Other

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens


Ingredients

  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
  • 1 cup thinly sliced green onions
  • 1/3 cup plus 3 tablespoons slivered almonds, toasted
  • 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
  • 6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
  • 1/2 cup chopped fresh basil

Recipe Preparation

  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.

  • Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.

  • Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

Reviews Section

Chris Morgan, who runs Bammy's in Washington, DC, loves pairing his panzanella salad with homemade croutons and a romesco vinaigrette.

"I love simply roasted chicken," he told Insider. "When executed properly, I find few things are more delicious. Fresh croutons are the best, and the contrast of warm croutons to a cold salad to hot rotisserie chicken is hard to beat."

To make Morgan's panzanella salad, you'll need: 2 ripe tomatoes, 1 red onion (julienned), day-old sourdough bread for your croutons, and some mixed greens, along with the rotisserie chicken.

Morgan starts this recipe by making the croutons. First, tear your sourdough into pieces and lightly fry them in olive oil until they turn golden brown. Drain them on a plate lined with a paper towel and season them with salt.

"If you don't have sourdough, you can substitute with a day-old baguette or French bread," Morgan said. "Day-old bread, or just stale bread, works best to achieve the proper texture."

To make Morgan's vinaigrette, you'll need: 1 can of roasted piquillo peppers, 2 red peppers (roasted, seeds removed), 2 cloves of garlic, ¾ cup of almonds, 1 ½ cups of olive oil, 4 tablespoons of sherry vinegar, 1 ½ tablespoons of fresh lemon juice, and 1 tablespoon of smoked paprika.

First, warm your olive oil in a pan over medium heat, then add the almonds and cook for 10 minutes, until they're lightly roasted. Set the almonds aside and let them cool for 20 minutes.

Blend your peppers until they're smooth, then add the almonds and garlic and blend again. Throw in your lemon juice, sherry vinegar, and smoked paprika and purée the mixture. Add the olive oil and season with salt to taste.

Then all you have to do is throw your mixed greens into a bowl with the rotisserie chicken, tomatoes, and your fresh croutons — which should still be warm. Toss it all together with that romesco vinaigrette and enjoy!


11 spanish sherry vinaigrette Recipes

Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette (Bobby Flay)

Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette (Bobby Flay)

Warm Lentil Salad with Roasted Beets and Goat Cheese (Bobby Flay)

Warm Lentil Salad with Roasted Beets and Goat Cheese (Bobby Flay)

Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette (Bobby Flay)

Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette (Bobby Flay)

New Potato Salad with Sauteed Onion Vinaigrette (Bobby Flay)

New Potato Salad with Sauteed Onion Vinaigrette (Bobby Flay)

Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette (Bobby Flay)

Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette (Bobby Flay)

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette (Bobby Flay)

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette (Bobby Flay)

Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice (Bobby Flay)

Dishes from Raymond Blanc’s new book inspired by his mother

This is one of my favourite desserts. You can find some excellent preserved Williams pears in jars or tins, ideal for this recipe.

Serves 6 l Prep 10 mins l Cook 25 mins

  • 6 pear halves, tinned or jarred
  • 100g (3½oz) unsalted butter, at room temperature, plus extra for greasing
  • 100g (3½oz) caster sugar
  • 100g (3½oz) ground almonds
  • 1tsp cornflour
  • 1tsp vanilla extract
  • 1 medium egg (preferably organic or free-range)
  • A handful of flaked almonds (for extra flavour, toast them in a dry pan)
  • Icing sugar, for dusting

Preheat the oven to 200°C/fan 180°C/gas 6. Grease a roughly 18cm x 2cm tart ring. Cut a strip of greaseproof paper to stick to the inside. Place the tart ring on a lined baking tray.

Drain the pears and slice in half if large. In a bowl, mix the butter and sugar, then add the ground almonds, cornflour, vanilla and egg. Mix well then spoon into the tin, spreading evenly.

Arrange the pears evenly around the outside of the tart, resting them on top of the almond sponge mixture and with the tip of each half meeting in the middle.

According to the size of the pears, you may require the base of half a pear to fill a space in the centre. Scatter with flaked almonds.

Bake for 20-25 minutes, until golden. Leave the cake to cool for a few minutes before removing it from the ring. Dust with icing sugar to serve.

Raymond said this scrumptious cod cassoulet is best served with salad or wilted greens

A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, and has a touch of spicy heat. It really doesn’t need an accompaniment, but can be served with a salad or wilted greens and some slices of crusty baguette to mop up the sauce, French style.

Serves 2 l Prep 5 mins l Cook 15 mins

  • 2 cod fillets (each about 140g/5oz), skinless
  • 4 large pinches of sea salt
  • 4 turns of ground black pepper
  • ½ a white onion
  • 100g (3½oz) chorizo
  • 1 tin of mixed beans
  • 6tbsp olive oil
  • 400g (14oz) tomato passata
  • A generous pinch of cayenne pepper
  • 2 heaped tsp smoked paprika (optional)
  • Juice of ½ a lemon
  • Extra-virgin olive oil
  • A small handful of chopped flat-leaf parsley

Season the cod fillets with 2 pinches of sea salt and 2 turns of black pepper and set aside. Finely dice the onion and chop the chorizo into chunks. Drain and lightly rinse the mixed beans.

Heat the oil in a large non-stick sauté pan (or deep-sided frying pan) on a medium-high heat. Add the onion, chorizo and remaining salt and pepper, cover with a lid and cook for 3-4 minutes, stirring occasionally to prevent burning.

Add the mixed beans, passata, cayenne pepper and paprika, if using. Stir then cook – still over a medium-high heat, but without a lid on the pan – for a further 3-4 minutes, stirring occasionally.

Reduce the heat to medium and lay the cod fillets in the pan. They should be semi-immersed in the cassoulet but, if not, just add a little water.

Cover with the lid and reduce the heat so that the cassoulet simmers gently for 5-6 minutes. The cod fillets do not need to be turned.

Remove the pan from the heat. Add the lemon juice and a couple of dashes of olive oil, and scatter with the parsley. Serve from the pan, at the table.

Raymond said the slow-roasted lamb should be cooked tender enough to fall from the bone with a spoon

When I was about 12 years old, I was introduced to the food of Algeria. In France during the Algerian War camps were set up to ‘keep’ Algerians.

One such camp was close to my village and I would go with a friend to visit these intriguing and friendly people. I remember seeing whole lambs roasted on the spit, painted with spicy juices.

When it comes to slow-cooking lamb, the shoulder is the best cut, meltingly tender and incredibly tasty. When harissa is added, this is a wonderful dish, and the chickpeas will only complement it.

Serves 4-6 l Prep 10 mins l Cook 4½ hours l Marinate 1 hour (but not essential)

  • 1tbsp sea salt
  • 1tbsp ground cumin
  • 100g (3½oz) rose harissa
  • 100ml (3½fl oz) extra-virgin olive oil
  • 2.5kg (5lb 8oz) new season’s shoulder of lamb
  • 300ml (10fl oz) water
  • 1 jar of piquillo peppers (from most supermarkets)
  • 2 Beldi preserved lemons (from supermarkets)
  • A large handful of parsley
  • 2 tins of chickpeas
  • Sea salt and freshly ground black pepper

Mix together the salt, cumin and harissa, and then add the extra-virgin olive oil. Place the lamb in a roasting tin. Lightly score the skin of the lamb and rub it all over with the salty harissa mixture.

At this point, you can leave the lamb for an hour, allowing the harissa flavours to infuse, but this is not essential.

Preheat the oven to 180°C/fan 160°C/gas 4.

Roast the lamb for 20 minutes, and then reduce the temperature to 150°C/fan 130°C/gas 2. Cover the lamb shoulder loosely with tinfoil, and then return it to the oven to roast for a further 2 hours.

Now baste the lamb with the juices in the pan, add the water and return it to the oven for 2 hours, again loosely covered with foil.

Meanwhile, begin the chickpea salad. Chop the piquillo peppers, finely chop the preserved lemons (skin and pulp) and coarsely chop the parsley. Put them to one side you will need them to finish the dish.

Remove the lamb from the oven. Spoon out most of the fat, leaving the roasting juices.

To the warm roasting juices, add the chickpeas, peppers and lemon. Add the parsley and season. Toss together and bring to the boil on the hob. Place the lamb on a serving dish, with the chickpea salad.

Bring the lamb to the table, and invite your guests to help themselves. The lamb should be tender enough to fall from the bone with a spoon.

Raymond said this superb tomato salad, maman blanc is a celebration of his heritage

My memory is taking me back to my childhood job as my father’s helper in his garden, assisting with the planting of tomatoes, and then nurturing them until the moment when they were plump and ready to be picked – although they were often picked when under-ripe before they could fall to the ground and bruise.

Then they would be left to ripen on a kitchen window sill, finished by the warmth of sunbeams.

This salad celebrates our finest heritage tomatoes and, quite simply, the better the tomato, the better the salad.

Variation

Add a few handfuls of pitted kalamata olives. These can be dried for 1 hour in an oven preheated to 100°C/fan 80°C/gas ¼, and then finely chopped and scattered over the salad.

Serves 4 l Prep 10 mins l Marinate at least 5 mins

  • 1.2kg (2lb 10oz) heirloom tomatoes (tiger-striped, plum, black Russian, etc)
  • ½ a red onion
  • 1 garlic clove
  • 2 pinches of sea salt
  • 6 turns of ground black pepper
  • 2tbsp white wine vinegar
  • 4tbsp extra-virgin olive oil
  • 2 balls of mozzarella cheese
  • 4 sprigs of basil

Slice all the tomatoes into bite-sized wedges and place them in a large bowl. Finely slice the onion and add to the same bowl.

Crush the peeled garlic clove with the back of a knife, finely slice it and add it to the bowl.

