I’m Lindsey Bishop Clark, the owner and founder of Dish Beautiful.
I am a creator, writer, home entertainer, recipe developer and culinary storyteller. My motto is “Make it beautiful.” I tend to live and breathe that motto in everything that I do but especially in the kitchen and on a plate. I don’t back myself into a culinary corner of any particular cooking category such as Whole 30, Paleo, Vegetarian or otherwise, yet I do tend to fall under each umbrella in a minimal way. My food is mostly healthy; however, I am never afraid to throw a little butter, cream or sugar at a situation, so you’re going to get a little bit of everything.
I like to use simple, attainable ingredients that lend themselves to bright, fresh, clean flavors or that warm your soul from the inside out. I feel this style of cooking stimulates the senses and always leaves you hoping for leftovers or wanting to make it again and again. Everything I make is as organic as possible and as locally sourced as possible.
I believe that food is a love language, and we tend to cook and create with our feelings. I think that when our hearts are in anything we do, it shows, and to me, that’s so romantic and beautiful. When we are giving and sharing that love and passion with other people, that’s a whole different level of beauty and romance. And then if we step that up a notch and make that dish aesthetically beautiful, now we’re in that “old Hollywood kiss with the leg kick in the rain,” level of romance. I’m aiming for that most days. I think we eat with our eyes as much as we do with our mouths, so why wouldn’t we make something that looks as equally beautiful as it tastes?
I want you to find beauty and inspiration, confidence and creativity, love and passion and of course, really really good food!
Welcome to Dish Beautiful.
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Smoothies - “Drink The Rainbow”
Matcha Milk Shake (Green)
- 1 cup coconut milk
- 1 frozen banana
- 1 cup raw spinach
- 1 T. honey
- 1 T. matcha powder
Matcha is having a moment right now--not only because it’s delicious, but also because it’s super high in antioxidants. It’s said to protect the liver by flushing out toxins and processing nutrients. It’s known to protect the heart, boost brain function, assist in weight loss and even help prevent cancer. Matcha contains about half the caffeine as a cup of black coffee, so it’s kind of cool that it can wake you up, fill you up and provide a multitude of benefits all at once!
Gold Rush (Yellow)
- 1 cup almond milk
- 1 cup frozen mango
- 4 large frozen strawberries
- ½ tsp. ground cayenne
- ½ tsp. goldenberry powder (optional)
Goldenberry is the super powder that provides the bright yellow color and a touch of tartness to this smoothie. It’s packed full of antioxidants and health benefits which include boosting immunity and helps to support healthy eyes and skin.
Pinky’s Up (Pink)
- 1 cup coconut milk
- 1 cup frozen strawberries
- ½ cup frozen mango
- ½ cup frozen banana
- ½ tsp pink pitaya powder (optional)
Pink pitaya is powdered dragon fruit. It has many health benefits including antioxidants and antibacterial properties that help boost the immune system, improve metabolism and smooth the digestive system. It’s packed with Vitamin C, several types of Vitamin B, protein, fiber and some essential polyunsaturated fatty acids.
Purple Rain (Purple)
- 1 cup coconut milk
- ½ frozen banana
- ½ cup frozen blueberries
- 1 tsp. blue wolfberry powder (optional)
Wolfberry powder is what gives this smoothie its rich purple color. It’s derived from black goji berries and has a history of being known for longevity. Some even believe that the black wolfberry has the ability to repel negative energy, allowing your heart to be happy and tranquil. Its health benefits are known to lower cholesterol levels, nourish kidneys, improve vision health and protect the liver.
Charred Radicchio Salad with Champagne Vinaigrette
- 1 head radicchio (quartered)
- ¾ cup purple grapes, slivered
- ½ cup candied pecans
- ½ cup gorgonzola cheese
- 2 T. grapeseed oil
- Salt, pepper to taste
Champagne Vinaigrette
- 1 tsp. champagne vinegar
- ½ cup grapeseed oil (or other neutral flavored oil)
- 1 T. Dijon mustard
- 1 tsp honey
- 1 small shallot, finely minced
- 1 clove of garlic, finely minced
- Salt, pepper to taste
PREPARATION
Cut the head of radicchio into quarters and massage oil into crevasses, sprinkle with salt and pepper. Add to skillet, cut-side down, over high heat and char each side, about 3-4 minutes per side. While radicchio chars, mix the dressing ingredients in a bowl.
Remove radicchio from the skillet and lay on a serving platter. Top with dressing, then add grapes, gorgonzola and pecans. Finish with a bit of flakey sea salt and serve warm.
Crispy Pork Belly with Marinated Peaches
- 1 ½ lb. pork belly
- 2 peaches
- ¼ cup basil, ribboned
- ½ cup Buffalo mozzarella
- 1 whole lemon, juiced
- 1 T. honey (plus more for coating pork belly)
- ½ cup grapeseed oil (or other neutral flavored oil)
- 1 ½ tsp. red pepper flakes
- Salt, pepper to taste
PREPARATION
Preheat oven to 425 degrees. Drizzle pork belly generously with oil, salt and pepper and place on a foil-lined baking sheet. Bake for 35 minutes then reduce heat to 325 degrees and bake for 20 more minutes.
Meanwhile, add lemon juice, honey, oil, red pepper and salt and pepper (to taste) to a bowl and stir. Slice peaches and add to the marinade. Toss to coat.
Once the pork belly is done, set the broiler to high and broil for one minute. (This will give you that crispy skin you crave.)
Slice pork and plate over marinated peaches, top with Buffalo mozzarella, basil and salt and pepper.
Paiche with Pickled Watermelon Salad
- 1 lb. Paiche or other white fish (cut into ¼ lb. filets)
- 2 cups watermelon, cubed
- 1 serrano pepper, thinly sliced (or half a pepper depending on desired heat level)
- 2 watermelon radishes, thinly sliced
- 1 tsp. black sesame seeds
- ¼ cup red wine vinegar
- ½ cup grapeseed oil (or other neutral oil)
- 3 T. grapeseed oil, for cooking
- Salt, pepper to taste
PREPARATION
Let fish rest on the counter to come to room temp, about 45 minutes. Meanwhile, prepare the salad. Add watermelon, radishes, serrano, oil and vinegar to a bowl and let marinate in the fridge.
Add oil to pan and place over medium-high heat. Pat the fish dry with a paper towel and season with salt and pepper. Once the oil is shimmering and pan is almost screaming hot, carefully add the fish to the pan. Pan fry for 4-5 minutes on each side.
Plate watermelon salad on each plate and lay fish over the top. Finish with a bit of the juice from the marinade and top with a touch of black sesame seeds and sea salt.
Roasted Asparagus + Scallions with Burrata and Salsa Verde
- 2 bunches scallions
- 1 bunch asparagus
- 1/4 cup grapeseed oil
- 1 garlic clove, minced
- 1 T. capers, chopped
- 1/3 cup flat leaf parsley, finely chopped
- 2 T. red wine vinegar
- 2 T. Marcona almonds, chopped
- 1 ball of burrata cheese
- Zest of half a lemon
- Salt, pepper to taste
PREPARATION
Set oven to 350 degrees. Trim woody ends of asparagus. Arrange asparagus and scallions on a foil-lined baking sheet. Drizzle with oil, salt and pepper. Roast for 12-15 minutes depending on the thickness of your asparagus.
Meanwhile, prepare the salsa verde. Mince garlic, parsley and capers. Mix in a bowl with vinegar and oil, salt and pepper.
When scallions and asparagus are crispy, remove from oven and spread out on the plate. Break burrata up atop the vegetables, drizzle with the salsa verde, finish with Marcona almonds and lemon zest.
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