Lemon-Chile White Fish with Chickpeas

Dinner

Lemon-Chile White Fish with Chickpeas

Thinly sliced lemons cook with chickpeas, garlic and mild chile flakes after the fish is seared. Butter, honey and a little water bring the pan sauce together.

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4 servings
Cuisine
Mediterranean-inspired

Bring it to the table

Slice the lemons thinly

Remove seeds and cut thin rounds so the lemon softens in the skillet. Stir the chickpeas through the lemon and spices before finishing the sauce.

At the table

Spoon the lemon-chickpea mixture over the fish and finish with chopped parsley.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 white fish fillets — 5–6 oz each; cod, halibut or haddock
  • kosher salt — to taste
  • black pepper — freshly ground, to taste
  • 2 tbsp olive oil — for the fish
  • 1/3 cup olive oil — for the sauce
  • 2 lemons — thinly sliced, seeds removed
  • 4 cloves garlic — thinly sliced
  • 1 15-ounce can chickpeas — drained and rinsed
  • 1 tbsp Aleppo-style pepper or other mild chile flakes
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 tsp honey
  • 1/3 cup water — add gradually, as needed
  • parsley — chopped, to finish

A few useful notes.

Fish thickness changes cooking time. Check the center rather than relying only on minutes.

Use mild chile flakes for the amount given; a very hot crushed chile will give a different heat level.

The cooking plan

How to make Lemon-Chile White Fish with Chickpeas.

  1. Pat the fish dry and season with salt and black pepper. Heat the fish oil in a nonstick skillet over medium-high heat. Cook the fish about 3 minutes per side, continuing as needed until opaque, flaky and 145°F. Transfer to a platter.

  2. Add the sauce oil to the same pan. Stir in the lemons, garlic, chickpeas, chile flakes and paprika and season with salt and pepper. Cook for 5–7 minutes, tossing often, until the lemons soften and the chickpeas are well coated.

  3. Add the butter and honey, then gradually stir in the water until the sauce comes together, about 2 minutes. Use only as much water as needed for a coating consistency.

  4. Spoon the lemon mixture over the fish and finish with parsley. Serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Lemon-Chile White Fish with Chickpeas

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Seared white fish with chickpeas and softened lemon slices in a mild chile-butter pan sauce.
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Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Fish
  •  
    4 white fish fillets 5–6 oz each; cod, halibut or haddock
Fish and sauce
  • kosher salt to taste
  • black pepper freshly ground, to taste
Fish
  • 2 tbsp olive oil for the fish
Sauce
  • ⅓ cup olive oil for the sauce
  • 2 Lemon thinly sliced, seeds removed
  • 4 cloves garlic thinly sliced
  •  
    1 15-ounce can chickpeas drained and rinsed
  •  
    1 tbsp Aleppo-style pepper or other mild chile flakes
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter
  • Golden honey in a glass bowl with a wooden honey dipper1 tsp honey
  • ⅓ cup water add gradually, as needed
To finish
  • parsley chopped, to finish

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the fish dry and season with salt and black pepper. Heat the fish oil in a nonstick skillet over medium-high heat. Cook the fish about 3 minutes per side, continuing as needed until opaque, flaky and 145°F. Transfer to a platter.
  2. Add the sauce oil to the same pan. Stir in the lemons, garlic, chickpeas, chile flakes and paprika and season with salt and pepper. Cook for 5–7 minutes, tossing often, until the lemons soften and the chickpeas are well coated.
  3. Add the butter and honey, then gradually stir in the water until the sauce comes together, about 2 minutes. Use only as much water as needed for a coating consistency.
  4. Spoon the lemon mixture over the fish and finish with parsley. Serve promptly.

Notes

Fish thickness changes cooking time. Check the center rather than relying only on minutes.
Use mild chile flakes for the amount given; a very hot crushed chile will give a different heat level.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should I use all the water in the sauce?

Add it gradually. Stop when the butter and liquid form a coating sauce; you may not need it all.

Why remove the fish before cooking the chickpeas?

The lemons and aromatics need their own time in the skillet. Removing the fish keeps it from staying over the heat for that whole stage.

