recipes: good for you

  • 10-minute salt cod (for two)
    We have always wanted to try bacalao - the dried and salted cod fish that is then rehydrated when cooked in stew. Since this recipe salts the cod for just 10 minutes, we decided to give it a shot. We plan to make this again the next time we find cod and little neck clams. Recipe adapted from foodandwine.com. Proportions adjusted from 4 servings to 2 servings. codkosher saltcornunsalted butterlemon juicewhite pepperolive oilflourlittle neck clamsgarliccilantrothymewhite winepaprikaparsleycrusty bread
  • almond chicken soup with sweet potato, collards, and ginger
    chicken stockyellow oniongarlicsweet potatochicken breastsmooth almond buttercollard leavesfresh gingercoarse saltfreshly ground black pepperlime
  • alton brown’s slow-roast tomatoes
    Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day. This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed. Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread
  • Arugula, Fig & Gorgonzola Salad
    A wonderful summer salad. Peaches may be substituted for figs and arugula may stand in for watercress. medium sweet onionred wine vinegarDijon mustardhoneygrapeseed oilolive oilsea saltfreshly ground pepperwatercressfigsGorgonzolaroasted walnuts
  • Asparagus with Chana Dal
    I love asparagus, it cooks in just a few minutes and it’s the best source of Folate (one of the most important nutrients especially for women). I tried mixing it with some Chana Dal (my new favorite lentil) and I am addicted. Chana dal is simply a split chickpea without the skin and you can buy it at any Indian grocer. You only need to fry it for a short time and it becomes crunchy and edible. It’s now a staple in almost all my vegetable dishes. Don’t get hung up if you don’t have all the spices I’ve listed – add your own blend. coconut oilchana dalsplit urad dalmustard seedcumin seedasafetidaasparagussalt to taste
  • Baby Lettuce Salad w/ Grilled Stone Fruit and Sherry Vinaigrette
    butter lettuceKosher saltrice bran oilwhole almondsextra-virgin olive oilpeachessherry vinegardijon mustardZest and juice of an orangeKosher salt and black pepper to tastesheep's cheesefennel