Videos by Chef Josh Merithew and Hannah Broockerd, BA Nutrition
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Honey cilantro salmon with mango salsa
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Mango Salsa, diced.
1/2 Red bell pepper diced.
1/2 Red Onion diced.
1/4c Cilantro Chopped.
1/2 Jalapeño, diced.
1 Fresh lime, jucied.
Salt to taste.
Honey Cilantro Sauce
4 Salmon fillets.
Salt and pepper to taste.
1/2 Stick unsalted butter.
2 Fresh limes.
1/4c Honey.
2 Garlic cloves minced.
1 TBSP Cilantro chopped.
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1. Prepare Mango Salsa by washing and cutting all ingredients. Add all ingredients to a bowl and mix. Cover and let rest in fridge.
2. Next, prepare the salmon fillets. Add salt and pepper to salmon fillets. Heat sauté pan to medium-high heat and add extra virgin olive oil. 3. When oil is hot, add the salmon (skin side down). Cook for about 7 minutes, then flip and cook for 5 more minutes. Let salmon rest for 2 minutes. 4. While salmon is cooking, prepare the Honey Cilantro Sauce. Heat butter in a saucepan.
5. Add fresh lime juice, honey and garlic cloves to the saucepan. Stir and cook for about 2 minutes.
6. Remove saucepan from heat.
7. Add fresh cilantro to the saucepan. Stir.
8. Once salmon is cooked to your liking, remove salmon from heat.
9. Top the salmon with Honey Cilantro Sauce and
Mango Salsa. Enjoy!
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Prep Time
10 minutes
Total Time
30 minutes
Honey Cilantro Salmon
Yield: 4, 6 oz fillets
Serving Size: 1, 6 oz fillet
Nutrition: 134 kcals per serving
Storage: keep up to 3 days in the fridge
Notes
Mango Salsa
Yield: 3 C
Serving Size: 1/2 C
Nutrition: 115 kcals per serving
Storage: keep up to 5 days in the fridge
The Mango Salsa is great with salmon, on its own or with tortilla chips. Thicker cuts of salmon may need to cook longer. Add more or less cilantro depending on your liking. If you would like to keep salmon skin crispier, then serve Mango Salsa and Honey Cilantro Sauce on the side.
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Videos by Chef Josh Merithew and Hannah Broockerd, BA Nutrition
INSTANT pot apple cider
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8 apples, cored and quartered (use a mix of gala, granny smith and honey crisp apples)
1 orange, sliced
1 lemon, sliced
2 cinnamon sticks
1 tsp whole cloves
2 pieces star anise (optional)
1/4 tsp nutmeg (optional) Water to cover fruit
1/4 C brown sugar
1/4 C honey
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1. Wash and cut fruit.
2. Place cut fruit into the inner pot of your Instant Pot. Add the spices.
3. Add enough water to just barely cover the fruit.
4. Add brown sugar and honey. Stir.
5. Place lid on Instant Pot and cook on high for 15 minutes.
6. Let Instant Pot naturally release for 10 minutes, then manually release.
7. Open Instant Pot and remove cinnamon sticks.
8. Mash fruit with potato masher.
9. Use a fine mesh strainer to remove solids from liquids.
10. Discard the solids and pour apple cider into an airtight container or pitcher.
11. Enjoy hot apple cider right away or place in the fridge for a chilled apple cider drink!
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Prep Time: 10 min
Total Time: 35 min
Yield: about half gallon/64 fl oz
Serving Size: 8 fl oz
Nutrition: 90 kcals per serving
Notes: Store cider in an airtight container for up to 1 week in the fridge or freeze for up to 2 months. Add just enough water to cover the fruit. Adding too much water results in a diluted cider.
INSTANT pot butternut squash soup
Videos by Chef Josh Merithew and Hannah Broockerd, BA Nutrition
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1 Medium white onion, diced
4 Cloves garlic, peeled & minced 3 C vegetable broth
1-2 Large carrots, peeled & diced
1 Granny Smith apple, peeled, cored & diced
1(3-4 lbs) Butternut squash, peeled, seeds removed, diced Sprig of sage
1/8 Tsp smoked paprika
1/8 Tsp cinnamon
1/8 Tsp nutmeg
1/2 Tsp salt
1/4 Tsp black pepper
Garnish: salted & roasted pepitas, sage, black pepper, heavy cream
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1. Choose the saute setting on Instant Pot. Heat inner pot and add olive oil. Once warm, add onion and cook for 2 minutes. Add garlic and cook 30 seconds. Press 'Cancel' on Instant Pot.
