Sweet Smoky Salmon with Cauliflower and Cilantro Pesto

I don't know how I don't have a fish recipe on this blog. Actually, scratch that. I do. It's not that I don't love fish. I do, but I don't cook a whole lot of it at home—for a few reasons. One, I can't stand the thought (and smell!) of fish wrappers sitting in the trash until trash night. Two, I'm always afraid I'm going to mess up a beautiful piece of expensive fish. Grains and beans, on the other hand, are virtually impossible to mess up and if I do, I won't be crying over the few dollars I wasted. And three, I have a hard time finding a reliable source of good-quality, sustainable fish. But fish is just so good for you and delicious, that I wanted to change the lack of fish in my life.

Recently,  I discovered a source of sustainable wild-caught salmon that I was happy with (hello there Wild Alaska Direct!), and the recipe wheels got to turning. I wanted something for the grill as the weather is just starting to warm up, but I also tested it on a George Foreman grill thingy. Does anyone but meal still use those? I haven't tested it on a plain skillet, but I can't see why that wouldn't work. You'll still get that smoky-caramelized action going on which is exactly what you're looking for.

The cilantro pepita pesto is a beauty itself. I've drizzled it on a slew of other things, and I have it here on the blog on my Grilled Peach Bruschetta. (Really though, bookmark that one for beach season because it is amazing.). I saute onion, add cauliflower to cook until tender, and then brighten it all up with cilantro pesto. I served this with brown rice, but any grain will do.  

Smoky Chili Salmon with Cauliflower and Cilantro Pepita Pesto

4 sustainably caught salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 teaspoons honey or maple syrup
1 teaspoon olive oil
generous pinch of sea salt

1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 medium head cauliflower
¼ cup water
Cilantro Pepita Pesto, recipe follows
Salt and pepper, to taste

¼ cup pumpkin seeds, toasted for serving
1 lemon, cut into wedges for serving
Cooked brown rice or other grain for serving

Preheat grill to medium high. Make salmon rub. Mix spices, honey, olive oil, and salt in small bowl until combined. Lay salmon skin side down and generously rub top of each with mixture, pressing into salmon to adhere. When grill is ready, place salmon skin side down and grill, covered, for 8-10 minutes depending on your grill and hot spots. When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon. If using a George Foreman, the salmon will take about 5 minutes and will not need to be flipped since it's cooking from both sides. Remove from heat and allow to rest 5 minutes.

To cook cauliflower, heat 1 tablespoon olive oil in large skillet over medium high heat. Add onion and sauté until just softened and golden on the edges, 5-7 minutes. Add cauliflower, a generous pinch of salt, and 1/4 cup water, stirring to combine. Cover and allow cauliflower to steam for 7-8 minutes or until cauliflower is tender. Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated. Remove from heat, dollop in 1/3 cup of pesto to start and stirring to distribute. Season to taste with salt and pepper and add more pesto if desired.

To serve, place salmon atop rice and cauliflower, adding toasted pumpkin seeds, a lemon slice and passing extra pesto if desired. Serves 4.

Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste

Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.

Wheat Berry Salad with Kale, Orange, and Olives

Over the past few weeks, I've had to opportunity to share some of my favorite healthy eating tips on my favorite store's blog. If you've been reading a while, you may know that I have a major crush on Terrain, Anthropologie's Home + Garden Store. It's got a pretty amazing online presence, but it also has the most beautiful store in Glen Mills, PA. It also has a super special place in my heart because it's where my husband and I got married last April. So, when they asked me to contribute to their blog in the spirit of wellness, I was so honored. 

In this third post, (my first and second are here and here), I talk about grain bowls. It's no surprise that I rely on them as part of my weekly pseudo-meal plan because they are so easy to throw together, are nourishing, and can go in all sorts of directions depending on what's in season and what I'm craving. 

In coming up with this particular grain combo was inspired by these gorgeous nesting bowls Terrain has in their store now. Seriously, I want a whole set of them. Maybe two. They're beautifully rustic and glazed in earthy hues. I wanted to create an equally rustic salad, but with bright flavors, and colors that would complement the blues and naturals. 

Citrusy with a salty punch and nutty finish, this salad is one for bookmarking. I made it three times in two weeks because I couldn't get enough. I think you're going to love this. 

Head over to Terrain's blog to check out the recipe! 

And if you're wondering, this post is in no way sponsored. I just love working with a company that's putting out some amazing things. Oh, and the photos? Those were shot by the talented Katie Hennessey for Terrain.

