Fried Rice

Fried rice is amazing for lots of reasons - it tastes good, it’s super satisfying as a main or side dish, it’s hard to mess up, you usually have the ingredients on hand, and it’s an easy way to use the leftovers or nearly questionable vegetables hanging out in your fridge. I always include a chopped onion and an egg, after that it’s a free for all.

If you don’t have any two day old cooked rice then prepare a cup and set it aside. Sauté the onion over medium heat in a large pan, pot, or wok with a bit of oil until it begins to brown followed by any other raw vegetables you’re using such as carrots, spinach, mushrooms, peas, celery, or scallions. After a few minutes add a scrambled egg breaking it into smaller pieces as it cooks. Any leftover chicken, beef, pork, or shrimp? Now’s the time to throw it in. Sesame seeds or chili flakes? Throw them in too.

When everything is warmed through add four tablespoons of soy sauce, a splash of water then the cooked rice. Cook for another five to ten minutes mixing occasionally so that the rice absorbs the soy sauce evenly.

Kale and Ricotta Salata

I like to think of ricotta salata as an Italian feta, and whether you’re serving ham or lamb on Easter Sunday this refreshing kale salad will be great with either. And it couldn’t be simpler, in a mason jar combine two minced scallions, a quarter teaspoon of kosher salt, and four parts extra virgin olive oil to one part fresh lemon juice then shake vigorously to emulsify. Crumble the ricotta salata into a large bowl of chopped kale then toss with enough dressing to coat well.

Raw Beet Salad

As far as annual food rituals go corned beef and cabbage on St. Patty’s Day is one of my favorites, but after all that fatty goodness I’m thinking vegetables for the rest of the week. This raw beet salad is more vinegar than oil so it really hits the spot when it comes to clean and crunchy.

Shred or julienne about a pound of peeled raw beets then toss with a minced shallot, a splash of olive oil, twice that of vinegar, a teaspoon of Dijon mustard, and salt and pepper to taste. That’s it. If you’re looking for a bit more flavor try adding some rosemary, thyme, mint, or parsley.

Steak with Hearts of Palm Salad

Hearts of palm sounds old school but when paired with some endive, bitter greens, scallion, and lemon juice it turns an ordinary steak into one of those dinners you don’t want to end. You can use a tenderloin or chuck eye steak, either way cut them in half-length wise and pound lightly until they’re about a quarter inch thick. Then salt and pepper and cook for about a minute per side in a very hot skillet.

For the salad coarsely chop a drained can of hearts of palm, an endive, a large handful of either arugula or watercress, and a few finely chopped scallions. Toss together with extra virgin olive oil, fresh lemon juice, salt and pepper to taste, and serve piled high on top of your steaks.

Braised Fennel

I don’t know why I don’t think of braising my vegetables more often as it’s so easy and flavorful…give it a try with some fennel. Cut the fronds from your fennel bulbs, trim any brown edges from the stem, peel off and discard any bruised outer stalks, and cut in half lengthwise.

Add some extra virgin olive oil to a moderately hot frying pan and brown the cut sides of the bulbs for four to five minutes. Reduce the heat to low, add a cup of chicken or vegetable stock, and cook uncovered for fifteen to twenty minutes or until the bulbs are tender all the way through. Salt and pepper to taste.

Lima Beans

Around this time each winter I start to look in the frozen food case for something different, something I’ve somehow overlooked in the past, something that would bring a sense of newness to my night’s dinner…you know what I mean…not the same old thing. And while lima beans don’t probably rank very high as far as glamor veggies go I have to say I was pleasantly surprised.

Where lima beans do rank high however is on the easy to make scale. Heat a large pan, add some extra virgin olive oil, then the lima beans. If they’re right out of the freezer start on low heat until they soften then inch it up to medium high to get them lightly browned and crispy. Before serving lower the heat and add some chopped garlic and salt and pepper to taste. I also made them on three other occasions with mushrooms, shallots, and red chili flakes which were all very tasty. Lima beans aren’t just for soups anymore, at least in our house.

Lemony Shrimp Risotto

Valentine’s Day is about doing something special, something you don’t do all the time…like risotto. And with a little bit of planning this shrimp risotto won’t get in the way of the rest of your evening. Here’s the prep list: 

- Grate half a cup of parmesan and a teaspoon of lemon zest.
- Finely chop a shallot and some chives.
- Peel a half pound of large shrimp.
- Ready two cups of quality chicken stock from concentrate (I recommend Better Than Bouillon).

