Superfoods for spring: Recipes with sweet potatoes, lentils, and salmon
When it comes to sweet potatoes, there's no need to get complicated. Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet potatoes and rice usually are steamed together plain, then seasoned at the table with a mixture of soy sauce. We opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful.
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1 cup short-grain brown rice, rinsed and drained
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1 bunch scallions, thinly sliced
¼ cup low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 medium garlic clove, finely grated
1 teaspoon red pepper flakes
1 teaspoon honey or white sugar
1 pound orange-flesh sweet potatoes, peeled and cut into ½-inch chunks
Kosher salt and ground black pepper
In a large saucepan, combine the rice and 1¾ cups water. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook without stirring for 15 minutes.
Meanwhile, in a small bowl, stir together the scallions, soy sauce, vinegar, garlic, pepper flakes, honey, and 2 tablespoons water. In a medium bowl, toss the sweet potatoes with 2 tablespoons of the soy mixture and ½ teaspoon black pepper.
After the rice has cooked for 15 minutes, uncover the pot, scatter the sweet potato mixture over the surface of the rice (without disturbing the grains) and re-cover. Cook over low heat until both the potatoes and rice are tender, 20 to 25 minutes.
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Remove the pot from the heat and let stand, covered, for 10 minutes. Gently fluff the rice and sweet potatoes with a fork, trying not to break up the potatoes. Serve with the remaining soy sauce mixture for drizzling.
Harissa-Honey Lentil Salad With Almonds
Connie Miller
Harissa-Honey Lentil Salad With Almonds
Makes 4 servings
Lentils du Puy are a French variety with a speckled green color and a firm, nutty texture even when fully cooked. In this recipe we dress Puy lentils, carrots, and tangy-sweet raisins (or chopped dried apricots) with a harissa- and honey-spiked lemon vinaigrette. Don't allow the lentils to cool completely before tossing them in the dressing. If dressed when warm, the lentils will absorb some of the seasonings so they're flavorful inside and out.
The lentils require about 20 minutes of simmering; use that time to prep the other ingredients for the salad.
Served at room temperature or even lightly chilled, this is a great side to roasted or grilled meats of any sort, but also makes a terrific light vegetarian main.
1 cup lentils du Puy, rinsed and drained
Kosher salt and ground black pepper
¼ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon honey
1 tablespoon harissa paste
½ teaspoon ground cumin
2 large carrots, peeled, quartered lengthwise, and cut in ¼-inch pieces
½ cup raisins or
chopped
dried apricots
Leaves from 1 bunch flat-leaf parsley, torn if large
½ cup sliced almonds, toasted
In a large saucepan,
combine the lentils, ½ teaspoon each salt and pepper, and 5 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and cook, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain in a colander and let cool for about 10 minutes.
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In a large bowl, whisk together the oil, lemon juice, honey, harissa, cumin, and ¼ teaspoon each salt and pepper. Add the warm lentils, carrots, raisins, and parsley; toss to combine. Taste and season with salt and pepper. Serve sprinkled with the almonds.
Seared Salmon With Avocado Sauce and Tomato-Cilantro Salsa
Connie Miller
Seared Salmon With Avocado Sauce and Tomato-Cilantro Salsa
Makes 4 servings
We borrow from Colombia's take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance the rich, savory fish.
Don't shy away from using the habanero chili.
Its fruity flavor pairs perfectly with the avocado. It
does
give bold spiciness to the sauce, but the richness of the salmon keeps the heat in check.
1½ cups cherry or grape tomatoes, roughly chopped
5 tablespoons lime juice, divided, plus lime wedges, to serve
Kosher salt
2 scallions, cut into 1-inch lengths
1 Anaheim chili, stemmed, seeded, and cut into rough 1-inch pieces
1 habanero chili, stemmed and seeded
2 tablespoons white vinegar
1½ cups lightly packed fresh cilantro, divided
1 ripe avocado, halved, pitted, peeled, and chopped
Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 tablespoon grape-seed or other neutral oil
2 tablespoons salted butter
In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pinch of salt. Set aside.
In a blender, combine the scallions, both chilies, vinegar, 2 tablespoons of the remaining lime juice, and ½ teaspoon salt. Blend until smooth, about 30 seconds. Add ¾ cup of the cilantro and the avocado. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute,
scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside.
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Season the salmon on both sides with salt. In a 12-inch nonstick skillet set over medium-high heat, warm the oil until shimmering. Add the fillets flesh side down, reduce to medium heat, and cook until golden, about 4 minutes. Using a wide metal spatula, flip the fillets, add the butter, and increase to medium-high heat. Once the butter stops foaming, spoon it over the fillets, adjusting the heat to prevent the butter from burning. Cook and baste the fish until the thickest parts reach 115 to 120 degrees, or are nearly opaque when cut into, 2 to 3 minutes. Pour the remaining 2 tablespoons lime juice into the pan and baste the fillets once or twice more.
With a wide metal spatula,
transfer the fillets to individual plates.