Season the salad with the salt and pepper, and then add the white wine vinegar and olive oil. Toss the salad, and leave it for at least 5 minutes to marinate – enough time for an exchange of flavours.

Arrange the tomato salad on a large serving dish. Cut the mozzarella balls into quarters and then place them around the salad with the sprigs of basil on top. Serve.

Raymond recommends serving steak maman blanc with potatoes and green beans

Here are two recipes for pan-fried steak, which was a monthly treat in my childhood.

Steak with red wine jus

  • 1 shallot
  • 200g (7oz) field mushrooms
  • A small handful of parsley leaves, stalks on (optional)
  • 300ml (10½oz) inexpensive red wine (such as Côtes du Rhône)
  • 20g (¾oz) unsalted butter, cold

Chop the shallot. Wash the mushrooms in a bowl of cold water. Pat dry with kitchen paper and dice. Finely chop the parsley.

Follow the same cooking method as for Steak Maman Blanc but, when you remove the steaks, place the pan back on a medium-high heat and add the shallot and mushrooms.

Cook for about 1 minute, then pour in the red wine and reduce by half. Whisk in the butter.

Season to taste. Spoon the mushrooms over each steak, pour the jus on top and sprinkle with the parsley, if using.

Steak Maman Blanc is named after my mother because she cooked steak like this, extracting the flavours of the meat and the herbs, and then adding a little water at the end to create the most delectable, perfumed jus.

Then there is steak with a red wine jus, which is also quick and, perhaps, for a more special moment.

Serves 4 l Prep 5 mins l Cook 6-10 mins

  • 4 x 225g (8oz) sirloin or rump steaks, about 2cm thick, fat trimmed
  • 4 small pinches of sea salt
  • Coarsely ground black pepper
  • 40g (1½oz) unsalted butter
  • 200ml (7fl oz) water
  • Sauté potatoes and green beans, to serve

Remove the steaks from the fridge at least 30 minutes before cooking. Season each side with the salt and grind the pepper over them – be generous. Firmly press the salt and pepper into the steaks. Heat the butter on a medium heat in a large frying pan, until it melts and foams.

When the butter starts to turn light gold and nutty, lay the steaks in the butter and increase the heat to medium-high. For rare: cook 1 minute on each side.

For medium-rare: cook for 2 minutes on each side. For medium: cook for 3 minutes on each side, turning twice. When you turn the steaks, keep each of them in the same spot on the pan.

Transfer the steaks to a warm plate, put the pan back on a medium-high heat and pour the water into the hot pan to create an emulsion with the butter.

Scrape the base of the pan with a spatula or wooden spoon to release the residue, adding flavour and colour. Pour onto the steaks and serve with potatoes and green beans.

Chicken braised with white wine & mustard

Raymond said chicken braised with white wine & mustard should be served at the table from the pot

This technique of braising can be adapted to suit any meat, and has a wonderful sauce that is herby and gently acidic.

Serves 4-6 l Prep 10 mins l Cook 1 hour

  • 4 chicken thighs and 4 drumsticks
  • Sea salt and black pepper
  • ½ a white onion
  • 6 garlic cloves, peeled
  • 3 big, fat ripe tomatoes
  • 150ml (5fl oz) white wine
  • 3tbsp sunflower (or rapeseed) oil
  • 2tbsp white wine vinegar
  • 4 pinches of sea salt flakes
  • 6 whole black peppercorns
  • 1 heaped tbsp Dijon mustard
  • 1 large tarragon sprig
  • 5-6 sage leaves
  • 100ml (3½fl oz) water

Preheat the oven to 150°C/fan 130°C/gas 2. Season the chicken flesh (not the skin). Chop the onion and slice the garlic. Coarsely chop the tomatoes.

In a small pan, bring the wine to the boil and let it boil for 10 seconds, then take off the heat and reserve. In a large heavy-based casserole dish over a medium heat, heat the oil and then sear and lightly colour the chicken for 8-10 minutes. Transfer to a plate.

Add the onion and garlic to the casserole and fry for 4-5 minutes, but do not brown. Spoon out some of the fat, pour in the vinegar – it will give off a slightly aggressive smell (you might cough), but when that aroma has faded, that’s just right, and then reduce it down to a syrup.

Add the salt and peppercorns and the wine. Whisk in the mustard, add the tomatoes, tarragon and sage. Pour in the water and return the chicken to the pan.

Bring to the boil, cover and transfer to the oven to cook for 35-40 minutes, stirring occasionally.

Test the chicken is cooked by taking out a leg and cutting down to the bone to check it’s not pink in the centre. Season to taste, garnish with the herbs and serve at the table from the pot.

Strawberry & mascarpone tart

Raymond said strawberry & mascarpone tart is best served with icing sugar

Light, crisp and with a blend of strawberries, mascarpone creaminess and raspberry jam, this is an excellent tart.

Serves 6-8 l Prep 10 mins l Chill 1 hour (optional)

  • 400g (14oz) strawberries
  • 500g (1lb 2oz) mascarpone
  • 50ml (2fl oz) double cream
  • 1tsp vanilla bean paste or vanilla essence
  • ½ a lemon
  • 200g (7oz) raspberry jam, preferably seedless
  • 1 shop-bought sweet shortcrust pastry case, pre-cooked
  • Icing sugar, for dusting

Wash and hull the strawberries. In a bowl, mix the mascarpone, cream and vanilla and add the zest of the lemon half. Set aside.

Spread the jam onto the base of the pastry case. Spoon half the mascarpone mixture on top of the jam and spread it over the tart – don’t worry if it mixes with the jam.

Now spread the rest of the mascarpone mixture on top. (Use a piping bag to pipe it onto the jam, if you prefer.)

Decorate with the strawberries as you like – slice them or if they’re small, leave them whole and stand them upright on top of the tart. If you have time, transfer the tart to the fridge for up to 1 hour (it will slice more neatly). Remove from the fridge, dust with icing sugar and serve.

Extracted from Simply Raymond: 100 Quick And Easy Recipes by Raymond Blanc, to be published by Headline Home on 29 April 2021 at £25. © Raymond Blanc 2021.


Joanne Weir's Cooking Confidence

Living in San Francisco, I know about climbing hills!
I’ve been teaching people to cook for years, and do you know the real “secret ingredient” to make amazing meals? Confidence!

Watch my new series and with each episode, you’ll see my students learning how to feel more at ease in the kitchen. Basic techniques, versatile ingredients and flexibility turn making dinner into a fun (and tasty) experience…I promise!


In her very successful public television series, &ldquoJoanne Weir&rsquos Cooking Class&rdquo and her new series &ldquoJoanne Weir&rsquos Cooking Confidence&rdquo, Joanne&rsquos love of teaching and working side-by-side with someone takes center stage. Awarded the very first IACP Julia Child Cooking Teacher Award of Excellence, Joanne shares a lifetime of experience that flavors everything she touches.

This series features hands-on cooking lessons with Joanne and her home kitchen as the classroom. Both the student and viewer learn how to prepare a wide variety of Joanne's recipes, using the freshest and most seasonal ingredients. Rather than simply listing ingredients, method, cooking time and serving size, these recipes feature additional instructions to inspire and instill confidence in the kitchen.

Season 2

Episode 201 | Italian Flavor Or Slow Food, Italian Style

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta.
Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano
Student: Cheryl Kovelchik

Episode 202 | Harvest Time

Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic.
Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic
Student: Sasha Bernstein

Episode 203 | Middle-East Feast Or Spice It Up

Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous.
Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations)
Student: Jerry Feldman

Episode 204 | Dinner Time Sizzle

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas.
Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas
Student: Sarina Crivello

Episode 205 | Spiced Up

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds.
Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds
Student: Joan Boada

Episode 206 | Crowd Pleasers

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake.
Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake
Student: Jack Cohen

Episode 207 | Making Waves Or Marrakech Express

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger.
Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce
Student: Leah Ballantyne

Episode 208 | Spanish Fiesta

Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella.
Recipes: Sweet Pea Gazpacho, Shellfish Paella
Student: Ron Martin

Episode 209 | Argentina Remembered

Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful.
Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes
Student: Leigh Balkon

Episode 210 | Bistro Style

Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese.
Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette
Student: Aggie Gettys

Episode 211 | You Say Harissa

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side.
Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables
Student: Michelle Soto

Episode 212 | Summer In Italy

Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto.
Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg)
Student: Sasha Bernstein

Episode 213 | Simply Delicious

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending.
Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt.
Student: Charlie Baldwin

Season 1

Episode 101 | Spain on My Mind

Joanne shares with us her emotional connection to Spain.
Recipes: Salmorejo and Spanish Lamb Stew
Student: Joan Boada, Principal Dancer, San Francisco Ballet

Episode 102 | Pizza with Pizazz

Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza.
Recipes: Lavash Pizza with Herb Salad, Arugula and Orange Salad, and Lemon Turkey Cutlets
Student: Geoff Rubendall, Civil Engineer

Episode 103 | Simply Elegant

Joanne greets her student Sarina with a bruschetta salad and it is quickly apparent Sarina is the perfect student for dishes that are simple enough for a weeknight, yet elegant enough for Saturday night.
Recipes: Bruschetta Salad with Prosciutto di San Daniele and Greens, Clams with Chorizo and Orange, and Vanilla Ice Cream with Blueberry Maple Syrup Compote
Student: Sarina Crivello, Apple Specialist

Episode 104 | Flavor Fiesta

It&rsquos a party when Joanne and her student Cheryl get together.
Recipes: Sweet Pea Guacamole, Tortilla Soup with Pork Meatballs, Tortillas and Cheddar, and Fresh Cherry Margaritas
Student: Cheryl Kovelchik, Entertainment Marketing