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Grapefruit, Avocado and Radish Salad with Lime Dressing

Side Dish

Grapefruit, Avocado and Radish Salad with Lime Dressing

Let grapefruit, radish and onion sit briefly in a lime and fish sauce dressing, then arrange them over avocado. Toasted cashews and sliced chile finish the platter.

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4 servings
Cuisine
Thai-inspired

Bring it to the table

Remove the grapefruit membranes

Cut between the membranes to release clean segments, then divide them into larger bite-size pieces. A short rest in the dressing softens the radish and onion without cooking them.

At the table

Spoon a little of the remaining dressing over the arranged salad, drizzle with olive oil and add the chopped cashews.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 large grapefruits
  • 1/2 small red onion — thinly sliced
  • 1 large watermelon or purple radish — trimmed and thinly sliced; or 3–4 small red radishes for the base batch
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tsp honey
  • 2 tbsp raw cashews
  • 1 avocado — thinly sliced
  • kosher salt — to taste
  • 1 Fresno chile — very thinly sliced
  • olive oil — for drizzling

A few useful notes.

The dressing contains fish sauce, so this version is not vegetarian.

Toast the cashews while the grapefruit mixture rests, then let them cool briefly before chopping.

The cooking plan

How to make Grapefruit, Avocado and Radish Salad with Lime Dressing.

  1. Cut the peel and white pith from the grapefruits. Working over a bowl, cut between the membranes to release the segments. Discard the membranes and cut the segments into large pieces.

  2. Add the red onion and radish, followed by the fish sauce, lime juice and honey. Toss gently and leave for 10 minutes.

  3. Toast the cashews in a dry small skillet over medium-high heat for about 5 minutes, tossing often, until golden. Cool briefly and chop.

  4. Arrange the avocado on a platter and season lightly with salt. Add the dressed grapefruit, radish and onion, tucking in the sliced chile. Spoon over a little of the remaining dressing, drizzle with oil and scatter the cashews over the top.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Grapefruit, Avocado and Radish Salad with Lime Dressing

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Grapefruit segments, avocado and radish with fish sauce-lime dressing, chile and toasted cashews.
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Servings: 4 servings
Course: Side Dish
Cuisine: Thai-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Salad
  •  
    2 large grapefruits
  • ½ small red onion thinly sliced
  •  
    1 large watermelon or purple radish trimmed and thinly sliced; or 3–4 small red radishes for the base batch
Dressing
  • Amber fish sauce in a clear glass pouring bottle and prep bowl3 tbsp fish sauce
  • 3 tbsp lime juice
  • Golden honey in a glass bowl with a wooden honey dipper2 tsp honey
To finish
  •  
    2 tbsp raw cashews
  • 1 avocado thinly sliced
  • kosher salt to taste
  •  
    1 Fresno chiles very thinly sliced
  • olive oil for drizzling

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut the peel and white pith from the grapefruits. Working over a bowl, cut between the membranes to release the segments. Discard the membranes and cut the segments into large pieces.
  2. Add the red onion and radish, followed by the fish sauce, lime juice and honey. Toss gently and leave for 10 minutes.
  3. Toast the cashews in a dry small skillet over medium-high heat for about 5 minutes, tossing often, until golden. Cool briefly and chop.
  4. Arrange the avocado on a platter and season lightly with salt. Add the dressed grapefruit, radish and onion, tucking in the sliced chile. Spoon over a little of the remaining dressing, drizzle with oil and scatter the cashews over the top.

Notes

The dressing contains fish sauce, so this version is not vegetarian.
Toast the cashews while the grapefruit mixture rests, then let them cool briefly before chopping.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is any raw fish used in this salad?

No. Grapefruit is the main ingredient, though the dressing contains fish sauce.

How long should the grapefruit sit in the dressing?

Give it about 10 minutes with the radish and onion before arranging the salad over the avocado.

