Table Of Contents

The 2015 Food Lover's Cleanse Guidelines............................................................................................2

Friday, January 2, 2015..........................................................................................................................4

Saturday, January 3, 2015.....................................................................................................................8

Sunday, January 4, 2015......................................................................................................................14

Monday, January 5, 2015....................................................................................................................20

Tuesday, January 6, 2015....................................................................................................................27

Wednesday, January 7, 2015...............................................................................................................34

Thursday, January 8, 2015...................................................................................................................40

Friday, January 9, 2015........................................................................................................................44

Saturday, January 10, 2015..................................................................................................................50

Sunday, January 11, 2015....................................................................................................................57

Monday, January 12, 2015..................................................................................................................63

Tuesday, January 13, 2015..................................................................................................................68

Wednesday, January 14, 2015.............................................................................................................74

Thursday, January 15, 2015.................................................................................................................79

From http://www.bonappetit.com/the-food-lovers-cleanse/article/food-lovers-cleanse-2015-complete-menu

The 2015 Food Lover's Cleanse GuidelinesBy Marissa Lippert, www.bonappetit.com

Happy New Year! Champagne-filled revelry and holiday excess has hit hard the past few weeks, but the official start of the 2015 Food Lover’s Cleanse is upon us (January 2). I would imagine that most of us are ready for a clean, fresh start STAT. With that said, I figured it’d be helpful to provide a quick detail of the Cleanse’s guidelines, a basic roadmap for the next two weeks (and hopefully beyond). Use the guidelines for exactly what they are—a guide, not an absolute rule—and they’ll allow you to reboot, refresh, and head into the new year feeling energized, a little lighter, and nourished. Don’t overthink calorie intake, we don’t want you to! We do want you to consider how the meals and snacks make you feel and think about how the suggested portions and ingredients keep you satisfied and fuelled throughout the day.

Some things to think about:

1. Alcohol. Aim not to have more than four drinks per week. Have courage, it’s only for two weeks! If you love a good drink like Sara and I do, look to wine, bubbly, or something you can sip on the rocks to keep calories in check.

2. Water. Drink at least two litres per day, seriously. Boost your water with sliced citrus, cucumber, mint, or fresh fruit if you’d like. Water helps keep your digestive moving and will brighten up your skin and energy levels. For an extra detoxifying and digestive jumpstart, begin each morning with a cup of hot water and half a lemon (it’s one of our favourite best kept secrets that really works).

3. Greens, Vegetables, and Fruits. For a cleansing, detoxifying kick, you’ll notice that we incorporate at least one salad per day (greens or a mix of raw vegetables/fruits) into the FLC’s plan. Along with that, work to incorporate fruit and/or vegetables into most meals. They should be the majority of everything you eat day in, day out. Half a plate, or half of your meal as fruit/veg is the golden ticket.

4. Refined Bread and Pasta. Reach for other sources of whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, black rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils. We love pasta and bread, but give your system a break for two weeks and try out some energy and nutrient-packed grains.

5. Healthy Fats. Healthy fats help boot toxins; are anti-inflammatory; maintain satiety; and boost mood, digestion, and heart-health. They pack a lot into a small package, so you don’t need much. You’ll notice good fats like avocado, walnuts, pistachios, coconut, tahini, nut butters and nut milks, olive oil, and wild sources of oily fish (salmon, artic char, mahi mahi, mackerel, etc).

6. Dairy. Drop it—aside from yogurt/kefir—to give your digestive system a break. (But if you sneak a drop of milk into coffee or tea, we won’t tell anyone.)

7. Meat. Choose one day a week (or more) to avoid meat or any source of animal protein. Go vegetarian or pescetarian for a day. It’s easier than you think.

8. Sugar and Sweeteners. Choose more natural sources of sweeteners like maple syrup, agave nectar, honey, fresh jams, and fruit compotes. Lay low on sweets and refined sugars. For two weeks, you’ll feel a shift and energy boost when focusing on fresh fruit and dark chocolate.

9. Coffee and Tea. If you simply can’t give up your morning coffee, we understand (and you’re still getting a nice boost of antioxidants). Try to keep it to one cup, low on the added sugar. After one cup of coffee, swap it for any type of unsweetened tea throughout the day: black, green, white, or herbal. All are good sources of antioxidants and can give you that nice afternoon lift you might be looking for.

10. Meal and Snack Timing. Don’t skip meals and aim to eat every 3-4 hours to keep your metabolism revved up!

11. Portions. Below is a quick cheat sheet for portion sizes. When in doubt, take a look at your fist and that’s a good eyeball serving size. Double it for vegetables and salads!

- Protein: Size of your fist (about 3-4 ounces for women, 6 ounces for men).

- Grains and pasta: Grains: ½ to 1 ½ cups cooked; pasta: 1 to 2 cups cooked. Go a little smaller if you’re a petite female, a little larger if you’re a guy or if you’re extremely active.

- Potatoes and other starchy vegetables/winter squashes: One portion is about the size of your fist (yup, love that fist!)

- Veggies and salads: They should be at least 1/2 of your plate most of the time!

- Treats and desserts: Keep ‘em small.

- Fresh fruit: 1 serving = 1 piece whole or about 1 cup sliced.

- Dried fruit: 1/4 cup or less (like 2-3 dates, apricots or figs).

- Nuts: 1 good handful (about 20).

- Yogurt/kefir etc: About 4-6 ounces per serving.

- Vinaigrette/dressings: 1-2 tablespoons per serving.

- Olive oil: Stick with moderate amounts for cooking/drizzling.

- Avocado: ¼-1/3 avocado is a serving for most women; 1/2 for most men.

This cleanse serves 4 for dinner and 1 for both breakfast and lunch. Our dinner recipes will provide leftovers for use in lunch the next day, depending on how much your family eats. In case you do not have leftovers, we have suggested alternative ingredients in the recipes to flesh out your midday meals.

Friday, January 2, 2015

Dinner

Snapper in Packets with Squash, Date, and Lemon CompoteCooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.SERVINGS: 4, PLUS LEFTOVER FISH FOR LUNCH

1½ pounds halibut, snapper, or cod fillets, skinned, boned, cut into 5 portionsKosher salt and freshly ground pepper1 cup Squash, Date, and Lemon Compote, divided2 tablespoons olive oil, divided15 sprigs fresh thyme, divided2 tablespoons chopped toasted hazelnutsFlaky sea salt (for serving)

Preheat the oven to 425°. Season fish with salt and pepper.

Cut 5 sheets of aluminum foil, approximately 18 inches long (or, if you are using parchment, fold each sheet of paper and cut it into an angular heart shape).

For each packet (except the lunch portion), place a heaping ¼-cupful of squash compote in the center of the aluminum sheet. Top compote with fish and drizzle with oil. Place 3 sprigs thyme on the fish and seal the packet. The goal is to seal tightly but leave a little airspace around the fish. Bring the long sides together and fold over together, then roll up the short ends neatly. Place the packet on a baking sheet, and repeat with remaining fish fillets. (Top the fifth portion with oil and thyme.)

Bake packets until fish is opaque at the center, 14–16 minutes. Halibut and thicker black cod fillets will take closer to 20 minutes. Reserve packet of fish without compote for tomorrow’s lunch.

Carefully open dinner packets; top with hazelnuts and season with flaky salt.

Squash, Date, And Lemon CompoteThis recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.SERVINGS: MAKES ABOUT 4 CUPS

½ butternut squash, peeled, cut into ½” pieces (about 4 cups)1 cup golden raisins8 Medjool dates, pitted, chopped¼ cup fresh lemon juice1 cinnamon stick6 whole cloves1 teaspoon kosher salt1 teaspoon finely grated Meyer or regular lemon zest

Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.

