlikeataco.
CHICKPEACREPESMAKESABOUT5CREPES
Weaddarrowrootpowdertothecrepebattertocreateindividual6-inchcrepessturdyenoughtoholdacomboofveggies,cheese,orscrambledeggsforsandwiches.Occasionally,wepunchupthebatterwithspicesandfinelychoppedherbs(seeVariations,below)andeatthecrepesontheirown.Makeabatchaheadandwraptheminfoiluntilyou’rereadytoreheatthem.Or,makethebatterandkeepinthefridgeforuptoaweek,cookingcrepesasneeded.
2cupschickpeaflour
1cuparrowrootflour
1teaspoonfineseasalt
½teaspoonbakingsoda
Extravirginoliveoil
1Inalargebowl,whisktogetherthechickpeaflour,arrowrootflour,salt,andbakingsoda.Whiskin¾cupwater.Thencontinueaddingwater,¼cupatatime,whiskingbetweenadditions,untilthebatter’sconsistencyissmoothandvelvetywithnolumps,thinnerthanpancakebatter,butstillthickenoughtocoataspoon.
2Ina10-inchskillet,heat1teaspoonoliveoiloverhighheat.Whentheoilmovesquicklyacrossthepan,pour½cupofbatterinthecenterofthepan.Quicklyspreadthebatterintoathincirclebytiltingthepanaroundinacircularmotionorusingthebackofaspoon.Reducetheheattomedium-high.Cookforabout2minutes,oruntilyoustarttoseeairbubblesandholesinthecrepe.Flipitandcookforanotherminute.Removeitfromthepan.Repeatwithmoreoilandtheremainingbatter,stackingthefinishedcrepesonaplateasyougo.
Variations•1tablespoonfinelychoppedrosemaryandgratedzestof1smalllemon
•Add1½teaspoonsgarammasalatothebatter;cookthecrepesinvirgincoconutoilinsteadofoliveoil•1tablespoonsmokedpaprika
•1tablespooncurrypowder
•2tablespoonschoppedscallions
ChickpeaandWhiteAnchovySalad
CHICKPEAANDWHITEANCHOVYSALADSERVES6Here’soneforyournextparty.Thiseasy,inexpensivebeansaladlooksawesomepiledontoaplatterandservedfamily-stylewithafewwholewhiteanchovyfilletsontop.Thebrightflavors,creamy-crunchytexture,andheartinessfullydeliveronitsvisualpromise.Thisisalargeamount,soifyou’reafterasimplelunchtohavearoundforafewdays,youcanhalvetherecipewithnoissues.Lookformarinatedwhiteanchoviesintherefrigeratedcases,oftennearthecheeseandolives.Whiteanchoviesarecuredinvinegarandtastelessintensethanthesaltyoil-packedbrownanchoviesinatin.There’snosubstitutingonefortheother.Theceleryheartisthegroupofpalegreen,tender,mildlyflavoredstalksatthecenterofthebunch.Theleavesonthesestalkshaveatonofgreatflavor,sothinkofthemasanherbtochopupandaddtosaladsandsoups.
½redonion,thinlyslicedFineseasaltandfreshlygroundblackpepperRedwinevinegar3cupscookedchickpeasor2(15-ounce)canschickpeas,rinsedanddrained¼poundmarinatedwhiteanchovyfillets,drainedandcutinto¼-inchchunks(about½cup)1cupslicedceleryheartstalksandleaves½cuppackedchoppedfreshflat-leafparsley½cupthinlyslicedradishes(about5medium)¼cupextravirginoliveoil
1Topickletheonion,addtheslicestoasmallbowlwithasprinkleofsaltandjustenoughredwinevinegartocover(about3tablespoons).Setasidetopickleforatleast15minutes.
2Inalargebowl,combinethechickpeas,anchovies,celery,parsley,radishes,andacoupleofbigpinchesofsaltandpepper.Addtheoliveoilandthepickledonionsalongwiththeirpicklingliquid.Tosseverythingtogether.Tasteandadjustthesaltandpepper,ifnecessary.
WarmLentilSalad
WARMLENTILSALADSERVES8Thisisanidealmake-aheadsalad,andprobablytheoneImakethemost.Ithasnoseasonalboundariesandcomestogetherwithlittleeffort,anditsrich,earthyflavorissatisfyingoneverylevel.Ialwaysmakeabigportionbecauseitholdswellinthefridge,butyoucaneasilyhalveitifyou’recookingforoneortwo.Puylentils,asmall,greenFrenchvariety,arethemostsalad-friendlybecausetheyretaintheirshapeandfirmtexturethroughthecookingprocess.Brownlentilsalsowork,butyellowandredlentilsaren’tdurableenoughandtendtogetmushy.Thissaladisplentysubstantialonitsown,butthatshouldn’tstopyoufromoccasionallytossinginacupofbocconcini,smallballsofmozzarellacheese.Ialsolikeabowlofthistoppedwithapieceofsearedsalmonordrapedwithafriedegg.Unlikedriedbeans,lentilsdon’tneedpresoaking,andtheycookquickly—idealforquickweeknightmeals.Youcancertainlyskipthesaladingredientshereandkeepthesimplepotoflentilsaroundfortossinginsoupsandgreensalads.
1poundFrenchgreenlentils,rinsed½whiteonion,peeledbutcoreintact3bayleaves2garliccloves,peeled1carrot,peeledandquarteredlengthwise1tablespoonfineseasalt2bunchesscallions,whiteandpalegreenpartsonly,thinlysliced½cuppackedchoppedfreshflat-leafparsley¼cupredwinevinegar¼cupextravirginoliveoilFreshlygroundblackpepper
1Inalargepot,combinethelentils,onion,bayleaves,garlic,carrot,andsalt.Coverby2incheswithcoldwaterandbringtoaboiloverhighheat.Reducetheheattoasimmerandcookuntilthelentilsaretender,butnotfallingapart,17to20minutes.Setthepotasideuntilthelentilsarecoolenoughtohandle.
2Drainthelentils,allowingthemtositinthestrainerforacoupleofminutes.Removeandtossoutthebayleaves,garlic,andonion.Removethepiecesofcarrot,slicethem,andaddtoalargebowlalongwiththescallions,parsley,anddrainedlentils.Dresswiththevinegarandoliveoilandtosstocombine.Addsaltandpeppertotaste.
BLACKBEANDIPMAKES4CUPSBeandipsarecreamybynature,butaddingoliveoilandavocadoresultsinsupremesmoothnessandfull-bodiedflavor.Theyalsolightentheconsistencyofthedip,makingitlessgrainyandmorepliable—nobreakingyourcornchipsinthick,sludgybeandip.I’mnotwildaboutspicyfood,butifyoulikein-your-faceheat,byallmeansaddhalfachoppedjalapeño,orafewdashesofhotsauceorcayennepepper.Foralittletexturecontrast,youcouldgarnishthiswithmincedredonionorslicedscallions.Servewithcornchipsorslicedradishes,carrots,andcelerysticks.
3cupscookedblackbeansor2(15-ounce)cansblackbeans,rinsedanddrained1teaspoonchoppedgarlic2tablespoonsfreshlimejuice½cuplooselypackedcilantroleaves½avocado,peeledFineseasalt½cupextravirginoliveoil
Inafoodprocessor,combinethebeans,garlic,limejuice,cilantro,avocado,andabigpinchofsalt.Withtheprocessorrunning,addtheoliveoilinaslow,steadystreamuntilthedipissmooth.Tasteandaddmoresalt,ifneeded.
SUNFLOWERSEEDHUMMUSMAKES4CUPSThiswillhangoutinthefridgeallweeklong,readyforspreadingonsandwiches,vegetabledipping,or—myfavoriteuse—slatheringontoastedryebreadforbreakfast.Swappingaportionofchickpeasforsunflowerseedsgivesthishummusanuttierflavorandairytexture.Toboostthecreaminessofyourhummus,alwaysusewarmbeans(andseeds,inthiscase).They’resofterandbreakdowntoavelvetyconsistency.Ifyou’reusingleftoverorcannedchickpeas,heatthemthroughwiththeircookingliquid(orwater—don’tusetheliquidinthecan)beforeaddingtothefoodprocessor.Mashingthemincedgarlicwithaknifefirstwillhelpitdistributeevenlythroughoutthehummus.ServeonapieceoftoastedAmanda’sBreadorwithslicedrawvegetables.Ifsettingthisoutasadipforguests,sprinklecumin,paprika,andafewsunflowerseedsontop,andgiveitadrizzleofoliveoil.
1cupunsaltedrawsunflowerseeds3cupswarm,cookedchickpeasor2(15-ounce)canschickpeas,rinsedanddrained2tablespoonsbeancookingliquidorwater1teaspoonmincedgarlic,mashedwithaknife¼cupfreshlemonjuice½cuplooselypackedflat-leafparsleyleavesFineseasalt1cupextravirginoliveoil
1Inasmallsaucepan,combinethesunflowerseedsand1cupwater.Bringtoaboil,thenremovethepanfromtheheat.Drainthesunflowerseeds.
2Inafoodprocessor,combinethesoftenedsunflowerseeds,chickpeas,beanliquid(orwater,ifusingcannedbeans),garlic,lemonjuice,parsley,andagenerouspinchofsalt.Withtheprocessorrunning,addtheoliveoilinaslow,steadystreamuntilthedipissmooth.Tasteandaddmoresaltorlemonjuice,ifneeded.
GREATGRAINS
INMYYEARSASACOOKATGramercyTaverninNewYorkCity,ifsomeonetoldmeI’dlaterdedicateanentirechapterofacookbooktothevirtuesofwholegrains,Iwouldhavelaughedattheabsurdityofthesuggestion.Grainswereinnowaycompellingtome—itwouldhaveseemedaslikelyasmewritingabookoncakedecorating.Butevenbackthen,GramercyTavernhadastrangedishonthemenuwitha
tinygraincalledamaranth.Partofwhatmadeitstrangewasmyunfamiliaritywithamaranth,whichseemedlikenothingmorethanbirdseedtome.Inthecategoryoffrumpy,uninspiringhealthfood,Igenerallyconsideredmostwholegrainstorankonlymarginallyhigherthancottagecheese.Igrewuphavingpastatwoorthreenightsaweek,sotheextentofmyexposuretograinswasfarro(stilloneofmyfavorites)andrice,eitherinrisottoorasabowlofregularCarolinawhitericewithbutter.Butbuildinganewhealthydietmeantembracinggrains.They’restellar
sourcesoffiberandcomplexcarbohydrates,thetypeofcarbsthattakelongertodigest.Gettingintowholegrainsheldpracticalappeal,andthecookinmewaspsychedbecauseIcouldgeekoutexperimentingwiththemassivevarietyoutthere,fromthemildnessofmillettonuttybarleyandsmokyfreekeh.Now,I’mhooked.Mycurrentobsessionisbrownsweetrice:Asitcooks,it
letsoutsomestickinessanddevelopsacreamytextureunlikeanyotherbrownriceI’vetried.Ihaveitalongwithamountainofroastedvegetables,orItreatitlikeArborioriceandmakerisottooutofit.AnothergrainIpracticallyface-diveintoisredquinoa—Ifindredquinoahasmorestructureandanuttiertastethanthewhitequinoa,thoughthey’reequallynutritious.Lessbuzzed-aboutbutjustasgoodisthatfamousamaranth,oneofthegrainsthatstartedmywholebirdseednonsense.Iwassurprisedtolearnthatwhencooked,it’ssimilartopolentainthewayitreleasesalotofstarchandbecomesinsanelycreamy.There’sadecadentvibetoit.Ifindgrainsfascinating.Ilovehowtheyaddtexture,chew,andcomplexityto
dishes.Everytypeactsandtastesdifferently,givingyouendlessoptionstoexploreinyourcooking.Andthereareaslewofapproachestomakinggrainsexciting,ifyoucookthemproperlyandthrowintherightcompanions.
BASICQUINOAMAKES3CUPSIfyouhaveanyskepticismabouttheappealofgrains,quinoashouldbeyourgatewaygrain.Quinoa’ssubtle,nuttyflavorandspringy,chewytextureareincrediblyversatile,anditcooksin15minutesflat.Likerice,quinoaisgluten-free,butit’smoregenerousinthefiberdepartmentandisprotein-rich,makingitago-tograinformeatlessmeals.Whitequinoaisthemostcommonvariety,butyou’llfindredandblacktoo.Wemakeabatchacoupleoftimesaweekanduseitasabaseforsalads,tossitwithleafygreensforaddedtexture,andsprinkleitoverroastedvegetableslikeBrusselssproutsorcarrots.Iespeciallyloveafewspoonfulsofquinoastirredinabroth-basedsoupbecauseitremindsmeofpastina,thosetinystar-shapedpastas.Initsnaturalstate,quinoaiscoatedinbitter-tastingcompoundscalledsaponinsthatareusuallywashedoffbeforeyoubuyit.Notallpackagingtellsyouifquinoahasbeenprewashed,though(andyouwon’tknowifyoubuyquinoafromabulkbin),soit’sagoodideatogiveitanextrarinse.
1cupquinoa2cupsbroth(forricher-tastingquinoa)orwater¼teaspoonfineseasalt
1Putthequinoainafine-meshstrainerandrinseitundercoldwater,swishingthequinoaaroundwithyourhand.Drainthoroughly.
2Inasaucepan,combinethequinoa,broth,andsaltandbringtoaboiloverhighheat.Cover,reducetheheattolow,andsimmeruntilalltheliquidisabsorbed,about15minutes.Thequinoashouldlooktranslucentandhavetinywhitespirals(theoutergerm)aroundeachseed.
3Removethepotfromtheheatandletitsitfor5minutes,covered.Fluffthequinoawithaforkandserve.Storeleftoverquinoaintherefrigeratorforupto5days.
QuinoaPanzanella
QUINOAPANZANELLASERVES4Igrewupeatingloadsofpanzanellaeverysummer.WhileIlovetheclassicTuscanbread-and-tomatosalad,I’vefoundwhitequinoamakesadamngoodversion.What’scoolaboutthequinoahereisitsabsorptionpower:Justlikebread,itsoaksupalltheflavorfuljuicesfromthemixtureofripetomatoes,oliveoil,cucumber,basil,redonion,andcapers.Tomakeitmoreofameal,mymomoccasionallyaddedacanofoliveoil–poachedtunatoherpanzanellasalad.Inmyversion,freshwildsalmonstepsin.Theflavorspopalittlemorewhenthisisservedsoonafterassembly,whilethesalmonisstillwarm.Butyoucanstillexpectatastyresultifyoumakeitacoupleofhoursaheadoftime,refrigerateit,andservelateratroomtemperature.Ifyoudothis,leaveoutthetomatoesandtossthoseinjustbeforeserving,sotheydon’tmakethesaladsoggyintherefrigerator.Don’tpressonorfiddlewiththesalmon.Fishwantstobeleftaloneasitcooks.
Withoutthesalmon,thissaladisstilldeliciousandfillingenoughforalightmealbecausethequinoaprovidesprotein.Italsoworkswellasasidedishtoanyroastedfish.
SALMON
1(8-ounce)skin-onwildsalmonfilletFineseasaltandfreshlygroundblackpepper1tablespoonextravirginoliveoil
SALAD
½mediumredonion,diced½pintcherrytomatoes,quartered½cucumber,quarteredlengthwiseandthinlyslicedcrosswise½cupfreshbasilleaves,chopped2tablespoonscapers(inbrineorsalt-packed),rinsed1½cupscooked,roomtemperaturewhitequinoa¼cupredwinevinegar¼cupextravirginoliveoilFineseasaltandfreshlygroundblackpepper
1Forthesalmon:Seasonthesalmononbothsideswithsaltandpepper.
2Ina10-inchskillet,heattheoliveoiloverhighheat.Asthefirstwispsofsmokecomeofftheoil,addthefishtothepanskin-sidedownandcookfor2minutes.Reducetheheattomedium-highandcookuntiltheskinbeginstobrown,4to5minutes.Usingaspatula,flipthefishandcookuntilitfeelsslightlyfirmwhenyoupressonit,about2minutes.
3Transferthefillettoacuttingboardskin-sideup.Peelofftheskinanduseaknifeto
gentlyscrapeawaythegraybloodline.Withafork,flakethefilletintolittlepieces.
4Forthesalad:Inalargebowl,combinetheonion,tomatoes,cucumber,basil,andcapers.Addthecooledquinoa,flakedsalmon,vinegar,andoliveoilandtosswell.Seasonwithsaltandpeppertotaste.
THEWHOLETRUTHABOUTWHOLEGRAINSYouknowtheterm“wholegrain”isflawedwhenyoucruisethecerealaisleatyourgrocerystoreandseerowsofboxesfeaturingcartoonleprechaunsandtoucansboasting“madewithwholegrains!”nexttoingredientlistsfilledwithsugarsandartificialcoloring.Ifthiskindoffluffcansportawhole-grainlabel,howarewesupposedtoknowwhatwholegrainsarethegenuinearticle?
Thiscallsforalookinsideakernelofgrain.First,there’sthehull—thetoughandusuallyinedibleoutermostlayer.Thencometheintegralbranandgermlayers,hometoflavor,fiber,protein,essentialfattyacids,vitamins,andminerals.Finally,there’sthestarchyendosperm.Whengrainsarerefined,thenutrient-packedgermandbranarestrippedawayandonlytheendospermisused.TherefinedresultisthesimplecarbohydratejunkthatIusedtoeatinmountainousportions:starchy,fiber-deprivedfoodslikewhiteflour,bagels,andwhitebreadthathavethesamenegativeeffectsaseatingapileofsugar.
Awholegraincontainstheentiregrainkernel—thebran,germ,andendosperm.ButaccordingtotheU.S.FoodandDrugAdministration,afoodcanbelabeledwholegrainevenifthesethreecomponentsarenolongerintact.Thismeansmanufacturerscanblastthemapartandpulverizethembeforeincorporatingthemintofoodslike“wholegrain”cerealwithrainbowmarshmallows.Processingextendsshelflife,butreducesgrains’vitamin,fiber,andantioxidantcontentandraisestheirglycemicindex.Also,whengrainsareground,theinsidesofthekernelsareexposedtoairandstarttooxidize,becomingabreedinggroundforfreeradicals.Toomuchexposuretofreeradicalsandyouraisethestakesonage-relateddisease(seemoreonthis).
Understandingthatgrainprocessingtakesatolldoesn’tmeanyouhavetothrowinthetowelonthementirely.Eventhoughthey’reprocessed,thewholewheatpastasinthischapterandtheryebreadIuseforbreakfastsandwichesareundoubtedlymorenutritionallylegitandflavorfulthananyrefinedgrainoptions.Justmakesurethatwholegrainislistedasthefirstingredientandthattherearenoaddedsugars.
Fortheabsolutebestwhole-grainsourcesoffiber,naturallyoccurringvitamins,anddiabetesandheartdiseasedefense,chooseintactwholegrains.Unliketheirground-upcounterparts,intactgrainshavegonethroughrelativelylittleprocessing—youcanstillseethegrainkernel—andtheytakelongertodigest,delayinghungerandgivingyoulastingenergy.Intactgrainslikequinoa,brownrice,farro,freekeh,andmilletmakeupmostofthischapter,andthesteel-cutoatsandbuckwheatgroatsinthebreakfastchapterfitthebilltoo.Whileit’ssmarttochoosewholewheatbreadoverwhitebread,therealslamdunkistradingbreakfasttoastforabowlofsteel-cutoatsandreplacingafewsandwicheswithgrainsalads.
ShavedAsparagus,Avocado,andQuinoaSalad
SHAVEDASPARAGUS,AVOCADO,ANDQUINOASALADSERVES4TheinspirationforthissaladcamefrommyfriendJimLahey,whohasakillerpizzarestaurantcalledCo.aroundthecornerfromwhereIlive.Theymakeagreensaladofshavedrawasparagusandchunksofcreamyavocadothatluresmeinasmuchasthepizzadoes.Myriffonthesaladhasredquinoaforproteinandanotherlayeroftexture,plusahandfuloffreshmint,scallions,andasqueezeoflimejuice.Anyvarietyofquinoaworks,butIpreferredforitsdeeper,nuttierflavorandthecolorcontrastitadds.
1bunchasparagus(mediumorfatstalksarebest)1avocado,cutinto½-inchchunks1bunchscallions,whiteandpalegreenpartsonly,thinlysliced½cupfreshmintleaves,tornwithyourfingers1½cupscooked,roomtemperatureredquinoaJuiceof1lime¼cupextravirginoliveoilFineseasaltandfreshlygroundblackpepper
1Workingoveracuttingboard,shavetheasparagusintothinribbonsbyholdingthetoughendofthespearandusingavegetablepeelertopeeltowardthetip.Throwawaythetoughendsafterpeeling.
2Piletheasparagusribbonsinalargesaladbowlandaddtheavocado,scallions,mint,andquinoa.Dresswiththelimejuiceandoliveoilandaddsaltandpeppertotaste.Tossgentlytoavoidmashinguptheavocadochunks.
FreekehwithSugarSnapPeas,SpringOnions,andFreshHerbs
FREEKEHWITHSUGARSNAPPEAS,SPRINGONIONS,ANDFRESHHERBSSERVES4TO6I’mtotallyenamoredwiththesmokyflavoroffreekeh.It’satypeofwheatharvestedwhileit’sstillyoung,thensun-driedinpiles,setonfiretoroast,andrubbedtoremovethecharredhusks.Freekeh’sdistinctivetoasty,grassynotespairbestwithbrightflavorslikethecrunchy,freshspringvegetablesandfreshherbsinthissalad.Thoughittakeslongertocook,Ipreferthechewiertextureofwholefreekehtothesmallpiecesofcrackedfreekeh.Bothvarietieshavedoublethefiberofquinoa,andmorenutrientsthanothertypesofwheat.FreekehishardertofindthanothergrainsIuse,butnaturalfoodsstoresandonlinefoodretailersaresafebets.I’malwayspsychedtoseespringonionsshowupatthefarmers’marketinMay.Theylooklikescallionswithabiggerwhitebulb.Ilovetheslightlysharper,brighterflavorofspringonionsandusethemwhereverpossiblefortheshorttimethey’reinseason.
Boilingthesugarsnappeasfor30secondstakestherawedgeoffwhilemaintainingtheircrunch.Italsobringsoutamorevibrantgreencolor.
1cupwholefreekehFineseasaltandfreshlygroundblackpepper2cupssugarsnappeas,stemendsandstringsremoved4smallspringonions(or2bunchesscallions),whiteandpalegreenpartsonly,thinlysliced(about¾cup)5radishes,diced2tablespoonschoppedfreshbasilleaves2tablespoonschoppedfreshmint2tablespoonsredwinevinegar3tablespoonsextravirginoliveoil
1Inapot,combinethefreekeh,5cupswater,andacoupleheftypinchesofsaltandbringthemixturetoaboil.Reducetheheat,cover,andsimmeruntilthegrainsaretenderbutstillhavesomebite,about45minutes.Drainthefreekeh,lettingitsitinthecolanderforafewminutestoremovealltheliquid.(Otherwisethedressingwon’tadheretothegrains.)Transferthefreekehtoalargebowlandsetasidetocool.
2Bringapotofwatertoaboil.Dropinthesugarsnappeasandboiluntilthey’rebrightgreen,about30seconds.Strainthepeasintoacolanderandruncoldwateroverthem.Drainthepeasuntiltheyarecompletelydry,thencutcrosswiseinto¼-inchpieces.
3Addthechoppedpeas,onions,radishes,basil,mint,vinegar,andoliveoiltothebowloffreekeh.Tosstocombineandseasontotastewithsaltandpepper.
BASICFARROMAKES5CUPSImayspendqualitytimewithquinoa,sweetbrownrice,andtheothergrainsI’vecometoloveinrecentyears,butfarrowillbeinregularrotationinmykitchenforever.It’sanintegralwheatgraininItaliancooking,andforaslongasIcanrememberI’veloveditsearthy,nutty,slightlysweetflavor.Whenit’scookedwell,farroistenderandchewywithabitoffirmnessatitscenter.Packingmoreproteinandfiberthanbrownrice,farromakesafillingsaladandaddstextureandheartinesstosoups.Youcanfinditinmostgourmetgroceries,Italianspecialtyshops,andnaturalfoodsstores.Farroisnotgluten-free,butithasalowglutencontentthatpeoplewithamildsensitivitytowheatmaybeabletotolerate.
2tablespoonsextravirginoliveoil1smallyellowonion,quarteredthroughthecore1smallcarrot,quarteredlengthwise1smallcelerystalk,halvedlengthwiseandcrosswiseFineseasaltandfreshlygroundblackpepper2cupsfarro
1Inalargepot,heattheoliveoilovermedium-lowheat.Addtheonion,carrot,celery,andsaltandpeppertotaste.Stirthevegetablestothoroughlycoatthemwiththeoil.Cover,reducetheheattolow,andcookuntilthevegetablessoften,about10minutes.
2Addthefarroandstirtocoatitwiththeoilandvegetables.Addenoughwatertocoverthefarrobyabout½inch.Bringtoaboiloverhighheat.Reducetheheattolowandsimmeruntilthefarroistender,about20minutes.Ifthepotlooksdry,addacoupletablespoonsofwater.Removeanddiscardthevegetables.Servethefarrowarm,orletitcoolcompletelybeforestoringintherefrigeratorforupto4days.
CRUNCHYSPRINGFARROSALADSERVES4TO6Withapremadebatchoffarroattheready,thissimultaneouslylightandsubstantialsaladisreadyinlessthan10minutes.ItisexactlythewayIenjoyedfarrogrowingup—tossedwithcrunchyvegetablesfromthegarden,afreshherb,andgood-qualityoliveoilandvinegar.Don’tletitssimplicityfoolyou—there’sagreatcontrastofbrightandearthy,coolandpepperyflavorsworkingtogether.ThisisgreatalongsideHerb-RoastedSpatchcockChicken.Incoldermonths,tradethesummervegetablesandbasilfordicedandroastedwintersquashandthyme,anddressitwithHoney-CiderVinaigrette.
4cupscooked,roomtemperaturefarro½pintcherrytomatoes,halved½cupthinlyslicedradishes½cucumber,quarteredlengthwiseandthinlyslicedcrosswise1bunchscallions,whiteandpalegreenpartsonly,thinlysliced¼cupchoppedfreshbasil3tablespoonsredwinevinegar¼cupextravirginoliveoilFineseasaltandfreshlygroundblackpepper
Inalargebowl,combinethefarro,tomatoes,radishes,cucumber,scallions,andbasilandtosswiththevinegarandoliveoil.Seasonwithsaltandpeppertotaste.
Mushroom,Barley,andKaleSoup
MUSHROOM,BARLEY,ANDKALESOUPSERVES6TO8Thismeat-freeumami-bombsoupisimmenselysatisfyingandfull-flavored.Theliquidusedtorehydratedriedshiitakeandporcinimushroomscreatesarichbroththat’sboostedbyearthy,freshcreminimushroomsandthesavorydepthoftomatopasteandanchovies(thesetwomeltawayintothebackgroundofthesoup,soyouwon’tbeabletoidentifythem).Theheadylayersofumamiaregroundedbythenuttinessandchewy,pastaliketextureofbarley.Itshighfibercontentmakessoupsespeciallyfilling.Ittakestimetodevelopthedeepflavorshere,sothisisn’tafastone.Makeitovertheweekend,letitcool,andthenrefrigerateorfreezeitforquickmealsduringtheweek.Mostgrainshavefiberonlyintheirouterbranlayer,butthefiberinbarleyisdistributedthroughoutthewholekernel.So,eventhoughthebranlayerisremovedfrompearlbarley,itstillhassignificantamountsoffiber.Youcouldusehulledbarleyhere,thetypethatstillhasthebranlayer,butittakesatleastanhourlongertocookthanpearlbarley.
I’mpartialtoTuscankale,butanytypeofkaleworkswell.