Episode 105 | Swimming Upstream

Most people, including Joanne absolutely adore salmon. She begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart.
Recipes: Smoked Salmon Rillete/Endive, Salmon and Spring Vegetables Baked in Paper, and Lemon Tarragon Rice
Student: Jerry Feldman, International Business Development

Episode 106 | Italian Love Affair

Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagna cauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
Recipes: Bagna Cauda, Rigatoni with Chicken, Tomatoes and Cream, and Vegetable Ribbon Salad
Student: Reggie Wooden, Student

Episode 107 | Never Too Young

Joanne welcomes her youngest student Stella to class and they nestle in to create a menu of some of Joanne&rsquos favorite chilly weather dishes.
Recipes: Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Mushrooms, and Quinoa Pilaf with Dried Blueberries and Apricots
Student: Stella Ginsberg, Student and Blogger

Episode 108 | Guilty Pleasures

Joanne confesses to her student Kyle that her favorite food is potato chips, but gives him a healthier oven &ldquofried&rdquo version.
Recipes: Oven Fried Potato Chips with Marjoram Salt, Bruschetta Burger with Caramelized Onions and Blue Cheese and Rosé Sangria with Blueberry and Nectarines
Student: Kyle Khasigian, Financial Associate

Episode 109 | Dinner Dance or Swept Off My Feet

Joanne starts her class with a challenge, presenting her French student Pascal three variations on the classic French sauce aioli. Then they are both swept off their feet by Joanne&rsquos twist on the classic combination of chicken and salad.
Recipes: Aioli and Variations, &ldquoOven-Fried&rdquo Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette
Student: Pascal Molat, Principal Dancer, San Francisco Ballet

Episode 110 | Ticket to Provence

Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad and then working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
Recipes: Citrus Salad with Mint and Red Onions, Cod Braised with Leeks, Potatoes and Thyme, and Roasted Garlic Slab
Student: Sasha Bernstein, Restaurant Consultant

Episode 111 | Eat Your Vegetables

Joanne eases the anxiety that can sometimes set in when a vegetarian is coming to dinner. Working with her fitness specialist student Randy she prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike.
Recipes: Bulgur, Feta and Oven-Dried Tomato Salad & Fried Potato and Spiced Red Pepper Frittata
Student: Randy Bramblett, Fitness Specialist

Episode 112 | Magical Morocco

Joanne shows us just how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, building a warm Moroccan chicken and sweet potato salad, cooling it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
Recipes: Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad, and a Marrakech 75 Cocktail
Student: John Cu, Trial Attorney

Episode 113 | Asia Express

Joanne embraces teaching traditional recipes and then showing new ways to use them. She and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw, leaving Reggie wondering if he will ever buy mayonnaise again.
Recipes: Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw
Student: Reggie Wooden, Student

Episode 114 | Italian Marketplace

Inspired by the roasted chickens in the markets of Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione.
Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione
Student: Joan Boada, Principal Dancer, San Francisco Ballet

Episode 115 | Gingerly

Joanne introduces her student Ron to the versatility of the often overlooked gingerroot greeting him with poached shrimp with a mango dipping sauce made with freshly grated ginger. Together it is then mussels steamed with mustard greens, lemon grass, and ginger with grilled bread with ginger aioli.
Recipes: Shrimp with Mango Dipping Sauce, Mussels Steamed With Mustard Greens, Lemon Grass and Ginger, and Grilled Bread with Ginger Aioli
Student: Ron Martin, Fire Chief

Episode 116 | You Say Tomato

When it is tomato season it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad.
Recipes: Chilled Tomato and Greek Yogurt Soup, Roasted Cherry Tomatoes, and Lamb Sirloin Salad with Feta and Roasted Cherry Tomatoes
Student: Jack Cohen, Website Merchandising

Episode 117 | Go Nuts!

Joanne goes &ldquonuts&rdquo and makes for us her five-spice, ginger, and cayenne packed Asian Toasted Nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps and cardamom-scented rice with toasted almonds.
Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds
Student: Geoff Rubendall, Civil Engineer

Episode 118 | Fast Forward to Dinner

With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn&rsquot resist calling it lazy-girl sauerkraut.
Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut
Student: Bonnie Lin, Conference Interpreter

Episode 119 | Passport to Sardinia

The island of Sardinia is one of Joanne&rsquos favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil.
Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil
Student: Di Harris, Retired Nanny

Episode 120 | Journey to Italy

Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. Starting with a simple salad of fig and prosciutto, then slowly adding just enough red wine to farro for a farro risotto, and finally ending the meal with a dessert of strawberry, port, and black pepper.
Recipes: Fig And Blueberry Salad With Crème Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail
Student: Barbra Bright, Kitchen Designer

Episode 121 | Rustic Yet Refined

Joanne makes us a classic Italian frico and then with her student Stephanie demonstrates how rustic and refined can work well together in the same meal, making a spiced lentil and herb salad and halibut wrapped in prosciutto.
Recipes: Frico with Bacon and Potatoes, Prosciutto di San Daniele-Wrapped Halibut Fillet, and Spiced Lentils and Herb Salad
Student: Stephanie Gerbracht, Wine Sales

Episode 122 | I&rsquom Inspired

Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree.
Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree
Student: Charlie Baldwin, City Gardener

Episode 123 | Kicking up the Classics OR Kick it up a notch

Joanne and her student Lauren give comfort food a kick preparing a 30 minute lamb and black bean chili and hiding a red pepper jelly surprise inside corn muffins.
Recipes: Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins
Student: Lauren Eastman, Public Relations Executive

Episode 124 | Market to Table

Joanne&rsquos day begins at the farmer&rsquos market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon crème fraiche.
Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche
Student: Kyle Khasigian, Financial Associate

Episode 125 | Food Memories

Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello.
Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello
Student: Di Harris, Retired Nanny

Episode 126 | Summer's Bounty

Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt.
Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sautéed Fennel and Mussels, and Blueberry Frozen Yogurt
Student: Leah Ballantyne, Teacher


Dishes from Raymond Blanc’s new book inspired by his mother

This is one of my favourite desserts. You can find some excellent preserved Williams pears in jars or tins, ideal for this recipe.

Serves 6 l Prep 10 mins l Cook 25 mins

  • 6 pear halves, tinned or jarred
  • 100g (3½oz) unsalted butter, at room temperature, plus extra for greasing
  • 100g (3½oz) caster sugar
  • 100g (3½oz) ground almonds
  • 1tsp cornflour
  • 1tsp vanilla extract
  • 1 medium egg (preferably organic or free-range)
  • A handful of flaked almonds (for extra flavour, toast them in a dry pan)
  • Icing sugar, for dusting

Preheat the oven to 200°C/fan 180°C/gas 6. Grease a roughly 18cm x 2cm tart ring. Cut a strip of greaseproof paper to stick to the inside. Place the tart ring on a lined baking tray.

Drain the pears and slice in half if large. In a bowl, mix the butter and sugar, then add the ground almonds, cornflour, vanilla and egg. Mix well then spoon into the tin, spreading evenly.

Arrange the pears evenly around the outside of the tart, resting them on top of the almond sponge mixture and with the tip of each half meeting in the middle.

According to the size of the pears, you may require the base of half a pear to fill a space in the centre. Scatter with flaked almonds.

Bake for 20-25 minutes, until golden. Leave the cake to cool for a few minutes before removing it from the ring. Dust with icing sugar to serve.

Raymond said this scrumptious cod cassoulet is best served with salad or wilted greens

A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, and has a touch of spicy heat. It really doesn’t need an accompaniment, but can be served with a salad or wilted greens and some slices of crusty baguette to mop up the sauce, French style.

Serves 2 l Prep 5 mins l Cook 15 mins

  • 2 cod fillets (each about 140g/5oz), skinless
  • 4 large pinches of sea salt
  • 4 turns of ground black pepper
  • ½ a white onion
  • 100g (3½oz) chorizo
  • 1 tin of mixed beans
  • 6tbsp olive oil
  • 400g (14oz) tomato passata
  • A generous pinch of cayenne pepper
  • 2 heaped tsp smoked paprika (optional)
  • Juice of ½ a lemon
  • Extra-virgin olive oil
  • A small handful of chopped flat-leaf parsley

Season the cod fillets with 2 pinches of sea salt and 2 turns of black pepper and set aside. Finely dice the onion and chop the chorizo into chunks. Drain and lightly rinse the mixed beans.

Heat the oil in a large non-stick sauté pan (or deep-sided frying pan) on a medium-high heat. Add the onion, chorizo and remaining salt and pepper, cover with a lid and cook for 3-4 minutes, stirring occasionally to prevent burning.

Add the mixed beans, passata, cayenne pepper and paprika, if using. Stir then cook – still over a medium-high heat, but without a lid on the pan – for a further 3-4 minutes, stirring occasionally.

Reduce the heat to medium and lay the cod fillets in the pan. They should be semi-immersed in the cassoulet but, if not, just add a little water.

Cover with the lid and reduce the heat so that the cassoulet simmers gently for 5-6 minutes. The cod fillets do not need to be turned.

Remove the pan from the heat. Add the lemon juice and a couple of dashes of olive oil, and scatter with the parsley. Serve from the pan, at the table.

Raymond said the slow-roasted lamb should be cooked tender enough to fall from the bone with a spoon

When I was about 12 years old, I was introduced to the food of Algeria. In France during the Algerian War camps were set up to ‘keep’ Algerians.

One such camp was close to my village and I would go with a friend to visit these intriguing and friendly people. I remember seeing whole lambs roasted on the spit, painted with spicy juices.

When it comes to slow-cooking lamb, the shoulder is the best cut, meltingly tender and incredibly tasty. When harissa is added, this is a wonderful dish, and the chickpeas will only complement it.