Side

Chard and Chard Stems with Sautéed ShiitakesChard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.SERVINGS: 4

2 tablespoons olive oil, divided8 ounces shiitakes, stems removed, quarteredKosher salt and freshly ground pepper2 garlic cloves, finely chopped, divided2 bunches rainbow chard (about 1 lb.), stems separated and thinly sliced, greens roughly chopped

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, undisturbed, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.

Heat remaining 1 Tbsp. oil in the same skillet over medium-high heat. Add chard stems, season with salt and pepper, and cook until stems begin to soften, about 3 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Dessert

Spicy Orange Hazelnut Chocolate BarkDark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper. If you prefer your chocolate without spice, feel free to leave it out.SERVINGS: MAKES 8

8 ounces bittersweet chocolate, chopped¼ teaspoon cayenne pepper1 teaspoon finely grated orange zest½ cup toasted hazelnuts, coarsely choppedFlaky sea saltLine a baking sheet with parchment paper or a silicone baking mat.

Melt chocolate over simmering water in a double boiler; alternatively, place it in a microwave-safe bowl in the microwave and heat in 30-second bursts until melted. Stir cayenne, orange zest, and about three-quarters of nuts into chocolate. Using an offset spatula or the back of a spoon, spread chocolate mixture on the prepared sheet. Sprinkle with remaining nuts and flaky salt. Refrigerate until firm, 15–20 minutes.

Break into pieces and store in an airtight container at room temperature.

Saturday, January 3, 2015

Breakfast

Oatmeal with Cacao Nibs and FigsCacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.SERVINGS: 2

1½ cups Big Batch of Steel-Cut Oats (click here for recipe)2 tablespoons cacao nibs6 dried Turkish figs, 4 chopped, 2 slicedAlmond milk, to taste

Combine cooked oats and ¼ cup water in a medium saucepan over medium-low heat. Stir in cacao nibs and chopped figs and continue to cook, stirring occasionally, until oats are warmed through, about 3 minutes. Thin to desired consistency with almond milk, and serve topped with sliced figs.

Big Batch Of Steel-Cut OatsPortion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.

Steel-cut oatsPinch of salt

Bring 4 cups water to a boil for every cup of oats being cooked. Add a pinch of salt and stir in the oats. Reduce heat to a low simmer and cook, stirring occasionally, to desired texture (20 minutes will give you a pretty creamy result). For later use, let cool to room temperature and store in an airtight container in the refrigerator for up to 5 days. Warm the oats in a small saucepan with ¼ cup water or almond milk.

Lunch

Watercress Salad with Snapper and KimchiSERVINGS: 1

2 cups watercress2 cups nutter lettuce½ cup Shaved carrots2 tablespoons Kimchi Miso Dressing (click here for recipe)3-4 ounces leftover snapper from Snapper in Packets with Squash, Date, and Lemon Compote (click here for recipe)

Toss watercress (tough ends trimmed), lettuce, and carrots with dressing until evenly coated. Top with snapper.

Kimchi Miso DressingThe active cultures in kimchi and miso may also provide your body with an immunity boost.SERVINGS: MAKES ABOUT 2 CUPS

6 tablespoons kimchi, coarsely chopped4 tablespoons white miso½ cup silken tofu½ cup vegetable oil or grapeseed oil1 tablespoon rice vinegarKosher salt

Combine kimchi, miso, tofu, oil, and vinegar in a blender and purée until very smooth; season with salt. Refrigerate until ready to use. Dressing may thicken as it sits; before serving, thin with water as desired.

SnackApple Slices with Almond Butter1 small apple sliced1–2 Tbsp. almond butter

Dinner

Turkey Breast with Roasted BroccoliniSERVINGS: 4, PLUS LEFTOVER TURKEY FOR LUNCH

1 turkey breast on the bone (about 2¼ lb.)3 tablespoons olive oil, divided1½ teaspoons Chinese five-spice powderKosher salt and freshly ground pepper4 garlic cloves, unpeeled2 bunches broccolini (about 1¼ lb.), ends trimmed

Place racks in upper and lower thirds of oven; preheat to 425°.

Remove turkey breast from refrigerator at least 15 minutes before cooking. Loosen the skin and rub 1 Tbsp. oil on top and bottom of the turkey breast, as well as under the skin. Season turkey all over with five-spice powder, salt, and pepper.

Place turkey breast on a rimmed baking sheet and tuck garlic cloves beneath it. Cook on lower oven rack until thickest part of turkey breast registers 165° on an instant-read thermometer, 60–75 minutes. Remove from oven and let rest at least 10 minutes before carving.

Meanwhile, toss broccolini with remaining 2 Tbsp. oil and season with salt. Lay in a single layer on a baking sheet and place on the upper oven rack. Cook until broccolini is crisp on the edges, 25-30 minutes.

Remove garlic from under turkey breast; roughly chop and toss with broccolini. Serve broccolini with slices of turkey. Reserve 4 oz. of meat for tomorrow’s lunch.

Side

Black Rice with HazelnutsNuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.SERVINGS: 4

1 cup black rice (such as Forbidden rice)Kosher salt and freshly ground pepper2 tablespoons walnut oil or olive oil⅓ cup toasted hazelnuts, coarsely chopped

Combine rice, a pinch of salt, and 1¾ cups water in a medium saucepan and bring to a boil over high heat. Lower heat to a bare simmer and cook, covered, until rice is tender, 30–35 minutes. Let stand, covered, 5 minutes. Drain any excess water.

Mix together rice and walnut oil, season with salt and pepper, and stir in hazelnuts.

Dessert

Mandarins and Dates2 mandarins2 dates

Sunday, January 4, 2015

Breakfast

Morning Barley with Squash, Date, and Lemon CompoteOne way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.SERVINGS: 2

1⅓ cups Big Batch of Barley (click here for recipe)⅔ cup Squash, Date, and Lemon Compote (click here for recipe)¼ cup coconut milk2 tablespoons toasted pumpkin seeds (pepitas)

Combine cooked barley, compote, coconut milk, and 2 Tbsp. water in a medium saucepan over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Serve topped with pumpkin seeds.

Big Batch Of BarleyCooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.SERVINGS: 6

2 cups hulled, hull-less, or pearled barleyPinch of salt

Bring a pot of lightly salted water to a rolling boil. Stir in 2 cups hulled, hull-less, or pearled barley, reduce heat to a simmer, and cook uncovered until tender, 40–50 minutes. Drain; serve right away or store in an airtight container in the refrigerator or freezer for up to 5 days.

Lunch

Radicchio Salad with Turkey, Pear, and Pomegranate4 ounces leftover turkey from Turkey Breast with Roasted Broccolini (click here for recipe)3 cups radicchio1 pear2 tablespoons toasted chopped hazelnuts2 tablespoons pomegranate seeds2 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)

Toss radicchio, sliced pear, and turkey with vinaigrette. Top with hazelnuts and pomegranate seeds.

Whole Grain Mustard Walnut VinaigretteAvoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here.SERVINGS: MAKES ABOUT 1½ CUPS

2 tablespoons Dijon mustard2 tablespoons whole grain mustard2 tablespoons Sherry vinegar½ cup olive oil½ cup walnut oilKosher salt and freshly ground pepper

In a medium bowl, whisk together Dijon and whole grain mustards, vinegar, olive oil, and walnut oil; season with salt and pepper. Alternatively, place ingredients in a 1-pint jar with a lid and shake vigorously to combine. Refrigerate until ready to use.

