SERVES 1 1 medium zucchini, halved lengthwise, seeds scooped out with a spoon to form a shallow trough 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup sliced cremini mushrooms 1 garlic clove, minced 1 cup cooked Brown Rice ( this page ) 1 cup Mushroom Broth ( this page […]
MUSHROOM AND BROWN RICE-STUFFED ZUCCHINI Read More »
SERVES 1 ½ chicken (4 to 6 pounds) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 garlic cloves, skin-on and smashed 2 sprigs rosemary 1 beefsteak tomato, cut into 4 wedges Salsa Verde ⅓ cup finely chopped fresh flat-leaf parsley 1 shallot, finely chopped 2 tablespoons salt-packed capers, rinsed and
BRICK CHICKEN WITH SALSA VERDE Read More »
SERVES 1 5 tablespoons extra-virgin olive oil 2 teaspoons finely chopped rosemary 1 large portobello mushroom, stem discarded and gills scraped out Kosher salt and freshly ground black pepper ¼ small head cauliflower, roughly chopped (about 2 cups) 3 tablespoons Faux Parmesan Cheese ( this page ) 2 tablespoons Kale and Walnut Pesto ( this
ROASTED PORTOBELLO MUSHROOM WITH CAULIFLOWER MASH Read More »
SERVES 1 1 (6- to 8-ounce) skinless salmon fillet, pin bones removed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon raw apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger ½ unpeeled green apple, cut into matchsticks 2 celery ribs, thinly sliced on an angle, any
GRILLED SALMON WITH CELERY AND APPLE SALAD Read More »
SERVES 1 3 large eggs, separated Kosher salt and freshly ground black pepper 2 tablespoons sparkling water 2 tablespoons Faux Parmesan Cheese ( this page ) 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced chives 2 tablespoons finely chopped fresh flat-leaf parsley 1 In a stand mixer fitted with the whisk, beat the egg
PUFFY OMELET WITH HERBS Read More »
SERVES 1 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 2 garlic cloves, sliced 1-inch piece fresh ginger, peeled and thinly sliced Kosher salt and freshly ground black pepper ½ teaspoon red pepper flakes 1 (15-ounce) can crushed San Marzano tomatoes ¾ cup unsweetened full-fat coconut milk ¼ cup Faux Parmesan Cheese (
TOMATO AND COCONUT SOUP Read More »
SERVES 1 ¼ small head cauliflower, broken into florets 3 tablespoons extra-virgin olive oil ½ cup cooked Brown Rice ( this page ) 1 teaspoon grated fresh turmeric or ⅓ teaspoon ground turmeric ¼ teaspoon cayenne pepper 1 garlic clove, grated 1 teaspoon grated fresh ginger Kosher salt and freshly ground black pepper 2 scallions,
CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS Read More »
SERVES 1 3 tablespoons extra-virgin olive oil ¼ teaspoon grated fresh ginger 1 cup cooked Quinoa ( this page ) ½ cup roughly chopped kale leaves and tender stems Kosher salt and freshly ground black pepper 3 large eggs 2 tablespoons coconut water 1 Set a large nonstick skillet over medium-high heat. Add 2 tablespoons
SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA Read More »
SERVES 1 2 tablespoons extra-virgin olive oil ½ cup thinly sliced cremini mushrooms 1 teaspoon finely chopped fresh rosemary ¼ cup cooked Quinoa ( this page ) Kosher salt and freshly ground black pepper 3 large eggs 1 Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat
MUSHROOM QUINOA OMELET Read More »
SERVES 1 2 tablespoons extra-virgin olive oil ½ cup thinly sliced cremini mushrooms 1 teaspoon finely chopped fresh rosemary ¼ cup cooked Quinoa ( this page ) Kosher salt and freshly ground black pepper 3 large eggs 1 Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat
MUSHROOM QUINOA OMELET Read More »
