Sheet Pan Trout and Broccolini

I recently discovered trout.  It's sustainable, healthy, very mild, boneless (when purchased in fillets), easy to cook and reasonable in price.  What's not to like?  In terms of taste, rainbow trout tends to be a little milder than red trout, which has just a touch of salmon-ish flavor.  I particularly like red trout because of the flavor and because they're so pretty - check out how they look when raw (below).

This is a great recipe for trout because it's so easy and foolproof.  If you can't find Aleppo pepper for the sauce, consider ordering it online because it's delicious and very versatile.  It has just a hint of heat and a wonderful warm taste that goes well on fish, chicken, eggs, pasta, veggie dishes, you name it.  If you don't want to buy Aleppo pepper use just a touch of red pepper flakes or chili powder instead.

I served the trout and broccolini with herbed polenta, but mashed potatoes would be equally good.

I think trout is probably the easiest fish to cook because it cooks evenly and fast and doesn't dry out or become tough.  If you've ever ruined a $20 piece of halibut or sea bass you know what I'm talking about.

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Sheet Pan Trout and Broccolini

Serves 4

½ garlic clove, finely grated

2 teaspoons Aleppo pepper (or 1 teaspoon red pepper flakes)

¼ olive oil, plus more for drizzling

2 tablespoons fresh lemon juice, plus 1 lemon, thinly sliced

Kosher salt and black pepper

4 trout fillets, about 6-8 ounces each

2 bunches broccolini, ends trimmed

2 tablespoons capers

Heat oven to 450d.

To make the sauce, combine garlic, Aleppo pepper, ¼ cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.  Set aside.

If the broccolini stems are relatively thick, cut each stem in half lengthwise to facilitate cooking.

Lay the trout fillets skin side down on a sheet pan next to each other.  Place lemon slices on the trout and scatter broccolini and capers around it.   Drizzle everything with olive oil and season with salt and pepper.

Place the sheet pan in the oven on the middle rack and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8-10 minutes.  Remove from the oven, push the lemon slices off the top of the trout, and immediately drizzle everything with the sauce.  Let the flavors mingle for a minute or two before dividing among 4 plates.

Walnut Pesto Pasta

It's finally spring!  That calls for something light and fresh for dinner even though it's not quite salad weather yet in most places.  This vegetarian pasta fits the bill perfectly with hints of lemon, fresh basil and toasty walnuts. I actually like the walnut pesto better than regular pesto because the walnuts (and walnut oil) give it a depth of flavor.  I encourage you to buy the walnut oil rather than using regular olive oil because it does make a difference.  You should be able to find it with the other oils in most grocery stores. I like it in salad dressings as well - particularly if the salad will have some nuts - because it's so aromatic and delicious and will echo the nut flavor.

This pasta dish is very easy to make, and very fast.  Serve with a green salad and crusty bread and you've got a great vegetarian meal.

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Walnut Pesto Pasta

Serves 6

2 cloves garlic, roughly chopped

2 cups firmly packed fresh basil

1/2 teaspoon fine sea salt, plus more to taste

Ground black pepper, to taste

1 teaspoon lemon zest

1/2 cup lightly toasted walnuts, plus finely chopped walnuts for garnish

6 tablespoons walnut oil

2 tablespoons extra-virgin olive oil

1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for garnish

1 pound fresh fettuccine or linguine

Top of Form

Bottom of Form

Combine garlic, basil, salt, pepper, lemon zest and walnuts in a food processor and pulse until combined, scraping down sides of food processor bowl as needed. Slowly add walnut oil and olive oil, pulsing until combined. Add cheese and process briefly. Do not over process or pesto will have very little texture. Taste and adjust the seasoning, keeping in mind that cheese adds salt, so additional salt may not be needed.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 3 minutes. Drain, reserving 1/4 cup cooking water. Thin pesto with 1 to 2 tablespoons of the reserved pasta cooking water to achieve a sauce that will coat pasta. Drizzle pesto over pasta and toss to combine. Garnish with chopped walnuts and grated cheese.

Tuna, White Bean and Fennel Salad

Last Year's Post:  Curried Chicken Salad
Two Years Ago:    Chicken with Caramelized Onion and Cardamom Rice

Tuna and white beans are a time-honored Italian combination for a salad that usually also includes red onion and a lemony dressing.  I recently came across this recipe from the New York Times that includes the fresh flavor and crunch of fennel, which really appealed to me. I decided to adapt it by using canned tuna rather than fresh, and adding some kale to the fennel to make it even healthier.  You could certainly grill some fresh tuna in place of the canned tuna, but I love a good canned tuna salad on occasion and it makes things much simpler and faster.  My personal preference is a high-quality tuna canned in oil because I think tuna packed in water is bland.  I've also heard the tuna packed in pouches tastes fresh, but whichever way you go make sure it's the best tuna you can find.

The key to any great salad is to have a variety of flavors and textures.  This one has creamy beans, meaty tuna, crunchy fennel, tart red onion and bright lemon.  And it's extremely healthy as well, with high-quality protein from the tuna and beans, omega-3s, and all that dark green leafy goodness from the kale.  It's very easy to prepare - can you say no cooking?  (Perfect for a hot summer day...)  All you have to do is make the vinaigrette, chop a few things, and assemble. The recipe recommends serving the salad at room temperature, but the leftovers were just as good cold the next day and the salad keeps extremely well.  Leftovers would be great in a pita at work for lunch.