Snack

Quick Miso SoupNo need for powdered packets here: Just pack a thermos with veggies, tofu, and miso in the morning. Come snacktime, you’re a cupful of water and a couple of minutes away from a delicious, bone-warming soup.SERVINGS: 1

2 tablespoons grated carrot1 scallion, thinly sliced2 tablespoons finely diced silken tofu1 tablespoon white misoSmoked Salt Furikake (click here for recipe), for serving

Combine all ingredients in a travel mug. To serve, pour 8 oz. boiling water into the cup and stir until miso is well blended. Let sit 2 minutes before eating.

Smoked Salt FurikakeMake this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.

2 tablespoons sesame seeds2 tablespoons bonito flakes (available at most Asian groceries or health food stores)1 sheet toasted nori, torn into small pieces1 tablespoon smoked sea salt, divided

Toast the sesame seeds in a dry skillet over medium heat. Stir frequently and remove when pale golden, about 1 and ½ minutes. Let cool.In a small food processor, spice grinder or a mortar and pestle, grind the nori, bonito, plus half the salt into a fine powder. Stir together with the cooled toasted seeds and remaining salt.

Store in an airtight container.

Dinner

Brussels Sprouts and Tofu Stir-FryWe’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries.SERVINGS: 4, PLUS LEFTOVER TOFU FOR LUNCH

2 14-oz. blocks extra-firm tofu, drained, sliced lengthwise ¾” thick2 tablespoons coconut oil or canola oil, dividedKosher salt and freshly ground pepper2 tablespoons gochujang (Korean hot pepper paste)1 tablespoon soy sauce2 garlic cloves, finely chopped1½ pounds Brussels sprouts, trimmed, sliced ¼” thick1 8-oz. can water chestnuts, drained, sliced ¼” thick2 teaspoons toasted sesame oil1 teaspoon furikake (see above) or more sea salt

Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on it and cover with another layer of towels. Cover with another plate and place something heavy on top as a weight. Let sit for at least 15 minutes, then cut into ¾” cubes.

Heat 1 Tbsp. coconut oil in a large nonstick skillet or wok over medium-high heat. Place half of tofu in skillet and season with salt. Cook, turning occasionally, until browned all over, 8–10 minutes. Remove to a plate and cook remaining tofu. Wipe out pan. Reserve one-quarter of tofu for tomorrow’s lunch.

In a small bowl, whisk together the gochujang, soy sauce, and ¼ cup water. Heat remaining 1 Tbsp. coconut oil in the same skillet or wok over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add Brussels sprouts and gochujang mixture and toss to combine. Cover skillet and cook until Brussels sprouts are bright green, about 2 minutes. Add water chestnuts, tofu, and 2 Tbsp. water and cook, stirring frequently, until Brussels sprouts are tender and sauce coats the vegetables, about 4 minutes. Add sesame oil and toss to combine. Season with salt and pepper and sprinkle with furikake.

Side

Aromatic Red RiceLike many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.SERVINGS: 4

1¼ cups Bhutanese red riceKosher salt1 medium onion, halved4 whole cloves1 small dried chile de árbol, crushed

In a small saucepan, bring rice, a pinch of salt, and 2 cups water to a boil. Stick cloves into onion halves and add to pot along with chile. Cover, reduce heat to a simmer, and cook until rice is tender, 30–40 minutes. Let stand off heat, covered, 5 minutes. Fluff with a fork before serving.

Dessert

Spicy Orange Hazelnut Chocolate BarkDark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper. If you prefer your chocolate without spice, feel free to leave it out.SERVINGS: MAKES 8

8 ounces bittersweet chocolate, chopped¼ teaspoon cayenne pepper1 teaspoon finely grated orange zest½ cup toasted hazelnuts, coarsely choppedFlaky sea salt

Line a baking sheet with parchment paper or a silicone baking mat.

Melt chocolate over simmering water in a double boiler; alternatively, place it in a microwave-safe bowl in the microwave and heat in 30-second bursts until melted. Stir cayenne, orange zest, and about three-quarters of nuts into chocolate. Using an offset spatula or the back of a spoon, spread chocolate mixture on the prepared sheet. Sprinkle with remaining nuts and flaky salt. Refrigerate until firm, 15–20 minutes.

Break into pieces and store in an airtight container at room temperature.

Monday, January 5, 2015

Breakfast

Pomegranate-Chia Seed Yogurt ParfaitChia seeds form a gel when they are soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.SERVINGS: 2

¼ cup pomegranate juice2 tablespoons chia seeds1 cup Greek yogurt or sheep’s-milk yogurt2 tablespoons shelled pistachios, chopped2 tablespoons pomegranate seeds

Whisk together pomegranate juice and chia seeds in a small bowl; refrigerate overnight.

Layer chia mixture with yogurt, and top with pistachios and pomegranate seeds.

Lunch

Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts

2 cups shredded cabbage1 cup shredded carrots4 ounces leftover tofu from Brussels Sprouts and Tofu Stir-Fry (click here for recipe)2 tablespoons Kimchi Miso Dressing (click here for recipe, or see above)¼ cup cilantro1 tablespoon chopped peanuts

Toss cabbage, carrots, and tofu with dressing. Top with cilantro and peanuts.

Snack

Pear Slices with Chèvre1 pear sliced1 oz. chèvre

Dinner

Bistro Salad with Roasted VegetablesThis salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. Here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.SERVINGS: 4, PLUS LEFTOVER VEGETABLES FOR LUNCH

2 very large carrots, cut into 1” chunks3 large parsnips, cut into 1” chunks½ large celery root (celeriac), peeled, cut into 1” chunks¼ cup olive oilKosher salt and freshly ground pepper1 garlic clove, gratedSmall pinch of smoked paprika4 large eggs1½ pounds frisée and/or arugula, cut or torn into bite-size pieces, washed4 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe, or see above)½ cup toasted almonds, coarsely choppedFlaky sea salt (for serving)

Preheat oven to 450°. Toss carrots, parsnips, and celery root with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes.

Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine. Reserve ½ cup roasted vegetables for tomorrow’s lunch.

Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

Toss frisée and/or arugula and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg. Sprinkle with chopped almonds and garnish egg with a pinch of flaky sea salt and a turn of black pepper.

Side

Beet Soup with CarawayAfter making this soup, you'll have plenty of beets left over for tossing into salads at lunch.SERVINGS: 4

1 tablespoon olive oil1 tablespoon caraway seeds1 medium onion, coarsely chopped1 leek, white and pale-green parts only, thinly slicedKosher salt and freshly ground black pepper½ Big Batch of Oven-Steamed Beets (click here for recipe, or see below), chopped1 cup buttermilk, divided, plus more for servingFresh dill sprigs, cracked pepper (for serving)

Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5–7 minutes.

Add beets and 2½ cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15–20 minutes.

Let mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.

Big Batch Of Oven-Steamed BeetsThis steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.SERVINGS: 4

4 pounds red beets, scrubbed, halved if large2 tablespoons olive oilKosher salt and freshly ground black pepperHandful of thyme, 1 sprig rosemary, and/or 2 bay leaves

Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.

Do Ahead:Beets can be steamed 3 days ahead. Let cool; cover and chill.

Dessert

Orange Carpaccio with Orange-Flower Water and PistachiosOrange-flower water is very potent, but a couple of drops can make a simple fruit plate feel a little exotic. Don’t worry if you don’t have any on hand; the salad is lovely without it too.SERVINGS: 4

2 navel oranges, peeled, thinly sliced crosswise2 small grapefruits or blood oranges, peeled, thinly sliced crosswise1½ teaspoons olive oil¼ teaspoon orange-flower water (optional)1 tablespoon shelled pistachios, choppedPinch of flaky sea salt (optional)

Arrange orange slices on four plates, overlapping slightly.