2. Pour 1 C of the vegetable broth to the pot. Stir and scrape up any bits left. Add of the remaining ingredients to the Instant Pot. Stir.
3. Close the Instant Pot and cook on high pressure for 12 minutes.
4. Let Instant Pot naturally release for 10 minutes then manually release steam.
5. Use immersion blender or transfer the mix into a blender.
6. Puree the mix into smooth. Pour into bowls. Garnish with heavy cream, salted & roasted pepitas, sage leaf etc. Serve with toasted baguette. Enjoy!
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Prep Time: 15 min
Cook Time: 12 min
Total Time: 45 min
Notes
Serving Size: about 12 oz
Yield: about 2 QT
Servings: about 5
This recipe is vegetarian friendly. Swap out heavy cream for coconut milk to make a dairy free version. The soup can be stored in the fridge for up to 4 days in an airtight container. Freeze for up to 3 months (wait to add cream until after thawing).
Videos by Chef Josh Merithew and Hannah Broockerd, BA Nutrition
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Fortune Cookies
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3 large egg whites
3/4 cup sugar
1/2 cup butter, melted
1/4 tsp vanilla extract
3 tbsp water
1 cup all purpose flour (5oz by weight)
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1. Preheat the oven to 375 degreed F. Line the sheet pan wit
parchment paper or silicone mat, and have your fortune strips
ready to go.
2. In a stand mixer (or a large bowl with a hand mixer), whip the egg
whites and sugar on high speed for 2 minutes, until frothy. Whip
in the melted butter, vanilla, almond, and water until
incorporated. Add the flour and mix until the flour just
disappears.
3. With a tablespoon measure, spoon the batter onto the
parchment paper and spread it out into an even 3 inch circle. I
recommend not doing any more than 2-3 at a time, since they set
very quickly and you will not be able to fold more than that.
4. Bake the fortune cookies for 7-8 minutes, until the edges brown
slightly.
5. When each batch of cookies are finished baking, remove from
the oven and quickly flip the circle over.
6. Fold cookie in half, add fortune strip and press the semicircle
onto edge of a cup to crimp into fortune cookie shape.
7. Place cookie into muffin tin and let it cool to hold its shape.
8. Repeat with the remaining batter and enjoy!
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Prep Time: 20 min
Total Time: 30 min
Cook Time: 10 min
Serving Size: 36
Bake fortune cookies until only edges are
brown. If too browned then cookies will
snap.
Let your cookie cool slightly so that the
paper will not stick. However, don't wait too
long or the cookie will not be able to shape.
*recipe adapted from fifteenspatulas
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Videos by Chef Josh Merithew and Hannah Broockerd, BA Nutrition
Oreo truffle
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1 pack Oreos original (not double stufed)
1, 8oz block cream
cheese (softened)
1, 20 oz package almond
bark or chocolate
Optional toppings:
sprinkles, crushed
Oreos, peppermint,
candy bars, chopped
nuts etc.
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1. Line baking sheet with wax or parchment paper.
2. Place Oreos into food processor and pulse until fine crumbs. Or use a
rolling pin and gallon sized bag.
3. Add cream cheese to food processor. Pulse until well combined.
4.Scoop about 1 tablespoon of the mixture and form into balls. Place the
truffle on baking sheet.
5. Put the baking sheet into the freezer for 15 minutes or the fridge for 2
hours.
6. Melt almond bark or chocolate according to package.
7. Remove truffles from freezer and fully cover them with chocolate.
8. Return trufles to baking sheet and add desired toppings.
9. Allow chocolate to set and store truffles in airtight container in the fridge.
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Prep Time: 15 minutes
Freezer Time: 15 minutes
Yield: about 20-25 truffles
Personalize your trufles with different toppings, chocolates, extracts in the dough etc.