We all want to look and feel our best with energy to spare, but with junk foods so accessible, it can be a challenge to get the nutrients we need. In her new cookbook How Good Food Works: From Seed To Plate, food activist Laura Moore shares how to cook from scratch in a way that’s sustainable, healthy, and delicious.
Fennel, Blackberry and Citrus Salsa with Avocado Toast
Serves 4
Fennel belongs to the Apiaceae family, which also includes carrots, dill, celery and parsley. Fennel has a distinct shape, with a white base, green stalks and featherlike leaves called fronds that are edible. When purchasing fennel in the grocery store, you will find it has the bulb and fronds attached.
Ingredients:
Fennel, blackberry and citrus salsa:
½ cup blackberries
1 small fennel bulb, shaved with a mandoline
1 satsuma, peeled and diced
1 Roma tomato, diced
¼ red onion, thinly sliced
1 garlic clove, minced
pinch of kosher salt
Avocado Toast:
8 slices whole wheat bread
1 tablespoon olive oil
2 avocados, peeled, pits removed and thinly sliced
1 tablespoon chopped fennel fronds
Directions:
1. Fennel, blackberry and citrus salsa: In a medium bowl, combine all
ingredients. Refrigerate at least 1 hour before serving.
2. Avocado toast: Preheat the oven to 375° and place bread on a baking
pan lined with parchment paper. Brush bread with oil and toast in the oven
for 3-5 minutes. Remove and let cool. Top each slice of bread with a layer of
avocado, ¼ cup of salsa and garnish with fennel fronds.
Shaved Radish Salad and Turmeric Vinaigrette
Serves 4
Radishes are one of the easiest root vegetables to grow, and also one of the fastest. They go from seed to harvest in as little as three weeks. The best radishes are planted in the early spring or fall, as they need cool soil to flourish. And it’s good that radishes grow quickly, since one radish seed produces only one radish plant, and one radish plant produces only one radish. Once the radishes have been harvested and their tops trimmed, they can be stored in the refrigerator for 4–6 weeks.
Ingredients:
Turmeric Vinaigrette:
1-inch turmeric root, peeled and grated
or ½ teaspoon ground turmeric
½ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon honey
½ teaspoon whole grain mustard
¼ teaspoon kosher salt
Radish Salad:
6–8 radishes (globe, watermelon or
any other radishes), washed and unpeeled
2–3 rainbow carrots, washed and unpeeled
1 golden beet, washed and unpeeled
¼ cup fresh mint leaves, stems removed
¼ cup chopped fresh dill, stems removed
Fingerling Potatoes, Rainbow Carrots, and Trout Fillets
Serves 4
Ingredients:
3 tablespoons olive oil, divided use
½ pound baby rainbow carrots (greens reserved),
cut lengthwise
½ pound fingerling potatoes, unpeeled and halved
4 trout fillets, skin on (about 1 pound)
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced lengthwise
1 lemon, halved, seeds removed
Directions:
1. Preheat the oven to 400°. Brush 1 tablespoon oil evenly on a baking pan and
place in the oven for 10 minutes so the pan gets very hot.
2. Remove pan and spread carrots and potatoes, making room for
the trout, which should be placed skin-side down. Drizzle vegetables
and trout with 2 tablespoons oil and season with oregano, salt and pepper.
3. Spread garlic slices evenly over the mixture and add lemon halves cut side
down to the pan.
4. Roast in the oven until trout reaches an internal temperature of 135˚ and
remove from the pan, about 8 minutes. Set the fish aside and keep warm.
Leave the carrots and potatoes in the oven until they are crisp on the
outside and tender on the inside, about 10–15 minutes. Remove
from the oven and squeeze lemon juice over the fish and vegetables.