Have the salad for a light dinner on one of the first warm spring days with a glass of rose wine and imagine you're sitting on a terrace overlooking the Mediterranean.  Ahhhhhh

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Tuna, White Bean and Fennel Salad

Serves 4

½ small red onion, diced

4 cups cooked cannellini or other white beans (or 2 cans of beans, rinsed and drained)

Salt and pepper

4 tablespoons fresh lemon juice, divided

4 tablespoons olive oil, divided

1 teaspoon lemon zest

2 garlic cloves, pressed or grated

1 large fennel bulb

3-4 large leaves of Tuscan kale, washed, stripped from the stems and thinly cut crosswise

1 (5-6 oz) can tuna (preferably packed in oil), drained and flaked into chunks

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fennel fronds

1 lemon, quartered, for garnish

Soak the diced onion in ice water for 10 minutes (this will tame its bite), then drain.  Drain the beans and put in a bowl.  Add a generous sprinkling of salt, 2 tablespoons lemon juice and the onions and stir.  Add 1 tablespoon olive oil and toss to coat.  Set aside.

To make the dressing, in a small bowl whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, and 3 tablespoons olive oil.  Set aside.

Cut the fennel tops off and reserve some fronds for garnish.  Cut the bulb in half and cut out the core, then cut crosswise into thin slices.  Add the fennel slices and kale to a bowl, then lightly salt and toss with just enough dressing to barely coat.

To assemble the salad, divide the fennel/kale mixture among 4 plates.  Top with the bean mixture and tuna flakes.  Drizzle a small amount of dressing over each salad, then garnish with parsley, fennel fronds, and lemon quarters.  Serve at room temperature.

Citrus Chicken Bowls

Last Year's Post: Grown-Up Tuna Salad Sandwich
Two Years Ago:   Baked Oatmeal

Citrus is in season all winter and it seems particularly bright and refreshing on a cold dreary day, don't you think?  This recipe calls for two different citrus fruits in the form of lemon juice and blood orange or tangerine slices.  I used a few of both for the picture, but that's not necessary.  It was actually the result of having most of the blood orange slices fall apart on me, so its a good thing I had a tangerine in the refrigerator as well.

Like all good bowls, this one has a wide range of tastes and textures from the creamy avocado sauce to crunchy nuts, refreshing citrus, healthy kale and meaty chicken.  And it's packed full of fiber and nutrition.  The downside is that it's a fair amount of work, but it's easy if you cook the chicken and rice in advance.  Then all you have to do is a quick saute of the onion, kale and rice, and buzz the avocado sauce which means it could qualify for a weeknight meal.  I briefly debated just using avocado slices instead of making the sauce for simplicity, and I don't think you'd lose much in terms of taste if you go that route.  The major advantage to the sauce is that it's easier to get a little in every bite.

I actually used coconut rice (white rice cooked with half broth, half coconut milk) simply because I had some left over, and it tasted great in the bowl although I almost lost the coconut taste with so much else going on.  If I didn't have leftovers I'd probably cook some brown rice for the added fiber.

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Citrus Chicken Bowls

Serves 4

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 cup chopped yellow onion

6 cups Lacinato kale, de-stemmed and thinly sliced crosswise

¼ cup pine nuts (or other nuts of your choice)

4 cups cooked brown or white rice

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

2 blood oranges or tangerines, peeled and cut crosswise into thin slices

1 whole lemon, cut into four wedges

For the avocado sauce:

1 ripe avocado

½ cup fresh flat-leaf parsley leaves

½ cup fresh cilantro leaves

¼ cup water

2 tablespoons olive oil

2 tablespoons coarsely chopped walnuts

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

½ teaspoon white wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Lightly pound the chicken breasts if they’re very thick, then season both sides with salt and pepper.  Grill or pan sauté until the internal temperature reaches 165 degrees.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until softened, about 5 minutes.  Add the kale and nuts and cook for an additional 2-3 minutes until the kale is wilted and softened and the nuts are toasted.  Stir in the rice and lemon juice and cook until heated through, about 2 minutes. Season to taste with salt and pepper.   Keep warm.

To make the avocado sauce, place all ingredients in a food processor and process until smooth. 

To assemble the bowls, cut the chicken crosswise into thin pieces.  Divide the rice and kale mixture between four shallow bowls, then top with chicken slices, orange or tangerine segments, a dollop of avocado sauce and a lemon wedge.

New Orleans-Style Shrimp

Last Year's Post: Shrimp and Chorizo Paella
Two Years Ago:   Vietnamese Shrimp Baguette

To my surprise, Mardi Gras is next Tuesday, February 13th.  For some reason I thought it was in March; maybe it's one of those holidays that float around the calendar.  If you want to get in the Mardi Gras spirit or if you just like shrimp, this is a delicious, fast and easy recipe.  It's not spicy but it has a lot of flavor.  An Italian friend had a "feast of 7 fishes" Christmas Eve dinner and this dish was universally acclaimed the hit of the night, if that tells you anything.

The sauce is the best part, so be sure to serve the shrimp with white rice or a slightly messier but more fun version, with crusty bread - just put the shrimp and sauce in a big dish in the middle of the table and let people have at it.  You might even want to double the sauce.

