I’ve been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago. Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough – just don’t forget the copious amounts of large flake sea salt, red pepper flakes and EVOO! Enjoy!
Being just back from an incredible trip in France for the last two weeks with my husband, I’m loving anything French. It’s funny, French food to me seems to always be one of two things… incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy. These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive! This recipe comes from one of our good friends, who always make great food!
Recipe after the jump… Continue reading
With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!
Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year. We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we’ll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce. First up is this great saute I made using some of the greens we received this week. I’m a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum – not that I don’t love them, I just try incorporate both fiber and protein into my diet at the same time – which is where the beans come in. This recipe is satisfying enough to have as dinner – add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!
Recipe after the jump… Continue reading
We had a ton of fun yesterday making one of my favorite foods… homemade sushi! It’s really not that hard and fun to do in a group – everyone fills their rolls with their favorite Japanese morsels and then you have bites of all different combos! The key is buying fresh fish and good nori. Here in Washington, DC, I love to get the seafood at BlackSalt and you can get fresh roasted nori at the H Mart groceries. More photos and steps after the jump…
January is a great month for getting back on track. The holidays and every delicious, fatty bite are gone and the time for overindulgence passed. This soup is just right for getting into a healthy routine, and is still hearty enough to serve for dinner. The recipe is from my mother-in-law who first had it at Green Mountain Inn in Stowe, Vermont.
Chicken Soup with Roasted Vegetables and Wild Rice
1 cup wild rice, rinsed and drained
2 cups water (I use 3)
2 medium fennel bulbs, trimmed and halved
2 medium onions, halved
2 medium carrots, cut lengthwise into 1/2 inch strips
3 sweet peppers (yellow and red) halved and seeded
2 tbsp olive oil
1 tbsp finely chopped garlic (about 6 cloves)
1/2 tsp salt
1/2 tsp fresh ground pepper
8 cups chicken broth
2 -2 1/2 lb meaty chicken pieces (I use one whole cooked roaster)
2 tomatoes, seeded and chopped
2 tsp fresh thyme
1/4 tsp ground nutmeg
1/4 tsp ground red pepper (cayenne)
1 tbsp chopped fresh Italian flat leaf) parsley Continue reading
This is undoubtedly my favorite use for left over fruit! It’s so simple and is impressive when served to flavor water or cocktails. Here’s all you have to do. Take your left over melon and puree in a food processor. Pour into ice cube molds and let freeze. Then serve in lemonade or margaritas or whatever makes your heart content!