Spoon about 2 tablespoons avocado sauce over each fillet. Add the remaining ¾ cup cilantro to the tomatoes and toss, then spoon over the salmon. Serve the remaining avocado sauce on the side, along with lime wedges.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to
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Unsurprisingly, a large range of foods respond to its smoky, warming notes, though its usage from cooks defaults the most to seafood dishes. Those seeking to expand beyond crab boils will find its hearty depth brings a lot to the table for fried eggs. Who would have thought a spice agent associated with the classic fish fry could be so versatile in wake-up fare? We like Old Bay for its savory pop and the convenience of so many tasty spices packed into one jar. Preparation is all but zero when it simply takes scrounging your cupboard space for the all-in-one blend before dousing your pan-fried eggs on the stove. You can add as much or as little as you want, in return for granting your protein a spicy kick. Don't fret over when to apply the seasoning -- as long as the eggs are thoroughly heated, a dash at the beginning or end will do just fine. Try Salsa For A Zesty Spin Salsa isn't just for tortilla chips — not when there's yolks ready to hit your skillet. Practically any variety and spice level is a game-changer for perking up a fried egg breakfast no matter how old-school. Nutritionally-speaking, it tends to be light in calories, while never sacrificing on a punchy kick of flavor to really make eggs crave-worthy. Green or red, habanero or mild pico de gallo, the spice and heat combine to imbue a zesty flair to your morning. For one idea of how to show off your eggs, consider breakfast nachos to feed a crowd. Jarred salsas are popular, of course, but feel free to opt for fresh homemade salsa to impart a zesty twist on your eggs. It's simple: After completing the cooking to personal preference, spoon the desired amount on the side or coating the fried eggs. This is perfect for that leftover bit still in the fridge waiting to be used up. Or for a different and no-less tasty tack, you could allow the eggs to simmer in the salsa, basting occasionally. This mirrors a Middle Eastern shakshuka, giving the eggs a richer consistency on account of absorbing the hot, bubbly sauce. Go Gourmet With Truffles Truffle is the bougie addition you should start adding to your fried eggs. It's hyper-trendy, and not exactly frugal, yet there's no doubting your brunch will get a serious boost with these rich, funky mushrooms. Whether you opt for black or white fungi, you don't need to add a lot of it to elevate your morning grub to a five-star affair. Don't forget to compliment the strong aromas with additional flourishes -- truffle-adorned fried eggs would pair deliciously with herbs like parsley or chives, and a splash of your favorite hot sauce. Truffle tends to show at the end for a final, show-stopping effect. You can lightly garnish your plate with truffle shavings upon frying your eggs to the desired consistency. Obviously, getting your hands on real truffle mushrooms might not come as easily as other delicious seasonings. Your next best bet is truffle oil. High temperatures, some argue, can strip the oil of its potency, so you might consider treating your eggs to a light drizzle once they've heated to completion. And whatever you do, consider opting for brown butter as your cooking fat -- the combo is simply divine. Sizzle Your Eggs In Garlic A one-and-done ingredient like garlic is transformative, especially when it comes to versatile foods like the fried egg. Peel off the papery skin and chop the cloves, opting for a fine mince or larger slivers depending on your preference. Then in a pan, sauté your garlic in the hot oil to let the aromatics permeate. When you crack the eggs in to fry, they'll soak in the glorious infusion, developing that powerful burst of umami. Just make sure the burner isn't set too high so you don't scorch your garlic, a mistake that could make your dish taste off. Garlic is the backbone to just about any appetizing dish we can imagine. Never mind these little bulbs contain a good number of vitamins and antioxidants, so they're stupendously ideal for key health benefits as well as imparting foods with strong flavor. For early birds, serve the garlicky eggs with a slice of toast and bacon, or incorporate it into a stir-fry with vegetables for dinner. Even when rushing to fit a nourishing meal into your day, it's only an extra step towards fried eggs at their peak. Sprinkle On Everything Bagel Seasoning Assuming you're frying eggs for a protein-packed avocado toast, you're likely anticipating a nice garnish to tie it together. Try Everything Bagel seasoning. This speckled seedy blend sounds odd, but it's exactly the ticket to jazzing up your morning breakfast. It's composed of the crunchy tidbits affixed to a real Everything Bagel -- poppy and sesame seeds, garlic, and kosher salt -- and unlocks a strong blast of flavor when incorporated into plainer dishes. Nothing is more effortless than sizzling your egg and, once cooked, dusting on the salty-crispy goodness to make it even more magical. Generously sprinkling Everything Bagel seasoning onto your fried eggs is so incredibly easy now that it isn't fringe; tons of grocery stores, most notably Trader Joe's, jar and sell the breakfast topper. Those who maintain a well-stocked spice rack will find it's also easy to recreate at home from scratch. If you really want to step out of your comfort zone, try toasting the seasoning in oil. When you plop the egg in, it'll form a crackly crust on the bottom that's truly delectable slapped onto sourdough (or a bagel). Read the original article on Chowhound. Solve the daily Crossword
