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Recipes
Zucchini Salad with Arugula, Mint and Lemon
By johnwhorfin
If you’re making this for a party or a picnic, you can prepare everything in advance; just don’t dress with lem...
- 4 2 large handfuls arugula 3 small zucchini, spiralized 1 large pinch red chili flakes 1 bunch mint, roughly torn 1 small shallot, minced 1 large lemon, zested and juiced 1/4 cup olive oil 1/2 cup grated parmesan salt & pepper
ROASTED SUNCHOKE SOUP WITH CARAMELIZED SHALLOTS
By johnwhorfin
- Preheat oven to 375 degrees - On a large baking sheet combine onion, garlic cloves and sunchokes
- 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
- 3 cloves of garlic
- 1 medium yellow onion, cut into 1″ pieces
- 4 large shallots, thinly sliced
- 2 tablespoons grape seed oil
- 2 tablespoons coconut oil
- 1 1/2 cups almond milk (unsweetened)
- 1 1/2 cups low sodium vegetable broth
- 1/2 + teaspoons sea salt
- fresh thyme for garnish
Fingerling Potato Salad with Mustard Vinaigrette
By johnwhorfin
How to Make It Step 1 Combine first 5 ingredients in a large bowl
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 3 3 3 tablespoons white wine vinegar
- 2 2 2 tablespoons grainy mustard
- 3/4 3/4 3/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon kosher salt
- 1 1/4 1 1/4 1/4 pounds multicolored fingerling potatoes, halved
- 1/2 1/2 1/2 cup thinly sliced red onion
- 2 2 2 tablespoons finely chopped fresh chives
- 231 231
- 13.5g 13.5g
- 1.9g 1.9g
- 9.9g 9.9g
- 1.4g 1.4g
- 2g 2g
- 26g 26g
- 4g 4g
- 0.0mg 0.0mg
- 1mg 1mg
- 301mg 301mg
- 8mg 8mg
- 3g 3g
- Est. added sugars g
- 231 231
- 13.5g 13.5g
- 1.9g 1.9g
- 9.9g 9.9g
- 1.4g 1.4g
- 2g 2g
- 26g 26g
- 4g 4g
- 0.0mg 0.0mg
- 1mg 1mg
- 301mg 301mg
- 8mg 8mg
- 3g 3g
- Est. added sugars g
Lemony Chicken and Spinach Soup
By johnwhorfin
How to Make It Step 1 Heat oil in a large stockpot over medium heat
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, minced
- 3 medium carrots, finely chopped
- 1 large leek, finely chopped
- 10 cups unsalted chicken stock
- 2/3 cup dry jasmine rice
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 2 large eggs
- 1 tablespoon finely chopped fresh dill
- 4 cups cups loosely packed spinach, stems removed
- 1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
- 2 teaspoons kosher salt
- Cracked black pepper, for serving (optional)
Tarragon and Lemon Roast Chicken
By johnwhorfin
This stress-free dish is based on one of my favorite flavor pairings—golden roast chicken and tarragon
- 4 pounds skin-on, bone-in chicken pieces
- 1 tablespoon extra-virgin olive oil
- Sea salt and cracked black pepper
- 10 small sprigs tarragon
- 1 tablespoon finely grated lemon zest
- 3 cloves garlic, sliced
- 2 fennel bulbs, trimmed and sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Lemon wedges, to serve
Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl
By johnwhorfin
Instructions for the guacamole sauce Add all sauce ingredients to a blender or food processor and puree
- 1 avocado, peeled and cubed (discard the pit)
- 2/3 cup canned coconut milk, well-shaken
- juice from 1/2 fresh lime (the other half will be used for the shrimp)
- juice from 1/2 fresh lemon (optional, but adds brightness)
- 1 scallion, roughly chopped
- 1 heaping tablespoon roughly chopped cilantro leaves and stems
- 1 teaspoon chopped garlic (about 1 medium to large clove)
- 1 teaspoon chopped jalapeno or serrano pepper (seeds removed)
- 1/2 teaspoon kosher salt
- 1 tablespoon, plus 1 teaspoon, olive oil
- 1 pound medium-large raw shrimp, peeled, deveined, rinsed, and patted dry
- 1 teaspoon southwest seasoning blend or chipotle chili powder (I used Mrs. Dash's Southwest Chipotle Blend)
- 1/2 teaspoon pimenton (smoked paprika)
- juice from 1/2 fresh lime
- big pinch of kosher salt
- 3 packages ramen noodles, 9 ounces total (discard the flavor packets)
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped dill leaves
- 1 cup cherry tomatoes, sliced in half
- 1 small or mini cucumber, sliced
- cooked bacon bits (pork or vegetarian) for garnish (optional)
Stuffing Hash
By johnwhorfin
Grate sweet potato on the large holes of a box grater
- small sweet potato
- unsalted butter
- Kosher salt and freshly ground black pepper
- leftover stuffing
- Pure maple syrup
- large eggs, poached
Roasted Brussels Sprouts
By johnwhorfin
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees
- 2 1/4 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper
Fresh Mango Salsa
By johnwhorfin
This Fresh Mango Salsa recipe is super simple to make and an outrageously delicious sweet-and-spicy salsa
- 3 ripe mangos, diced
- 1 medium red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/4 cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about 1/4 cup lime juice)
- 1/8 teaspoon salt, to taste
Asian Tuna Salad
By johnwhorfin
Directions : Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame...
- 10 to 12 ounces of canned white albacore tuna packed in water, drained
- 8 to 10 small radishes, cut into wedges
- 1 large carrot, shredded
- 1 clove garlic, smashed and minced
- 1 teaspoon minced ginger
- 1/2 to 1 serrano chile, seeded and minced
- 2 tablespoons vegetable oil
- 1 teaspoon dark sesame oil
- 3 tablespoons seasoned rice vinegar
- Salt and black pepper, to taste
- 2 tablespoons chopped cilantro
- 1 whole green onion, chopped
- 8 ounces (dry) soba noodles or fresh lettuce