Year: 2021

Create a delicious plate of freshness and flavor with this recipe. Ahi tuna also known as yellowfin tuna can be prepared with a side of white rice, shoyu, radish sprouts and nori. When shopping for your tuna the freshness and quality of the fish makes a big difference. Look for a higher grade tuna. Prep time: 5 minutesCook time: 5 minutesMarinating time: 1 hourYield: 2 servings Ingredients: 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick) For the marinade: 2 tablespoons dark sesame oil 2 tablespoons soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option) 1 tablespoon of grated fresh ginger 1 clove garlic, minced 1 green onion (scallion) thinly sliced (a few slices reserved for garnish) 1 teaspoon lime juice Directions: Marinate the tuna steaks: Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Sear the tuna: Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.) Slice and serve: Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Sources: Simply Recipes

There’s nothing else quite like homemade hummus. Try this easy recipe to enjoy all the flavor in about just five minutes! Ingredients: ½ cup of tahini (roasted, not raw) ¼ cup extra virgin olive oil (plus more for garnishing) 2 garlic cloves, mashed and roughly chopped 2 15-oz cans of chickpeas (garbanzo beans), drained ¼ cup freshly squeezed lemon juice ½ cup water ½ teaspoon of salt Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley Directions: Process tahini and olive oil: In a food processor, combine the tahini and olive oil and pulse until smooth. Blend the oil and tahini first when making hummus. Blending the oil and tahini first helps it blend into the chickpeas better Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste. Add the chickpeas to the blender Blend the chickpeas, tahini, and olive oil until the hummus is creamy Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking. Source: Simply Recipes

Try this delicious new pizza recipe that can be prepared on a sheet pan. Combine cauliflower and other greens for a large and unique pizza everyone will love. Prep time: 35 minutes Cook time: 15 minutes Yield: 12 pieces Ingredients ½ large head cauliflower 6 tablespoons olive oil, divided ½ teaspoon salt ¼ teaspoon pepper 1 recipe (about 1 ½ pounds) dough 1 cup (2 ounces) grated Parmesan 12 ounces fresh mozzarella, torn into pieces 2 tablespoons drained green peppercorns in brine, or drained capers 3 handfuls baby greens such as arugula, kale or spinach 1 tablespoon balsamic vinegar Equipment: 2 (13 x 18) rimmed baking sheets Directions: Preheat the oven to 450ºF. Place a rack in the lowest position. Prepare the cauliflower: Trim away the outer leaves and cut the cauliflower in half. Cut one half into slices about 1/4-inch thick, and reserve the other half for another use (or roast it all now and save half for another meal.) Some smaller florets will fall away; this is fine. Spread the cauliflower slices and any florets that have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your hands, rub the oil into the cauliflower, coating both sides. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower: Place the cauliflower on the lower rack of the oven. Roast for 20 minutes, or until tender. Let the cauliflower cool slightly on the pan and break or cut it into smaller pieces. At this point, the cauliflower can be kept refrigerated for up to 5 days. Stretch the dough onto the baking sheet: Wipe clean the baking sheet used to roast the cauliflower. Place the dough in the center of the baking sheet and drizzle with 2 tablespoons of the oil. Turn the dough to coat it well, spreading some of the oil over the baking sheet. Gradually stretch the dough until it reaches the edges of the baking sheet. If it springs back or is difficult to stretch, cover with plastic wrap and let rest for 10 minutes before continuing. Turn the oven to 500ºF. Top the pizza: Brush the top of the dough with 1 tablespoon of oil and sprinkle with the grated Parmesan. Top with the mozzarella, followed by the cauliflower. Sprinkle the peppercorns (or capers) evenly over the dough. Bake the pizza: Set the pan on lowest shelf of the oven and bake for 15 minutes, or until the cheese melts and the pizza is golden brown. Top with greens: In a bowl, toss the greens with the remaining tablespoon of the oil, the vinegar and salt and pepper. Top the cooked pizza with the greens; they will wilt slightly from the heat of the pizza. Cut into squares and serve hot. Sources: Simply Recipes

