Stay strong with healthy, vibrant taste sensations that will help you restore and reenergise.
Inspired by Persian versions, which are more greens than eggs, this frittata is packed with Swiss chard (high in iron) and parsley. Barberries help tame inflammation.
SWISS CHARD & PARSLEY FRITTATA
START TO FINISH: 25 MINUTES
> 3 tbsp shelled roasted salted pistachios, chopped
1. Preheat the oven to 190 deg C. Whisk the eggs, turmeric, and a pinch of salt in a large bowl.
2. Heat 2 tablespoons oil in a 20cm to 25cm cast-iron or ovenproof nonstick skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the chard, 2 cups at a time, folding after each addition to wilt. The whole process will take about 5 minutes. Add the parsley and a large pinch of salt, and stir well. Scrape all the vegetables into the bowl with the eggs.
3. Add the remaining 2 tablespoons oil to the skillet and swirl to coat the bottom and sides evenly. Stir the egg mixture to distribute the greens evenly, then pour into the hot skillet. Spread in an even layer. When the edges begin to bubble, transfer to the oven.
4. Bake until just set, about 10 minutes.
Antioxidant-rich broccoli cooked until just tender retains a freshness that’s made bolder by probiotic-loaded kimchi.
BROCCOLI & KIMCHI STIR-FRY WITH MAPLE-SEARED PORK CHOPS
START TO FINISH: 20 MINUTES
> 1 tbsp sesame oil
1. Mix the soy sauce, maple syrup, and red pepper flakes in a shallow baking dish. Add the pork and turn to coat evenly. Let stand until ready to cook. While the pork marinates, halve and thinly slice the shallot.
2. Remove the pork from the marinade, wiping off excess. Reserve the marinade. Lightly season the pork with salt on both sides. Heat the oil in a large skillet over medium heat. Add the pork and cook, turning once, until browned and barely pink in the centre, about 12 minutes. Transfer the pork to a cutting board.
3. To the same skillet, add the shallots and stir well. Add the broccoli, a generous pinch of salt, and ¼ cup water. Stir and scrape up all the browned bits from the pan, then spread the broccoli in an even layer. Cover and cook until the broccoli is bright green and crisptender, 2 to 3 minutes.
4. Uncover, add the reserved marinade, and bring to a boil. Add the kimchi and stir until heated through, about 1 minute. Divide among 4 serving plates.
SCALLOP, PINEAPPLE, & CRANBERRY CEVICHE WITH TOASTED CHILE TORTILLAS
START TO FINISH: 25 MINUTES
> 3 tbsp finely chopped cilantro
1. Preheat the oven to 204 deg C. Brush 1 tablespoon oil on both sides of the tortillas. Mix 1 teaspoon salt with the chile powder and sprinkle all over the tortillas. Place on a large baking sheet and bake until golden brown and crisp, turning once, about 20 minutes.
2. Transfer the tortillas to a wire rack and let cool. Zest the lime directly over the tortillas; reserve the lime.
3. While the tortillas bake, cut off and discard the tough muscles on the sides of the scallops. Cut them into ¼-inch-thick slices horizontally and put in a medium bowl. Set in a larger bowl of ice and water. Add the pineapple, cranberries, jalapeno, cilantro, and remaining 2 tablespoons oil. Fold gently until evenly mixed, then squeeze in 1 tablespoon lime juice. Fold again, then season to taste with salt.
"Pineapple tastes even brighter when paired with tart cranberries, which are bursting with immune-boosting antioxidants."
Horseradish (heavy in probiotics) is especially delicious when pureed with cauliflower simmered in almond milk. The seared salmon is rich in goodfor-you fats.
SALMON WITH DILL OVER HORSERADISH-CAULIFLOWER PUREE
START TO FINISH: 20 MINUTES
> 1 lemon
1. Heat 3 tablespoons oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until the edges are translucent, 3 to 5 minutes.
2. Add the cauliflower and pine nuts, and stir until evenly coated, about 1 minute. Add the almond milk, ½ cup water, and a large pinch of salt. Raise the heat to high, bring to a boil, then cover and reduce the heat to medium. Simmer, stirring occasionally, until the cauliflower is tender, about 10 minutes.
3. Meanwhile, season the salmon all over with salt and pepper. Heat the remaining teaspoon oil in a large cast-iron or other heavy skillet. Add the salmon and cook until the bottom is browned, about 5 minutes. Carefully flip and cook until the other side is browned and the outside is opaque, about 3 minutes. The centre will be medium-rare.
4. Puree the cauliflower mixture in a blender until smooth. Add the horseradish and a generous pinch of salt and pepper; puree to mix. Season to taste with salt.
PAN-ROASTED CHICKEN WITH MISO CREME FRAICHE & RADICCHIO CITRUS SALAD
START TO FINISH: 25 MINUTES
> 1½ tsp white (shiro) miso paste
1. Season the chicken all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken – skin side down – and cook, rotating the skillet occasionally, until the skin is golden brown, about 10 minutes. Flip the chicken and cook until the other side is browned and the meat is cooked through, 5 to 8 minutes. Cut into slices; discard the bones.
2. While the chicken cooks, cut the peel and pith off the grapefruit and orange, then cut into thin slices and put into a large bowl. Squeeze in all the juice from the peel. Add radicchio and habanero to the bowl. Add 1 tablespoon lemon juice, the remaining tablespoon oil, and a pinch each of salt and pepper. Fold until evenly coated.
3. Combine the creme fraiche and miso in a small saucepan. Whisk over low heat until smooth and warm, about 5 minutes. Do not let the mixture bubble. Remove from the heat and whisk in the remaining tablespoon lemon juice.
PAN-ROASTED CHICKEN WITH MISO CREME FRAICHE & RADICCHIO CITRUS SALAD