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New Orleans-Style Shrimp

Serves 4

2 tablespoons extra-virgin olive oil

2 shallots, minced

4 cloves garlic, minced

1 lemon, sliced crosswise into ¼”-thick rounds

1 ½ lb peeled and deveined large (26/30 count) shrimp

1 teaspoon sweet paprika

¼ teaspoon dried thyme, crumbled or ground in a mortar and pestle

½ teaspoon coarsely ground black pepper

½ teaspoon kosher salt

3 tablespoons Worcestershire sauce

3 tablespoons water

4 tablespoons unsalted butter, at room temperature and cut into small cubes

Crusty bread or cooked white rice, for serving

Heat a large skillet over medium heat.  Add the olive oil, shallot and garlic and cook, stirring often, for about 2 minutes.  Add the lemon slices and push them to the bottom of the pan.  Cook for one minute to release their juices, then add the paprika, thyme, black pepper and salt.  Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.

Add the shrimp and cook, stirring often, about 90 seconds per side until they curl and are translucent.  (Do not overcook.) Add the butter cubes and stir to combine with the sauce, another minute or two.

Serve immediately with crusty bread or white rice on the side to soak up the sauce.

Sheet Pan Pasta with Broccoli

Lat Year's Post: Spiced Pecans
Two Years Ago:  Sugar Snap Pea Salad

This is an innovative alternative to the traditional baked pasta with broccoli and cheese, that uses a sheet pan to roast the broccoli and then crisp up the pasta and topping while warming the ricotta.  The whole thing goes very fast since you boil the pasta while the broccoli roasts and broiling at the end takes only a few minutes, making it much faster than a baked pasta.  Another time-saver would be to buy pre-cut broccoli florets, at which point this whole meal could be made in about 40 minutes.

The recipe is slightly adapted from one by Melissa Clark of the New York Times. She emphasized that since this is such a simple recipe with few ingredients, the quality of each ingredient really matters.  In particular, she suggested going to a cheese shop to buy the best quality artisan ricotta you can find rather than the typical supermarket tub.  And this would also be a great recipe to use a really fun pasta shape - just be sure the pasta is approximately the same size as the broccoli for ease of eating.

As for my adaptations - I cut down on the amount of broccoli to 2 pounds (she called for 2.5 pounds) and you can see it's still plenty of broccoli - and 10 ounces of pasta rather than 12 ounces.  With the adaptations, this still makes 4 generous servings.  If you use her 2.5 pounds of broccoli and 12 ounces of pasta I would say it would serve 6 and hopefully you have a big sheet pan to boot.

Be sure to use your best quality olive oil to drizzle over the finished dish, squeeze on some lemon juice and shower with freshly ground black pepper.

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Sheet Pan Broccoli Pasta

Serves 4

2 pounds broccoli, cut into bite-sized florets

2 tablespoons extra-virgin olive oil, more as needed

¾ teaspoon kosher salt, more as needed

½ teaspoon red pepper flakes, or to taste

10 ounces medium-sized pasta such as rigatoni, or similar-sized other shapes

1/3 cup grated Parmesan cheese

1/3 cup panko bread crumbs

1 tablespoon finely grated lemon zest

½ teaspoon freshly ground black pepper, more as needed

12 ounces best quality, whole milk ricotta

Fresh lemon juice, for serving

Heat oven to 425d.

On a rimmed baking sheet, toss together broccoli, oil, ¾ teaspoon salt and the red pepper flakes.  Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through.  Remove from the oven and set the oven to broil.

Meanwhile, bring a large pot of salted water to boil.  Cook pasta according the package directions; drain.

In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.

Toss cooked pasta with broccoli on baking sheet.  Season with salt and pepper, then dollop with ricotta.  Sprinkle with the Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2-3 minutes.  Watch closely so the topping doesn’t burn.  Place portions in individual shallow bowls, then sprinkle with lemon juice, drizzle with a little additional olive oil, and shower with coarse black pepper before serving.

Grilled Spiced Salmon with Corn Relish

Last Year's Post: Mexican Chicken Pasta
Two Years Ago:   Roasted Tomato Californian

It's corn season, and this is a fun and different way to use fresh corn.  Almost nothing says "summer" more than grilling so celebrate the end of summer and the fleeting corn season with a healthy and delicious salmon and corn dinner.

I made fairly drastic changes to a recipe I found in the New York Times that featured halibut, but I'm sure the halibut would be equally good.  Their recipe called for pre-cooked corn which made no sense if you're going to be grilling anyway, does it?  If it's not corn season, just use frozen thawed corn - Trade Joes even has a bag of frozen roasted corn with nice char marks already on it that would be perfect.

Note that the recipe says to marinate the fish with spices for up to 3 hours, although I'm not sure why.  I think you could skip that step and go directly from rubbing on the spice mix to the grill, letting the fish sit and marinate on the side while you grill the corn.

Regarding the spices, they're fairly potent so use your discretion regarding how much to add to the salmon and how much to add to the corn relish.  I preferred a light hand with the spices so I could taste them more as a background note to the fresh salmon and corn. If you really like the spices in Indian food, by all means increase the amount.  Just remember you can always add more later but you can't take some out.

The yogurt might seem like an unusual addition but the neutral creaminess goes really well with the spices and the rich salmon.  If you skip (or shorten) the marinating step, this is a really easy weeknight dinner.  Start the grill, rub the spices on the salmon, then start some rice.  Grill the corn, then put the salmon on the grill while you (or a helpful friend) make the corn relish.  Start to finish, I would say this shouldn't take any longer than about 45 minutes.

