Strip Steak with Lemony Yogurt and Radishes

INGREDIENTS

SERVINGS: 4

  • 2 1-inch-thick boneless New York strip steaks (about 10 ounces each)
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 4 sprigs thyme
  • 2 garlic cloves, crushed
  • 6 cardamom pods, lightly crushed
  • 1½ teaspoons finely grated lemon zest
  • 1 teaspoon plus 1 tablespoon fresh lemon juice
  • 1½ cups plain whole-milk Greek yogurt
  • 8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
  • 1 cup (packed) parsley leaves with tender stems
  • Crushed red pepper flakes and flaky sea salt (for serving)

DIRECTIONS

  • Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).


  • Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6–8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.


  • Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.


  • Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.


  • Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.

Crunchy Veg Bowl with Warm Peanut Sauce

 

 

INGREDIENTS

SAUCE

  • 2 red or green Thai chiles, chopped
  • 1 garlic clove, grated
  • 1 cup creamy peanut butter
  • ¾ cup unsweetened coconut milk
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • Kosher salt

SALAD

  • 4 large eggs, room temperature
  • ¼ head of Napa cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1 golden beet, scrubbed, cut into matchsticks
  • 1 celery stalk, thinly sliced on a diagonal
  • 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
  • 1 large handful of bean sprouts
  • 1 cup coarsely chopped cilantro
  • ⅓ cup torn mint leaves
  • Kosher salt
  • ⅓ cup unsalted, toasted peanuts, crushed
  • 4 cups warm cooked brown rice

DIRECTIONS

Sauce

Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

Salad

Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.

Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts. 


Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side. 


Baked Sweet Potatoes with Hummus and Kale

INGREDIENTS

  • 4 x 400g sweet potatoes (kumara) 
  • 2 tablespoons sea salt flakes 
  • 100g baby kale leaves 
  • ½ teaspoon dried chilli flakes 
  • 1 tablespoon extra virgin olive oil 
  • sea salt and cracked black pepper 
  • 1 cup (260g) store-bought hummus 
  • ¼ cup (70g) store-bought caramelised onion relish

DIRECTIONS

Preheat oven to 200°C. 

Place the sweet potatoes on an oven tray, pierce with a fork and rub with the salt. Bake for 1 hour–1 hour and 10 minutes or until cooked through. While the sweet potatoes are cooking, place the kale, chilli, oil salt and pepper on a large oven tray lined with non-stick baking paper and toss to combine. Cook for 8–10 minutes or until golden and crispy. Set aside to cool.

Halve the sweet potatoes and top with the hummus, caramelised onion and crispy kale to serve. Serves 4. 

Avocado and Tomato Salad

INGREDIENTS

  • 1 large tomato, sliced in thick slices
  • ½ avocado, sliced
  • 2 slices red onion, I prefer mine nearly shaved
  • 6 cherry tomatoes, halved
  • sprig of fresh tarragon
  • 1 T fruity olive oil, the best you can afford
  • ½ tsp champagne vinegar

DIRECTIONS

  1. Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.

Roasted Broccoli Quinoa Salad

INGREDIENTS:

1 cup quinoa
2 cups water
2 heaping cups roasted broccoli
3 cups roughly chopped spinach
1 green onion, chopped
2 tablespoons olive oil
Juice of 1 lemon
1/3 cup chopped pistachios
1/4 cup crumbled feta cheese
Salt and black pepper, to taste

DIRECTIONS:

1. In a medium saucepan,bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.

2. Add the roasted broccoli, spinach, and green onion to the quinoa. Drizzle with olive oil and fresh lemon juice. Gently stir. Add the chopped pistachios, feta cheese, and season with salt and black pepper, to taste. Serve.

Mean Green Detox Salad

INGREDIENTS

Lemon Tahini Dressing

  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons olive oil
  • 1 teaspoon low sodium soy sauce or tamari
  • juice + zest from 1 lemon (use only half of the zest)
  • 2 cloves garlic, grated
  • 2 teaspoons fresh ginger, grated
  • salt + pepper, to taste

Salad

  • 2 cups cooked chickpeas
  • 1 cup unsweetened flaked coconut
  • 2 tablespoon low sodium soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 4 cups Tuscan kale, roughly torn
  • 2 cups fresh broccoli florets
  • 1/4 head purple cabbage, shredded
  • 1/2 cup fresh parley + cilantro, roughly chopped
  • hemp seeds + chia seeds, for topping
  • 2 red grapefruits, segmented
  • 2 ripe, but firm avocados, sliced or chopped

Vegan Parmesan

  • 1/2 cup raw pine nuts
  • 2 teaspoons raw sesame seeds
  • 1 tablespoon nutritional yeast
  • salt, to taste

DIRECTIONS:

Lemon Tahini Dressing

Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.

Salad

Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven. Save any leftovers for snacking on later!

Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.

Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan parmesan cheese (recipe below) and a sprinkle of chia + hemp seeds. EAT!!

Vegan Parmesan

In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and a pinch of salt. Processor until you have fine crumbs that resemble parmesan cheese. Taste and season with more salt if desired. The vegan parmesan can be made a week in advance and stored in the fridge until ready to use.

Beetroot and Feta Cheese Salad

INGREDIENTS

For Salad

  • 4 medium beetroots
  • 60 grams feta cheese
  • 2 tablespoon roughly chopped parsley
  • lemon vinaigrette

For Lemon Vinaigrette

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves - minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)

DIRECTIONS:

For Salad

  1. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
  2. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
  3. Roughly chop the parsley.
  4. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.

For Lemon Vinaigrette

  1. Mix all ingredients together in a bowl and whisk slightly.

Skinny Shrimp Scampi with Zucchini Noodles

INGREDIENTS:

  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (See Kelly’s Note)
  • Chopped parsley, for garnish

 

DIRECTIONS:

  1. Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. 
  2. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. 
  3. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Kelly’s Note: To cut zucchini into noodles, use a mandoline or a spiralizer.

Pan-Roasted Salmon with Thyme Butter Sauce

INGREDIENTS:

  • 2 shallots, thinly sliced
  • 6-7 sprigs fresh thyme
  • Salt and pepper
  • 2 cups white wine
  • 1/2 cup (1 stick) unsalted butter + 2 Tbsp., divided
  • 3 Tbsp. freshly choppped thyme
  • 4-6 6-ounce pieces salmon
  • Sea salt and fresh ground pepper
  • 5 Tbsp. olive oil
  • 8 cups spinach
  • 1 lemon

DIRECTIONS:

  1. To make the sauce, in a medium saucepan over medium heat, add the shallots, sprigs of thyme, and wine. Cook the sauce until reduced by three fourths.
  2. Lower the heat and add the butter, whisking until melted. Add salt and pepper and the chopped fresh thyme.
  3. Season the fish with salt and pepper. In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy--use the back of spatula handle to press down on the salmon).
  4. At the same time, melt the 2 Tbsp. of butter in a separate saute pan. Add the spinach and cook for about 2 minutes. Squeeze fresh lemon juice on top and salt and pepper to taste.
  5. Remove the fish from pan and plate on a bed of spinach, spooning the Thyme Butter Sauce over the top of each serving. Garnish with fresh thyme and a lemon wedge. Serve!