Easy and Healthy Dinners
I may be biased, but I think Dinner is Done makes the perfect gift. So, if you need a signed cookbook or a HB + SITK apron before Mother’s Day or for teacher gifts, we endorse the idea. I also have an in-person book event this Friday in Houston, details are at the end of this post.
Weekend travel has been my norm for the past month. But I’m excited to say I won’t be in an airport again until I head to Paris in May to move out my daughter. On this trip, we’re eating at Carboni’s, Racines’ and maybe Balagan. I also want to sneak in a glass of wine at Frenchie’s wine bar.
In the meantime, I plan to do a mini Whole30-ish reset starting today (no alcohol, sugar, dairy or grains). Want to join me? Here’s a Whole30 recipe ebook you can download with some of my favorites.
Last, I’ve had a general feeling of cooking burnout lately. I think many of you feel the same. I want things that are uber simple, without too many ingredients or dishes to clean. But I still want to cook at home for healthier and less expensive meals. I truly love to cook and teach, I’m just feeling like what I make is going to be intentionally pared down and simple. Stay tuned, I’ll keep us going with super easy dinners.
Soy is technically a no-no on Whole30, but as I said this reset is Whole30-ish. Breakfast for dinner is easy and fast. I have soy chorizo from Trader Joe’s so plan to make this with a sauté of peppers and onions, chorizo and eggs (no cheese). Avocado on the side. Here’s a similar recipe if you want to roadmap. I’m not planning to use coconut milk with my eggs, just water. And I’ll use either extra-virgin olive oil or avocado oil in the pan. I always use my Da Terra pan for cooking eggs. Here’s a whole post of kitchen equipment favorites.
Lemon Mahi Mahi with asparagus. I’m still testing this recipe, so it’s a work in progress. But here you go! Please share any recipe testing notes if you try it. I’ll use Mahi Mahi from Fish Fixe that’s stocked in my freezer. Use code SITK15 for a discount on your first order.
Lemon Mahi Mahi with Asparagus and Leeks
- 3 tablespoons extra-virgin olive oil, divided
- 4 mahi mahi fillets (4- to 6-ounces each)
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 1 bunch asparagus, roughly 1 pound, woody ends trimmed, stalked sliced in 1/2-inch pieces
- 1 leek, white and light green parts sliced thin
- 2 lemons, 1 sliced and 1 zested and juiced
- 1 tablespoon freshly chopped parsley, plus more for garnish
- In a large skillet over medium heat, heat 2 tablespoons of the olive oil. I wouldn’t use a non-stick pan, I like the sear you’ll get if you use a cast-iron pan or a sauté pan like an All-Clad. Add the fish and season with salt and pepper. Cook until golden, 4 minutes per side. Transfer to a plate.
- To skillet, add the remaining olive oil. Add garlic, red pepper flakes, asparagus and leek and cook until tender, 2 to 4 minutes. Stir in lemon zest and juice. Taste for salt. Wedge in the mahi mahi among the vegetables and take the internal temperature, it should reach 145 degrees.
- Garnish with parsley before serving.
I have an in-person cooking class today and then my house is getting cleaned. Plus I have another in-person cooking class tomorrow! That means I’ve decided we need to go out to dinner.
Tonight we’re making meatballs in a class that would be delicious with roasted broccoli or sauteed greens. Here’s a simple meatball recipe from my site.
I have a book signing at Local Foods Market in West U today from 11 am-1 pm. Hope you’ll come by and say hello. Dinner will be steaks on the grill, kale salad (omitting the parmesan and making this with just kale) and roasted potatoes. If you want a mocktail, make a paloma but omit the tequila. It’s refreshing and bubbly and does the trick.