Serves 4-6 l Prep 10 mins l Cook 4½ hours l Marinate 1 hour (but not essential)

  • 1tbsp sea salt
  • 1tbsp ground cumin
  • 100g (3½oz) rose harissa
  • 100ml (3½fl oz) extra-virgin olive oil
  • 2.5kg (5lb 8oz) new season’s shoulder of lamb
  • 300ml (10fl oz) water
  • 1 jar of piquillo peppers (from most supermarkets)
  • 2 Beldi preserved lemons (from supermarkets)
  • A large handful of parsley
  • 2 tins of chickpeas
  • Sea salt and freshly ground black pepper

Mix together the salt, cumin and harissa, and then add the extra-virgin olive oil. Place the lamb in a roasting tin. Lightly score the skin of the lamb and rub it all over with the salty harissa mixture.

At this point, you can leave the lamb for an hour, allowing the harissa flavours to infuse, but this is not essential.

Preheat the oven to 180°C/fan 160°C/gas 4.

Roast the lamb for 20 minutes, and then reduce the temperature to 150°C/fan 130°C/gas 2. Cover the lamb shoulder loosely with tinfoil, and then return it to the oven to roast for a further 2 hours.

Now baste the lamb with the juices in the pan, add the water and return it to the oven for 2 hours, again loosely covered with foil.

Meanwhile, begin the chickpea salad. Chop the piquillo peppers, finely chop the preserved lemons (skin and pulp) and coarsely chop the parsley. Put them to one side you will need them to finish the dish.

Remove the lamb from the oven. Spoon out most of the fat, leaving the roasting juices.

To the warm roasting juices, add the chickpeas, peppers and lemon. Add the parsley and season. Toss together and bring to the boil on the hob. Place the lamb on a serving dish, with the chickpea salad.

Bring the lamb to the table, and invite your guests to help themselves. The lamb should be tender enough to fall from the bone with a spoon.

Raymond said this superb tomato salad, maman blanc is a celebration of his heritage

My memory is taking me back to my childhood job as my father’s helper in his garden, assisting with the planting of tomatoes, and then nurturing them until the moment when they were plump and ready to be picked – although they were often picked when under-ripe before they could fall to the ground and bruise.

Then they would be left to ripen on a kitchen window sill, finished by the warmth of sunbeams.

This salad celebrates our finest heritage tomatoes and, quite simply, the better the tomato, the better the salad.

Variation

Add a few handfuls of pitted kalamata olives. These can be dried for 1 hour in an oven preheated to 100°C/fan 80°C/gas ¼, and then finely chopped and scattered over the salad.

Serves 4 l Prep 10 mins l Marinate at least 5 mins

  • 1.2kg (2lb 10oz) heirloom tomatoes (tiger-striped, plum, black Russian, etc)
  • ½ a red onion
  • 1 garlic clove
  • 2 pinches of sea salt
  • 6 turns of ground black pepper
  • 2tbsp white wine vinegar
  • 4tbsp extra-virgin olive oil
  • 2 balls of mozzarella cheese
  • 4 sprigs of basil

Slice all the tomatoes into bite-sized wedges and place them in a large bowl. Finely slice the onion and add to the same bowl.

Crush the peeled garlic clove with the back of a knife, finely slice it and add it to the bowl.

Season the salad with the salt and pepper, and then add the white wine vinegar and olive oil. Toss the salad, and leave it for at least 5 minutes to marinate – enough time for an exchange of flavours.

Arrange the tomato salad on a large serving dish. Cut the mozzarella balls into quarters and then place them around the salad with the sprigs of basil on top. Serve.

Raymond recommends serving steak maman blanc with potatoes and green beans

Here are two recipes for pan-fried steak, which was a monthly treat in my childhood.

Steak with red wine jus

  • 1 shallot
  • 200g (7oz) field mushrooms
  • A small handful of parsley leaves, stalks on (optional)
  • 300ml (10½oz) inexpensive red wine (such as Côtes du Rhône)
  • 20g (¾oz) unsalted butter, cold

Chop the shallot. Wash the mushrooms in a bowl of cold water. Pat dry with kitchen paper and dice. Finely chop the parsley.

Follow the same cooking method as for Steak Maman Blanc but, when you remove the steaks, place the pan back on a medium-high heat and add the shallot and mushrooms.

Cook for about 1 minute, then pour in the red wine and reduce by half. Whisk in the butter.

Season to taste. Spoon the mushrooms over each steak, pour the jus on top and sprinkle with the parsley, if using.

Steak Maman Blanc is named after my mother because she cooked steak like this, extracting the flavours of the meat and the herbs, and then adding a little water at the end to create the most delectable, perfumed jus.

Then there is steak with a red wine jus, which is also quick and, perhaps, for a more special moment.

Serves 4 l Prep 5 mins l Cook 6-10 mins

  • 4 x 225g (8oz) sirloin or rump steaks, about 2cm thick, fat trimmed
  • 4 small pinches of sea salt
  • Coarsely ground black pepper
  • 40g (1½oz) unsalted butter
  • 200ml (7fl oz) water
  • Sauté potatoes and green beans, to serve

Remove the steaks from the fridge at least 30 minutes before cooking. Season each side with the salt and grind the pepper over them – be generous. Firmly press the salt and pepper into the steaks. Heat the butter on a medium heat in a large frying pan, until it melts and foams.

When the butter starts to turn light gold and nutty, lay the steaks in the butter and increase the heat to medium-high. For rare: cook 1 minute on each side.

For medium-rare: cook for 2 minutes on each side. For medium: cook for 3 minutes on each side, turning twice. When you turn the steaks, keep each of them in the same spot on the pan.

Transfer the steaks to a warm plate, put the pan back on a medium-high heat and pour the water into the hot pan to create an emulsion with the butter.

Scrape the base of the pan with a spatula or wooden spoon to release the residue, adding flavour and colour. Pour onto the steaks and serve with potatoes and green beans.

Chicken braised with white wine & mustard

Raymond said chicken braised with white wine & mustard should be served at the table from the pot

This technique of braising can be adapted to suit any meat, and has a wonderful sauce that is herby and gently acidic.

Serves 4-6 l Prep 10 mins l Cook 1 hour

  • 4 chicken thighs and 4 drumsticks
  • Sea salt and black pepper
  • ½ a white onion
  • 6 garlic cloves, peeled
  • 3 big, fat ripe tomatoes
  • 150ml (5fl oz) white wine
  • 3tbsp sunflower (or rapeseed) oil
  • 2tbsp white wine vinegar
  • 4 pinches of sea salt flakes
  • 6 whole black peppercorns
  • 1 heaped tbsp Dijon mustard
  • 1 large tarragon sprig
  • 5-6 sage leaves
  • 100ml (3½fl oz) water

Preheat the oven to 150°C/fan 130°C/gas 2. Season the chicken flesh (not the skin). Chop the onion and slice the garlic. Coarsely chop the tomatoes.

In a small pan, bring the wine to the boil and let it boil for 10 seconds, then take off the heat and reserve. In a large heavy-based casserole dish over a medium heat, heat the oil and then sear and lightly colour the chicken for 8-10 minutes. Transfer to a plate.

Add the onion and garlic to the casserole and fry for 4-5 minutes, but do not brown. Spoon out some of the fat, pour in the vinegar – it will give off a slightly aggressive smell (you might cough), but when that aroma has faded, that’s just right, and then reduce it down to a syrup.

Add the salt and peppercorns and the wine. Whisk in the mustard, add the tomatoes, tarragon and sage. Pour in the water and return the chicken to the pan.

Bring to the boil, cover and transfer to the oven to cook for 35-40 minutes, stirring occasionally.

Test the chicken is cooked by taking out a leg and cutting down to the bone to check it’s not pink in the centre. Season to taste, garnish with the herbs and serve at the table from the pot.

Strawberry & mascarpone tart

Raymond said strawberry & mascarpone tart is best served with icing sugar

Light, crisp and with a blend of strawberries, mascarpone creaminess and raspberry jam, this is an excellent tart.

Serves 6-8 l Prep 10 mins l Chill 1 hour (optional)

  • 400g (14oz) strawberries
  • 500g (1lb 2oz) mascarpone
  • 50ml (2fl oz) double cream
  • 1tsp vanilla bean paste or vanilla essence
  • ½ a lemon
  • 200g (7oz) raspberry jam, preferably seedless
  • 1 shop-bought sweet shortcrust pastry case, pre-cooked
  • Icing sugar, for dusting

Wash and hull the strawberries. In a bowl, mix the mascarpone, cream and vanilla and add the zest of the lemon half. Set aside.

Spread the jam onto the base of the pastry case. Spoon half the mascarpone mixture on top of the jam and spread it over the tart – don’t worry if it mixes with the jam.

Now spread the rest of the mascarpone mixture on top. (Use a piping bag to pipe it onto the jam, if you prefer.)

Decorate with the strawberries as you like – slice them or if they’re small, leave them whole and stand them upright on top of the tart. If you have time, transfer the tart to the fridge for up to 1 hour (it will slice more neatly). Remove from the fridge, dust with icing sugar and serve.

Extracted from Simply Raymond: 100 Quick And Easy Recipes by Raymond Blanc, to be published by Headline Home on 29 April 2021 at £25. © Raymond Blanc 2021.


CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

02 Thursday Jan 2014

It seems these past couple of weeks have been a time of non-stop reveling, feasting, fun, family and friends.
Starting with Christmas Eve Eve dinner, Christmas Eve appetizers, and of course Christmas Day and Boxing Day. A quick trip out of town after all the Christmas festivities was abbreviated by an irresistible invitation for a festive German dinner, home cooked by dear friends, followed by my husbands birthday celebration, New Years Eve and New Years Day – whew!!
I made this dip for my husband and I to enjoy, while he watched football and the kids and I were taking down the Christmas tree. I love that it is light and healthy – we dipped with celery sticks while the kids enjoyed the toasted baguette.

