Ingredients Sauce: 1/2 cup creme fraiche 1/4 cup whole-grain mustard 2 teaspoons lemon zest (1 large lemon) 1/4 cup lemon juice (2 lemons) 1/4 teaspoon kosher salt Salmon: Four 6-ounce skinless salmon fillets, wild preferred 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil Succotash: 3 tablespoons extra-virgin olive oil 1 small red bell pepper, … Read more
Ingredients Four 5-ounce center-cut salmon fillets (about 1-inch thick) 3 tablespoons fresh lemon juice 3 tablespoons olive oil Kosher salt 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups) 1/4 cup dates 1 Honeycrisp apple 1/4 cup finely grated pecorino 3 tablespoons toasted slivered almonds Freshly ground black pepper 4 whole wheat … Read more
Ingredients 2 free-range eggs poached 1 ripe avocado peeled and cut into slices 2 tsp tahini 2 tsp pumpkin seeds 2 tsp chia seeds 2 tbsp superfood tapenade Freshly ground black pepper Good quality whole wheat or gluten-free toast to assemble For the tapenade 1 cup fresh kale leaves 1/2 cup green pitted olives 1 tsp pumpkin seeds 1/2 tsp spirulina 1 garlic clove 1 tbsp lemon juice 2 tsp extra virgin olive oil A pinch sea salt Instructions Drizzle the … Read more
Ingredients Cauliflower Topping 1 lb. cauliflower florets 2 tbsp. extra virgin olive oil Salad 1/4 c. lemon juice 3 tbsp. extra virgin olive oil 1 bunch kale, ribs removed, chopped 1/4 small red onion, very thinly sliced 1/3 c. crumbled feta cheese 1/3 c. golden raisins 1/3 c. pine nuts Instructions On a large rimmed baking sheet, toss cauliflower florets with olive oil and … Read more
Ingredients 1 (20-ounce) package peeled butternut squash 1/2 c. plus 3 tablespoon olive oil 3/4 tsp. Coarse salt pepper 1 small bunch Tuscan kale or 4 cups bagged kale 1 garlic clove, smashed 1/2 c. whole almonds 1/2 c. grated Parmesan, plus more for serving 7 oz. soybean spaghetti Instructions Heat oven to 425°F. Cut squash into 3/4-inch cubes. Toss with 1 tablespoon … Read more