I’ve been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago. Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough – just don’t forget the copious amounts of large flake sea salt, red pepper flakes and EVOO! Enjoy!
I’m not so sure this one even needs a recipe. It’s simple to throw together, refreshing in the heat and the pretty presentation always wows guests! Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila! Now the only trick is keeping everyone’s fingers out of them until company arrives!
With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!
Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
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
This is the busiest time of year for me in my real job. In all the craziness that is the weeks leading up to the National Stationery Show, I feel like I barely get out the door in the morning, let alone grabbing a Greek yogurt (my fave!) from the fridge. This weekend, I took a step back and prepared some food for the week… Healthy lunches, bags of vegetables for snacks and homemade granola to top that yogurt for breakfast. Give it a go – it just might give you that boost that I find myself needing in the morning!
Homemade Maple Granola
1/4 cup vegetable oil
2/3 cup maple syrup
2 tsp almond extract
4 cups oatmeal (not the quick stuff… you want the old fashioned oats!)
1/2 cup pumpkin seeds
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 cup dried cherries Continue reading
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
Fresh Crab Summer Rolls with Sweet Chili Dipping Sauce
2 cups Phillips Back Fin Crab Meat
1 cup diced mango
1 cup julianned cucumber
1 cup diced avocado
1/2 cup macadamia nuts, chopped
1/4 cup slivered red onion
8 spring roll wrappers, rehydrated
1 cup sweet chili sauce
1/2 cup rice vinegar
I know, you’re probably reacting the exact same way I did… Baked? As good as fried? I don’t believe it!
We’ll being from Buffalo, and reading the comment from NATIVE BUFFALONIANS, on the topic at Serious Eats, I thought I’d break the stereotype and give these baked wings a go on Sunday.
The recipe I’m going to try for the wings is: Baked Buffalo Hot Wings.
I’m also going to try the corresponding Homemade Blue Cheese Dip.
If you try them, let me know what you think…
When you’re craving the rich indulgence of mushroom soup, but trying to watch your fat intake, give this version of mushroom soup a try. It’s hearty and full of flavor, while having only a little half and half to give it that velvety feel. I like to use a combination of oyster, button and cremini mushrooms, but porcinis and morels would be delicious too!
Healthy Mushroom Soup
1.5 – 2 cups fresh mushrooms, diced
3 tbsp butter
1.5 cups finely chopped Vidalia onion
3 cups vegetable broth (beef is good too)
.5 cup brandy
.5 cup half and half
kosher salt and pepper to taste
This creamy tomato soup is perfect with a grilled cheddar sandwich on a cool Fall day. You can make it with more or less half and half and it’s just as good.
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
5 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 cups half-and-half
Salt and freshly ground black pepper
Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.