½ouncedriedporcinimushrooms½ouncedriedshiitakemushrooms¾cuppearlbarley2bayleaves3sprigsoffreshthymetiedwithkitchenstring,plus1tablespoonchoppedthymeleaves½mediumyellowonion,quarteredthroughthecoreFineseasalt3tablespoonsextravirginoliveoil1teaspoonanchovypaste(orwholeanchovieschoppedandmashedintoapaste)1largecarrot,cutintomediumdice(about1cup)1largeyellowonion,diced(about1cup)4largegarliccloves,finelychopped1½tablespoonstomatopaste10ouncesfreshcreminimushrooms,halvedlengthwiseandslicedcrosswise(about3cups)1bunchkale,stemsandcenterribsremoved,leaveschoppedintobite-sizepiecesFreshlygratedParmigiano-Reggianocheese,forservingFreshlycrackedblackpepper
1Inalargebowl,combinethedriedporciniandshiitakemushroomswith4cupsveryhotwaterandletsoakfor10minutes.Squeezethemushroomsoverthebowltoreleaseexcesswater,andreservethesoakingliquid.Roughlychoptheporcinisandslicetheshiitakes.
2Inasouppot,combinethebarley,reservedmushroomliquid,6cupswater,thebayleaves,thymebundle,onion,and2largepinchesofsalt.Bringtoaboil,thenreducetheheattoasimmer,andcookuntilthebarleyistenderbutnotmushy,about20minutes.Discardtheonionquarters,thymebundle,andbayleaves.
3Inanotherlargesouppot,combinetheoliveoil,anchovypaste,carrot,onion,garlic,andapinchofsalt.Cookoverhighheatfor2minutes,stirringfrequently.Reducetheheattomedium,thencover,andcookthevegetablesfor10minutes,stirringoncehalfwaythrough.Addthechoppedthyme,tomatopaste,porcinis,shiitakes,andcreminimushrooms.Stirwelltocombine.Coverandcookfor10minutes,stirringoncehalfwaythrough.Addthekaleandanotherpinchofsalt,stirringtocoatthekalewiththewarmvegetables.Coverandcookforanother10minutes,stirringoccasionally.
4Addthebarleyanditscookingliquidtothesouppot,alongwith3cupswater.Bringthesouptoaboil,thenreducetheheattoasimmer,partiallycover,andcookfor30minutes.Tasteandadjusttheseasoning.ServehotwithParmesanandcrackedblackpepper.
UMAMIToradicallyenhancetheflavorofyourcookingwithoutpilingonsalt,sugar,fat,orartificialcrap,you’vegottogetintoumami-richfoods.UmamiistheJapanesewordfor“pleasant,savorytaste”andiswidelyrecognizedasthefifthtastesense,joiningsweet,salty,sour,andbitter.Umamiaddsthedeep,rich,intenselysavoryflavortoalotoffoodsyoufindaddictivelysatisfying—ifyou’veevercrumbledbluecheeseoverabeetsalad,slurpedhomemadechickensoup,orsimmeredbeanswithahamhock,you’veexperiencedthealmostindescribabledeliciousnessofumami.Thesourceofitsflavor-enhancingmagicisanaminoacidcalledglutamate.Itexistsinabundanceinmanyfoodsyou’realreadyfamiliarwith,includingmeat,agedcheeses,tomatoes,mushrooms,nuts,shellfish,andafewthatmaynotberegularsinyourkitchen,likemiso,nori,kelp,andfishsauce.Umami-richingredientsarethesecrettoaddingdepthanddeeplysatisfying,
robustflavortomeatlessdishes.Bypackingvegetariandisheswiththepowerhouseumami-richflavorsofdriedandfreshmushrooms,Parmigiano-Reggianocheese,andtomatopaste,Iskipthemeatwithoutsacrificingflavor.Certaincookingtechniquescanfurtherampuptheflavorofumamifoods:Toastingnutsandseeds,pan-roastingmushrooms,curingfish,picklingvegetables,andbraisingandslow-cookingallbringoutadish’sinnerumami,asdoesbrowningandcaramelizationonawell-cookedpieceofmeat(seehereforadeeperdiveintothis).
BrownRiceRisottowithMushrooms,Cabbage,andThyme
BROWNRICERISOTTOWITHMUSHROOMS,CABBAGE,ANDTHYMESERVES6TO8WhenIhadtoslowdowntheparadeofhigh-GI,simplecarbohydratesIwaseating,risottoisoneofthedisheswhereIhadtotakealong,hardlook.Risotto,alongwithpasta,ismysoulfood.IdedicatedabigchunkofSalttoTastetorisotto,andthere’snowayit’severcomingoutofmyplaybook.Afterapplyingtherisottotechniquetoseveralwholegrains,Ifoundsweetbrownricehadthebestresults.IthasastickytexturethatgivesyouthesamemagicalcreaminessasArboriorice,soyoudon’tfeellikeyou’resettlingforasecond-rateversion—you’llbepsychedtohaveleftovers.Otherwholegrainsthattakewelltoarisotto-stylepreparationareblackrice,farro,andbarley.
Youcoulduseregulargreencabbagehere,butIlikehowwellthetender,crinklyridgesofsavoycabbagecapturethecreamysauceoftherisotto.
Risottodoesnotrequireconstantstirringthroughouttheentireprocess.It’snotuntilthemomentwhenyou’readdingsmallincrementsofbroththatitrequiresfrequentstirring.
4tablespoonsextravirginoliveoil,plusmoreforgarnish1(10-ounce)packagecreminimushrooms,sliced(about3cups)Fineseasaltandfreshlygroundblackpepper1headsavoycabbage,cutinto½-inchpieces(about3cups)2½cupsmushroombroth2½cupsvegetablebroth2tablespoonsunsaltedbutter1yellowonion,diced2cupssweetbrownrice1cupdrywhitewine½cupfreshlygratedParmigiano-Reggianocheese,plusmoreforgarnish1tablespoonchoppedfreshthyme
1Inalargehigh-sidedskilletheat1tablespoonoftheoliveoiloverhighheat.Addthemushroomsandseasonwithsaltandpepper.Cookuntiltheliquidreleasedfromthemushroomsisgone,5to7minutes.Usingasiliconespatula,transferthemushroomstoabowlandscrapethebottomofthepantoremoveandsavealltheflavorfulbits.
2Whilethepanisstillhot,returnittotheburnerandadd1tablespoonoftheoliveoil.Addthechoppedcabbageandseasonwithsaltandpepper.Reducetheheattomedium-highandcookuntilthecabbageiswiltedandslightlybrowned,about10minutes.Removethepanfromtheheat.
3Pourthemushroomandvegetablebrothsintoasaucepan.Bringittoaboiloverhigh
heat,thenreducetheheattoasimmer.
4Inalargehigh-sidedskillet,heat1tablespoonofthebutterandtheremaining2tablespoonsoliveoilovermediumheat.Addtheonionandseasonwithsaltandpepper.Cook,stirringoccasionally,untiltheonionssoften,about5minutes.
5Turntheheattohighandaddtherice.Stirwithawoodenspoon,coatingthericethoroughlywiththeonion,butter,andoiluntilthericeiscrackling,2to3minutes.Addthewine.Letitbubble,stirringfrequently,untilthericeabsorbsthewine,about1minute.
6Addjustenoughofthewarmbrothtocovertherice,about2cups.Reducetheheattomedium-highandstiroccasionallyuntilthericeisalmostdry,about10minutes.Addjustenoughbrothtocoverthericeandstireverycoupleofminutes,untilthebrothisincorporatedandthericeisalmostdry,about10minutes.
7Stirringmorefrequentlynow,continueaddingwarmbrothtocovertherice,about½cupatatime,untilitsabsorbed,every4to5minutesfor10minutes.
8Reducetheheatandaddthecabbage,mushrooms,andabout¼cupbroth.Simmer,stirringconstantly,adding¼-cupincrementsofbrothasneededuntilthericeisjusttenderandtherisottoisalittlerunny(sincethericewillcontinuetoabsorbmoisture).Takethepanofftheheat.
9AddtheParmesan,theremaining1tablespoonbutter,thethyme,andsaltandpeppertotaste,stirringtoincorporate.Tasteandadjustseasoning,ifneeded.Toserve,ladletherisottointobowlsandtopeachservingwithmorefreshlygratedParmesanandadrizzleofoliveoil.
WholeWheatRigatoniwithPorciniMushroomsandBabySpinach
WHOLEWHEATRIGATONIWITHPORCINIMUSHROOMSANDBABYSPINACHSERVES4TO6Mypastahabitwasamajorinfluenceinmyhealthgoingofftherails.Whileit’sstilloneofmybiggestindulgences,I’mamoreconsciouseaternow,somyportionsizeissmaller,andIoccasionallyswapoutthesimplecarbsofregularwhitepastaforthecomplexcarbsinwholewheatpasta.Thisdishisadaptedfrompizzoccheri,aNorthernItalianvegetarianpastathatImakeinthewinteratHearth.Readilyavailablewholewheatpastaisanexcellentsubstitutionforthebuckwheatpastaofthetraditionalversion,anditcomplementstheheartyflavorofmushrooms.Foragluten-freepasta,trythosemadeofablendofquinoaandcornflours.Iwassurprisedbyhowsimilartheyaretoregularsemolinapastaintaste,color,andtexture.Gluten-freepastacooksquickly,sostarttastingitbeforeyouthinkit’sdone.
Thekeystepinanypastadishismovingthepastafromitscookingwatertothepanofsaucebeforethepastaisaldente,soitfinishescookinginthesauce.Thepastaabsorbsmoreflavorandthestarchitreleaseshelpsthesaucetoclingtothepasta.
1ouncedriedporcinimushrooms¼cupextravirginoliveoil1whiteonion,minced(about1cup)3clovesgarlic,slicedpaper-thin1½tablespoonschoppedfreshthymeleaves1½tablespoonschoppedfreshsage3cupsbabyspinachFineseasaltandfreshlygroundblackpepper1poundwholewheatrigatonipasta1tablespoonunsaltedbutter3tablespoonsfreshlygratedParmigiano-Reggianocheese¼cupfreshlyshreddedFontinacheese
1Inabowl,soakthedriedporcinisin1½cupsveryhotwaterfor10minutes.Strainthem,reservingthesoakingliquid,andfinelychopthem.
2Inalargehigh-sidedskillet,combinetheoliveoil,onion,garlic,thyme,andsage,thenturntheheattohigh.Cook,stirringoccasionally,untiltheonionistranslucent,about5minutes.Addthechoppedporcinis,spinach,andacouplepinchesofsaltandpepperandstirwelltocoatthevegetableswiththeoil.Reducetheheattomediumandcookfor5minutes,stirringoccasionally.Pourinthereservedporcinisoakingliquidandstir.Whenit
comestoaboil,turnofftheheat.
3Bringalargepotofsaltedwatertoaboil.Addthepastaandcook,stirringoccasionally,untilit’stender,butnotquitealdente.Meanwhile,bringtheskilletofvegetablesbackuptomediumheat.
4Usingaspiderskimmerorslottedspoon,transferthepastafromtheboilingwatertothesauceintheskillet.Tosswellandcookuntilthepastaabsorbsalltheliquid.Ifthemixturelooksdry,add2tablespoonsofthepastacookingwater.Thepastashouldglisten,butwatershouldn’tbeaccumulatingonthebottomofthepan.
5Addthebutterand2tablespoonsoftheParmesanandtoss.Ifneeded,addanothertablespoonofpastawater.Removethepanfromtheheat.Tofinish,sprinklewiththeFontinaandtheremaining1tablespoonParmesan.
WholeWheatOrecchiettewithPeasandOnions
WHOLEWHEATORECCHIETTEWITHPEASANDONIONSSERVES4TO6Youcanneverhavetoomanyquick-fixpantrymealsinyourarsenal,andthispastaprovesthatsimplecanbestellar.Inafewways,thisiscacioepepe,theclassicRomanpastawithcheeseandpepper,withtheadditionofpeasandonions.Thecheeses,good-qualitybutter,agenerousamountofblackpepper,andstarchypastawatermeetuptoformacreamysaucethatcoatsthevegetablesandpasta.(Asweknownow,it’stherefinedgrainsinregularpastathatcauseproblems,notthesaturatedfat,sodon’tgetanxiousaboutthecheeseandbutterhere!)Shortpastaslikeorecchiette,smalltubes,shells,andbowtiesworkbest—somethingthepeasandsaucecangetlodgedinto.
2tablespoonsextravirginoliveoil4tablespoonsunsaltedbutter1mediumyellowonion,halvedfromroottotipandthinlysliced2garliccloves,thinlyslicedFineseasaltandfreshlygroundblackpepper1½cupsfrozenpeas,thawed1poundwholewheatorecchiettepasta¼cupfreshlygratedPecorinoRomanocheese,plusmoreforserving¼cupfreshlygratedParmigiano-Reggianocheese
1Inalargehigh-sidedskillet,combinetheoliveoil,2tablespoonsofthebutter,theonion,andgarlic.Throwinacoupleofpinchesofsaltandpepperandcookoverhighheatfor3minutes.Iftheonionbeginstobrown,bringdowntheheatabit.Addthepeasandtosstothoroughlycoattheminthefat.Reducetheheattomediumandcookfor3minutes.Reducetheheattolowtostewthepeasandonionsfor5minutes,thenturnofftheheat.
2Bringalargepotofsaltedwatertoaboil.Addthepastaandcook,stirringoccasionally,untilit’stender,butnotquitealdente.Meanwhile,turntheheatunderthepeasandonionstohigh.
3Usingaspiderskimmerorslottedspoon,liftthepastaoutoftheboilingwaterandaddittotheskilletwiththesauce.Add¼cupofthepastawaterandtoss.AddthePecorino,Parmesan,theremaining2tablespoonsbutter,andagenerousamountofblackpepper.Add½cupplus2tablespoonsmoreofthepastawaterandsalttotaste.Continuecooking,tossingfrequently,untilthere’snoliquidpoolingatthebottomandthepastahasalightcoatingofcheeseandbutter.TopeachservingwithmorefreshlygratedPecorinoandblackpepper.
RoastedCarrotswithMilletandMint-PistachioPesto
ROASTEDCARROTSWITHMILLETANDMINT-PISTACHIOPESTOSERVES4Milletdrawsablankwithmostpeopleeventhoughit’sbeenaroundforcenturiesandhasanimpressivenutritionprofile.Yetafterdiscoveringhowversatileandquick-cookingitis,Iincorporatemilletintoalotofdishesinmyhouse.Thesmallyellowgrainsaregluten-freeandpairwellwithallkindsoffoods.Iliketoampupitsslightlynuttycornflavorbytoastingitbeforecooking.Here,thetoastycookedmilletcoatsroastedcarrotsandgetsahitofmintypesto.Thisseemslikealongtimetocookcarrots,butroastingthemlowandslowwiththeirpeelonbringsoutadeepersweetflavorandamorecomplex,dehydratedtexture.Andthisbright,zingypestoisoneofthosethingsthatyou’llfindamillionusesforonceyouhaveitaround.Itossitwithpastaandroastedvegetables,useitasaspreadonsandwichesorChickpeaCrepes,andstiraspoonfulintoleftovergrainstogivethemnewlife.Leftoverpestocanberefrigeratedforuptoaweek,orfrozenforacoupleofmonths.Youcancreateapolenta-stylecreamyporridgeusingagrain-to-liquidratioof1:3andstirringthemilletfrequentlywhileitcooks.
Ifyouhavetroubledigestinggrains,givegluten-freemilletawhirl.Asoneofthefewalkaline-forminggrains,it’seasiertodigestthanmost.Lookforitinthebulkfoodsectionatyournaturalfoodsstore.Bob’sRedMillpackagesitinseedformaswellasinflourform,whichIusetocoatfriedfish.
12carrots,scrubbed,withtopstrimmed½cupplus2tablespoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper1cupmillet1cuplooselypackedfreshmintleaves3tablespoonsunsaltedpistachios,pluschoppedpistachiosforserving
1Preheattheovento300°F.Lineabakingsheetwithfoil.
2Ifthecarrotsarethickerthan½inch,halvethemlengthwise;otherwise,leavethemwhole.Onthebakingsheet,tossthecarrotswith2tablespoonsoftheoliveoilandsaltandpeppertotaste.Roast,shakingthepanoccasionally,untilthey’relightlybrownedandtheskinlooksshriveled,about1hour30minutes.
3Whilethecarrotsroast,toastthemilletinadrypotoverhighheat,stirringoftenuntilthegrainsturngoldenbrownandgiveoffatoastyfragrance,4to5minutes.Add2¼cupswaterandapinchofsalttothepotandbringtoaboil.Reducetheheattolow,cover,andsimmeruntilmostoftheliquidisabsorbedandthegrainsarefluffy,15to20minutes.Takethepotofftheheatandletitsit,covered,for10minutes.
4Inafoodprocessor,combinethemint,pistachios,andapinchofsaltandprocessuntilthenutsarecoarselyground.Whiletheprocessorisrunning,addtheremaining½cup
oliveoilinaslow,steadystreamuntilthepestoissmooth.
5Onaplatterorinalargebowl,tosstheroastedcarrotswith1cupofthecookedmillet,3tablespoonsofthepesto,andsomechoppedpistachios.Seasonwithsaltandpeppertotaste.
Mint-PistachioPesto
Amaranth“Polenta”withTuscanKale
AMARANTH“POLENTA”WITHTUSCANKALESERVES6TO8Ifquinoaistheblockbusteramonggluten-freegrains,amaranthisthesleeperhit.WhenIdiscovereditspolenta-likequalities,amaranthimmediatelyshotupthelisttobecomeoneofmyfavoritegrains.Likecornmeal,itexpandsandthickenstobecomealusciousporridge,andamaranthbringsproteinpower—1cupcookedamaranthhasmoreproteinthanahard-boiledegg.Youhavetofreezethebunchofkaleovernight,sothisonetakesalittleplanningahead.It’smuchlesstimeconsumingtocrumblefrozenkaleintotinypiecesthantomincetheentirebunch.SometimesImakethiswithchickenbrothinsteadofwaterforaricherflavor,orIstirinacoupleoftablespoonsoffinelychoppedfreshrosemaryorparsley.
1bunchTuscankale(akalacinatoordinosaurkale),frozenFineseasaltandfreshlygroundblackpepper2cupsamaranth¼cupfreshlygratedParmigiano-Reggianocheese2tablespoonsextravirginoliveoil
1Workingoverabowl,crumblethefrozenkaleleaveswithyourhandsuntilyouhaveabout1½cupsoffinecrumbles.Discardthestemsandthickcenterribs.
2Inalargepot,bring6cupswaterand3bigpinchesofsalttoaboiloverhighheat.Reducetheheattoasimmerandpourtheamaranthintothewaterinaslow,steadystream,whiskingconstantly.Stirinthekaleandsimmer,stirringoccasionally,untilitreachesapuddinglikeconsistency,about30minutes.Theamaranthbeadsshouldbetenderbutretainenoughshapetoofferalittlepop.
3RemovethepotfromtheheatandstirintheParmesan,oliveoil,andagooddoseofblackpepper.Tasteandadjustseasoning,ifneeded.
BulgurWheatSaladwithAsparagus,SpringOnions,andParsley
BULGURWHEATSALADWITHASPARAGUS,SPRINGONIONS,ANDPARSLEYSERVES4TO6Ilikethissaladtobemoreaboutthecrispfreshnessofasparagusthanthegrain,sobulgur(aformofwholewheatthat’sbeensteamed,dried,andcrushed)isagreatbase.Itssmallsize,lighttexture,andsubtle,earthyflavorallowthevegetablestoshine,whileaddingheartinessandmorefibertothesalad.Italsohastheadvantageofbeingoneofthefastest-cookinggrains.Ifyouwantmorerichnessinthesalad,tossincrumbly,drygoatcheeseorricottasalata.Spreadingthebulgurinathinlayeraroundthesidesofthebowlallowsittosteamandreleasemoremoisturethanifitsitsinapileinthecenterofthebowl.Theresultisdrier,fluffierbulgur.
1cupbulgurwheatFineseasaltandfreshlygroundblackpepper1bunchasparagus5tablespoonsextravirginoliveoil2mediumspringonions,whiteandpalegreenpartsonly,thinlysliced(about1cup)3tablespoonschoppedfreshparsley2tablespoonsfreshlemonjuice
1Inapot,combinethebulgurwheat,acouplepinchesofsalt,and3cupswaterandbringtoaboiloverhighheat.Reducetheheat,cover,andsimmer,stirringoccasionally,untilthebulguristenderbutstillhasalittlebitofabite,10to12minutes.Thoroughlydraintheexcessliquid.Inalargebowl,pressthebulgurinathinlayeragainstthesides.Setasidetocool.
2Trimtheasparagusbyholdingeachstalkhorizontallyandbendinggentlyuntilthetough,woodyendsnapsoff.Cutthetipsfromtheasparagusspearsandsliceeachtipinhalflengthwise.Cutthespearscrosswiseinto¼-inchrounds.
3Inalargeskillet,heat2tablespoonsoftheoliveoiloverhighheat.Whenthefirstwispsofsmokecomeoffthepan,addtheasparagustipsandroundsandsaltandpeppertotaste.Cookfor6minutes,tossingeverycoupleofminutes.
4Transfertheasparagustothebowlwiththebulgur.Addtheonions,parsley,lemonjuice,andremaining3tablespoonsoliveoilandtosstocombine.Seasonwithsaltandpeppertotaste.
FISH
LIKEMANYITALIANS,MYFAMILYcelebratesChristmasEvewiththecustomaryFeastoftheSevenFishes.Themenuchangesslightlyfromyeartoyear,butourmulticourseseafoodextravaganzacoversthespectrumofseafood,fromboiledcalamaridressedwithchile,garlic,parsley,lemon,andoliveoiltolightlybatteredflounderpan-friedandservedwithlemon(afavoriteIincludehere).And,ofcourse,pasta—usuallyspaghettiorlinguinewithshrimpthat’sbeensautéedwithloadsofparsley,garlic,andwhitewine.Withoutquestion,thistraditiondeeplyrootedaloveofseafoodinmethatcontinuestoinfluencemycookingatHearthtoday.Here’sthekicker:DespitehowmuchIenjoyit,Irarelycookedseafoodat
home.Ledbymyimpulsesatthegrocerystore,I’dsoonerreachformeatorpoultrythanfish.Isuspectthisistrueforalotofpeople,sinceonlyaboutone-thirdofAmericanseatfishevenonceaweek.Givenallthatfishhasgoingforit,it’salittlebafflingwhyitendsupinthegrocerycartsoinfrequently.Fishisagreatsourceofleanproteinandagodsendforthebusyhomecook;mostfishcookinamatterofminutes.Allbutonerecipeinthischaptercallforunder30minutesofactivecookingtime—mostarecloserto15minutes.Fishalsoofferunbeatablehealthbenefits,namelytheircontentofomega-3fattyacids.Maybeit’sbecausepeoplefindcookingfishtoochallengingtomesswithat
home.Thisperceptioncouldn’tbefurtherfromthetruth.Fishisgenerallyeasiertocookthanmeat;it’ssimplyamatterofbecomingcomfortablewithafewbasictechniques.Roastingandgrillingmaybethetwomostpopularmethods,butifyou’reafish-warycook,Isuggeststartingwithsteamingandpoaching.ThegentleheatandmoistureinvolvedintheduoofpoachedfishandclamrecipesandSteamedBlackBasswithBokChoyreducethelikelihoodofovercooking,sotheresultissucculent,flavor-infusedfish.Anotherfoolproofwaytoprotectdelicatefishfromdryingoutistobakeitinparchmentpaper,whichholdsinmoistureandconcentratestheflavoroftheWildSalmoninParchmentwithOlives,Fennel,andLemon.Regardlessoftechnique,choosinghigh-qualityfishandcookingittheday
youbuyitisparamount.Thetasteandtextureoffreshlycaughtlocalfishisalwaysgoingtobesuperiortodays-old(orolder)frozenfishfromadifferentcontinent.Andwhilethere’snotauniversalanswertothequestionofwildorfarmed,thebetteroptionisusuallywildfishcaughtusingsustainablemethods(likehookandlinefishing).Thediscussionoffactory-farmedbeefandpoultryisnowmainstream,butthere’srelativelylittleawarenessaboutthepracticesataveragefishfarms.Pennedinclosequarters,fedanartificialdiet,andtreatedwithantibioticsanddyes,mostfarmedfish,especiallyfarmedAtlanticsalmon,aredamagingtothesurroundingecosystemsandhavelessomega-3sandproteinthanwildfish.Allfarmedfisharenotcreatedequal,sothebestthingtodoistapintotheknowledgeofyourlocalmarket’sfishmonger.Askifthefishislocalorshippedin,wild-caught,orfarmed.YoucanalsorefertotheMontereyBay
Aquarium’sSeafoodWatch(seafoodwatch.org)asaguide.Amongthemostsustainablesourceswildfishareoily,deliciouslittlefishlike
sardinesandanchovies.I’macrusaderfortheselittleguysnotonlybecausethey’reinexpensiveandwidelyavailable,butbecausethey’refullofumami-richflavorandcomplexity.They’realsolowonthefoodchain,sotheydon’tcontaintoxinsfoundinothertypesofseafood.MyotherfishobsessionwasconfirmedwithmyrecentpurchaseofanentiresideofwildAlaskansalmon.Icutitinto6-ounceportions,whichnowfillourfreezerathome.Pan-roasted,cured,poached,orbaked,thebutterytextureandrichnessofsalmoniskingformelately.
WildSalmoninParchmentwithOlives,Fennel,andLemon
WILDSALMONINPARCHMENTWITHOLIVES,FENNEL,ANDLEMONSERVES4Cookinginparchmentpaper(orfoil)packetsisaquick,low-effortwaytogetjuicy,deliciousfisheverytime.Eventhoughyoucan’tseeortouchthefish,youcantrustit’llturnoutgreat.Thesealedpacketlocksmoisturein,sothefishsteamsperfectlyalongwithanyflavoringsyouadd.Iliketheclassiccombooffennelandlemonwiththeadditionofafewbrinyolives,butdon’tfeelboxedinbythissuggestion—whateverfloatsyourboatwillwork.Keepinmindthateverythinginthepackethas12minutestocook,sobesuretothinlysliceyourrawvegetables.Youcanmakethisforoneandcookitinatoasteroven,oreasilyscalethisuptocreatepacketsforalargergroup.You’llfeellikeachampaseveryoneeagerlytearsopentheirindividualpacketand“ooohs”and“ahhs”asthesteampuffsout.
4teaspoonsextravirginoliveoil,plus3tablespoonsfordrizzling16thinlemonslices(about2lemons)Fineseasaltandfreshlygroundblackpepper4(6-to8-ounce)skinlesswildsalmonfillets1largefennelbulb,thinlysliced20olives,pittedandroughlychopped(Ilikeusingassortedolives—anyvarietyworks)2teaspoonsfreshthymeleaves
1Preheattheovento400°F.Fold4largepiecesofparchmentpaperinhalf,thencutahalfovalineachpieceoffoldedpaper,soyougetroundedcutoutsthatarefoldedinthemiddlelikeaclamshell.
2Unfoldtheparchmentandbrush1teaspoonofoliveoilinthecenterofonehalfofeachpaper.Lay3lemonslicessidebysideontheoiledareaofeachone,sprinklewithsaltandpepper,andtopwithasalmonfillet.Placetheremainingsliceoflemonontopofeachfish,thenthefennelslicesandolivesontopofeach.Scatterthethymeleavesanddrizzletheremaining3tablespoonsoliveoiloverall.Addagenerouspinchofsalttoeachpacket.
3Toseal,foldtheotherhalfofparchmentoverthefish,sothetwoedgeslineup.Workingfromonesidetotheother,foldtheedgesoveraninchorsoandtightlycrimpthemclosed.
4Putthepacketsonabakingsheetandsteamthefishintheovenfor12minutes.Removefromtheovenandtransfereachparchmentpackagetoaplate.
PasseraFrita(Pan-FriedFlounder)
PASSERAFRITA(PAN-FRIEDFLOUNDER)SERVES4Aridiculouslysimpleandtastyfriedflounderisoneofmyfavoritethingswedoinourevening-longparadeoffishdishesonChristmasEve.Becauseit’snotdeep-friedincopiousamountsofvegetableoil,beer-battered,orsmotheredintartarsauce,it’safriedfishthatIhavenoproblemdigginginto.Thefloundertakesadipinflour,thenbeatenegg,andgetspan-friedinoliveoil.Afterasqueezeoflemonjuiceandasprinkleofparsley,it’soutrageouslygood.Inowtradeall-purposewhiteflourforwhole-grainmilletflourwithnolovelost—ithasmorefiberandprotein,andisgluten-free.Milletflouralsogivesyouanicecrispycoating,anditsyellowhueenhancesthegoldenbrownexterior.