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Turmeric-Lime Roast Chicken with Pumpkin Seed Salsa

Dinner

Turmeric-Lime Roast Chicken with Pumpkin Seed Salsa

A lime-yogurt marinade coats a flattened whole chicken, while onion, poblanos and pumpkin seeds roast beside it. Blend the vegetables and seeds with cilantro and lime for a chunky salsa.

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4 servings
Cuisine
Mexican-inspired fusion

Bring it to the table

Stagger the additions to the tray

Start the chicken alone, add the onion and poblanos next, then scatter the pumpkin seeds over the vegetables near the end. Each part gets the cooking time it needs.

At the table

Rest the chicken before carving and serve with the salsa and extra lime wedges.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 whole chicken — 3 1/2–4 lb for the base batch, backbone removed
  • kosher salt — to season the chicken and vegetables
  • 1 cup plain whole-milk yogurt
  • 2 tsp lime zest — finely grated
  • 1 tbsp honey
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 3 tbsp olive oil — plus extra for the vegetables
  • 3 tbsp lime juice
  • 1 1/2 tsp Diamond Crystal kosher salt — Morton alternative: 1 tsp for the base batch; scale with servings
  • 1 onion — very coarsely chopped
  • 2 poblano chiles — halved, ribs and seeds removed, very coarsely chopped
  • 1/2 cup raw shelled pumpkin seeds
  • 1/2 cup cilantro leaves and tender stems
  • 3 tbsp lime juice
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • lime wedges — to serve

A few useful notes.

Marinate in the refrigerator and discard marinade that has touched raw chicken.

Use a thermometer and cook the chicken to at least 165°F. The tray timings are guides rather than a substitute for checking the meat.

The cooking plan

How to make Turmeric-Lime Roast Chicken with Pumpkin Seed Salsa.

  1. Open the chicken breast-side up on a board and press firmly over the breastbone to flatten. Pat dry, season lightly with salt and place in a food-safe bag or covered dish.

  2. Whisk the yogurt, lime zest, honey, cumin, turmeric, marinade oil, marinade lime juice and marinade salt. Coat the chicken, seal or cover and refrigerate for 2–12 hours.

  3. Heat the oven to 375°F with a rack in the middle. Toss the onion and poblanos with a little oil and salt. Lift the chicken from the marinade, letting the excess drip away, and discard the used marinade. Put the chicken breast-side up on one side of a foil-lined rimmed tray.

  4. Roast for 30 minutes. Turn the tray front to back, then spread the onion and poblanos over the empty side. Roast for another 14–16 minutes, until the vegetables start to soften and color.

  5. Scatter the pumpkin seeds over the vegetables and roast another 15–20 minutes, or until the seeds are golden and the chicken reaches at least 165°F in the thickest breast and thigh, away from bone. Continue cooking as needed. Transfer the chicken to a board and rest for 15–20 minutes.

  6. Process the cooked vegetables, seeds and cooked pan juices with the cilantro, salsa lime juice and salsa salt until combined but still slightly chunky. Taste before adding extra salt. Carve the rested chicken and serve with the salsa and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Turmeric-Lime Roast Chicken with Pumpkin Seed Salsa

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Yogurt-marinated roast chicken with lime, turmeric and cumin, served with roasted poblano-pumpkin seed salsa.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Chicken
  • 1 whole chicken 3 1/2–4 lb for the base batch, backbone removed
  • kosher salt to season the chicken and vegetables
Marinade
  •  
    1 cup plain whole-milk yogurt
  •  
    2 tsp lime zest finely grated
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp honey
  • 1 ½ tsp ground cumin
  • Golden yellow ground turmeric in a small white prep bowl½ tsp ground turmeric
  • 3 tbsp olive oil plus extra for the vegetables
  • 3 tbsp lime juice
  • Light irregular kosher salt flakes in a small white bowl1 ½ tsp Diamond Crystal kosher salt Morton alternative: 1 tsp for the base batch; scale with servings
Salsa
  • 1 Onions very coarsely chopped
  •  
    2 poblano chiles halved, ribs and seeds removed, very coarsely chopped
  •  
    ½ cup raw shelled pumpkin seeds
  • ½ cup cilantro leaves and tender stems
  • 3 tbsp lime juice
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
To finish
  • Fresh green lime wedges beside a whole limelime wedges to serve