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Grilled Spiced Salmon with Corn Relish

Serves 4

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground fennel seeds

Salt and freshly ground black pepper

4 salmon fillets, 5-6 ounces each

2 lemons (1 juiced and 1 quartered)

1 large or 1 small ears fresh corn, shucked (about 2 cups of kernels)

1 tablespoon vegetable oil

2 tablespoons butter

½ cup chopped onion

1 tablespoon chopped fresh cilantro leaves plus more for garnish

1/3 cup plain Greek yogurt or sour cream

Hot cooked rice

Combine cumin, coriander, fennel, ½ teaspoon black pepper and ½ teaspoon salt.  Rub salmon fillets with juice of ½ lemon, then sprinkle on some of the spice mix (light to medium as preferred), leaving at least 2 teaspoons spice mix for the corn relish.  Rub the spice mix in, then refrigerate the salmon for up to 3 hours.

Preheat a grill to medium-high.  Brush the ears of corn with the vegetable oil, then grill for 2 minutes per each of 4 sides until grill-marked and tender.  Remove and let cool.

Place the salmon fillets on the grill skin side down for about 5 minutes, then carefully flip with a spatula (the skin should come right off).  Grill another 3-4 minutes until the internal temperature reaches 140d.  Remove and let rest for 5 minutes.

While the salmon is grilling, prepare the corn relish:  stand the ears of corn upright and cut the kernels off the cobs.  Heat 2 tablespoons of butter in a large skillet, then add the chopped onion and sauté until tender.  Stir in 1-2 teaspoons spice mix (depending on preference) and sauté, stirring, until you can smell the spices.  Add corn kernels and the juice of ½ lemon.  Cook briefly to heat through, then add the cilantro and stir to combine.

To serve, place some rice on each plate.  Top with a salmon fillet and corn relish.  Add a dollop of yogurt or sour cream on the side and garnish with a lemon wedge and cilantro sprig.

Sicilian Grilled Swordfish

Last Year's Post: Chinese Chicken Salad
Two Years Ago:   Grilled Salmon with Kale and Maple Mustard Vinaigrette



If you like swordfish, you're going to love this recipe.  Relatively thin swordfish steaks are quickly grilled and then soaked in a lemon, olive oil and oregano sauce.  Since they're thin and pierced with a fork before pouring the sauce over the hot fish, the flavor permeates throughout the fish while the sauce keeps it wonderfully moist and tender.  If you can't find thin swordfish steaks, just ask you fishmonger to cut a thick one in half horizontally (or do it yourself).



Because it's easy to overcook swordfish until it becomes dry and tough and particularly if it's thin, I strongly recommend buying an instant thermometer if you don't have one already.  They're invaluable for testing the doneness of meats and poultry in addition to fish.  The new thermometers read the temperature within a second or two after insertion so you don't need to fool with one of those thermometers that stay in the food in your oven or grill and you can quickly test the temperature in multiple spots which is particularly helpful with something like chicken or turkey.



I served the swordfish with an orzo salad on the side with black olives, roasted tomatoes, toasted pine nuts and lemon dressing to continue the Sicilian theme.  Leftovers made a great lunch salad the next day.

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Sicilian Grilled Swordfish

Serves 4

Note: If you can only find thick swordfish steaks have the fishmonger cut them in half horizontally for you.

4 relatively thin (1/2” or so) swordfish steaks, 5-6 ounces each

2 tablespoons freshly squeezed lemon juice

¼ cup olive oil

2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano

Pinch of crushed red pepper flakes

Salt and freshly ground black pepper

1 lemon, cut into quarters

Preheat a grill (or indoor grill pan) to medium-high.

For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 teaspoon salt and 1 teaspoon pepper.  Set aside.

Sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on the first side, then flip and turn for another 1-2 minutes until almost cooked through and the internal temperature reaches 120d.  Remove to a flat dish, prick holes in the fish with a fork, and pour the lemon sauce over the fish while it’s hot.  Cover with aluminum foil and allow to rest for 5 minutes to soak up the sauce and finish cooking.

Serve the fish with sauce poured over and a lemon quarter on the side.

Salmon Orzo Salad with Lemon and Pea Pods

Last Year's Post: Manchego Cheese Quesadilla with Pepper Jam
Two Years Ago:   Prosciutto, Mozzarella and Radicchio Panini

Hello, springtime!  OK, it might not exactly feel like spring where you live, but it's definitely April and that means flowers are right around the corner followed closely by shorts and swimsuits.  Time to put away the lasagna pan and lighten up.  Nothing says spring more to me than lemon, peas and radishes in a light salad with heart-healthy salmon.  If orzo isn't your thing you could substitute rice, quinoa, farro or even a bunch of greens instead.

The reason the recipe calls for pan-searing the salmon is because I like the crispy top crust both for color and texture in the salad.  If you prefer to grill or roast the salmon it would be just as good.

The question has come up (at least in my mind) whether this salad could be made in advance and served cold.  The answer is yes  - I had some salad left over that was just as good the next day, although the orzo absorbed the dressing so it needed some freshening with a squeeze of lemon and a few additional dill sprigs.

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Salmon Orzo Salad with Lemon and Pea Pods

Serves 4

½ lb. fresh salmon filet

1 tablespoon soy sauce

8 ounces orzo pasta

1 cup snow peas, ends trimmed and cut in half

½ cup frozen peas

1/8 cup shallot, minced

1 tablespoon fresh dill, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

1 ½ teaspoons apple cider or white vinegar

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

¼ cup extra-virgin olive oil

2 cups baby spinach, roughly chopped

¼ cup radishes, thinly sliced

½ cup radish sprouts

¼ cup sliced almonds, toasted

Fresh dill sprigs, for garnish

Lemon wedges, for garnish

Rub the salmon with the soy sauce and marinate, covered, in the refrigerator for one hour.  Heat a large non-stick skillet over medium-high heat.  Add the salmon, skin side down, to the dry skillet and cook untouched for two minutes.  Carefully turn the salmon over and lower the heat to medium.  Cook an additional 2 minutes, peel the skin off the salmon and flip over.  Lower the heat to medium-low and cover; cook for an additional 5-6 minutes until the internal temperature reaches 145d.  Cool completely. Break into pieces.