4(4-to5-ounce)skinlessflounderfilletsFineseasaltandfreshlygroundblackpepper¼cupmilletflour2largeeggs2tablespoonswholemilk4tablespoonsextravirginoliveoil1lemon,cutintowedges2teaspoonschoppedfreshflat-leafparsley
1Lightlyseasonthefishonbothsideswithsaltandpepper.Pourthemilletflourontoaplate.Beattheeggswiththemilkinawideshallowbowlandseasonwithsaltandpepper.
2Heat2tablespoonsofoliveoilinaskilletoverhighheat.Workinginbatches,dredgethefishintheflour,thenshakeofftheexcessanddipthefilletsintotheegg.Addtwocoatedfilletstothepanandcookuntilgoldenbrownonthebottom,1to2minutes.Turneachfilletandcookuntilthesecondsideisgoldenandcrispy,about1minutemore.Transferthefishtoaplate.Addtheremaining2tablespoonsoliveoiltothepanandrepeatthedredgingandfryingprocesswiththe2remainingfillets.
3Servethefishwiththelemonwedgesandchoppedparsley.
OMEGA-3FATTYACIDSTheAnti-InflammatorySuperstarsThere’susuallysometruthtoold-schoolwisdom,andtheoneaboutfishas“brainfood”isnoexception.Ithastodowithomega-3fattyacids,thehealthyfatfoundinabundanceincertainkindsofcold-waterfishand,toalesserdegree,foodslikeflaxseedsandgrass-fedmeats.Assumingyou’veembracedthefactthatnotallfatisdangerousforyourheartandthesizeofyourbelly,youknowthathealthyeatingisn’taboutcuttingoutfat,butratheraddinginthegoodfats.Amongthese,omega-3fattyacidshavebecometheMVP.Evenifyou’veonlyhalf-heartedlyglancedatnutritionalrecommendations,you’velikelyheardaboutthembecauseexpertsofeveryapproachtohealthyeating—fromgrain-freeandlow-carbdietstovegetarianandvegan—agreethatomega-3sareundeniablygoodforyou.
Rattlingoffthelistoftheirhealthbenefitssoundsalittlelikealate-nightinfomercial.Ifyouconsistentlygetenoughomega-3s,overtimeyoucouldhavebettermemory,brightermoods,protectionagainstthesymptomsofdepression,improvedasthma,andgoodskin,hair,andeyesight.Rememberingwhereyouputyourkeysandbeingabletoreadthemenuinadarkrestaurantmaybereasonenoughtomakesureyou’regettingyouromega-3s,butit’stheiranti-inflammatorypowersthatmakethemacriticalnutrient.Inflammationinthebodyisnormalwhenit’sinresponsetoaninjurylikeasprainedankleorcutonyourfinger,butchronicinflammationcausedbyyearsoftoomuchstressandashittydietofprocessedfoodcankillya.Youcan’tseethistypeofinflammation,butit’sthedrivingforcebehindmostdiseases,rangingfromcancerandheartdiseasetoAlzheimer’s,Crohn’s,andarthritis.
Omega-3sareanessentialfatforhumanhealth,butourbodiescan’tproducethem—wehavetogetthemfromfood.Themaintypesofomega-3sareALA,EPA,andDHA.ALAsareinplantfoodslikechiaseeds,flaxseeds,walnuts,andallcookingoilsmadefromvegetables,nuts,orseeds.Themorepotentandmostbeneficialtypesofomega-3sareEPAandDHA,foundinfattycold-waterfish,includingsalmon,anchovies,sardines,mackerel,herring,andtuna.BothEPAandDHAcanhelplowerbloodpressure,slowtherateofgunkbuild-upinarteries,andincreasegoodcholesterol.EPAinparticularworksasananti-inflammatoryinthebrainwhereitshelpwithbloodflowmayfightdepressionandpreventAlzheimer’s(brainfood!).
Youcan’ttalkaboutomega-3swithoutconsideringtheirclosecousins,omega-6s—youneedbothtypesoffatsoyourbodyhumsalonglikeitshould.Omega-6sarepro-inflammatory,butthisisn’tabigdealifyou’regettingenoughomega-3fatstobalancethem.Theproblemcomesinwhenyourarelyeatomega-3–richfoodsandoverloadonomega-6sintheformofcheap,grain-fedmeatsandhighlyprocessedvegetableoilslikesoybean,corn,andsunfloweroils(hydrogenatingtheseoilsturnsthemintotransfat—anotherdamagingfatthatprovokesinflammation).Whenthebalanceofthesefatsisoutofwhack,theomega-6scrowdouttheomega-3sandcausechronicinflammation.Therecommendedratioofomega-6toomega-3is2:1;thesedays,thetypicalAmericanhasanout-of-controlratiosomewherebetween10:1and20:1,mostlybecauseoftheglutofvegetableoilsinprocessedfood.
WhenIwasdiagnosedwithgout,aformofarthritis,Ishiftedmydiettofocusonfoodspackedwithomega-3s(alongwithalkaline-formingfoods).Themoreomega-3fatIate,thelessomega-6wasavailabletostirupinflammationinmyjoints.Extravirginoliveoilhasalwaysbeenmygo-tocookingoil,butalltheprocessedfoodIate—thebagsofchips,late-nightburgers,anddelimeats—areomega-6bombs.Tofixtheimbalance,Istartedeatingomega-3–richfishacoupletimesaweek,specificallysalmon,anchovies,andsardines.WhenIbuymeat,eggs,andbutter,Iseekoutgrass-fedandpasture-raisedoptions,whicharemuchhigherinomega-3fattyacids.Ialsoworkinchiaseeds,flaxseeds,andwalnuts.Omega-3supplementscanbeakindofinsurance,but,asalways,Iprefertogetnutrientsfrommydietfirst.Plus,chokingdownfishoilisn’tnearlyasenjoyableaseatingsilkyCuredSalmon,WholeWheatSpaghetti“ConSarde”,Grass-FedBeefMeatloaf,orPecanPowerBalls.Eatingomega-3–richfoodsisprobablythemostdeliciousnutritionrecommendationoutthere.
CuredSalmon
CUREDSALMONSERVES4TO6I’mahugefanofthesilky-smooth,sliceablefleshofcuredsalmon,andsurprisinglylittleisrequiredtomakeitathome:aqualitypieceoffish,herb-and-citrus-spikedsalt,andalittlepatienceforthe24hoursittakestocure.Amajoradvantageofcuringisthatitremovesmoisturefromthefish,therebypreservingitandallowingyoutoeatfromitallweek.Sliceituptohavewitheggs,pileitontoastedbreadwithcapersandredonion,orhaveafewshavingsasasnack.Youcanalsosetoutabighunkofitasapartyappetizerorforbreakfastwhenyouhavecompany.Askthepersonatthefishcounterforthetop,thickendofthesalmon,notthetailend;usingathickercutoffishwithmorefleshgivesyouatastierresult.Onceyou’vegotthemethoddown,youcancustomizethecuretoincludeyourfavoriteherbsandspices.Tonameafew—dill,fennelseeds,groundcoriander,andorangeorgrapefruitzestwouldallbegreathere.
1cupfineseasalt2tablespoonscoarselygroundblackpepperFinelygratedzestof2lemons2tablespoonschoppedfreshrosemary2tablespoonschoppedfreshsage2tablespoonschoppedfreshthyme1poundwildskin-onsalmonfillet(about6incheslongand1½inchesthick)
1Inabowl,combinethesalt,pepper,lemonzest,andherbs.
2Patthesalmondryonbothsideswithapapertowelandlayitskin-sideuponacuttingboard.Withasharpknife,scoretheskindiagonallyin3places,beingcarefulnottosliceintotheflesh.(Thisallowsthesalmonfleshtodrawinthesaltandcurefaster.)
3Putseverallongpiecesofplasticwrapoverabakingsheet.Inthecenter,arrangehalfthesaltmixtureinamoundthesamelengthasthesalmonfillet.Placethefishskin-sidedownoverthemound,thenspreadtheremainingsaltmixtureevenlyoverthefleshsideofthesalmon.Wrapthesalmontightlyintheplasticwrap.Putanotherbakingsheetontopandweightitwithseveralheavyjarsorcans,sandwichingthewrappedsalmoninbetweenthepans.Refrigeratefor24hours.Afterthistime,thesalmonfleshshouldfeelfirm,butnothard.(Ifit’ssquishy,wrapitbackupandrefrigerateforanotherday.)
4Unwrapthesalmonandrinseoffthecureundercoldwater.Patitdrywithpapertowels.Useasharp,nonserratedknifetoslicethefleshintopaper-thinpieces.Storeintherefrigeratorforuptoaweek.
SalmonandArugulaSaladwithPomegranate
SALMONANDARUGULASALADWITHPOMEGRANATESERVES4Thisisoneofmygo-tomealswhenI’mtakingiteasyonhigh-carbohydratefoods.EspeciallywhenI’mattherestaurant,wherebreadandpastaarestaringmeinthefaceallday,Ineedasupersimplelunchthat’sfast,filling,andjammedwithflavor.ThissaladiseverythingIwant.Thereareafewwaystodressit—aswithmostsalads,I’mabigfanoftheon-the-flymethod—justasqueezeoflemon,drizzleofoliveoil,salt,andpepper.Ofcourse,youcouldalsomakeavinaigrette,suchasmyLemonVinaigrettewithGarlicandAnchovyandusethathere.Twoimportantpointsforsautéingandpan-roastingfish:(1)makesureyourpanisveryhotand(2)onceyouaddthefishtothepan,leaveitalone!Thefishwilldevelopanicecrustandreleaseperfectlywhenyougotoflipthepieces.
10ouncesarugula2(8-ounce)skinlesswildsalmonfilletsFineseasaltandfreshlygroundblackpepper5tablespoonsextravirginoliveoil1cuppomegranateseeds2tablespoonsfreshlemonjuice1smallredonion,thinlysliced
1Addthearugulatoalargesaladbowl.Seasonthefishonbothsideswithsaltandpepperandcuteachfilletinto5evenslices.
2Inalargeskillet,heat2tablespoonsoftheoliveoiloverhighheat.Whentheoilslideseasilyacrossthepanandwispsofsmokecomeoffthesurface,addthesalmonandcook,untouched,for2minutes.Flipthepiecesandcookfor30secondsontheotherside.
3Putthehotsalmonpiecesontopofthegreens,coverthebowlwithaplateorbakingsheet,andsetasidefor5minutestowiltthearugula.
4Dropthepomegranateseedsintothebowl,alongwiththeremaining3tablespoonsoliveoil,salttotaste,agooddoseofblackpepper,thelemonjuice,andredonion.Usingafork,lightlybreakupthepiecesofsalmonintolargeflakes.Tosswelltocombine.
ShrimpandChickpeaTrifolati
SHRIMPANDCHICKPEATRIFOLATISERVES4TO6TrifolatireferstotheclassicItalianmethodofsautéingwithgarlic,parsley,andoliveoil.Mylovefortheflavor-packedsimplicityoftrifolatirunsdeep.There’saversionwithmushroomsinSalttoTaste,butIloveitappliedtoshrimpandchickpeasforafast,protein-loadedmeal.Youcangetatonofmileageoutofthisrecipe:Itworksgreatwithonions,carrots,cauliflower,zucchini,scallops,andthinpiecesofbeeforchicken.Thekeytotrifolatiisfinelychoppingtheparsley,garlic,andlemonzesttogetheronthecuttingboarduntiltheybecomeone.Theresultingmixtureissomuchgreaterthanthesumofitsparts.Thereareafewvariationsonthebasictrifolatimixturethatareworthtrying.Instep2,tryaddingredpepperflakesormincedpeperoncinialongwiththeparsleyandgarlic.
1pound(21/25)shrimp,peeledanddeveined(leavethetailson)1cuplooselypackedfreshflat-leafparsleyleaves2largegarlicclovesFinelygratedzestandjuiceof1lemon,plusasqueezemoreforserving3tablespoonsextravirginoliveoil,plusmoreforserving2cupscookedchickpeasor1(15-ounce)canchickpeas,rinsedanddrained
1Rinsetheshrimpandpatdrywithpapertowels.
2Balltheparsleyinyourfistandpressitontoacuttingboard.Runyourknifeseveraltimesthroughtheballtoroughlychoptheleaves.Cutthegarlicclovesinhalfacrosstheequator,smasheachhalfwiththeflatsideofyourknife,androughlychopthem.Putthegarlicandlemonzestontopofthepileofparsleyandfinelychopthemtogether.Themixtureshouldyieldabout½cupoftrifolati.
3Inalargeskillet,heattheoliveoiloverhighheat.Oncewispsofsmokecomeoffthepan,addtheshrimpinasinglelayer.Seasonwithsaltandpepper,andcookwithouttouchingtheshrimpfor2minutes.Addthetrifolatiandtosstocoattheshrimp.Addthechickpeasandlemonjuiceandtosstocombine.Seasonwithsaltandpeppertotaste.Cookfor3minutesmore,allowingtheflavorstocombineandeverythingtobecomeevenlycoatedwiththetrifolati.Pourintoaservingbowlandtopwithasqueezeoflemonjuiceandadrizzleofoliveoil.
HalibutLivornese
HALIBUTLIVORNESESERVES4ForItalianseafoodinspiration,IoftenlooktothecityofLivornoontheTuscancoastwherefishdishespreparedallaLivornesecontaintomatoes,olives,andcapers.Oneofthemostdeliciousandeasiestofthesepreparationsismadewithfreshwhitefish—usuallywhateverthecatchofthedayis.Bakingthefishwhileembeddedintherichsauceinfusesitwithflavorandkeepsitmoist.Anyfresh,firm-fleshedwhitefishtakeswelltothisapproach,includingstripedbass,monkfish,tilapia,andcod.Keepinmindthatthebakingtimemayvarydependingonthetypeandthicknessoffishyouuse.
4tablespoonsextravirginoliveoil⅓cupmincedyellowonion⅓cupmincedfennel2garliccloves,thinlysliced3tablespoonschoppedfreshbasilFineseasaltandfreshlygroundblackpepper1(28-ounce)canwholepeeledtomatoes,drainedandchopped⅓cuppittedblackolives(IlikeTaggiascaorniçoise)2tablespoonscapers,rinsed4(5-to6-ounce)halibutfillets
1Preheattheovento350°F.
2Inalargeovenproofskilletcombinetheoliveoil,onion,fennel,garlic,1tablespoonofthebasil,andapinchofsalt,thenturntheheattomedium-high.Cookfor5minutes,reducetheheattomedium,andcook,stirringoccasionally,untilthevegetableshavesoftenedandbecometranslucent,about3minutes.
3Addthetomatoes,olives,andcapersandincreasetheheattohigh.Seasonwithsaltandpeppertotaste.(Theolivesandcapersaddagoodamountofsalt,sostartwithalittleandtasteasyougo.)Cookfor3minutes,breakingupthetomatoeswithawoodenspoon.Reducetheheattomedium-highandcontinuetolightlycookuntilthesaucehasslightlythickened,about5minutes.
4Stirintheremaining2tablespoonsbasil.Lightlyseasonthehalibutfilletsonbothsideswithsaltandpepper.Nestlethemintothesauce,spooningsomesauceoverthetopofeachoneuntilthey’remostlysubmerged.After1minute,transferthepantotheovenandbakeuntilthefishflakesapartwithaforkorgiveseasilywhenlightlysqueezed,about10minutes.Platethefilletsandspoonthesauceovereachone.
POACHEDBLACKBASSANDCLAMSWITHSPRINGVEGETABLESANDMINTSERVES4Inthislow-hassle,single-panmeal,blackbassfilletsgentlycookinashallowpoolofclam-and-wine-infusedbroththat’ssoaromatic,you’recompelledtostickyourfaceinthebowl,eyesclosed,andbreatheitin.Asparagus,scallions,andthreekindsofpeasbringcrunchandvibrantfreshness,andgingeraddsasubtlekick.Eventhoughpoachinggivesyoumoreleewaythanroastingorgrilling,youcanstillovercookthefishifthepoachingliquidisboiling,sokeepitatalowsimmerforgentlecooking.
1bunchasparagus4(6-ounce)skin-onblackseabassfillets1dozenlittleneckclams3tablespoonsextravirginoliveoil,plusmoreforserving1garlicclove,thinlysliced½-inchpiecefreshginger,peeledandthinlysliced1bunchscallions,whiteandpalegreenpartsonly,thinlysliced½cuphalvedsnowpeas,stemendsandstringsremoved½cuphalvedsugarsnappeas,stemendsandstringsremoved½cupfrozenpeasFineseasaltandfreshlygroundblackpepper½cupdrywhitewine3tablespoonswhitewinevinegar¼cuptornfreshmintleaves
1Trimtheasparagusbysnippingoffthetough,woodyends.
2Withasharpknife,scoretheskinofeachfillet,makingthreediagonalslashesabout1inchapart.Scrubanysandandgritofftheclams,thensoaktheminabowlofcoldwaterfor20minutes.
3Inalarge,shallowpan,combinetheoliveoil,garlic,ginger,andscallions,thenturntheheattohigh.Oncetheoilsizzles,addtheasparagus,snowpeas,sugarsnaps,frozenpeas,andabigpinchofsaltandstirtocoatwiththeoil.Reducetheheattomedium,cover,andcook,stirringevery3minutes,untilthevegetablesaresoft,butnotbrowned,about9minutes.
4Drainandrinsetheclamsandaddthemtothepan.Addthewine,vinegar,and¼cupwater.Cover,increasetheheattomedium-high,andcookuntiltheclamsopen,about5minutes.Reducetheheattolow.
5Lightlyseasonbothsidesofthefilletswithsaltandpepperandnestletheminasinglelayeramongthevegetablesandclams.Theliquidshouldbejustbelowanactivesimmer.Coverandpoachthefishfor5minutes.Thefishisdonewhenit’sopaqueandtenderwhenyoupierceinthethickestpart.Stirinthemintleavesandtastethebroth,addingsaltorpepper,ifneeded.
6Toserve,placeafilletand3clamsineachbowlandladlethevegetablesandbrothover.
POACHEDREDSNAPPERANDCLAMSWITHWINTERVEGETABLESSERVES4Whenyoueatwiththeseasons,usingingredientswhenthey’reattheirbest,foodsimplytastesbetter.It’sinstinctualtobedrawntoheartierflavorsinthewinterandlighterflavorsinthewarmmonths—itjustfeelsright.Butthisdoesn’tmeanyouhavetosaygoodbyetosomeofyourfavoritedishesforhalftheyear.Inthiscase,I’vewinterizedaspringdishthatIlovebyusingheartyvegetablesthatareinseasoninthecoldermonths.Whilethetechniqueisbasicallythesame,yougetacompletelydifferentflavorthat’smoreinlinewithacoldnightbythefire.Thisversionofpoachedfishandclamshasacurativeeffect,inthewaythatchickensoupdoes.WhenIneedarestfromheavierstewsandmeatybraises,Iturntothis.
4(6-ounce)skin-onredsnapperfillets1dozenlittleneckclams3tablespoonsextravirginoliveoil,plusmoreforserving1mediumcarrot,thinlysliced1smallcelerystalk,thinlysliced1smallfennelbulb,thinlysliced½leek,whiteandpalegreenpartsonly,halvedlengthwiseandslicedcrosswise,washed½smallwhiteonion,sliced2smallgarliccloves,sliced1bayleaf1sprigoffreshrosemaryFineseasaltandfreshlygroundblackpepper½cupdrywhitewine3tablespoonswhitewinevinegar¼cupchoppedfreshflat-leafparsley
1Withasharpknife,scoretheskinofeachfillet,makingthreediagonalslashesabout1inchapart.Scrubanysandandgritofftheclams,thensoaktheminabowlofcoldwaterfor20minutes.
2Inalargeshallowpan,heattheoliveoiloverhighheat.Oncetheoilstartstoshimmer,addthecarrot,celery,fennel,leek,onion,garlic,bayleaf,rosemary,andabigpinchofsaltandstirtocoatwiththeoil.Reducetheheattomedium,cover,andcook,stirringevery3minutes,untilthevegetablesaresoft,butnotbrowned,about9minutes.
3Drainandrinsetheclamsandaddthemtothepan.Addthewine,vinegar,and¼cupwater.Cover,nudgetheheatuptomedium-high,andcookuntiltheclamsopen,about5minutes.Reducetheheattolow.
4Lightlyseasonbothsidesofthefilletswithsaltandpepperandnestletheminasinglelayeramongthevegetablesandclams.Theliquidshouldhavethetiniestamountofmovement—notanactivesimmer.Coverandpoachthefishfor5minutes.Thefishisdonewhenit’sopaqueandthere’slittleresistancewhenyouinsertaknifeinthethickestpart.Tastethebrothandadjusttheseasoningwithsaltandpepperifneeded.
5Placeafilletand3clamsineachbowlandladlethevegetablesandbrothovereach.Servewithadrizzleofoliveoilandtheparsley.
BlackRiceSeafoodRisotto
BLACKRICESEAFOODRISOTTOSERVES4TO6Thisexoticrisottotastesasimpressiveasitlooks,earningyouHostingHallofFamestatuswithanyguestsatyourdinnertable.Itbalancesthedeep,nuttyrichnessofblackricewiththetendersweetnessofcalamariandshrimpandnoticeableheatfromthepeperoncini.Theseafoodcooksinabout2minutes,sothemajorityofyoureffortisfocusedontheblackrice.Alsocalledforbiddenrice,blackriceisatrip:Oncecooked,itturnsdarkpurple,andthekernelsareverychewy,retainingaslightbiteevenafterthey’refullycooked(unlikethecreamierArboriorice).It’sinsanelydelicious.Blackricehasallthebenefitsofbrownrice,withtheaddedperkofsomeseriousanthocyaninantioxidants,thesameonesthatgiveblueberriesandblackberriestheirdeep,inkycolor.Thehardoutershellofblackriceholdsallthisgoodness,butalsomakesitscookingtimelongerthanwhiterice,andevenabitlongerthanbrownrice.
SometimesIboilthewaterinateapot,makingiteasiertopoureachadditionofwaterintothepanofrice.
Finelygratedzestof2lemons1bunchfreshflat-leafparsley,chopped(about1cup)3tablespoonsextravirginoliveoil3driedpeperoncini(or¼teaspoonredpepperflakes),minced1mediumyellowonion,minced(about1½cups)5garliccloves,minced(about1tablespoon)2cupsblackrice(likeLundbergBlackJaponicaorForbiddenRice)Fineseasalt¾cupdrywhitewine1poundcleanedsquidrinsedincoolwaterandcutintothinrings(about⅛inchthick),largetentacleshalved½pound(21/25)shrimp,peeled,deveined,andchoppedintosmallpieces1cuphalvedgrapetomatoes2tablespoonsfreshlemonjuice
1Inapot(orkettle),bring10cupsofwatertoaboil,thenreducetheheattoasimmer.
2Pilethelemonzestontopofthechoppedparsleyandfinelychopthemtogether.
3Inalargehigh-sidedskillet,heattheoliveoiloverhighheat.Whentheoilishotandslideseasilyacrossthepan,addthepeperoncini,onion,andgarlic,stirringtocoatwiththeoil.Fryfor1minute,thenreducetheheattomedium-highandcook,stirringoccasionally,untiltheonionsaretranslucent,about5minutes.Addthericeandapinchofsalt,stirringtocoatthericewiththeoilandonions.Toastthericefor3minutes,stirringfrequently.
4Addthewine.Letitbubble,stirringoccasionally,untilit’sabsorbed,about3minutes.
Addjustenoughhotwatertocovertherice,about2cups,andcook,stirringandscrapingriceawayfromthesidesoccasionallyuntiltheliquidismostlyabsorbed,about12minutes.Again,addjustenoughhotwatertocoverthericeandstireverycoupleofminutes,untilthebrothisincorporatedandthericeisalmostdry,10to12minutes.Continueaddinghotwaterjusttocovertherice,stirringoccasionallyandwaitinguntilthewaterisabsorbedtoaddmore,about30minutes.
5Stirringmorefrequentlynow,continueaddingtheremaininghotwatertocovertherice,about½cupatatime,untilit’sabsorbed,aboutevery5minutes,for10to15minutes.Whenit’sfullycooked,thericewillbefirm,buttenderandsomewhatchewy.
6Addthesquid,shrimp,tomatoes,andabigpinchofsalt.Cookfor2minutes,stirringfrequently.Removethepanfromtheheatandaddthelemon-parsleymixtureandthelemonjuice.Tasteandadjusttheseasoningwithsalt.Ifthericehasstartedtogodryandsticky(itcontinuestoabsorbwaterevenofftheheat),addalittlemorewatertoloosenitbeforeserving.
STEAMEDBLACKBASSWITHBOKCHOYSERVES4There’snobetterwaytobringouttheclean,pureflavorsoffreshfishthanbysteamingit.Inasimple,two-tieredChinesebamboosteamer,thefishissurroundedwithmoistheat,sothere’slittledangerofitdryingout,andyoucansubtlyinfuseitwithanyherbs,citrus,orseasoningsyoulike.There’snotalottothisprocess,soseekingthebest-quality,freshestfishisespeciallyimportant.Ilikethemildsweetnessofblackseabass,butanyfirm-fleshedwhitefish,includinghalibutandredsnapper,willworkjustaswell.Servethiswithabowlofsteamedsweetbrownrice.
4(5-to6-ounce)skin-onblackbassfillets2headsbokchoy,halvedthroughthecoreFineseasaltandfreshlygroundblackpepper6teaspoonsextravirginoliveoil2lemons,sliced1-inchpiecefreshginger,peeledandthinlyslicedSoy-GingerVinaigrette,totaste
1Seasonthefilletsandthebokchoyonbothsideswithsaltandpepper.Brusheachfilletwith1teaspoonoftheoliveoilandtossthebokchoywiththeremaining2teaspoonsoliveoil.
2Pour3inchesofwaterintoapot.Makesurethebamboosteamercansitontopofthepotwithabout1inchofspacebetweenthewaterandthebottomofthesteamer.Bringthewatertoaboiloverhighheat,thenreducetoasimmer.
3Linethebottomoftwosteamerbasketswiththelemonslicesandevenlydistributethegingerontopofthelemon.Ineachbasket,arrange2filletsskin-sideupand2halvesofbokchoyinasinglelayer.Stackthebasketsandcoverwiththebambootop.Placetheentiresteamerbasketontopofthepotofsimmeringwaterandsteamuntilthebokchoyistender,thefishisopaque,andathinknifepokedinaseaminthefleshmeetslittleresistance,5to7minutes.
4SeasonthefishandbokchoywithasprinkleofsaltandaddSoy-GingerVinaigrette.
SalmonTacoswithGuacamole,Salsa,andCabbage-RadishSlaw
SALMONTACOSWITHGUACAMOLE,SALSA,ANDCABBAGE-RADISHSLAWSERVES4TO6Everybody’shappywithfishtacos.Somethingaboutthismealfeelscelebratory,evenifit’sarandomMondaynight.AtleastonceayearImakefishtacoswithmyfamilyonMartha’sVineyard,usingfreshlocalstripedbass.It’sperfectsummertimeeating—clean,freshMexicanflavors,ratherthantheheavyfriedstuff.Athome,Iusuallyusesalmon,butyoucansubstituteanyfirmwhitefish.
12corntortillas2tablespoonsextravirginoliveoil1¼poundsskinlesswildsalmonfillet,cutinto12piecesFineseasaltandfreshlygroundblackpepperTomatoSalsa(recipefollows)Guacamole(recipefollows)Cabbage-RadishSlaw(recipefollows)Sourcream,slicedjalapeños,andlimewedges,forserving
1Preheattheovento200˚F.Linethebottomofabakingpanwithadamppapertowelandaddastackoftortillas.Coverwithanotherdamppapertowelandsealthepanwithfoil.Warmintheovenwhilethefishcooks.