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Rimmed baking sheet
Aluminum Foil
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Open the chicken breast-side up on a board and press firmly over the breastbone to flatten. Pat dry, season lightly with salt and place in a food-safe bag or covered dish.
  2. Whisk the yogurt, lime zest, honey, cumin, turmeric, marinade oil, marinade lime juice and marinade salt. Coat the chicken, seal or cover and refrigerate for 2–12 hours.
  3. Heat the oven to 375°F with a rack in the middle. Toss the onion and poblanos with a little oil and salt. Lift the chicken from the marinade, letting the excess drip away, and discard the used marinade. Put the chicken breast-side up on one side of a foil-lined rimmed tray.
  4. Roast for 30 minutes. Turn the tray front to back, then spread the onion and poblanos over the empty side. Roast for another 14–16 minutes, until the vegetables start to soften and color.
  5. Scatter the pumpkin seeds over the vegetables and roast another 15–20 minutes, or until the seeds are golden and the chicken reaches at least 165°F in the thickest breast and thigh, away from bone. Continue cooking as needed. Transfer the chicken to a board and rest for 15–20 minutes.
  6. Process the cooked vegetables, seeds and cooked pan juices with the cilantro, salsa lime juice and salsa salt until combined but still slightly chunky. Taste before adding extra salt. Carve the rested chicken and serve with the salsa and lime wedges.

Notes

Marinate in the refrigerator and discard marinade that has touched raw chicken.
Use a thermometer and cook the chicken to at least 165°F. The tray timings are guides rather than a substitute for checking the meat.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why flatten the chicken?

Removing the backbone and flattening the breast helps it sit evenly on the tray with space for the vegetables alongside.

Is the salsa made from raw peppers?

The onion and poblanos roast on the tray before being processed with the toasted pumpkin seeds, cilantro and lime.

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One-Pot Puttanesca Pasta with Anchovy Crumbs

Dinner

One-Pot Puttanesca Pasta with Anchovy Crumbs

Cook the pasta directly in its tomato-rich broth, with olives, capers and anchovies in the base. A quick pan of anchovy breadcrumbs adds a crisp finish over each bowl.

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Yield
4 servings
Cuisine
Italian-inspired

Bring it to the table

Stir the pasta as it simmers

Small pasta cooks in the same pot as the sauce. Stir often along the bottom so it cooks evenly without sticking.

At the table

Ladle into bowls while still saucy and scatter the toasted crumbs over the top just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 cloves garlic — thinly sliced
  • 2 oil-packed anchovy fillets
  • 1/3 cup olive oil
  • 1/2 cup Kalamata olives — coarsely chopped
  • 6 tbsp double-concentrated tomato paste
  • 3 tbsp capers — drained
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt, plus more to taste
  • 1/4 tsp crushed red pepper flakes
  • 4 cups water
  • 8 oz small pasta — ditalini, orzo or mini shells
  • 5 oz baby spinach
  • 2 oil-packed anchovy fillets
  • 2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • crushed red pepper flakes and kosher salt — a pinch, to taste

A few useful notes.

This recipe contains anchovies in both the pasta base and crumb topping.

Pasta shapes vary in cooking time. Stir regularly and check the pasta before the end of the range.

The cooking plan

How to make One-Pot Puttanesca Pasta with Anchovy Crumbs.

  1. Put the garlic, pasta-pot anchovies and their oil measure in a heavy saucepan over medium heat. Stir and mash the anchovies with a spoon for about 3 minutes, until the garlic starts to brown at the edges.

  2. Add the olives, tomato paste, capers, measured salt and pepper flakes. Cook and stir for about 3 minutes, until the tomato paste darkens slightly.

  3. Pour in the water and bring to a boil over high heat. Add the pasta and spinach, tearing large leaves as you go. Stir, lower to medium heat and simmer for 10–12 minutes, stirring often, until the pasta is cooked.

  4. Meanwhile, warm the crumb anchovies and crumb oil in a skillet over medium heat. Add the panko and a pinch of salt and pepper flakes. Stir and break up the anchovies for about 2 minutes, until the crumbs are golden.