Twenty-five minutes before dinner salt and pepper the shrimp then sauté in a large heavy sauce pan for a few minutes with some extra virgin olive oil, remove and set aside. Next, add two tablespoons of butter along with the chopped shallot and lemon zest and cook until the shallots are soft, three to four minutes. Stir in a half a cup of risotto, sauté for a minute, and then add a half a cup of warm chicken stock. When the liquid is nearly all absorbed add another half cup of stock and repeat until the rice is al dente and creamy stirring occasionally, it shouldn’t be more than twenty minutes. To finish add the shrimp, chives, and parmesan and leave on the heat for a few minutes longer or until the shrimp are cooked through. Salt and pepper to taste and serve.

Flavored Deviled Eggs

If you’ve had your fill of chili, wings, and nachos over the last 20 weeks of football these deviled eggs are a sure crowd pleaser. Cook and peel a dozen hardboiled eggs, cut in half lengthwise, and gently refrigerate the whites. In a bowl mash the yokes with a fork until smooth then stir in two tablespoons each of mayonnaise and sour cream.

At this point there are lots of options, a couple tablespoons of truffle, garlic, or chili oil. How about some lemon and capers, crumbled bacon, or horseradish? You could also try some curry or chipotle powder or smoked paprika. Some minced smoked salmon and chives would be nice, or even some anchovy paste. Whatever you decide remember to salt and pepper to taste before spooning the mixture back into your egg white halves. Happy Super Bowl!

Kimchi Chicken Soup

I had pulled the pack of boneless skinless chicken thighs out of the freezer earlier in the day and was staring into the fridge looking for inspiration when I eyed the jar of kimchi in the back corner…that was it…Korean chicken soup! And so easy too.

I sautéed a chopped onion in a large soup pot until translucent before adding an entire 16oz. jar of kimchi and about 8 cups of chicken stock (preferably the concentrated versus boxed variety). Once it came to a boil I added the six chicken thighs and turned the heat down to a simmer.

When the thighs were cooked through, about ten to twelve minutes, I removed them from the pot and set aside while the soup continued to simmer. Then when the thighs were cool enough to handle I chopped them up, returned them to the pot, and added salt and Sriracha to taste.

Baby Bok Choy and Shitake Mushrooms with Oyster Sauce

After the holidays the only food I want to think about is clean, healthy, and easy to prepare, and this bok choy fits the bill on all three. Start by sautéing a half dozen sliced shitakes with a little bit of oil in a large pan or wok over high heat for five minutes. Clean and chop the bok choy, at least one head per person, then add to the pan and sauté for another few minutes. Turn down the heat to medium low, add two chopped garlic cloves and two tablespoons of soy sauce and leave on the heat for another few minutes or until the stalks are tender. When you’re ready to go simply stir in four tablespoons of oyster sauce and serve.

If you’ve had an especially festive holiday season and the thought of making this bok choy overwhelms you I would suggest defrosting a box of frozen peas and tossing them with olive oil, salt, and vinegar. Cheers!

Parmesan Broth with Arugula

The new year is a time for purging so I use the occasion to pull my years’ worth of parmesan cheese rinds out of the freezer to make a rich and tasty broth. In a large pot start by sautéing half a chopped onion and six garlic cloves in some olive oil along with a handful of parsley and a couple of grinds of black pepper.

When the garlic starts to brown add the cheese rinds and enough water to cover liberally then simmer for an hour making sure to stir occasionally to keep the cheese from sticking to the bottom of the pot. After straining add some chopped arugula, salt to taste, and make a note to start collecting your cheese rinds in 2016. Have a fun one!

Linguini with White Clam Sauce

Whether or not your Christmas Eve includes the Italian feast of the seven fishes this fresh clam sauce is a perfect dish for a night of merriment and tree decorating. Start by sautéing a large minced shallot and a quarter teaspoon of red chili flakes with a generous pour of extra virgin olive oil in a large pot over medium heat. After a few minutes add two cups of the best available clam stock and turn the heat down to low.

Fifteen minutes before serving add two pints of fresh chopped clams and a few tablespoons of chopped parsley to the clam stock then cover and simmer gently. Boil and drain a pound of linguini and stir into your sauce along with a half a cup of grated parmesan and salt to taste, let it sit for a few minutes before serving. Merry Merry!