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

1 shallot, chopped
1 garlic clove, coarsely chopped
2 anchovy fillets
1 (15 ounce) can of cannellini beans, drained and rinsed
juice from 1 lemon
1/4 teaspoon ground cumin
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 can of piquillo peppers, drained and finely chopped
2 tablespoons of chopped parsley

In a food processor, combine shallots, garlic and anchovies and pulse until finely chopped. Add beans, lemon juice, cumin and olive oil, process until creamy, scraping down the sides as needed.
Scrape mixture into a bowl, add salt and pepper and fold in piquillo peppers and parsley.
Enjoy!


Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens - Recipes

Fried Goat Cheese
Pistachio Dust, Pepper, Vanilla Honey 9

Brussels Sprouts
Jamon Serrano, Shaved Manchego, Sherry Glace 10

Moroccan Lamb
Braised Shank, Flat Bread, Cucumber Yogurt 14

Truffle Pommes Frites
White Truffle Oil, Shaved Grana Padano 8

Charcuterie Board
Charcuterie, Cheeses, House Made Pickles, Mustard, Bread, Compote
Half 16 Full 25

Sandwiches

Sandwiches come with choice of Fries, Fennel Caper Slaw, or Warm Grains. Fruit – add $1. Substitute a Small Farm Salad – add $2

Brisket Bourguignon
Truffle Mayo, Cheddar, Pickled Onions, Arugula, House Bread 17

Moroccan Chicken Salad Wrap
Pecans, Cranberries, Moroccan Aioli, Greens, Balsamic Gastrique, Flat Bread 12

Greek Roasted Pork
Pickled Peppers, Braised Onions, Greek Vinaigrette, House Bread 15

Salads & Bowls

Local Farm Salad
Mixed Greens, Marcona Almonds, Maytag Blue Cheese, Salt Roasted Beets, Compressed Shallots, Port Wine Vinaigrette
Half 7 Full 13

Falafel Lettuce Cups
Almond Hummus, Cucumber Tomato Relish, Pickles, Cilantro
Half 7 Full 13

Duck Confit Patatas Bravas
Roasted Tomato, Wilted Greens, Poached Egg, Basil Pesto Aioli 16

Falafel Bowl
Grains, Tomato, Cucumbers, Preserved Lemon Yogurt, Pickles, Cilantro Vinaigrette 12

Pizzas

Italian Sausage:
Caramelized Onion, Fontina, Chili Flake 14

Spicy Salami:
Tomato Sauce, Jalapeno, Pineapple, Salami, Fontina 13

Duck, Duck Goat:
Duck Confit, Drunken Goat Cheese, Egg – Sunny Side Up, Arugula, Caramelized Onion, Sour Cherries, Sour Cherry Vinaigrette 14

Margherita:
Pomodoro Sauce, Mozzarella, Basil 13

Hand Made Pastas

Smoked Paprika Tagliatelle
Chorizo, Calabrese Chili Oil, Roasted Tomato, Herbed Goat Cheese 19

Porcini Fazzoletti
Spring Onion Soubise, Crispy Guanciale, Black Sesame Seeds 16

Add to any meal: Chicken 7 Steak 9 Sausage 7 Shrimp 7 Salmon 9

To Share or Not To Share

Lazy Paella
Calasparra Rice, Green Beans, Grilled Chicken, Chorizo, Piquillo Peppers 21
Add Shrimp 7

Market Fish
Chef’s Selection – Presentation Changes Daily Market Price

Grilled Angus Beef Coulotte
Creamed Potatoes, Haricots Verts, Peppercorn Demi-Glace 26

Prime Filet Mignon
Sous Vide in Rosemary Butter, Creamed Potatoes, Haricots Verts, Peppercorn Demi-Glace 40

Mediterranean Fried Chicken
Aleppo Honey, Italian Mac & Cheese, Fennel Caper Slaw 24

Desserts

Loukomades
Cinnamon Sugar Tossed Greek Doughnuts, Pomegranate Fluid Gel, Crushed Pistachio, Honeycomb, Vanilla Powder 6

Mixed Berry Sorbet
Cilantro Foam, Cinnamon Saffron Honey, Crushed Marcona Almonds 8

Passion Fruit Panna Cotta
Strawberry Coulis, Ginger Crystals, Passion Fruit Mousse, Amaretto Strawberries 7

Let the laziness linger…we can pack any of our desserts to go!

* We pride ourselves in using the best ingredients we can procure. Please understand that our menu may change slightly due to seasonality and availability of product. Dietary Restrictions and Food Allergies: Our culinary team is more than happy to work with any of our guests to meet any dietary or allergy restrictions or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 679-5299.

Dinner

The Lazy Goat is open for dinner from 5pm Tuesday – Sunday.

Graze & Nibble

Fried Goat Cheese
Pistachio Dust, Pepper, Vanilla Honey 9

Brussels Sprouts
Jamon Serrano, Shaved Manchego, Sherry Glace 10

Moroccan Lamb
Braised Shank, Flat Bread, Cucumber Yogurt 14

Dipping Trio
Tomato Bacon Jam, Harissa Almond Hummus, Smoked Salmon Mousse, Fried Pita 12

Marinated Artichokes
Basil Pesto Aioli, Sweet and Sour Onions, Ciabatta 7

Truffle Pommes Frites
White Truffle Oil, Shaved Grana Padano 8

Charcuterie Board
Charcuterie, Cheeses, House Made Pickles, Mustard, Bread, Compote
Half 16/Full 25

Salads & Bowls

Local Farm Salad:
Mixed Greens, Marcona Almonds, Maytag Blue Cheese, Salt Roasted Beets, Compressed Shallots, Port Wine Vinaigrette
Half 7 / Full 13

Falafel Lettuce Cups
Almond Hummus, Cucumber Tomato Relish, Pickles, Cilantro
Half 7 / Full 13

Duck Confit Patatas Bravas
Roasted Tomato, Wilted Greens, Poached Egg, Basil Pesto Aioli 16

Falafel Bowl
Grains, Tomato, Cucumbers, Preserved Lemon Yogurt, Pickles, Cilantro Vinaigrette 13

Hand Made Pasta

Smoked Paprika Tagliatelle
Chorizo, Calabrese Chili Oil, Roasted Tomato, Herbed Goat Cheese 19

Porcini Fazzoletti
Spring Onion Soubise, Crispy Guanciale, Black Sesame Seeds 16

Raviolo di Spinaci
Dark Spore Mushrooms, Peas, Lemon Mascarpone 12

Add to any meal: Chicken 7 Steak 9 Shrimp 7 salmon 9

To Share or Not To Share

Lazy Paella
Calasparra Rice, Green Beans, Grilled Chicken, Chorizo, Piquillo Peppers 21
*Add shrimp to Paella7

NC Trout Provençale
Smoked Tomato Sauce, Olives, Garlic, Squash, Grilled Artichoke, GA Olive Oil, Garlic Chive 27

Seared Salmon
Bacon, Onion, Oyster Mushrooms, Broccolini, Lentils, Red Pepper Foam 25

Grilled Angus Beef Coulotte
Creamed Potatoes, Haricots Verts, Peppercorn Demi-Glace 26

Prime Filet Mignon
Sous Vide in Rosemary Butter, Creamed Potatoes, Haricots Verts, Peppercorn Demi-Glace 40

Half Rack Tuscan Braised Pork Ribs
Rutabaga Slaw, Israeli Couscous Salad, Tomato Jus 28

Mediterranean Fried Chicken
Aleppo Honey, Italian Mac and Cheese, Fennel Caper Slaw 24

Pizza

Italian Sausage
Caramelized Onion, Fontina, Chili Flake 14

Spicy Salami
Tomato Sauce, Jalapeño, Pineapple, Salami, Fontina 13

Duck, Duck, Goat
Duck Confit, Drunken Goat Cheese, Egg – Sunny Side Up, Arugula, Caramelized Onions, Sour Cherries, Sour Cherry Vinaigrette 14

Margherita
Pomodoro Sauce, Mozzarella, Basil 13

Desserts

Loukomades
Cinnamon Sugar Tossed Greek Doughnuts, Pomegranate Fluid Gel, Crushed Pistachio, Honeycomb, Vanilla Powder 6

Mixed Berry Sorbet
Cilantro Foam, Cinnamon Saffron Honey, Crushed Marcona Almonds 8

Passion Fruit Panna Cotta
Strawberry Coulis, Ginger Crystals, Passion Fruit Mousse, Amaretto Strawberries 7

Family Style

($40/per person – Min 4 ppl Max 18 ppl)

First Course

Local Farm Salad
Mixed Greens, Marcona Almonds, Maytag Blue Cheese, Salt Roasted Beets, Compressed Shallots, Port Wine Vinaigrette

Fried Goat Cheese
Pistachio Dust, Pepper, Vanilla Honey

Brussels Sprouts
Jamon Serrano, Shaved Manchego, Sherry Glace

Marinated Artichoke Hearts
Basil Pesto Aioli, Sweet and Sour Onions, Ciabatta

Second Course

NC Trout Provençale
Smoked Tomato Sauce, Olives, Garlic, Squash, Grilled Artichoke,
GA Olive Oil, Garlic Chive

Mediterranean Fried Chicken
Aleppo Honey, Italian Mac and Cheese, Fennel Caper Slaw

Margherita Pizza
Pomodoro Sauce, Mozzarella, Basil

Third Course

Mixed Berry Sorbet
Cilantro Foam, Cinnamon Saffron Honey, Crushed Marcona Almonds

Loukomades
Cinnamon Sugar Tossed Greek Doughnuts, Pomegranate Fluid Gel, Crushed Pistachio, Honeycomb,Vanilla Powder

Laziness is nothing more than the habit of resting before you get tired.