2Inalargeskillet,heattheoliveoiloverhighheat.Seasonthesalmonpiecesonbothsideswithsaltandpepper.Whenyouseewispsofsmokecomingoffthepan,addthesalmonandsearfor1½minutesonbothsides.
3Fillthewarmedtortillaswithsalmonandtopwithsalsa,guacamole,andslaw.Garnishwithsourcream,jalapeños,andasqueezeoffreshlime.
TOMATOSALSAMAKESABOUT3CUPS
Ilikeamildsalsathathighlightsthefreshnessoftomatoes,butyoucanfireitupwiththeadditionoffinelychoppedjalapeñoandserranopeppers.Thissalsadependsentirelyonhavinggood-qualitytomatoes—don’tevenattemptthiswithmealyorblah,out-of-seasonones.
3tomatoes,diced(about2cups)
1bunchscallions,thinlysliced(about½cup)
2tablespoonschoppedfreshcilantro
2tablespoonsextravirginoliveoil
Juiceof1lime
Fineseasaltandfreshlygroundblackpepper
Inabowl,combinethetomatoes,scallions,cilantro,oliveoil,limejuice,andsaltandpeppertotaste.Stirtocombine.
GUACAMOLEMAKESABOUT2CUPS
Avocadosmaybetheclosestyoucangettoaperfectfood.Theyhavegoodmonounsaturatedfat,fiber,andantioxidants,butwhatdrivesmyuncontrollableobsessionistheircreamy,luscioustexture.I’malwayslookingfornewwaystoeatavocados,butguacamolenevergetsold.Ifyouravocadosareslightlyunder-ripe,chopthemandaddtoabowlwiththelimejuiceandasprinkleofsalttosoftenupfor5minutesbeforeaddingtherestoftheingredients.
2avocados,roughlychopped
½cupquarteredgrapetomatoes
½redonion,diced(about½cup)
1smallfreshjalapeñopepper,seeded,ribbed,andminced(about1½teaspoons)
2tablespoonschoppedfreshcilantro
2tablespoonsextravirginoliveoil
Juiceof1lime
Fineseasaltandfreshlygroundblackpepper
Inalargebowl,combinetheavocados,tomatoes,onion,jalapeño,cilantro,oliveoil,limejuice,andsaltandblackpeppertotaste.Tosstheingredientstogetherandroughlymashtheavocadowithaforkuntilyoureachthelevelofsmoothnessyoulike.
CABBAGE-RADISHSLAWMAKESABOUT3½CUPS
Ikeeptheslawbrightandtangy,soit’sacrunchy,lightcounterpointtotherichnessofthesalmonandguacamole,andtheoliveoilinthesalsa.
3cupsshreddedgreencabbage(about1mediumhead)
3radishes,thinlysliced
2tablespoonschoppedfreshcilantro
Juiceof2limes
1½teaspoonsfineseasalt
Inalargebowl,tosstogetherthecabbage,radishes,cilantro,limejuice,andsalt.Lettheslawmarinatefor15minutes.
WholeWheatSpaghetti“ConSarde”
WHOLEWHEATSPAGHETTI“CONSARDE”SERVES4TO6Thebriny,saltyflavorofsardinesplaysabigroleinalotofMediterraneanandItaliandishes,butit’sthisclassicSicilianpastathatIgobacktoagainandagain.Primarilymadewithinexpensivepantrystaples,thereisaperfectbalanceoftexturesandflavorsinthisdish.Theintensityofsardinesmellowsoutinasauceoffennel,raisins,oliveoil,andthesaltyumamiofanchovies,andthewholethinggetsashoweroftoastedpinenutsandfennelfrondsforasatisfyingcrunch.Ifyou’vepreviouslyshiedawayfromsardines,thisisagreatplacetostartbringingoutthebestoftheselittlebeauties.Sardinesarehighinomega-3sandcontainalmostnomercury.They’reusuallyfoundincannedform,butifyouhavethegoodfortuneoffindingfresh,plumpsardines,apoundofthosewouldbeoutstandinghere.Askyourfishmongertoremovetheheads,tails,andbackbones.
Don’tdrainthepastainacolander—thestarchypastawaterisusedtomoistenthepastaonceitgoesintothepanwiththesauce.
¼cupgoldenraisins¼cuptoastedpinenuts½fennelbulb,minced,frondsreserved2oliveoil–packedanchovyfillets1largegarlicclove1poundwholewheatspaghetti6tablespoonsextravirginoliveoil½whiteonion,mincedFineseasaltandfreshlygroundblackpepper1teaspoontomatopaste2(4-ounce)tinsoliveoil–packedsardines,drainedandrinsed¼cupchoppedfreshflat-leafparsleyJuiceof½lemon
1Placetheraisinsinasmallbowlandaddjustenoughwarmwatertocover.Setasidetosoakforatleast10minutes.
2Finelychopthepinenutsandfennelfrondstogetherandsetaside.Mincetheanchovyfilletsandgarlictogether,thenmashthemintoapaste.
3Bringalargepotofsaltedwatertoaboiloverhighheat.Addthepastaandcook,stirringoccasionally,untilit’stender,butnotquitealdente,1to2minuteslessthanthepackagesays.
4Whilethepastacooks,inalargeskillet,combine4tablespoonsoftheoliveoil,themincedfennelbulb,onion,andapinchofsaltoverhighheat.Cookuntilthevegetablesbegintosoften,about5minutes.Stirinthegarlic-anchovypasteandcookfor1minute.Addthetomatopasteandstirtocoatthevegetables.Cookfor1minute,thenadd3tablespoonswaterandtoss.Draintheraisinsandaddthemtothepanalongwiththesardinesandapinchofsalt.Cookfor2minutesmore.Ifwaitingonyourpasta,turntheheatoffuntiljustbeforeyou’rereadytoaddthecookedpasta.
5Whenthepastaisready,usetongstoliftitoutofthewaterandintothepan.Add¼cupofthepastawaterandtheparsleytothepanandcook,tossingfrequently,forabout3minutes.Ifneeded,addanotherlittlebitofpastawatersothepastaisjustwet.Addthelemonjuice,theremaining2tablespoonsoliveoil,andsaltandpeppertotasteandtosswell.Platethepastaandsprinklegenerouslywiththepinenutandfennelfrondmixture.
Toastedpinenutsandfennelfronds
MEAT&POULTRY
WHENYOUCUTDOWNONTHEpoor-qualitymeatsandFlintstone-sizeportions,meatcanplayavaluableroleinahealthydiet.Thisisespeciallytruewhenitcomesfrompasture-raisedanimalsonsustainablefarms.Meatisagreatsourceofprotein,iron,zinc,andBvitamins.Butyounegatethosebenefitsifyoueatonlyconventionallyraisedmeat,orgonutsonenormousquantitieslikeIdid.That’sthefasttracktoincreasedriskfortype2diabetesandheartdisease.Istillhaveaweaknessforslow-cookedpork,meatballs,andpilesofprosciutto,butnowmeatisacomplement,notthedominatingelement,inmostofmymeals.Besidespayingattentiontoquantity,thekeystogettingusefulnutrientsandvitaminsandlessoftheartery-clogging,inflammation-inducingcraparetochooseleancutsmoreoftenandtosourcewisely.Overall,meatfrompasture-raisedanimalsisleanerthanthatfromgrain-fed
animalsonfactoryfarms,sothebetterqualitythemeat,themorelikelyitistobebetterforyou.Leanerbeefoptionsincludeflanksteak,hangersteak,topsirloin,andtopround.Whenshoppingforporkorlamb,trytenderloin,loinchops,andleg.Thismaysurpriseyouaboutpoultry—whitemeatisonlyasmidgeleanerthandark.It’scertainlynotenoughtobanchickenthighsfromyourplate.There’snodenyingthatfattymeatisfreakin’tasty,butyou’llfindthatlessfatdoesn’thavetomeanlesstaste.Youjusthavetoapproachleanmeatsdifferently.Forgetthethicksteak,the2-inch-tallburgerpatty,thewholeroastedprimeribthat’sallinteriormeatandlittlesear.Thetricktomaximizingtheflavorofleanmeatsisinsurfacearea,notthickness.Myfavoritewaytocookapieceofmeatistodevelopanincrediblyflavorful
caramelizedcrustbysearingitwithalittlesaltandoliveoilinahotpan.Whenyouincreasethesurfaceareaofmeatthattouchesthepan,yougetevenmorecaramelizing,whichequalsmoreflavor.Thekeyistosliceorpoundthemeatthin,increasingtheratioofexteriormeattointeriormeat—thisapproachisusefulwithmanycutsofmeat,butit’sespeciallysuitedtoleanercuts,likethoseintheRosemary-LemonMinuteSteakandtheFlavor-PoundedChicken,whereyoucan’trelyonhighfatcontentforflavor.Yetevenwithoutalotoffatonthemeat,cookingwiththismethodresultsinsometastypandrippings.Thatmeatynectargivesyouanopportunitytomakealight,richpansaucetodrizzleoverwhateveryou’remaking.Andyetanotherbonusisthatslicingorpoundingmeatthinmakesitcookfaster.Goodnewsallaround.Usingthisapproach,I’llshowyouacrazy-simple,versatiletechniquefor
cookingboneless,skinlesschickenbreasts.Mostchefsdon’tbotherwiththese;theconsensusisthey’reforpeoplewhodon’tmindchewingonathick,drycottonball.I’mnotafraidtoadmitIlikechickenbreasts,andit’sbecauseoftheflavorpoundingtechnique.Ifyou’reboredoutofyourskullwithdry,tastelessbird,Flavor-PoundedChickenisarevelation.Thebreastsarejuicy,packedwithbrightflavor,andtakeabout4minutestocook—adinnersavioronabusyweeknight.
Andonecriticalstepthatappliestoeveryrecipehere,whetherit’sredmeat,pork,orpoultry,leanorfat:Allowthemeattocometoroomtemperaturebeforecookingit.Thispromotesevenandefficientcooking.Justsetitonthecounter,coverit,andletitsitfor20to30minutes.
CHICKENBROTHMAKES2½QUARTSHomemadechickenbrothisonehellofapowerfulelixir.Itdrasticallyimprovestheflavorandnutritionofanythingyouuseitin.Ittakesseveralhourstocook,butit’smostlyhandsoffandrequireslittlemorethancombiningcoldwater,chickenbones/meat,andaromaticvegetablestoproduceahugebatchoffresh,nutrient-densechickenbroth.Ifyou’reusedtostore-boughtbroth,you’llbesurprisedattheenormousdifferenceinflavor.Packagedbroths,eventhewholesome-soundingorganic,free-rangestuff,literallypaleincomparisontohomemade.They’rethinanddullwherethisbrothisrichandfull-bodied(nottomentionmoreaffordable).
ThisbrothformsthefoundationfornearlyeverysoupImake.Itlastsabout1weekintherefrigeratoranduptoacoupleofmonthsinthefreezer.Foraneasywaytodevelopmoreflavorinanygraindish,usechickenbrothinsteadofwaterasthegrain’scookingliquid.
Freezesomeofthebrothinanicecubetrayandpopafewcubesintoahotpanforsautéingwithvegetables.
4poundschickenbones(anycombinationofbacks,necks,andfeet)2poundschickenwings2smallonions,peeledandquartered4smallcarrots,cutinto1-inchpieces4celerystalks,cutinto1-inchpieces½bunchflat-leafparsley1(12-ounce)canwholetomatoes,drained1teaspoonblackpeppercorns2bayleaves
1Inadeep8-quartpot,combinethebonesandwings.Runcoldwateroverthechickenpartstothoroughlyrinsethem,usingyourhandstogiveitsomedishwashingaction.Drainthewaterandlightlypackthechickeninthepot.Coverthechickenby4incheswithcoldwaterandbringittoaboilovermedium-highheat,45minutesto1hour.
2Assoonastheliquidboils,reducetheheattomediumandmovethepotsotheburnerisnotcentered,butofftooneside.(Thisencouragesthebrothtocirculateoverandaroundthemeat.)Simmer,occasionallyusingaladletoskimanddiscardanyfatandfoamyimpuritiesthatsettleonthesurface,untilthebrothlooksclear,about1hour.
3Whenthebrothlooksclear,addtheonions,carrots,celery,parsley,tomatoes,peppercorns,andbayleavesandsimmerforanother2hours.Useaspiderskimmertoremoveanddiscardanylargepiecesofmeat.Putafine-meshstraineroveranotherlargepotandpourthebroththroughit;discardthesolidsleftinthestrainer.Letthebrothcoolbeforestoring.
WHYYOUSHOULDN’TPASSONGRASSAComparisonofFactory-FarmandPasture-RaisedMeatsI’mafirmbelieverintheoldsaying“Youarewhatyoueat.”Ifyoueatanimals,youhavetotakethisonestepfurther.Youarenotonlywhatyoueat,youarewhatthatcowinyourcheeseburgerate,orwhatthechickeninyourboxoffriedwingsfeastedonforlunchlastweek.Thereisavastdifferencebetweenthenutritionalvalueofpasture-raised,humanelyraisedmeatandthetypeyou’remostlikelyeating—factory-farmmeatfromsicklyanimalsthatatecheapcornandgrainproductsandwerepumpedwithhormonesandantibiotics.That’swhyit’sincrediblyimportanttogetthehighestqualitymeatyourwalletallows.Muchofwhat’savailableatAmericansupermarketsismeatfromindustrial-scalefactoryfarmsthattreatanimalsasproductsratherthanlivingthings.Profitistheirbottomline,andlittlethoughtisgiventotheactualcareoftheanimalortheenvironment.Thebiggertheirprofits,themoreourmeatsupplyiscompromised.
Feedlotcattleandchickensarefedadietofmostlycheap,pesticide-lacedcornandothergrains—theyfattenupfast,similartopeopleshovelingdownhigh-carbfoods.Inaddition,cattleareoftengivenhormonestofurtherpromoteunnaturallyquickgrowth.Buttheissuewithcattleisthattheirstomachsaredesignedtodigestgrasses,notgrains.Thispracticewreakshavoconcows’health,sotheyhavetobeinjectedwithantibioticsregularly.Tomakemattersworse,thesecattle,pigs,andchickensspendmostoftheirstressfullivesstandinginpilesoffeceswhilepackedtogethertighterthanasubwaycarduringmorningrushhour.Thevarietyofenvironmental,economic,andmoralproblemsensuingfromthisbackwardprocessismind-boggling.
Nowconsiderwhatit’slikeforpasture-raisedanimals.Theyroamfreelywhilegrazingonanaturaldietofgrassandhay.They’renevergivengrowthhormonesandrarelygivenantibiotics.Theseanimalsareraisedmuchclosertothewaynatureintended,sothey’rehealthier.Ifthemeatyoueatcomesfromtheseanimals,you’rehealthiertoo.Pasture-raisedgrass-fedbeefislowerinoverallfatthangrain-fedbeef,buthigheringoodfatslikeomega-3fattyacidsandconjugatedlinoleicacid(CLA),whichhelpstrengthenyourheartandimmunesystem.Grain-fedbeefcontainsmoreomega-6fattyacids,thetypeoffatthatinlargequantitiescontributestochronicinflammationandcancer.It’snotjustaboutfat—meatanddairyfromgrass-fedcowshaveuptofourtimesmorevitaminE(anotherpowerfulheartdisease–andcancer-fighter),andmorevitaminA,thiamin,riboflavin,calcium,andmagnesium.Ontheflavorfront,yourtastebudsareprimedforwell-marbledcorn-fedmeatthatexplodeswithfatandsweetness.Butgrass-fedbeefiseverybitasflavorful—it’smoresavory,earthier,justplain“beefier.”Iloveit,andthequicktechniqueusedintheRosemary-LemonMinuteSteakismyfavoritewaytobringoutitsflavor.
You’refarbetteroffwithpasture-fedchickentoo.Withmoreomega-3sandvitaminE,andlessoverallsaturatedfat,itisheadsandshouldersabovethequalityofmeatfromgrain-fedchickensinfilthyfeedlots.Justlookatthedifferencebetweenpasturedchickens’brightyelloweggyolksandthemurky,palefeedlotchickenyolks.Pasture-raisedchickensalsohavemoreflavorthantheirfactory-raisedcounterpartsbecausetheywereabletomunchawayonarangeofdifferentnaturalfoods,ratherthansyntheticfood.
Unfortunately,it’snoteasytoknowwhatyou’regettingatthegrocerystore.Thelabelsonmeatpackagingarenotoriouslybaffling,andsomeofthemarejustsmoke-and-mirrorsmarketingtermsratherthanofficialcertifications.Hereareanumberofclarificationsonwhatthesedifferenttermsmean,soyouknowhowtoshopsmartformeatthatnotonlytastesgood,butisinfinitelybetterforyou:
Withbeef,knowthatevenifit’sUSDA-CertifiedOrganic,it’snotnecessarilygrass-fed.CertifiedOrganicbeefmeansthebeefcomesfromcattlethathaven’tbeenshotupwithantibioticsorhormonesandhavebeenfedcertifiedorganicfood.Butthatcowcouldhavebeenraisedoncornandothergrains,whichmeansitstillhasanunhealthyfatbalanceofmoreomega-6sthanomega-3s.Evenifcattlearefedorganicgrains,theirmeatisnotasnutritiousasgrass-fed.
Ideally,youcanpurchaseredmeat(beef,sheep,andlamb)that’scertifiedgrass-fedbytheAmericanGrassfedAssociation.Yourneighborhoodsupermarketmaynotcarryit,soagoodplacetostartisyourlocalfarmers’market.Askthesevendorsquestions.Doyouraiseyourlivestock?Isyourmeathormone-andantibiotic-free?Whatdoyoufeedyouranimals?Evenifitisn’tcertified100%grass-fed,meatfromatrustedlocalfarmerfeedingtheirlivestockgrassandhayisagoodchoice.YoucanalsotryretailstoresalongthelinesofWholeFoods.Whenbuyingpoultry,birdslabeledasUSDA-CertifiedOrganicandpasturedorpasture-raisedarethebestoption.Theseareeasiertofindinsupermarketsthesedays.GreatonlineresourceslikeEatWild.org,AmericanGrassFed.org,andLocalHarvest.orghavedirectoriesofpasture-basedfarmsinyourarea.Someofthemwillshipthemeatstraighttoyourdoor.
Formanypeople,thedownsideofbuyingpasturedmeatisitshighpricetag.Itcanbeshocking,ifyou’reusedtobuyingstandard-issue,grain-fedmeat.Myfamilygoesthe“paymoreandeatless”routesuggestedbyMichaelPollan.Thepricemaysting,butIknowI’mpayingthetruecostofwhatittakestoraiseandfeedanimalsinahealthy,ethical,environmentallysoundway.
DECODINGMEATLABELINGTERMS(an asterisk indicates that this label comes from the USDA [U.S. Department ofAgriculture])*NoAntibioticsAdded/*RaisedWithoutAntibiotics/Antibiotic-Free:Meatandpoultryproductscanbelabeled“noantibioticsadded,”“raisedwithoutantibiotics,”and“noantibiotics”iftheproducerdocumentsthattheanimalswereraisedwithoutantibiotics,andthatthemeatisnotfromasickanimaltreatedwithantibiotics.Note:Thelabel“antibiotic-free”isn’tUSDA-approved,andisnotallowedonmeatlabels.*Cage-Free:Onaneggcarton,thismeansthatthelayinghenswerenotraisedincages,butitdoesn’talwaysmeanthehenshaveaccesstotheoutdoors,nordoesittellyouwhatthehensarefed.Onapackageofchicken,thistermismeaningless—poultryraisedfortheirmeatarerarelycaged.Certifiedhumane:TheHumaneFarmAnimalCare,anonprofitorganization,regulatesthislabel,andcertifiesthatthefarmanimalsweretreatedhumanely—notraisedincagesorcrates,injectedwithgrowthhormones,orunnecessarilyadministeredantibiotics.*FreeRange:Thislabelonapackageofchickentellsyouthebirdshavebeenallowedaccesstotheoutdoors.Itisnotthesameaspastured,becausethere’snorequirementfortheamountoftimethechickenisoutside,northequalityorsizeoftheoutdoorspace.*Grass-Fed:ThegoldstandardforthiscertificationisfromtheAmericanGrassfedAssociation,whichsays“100%grass-fed”onmeatanddairyproductsfromanimalsraisedsolelyonnaturalgrassesandhay,notgrains.TheUSDAgrass-fedlabelisnotascomprehensive—thereisaloopholeallowinganimalstospendpartoftheirlivesinconfinedpens.Halal:MeatwiththehalallabelisacceptableaccordingtoIslamiclaw,andguaranteesthattheanimalwasfedanaturaldietandslaughteredinaspecificway.Butitdoesnothavestandardsforantibioticusageortheenvironmenttheanimalisraisedin.*NoHormonesAdministered/Hormone-Free:Thisisforbeefanddairyproducts,andcanbeusedonlyifproducersdocumentthatthecattlewereraisedwithouthormones.Itdoesn’tspecifyiftheanimalreceivedantibiotics.Kosher:KoshercertifiedmeatanddairyisacceptableaccordingtoJewishdietarylaws.Tobekosher,themeathastocomefromananimalslaughteredaccordingtospecificstandards,butdoesnotaddresstheuseofgrowthhormonesorantibiotics.*Natural:Thistermonlyclarifiesthatnoartificialcolors,flavors,orpreservativeswereaddedtothemeatduringprocessing.Naturallyraised:Thisstandardclarifies“livestockusedfortheproductionofmeatandmeatproductshavebeenraisedentirelywithoutgrowthpromotants,antibiotics,andhaveneverbeenfedanimalby-products.”Soyougetsomeassuranceabouthowtheanimalwasfed,butyoucan’ttellifitwasraisedoutdoorsorcrammedincages.*Organic/*CertifiedOrganic:Thismeansthatanimalshavebeenraisedwithout
antibioticsandhormonesandthat,iftheywerefedgrains,thosegrainsareorganic.Certifiedorganicmeatmustalsocomefromanimalsthathaveatleastsomeaccesstopasture.Allfoodlabeledasorganicisverifiedbyanindependentorganization.Pasture-Raised/Pastured:Thislabelimpliesthatcattlehadyear-roundaccesstoapasture.“Pasture-raised”and“100%grass-fed”aretheonlylabelsmeanttogiveyoutheassurancethattheanimalswerenotfedgrains,whichiswhymanypeopleconsidertheseevenbetterthan“organic.”However,pasture-raisedisnotaregulatedterm,soproducerscanuseithowevertheylike.
BONEBROTHSIlikeusingchickenwingsinadditiontochickenbonesbecausethatbitofmeatbooststheflavorofthebroth,andchickenwingsareinexpensiveandtypicallyeasiertofindthanchickenfeetandnecks.Ifyoudon’tseepackagesofchickenbonesinthemeatsectionofyourgrocerystore,askthebutcher—there’sagoodchancetheyhavesomeintheback.Ifnot,youcanincreasethechickenwingsto6pounds(justmakesureyouusealargerpot).Besidestheiramazingflavorandincomparableusefulnessincooking,bonebrothsarepowerfulhealthtonics.Youknowchickensoup’sreputationasaremedyforcoldsandtheflu?There’ssciencetobackthatup:Anybrothmadebyboilinganimalboneswithafewvegetablesandherbshasimmensebenefits.Bonebrothsarehighinmineralslikecalcium,magnesium,andphosphorous,whicharegoodforbonesandteeth.Thecollageninbonebrothssupportsthedevelopmentofhealthyjoints,ligamentsandtendons,hair,andskin.Gelatinmaximizestheeffectsofdigestivejuices,makingiteasiertodigestprotein,grains,andbeans.Andthereasonit’sparticularlygreatwhenyou’resickisthatallthegoodstuffinbonebrothsiseasilyprocessedandabsorbedbyyourbody.Sincebrothsareaconcentratedsourceofanimalbones,it’simportantthatyouusebonesonlyfrompasture-raisedchicken,grass-fedbeef,orwild-caughtfish.
ThaiChickenCoconutSoup
THAICHICKENCOCONUTSOUPSERVES4TO6Thishasthatcomforting,cure-alleffectthatIloveinachickensoup,andit’spackedwithrichflavor.You’llquestionitsvirtuebecauseit’ssocreamyandsatisfying—itjusttastestoodamngoodtobehealthy!Butthere’sactuallyabunchofbeneficialstuffinhere,includingthegreatfatincoconutmilkandthedigestion-enhancingpowersofgalangal.
Galangallooksalotlikeitscousinginger,butit’sdenserandhasasharperflavorthattastesmorelikepepper.Ifyoucan’tfinditatyourgrocery,youcanuseginger.Itdoesn’ttastethesamebutworksjustaswellwiththeotherflavorsinthesoup.Eitherway,besuretosliceitasthinaspossible.Whateverisleftoverofyourknobofgalangalorgingercanbefrozen,andyoucanjustgratethefrozenpieceasneeded.Theideaofsippinggingeraletosettleanupsetstomachcomesfromginger’spowerasadigestiveaid.Bothgingerandgalangalarenaturalremediesforindigestion,heartburn,nausea,andotherfunkystomachissues.Peoplewitharthritisbenefitfromeatingfreshgingerorgalangalregularlybecausebothhavepotentanti-inflammatoryproperties.
2(12-ounce)cansunsweetenedcoconutmilk3cupsChickenBroth1stalkfreshlemongrass,cutinto3piecesandsmashedwiththeflatsideofaknife1(1-inch)piecegalangal,peeledandcutintoabout20thinslicesGratedzestof1lime1poundboneless,skinlesschickenbreasts,cutinto1½-inch-longstrips½largeonion,diced(about1cup)1smallredbellpepper,diced(about1cup)1smallfreshThaichile,cutintoabout15thinslices8ounceswhitebuttonmushrooms,quartered(about2cups)½cupfreshlimejuice(4to5limes)3½tablespoonsfishsauce2tablespoonscoconutpalmsugar(optional)⅓cuppackedcilantroleaves,plusmoreforgarnish
1Inalargepot,combinethecoconutmilk,chickenbroth,lemongrass,galangalslices,andlimezestandbringtoaboiloverhighheat.Reducetheheattomedium-lowandsimmerfor15minutes.
2Addthechicken,onion,bellpepper,chile,mushrooms,limejuice,fishsauce,andcoconutsugar(ifusing),andgiveitallastir.Simmerfor15minutes.
3Stirinthecilantro,turnofftheheat,andcover.Letitsitfor10minutes,sothecilantro
cansteep.Scoopoutanddiscardthelemongrass.Toserve,ladleintobowlsandtopeachwithcilantroleaves.
JapaneseChickenandRiceSoup
JAPANESECHICKENANDRICESOUPSERVES4TO6IfIhaven’tharpedenoughonhowadvantageousitistohavehomemadechickenbrothonhand,thisrecipeshouldhitithomeforyou.Injust25minutes,you’rediggingintoabowlofwarming,deeplyflavorful,umami-filled,immunity-boostingsoup.Thinstripsofchickenquicklypoachinbrothswimmingwithbrownrice,toastednori,shiitakemushrooms,tamari,andabitoflemonjuice.Ifindthere’salotofsymmetrybetweenItalianandJapanesecuisines,notonlyfortheiremphasisonseasonalityandsimplicity,butalsofortheirheavyrelianceonumamiingredients.WhereItaliancooksusetomatoes,anchovies,Parmesancheese,anddriedporcinis,Japaneseusesoysauce,tamari,misopaste,seaweed,andbonitoflakes(dried,fermentedfish).
Noriisdriedseaweed,whichyouprobablyknowbestasthewrapperforsushirolls.Ilovehowitaddsahintofsaltyseaflavortotheearthinessofthemushroomsandtherichchickenbroth.LookfortoastednoristripsintheAsianfoodsectionofyourstore.IuseEdenFoodsNoriKrinkles.TamariisastapleinmostAsianpantries.Itlooksandtastesalotlikesoysauce,sincethey’rebothmadefromfermentedsoybeans.Thedifferenceisthatsoysauceisalmostalwaysmadewithwheatandtamariistraditionallymadewithlittleornowheat.Tamari’srichconcentrationofsoybeansgivesitadarkercoloranddeeper,smootherflavorthansoysauce.It’salsolesssalty,soIpreferittosoysauceforcooking.
