Week of March 30, 2015

Last weekend I had the best weekend with my best friend Elizabeth who was visiting from out of town. I had the privilege of having her guest lecture in my class on Tuesday. We had a blast!


 Monday – Grilled fish with cucumber clementine salsa



From my It’s All Good cookbook.


  • 4 clementines, peeled and diced
  • 1/2 English cucumber, diced
  • 1/2 fresh red chili, finely diced
  • 1/4 small red onion, finely sliced
  • 1 tablespoon cilantro, roughly chopped
  • 6 mint leaves, finely sliced
  • Juice of 1 lime
  • 1/2 teaspoon coarse sea salt, plus more for seasoning

From Gwyneth


  1. In a bowl, stir together clementines, cucumber, chili, onion, cilantro, mint, juice and salt. Serve salsa with a piece of grilled salmon.

Tuesday – Avocado-beet salad

From my It’s All Good cookbook.


  • 2 tbsp Dijon mustard
  • 3 tbsp white white vinegar
  • 2/3 cup extra virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 pound steamed or roasted beets, peeled and roughly diced
  • 1 avocado, peeled, pitted, and diced
  • 3 scallions, white and light green parts only, thinly sliced


  1. Whisk together the mustard, vinegar, and olive oil in a large bowl and season to taste with salt and pepper. Add the beets to the dressing and gently stir to combine. Transfer the beets to a serving platter and scatter the avocado and scallions over the top. Serve with protein of your choice.

Wednesday – Chopped Vietnamese salad


Another recipe adapted from It’s All Good.


  • 4 large bok choy leaves or lettuce, roughly shredded
  • 4 big leaves Napa cabbage, shredded
  • Leaves from about 8 stems each basil, mint, cilantro, roughly chopped
  • 1/2 small cucumber, thinly sliced
  • 1/8 cup roasted, salted peanuts or cashews, roughly chopped

Vietnamese Dressing

  • 1/4 cup fresh lime juice
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 3 tbsp fish sauce
  • 1/4 tsp salt
  • 1/4 tsp hot pepper sesame oil
  • 1/4 chili flakes
  • 2 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp finely diced red onion or shallot


  1. Toss the bok choy, cabbage, herbs, cucumber, and nuts together. In a small bowl whisk together ingredients for dressing and drizzle over the salad. Serve with a piece of white fish.

Thursday – Cream of celery soup

I threw together this recipe with ingredients I had on hand this week.


  • 5 cups celery, diced
  • 1 cup onion, diced
  • 6 cups chicken stock
  • Salt & pepper to taste
  • 1/4 cup flour
  • 1/4 cup milk or water


  1. Sauté the celery and onion in a bit of butter or olive oil, until just sweating. Add salt & pepper to taste, and the broth. Bring to a boil. Reduce heat to a simmer.
  2. In a small bowl, whisk together flour and milk until completely smooth. Gradually pour into simmering broth, whisking throughout. Let simmer for a few more minutes. Pulse in a blender until smooth and creamy.

Friday – Spicy roasted cauliflower with Sriracha and sesame


Adapted from one of my favorite cookbooks, Bountiful.


  • 1/8 cup olive oil
  • 1 tsp sesame oil
  • 3/4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp Sriracha, or to taste
  • 1 head cauliflower (about 2 pounds), cut into 3/4″ florets
  • Minced cilantro, for garnish


  1. Preheat oven to 400 degrees. Grease a rimmed baking sheet or line it with parchment paper.
  2. In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well. Gently add cauliflower and coat with marinade. Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender. Garnish with cilantro and serve. Serve with protein of your choice.

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