Heat a large pot of salted water. Cook orzo as directed on package to desired doneness, adding pea pods and frozen peas during last 30 seconds of cooking. Drain pasta and peas; rinse in cold water.

In a small bowl, whisk shallot, dill, lemon zest, lemon juice, vinegar, mustard, salt and pepper. Gradually whisk in the olive oil.

In large bowl, toss orzo, pea pods, peas, spinach, radishes and radish sprouts with vinaigrette until coated. Add salmon and toss gently to combine.  Serve, sprinkled with almonds and garnished with dill sprigs and lemon wedges.

Teriyaki Citrus Chicken Salad

Last Year's Post: Cabbage and Spring Onion Tart
Two Years Ago:  Lemon Chicken Teriyaki Rice Bowl

Did you know that there's a citrus industry in Arizona?  Neither did I until I moved here.  Granted, it's not anywhere near as big as in Florida, but it's wonderful to enjoy fresh lemons, oranges, tangerines and grapefruit for several months each year.  I had the luxury of making this salad using fresh tangerines, but you can make it year-round using readily-available oranges from your local store.  You could probably even get by using fresh orange juice out of a carton, but if you go that route I might suggest starting with a little extra juice and concentrating it down to the same half cup to compensate for the lack of zest strips in the marinade.

Anyway, back to the beginning.  This is a slight twist on your normal teriyaki chicken because it includes citrus flavors in the marinade (orange or tangerine), the salad dressing (lemon), and the salad itself (mandarin oranges).  It's light, refreshing and healthy. Although the chicken needs to marinate for a few hours before cooking, that part can be done in advance or even the day or two before you plan to serve the salad.  You can also make the salad dressing in advance, so meal-time prep becomes a matter of slicing and assembly which makes for a quick weekday dinner.

The soy and honey in the marinade give the chicken a beautiful bronze color after it's cooked.

The sesame seeds and toasted almonds add crunch and the mandarin oranges add sweetness to the salad while a little leftover sauce brings a big pop of flavor.  I think fresh pineapple chunks and/or cucumber slices would also be good and might add them the next time around.  True confession:  I forgot to add the almonds to the salad before I took the picture up top.  The salad was good without them but they added extra crunch so try not to leave them out.

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Teriyaki Citrus Chicken Salad

Serves 4

Note: the chicken can be marinated and grilled in advance, then refrigerated.  The salad dressing may also be made in advance, so it will take just a few minutes to slice the chicken and assemble the salads.

For the marinade:

1 cup fresh orange or tangerine juice

½ cup low-sodium soy sauce

1/3 cup honey

4 strips orange or tangerine zest (each about 1 ½ by ½ inch)

2 cloves garlic, peeled and gently crushed with the side of a knife

2 green onions, trimmed, white parts gently crushed

2 slices fresh ginger (each ¼ inch thick), peeled and gently crushed

1 cinnamon stick

1 tablespoon toasted sesame oil

For the salad dressing:

2 tablespoons fresh lemon juice

¼ cup extra-virgin olive oil

¼ teaspoon salt

For the salad:

2 boneless skinless chicken breasts

8-10 cups mixed baby lettuces, washed and dried

1 tablespoon toasted sesame seeds

1 (10.5 oz) can mandarin oranges in natural juice, drained

½ cup sliced almonds, toasted

2 green onions, trimmed and sliced

To make the marinade:  place the orange or tangerine juice in a nonreactive saucepan over high heat and bring to a boil.  Let boil until reduced by half.  Add the soy sauce, honey, zest strips, garlic, green onion whites, ginger, cinnamon stick and sesame oil.  Stir, then let boil until slightly thickened, about 6-8 minutes.  Remove the saucepan from the heat and let cool, then remove the solids from the pan using a slotted spoon. 

Remove any excess fat or sinews from the chicken breasts and discard.  Rinse and blot dry.  Gently pound the breasts between two pieces of plastic wrap until they’re an even thickness.  Place in a zip-top bag and pour half of the marinade into the bag, reserving the remaining marinade to use later.  Close the bag and massage the contents to evenly distribute the marinade, then place in the refrigerator for at least one hour and up to 4 hours, turning occasionally.

Meanwhile, make the salad dressing:  combine the lemon juice, olive oil and salt in a small screw-top jar and shake to combine.  Set aside.

To cook the chicken, preheat an outdoor grill or indoor grill pan to medium-high.  Remove the chicken from the bag and discard the marinade.  Arrange the chicken pieces at an angle on the grill grates and cook for 4 minutes.  The outside of the chicken should turn a deep brown in spots from the caramelizing of the sugars in the marinade but shouldn’t burn.  Flip the chicken and cook until the internal temperature reaches 165d, basting each side with some of the marinade (that was reserved earlier) during the last few minutes.  Total cooking time should be roughly 10 minutes depending on the thickness of the chicken.  Remove the chicken and let come to room temperature, then thinly slice at an angle.

To assemble the salads, toss the lettuces lightly with enough salad dressing to just barely coat.  Divide among four plates.  Sprinkle with the sliced green onions, mandarin oranges, and toasted almonds.  Divide the chicken slices between the salads, arranging decoratively on top of the greens.  Spoon some of the leftover marinade on top of the chicken, sprinkle with sesame seeds and serve. 

