The Recipes

Watercress and Pomegranate Salad

Serves: 1      Time: 15 minutes


- 1 c. watercress

- 1 small seedless tangerine, separated into sections

- 1 T. toasted pepitas

- 2 T. pomegranate seeds

- 1 lime, tested and juiced

- 1 T. agave

- 1 tsp. cumin

- 1/2 tsp. chipotle chili powder

- 1 1/2 T. olive oil

- salt and pepper to taste


Arrange the first four ingredients on a plate.

Whisk together the remaining ingredients and drizzle over the salad.

Poached Shrimp with "Ceviche" Salad

Serves: 1     Time: 20 minutes     Difficulty: Easy


- 3-4 large shrimp, peeled and deveined

- 1 c. shredded vegetables - carrots, cabbage, broccoli

- 2 T. chopped onion

- 2 T. chopped bell pepper

- 1 lime, juiced

- a few dashes of hot sauce to taste

- salt, pepper, oil


Whisk together the lime juice and hot sauce. Season with salt and pepper. Add in all the vegetables and stir to coat. Add a tiny drizzle of olive oil. Set aside. The longer the flavors sit, the more they come together.

Bring a small pot of water to a boil. Add the shrimp and cook them for 3-4 minutes - they should be pink and opaque and starting to curl.

Plate the salad and top with the shrimp.

Roasted and Marinated Cauliflower

Serves: 2 as an entree, 4 as a side dish      Time: Overnight


- 1 head of cauliflower, cut into florets

- 1 1/2 tsp. of ground cumin

- 1 1/2 tsp. of ground coriander

- 1 tsp. red pepper flakes

- 2 c. coconut milk

- 2 c. parsley

- 2 cloves garlic, roughly chopped

- 1 lemon, zested and juiced

- 2 T. olive oil

- salt and pepper to taste


Whisk together the coconut milk, cumin, coriander, and red pepper in a baking dish.

Bring a pot of salted water to a boil. Add the cauliflower and cook for 2-3 minutes, then transfer to the baking dish, stirring to coat. Marinate for at least two hours or overnight.

Preheat the oven to 375 degrees.

Drain the liquid from the cauliflower. Bake in the oven for 10-12 minutes, then turn to broil for 2-3 minutes.

Meanwhile, combine the remaining ingredients in a food processor and pulse until a loose sauce forms.

Plate the cauliflower and drizzle with the dressing.

Baked Pesto Clams

If you're like me, you actually have some pesto sitting around, either frozen from the summer or a store variety. You can easily whiz up batches of pesto and we have a lot of recipes for different kinds right here on One If By Food. This is a brilliant last-minute entertaining idea, or good for when you want to have an appetizer before your dinner at home.

Serves: 1-?     Time: 25 minutes     Difficulty: Moderate


- 4 clams per person (for appetizer)

- 2 tsp. sun-dried tomato or roasted red pepper pesto

- 2 tsp. basil pesto

- 1/2 lemon


Preheat the oven to broil.

Remove the top shells of the clams and use a paring knife to cut the muscle that attaches the clam to it's shell.

Arrange the clams in their shells on a baking sheet. Dollop each clam with 1/2 tsp. of each kind of pesto. Bake in the oven for 10 minutes.

Plate and serve, squeezing lemon juice over each clam.

Sweet Potato Cake with Bacon-Onion Jam

Serves: 1      Time: 1 hour (if making jam)


For the cake:

- 1/2 small sweet potato, peeled and shredded

- 1 egg yolk beaten

- 3 T. parsley

- 1/2 tsp. chili powder

- 1/2 tsp. chipotle powder

- salt, pepper

- 1 additional egg

- cooking spray

For the jam:

- 1/2 lb. bacon, cut into lardons, or 1/2" pieces

- 2 onions, finely diced

- 3 cloves garlic, minced

- 1/4 c. apple cider vinegar

- 2 T. brown sugar

- 1 T. mustard seeds

- 1/2 c. stock


- Heat the bacon in a large pot and cook until starting to crisp - about 10 minutes. Remove the bacon and set aside, leaving the fat in the pot.

Add the onion to the pot and let it sweat for 8-10 minutes. Add in the remaining ingredients and let it simmer until reduced. Stir in the reserved bacon and set aside.

Mix together the sweet potato, egg yolk, parsley, chili powders, and salt and pepper. Form into a patty.

Heat a non-stick skillet and add the cake. Cook for 6-8 minutes per side over medium-low heat.

Crack an egg in the skillet - I went with sunny side up, but cook egg to your liking.

Plate the cake, topped by the egg and drizzled with the bacon-onion jam.

