Grilled Sardines with Preserved Lemon and Pepper Relish

Grilled sardines are a classic Spanish tapas, and for good reason– they are cheap (like $2-$5 a pound), sustainable, delectably oily, and easy to punch up with different spices and flavors. A bit different than their canned counterpart, fresh sardines are often bigger and fatter, making them the perfect appetizer to tear apart with your…

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Calabrian Shrimp and Avocado Salad

If you have been following me for awhile, you know that I have a pretty big obsession with jarred Calabrian chili paste. It’s quite an incredible product: punchy and bright chili flavor with some subtle fermenty funk, all enveloped in the the most luscious spicy oil you have ever tasted. My go to brand is…

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Tonkatsu Glazed Salmon with Creamy Miso Slaw

Adding to my repertoire of super easy salmon recipes, this tonkatsu glazed salmon with creamy miso slaw exceeds all my expectations for a weeknight meal: ready in about 20 minutes, healthy but still fun (enter: mayo), and uses the absolute minimum number of dishes. Tips: For 4 filets of salmon, this recipe makes enough slaw…

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Banh Mi Inspired Shrimp Salad Toasts

I love banh mi and I love New England shrimp rolls, so why not a combo of the two? This dish features some of my favorite flavors of a banh mi–buttered bread, crisp pickled carrot and daikon, lots of cilantro and jalapeño–while still making saucy shrimp salad the star. This recipe is pretty flexible, so…

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Spicy Tamarind Salmon with Coconut Wok Fried Cabbage

Need an go-to healthy dinner packed with flavor? How about one that’s easily weeknightable but also stunning enough to impress a crowd? Tamarind is one of my favorite ingredients and it does double duty here– bringing tartness to the salmon marinade as well as sweetness to the sticky peanut crunch. Tips: This recipe can easily…

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Lemony Spaghetti with Crab and Tarragon

I’m not going to call this a carbonara because I don’t have a death wish, BUT you do make the creamy lemony sauce by tempering eggs with parmesan and pasta water… so I guess we can settle on carbonara-esque. I wanted to put the flavors of crab and hollandaise into pasta form, and thus this…

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Seared Scallops over Saffron Couscous Salad with Citrus Olive Vinaigrette

This is my ideal healthy meal. It’s got a good balance of satiating fat, carbs, lots of greens, and some lean protein. Succulent scallops, briny and bright olive vinaigrette, toasty saffron couscous, and wilty spinach and herbs — I’m getting hungry again just thinking about it! If you are intimidated by searing scallops, fear not!…

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Sopressine with Shrimp Butter

I have two words for you: SHRIMP BUTTER! The majority of shrimp flavor actually comes from the shells, and you can make an sinfully decadent sauce by pureeing whole shrimp (sauteed in cognac and tomato paste) with a healthy amount of butter. The final product is completely smooth and shell free (thanks to a fine…

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Berbere Butter Mussels with Pickled Tomatoes

Let’s talk mussels! They are a pinch to make, insanely delicious, and make you feel extra fancy without breaking the bank ($3-7 a pound, yes please!). Best of all, they are one of the most sustainable seafood choices you can make– they grow easily and plentifully and require no “feed.” Here, I have taken one…

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Black Cod with Tomato Ginger Beans and Fennel Slaw

A hug in a bowl. The brothy beans are spicy and gingery, the black cod is buttery and flakey, and the herby fennel slaw has the acid needed to brighten the whole dish. Black cod, also known as sablefish, is very forgiving when it comes to cooking, making it perfect for a hard pan sear.…

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Slow Roasted Salmon with Sundried-Tomato and Almond Relish

Here’s something easy and healthy to add to your weeknight rotation! Slow roasting is one of my favorite techniques for cooking salmon. The low and slow process treats the protein very gently, resulting in an utterly delicious melt-in-your-mouth texture. Don’t judge doneness based on looks! The fish will still appear translucent, even when cooked. Personally,…

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Seafood Risotto with Seared Scallops

This recipe combines two things I used to be intimidated by: risotto and scallops. They are both staples of fine dining, so they have to be tricky right? Wrong! A basic understanding of a few key techniques makes these “fancy” foods repeatable by any home chef. Neither of these dishes take a long time to…

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