Persian Grilled Chicken with Saffron

Last Year's Post:  Toasted Couscous Salad
Two Years Ago:   Flax Seed Crackers

This is hands-down my all-time favorite grilled chicken recipe.  It's slightly adapted from Steve Raichlen, the BBQ Guru, and he states "this will be one of the quickest, easiest and most delectable recipes you will ever prepare".  He's not kidding, either.  The yogurt helps the chicken stay moist while the lemon, onion and saffron give it the most heavenly flavor.  Just be aware that the chicken needs to marinate overnight, so plan ahead.  After that it's really fast so it would make a good weeknight meal.

Because of the yogurt, the marinade is unusually thick but that's a good thing.  In addition to wonderful flavor, the saffron gives the chicken a beautiful yellow color.

If you haven't purchased saffron before you need to know that it's expensive, but you don't need much.  And it's SO worth it.  Do give this recipe a try - you won't be disappointed.  One last thought - I want to try this recipe for chicken as the base for an exotic chicken salad sandwich with toasted almonds, currants, and a light lemon dressing in pitas.  I bet it would be a knockout, so make some extra chicken and give it a try.  (I wasn't smart enough this time.)

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Persian Grilled Chicken with Saffron

Serves 6-8

Note that the chicken marinates overnight so be sure to plan ahead.

½ teaspoon saffron

1 ½ cups plain yogurt

½ cup fresh lemon juice

1 onion, finely chopped (about 2 cups)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 pounds boneless skinless chicken breast, cut into 1½“cubes

For the basting mixture:

1 tablespoon fresh lemon juice

¼ teaspoon saffron

3 tablespoons butter

Lemon wedges, for serving, optional

For the chicken:  place the saffron in a mortar and pestle and pulverize to a powder.  Transfer the saffron to a gallon zip-top plastic bag and add one tablespoon of warm water.  Massage the water and saffron together, then let stand for 5 minutes.  Add the yogurt, lemon juice, onion, salt, and pepper and massage the bag again to mix everything together.  Add the chicken cubes and seal the bag, then massage again to coat the chicken evenly.  Place in the refrigerator overnight.

Preheat a grill to medium-high. 

Prepare the basting mixture: pulverize the saffron as described above.  Gently warm the lemon juice in a small saucepan, add the saffron and let stand off the heat for five minutes.  Add the butter and gently warm the mixture until the butter melts.

Grill the chicken about 4-5 minutes, basting with the butter mixture, then turn over and grill for 2-3 minutes more while basting until the chicken is cooked through.

Serve with optional lemon wedges.

Chicken Limone Pasta

Last Year's Post: Pretzel Chicken Bites
Two Years Ago:  Arroz Con Pollo

As the weather turns cooler many of us start to crave rich, hot cheesy pasta dishes.  Unfortunately, they're usually full of fat and calories.  I recently came across this dish on the menu of a local wine bistro and was attracted to it for three reasons:  it fulfills the hot pasta requirement, I love lemon, and it sounded much lighter than a typical spaghetti or lasagna.  I re-created it at home and was very happy with the results - it's very lemony and tastes rich even though the sauce is much lighter than a red sauce.  The herbs add a pop of fresh flavor and the rotisserie chicken is moist and meaty.  The entire meal takes less than a half hour to prepare, so it qualifies as a quick and easy weeknight meal.

Really, who doesn't like lemons?

I made it a little extra-special by using this fun egg tagiatelle with cool edges I found at the store, but you could use regular tagiatelle or pappardelle or even linguine or fettucine.

Buying pre-shredded rotisserie saves even more time than buying a whole rotisserie chicken and shredding it yourself - many stores now carry it in their deli or on their salad bar.  All you have to do is make a quick pan sauce while the pasta cooks, then toss the pasta with the sauce and herbs and top with chicken.

It not only satisfied my pasta cravings, it somehow managed to do so without the help of any cheese at all.  That's saying something.

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Chicken Limone Pasta

Serves 2

½ - 1 cup shredded rotisserie chicken

6 ounces dry pappardelle pasta (or spaghetti or linguine)

2 tablespoons butter, divided

2 garlic cloves, minced

¼ cup white wine

1 cup chicken broth

Zest of half a lemon

Juice of a whole lemon

2 tablespoons capers

Salt and pepper

2 tablespoons mixed chopped herbs (parsley, chives, thyme, etc.)

Bring a large pot of salted water to a boil and cook pasta until just al dente – it will cook further in the sauce.  Drain and set aside.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.  Add garlic and sauté for 30 seconds or until fragrant but do not brown.  Add wine and simmer to reduce by half.  Add chicken broth, lemon juice and capers, then turn heat to medium-high and cook until reduced by half.  Add remaining tablespoon of butter, then add salt and pepper to taste.

Add pasta to the skillet and cook on low for a minute or two, tossing to combine the pasta and sauce.  Add the herbs and toss to combine right before serving.  Serve in shallow bowls topped with chicken and  lemon zest.

Brussels Sprout Leaf Salad

Last Year's Post:Halibut Provencale
Two Years Ago: Turkey and Gruyere French Dip

The Perfect Holiday Salad
Brussels sprout leaves?  Yep, that's what happens when you use a little knife to cut the bottom off each sprout and peel off the outer leaves.  So why on earth would you want to take the time to do that?  Well, because after you blanch them and toss them with arugula and endive, they make a most beautiful and delicious salad.  It's worth the effort, trust me.  OK, maybe you don't want to make it every day, but it's perfect for large gatherings because the sturdy leaves don't wilt as the salad sits on a buffet table.  And it's the perfect salad for your Thanksgiving or Christmas dinner because the bright lemon dressing and crunchy, slightly bitter greens are a refreshing contrast to all the other heavy rich foods.