Whisk together oil and orange-flower water, if using, in a small bowl. Drizzle oil mixture evenly over oranges; top with pistachios and sea salt, if using.

Tuesday, January 6, 2015

Breakfast

Scrambled Eggs With Caramelized Onions and ChèvreIf smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.SERVINGS: 2

4 large eggsKosher salt and freshly ground pepper2 tablespoons chèvre, crumbled2 tablespoons Big Batch of Caramelized Onions (click here for recipe)2 teaspoons olive oilSmall pinch of smoked paprikaWhole parsley leaves (for serving)

Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Heat onions in a small nonstick skillet over medium-low heat until warm and pliable, about 2 minutes.

Heat oil in a separate nonstick skillet over medium-low heat. Add eggs and cook, stirring occasionally, until large curds form, about 2 minutes. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley leaves.

Big Batch Of Caramelized OnionsLittle effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.SERVINGS: MAKES ABOUT 2 CUPS

2 tablespoons olive oil4 large onions, thinly slicedKosher salt, freshly ground pepper1 tablespoon fresh thyme leaves3 garlic cloves, thinly sliced¾ cup dry white wine

In a large, heavy-bottomed soup pot or Dutch oven, heat oil over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions begin to soften, 5–7 minutes. Stir in thyme and garlic, scraping up any browned bits from bottom or sides of pan.

Continue to cook, stirring occasionally, until onions begin to stick to bottom of pot, about 20 minutes. Add ¼ cup wine and cook, stirring, until wine is evaporated and onions begin to stick to bottom of pot (brown spots are good; they’ll give onions great caramel color and flavor). Add ¼ cup wine, cook until evaporated, then add remaining ¼ cup wine. Continue to cook, adding ¼ cup water if onions begin to stick to pot again, until onions are very soft and deep golden brown. Season with salt and pepper.

Do Ahead: Onions can be caramelized up to 5 days ahead. Let cool; cover tightly and refrigerate.

Lunch:Spinach Salad with Roasted Vegetables and Apricot

SERVINGS: 1

1 cup leftover vegetables from Bistro Salad with Roasted Vegetables (see above)3 cups spinach2 tablespoons Whole Grain Mustard Walnut Vinaigrette (see above)2 tablespoons sunflower seeds3-4 dried apricots, chopped

Toss vegetables and spinach with vinaigrette. Top with sunflower seeds and dried apricots.

Snack

Cup of Beet Soup with CarawayAfter making this soup, you'll have plenty of beets left over for tossing into salads at lunch.SERVINGS: 4

1 tablespoon olive oil1 tablespoon caraway seeds1 medium onion, coarsely chopped1 leek, white and pale-green parts only, thinly slicedKosher salt and freshly ground black pepper½ Big Batch of Oven-Steamed Beets (click here for recipe, or see above), chopped1 cup buttermilk, divided, plus more for servingFresh dill sprigs, cracked pepper (for serving)

Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5–7 minutes.

Add beets and 2½ cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15–20 minutes.

Let mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.

Dinner

Mahi-Mahi with Smashed White Beans and SageWe're a big fan of keeping some frozen fish on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.SERVINGS: 4, PLUS LEFTOVER FISH FOR LUNCH

½ teaspoon finely chopped rosemaryKosher salt and freshly ground pepper½ teaspoon finely grated orange zest1¼ pounds skinless mahi-mahi fillets, divided into five portions (ono, alabacore, and swordfish are all good substitutes)4 tablespoons olive oil, divided1 garlic clove, finely chopped1½ teaspoons finely chopped sage leaves1 small chile de árbol or ½ tsp. crushed red pepper flakes2 15-oz. cans cannellini beans, rinsed½ cup homemade chicken stock or low-sodium chicken broth1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zestLemon wedges (for serving)

Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto mahi-mahi and let stand at least 10 minutes and up to 30 minutes before cooking.

In a large skillet, heat 2 Tbsp. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée (beans should retain some shape and texture). Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.

Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Blot fish dry with paper towels and add to skillet. Cook until fish is browned on both sides and just opaque at the center, 5–8 minutes. Reserve one fillet for tomorrow’s lunch.

Serve fish with beans and lemon wedges.

Side

Kale and Mustard Greens with Pepitas and Red OnionThis is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.SERVINGS: 4

¼ cup olive oil1 tablespoon fresh lemon juice, plus 1 teaspoon zestKosher salt and freshly ground pepper½ bunch curly kale, shredded (about 4 cups)½ bunch mustard greens, torn into bite-size pieces (about 4 cups)½ small red onion, thinly sliced¼ cups toasted pumpkin seeds (pepitas)

Whisk together olive oil, lemon juice, and zest in a large bowl and season with salt and pepper. Add kale, mustard greens, onion, and pepitas and toss well to combine.

Dessert

Spicy Orange Hazelnut Chocolate BarkDark chocolate is an antioxidant-rich treat that rounds off a day of hard work and good eating. Here, we’ve made things a bit spicier with a pinch of cayenne pepper. If you prefer your chocolate without spice, feel free to leave it out.SERVINGS: MAKES 8

8 ounces bittersweet chocolate, chopped¼ teaspoon cayenne pepper1 teaspoon finely grated orange zest½ cup toasted hazelnuts, coarsely choppedFlaky sea salt

Line a baking sheet with parchment paper or a silicone baking mat.

Melt chocolate over simmering water in a double boiler; alternatively, place it in a microwave-safe bowl in the microwave and heat in 30-second bursts until melted. Stir cayenne, orange zest, and about three-quarters of nuts into chocolate. Using an offset spatula or the back of a spoon, spread chocolate mixture on the prepared sheet. Sprinkle with remaining nuts and flaky salt. Refrigerate until firm, 15–20 minutes.

Break into pieces and store in an airtight container at room temperature.

Wednesday, January 7, 2015

Breakfast:

Chia Pudding with Dried Apricots and PineappleTry to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.SERVINGS: 2

1 cup unsweetened almond milk4 tablespoons chia seeds2 teaspoons agave nectar½ cup chopped fresh pineapple¼ cup chopped dried apricots2 tablespoons unsweetened shredded coconutFinely grated lime zest (for serving)

Whisk together almond milk, chia seeds, and agave in a medium bowl. Cover and chill overnight. Serve topped with pineapple, apricots, coconut, and lime zest.

Lunch:

Mahi-Mahi with Fennel, Olives, and OrangeSERVINGS: 1

4 oz leftover mahi-mahi from Mahi-Mahi with Smashed White Beans and Sage (see above)1 orange or blood orange supremes1 cup shaved fennel2 tablespoons black olives3 cups butter lettuceOlive oil, for serving

Toss orange supremes, fennel, and olives with lettuce. Top with mahi-mahi and drizzle with olive oil.