Zucchini and Prosciutto Skewers

Serves: 1-?     Time: Overnight, plus 10 minutes

INGREDIENTS (per 12 pieces):

- 2-3 oz. prosciutto

- 1 small zucchini, cut lengthwise into ribbons

- 1 lemon, zested and juiced

- 2 sprigs ea. thyme and oregano

- 1 garlic clove, minced

- pinch red pepper flakes

- olive oil, salt, pepper

- toothpicks or skewers for serving


Combine the lemon zest and juice, herbs, garlic, red pepper, salt, and pepper. Add the zucchini ribbons and add olive oil to coat. Marinade overnight.

Skewer a small piece of prosciutto between two pieces of zucchini. Serve.

Beet Greens Salad

Serves: 1     Time: 1 hr. or 10 minutes


- 2 c. washed and chopped beet greens

- 2 roasted beets

- 1 small tangerine or Cutie, broken into segments

- 1/4 c. cooked farro

- 1 tsp. prepared horseradish

- 1 tsp. Dijon mustard

- 1 T. apple cider vinegar

- 1 tsp. agave

- 2 T. olive oil

- salt, pepper


If you buy precooked beets or faro (or made a batch), skip the next two steps.

Preheat oven to 375 degrees. Drizzle the beets with olive oil and wrap them tightly in foil; roast until fork tender, approximately 40-50 minutes.

Meanwhile, cook the faro according to package instructions.

Whisk together the horseradish, mustard, vinegar, and agave. Whisk in the olive oil and season with salt and pepper.

Once the beets are cool, wipe off the skins and dice.

Toss the beet greens in the vinaigrette. Plate the greens with the beets, farro, and tangerine segments.

Smoky Broccoli Cheese Soup

Serves: 1     Time: 35 minutes


- 2 c. broccoli florets

- 1/4 onion, diced

- 1/2 carrot, peeled and grated

- 1 garlic clove, minced

- 1 T. flour

- 1 1/2 c. vegetable stock

- splash milk, cream or almond milk

- 1/2 c. grated smoked gouda cheese

- 1 scallion, diced

- pinch red pepper flakes

- salt, pepper, oil

- hot sauce for finishing (optional)


Heat 1 1/2 T. of oil in a pot. Add the onion and carrot, season with salt, and let them soften for 4-5 minutes. Add in the red pepper and garlic, stir for a moment, then add in the broccoli. Stir to combine, then sprinkle the flour evenly around the pot. Stir again and let the vegetables cook for 3-4 minutes.

Add the stock, season with salt and pepper, and let the soup simmer for 20 minutes. Transfer to a blender and puree until smooth.

Return to the heat and stir in first the milk, then the cheese. Ladle into a bowl and garnish with the scallion and hot sauce.

Vegetable Frittata

Serves: 2-4      Time: 20 minutes


- 3 eggs, beaten

- splash of milk or almond milk

- pinch red pepper

- 1/2 c. sliced mushrooms

- 1/2 c. broccoli florets

- 1/2 c. sliced zucchini

- 1/4 c. onion, diced

- scallion, chopped for garnish

- salt, pepper, cooking spray


Preheat the oven to 400 degrees.

Whisk together the eggs and milk. Add the crushed red pepper and season with salt and pepper. Set aside.

Heat a small oven-safe pan on the stove and spray with cooking spray. Add the mushrooms and let them cook for 3-4 minutes, then add the broccoli and onions. Season lightly with salt and let them cook for 1-2 minutes before adding the zucchini.

After two more minutes, pour in the egg mixture. Cook for 2-3 minutes; until the edges start to set up. Transfer to the oven and bake for 12 additional minutes.

Let the frittata rest, then slice and sprinkle with the scallions. I like a few dashes of hot sauce, but that's just me! Can be served warm or room temperature.

Seared Turbo with Zucchini Puree and Orange Buerre Blanc

Serves: 1     Time: 20-30 minutes


- 1/2 large zucchini, roughly chopped

- 1 tsp. lemon pepper

- 1 garlic clove, smashed

- 1/3 shallot

- two peels of orange

- 1 orange, juiced

- 1/3 c. white wine

-  1 1/2 T. butter

- 1 T. peppercorns

- 1 turbo fillet

- 1 tsp. coriander

- salt, oil


In a small skillet, heat 1 T. of olive oil. Add the zucchini and garlic and cook for 3-4 minutes. Season with the lemon pepper, stir, and add in 1/2 c. water. Let it simmer until only a light layer of water remains.

Meanwhile, heat the shallot, oregano, orange peel and juice, and wine in a small pot. Bring it to a simmer and let the liquid cook until only 3 T. remain. Strain and return the sauce to the pot. Keep warm over low heat.

Transfer the zucchini and cooking water to a food processor and puree until smooth with a few chunks. Wipe out the pan and return it to the stove.

Heat another layer of oil. Season the fish on both sides with the coriander and salt. Cook the fish in the pan for4-5 minutes total, turning once.

Plate the puree and top with the fish.

Slowly whisk the butter into the citrus sauce and spoon it over the fish. Garnish with a wedge of orange if you desire.