Peeling the Brussels sprouts does take a little time, but I've done way more time-consuming things in my life.  Think of it as a labor of love.  Or, recruit one of the relatives that are milling around your house (preferably one that you like) and peel together while sipping on a glass of wine and chatting.  Sounds very holiday-ish, doesn't it?

The only trick is figuring out how to peel the little guys.  You just take a small knife and cut off the bottom, then peel off the first layer of outer leaves.  Make another thin cut on the bottom to peel off the next layer of leaves.  Use your judgment regarding when to stop peeling - you want the bigger, greener outer leaves but not the core.

A quick blanch in boiling water helps set the beautiful green color and mellows the leaves just a little.  The dark green of the arugula and Brussels sprout leaves looks beautiful against the pale yellow and white of the endive.

A topping of toasted almonds is the perfect final touch.  If you don't like almonds you could substitute walnuts or pecans, but I really liked the almonds with the greens.

You can prep all the ingredients several hours in advance and refrigerate - just don't add the dressing or almonds to the salad until right before serving.  And you'll probably want to double the recipe if you're serving a big group as part of your holiday dinner.  Have fun!

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Brussels Sprout Leaf Salad

Serves 4-6

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice (approximately one large lemon)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 ½ lbs Brussels sprouts

2 cups baby arugula

1 head Belgian endive

1/3 cup sliced almonds, toasted

To make the dressing, whisk the olive oil, lemon juice, salt and pepper in a small bowl to combine.  Set aside.

Using a small paring knife, cut the end off each Brussels sprout and remove the outer layer of leaves.  Make another small cut on the end to release another layer of leaves, then remove a third layer of leaves in the same way.  Reserve the cores for another use.

Bring a large pan of water to a boil over medium-high heat; add the leaves and cook for 1 minute.  Remove immediately and place in a bowl of ice water to cool, then drain thoroughly in a colander, shaking to get rid of excess moisture.

Cut the end off the Belgian endive, then cut crosswise into ½” pieces. 

Note:  at this point the dressing, endive, arugula and Brussels sprout leaves may be refrigerated, covered, for several hours.  Do not add the dressing to the salad until right before serving.

Put the arugula, endive, and Brussels sprout leaves in a large salad bowl.  Add the dressing just before serving and toss together, then sprinkle with the toasted almonds.

Chicken with Fresh Cherry Salsa

Last Year's Post: Farro, Kale & Smoked Mozzarella Salad
Two Years Ago:  Strawberry-Basil Lemonade

Who doesn't love cherries?  I was happy to see them back in the grocery stores (the season lasts from May to August) and immediately bought a big bag.

They're great for snacking, of course, but I wanted to find a new and different use for some of them beyond the normal ice cream topping or coffee cake.  This recipe for Chicken with Fresh Cherry Salsa was really delicious, fast, easy and healthy which rates as a total winner in my book.  If you don't happen to own a cherry pitter (the mark of a true cherry lover) you can cut the cherries in half and take out the pit like an avocado, or you could simply cut the cherry flesh off each of the four sides leaving just the pit and stem.

After that, all you have to do in combine the salsa ingredients and cook the chicken however you want - the recipe calls for a quick pan saute but you could also grill or broil the chicken.  Serve with rice pilaf tossed with some toasted pecans and green onions for an impressive dinner any night of the week.

If you're interested in a salad recipe using cherries, check out wild rice salad with fresh cherries.

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Chicken with Fresh Cherry Salsa

Serves 4

Note:  the chicken and cherry salsa is excellent served with rice pilaf tossed with toasted pecans and green onions.

1 pound fresh cherries, pitted and roughly chopped

½ cup minced red onion

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

2 teaspoons honey

¼ teaspoon salt

2 large chicken breasts, cut horizontally into 4 cutlets

1 tablespoon olive oil

Salt and pepper

Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey and salt in a bowl.  Set aside.

Heat a large skillet over medium-high heat; add the olive oil.  Season the chicken cutlets with salt and pepper, then sauté in the skillet for 3-4 minutes on the first side until lightly golden.  Flip, reduce heat to medium, cover and cook on the second side until cooked through, approximately 3 minutes.  Remove from the pan and let rest for a minute or two.

Serve chicken cutlets with salsa spooned over the top.

Edamame Spread

Last Year's Post: Sausage Sliders with Broccoli Rabe Pesto
Two Years Ago:  Scandinavian Muesli

In my favorite la-la land where nothing has fat or calories, I would eat chips and queso all the time.  Unfortunately even though Reality isn't the most fun place, we all have to live there at least some of the time.  Along the way I discovered that pita chips and hummus are also very good and fit well into a Mediterranean diet.  I was even happier to discover this particular spread because it's a nice change from hummus and even better for you with all the goodness of edamame, yogurt, and olive oil.  It's always a joy to me to discover something that's not only delicious, it's actually very good for you.  It feels like there really is some good karma floating around out there somewhere.  This is an easy way to make a substitution for your family's favorite dip that will significantly improve the nutrition factor without them even knowing.

