February 24, 2022
Sardines on toast with sweet onion and pine nut tarator
Sardines on toast with sweet onion and pine nut tarator recipe
INGREDIENTS
- 2 thin slices sourdough bread
- For brushing: extra-virgin olive oil
- 4 fresh sardines, filleted and trimmed
- 1 tbsp olive oil
- Squeeze of: lemon juice
- To serve: 1 pickled garlic clove, finely sliced
- To serve: dill fronds
Sweet onion
- 1 Spanish onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 tsp raisins, soaked for 5 minutes in warm water and halved
Pine nut tarator
- 2 tbsp pine nuts
- ¼ garlic clove
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp flat-leaf parsley, chopped
- Pinch of sumac
- 1 tbsp extra-virgin olive oil
METHOD
- To make the sweet onion, place onion, olive oil and a pinch of salt in a saucepan and cook over low heat for about 5 minutes, stirring regularly. The onion should start to wilt and soften somewhat, but still maintain a subtle bite or crunch. Transfer to a stainless-steel bowl, stir in vinegar and cover with plastic wrap. Cool to room temperature, then stir in raisins and set aside.
- For the pine nut tarator, preheat oven to 180C. Spread pine nuts on an oven tray and roast for a few minutes until golden. Allow to cool, then transfer to a chopping board and chop roughly. Using a mortar and pestle, crush garlic with a pinch of salt. Add lemon juice and red wine vinegar, then let garlic “cook” for 5 minutes in the acid before adding chopped pine nuts, parsley, sumac and extra-virgin olive oil. Stir well to incorporate, then set aside.
- Preheat a barbecue or char-grill pan. Cut slices of bread into fingers roughly the same width as a sardine fillet. Grill bread on both sides, then brush with a little extra-virgin olive oil and set aside.
- Meanwhile, season skin-side of sardine fillets with salt and freshly ground black pepper. Heat a non-stick frying pan over low heat, add olive oil and gently fry fillets, skin-side down, for about 1 minute until just cooked through. Remove fillets from pan and season with a squeeze of lemon juice.
- Place a tablespoon of sweet onion on each toast finger and spread it right to the edges. Top with a sardine fillet, skin-side up, followed by a generous teaspoon of pine nut tarator. Scatter with pickled garlic slices and dill and eat immediately.
One Pan Miso Honey Chicken Thighs with Squash 2 servings | 40 minutes INGREDIENTS 1 tbsp Miso Paste 1 tsp Raw Honey 1 Garlic (clove, large, minced) 3 tbsps Chicken Broth, Low Sodium Sea Salt & Black Pepper 1 lb Chicken Thighs with Skin (bone-in) 1 Delicata Squash (large, sliced, seeds removed) 1 tbsp Parsley (minced) METHOD Preheat the oven to 400oF (205oC). Heat a cast-iron pan over medium-high heat. Mix the miso paste, honey, garlic, chicken broth, salt, and pepper together. Add the chicken and squash to the marinade and toss well to coat. Sear the chicken thighs in the cast iron pan, skin-side down, until just browned, about two minutes. Remove the chicken from the pan. Add the squash and remaining marinade to the pan and place the chicken thighs on top. Bake in the oven for 30 minutes or until the chicken is cooked through and the squash is tender. Garnish with parsley and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two chicken thighs and one cup of squash. Additional Toppings: Sesame seeds, hot sauce, and/or chopped green onions. Nutrition Facts Amount per serving 623 calories 57gs protein 15gs carb 35gs fat
Creamy Spinach Stuffed Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 5 oz Potatoes (wedges) 1 tsp Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) 2 tbsps Cream Cheese, Regular 2 tbsps Frozen Spinach (thawed, drained) 2 Garlic (clove, minced) 1/2 Lemon (juiced, zested) 12 ozs Salmon Fillet METHOD Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and toss with oil, salt, and pepper. Transfer to the oven and bake for 20 minutes. Meanwhile, in a bowl, mix together the cream cheese, spinach, garlic, lemon juice, lemon zest, salt, and pepper. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure that your knife doesn't go all the way through. Stuff each fillet with the spinach mixture and season the fillets with salt and pepper. Place the salmon onto the same baking sheet as the potatoes. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide the salmon and potatoes between serving plates and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to one stuffed salmon and one cup potatoes. More Flavor: Add parsley to the spinach mixture. Dairy-Free: Use cashew cream cheese instead. Nutrition Facts Amount per serving 563 calories 40gs protein 43gs carb 26gs fat
Chicken Chowder 3 servings | 35 minutes INGREDIENTS 2 slices Bacon (sliced) 2 Yellow Potato (medium, chopped) 1 Leek (large, sliced) 1 Carrot (medium, diced) 2 stalks Celery (sliced) 2 Garlic (clove, chopped) 1 tbsp Thyme (fresh) 4 cups Chicken Broth, Low Sodium 12 ozs Chicken Breast, Cooked (shredded) 1/2 cup Whipping Cream (at room temperature) METHOD Heat a large pot over medium heat. Once hot, add the bacon and cook for three to five minutes or until crisp. Set aside on paper towels, leaving the fat in the pot. Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes. Stir in the garlic and thyme and add the broth. Bring to a boil, then reduce the heat and simmer, half-covered, for 15 minutes. Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through. Serve topped with bacon. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to approximately two cups. More Flavor: Add salt and pepper to taste. Use turkey breast instead of chicken. Dairy-Free: Use coconut cream instead of whipping cream. Nutrition Facts Amount per serving 342 calories 11g fat 26g carbs 33g protein