Superfood Salad

INGREDIENTS

2 carrots

2 beets

2 apples

(Shred all of the above in food processor with grating attachment, or you can slice all of the above thinly using a mandolin)

1 bunch broccoli (finely chop florets)

1-2 bunches kale (chopped finely)
1/4 cup roasted & salted sunflower seeds (shelled)
1 avocado, cut into cubes

Dressing:

Juice of 2 lemons

6 finely chopped garlic cloves

3 tbsp red wine vinegar

1 tbsp olive oil

1 tsp salt

fish in a package, fish en papillote

this is a snappy way to cook fish, veggies and grains all in one step. it's called en papillote, which is a French cooking method that means "in paper" and all you do is wrap your ingredients in parchment paper and cover with a little liquid: broth, wine, coconut milk or water and bake. the liquid in the package will slowly steam-cook all the veggies, couscous and fish.  I used a plain couscous, white wine, lemon juice, tomatoes, red onions, zucchini, carrots, red pepper, dill and halibut. but the combinations are endless and it's a good one to experiment with, because you really can't go wrong.

couscous, veggies and halibut.

couscous and veggies.

the finished product.  

FISH EN PAPILLOTE
2 tbsp. olive oil
2 cloves garlic, chopped
1 red onion, halved and sliced
1 cup thinly sliced carrots
1 zucchini thinly sliced
1 cup cherry tomatoes, halved
1 red pepper sliced
1/4 cup fresh dill
juice of one lemon
1/4 cup dry white wine
2 six-ounce halibut fillets


Preheat oven to 400 degrees. Cut two large pieces of parchment (depending if you want 1 or 2 servings) - about 24 inches in length, fold in half and unfold. Stir couscous with liquid as recommended on box, and place on the bottom of the parchment, dividing evenly between packages.  Cover with veggies, cover the veggies with the fish fillet and dill, pour oil, lemon juice and wine over the top of the ingredients and season with salt and pepper.  Fold edges of paper over to create rim, and staple edges of parchment paper to seal.  Place packets on cookie sheets and bake for about 20 minutes, until packets have puffed up.

rice 'n roll

This is a jazzy side dish to go with any Chinese meal. This rice is quick, tasty and requires pretty minimal ingredients. I made it to go along with sesame chicken, but it would nicely accompany many different dishes. 

PORK FRIED RICE

3 tablespoons canola oil

2 eggs, beaten

1 bunch scallions, roughly chopped

1/2 cup leftover pork (I used Chinese BBQ pork)

1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)

4 cups cooked white or brown rice

4 tablespoons soy sauce

Salt and pepper to taste

In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes.Season with the salt and pepper and serve, with extra soy sauce on the side.