7cupsChickenBroth1poundboneless,skinlesschickenbreasts,thinlyslicedinto1-inch-longpieces1teaspoonfinelygratedfreshginger3½ouncesfreshshiitakemushrooms,stemsdiscarded,capsthinlysliced(about1½cups)1cupcookedbrownrice½cupnoricrinkles(oryoucansliceupyourowntoastednorisheetsinto½-inchsquares)2tablespoonstamariJuiceof½lemon1bunchscallions,whiteandpalegreenpartsonly,thinlysliced(about½cup)
1Inalargepot,bringthechickenbrothtoaboiloverhighheat.Inasmallbowl,combinethechickenandgingerandmixwell.
2Whenthebrothreachesaboil,bringtheheatdowntomedium.Addtheginger-marinatedchickenandgiveitastir.Addtheshiitakes,rice,nori,tamari,andlemonjuiceandstir.Coverandcookfor5minutes.Stirinthescallions.Ladleintobowlsandserve.
MexicanChickenSoup
MEXICANCHICKENSOUPSERVES4TO6ThislivelychickensoupreliesontheessentialMexicanflavorsofcorn,lime,cilantro,avocado,andjalapeño.Theheatfromthejalapeñoisfairlymild,soifyoulikethingswithmoreassertiveheat,addanotherjalapeñoandleaveintheseeds.Thechickenherecomesfrompan-roasted,bone-in,skin-onchickenbreasts;theboneandskincontributeimmenselytotheflavorandmoistnessofthechicken.Cookingmeatonthebonehelpseventhedistributionofheatandtheskinprotectstheexteriorsoitdoesn’tdryoutbeforetheinsideiscooked.Youcanusethissimplemethodtoroastafewpoundsofbone-in,skin-onchickenbreastsandkeepthemeataroundforsoups,sandwiches,andquicksnacks.
2poundsbone-in,skin-onchickenbreasts,rinsedandpatteddryFineseasaltandfreshlygroundblackpepper3tablespoonsextravirginoliveoil1cupchoppedcarrots2cupschoppedcelery2cupschoppedonion1freshjalapeñopepper,seededandminced2tomatoes,halved,juiced,androughlychoppedor1(14.5-ounce)canwholetomatoes,drainedandchopped(about2cups)1cupfreshorfrozencornkernels7cupsChickenBroth¼cupchoppedfreshcilantro1tablespoonfreshlimejuice2avocadosThinlyslicedradishes,cilantroleaves,andlimewedges,forserving(optional)
1Letthechickencometoroomtemperatureabout20minutesbeforecooking.Preheattheovento425°F.Generouslyseasonthechickenonbothsides.
2Inanovenproofskillet,heat1tablespoonoftheoliveoiloverhighheat.Whentheoilslideseasilyacrossthepan,addthechickenskin-sidedownandcook,untouched,for1minute.Transfertheskillettotheovenandcookuntilthechickenshowsnosignofpinkwhenpiercednearthebone,about30minutes.Flipeachbreastandsettheskilletasideuntilthechickeniscoolenoughtohandle.Choporshredthemeatintobite-sizepieces,discardingtheskinandbones.
3Inalargepot,heattheremaining2tablespoonsoliveoiloverhighheat.Whentheoilishot,addthecarrots,celery,onions,andjalapeño.Stirandcookfor1minute.Reducethe
heattomedium,cover,andcookfor10minutes,stirringoccasionally.Addthetomatoes,corn,andafewpinchesofsalt.Coverandcook,stirringoccasionally,untilthetomatoesstarttosoften,about5minutes.Addthebrothandbringittoaboiloverhighheat,thenreducetheheatandsimmerfor15minutes.Addthechicken,cilantro,andlimejuiceandsimmerfor5minutes.
4Toserve,scoopone-quarterofanavocadointoeachbowlandchopitupintoafewchunks.Ladlethesoupoveritandaddanyofthetoppingsyoulike.
NewYorkCityJewish-StyleChickenSoup
NEWYORKCITYJEWISH-STYLECHICKENSOUPSERVES4TO6ClassicJewishchickensoupisagloriousthing.Forme,it’suptherewithribollita(myfavoriteTuscansoup)asoneofthebestwaystofullyappreciatethesimplicityandbeautyofbroth-basedsoup.MyversiontakescuesfromthemanybowlsIdugintoovertheyearsattheoriginal2ndAveDeli,oneofNewYorkCity’smostfamousJewishdelis.Iroastbone-in,skin-onchickenbreastsandaddthemeattoagoldenpoolofchickenbroth,alongwithdillandchunksofcarrots,celery,andonion.AfterconsultingmyHebrewhelper,anexpertonthematter,IalsoworkedintheJewish“goldencoins.”Traditionally,thesearedollopsofchickenfatthatrisetothetopofthesoupanddon’tgetskimmedoff.Mynodtothefattygoodnessofthegoldencoinsistotopeachservingwithgenerousdotsofextravirginoliveoil.
2poundsbone-in,skin-onchickenbreasts,rinsedandpatteddryFineseasaltandfreshlygroundblackpepper3tablespoonsextravirginoliveoil,plusmoreforgarnish2largecarrots,halvedlengthwiseandcutcrosswiseinto¼-inch-thickslices(about2cups)4celerystalks,chopped(about1½cups)1largeonion,cutintolargedice(about2cups)7cupsChickenBroth2tablespoonschoppedfreshdill
1Letthechickencometoroomtemperatureabout20minutesbeforecooking.Preheattheovento425°F.Generouslyseasonthechickenonbothsideswithsaltandpepper.
2Inalargeovenproofskillet,heat1tablespoonoftheoliveoiloverhighheat.Whentheoilslideseasilyacrossthepan,addthechickenskin-sidedownandcook,untouched,for1minute.Transfertheskillettotheovenandcookuntilthechickenshowsnosignofpinkwhenpiercednearthebone,about30minutes.Flipeachbreastandsettheskilletasideuntilthechickeniscoolenoughtohandle.Choporshredthemeatintobite-sizepieces(thesecangobackintotheskillet),discardingtheskinandbones.
3Inalargepot,heattheremaining2tablespoonsoliveoiloverhighheat.Whentheoilshimmers,addthecarrots,celery,onion,andapinchofsaltandcookfor1minute.Reducetheheattomedium,cover,andcookfor15minutes,stirringoccasionally.Pourinthechickenbrothandbringtoaboil.Reducetheheatandsimmeruntilthevegetablesaretenderabout15minutes.Addthechicken(includingthejuicesitreleasedintheskillet)anddillandsimmerfor5minutesmore.Addsalttotaste.
4Toserve,ladleintobowlsanddotthetopofeachservingwithacoupleof½-teaspoon
“goldencoins”ofoliveoil.
Flavor-PoundedChicken
FLAVOR-POUNDEDCHICKENSERVES4ForyearsIhadzerorespectforboneless,skinlesschickenbreastsandquestionedwhyanyonebotheredwithafoodsoblandandoppressivelydrythateatingitfeelslikechewingonatowel.ButasIsetoffonthepathtoeatbetter,Icouldn’thelpbutcomeface-to-facewithboneless,skinlesschickenbreasts.They’relean,fullofprotein,versatile,and,asitturnsout,capableofcarryingatonofflavorandjuicinessifyoucookthemright.Todothis,Ibutterflythebreastandpoundthemeatthin,soitcooksevenlyandquicklywithoutdryingout.Thisalsoincreasesthesurfaceareaofmeattouchingthepan,leadingtothatdeeplyflavorfulcrustIwant.ThenImakeamixtureofTuscanflavors—oliveoil,choppedsageandrosemary,lemon,andgarlic—andliterallypounditdirectlyintobothsidesofthebreast.Afterjust90secondsinahotpan,thepayoffisaninsanelytender,deliciouschickenbreastthathasallthesucculenceofdarkmeat.Anotherperktothismethodisthatthesizeofthethinned-outmeattricksyouintothinkingyou’regettingalotmorethanjustonebreast.(Whenyourplatelooksfull,youtendtobelieveyou’reeatingmoreandfeelfullasaresult.)
Thebestresultscomefromsmallerchickenbreasts—they’reeasiertopoundouttoauniformthickness.Youcaneasilypreparethebreastsaheadoftime—afterstep2,justcoverthechickeninplasticwrapandrefrigerate,andthey’llkeepforupto2days.Youcanalsocookmorethanoneatatime,butbesureyoudon’tovercrowdthepan,oryou’llhaveahardtimedevelopingacaramelizedcrust.
4(6-to8-ounce)boneless,skinlesschickenbreasts12largefreshsageleaves,roughlychoppedLeavesfrom2sprigsoffreshrosemary,roughlychoppedGratedzestof2smalllemons2smallgarliccloves,roughlychopped1tablespoonfineseasaltFreshlygroundblackpepper8teaspoonsextravirginoliveoil,plus4tablespoonsforcooking4lemonwedges
1Startingatthethickerside,makealengthwisecutintothetoptwo-thirdsofachickenbreast,stoppingbeforecuttingallthewaythrough.Folditopenlikeabook.(Thechickenbreastshouldstillbeinonepiece.)Putthebreastbetweentwopiecesofplasticwrapandpounditoutonbothsideswiththeflatsideofameattenderizer,workingfromtheinsideout,untilit’sspreadtodoubleitsoriginalsizeandabout¼inchthick.Repeatwiththeremainingbreasts.
2Pilethesage,rosemary,lemonzest,andgarliconacuttingboardandchoptogetheruntil
blended.Inabowl,combinetheherbmixture,salt,afewgrindsofblackpepper,and8teaspoonsoftheoliveoil.Dividehalfoftheherbpasteevenlyacrossonesideofthe4chickenbreastsandrubitin.Coverwithplasticwrapagainandlightlypoundintheseasoningwiththetoothysideofthemeattenderizer.Flipthebreasts,rubtheremainingherbpasteintotheothersideofthechickenbreasts.Coverwithplasticwrapandlightlypoundintheseasoning.
3Inalargeskilletheat1tablespoonoftheoliveoiloverhighheat.Wait2minutes,oruntilit’ssmokinghot,add1chickenbreast,putaweightonit(ateakettleorheavypan)andcookfor45seconds.Flip,addtheweight,andcookforanother45seconds.Transfertoaplate,andletitrestfor3minutes.Meanwhile,repeatwiththeremainingchickenbreasts.Squeezeawedgeoflemonovereachflavor-poundedchickenjustbeforeserving.
Butterflythebreast,makingalengthwisecutintothetoptwo-thirds.
Coverthemeatwithplasticwrapandpoundonbothsideswiththeflatsideofameattenderizer.
Unwrapandaddtheseasoning,thenrewrapandpoundwiththetoothysideofthemeattenderizer.
VariationsWhileTuscanflavorsaremynaturalinclination,IoftenmakeoneoftheFlavor-PoundedChickenvariationsbelow.Except for thecouple instances that I’venoted,steps1and3are the same for all.Onceyouget anunderstandingof theprocess, I encourageyou tofollowyourownpreferencesandstartpoundingwhateverflavoryoulikeintothechicken.
INDIAN
2teaspoonsgroundcumin2teaspoonsturmeric2teaspoonsonionpowder2teaspoonsgroundcoriander1tablespoonfineseasaltFreshlygroundblackpepper2teaspoonsextravirginoliveoil
Forstep2:Inabowl,combinethecumin,turmeric,onionpowder,coriander,salt,severalgrindsofpepper,andtheoliveoil.Seasonandpoundasdescribedinthemainrecipe.
Indian
MAPLESPICE
2teaspoonsgroundcinnamon2teaspoonsfreshlygratednutmeg2teaspoonsgroundginger1tablespoonfineseasaltFreshlygroundblackpepper4teaspoonsmaplesyrup
Forstep2:Inabowl,combinethecinnamon,nutmeg,ginger,salt,andseveralgrindsofpepper.Dividehalfthespicemixtureevenlyacrossonesideofthe4chickenbreastsanddrizzle½teaspoonmaplesyrupovereach.Rubintheseasoningandmaplesyrup.Coverwithplasticwrapandlightlypoundintheseasoningwiththetoothysideofthemeattenderizer.Flipandrubtherestofthespicemixtureintotheothersideofthechickenbreasts.Drizzleanother½teaspoonmaplesyrupovereachbreast.Coverwithplasticwrapandlightlypoundintheseasoning.
ITALIAN-AMERICAN
2teaspoonsgarlicpowder2teaspoonsdriedoregano1tablespoonfineseasalt4teaspoonsgratedParmigiano-ReggianocheeseFreshlygroundblackpepper4teaspoonsextravirginoliveoil2teaspoonstomatopaste
Forstep2:Inabowl,combinethegarlicpowder,oregano,salt,Parmesan,severalgrindsofpepper,andtheoliveoil.Dividehalftheoreganomixtureevenlyacrossonesideofthe4chickenbreastsandadd¼teaspoontomatopastetoeachbreast.Rubintheseasoningandtomatopaste.Coverwithplasticwrapandlightlypoundintheseasoningwiththetoothysideofthemeattenderizer.Flipanddividetherestoftheoreganomixtureevenlyacrosstheothersideofthechickenbreasts.Addanother¼teaspoonoftomatopastetoeachbreastandrubitin.Coverwithplasticwrapbeforelightlypoundingagain.
Italian-American
THAI
Gratedzestof4limes2teaspoonsgratedfreshginger4teaspoonschoppedfreshcilantro1teaspoongroundcardamom1tablespoonfineseasalt2teaspoonsfishsauce2teaspoonstamarindpaste(optional)4tablespoonsvirgincoconutoil4limewedges
Forstep2:Inabowl,combinethelimezest,ginger,cilantro,cardamom,salt,fishsauce,andtamarindpaste(ifusing).Dividehalfthemixtureevenlyacrossonesideofthe4chickenbreastsandrubitin.Coverwithplasticwrapandlightlypoundintheseasoningwiththetoothysideofthemeattenderizer.Flipandrubtherestofthemixtureintotheothersideofthechickenbreasts.Coverwithplasticwrapandlightlypoundintheseasoning.
Forstep3:Substitutecoconutoilforoliveoilandsqueezeawedgeoflimeovereachflavor-poundedchickenjustbeforeserving.
JAPANESE
Gratedzestof2lemons2teaspoonsgratedfreshginger2teaspoonsdriedseaweedgranules(dulse,kelp,nori,anykindworks)4teaspoonssoysauceortamari4teaspoonstoastedsesameoil1tablespoonfineseasalt
Forstep2:Inabowl,combinethelemonzest,ginger,seaweedgranules,soysauce,sesameoil,andsalt.Seasonandpoundasdescribedinthemainrecipe.
Japanese
Flavor-PoundedChickenisexcellentovergreens.Tossarugulaandslicedredonionswithbalsamicvinegarandextravirginoliveoil.MakeabedofsaladonaplateandtopitwithanFPC.Theresidualheatfromthechickenworksitswayintothegreensanddoessomethingmagical.
Herb-RoastedSpatchcockChicken
HERB-ROASTEDSPATCHCOCKCHICKENSERVES4I’mallaboutspatchcocking—itishandsdownmyfavoritetechniqueforroastingachicken.Inalotlesstimethanittakestocookawholebird,yougetevenlycooked,ridiculouslytender,moistchickenwithall-overbrowned,crispyskin.Byremovingthebackboneandthebreastbone(calledthekeelbone),thebirdliesflat,moreskinisexposedtotheheat,andit’seasiertocutintopiecesthanawhole,intactbird.Aquickpan-searbeforeroastinggivestheskinadeepbrowncolor,andasimplelemonandgarlicpansauceisanicefinishingtouch.Ilikecastironforthisbecauseitholdsheatwellandevenly,butyoucanusearegular12-inchpanifthat’swhatyouhave.
CHICKEN
1(3½-to4-pound)wholechicken1½tablespoonschoppedfreshrosemaryGratedzestof2lemons1garlicclove,finelygrated3tablespoonsextravirginoliveoilFineseasaltandfreshlygroundblackpepper
PANSAUCE
3garliccloves,peeledandcracked1sprigoffreshrosemaryJuiceof1lemonRedpepperflakes(optional)
1Letthechickencometoroomtemperature30minutesbeforeyou’rereadytocook.Puta12-inchcastironskilletintheovenandheatitto425°F.
2Combinetherosemary,lemonzest,andgarliconacuttingboardandfinelychoptogether.Inasmallbowl,combinetheherbmixture,1tablespoonoliveoil,½teaspoonsalt,andabout10grindsofpepperintoapaste.
3Rinseandpatdrywithpapertowels.Putthechickenbreast-sidedownonacuttingboardwiththeneckendclosesttoyou.Trimanyexcessskinandfatfromtheopeningoftheneckcavity.Removethebackbonebycuttingalongeachsideofitfromthenecktothetail.
4Toremovethekeelbone(thebreastbone),pressthechickenopenwidertoexposethecavity.Attheneckend,usetheheelofasharpknifetomakea1-inchcutonbothsidesofthekeelbone.Bendthebirdback,splayingitopenlikeabook.Cutthemembranealongthecenterofthechickentoexposethekeelboneandcartilage.Runyourthumbsupand
underbothsidesofthecartilageuntilitseparatesfromthebreast.Graduallypulloutthecartilageandkeelbone.
5Flipthechickenoverbreast-sideupanduseyourindexfingertoloosentheskinofthedrumsticks,thighs,andbreasts.Tucktheherbpasteundertheskin,spreadingitintoanevenlayerbypressingandpushingitaroundfromthetopoftheskin.
6Takethehotskilletoutoftheovenandcontinuetoheatitonthestovetopoverhighheat.Generouslyseasonbothsidesofthechickenwithsaltandpepper.Addtheremaining2tablespoonsoliveoiltothepanandswirlitaroundtocoat.Putthechickeninskin-sidedown,cookfor3minutes,thentransferittotheoven.Roastfor30minutes.Tocheckfordoneness,pokethethickestpartofthethighwithafork.Ifthejuicesrunclear,it’sdone.Ifthey’repink,roastfor5moreminutes.Iftheskinhasn’tcrispedup,cookitonthestoveoverhighheatfor2minutes.Transferthechickentoalargeplatetorestfor10minutes.
7Forthepansauce:Addthegarlic,rosemary,andlemonjuicetothepanandputitoverhighheat(throwinredpepperflakesforalittlespice).Scrapethebottomtoloosenthecaramelizedbitsofchicken.Spoonanychickenjuicesthathavereleasedontheplateintothepan.Cookfor3minutes.Pourthesauceoverthechickenandserve.
Removethebackbone.
Makea1-inchcutonbothsidesofthekeelbone.
Runyourthumbsunderbothsidesofthecartilage.
BraisedChickenThighswithGarlic,Lemon,andGreekOlives
BRAISEDCHICKENTHIGHSWITHGARLIC,LEMON,ANDGREEKOLIVESSERVES4Thiseasyone-potdinnerisallaboutchickenthighs,theunderdogofthepoultryworld.Thethighs’dark,nutrient-densemeatisundeniablyricher,juicier,andmoretenderthanwhitemeat.Also,highdemandforboneless,skinlesschickenbreastsmeansthedeepflavorandjuicypotentialofthechickenthighscomesatanunbelievablevalue.Thighsontheboneareaforgivingcutthatcantaketheheatwithoutdryingout,sothemeatturnsoutmeltinglysoftandjuicy.Thelemonslicescookdownintheliquidgoldofthechickenfatandjuice,infusingthewholedishwithbrightflavorthatbalancestherichnessofthemeat.Thiscomestogetherinaboutanhourandissimpleenoughforaweeknightdinner,andfancyenoughtoservetoguests.Yes,darkmeathasmorefatthanwhitemeat,butthedifferenceisminimal—about1gramperounce.DarkmeatalsodeliversconsiderablymoreironandBvitaminsandtwicetheamountofzincaswhitemeat.
Theolivesprovidesaltinesshere,sogoeasyonthesaltinsteps1and3.
8bone-in,skin-onchickenthighsFineseasaltandfreshlygroundblackpepper3tablespoonsextravirginoliveoil12garliccloves,peeled2largeyellowonions,thinlysliced(about4cups)1lemon,thinlyslicedandseedsdiscarded2tablespoonsfreshoreganoleaves,plusmoreforgarnish1cupmixedGreekolivesJuiceof1lemon
1Letthechickencometoroomtemperatureabout20minutesbeforecooking.Preheattheovento350°F.Seasonthechickenonbothsideswithsaltandpepper.
2Inanovenproofpan(a3.5-quartbraiserorDutchoven)largeenoughtoholdallthethighsinasinglelayer,heattheoliveoiloverhighheat.Whenthepanishotandtheoilslideseasilyacrossthepan,addthethighsskin-sidedown.Resisttheurgetomovethemaround,allowingthemtocookuntoucheduntilyougetanice,goldenbrownsearontheskin,5to6minutes.Addthegarlicclovestothepanandflipeachthighover.Cookuntilthegarlichastakenonsomebrowning,about3minutes.Removethechickenandgarlicfromthepanandsetonaplate.
3Withthepanstilloverhighheat,addtheonions,lemonslices,oregano,andsaltandpeppertotaste.Stirtocoateverythingintheoilandloosenupthebrownedbitsonthebottomofthepan.Cookfor5minutes.Nestlethethighsskin-sideupintheonionmixture
andaddthecookedgarlicclovesandtheolives.Squeezethelemonjuiceoverthechickenandtransferthepantotheoventobakefor40minutes.Scatterfreshoreganoleavesoverthetopandserve.
MixedvegetablesandherbsforMeatloaf
GRASS-FEDBEEFMEATLOAFWITHROASTEDBROCCOLI,CARROT,ANDONIONSERVES6Ilovemeatballs,soit’sprettyobviousIlovemeatloaftoo.It’ssohitormiss,though—whenit’sgood,meatloafismoist,light,wellseasoned,andmadewithhigh-qualitybeef.Whenit’snot(andit’susuallynot),it’saheavy,breadcrumb-loaded,flavorlesslumpoffeedlotbeefblanketedinsugaryketchup.Onmyelusivequestformeatloafthatdeliversonflavorandtexturewithoutrelyingoncarbsorhigh-fructosecondiments,I’vecomeupwithafewtricks.First,Iuseamixtureofgroundflaxseedandmilktobindeverythingtogetherinthemeatloaf.Itactsjustlikebreadcrumbs,withoutthewhiteflourorgluten.Ialsoaddamixtureofsautéedmincedvegetablestogivemoisturetothemeatasitcooks,whichpreventsitfromenteringdense,dryterritory.Tolightenuptheearthybeefflavor,Iworkinbrightflavorfromherbsandlemonzest.Andfinally,ratherthancookitinaloafpan,Ishapetheloaffreeformonabakingsheettoencourageanicebrowncrustonallsides.Ifthereareleftovers,Ihighlyrecommendcoldmeatloafsandwichesforlunch.
MEATLOAF
2pounds100%grass-fedgroundbeef⅓cupgroundflaxseeds½cupwholemilk1mediumredonion,roughlychopped(about1cup)1largecarrot,roughlychopped(about½cup)1celerystalk,roughlychopped(about½cup)4garliccloves,roughlychopped(about2tablespoons)1tablespoonroughlychoppedfreshrosemary1tablespoonroughlychoppedfreshsage2tablespoonsroughlychoppedfreshflat-leafparsleyPeelof1lemon2tablespoonsextravirginoliveoil¼cupfreshlygratedParmigiano-Reggianocheese1½tablespoonsfineseasaltFreshlygroundblackpepper2extra-largeeggs
VEGETABLES
1headbroccoli1smallyellowonion4smallcarrots,peeled(ifbiggerthan½inchindiameter,halvethemlengthwise)2tablespoonsextravirginoliveoilLeavesfrom1sprigoffreshsage,roughlytornLeavesfrom1sprigoffreshrosemaryFineseasaltandfreshlygroundblackpepper
1Forthemeatloaf:Letthemeatcometoroomtemperatureabout20minutesbeforecooking.Preheattheovento350°F.Linea12×18-inchbakingsheetwithfoil.Inabowl,combinethegroundflaxseedsandmilkandsetaside.
2Inafoodprocessor,combinetheredonion,carrot,celery,garlic,herbs,andlemonpeelandpulsejustuntileverythingisminced(nottoolongoryou’llgetapureed,waterymixture).
3Ina10-inchskillet,heattheoliveoiloverhighheat.Whenyouseewispsofsmokecomingoffthepan,addthemincedvegetablemixtureandcookfor3minutestosoftenthemandbringoutmoreflavor.Settheskilletasidetoletthemixturecool.
4Inalargebowl,combinethebeef,Parmesan,flaxseed-milkmixture,salt,agooddoseofpepper(about25grinds),andtheeggs.Addthecooledvegetablemixture.Usingyourhands,mixjustlongenoughtoincorporateeverythingtogether(donotoverworkthemeat).
5Moistenyourhandsalittlesothemeatwon’tsticktothem.Ona12×18-inchbakingsheet,formthemeatintoaloafshapeabout12incheslong×5incheswide×2inchestall.
6Forthevegetables:Trimthebroccoliandcutitlengthwiseintospearssothestalkandfloretsstayintactaslittletrees.Halvetheyellowonionfromroottotip,thencuteachhalflengthwiseinto5wedges.Inalargebowl,combinethebroccoli,onion,carrots,oliveoil,andherbs.Addsaltandpeppertotaste,thentosstocombine.Scatterthevegetablesinasinglelayeraroundthemeatloaf(it’sokayifthey’recrowded).
7Bakethemeatloaffor45minutes.Flipthevegetablesandbakeuntilthemeatloafisbrownedandaninstant-readthermometerinsertedinthecenterreads150°F,aboutanother30minutes.Removefromtheovenandletthemeatloafrestfor15minutesbeforeslicing.
GINGER-SCALLIONTURKEYBURGERSMAKES6PATTIESDespitetheirfast-foodassociation,there’snothinginherently“bad”aboutburgers.It’sthelacklusterqualityofmeat,processedwhiteflourbuns,andmountainsofcheeseandsugaryketchupthatmuckthingsup.I’vealwaysbeenabeefhamburgerkindofguy,butI’verecentlycometoappreciateturkeyburgersintheirownright.Despitethosecrumbly,dried-outhockey-puckversionsyoumayhavetried,turkeyburgersCANbejuicy!Thekeytomaximumjuicinessistousegroundturkeythighmeat,notjustwhitemeat.Thethigh’sdarkmeatandhigherfatcontentgiveitaricherflavor.Notonlyisturkeyleanerthanbeef,itsmilderflavorisanadvantagebecauseanyfreshherbsandspicesyouaddtoitwillreallycomethroughinthefinishedburger.SowhileImaybeapuristwithbeefburgers,Ilikemyturkeyburgerstobedeckedoutwithafewflavorfulmix-ins.MyfavoritesamongthemaretheboldAsianflavorsofginger,scallions,garlic,andsoysauce.Formyourpattiesnothickerthan½inch,soyouhavemoresurfaceareatosearandcaramelize.Wetyourhandswithalittlewaterbeforeformingpatties,sothemeatdoesn’tstick.
1poundgroundturkey,preferablythighmeat3tablespoonsmincedscallions,whiteandpalegreenpartsonly1teaspoongratedfreshginger½teaspoongratedgarlic(about1mediumclove)2teaspoonssoysauceortamariFineseasaltExtravirginoliveoil
1Inalargebowl,combinetheturkey,scallions,ginger,garlic,andsoysauce.Usingarubberspatulaoryourhands,combinealltheingredients.
2Formthemixtureinto6(½-inch-thick)patties,about⅓cupofmixtureperpatty.Seasoneachpattywithsaltonbothsides.
3Inalargeskillet,heatjustenougholiveoiltocoverthebottomoverhighheat.Whentheoilslideseasilyacrossthepan,putthepattiesin.Avoidovercrowdingbycookinginbatches,ifneeded.Cookfor2½minuteswithoutpressingonormovingthepatties.Thenflipthepattiesoverandcookforanother2½minutesontheotherside.
VariationsHere are threemore flavor combinations to take for a spin in your turkeyburgers.Theingredientsareforstep1,andsteps2and3arethesameasthemainrecipe.Combineallingredientswiththeturkeyandpickuptherecipeaboveatstep2.