Snack:

Carrots with Smashed White Beans1 cup carrot slices3 Tbsp. smashed white beans

Dinner:

Red Rice Congee with Chicken, Kimchi, and MushroomsCongee, a savory rice porridge, works for any meal. For a vegetarian version, skip the chicken and use vegetable broth instead.SERVINGS: 4, PLUS LEFTOVER CHICKEN FOR LUNCH

1 cup red rice5½ cups homemade chicken stock or low-sodium chicken broth, dividedKosher salt and freshly ground pepper5 skinless,boneless chicken thighs (1¼ lb.)2 tablespoons vegetable oil8 ounces oyster mushrooms and/or beech mushrooms, trimmed at base into small clusters1 garlic clove, finely chopped1 tablespoon grated peeled ginger, divided½ cup kimchi¼ cup scallion greens, thinly sliced, from 3 scallionsFurikake (see above), Korean hot pepper paste (gochujang), and/or soy sauce (for serving)

Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. (If using previously cooked rice, place in a medium saucepan.) Add remaining 4 cups stock to the newly or previously cooked rice, bring to a boil, and reduce heat to a simmer. Add chicken thighs and cook until chicken is cooked through and rice is very soft and has a porridge consistency, 30–40 minutes. Reserve 1 chicken thigh for tomorrow’s lunch; slice remaining chicken ¼” thick.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 minutes; season with salt and pepper. Add garlic and ½ tsp. ginger and stir until fragrant, about 30 seconds. Add ¼ cup water; using a wooden spoon, scrape up any browned bits from bottom of pan. Continue cooking until water evaporates and mushrooms are tender and glossy, about 3 minutes more.

Divide rice and some broth among bowls and sprinkle with remaining ginger. Top with chicken, kimchi, mushrooms, and scallion greens.

Serve with furikake, gochujang, and/or soy sauce.

Side:

Gochujang-and-Sesame-Roasted Winter SquashThis would work with any other winter squash—acorn and delicata don't even have to be peeled.SERVINGS: 4

2 tablespoons sesame seeds2 tablespoons vegetable oil1 tablespoon gochujang (Korean hot pepper paste)2 teaspoons soy sauce1 medium butternut squash, peeled, seeded, sliced ¼” thickScallions, thinly slicedFlaky sea salt (such as Maldon)

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Dessert:

Pineapple with Toasted Coconut and Pink PeppercornsWith their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.SERVINGS: 4

4 cups large fresh pineapple chunks (about ⅔ of a pineapple)2 tablespoons toasted coconut flakesPinch of chopped pink peppercorns (optional)Pinch of flaky sea salt

Serve pineapple topped with coconut flakes, pink peppercorns, and a pinch of flaky sea salt.

Thursday, January 8, 2015

Breakfast:

Pomegranate-Chia Seed Yogurt ParfaitChia seeds form a gel when they are soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.SERVINGS: 2

¼ cup pomegranate juice2 tablespoons chia seeds1 cup Greek yogurt or sheep’s-milk yogurt2 tablespoons shelled pistachios, chopped2 tablespoons pomegranate seeds

Whisk together pomegranate juice and chia seeds in a small bowl; refrigerate overnight.

Layer chia mixture with yogurt, and top with pistachios and pomegranate seeds.

Lunch:

Cabbage Slaw with Chicken, Peanuts, and KimchiSERVINGS: 1

4 oz leftover chicken from Red Rice Congee with Chicken, Kimchi, and Mushrooms (see above)4 cups shredded Savoy cabbage2 tablespoons Kimchi Miso Dressing (see above)1 tablespoon chopped peanutsCilantro, for serving

Toss chicken in cabbage with dressing. Top with peanuts.

Snack:

Pear Slices with Chèvre1 pear sliced1 oz. chèvre

Dinner

Bean and Walnut Salad with Fried EggsIf you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.SERVINGS: 4, PLUS LEFTOVER BEANS FOR LUNCH

1¼ cups dried flageolet beans, soaked overnight, drained1 head of garlic, halved crosswise1 tablespoon fresh thyme leaves1 small dried chile de árbolKosher salt and freshly ground pepper2 teaspoons Dijon mustard2 teaspoons white wine vinegar3 tablespoons olive oil, divided, plus more for drizzling½ cup chopped toasted walnuts½ cup Big Batch of Caramelized Onions (click here for recipe)1 cup fresh parsley leaves, chopped, plus more leaves for serving¼ cup fresh tarragon, chopped4 large eggs

Combine beans, garlic, thyme, chile, and 4 cups water in a large saucepan over medium-high heat; season with salt. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 30–40 minutes. Let cool in liquid; remove garlic. Reserve ½ cup beans for tomorrow’s lunch.

In a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil; season with salt and pepper. Add remaining beans, walnuts, Caramelized Onions, parsley, and tarragon and toss to combine.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Crack eggs into oil and reduce heat to medium. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.

Serve each portion of bean salad topped with a fried egg, more parsley leaves, a turn of ground pepper, and a drizzle of oil.

Side:

Beet Soup with Carawaysee above

Dessert:

Spicy Orange Hazelnut Chocolate Bark See above

Friday, January 9, 2015

Breakfast:

Oatmeal with Cacao Nibs and Figs See above

Lunch:

Radicchio Salad with Beans, Figs, and WalnutsSERVINGS: 1

1 cup leftover beans from Bean and Walnut Salad with Fried Eggs (see above)3 cups chopped radicchio2 dried Turkish figs, sliced2 tablespoons Whole Grain Mustard Walnut Vinaigrette (see above)

Toss beans, radicchio, and figs with vinaigrette.

Snack:

Quick Miso SoupNo need for powdered packets here: Just pack a thermos with veggies, tofu, and miso in the morning. Come snacktime, you’re a cupful of water and a couple of minutes away from a delicious, bone-warming soup.SERVINGS: 1

2 tablespoons grated carrot1 scallion, thinly sliced2 tablespoons finely diced silken tofu1 tablespoon white misoSmoked Salt Furikake (see above), for serving

Combine all ingredients in a travel mug. To serve, pour 8 oz. boiling water into the cup and stir until miso is well blended. Let sit 2 minutes before eating.

Dinner:

Roasted Pork Tenderloin with Porcini BrothPork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.SERVINGS: 4, PLUS LEFTOVER PORK FOR LUNCH

½ ounce dried porcini mushrooms (about ¾ cup)1 1¼-lb. pork tenderloinKosher salt and freshly ground pepper2 tablespoons olive oil, divided1 small shallot, finely chopped4 ounces wild or cultivated mushrooms (a combination of black trumpet, maitake, chanterelle, beech, oyster, and/or shiitake), trimmed, halved if large2 medium carrots, thinly sliced on a diagonal1 cup homemade chicken stock or low-sodium chicken broth

Preheat oven to 425°. Place porcinis in a heatproof bowl and cover with 2 cups boiling water. Set aside until porcinis are tender, about 20 minutes. Strain, reserving liquid and mushrooms. Finely chop mushrooms.

Season pork with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, 6–8 minutes. Transfer to a rimmed baking sheet and roast until an instant-read thermometer inserted into center of pork registers 140°, 15-20 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing ½” thick (about 15 slices). Reserve 3 slices for tomorrow’s lunch.

Meanwhile, heat remaining 1 Tbsp. oil in the same skillet over medium heat. Add shallot, mushrooms, and carrots, season with salt and pepper, and cook 1 minute. Add porcini broth, chopped porcinis, and chicken stock, season with salt and pepper, and simmer until vegetables are tender, about 4 minutes.

Divide pork among shallow bowls and ladle broth and vegetables over top.

Side:

Barley Pilaf with Leeks and LemonThe addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.SERVINGS: 4

Kosher salt1¼ cups hulled, hull-less, or pearled barley1 tablespoon olive oil1 leek, thinly sliced into rounds1 garlic clove, finely chopped1 teaspoon finely grated lemon zest½ cup buttermilk¼ cup chives, finely chopped

In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.

Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat.

Stir in chives and adjust seasoning with additional salt, if desired.