* We pride ourselves in using the best ingredients we can procure. Please understand that our menu may change slightly due to seasonality and availability of product. Dietary Restrictions and Food Allergies: Our culinary team is more than happy to work with any of our guests to meet any dietary or allergy restrictions or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 679-5299.

Intermezzo

The Lazy Goat is open for lunch, Friday – Sunday from 3:00pm – 5:00pm.

INTERMEZZO MENU

Graze & Nibble

Fried Goat Cheese
Pistachio Dust, Pepper, Vanilla Honey 9

Brussels Sprouts
Jamon Serrano, Shaved Manchego, Sherry Glace 10

Moroccan Lamb
Braised Shank, Flat Bread, Cucumber Yogurt 14

Truffle Pommes Frites
White Truffle Oil, Shaved Grana Padano 8

Charcuterie Board
Charcuterie, Cheeses, House Made Pickles, Mustard, Bread, Compote
Half 16 Full 25

Desserts

Loukomades
Cinnamon Sugar Tossed Greek Doughnuts, Pomegranate Fluid Gel, Crushed Pistachio, Honeycomb, Vanilla Powder 6

Let the laziness linger…we can pack any of our desserts to go!

* We pride ourselves in using the best ingredients we can procure. Please understand that our menu may change slightly due to seasonality and availability of product. Dietary Restrictions and Food Allergies: Our culinary team is more than happy to work with any of our guests to meet any dietary or allergy restrictions or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 679-5299.

Family Sized Meals

FAMILY SIZED MEALS

Add a bottle of wine to your order! Bottles are priced at 25% off our wine list price when purchased TO GO.

Lazy Paella
Calasparra Rice, Green Beans, Grilled Chicken, Chorizo, Piquillo Peppers 65
Add Shrimp 17

Chicken Penne Pasta
House Made Garlic Cream Sauce, Grilled Chicken, Piquillo Peppers, Broccolini 60
Substitute Shrimp Add 11
Substitute Steak Add 13

Seared Salmon
Bacon, Onion, Oyster Mushrooms, Broccolini, Lentils, Lemon Beurre Blanc 63

Grilled Angus Beef Coulotte
Creamed Potatoes, Haricot Vert, Peppercorn Demi-Glace 67

Mediterranean Fried Chicken
Aleppo Honey, Italian Mac & Cheese, Fennel Caper Slaw 60

Laziness is nothing more than the habit of resting before you get tired.

* We pride ourselves in using the best ingredients we can procure. Please understand that our menu may change slightly due to seasonality and availability of product. Dietary Restrictions and Food Allergies: Our culinary team is more than happy to work with any of our guests to meet any dietary or allergy restrictions or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please call 679-5299.

Wine & Spirits

The Lazy Goat Wine List

Please note that our list is ever evolving due to availability of wines – so the list you see below may not be the exact list you see in the restaurant. Vintages are subject to change.

