PREP DETAILS

Serves 4

INGREDIENTS

Spice Roasted Fish

2 tablespoon ground Aleppo pepper

1 tablespoon salt

2 teaspoon ground coriander

2 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoon garlic powder

4 tablespoons butter, softened

4, 6-ounce salmon fillets, skin off

2 tablespoons olive oil

1 lime

Rice & Beans

 8 ounces red or black beans

4 tablespoons olive oil

1 small onion, medium dice

1 stalk celery, diced

Reserved spice mixture from above

2 tablespoons minced garlic

1 tablespoon finely chopped fresh ginger

3 sprigs thyme

1 bay leaf

2 quarts chicken broth

1 14-oz can coconut milk

2 1/4 cup long grain rice

1 zucchini, diced

½ cups corn kernels

1 cup kale, torn into large pieces

Spring Vegetable Salsa

 1 pint cherry tomatoes, cut in half

½ red onion, diced

1 avocado, diced

4 radishes, thinly sliced

1 jalapeño, seeds removed and diced

1 Persian cucumber, diced

1 garlic clove, finely minced

½ cup chopped cilantro

1 lime, juiced

Salt & pepper to taste

DIRECTIONS

Spice Roasted Fish

Combine the pepper, salt, coriander, paprika, cumin and garlic powder in a small bowl and set aside.

Combine half of the spice mixture in a small bowl with the softened butter and mash together until smooth. Brush the butter mixture on both sides of the fish and set aside.

Place a large skillet over medium heat, add the olive oil and once the oil shimmers, add the fish and cook for 5 minutes. Turn fish over and continue to cook for 3 minutes while continually basting with butter. Remove from the heat and finish with a few squeezes of the lime.

Place the oil in a large Dutch oven, set over medium high heat and when the oil shimmers, add the onion and celery. Cook, stirring frequently, until the onions are translucent, 4 to 5 minutes.

 Rice & Beans

Place 2 tbsp of olive oil in a large Dutch oven, set over medium high hear and when the oil shimmers, add the onion and celery. Cook stirring frequently, until the onions are translucent, 4 to 5 minutes.

Add the garlic, ginger, and spice mixture and continue cooking 1 to 2 minutes.

Add the thyme, bay leaf, beans, broth and coconut milk. Stir to combine and bring to a simmer. Decrease heat to maintain a simmer, cover and cook until beans are just tender, 1 ½ to 2 hours.

Add the rice and stir to combine. If necessary, increase the heat to bring to a simmer. Decrease the heat to maintain a simmer, cover and cook until the rice is tender, about 25 minutes.

Taste and adjust the seasoning as desired.

Spring Vegetable Salsa

Combine all ingredients in a bowl. Let sit at room temperature for 30 minutes. If not serving immediately, refrigerate for up to 2 days.

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