TUSCAN
Gratedzestof1lemon1teaspoonfinelychoppedfreshrosemary1teaspoonfinelychoppedfreshsage1teaspoongratedgarlic1teaspoonfineseasaltFreshlygroundblackpepper,totaste2tablespoonsfreshlygratedParmigiano-Reggianocheese(optional)
INDIAN
1tablespoonfinelychoppedfreshmint2teaspoonsfinelychoppedfreshcilantro1½teaspoonsgarammasala1teaspoonfineseasalt
MEXICAN
Gratedzestof1lime1tablespoonfinelychoppedfreshcilantro1½teaspoonschilipowder1teaspoonfineseasalt
Rosemary-LemonMinuteSteak
ROSEMARY-LEMONMINUTESTEAKSERVES4Thesejuicysteaksareanoutstandingwaytoexperiencethegreat,clean,earthyflavorof100%grass-fedbeef.Sincetheyhavelessfatthanconventionalgrain-fedbeef,grass-fedsteakscallforacookingtechniquesimilartoFlavor-PoundedChicken.Forbestresults,givethemeatalightpoundingtotenderizeitandcreatemoresurfaceareatobeexposedtothepan.Thisallowsyoutocookthesteaksfastinarippinghotpan,sotheystayjuicyandtakeonmoreflavorthroughsearing.Besuretogivethepanenoughtimetogethotbeforeputtingthesteaksin—it’sessentialtoforminganicelycaramelizedcrust.
4(4-ounce)grass-fedsirloinsteaks,about½inchthickFineseasaltandfreshlygroundblackpepper3tablespoonsextravirginoliveoil4garliccloves,peeledandcracked2sprigsoffreshrosemaryJuiceof2smalllemons
1Poundeachsteaklightlywiththeheelofyourhandtothinthemout.Seasonthesteakswithsaltandpepperonbothsides.
2Ina10-inchskillet,combine2tablespoonsoftheoliveoiland2ofthegarliccloves,andturntheheattohigh.Whentheoilslideseasilyacrossthepan,add2ofthesteaksandcookfor1minute.Flipthemover,add1sprigofrosemarytothepanandcookfor1minutemore.Transferthesteaks,rosemary,andgarlictoaservingplattertorest.Addtheremaining1tablespoonoliveoiltothepanalongwiththeremaining2garliccloves.Cookthelast2steaksthesameway,addingtheremainingsprigofrosemaryafterthey’reflipped.Turnofftheheatandtransferthesteakstotheservingplattertorest,leavingthegarlicclovesandrosemaryinthepan.
3Whilethesteaksrest,addthelemonjuiceand¼cupwatertothepanwiththecookedgarlicandrosemary.Scrapethebottomwithaspatulatoloosenupanybrownedbits,andaddinanyjuicethesteakshavereleasedontotheplatewhileresting.Pourthepansauceoverthesteaksandserveimmediately.
LiverandOnions
LIVERANDONIONSSERVES4Sweetandrich,atenderpieceofcalf’slivercanbeanincomparablydeliciouscomfortfood,especiallywhenservedwithatangleofcaramelizedonions.That’sexactlywhatyougetwiththisdish,anditallhappensinonepaninlessthan30minutes.There’snodenyingthatliverhasaseriouslystrong,distinctiveflavor,butbycomplementingitwithsweet,slow-cookedonions,aromaticherbslikerosemaryandsage,andasplashofbalsamicvinegar,liverbecomesathingofpleasure.Ilikeslicingtheonionsintoringsforthis—itcallsforpeelingtheonionwithoutcuttingitinhalf,butit’stotallyworthitforuppingthevisualappealofthedish(liverneedsallthehelpitcanget).CreamyAmaranth“Polenta”withTuscanKaleistheperfectsidekickforthis.Ifyouwanttoaddthehealthiestmeatstoyourdiet,itpaystobeadventurous.Likeotherorganmeats,liverisuptherewithvegetablesandfruitasatreasuretroveofessentialvitaminsandminerals.It’sapotentsourceofiron,whichhelpsboostyourenergylevels,andit’shighinfolate—aBvitaminthat’skeyforcellgrowth.
2tablespoonsextravirginoliveoil1poundgrass-fedcalf’sliver,rinsed,patteddry,andslicedinto6piecesFineseasaltandfreshlygroundblackpepper3onions,peeledandslicedinto¼-inchrings(leavetherootendintact,soitholdstheoniontogetherasyoucutitintorings)1tablespoonfreshrosemaryleaves1tablespoonroughlytornfreshsageleaves2tablespoonsbalsamicvinegar
1Inalargeskillet,heat1tablespoonoftheoliveoiloverhighheat.Seasontheliveronbothsideswithsaltandpepper.Whenthepanissmokinghot,addtheliverandsearfor1minuteoneachside.Leavingthepanontheburner,usetongstotransfertheliverpiecestoaplate.
2Assoonasthelivercomesout,addtheremaining1tablespoonoliveoilandtheonionstothepanandreducetheheattomedium-high.Cookwithoutstirringfor3minutes.Addtherosemary,sage,andsaltandpeppertotaste.Continuecooking,stirringevery3minutes,untiltheonionsaregoldenbrownandcaramelized,about17minutes.Iftheonionsstarttolookdryorbeginturningblackinplaces,reducetheheat.
3Assoonastheonionsarecaramelized,turntheheatuptohigh.Wait1minute,thenaddtheliverpiecesbacktothepanalongwiththebalsamicvinegar.Tosseverythingtogetherandturnofftheheat.Letthepansitonthestovefor5minutessothelivercontinuestocookintheresidualheat.Toserve,toptheliversliceswiththeonionsandpansauce.
PorkMedallionswithFennel–WhiteWineSauce
PORKMEDALLIONSWITHFENNEL–WHITEWINESAUCESERVES4I’lladmitIwasabitofatrash-talkerwhenitcametoporktenderloin.Ifounditbeyondboring,theboneless,skinlesschickenbreastoftheporkworld.AsIstartedaddingmoreleancutsofmeattomyroutine,Ifeltcompelledtocomeupwithawaytonudgeporktenderloinintotherealmofthedelicious,tender,juicymeatsIlove.Thissimplerecipenailedit.IgivethetenderloinaTuscantreatmentviaaquickpansaucethatincludesfennelandafinelychoppedmixtureofrosemary,sage,andgarlic.Tocompensateforthelackoffatintenderloin,Isliceitintomedallionstoincreasetheamountofporktouchingthepan(morebrowning=moreflavor),andcookithardandfast.Thelastthingyouwanttodoiscookthetenderloinwholeorinthicksteaks,whichhavefarmoreblandinteriormeatthantheseared,browned,caramelizedmeatyouwant.
1largegarlicclove,peeled1tablespoonroughlychoppedfreshrosemary1tablespoonroughlychoppedfreshsage3tablespoonsextravirginoliveoil1poundporktenderloin,cutinto½-inch-thickmedallionsFineseasaltandfreshlygroundblackpepper½largefennelbulb,cutintosmalldice¼cupdrywhitewine¼cupChickenBroth
1Smashthegarlicclovewiththeflatsideofaknifeandroughlychopit.Combinetherosemary,sage,andgarliconthecuttingboardandfinelychopthemtogether.
2Ina12-inchskillet,heat2tablespoonsoftheoliveoiloverhighheat.Whiletheoilheatsup,seasonbothsidesoftheporkmedallionswithsaltandpepper.Whentheoilissmokinghot,addthemedallionsinonelayerandcook,untouched,for1½minutes.Flipeachmedallionandcookuntilthey’renicelybrowned,another1½minutes.Transfertheporktoaplatetorest.
3Addtheremaining1tablespoonoliveoiltothepan(stilloverhighheat),addthefennel,andseasonwithsalt.Cookfor1minute,usingawoodenspoonorrubberspatulatoscrapeupthebrownedbitsofporkonthebottomasitcooks.Addthegarlicandherbmixture,tosswiththefennel,andcookfor30seconds.Pourinthewhitewine,chickenbroth,andanyjuicestheporkhasreleasedontheplate.Boilfor1½minutes,untilthere’sonlyabout2tablespoonsofliquidleft.Spoonthepansauceovertheporkandserve.
LambStew
LAMBSTEWSERVES6Grass-fedlambisagreatalternativetobeef—it’stender,justasversatile,andcanbeveryleanwhentrimmedwell.ThesmelloflambsimmeringwithIndianspicesandhearty,aromaticvegetablesisintoxicating.Thesizeofthevegetablesforyourstewisamatterofpreference—big,chunkypiecesorasmalldice—eitherwayworks.PlainGreekyogurtisasurpriseingredienthere;itaddstangyrichnessandthickensthebroth.Itseemslikeaminoraddition,butIwouldn’tmakethiswithoutit.Feelfreetosubstitutevealstewmeatorbonelesschickenthighshere.
2poundsgrass-fedlambstewmeat,trimmedofexcessfatFineseasaltandfreshlygroundblackpepper3to4tablespoonsextravirginoliveoil2smallyellowonions,roughlychopped(about1½cups)3smallcarrots,roughlychopped(about1cup)2smallJapaneseorregularsweetpotatoes,cutinto1-inchcubes(about3cups)2teaspoonsgroundcoriander1teaspoongroundcumin½teaspoonturmeric2bayleaves3largegarliccloves,finelychopped1-inchpiecefreshginger,peeledandfinelychopped1(14.5-ounce)candicedtomatoes¼cupfull-fatplainGreekyogurt1cupfrozenpeas
1Letthelambcometoroomtemperatureabout20minutesbeforecooking.Seasonthelambwithsaltandpepper.
2Pour3tablespoonsoftheoliveoilinalargesaucepanorDutchovenandturntheheattohigh.Whenyouseewispsofsmokefromthepan,addhalfthelambandcookwithouttouchingitfor2minutes.Turneachpieceandcookfor2minutesmore.Transferthelambtoabowltorest.Repeatwiththeremaininglamb.
3Addtheonions,carrots,sweetpotatoes,andabigpinchofsalttothesamepan.(Thereshouldbealittlefatstillinthepan,butifitseemsdry,addanothertablespoonofoliveoil.)Reducetheheattomedium-highandcook,stirringoccasionally,untiltheonionsaretranslucentandbegintotakeonalittlebrowning,about5minutes.Addthespices,bayleaves,garlic,andgingerandcookforabout3minutes,stirringtocoatthevegetables.
4Returnthelambtothepanalongwiththetomatoesandjustenoughwatertocoverthelambandvegetables,about2cups.Increasetheheattohighandbringtoaboil.Reducetheheattoalowsimmer,thencoverwiththelidslightlyajar,andsimmer,stirringacoupleoftimes,untilthelambistenderandthestewhasthickened,about1hour.
5Stirintheyogurtandpeas,coverwiththelidslightlyajar,andcookfor15minutesmore.Seasonwithsaltandpeppertotaste.
SNACKS
SNACKSCANBEADOUBLE-EDGEDsword.They’regoodforkeepingenergylevelsupandpreventingyoufromovereatingatyournextmeal,butthey’realsonotoriousforwreckinganotherwisegoodfoodday.Mosteasy-to-reach-forsnackfoodsareprocessed,junky,andfullofsimplecarbs—thekindoffoodthatleadsyoutonailameal’sworthofcaloriesinafewminuteswithoutrealizingit.Chips,crackers,cookies,muffins,evenso-called“healthy”snackslike
granolabarsandorganiccheesepuffs,areoftenengineeredbybigfoodcompaniestobeaddictive.Teamsofpeopleinlabcoatsarecreatingfoodthatpilesonsugar,salt,andfattoadegreeofmaximumflavortheycall“theblisspoint.”IusedtogetblissedoutonapackageofChipsAhoycookiesonmywayhomefromwork,polishingoffanentiresleeveasa“snack.”Becauseitwasfullofsugar,itdidnothingtostaveoffmyhunger,soIkeptoneating.Thosemomentsarerarernow,buttherearestilltimeswhenI’mdrawntothesaltysnackaisleatthebodegaacrossthestreetfromHearth.BeforeIknowit,IpurchaseandtearintoabagofcheeseDoritos,andonceIstarteatingthem,there’snostoppinguntilthebagisempty.Theyaredesignedtohavethatexacteffect:Ifprocessedfoodsareinthemix,snackingisalmostguaranteedtogetoutofhand.Thesedays,myfirstlineofdefenseagainstdestructivesnackinghabitsis
makingsmartfoodchoicesformymainmeals.IfindthatwhenIfilluponprotein,fiber,andgoodfats,Idon’thavetorelyonsnacksoften.Ialsodon’traidthefridgeeverytimeIfeeltheslightesthungerpang.Ithinkthiscontributestoalackofconsciousnessaboutwhattruehungerfeelslike,anditkick-startsconstantsnacking.Myothersnackstrategyispreparation.Onworknights,mydinnerisusually
early-birdstyle,about5p.m.BythetimeHearth’sdinnerserviceisoversixhourslater,I’mstarving.Idon’tdomealsatthathouranymore,butIstillneedsomethingtotaketheedgeoffmyhungerbeforegoingtobed.Thisiswhenitpaystobepreparedwithsnacksliketheoneshere.Beinghungrywithoutaqualitysnackonhandleadstocrazyimpulsechoiceslikevendingmachinegarbage,thepintoficecreaminthefridge,orthecookiesandham-and-potato-chipsandwichesIusedtofattenupon.Whilethingslikecarrotsticksandplainrawalmondsarequalitysnacks,these
don’tusuallycutitforme.Ineedsomethingwithbigflavorandacombinationofnutrientslikehealthyfats,protein,andfiberfromcomplexcarbohydratestoquiettherumbleofhunger.Asmallportionoflastnight’sdinnerleftoversisoneofmyfavoritesnacks—afewbitesofroastedbroccoliwithanuggetofroastchickenorseveralspoonfulsofquinoawithsomeavocadoslices.TraditionalsnackscomeintoplaymorewhenI’mrunningaroundandneed
somethingportable,orwhencrunchy,saltycravingshit.SinceIlikehavingastashonhand(andit’snoaddedefforttomakeextras),I’vescaledallthesnackrecipestocupsandquarts.Thenuts,seeds,andpopcornsherearealsothesort
ofsharablesnacksIputoutaslittlenibbleswhenwehavefriendsover.Whilemysnackshaven’tbeentestedfortheirblisspoint,Icantellyouthebowlsarealwaysemptiedandeveryoneseemsprettydamnhappy.
SpicedPumpkinSeeds
SPICEDPUMPKINSEEDSMAKES2CUPSIntheworldofportableprotein-filledsnacks,nutsgetalltheattention,butpumpkinseedsareanequallysmartchoice.IusehulledpumpkinseedsthatIbuyinbulkatthegrocerystore,butyoucansubstituteseedsfromafreshpumpkin—thewhiteshellisperfectlyedible.Aquartercupofthesewilldoyourightwhenyouneedaspicy-sweetandcrunchysnack.Asagarnish,tossthemonsalads,soups,yogurt,oroatmeal.Pumpkinseedshaveahealthydoseofomega-3sandtheimmunesystemsupporterzinc.They’realsotheonlyseedthatisalkaline-forming.
2cupsrawhulledpumpkinseeds1teaspoonmaplesyrup½teaspoonfineseasalt½teaspoongroundginger½teaspoongroundcinnamon¼teaspoongroundcloves¼teaspoonfreshlygratednutmeg
1Preheattheovento325°F.Lineabakingsheetwithparchmentpaper.
2Inalargebowl,tosstogethertheseeds,maplesyrup,salt,ginger,cinnamon,cloves,andnutmeguntiltheyareevenlycoated.Spreadtheseedsinasinglelayeronthelinedbakingsheet.
3Bake,stirringevery10minutes,untiltheseedspuffupandarelightlybrowned,about25minutes.Letthemcoolbeforestoringinanairtightcontainer.
EverythingGoodGranola
EVERYTHINGGOODGRANOLAMAKESABOUT8CUPSMostcommerciallymadegranolasaresugarbombsfullofcornsyrup,highlyrefinedoils,andquestionablefillers—farfromthevirtuousfoodthatthepackageleadsustothinkitis.Makingyourownissimpleandmoreaffordable,andallowsyoutocontrolthetypeandamountofsweetenerandoil.Youalsohavethefreedomtothrowinwhatevernuts,fruits,andseedsyoulike.Inthisversion,Igowitheverythingbutthekitchensink.Thecombinationofthreeseedswithcoconutflakesandcashewsmakeitsuper-crunchy.Iknowgranolasgenerallyliveamongthebreakfastfoodsincookbooks,butit’smoreofasnackforme.I’llhaveacoupleofhandfulstotidemeoverbetweenmeals,dropsomeintoyogurt,orpackitupfortraveling.Youcansubstituteregularhoney,butit’sworthlookingforchestnuthoney.Ithasamildlynutty,almostsavory,tastethatgivesthegranolaacomplex,darksweetness.
⅓cupvirgincoconutoil1teaspoongroundcinnamon1teaspoongroundginger2tablespoonsunsulfuredblackstrapmolasses¼cupmaplesyrup2tablespoonschestnuthoney4cupsold-fashionedrolledoats¼cupchiaseeds½cuprawhulledpumpkinseeds½cuprawhulledsunflowerseeds1cuprawcashews1cupunsweetenedcoconutflakesFineseasalt½cupdriedcranberries
1Preheattheovento275°F.Line2bakingsheetswithparchmentpaper.
2Inasmallsaucepan,combinethecoconutoil,2tablespoonswater,cinnamon,ginger,molasses,maplesyrup,andhoneyandwhiskovermedium-lowheatuntileverythingismeltedtogether,3to5minutes.
3Inalargebowl,combinetheoats,chiaseeds,pumpkinseeds,sunflowerseeds,cashews,coconutflakes,andacoupleofpinchesofsalt.Pourthewetingredientsovertheoatmixtureandstiruntilthoroughlycombined.
4Dividethegranolabetweenthebakingsheetsandspreadinathin,evenlayer.Bakefor30minutes,thenstirwithaspatula.Continuebakinguntiltheoatsaregoldenbrown,10to
15minuteslonger.Letthegranolacoolcompletelyonthebakingsheets;itwillhardenandbecomecrispyasitsits.Dividethedriedcranberriesbetweenthetwobatchesandtosstocombine.Storeinairtightcontainersatroomtemperature.(Thisalsofreezeslikeachamp.)
TROPICALGRANOLAMAKESABOUT9CUPSIusevirgincoconutoilingranolanotonlyforitsnutritionalbenefits,butforthewarm,nutty,andlightlysweetflavoritbrings.Thisgranolahastriplethecoconutaction—coconutoil,unsweetenedcoconutflakes,andcoconutpalmsugar—arich,unrefinedbrownsugarwithdeepcaramelflavor.Largechunksofdriedfruitlosetheirsoftnessafterbeingfrozenandthawed,soifyouplantofreezethisone,leaveoutthedriedpineappleandpapayaandtossthoseinoncethegranolaisthawedandyou’rereadytoeatit.
⅓cupvirgincoconutoil1teaspoongroundginger¼cuphoney¼cupcoconutpalmsugar4½cupsold-fashionedrolledoats½cuphulledsunflowerseeds1cupmacadamianuts,chopped1cupunsweetenedcoconutflakesFineseasalt½cupchoppeddriedpineapple½cupchoppeddriedpapaya½cupbananachips,chopped
1Preheattheovento275°F.Line2bakingsheetswithparchmentpaper.
2Inasmallsaucepan,combinethecoconutoil,2tablespoonswater,ginger,honey,andcoconutsugarandwhiskovermedium-lowheatuntileverythingismeltedandthoroughlycombined,3to5minutes.
3Inalargebowl,combinetheoats,sunflowerseeds,macadamianuts,coconutflakes,andacouplepinchesofsalt.Pourthewetingredientsovertheoatmixtureandtossuntileverythingiswellcoated.
4Dividethegranolabetweenthebakingsheetsandspreadinathin,evenlayer.Bakefor30minutes,thenstirwithaspatula.Continuebakinguntiltheoatsaregoldenbrown,10to15minuteslonger.Letthegranolacoolcompletelyonthebakingsheets.Dividethedriedpineapple,papaya,andbananachipsbetweenthetwobatchesandtosstocombine.Storeinairtightcontainersatroomtemperature.
CITRUS-SPIKEDHAZELNUTANDROSEMARYGRANOLAMAKESABOUT6CUPSGranoladoesn’thavetobeasidekickforyogurtormilk,andnoonesaidithastobesweet.IstartedplayingaroundwithsavorygranolaatHearthasawaytoaddtexturalcontrastandanextrapunchofflavortovegetabledishes.Ilovethisversionwithextravirginoliveoil,freshrosemary,chestnuthoney,hazelnuts,andcitrus—familiarfriendsinItaliancooking.There’sjustenoughsweetnessforittobeathomeinyogurtormilk,butrosemary’spinelikeflavorandthefull-bodiedrichnessofoliveoilearnthisgranolaitsplaceinsalads,pureedsoups,andanywhereelseyouwouldusecroutons.
⅓cupextravirginoliveoil1tablespoonchoppedfreshrosemary¼cupchestnuthoney2tablespoonsunsulfuredblackstrapmolasses4cupsold-fashionedrolledoats¼cuprawhulledsunflowerseeds¼cuprawhulledpumpkinseeds1cuphazelnuts,halvedGratedzestof1lemonGratedzestof1orangeFineseasalt¼cupchoppedpitteddates¼cupchoppeddriedfigs
1Preheattheovento275°F.Line2bakingsheetswithparchmentpaper.
2Inasmallpot,whisktogethertheoliveoil,2tablespoonswater,rosemary,honey,andmolasses.Cookoverlow-mediumheatuntilthehoneyandmolassesdissolveintotheoil,3to5minutes.
3Inalargebowl,combinetheoats,sunflowerseeds,pumpkinseeds,hazelnuts,lemonzest,orangezest,andacoupleofpinchesofsalt.Pourthewetingredientsovertheoatmixtureandtossuntileverythingiswellcoated.
4Dividethegranolabetweenthe2bakingsheetsandspreadinathin,evenlayer.Bakefor30minutes,thenstirwithaspatula.Continuebakinguntiltoastybrown,10to15minuteslonger.Letitcoolcompletelyonthepans.Dividethedatesandfigsbetweenthebatchesandtosstocombine.Storeinanairtightcontaineratroomtemperature.
CurryandLimeCashews
CURRYANDLIMECASHEWSMAKES2CUPSNutsareidealforthoselatenightswhenIneedanibbleafterwork.Thankstotheirproteinandhealthyfats,ittakesonlyasmallamounttomakemefeelsatisfied.It’salmosttooeasytogooverboardonnuts,butthesecashewshavesomuchflavorfromcurrypowderandfreshlimezestandlimejuicethatonehandfulreallydoesthetrick.Idon’tuseadditionaloilormeltedbutterbecausenutshavealotofoiloftheirown.Manyovensdon’tcookevenly,soit’simportanttoshakethenutsaroundafewtimeswhiletheyroast.Payspecialattentiontothenutsneartheedgesofthepansincethosetendtobrownmorequickly.
Gratedzestof1lime2tablespoonsfreshlimejuice4teaspoonscurrypowder1½teaspoonsfineseasalt2cupsrawcashews
1Preheattheovento300°F.
2Inalargebowl,combinethelimezest,limejuice,currypowder,andsalt.Addthecashewsandtosstocoat.
3Spreadthenutsinanevenlayeronabakingsheetandroast,stirringevery10minutes,untilthecashewsarelightlybrowned,about30minutes.Cooltoroomtemperature,thenstoreinanairtightcontainer.
OLDBAYMARCONAALMONDSMAKES2CUPSNothinggoodcomesofdrinkingonanemptystomach,sohaveahandfulofthesespicy,smokyalmondsduringcocktailhour,orputthemoutatyournextparty.MarconaalmondsareaSpanishvarietythat’srounderandfatterwithasoftertexturethanthemorecommonCaliforniaalmonds.Typically,they’repackagedafterthey’vebeenroastedinoliveoilandsalted.Ifyoucan’tfindthem,substituteblanchedalmonds.
1½teaspoonsOldBayseasoning½teaspoonSpanishsmokedpaprika½teaspoonfineseasaltJuiceof½lemon1teaspoonhoney2cupsMarconaalmonds
1Preheattheovento300°F.
2Inalargebowl,stirtogethertheOldBay,paprika,salt,lemonjuice,andhoney.Pourinthealmondsandtosstocoat.
3Spreadthenutsinanevenlayeronabakingsheetandroast,stirringevery10minutes,untilthealmondsaretoastedandfragrant,about30minutes.Cooltoroomtemperature,thenstoreinanairtightcontainer.
SLOW-ROASTEDMACADAMIANUTSMAKES2CUPSAfterJeremyFox,afriendandfantasticchefinCalifornia,cookedaguestdinneratHearth,Ifoundmyselfhoardingtheleftoverroastedmacadamianutsfromoneofhisdishes.Whenslowlycookedatalowtemperature,thenuts’butterytasteintensifies,theygetcrunchierandbecomesweeterandmorecaramelizedthananymacadamianutI’veeverhad.Ikeepajarofthesearoundatalltimesnow,andIoftenaddcacaopowderandabitoforangezestforbrightnessandahintofchocolatewithoutanysugar.
2cupsmacadamianuts1tablespoonunsweetenedrawcacaopowderGratedzestof1orangeFineseasalt
1Preheattheovento200°F.Spreadthemacadamianutsonabakingsheetandroastfor2hours,shakingthemoncehalfwaythroughcooking.
2Whilethenutsarestillwarm,pourthemintoalargebowlandtosswiththecacaopowder,orangezest,andacoupleofpinchesofsalt.
LEMONANDROSEMARYPOPCORNMAKESABOUT10CUPSLemonandrosemarymakemagicwhereverthey’retogether,andpopcornisnoexception.Driedrosemaryiseasiertogrindintopowder,butyoucansubstitutefreshifthat’swhatyouhave.Ifyou’rewithoutaspicegrinderormortarandpestle,pilethedriedherbs,garlicpowder,salt,andlemonzestonacuttingboardandfinelychopthemtogether.Movietheaterandmicrowaveversionsaside,popcorncanbeastellarsnack,especiallyforvolume-eaterslikemewhoappreciateabigbowloffood.Popcornishighinfiberandpolyphenols,atypeofantioxidant.
1tablespoondriedrosemary1teaspoondriedoregano1teaspoongarlicpowder1teaspoonfineseasaltGratedzestof1lemon4tablespoonsextravirginoliveoil½cuporganicpopcornkernelsFreshlygroundblackpepper
1Inaspicegrinderorusingamortarandpestle,grindtherosemary,oregano,garlicpowder,salt,andlemonzestintoapowder.
2Inalargehigh-sidedpotwithatight-fittinglid,heat2tablespoonsoftheoliveoiloverhighheat.Dropinacoupleofkernels.Whenthosepop,addtherestofthekernels,cover,andshakethepotsothekernelsgetcoatedinoil.Continueshakingbackandforthovertheburner,holdingthelidonuntilthepoppingslowsdown,3to4minutes.
3Pourthepopcornintoalargebowlandaddthelemon-herbpowder,afewgrindsofblackpepper,andtheremaining2tablespoonsoliveoil.Useyourhandstotossuntilalltheingredientsareevenlydistributed.
PecanPowerBalls
PECANPOWERBALLSMAKES18BALLSThepowerofthesetastybite-sizesnacksisinthefillingprotein,qualityfats,andfiberofthepecans,almonds,chiaseeds,andflaxseedspackedintoeachone.Ipopone,twoatmost,toholdmeoverforafewhours.Theycanalsocurbameansugarcraving—theperfectlyround,pecan-coatedballslookalotlikethechocolatetrufflesyoumightgetatanicerestaurant.There’sahintofpumpkinpieflavorhappeningtoo.Kidsareusuallymorethanhappytohelpmakeandeatthese.Useaspicegrinderorfoodprocessortomakegroundpecans.Thetextureshouldbecoarserthanflourandsimilartograinsofsand.
Lookforgroundflaxseed(akaflaxseedmeal)atyournaturalfoodsstoreorgrindwholeflaxseedsinaspicegrinder.Yourbodycan’tdigestthewholeseed,sogroundflaxseedisthebestwaytogettheseeds’fiberandomega-3benefits.
