Author: Amy Hirsch

Part of making a healthy lifestyle a priority is taking the time to cook well rounded meals.  I’ll be the first to admit that I am not one to spend a lot of time in the kitchen; however, I do want to help my kids learn the importance of cooking at home rather than relying on pre-made, processed foods or indulgent takeout meals.  I love Food and Wine Magazine because it has really inspired me to cook at home.  Many of the recipes not only look delicious, but are dishes I can actually see myself preparing at home.

I’d like to feature some of the recipes that catch my eye from time to time as part of my commitment to sharing how important health and fitness are to me.  Preparing dinner at home more often is a reasonable goal for anyone, no matter how busy, and is a great part of an overall healthy approach to mealtimes.  Here are some recipes that recently caught my eye!

Mustard Salmon with Cannellini Bean Ragu

Serves 4

Ingredients:

Ragu:

3 tbsp extra virgin olive oil

1 large shallot, minced

2 garlic cloves, minced

2 tomatoes, chopped

2 tsp finely chopped thyme

salt and pepper

2 15 oz cans cannellini beans, rinsed and drained

3/4 cup chicken stock

1 head escarole (3/4 lb), with dark leaves discarded and remaining leaves torn

2 oz prosciutto, chopped

1/2 tsp grated lemon zest

Salmon:

extra virgin olive oil

4 skinless salmon fillets, 4 oz each

salt and pepper

1/2 tbsp Dijon mustard

1/2 tbsp whole grain mustard

2 tsp dry white wine

2 garlic cloves, minced

1 tsp finely chopped thyme

1.  Make the ragu.  In a deep skillet, add the oil, shallot, and garlic and cook over moderate heat, stirring, until softened, 3 minutes.  Add the tomatoes, thyme, and a pinch each of salt and pepper.  Cook, stirring, until the tomatoes start to break down, 4 minutes.  Add the beans and stock and simmer until the beans are hot, 2 minutes.  Add the escarole, prosciutto, and lemon zest and cook over moderately high heat, stirring until the escarole is just wilted, 4 minutes.  If the bean ragu is too thick, add a little water.

2.  Prepare the salmon.  Preheat the broiler.  Line a rimmed baking sheet with foil and brush it with oil.  Season the fish with salt and pepper and set on the baking sheet.  In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme, and a pinch each of salt and pepper.  Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown.  Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned.  Spoon the bean ragu into bowls, top with the fish, and serve.

Balsamic Figs

1 lb fresh Black Mission figs, stemmed and halved lengthwise

2 tbsp extra virgin olive oil, plus more for brushing

6 basil leaves, thinly sliced

2 tbsp balsamic vinegar

Kosher salt and pepper

Toasted crostini, for serving

Goat cheese, for serving

Light a grill or preheat a grill pan.  Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, 2 minutes.  Transfer the figs to a bowl and top with the basil, balsamic vinegar, and the 2 tbsp of olive oil.  Season with salt and pepper.  Toss to coat and let stand for 20 minutes.  To serve, top crostini with goat cheese and figs.

What is your favorite source for memorable recipes?