Sunday, March 27, 2016

Pistachio and Pine Nut-Crusted Halibut w/ Parsley + Arugula Vichyssoise

Talk about timing! Our local Mill Valley Market just posted this on their Facebook page:


Fresh Northern Halibut.”

Halibut is the base for this amazing nut and butter crust from a recipe in Yotam Ottloenghi’s new cookbook, NOPI. The vichyssoise brings it all together for a dining experience you and your guests will long remember.

Ingredients and Directions:

Photo by Mill Valley Market
Several websites have been given permission to reprint the original recipe. The only change I made was to substitute 9 oz. of a Hannah sweet potato for the white potatoes in the vichyssoise. And, of course, use homemade chicken stock.

Please see the ingredients and instructions for the recipe here.

#paleo #halibut #glutenfree #dairyfree #NOPI #vichyssoise #fish #cleaneating #healthyeats #millvalleymarket

Sunday, March 20, 2016

Tomato Salad w/ Mascarpone + Wasabi Dressing

Chopped tomato salads have been trending on the internet lately (see especially BuzzFeed here). It’s still early for tomato season, but they are available now.

By adding a base of delicious mascarpone dressing from Yotam Ottolenghi’s NOPI cookbook, all the flavors in this salad are elevated to restaurant quality, and you can enjoy this summer salad even though it's only the first day of Spring!

See the Ottolenghi website here for ingredients and directions.

Serves 4.

#salad #tomato #mascarpone #healthyeating #buzzfeed #NOPI

Link to Buzzfeed salad posted with permission from the website.

Sunday, March 13, 2016

Blood Orange, 'Ricotta' and Almond Upside Down Cake

Blood oranges are available here in Northern California from December through May. The darker color is a result of the temperature in which the oranges are grown, and provides an intense amount of vitamin C, fiber and possible cancer-fighting properties.

No need to pass up this moist cake due to gluten or milk sensitivities. If you are lactose intolerant but can tolerate butter, this delicious cake is for you!

For the Non-Dairy Ricotta:

1 3/4 cups cashew pieces, covered with water and soaked overnight

1/2 cup water
3 tablespoons Trader Joe's Coconut Cream
Juice of 1 large lemon  

1. Drain the pre-soaked cashews in a colander. Add all ingredients to a food processor. Mix well, and store in the fridge until ready to use (up to 3 days).

For the Cake:

Using only almond flour and non-dairy ricotta, follow the directions for the cake on the Smitten Kitchen website here

For the Topping:

Spread a layer of Satsuma & Honey Marmalade on top, previous post link here.

#cake #dessert #oranges #marmalade #glutenfree #vegan #ricotta

Sunday, March 6, 2016

Watermelon + Feta Salad w/ Marinated Olives & Preserved Lemons

Time to lighten up with this delicious blend of summer and winter flavors from Yotam Ottolenghi's new cookbook, NOPI.

If you haven't tried a watermelon salad before, you have a real treat in store. Prepare the marinades the night before, and your salad will be ready in the time it takes to cut the watermelon and combine the ingredients. My taste tester cleaned the plate; I'm pretty sure you will, too!

*MPM Rating: 5 Persimmons


Preserved Lemons: Prepare three days in advance (minimum) as shown here, or purchase pre-made (note: best is to prepare 1 month in advance)

1/4 cup preserved lemons, chopped into bite sized pieces; julienned slices for topping

Marinated Olives: Prepare a day ahead, or at least 2 hours before plating

3 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes (or more to taste)
1 small garlic clove, skin on, smashed
3 thyme sprigs
2 rosemary sprigs
25 black Kalamata olives, cut into fourths

Marinated Onions: Prepare a day head, or at least 2 hours before plating

2 shallots, cut horizontally in very thin slices
2 tablespoons sherry vinegar
1 tablespoon olive oil

Coarse sea salt and pepper


1 small watermelon (3 1/2 pounds) chopped in fourths. Remove rind and cut watermelon into 3/8" wide slices

To plate salad:

3 1/2 ounces French Feta
Mint leaves


Marinated Olives:

1. In a small saucepan, heat the olive oil, pepper flakes, garlic, and herbs over medium heat for 4-5 minutes, stirring gently.

2. When cool, pour mixture over olives and marinate for at least 2 hours, preferably overnight.

Marinated Onions:

1. Mix the shallots, sherry vinegar and olive oil in a small container. Cover and refrigerate for at least 2 hours, or preferably overnight.

To Plate Salad:

1. Trim the watermelon slices into triangular shapes and put on serving plate(s). Sprinkle the feta on top.

2. Discard the garlic and herbs stems from the marinated olives and spoon the mixture over the watermelon and feta. Add a few marinated onions on top of each serving.

3. Add the mint leaves on top. Serve.

Makes 4 salads.

#salad #watermelon #feta #preservedlemons #glutenfree #healthyeats

*MPM Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.