6tablespoonsgroundpecans,plus¼cupfinelychoppedpecans¼cupgroundflaxseed2tablespoonschiaseeds2tablespoonsmaplesyrup½teaspoonvanillaextract2tablespoonsalmondbutterFineseasalt
1Inabowl,combinethegroundpecans,groundflaxseed,chiaseeds,maplesyrup,vanilla,almondbutter,andalargepinchofsalt.Usingarubberspatula,thoroughlymixtogetherthewetanddryingredientssotheyformadough.Refrigeratefor15minutes,oruntilthedoughisfirmbutstillpliable.
2Spreadthechoppedpecansinashallowbowl.Scoopoutaheapingteaspoonofdoughand,withwethands,shapeitintoaball.Rollitinthechoppedpecansuntilfullycoated.Repeatwiththeremainingdough,makingsureyourhandsarewetasyouroll.Storeinanairtightcontainerintherefrigeratorforuptoaweek.
CacioePepePopcorn
CACIOEPEPEPOPCORNMAKESABOUT10CUPSGrowingup,mysisterandIwerepopcornfiends.Wepoppeditfresh,douseditinmeltedbutter,andgrabbedhandfulafterhandfulwhileparkedinfrontoftheTV.InspiredbyoneofItaly’sgreatestpastas,cacioepepe,Imakeafresh-poppedbowlofhot,crunchypopcornlightlycoatedinsaltycheeseandthebiteoffreshlygroundblackpepper.Ifyou’resharingwithkids,youmaywanttoportionouttheirservingsbeforeaddingtheblackpepper.IdothisformydaughterStella,whoissensitivetoallthingsspicy.Thisiseasilydoubledforacrowdorhalvedforacoupleofpeople.Asiftheartificialflavorofstore-boughtmicrowavepopcornisn’tbadenough,nowthere’s“popcornlung”—atypeoflungcancerassociatedwithchronicexposuretoachemicalcompoundthataddsartificialbutterflavortomicrowavepopcorn.Heatfromthemicrowavestirsupthecompound,anditgetsintothesteamthatpeoplelovetoinhalewhenopeningthebag.Dothatenoughoveralongperiodoftimeandpopcornlungcouldbeyourfuture.
4tablespoonsextravirginoliveoil½cuporganicpopcornkernels½cupfreshlygratedPecorinoRomanocheeseFineseasaltandfreshlygroundblackpepper
1Inalargehigh-sidedpotwithatight-fittinglid,heat2tablespoonsoftheoliveoiloverhighheat.Dropinacoupleofkernels.Whenthosepop,addtherestofthekernels,cover,andshakethepotsothekernelsgetcoatedinoil.Continueshakingbackandforthovertheburneruntilthepoppingslowsdown,3to4minutes.
2Pourthehotpopcorn(itneedstobehotorthecheesewon’tstick)intoalargebowlandquicklyaddthePecorino,theremaining2tablespoonsoliveoil,apinchofsalt,andaheavyshowerofblackpepper.Useyourhandstotosseverythingtogether.Diginimmediately.
SWEETS
ASARECOVERINGSUGARJUNKIE,Iknoweatingsweetsisaslipperyslope.Myrelentlesstasteforsugarisaspowerfulasanycravingforcaffeineornicotineandhasledtosomeprettyhedonisticbehavior.Istartedmysugaraddictionearlyinlife,nabbingOreos,blueberryPop-Tarts,andanysortofEntenmann’sbakedgoodswhileatfriends’houses(mymomneverkeptthisstuffaround).PepperidgeFarmGenevacookieswereaparticularlygoodscore—tothisday,thosebuttery,chocolate-coveredcookiesaremykryptonite.AtHearth,Ifrequentlycavedbasedsolelyonthescentoffresh-bakedcakes,cookies,orbread,andwasalltoofondofthesmallbowlsoficecreamandsorbetconstantlyavailableinourpastrydepartment.Itwasalwaysnibbleshereandthere,soitneverfeltoutofcontrol(notcountingthelate-nightsleevesofChipsAhoy,whichIconsideredanoccasional“treat”).Yearsofthisfull-onsugarassault,pairedwithmyoverdosingonpastaand
bread,inevitablyledtocrazy-highbloodsugarandprediabetes.TheharshrealityofhavingtheseissuesisthatIhadtogototheextremeofquittingsugarcoldturkeyinordertoreverseit.Besidesthemindlessbitesoficecreamandcookies,thatincludedditchinghoney,maplesyrup,andevensomehigh-sugarfruits.Irealizedthenjusthowmuchsugardominatedmydiet.Itfounditswayintoeverything,itseemed.Nowthatmybloodsugarisincheck,sweetsarebackinmylife.Ifindit
unrealisticandunsustainabletomaintainabanonthemforever.Sweetsareafundamentalpartofholidays,celebrations,andmycareer.Idon’twanttomissoutonbakingpiesalongsidemymomandmyauntatThanksgivingorsharinginmydaughters’birthdaycakes.Itseemslikeeveryimportantlifeeventcomeswithalittlebitofcelebratorysugar.Sentimentalattachmentsaside,extremefoodrestrictionsarenotoriousfor
backfiring.Everyoneneedsalittleindulgence—youjusthavetobesmartaboutit.I’vewiseduptothewaysofthoughtfulsplurging,anditstartswiththeobvious:limitingprocessedsweetsthatpileonwhiteflour,highfructosecornsyrup,whitesugar,agavesyrup,andothertypesofhighlyrefinedsugarswhosebody-punishingeffectsgofarbeyondweightgain.Somethingremarkablehappenswhenyoueaseuponthesesugars.It’slikehittingresetonyourtastebuds.Youdevelopasensitivitytosweetnessandbegintonoticethenaturalsugarsinfruitandvegetablesthatneverresonatedonyourpalatebeforebecauseitwasdulledbyexcessiveamountsofrefinedsweeteners.Asaresult,IenjoydessertsalotmorewhenIcontrolthequantityandquality
ofsugar(andflour,eggs,andmilk)inthem.Ilovethedeeper,nuancedsweetnessofnaturalsugarslikehoney,maplesyrup,andcoconutpalmsugar.Coconutpalmsugarisgreatbecauseit’sgranulatedandcanbeusedcupforcupinplaceofwhitesugar.Itgivesanotherdimensionofflavortomanyofthedessertshere,includingCoconutCacaoCardamomPannaCottaandSweetBrownRicePudding.Inplaceofall-purposewhiteflour,Ioftenusewhole-grain
floursandnutmeals,likethehazelnutmealthatdialsuptheflavorinHazelnutBrowniesandoatflour,whichaddsmorechewytexturetoOatmealandDarkChocolateCookies.Ifyoudon’thaveoatflourandyou’reindesperateneedofcookies(hey,ithappens),justbuzzuprolledoatsinablenderuntiltheyreachacoarseflourconsistency.Workslikeacharm.Noneoftheseupgradeswillmakedessertahealthyfoodessentialtoeveryday
life—that’snotthepointofdessert,anyway—buttheydomakesweetindulgenceslesstaxingonyourbody.Mostimportant,thedessertsheretasteaslustyanddecadentandevenmoregratifyingthantheirnutrient-bankruptcounterpartsfromstore-boughtdoughlogsorsacksofwhiteflourandsugar.Thesesweetsareanunapologeticpleasure.
SPICEDAPPLE,PEAR,ANDCRANBERRYCRUMBLESERVES6Forafoolproofdessert,looknofurtherthancrumbles.They’resimple,forgiving,adaptabletomostfruits,andgenerallyadessertthateveryoneisexcitedtodiginto.Mostpeoplewanttheservingthathasamonstrousmoundoftopping,soImakesurenoonegetsshorted—thiscrumbleisblanketedcornertocornerwithacrispy,honey-sweetenedoattopping.Thisfallcrumbleisasortoflazyman’sapplepie.IpreferHoneycrisporGalaapplesandBoscpearsforthisbecausetheysoftenbutstillholdtheirshape.Leavetheskinontheapplesandpears—that’swhereasurprisingamountoftheirfiberandnutrientsare.
FILLING
2cupscored,choppedHoneycrisporGalaapples(about2large)2cupscored,choppedripeBoscpears(about2large)1cupdriedcranberriesGratedzestof1lemon1teaspoonfreshlemonjuice2tablespoonscoconutpalmsugar
TOPPING
½cupchoppedhazelnuts1½cupsold-fashionedrolledoats¼cupvirgincoconutoil¼cuphoney⅓cupoatflour½teaspoongroundcinnamon¼teaspoonfreshlygratednutmeg¼teaspoongroundcloves¼teaspoongroundcardamom½teaspoongroundgingerPinchoffineseasalt
1Preheattheovento350°F.
2Forthefilling:Inalargebowl,tosstogethertheapples,pears,driedcranberries,lemonzest,lemonjuice,andcoconutsugar.Spreadthefruitinan8×11-inchbakingdish.
3Forthetopping:Inthesamelargebowl,stirtogetherallthetoppingingredientsto
combine.Evenlydistributetheoattoppingoverthefruit.
4Bakeuntiltheoatsarelightlytoastedandthefruitisbubblingaroundtheedges,about35minutes.Letitsitfor10minutesbeforeservingtoallowthetoppingtogetcrispier.
YOURBODYONSUGARRememberwhentheonlydownsideofeatingtoomuchsugarwasgettingcavities?Itseemslaughablenowthatsugarhasbeenexposedasthereasonthatmanypeople’shealthisinthetoilet.Afterrealizingthatthelow-fatcrazeonlymadepeoplefatter,studiesfocusedmoreonsimplecarbohydrates,especiallysugar(whichispumpedintomanylow-fatproductstomasktheircardboardtaste).Theresults:Eatingtoomuchsugarmakesusfat,destroysourlivers,andopensthedoorstotype2diabetesandheartdisease.Ifyou’retemptedtopretendit’snottrue,I’mwithyou.Butsugar’snegativeeffectsarenojoke,andyouhavetoconsiderhowmuchplaysugarisgettinginyourdietifyouexpecttofitintoyourpantsandhaveabodythatactuallyworksin10years.
Youmaybethinkingyou’rehomefreebecauseyoudon’teatcandyandcookies,butifyouslambacksodas,bottledflavoredteas,orfruitjuicewithanyregularity,you’rebasicallymainliningsugar.One12-ouncesodahasawhopping10teaspoonsofsugar.Sugarisalsohiddeninfastfoodandpracticallyeveryprocessedfoodontheshelves—ketchup,jarsoftomatosauce,peanutbutter,evensupposedhealthyproductslikeyogurt,instantoatmeal,andenergybars.Andit’snotjustsugar.Allrefinedcarbs—includingwhitebread,manycrackersandpastries—actlikesugarinthebody,sothosecounttoo.Thefoodindustryreliesonitsoheavilythattheonlywaytoavoidovereatingsugaristocutoutnearlyallprocessedfoodsanddrinks.
MostofthesugarIatewasintheformofbread,cookies,pasta,andhamburgerbuns—allhighontheglycemicindexandimpossibleformetopassup.Iwouldjokethattheywerelikecrack…whichsciencenowsupportsasalegitfact.Sugarisaddictive,lightingupthesamefeel-goodareasofthebrainascocaineandmorphine.It’swhyjustonecookieoronebiteoficecreamdidn’tsatisfyme—ittookincreasinglylargerhitsformetogetthesugarrush.Theproblemisthatourbodiesaren’tbuilttohandlethemountainsofsugarwe’repouringintothem.Compoundingthisisthefactthatsugarfuelsyourappetitelikegasolinefuelsafire:Themoresugaryoueat,themoreyoucrave.Thegoodnewsisthattheoppositeisalsotrue:Thelesssugaryoueat,themoresensitiveyoubecometoit,andthelessyouneed.
Whenyoueatapieceofchocolatecake,thecarbsarebrokendownintoglucose—thesugaryourbodyusesforenergy—andthensentintoyourbloodstream.Yourpancreasrespondsbyreleasinginsulin,whichlowersbloodsugarlevelsbysendingtheglucosetocellsforenergyandthentoyourliver.Normally,theamountofinsulinreleasedisjustenoughtobringthingsbacktoanevenkeel.Butifyou’reputtingcake,soda,oranyrefinedcarbinyourfaceregularly,anincreasingamountofinsulinhastobereleasedtodealwithallthatsugar.Thisuptickininsulintriggershunger,makingyouheadbackformorecake.Ifyoudothisoften,yourbodycan’tpossiblyuseasmuchenergy(glucose)asyou’reputtingin,andinsulinmaydirectittobestoredasfat.
Fructose,thesugarinfruit,actsalittledifferentlythanglucose.Itisabosrbedbyyourliver,sofructosedoesn’tspikebloodsugarlevelsandisrelativelylowontheglycemicindex.Soundsliketheholygrailofsugar,right?Itis,ifyou’regettingfructoseonlyfromwholefruit,whereitexistsinrelativelysmallamountsandispackagedwithfiber.Butifyou’reeatinghighlyprocessedpackagedfoods,you’relikelygettingatonofhighfructose
cornsyruporthebullshit“healthy”sweetener,agavesyrup,whichhasafreakishamountoffructose(about97percent).Theseconcentratedformsoffructoseputaheavyloadonyourliver,whichcanstoreonlysomuchsugar.Whenyourliverisfull,thesugargetsconvertedtofat.Soeatingsugar,especiallyfructose,toooftenandinlargeamountsultimatelyresultsinweightgainandseriouswearandtearonyourliverthatcanleadtofattyliverdisease.
Toyourbody,itdoesn’tmatterifit’saPop-Tartorafancybaguette,whitesugarorhoney:Allformsofsugarcanleadtosomenastyoutcomesifyoudowntoomuch.Thatbeingsaid,somesourcesofsugararebetterthanothers.(Seemyguidetosweetenersandhowoftentoindulgeinthem.)Fruitandnaturallyoccurringsweetenersarethebestoptions.High-qualitymaplesyruptappedoutofatreeandhoneyfromlocalbeesarealotlessprocessedthangranulatedsugarandhighfructosecornsyrup(whichclearlyhadaverylongroadfromastalkofcornorsugarcane).Readthelabelsofthenaturalsweetenersyoubuytomakesurethey’reunadulteratedversions—somemayhaveaddedrefinedsugars.AnddespitethefactthatsugarsubstituteslikeSplenda,NutraSweet,andSweet’NLowdon’traisebloodsugarlevels,Idon’tusethem.They’reheavilyprocessedandstillrelativelynewtothefoodworld,sotheirlong-termhealthconsequencesareunknown.Also,mostarehundredsoftimessweeterthantablesugar,sotheykeepyourpalateaccustomedtooverlysweetfoods.
Aftermydoctor-prescribedhiatusfromsugar,IfoundthatIdidn’tcraveitasmuch.AndwhenIstartedindulginginitagain,Irealizedthatitdidn’ttakemuchtosatisfymyurge.WhenItookmykidstothechocolateshopL.A.Burdickforhotchocolateoneafternoonafewyearsago,Iwascompletelysatisfiedwitha2-ounceDixiecupportion.Theyhaveinsanelygood,high-qualityhotchocolate,butIstillcouldn’tbelievethattinyportionwasenoughforme.Itwassuchavictory.
SUGAR:THEGOOD,THEOKAY,ANDTHEDON’TGOTHERE
SWEETENER WHATISIT? NUTRITIONNOTESMYGO-TOS
Honey(preferablyraw)
Producedbyhoneybeesfromthenectarofvariousflowers
Darkhoneyslikebuckwheatandchestnuthavemoreantioxidants.
Maplesyrup Boiled-downmapletreesap
Agoodsourceofantioxidantsandminerals,especiallyzincandmanganese.IuseGradeA,whichislighterandeasiestto
find.
Granulatedcoconutpalmsugar
Boiled-downnectarofcoconutpalm
trees
Hasadeepcaramelflavor,canbeusedcupforcupinplaceofgranulatedorbrownsugar.It’slowerontheglycemicindex
thancanesugar.
Molasses
Athick,darksyrupmadebyprocessingsugarcaneorsugarbeetsintotable
sugar
Unsulfuredvarietiesarebest.Blackstrapmolassesisthethickest,mostnutritiousvarietybecauseofitshighmineral
content.
USESPARINGLYOrganiccanesugar(akaevaporatedcane
juice)
Agoldengranulatedsugarextractedfrom
sugarcaneSlightlylessrefinedthanregularsugar.
OrganicbrownsugarWhitesugarwithabitofmolassesadded
toit
Organicguaranteesit’sfrompesticide-freesugarcane.
SteviaSugarsubstituteextractedfromthesteviaplant
Hasnoeffectonbloodsugarlevels,butit’s300timessweeterthanregulartablesugar.Somebrandshaveaddedsugars,so
readthelabels.AVOID
Agavesyrup Madefromthejuiceofblueagavecactus
Highlyprocessedandhasanincrediblyhighconcentrationoffructose.
Highfructosecornsyrup
Cornsyrupprocessedwithchemicalstoconvertsomeofitsglucosetofructose
Sweeterandcheaperthansugar,amanufacturers’choiceforprocessedfoods.Ithasmorefructosethanregularsugarand
triggersastrongerinsulinresponse.Aspartame
(NutraSweet,Equal),sucralose(Splenda),
andsaccharin(Sweet’NLow)
Man-madeartificialsweeteners
Usedindietsodasandlow-fatproductsbecausetheydon’traisebloodsugarlevels.They’reasfarasyoucangetfromwhole,
realfood.
OLIVEOILCAKESERVES10Whenitcomestoaddingrichflavortocakes,butterisn’ttheonlygameintown.Oliveoilmakesanincrediblymoist,softcakethat’straditionallybrightenedupwithfreshcitruszest.Theflavoroftheoliveoilyouusewillreallyshinethrough,somakesureit’sagoodonethathasthesoft,fruityqualitiesthataretypicalinSouthernItaly,ratherthanthepepperyTuscanoilsthatIloveforjustabouteverythingelse.ThinkofitastheItalianversionofapoundcake,asgoodonitsownasitistoppedwithseasonalfruit.
1¼cupsextravirginoliveoil,plusmoreforthepan1¼cupswholewheatflour,plusmoreforthepan1cupcoconutpalmsugar3largeeggs1cuphoney1teaspoonvanillaextractGratedzestof1lemonGratedzestof1orange1cupalmondflour½teaspoonbakingsoda½teaspoonbakingpowderPinchoffineseasalt
1Preheattheovento325°F.Lightlycoatastandard-sizeBundtpanwitholiveoilandflour.Tapouttheexcess.
2Inalargebowl,beattogetherthecoconutsugar,eggs,andhoney.Addtheoliveoil,vanilla,lemonzest,andorangezest,andmixwell.
3Inaseparatebowl,whisktogetherthewholewheatflour,almondflour,bakingsoda,bakingpowder,andsalt.Addthedryingredientstothewetmixtureandwhiskuntiljustcombined.
4Pourthebatterintothepanandbakeuntiltheedgesarebrownedandpullingawayfromthesides,about1hour.Letthecakecoolinthepanfor15minutesbeforeinvertingitontoaservingplate.
MixedBerryCrumble
MIXEDBERRYCRUMBLESERVES6Withallthenaturalsweetnessofsummerberries,youdon’tneedmuchadditionalsugartomakethisaseriouslydeliciousdessert.Expectagoodamountofberryjuicetoaccumulateinthebottomofthepan.Ispoonsomeofthatsaucysweetnessalongwitheachserving.
FILLING
½pintstrawberries,hulledandquartered(about2cups)½pintblackberries(about1½cups)1pintblueberries(about2½cups)Gratedzestof1lemon1teaspoonfreshlemonjuice2tablespoonscoconutpalmsugar
TOPPING
½cupchoppedwalnuts1½cupsold-fashionedrolledoats¼cupvirgincoconutoil¼cuphoney⅓cupoatflour½teaspoongroundcinnamonPinchoffineseasalt
1Preheattheovento350°F.
2Forthefilling:Inalargebowl,tosstheberrieswiththelemonzest,lemonjuice,andcoconutsugar.Spreadtheberrymixtureinan8×11-inchbakingdish.
3Forthetopping:Inthesamelargebowl,stirtogetherallthetoppingingredientstocombine.Evenlydistributetheoattoppingovertheberries.
4Bakeuntiltheoatsarelightlytoastedandthefruitisbubblingaroundtheedges,about35minutes.Letitsitfor10minutesbeforeserving,sotheberriescoolandthetoppinggetscrispier.
HAZELNUTBROWNIESMAKES16BROWNIESBrowniesfromaboxedmixarehighonmylistofnostalgicdesserts,buttheirjarringlysweet,artificialtastedoesn’tdoitformeanymore.Straddlingthelinebetweencakelikeandfudgy,thesebrownieshaveadeep,darkrichnessandalight,moistcrumb(ararityamonggluten-freedesserts).Allthebestbrownieshavenuts,soIusechoppednutsandhazelnutmealhere.Nutmeals—wholenutsgroundintoacoarseflour—addtexture,protein,andfiberandhaveamoistqualitythatworksverywellinbakedgoods.IuseBob’sRedMillhazelnutmeal,butyoucanalsogrindhazelnutsinagoodfoodprocessor.Almondmealisagoodsubstitute.Asanalternativetothemicrowave,youcanmeltthechocolateandcoconutoiltogetherinametalbowlsetoverapotofsimmeringwater.Justmakesurethebottomofthebowldoesn’ttouchthewater.
½cupvirgincoconutoil,plusmoreforthepan5ouncesdarkchocolate(70%cacao),chopped½cuplightbrownsugar½cupcoconutpalmsugar½cuphazelnutmeal¼cupoatflour¼teaspoonbakingsodaFineseasalt2extra-largeeggs1tablespoonpurevanillaextract½cupchoppedtoastedhazelnuts¼cupunsweetenedcoconutflakes,chopped
1Preheattheovento350°F.Lightlygreasean8×8-inchbakingpanwithcoconutoil.
2Meltthechocolateandcoconutoiltogetherinthemicrowavein30-secondintervals,stirringwitharubberspatulabetweeneachinterval,untilthechocolateiscompletelymeltedandsmooth.
3Inalargebowl,mixtogetherthelightbrownsugar,coconutsugar,hazelnutmeal,oatflour,bakingsoda,andapinchofsalt.
4Inaseparatebowl,beattheeggswiththevanilla.Addtheeggmixturetothebowlofdryingredientsandstiruntilthebatterissmooth(thereisnogluten,sooverworkingthebatterisnotaconcern).Pourthechocolate-coconutoilmixtureintothebatterandstiruntileverythingisthoroughlycombined.Foldinthetoastedhazelnutsandcoconutflakessothey’reevenlydistributedthroughoutthebatter.
5Pourthebatterintothepanandbakeuntiltheedgesarefirmandatoothpickinsertedin
thecentercomesoutwithafewmoistcrumbs,about35minutes.Letthebrowniescoolcompletelyinthepanbeforecutting.
PEANUTBUTTERCACAONIBCOOKIESMAKESABOUT2DOZENCOOKIESCacaonibsarecoarselygroundcacaobeans,andItosstheminanywhereIwantcrunchandthedeep,bittersweetflavorofreallydarkchocolate—yogurt,fruit,granolas,andgoodol’softandchewypeanutbuttercookies.They’refullofflavonoids,whichhaveantioxidantpowers,andtheymakeagreatwaytogetachocolatefixwithoutaddedsugar.
½cupcreamypeanutbutter½cuphoney½cupcoconutpalmsugar½cupvirgincoconutoil1largeegg1teaspoonpurevanillaextract1cupwholewheatflour3tablespoonsgroundflaxseed½teaspoonbakingsoda½teaspoonbakingpowderPinchoffineseasalt¼cupcacaonibs
1Preheattheovento350°F.Line2bakingsheetswithparchmentpaper.
2Inabowl,combinethepeanutbutter,honey,sugar,andcoconutoilusingarubberspatula.Addtheeggandvanillaandmixuntilsmooth.
3Inaseparatelargebowl,whisktogethertheflour,groundflaxseed,bakingsoda,bakingpowder,andsalt.Addtheflourmixturetothebowlofwetingredientsandmixuntiljustcombined.Stirinthecacaonibs.
4Scoopouttablespoonsofdoughandrolleachoneintoaball(wethandsmakesthiseasier).Arrangethemonthebakingsheetsabout2inchesapart.Dipaforkinwater,shakeofftheexcess,andlightlypressdownonthecenterofeachdoughballwiththebackofthefork.Repeatata90-degreeangletocreateagridontopofthedough.
5Bakeuntilthecookiesaregoldenbrownontheedges,about12minutes.Transfertoaracktocool.
OatmealandDarkChocolateCookies
OATMEALANDDARKCHOCOLATECOOKIESMAKES2DOZENCOOKIESThesestunnersareexceptionallychewyandcrammedwithpocketsofmelteddarkchocolate.Speltandoatfloursgivethecookiescharacter,makingthemheartyandsatisfyingwithoutweighingthemdown.Thesearen’tdelicatecookies,soifyou’reinarushorburiedindirtydishes,mixeverythinginonebowl,ratherthanmixingthewetingredientsseparatelyfromthedryandthencombining.Thismaybeviolatingsomebakinglaws,butitturnsoutfineforme.Speltflourhasmoreproteinandfiberthanwholewheatflourandcanbesubstitutedcupforcup.Ithasalowlevelofgluten,sosomepeoplefinditeasiertodigest.
1½cupsspeltflour1cupoatflour2cupsold-fashionedrolledoats1teaspoonbakingsodaPinchoffineseasalt1cupslicedalmonds1½cupsdarkchocolatechunks(70%cacao)2extra-largeeggs¾cupcoconutpalmsugar¼cupunsulfuredblackstrapmolasses1cupvirgincoconutoil1tablespoonpurevanillaextract
1Preheattheovento350°F.Line2bakingsheetswithparchmentpaper.
2Inalargebowl,stirtogetherthespeltflour,oatflour,rolledoats,bakingsoda,salt,almonds,anddarkchocolate.
3Inanotherbowl,whisktogethertheeggs,coconutsugar,molasses,coconutoil,andvanilla.Addthewetmixturetothebowlofdryingredientsandstiruntiljustcombined.
4Portionthedoughintoheapingtablespoon-sizeballsandarrangethemonthelinedbakingsheets,about2inchesapart.Bakeuntiltheedgesarebeginningtobrown,about15minutes.Letthemcoolfor2minutes,thentransferthecookiestoaracktocoolforafewmoreminutesbeforegrabbyhandsgettothem.
SWEETBROWNRICEPUDDINGSERVES6TO8Ifyou’relookingforasoothing,creamybowlofcomfort—themac’n’cheeseofdesserts—thisisit.I’malwaysamazedattheamountofcreamystarchthatcomesoutofsweetbrownrice;itlendsitselfperfectlytoricepudding.Coconutandhempmilksaddrichflavorandnext-levelcreaminess,whilecinnamonandcardamomgivethepuddingalittleexoticwarmth.It’saltogetheraddictive.Tohelpgivethepuddingbody,Iprefermoderatelycreamyhempmilktothethinconsistencyofalmondandricemilks.
1½cupssweetbrownrice1cinnamonstick1(13.5-ounce)canfull-fatunsweetenedcoconutmilk1½cupshempmilkFinelygratedzestof1orange½teaspoongroundginger¼teaspoongroundcardamom¼teaspoongroundcinnamon¼teaspoonfreshlygratednutmeg½cupcoconutpalmsugarFineseasalt1vanillabean
1Inalargepot,combinetherice,cinnamonstick,and3cupswaterandbringtoaboiloverhighheat.Reducetheheat,cover,andsimmerfor30minutes.Takeitofftheheatandletitsitcovered.
2Inaseparatepotovermediumheat,combinethecoconutmilk,hempmilk,orangezest,ginger,cardamom,cinnamon,nutmeg,coconutsugar,andalargepinchofsaltandwhisktogether.Splitthevanillabeaninhalflengthwiseandscrapetheseedsoutandaddthemtothepotalongwiththebeanpod.Bringtoaboilslowlyovermedium-highheat.Assoonasitcomestoalowboil,reducetheheattomedium-lowandsimmerfor10minutes.Removethevanillabeanpod.