  5. Divide the pasta and broth among bowls and add the toasted crumbs just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

One-Pot Puttanesca Pasta with Anchovy Crumbs

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Small pasta cooked in a tomato, olive and caper broth with spinach and toasted anchovy breadcrumbs.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Pasta pot
  • 6 cloves garlic thinly sliced
  •  
    2 oil-packed anchovy fillets
  • ⅓ cup olive oil
  •  
    ½ cup Kalamata olives coarsely chopped
  •  
    6 tbsp double-concentrated tomato paste
  •  
    3 tbsp capers drained
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt, plus more to taste
  • ¼ tsp crushed red pepper flakes
  • 4 cups water
  •  
    8 oz small pasta ditalini, orzo or mini shells
  • 5 oz baby spinach
Crumbs
  •  
    2 oil-packed anchovy fillets
  • 2 tbsp olive oil
  •  
    ½ cup panko breadcrumbs
  •  
    crushed red pepper flakes and kosher salt a pinch, to taste

Equipment

Saucepan
Saucepan
Large pot
Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the garlic, pasta-pot anchovies and their oil measure in a heavy saucepan over medium heat. Stir and mash the anchovies with a spoon for about 3 minutes, until the garlic starts to brown at the edges.
  2. Add the olives, tomato paste, capers, measured salt and pepper flakes. Cook and stir for about 3 minutes, until the tomato paste darkens slightly.
  3. Pour in the water and bring to a boil over high heat. Add the pasta and spinach, tearing large leaves as you go. Stir, lower to medium heat and simmer for 10–12 minutes, stirring often, until the pasta is cooked.
  4. Meanwhile, warm the crumb anchovies and crumb oil in a skillet over medium heat. Add the panko and a pinch of salt and pepper flakes. Stir and break up the anchovies for about 2 minutes, until the crumbs are golden.
  5. Divide the pasta and broth among bowls and add the toasted crumbs just before serving.

Notes

This recipe contains anchovies in both the pasta base and crumb topping.
Pasta shapes vary in cooking time. Stir regularly and check the pasta before the end of the range.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is the pasta boiled separately?

No. It cooks directly in the tomato and water mixture with the spinach.

When should the crumbs go on?

Add them over the serving bowls at the end so they keep their crisp texture.

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Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

Side Dish · Dinner

Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

Roast the carrots, sweet potatoes and scallions together, then chop the scallions into a fresh tomatillo salsa. Carrot tops or cilantro add the green finish, with crumbled cheese over the plates.

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Yield
4 servings
Cuisine
Mexican-inspired

Bring it to the table

Give the vegetables room

Use a second tray if the roots are crowded. Space around the pieces helps the edges brown while the centers turn tender.

At the table

Divide the roasted roots among plates, spoon over the salsa and finish with cotija, ricotta salata or feta.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 medium sweet potatoes — about 2 lb for the base batch; scrubbed and cut into 1/2-inch wedges
  • 8 small carrots with tops — about 1 lb for the base batch; reserve tops and scrub carrots
  • 5 scallions — roots trimmed
  • olive oil — for drizzling over vegetables
  • kosher salt — to taste
  • black pepper — freshly ground, to taste
  • 1/2 cup carrot tops or cilantro — coarsely chopped
  • 8 oz tomatillos — husks removed, rinsed and coarsely chopped
  • 1 green chile — serrano or jalapeño, finely chopped; use more to taste
  • 1/4 cup lime juice
  • 1 tbsp olive oil
  • cotija, ricotta salata or feta — crumbled, to serve

A few useful notes.

Wash carrot tops well and use tender leaves, or replace them with cilantro.

Cheeses vary in saltiness. Taste the salsa and finish the plates before deciding whether they need more salt.

The cooking plan

How to make Roasted Carrots and Sweet Potatoes with Tomatillo Salsa.

  1. Heat the oven to 450°F with a rack in the lower third. Toss the sweet potatoes, carrots and scallions with a drizzle of oil, salt and pepper on a baking sheet. Spread into a single layer, using two trays if needed.