Dessert:

Papaya with Orange and LimeTo pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.SERVINGS: 4

2 medium papayas, peeled, sliced into ½” wedges2 large navel oranges, cut in supremes1 lime, cut in wedges

Arrange papaya wedges and orange segments on plates; serve with lime wedges.

Saturday, January 10, 2015

Breakfast:

Morning Barley with Squash, Date, and Lemon CompoteOne way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.SERVINGS: 2

1⅓ cups Big Batch of Barley(click here for recipe)⅔ cup Squash, Date, and Lemon Compote (click here for recipe)¼ cup coconut milk2 tablespoons toasted pumpkin seeds (pepitas)

Combine cooked barley, compote, coconut milk, and 2 Tbsp. water in a medium saucepan over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Serve topped with pumpkin seeds.

Big Batch Of BarleyCooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.SERVINGS: 6

2 cups hulled, hull-less, or pearled barleyPinch of salt

Bring a pot of lightly salted water to a rolling boil. Stir in 2 cups hulled, hull-less, or pearled barley, reduce heat to a simmer, and cook uncovered until tender, 40–50 minutes. Drain; serve right away or store in an airtight container in the refrigerator or freezer for up to 5 days.

Squash, Date, And Lemon CompoteThis recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.SERVINGS: MAKES ABOUT 4 CUPS

½ butternut squash, peeled, cut into ½” pieces (about 4 cups)1 cup golden raisins8 Medjool dates, pitted, chopped¼ cup fresh lemon juice1 cinnamon stick6 whole cloves1 teaspoon kosher salt1 teaspoon finely grated Meyer or regular lemon zest

Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.

Lunch:

Barley and Arugula Salad with Pork and MushroomsSERVINGS: 13oz leftover cold sliced pork from Roasted Pork Tenderloin with Porcini Broth (click here for recipe, or see above)1 cup cooked barley1 cup sautéed mushrooms4 cups arugula1 tablespoon toasted chopped hazelnuts2 tablespoons Whole Grain Mustard Vinaigrette (see above)

Toss pork, barley, mushrooms, and arugula with vinaigrette. Top with hazelnuts.

Snack:

Apple Slices with Almond Butter1 small apple sliced1–2 Tbsp. almond butter

Dinner:

Braised Chicken Thighs with Mustard and ChestnutsKeep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.SERVINGS: 4, PLUS LEFTOVER CHICKEN FOR LUNCH

5 skinless, boneless chicken thighs (1¼ lb.)Kosher salt and freshly ground pepper1 tablespoon olive oil2 leeks, sliced into ½” rings1 cup homemade chicken stock or low-sodium chicken broth, divided1 cup cooked chestnuts, quartered2 tablespoons whole grain mustard

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.

Reduce heat to medium, add leeks to skillet, and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet. Stir in chestnuts and remaining stock and return chicken to skillet. Simmer, covered, until chicken is cooked through, 10–15 minutes. Reserve 1 chicken thigh for tomorrow’s lunch.

Stir mustard into sauce and season with salt and pepper.

Side:

Roasted Celery Root with Walnuts and ThymeThere is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.SERVINGS: 4

2 medium celery roots (celeriac), peeled, cut into 1½” pieces2 tablespoons walnut oil or olive oilKosher salt and freshly ground pepper1 tablespoon cider vinegar2 tablespoons chopped toasted walnuts (for serving)Fresh thyme leaves (for serving)

Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.

Dessert:

Pineapple with Toasted Coconut and Pink Peppercorns See above

Sunday, January 11, 2015

Breakfast:

Oatmeal with Cacao Nibs and Figs See above

Lunch:

Chicken and Asian Pear SaladSERVINGS: 1

3oz leftover chicken from Braised Chicken Thighs with Mustard and Chestnuts (see above)½ cup leftover celery root from Roasted Celery Root with Walnuts and Thyme (see above)1 Asian pear4 cups romaine lettuce2 tablespoons Whole Grain Mustard Walnut Vinaigrette (see above)2 tablespoons scallions

Toss chicken, celery root, pear, and lettuce with vinaigrette. Top with scallions.

Snack:

Egg with Furikake1 hardboiled egg¼ tsp. furikake

Dinner:

Seared Swordfish with Fennel and EndiveFeel free to substitute chard and radicchio for the endive.SERVINGS: 4, PLUS LEFTOVER FISH FOR LUNCH

1½ pounds skinless swordfish steak, trimmed of any bloodlines, divided into 5 portionsKosher salt and freshly ground pepper2 tablespoons olive oil, divided1 head fennel, core intact, cut into ½” wedges, plus fennel fronds for serving2 Belgian endives, cores intact, quartered lengthwise½ cup homemade chicken stock or low-sodium chicken broth1 tablespoon white wineFresh parsley leaves (for serving)

Preheat oven to 425°. Season fish with salt and pepper. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add fennel and cook until golden brown and crisp-tender, about 4 minute per side. Add endive quarters and let brown on both cut sides, about 2 minutes per side. Transfer vegetables to a plate and wipe out skillet.

Heat remaining 1 Tbsp. oil in skillet. Add fish and cook until browned on both sides, about 3 minutes per side. Turn off heat; add chicken stock, fennel, and endive wedges. Transfer skillet to oven and cook until fish is just cooked through, about 5 minutes. Reserve 1 portion of fish for tomorrow’s lunch.

Remove vegetables and remaining fish from skillet and whisk wine into liquid. If juices are runny, cook over medium-high heat until sauce is thick and slightly reduced, about 3 minutes.

To serve, pour sauce over fish and vegetables; top with parsley leaves and fennel fronds.

Side:

Red Quinoa with Parsley and Toasted Pine NutsRegardless of the color of quinoa, make sure you rinse it before you cook it.SERVINGS: 4

2 tablespoons olive oil, plus more for drizzling1 yellow onion, finely choppedKosher salt¾ teaspoon ground turmericPinch of red pepper flakes, preferably Marash or Aleppo1¼ cups red quinoa, rinsed½ cup chopped fresh parsley¼ cup toasted pine nuts

Heat oil in a medium saucepan over medium-high heat. Add onion and season with salt. Cook, stirring often, until onion is tender and fragrant but not browned, about 4 minutes. Reduce heat to medium and stir in turmeric and red pepper flakes. Cook until fragrant, about 30 seconds.

Add 1½ cups water and bring to a boil. Stir in quinoa and lower heat to a simmer. Cover and cook until quinoa is tender and water is absorbed, 12–15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in parsley and pine nuts, and drizzle with oil.

Dessert:

Mandarins and Dates2 mandarins2 dates

Monday, January 12, 2015

Breakfast:

Scrambled Eggs With Caramelized Onions and Chèvre See above

Lunch:

Swordfish with Spinach, Golden Raisins, and Pine Nuts4 cups spinach2 tablespoons golden raisins1 tablespoon oine nuts2 tablespoons olive oilFresh lemon juice3 oz leftover swordfish from Seared Swordfish with Fennel and Endive (see above)

Toss spinach, raisins, and pine nuts with olive oil and lemon juice. Break swordfish into pieces and serve on top of greens.

Snack:

Apple Slices with Almond Butter1 small apple sliced1–2 tbsp almond butter

Dinner:

Beet and Escarole Salad with Avocado and WalnutsRinsing the onions in cold water tames some of their bite.SERVINGS: 4

½ small red onion, thinly sliced2 tablespoons walnut oil2 tablespoons olive oil4 tablespoons Sherry vinegar½ Big Batch of Oven-Steamed Beets (see above), cut into 1” wedgesKosher salt and freshly ground pepper½ head escarole, torn into bite-size pieces1 ripe avocado, cut into 1” pieces¼ cup toasted walnuts

Fill a small bowl with cool water and immerse the sliced onion in it. Stir, drain well, then squeeze firmly in a clean kitchen towel or paper towels to remove excess water.

