Recipe Review: Seared Fish with Beet Salsa


I try to balance “cheat” days at my favorite bakery (Craftsman and Wolves) with some healthy dinners during the week.  One great source for recipes is the Recipes for Health series by Martha Rose Shulman in the New York Times.  The recent recipe for beet salsa is really easy and flavorful.  I roast the beets covered in foil for about an hour at 400F.  The roast beets are diced together with apple, jalapeno, cilantro, and lime juice.  The fresh salsa has bright flavors that go well over a simple pan-seared fish fillet such as tilapia.  Pair with some green beans for a healthy, flavorful meal.  The salsa keeps for a few days in the refrigerator and can be used to accompany other dishes; one delicious application was on top of omelettes.

Level of difficulty: easy

Time: about 1 1/2 hours, including 1 hour to roast the beets.

Deliciousness: great (3 of 5 stars)

Cost: about $10

Healthy: yes

Make again: yes

Link to recipe here.

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Recipe Review: Bibimbap with Chicken, Mushrooms, Broccoli Rabe, and Turnips


This is a healthy version of bibimbap with chicken from Martha Rose Shulman and the New York Times’ Recipes for Health (there are more versions on the site featuring tofu or beef).  Bibimbap is a Korean dish where different marinated meats and vegetables and a fried egg are served over rice with kochujang, a spicy Korean red pepper paste.  This recipe requires ingredients from an Asian grocery: rice vinegar, sesame oil, soy sauce, kochujang, and sesame seeds.  Each component is prepared and seasoned separately – steamed broccoli rabe, salted raw turnips, sauteed mushrooms, sauteed chicken, fried egg – but it all comes together in about an hour.  Kochujang brings heat and ties everything together.  Healthy, light, flavorful dish.

Link to recipe here.

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