  2. Roast for 15–25 minutes, until the roots are tender and browned. Check the scallions as they roast and remove them earlier if they are ready.

  3. Meanwhile, combine the chopped carrot tops or cilantro, tomatillos, chile, lime juice and measured salsa oil. Season with salt and pepper and stir. Add a second chile if you want more heat.

  4. Chop the roasted scallions into small pieces and stir them into the salsa. Divide the sweet potatoes and carrots among plates, add the salsa and finish with crumbled cheese.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

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Roasted roots with a fresh tomatillo, lime and carrot-top salsa, charred scallions and crumbled cheese.
Print Recipe
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Roasted roots
  •  
    3 medium sweet potatoes about 2 lb for the base batch; scrubbed and cut into 1/2-inch wedges
  •  
    8 small carrots with tops about 1 lb for the base batch; reserve tops and scrub carrots
  • 5 scallions roots trimmed
  • olive oil for drizzling over vegetables
Roasted roots and salsa
  • kosher salt to taste
  • black pepper freshly ground, to taste
Salsa
  •  
    ½ cup carrot tops or cilantro coarsely chopped
  •  
    8 oz tomatillos husks removed, rinsed and coarsely chopped
  •  
    1 green chile serrano or jalapeño, finely chopped; use more to taste
  • ¼ cup lime juice
  • 1 tbsp olive oil
To finish
  •  
    cotija, ricotta salata or feta crumbled, to serve

Equipment

Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F with a rack in the lower third. Toss the sweet potatoes, carrots and scallions with a drizzle of oil, salt and pepper on a baking sheet. Spread into a single layer, using two trays if needed.
  2. Roast for 15–25 minutes, until the roots are tender and browned. Check the scallions as they roast and remove them earlier if they are ready.
  3. Meanwhile, combine the chopped carrot tops or cilantro, tomatillos, chile, lime juice and measured salsa oil. Season with salt and pepper and stir. Add a second chile if you want more heat.
  4. Chop the roasted scallions into small pieces and stir them into the salsa. Divide the sweet potatoes and carrots among plates, add the salsa and finish with crumbled cheese.

Notes

Wash carrot tops well and use tender leaves, or replace them with cilantro.
Cheeses vary in saltiness. Taste the salsa and finish the plates before deciding whether they need more salt.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

What if my carrots have no tops?

Use cilantro in the salsa instead.

When do I add the scallions to the salsa?

Roast them with the roots first, then chop and stir them into the fresh tomatillo mixture.

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Mushroom and Ginger Broth with Jujubes

Soup

Mushroom and Ginger Broth with Jujubes

Brown fresh mushrooms and a generous amount of alliums before adding cabbage, ginger and dried shiitakes. Jujubes and goji berries simmer in the pot, then the broth is strained for serving.

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Yield
2.5 quarts
Cuisine
Chinese-inspired

Bring it to the table

Use fresh and dried mushrooms

Fresh mushrooms brown at the start; dried shiitakes join the simmer for a deeper broth. Press the cooked solids gently when straining to recover the liquid.

At the table

Serve the strained broth with the reserved mushrooms and some fresh scallions. Keep the broth refrigerated after cooling promptly.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 tbsp vegetable oil
  • 1 lb mixed fresh mushrooms — such as shiitake, king oyster or portobello, thinly sliced
  • 2 large onions — cut into 2-inch pieces
  • 5 large shallots — thinly sliced
  • 1 head garlic — cloves separated and peeled
  • 2 bunches scallions — coarsely chopped, plus extra for serving
  • 1/2 large head Napa cabbage — sliced crosswise 1/2 inch thick
  • 2 large leeks — cleaned and cut into 2-inch pieces
  • 1 3-inch piece fresh ginger — scrubbed and cut into 1-inch pieces
  • 1/2 cup Shaoxing wine, michiu or dry sake
  • 1 oz dried shiitake mushrooms
  • 1 tbsp granulated sugar
  • 3 dried jujubes — pitted
  • 2 tbsp dried goji berries
  • 10 cups cold water
  • 1 tbsp Diamond Crystal kosher salt — Morton alternative: 1 3/4 tsp for the base batch; scale with the yield

A few useful notes.