WINES BY THE GLASS

SPARKLING glass – bottle

NV POEMA BRUT $9 $36
macabeo/xarel-lo/parellada
penedes, spain

NV LINI 910 ROSATO $12 $45
salamino/sorbara- Emilia, Italy

NV SOMMARIVA PROSECCO $12 $45
glera- Valdobbiadene, Italy

WHITE glass – 9 oz – bottle

2018 BANFI ‘LE RIME’
pinot grigio $9 $12 $34
tuscany, italy

2017 CASAMARO
verdejo/viura $9 $12 $34
rueda, spain

2018 EIDOSELA
albariño $10 $14 $38
rias baixas, spain

2017 NOVELLUM
chardonnay $10 $14 $38
france

2018 LA VIGNE DES SABLONS
chenin blanc $11 $15 $42
vouvray, france

2018 CHATEAU DE FONTENILLE
sauvignon blanc/muscadelle $11 $15 $42
bordeaux, france

2018 CASTELLUCCIO LUNARIA
sauvignon blanc $11 $15 $42
emilia-romagna, italy

2018 CAMINO ROCA
txakolina $12 $16 $45
basque country, spain

2017 LOUIS JADOT
chardonnay $12 $16 $45
burgundy, france

ROSÉ glass – 9 oz – bottle

2018 CARLOS SERRES ROSADO
tempranillo/garnacha $10 $14 $38
rioja, spain

2018 AIX ROSÉ
syrah/cinsault blend $12 $16 $45
rioja, spain

RED glass – 9 oz – bottle

2017 LA TREMENDA
monastrell $9 $12 $34
alicante, spain

2018 CAPOGIRO
montepulciano $9 $12 $34
abruzzo, italy

2016 MAS DE ETOILES
malbec $10 $14 $38
cahors, france

2017 TENUTA IBIDINI
nero d’avola $10 $14 $38
abruzzo, italy

2015 FALESCO ‘TELLUS’
cabernet sauvignon $11 $15 $42
umbria, italy

2016 VINA COTERRO
tempranillo/graciano $12 $16 $45
rioja, spain

2018 SAINT COSME
syrah $12 $16 $45
rhone, france

2016 CHATEAU VRAI CAILLOU
merlot/cab sauv/cab franc $13 $18 $50
bordeaux, france

2017 SAN FELICE
chianti classico $13 $18 $50
tuscany, italy

2017 BLACK SLATE
garnatxa/cab sauv/carignan $13 $18 $50
priorat, spain

BY THE BOTTLE SPARKLING

SPAIN

2017 RAVENTOS I BLANC ‘BLANC DE BLANCS’ $48
parellada/macabeo/xarel-lo
penedes, spain

FRANCE

NV TAITTINGER $85
chardonnay/pinot noir
champagne, france

ITALY

NV NICCHIA SEMISECCO $36
lambrusco salamino
emilia romagna, italy

NV MARSURET BRUT PROSECCO SUPERIORE $50
glera
veneto, italy

GREECE

NV AKAKIES ROSÉ $46
xinomavro
macedonia, greece

BY THE BOTTLE WHITE

PORTUGAL

NV BROADBENT $35
loureiro/trajadura/pedernã
vinho verde, portugal

2016 LAGAR DE DAREI $45
dão blend
dão, portugal

SPAIN

2018 ITSASMENDI TXACOLÍ $36
hondarrabi zuri
basque country, spain

2017 RETO $40
albilla
manchuela, spain

2017 SHAYA $42
verdejo
rueda, spain

2018 QUÍBIA $42
callet/premsal
mallorca, spain

2017 FRAGA DO CORVO $42
godello
monterrei, spain

2017 DON OLEGARIO $44
albariño
rias baixas, spain

2018 PEDRALONGA $60
albariño
rias baixas, spain

FRANCE

2016 FAMILLE HUGEL $45
riesling
rhône, france

2018 SAINT COSME ‘LES DEUX ALBION’ $45
viognier/picpoul
rhône, france

2017 DOMAINE FICHET ‘CHÂTEAU LONDON’ $45
chardonnay
mâcon-igé, france

2016 DOMAINE CHANSON $45
chardonnay
viré-clessé, france

2018 PHILIPPE GIRARD $50
sauvignon blanc
sancerre, france

2018 CHÂTEAU LAGRANGE ‘LES FLEUR DU LAC’ $60
sauvignon blanc
bordeaux, france

2017 DOMAINE SERVIN ‘CUVÉE LES PARGUES’ $65
chardonnay
chablis, france

2017 DOMAINE DE LA PERRIÈRE SAGET $73
sauvignon blanc
pouilly-fumé, france

2016 DOMAINE LEQUIN-COLIN ‘SOUS LA ROCHE’ $80
chardonnay
santeney, france

2016 DOMAINE J.A. FERRET $102
chardonnay
pouilly-fuissé, france

2011 CHAPOUTIER ‘CHANTE ALOUETTE’ $180
marsanne
hermitage, france

ITALY

2018 COLTERENZIO $45
pinot grigio
alto adige, italy

2018 TENUTA GUADO AL TASSO $46
vermentino
bolgheri, italy

2016 BROGLIA ‘LA MEIRANA’ $50
cortese
gavi, italy

2017 LIVIO FELLUGA $55
pinot grigio
cormons, italy

2018 ZENATO ‘LUGANA RESERVA’ $75
trebbiano
veneto, italy

GREECE

2017 ALEXAKIS $42
assyrtiko
crete, greece

BY THE BOTTLE ROSÉ

SPAIN

2018 OSTATU ROSADO $50
tempranillo/garnacha blend
rioja, spain

2017 BODEGAS LOS BERMEJOS ROSADO $53
listán negro
canary islands, spain

ITALY

2018 MONTENIDOLI ROSÉ $51
canaiuolo
tuscany, italy

BY THE BOTTLE RED

PORTUGAL

2016 GOTA PRUNUS $40
jaen/tinto roriz blend
dao, portugal

2017 TWISTED $45
touriga nacional blend
douro, portugal

2015 CEDRO DO NOVAL $50
touriga nacional/tinta cão
douro, portugal

SPAIN

2018 CLOS LOJEN $34
bobal
manchuela, spain

2017 GREGORY PEREZ ‘BREZO’ $42
mencia/alicante bouchet
bierzo, spain

2016 SANTALBA ‘COTAS ALTAS’ $42
tempranillo/garnacha
rioja, spain

2017 BORSAO ‘TRES PICOS’ $45
garnacha
campo de borja, spain

2017 BODEGAS ASTER ‘CRIANZA’ $45
tempranillo
ribera del duero, spain

2016 FINCA SAN MARTIN ‘CRIANZA’ $45
tempranillo
rioja, spain

2016 TERMES $48
tempranillo
toro, spain

2015 BORSAO ‘ZARIHS’ $50
syrah
campo de borja, spain

2016 MAS DOIX ‘LES CRESTES’ $60
garnatxa/carinyena/syrah
priorat, spain

2016 LAS UVAS DE LA IRA $68
garnacha
mentrida, spain

2010 VIÑA ARDANZA ‘RESERVA’ $75
tempranillo/garnacha
rioja, spain

2014 BENJAMIN ROMEO ‘PREDICADOR’ $70
tempranillo/cab sauv
rioja, spain

2014 BODEGAS MUGA RESERVA $70
tempranillo/garnacha
rioja, spain

2016 LAUREL $90
garnatxa/cab sauv/syrah
priorat, spain

2006 BODEGAS R. LOPEZ DE HEREDIA ‘RESERVA’ $100
tempranillo
rioja, spain

2005 BODEGAS FAUSTINO ‘GRAN RESERVA’ $140
tempranillo/graciano/mazuelo
rioja, spain

FRANCE

2015 TÊTU $45
grenache
cotes catalanes, france

2017 DOMAINE LA GARRIGUE $54
grenache/syrah/mourvedre
rhone, france

2014 REMY PANNIER $57
cabernet franc
chinon, france

2015 MAUVAIS GARCON THUNEVIN $60
merlot/cab franc
bordeaux, france

2017 CHARLY THÉVENET ‘GRAIN & GRANIT’ $65
gamay
régnié, france

2014 LIONS DE BATAILLEY $90
cab sauv/merlot
pauillac, france

2017 CAPITAIN-GAGNEROT $90
pinot noir
burgundy, france

2016 CHÂTEAU DES JACQUES $96
gamay
morgon, france

2016 CHÂTEAU LÉCUYER $100
merlot/cab franc
pomerol, france

2017 FAMILLE PERRIN $100
chateauneuf-du-pape
rhône, france

2014 G. ROUMIER ‘CLOS DE LA BUSSIÈRE’ 1ER CRU $265
pinot noir
morey-st. dennis, france

2006 CHÂTEAU MONTROSE $305
cab sauv/merlot
saint estephe, france

ITALY

2013 VECCHIA TORRE ‘BAROCCO REALE’ $38
primitivo
salento, italy

2016 PAGLIARESE $45
sangiovese
chianti classico, italy

2015 MILZIADE ‘ANTANO’ $45
montefalco rosso
umbria, italy

2017 DOGLIANI ‘PAPA CELSO’ $48
dolcetto
piedmont, italy

2015 BIDOLI ‘BRICCOLO RISERVA’ $50
merlot
friuli, italy

2016 FEUDI DI SAN GREGORIO ‘RUBRATO’ $50
aglianico
campania, italy

2017 VIETTI $50
barbera d’alba
piedmont, italy

2015 BROLO DELLE GLARE VALPOLICELLA RIPASSO $60
corvina/rondinella/oseleta
veneto, italy

2017 CAPRILI ROSSO DI MONTALCINO $65
sangiovese grosso
tuscany, italy

2016 LUCE DELLA VITE ‘LUCENTE’ $65
sangiovese/merlot
tuscany, italy

2015 PROPRIETA SPERINO ‘UVAGGIO’ $65
nebbiolo/vaspolina/croatina
coste della sesia, italy

2015 MORGANTE ‘DON ANTONIO’ $80
nero d’avola
sicily, italy

2015 GIULIANO ROSATI AMARONE $80
corvina/corvinone/rondinella
veneto, italy

2014 CANTINA DEL PINO $84
nebbiolo
barbaresco, italy

2014 MAZZEI ‘PHILIP’ $94
cabernet sauvignon
tuscany, italy

2015 AGRICOLA PUNICA ‘BARRUA’ $96
carignano
sardinia, italy

2014 FRATELLI ALESSANDRIA ‘GRAMOLERE’ $100
nebbiolo
barolo, italy

2017 CAPRILI BRUNELLO DI MONTALCINO $105
sangiovese grosso
tuscany, italy

2016 FELSINA ‘RANCIA’ $110
sangiovese grosso
chianti classico, italy

2012 BROLO DELLE GLARE AMARONE $120
corvina/rondinella/oseleta
veneto, italy

2014 G.D. VAJRA ‘BRICCO DELLE VIOLE’ $135
nebbiolo
barolo, italy

2009 ELIO ALTARE ‘ARBORINA’ $165
nebbiolo
barolo, italy

2016 TIGNANELLO $205
sangiovese/cab sauv/cab franc
tuscany, italy

2014 LUCE $220
sangiovese/merlot
tuscany, italy

GREECE

2011 KIR YIANNI ‘RAMNISTA’ $49
xinomavro
naoussa, greece

2013 DOMAINE SKOURAS ‘MEGAS OENOS’ $49
agiorgitiko/cab sauv
peloponnese, greece

OTHER COUNTRIES

2013 TIKVES $33
vranec
republic of macedonia

2015 CREMISAN ‘BALADI’ $50
baladi
bethlehem, west bank

2016 MOUNT HERMON ‘INDIGO’ $50
cab sauv/syrah
galilee, israel

2013 MASSAYA ‘CAP EST’ $65
grenache/mourvèdre
bekaa valley, lebanon

2013 ZORAH ‘KARASI’ $84
areni noir
vayots dzor, armenia


30 Superfood Recipes You've Never Tried Before

What the heck are these superfood things people keep talking about? Certain foods (mainly fruits, vegetables, grains, nuts, and seeds) are particularly packed with essential nutrients including vitamins, minerals, and antioxidants. From avocado to zucchini, we’ve got the low-down on these super-powered foods that can boost health from the inside out.

Just because they’re superfoods doesn’t necessarily mean they’re super-complicated to prepare, though. For those who are crunched for time, inexperienced in the kitchen, or just not in the mood to cook an elaborate meal, we’ve put together a list of our favorite super-simple, super-healthy recipes. Each of the meals featured below includes at least two superfoods, so you’re guaranteed to get a nutrient-packed meal. What are you waiting for? Go get cooking!

1. Pumpkin Spiced Oatmeal

Thanks to pumpkin puree, cinnamon, and milk (of your choice), this hearty oatmeal packs a nutritional punch with four superfoods and less than five minutes of prep time. Optional toppings of nuts and dried fruits provide a morning energy boost, while a dash of the cinnamon adds savory flavor, protects your heart, and fights inflammation Cinnamon and health. Gruenwald J, Freder J, Armbruester N. Critical reviews in food science and nutrition, 2010, Dec.50(9):1549-7852.”>Cinnamon and health. Gruenwald J, Freder J, Armbruester N. Critical reviews in food science and nutrition, 2010, Dec.50(9):1549-7852..

2. Colorful Flower Eggs

These baked eggs pack 12.5 grams of protein per serving so you don’t need a mid-morning snack. If you’re not a fan of vitamin-rich bell peppers (which are loaded with vitamins A and C that protect the immune system and skin) as the containers for your baked eggs, substitute eggplant, acorn squash, or pumpkin.

3. Kale, Almond, Banana Smoothie With Chia Seeds

A perfect on-the-go breakfast, this smoothie recipe features a delicious combination of four superfoods: kale, banana, almond butter, and chia seeds.Although the recipe calls for almond milk, consider subbing in soy or skim milk, which contain essential vitamins and minerals that can help with losing weight, building muscle, and fortifying bones Preliminary study: soy milk as effective as skim milk in promoting weight loss. Lukaszuk JM, Luebbers P, Gordon BA. Journal of the American Dietetic Association, 2007, Nov.107(10):0002-8223. Consumption of fluid skim milk promotes greater muscle protein accretion after resistance exercise than does consumption of an isonitrogenous and isoenergetic soy-protein beverage. Wilkinson SB, Tarnopolsky MA, Macdonald MJ. The American journal of clinical nutrition, 2007, May.85(4):0002-9165.”>Preliminary study: soy milk as effective as skim milk in promoting weight loss. Lukaszuk JM, Luebbers P, Gordon BA. Journal of the American Dietetic Association, 2007, Nov.107(10):0002-8223. Consumption of fluid skim milk promotes greater muscle protein accretion after resistance exercise than does consumption of an isonitrogenous and isoenergetic soy-protein beverage. Wilkinson SB, Tarnopolsky MA, Macdonald MJ. The American journal of clinical nutrition, 2007, May.85(4):0002-9165..

4. Sweet Potato Hash With Eggs

A hearty and delicious breakfast that combines sweet potatoes, eggs, and red, green, and yellow bell peppers, this hash can easily accommodate add-ins. Toss in some meat (like sausage or shredded chicken) for extra protein, or up the veggies with onions, kale, or spinach. Sweet potatoes, which provide 400 percent of your daily recommended amount of vitamin A, are both delicious and beneficial to eye health.

5. Shirred Eggs With Smoked Salmon

This baked egg dish is super simple, layering eggs, Swiss chard, onions, and chives with slices of gooey brie cheese and salmon (which is full of brain-boosting omega-3 fatty acids). Although the recipe calls for heavy cream, consider using milk or a milk substitute to reduce calories without forgoing the silky texture.

6. Breakfast Casserole With Spinach, Leeks, Cottage Cheese, and Goat Cheese

This fancy-looking casserole will impress your friends and make them healthier. It features a hearty serving spinach, a great source of iron, which aids in building muscles. Simply combine spinach with leeks, cottage cheese, and goat cheese, bake for 20 minutes, and enjoy.

7. Goat Cheese and Beet Salad

Beets are back! This salad features bright-red roots alongside thinly sliced carrots. It’s a recipe perfect for any fan of cancer-fighting root veggies. (Bonus: The high levels of potassium in beets help your body build muscle and proteins.) Toss the vegetables with pistachios (for fiber and protein), goat cheese, and baby greens for a speedy, tasty lunch.

8. Greek Yogurt Chicken Salad

This chicken salad recipe uses Greek yogurt (which is packed with probiotics that can aid digestion andsupplies a healthy dose of protein) rather than mayonnaise for a deliciously creamy and healthy sandwich filling. Apples, almonds, and green onions add tasty crunch to this light, gluten-free lunch.