Roasted Beet and Za'atar Socca

The farmers’ market has been looking a bit sparse these last few weeks, and I’ve found myself buying lots of beets. And carrots. And more beets. I wouldn't I wouldn’t be surprised if I turned into a little beet myself soon.

One of my favorite dishes with the red root veggies is this beet and tahini relish that a local Mediterranean restaurant serves here on their mezze platter. The sweet earthiness of the beets plays so well with the creamy nuttiness of the tahini. It’s supposed to be a dip, but I take my fork to it like the very (un)classy lady I am.

Using that as a jumping off point, combined with my other favorite thing, chickpeas, or more specifically chickpea flour, I thought I’d make a beet socca with tahini and za’atar, an Israeli spice blend with oregano and sesame seeds I fell in love with on a trip to Israel a few years back.

If you haven’t heard of socca. That’s totally cool. But it just may change your life. It’s a chickpea flour and olive oil-based flatbread that comes together in no time and has a distinctly nutty flavor that I find addicting.

To make quick work of this, get your beets roasting first. Then mix your socca batter. Combine your za’atar sauce, cook your socca, and then peel and chop your beets. Maybe make a nice green salad in between some of the oven time.

I made little ones because I happen to have little cast iron pans, but you could make larger ones and you’ll have pretty pizza-like things gracing your table.

To save even more time, but still get a really nice flavor, ditch the socca and use store-bought pita. Toast it, slather on the za’atar mix, top with beets, and drizzle with tahini. It will still be delicious. Promise.

Roasted Beet and Za’atar Socca

Socca
1 cup chickpea flour
1 cup water
2 tablespoons olive oil, plus more for pan
1 ¼ teaspoons salt

1 large beet or 2 medium beets, washed
½ lemon
2 tablespoons za’atar
1 ½ tablespoons extra-virgin olive oil, plus a little extra for the beets
2 tablespoons Greek yogurt, optional (I used 2%)
2 tablespoons tahini, plus more if desired
3 tablespoons pine nuts, toasted
Handful fresh cilantro, chopped
Sea salt, to taste

Roast beets. Preheat oven to 425 degrees Fahrenheit. Drizzle beets with a touch of olive oil. Wrap in foil and place in oven and roast until knife pierces through easily, about 50 minutes. Remove from oven, carefully unwrap, and allow to cool for 5 minutes. Remove peel and chop beets into ½-inch pieces. Toss beets with zest and juice of ½ lemon.
Meanwhile, make socca. Mix chickpea flour with water, olive oil, and salt. Stir to combine and allow to rest 20-30 minutes. Grease bottom and sides of 12-inch cast iron skillet with thin layer of olive oil until well-coated. Preheat pan in 425 degree oven for 5 minutes. Remove pan, and swirl in batter to coat bottom in ¼-inch layer. Return to oven and allow to cook for 12-15 minutes or until beginning to crack on top and springy to touch. Remove from oven, use spatula to lift socca from skillet, and repeat with remaining batter (if using smaller skillet), greasing pan generously with olive oil as necessary to prevent sticking.

Make za’atar sauce. Mix za’atar with yogurt, olive oil, and generous pinch of salt.

Assemble socca. Spread sauce over socca rounds. Sprinkle chopped beets over top, drizzle with tahini, and sprinkle with cilantro and pine nuts. Enjoy! Makes 4 servings.

Black Bean and Quinoa Chili

One pot meals. How beautiful are they? They save time, stress, time, water, time, and counter space. See a theme here? This chili, loaded with black beans, quinoa, and sweet potatoes, is becoming a go-to in my house as the temps drop and I find myself with fewer and fewer hours in my day. It's delicious by the bowlful, but it's also finding it's way re-purposed into a slew of meals (stuffed into tortillas with plenty of avocado for a hand-held version and ladled over roasted potatoes for a chili-fry combo). Versatile and easily adaptable. For more spice, add in a diced jalapeno as you saute the onions or throw in a chili in adobo sauce. For a richer flavor, toss in a little chunk of dark chocolate and a touch more cinnamon, stir until the chocolate melts. If you're in the need for more greens, toss in a handful until it wilts. Get comfortable with the basics, then try your own.

Did I tell you it was also nutrient-dense? Black beans, quinoa, and walnuts pack lots of healthy plant-based protein. Sweet potatoes are not only look pretty in it, but they offer plenty of good-for-you nutrients like vitamin A and fiber. It's a one pot meal that's filling, satisfying, and It freezes beautifully. As I mention below, it thickens as it cools, so if you'd like it thinner, add a little water, a teaspoon at a time, until your desired consistency. Avocado, a sprinkling of cilantro, a squeeze of lime, and a little red onion or scallion sprinkled on top makes it a chili suited for company.