Mix together walnut oil, olive oil, and vinegar in a large bowl. Add onion and beets and season with salt and pepper. Set aside to marinate 30 minutes.

Just before serving, arrange escarole on a platter and top with beet mixture. Scatter avocado and walnuts on top. Season with salt and pepper.

Dessert:

Spicy Orange Hazelnut Chocolate Bark See above

Tuesday, January 13, 2015

Breakfast:

Chia Pudding with Dried Apricots and Pineapple See above

Lunch:

Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds¼ cup leftover beets from Beet and Escarole Salad with Avocado and Walnuts (see above)3 cups arugula¼ cup quinoaOlive oilLemon2 ounces (¼ large) ounceavocado1 ounce goat cheese1 tablespoon sunflower seeds

Toss beets with arugula, quinoa, olive oil, and lemon. Top with avocado, goat cheese, and sunflower seeds.

Snack:

Egg with Furikake1 hardboiled egg¼ tsp. furikake

Dinner:

Roast Chicken with Butternut-Tahini PuréeWhiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.SERVINGS: 4, PLUS LEFTOVER CHICKEN FOR LUNCH

2 tablespoons olive oil, divided1 2-lb. butternut squash, halved, seeds removedKosher salt and freshly ground pepper2 garlic cloves, unpeeled¼ cup tahini½ teaspoon ground cumin¼ teaspoon smoked paprika2 tablespoons lemon juice, plus lemon wedges for serving1 3½–4-lb. chickenFresh cilantro leaves with tender stems (for serving)

Place racks in upper and lower thirds of oven; preheat to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Season squash with salt and pepper and place, cut side down, on sheet along with garlic cloves. Roast on bottom rack until squash is tender, 45–50 minutes. Let cool. When cool enough to handle, peel garlic and scrape flesh from squash. Mash garlic and squash together in a large bowl. Add tahini, cumin, paprika, and lemon juice; season with salt and pepper.

Meanwhile, heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season chicken all over with salt and pepper. Add to skillet, breast side down, and cook until browned, about 5 minutes. Turn chicken breast side up and transfer skillet to oven. Roast, basting a few times with pan juices, until meat at the thickest part of the thigh registers 165° on an instant-read thermometer, 45–50 minutes. Let rest 10 minutes before carving. Reserve 4 oz. chicken for tomorrow’s lunch.

Serve chicken with butternut-tahini purée and lemon wedges. Top purée with cilantro.

Side:

Black Rice with HazelnutsNuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.SERVINGS: 4

1 cup black rice (such as Forbidden rice)Kosher salt and freshly ground pepper2 tablespoons walnut oil or olive oil⅓ cup toasted hazelnuts, coarsely chopped

Combine rice, a pinch of salt, and 1¾ cups water in a medium saucepan and bring to a boil over high heat. Lower heat to a bare simmer and cook, covered, until rice is tender, 30–35 minutes. Let stand, covered, 5 minutes. Drain any excess water.

Mix together rice and walnut oil, season with salt and pepper, and stir in hazelnuts.

Dessert:

Orange Carpaccio with Orange-Flower Water and Pistachios See above

Wednesday, January 14, 2015

Breakfast:

Morning Barley with Squash, Date, and Lemon Compote (see above)

Lunch:

Chicken Salad with Celery, Scallions, and Marinated Cucumbers2 cups cucumber, thinly slicedRice vinegar4 ounces leftover chicken from Roast Chicken with Butternut-Tahini Purée (see above)1 cup celery1 tablespoon scallions2 tablespoons Kimchi Miso Dressing (click here for recipe, or see above)

Toss cucumber with vinegar and set aside to soften for 10 minutes. Toss chicken, celery, and scallions with dressing. Serve with cucumbers on the side.

Snack:

Butternut-Tahini Sauce with Carrot Sticks1 cup carrot slices3 Tbsp. butternut tahini puree

Dinner:

Curried Brussels Sprouts, Chickpeas, and Sweet PotatoesSometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.SERVINGS: 4, PLUS LEFTOVERS FOR LUNCH

2 tablespoons coconut oil or canola oil1 teaspoon cumin seeds1 teaspoon mustard seeds2 medium onions, choppedKosher salt and freshly ground pepper3 garlic cloves, finely chopped1 tablespoon chopped peeled ginger1½ teaspoons ground turmeric1 teaspoon garam masala (optional)Pinch of cayenne pepper1 pound Brussels sprouts, trimmed, halved1½ pounds sweet potatoes, peeled, cut into ½” cubes1 15-oz. can chickpeas, rinsed⅔ cup coconut milk2 dates, choppedGreek yogurt (for serving)

Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.

Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook

until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.

Side:

Aromatic Red Rice See above

Dessert:

Spicy Orange Hazelnut Chocolate Bark See above

Thursday, January 15, 2015

Breakfast:

Scrambled Eggs With Caramelized Onions and Chèvre (see above)

Lunch:

Curry and Rice with Greens and Pumpkin SeedsSERVINGS: 1

4 oz leftover curry from Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes (see above)1 cup leftover rice from Aromatic Red Rice (see above)2 cups butter lettuce2 cups arugulaOlive oilLemon juice1 tablespoon toasted pumpkin seeds

Serve warm curry over rice. Toss lettuce and arugula with olive oil and arugula. Top with pumpkin seeds.

Snack:

Apple Slices with Almond Butter1 small apple sliced1–2 Tbsp. almond butter

Dinner:

Sundubu with Clams and TofuSundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.SERVINGS: 4

2 tablespoons vegetable oil or grapeseed oil1 cup (about 2 oz.) chopped shiitake mushrooms1 medium onion, finely choppedKosher salt and freshly ground pepper4 anchovy fillets, chopped6 cups homemade chicken stock or low-sodium chicken broth1¼ pounds Manila clams, scrubbed¼ cup Korean hot pepper paste (gochujang)1 12.5-oz. block silken tofu, drained, broken into large curds½ cup sliced scallion greens, from 6 scallions2 small serrano chiles, seeded, finely chopped1 tsp toasted sesame oil, plus more to tasteKorean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Heat vegetable oil in a large soup pot or Dutch oven over medium heat. Add mushrooms and onion and season with salt. Cook, stirring often, until tender, 5–7 minutes. Stir in anchovies and cook 30 seconds, then pour in stock. Bring to a boil, add clams, and reduce heat to a simmer. Cook, covered, until clams open, about 4 minutes. Using a slotted spoon, transfer clams to a bowl; set aside. Discard any clams that haven’t opened. Whisk gochujang into broth and increase heat to high. Add tofu and cook until warmed through, about 1 minute. Stir in clams, scallion greens, chiles, and sesame oil and season with salt and pepper.

Side:

Chard and Chard Stems with Sautéed ShiitakesChard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.SERVINGS: 4

2 tablespoons olive oil, divided8 ounces shiitakes, stems removed, quarteredKosher salt and freshly ground pepper2 garlic cloves, finely chopped, divided2 bunches rainbow chard (about 1 lb.), stems separated and thinly sliced, greens roughly chopped

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, undisturbed, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.