9. Quinoa Salad With Red Pepper and Cilantro

Quinoa is a powerhouse seed that provides a light but protein-rich base for this cool salad. Topped with a citrusy vinaigrette made of cilantro, lime, and mustard, this meal will leave you full without the empty calories in most pasta salads.

10. Spinach, Avocado, and Kiwi Salad

This salad is primarily made of fruit, with spinach playing second fiddle. Featuring kiwis (containing 117 percent of the daily recommended value of vitamin C) and avocados (which are loaded with healthy fats and vitamins like B6, which promote healthy skin), these superfruits make this salad super-delicious.

11. Orange, Avocado, and Arugula Salad

A simple salad that’s surprisingly filling, this recipe is a straightforward combination of avocado, orange, pomegranate, basil, mint, and leafy, vitamin-rich arugula. The light dressing of lemon, olive oil, and honey takes just a few minutes to prepare and adds a citrusy kick to the superfood salad.

12. Stacked Salmon Salad

Avocado, yellow squash, and whole roasted red piquillo peppers are neatly layered to make this breadless ”sandwich.” Yellow squash not only has high levels of vitamin C, but its high content of lutein helps protect eye health. Oven-baked salmon acts as the bread to the layers of antioxidant-rich veggies. The best part? This stacked gourmet lunch takes less than 30 minutes to prepare.

13. Sweet Potato and Green Bean Salad With Maple-Mustard Dressing

This roasted sweet potato salad is the perfect meatless Monday main (talk about a tongue twister!). Toss the taters with green beans, mixed leafy greens, toasted walnuts, and dried cranberries for a meal that packs a punch without much prep.

14. Grilled Halibut With Kale Pistachio Pesto

Although grilled halibut provides a healthy dose of omega-3 fatty acids and B vitamins, the superfood hero in this recipe is actually the pesto sauce. Made of basil, kale, pistachios, garlic, olive oil, lemon, and Parmesan cheese, this antioxidant-rich sauce is as tasty as it is healthy.

15. Harvest Skillet Popped Lentils

For this recipe, roast lentils in a pan until they’re crispy, nutty, and flavorful enough to tempt even meat eaters. Combine green apples, butternut squash, and sweet potato with the lentils, and season everything with cayenne pepper, cinnamon, and apple cider vinegar.

16. Salmon With Almonds and Asparagus

Salmon and asparagus, two superfoods linked to improving cognitive function and preventing hangovers, take center stage in this recipe Effects of Asparagus officinalis extracts on liver cell toxicity and ethanol metabolism. Kim BY, Cui ZG, Lee SR. Journal of food science, 2010, Jan.74(7):1750-3841. Serum phospholipid docosahexaenonic acid is associated with cognitive functioning during middle adulthood. Muldoon MF, Ryan CM, Sheu L. The Journal of nutrition, 2010, Feb.140(4):1541-6100.”>Effects of Asparagus officinalis extracts on liver cell toxicity and ethanol metabolism. Kim BY, Cui ZG, Lee SR. Journal of food science, 2010, Jan.74(7):1750-3841. Serum phospholipid docosahexaenonic acid is associated with cognitive functioning during middle adulthood. Muldoon MF, Ryan CM, Sheu L. The Journal of nutrition, 2010, Feb.140(4):1541-6100.. Top grilled salmon and asparagus with toasted almonds, and dress the whole shebang with garlic, chili, and lemon. After less than 20 minutes of prep and cooking, this recipe is both simple and filling—a no-brainer.

17. Chickpeas and Dandelion Greens

With fewer than eight ingredients, this salad is a simple dinner option that combines dandelion greens with fiber- and iron-rich chickpeas. A dressing of tangerine juice and lemon zest cuts the bitterness of the greens. Make this salad a bit more robust by serving it on a bed of fluffy, protein-packed quinoa.

18. Honey Sesame Steamed Greens

This recipe is a leafy green bonanza! The instructions call for kale, broccoli, spinach, bok choy, and Swiss chard, but any variety of leafy greens will fit the bill. These greens, which provide an array of vitamins—incluing C , E, and K—can help regulate blood flow and protect cells. Simply microwave sesame seeds to add a toasted nutty crunch to the honey, garlic, and soy sauce dressing.

19. Raw Vegan Banana Hemp Seed Sushi Slices

There’s no need to be a sushi expert to make these fish-free snacks. Simply spread peanut butter on top of a whole banana and sprinkle with a hearty dose of hemp seeds to add protein and vitamin E, which supports immune system function. Slice and enjoy!

20. Fruit Salad With Kiwi, Strawberries, and Mango

Get rid of those grade school memories of grapes floating in high fructose corn syrup. This fruit salad is a nutrient-rich mix of kiwis, strawberries, and mangos combined with lemon juice, honey, and mint. Packed with loads of vitamin C, this salad can help combat some cancers and give a boost to the immune system all in one tasty, sweet serving.

21. Superfood Trail Mix

Rather than munching on sugary granola, consider this superfood-rich trail mix. This combination of pistachios, hazelnuts, pecans, dried cranberries, raisins, blueberries, goji berries, and walnuts relies on natural sweetness for flavor. The cholesterol- and cancer-fighting power of nuts will keep you healthy, and the protein will keep you moving all day long.

22. Chia Crispbreads

Give yourself a midday boost of energy with these chia crispbreads that are loaded with antioxidants. Plus, studies suggest the omega-3s in chia can improve endurance and serve as an effective way to carbo-load Omega 3 Chia seed loading as a means of carbohydrate loading. Illian TG, Casey JC, Bishop PA. Journal of strength and conditioning research / National Strength & Conditioning Association, 2011, May.25(1):1533-4287.”>Omega 3 Chia seed loading as a means of carbohydrate loading. Illian TG, Casey JC, Bishop PA. Journal of strength and conditioning research / National Strength & Conditioning Association, 2011, May.25(1):1533-4287.. Made with sunflower, pumpkin, and chia seeds alongside oats and flax, they’re baked thin and perfect for topping with your favorite fruit or spread.

23. Cinnamon Applesauce With Flax and Honey

In less than two minutes, you can whip up a snack that may help decrease your risk of cardiovascular disease and lower your risk of diabetes The acute effect of flavonoid-rich apples and nitrate-rich spinach on cognitive performance and mood in healthy men and women. Bondonno CP, Downey LA, Croft KD. Food & function, 2014, Dec.5(5):2042-650X. Dietary flavonoid intakes and risk of type 2 diabetes in US men and women. Wedick NM, Pan A, Cassidy A. The American journal of clinical nutrition, 2012, Feb.95(4):1938-3207.”>The acute effect of flavonoid-rich apples and nitrate-rich spinach on cognitive performance and mood in healthy men and women. Bondonno CP, Downey LA, Croft KD. Food & function, 2014, Dec.5(5):2042-650X. Dietary flavonoid intakes and risk of type 2 diabetes in US men and women. Wedick NM, Pan A, Cassidy A. The American journal of clinical nutrition, 2012, Feb.95(4):1938-3207.. Packed with nutrients and a variety of plant polyphenols (compounds like flavonoids, which protect against heart disease), this mid-afternoon bite mixes cinnamon, flax seeds, honey, and unsweetened applesauce into a delicious and healthy snack.

24. Roasted Garbanzo Beans With Sea Salt and Goji Berries

Craving potato chips? Try subbing in roasted garbanzo beans sprinkled with sea salt and goji berries instead. The hearty snack will leave you full of nutrients such as iron, fiber, folate and magnesium rather than with empty calories.

25. Pomegranate Raita

Raita, a southeast Asian condiment, is a yogurt-based dip that’s perfect for dunking apples, strawberries, or bananas. Whisk yogurt and sweetener (we recommend using honey ) with cumin, black salt, and chaat masala. Add a dash of pomegranate juice, which may help protect the heart, and garnish the creamy dip with grated beets Pomegranate juice: a heart-healthy fruit juice. Basu A, Penugonda K. Nutrition reviews, 2009, Apr.67(1):1753-4887.”>Pomegranate juice: a heart-healthy fruit juice. Basu A, Penugonda K. Nutrition reviews, 2009, Apr.67(1):1753-4887..


Chunky Salsa and Gremolata

Photography by Belle Morizio

I like to think of these chunky sauces as more than just a finish, but as the raison d’être of the meal. Their big flavors and substantial texture will have you eating them by the generous spoonful.

Salsa Macha
Salsa machas are Mexican oil-based salsas made with toasted mild dried chiles. Combine roasted peanuts, pepitas, or cashews with pan-toasted mild dried guajillo and/or pasilla chiles and one spicy chile de arbol. Blitz in the food processor with pan-charred red onions, garlic, and a splash of fish sauce (optional), and pulse with enough olive oil to create an unctuous, pourable textured salsa. Keep it chunky. Spoon over tacos, shrimp, sweet potatoes, or roasted maitake mushrooms.

Meyer Lemon Gremolata
Toss together Meyer lemon flesh, minced garlic, Italian parsley, minced fresh thyme, and olive oil. Ladle into gem lettuce boats and top with shaved ricotta salata. Fill the center of half an avocado and eat it all yourself with a spoon, or serve it over raw zucchini ribbons.

Grilled Pineapple Salsa
Grilled pineapple and green onions toasted, crushed pumpkin seeds minced habañero cilantro lime juice and oil. Serve with sweet potato tacos, roast pork, or grilled chicken.

Grilled Peach and Tomato Salsa
Grill your stone fruit cut-side down to caramelize. Dice them and toss with diced fresh tomatoes, red onion, jalapeño, lime, basil, and olive oil. Serve over toast with burrata or creamy feta.

Introducing Domino’s new podcast, Design Time , where we explore spaces with meaning. Each week, join editor-in-chief Jessica Romm Perez along with talented creatives and designers from our community to explore how to create a home that tells your story. Listen now and subscribe for new episodes every Thursday.