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A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.
Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.
You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.