How is the month of getting healthy together going? Have you two worked out together? Or at least gone on those after-dinner walks? If not - there's still time!
Another aspect to getting healthy together is learning to cook clean meals. I started eating clean a few years ago, and it. changed. my. life. Sure, occasionally I'll eat something not-so-good-for-me, but more often than not, I'm eating well. And I feel 100% better when I do.
So today I'm sharing 4 recipes with you for an easy Spring Dinner.
This post was originally seen on Glitter Guide. All of the recipes are from Ashton Keefe's new cookbook, Lemon & Salt: A Modern Girl's Guide to Culinary Revelry.
Heirloom Tomato Salad
- 3 pounds heirloom tomatoes, thickly sliced
- extra-virgin olive oil
- fine sea salt, to taste
- fine maldon salt, to taste
- Lay tomato slices out on a large serving tray.
- Generously drizzle with olive oil and sprinkle with salt. When serving, finish with Maldon salt.
- 1-2 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt
- 1 chicken (2-3 pounds); broken into 4 pieces - 2 legs and 2 breasts
- 4 garlic cloves, smashed
- 2 shallots, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons unsalted butter
- 1 cup dry white wine
- 1 bunch chives, finely chopped
- Preheat oven to 425 degrees Fahrenheit.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt. Sear chicken, skin side down, until golden brown, 4-5 minutes. Remove chicken from pan. Remove pan from heat.
- Add garlic, shallots and lemon to the pan. Place chicken, skin side up, over shallot and lemon mixture, and add butter and wine. Place pan in the oven and cook for an additional 20-25 minutes, until the chicken's juices run clear and its internal temperature is 165 degrees Fahrenheit.
- Garnish with chives
In lieu of garlic, shallot and lemon, you can use:
- lime, jalapeno, peppers
- onion, butternut squash, sage
- leeks, fennel, Pernod
- carrots, parsnip, celery
- peas, corn, zucchini
Warm Herb Potato Salad
- 1 pound baby potatoes or fingerling potatoes
- 2 garlic cloves, minced
- 1/2 cup whole-grain mustard
- 1/4-1/2 cup extra-virgin-olive oil
- 1 cup fresh herbs - thyme, tarragon, dill and chives- chopped
- 2-3 tablespoons capers, drained and finely chopped
- fine sea salt, to taste
- Place potatoes in a large pot of cold water and bring to a boil. Salt the water generously and cook until potatoes are fork-tender. Remove potatoes from pot and allow them to cool slightly. (If necessary, cut potatoes into bite-size pieces.) Place potatoes in a large bowl and toss with garlic, mustard, olive oil, herbs and capers.
- Drizzle with additional olive oil and season with salt to taste.
The recipe for this goodness can be found here.