Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin	½ cup + ¼ cup
Paprika, smoked	1 tablespoon
Lemon, zest and juice	1 tablespoon zest + 3 tablespoons juice
Salmon	2 ½ pounds
Salt, kosher	2 ½ teaspoon + ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Parsley, flat leaf, finely chopped	½ cup
Walnuts, toasted, finely chopped	¼ cup
Vinegar, champagne or white wine	¼ cup
Olives, kalamata, pitted, chopped	¼ cup
Olives, Castelvetrano, pitted, chopped	¼ cup

1. Preheat your oven to 325°F; set a rack in the middle position. 
2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
5. Remove from the oven; let rest 5 minutes. 
6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
8. Spoon the walnut-olive vinaigrette on the salmon. 
9. Drizzle the salmon with the reserved oil mixture. 
10. Serve warm or at room temperature. 

Recipe from Food&Wine, by Justin Chapple.

Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted	2 cups (280 grams)
Sugar, granulated	1 cup (200 grams)
Sugar, confectioners’	3/4 cup (75 grams)
Salt, kosher	½ teaspoon
Cardamom, ground	¼ teaspoon
Egg whites	2 large
Vanilla extract	1 tablespoon

1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
4. Using a medium cookie scoop, portion out the dough and roll into balls. 
5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
7. Let the cookies cool completely. 

Recipe from Cookies, by Jesse Szewczyk.

Cauliflower piccata

Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets	1 head
Oil, extra-virgin olive
Salt, kosher
Pepper, freshly ground
Chickpeas, drained	15 ounces
Shallot, finely chopped	1
Garlic, finely chopped	3 cloves
Stock, vegetable	1 cup
Butter, unsalted	4 tablespoons
Capers, drained	2 tablespoons
Lemon, zested and juiced	1
Parsley, chopped	Garnish

1. Preheat your oven to 425°F. 
2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
4. Remove from the oven, add the chickpeas, and toss to combine. 
5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
9. Season with ½-teaspoon salt, and a few pinches of pepper. 
10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 

Recipe from NYT Cooking.

Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy	1 cup
Maple syrup or honey	½ cup
Vanilla extract	1 teaspoon
Flour, almond	1 cup
Salt, flaked sea	Optional

1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
5. Bake for 12 minutes, or until the cookies begin to brown. 
6. Remove from the oven, and allow the cookies to cool on a wire rack. 

Recipe from Eating Bird Food, September 2021

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.