Try this delicious creamy pumpkin soup recipe that pairs perfectly with a crusty garlic bread. Look for sugar pumpkins or Japanese kabocha pumpkins to roast as normal store pumpkins aren’t always meant for cooking. Prep time: 15 mins Cook time: 45 mins Roasting pumpkin time: 1 hour Yield: Serves 8 Ingredients 4-5 pounds of cooking pumpkins, or 3 (15-ounce) cans of pumpkin purée 4 tablespoons butter 2 medium yellow onions, chopped, about 2 cups 3 garlic cloves, minced 2 to 3 teaspoons smoked paprika, more or less to taste 1/2 teaspoon ground cumin 1 pinch cayenne pepper 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups) 4 cups chicken broth (or vegetable broth for vegetarian option, and gluten-free broth for gluten-free version) 1 cup water 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1/4 teaspoon ground sage 1 cup milk 1/2 cup cream Salt and freshly ground pepper, to taste Handful of toasted pepitas (shelled pumpkin seeds) for garnish Directions Roast the squash: Preheat the oven to 350°F. Cut your pumpkin(s) in half, and scoop out the seeds and stringy stuff (an ice cream scoop works well for this purpose). Lay the halves face down on a foil or silicone lined baking sheet and bake until soft, about 45 min to an hour. Cool, remove the peel, scoop out the flesh. You’ll need 6 cups roasted pumpkin for this recipe; freeze whatever you don’t use for future use. Cook the onions with the seasonings: Melt butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook a minute more. Add smoked paprika, ground cumin, and cayenne and stir for a minute more. Add the remaining ingredients and simmer: Add the chopped apple, pumpkin, broth, water, thyme, and ground sage. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are cooked through. Purée the soup: Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. Alternatively, use an immersion blender to purée. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Stir in the milk and cream: Return the soup to the saucepan over low heat. Slowly add the milk and cream, stirring to incorporate. Taste and add additional salt or other seasonings if needed. Serve! Sprinkle with toasted pepitas (shelled pumpkin seeds) and a little more smoked paprika to serve. This soup can be made a day ahead. Leftovers will keep refrigerated for about a week, or frozen for up to three months. Source: Simply Recipes

You can never go wrong with a bowl of ramen. Try this recipe to cut down on some cook time while still enjoying all the flavor of a great ramen. It’s also a perfect meal for the colder season. Prep Time: 15 minsCook Time: 15 minsYield: 4 servings Ingredients For the broth: 2 tablespoons toasted sesame oil 4 scallions, thinly sliced, including some of the green part 1 clove garlic, minced 1 small carrot, peeled and thinly sliced 4 ounces button, cremini, or shiitake mushrooms, thinly sliced 1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens 1-inch piece fresh ginger, minced 6 cups low-sodium chicken broth, store-bought or homemade 1 tablespoon brown sugar, optional Lime wedges, optional For the soup: 4 large eggs 20 ounces fresh ramen noodles, or 12 ounces dried noodles 2 medium cooked chicken breast halves, sliced For the garnish: Soy sauce Sriracha or other hot sauce Handful fresh cilantro, leaves removed from stems Lime wedges Directions: Make the broth: In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes, or until the vegetables soften.Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes. Cook the eggs: While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.Transfer the eggs to the bowl of cold water and set aside until ready to serve. Cook the noodles: Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander. Assemble the soup: Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles.Remove the eggs from the ice water. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half.Top each bowl with the egg halves and the sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves and lime wedges. Source: Simply Recipes

Prepare a quick and delicious meal with this classic fish taco recipe. Ingredients Fish: 1 pound cod, tilapia, halibut, or other white fish filets 2-3 teaspoons chili powder, enough to coat the fish 1 teaspoon salt Fish Taco Sauce: 1/2 cup sour cream 1/4 cup mayonnaise 3-4 tablespoons lime juice (from 2 limes) 1 teaspoon hot sauce, optional Toppings: 1/2 small head red cabbage, shredded (about 4 cups) 12 taco-sized corn or flour tortillas 1 avocado, sliced 4 radishes, thinly sliced 4 spring onions, thinly sliced 1/3 cup roughly chopped cilantro Directions Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined. Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.) Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Keep warmed tortillas wrapped in a clean dish towel while you make the fish. Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated. Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter. Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce. Sources: Simply Recipes