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Grapefruit Oil
Stir-Fried Balsamic Ginger Carrots
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they’re medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they’re large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
Celeriac Rémoulade
Bibimbap With Tuna, Sweet Potato, Broccoli Rabe or Kale, and Lettuce
I keep the tuna in one piece when I marinate it and cook it, then slice it after it’s seared so it won’t be overcooked. If you want to reduce the calories and carbs here, substitute winter squash or another vegetable of your choice for the sweet potatoes.
Balsamic-Glazed Asparagus
Roasted Salmon With Jalapeño, Honey and Lime
This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.
Bibimbap With Beef, Winter Squash, Spinach and Cucumber
Bibimbap is a classic Korean mixed-rice dish. In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat — usually beef — and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. This recipe breaks with traditional bibimbap by using brown rice (you could also use barley, quinoa or another grain of your choice). As for the winter squash and spinach? The recipe is a template; use whatever vegetables you like.
Edamame Dip With Red Onion and Sesame Oil
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha.
Not-Too-Sweet Wok-Popped Coconut Kettle Corn
I’m usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized after testing this recipe that I do like kettle corn if it isn’t too sweet. The trick to not burning the sugar when you make kettle corn is to add the sugar off the heat at the end of popping. The wok will be hot enough to caramelize it.
Aioli Pan Bagnat or Stuffed Pita
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian market when I went to buy produce, and I couldn’t resist them. So I tossed the vegetables together with the tuna and aioli and filled the pockets with a sort of garlicky chopped salad.
Bibimbap With Tofu, Cucumbers, Spinach, Shiitakes and Carrots
For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine.
Spiced Wok-Popped Popcorn
My mother always used the wok for making popcorn. It is the perfect pan for it. An added bonus is that making popcorn adds more patina to your wok, and a well-seasoned wok is the healthiest type of nonstick cookware there is. I have played around with all sorts of seasonings for popcorn; my favorite is the Tunisian mix called tabil, minus the dried garlic. See the recipe below for the mix, which I make up by the jar and keep in my freezer. To help with cleanup, line the lid of your wok with aluminum foil.
Cooked Tomatillo Salsa
Nasi Goreng (Indonesian Fried Rice With Vegetables)
A Big Pot of Simmered Pintos
This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I’m going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.
White Tepary Bean and Potato Purée
Tepary beans are very small beans native to the Southwest and Mexico. They are among the most drought-tolerant foods in the world – they would have to be, grown as they are during the extremely hot, dry summers in the Sonora desert and southern Arizona. A dietary staple of native American tribes in Arizona, they are very high in protein and have a low glycemic index. There are two varieties, brown and white. I’m using small white tepary beans here; regular small white navy beans can be substituted. The teparies have a particularly sweet, meaty flavor. The purée, which is in some ways like a white bean brandade, isn’t a main dish, it is more of a comforting, high-protein stand-in for mashed potatoes. But it is substantial.
Baked Beans With Sweet Potatoes and Chipotles
I used Rancho Gordo Mexican heirloom San Franciscano beans for this richly flavored dish. The beans are dark reddish purple, not too big, with an earthy, sweet taste that fits perfectly into this slightly sweet and spicy baked bean dish. From the supermarket, use red beans or pintos.
Creamy Corn and Poblano Soup
This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Whole Fish With Lime Salsa Verde
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever ingredients you want to introduce. Here, those extra flavors are electric. The fish is stuffed with slices of lime and jalapeño, cilantro and scallion bottoms. An accompanying salsa is composed of more jalapeño, scallion tops, cilantro, lime juice and zest, as well as a dose of capers and garlic. The fish itself is simply oiled and seasoned, then roasted at 450 degrees for 15 to 20 minutes, until it is opaque and flakes when pressed gently with a fork. (Each person you’re feeding should get his or her own fish, weighing about one or one and a half pounds apiece.) Spoon the salsa on top, a streak of bright, spicy flavor for the delicate, moist fish.
Cabbage and Onion Marmalade
I use this to make a riff on pissaladière, the classic Niçois onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.
Roasted Winter Vegetable Medley
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Peanut Dukkah
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Pickled Broccoli Stems
Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you’ll now feel like you’re getting a lot for your money.
Hazelnut Dukkah With Fennel Seeds and Mint or Thyme
Some versions of dukkah, like this one, are herbal as well as spicy.