Black Bean and Quinoa Chili

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon chili powder (ground chipotle pepper for a kick!)
1 tablespoon cumin powder
¾ teaspoon ground coriander
¼ teaspoon cinnamon
¼-½ teaspoon cayenne pepper, depending on preferred spiciness
1 14.5 ounce can diced tomatoes
5 cups water or vegetable stock, depending on preferred thickness
1 medium sweet potato, chopped in ½-inch pieces
2 15.5 ounce can black beans, drained and rinsed
1 cup dry quinoa
½ cup chopped walnuts
Salt and pepper, to taste

Optional toppings: fresh cilantro, avocado, lime, minced red onion or scallion

Heat oil over medium heat. Add onion and saute 5-7 minutes or until golden. Add garlic, tomato paste, chili powder, cumin, ground coriander, cinnamon, and cayenne pepper and cook 1-2 minutes, stirring constantly.

Add tomatoes, water or stock, sweet potato, black beans, quinoa, and generous pinch of salt. Bring mixture to boil, and then reduce to simmer and allow to cook for 15 minutes. Add walnuts, stir, and allow to simmer until quinoa and potatoes are cooked and mixture has thickened, about 7-10 minutes more. You many want to add more liquid as it cooks if chili is becoming too thick for you. Season to taste with salt and pepper.

To serve, top with chopped cilantro, avocado slices, and lime. Serves 6.

**Mixture will continue to thicken as it cools. Add a few tablespoons of water when reheating if a thinner consistency is preferred.

Grilled Peach Bruschetta with Cilantro Pepita Pesto

The other day, my good foodie friend, Grace, came over for dinner. Every few weeks, we get together to talk about what’s rocking our foodie worlds and discuss other bits of life. Our dinner date menus come to fruition when each of us assesses our fridge situation and sees what we have lying around. We text each other our ingredients and come up with a dish. It’s like Chopped, but a whole lot less intense.

This past dinner, she brought over zucchini, corn, and onions, and with my cilantro, jalapeño, goat cheese, and homemade pizza crust, we made some killer grilled pizzas. As far as the pizza goes, I'll leave her to fill you in. She’s an amazing photographer (who just so happened to shoot our wedding), so she took photos of our pizza-making in action. The base of the pizza, however, was this cilantro pepita pesto, a refreshing twist on traditional basil pesto. I used cilantro instead of basil, toasted pepitas (pumpkin seeds) instead of walnuts, lime instead of lemon, and jalapeño for a little fiery kick. Because we were just throwing things together, I didn’t measure anything, but of course regretted it because it was definitely a keeper. I told Grace (and myself) to make it again, this time measuring for posterity’s sake.

Although that grilled pizza is most definitely in the summertime round-up, I wanted to highlight the versatility of this herbaceous, bright, and wee-bit spicy pesto by drizzling it on something different. Considering it played so well off the sweet corn on the pizza, I paired it with just-ripe local peaches that I drizzled with a little olive oil and popped on the grill. Peaches that are too juicy won’t hold up in the heat, so make sure you’re using firmer peaches. I grilled some bread for the base as the peaches were going, slathered on some crème fraîche (although goat cheese would be fantastic here), and drizzled on the pesto to make a delicious summer bruschetta that rivals the tomato and mozzarella standby. This recipe is super duper easy, and the fact that you don’t even have to turn on your oven (or stove) makes it a summer winner in my book.

Grilled Peach Bruschetta with Cilantro Pepita Pesto

Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste

Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.

Grilled Peach Bruschetta:
1 large peach, firm but just ripe, sliced into 16 slices or 2 smaller peaches, sliced into 8 slices each
1 teaspoon olive oil
4 large slices whole-grain bread
½ cup crème fraîche
Sea salt, to finish

Grill peaches and bread. Heat grill to medium. Allow to preheat for 10 minutes. Toss peach slices with olive oil. Place peach slices and bread on grill. Grill peaches 1 minute on each side or until just soft. You want to get grill marks on the peaches, indicating caramelization and allowing the sweetness to come out, but you don’t want the peaches to become mushy. Remove from heat when done. Grill bread, about 2-3 minutes per side.

Assemble bruschetta. Spread each slice grilled bread with 2 tablespoons crème fraîche. Add peach slices to cover and drizzle with a tablespoon or two of pesto. Sprinkle with sea salt to finish and serve. Enjoy! Makes 4 slices or 2 servings.

*You can use smaller baguette rounds, reducing the amount of topping on each, for party crostini.