This spread is not only delicious, it's also easy to make and very versatile - it makes a great sandwich filling as well as a dip for crackers, chips, vegetables or pita bread.  I can even see it spread on a toasted English muffin as my friend Terry likes to do with hummus. The taste is surprisingly light and airy, probably due to the lemon and yogurt.  The garlic is also a light flavor because it's briefly cooked along with the edamame prior to blending, which eliminates the harshness.  Try it for your next gathering and let people guess what the primary ingredient is just for fun.

printable recipe

Edamame Spread

Makes about 2 cups

Note:  this spread is excellent served with crackers, chips, fresh vegetables, or pita bread.  It may also be used as a filling for sandwiches.

2 cups frozen shelled edamame

2 garlic cloves, peeled

½ cup packed fresh basil leaves

2 tablespoons pine nuts, toasted

2 tablespoons plain Greek yogurt

¼ cup water

2 tablespoons olive oil

2 tablespoons fresh lemon juice

¾ teaspoon salt

½ teaspoon grated lemon rind (plus more for garnish if desired)

¼ teaspoon freshly ground black pepper

Combine edamame and garlic in a saucepan; cover with water to 2 inches above edamame.  Bring to a boil; cook 2-3 minutes or until edamame is tender.  Drain well and let cool somewhat.

Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times until coarsely ground.  Add ¼ water and remaining ingredients; process until almost smooth.  Add a small amount of additional water, lemon juice or olive oil if necessary to achieve the right consistency.  Taste and adjust seasonings.

Serve with optional garnishes of freshly cracked pepper, lemon zest, and a drizzle of olive oil if desired.

Spaghetti with Chicken, Herbs and Cherry Tomatoes

Last Year's Post: Pasta Primavera
Two Years Ago:  Ravioli with Apples and Walnuts

Spaghetti doesn't always come to mind as a spring or summer food, mainly because we normally associate it with a heavy red sauce and meatballs.  This dish is quite different - vibrant with herbs, lemon and fresh cherry tomatoes, it's actually best served at room temperature rather than hot or cold like a pasta salad.  There's something very summery and refreshing about lemon, herbs and tomatoes, don't you think?

I found the original recipe online and was attracted to it because it's so pretty.  I made some significant changes along the way - decreasing some ingredients, increasing others, and serving it at room temperature - to make more to my preference.  Before I made it, I thought it was going to need an additional ingredient or two - preferably crunchy and/or green - because it seemed too simple.....pasta, herbs, chicken, tomatoes.  I was happy to find out it doesn't need anything else at all.  But because it's a relatively simple dish, the quality and proportions of the ingredients are important.  Use the freshest herbs and freshly-squeezed lemon juice, and seriously consider splurging on the more expensive Parmigiano-Reggiano (rather than regular parmesan) because it's a important component in the finished dish. If you use regular parmesan it'll still be good, just not as good.

A couple of other key points make a big difference as well.  First, note that the chicken is marinated  so plan ahead - overnight is preferable for the best flavor.  And when you cook the chicken, let it saute undisturbed for a couple of minutes to develop a nice brown color - browning helps deepen the flavor.  But don't worry about browning the second side - if you do, the chicken will probably get over-cooked and dry.  Just be sure the chicken is almost cooked through before removing it from the pan, and let carry-over cooking take care of the rest.

The next tip is to use lots of fresh herbs, and add some of them right before serving when everything is at room temperature so the herbs don't wilt and lose their bright taste.  Parsley is a key (and often over-looked) herb here.  And finally, be sure to serve with lemon wedges for squeezing over everything - that bright hit of lemon heightens all the other flavors and makes it even more summery.

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Spaghetti with Chicken, Herbs and Cherry Tomatoes

Makes 4 servings

10-12 oz boneless skinless chicken breast (cut into bite-sized pieces)

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh rosemary, finely chopped

Zest of 1 lemon

Juice of ½ a lemon

1 tablespoon extra virgin olive oil (plus more to moisten the pasta)

½ teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

8 oz dry spaghetti

1 tablespoon extra virgin olive oil (to sauté the marinated chicken)

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 large clove garlic, finely minced

2 cups whole small cherry tomatoes plus more for garnish (Optional)

1 tablespoon fresh basil, chopped

Salt and pepper to taste

½ cup parsley, chopped, divided

½ cup grated Parmigiano-Reggiano cheese, divided

1 lemon, quartered

Add the thyme and next six ingredients (through black pepper) to the chicken pieces in a large zip-top bag and marinate refrigerated for at least 30 minutes, up to overnight (much better).

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions.  Drain well; drizzle with a little olive oil and toss to prevent sticking. Set aside to cool.

Drain the chicken pieces.  Preheat 1 tablespoon olive oil in a large sauté pan over medium high heat and add the chicken pieces; spread out into one layer and allow to cook undisturbed for approximately 2 minutes until golden.  Flip the chicken pieces and turn the heat down to medium low; continue to cook for approximately 2 more minutes until almost cooked through (they will continue to cook somewhat as they cool). Remove from pan and set aside to cool.

In the same sauté pan, add butter and olive oil over medium-low heat until the butter melts.  Sauté garlic until fragrant and soft, about 1 minute.    Add cherry tomatoes and cook until softened and slightly collapsed, 3-4 minutes.  Season with salt and pepper.

 Add the chicken pieces to the tomato mixture, then toss with the cooked spaghetti.  Add the basil, half of the parsley and half of the Parmigiano-Reggiano to the dish and let cool completely to room temperature. Moisten with a little additional olive oil if the pasta looks dry after cooling.  Before serving, taste and adjust seasonings, then finish the dish with the remaining chopped parsley and grated cheese (serve extra on the side if desired).  Garnish with a few extra cherry tomatoes on top, optional.  Serve with lemon quarters for squeezing on top.