Heat remaining 1 Tbsp. oil in the same skillet over medium-high heat. Add chard stems, season with salt and pepper, and cook until stems begin to soften, about 3 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Dessert:

Pineapple with Toasted Coconut and Pink Peppercorns (see above)

The 2015 Food Lover's Cleanse Guidelines.............7

Friday, January 2, 2015...........................................9

Dinner................................................................9

Snapper in Packets with Squash, Date, and Lemon Compote 9

Squash, Date, And Lemon Compote.............10

Side..................................................................11

Chard and Chard Stems with Sautéed Shiitakes 11

Dessert............................................................12

Spicy Orange Hazelnut Chocolate Bark. 12

Saturday, January 3, 2015....................................13

Breakfast.........................................................13

Oatmeal with Cacao Nibs and Figs.........13

Big Batch Of Steel-Cut Oats..............................13

Lunch...............................................................14

Watercress Salad with Snapper and Kimchi 14

Kimchi Miso Dressing........................................15

Snack...............................................................15

Apple Slices with Almond Butter..................15

Dinner..............................................................16

Turkey Breast with Roasted Broccolini. . .16

Side..................................................................17

Black Rice with Hazelnuts........................17

Dessert............................................................18

Mandarins and Dates....................................18

Sunday, January 4, 2015.......................................19

Breakfast.........................................................19

Morning Barley with Squash, Date, and Lemon Compote 19

Big Batch Of Barley...........................................19

Lunch...............................................................20

Radicchio Salad with Turkey, Pear, and Pomegranate 20

Whole Grain Mustard Walnut Vinaigrette....20

Snack...............................................................21

Quick Miso Soup........................................21

Smoked Salt Furikake....................................21

Dinner..............................................................22

Brussels Sprouts and Tofu Stir-Fry.........22

Side..................................................................23

Aromatic Red Rice........................................23

Dessert............................................................24

Spicy Orange Hazelnut Chocolate Bark. 24

Monday, January 5, 2015.....................................25

Breakfast.........................................................25

Pomegranate-Chia Seed Yogurt Parfait. 25

Lunch...............................................................26

Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts 26

Snack...............................................................27

Pear Slices with Chèvre.................................27

Dinner..............................................................28

Bistro Salad with Roasted Vegetables....28

Side..................................................................29

Beet Soup with Caraway...........................29

Big Batch Of Oven-Steamed Beets................30

Dessert............................................................31

Orange Carpaccio with Orange-Flower Water and Pistachios 31

Tuesday, January 6, 2015.....................................32

Breakfast.........................................................32

Scrambled Eggs With Caramelized Onions and Chèvre 32

Big Batch Of Caramelized Onions...........33

Snack...............................................................35

Cup of Beet Soup with Caraway..............35

Dinner..............................................................36

Mahi-Mahi with Smashed White Beans and Sage 36

Side..................................................................37

Kale and Mustard Greens with Pepitas and Red Onion 37

Dessert............................................................38

Spicy Orange Hazelnut Chocolate Bark.........38

Wednesday, January 7, 2015................................39

Breakfast:........................................................39

Chia Pudding with Dried Apricots and Pineapple 39

Lunch:..............................................................40

Mahi-Mahi with Fennel, Olives, and Orange 40

Snack:.............................................................41

Carrots with Smashed White Beans..............41

Dinner:.............................................................42

Red Rice Congee with Chicken, Kimchi, and Mushrooms 42

Side:.................................................................43

Gochujang-and-Sesame-Roasted Winter Squash 43

Dessert:...........................................................44

Pineapple with Toasted Coconut and Pink Peppercorns 44

Thursday, January 8, 2015....................................45

Breakfast:........................................................45

Pomegranate-Chia Seed Yogurt Parfait. 45

Lunch:..............................................................46

Cabbage Slaw with Chicken, Peanuts, and Kimchi 46

Snack:.............................................................47

Pear Slices with Chèvre.................................47

Dinner..............................................................48

Bean and Walnut Salad with Fried Eggs........48

Side:.................................................................49

Beet Soup with Caraway...............................49

Dessert:...........................................................49

Spicy Orange Hazelnut Chocolate Bark. 49

Friday, January 9, 2015.........................................49

Breakfast..........................................................49

Oatmeal with Cacao Nibs and Figs.........49

Lunch:..............................................................50

Radicchio Salad with Beans, Figs, and Walnuts 50

Snack:.............................................................51

Quick Miso Soup........................................51

Dinner:.............................................................52

Roasted Pork Tenderloin with Porcini Broth 52

Side:.................................................................53

Barley Pilaf with Leeks and Lemon.........53

Dessert:...........................................................54

Papaya with Orange and Lime.................54

Saturday, January 10, 2015..................................55

Breakfast:........................................................55

Morning Barley with Squash, Date, and Lemon Compote 55

Squash, Date, And Lemon Compote.............56

Lunch:..............................................................57

Barley and Arugula Salad with Pork and Mushrooms 57

Snack:.............................................................58

Apple Slices with Almond Butter..................58

Dinner:.............................................................59

Braised Chicken Thighs with Mustard and Chestnuts 59

Side:.................................................................60

Roasted Celery Root with Walnuts and Thyme 60

Dessert:...........................................................61

Pineapple with Toasted Coconut and Pink Peppercorns 61

Sunday, January 11, 2015.....................................62

Breakfast:........................................................62

Oatmeal with Cacao Nibs and Figs.........62

Lunch:..............................................................63

Chicken and Asian Pear Salad................63

Snack:.............................................................64

Egg with Furikake..........................................64

Dinner:.............................................................65

Seared Swordfish with Fennel and Endive65

Side:.................................................................66

Red Quinoa with Parsley and Toasted Pine Nuts 66

Dessert:...........................................................67

Mandarins and Dates....................................67

Monday, January 12, 2015...................................68

Breakfast:........................................................68

Scrambled Eggs With Caramelized Onions and Chèvre 68

Lunch:..............................................................69

Swordfish with Spinach, Golden Raisins, and Pine Nuts 69

Snack:.............................................................70

Apple Slices with Almond Butter..................70

Dinner:.............................................................71

Beet and Escarole Salad with Avocado and Walnuts 71

Dessert:...........................................................72

Spicy Orange Hazelnut Chocolate Bark. 72

Tuesday, January 13, 2015...................................73

Breakfast:........................................................73

Chia Pudding with Dried Apricots and Pineapple 73

Lunch:..............................................................74

Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds74

Snack:.............................................................75

Egg with Furikake..........................................75

Dinner:.............................................................76

Roast Chicken with Butternut-Tahini Purée 76

Side:.................................................................77

Black Rice with Hazelnuts........................77

Dessert:...........................................................78

Orange Carpaccio with Orange-Flower Water and Pistachios 78

Wednesday, January 14, 2015..............................79

Breakfast:........................................................79

Morning Barley with Squash, Date, and Lemon Compote (see above) 79

Lunch:..............................................................80

Chicken Salad with Celery, Scallions, and Marinated Cucumbers 80

Snack:.............................................................80

Butternut-Tahini Sauce with Carrot Sticks....80

Dinner:.............................................................81

Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes 81

Side:.................................................................82

Aromatic Red Rice.....................................82

Dessert:...........................................................83

Spicy Orange Hazelnut Chocolate Bark. 83

Thursday, January 15, 2015..................................84

Breakfast:........................................................84

Scrambled Eggs With Caramelized Onions and Chèvre (see above) 84

Lunch:..............................................................85

Curry and Rice with Greens and Pumpkin Seeds 85

Snack:.............................................................86

Apple Slices with Almond Butter..................86

Dinner:.............................................................87

Sundubu with Clams and Tofu.................87

Side:.................................................................88

Chard and Chard Stems with Sautéed Shiitakes 88

Dessert:...........................................................89

Pineapple with Toasted Coconut and Pink Peppercorns (see above) 89