3Removethecinnamonstickfromthepotofcookedriceandaddthericetothespicedmilk.Increasetheheattomediumandcook,stirringoccasionally,untilthepuddinghasthickened,butstillhasabitofliquid,about10minutes.
COCONUTCACAOCARDAMOMPANNACOTTASERVES4Iwavethepannacottaflaghigh,andnotjustbecauseit’sanincrediblysimple,classicItaliandessert.Itsbiggestassetisasilkysmoothtexturethatfeelsremarkablyluxuriousandlight.Pannacottaisalsoachameleonthatcantakeontheflavorofanyseasonalfruit,sweetspices,andwholemilkyoulike.Iusecoconutmilkinsteadofthetraditionalheavycream—it’severybitasthickandrich.
1packet(2¼teaspoons)unflavoredpowderedgelatin1(13.5-ounce)canwholeunsweetenedcoconutmilk1teaspoongroundcardamom3tablespoonsunsweetenedrawcacaopowder3tablespoonscoconutpalmsugarFineseasalt
1Inasmallbowl,sprinklethegelatinover3tablespoonscoldwaterandletitsitfor5to10minutestodissolve.
2Ina2-quartsaucepan,combinethecoconutmilk,cardamom,cacaopowder,coconutsugar,andapinchofsalt.Cookoverlowheatuntilthesugarisdissolved,about5minutes.Turnofftheheat,addthegelatinmixture,andwhiskuntilit’scompletelydissolved.Pourthroughafine-meshsieveintoalargebowloravesselwithaspout.
3Dividethemixtureevenlyamong4(4-ounce)ramekins,coverwithplasticwrap,andtransfertotherefrigeratortosetforatleast2hoursanduptoovernight.
BlueberryPie
BLUEBERRYPIESERVES8I’mdrawntosimple,rustic,shareablesweets—thekindIcanmakewithmydaughtersandsetinthecenterofthetablewithastackofplatesandforks.Thepinnacleforme?Pie.WhenmyfamilydescendsonMartha’sVineyardforsummervacation,it’sapie-making,pie-eatingfrenzy.Rhubarb,strawberry,and,myfavorite,blueberrypie.Thepointhereistohighlighttheblueberries—nofrills,nounnecessarysteps,andnoaddedsugarneeded.Sinceitrequiresveryfewingredients,thispiereliesheavilyonfreshsummerblueberriesandgood-qualitygrass-fedbutter.Forme,thereisnocrustexceptanall-buttercrust.I’mwillingtoswitchuptheflourthough,andI’vefoundwholewheatpastryflourproducesanequallyflaky,mild,andbutterycrustaswhiteflour.Coldingredientsarekeytotender,flakycrust.Makesureyourbutteriswellchilledandyourwaterisice-cold.Also,ithelpstochillyourpastrycutterandmetalbowlinthefreezerandpullthemoutonlywhenyou’rereadytomakethedough.
CRUST
14tablespoons(1¾sticks)unsaltedgrass-fedbutter2cupswholewheatpastryflour,plusmoreforrollingout½teaspoonfineseasalt
FILLING
6cupsblueberries(about3pints)Finelygratedzestof1lemon1tablespoonfreshlemonjuice3tablespoonscornstarchPinchoffineseasalt
1Forthecrust:Cutthebutterintopats,laythemonaplate,andfreezethemfor15minutes.
2Inalargemetalbowl,whisktheflourandsalttogether.Scatterthefrozenpatsofbutterintheflour.Usingapastrycutterorafork,workthebutterintotheflouruntilitresemblescoarsecrumbswithpea-sizepelletsofbuttervisiblethroughout.Drizzlein½cupverycoldwater.Useyourhandstogatherthedoughtogether,buthandlingitaslittleasisneededtogetitintoonemound.Assoonasitcomestogether(whenyoucanpinchapieceofitanditholdsitsshape),dumpoutthedoughontoacleanworksurfaceandshapeitintoafatcylinder,likeacan.
3Separateone-thirdofthedough,soyouhave2mounds.Shapeeachmoundintoaflattenedrounddisk,wrapthemtightlyinplasticwrap,andrefrigerateforatleast1hourandupto3days.Thedoughcanalsobefrozenforupto1month.
4Preheattheovento425°F.Positionarackinthecenteroftheovenandplaceafoil-lined
bakingsheetonalowerracktocatchanyblueberryjuiceoverflowfromthepie.
5Removethelargerdiskofdoughfromtherefrigerator.Onawell-flouredsurface,flattenthedoughandsprinkleabitofflouroverthetopandonarollingpin.Rollthedoughoutintoaroundroughly12inchesindiameter.Pictureaclockandrollfromthecenterouttowardeverynumber,allthewayaround.Eachtimethedoughexpandsaboutanincharound,sprinkleabitmoreflour,flipthedoughandrollouttheotherside.Useapastryscraperaroundtheedgestomakesurethedoughisn’tsticking.(It’sokayiftheedgescrack—theycanbepinchedtogether.)Foldthedoughinhalf,theninhalfagain.Putitinthecenterofa9-inchglasspieplate,unfolditsoit’scentered,andgentlypressitintotheedges.Thedoughshouldhangaboutaninchovertherimofthepan.
6Forthefilling:Inalargebowl,combinetheblueberries,lemonzest,lemonjuice,cornstarch,andsaltandtosstocoat.Piletheblueberriesintothepiecrust(theyshouldalmostoverflow).
7Removetheremainingdiskofdoughfromtherefrigeratorandrollitoutintoaroundabout10inchesindiameterusingthesamemethodasbefore.Folditinhalf,theninhalfagain,layitoverthetopoftheblueberrymoundandunfoldit.Workingyourwayaroundtheedgeofthepie,pressthetopandbottomcruststogetherandfoldthemunder.Crimptheedgeswithyourfingerstoseal.Usingaparingknife,cut4(3-inch)slitsinthetopcrustand4shorterslitsinbetweenthose,sosteamcanescape.
8Putthepieonthecenterrackintheovenandbakefor20minutes.Reducetheheatto350°Fandbakeuntilthecrustisgoldenbrownandtheblueberriesarebubbling,about40minuteslonger.Letitcoolonawirerackforatleast1hour.Thepiewillthickenthelongeritcools.
Peoplehavesuchanxietyaboutmakingpie.Relax.Makingdoughcanactuallybequitezenlike,especiallywhendoingitbyhand.Theonlywaytolearnwhatgoodpiedoughshouldlookandfeellikeisthroughthetactilesensationofhand-formingit.Withafoodprocessor,it’stooeasytooverworkthedoughandovermixthebutter—twoactionsthatkillthepotentialforgoodcrust.
READINGANDRESOURCESBOOKSTheGreatCholesterolMythbyJonnyBowdenandStephenSinatra
TheNewGlucoseRevolutionbyDr.JennieBrand-Miller,Dr.ThomasM.S.Wolever,KayeFoster-Powell,andDr.StephenColagiuri
TheInflammationSyndromebyJackChallem
NourishingTraditionsbySallyFallonandMaryEnig
The4-HourBodybyTimothyFerriss
TheBloodSugarSolutionbyDr.MarkHyman
CleanbyDr.AlejandroJunger
FatChancebyDr.RobertLustig
InDefenseofFood,FoodRules,andCookedbyMichaelPollan
WhyWeGetFatbyGaryTaubes
WEBSITESMontereyBaySeafoodWatch:SeafoodWatch.org
EatWild:EatWild.org
AmericanGrass-fedAssociation:AmericanGrassfed.org
LocalHarvest:LocalHarvest.org
ACKNOWLEDGMENTSMyacknowledgmentsbeginwithmywife,Amanda.Whyandhowdoesmywifeplaysointegrallyintotherealityofthisbook?Well,ifitweren’tforher,Iwouldprobablystillbeasmoking,boozing,carb-loading,unhealthymess,andthechancesofmewritingabookaboutwhat itmeanstohaveagoodfooddaywouldbezero.Shegotmeonthetraintowellness, and her influence never came in a nagging, preaching kind of way; it wasdelivered consistently, over time, with a level of nonchalance that somehow had atremendous impact.All the time I looked and felt like shit, I coexistedwithmy svelte,energetic,beautifulwife,andkeptthinking,Iwantsomeofwhatshe’sgot.Upearly,eatingagreatbreakfast,exercising,doingyoga,packingdelicious-lookingsaladsforher lunchandcooking simple, cleanproteinswith some localveggies fordinner.Sheunderstandsthepowerofwhatweputinandonourbodiesandadvocatedforgettingallthetoxicshitoutofourapartment,insistingonorganicorlocalmeatandproduce.Mywife,morethananyone I know, cares deeply about the food she eats and feeds to our two beautifuldaughters, and for that, I am eternally grateful. She is also an English teacher and haspoured over page after page of the many iterations of this book from conception tocompletion,lendingherexpertiseandinsightsalongtheway.ThetitleofthisbookandthenameofmyfirstrestaurantarebothAmanda’sdoing,andallofthistogetherjustscratchesthesurfaceofwhyIamgratefultohaveherasmypartnerincrime.
TammyWalker,damn…whatcan I say?Talkaboutdoinga lotof theheavy lifting.Withoutherdedication thisbookwould still be awork inprogress.We spent countlessafternoons together cooking and talking and eating, and cooking some more. In theprocess,sheacquiredanuncannyabilitytocapturemythoughtsandbeliefsonthepagesof this book. Incredibly generous with her time, she has been a genuine, positive, andsmilingpresencethroughout thisprocess,andahugepartofwhythisbookcameoutasgreat as it has.MichaelHarlanTurkellwas a joy toworkwith aswell, and his photosspeak for themselves. I enjoyed my days working with him so much that I seriouslycontemplatedacareerchangetofoodstylist.
Closetofouryearsago,PamKrausswaswillingtositinanondescriptmidtowncoffeeshop,drinkingcrappycoffeeandlisteningtomepitchthisbook.Shebelievedintheideaofachef-drivencompanioncookbooktoallof thehealthandnutritionbooksthatIwasdevouring,andthankfullyshesupportedthisprojectfromtheget-go.Thefactthatshedidmeansawholelot—sheisano-bullshitkindofladyandIrespectthatimmensely.
JessicaFreeman-Sladeand theentire crewatClarksonPotter,youguys rock! Jessicaawedmetimeandtimeagainwithherthoughtfulnessandattentiontodetail.Sheiswhip-smartandIamluckytohavehadherasmyeditor.
TimFerriss’s4-HourBodywasoneofthefirstbooksIdevouredonthesubjectoflivinga better life. (Confession: I originally thought of A Good Food Day as a companioncookbooktoThe4-HourBody,althoughTimmightnotbedownwithpastarecipes.)Timis the ultimate badass, always pushing and experimenting with ways to optimize time,health,andwellness.Hehastaughtmeandhisreadershowtobecleanerandleaner,andIam grateful to have the ability to shoot him a text to ask about the newest source ofglutathioneorwhat haveyou.He’s a busyguywho somehowalways finds the time to
help.
While we are on the topic of badasses, I’ve got to mention David Black, agentextraordinaire. I’ve always felt safe with him in my corner—he was such a strongadvocate forme over the years, and I am honored to be on his roster of authors. Theminiaturehand-painted rockingchairswithwhichhegiftedeachofmydaughterswhentheywere just weeks old are indicative of the fact that behind his hard-assed businesssavvyisamanwithahuge,thoughtfulheart.
Last,andvery important, Iwant to thankmymomfor instillinginmea loveoffoodandeverythingthatsurroundstheritualsofeating.Shewaswayaheadofhertime:“Eatrealfood,nottoomuch,mostlyplants”washerMOdecadesbeforeMichaelPollangaveeloquentexpressiontosuchanapproach.GrowingherownvegetablesonourpropertyinMilton,NewYork, she taughtme thebeautyandwonderful tasteofquality ingredients,preparedsimply.Whenshecooksmesomethingtoeat,itfeedsmelikenothingelseintheworldcan.AllIcansayis,Youareanamazingmama,Mamma.
ABOUTTHEAUTHOR
Asachef,restaurateur,andcookbookauthor,MARCOCANORAhasbeendoinghisparttopromotedelicious,simple,andhealthfulfood.Since1996,hisItalian-inflectedcookingatHearthandhisformerrestaurantInsiemehasearnedcriticalacclaim.HehascookedatGramercyTavernandatCraftwithTomColicchio,andhisfirstcookbook,SalttoTaste,wasnominatedforaJamesBeardAwardin2009.HehasbeenprofiledintheNewYorkTimes,Food&Wine,andTheHuffingtonPost.Hewasa finalistonTheNext IronChefandajudgeonChoppedandTopChef;andhasappearedonToday,MarthaStewart,andNightline.HelivesinNewYorkwithhisfamily.
www.agoodfoodday.com
INDEXAlkalinefoods
Almonds
Marcona,OldBayRomescoSauce,photo
Amaranth“Polenta”withTuscanKale,photo
Anchovy(ies)
andGarlic,LemonVinaigrettewithWhite,andChickpeaSalad,photoWhite,andSoft-BoiledEggBreakfastSandwiches,photo
Apple
andCauliflower,Caramelized,SoupPear,andCranberryCrumble,SpicedWalnutSpiceMuffins,photo
Asparagus
andLemon,Roasted,withChunkyPesto,photoPoachedBlackBassandClamswithSpringVegetablesandMintShaved,Avocado,andQuinoaSalad,photoSpringOnions,andParsley,BulgurWheatSaladwith,photo
Avocado(s)
Guacamole,photoShavedAsparagus,andQuinoaSalad,photo
Banana(s)
ChocolateShakeandGojiBerryShake,photo
Barley,Mushroom,andKaleSoup,photo
Bean(s).SeealsoLentil
Black,DipChickpeaandWhiteAnchovySalad,photoChickpeaCrepes,photocooking,tipsforCranberry,SoupwithFarro,photofiberinandGreensPotofRibollitaShrimpandChickpeaTrifolati,photo
String,BraisedSunflowerSeedHummusUcceletto,photoWarmVegetableSalad,photoWhite,andTuna,TuscanKaleSaladwith
Beef
Grass-Fed,MeatloafwithRoastedBroccoli,Carrot,andOnionLiverandOnions,photoRosemary-LemonMinuteSteak,photo
Beet,Roasted,SaladwithBeetGreens,Oranges,andPistachios,photo
Berry(ies).SeealsoBlueberry
Goji,andBananaShake,photoMixed,Crumble,photoShake,Dark,photoStrawberryandTomatoGazpacho
BlackBass
withBokChoy,SteamedandClams,Poached,withSpringVegetablesandMint
Blueberry
andBuckwheatButtermilkPancakes,photoandCornMuffinsPie,photo
BokChoy,SteamedBlackBasswith
Bread,Amanda’s
Broccoli
Carrot,andOnion,Roasted,Grass-FedBeefMeatloafwithRoasted,withHazelnutsandPecorino
Broth
bonesforChicken
Brownies,Hazelnut
BrusselsSprouts,Garlicky,photo
Buckwheat
andBlueberryButtermilkPancakes,photoGroatswithApricotsandAlmonds
BulgurWheatSaladwithAsparagus,SpringOnions,andParsley,photo
Burgers,Ginger-ScallionTurkey
Cabbage
Mushrooms,andThyme,BrownRiceRisottowith,photoNapa,andOnions,Lacto-Fermented-RadishSlaw,photo
Cake,OliveOil
Carrot(s)
Broccoli,andOnion,Roasted,Grass-FedBeefMeatloafwithandGinger,Fermented,VinaigretteandGinger,Lacto-Fermented,photoRoasted,withMilletandMint-PistachioPesto,photo,photo
Cashews,CurryandLime,photo
Cauliflower
andApple,Caramelized,SoupandJapaneseSweetPotatoFrittata,photo
Cheese
CacioePepePopcorn,photoChickpeaCrepeSandwicheswithZucchini,Tomato,andMozzarella,photoEscaroleSaladwithPearandPecorino,photoRoastedBroccoliwithHazelnutsandPecorino
Cherry-VanillaOatmealShake
Chicken
BrothCoconutSoup,Thai,photoFlavor-Pounded,photoHerb-RoastedSpatchcock,photoMyPost-WorkoutSaladandRiceSoup,Japanese,photoSoup,Mexican,photoSoup,NewYorkCityJewish-Style,photoThighs,Braised,withGarlic,Lemon,andGreekOlives,photo
Chocolate
CoconutCacaoCardamomPannaCottaDark,andOatmealCookies,photoHazelnutBrowniesShake
Clams
andBlackBass,Poached,withSpringVegetablesandMintandRedSnapper,Poached,withWinterVegetables
Coconut
CacaoCardamomPannaCottaChickenSoup,Thai,photo
Cookies
OatmealandDarkChocolate,photoPeanutButterCacaoNib
Corn,Cream-FreeCreamed
CornandBlueberryMuffins
Crepes,Chickpea,photo
DandelionSaladwithHard-BoiledEggs,photo
Dips
BlackBeanGuacamole,photoSunflowerSeedHummus
Dressings.SeealsoVinaigrettes
Honey-Tangerinepreparing,2.1,2.2
Drinks.SeeShakes
Eggplant
Salad,Thai-Style,photoSoup,Moroccan-Spiced,photo
Egg(s)
Hard-BoiledHard-Boiled,DandelionSaladwith,photoJapaneseSweetPotatoandCauliflowerFrittata,photoMontecastelli,photoSoft-Boiled,andWhiteAnchovyBreakfastSandwiches,photoSpinachScrambledSunnySide-Up,BraisedGreenswith
Escarole
BeansandGreensSaladwithPearandPecorino,photo
Farro
Basic
CranberryBeanSoupwith,photoSalad,CrunchySpring
Fats,dietary,fm3.1,6.1
Fennel
Olives,andLemon,WildSalmoninParchmentwith,photoRoasted,Oil-CuredOlives,andGrapefruit,SpinachSaladwith,photoShaved,Celery,RedOnion,andParsleySalad,photo–WhiteWineSauce,PorkMedallionswith,photo
Fermentedfoods
Fiber
Fish.SeealsoAnchovy(ies);Salmon
buyingandcookingHalibutLivornese,photohealthbenefitsPasseraFrita(Pan-FriedFlounder),photoPoachedBlackBassandClamswithSpringVegetablesandMintPoachedRedSnapperandClamswithWinterVegetablesSteamedBlackBasswithBokChoyTuscanKaleSaladwithWhiteBeansandTunaWholeWheatSpaghetti“conSarde,”photo
Flounder,Pan-Fried(PasseraFrita),photo
FreekehwithSugarSnapPeas,SpringOnions,andFreshHerbs,photo
Frittata,JapaneseSweetPotatoandCauliflower,photo
Fruits.SeealsoBerry(ies);specificfruits
healthbenefits
Ginger
andCarrot,Fermented,VinaigretteandCarrots,Lacto-Fermented,photo-ScallionTurkeyBurgers-SoyVinaigrette
Glycemicindex&glycemicload
GojiBerryandBananaShake,photo
Grains.SeealsoBuckwheat;Farro;Oats;Quinoa;Rice
Amaranth“Polenta”withTuscanKale,photoBulgurWheatSaladwithAsparagus,SpringOnions,andParsley,photoFreekehwithSugarSnapPeas,SpringOnions,andFreshHerbs,photohealthbenefits
Mushroom,Barley,andKaleSoup,photoRoastedCarrotswithMilletandMint-PistachioPesto,photo,photowhole,choosing
Granola
Citrus-SpikedHazelnutandRosemaryEverythingGood,photoTropical
Grapefruit
OdetoOrangeJuliusShakeRoastedFennel,andOil-CuredOlives,SpinachSaladwith,photo
Greens.SeealsoEscarole;Kale;Spinach
Beet,Oranges,andPistachios,RoastedBeetSaladwith,photoBibbLettuceSaladwithBeePollen,photoDandelionSaladwithHard-BoiledEggs,photoMyPost-WorkoutSaladSalmonandArugulaSaladwithPomegranate,photo
Guacamole,photo
HalibutLivornese,photo
Hazelnut(s)
BrowniesandPecorino,RoastedBroccoliwithRomescoSauce,photoandRosemaryGranola,Citrus-Spiked
Herb(s).Seealsospecificherbs
-RoastedSpatchcockChicken,photo
Kale
BraisedGreenswithSunnySide-UpEggsMontecastelliEggs,photoMushroom,andBarleySoup,photoRibollitaTuscan,Amaranth“Polenta”with,photoTuscan,andTomato,LentilSoupwith,photoTuscan,SaladwithWhiteBeansandTuna
LambStew,photo
Lemon
andRosemaryPopcorn
VinaigrettewithGarlicandAnchovy
Lentil
Salad,Warm,photoSoupwithTomatoandTuscanKale,photo
Lettuce,Bibb,SaladwithBeePollen,photo
LiverandOnions,photo
MacadamiaNuts,Slow-Roasted
MangoGreenShake,photo
MapleSyrupVinaigrette
Meat.SeealsoBeef;Lamb;Pork
buyingandcookinglabelingtermspasture-raisedvs.factory-farm
Meatloaf,Grass-FedBeef,withRoastedBroccoli,Carrot,andOnion
MilletandMint-PistachioPesto,RoastedCarrotswith,photo,photo
Mint-PistachioPestoandMillet,RoastedCarrotswith,photo,photo
Muffins
AppleWalnutSpice,photoCornandBlueberry
Mushroom(s)
Barley,andKaleSoup,photoCabbage,andThyme,BrownRiceRisottowith,photoPorcini,andBabySpinach,WholeWheatRigatoniwith,photo
Nuts.SeealsoAlmonds;Hazelnut(s)
AppleWalnutSpiceMuffins,photoCurryandLimeCashews,photoEverythingGoodGranola,photoMacadamia,Slow-RoastedPecanPowerBalls,photoTropicalGranola
Oats.SeealsoGranola
Cherry-VanillaOatmealShakeOatmealandDarkChocolateCookies,photoOvernight,High-Protein
Overnight,No-CookPear-MapleOatmealShakeSteel-Cut,Potof
OliveOilCake
Olives
Fennel,andLemon,WildSalmoninParchmentwith,photoGreek,Garlic,andLemon,BraisedChickenThighswith,photoHalibutLivornese,photoOil-Cured,RoastedFennel,andGrapefruit,SpinachSaladwith,photo
Omega-3fattyacids
Onions
Liverand,photoandPeas,WholeWheatOrecchiettewith,photo
Oranges
BeetGreens,andPistachios,RoastedBeetSaladwith,photoOdetoOrangeJuliusShake
Pancakes,BlueberryandBuckwheatButtermilk,photo
PannaCotta,CoconutCacaoCardamom
Pantrystaples
Pasta
WholeWheatOrecchiettewithPeasandOnions,photoWholeWheatRigatoniwithPorciniMushroomsandBabySpinach,photoWholeWheatSpaghetti“conSarde,”photo
PeachandTomatoSalad,photo
PeanutButterCacaoNibCookies
Pear
Apple,andCranberryCrumble,Spiced-MapleOatmealShakeandPecorino,EscaroleSaladwith,photo
Peas
andOnions,WholeWheatOrecchiettewith,photoSugarSnap,SpringOnions,andFreshHerbs,Freekehwith,photo
PecanPowerBalls,photo
Pepper(s)
RomescoSauce,photoSweet,Peperonata,photo
Pie,Blueberry,photo
Pomegranate,SalmonandArugulaSaladwith,photo
Popcorn
CacioePepe,photoLemonandRosemary
PorkMedallionswithFennel–WhiteWineSauce,photo
Potato(es)
LambStew,photoSweet,Japanese,andCauliflowerFrittata,photoSweet,RosemaryFries,photo
Probiotics
Pudding,SweetBrownRice
PumpkinSeeds,Spiced,photo
Quinoa
BasicPanzanella,photoShavedAsparagus,andAvocadoSalad,photo
RedSnapperandClams,Poached,withWinterVegetables
Rice
Black,SeafoodRisotto,photoBrown,RisottowithMushrooms,Cabbage,andThyme,photoandChickenSoup,Japanese,photoSweetBrown,Pudding
Rosemary
andHazelnutGranola,Citrus-Spiked-LemonMinuteSteak,photoandLemonPopcornSweetPotatoFries,photo
Salads
BibbLettuce,withBeePollen,photoBulgurWheat,withAsparagus,SpringOnions,andParsley,photoChickpeaandWhiteAnchovy,photochoosingingredientsforDandelion,withHard-BoiledEggs,photoEggplant,Thai-Style,photo
Escarole,withPearandPecorino,photoFarro,CrunchySpringFreekehwithSugarSnapPeas,SpringOnions,andFreshHerbs,photoMyPost-WorkoutQuinoaPanzanella,photoRoastedBeet,withBeetGreens,Oranges,andPistachios,photoSalmonandArugula,withPomegranate,photoShavedAsparagus,Avocado,andQuinoa,photoShavedFennel,Celery,RedOnion,andParsley,photoSpinach,withRoastedFennel,Oil-CuredOlives,andGrapefruit,photoTomatoandPeach,photoTuscanKale,withWhiteBeansandTunaWarmLentil,photoWarmVegetable,photo
Salmon
andArugulaSaladwithPomegranate,photoCured,photoQuinoaPanzanella,photoTacoswithGuacamole,Salsa,andCabbage-RadishSlaw,photoWild,inParchmentwithOlives,Fennel,andLemon,photo
Salsa,Tomato,photo
Sandwiches
Breakfast,Soft-BoiledEggandWhiteAnchovy,photoChickpeaCrepe,withZucchini,Tomato,andMozzarella,photo
Sardines
WholeWheatSpaghetti“conSarde,”photo
Sauce,Romesco,photo
Shakes
Cherry-VanillaOatmealChocolateDarkBerry,photoGojiBerryandBanana,photoMangoGreen,photoOdetoOrangeJuliusPear-MapleOatmeal
Shellfish.SeeClams;Shrimp
Shrimp
andChickpeaTrifolati,photoSeafoodBlackRiceRisotto,photo
Slaw,Cabbage-Radish,photo
Snacks,choosing
Soups
CaramelizedCauliflowerandAppleChicken,Mexican,photoChicken,NewYorkCityJewish-Style,photoChickenandRice,Japanese,photoChickenCoconut,Thai,photoCranberryBean,withFarro,photoEggplant,Moroccan-Spiced,photoLentil,withTomatoandTuscanKale,photoMushroom,Barley,andKale,photoRibollitaStrawberryandTomatoGazpacho
Soy-GingerVinaigrette
Spinach
Baby,andPorciniMushrooms,WholeWheatRigatoniwith,photoSaladwithRoastedFennel,Oil-CuredOlives,andGrapefruit,photoScrambledEggs
Squash
Autumn,MapleandSpice-Roasted,photoChickpeaCrepeSandwicheswithZucchini,Tomato,andMozzarella,photoWarmVegetableSalad,photowinter,cuttingup
Stew,Lamb,photo
StrawberryandTomatoGazpacho
Sugar,9.1,9.2
SunflowerSeedHummus
Tacos,Salmon,withGuacamole,Salsa,andCabbage-RadishSlaw,photo
Tangerine(s)
BibbLettuceSaladwithBeePollen,photo-HoneyDressing
Tomato(es)
BraisedStringBeansCrunchySpringFarroSaladHalibutLivornese,photoandPeachSalad,photoQuinoaPanzanella,photoRomescoSauce,photo
Salsa,photoandStrawberryGazpachoandTuscanKale,LentilSoupwith,photoUccelettoBeans,photoZucchini,andMozzarella,ChickpeaCrepeSandwicheswith,photo
TunaandWhiteBeans,TuscanKaleSaladwith
TurkeyBurgers,Ginger-Scallion
Umami-richingredients
Vegetable(s).Seealsospecificvegetables
cookingmethodshealthbenefits,3.1,3.2Salad,Warm,photoshoppingforSpring,andMint,PoachedBlackBassandClamswithWinter,PoachedRedSnapperandClamswith
Vinaigrettes
FermentedCarrotandGingerHoney-CiderLemon,withGarlicandAnchovyMapleSyruppreparingSoy-Ginger
WalnutAppleSpiceMuffins,photo
Zucchini
Tomato,andMozzarella,ChickpeaCrepeSandwicheswith,photoWarmVegetableSalad,photo