The base batch makes about 2 1/2 quarts, depending on evaporation.

Use dried jujubes with their pits removed. They are also sold as Chinese red dates.

The cooking plan

How to make Mushroom and Ginger Broth with Jujubes.

  1. Heat the oil in a large heavy pot over high heat. Cook the fresh mushrooms for 5–8 minutes, stirring occasionally, until browned.

  2. Add the onions, shallots, garlic and chopped scallions. Cook for 12–15 minutes, stirring now and then, until the onions soften and color lightly.

  3. Add the cabbage, leeks, ginger and wine. Cook and stir for 5–8 minutes, until the cabbage softens.

  4. Add the dried shiitakes, sugar, pitted jujubes, goji berries and water. Bring to a boil, then lower the heat, cover and maintain a gentle boil for 1 hour.

  5. Strain through a fine sieve, pressing gently on the solids to recover the broth. Pick out mushrooms to serve if desired, discarding tough stems, and discard the remaining solids.

  6. Stir in the measured salt and taste before adding more. Serve with the reserved mushrooms and extra scallions. If saving the broth, cool promptly in shallow containers and refrigerate within 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Mushroom and Ginger Broth with Jujubes

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A mushroom and vegetable broth with ginger, dried shiitakes, jujubes and goji berries.
Print Recipe
Servings: 2.5 quarts
Course: Soup
Cuisine: Chinese-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Broth
  • 4 tbsp vegetable oil
  •  
    1 lb mixed fresh mushrooms such as shiitake, king oyster or portobello, thinly sliced
  • 2 large onions cut into 2-inch pieces
  • Whole, halved and chopped pink shallots5 large Shallot thinly sliced
  • 1 head garlic cloves separated and peeled
  • 2 bunches scallions coarsely chopped, plus extra for serving
  •  
    ½ large head Napa cabbage sliced crosswise 1/2 inch thick
  •  
    2 large leeks cleaned and cut into 2-inch pieces
  • Fresh ginger roots with a cut piece showing the yellow interior1 3-inch piece fresh ginger scrubbed and cut into 1-inch pieces
  •  
    ½ cup Shaoxing wine, michiu or dry sake
  •  
    1 oz dried shiitake mushrooms
  • 1 tbsp granulated sugar
  •  
    3 dried jujubes pitted
  •  
    2 tbsp dried goji berries
  • 10 cups cold water
To finish
  • Light irregular kosher salt flakes in a small white bowl1 tbsp Diamond Crystal kosher salt Morton alternative: 1 3/4 tsp for the base batch; scale with the yield

Equipment

Large stockpot
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large heavy pot over high heat. Cook the fresh mushrooms for 5–8 minutes, stirring occasionally, until browned.
  2. Add the onions, shallots, garlic and chopped scallions. Cook for 12–15 minutes, stirring now and then, until the onions soften and color lightly.
  3. Add the cabbage, leeks, ginger and wine. Cook and stir for 5–8 minutes, until the cabbage softens.
  4. Add the dried shiitakes, sugar, pitted jujubes, goji berries and water. Bring to a boil, then lower the heat, cover and maintain a gentle boil for 1 hour.
  5. Strain through a fine sieve, pressing gently on the solids to recover the broth. Pick out mushrooms to serve if desired, discarding tough stems, and discard the remaining solids.
  6. Stir in the measured salt and taste before adding more. Serve with the reserved mushrooms and extra scallions. If saving the broth, cool promptly in shallow containers and refrigerate within 2 hours.

Notes

The base batch makes about 2 1/2 quarts, depending on evaporation.
Use dried jujubes with their pits removed. They are also sold as Chinese red dates.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why use dried shiitakes as well as fresh mushrooms?

The fresh mushrooms brown in the pot, while the dried shiitakes add their flavor during the long simmer.

Do I serve all the cooked vegetables?

Strain them out for a broth. You can save suitable mushroom pieces for the bowls, discarding tough stems.

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